CN108208186A - A kind of probiotics fermention soya-bean milk and preparation method - Google Patents
A kind of probiotics fermention soya-bean milk and preparation method Download PDFInfo
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- CN108208186A CN108208186A CN201810154505.1A CN201810154505A CN108208186A CN 108208186 A CN108208186 A CN 108208186A CN 201810154505 A CN201810154505 A CN 201810154505A CN 108208186 A CN108208186 A CN 108208186A
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- 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
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Abstract
The invention discloses a kind of probiotics fermention soya-bean milk and preparation methods.The probiotics fermention soya-bean milk is made of soya-bean milk, fructose syrup and refined honey raisin tree extract, and the soya-bean milk is by any one in soya bean breast, red bean breast, red bean breast, mung bean breast, cowpea breast, peanut emulsion, black soymilk, hyacinth bean breast, small soya-bean milk, pea breast, kidney bean breast.By raw material beans after special process is handled, 10% fructose syrup and 2% refined honey raisin tree extract are added in, obtains raw material soya-bean milk；Lactobacillus plantarum is pressed 108The inoculum concentration of CFU/g is inoculated into raw material soya-bean milk, while adds in 0.2 0.5% sterilizing mangosteen powder, 0.1 0.3% sterilizing propolis, and 37 DEG C of ferment at constant temperature to pH value 4.5 are hereinafter, 12 h of after-ripening is to get fermented soybean milk under the conditions of going to 4 DEG C.Gained fermented soybean milk of the invention has the prebiotic function of soya-bean milk and lactic acid bacteria simultaneously, and free from beany flavor, protein content is high, full of nutrition, subjective appreciation index is good, mouthfeel and flavor are all good, and viable bacteria amount is high and stability is good.
Description
Technical field
The invention belongs to food and preparing technical fields, are related to a kind of probiotics fermention soya-bean milk and preparation method.
Background technology
Fermented soybean milk is by inoculating lactic acid bacterium after different beans defibrinations, product that is fermented and assigning flavour, not only
The deficiency in public vegetalitas breast source can be made up, and product itself is full of nutrition, protein content is high, is easy to digest and assimilate,
Functions of intestines and stomach can be adjusted, overcomes lactose intolerance, is a kind of very promising fermented product.The study found that lactic acid bacteria exists
The exocellular polysaccharide generated during fermented soybean milk has good suction-operated to heavy metals such as lead；Lactic acid bacteria in fermented soybean milk has anti-
Tumour, anti-oxidant, anti-aging, strengthen immunity effect；The volatile flavor substances such as alcohol, the acid that in addition lactic acid bacteria generates can
Improve the flavor of soya-bean milk, while fermentation and acid is carried out using oligosaccharide such as raffinoses present in beans, avoid it by enteron aisle
Microorganism decomposition metabolism generates CO2、H2It waits gases and causes flatulence.Lactobacillus-fermented soya-bean milk not only contains the nutrition work(of beans
Can, the healthcare function of lactic acid bacteria is further comprised, can be promoted health.But Plant Lactobacilli fermented soybean milk is drunk currently on the market
Expect that type is less, the mixing that spininess ferments to single kind soya-bean milk or fermentation substrate is soya-bean milk and cow's milk or milk powder
Object, and the strain selected focuses mostly in traditional Yoghourt fermentation strain such as lactobacillus bulgaricus, streptococcus thermophilus etc., and be directed to
Plant source probiotics fermention soyabean milk beverage is less.
Invention content
The object of the present invention is to provide one kind not to add the food additives such as essence, pigment, stabilizer, preservative, can be with
Removal beany flavor completely selects the preparation method of plant source probiotic strain fermentation beans soya-bean milk independently screened, passes through the fermentation
Method can obtain full of nutrition, mouthfeel and flavor is all good, the prebiotic fermented soybean milk that viable bacteria amount is high and stability is good.
To achieve the above object, the present invention is achieved by the following technical solutions：
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans, red bean, red bean, mung bean, cowpea, peanut, black soya bean, hyacinth bean, red bean, pea, kidney bean any one；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 5-8 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
The complex enzyme formulation of 0.1-0.3% keeps 35-45 DEG C of immersion 1-2h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, is used
95-100 DEG C of hot water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, homogenization pressure
15-25 Mpa, to boiling, the filter cloth of 150 mesh of the raw milk after boiling is filtered, abandons filter residue mashing off by time 10-15min while hot,
Obtain bean material soya-bean milk；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2-3:1-3:2-4 is formed；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, adds in Radix Glycyrrhizae and the Bee Pollen of its weight 1-2%
Mixture（By Radix Glycyrrhizae and Bee Pollen according to 1:2-3 mixing compositions）, co-grinding, the water of 4-6 times of addition honey raisin tree weight, holding temperature
65-75 DEG C of immersion 2-4h of degree, filtering obtain first time filtrate；Then the water and 0.01- of 2-4 times of its weight are added in into filter residue
0.02% glucose oxidase and the ficin of 0.05-0.1%, adjusting pH value are 6-8, and it is 40-45 DEG C to keep temperature
1-2h is impregnated, filtering obtains second of filtrate；After merging filtrate twice, the crab shell powder and activated carbon of filtrate weight 3-5% are added in（Crab
Shell powder and activated carbon in mass ratio 1:1 composition）, after stirring 1-2h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, mistake
Filter, obtains filtrate, and 60 mesh sieve is crushed after being dried in vacuo to get refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while the sterilizing propolis of the sterilizing mangosteen powder of soya-bean milk fermentation base-material quality 0.2-0.5%, 0.1-0.3% are added in, 37
To pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention of the present invention for DEG C ferment at constant temperature
Soya-bean milk.
One plant good plant lactobacillus NCU116 of the lactobacillus plantarum for the autonomous selection and breeding in laboratory, Classification And Nomenclature
For lactobacillus plantarum Lactobacillus plantarum, Chinese microorganism strain guarantor has been deposited on December 16th, 2015
Hide administration committee's common micro-organisms center（Address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese Academy of Sciences microorganism
Research institute）, it is referred to as CGMCC, deposit number CGMCC11885.
Compared with prior art, the present invention has the following advantages：
1st, the fermented soybean milk of present invention gained has the prebiotic function of soya-bean milk and lactic acid bacteria simultaneously, addition milk powder is not required to, without courage
Sterol and lactose, protein content is high, full of nutrition.Nutritional ingredient index is as follows after it ferments（Data use 2 technique of embodiment
It measures）：
| Nutritional ingredient | Content |
| Protein (g/100g) | >3.21 |
| Small peptide (mg/g) | >2.92 |
| Fatty (g/100g) | >1.55 |
| Soluble solid (%) | >12 |
| Lactic acid (mg/g) | >4.16 |
2nd, the fermented soybean milk of present invention gained, it is characterised in that room temperature storage can be carried out, viable bacteria amount content is 2.65 × 109
More than CFU/mL, and 28 days viable counts are stored under the conditions of 25 DEG C still 8.24 × 108More than CFU/mL, bacterial activity is high, is convenient for
Transport and storage.Its viable count variation drawings described below 1 in storage under the conditions of 25 DEG C（Data are surveyed using 2 technique of embodiment
）：
3rd, technique used in the present invention can significantly inhibit the activity of lipoxidase in raw material, so as to there is the fermented soybean milk prepared
Effect sloughs beany flavor, and the ferment local-flavor with faint scent.Shown in its lipoxidase inhibition drawings described below 2, soya-bean milk is through place
After reason and fermentation, lipoxidase activity has been remarkably decreased 92%（Data are measured using 2 technique of embodiment）.
4th, after bean material handled by special process in the present invention, contained by proteins toxic, anti-nutritional factors obtains
Thoroughly removal, and its protein extraction rate can be improved and generate flavor substance, it ensure that soybean milk product quality safety and the battalion of production
Support value.
5th, the fermented soybean milk obtained by raw material proportioning of the invention, color and quality are more uniform, and tissue is fine and smooth, soft or hard suitable
In, mouthfeel children is slided, modest viscosity, sour and sweet palatability, the lactic acid taste for having faint scent pure, while also peculiar with various raw materials itself
Fragrance, integrated sensory scoring it is higher.
6th, the refined honey raisin tree extract added in preparation process can make the fragrance of fermented soybean milk after special process is handled
It is greatly improved with flavour, the sterilizing mangosteen powder and propolis of addition make fermented soybean milk have certain health-care effect.
7th, any stabilizer, thickener and essence are not added in the present invention in the fermented soybean milk of gained, viscosity is big, retention ability
Stablize, ensure its health food for green, health.
Description of the drawings
Attached drawing 1：Viable count changes probiotics fermention soya-bean milk of the present invention in storage under the conditions of 25 DEG C
Attached drawing 2：Lipoxidase activity changes after fermentation.
Specific embodiment
The present invention will be described further by following embodiment.
Embodiment 1
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 5 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.1% complex enzyme formulation keeps 35 DEG C of immersion 1h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, with 95 DEG C of hot water
It is beaten respectively, solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, homogenization pressure 15-Mpa, mashing off to boiling,
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by time 10min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2:1:2 compositions；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, the Radix Glycyrrhizae and Bee Pollen for adding in its weight 1% mix
Close object（By Radix Glycyrrhizae and Bee Pollen according to 1:2 mixing compositions）, co-grinding, the water of 4 times of addition honey raisin tree weight, 65 DEG C of temperature of holding
2h is impregnated, filtering obtains first time filtrate；Then the water and 0.012% glucose oxidase of 2 times of its weight are added in into filter residue
With 0.05% ficin, it is 6 to adjust pH value, and keeping temperature, filtering obtains second of filtrate for 40 DEG C of immersion 1h；Merge
Twice after filtrate, the crab shell powder and activated carbon of filtrate weight 3% are added in（Crab shell powder and activated carbon in mass ratio 1:1 composition）, stirring
After 1h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, is filtered, is obtained filtrate, 60 mesh are crushed after being dried in vacuo
Sieve is to get refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while sterilizing mangosteen powder, the 0.1% sterilizing propolis of soya-bean milk fermentation base-material quality 0.2% are added in, 37 DEG C of constant temperature hairs
For ferment to pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention soya-bean milk of the present invention.
One plant good plant lactobacillus NCU116 of the lactobacillus plantarum for the autonomous selection and breeding in laboratory, Classification And Nomenclature
For lactobacillus plantarum Lactobacillus plantarum, Chinese microorganism strain guarantor has been deposited on December 16th, 2015
Hide administration committee's common micro-organisms center（Address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese Academy of Sciences microorganism
Research institute）, it is referred to as CGMCC, deposit number CGMCC11885.
Embodiment 2
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 6 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.2% complex enzyme formulation keeps 40 DEG C of immersion 1.5h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, with 98 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 20 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 13min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2.5:2:3 compositions；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, adds in Radix Glycyrrhizae and the Bee Pollen of its weight 1.5%
Mixture（By Radix Glycyrrhizae and Bee Pollen according to 1:2.5 mixing compositions）, co-grinding, the water of 5 times of addition honey raisin tree weight, holding temperature
70 DEG C of immersion 3h, filtering obtain first time filtrate；Then the water of 3 times of its weight and 0.015% grape glycosyloxy are added in into filter residue
Change enzyme and 0.08% ficin, it is 7 to adjust pH value, and keeping temperature, filtering obtains second of filter for 43 DEG C of immersion 1.5h
Liquid；After merging filtrate twice, the crab shell powder and activated carbon of filtrate weight 4% are added in（Crab shell powder and activated carbon in mass ratio 1:1 group
Into）, after stirring 1.5h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, filtered, filtrate is obtained, after being dried in vacuo
60 mesh sieve be crushed to get refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while sterilizing mangosteen powder, the 0.2% sterilizing propolis of soya-bean milk fermentation base-material quality 0.4% are added in, 37 DEG C of constant temperature hairs
For ferment to pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention soya-bean milk of the present invention.
The lactobacillus plantarum is the same as embodiment 1.
