CN108185013A - A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization - Google Patents
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization Download PDFInfo
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- CN108185013A CN108185013A CN201810249358.6A CN201810249358A CN108185013A CN 108185013 A CN108185013 A CN 108185013A CN 201810249358 A CN201810249358 A CN 201810249358A CN 108185013 A CN108185013 A CN 108185013A
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Abstract
The invention belongs to full slag plant acid soya-bean milk technical fields, a kind of preparation method of the full slag fermented sour soybean slurry of coagulating type of stabilization is specifically provided, the preparation method includes the following steps, fresh soyabean drying, it is crushed under conditions of less than 40 DEG C after drying, obtains the whole soybean powder that granularity is less than 80 mesh；Whole soybean powder and 100 DEG C of water are mixed, obtain full slag soya-bean milk；Full slag soya-bean milk is placed in colloid mill and is ground；The high-pressure homogeneous processing of soya-bean milk after colloid mill is ground, nutrient source is added in full slag soya-bean milk, sterilizing is sealed after being sufficiently stirred, lactic acid bacteria hybrid bacterial strain is accessed in the full slag soya-bean milk of sterilizing, the main fermentation under conditions of 40 ~ 42 DEG C after mixing, it is rear under conditions of being transferred to 4 ± 2 DEG C to ferment after fermentation molding, obtain the full slag fermented sour soybean slurry of stable coagulating type.The problems such as tamarind slurry is unstable before the present invention solves, and whey is precipitated, texture is coarse so that tamarind slurry has the mouthfeel that finer and smoother silk is slided, and has very high market value.
Description
Technical field
The invention belongs to the preparation method technical fields of whole plant type fermented sour soybean slurry, and in particular to a kind of full slag of coagulating type
Fermented soybean milk stability Study of optimization method.
Background technology
China's soybean resource enriches, and traditional soybean product is welcome, and constantly carry out products innovation deeply by compatriots.Utilize soybean
Processing and fermentation tamarind is starched, and compared to traditional yogurt, soybean material is cheap apparent cost advantage.In the absorption of nutrients
Use aspects, bean yoghourt have the features such as low fat low cholesterol, there is apparent nutritive value and economic benefit.
Contain the high-quality plants protein of nearly 40 % in soybean, be the fine substitute of animal protein food.Soybean
In abundant lysine more can be complementary with the corn gluten protein of daily consumption, human body origin of amino acid be made more to enrich polynary, this
Outer stigmasterol, soybean isoflavone substance have the function of to reduce human serum cholesterol, artery sclerosis and cerebral hemorrhage.High-content
Vegetable protein be further broken into polypeptide and amino acid small molecule by the fermentation of lactic acid bacteria, the more conducively digestion of human body is inhaled
It receives, and eliminates the worry to cholesterol and to lactose intolerance, it may be said that be overcome animal protein nutrients all
More drawbacks.Some researches show that the probiotics such as Bifidobacterium used of fermenting can activate isoflavones during the fermentation
Activity has good health-care effect, has good economic benefit and social benefit.
At present, consumer more tends to the selection of food diversification, but dairy products structure is still relatively more single in China market
One, and mostly based on fresh milk or milk powder, compared to traditional yogurt, the preparation of soya-bean milk is mainly essence before the fermentation of tamarind slurry at present
Choosing, impregnate, cleaning decortication, heating, defibrination, filtering, the techniques such as ferment, product is in the prevalence of texture is coarse, stability is poor etc.
Drawback, leads to poor taste, largely limits the productive consumption of tamarind slurry, therefore the work of the processing technology of domestic bean yoghourt
Skill problem, it is especially mostly important in the research of tamarind slurry stability.
Fermented Soybean Milk is using pure soya-bean milk as raw material, uses a kind of acid cure dairy products of lactobacillus-fermented production.And to obtain
The good Fermented Soybean Milk of acceptable degree, with regard to that must solve the problems, such as stability problem and flavor existing for Fermented Soybean Milk at this stage.Solution party
Method one is to select good fermenting microbe, can well be grown in pure soya-bean milk to it, produces acid production and glues functional, curdled milk
It is in stable condition, and undesirable substance can be decomposed and generate the flavor substance of acidified milk；Second is that it is added in pure soya-bean milk raw material certain
Stabilizer and carbon source, to improve the fermenting property of strain, enhance the stability of system.And it is discovered by experiment that both sides
Method all cannot effectively solve the problems, such as Fermented Soybean Milk storage ability, therefore the present invention passes through improvement, it is proposed that a kind of new
The problems such as preparation method of the full slag fermented sour soybean slurry of coagulating type, tamarind slurry texture is coarse before solving so that tamarind slurry has
The mouthfeel that finer and smoother silk is slided, while the processing technology after optimization also provides theoretical and scientific basis for its large-scale production.
Invention content
The present invention is intended to provide a kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, solves full slag soya-bean milk
The problem of can not being molded by lactobacillus-fermented, provides a kind of whole plant fermented sour soybean similar to Yoghourt and starches, specific method
Include the following steps：Fresh soyabean is dried, is crushed under conditions of less than 40 DEG C after dry, obtains granularity less than 80 purposes
Whole soybean powder；Whole soybean powder and 100 DEG C of water are mixed, obtain full slag soya-bean milk；Full slag soya-bean milk is placed in colloid mill and is ground；Through colloid mill
The high-pressure homogeneous processing of soya-bean milk after grinding, nutrient source is added in full slag soya-bean milk, sterilizing is sealed after being sufficiently stirred, in the complete of sterilizing
Lactic acid bacteria hybrid bacterial strain is accessed in slag soya-bean milk, the main fermentation under conditions of 40 ~ 42 DEG C after mixing after fermentation molding, is transferred to 4
It ferments after under conditions of ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type；
Wherein, hybrid bacterial strain of the lactic acid bacteria hybrid bacterial strain for lactobacillus plantarum and Lactobacillus helveticus, the lactobacillus plantarum：
Lactobacillus helveticus=1:2~1:4；
Wherein, it is high-pressure homogeneous in two times, first time homogenization pressure is：30 ~ 70MPa, second of homogenization pressure than reducing 8 for the first time
~12MPa。
Wherein, it is 1.12974 that the lactobacillus plantarum, which includes lactobacillus plantarum LP-L134-1-P and CGMCC preserving number,
Lactobacillus plantarum, the Lactobacillus helveticus include the Switzerland that Lactobacillus helveticus LH-L134-1-P and CGMCC preserving number are 1.9090
Lactobacillus.
Wherein, the inoculum concentration of the lactic acid bacteria hybrid bacterial strain is 0.01 ~ 0.1%.
Wherein, the 3 ~ 5min of grinding time is crushed using interval during crushing.
Wherein, it is described be sufficiently stirred after to seal the sterilising conditions of sterilizing be the sterilization treatment under conditions of 80 ~ 95 DEG C of temperature
15~30 mi。
Wherein, include can be by polysaccharide, monosaccharide and disaccharide that lactobacillus utilizes for the nutrient source.
Wherein, the additive amount of the nutrient source is 6 % ~ 8%.
Wherein, the time of the main fermentation is 6 ~ 7 h.
Advantageous effect：
The present invention can not be fermented the problem of forming blocky molding fermented soybean milk for full slag soya-bean milk at present and be studied, needle
Process modification is carried out to the texture problem of full slag soya-bean milk, in terms of tamarind slurry texture problem is mainly shown as stability and texture, is passed
The preparation process for Fermented Soybean Milk of uniting is directly to be beaten soybean, prepares soya-bean milk after filtering bean dregs, is finally fermented using soya-bean milk,
Tamarind slurry is obtained, tamarind slurry is unstable after the tamarind slurry curdled milk prepared using this method, and structure is not solid, easily loose, quality
It is coarse, easily there is whey precipitation phenomenon after a period of time storage.It is needed after soybean mashing simultaneously by filtering bean dregs, it is difficult to realize former
Material makes full use of.
The present invention first crushes Soybean drying, and sieving obtains different-grain diameter size bean powder, using brewed in hot water again through colloid
Mill grinding is the tamarind of the present invention to ensure that soya-bean milk is fine and smooth enough using the bean powder of different means processing variable grain sizes
The precondition of slurry, soya-bean milk Ensure Liquid source, sterilization, cooling, fermentation after high pressure homogenizer second homogenate after grinding.Most
Afterwards, judge the present invention by detecting the texture indexes such as fermented sour soybean slurry apparent viscosity after molding, retention ability, hardness, elastic force
The stability of the Fermented Soybean Milk of preparation.
First, the present invention solves the problems, such as that the fermentation of full slag soya-bean milk is unstable, using soybean replace cow's milk with lactic acid bacteria into
The fermenting beverage of row fermenting and producing, mouthfeel is similar with yoghurt, but 2.5 times lower than yoghurt of cost；Secondly, the present invention
The fermented sour soybean that is directly milled using soybean is starched, and waste caused by reducing bean dregs ensures that soybean material is all applied, the acid prepared
Soya-bean milk nutrition is comprehensive, and ensure that the stability of tamarind slurry, the tamarind slurry curdled milk that preparation method using the present invention is prepared
Stablize, quality is fine and smooth, is not in the phenomenon that whey is precipitated after long-time is stored.Finally, the present invention is to the pre- place of bean dregs
It ferments again after reason, improves tamarind slurry stability, it is additive-free, and the fermented taste of bean dregs is improved, it is complete to develop nutrition
Face, has plurality of health care functions at unique flavor.The full slag fermented soybean milk of coagulating type prepared by the present invention to not high to equipment requirement,
Production cost is low, does not need to introduce new production line, will be a developing direction of lactic acid drink production from now on, has good
Development prospect.
Specific embodiment
With reference to embodiment, to a kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization proposed by the present invention
It is further described.
In embodiment, the homogenizer be extra-high-pressure nano homogenizer, model APV-2000；HP-10 type pulverizers, forever
Health city general power on unit factory；JM50A type colloid mills, Colloid Mill Factory, Wenzhou City；APV-2000 extra-high-pressure nano homogenizers, Beijing with and
You De Science and Technology Ltd.s；2000 type laser particle analyzers of MASTERSIZER, Malvern Malvern instruments（China）；
TA.XT.plus type physical properties of food analyzers, Stable Micro System companies of Britain；NDJ-8S type viscosity, Shanghai Ping Xuan
Scientific instrument Co., Ltd；SC-2556 type low speed centrifuges, Anhui Zhong Kezhongjia scientific instrument Co., Ltd；DHP-9052 electricity
Hot constant incubator, the permanent Instrument Ltd. in Shanghai one；DGT-G--C Series Precision air blast thermostatic drying chambers, Hebei Run Lian sections
Skill development corporation, Ltd.；PHS-3C pH meters, Shanghai INESA Scientific Instrument Co., Ltd.；HH-M8 type digital display waters bath with thermostatic control
Pot, Shanghai He Tian scientific instrument Co., Ltd.
Embodiment 1：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried, obtains the whole soybean powder that granularity is less than 80 mesh.
By fresh soybean with clear water get express developed it is clean after drain away the water, and the air blast under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, when crushing is crushed using interval, crushes 1min, pause
1min, temperature overheating causes soybean protein to be denaturalized when preventing from crushing, and influences the stability of fermented sour soybean slurry, ensures in crushing process
The temperature of entire material is not higher than 40 DEG C.
Bean powder after crushing is handled by the sieve of 80 mesh numbers, the larger oversize of particle be placed again into pulverizer after
Continued powder is broken, ensures that soybean can be obtained all of without residue.
Step 2：It brews to obtain soya-bean milk, after colloid mill
Granularity is taken to be less than the whole soybean powder of 80 mesh, is proportionally 1 by whole soybean powder and 100 DEG C of water:8.5, full slag soya-bean milk is steeped to obtain, is stirred
After mixing uniformly, full slag soya-bean milk is placed in colloid mill and grinds 2min, bean powder is enable fully to dissolve.
Step 3：Soya-bean milk is high-pressure homogeneous twice
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 60MPa, second of homogenization are in 50MPa, obtain the soya-bean milk after homogenization.
Step 4：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs white granulated sugar by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and the mixing of Speed1.0 lactic acid bacterias is weighed according to 0.03 % inoculum concentrations
Inoculation is imported after being sufficiently stirred in container, and sealing container.Wherein, the Speed1.0 lactic acid bacterias hybrid bacterial strain is plants
Object lactobacillus LP-L134-1-P：Lactobacillus helveticus LH-L134-1-P=1：3.
Step 5：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
66.93%th, second homogenate retention ability is 71.67%.There is not the phenomenon that whey precipitation after storage in 21 days.
Tamarind slurry particle size is 26.569um, hardness 189.1g, gumminess -156.2g/sec, and apparent viscosity is
21000MPa.s, elasticity are 0.92, and sensory evaluation scores 85 are divided, and weighted average is 36.76 points.
Embodiment 2：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried
Be purchased from the soybean in market with clear water get express developed it is clean after drain away the water, and air blast is done under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, in order to reach better effect, when crushing, is crushed using interval,
1min is crushed, suspends 1min, prevents from crushed thermal conductivity cause soybean protein denaturation, influences the stability of fermented sour soybean slurry.
Step 2：Sieving obtains the bean powder that granularity is less than 80 mesh
Bean powder after crushing is handled by the sieve of 80 mesh numbers, and the larger oversize of particle is placed again into pulverizer after continued powder
It is broken, ensure that soybean can be obtained all of without residue.
Step 3：It brews to obtain soya-bean milk, after colloid mill
The bean powder of sieving is taken, bean powder and water ratio are 1:9, full slag soya-bean milk is brewed to obtain with 95 DEG C of water, after stirring evenly, by full slag beans
Slurry, which is placed in colloid mill, grinds 2.5min, and bean powder is enable fully to dissolve, and further reduces the size of soybean milk particles.
Step 4：By soya-bean milk secondary high-pressure homogeneous
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 70MPa, second of homogenization are in 60MPa, obtain the soya-bean milk after homogenization.
Step 5：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs sucrose by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and the mixing of Speed1.0 lactic acid bacterias is weighed according to 0.01 % inoculum concentrations
Inoculation is imported after being sufficiently stirred in container, and sealing container.Wherein, the Speed1.0 lactic acid bacterias hybrid bacterial strain is plants
Object lactobacillus LP-L134-1-P：Lactobacillus helveticus LH-L134-1-P=1：2.
Step 6：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
65.37%th, second homogenate retention ability is 69.93%, the phenomenon that whey precipitation does not occur after storage in 21 days.
Tamarind slurry particle size is 24.435um, hardness 217.5g, gumminess -189g/sec, and apparent viscosity is
25000MPa.s, elasticity are 0.92, and sensory evaluation scores 85 are divided, and weighted average is 42.68 points.
Embodiment 3：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried
Be purchased from the soybean in market with clear water get express developed it is clean after drain away the water, and air blast is done under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, in order to reach better effect, when crushing, is crushed using interval,
1min is crushed, suspends 1min, prevents from crushed thermal conductivity cause soybean protein denaturation, influences the stability of fermented sour soybean slurry.
Step 2：Sieving obtains the bean powder that granularity is less than 100 mesh
Bean powder after crushing is handled by the sieve of 100 mesh numbers, and the larger oversize of particle is placed again into pulverizer continuation
It crushes, ensures that soybean can be obtained all of without residue.
Step 3：It brews to obtain soya-bean milk, after colloid mill
The bean powder of sieving is taken, bean powder and water ratio are 1:8, full slag soya-bean milk is brewed to obtain with 100 DEG C of water, after stirring evenly, by full slag
Soya-bean milk, which is placed in colloid mill, grinds 2min, and bean powder is enable fully to dissolve, and further reduces the size of soybean milk particles.
Step 4：By soya-bean milk secondary high-pressure homogeneous
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 70MPa, second of homogenization are in 62MPa, obtain the soya-bean milk after homogenization.
Step 5：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs white granulated sugar by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and the inoculation of lactic acid bacteria hybrid bacterial strain is weighed according to 0.05 % inoculum concentrations,
It is imported in container after being sufficiently stirred, and sealing container.Wherein, the lactic acid bacteria hybrid bacterial strain is lactobacillus plantarum：Switzerland's breast bar
Bacterium=1:2, wherein, the lactobacillus plantarum is the lactobacillus plantarum that CGMCC preserving numbers are 1.12974, and Lactobacillus helveticus is
CGMCC preserving numbers are 1.9090 Lactobacillus helveticus.
Step 6：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
62.65%th, second homogenate retention ability is 66.42%, the phenomenon that whey precipitation does not occur after storage in 21 days.
Tamarind slurry particle size is 26.569um, hardness 411.6g, gumminess -231.5g/sec, and apparent viscosity is
26300MPa.s, elasticity are 0.71, and sensory evaluation scores 91 are divided, and weighted average is 60.92 points.
Embodiment 4：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried
Be purchased from the soybean in market with clear water get express developed it is clean after drain away the water, and air blast is done under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, in order to reach better effect, when crushing, is crushed using interval,
1min is crushed, suspends 1min, prevents from crushed thermal conductivity cause soybean protein denaturation, influences the stability of fermented sour soybean slurry.
Step 2：Sieving obtains the bean powder that granularity is less than 120 mesh
Bean powder after crushing is handled by the sieve of 120 mesh numbers, and the larger oversize of particle is placed again into pulverizer continuation
It crushes, ensures that soybean can be obtained all of without residue.
Step 3：It brews to obtain soya-bean milk, after colloid mill
The bean powder of sieving is taken, bean powder and water ratio are 1:8.5, full slag soya-bean milk is brewed to obtain with 100 DEG C of water, it, will be complete after stirring evenly
Slag soya-bean milk, which is placed in colloid mill, grinds 1.5min, and bean powder is enable fully to dissolve, and further reduces the size of soybean milk particles.
Step 4：By soya-bean milk secondary high-pressure homogeneous
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 70MPa, second of homogenization are in 58MPa, obtain the soya-bean milk after homogenization.
Step 5：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs white granulated sugar by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and Hansen Corp. of section Speed1.0 is weighed according to 0.1 % inoculum concentrations
Lactic acid bacteria hybrid bacterial strain is inoculated with, and is imported in container after being sufficiently stirred, and sealing container.Wherein, described Hansen Corp. of section
Speed1.0 lactic acid bacterias hybrid bacterial strain is lactobacillus plantarum LP-L134-1-P：Lactobacillus helveticus LH-L134-1-P=1:3.
Step 6：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
61.84%th, second homogenate retention ability is 67.47%, the phenomenon that whey precipitation does not occur after storage in 21 days.
Tamarind starches particle size as 27.073um, hardness 291.1g, gumminess -354.3g/sec at this time, apparent viscosity
For 37200MPa.s, elasticity is 0.93, and sensory evaluation scores 93 are divided, and weighted average is 81.27 points.
Embodiment 5：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried；
Be purchased from the soybean in market with clear water get express developed it is clean after drain away the water, and air blast is done under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, in order to reach better effect, when crushing, is crushed using interval,
1min is crushed, suspends 1min, prevents from crushed thermal conductivity cause soybean protein denaturation, influences the stability of fermented sour soybean slurry.
