CN104542996A - Lactobacillus-fermented soy protein drink and preparation method thereof - Google Patents
Lactobacillus-fermented soy protein drink and preparation method thereof Download PDFInfo
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- CN104542996A CN104542996A CN201310490341.7A CN201310490341A CN104542996A CN 104542996 A CN104542996 A CN 104542996A CN 201310490341 A CN201310490341 A CN 201310490341A CN 104542996 A CN104542996 A CN 104542996A
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Abstract
The invention provides a lactobacillus-fermented soy protein drink and a preparation method thereof. Lactobacillus-fermented soybean milk is prepared with a method which comprises steps as follows: (a) preparation of a fermentation substrate: adding raw materials, including 3.0-6.0% of isolated soy protein, 2.0-6.0% of anhydrous glucose/high fructose syrup and 1.0-6.0% of bread crumbs and/or steamed bun crumbs, in percentage by weight, to water, and performing browning after melting, hydration, homogenization and sterilization to obtain the fermentation substrate; (b) preparation of fermented soybean milk: inoculating the fermentation substrate with lactobacillus for fermentation, stopping fermentation after fermentation is ended, and performing homogenization to obtain lactobacillus-fermented soybean milk, or performing stirring for demulsification, homogenization and stopping fermentation after fermentation is ended to obtain the lactobacillus-fermented soybean milk. With the adoption of the technology, the beany flavor and the puckery taste caused by fermentation of soy protein can be effectively eliminated, and the drink tastes good.
Description
Technical field
The present invention relates to lactacidase fermenting beverage preparation field, specifically, the present invention relates to a kind of lactobacillus-fermented soy protein beverages and preparation method thereof.
Background technology
Active lactic acid bacteria drink, because wherein contained lactic acid bacteria is active, so play certain regulating action to the colony balance in human body intestinal canal, the propagation of pernicious bacteria in enteron aisle can be suppressed, reduce the generation of harmful substance in enteron aisle and accumulation, certain regulating action is played to intestinal disorder.
In recent years, the output of domestic sour milk beverage constantly increases, and brand is also enriched constantly.But make a general survey of all products, nearly all sour milk beverage is all utilize cow's milk protein to ferment to carry out sour milk beverage production.Cow's milk protein belongs to animal protein, and along with people pay close attention to the diversification taking in protein types, consumer takes on protein types also in change in selection.
Except cow's milk protein, soybean protein is the preferred person of the best of plant type protein.In existing product and Patent data, there is the product of double protein, as peanut cow's milk protein beverage, soybean cow's milk protein beverage, walnut cow's milk protein beverage.Also there is pure lactobacillus-fermented soy protein beverages simultaneously.
Protein contained by soybean at about 35%-50%, and soybean protein to contain essential amino acid more, and the lecithin contained is more, helpful to the growth of nerve system of human body.Soybean protein calcic iron phosphorus is many, has very large benefit to child and the elderly.Containing more compound sugar in soya-bean milk, can promote probio, particularly the Growth and reproduction of Bifidobacterium in human body intestinal canal, improves gut flora, the absorption of augment nutritional material.
But from consulting current lactobacillus-fermented soybean protein soya-bean milk and the related data of lactobacillus-fermented soy protein beverages, when not having other albumen to participate in fermentation, the independent fermentation soybean albumen of lactic acid bacteria, can produce the beany flavor and puckery mouthfeel that allow people be difficult to accept, this is the required problem solved of industry.
Prior art, in order to cover this beany flavor, often adds various essence, and this and current people advocate health diet demand runs counter to.
Summary of the invention
In order to solve above-mentioned prior art problem, one object of the present invention is to provide a kind of lactobacillus-fermented soy protein beverages, and described lactobacillus-fermented soy protein beverages does not exist beany flavor and the good mouthfeel of existing soybean protein fermentation generation.
Another object of the present invention is to the preparation method that described lactobacillus-fermented soy protein beverages is provided.
For reaching above-mentioned purpose, on the one hand, the invention provides a kind of lactobacillus-fermented soy protein beverages, described lactobacillus-fermented soya-bean milk is prepared by the preparation method comprised the steps:
(1) lactobacillus-fermented soya-bean milk is prepared:
A () prepares fermentation substrate: be added to the water by the raw material comprising soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits, carry out material, hydration, homogeneous, sterilization obtain fermentation substrate, and wherein above-mentioned each composition by weight percent is 100% to be respectively in fermentation substrate gross weight: soybean protein isolate 3.0-6.0%, DEXTROSE ANHYDROUS/HFCS 2.0-6.0%, crumbs 1.0-6.0%;
B () prepares fermented soybean milk: to the fermentation of fermentation substrate inoculating lactic acid bacterium, reach after fermentation termination and stop fermentation and homogeneous, obtain described lactobacillus-fermented soya-bean milk; Or fermentation carry out after terminal stirrings breakdown of emulsion, homogeneous, termination ferment obtain described lactobacillus-fermented soya-bean milk;
(2) lactobacillus-fermented soy protein beverages is prepared: lactobacillus-fermented soya-bean milk dilution step (1) obtained obtains described lactobacillus-fermented soy protein beverages.
