CN1056039A - Acidation treatment method for bean milk - Google Patents
Acidation treatment method for bean milk Download PDFInfo
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- CN1056039A CN1056039A CN90102425A CN90102425A CN1056039A CN 1056039 A CN1056039 A CN 1056039A CN 90102425 A CN90102425 A CN 90102425A CN 90102425 A CN90102425 A CN 90102425A CN 1056039 A CN1056039 A CN 1056039A
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- soya
- bean milk
- milk
- treatment method
- fermented soybean
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Abstract
A kind of acidation treatment method that is used to make Fermented Soybean Milk, the making of this milk need not passed through any microbial fermentation, as long as add edible acidic materials in the soya-bean milk of giving birth to or boil, adds the acid protease of trace under preference temperature, stirring is mixed well, and promptly finishes the acidization of soya-bean milk.This method need not any stabilizing agent, fundamentally prevents the phase inter coagulation and the precipitation of protein in the soya-bean milk.
This method is applicable to series of products such as making Fermented Soybean Milk, fruit-flavor type Fermented Soybean Milk health drink, soy yogurt ice cream.
Description
The present invention relates to a kind of soya-bean milk acidation treatment method that is used to make Fermented Soybean Milk.
Soy food product has very high nutritive value, and wherein protein, vitamin content are particularly abundant, does not contain the animal cholesterol again, by consumers in general are welcome.China's soybean resource is abundant, and research on traditional soybean goods basis, developing new product has crucial meaning.
The fruity Fermented Soybean Milk is recent rise, and the soya-bean milk products of being accepted by increasing consumer of new generation.It is that a technology difficulty is carried that soya-bean milk is carried out acidification always, because when acidification, soybean protein contact acidic materials can produce cohesion and deposited phenomenon, thereby lose the outward appearance and the mouthfeel of dairy products, unless acid content is extremely low or protein concentration extremely low (consulting Japan Patent " method for making of soya-bean milk soda " JP60-47637 8604688) though these two kinds of ways are all avoided protein acidifying sedimentation problem, all exist obviously not enough.The former tart flavour deficiency, the latter does not have the local flavor of dairy produce, only is cold drink.Make the tamarind slurry now in the world and have two kinds: add acid system and fermentation method.Adding acid is by adding some thickness stabilizing agent, change the tension force on hydrone surface in the solution, make the soya-bean milk thickness that becomes, add the acid back and can temporarily avoid soybean protein cohesion and deposited phenomenon (consulting Japan Patent " method for making of acid soyabean milk beverage " JP58-13358 8404075) to occur in a period of time in acidifying, this method has following shortcoming: 1. stationary phase is short.2. thermo-labile, the high temperatures agent is ineffective.3. mouthfeel is not well, and the thickness sense is arranged.Fermentation method mainly produces acid by means of microbial fermentations such as lactic acid bacteria, yeast, and this method is better than the above-mentioned acid system that simply adds, and wherein tart flavour is soft, and nature fragrance is arranged, but need depend on function of stabilizer equally, and produces investment greatly, and the production cycle is long.Consulting patent has:
Japan Patent " method for making of lactic fermentation soya-bean milk " JP59-227241.8602251
Japan Patent " method for making of fermented soybean milk " JP60-75234.8604689
Japan Patent " the yogurt method for making of soya-bean milk " JP59-71641.8600113
Russian Patent " method for making of lactic fermentation soya-bean milk " SU 1097253.8602252
The object of the present invention is to provide does not a kind ofly need any stabilizing agent and fundamentally prevents the soya-bean milk acidation treatment method of soybean protein cohesion, precipitation, is used to make series of products such as the Fermented Soybean Milk of various flavor types or Yoghourt ice-cream.
Soya-bean milk acidation treatment method provided by the invention is to adopt advanced biotechnology to grasp soy proteinaceous hydrophilic mechanism effectively, does not fundamentally prevent the soybean protein coagulative precipitation and need not add any stabilizing agent.The characteristics of this soya-bean milk acidation treatment method, earlier give birth to or boil after soya-bean milk in, the food acids or the edible acidic materials that at room temperature add 0.5-15% are mixed well, and then the acid protease of adding 0.001-1.5%, under the effect of enzyme, change soy proteinaceous molecular weight, molecular configuration, improve soy proteinaceous hydrophily and fundamentally prevent the mutual coagulative precipitation of protein, thereby obtain need not add any stabilizing agent, and tamarind slurry that can be steady in a long-term.