Step 2：Sieving obtains the bean powder that granularity is less than 120 mesh；
Bean powder after crushing is handled by the sieve of 120 mesh numbers, and the larger oversize of particle is placed again into pulverizer continuation
It crushes, ensures that soybean can be obtained all of without residue.
Step 3：It brews to obtain soya-bean milk, after colloid mill；
The bean powder of sieving is taken, bean powder and water ratio are 1:8.5, full slag soya-bean milk is brewed to obtain with 100 DEG C of water, it, will be complete after stirring evenly
Slag soya-bean milk, which is placed in colloid mill, grinds 2.5min, and bean powder is enable fully to dissolve, and further reduces the size of soybean milk particles.
Step 4：By soya-bean milk secondary high-pressure homogeneous
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 30MPa, second of homogenization are in 20MPa, obtain the soya-bean milk after homogenization.
Step 5：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs fructose by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and the inoculation of lactic acid bacteria hybrid bacterial strain is weighed according to 0.03% inoculum concentration,
It is imported in container after being sufficiently stirred, and sealing container.Wherein, the lactic acid bacteria hybrid bacterial strain is lactobacillus plantarum：Switzerland's breast bar
Bacterium=1:3, wherein, the lactobacillus plantarum is the lactobacillus plantarum that CGMCC preserving numbers are 1.12974, and Lactobacillus helveticus is
CGMCC preserving numbers are 1.9090 Lactobacillus helveticus.
Step 6：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
55.84%th, second homogenate retention ability is 61.60%, the phenomenon that whey precipitation does not occur after storage in 21 days.
Tamarind slurry particle size is 24.435um, hardness 135.5g, gumminess -137.9g/sec, and apparent viscosity is
17700MPa.s, elasticity are 0.92, and sensory evaluation scores 89 are divided, and weighted average is 20.89 points.
Embodiment 6：
A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, preparation method are as follows：
Step 1：Fresh soyabean is dried, crushed after being dried
Be purchased from the soybean in market with clear water get express developed it is clean after drain away the water, and air blast is done under conditions of 40 ~ 50 DEG C of temperature
Dry 2 h, after the completion of dry, 3 ~ 5min is crushed using pulverizer, in order to reach better effect, when crushing, is crushed using interval,
1min is crushed, suspends 1min, prevents from crushed thermal conductivity cause soybean protein denaturation, influences the stability of fermented sour soybean slurry.
Step 2：Sieving obtains the bean powder that granularity is less than 100 mesh
Bean powder after crushing is handled by the sieve of 100 mesh numbers, and the larger oversize of particle is placed again into pulverizer continuation
It crushes, ensures that soybean can be obtained all of without residue.
Step 3：It brews to obtain soya-bean milk, after colloid mill
The bean powder of sieving is taken, bean powder and water ratio are 1:8.5, full slag soya-bean milk is brewed to obtain with 100 DEG C of water, it, will be complete after stirring evenly
Slag soya-bean milk, which is placed in colloid mill, grinds 2.5min, and bean powder is enable fully to dissolve, and further reduces the size of soybean milk particles.
Step 4：By soya-bean milk secondary high-pressure homogeneous
Soya-bean milk after colloid mill grinding is high-pressure homogeneous by extra-high-pressure nano homogenizer progress, and homogeneous in two times, exists for the first time
The pressure of 60MPa, second of homogenization are in 50MPa, obtain the soya-bean milk after homogenization.
Step 5：By soya-bean milk sugaring, sterilization, the inoculation processing after secondary high-pressure homogenization.