The present invention by fermentation substrate, add crumbs and/or steamed bun bits and and DEXTROSE ANHYDROUS/HFCS coordinate, effectively can eliminate the beany flavor of soybean protein fermentation generation and puckery mouthfeel.
Wherein said crumbs are existing commercially available conventional bread, commercially available bread batching, such as comprise soft bread, hard bread, shortening bread etc.Described bread is that conventional production process is produced and obtained, such as comprises fermentation, shaping, proofs and baking etc.
Be understandable that, when described crumbs are not included in processing bread, in order to improve cocoa, jam etc. that bread flavor adds in a large number.
And sweat of the present invention also can realize the object of the invention with reference to the operation of prior art normal fermentation, but in order to improve product special flavour further and improve mouthfeel, the present invention proposes following preferred concrete operations further:
According to lactobacillus-fermented soy protein beverages of the present invention, the soybean of wherein said soybean protein isolate is commercially available common soybeans, and the present invention preferably adopts Non-transgenic soybean.
In the soybean protein isolate that the present invention is preferably described further, protein content is 90%-95%.
DEXTROSE ANHYDROUS/HFCS of the present invention should be understood to use DEXTROSE ANHYDROUS or HFCS;
DEXTROSE ANHYDROUS wherein and HFCS are this area conventional commercial food grade products, such as described HFCS can be the HFCS of F42 or F55 type.
According to lactobacillus-fermented soy protein beverages of the present invention, lactic acid bacteria weight consumption described in preferred steps (1) (b) is the 0.002-0.006% of fermentation substrate weight.
Described lactic acid bacteria is the conventional bacterial classification in this area, such as animality and vegetalitas lactic acid bacteria, more specifically for example animality source lactic acid bacteria as Lactobacillus casei, lactobacillus paraceasi; Vegetalitas source lactic acid bacteria is as Lactobacillus plantarum.
According to lactobacillus-fermented soy protein beverages of the present invention, described in preferred steps (1) (b), fermentation can with reference to prior art normal fermentation, and the present invention preferably ferment to zymotic fluid pH be 3.5-4.2; As fermentation time controls can reach regulation pH value at 48-80h.
According to lactobacillus-fermented soy protein beverages of the present invention, the present invention can also preferred steps (1) (a) be add in the water of 55-65 DEG C by soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits further, stirs material 30-60min.
According to lactobacillus-fermented soy protein beverages of the present invention, hydration described in step (1) (a) can with reference to the conventional hydration operation of prior art, and the present invention, preferably after material terminates, leaves standstill 30-90min and carries out hydration at 45-55 DEG C.
According to lactobacillus-fermented soy protein beverages of the present invention, homogeneous described in step (1) (a) can be the homogeneous operation of this area routine, and the present invention further preferably carries out homogeneous with pressure 20bar/180bar at 65 DEG C.
According to lactobacillus-fermented soy protein beverages of the present invention, sterilization described in step (1) (a) can be the pasteurize of this area routine; The present invention is sterilization 300s at 95 DEG C more preferably.
According to lactobacillus-fermented soy protein beverages of the present invention, for increasing the color and luster of beverage, the present invention preferably can also carry out brown stain after sterilization in step (1) (a).
Wherein preferably described further browning reaction is carry out 5-10min at carrying out 90-120min or 121-132 DEG C at 85-95 DEG C.
According to lactobacillus-fermented soy protein beverages of the present invention, described in step (1) (b), inoculation can with reference to prior art traditional vaccination, and the present invention preferably inoculates at 37-42 DEG C;
According to lactobacillus-fermented soy protein beverages of the present invention, existing conventional method can be adopted in step (1) (b) after fermentation ends to stop fermentation, and the present invention is cooled to 10-20 DEG C to stop fermentation after preferably reaching fermentation termination;
According to lactobacillus-fermented soy protein beverages of the present invention, homogeneous described in step (1) (b) can with reference to prior art homogenizing method, preferred for this invention is temperature 10-45 DEG C, pressure carries out homogeneous under being 20bar/150bar condition.
According to lactobacillus-fermented soy protein beverages of the present invention, through above-mentioned step, wherein protein content can reach 2.5-5.5%.
According to lactobacillus-fermented soy protein beverages of the present invention, the dilution described in step (2) can add this area conventional additives according to factors such as the market demand, consumer's hobbies and dilute.