Embodiment 3
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 8 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.3% complex enzyme formulation keeps temperature 45 C to impregnate 2h, temperature then is risen to 95 DEG C of 5 min of immersion, with 100 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 25 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 15min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
3: 3:4 compositions；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, the Radix Glycyrrhizae and Bee Pollen for adding in its weight 2% mix
Close object（By Radix Glycyrrhizae and Bee Pollen according to 1:3 mixing compositions）, co-grinding, the water of 6 times of addition honey raisin tree weight, holding temperature 75
DEG C impregnate 4h, filtering, obtain first time filtrate；Then the water and 0.02% glucose oxidase of 4 times of its weight are added in into filter residue
With 0.1% ficin, it is 8 to adjust pH value, and keeping temperature, filtering obtains second of filtrate for 45 DEG C of immersion 2h；Merge
Twice after filtrate, the crab shell powder and activated carbon of filtrate weight 5% are added in（Crab shell powder and activated carbon in mass ratio 1:1 composition）, stirring
After 2h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, is filtered, is obtained filtrate, 60 mesh are crushed after being dried in vacuo
Sieve is to get refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while sterilizing mangosteen powder, the 0.3% sterilizing propolis of soya-bean milk fermentation base-material quality 0.5% are added in, 37 DEG C of constant temperature hairs
For ferment to pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention soya-bean milk of the present invention.
The lactobacillus plantarum is the same as embodiment 1.
Embodiment 4
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 10 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.4% complex enzyme formulation keeps temperature 50 C to impregnate 0.5h, temperature then is risen to 95 DEG C of 5 min of immersion, with 90 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 10 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 20min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
1:4:1 composition；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, the Radix Glycyrrhizae and Bee Pollen for adding in its weight 3% mix
Close object（By Radix Glycyrrhizae and Bee Pollen according to 1:1 mixing composition）, co-grinding, the water of 7 times of addition honey raisin tree weight, holding temperature 60 C
1h is impregnated, filtering obtains first time filtrate；Then added in into filter residue 5 times of its weight water and 0.05% glucose oxidase and
0.02% ficin, it is 7 to adjust pH value, and keeping temperature, filtering obtains second of filtrate for 50 DEG C of immersion 3h；Merge two
After secondary filtrate, the crab shell powder and activated carbon of filtrate weight 2% are added in（Crab shell powder and activated carbon in mass ratio 1:1 composition）, stir 3h
Afterwards, 1/4 volume is concentrated into, then carries out supersound process 0.5h, filters, obtains filtrate, 60 mesh sieve is crushed after being dried in vacuo,
Up to refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while sterilizing mangosteen powder, the 0.4% sterilizing propolis of material bean breast matter amount 0.8% are added in, 37 DEG C of ferment at constant temperature are extremely
For pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention soya-bean milk of the present invention.
The lactobacillus plantarum is the same as embodiment 1.
Embodiment 5
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnates 12 h, with 95 DEG C or so of 5 min of hot-water soak, is beaten respectively with 95-100 DEG C of hot water, solid-liquid ratio is 1:
8,6 min of beating time, colloid mill fine grinding, homogeneous, homogenization pressure 15-25 Mpa, to boiling, time 10-15min will steam mashing off
The filter cloth of 150 mesh of raw milk after boiling filters while hot, adds in 10% fructose syrup and 2% refined honey raisin tree extract, 102 DEG C
Soya-bean milk fermentation base-material is made in high-temperature sterilization 15min.
Remaining is the same as implementation 2.
Embodiment 6
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 6 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.2% complex enzyme formulation keeps 40 DEG C of immersion 1.5h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, with 98 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 20 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 13min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2.5:2:3 compositions；
（3）To by step（2）Add in the fructose syrup of its gross mass 10% and 2% sucrose in bean material soya-bean milk obtained, 102
Soya-bean milk fermentation base-material is made in DEG C high-temperature sterilization 15min；
Remaining is the same as embodiment 2.
Embodiment 7
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and honey raisin tree are extracted
Object.
The honey raisin tree extract is commercially available honey raisin tree extract.
Remaining preparation method is the same as embodiment 2.
Embodiment 8
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 6 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.2% complex enzyme formulation keeps 40 DEG C of immersion 1.5h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, with 98 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 20 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 13min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2.5:2:3 compositions；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
The preparation method of the refined honey raisin tree extract is as follows：Dry honey raisin tree is taken, adds in Radix Glycyrrhizae and the Bee Pollen of its weight 1.5%
Mixture（By Radix Glycyrrhizae and Bee Pollen according to 1:2.5 mixing compositions）, co-grinding, the water of 5 times of addition honey raisin tree weight, holding temperature
70 DEG C of immersion 3h, filtering obtain first time filtrate；Then the water of 3 times of its weight and 0.015% grape glycosyloxy are added in into filter residue
Change enzyme and 0.08% ficin, it is 7 to adjust pH value, and keeping temperature, filtering obtains second of filter for 43 DEG C of immersion 1.5h
Liquid；After merging filtrate twice, the crab shell powder and activated carbon of filtrate weight 4% are added in（Crab shell powder and activated carbon in mass ratio 1:1 group
Into）, after stirring 1.5h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, filtered, filtrate is obtained, after being dried in vacuo
60 mesh sieve be crushed to get refined honey raisin tree extract；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, 37 DEG C of ferment at constant temperature to pH value 4.5 are hereinafter, terminate fermentation, 12 h of after-ripening, obtains this hair under the conditions of going to 4 DEG C
Bright probiotics fermention soya-bean milk.
The lactobacillus plantarum is the same as embodiment 1.
Embodiment 9
A kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined honey raisin tree
Extract.
Preparation method is the same as embodiment 2；
The lactobacillus plantarum is common commercial plant lactobacillus.
Test example：Subjective appreciation index
Respectively to the organoleptic indicator of fermented soybean milk made from embodiment 1-9（Color and luster, fragrance, flavour, quality four dimensions）It carries out
Evaluation, subjective appreciation index and specific evaluation such as following table：
1 subjective appreciation index of table
| Sensory evaluation scores index | Color and luster (20 points) | Fragrance (30 points) | Flavour (30 points) | Quality (20 points) | Comprehensive score |
| Embodiment 1 | 18 | 27 | 27 | 18 | 90 |
| Embodiment 2 | 18 | 28 | 28 | 18 | 92 |
| Embodiment 3 | 17 | 28 | 28 | 18 | 91 |
| Embodiment 4 | 15 | 26 | 24 | 16 | 81 |
| Embodiment 5 | 13 | 23 | 23 | 16 | 75 |
| Embodiment 6 | 14 | 19 | 21 | 16 | 70 |
| Embodiment 7 | 15 | 20 | 22 | 16 | 73 |
| Embodiment 8 | 14 | 21 | 22 | 15 | 72 |
| Embodiment 9 | 16 | 23 | 24 | 14 | 77 |
As table 1 as it can be seen that fermented soybean milk subjective appreciation index comprehensive score made from embodiment 1-3 is above or equal to 90 points,
Middle embodiment 2 is secondly embodiment 4,9, score is 81 points, and embodiment 5-9 scores are below 80 points up to 92 points, it is seen then that
Fermented soybean milk bright in color produced by the present invention, fragrance foot, flavour is good, quality is smooth, and subjective appreciation index is best.
Claims (5)
1. a kind of probiotics fermention soya-bean milk, it is characterised in that：The fermentation base-material of fermented soybean milk is soya-bean milk, fructose syrup and refined is turned
Jujube extract.
2. a kind of probiotics fermention soya-bean milk according to claim 1, it is characterised in that：Preparation method is：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans, red bean, red bean, mung bean, cowpea, peanut, black soya bean, hyacinth bean, red bean, pea, kidney bean any one；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 5-8 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
The complex enzyme formulation of 0.1-0.3% keeps 35-45 DEG C of immersion 1-2h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, is used
95-100 DEG C of hot water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, homogenization pressure
15-25 Mpa, to boiling, the filter cloth of 150 mesh of the raw milk after boiling is filtered, abandons filter residue mashing off by time 10-15min while hot,
Obtain bean material soya-bean milk；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2-3:1-3:2-4 is formed；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while the sterilizing propolis of the sterilizing mangosteen powder of soya-bean milk fermentation base-material quality 0.2-0.5%, 0.1-0.3% are added in, 37
To pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention of the present invention for DEG C ferment at constant temperature
Soya-bean milk.
3. a kind of probiotics fermention soya-bean milk according to claim 2, it is characterised in that：Preparation method is as follows：
（1）Ripe bean material is chosen, removes the raw material go mouldy, change colour, damaging by worms, peeled wash；The bean material is Huang
Beans, red bean, red bean, mung bean, cowpea, peanut, black soya bean, hyacinth bean, red bean, pea, kidney bean any one；
（2）1 min of bean material microwave treatment handles 15s using 135 DEG C of hot winds, normal with 0.15% NaCl solution after processing
Temperature impregnate 4 h, then with 0.15% NaHCO34 h of solution soak at room temperature, then with 0.3% NaHCO3Solution soak at room temperature 4
H is washed with water and is drained, and the water of 6 times of its weight is added in the bean material obtained after cleaning, adds bean material weight
0.2% complex enzyme formulation keeps 40 DEG C of immersion 1.5h of temperature, temperature then is risen to 95 DEG C of 5 min of immersion, with 98 DEG C of heat
Water is beaten respectively, and solid-liquid ratio is 1:8,6 min of beating time, colloid mill fine grinding, homogeneous, 20 Mpa of homogenization pressure, mashing off is extremely
The filter cloth of 150 mesh of raw milk after boiling is filtered, abandons filter residue, obtain bean material soya-bean milk by boiling, time 13min while hot；
The complex enzyme formulation is by papain, glucose oxidase, bromelain, ficin in mass ratio 1:
2.5:2:3 compositions；
（3）To by step（2）The fructose syrup of its gross mass 10% and 2% refined honey raisin tree are added in bean material soya-bean milk obtained
Soya-bean milk fermentation base-material is made in extract, 102 DEG C of high-temperature sterilization 15min；
（4）The preparation of fermented soybean milk：Lactobacillus plantarum is pressed 108The ratio of CFU/g is inoculated into step（3）In soya-bean milk obtained hair
In ferment base-material, while sterilizing mangosteen powder, the 0.2% sterilizing propolis of soya-bean milk fermentation base-material quality 0.4% are added in, 37 DEG C of constant temperature hairs
For ferment to pH value 4.5 hereinafter, terminating fermentation, 12 h of after-ripening under the conditions of going to 4 DEG C obtains probiotics fermention soya-bean milk of the present invention.
4. according to a kind of probiotics fermention soya-bean milk of Claims 2 or 3, it is characterised in that：The system of the refined honey raisin tree extract
Preparation Method is as follows：Dry honey raisin tree is taken, adds in the Radix Glycyrrhizae of its weight 1-2% and melissa powder mixture（By Radix Glycyrrhizae and Bee Pollen according to 1:
2-3 mixing compositions）, co-grinding adds in the water of 4-6 times of honey raisin tree weight, keeps 65-75 DEG C of immersion 2-4h of temperature, filter, and obtains the
First-time filtrate；Then the water of 2-4 times of its weight and the glucose oxidase of 0.01-0.02% and 0.05-0.1% are added in into filter residue
Ficin, adjusting pH value be 6-8, keep temperature for 40-45 DEG C immersion 1-2h, filtering, obtain second of filtrate；Merge
Twice after filtrate, the crab shell powder and activated carbon of filtrate weight 3-5% are added in（Crab shell powder and activated carbon in mass ratio 1:1 composition）, stir
After mixing 1-2h, 1/4 volume is concentrated into, then carries out supersound process 0.5h, is filtered, is obtained filtrate, crushed after being dried in vacuo
60 mesh are sieved to get refined honey raisin tree extract.
5. according to a kind of probiotics fermention soya-bean milk of Claims 2 or 3, it is characterised in that：The system of the refined honey raisin tree extract
Preparation Method is as follows：Dry honey raisin tree is taken, adds in the Radix Glycyrrhizae of its weight 1.5% and melissa powder mixture（By Radix Glycyrrhizae and Bee Pollen according to 1:
2.5 mixing compositions）, co-grinding adds in the water of 5 times of honey raisin tree weight, temperature 70 C kept to impregnate 3h, and filtering is obtained and filtered for the first time
Liquid；Then the water of 3 times of its weight and 0.015% glucose oxidase and 0.08% ficin are added in into filter residue,
It is 7 to adjust pH value, and keeping temperature, filtering obtains second of filtrate for 43 DEG C of immersion 1.5h；After merging filtrate twice, filtrate is added in
The crab shell powder and activated carbon of weight 4%（Crab shell powder and activated carbon in mass ratio 1:1 composition）, after stirring 1.5h, it is concentrated into 1/4 body
Product, then carries out supersound process 0.5h, filters, obtains filtrate, and 60 mesh sieve is crushed after being dried in vacuo and is carried to get refined honey raisin tree
Take object.
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