Soya-bean milk after second homogenate weighs glucose by the sugaring amount of 6 % ~ 8% and adds in, and sealing container is put into after being sufficiently stirred
In, 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
Soya-bean milk after sterilization is naturally cooling to 42 ± 3 DEG C, and the inoculation of lactic acid bacteria hybrid bacterial strain is weighed according to 0.01% inoculum concentration,
It is imported in container after being sufficiently stirred, and sealing container.Wherein, the lactic acid bacteria hybrid bacterial strain is lactobacillus plantarum：Switzerland's breast bar
Bacterium=1:4, wherein, the lactobacillus plantarum is the lactobacillus plantarum that CGMCC preserving numbers are 1.12974, and Lactobacillus helveticus is
CGMCC preserving numbers are 1.9090 Lactobacillus helveticus.
Step 6：Ferment at constant temperature and rear fermentation
Soya-bean milk after inoculation is put into 6 ~ 7 h of fermentation in 40 ~ 42 DEG C of constant temperature fermentation box in time, after tamarind starches fermentation molding, turns
It ferments after under conditions of entering 4 ± 2 DEG C, obtains the full slag fermented sour soybean slurry of stable coagulating type.
Stability test is carried out to the product that a homogeneous and second homogenate obtain at this time to obtain：One time homogeneous retention ability is
65.46%th, second homogenate retention ability is 69.06%, the phenomenon that whey precipitation does not occur after storage in 21 days.
Tamarind slurry particle size is 27.073um, hardness 324.6g, gumminess -342.58g/sec, and apparent viscosity is
34200MPa.s, elasticity are 0.93, and sensory evaluation scores 93 are divided, and weighted average is 83.42 points.
Control experiment
The pH value of product during different fermentations agent fermentation 2h, 4h, 6h
| Leavening | Bacterial strain forms | 2h | 4h | 6h |
| YAU-1131 | Lactobacillus plantarum LP-L134-1-P：Lactobacillus helveticus LH-L134-1-P=1：1 | 5.24 | 4.26 | 4.15 |
| YAU-2131 | Lactobacillus plantarum LP-L134-1-P：Lactobacillus plantarum FQR=1：1 | 5.35 | 4.3 | 4.21 |
| MESLCL01 | Lactobacillus casei LC-L134-1-M：Lactobacillus plantarum FQR=2:1 | 4.82 | 4.8 | 4.77 |
| YAU-2121 | Lactobacillus casei LC-L134-1-M:Lactobacillus helveticus LH-L134-1-P=1:2 | 6.13 | 4.63 | 4.44 |
| YF-L92 | Lactobacillus casei LC-L134-1-M:Lactobacillus plantarum FQR=1：2 | 5.85 | 4.54 | 4.5 |
| Speed 1.0 | Lactobacillus plantarum LP-L134-1-P：Lactobacillus helveticus LH-L134-1-P=1：3 | 5.13 | 4.53 | 4.52 |
| Express 3.0 | Lactobacillus plantarum LP-L134-1-P：Lactobacillus plantarum FQR=1：2 | 5.63 | 4.65 | 4.61 |
PH has reached 4.82 during MESLCL01 ferment-fermented 2h as can be seen from the above table, is kept approximately constant later, product is not
Forming, is not useable for this experiment, show that -2121 curdled milk of MESLCL01, YF--L92, YAU is incomplete according to sensory evaluation scores, and breast
It is precipitated clearly more, hardness, adhesiveness etc. can not measure, and only Speed 1.0 can detect hardness and gluing with Texture instrument
Degree, is complete plant fermentation Fermented Soybean Milk.
Traditional soya-bean milk using Speed 1.0 of the present invention it is ferment-fermented after can not be molded, for loose, coarse tamarind
Slurry.
If using a homogeneous, with the increase of homogenization pressure, hardness and adhesiveness gradually increase, when homogenization pressure reaches
During to 50MPa, the soya-bean milk after homogeneous is creamy white, and system is more uniform, but lamination easily occurs after fermenting.