And the present invention is in order to improve mouthfeel and the local flavor of prepared soy protein beverages further, preferably dilute according to following weight percent comparison fermented soybean milk, wherein in the lactobacillus-fermented soy protein beverages gross weight that obtains after dilution for 100%: lactobacillus-fermented soya-bean milk 33.0%-50.0%; White granulated sugar 8.0%-15.0%; Stabilizing agent 0.1%-0.6%; Concentrated lemon juice 0.1%-0.5%; Flavorant 0.03%-0.06%, water surplus;
Wherein said flavorant can use the flavorant of this area routine, and the present invention is Ethyl vanillin preferably;
Wherein said stabilizing agent can be this area conventional commercial stabilizing agent, and one or more preferably in pectin, soybean separating polyose body, CMC, xanthans, algin and agar of the present invention are composite;
Described white granulated sugar is this area conventional commercial white granulated sugar, such as can be commercially available GB primes sucrose.
Described concentrated lemon juice is this area conventional commercial concentrated lemon juice, such as is 4-6 times of concentrated lemon juice.
According to lactobacillus-fermented soy protein beverages of the present invention, the dilution of step (2) can be carried out with reference to the large bean beverage of prior art routine, and the present invention preferably dilutes and can comprise the steps:
A white granulated sugar, stabilizing agent, concentrated lemon juice are added to the water and carry out material and obtain feed liquid by ();
B () adds described lactobacillus-fermented soya-bean milk, flavorant in the feed liquid obtained after material terminates, homogeneous, cooling obtain described lactobacillus-fermented soy protein beverages; Or further sterilization processing obtains described lactobacillus-fermented soy protein beverages after homogeneous.
According to lactobacillus-fermented soy protein beverages of the present invention, material described in step of the present invention (2) (a) can be the conventional material operation in this area, and employing preferred for this invention is that white granulated sugar, stabilizing agent, concentrated lemon juice are joined material 15-30min in the water of 55-65 DEG C;
According to lactobacillus-fermented soy protein beverages of the present invention, the feed liquid obtained after material being terminated in the further preferred steps of the present invention (2) (b) is cooled to 10-15 DEG C, add described lactobacillus-fermented soya-bean milk, flavorant, stir mixing 15-30min, then carry out homogeneous;
According to lactobacillus-fermented soy protein beverages of the present invention, described in the further preferred steps of the present invention (2) (b), homogenization pressure is 20bar/200bar;
According to lactobacillus-fermented soy protein beverages of the present invention, the present invention also lowers the temperature as the feed liquid after homogeneous or the feed liquid after homogeneous sterilization are cooled to 7-10 DEG C described in further preferred steps (2) (b); Wherein preferably can also cross plate type heat exchanger and be cooled to 7-10 DEG C;
After step of the present invention (2) (b) homogeneous, preparation-obtained lactobacillus-fermented soya-bean milk is suitable for DEG C storage in temperature≤10, storage time≤24h.
On the other hand, present invention also offers the preparation method of described lactobacillus-fermented soy protein beverages, described method comprises the steps:
(1) lactobacillus-fermented soya-bean milk is prepared:
A () prepares fermentation substrate: be added to the water by the raw material comprising soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits, carry out material, hydration, homogeneous, sterilization obtain fermentation substrate, and wherein above-mentioned each composition by weight percent is 100% to be respectively in fermentation substrate gross weight: soybean protein isolate 3.0-6.0%, DEXTROSE ANHYDROUS/HFCS 2.0-6.0%, crumbs 1.0-6.0%;
B () prepares fermented soybean milk: to the fermentation of fermentation substrate inoculating lactic acid bacterium, reach after fermentation termination and stop fermentation and homogeneous, obtain described lactobacillus-fermented soya-bean milk; Or fermentation carry out after terminal stirrings breakdown of emulsion, homogeneous, termination ferment obtain described lactobacillus-fermented soya-bean milk;
(2) lactobacillus-fermented soy protein beverages is prepared: lactobacillus-fermented soya-bean milk dilution step (1) obtained obtains described lactobacillus-fermented soy protein beverages.
And sweat of the present invention also can realize the object of the invention with reference to the operation of prior art normal fermentation, but in order to improve product special flavour further and improve mouthfeel, the present invention proposes following preferred concrete operations further:
According to preparation method of the present invention, the soybean of wherein said soybean protein isolate is commercially available common soybeans, and the present invention preferably adopts Non-transgenic soybean.
In the soybean protein isolate that the present invention is preferably described further, protein content is 90%-95%.
DEXTROSE ANHYDROUS/HFCS of the present invention should be understood to use DEXTROSE ANHYDROUS or HFCS;
DEXTROSE ANHYDROUS wherein and HFCS are this area conventional commercial food grade products, such as described HFCS can be the HFCS of F42 or F55 type.
According to preparation method of the present invention, lactic acid bacteria weight consumption described in preferred steps (1) (b) is the 0.002-0.006% of fermentation substrate weight.
Described lactic acid bacteria is the conventional bacterial classification in this area, such as animality and vegetalitas lactic acid bacteria, more specifically for example animality source lactic acid bacteria as Lactobacillus casei, lactobacillus paraceasi; Vegetalitas source lactic acid bacteria is as Lactobacillus plantarum.
