CN108094534B - Production method of bean dreg yoghourt - Google Patents
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- CN108094534B CN108094534B CN201711403460.9A CN201711403460A CN108094534B CN 108094534 B CN108094534 B CN 108094534B CN 201711403460 A CN201711403460 A CN 201711403460A CN 108094534 B CN108094534 B CN 108094534B
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Abstract
A production method of bean dreg yoghourt relates to the technical field of yoghourt production. Sterilizing the skim milk powder at 85-90 ℃ for 30 minutes to obtain sterilized milk, and inoculating lactobacillus to the sterilized milk after the temperature of the sterilized milk is reduced to 40-42 ℃ for heat preservation and fermentation, wherein the method is characterized by comprising the following steps: and adding the bean dreg fermentation powder after the heat preservation fermentation, fermenting for 3 hours again at the temperature of 30-37 ℃, finally adding a stabilizer, sterilizing for 30 minutes at the temperature of 85-90 ℃, and refrigerating for 1-2 days at the temperature of 0-5 ℃ to obtain the bean dreg yoghourt. The invention adopts the bean dreg fermentation powder as a raw material component for producing the yoghourt, utilizes the mucor fermentation to improve the content of a plurality of nutrient components in the bean dreg and increase the absorbability of the nutrient components, and then adds the nutrient components into the yoghourt to improve the quality and the flavor of the yoghourt and prepare a new variety of the fermented bean dreg yoghourt.
Description
Technical Field
The invention relates to the field of food production, in particular to the technical field of yogurt production.
Background
China is a traditional bean product consuming nation, and with the further deep knowledge of soybean nutrition, the consumption amount of China also increases year by year. The bean dregs are taken as byproducts in the production of traditional bean products such as soybean milk, bean curd and the like, and about 1500 million of bean dregs are discharged every year at present in China, wherein 2.5t of bean dregs are generated in each process of 1t of soybeans. The bean dregs are the main by-products in the processing of bean products such as soybean milk and the like, and contain rich protein, dietary fiber, isoflavone, fat, vitamins and various mineral compositions, so the bean dregs have the effects of resisting oxidation and reducing cholesterol, and have good effects of preventing and treating cardiovascular diseases, hypertension and diabetes. However, as the bean dregs have the defects of poor mouthfeel and the like, researchers find that the taste can be improved and the unique flavor can be increased by utilizing the fermentation of the strains through years of research. However, due to the large particles of the bean dregs, rough taste, high moisture content, easy decay, no storage resistance and the like, the bean dregs are mostly used as feed or directly discarded, and the consumption is very little, thereby causing great waste of resources. However, the bean dregs contain rich protein, mineral substances and other nutrient components, and are also rich in dietary fiber, so the bean dregs have good effects of preventing intestinal canceration, constipation and losing weight. Moreover, in recent years, researches show that the fermented bean dregs have the effects of resisting oxidation, reducing the content of cholesterol in blood, reducing the consumption of insulin of diabetics and the like.
The yoghourt is a favorite food, has obvious effects on human body absorption and gastrointestinal tract digestion, but contains a small amount of dietary fibers, vitamins and the like, and is fermented through research and experiments, so that the contents of the dietary fibers, soluble sugar, vitamins and the like are improved, and the yoghourt is added into the yoghourt, thereby increasing the nutrient substances of the yoghourt and enriching the flavor of the yoghourt.
Disclosure of Invention
The invention mainly aims to provide a method for producing yoghourt by fully utilizing bean dregs.
Sterilizing the skim milk powder at 85-90 ℃ for 30 minutes to obtain sterilized milk, inoculating lactobacillus to the sterilized milk after the temperature of the sterilized milk is reduced to 40-42 ℃, performing heat preservation fermentation, then adding the bean dreg fermentation powder, fermenting again at 30-37 ℃ for 3 hours, finally adding the stabilizer, sterilizing at 85-90 ℃ for 30 minutes, refrigerating at 0-5 ℃ and then ripening for 1-2 days to obtain the bean dreg yoghourt.
The invention adopts the bean dreg fermentation powder as a raw material component for producing the yoghourt, utilizes the mucor fermentation to improve the content of a plurality of nutrient components in the bean dreg and increase the absorbability of the nutrient components, and then adds the nutrient components into the yoghourt to improve the quality and the flavor of the yoghourt, so as to produce a new variety of fermented bean dreg yoghourt, meet the requirements of consumers and provide a new idea for the popularization and application of the improved bean dreg.
After the bean dregs are fermented, fat, protein, cellulose and the like in the bean dregs can be changed to a certain extent, and meanwhile, a plurality of new functional components can be generated under the action of microorganisms, so that the bean dregs have great deep processing value. The bean dregs added into the production of the yoghourt not only increase the nutrients such as protein, dietary fiber and the like, but also can be used as prebiotics to promote the growth and reproduction of bifidobacterium and streptococcus thermophilus in the fermentation process of the yoghourt. The crushed bean dregs are used as raw materials and directly added into the fermented yoghourt, and the quality and the flavor of the fermented yoghourt are greatly improved within a proper adding amount range.
The bean dreg yoghourt prepared by the invention has high bioavailability and rich nutrition, has higher nutritive value compared with soybean milk and yoghourt, not only ensures vegetable protein, but also adds lactobacillus which is beneficial to biological function, has more metabolites generated by microorganisms, and improves the biological utilization value.
In the invention, the bean dreg fermentation powder and the sterilized milk respectively account for 2-23% and 77-97% of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer. Under the condition, the taste is better, and the content of nutrient substances is the most abundant.
The bean dreg fermentation powder accounts for 2.5-12.5% of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer, and the addition amount of the bean dreg fermentation powder ensures that the prepared yoghourt is smooth and fine, has no dreg feeling and is slightly rich in taste, has special fragrance compared with common yoghourt, and better meets the taste requirement of people on the yoghourt.
In addition, the bean dreg fermentation powder is added after lactobacillus is inoculated for heat preservation and fermentation for 4-6 hours, the optimal time is 5 hours, the prepared yoghourt tissue can be completely coagulated, a little whey is separated out, no layering and uniform mixing are realized, the upper layer and the lower layer have almost the same taste, and the quality is the best.
The stabilizer is at least one of CMCC-Na, S-01, pectin, xanthan gum, sodium alginate, carrageenan, agar and gelatin. These are all conventional yoghurt stabilising additives.
Drawings
FIG. 1 is a graph showing the results of content analysis of soluble dietary fibers in different stages of fermentation of bean dregs.
FIG. 2 is a graph showing the results of analysis of the soluble sugar content in different stages of fermentation of okara.
FIG. 3 is a graph showing the results of analysis of the contents of acid-washed fiber ADF in various stages of fermentation of okara.
FIG. 4 is a graph showing the results of analyzing the protein content of the bean dregs at different fermentation stages.
FIG. 5 is a graph showing the relationship between the addition amount of the bean dregs fermentation powder and the content of soluble sugar.
Detailed Description
Firstly, preparing fermented bean dreg powder:
(1) pretreatment:
and (3) uniformly spreading the fresh bean dregs on gauze, placing the gauze in a hollowed-out tray, steaming the gauze for 15-20 minutes by using boiling water, taking out the gauze, spreading and airing the gauze to 40 ℃ to obtain the pretreated bean dregs.
The fresh bean dregs can be any one of soybean, green bean, cowpea and black bean dregs.
(2) Preparation of a mold spore suspension:
the mould inoculation culture medium is a PDA slant culture medium, the mould inoculation amount is 2-4% (volume percentage), the mould is cultured for 48-72 h at 25-30 ℃, and is transferred to a PE culture medium, and the mould is cultured for 48h at a constant temperature of 32 ℃ by a shaking table at a rotating speed of 150 r/min. Then filtering with four layers of gauze under aseptic condition to obtain another sterilized empty triangular flask, i.e. mould spore suspension, storing at 4 deg.C for about 10 days, and shaking the precipitated spore suspension well before use.
The above mould is at least one of Aspergillus oryzae, Aspergillus niger, Rhizopus and Mucor.
(3) Fermentation before bean dregs:
inoculating 2-4% (volume percentage) of mould spore suspension into the pretreated bean dregs, uniformly stirring, taking 30g of the bean dregs, uniformly spreading the bean dregs in a culture dish, placing the bean dregs in an electric heating thermostat with the thickness of about 7mm1 for fermentation, setting the temperature to be 25 ℃ as required, sealing the bean dregs for fermentation in the first day, and starting to open a cover 1/3 to circulate air in the second day. During the period, cold boiled water is spread on the gauze to keep the humidity, and when white hypha grows on the surface and gray black spores exist, the mucor is yellowish or faint yellow, and the mildewed bean dregs are obtained.
(4) Post-fermentation of bean dregs:
weighing salt according to 7% of the total weight of the mildewed bean dregs, uniformly mixing the weighed salt 3/4 with the mildewed bean dregs, putting the mixture into a jar, scattering the rest salt on the surface of the mildewed bean dregs after the mixture is filled, paving the surfaces with the rest salt, and performing after-fermentation at the environmental temperature of 20-25 ℃.
And (3) drying the post-fermented bean dregs in an oven at 90 ℃ for 10 hours, crushing and drying to obtain bean dreg fermentation powder.
(5) The property test and the result of the bean dreg fermented powder are as follows:
a. the change of dietary fiber in the bean dreg fermentation process:
the content of soluble dietary fiber was analyzed by fermenting bean dregs at the initial fermentation and 1, 2, 3 and 4 days after fermentation, respectively, and the results are shown in FIG. 1.
As can be seen from fig. 1: in the process of fermenting the bean dregs, the content of the soluble dietary fibers has obvious rising trend in the first day of fermentation, tends to steadily and slightly decline from the first day to the third day, and has slight rising trend from the third day to the fourth day. The content is increased from 3.842% to 6.232% and increased by 62.2%, so that the content of the soluble dietary fiber is obviously increased in the fermentation process of the bean dregs.
b. The change of soluble sugar in the bean dreg fermentation process:
the content of soluble sugar in the initial fermentation and the 1 st, 2 nd, 3 th and 4 th day after fermentation were analyzed, and the results are shown in FIG. 2.
As can be seen from fig. 2: during the fermentation process of the bean dregs, the soluble sugar is in an ascending trend, the soluble sugar is increased from 2.315 percent to 4.072 percent, and the soluble sugar is increased by 49.76 percent. The content of soluble sugar is obviously increased on the first day, slightly decreased on the second day and the third day, but still higher than that of the original bean dregs, and slightly increased on the fourth day.
c. Change of acid washing fiber ADF in the fermentation process of bean dregs:
the content of acid-washed fiber ADF was analyzed in the initial fermentation and in the fermentation of the soybean residue at days 1, 2, 3 and 4 after the fermentation, respectively, and the results are shown in FIG. 3.
As can be seen from fig. 3: during the fermentation process of the bean dregs, the content of the acid washing fiber is reduced from 48.36 percent to 45.55 percent, the content is reduced by 5.81 percent, and the reduction trend is not obvious. During fermentation, some of the insoluble dietary fiber may be converted to soluble dietary fiber or soluble sugars due to the action of microorganisms, resulting in a reduction in the acid wash fiber content.
d. Change of protein in the bean dreg fermentation process:
the protein content of the initial fermentation and the 1 st, 2 nd, 3 th and 4 th day after fermentation were analyzed, and the results are shown in FIG. 4.
As can be seen from fig. 4: during the fermentation process of the bean dregs, the content of protein is reduced from 26.4 percent to 18.8 percent, and is reduced by 9.09 percent. In the post-fermentation period, the total amount of amino acids continues to rise due to the fact that protease is released into the saline and becomes active, the protein is degraded continuously, the protein in the bean dregs is leached by the saline solution, a part of the protein also permeates into the fermentation liquor, and therefore the content of soluble nitrogen-containing substances in the water is increased, so that the content of the soluble nitrogen-containing substances in the dry bean dregs is relatively reduced.
Secondly, preparing the bean dreg yoghourt:
and (3) sterilizing the skim milk powder at 85-90 ℃ for 30 minutes to obtain sterilized milk.
And (3) culturing lactic acid bacteria: the lactobacillus inoculation culture medium is an MRS liquid culture medium, the inoculation amount of lactobacillus is 2-4% (volume percentage), the culture temperature is 20-40 ℃, and the lactobacillus seed liquid is obtained after anaerobic culture for 18-24 hours. Wherein the lactobacillus is at least one of Pediococcus pentosaceus, Lactobacillus bulgaricus, Bacillus bifidus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus casei.
And (3) inoculating the lactobacillus seed solution after the temperature of the sterilized milk is reduced to 40-42 ℃, wherein the inoculation amount is 2-4% (volume percentage), and performing heat preservation fermentation for 5-8 hours. Wherein the lactobacillus can be at least one of Pediococcus pentosaceus, Lactobacillus bulgaricus, Bacillus bifidus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus casei.
And then adding the bean dreg fermentation powder into the system fermented by the lactic acid bacteria, fermenting for 3 hours again at the temperature of 30-37 ℃, finally adding a stabilizer, uniformly mixing, sterilizing for 30 minutes at the temperature of 85-90 ℃, refrigerating at the temperature of 0-5 ℃ and then ripening for 1-2 days to obtain the bean dreg yoghourt.
Wherein the stabilizer is at least one of CMCC-Na, S-01, pectin, xanthan gum, sodium alginate, carrageenan, agar and gelatin.
In addition, the bean dreg fermentation powder and the sterilized milk respectively account for 2-23% and 77-97% of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer.
The specific implementation material table is as follows:
3. various indexes of the fermented bean dreg yoghourt prepared by the different adding amounts of the bean dreg fermented powder are detected, and the obtained technical indexes are shown in the following table:
TABLE 1-1 organoleptic evaluation table for different bean dregs addition amount in yogurt
As can be seen from the above table: the adding amount of the bean dreg fermented powder in the embodiment 2-6 (namely the adding amount of the bean dreg fermented powder accounts for 2.5-12.5%) is in accordance with the taste requirement of people on the yoghourt.
4. Test of adding bean dregs baking powder during different time periods of emulsion fermentation:
after inoculating the lactobacillus seed liquid, adding 10% of bean dreg fermentation powder in 0, 1, 3, 5, 7 and 8 hours respectively, and obtaining the evaluation of the influence of adding bean dregs at different times on the sensory quality of the yoghourt.
The following table is an evaluation table of the influence of bean dregs added at different times on the sensory quality of the yoghourt:
as can be seen from the above table: the bean dregs are added when 10% of emulsion is fermented for 5 hours, and the quality is the best.
5. The influence of different stabilizers on the okara yogurt:
the results of comparative experiments with agar, CMCC-Na, sodium alginate and S-01 as stabilizers are shown in the following table:
the percentages of the stabilizers in the table above refer to: the feeding mass of each specific stabilizer material accounts for the percentage of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer.
The above score evaluation criteria are: the tissue state accounts for 40 percent of the total score, the taste accounts for 30 percent of the total score, the smell accounts for 30 percent of the total score, and the full score is 100.
As can be seen from the above table, the addition of the composite stabilizer consisting of 0.25% of S-01 and 0.25% of agar gave the best sensory results under these conditions.
6. The change of soluble sugar in the fermentation process of the bean dreg fermented yoghourt:
the bean dreg fermentation powder additions of 0, 0.5%, 1%, 1.5% and 2% of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer are respectively used for parallel tests, soluble sugar content values under different bean dreg fermentation powder additions are respectively obtained, and a graph 5 is prepared.
As can be seen from fig. 5: the bean dreg fermented powder is added into the yoghourt, the content of soluble sugar in the yoghourt is increased along with the increase of the addition amount of the bean dreg fermented powder, the rising trend is stable, therefore, the addition of the bean dreg fermented powder into the yoghourt is beneficial to the increase of the soluble sugar, when 2g of the bean dreg fermented powder is added, the content of the soluble sugar is increased from 1.798% to 2.229%, the content of the soluble sugar is increased by 23.97%, and the increase of the soluble sugar is considerable.
7. The change of the viable number of the lactic acid bacteria in the fermentation process of the bean dreg yoghourt:
the following is an analysis table of the number of viable bacteria of the fermented bean dreg yoghourt:
| adding amount of bean dregs | 0 | 0.5 | 1 |
| Viable count/cfu/mL | 5.7×107 | 5.4×107 | 6.3×107 |
As can be seen from the above table: the number of the live bacteria of the lactic acid bacteria in the yoghourt is not greatly influenced by adding the bean dregs into the yoghourt, and the number of the live bacteria of the yoghourt added with the bean dregs is basically the same as that of the yoghourt without the bean dregs. Therefore, the addition of the okara to the yogurt does not inhibit the activity of the lactic acid bacteria.
Claims (3)
1. A production method of bean dreg yoghourt is characterized in that skim milk powder is sterilized at 85-90 ℃ for 30 minutes to obtain sterilized milk, and lactobacillus is added to the sterilized milk after the temperature of the sterilized milk is reduced to 40-42 ℃ for heat preservation and fermentation for 4-6 hours, and the production method is characterized in that: adding the bean dreg fermentation powder after the heat preservation fermentation, fermenting again for 3 hours at the temperature of 30-37 ℃, finally adding a stabilizer, sterilizing for 30 minutes at the temperature of 85-90 ℃, and refrigerating for after-ripening for 1-2 days at the temperature of 0-5 ℃ to obtain bean dreg yoghourt; the bean dreg fermentation powder and the sterilized milk respectively account for 2.5-12.5% and 77-97% of the total mass of the bean dreg fermentation powder, the sterilized milk and the stabilizer;
the preparation method of the bean dreg fermented powder comprises the following steps:
1) pretreatment:
uniformly spreading fresh bean dregs on gauze, placing the gauze in a hollowed-out tray, steaming the gauze for 15-20 minutes by using boiling water, taking out the gauze, spreading and airing the gauze to 40 ℃ to obtain pretreated bean dregs; the fresh bean dregs can be one of soybean, green bean, cowpea, and black bean dregs;
2) preparation of a mold spore suspension:
the mould inoculation culture medium is a PDA slant culture medium, the volume percentage of the mould inoculation amount is 2-4%, the mould is cultured for 48-72 h at 25-30 ℃, and is transferred to a PE culture medium, and is cultured for 48h by a constant temperature shaking table at 32 ℃ and at the rotating speed of 150 r/min; then filtering with four layers of gauze under aseptic condition to another sterilized empty triangular flask to obtain a mold spore suspension, storing at 4 deg.C for 10 days, and shaking the precipitated spore suspension well before use;
the above fungi is at least one of Aspergillus oryzae, Aspergillus niger, Rhizopus and Mucor;
3) fermentation before bean dregs:
inoculating 2-4% of mould spore suspension into the pretreated bean dregs, uniformly stirring, taking 30g of the bean dregs, uniformly spreading the bean dregs in a culture dish, placing the bean dregs in an electric heating thermostat with the thickness of 7mm for fermentation, setting the temperature to be 25 ℃ as required, sealing the bean dregs for fermentation in the first day, and opening 1/3 to enable air to circulate in the second day; during the period, cold boiled water is spread by gauze to keep humidity, and when white hypha grows on the surface and gray black spores exist, the mucor is yellowish or faint yellow, and the mildewed bean dregs are obtained;
4) post-fermentation of bean dregs: weighing salt according to 7% of the total weight of the mildewed bean dregs, uniformly mixing the weighed salt 3/4 with the mildewed bean dregs, putting the mixture into a jar, scattering the rest salt on the surface of the mildewed bean dregs after the mixture is filled, paving the surfaces with the rest salt, and performing after-fermentation at the environmental temperature of 20-25 ℃;
and (3) drying the post-fermented bean dregs in an oven at 90 ℃ for 10 hours, crushing and drying to obtain bean dreg fermentation powder.
2. The method for producing the okara yogurt as claimed in claim 1, wherein the okara baking powder is added after inoculating lactic acid bacteria for fermentation under heat preservation for 5 hours.
3. The method for producing the okara yogurt as claimed in claim 1, wherein the stabilizer is at least one of pectin, xanthan gum, sodium alginate, carrageenan, agar and gelatin.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| KR101152917B1 (en) * | 2008-09-03 | 2012-06-05 | 두두원발효(주) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof |
| CN106490150A (en) * | 2016-09-18 | 2017-03-15 | 淮南市农康生态农业有限公司 | A kind of preparation method of fermenting bean dregs milk beverage |
| CN106937749A (en) * | 2017-03-22 | 2017-07-11 | 合肥工业大学 | The method that bean dregs are modified with monascus |
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- 2017-12-22 CN CN201711403460.9A patent/CN108094534B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| KR101152917B1 (en) * | 2008-09-03 | 2012-06-05 | 두두원발효(주) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof |
| CN106490150A (en) * | 2016-09-18 | 2017-03-15 | 淮南市农康生态农业有限公司 | A kind of preparation method of fermenting bean dregs milk beverage |
| CN106937749A (en) * | 2017-03-22 | 2017-07-11 | 合肥工业大学 | The method that bean dregs are modified with monascus |
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