CN1081071A

CN1081071A - With soybean is the method that primary raw material is directly produced bean yoghourt

Info

Publication number: CN1081071A
Application number: CN93109105A
Authority: CN
Inventors: 郭凯; 程少华
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-07-29
Filing date: 1993-07-29
Publication date: 1994-01-26
Anticipated expiration: 2013-07-29
Also published as: CN1036566C

Abstract

The present invention relates to a kind of is the method for the bean yoghourt of primary raw material with soybean.This method is that earlier the soybean slurry to be mixed with auxiliary material afterwards with 3～5 atmospheric pressure, temperature be that 150～200 ℃ steam carries out the pulsed shock treatment, going into colloid mill after filtering then, to be ground to fineness be 130～150 orders, adds lactic acid bacteria at last and additive ferments.After handling like this, can remove big beany flavor more up hill and dale, and prepared bean yoghourt tissue exquisiteness, mouthfeel are good, free from extraneous odour, sour-sweet tasty and refreshing beans are just aromatic, and contain very high nutritional labeling, more reasonable than the yoghurt trophic structure.

Description

With soybean is the method that primary raw material is directly produced bean yoghourt

The invention belongs to processing method of dairy products, be a kind of be the production method of the bean yoghourt of base-material with big soya-bean milk.

Acidified milk has higher nutritive value.At present modal is yoghurt, but this be that its cholesterol level of sour milk of base-material is higher with the animal breast.Because protein and the fat content height of soybean, and have soybean protein only just contain necessary each seed amino acid of human body fully in vegetable protein, the soybean price is lower in addition, so existing at present people begins to utilize big soya-bean milk to make the lactic fermentation soya-bean milk.As everyone knows, although soybean has very high nutritive value, the bitter peculiar smell of the raw meat of soybean is undesirable.If removing soybean smell is not thorough, then also has anti-trophism, cause side effects such as thyroid gland enlargement, digestive discomfort and flatulence.And existing lactic fermentation soya-bean milk is that decompression distillation removes raw meat after adopting fermentation, though this more effective except that the raw meat method than conventional except that the raw meat method, removing raw meat still can not be thorough, thereby obtained soy yogurt still has beany flavor, mouthfeel also bad.And for for the daily bread the yogurt, beany flavor and mouthfeel difference then are a kind of fatal shortcomings, and the front is said except that the not thorough existing side effect of raw meat in addition, makes existing lactic acid soya-bean milk can't be accepted by most of people so far.

The objective of the invention is to overcome above-mentioned weak point of the prior art and a kind of production method of not having beans raw meat bitter taste, bean yoghourt that mouthfeel is good is provided.

The solution that realizes the object of the invention is: the production method of the bean yoghourt that is provided is to be base-material with big soya-bean milk, forms through lactic fermentation, and its technical process is as follows:

(1) big soya-bean milk and auxiliary material are placed in the container stir, and be that 3～5 atmospheric pressure, temperature are that 150～200 ℃ steam carries out shock treatment with pulse mode to the slurry in this container with pressure.Its effect is to impel except that raw meat and improve mouthfeel.

(2) slurry after the shock treatment is crossed 120 mesh sieves, get filtrate and go into colloid mill and grind and to reach 130～150 orders, its effect is to impel except that raw meat, help fermentation and improve mouthfeel.

(3) promptly get bean yoghourt after the adding lactic acid bacteria carries out fermentation process in the slurry that grinds gained.

Above-mentioned said auxiliary material refers to white granulated sugar, milk powder and glucose, and they can add separately, adding also capable of being combined, and usually the mouthfeel that adds with combination is for well.When combination adds fashionablely, the part by weight between big soya-bean milk, white granulated sugar, milk powder and the glucose is 500: (15～30): 18～36): (8～22).

In order further to improve mouthfeel and to make differently flavoured bean yoghourt, before the slurry fermentation, can add a little vanillic aldehyde and citric acid and an amount of fruit juice.

Zymophyte is preferably adopted bacillus bulgaricus or streptococcus lactis.

The present invention not only removed beany flavor more up hill and dale, and the delicacy of bean yoghourt quality, the mouthfeel that make is good owing to adopted special high temperature, impacting with high pressure to handle and further milled processed to the soybean slurry.Because it is more thorough to remove raw meat, so also eliminated side effects such as aforesaid digestive discomfort, flatulence.This sour milk also easily is absorbed by the body in addition, and has kept the various high nutritional labeling of soybean effectively.

Embodiment:

(1) with 5 kilograms of soybeans soakings of selected soybean 18～24 hours when concrete (according to decide season), cleans back water mill filtration, get slurries;

(2) in slurries, add 0.1～0.4% agar, 4～8% white granulated sugar, 2～5% milk powder stirs;

(3) with 3～5 atmospheric pressure, 160～180 ℃ steam mixed slurry was carried out the pulsed shock treatment 20～40 minutes (the shock treatment time, day-light saving time was short according to deciding season, and winter time is long);

(4) slurry after the shock treatment is crossed 120 mesh sieves after, get filtrate and go into colloid mill and grind, make its fineness reach 130～150 orders;

(5) slurry after will grinding is cooled to 35～45 ℃, add a small amount of vanillic aldehyde, citric acid and an amount of fruit juice, the bacillus bulgaricus of adding 0.3～0.9% after stirring, tinning capping immediately, place under 32～50 ℃ of temperature and cultivated 6～24 hours, promptly get do not have beans raw meat bitter taste, yellowish, sour-sweet tasty and refreshing, the fragrant alcohol remote of beans of color and luster just, bean yoghourt that tissue is fine and smooth.

Claims

1, a kind of is the method that primary raw material is directly produced bean yoghourt with soybean, and this bean yoghourt is to be base-material with big soya-bean milk, forms through lactic fermentation, it is characterized in that:

(1) big soya-bean milk and auxiliary material are placed in the container stir, and be that 3～5 atmospheric pressure, temperature are that 150～200 ℃ steam carries out shock treatment with pulse mode to the slurry in this container with pressure;

(2) slurry after the shock treatment is crossed 120 mesh sieves, get filtrate and go into colloid mill to be ground to fineness be 130～150 orders;

(3) after carrying out fermentation process, the slurry adding lactic acid bacteria of grinding gained promptly gets bean yoghourt.

2, production method as claimed in claim 1, the pressure that it is characterized in that shock treatment are 3～5 atmospheric pressure.