According to preparation method of the present invention, described in preferred steps (1) (b), fermentation can with reference to prior art normal fermentation, and the present invention preferably ferment to zymotic fluid pH be 3.5-4.2; As fermentation time controls can reach regulation pH value at 48-80h.
According to preparation method of the present invention, the present invention can also preferred steps (1) (a) be add in the water of 55-65 DEG C by soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits further, stirs material 30-60min.
According to preparation method of the present invention, hydration described in step (1) (a) can with reference to the conventional hydration operation of prior art, and the present invention, preferably after material terminates, leaves standstill 30-90min and carries out hydration at 45-55 DEG C.
According to preparation method of the present invention, homogeneous described in step (1) (a) can be the homogeneous operation of this area routine, and the present invention further preferably carries out homogeneous with pressure 20bar/180bar at 65 DEG C.
According to preparation method of the present invention, sterilization described in step (1) (a) can be the pasteurize of this area routine; The present invention is sterilization 300s at 95 DEG C more preferably.
According to preparation method of the present invention, for increasing the color and luster of beverage, the present invention preferably can also carry out brown stain after sterilization in step (1) (a).
Wherein preferably described further browning reaction is carry out 5-10min at carrying out 90-120min or 121-132 DEG C at 85-95 DEG C.
According to preparation method of the present invention, described in step (1) (b), inoculation can with reference to prior art traditional vaccination, and the present invention preferably inoculates at 37-42 DEG C;
According to preparation method of the present invention, existing conventional method can be adopted in step (1) (b) after fermentation ends to stop fermentation, and the present invention is cooled to 10-20 DEG C to stop fermentation after preferably reaching fermentation termination;
According to preparation method of the present invention, homogeneous described in step (1) (b) can with reference to prior art homogenizing method, preferred for this invention is temperature 10-45 DEG C, pressure carries out homogeneous under being 20bar/150bar condition.
According to preparation method of the present invention, the dilution described in step (2) can add this area conventional additives according to factors such as the market demand, consumer's hobbies and dilute.
And the present invention is in order to improve mouthfeel and the local flavor of prepared soy protein beverages further, preferably dilute according to following weight percent comparison fermented soybean milk, wherein in the lactobacillus-fermented soy protein beverages gross weight that obtains after dilution for 100%: lactobacillus-fermented soya-bean milk 33.0%-50.0%; White granulated sugar 8.0%-15.0%; Stabilizing agent 0.1%-0.6%; Concentrated lemon juice 0.1%-0.5%; Flavorant 0.03%-0.06%, water surplus;
Wherein said flavorant can use the flavorant of this area routine, and the present invention is Ethyl vanillin preferably;
Wherein said stabilizing agent can be this area conventional commercial stabilizing agent, and one or more preferably in pectin, soybean separating polyose body, CMC, xanthans, algin and agar of the present invention are composite;
Described white granulated sugar is this area conventional commercial white granulated sugar, such as can be commercially available GB primes sucrose.
Described concentrated lemon juice is this area conventional commercial concentrated lemon juice, such as is 4-6 times of concentrated lemon juice.
According to preparation method of the present invention, the dilution of step (2) can be carried out with reference to the large bean beverage of prior art routine, and the present invention preferably dilutes and can comprise the steps:
A white granulated sugar, stabilizing agent, concentrated lemon juice are added to the water and carry out material and obtain feed liquid by ();
B () adds described lactobacillus-fermented soya-bean milk, flavorant in the feed liquid obtained after material terminates, homogeneous, cooling obtain described lactobacillus-fermented soy protein beverages; Or further sterilization processing obtains described lactobacillus-fermented soy protein beverages after homogeneous.
According to preparation method of the present invention, material described in step of the present invention (2) (a) can be the conventional material operation in this area, and employing preferred for this invention is that white granulated sugar, stabilizing agent, concentrated lemon juice are joined material 15-30min in the water of 55-65 DEG C;
According to preparation method of the present invention, the feed liquid obtained after material being terminated in the further preferred steps of the present invention (2) (b) is cooled to 10-15 DEG C, adds described lactobacillus-fermented soya-bean milk, flavorant, stir mixing 15-30min, then carries out homogeneous;
According to preparation method of the present invention, described in the further preferred steps of the present invention (2) (b), homogenization pressure is 20bar/200bar;
According to preparation method of the present invention, the present invention also lowers the temperature as the feed liquid after homogeneous or the feed liquid after homogeneous sterilization are cooled to 7-10 DEG C described in further preferred steps (2) (b); Wherein preferably can also cross plate type heat exchanger and be cooled to 7-10 DEG C;
In sum, the invention provides a kind of lactobacillus-fermented soy protein beverages and preparation method thereof.Lactobacillus-fermented soy protein beverages tool of the present invention has the following advantages:
The present invention can provide a kind of vegetable protein beverage for consumer, effectively can eliminate through lactobacillus-fermented the beany flavor and puckery mouthfeel and good mouthfeel that soybean protein fermentation produces according to technique of the present invention, lactic acid bacteria contained by beverage product is active, reaches the viable count standard-required of sour milk beverage.The most important thing is, this product can also as whole plant fermented type protein beverage in dedicating consumer to, and albumen and lactic acid bacteria, all from vegetalitas, make consumer more seem merrily and lightheartedly smooth and easy in albumen picked-up.Meanwhile, for the soybean further process of China, making soybean complete utilization has very active influence effect.
