CN108812918A - A kind of processing method of fermented soybean milk - Google Patents
A kind of processing method of fermented soybean milk Download PDFInfo
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- CN108812918A CN108812918A CN201810643819.8A CN201810643819A CN108812918A CN 108812918 A CN108812918 A CN 108812918A CN 201810643819 A CN201810643819 A CN 201810643819A CN 108812918 A CN108812918 A CN 108812918A
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- China
- Prior art keywords
- soymilk
- added
- soya bean
- temperature
- fermentation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
Abstract
The invention discloses a kind of processing methods of fermented soybean milk, are related to soymilk processing technique field；It is characterized in that, by step raw material screening, soybean soaking, soya bean decortication, broken, soybean powder immersion, colloidization, again refine grinding, condiment, sterilization, fermentation, homogenization, filling and package are processed.The present invention realizes soymilk fermentation, and fermented soybean milk finished product is fine and smooth, in good taste；Fermentation efficiency is high, and nutritive value is high.
Description
Technical field
The present invention relates to soymilk processing technique field more particularly to a kind of processing methods of fermented soybean milk.
Background technique
Soymilk be using soya bean as primary raw material, by grind, extract and etc. obtained white " milky " beverage.It is sufficiently sharp
With plant protein resource, appliable plant albumen improves albumen potency and biological value, contains multivitamin and minerals, has compared with Gao Ying
Support value.Soymilk nutritional ingredient rich in, protein especially rich in and more trace element magnesium, this
It outside, is a kind of excellent nutraceutical also containing vitamin B1, B2 etc..
Fermented type Fermented Soybean Milk is that one kind by matrix of soya-bean milk liquid or pasty product is made through microbial fermentation, it is rich in
Two kinds of vegetable protein, VE, VB, linoleic acid plus linolenic acid essential fatty acids are free of also containing multiple elements such as iron, zinc, phosphorus
Cholesterol, and contain the lactic acid bacteria beneficial to human body and metabolite.It has whole intestines, conducive to digesting and assimilating, delay senility, enhance
Good actions, the long-term drinkings such as memory, treatment the elderly's cardiovascular disease can enhance body immunity.
The soymilk production that existing fermented soybean milk uses is coarse, and soymilk zymotechnique is unreasonable, leads to hair clip soymilk mouthfeel not
Pure, fermentation efficiency is low.
Summary of the invention
Present invention aim to address above-mentioned deficiencies, provide a kind of processing method of fermented soybean milk.
The processing method of a kind of fermented soybean milk provided by the invention, which is characterized in that by steps are as follows：
Step（1）, raw material screening：Screen the soya bean of full grains.
Step（2）, soybean soaking：Soya bean is added in softened water and impregnates 10h, the weight ratio of soya bean and water is 1：3, softening
Water is that conductivity is≤4.8 μ s/cm, and hardness 450mg/L, lower than 20 °, 10 ° of water temperature, immersion drains the water environment temperature after the completion
Point.
Step（3）, soya bean decortication：Soya bean after draining is put into peeling machine to remove the peel, the soya bean peeling rate after decortication
98.5% need to be reached.
Step（4）, it is broken：Pulverizer is added in soya bean particle after decortication to crush, smashed fineness reaches 90 mesh.
Step（5）, soybean powder impregnate：Smashed soybean powder addition softened water is impregnated, the weight of water and soybean powder
Amount is than being 1：1, soaking time is 30 minutes, and soaking temperature is 25 °, is stirred when impregnating, 45 revs/min of mixing speed, is formed
Soya bean slurries.
Step（6）, colloidization：Soya bean slurries after immersion are added in colloidal mill and stir polishing, are reached so that forming 80%
To the soymilk of colloid subparticle shape, colloid subparticle diameter<100nm.
Step（7）, refine grinding again：Soymilk is added in sander and is polished, is polished 2 ton/hours of flow velocity, so that being formed
90% reaches the soymilk of colloidal solid shape, forms colloid subparticle diameter<100nm.
Step（8）, condiment：Flavoring machine is added in soymilk, flavoring is added；Divide in 80 DEG C of stirred at ambient temperature 15
Clock, 45 revs/min of mixing speed；The flavoring of soymilk addition per ton is in following ratio：8~10 kilograms of white granulated sugar, soya-bean oil 6
~8 kilograms.
Step（9）, sterilization：It is added in hermetically sealed can in soymilk and carries out high-temperature sterilization treatment, sterilization temperature is 121 DEG C, sterilization
15 minutes.
Step（10）, fermentation：Soya-bean milk after sterilization enters constant temperature sealed fermenter, and leavening YAU-2131, fermentation is added
40 DEG C~44 DEG C of temperature fermentations, ferment 12 hours.
Step（11）, homogenization：Homogenizer is added in soymilk after fermentation and carries out homogenization, homogenization temperature 65
DEG C, homogenization pressure is 37MPa.
Step（12）, filling and package：Filling, packing and storing is carried out by bottle placer.