In order to obtain colory tamarind slurry, food acids or acidic materials adding mode are little by little slowly to add, stir, and pour acid protease subsequently into and mix well, and should note occurring the coacervation of local protein in operation.
The food acids of being added can be organic acid or acidic juice, the acid protease that is added can be a pepsin, soya-bean milk is equipped with seasoning matter such as margarine, sucrose after above-mentioned acidification, make the good to eat dairy beverage with sour-sweet flavor through steps such as homogeneous.
Soya-bean milk acidification technology of the present invention has remarkable advantage compared with the prior art: production journey step is few, processing ease, with short production cycle, equipment investment is low, thereby cost is low; Product stability is good, does not precipitate smooth and tasty and refreshing the wetting one's whistle of mouthfeel for a long time.
One embodiment of the present of invention are: the soya-bean milk that boils is little by little slowly added 1% citric acid about 50 ℃, pour the stirring of 0.5% pepsin subsequently into and finished the soya-bean milk acidification in 5 minutes, add batchings such as sucrose immediately again and make the fruity Fermented Soybean Milk, this product appearance milky white, exquisiteness, drinking acid is comfortable suitable, and the mouthfeel profit is refreshing.The product mouth is that housing material is done stability test with the polybag, and this product of peek bag is put 37 ℃ of incubators and cultivated, and compares with fresh products after one month again, and the result is as follows:
Product fresh products through cultivating
Color and luster is milky white
The protein coacervation nothing
Fat oozes out minute quantity not to be had
Taste free from extraneous odour free from extraneous odour
Flatulence phenomenon nothing
Liquid fluidity is good
Micro biological Tests is qualified
Claims (6)
1, a kind of method that is used to make Fermented Soybean Milk is characterized in that need not through any strain fermentation, adds edible acidic materials in the soya-bean milk of giving birth to or boil, and then adding 0.001-1.5% acid protease is mixed well.
2, acidation treatment method for bean milk according to claim 1, its characteristic temperature carry out acidification between 0-90 ℃.
3, soya-bean milk acidation treatment method according to claim 1 is characterized in that acid content is between the 0.5-15%.
4, soya-bean milk acidation treatment method according to claim 1, the pH value that it is characterized in that Fermented Soybean Milk is between 2-4.5.
5, soya-bean milk acidation treatment method according to claim 1 not needing in the acidification process is characterized in that any stabilizing agent to prevent soy proteinaceous cohesion, precipitation.
6, soya-bean milk acidation treatment method according to claim 1, it is characterized in that to add acidic materials be edible any acidic materials, the acid protease that is added is edible any acid protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90102425A CN1056039A (en) | 1990-04-24 | 1990-04-24 | Acidation treatment method for bean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90102425A CN1056039A (en) | 1990-04-24 | 1990-04-24 | Acidation treatment method for bean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1056039A true CN1056039A (en) | 1991-11-13 |
Family
ID=4877522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90102425A Pending CN1056039A (en) | 1990-04-24 | 1990-04-24 | Acidation treatment method for bean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056039A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100377654C (en) * | 2005-12-19 | 2008-04-02 | 余内逊 | Method for preparing sour soymilk contg. micron ginseng, antler pearl and pollen pini for tonifying-Yang, dispelling-fatigue and enriching-calcium |
| CN100502699C (en) * | 2005-02-03 | 2009-06-24 | 西北农林科技大学 | Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage |
| CN103250799A (en) * | 2013-05-10 | 2013-08-21 | 贵州海科实业发展有限公司 | Kiwi soymilk and preparation method thereof |
| CN105379836A (en) * | 2015-11-10 | 2016-03-09 | 帝斯曼知识产权资产管理有限公司 | Method for preparing milk-containing beverage and milk-containing beverage prepared according to method |
-
1990
- 1990-04-24 CN CN90102425A patent/CN1056039A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100502699C (en) * | 2005-02-03 | 2009-06-24 | 西北农林科技大学 | Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage |
| CN100377654C (en) * | 2005-12-19 | 2008-04-02 | 余内逊 | Method for preparing sour soymilk contg. micron ginseng, antler pearl and pollen pini for tonifying-Yang, dispelling-fatigue and enriching-calcium |
| CN103250799A (en) * | 2013-05-10 | 2013-08-21 | 贵州海科实业发展有限公司 | Kiwi soymilk and preparation method thereof |
| CN105379836A (en) * | 2015-11-10 | 2016-03-09 | 帝斯曼知识产权资产管理有限公司 | Method for preparing milk-containing beverage and milk-containing beverage prepared according to method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |