CN106343033A - Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk - Google Patents
Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk Download PDFInfo
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- CN106343033A CN106343033A CN201610838672.9A CN201610838672A CN106343033A CN 106343033 A CN106343033 A CN 106343033A CN 201610838672 A CN201610838672 A CN 201610838672A CN 106343033 A CN106343033 A CN 106343033A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses fermentation type soybean milk added with edible mushrooms and dried fruit and a production method of the fermentation type soybean milk. The fermentation type soybean milk is produced by subjecting sprouted-soybean milk, edible-mushroom pulp, dried-fruit pulp, whole milk powder and other ingredients to preprocessing, mixing, homogenizing, sterilizing, cooling, inoculating, fermenting and blending. The fermentation type soybean milk has the advantages that the nutritional and functional values of sprouted soybean, the edible mushrooms, the dried fruit and functional oligosaccharides are perfectly combined, and the fermentation type soybean milk is a large breakthrough and progress.
Description
Technical field
The present invention relates to a kind of fermented type bean milk adding edible fungi and dry fruit and preparation method thereof, belong to food processing skill
Art field.
Background technology
The nutritive value of beans is very high, and China's traditional food is exquisite, and " grain rice are preferably and support, and lose then bad " the modern nutrition of bean
Also demonstrate that, adheres to Food Legume food daily, it is possible to reduce body fat, increase immunity, reduces ill probability.Beans
Protein content is high, quality is good, and aminoacid forms the needs close to human body, its nutritive value close to animal protein,
It is best vegetable protein.In beans, vitamin is with b vitamin at most, high than frumentum content.Additionally, also containing a small amount of Hu
Radix Raphani element.Beans is rich in the inorganic salt such as calcium, phosphorus, ferrum, potassium, magnesium, is rare high potassium in meals, Gao Mei, low-sodium diet.Semen sojae atricolor is different
Flavone is one of flavone compound, and the estrogen action that it has has influence on hormone secretion, metabolic biology activity, egg
White matter synthesis, growth factor activity, are natural cancer chemopreventive agents.
Edible fungus protein matter content is higher than general vegetable, and aminoacid composition is relatively comprehensive, containing 8 kinds of amino needed by human
Acid, wherein mushroom, Volvariella volvacea (Bull.Ex Franch.) Singer．, lysine content enriches in Flammulina velutiper (Fr.) Sing, and lacks in corn.
Modern study finds, contains abundant vitamin a, b, d, e in dry fruit, substantial amounts of unsaturated fatty acid and abundant
Trace element, such as calcium, phosphorus, ferrum, manganese, zinc, selenium etc., are nutrition necessary to human survival.Many nutritions in dry fruit
Content, be that frumentum, veterinary antibiotics, animal foodstuff cannot be compared, often to eat dry fruit just can preferably supplement us and maintain body
Nutrient substance needed for the normal function of body.
Bean milk is the traditional food of Chinese people, is referred to as " green milk ", in the market there is not yet germination bean
Class, edible fungi, dry fruit, product together with function value perfect adaptation for the nutrition of functional oligose.
Content of the invention
For solving above-mentioned technical problem, the fermented type bean milk of a kind of present invention proposition interpolation edible fungi and dry fruit and its preparation
Method, this bean milk combines perfect to germination beans, edible fungi, dry fruit, the nutrition of functional oligose and function value
Together.
In order to achieve the above object, technical scheme is as follows: a kind of fermented type bean adding edible fungi and dry fruit
Milk, including the raw material of following weight portion:
Above-mentioned raw materials make fermented type bean after pretreatment, mixing, homogenizing, sterilization, cooling, inoculation, fermentation and allotment
Milk.
Preferably, the described fermented type bean milk adding edible fungi and dry fruit, including the raw material of following weight portion:
Above-mentioned raw materials make fermented type bean after pretreatment, mixing, homogenizing, sterilization, cooling, inoculation, fermentation and allotment
Milk.
Preferably, described edible fungi slurry is made up of 10 portions of Auricularia, 30 portions of Lentinus Edodess lixiviating solution and 10 parts of Flammulina velutiper (Fr.) Sing juice.
Preferably, described dry fruit breast is made up of 10 parts of Amygdalus communis Lamarck breasts, 5 parts of cashew nut milks and 5 parts of Walnut Milks.
A kind of preparation method of the fermented type dry fruit bean milk adding edible fungi, comprise the following steps:
(1) pretreatment of raw material
A, preparation germination bean milk: selected no insect pest, no go mouldy, the beans of full seed, remove impurity removing, circulating water cleans；
Soak 15h～20h, germination 36h～50h at 30 DEG C～35 DEG C in 25 DEG C～30 DEG C of water, take when bud long 2mm～4mm
Go out, add 2～4 times of own wt, temperature to be 95 DEG C～100 DEG C hydro-thermal defibrinations, serosity, through 100 mesh～120 mesh screen, removes
Bean dregs, retain bean milk；Bean milk is heated to seething with excitement in the case of being stirred continuously, and keeps 10min～15min；
B, prepare edible fungi slurry: after edible fungi is selected, with clear water clean, be cut into the cataclasm of 0.8cm～1cm, with feed liquid
Process 30min～60min than extracting in 60 DEG C～90 DEG C waters bath with thermostatic control for 1: 6～1: 10, by edible fungi with lixiviating solution together
Making beating, through 100 mesh filter-cloth filterings, grinding 3min～5min with colloid mill, to obtain edible fungi slurry standby；
C, prepare dry fruit breast: select no go mouldy, the dry fruit of free from insect pests, clear water cleans；Should first put for the dry fruit having kind of skin
Boil 10min～20min in the boiling water containing 0.4%～0.6%nahco3, pull out rapidly and be immersed in containing 0.4～0.6%
30min～60min in nahco3 cold water, peeling, rinsing, it is subsequently adding the water making beating of 4～6 times of own wt；For no planting skin
As long as dry fruit then directly pull an oar, filter and remove residue, with colloid mill defibrination 3min～5min, cold preservation is standby；
D, strain domestication: take germination bean milk to mix homogeneously with whole milk powder reconstituted milk, add sucrose, as strain domestication base
Material carrys out domesticated strain；
(2) mix soyabean milk: sequentially add edible fungi slurry, dry fruit breast, whole milk powder, feature in germination bean milk oligomeric
Sugar, is mixed uniformly；
(3) homogenizing: the mixing soyabean milk that step (2) is obtained is put in homogenizer, at 60 DEG C～65 DEG C, adopts 20mpa
The pressure homogenizing of～25mpa is twice；
(4) sterilization, cooling: by the mixing soyabean milk after homogenizing in 90 DEG C～100 DEG C 10min～15min that sterilize, then lower the temperature
To 38 DEG C～42 DEG C；
(5) inoculation, fermentation: in the mixing soyabean milk that step (4) obtains, by mass, tame in inoculation step (1) d
The strain 2%～4% arriving, at 40 DEG C～42 DEG C, ferment 5h～7h；
(6) mixing preparation: add sucrose, xylitol, citric acid mix homogeneously in the fermented soybean milk that step (5) obtains,
Add propylene glycol alginate, pectin, sucrose ester, monoglyceride mix homogeneously；
(7) homogenizing: by allotment after fermented soybean milk at 60 DEG C～70 DEG C, using 25mpa～30mpa pressure homogenizing two
Secondary；
(8) fill, sterilization: the fermented soybean milk automatic filling machine after homogenizing is dispensed into the vial sterilizing in advance or plastics
In bottle, in 115 DEG C～121 DEG C 15min～20min that sterilize；
(9) detection, warehouse-in: by GB detection, stored refrigerated.
Preferably, in step (1) pretreatment of raw material link, the specific process of strain domestication is:
(d1) take germination bean milk and whole milk powder reconstituted milk in mass ratio 0: 10,2: 8,4: 6,6:4 mix homogeneously, respectively plus
Enter 9% sucrose, as the first generation, the second filial generation, the third generation, forth generation strain domestication base material；
(d2) respectively in 90 DEG C～100 DEG C 3min～5min that sterilize, then it is cooled to 38 DEG C～42 DEG C, takes 0.15% plant
In first generation strain domestication base material, ferment in 40 DEG C～44 DEG C water-baths thing lactobacilluss powder 8h；
(d3) 2% and then is taken to be inoculated in second filial generation strain domestication base material, at 40 DEG C from first generation strain domestication base material
Ferment in～44 DEG C of thermostat water baths, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domestication bacterium
Kind, standby.
Preferably, in step (1) pretreatment of raw material link, germination bean milk is by Semen sojae atricolor, Semen sojae atricolor, Semen Phaseoli, Semen phaseoli radiati, rue
The germination making beating of one or more of bean, Semen phaseoli radiati, Semen Pisi sativi, HUADOU, Semen vignae sinensiss, Seem Lablab Album obtains.
Preferably, in step (1) pretreatment of raw material link, edible fungi is Lentinus Edodess, mushroom, Volvariella volvacea (Bull.Ex Franch.) Singer．, Flammulina velutiper (Fr.) Sing, elegant precious
One or more of mushroom, Pleurotus eryngii, Auricularia and Tremella.
Preferably, in the pretreatment of raw material link of step (1), described dry fruit is Semen arachidis hypogaeae, Semen Juglandiss, Semen Armeniacae Amarum, Ba Dan
One or more of wood, Semen coryli heterophyllae, Semen Castaneae, Fructus anacardii and Semen Helianthi.
Preferably, in step (2), described functional oligose is oligomeric isomaltose, oligofructose, oligomeric wood
One or more of sugar, oligomeric galactose, soybean oligo saccharide and oligo-chitosan.
Beneficial effects of the present invention: in germination process, the reserve substance such as protein, fat, polysaccharide resolves into (1) beans
The small-molecule substances such as aminoacid, fatty acid, monosaccharide, thus the digestibility of germination beans is higher than the beans that do not germinate.Meanwhile, plant coagulates
The Flatulent factors such as antinutritional factor, cottonseed sugar and stachyose such as collection element and trypsin inhibitor are degraded, and improve beans
Nutritive value.Additionally, after bean germination γ-aminobutyric acid increase, can adjust cardiovascular activity, promote growth hormone secretion,
Defying age；(2) it is biological alive that the edible fungi adding contains active polysaccharide, natural organic germanium, nucleic acid degradation product, triterpenoid compound etc.
Property material, has anticancer, antibacterial, antiviral, lowering blood pressure and blood fat, antithrombotic, aid digestion, relieving cough and asthma, eliminating the phlegm, liver protection, fall
Blood glucose, enhancing immunity etc. act on；(3) functional oligose adding can promote Lactobacillus plantarum propagation, prevent constipation, fall
Low serum cholesterol, enhancing human body immunity power；(4) add xylitol and replace part sucrose, can pre- anti-caries.The present invention will send out
Sprouted broad bean class, edible fungi, dry fruit, the nutrition of functional oligose and function value are perfectly combined togather, and are very big dashing forward
Broken and progressive.
Specific embodiment
With reference to specific embodiment, the present invention is made with further details of elaboration.
A kind of fermented type bean milk adding edible fungi and dry fruit, including the raw material of following weight portion:
Above-mentioned raw materials make fermented type bean after pretreatment, mixing, homogenizing, sterilization, cooling, inoculation, fermentation and allotment
Milk.
Germination beans in addition to the nutrition with beans and the health-care effect such as gut purge stomach, relieving heat toxin, dampness removing heat, other nutrition
It is worth higher.After being substantially free of vitamin in beans but germinateing, its content greatly increases, and in addition to vitamin c, carotene can increase
1～2 times, vitamin b1 increases by 2～4 times, and nicotinic acid increases more than 2 times, and Folic Acid is multiplied.Additionally, bean sprout rich cellulose, it is
The healthy vegetable of constipation patient.Partially protein is decomposed into the aminoacid of various needed by human body during germinateing, and makes amino
The ratio of acid is more suitable for human body needs, improves bean protein utilization rate.Beans in germination process, due to the effect of enzyme, more
The mineral elements such as many calcium, phosphorus, ferrum, zinc are released, and which again increases the human body utilization rate of beans mineral.Semen Glyciness
After sprouting, Aspartame sharply increases, and finds to give birth to agent, energy inducement interferon containing a kind of interferon in bean sprout, increases and resist in vivo
Raw element, increases interior resisting virus, the effect of anticancer.The antinutritional factor such as the cottonseed sugar containing in some beans, in germination process
In drastically decline or even whole disappear, it is to avoid eat the generation of the toxic and side effects phenomenon such as abdominal distention after beans.