The present invention, which is used, forms powdery for soybean soaking, decortication, crushing, then carries out colloidization, refinement milled processed, shape
At fine and smooth soymilk, then addition strain ferments after sterilization, and is collocated with each other by mutual cooperation and relevant parameter, realizes
Thallus reproduction speed is fast, and ferment effect is good, and finished product efficiency is high；The nutriment for giving full play to soymilk improves the interest rate of soymilk,
Make full use of material.
The present invention realizes soymilk fermentation, and fermented soybean milk finished product is fine and smooth, in good taste；Fermentation efficiency is high, and nutritive value is high.
Specific embodiment
Below by embodiment to further instruction of the present invention, the embodiment of the present invention is with technical solution of the present invention
Premised under implemented, the detailed implementation method and specific operation process are given, but protection scope of the present invention is unlimited
In following embodiments：
Embodiment 1：
A kind of processing method of fermented soybean milk, specific step is as follows：
Step（1）, raw material screening：Screen the soya bean of full grains.
Step（2）, soybean soaking：Soya bean is added in softened water and impregnates 10h, the weight ratio of soya bean and water is 1：3, softening
Water is that conductivity is≤4.8 μ s/cm, and hardness 450mg/L, lower than 20 °, 10 ° of water temperature, immersion drains the water environment temperature after the completion
Point.
Step（3）, soya bean decortication：Soya bean after draining is put into peeling machine to remove the peel, the soya bean peeling rate after decortication
98.5% need to be reached.
Step（4）, it is broken：Pulverizer is added in soya bean particle after decortication to crush, smashed fineness reaches 90 mesh.
Step（5）, soybean powder impregnate：Smashed soybean powder addition softened water is impregnated, the weight of water and soybean powder
Amount is than being 1：1, soaking time is 30 minutes, and soaking temperature is 25 °, is stirred when impregnating, 45 revs/min of mixing speed, is formed
Soya bean slurries.
Step（6）, colloidization：Soya bean slurries after immersion are added in colloidal mill and stir polishing, are reached so that forming 80%
To the soymilk of colloid subparticle shape, colloid subparticle diameter<100nm.
Step（7）, refine grinding again：Soymilk is added in sander and is polished, is polished 2 ton/hours of flow velocity, so that being formed
90% reaches the soymilk of colloidal solid shape, forms colloid subparticle diameter<100nm.
Step（8）, condiment：Flavoring machine is added in soymilk, flavoring is added；Divide in 80 DEG C of stirred at ambient temperature 15
Clock, 45 revs/min of mixing speed；The flavoring of soymilk addition per ton is in following ratio：8 kilograms of white granulated sugar, soya-bean oil 8 are public
Jin.
Step（9）, sterilization：It is added in hermetically sealed can in soymilk and carries out high-temperature sterilization treatment, sterilization temperature is 121 DEG C, sterilization
15 minutes.
Step（10）, fermentation：Soya-bean milk after sterilization enters constant temperature sealed fermenter, and leavening YAU-2131, fermentation is added
40 DEG C~44 DEG C of temperature fermentations, ferment 12 hours.
Step（11）, homogenization：Homogenizer is added in soymilk after fermentation and carries out homogenization, homogenization temperature 65
DEG C, homogenization pressure is 37MPa.
Step（12）, filling and package：Filling, packing and storing is carried out by bottle placer.
Embodiment 2：
A kind of processing method of fermented soybean milk, specific step is as follows：
Step（1）, raw material screening：Screen the soya bean of full grains.
Step（2）, soybean soaking：Soya bean is added in softened water and impregnates 10h, the weight ratio of soya bean and water is 1：3, softening
Water is that conductivity is≤4.8 μ s/cm, and hardness 450mg/L, lower than 20 °, 10 ° of water temperature, immersion drains the water environment temperature after the completion
Point.
Step（3）, soya bean decortication：Soya bean after draining is put into peeling machine to remove the peel, the soya bean peeling rate after decortication
98.5% need to be reached.
Step（4）, it is broken：Pulverizer is added in soya bean particle after decortication to crush, smashed fineness reaches 90 mesh.
Step（5）, soybean powder impregnate：Smashed soybean powder addition softened water is impregnated, the weight of water and soybean powder
Amount is than being 1：1, soaking time is 30 minutes, and soaking temperature is 25 °, is stirred when impregnating, 45 revs/min of mixing speed, is formed
Soya bean slurries.
Step（6）, colloidization：Soya bean slurries after immersion are added in colloidal mill and stir polishing, are reached so that forming 80%
To the soymilk of colloid subparticle shape, colloid subparticle diameter<100nm.
Step（7）, refine grinding again：Soymilk is added in sander and is polished, is polished 2 ton/hours of flow velocity, so that being formed
90% reaches the soymilk of colloidal solid shape, forms colloid subparticle diameter<100nm.
Step（8）, condiment：Flavoring machine is added in soymilk, flavoring is added；Divide in 80 DEG C of stirred at ambient temperature 15
Clock, 45 revs/min of mixing speed；The flavoring of soymilk addition per ton is in following ratio：10 kilograms of white granulated sugar, soya-bean oil 6 are public
Jin.