Accompanying drawing explanation
Fig. 1 is that embodiment product and comparative example fermentation termination (fermentation 72h/43 DEG C) pH prepared by lactobacillus-fermented soya-bean milk and whey amount of precipitation compares.
Detailed description of the invention
Describe the beneficial effect of implementation process of the present invention and generation below by way of specific embodiment in detail, be intended to help reader to understand essence of the present invention and feature better, not as can the restriction of practical range to this case.
Embodiment about prepared by lactobacillus-fermented soya-bean milk:
Embodiment 1 prepared by lactobacillus-fermented soya-bean milk
Note: bacterial classification addition is 0.004%, in the lactobacillus-fermented soya-bean milk embodiment in this detailed description of the invention and lactobacillus-fermented soya-bean milk comparative example, bacterial classification addition is identical, is portion.
(1) material: pure water is warming up to 60 DEG C and then drops into soybean protein isolate, DEXTROSE ANHYDROUS, crumbs, opens stirring simultaneously and carries out 30min-60min material.
(2) hydration: material terminates rear stopping and stirring, and is incubated 45 DEG C-55 DEG C, carries out the static hydration of 30min-90min, makes soybean protein isolate and crumbs fully soak and dissolves.
(3) homogeneous: carry out homogeneous after hydration terminates, homogeneous uses colloid mill to carry out homogeneous and emulsification, and and then carry out homogeneous afterwards, homogenization pressure is: 20bar/180bar, carries out being preheated to about 65 DEG C before homogeneous.
(4) sterilization: to make beverage be brown color, and need not mix colours, so just can carry out the browning reaction of 85 DEG C-95 DEG C/90min-120min or 121 DEG C of-132 DEG C/5min-10min to the feed liquid after homogeneous; If do not need brown stain, directly carry out pasteurize: 95 DEG C/300s.
(5) lower the temperature; After brown stain completes, be cooled to inoculation temperature 37 DEG C-42 DEG C, prepare inoculation.
(6) inoculate: the complete feed liquid of pasteurize cools, and is cooled to inoculation temperature 37 DEG C-42 DEG C, inoculates.Selected lactic acid bacteria is animality and vegetalitas lactic acid bacteria.
(7) ferment: fermentation time and temperature adjust according to selected bacterial classification.After inoculating lactic acid bacterium, determine according to the pH that fermentation termination will reach, general fermentation 48h-80h can stop fermentation, and pH reaches 3.5-4.2.
(8) fermentation is stopped: stop fermentation when pH reaches 3.5-4.2, be namely cooled to 10 DEG C-20 DEG C.
(9) homogeneous: the feed liquid of fermentation ends is carried out the cold homogeneous of aseptic condition, homogenization pressure: 20bar/150bar.
(10) refrigerate: the fermented soybean milk after homogeneous is carried out refrigeration for subsequent use, reserve temperature≤10 DEG C, storage time≤24h.
Embodiment 2 prepared by lactobacillus-fermented soya-bean milk
Preparation method with lactobacillus-fermented soya-bean milk embodiment 1, except material in (1): pure water is warming up to 60 DEG C and then drops into soybean protein isolate, DEXTROSE ANHYDROUS, crumbs, open stirring and carry out 40min material simultaneously.
Embodiment 3 prepared by lactobacillus-fermented soya-bean milk
Preparation method with lactobacillus-fermented soya-bean milk embodiment 1, except material in (1): pure water is warming up to 60 DEG C and then drops into soybean protein isolate, DEXTROSE ANHYDROUS, crumbs, open stirring and carry out 50min material simultaneously.
Embodiment 4 prepared by lactic acid bacteria fermentation milk soya-bean milk
Preparation method with lactobacillus-fermented soya-bean milk embodiment 1, except material in (1): pure water is warming up to 60 DEG C and then drops into soybean protein isolate, DEXTROSE ANHYDROUS, crumbs, open stirring and carry out 60min material simultaneously.
Comparative example 1 prepared by lactobacillus-fermented soya-bean milk
Preparation method is with lactobacillus-fermented soya-bean milk embodiment 1.
Comparative example 2 prepared by lactobacillus-fermented soya-bean milk
Preparation method is with lactobacillus-fermented soya-bean milk embodiment 2.
Comparative example 3
Preparation method is with lactobacillus-fermented soya-bean milk embodiment 3.