The present invention is using second homogenate, and second of homogenization pressure is lower 10MPa than first pressure, after a homogeneous fermentation easily
There is lamination, but by second homogenate, can preferably improve the vicidity and stabilization of the full slag fermented soybean milk of coagulating type
Property；Fat is broken more tiny, while material is made more to refine, and can promote the degree of scatter of fat and protein, from
And being mutually mixed evenly, make finished product colloid more uniform and stable, form good homogeneity emulsification system, avoid fermenting
Precipitated and separated in journey and product storage process effectively improves the uniformity and stability of product.According to hardness, adhesiveness and sense organ
Determine best homogenization pressure range.
Claims (8)
1. a kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization, it is characterised in that：The preparation method is included such as
Lower step, fresh soyabean drying, crushes after dry under conditions of less than 40 DEG C, obtains the whole soybean powder that granularity is less than 80 mesh；
Whole soybean powder and water are mixed, obtain full slag soya-bean milk；Full slag soya-bean milk is placed in colloid mill and is ground；Soya-bean milk after colloid mill is ground
High-pressure homogeneous processing adds in nutrient source in full slag soya-bean milk, and sterilizing is sealed after being sufficiently stirred, is accessed in the full slag soya-bean milk of sterilizing
Lactic acid bacteria hybrid bacterial strain, the after mixing main fermentation under conditions of 40 ~ 42 DEG C after fermentation molding, are transferred to 4 ± 2 DEG C of condition
It ferments after lower, obtains the full slag fermented sour soybean slurry of stable coagulating type；
Wherein, hybrid bacterial strain of the lactic acid bacteria hybrid bacterial strain for lactobacillus plantarum and Lactobacillus helveticus, the lactobacillus plantarum：
Lactobacillus helveticus=1:2~1:4；
Wherein, it is high-pressure homogeneous in two times, first time homogenization pressure is：30 ~ 70MPa, second of homogenization pressure than reducing 8 for the first time
~12MPa。
2. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The plant
Object lactobacillus includes the lactobacillus plantarum that lactobacillus plantarum LP-L134-1-P and CGMCC preserving number are 1.12974, the Switzerland
Lactobacillus includes the Lactobacillus helveticus that Lactobacillus helveticus LH-L134-1-P and CGMCC preserving number are 1.9090.
3. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The breast
The inoculum concentration of sour bacterium hybrid bacterial strain is 0.01 ~ 0.1%.
4. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The powder
Broken 3 ~ 5min of time is crushed using interval during crushing.
5. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：It is described to fill
The sterilising conditions that sterilizing is sealed after point stirring are 15 ~ 30 min of sterilization treatment under conditions of 80 ~ 95 DEG C of temperature.
6. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The battalion
The source of supporting includes can be by polysaccharide, monosaccharide and disaccharide that lactobacillus utilizes.
7. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The battalion
The additive amount in the source of supporting is 6 % ~ 8%.
8. the preparation method of the full slag fermented sour soybean slurry of the coagulating type stablized according to claim 1, it is characterised in that：The institute
The time for stating main fermentation is 6 ~ 7 h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111280395A (en) * | 2020-03-10 | 2020-06-16 | 东北农业大学 | Preparation method of bean dreg enzyme |
| CN112617118A (en) * | 2021-01-04 | 2021-04-09 | 重庆市天友乳业股份有限公司 | Plant yoghourt preparation process |
| EP3981257A1 (en) | 2020-10-09 | 2022-04-13 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method for the preparation of an emulsion of lens seeds useful for food products and emulsion obtained therewith |
| DE102021103835A1 (en) | 2020-10-09 | 2022-04-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein | Process for preparing an emulsion from lentil seeds useful for food products, and the emulsion obtained therewith |
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| EP3981257A1 (en) | 2020-10-09 | 2022-04-13 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method for the preparation of an emulsion of lens seeds useful for food products and emulsion obtained therewith |
| DE102021103835A1 (en) | 2020-10-09 | 2022-04-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein | Process for preparing an emulsion from lentil seeds useful for food products, and the emulsion obtained therewith |
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