Containing 14 kinds of vitamin and multiple mineral element with physiologically active in edible fungi.As vb1, vb12, vc, vk,
Vd and phosphorus, sodium, potassium, calcium, ferrum and many trace element, can supplement the deficiency in other food, have nourishing YIN and invigorating YANG, QI invigorating is lived
The functions such as blood, supplementing the brain heart tonifying, life lengthening.Contain macromolecule polysaccharide, β-glucose and rna complex in edible fungi, natural have
The bioactive substances such as machine germanium, nucleic acid degradation product, camp and triterpenoid compound, have reduce serum cholesterol, improve blood
The property of medicine effects such as microcirculation, raising blood oxygen carrying capability, raising liver detoxification ability.Often eat, fully adjustable human body life
Reason function, enhances metabolism, and strengthens immunologic function, slow down aging, is ideal health food.Additionally, edible fungi is also
It is improved the effect of the activity of intracellular various enzyme, so polyphagia edible fungi can improve the immunity of body, eliminate nerve tightly
Etc..
Its manufacture method, we will be illustrated by specific embodiment.
Embodiment one
A kind of preparation method of the fermented type dry fruit bean milk adding edible fungi, comprises the following steps:
(1) pretreatment of raw material
A, preparation germination bean milk: selected no insect pest, no go mouldy, the Semen sojae atricolor of full seed, remove impurity removing, circulating water cleans；
Soak 20h, germination 50h at 35 DEG C in 25 DEG C of water, take out when bud long 2mm, add 2 times of own wt, temperature to be 100
DEG C hydro-thermal defibrination, serosity, through 100 mesh screen, removes bean dregs, retains bean milk；Bean milk is heated to boiling in the case of being stirred continuously
Rise, and keep 10min；
B, prepare edible fungi slurry: after mushroom is selected, with clear water clean, be cut into the cataclasm of 0.8cm, with solid-liquid ratio as 1:6
In 60 DEG C of waters bath with thermostatic control, extraction processes 60min, edible fungi is together pulled an oar with lixiviating solution, through 100 mesh filter-cloth filterings, uses colloid
It is standby that mill mill 3min obtains edible fungi slurry；
C, prepare dry fruit breast: select no go mouldy, the Semen arachidis hypogaeae of free from insect pests, clear water cleans；Should first put for the dry fruit having kind of skin
To containing 0.4%nahco3Boiling water in boil 20min, pull out rapidly and be immersed in containing 0.4%nahco330min in cold water, peeling,
Rinsing, is subsequently adding the water making beating of 4 times of own wt；As long as then directly pulling an oar for the dry fruit no planting skin, filter and remove residue, use glue
Body grinds defibrination 3min, and cold preservation is standby；
D, strain domestication:
(d1) take germination bean milk and whole milk powder reconstituted milk in mass ratio 0: 10,2: 8,4: 6,6:4 mix homogeneously, respectively plus
Enter 9% sucrose, as the first generation, the second filial generation, the third generation, forth generation strain domestication base material；Whole milk powder is multiple in this step
Former breast is by milk powder: the ratio row of water=1:8 are converted into；
(d2) respectively in 90 DEG C of 15min that sterilize, then it is cooled to 42 DEG C, takes 0.15% Lactobacillus plantarum powder in the first generation
In strain domestication base material, ferment in 42 DEG C of water-baths 8h；
(d3) 2% and then is taken to be inoculated in second filial generation strain domestication base material, at 42 DEG C from first generation strain domestication base material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
(2) mix soyabean milk: sequentially add 50 parts of Lentinus Edodess slurries, 20 parts of peanut emulsion, 8 parts of whole milks in 100 portions of germination bean milk
Powder, 2 parts of functional oligoses, are mixed uniformly；Described functional oligose is oligomeric isomaltose and oligofructose is each
A composition.
(3) homogenizing: by step (2) be obtained mixing soyabean milk put in homogenizer, at 60 DEG C, using 25mpa pressure
Homogenizing is twice；
(4) sterilization, cooling: by the mixing soyabean milk after homogenizing in 90 DEG C of 15min that sterilize, be then cooled to 42 DEG C；
(5) inoculation, fermentation: the strain 2% after inoculation domestication in step (4), at 42 DEG C, ferment 5h；
(6) mixing preparation: add 8 portions of sucrose, 3 portions of xylitol, 0.03 portion of Fructus Citri Limoniae in the fermented soybean milk that step (5) obtains
Sour mix homogeneously, adds 0.2 part of propylene glycol alginate, 0.03 part of pectin, 0.05 part of sucrose ester, 0.1 part of monoglyceride mixing all
Even；
(7) homogenizing: by allotment after fermented soybean milk at 70 DEG C, using 25mpa pressure homogenizing twice；
(8) fill, sterilization: the fermented soybean milk automatic filling machine after homogenizing is dispensed into the vial sterilizing in advance or plastics
In bottle, in 121 DEG C of 15min that sterilize；
(9) detection, warehouse-in: by GB detection, stored refrigerated.
Embodiment two
A kind of preparation method of the fermented type dry fruit bean milk adding edible fungi, comprises the following steps:
(1) pretreatment of raw material
A, preparation germination bean milk: selected no insect pest, no go mouldy, the Semen Phaseoli of full seed, remove impurity removing, circulating water cleans；
Soak 15h, germination 36h at 30 DEG C in 30 DEG C of water, take out when bud long 4mm, add 4 times of own wt, temperature to be 95
DEG C hydro-thermal defibrination, serosity, through 120 mesh screen, removes bean dregs, retains bean milk；Bean milk is heated to boiling in the case of being stirred continuously
Rise, and keep 15min；
B, prepare edible fungi slurry: after Lentinus Edodess are selected, with clear water clean, be cut into the cataclasm of 1cm, existed for 1:10 with solid-liquid ratio
In 90 DEG C of waters bath with thermostatic control, extraction processes 30min, edible fungi is together pulled an oar with lixiviating solution, through 100 mesh filter-cloth filterings, uses colloid mill
It is standby that mill 5min obtains edible fungi slurry；
C, prepare dry fruit breast: select no go mouldy, the Semen Juglandiss of free from insect pests, clear water cleans and is put into containing 0.6%nahco3Boiling
Boil 10min in water, pull out rapidly and be immersed in containing 0.6%nahco360min in cold water, peeling, rinsing, it is subsequently adding own wt
6 times of water making beating；Filter and remove residue, with colloid mill defibrination 5min, cold preservation is standby；
D, strain domestication:
(d1) take germination bean milk and whole milk powder reconstituted milk in mass ratio 0: 10,2: 8,4: 6,6: 4 mix homogeneously, respectively plus
Enter 9% sucrose, as the first generation, the second filial generation, the third generation, forth generation strain domestication base material；Whole milk powder is multiple in this step
Former breast is by milk powder: the ratio row of water=1:8 are converted into；
(d2) respectively in 100 DEG C of 10min that sterilize, then it is cooled to 44 DEG C, take 0.15% Lactobacillus plantarum powder in first
For the 8h that in strain domestication base material, ferments in 44 DEG C of water-baths；
(d3) 2% and then is taken to be inoculated in second filial generation strain domestication base material from first generation strain domestication base material, permanent 44
Ferment in warm water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby；
(3) mix soyabean milk: sequentially add 30 parts of mushroom slurries, 10 parts of Walnut Milks, 10 parts of whole milks in 100 portions of germination bean milk
Powder, 1.5 parts of functional oligoses, are mixed uniformly；Described functional oligose is soybean oligo saccharide；
(3) homogenizing: by step (2) be obtained mixing soyabean milk put in homogenizer, at 60 DEG C, using 25mpa pressure
Homogenizing is twice；
(4) sterilization, cooling: by the mixing soyabean milk after homogenizing in 90 DEG C of 15min that sterilize, be then cooled to 42 DEG C；
(5) inoculation, fermentation: the strain 4% after inoculation domestication in step (4), at 40 DEG C, ferment 7h；
(6) mixing preparation: add 2 portions of sucrose, 7 portions of xylitol, 0.05 portion of Fructus Citri Limoniae in the fermented soybean milk that step (5) obtains
Sour mix homogeneously, adds 0.1 part of propylene glycol alginate, 0.09 part of pectin, 0.03 part of sucrose ester, 0.2 part of monoglyceride mixing all
Even；
(7) homogenizing: by allotment after fermented soybean milk at 60 DEG C, using 30mpa pressure homogenizing twice；
(8) fill, sterilization: the fermented soybean milk automatic filling machine after homogenizing is dispensed into the vial sterilizing in advance or plastics
In bottle, in 115 DEG C of 20min that sterilize；
(9) detection, warehouse-in: by GB detection, stored refrigerated.
Embodiment three
A kind of preparation method of the fermented type dry fruit bean milk adding edible fungi, comprises the following steps:
(1) pretreatment of raw material
A, preparation germination bean milk: selected no insect pest, no go mouldy, the Semen sojae atricolor of full seed and Semen Phaseoli Vulgariss, remove impurity removing, circulating water
Cleaning；Soak 18h, germination 45h at 37 DEG C in 28 DEG C of water, take out when bud long 3mm, add 3 times of own wt, temperature
For 100 DEG C of hydro-thermal defibrinations, serosity is through 110 mesh screen, removing bean dregs, reservation bean milk；Bean milk adds in the case of being stirred continuously
Heat is to boiling, and keeps 12min；
B, prepare edible fungi slurry: after Flammulina velutiper (Fr.) Sing is selected, with clear water clean, be cut into the cataclasm of 0.8cm, with solid-liquid ratio for 1:
9 extract process 50min in 80 DEG C of waters bath with thermostatic control, edible fungi is together pulled an oar with lixiviating solution, through 100 mesh filter-cloth filterings, uses glue
It is standby that body mill mill 4min obtains edible fungi slurry；
C, prepare dry fruit breast: select no go mouldy, the Semen coryli heterophyllae of free from insect pests and Fructus anacardii, clear water cleans；For the dry fruit having kind of skin
Should first be put into containing 0.5%nahco3Boiling water in boil 15min, pull out rapidly and be immersed in containing 0.5%nahco345min in cold water,
Peeling, rinsing, are subsequently adding the water making beating of 5 times of own wt；Filter and remove residue, with colloid mill defibrination 4min, cold preservation is standby；
D, strain domestication:
(d1) take germination bean milk and whole milk powder reconstituted milk 0:10 in mass ratio, 2:8,4:6,6:4 mix homogeneously, respectively plus
Enter 9% sucrose, as the first generation, the second filial generation, the third generation, forth generation strain domestication base material；Whole milk powder is multiple in this step
Former breast is by milk powder: the ratio row of water=1:8 are converted into；
(d2) respectively 95 DEG C of sterilization 12min, are then cooled to 40 DEG C, take 0.15% Lactobacillus plantarum powder in first generation bacterium
Plant in domestication base material, ferment in 42 DEG C of water-baths 8h；
(d3) 2% and then is taken to be inoculated in second filial generation strain domestication base material, at 44 DEG C from first generation strain domestication base material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
(4) mix soyabean milk: in 100 portions of germination bean milk successively 40 parts of Flammulina velutiper (Fr.) Sing slurry, 15 portions of Semen coryli heterophyllaes and cashew nut milk, 9 parts complete
Fat milk powder, 2.5 parts of functional oligoses, are mixed uniformly；Described functional oligose is oligo-chitosan；
(3) homogenizing: by step (2) be obtained mixing soyabean milk put in homogenizer, at 62 DEG C, using 22mpa pressure
Homogenizing is twice；
(4) sterilization, cooling: by the mixing soyabean milk after homogenizing in 100 DEG C of 12min that sterilize, be then cooled to 40 DEG C；
(5) inoculation, fermentation: the strain 4% after inoculation domestication in step (4), at 41 DEG C, ferment 6h；
(6) mixing preparation: add 4 portions of sucrose, 3 portions of xylitol, 0.04 portion of Fructus Citri Limoniae in the fermented soybean milk that step (5) obtains
Sour mix homogeneously, adds 0.16 part of propylene glycol alginate, 0.06 part of pectin, 0.04 part of sucrose ester, 0.1 part of monoglyceride mixing all
Even；
(7) homogenizing: by allotment after fermented soybean milk at 65 DEG C, using 28mpa pressure homogenizing twice；
(8) fill, sterilization: the fermented soybean milk automatic filling machine after homogenizing is dispensed into the vial sterilizing in advance or plastics
In bottle, in 120 DEG C of 15min that sterilize；
(9) detection, warehouse-in: by GB detection, stored refrigerated.
This patent product in sum, uniform color, present filbert, tissue exquisiteness be no layered, mouthfeel is mellow and full soft, sweet
Acid is moderate, has obvious edible fungi, dry fruit taste and ferment local-flavor.
Claims (10)
1. a kind of fermented type bean milk adding edible fungi and dry fruit is it is characterised in that include the raw material of following weight portion:
100 parts of germination bean milk；Edible fungi starches 30～50 parts；10～20 parts of dry fruit breast；
8～10 parts of whole milk powder；1.5～2.5 parts of functional oligose；2～8 parts of sucrose；
0.03～0.09 part of pectin；Sucrose ester is 0.03～0.05 part；0.1～0.2 part of monoglyceride；
3～7 parts of xylitol；0.03～0.05 part of citric acid；0.1～0.2 part of propylene glycol alginate；
Above-mentioned raw materials make fermented type bean milk after pretreatment, mixing, homogenizing, sterilization, cooling, inoculation, fermentation and allotment.
2. the fermented type bean milk adding edible fungi and dry fruit according to claim 1 is it is characterised in that include following weight
The raw material of part:
Above-mentioned raw materials make fermented type bean milk after pretreatment, mixing, homogenizing, sterilization, cooling, inoculation, fermentation and allotment.
3. the fermented type bean milk adding edible fungi and dry fruit according to claim 1 and 2 is it is characterised in that described eat
Bacterium slurry is made up of 10 portions of Auricularia, 30 portions of Lentinus Edodess lixiviating solution and 10 parts of Flammulina velutiper (Fr.) Sing juice.
4. the fermented type bean milk adding edible fungi and dry fruit according to claim 1 and 2 is it is characterised in that described dry fruit
Breast is made up of 10 parts of Amygdalus communis Lamarck breasts, 5 parts of cashew nut milks and 5 parts of Walnut Milks.
5. a kind of preparation method of the fermented type dry fruit bean milk adding edible fungi is it is characterised in that comprise the following steps:
(1) pretreatment of raw material
A, preparation germination bean milk: selected no insect pest, no go mouldy, the beans of full seed, remove impurity removing, circulating water cleans；25
DEG C～30 DEG C of water in soak 15h～20h, germination 36h～50h at 30 DEG C～35 DEG C, take out when bud long 2mm～4mm, plus
Enter 2～4 times of own wt, temperature is 95 DEG C～100 DEG C hydro-thermal defibrinations, serosity, through 100 mesh～120 mesh screen, removes bean dregs,
Retain bean milk；Bean milk is heated to seething with excitement in the case of being stirred continuously, and keeps 10min～15min；
B, prepare edible fungi slurry: after edible fungi is selected, with clear water clean, be cut into the cataclasm of 0.8cm～1cm, with solid-liquid ratio for 1
: in 60 DEG C～90 DEG C water bath with thermostatic control extract process 30min～60min at 6～1: 10, and edible fungi is together pulled an oar with lixiviating solution,
Through 100 mesh filter-cloth filterings, grinding 3min～5min with colloid mill, to obtain edible fungi slurry standby；
C, prepare dry fruit breast: select no go mouldy, the dry fruit of free from insect pests, clear water cleans；Should first be put into for the dry fruit having kind of skin and contain
There is 0.4%～0.6%nahco3Boiling water in boil 10min～20min, pull out rapidly and be immersed in containing 0.4%～0.6%nahco3
30min～60min in cold water, peeling, rinsing, it is subsequently adding the water making beating of 4～6 times of own wt；For the dry fruit no planting skin
As long as then directly pulling an oar, filter and remove residue, with colloid mill defibrination 3min～5min, cold preservation is standby；
D, strain domestication: take germination bean milk to mix homogeneously with whole milk powder reconstituted milk, add sucrose, come as strain domestication base material
Domesticated strain；
(2) mix soyabean milk: sequentially add edible fungi slurry, dry fruit breast, whole milk powder, functional oligose in germination bean milk, will
Its mix homogeneously；
(3) homogenizing: by step (2) be obtained mixing soyabean milk put in homogenizer, at 60 DEG C～65 DEG C, using 20mpa～
The pressure homogenizing of 25mpa is twice；
(4) sterilization, cooling: by the mixing soyabean milk after homogenizing in 90 DEG C～100 DEG C 10min～15min that sterilize, be then cooled to 38
DEG C～42 DEG C；
(5) inoculation, fermentation: in the mixing soyabean milk that step (4) obtains, by mass, domestication in inoculation step (1) d obtains
Strain 2%～4%, at 40 DEG C～42 DEG C, ferment 5h～7h；
(6) mixing preparation: add sucrose, xylitol, citric acid mix homogeneously in the fermented soybean milk that step (5) obtains, then plus
Enter propylene glycol alginate, pectin, sucrose ester, monoglyceride mix homogeneously；
(7) homogenizing: by allotment after fermented soybean milk at 60 DEG C～70 DEG C, using 25mpa～30mpa pressure homogenizing twice；
(8) fill, sterilization: the fermented soybean milk automatic filling machine after homogenizing is dispensed into the vial sterilizing in advance or plastic bottle
In, in 115 DEG C～121 DEG C 15min～20min that sterilize；
(9) detection, warehouse-in: by GB detection, stored refrigerated.
6. the preparation method of the fermented type dry fruit bean milk adding edible fungi according to claim 5 is it is characterised in that in step
Suddenly, in (1) pretreatment of raw material link, the specific process of strain domestication is:
(d1) take germination bean milk and whole milk powder reconstituted milk in mass ratio 0: 10,2: 8,4: 6,6: 4 mix homogeneously, be separately added into
9% sucrose, as the first generation, the second filial generation, the third generation, forth generation strain domestication base material；
(d2) respectively in 90 DEG C～100 DEG C 10min～15min that sterilize, then it is cooled to 38 DEG C～42 DEG C, takes 0.15% plant
In first generation strain domestication base material, ferment in 40 DEG C～44 DEG C water-baths lactobacilluss powder 8h；
(d3) 2% and then is taken to be inoculated in second filial generation strain domestication base material, 40 DEG C～44 from first generation strain domestication base material
Ferment in DEG C thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With.
7. the preparation method of the fermented type dry fruit bean milk adding edible fungi according to claim 5 is it is characterised in that in step
Suddenly in (1) pretreatment of raw material link, germination bean milk by Semen sojae atricolor, Semen sojae atricolor, Semen Phaseoli, Semen phaseoli radiati, Semen Phaseoli Vulgariss, Semen phaseoli radiati, Semen Pisi sativi, HUADOU, Semen vignae sinensiss,
The germination making beating of one or more of Seem Lablab Album obtains.
8. the preparation method of the fermented type dry fruit bean milk adding edible fungi according to claim 5 is it is characterised in that in step
Suddenly, in (1) pretreatment of raw material link, edible fungi is Lentinus Edodess, mushroom, Volvariella volvacea (Bull.Ex Franch.) Singer．, Flammulina velutiper (Fr.) Sing, Pleurotus geesteranus, Pleurotus eryngii, Auricularia and silver
One or more of ear.
9. the preparation method of the fermented type dry fruit bean milk adding edible fungi according to claim 5 is it is characterised in that in step
Suddenly, in the pretreatment of raw material link of (1), described dry fruit is Semen arachidis hypogaeae, Semen Juglandiss, Semen Armeniacae Amarum, Amygdalus communis Lamarck, Semen coryli heterophyllae, Semen Castaneae, Fructus anacardii and certain herbaceous plants with big flowers
One or more of beggar.
10. according to claim 1 add edible fungi fermented type dry fruit bean milk preparation method it is characterised in that
In step (2), described functional oligose is oligomeric isomaltose, oligofructose, oligomeric xylose, oligomeric galactose, Semen sojae atricolor
One or more of oligosaccharide and oligo-chitosan.
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| CN106922834A (en) * | 2017-02-23 | 2017-07-07 | 天山牧歌投资管理有限公司 | A kind of plant type instant yoghurt powder and preparation method thereof |
| CN107996727A (en) * | 2018-01-19 | 2018-05-08 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in a variety of nutrition |
| CN108185008A (en) * | 2018-01-19 | 2018-06-22 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in vegetable protein |
| CN108450552A (en) * | 2018-03-09 | 2018-08-28 | 南阳理工学院 | A kind of preparation process of hickory chick flavored fermented milk |
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| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106922834A (en) * | 2017-02-23 | 2017-07-07 | 天山牧歌投资管理有限公司 | A kind of plant type instant yoghurt powder and preparation method thereof |
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| CN108450552A (en) * | 2018-03-09 | 2018-08-28 | 南阳理工学院 | A kind of preparation process of hickory chick flavored fermented milk |
| CN109221400A (en) * | 2018-09-19 | 2019-01-18 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii fermented sour soybean milk and preparation method thereof |
| CN111227049A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN111227049B (en) * | 2018-11-29 | 2022-08-12 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN110973265A (en) * | 2019-10-24 | 2020-04-10 | 江汉大学 | Preparation method of cowpea soymilk |
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