Comparative example 4 prepared by lactic acid bacteria fermentation milk soya-bean milk
Preparation method is with lactobacillus-fermented soya-bean milk embodiment 4.
Real comparative example 5 prepared by lactobacillus-fermented soya-bean milk
Preparation method is with lactobacillus-fermented soya-bean milk embodiment 4.
Inventor has also investigated fermentation termination pH, ferment local-flavor, curdled milk situation, whey are separated out situation, acidified milk and organized sophistication and prepare sense organ and the flavor evaluation of product.The sense organ flavor taste test and appraisal of fermented soybean milk, carry out sensory test to embodiment and comparative example.Test and appraisal personnel are subjective appreciation panelists, ten people groups.Trial test mode: adopt the mode of blank marking and description to test and assess, carry out comprehensive grading and sensory evaluation statistics to evaluating result, here compares analysis to these performances of the above embodiments and comparative example product, and result is as shown in table 1 and Fig. 1:
Table 1 embodiment and comparative example fermentation termination (fermentation 72h/43 DEG C), Physico-chemical tests and sensory test
Note: 1, ☆ represents kilter; The increase of+expression amount.
Wherein embodiment and comparative example fermentation termination (fermentation 72h/43 DEG C) pH and whey amount of precipitation more shown in Figure 1.
From above table 1, comparing embodiment 1,2,3 and comparative example 1,2,3 can be found out, add the embodiment 1,2,3 of crumbs, its ferment local-flavor is honest soft, and beany flavor and puckery mouthfeel almost disappear.But do not add the comparative example 1,2,3 of crumbs, its beany flavor and puckery mouthfeel more obvious; Add the embodiment 1,2,3 of crumbs, its fermentation termination curdled milk state is totally good, but does not add the comparative example 1,2,3 of crumbs, and its curdled milk state is poor; Add the embodiment 1,2,3 of crumbs, its fermentation termination breakdown of emulsion after fermentation milk quality is fine and smooth, but does not add the comparative example 1,2,3 of crumbs, and its acidified milk fermentation quality entirety is more coarse.
From Fig. 1, comparing embodiment 1,2,3 and comparative example 1,2,3 can be found out, add the embodiment 1,2,3 of crumbs, comparative example 1,2, the 3 fermentation termination pH that its fermentation termination pH entirety does not add crumbs is low, illustrates and contributes to lactobacillus-fermented after adding crumbs; Add the embodiment 1,2,3 of crumbs, its fermentation termination fermented milk whey amount of precipitation is overall few compared with comparative example 1,2, the 3 whey amount of precipitation of not adding crumbs simultaneously, and the stability contributing to strengthening lactobacillus-fermented soya-bean milk system after adding crumbs is described.
Embodiment 4 and comparative example 4 from table 1, can find out, at application soyabean protein powder as fermentation protein, under the condition that embodiment 4 is consistent with the fermented soybean milk protein content of comparative example 4, embodiment 4 does not add after adding crumbs that the ferment local-flavor of the comparative example of crumbs is good, curdled milk state is good, whey analyse measure few, it is also lower after the pH of fermentation termination adds crumbs simultaneously, even if illustrate and use soyabean protein powder fermented soybean milk, after adding crumbs, also can improve the sensory modalities of fermented soybean milk, have the effect promoting fermentation simultaneously.
Embodiment 2 and comparative example 5 from table 1, can find out, embodiment 2 comparatively adds after adding crumbs that the ferment local-flavor of the comparative example 5 of starch is good, curdled milk state is good, whey analyse measure few, it is also lower after the pH of fermentation termination adds crumbs simultaneously, illustrate after adding crumbs, also can improve the sensory modalities of fermented soybean milk have the effect promoting fermentation simultaneously, and although starch is the main component of crumbs or steamed bun sheet, if directly add starch, do not have effect so.
More than comprehensive, can find out, adding crumbs with during lactobacillus-fermented soya-bean milk, the beany flavor after even removing soya-bean milk fermentation and puckery mouthfeel can be improved, contribute to lactobacillus-fermented simultaneously.After adding crumbs, the curdled milk state of soya-bean milk fermentation, quality structure can be improved simultaneously, reduce whey amount of precipitation during soya-bean milk fermentation simultaneously, increase the stability of soya-bean milk fermentation system.Embodiment 4, comparative example 4 and comparative example 5 are no longer done to the research of the organoleptic analysis after sour milk beverage allotment and physical and chemical index.
Embodiment about lactobacillus-fermented soy protein beverages:
Lactobacillus-fermented soy protein beverages embodiment 1
(1) material: pure water is warming up to 55 DEG C-65 DEG C, then adds white granulated sugar, stabilizing agent, lemon juice, opens stirring simultaneously and carries out 15min-30min material.
(2) cooling allotment: material terminates rear stoppings and stirring, and feed liquid to 10 of lowering the temperature DEG C-15 DEG C, adds a certain amount of lactobacillus-fermented soya-bean milk and flavorant, open stirring simultaneously and carry out 15min-30min batch mixing.
(3) homogeneous cooling: after allotment terminates, carry out beverage homogeneous, homogenization pressure 20bar/200bar.After homogeneous, feed liquid is crossed plate type heat exchanger and is cooled to 7 DEG C-10 DEG C and carries out to be installed.
(4) filling: by be installed for the lactobacillus-fermented soy protein beverages refrigeration after homogeneous, reserve temperature≤10 DEG C, storage time≤24h.
Lactobacillus-fermented soy protein beverages embodiment 2
Preparation method is with lactobacillus-fermented soy protein beverages embodiment 1.
Lactobacillus-fermented soy protein beverages embodiment 3
Preparation method is with lactobacillus-fermented soy protein beverages embodiment 1.
Lactobacillus-fermented soy protein beverages comparative example 1
Preparation method is with lactobacillus-fermented soy protein beverages embodiment 1.
Lactobacillus-fermented soy protein beverages comparative example 2
Preparation method is with lactobacillus-fermented soy protein beverages embodiment 1.
Lactobacillus-fermented soy protein beverages comparative example 3
Preparation method is with lactobacillus-fermented soy protein beverages embodiment 1.
Embodiment 4 lactobacillus-fermented soya-bean milk is deployed into the test and appraisal of sense organ local flavor, the stability observing of lactobacillus-fermented soy protein beverages.
Inventor has also investigated the test and appraisal of sense organ flavor taste, the stability observing that lactobacillus-fermented soya-bean milk is deployed into lactobacillus-fermented soy protein beverages.
The sense organ flavor taste test and appraisal of beverage, with the sample of the product of embodiment 1 ~ 3 and comparative example 1 ~ 3 for experimental subjects, carry out the taste tests of product.Test number 40 people.Trial test mode: adopt the mode of blank marking to taste; Give a mark separately to the local flavor of the product of embodiment 1 ~ 3 and the sample of comparative example 1 ~ 3, mouthfeel respectively, marking allows reservation decimal, and the full marks of each are 10 points, and statistics total score, calculates average mark; Average mark is higher, represents effect better.Statistics is recorded in following table.
Table 2 product tastes result data table
With the product of embodiment 1 ~ 3 and comparative example 1 ~ 3 for observing sample, observe under 2 ~ 6 DEG C of static conditions sample in different standing time upper strata elutriation and bottom precipitation situation.During observation, the height higher expression product stability of feed liquid upper strata elutriation is poorer; Protein stability, then directly record sedimentary weight in wet base by difference assay, calculates the ratio that sediment accounts for gross weight, thus the precipitation status of reflection albumen, the higher precipitation of ratio is more serious, shows that product stability is poorer.
Table 3 product system stability observing record sheet
As can be seen from the data of upper table 2, add the embodiment 1,2,3 of crumbs, its local flavor, mouthfeel and overall in all do not add crumbs comparative example 1,2,3 test and assess effective, illustrate that lactobacillus-fermented adds the soya-bean milk of crumbs after it is deployed into beverage, local flavor, the mouthfeel of beverage can improve.The beverage that the soybean protein adding crumbs by lactobacillus-fermented is deployed into, it all obtains the accreditation of consumer and likes in product special flavour, mouthfeel.
As can be seen from Table 3, lactobacillus-fermented adds the beverage that the soybean protein of crumbs is deployed into, and it is in stability, and the beverage stability that the soybean protein not adding crumbs than lactobacillus-fermented is deployed into is better.Illustrate that crumbs participate in soybean protein lactobacillus-fermented, simultaneously better by the beverage stability that the soya-bean milk that it ferments is deployed into.
More than comprehensive, can find out, when with lactobacillus-fermented soya-bean milk formulated drink, add crumbs when lactobacillus-fermented soya-bean milk, not only can improve the local flavor being deployed into beverage and mouthfeel, simultaneously to the beverage stability the be deployed into effect of improving.
Claims (10)
1. a lactobacillus-fermented soy protein beverages, is characterized in that, described lactobacillus-fermented soya-bean milk is prepared by the preparation method comprised the steps:
(1) lactobacillus-fermented soya-bean milk is prepared:
A () prepares fermentation substrate: be added to the water by the raw material comprising soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits, carry out material, hydration, homogeneous, sterilization obtain fermentation substrate, and wherein above-mentioned each composition by weight percent is 100% to be respectively in fermentation substrate gross weight: soybean protein isolate 3.0-6.0%, DEXTROSE ANHYDROUS/HFCS 2.0-6.0%, crumbs 1.0-6.0%; Preferred described homogeneous carries out homogeneous with pressure 20bar/180bar at 65 DEG C;
B () prepares fermented soybean milk: to the fermentation of fermentation substrate inoculating lactic acid bacterium, reach after fermentation termination and stop fermentation and homogeneous, obtain described lactobacillus-fermented soya-bean milk, or fermentation carry out after terminal stirrings breakdown of emulsion, homogeneous, termination ferment obtain described lactobacillus-fermented soya-bean milk; Wherein preferred carrying out at 37-42 DEG C inoculates, ferments; Wherein preferred described termination fermentation is cooled to 10-20 DEG C to stop fermentation after reaching fermentation termination; Wherein also preferred described homogeneous be temperature 10-45 DEG C, pressure carries out homogeneous under being 20bar/150bar condition;
(2) lactobacillus-fermented soy protein beverages is prepared: lactobacillus-fermented soya-bean milk dilution step (1) obtained obtains described lactobacillus-fermented soy protein beverages.
2. lactobacillus-fermented soy protein beverages according to claim 1, is characterized in that, lactic acid bacteria weight consumption described in step (1) (b) is the 0.002-0.006% of fermentation substrate weight.
3. lactobacillus-fermented soy protein beverages according to claim 1, is characterized in that, fermentation described in step (1) (b) is fermentation is 3.5-4.2 to zymotic fluid pH; Be preferably fermentation time 48-80h.
4. the lactobacillus-fermented soy protein beverages according to claims 1 to 3 any one, it is characterized in that, step (1) (a) adds in the water of 55-65 DEG C by soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits, stirs material 30-60min.
5. the lactobacillus-fermented soy protein beverages according to claims 1 to 3 any one, is characterized in that, described in step (1) (a), hydration is after material terminates, and leaves standstill 30-90min and carry out hydration at 45-55 DEG C.
6. the lactobacillus-fermented soy protein beverages according to claims 1 to 3 any one, is characterized in that, sterilization described in step (1) (a) is pasteurize; Be preferably sterilization 300s at 95 DEG C.
7. the lactobacillus-fermented soy protein beverages according to claim 1 ~ 6 any one, is characterized in that, in step (1) (a), also carry out brown stain after sterilization; Preferred described brown stain for carry out 90-120min at 85-95 DEG C, or carries out 5-10min at 121-132 DEG C.
8. the lactobacillus-fermented soy protein beverages according to claim 1 ~ 7 any one, it is characterized in that, dilute according to following weight percent comparison fermented soybean milk in step (2), wherein in the lactobacillus-fermented soy protein beverages gross weight that obtains after dilution for 100%: lactobacillus-fermented soya-bean milk 33.0%-50.0%; White granulated sugar 8.0%-15.0%; Stabilizing agent 0.1%-0.6%; Concentrated lemon juice 0.1%-0.5%; Flavorant 0.03%-0.06%, water surplus; Wherein preferred described flavorant is Ethyl vanillin; Preferred described stabilizing agent is that one or more in pectin, soybean polysaccharide, CMC, xanthans, algin and agar are composite.
9. lactobacillus-fermented soy protein beverages according to claim 8, is characterized in that, the dilution of step (2) comprises the steps:
A white granulated sugar, stabilizing agent, concentrated lemon juice are added to the water and carry out material and obtain feed liquid by ();
Add described lactobacillus-fermented soya-bean milk, flavorant in b feed liquid that () obtains after material, homogeneous, cooling obtain described lactobacillus-fermented soy protein beverages; Or further sterilization processing obtains described lactobacillus-fermented soy protein beverages after homogeneous.
10. the preparation method of lactobacillus-fermented soy protein beverages described in claim 1 ~ 9 any one, described method comprises the steps:
(1) lactobacillus-fermented soya-bean milk is prepared:
A () prepares fermentation substrate: be added to the water by the raw material comprising soybean protein isolate, DEXTROSE ANHYDROUS/HFCS and crumbs and/or steamed bun bits, carry out material, hydration, homogeneous, sterilization obtain fermentation substrate, and wherein above-mentioned each composition by weight percent is 100% to be respectively in fermentation substrate gross weight: soybean protein isolate 3.0-6.0%, DEXTROSE ANHYDROUS/HFCS 2.0-6.0%, crumbs 1.0-6.0%;
B () prepares fermented soybean milk: to the fermentation of fermentation substrate inoculating lactic acid bacterium, reach after fermentation termination and stop fermentation and homogeneous, obtain described lactobacillus-fermented soya-bean milk, or fermentation carry out after terminal stirrings breakdown of emulsion, homogeneous, termination ferment obtain described lactobacillus-fermented soya-bean milk; Wherein preferred carrying out at 37-42 DEG C inoculates, ferments; Wherein preferred described termination fermentation is cooled to 10-20 DEG C to stop fermentation after reaching fermentation termination; Wherein also preferred described homogeneous be temperature 10-45 DEG C, pressure carries out homogeneous under being 20bar/150bar condition;
(2) lactobacillus-fermented soy protein beverages is prepared: lactobacillus-fermented soya-bean milk dilution step (1) obtained obtains described lactobacillus-fermented soy protein beverages.
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