Step（9）, sterilization：It is added in hermetically sealed can in soymilk and carries out high-temperature sterilization treatment, sterilization temperature is 121 DEG C, sterilization
15 minutes.
Step（10）, fermentation：Soya-bean milk after sterilization enters constant temperature sealed fermenter, and leavening YAU-2131, fermentation is added
40 DEG C~44 DEG C of temperature fermentations, ferment 12 hours.
Step（11）, homogenization：Homogenizer is added in soymilk after fermentation and carries out homogenization, homogenization temperature 65
DEG C, homogenization pressure is 37MPa.
Step（12）, filling and package：Filling, packing and storing is carried out by bottle placer.
The present invention, which is used, forms powdery for soybean soaking, decortication, crushing, then carries out colloidization, refinement milled processed, shape
At fine and smooth soymilk, then addition strain ferments after sterilization, and is collocated with each other by mutual cooperation and relevant parameter, realizes
Thallus reproduction speed is fast, and ferment effect is good, and finished product efficiency is high；The nutriment for giving full play to soymilk improves the interest rate of soymilk,
Make full use of material.
Claims (1)
1. a kind of processing method of fermented soybean milk, which is characterized in that by steps are as follows：
Step（1）, raw material screening：Screen the soya bean of full grains；
Step（2）, soybean soaking：Soya bean is added in softened water and impregnates 10h, the weight ratio of soya bean and water is 1：3, softened water is
Conductivity is≤4.8 μ s/cm, and hardness 450mg/L, lower than 20 °, 10 ° of water temperature, immersion drains away the water environment temperature after the completion；
Step（3）, soya bean decortication：Soya bean after draining is put into peeling machine to remove the peel, the soya bean peeling rate after decortication need to reach
To 98.5%；
Step（4）, it is broken：Pulverizer is added in soya bean particle after decortication to crush, smashed fineness reaches 90 mesh；
Step（5）, soybean powder impregnate：Smashed soybean powder addition softened water is impregnated, the weight ratio of water and soybean powder
It is 1：1, soaking time is 30 minutes, and soaking temperature is 25 °, is stirred when impregnating, 45 revs/min of mixing speed, forms soya bean
Slurries；
Step（6）, colloidization：Soya bean slurries after immersion are added in colloidal mill and stir polishing, so that forming 80% reaches glue
The soymilk of body subparticle shape, colloid subparticle diameter<100nm；
Step（7）, refine grinding again：Soymilk is added in sander and is polished, is polished 2 ton/hours of flow velocity, is reached so that forming 90%
To the soymilk of colloidal solid shape, colloid subparticle diameter is formed<100nm；
Step（8）, condiment：Flavoring machine is added in soymilk, flavoring is added；80 DEG C stirred at ambient temperature 15 minutes,
45 revs/min of mixing speed；The flavoring of soymilk addition per ton is in following ratio：8~10 kilograms of white granulated sugar, soya-bean oil 6~8
Kilogram；
Step（9）, sterilization：It is added in hermetically sealed can in soymilk and carries out high-temperature sterilization treatment, sterilization temperature is 121 DEG C, sterilizes 15 points
Clock；
Step（10）, fermentation：Soya-bean milk after sterilization enters constant temperature sealed fermenter, and leavening YAU-2131, fermentation temperature is added
40 DEG C~44 DEG C fermentations, ferment 12 hours；
Step（11）, homogenization：By after fermentation soymilk be added homogenizer carry out homogenization, 65 DEG C of homogenization temperature,
Homogenization pressure is 37MPa；
Step（12）, filling and package：Filling, packing and storing is carried out by bottle placer.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810643819.8A CN108812918A (en) | 2018-06-21 | 2018-06-21 | A kind of processing method of fermented soybean milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810643819.8A CN108812918A (en) | 2018-06-21 | 2018-06-21 | A kind of processing method of fermented soybean milk |
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| Publication Number | Publication Date |
|---|---|
| CN108812918A true CN108812918A (en) | 2018-11-16 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810643819.8A Pending CN108812918A (en) | 2018-06-21 | 2018-06-21 | A kind of processing method of fermented soybean milk |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692728A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of fermented soybean juice rich in dietary fibers |
| CN110800812A (en) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | Preparation method of original ground soymilk |
| CN110800811A (en) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | Production process of nutritional soymilk |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107593926A (en) * | 2017-10-25 | 2018-01-19 | 美安康质量检测技术（上海）有限公司 | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk |
| CN107996728A (en) * | 2018-01-26 | 2018-05-08 | 厦门唯康食品科技有限公司 | A kind of fermented sour soybean milk and its production method |
| CN108094552A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of pueraria lobata fermented soybean milk and preparation method thereof |
-
2018
- 2018-06-21 CN CN201810643819.8A patent/CN108812918A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107593926A (en) * | 2017-10-25 | 2018-01-19 | 美安康质量检测技术（上海）有限公司 | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk |
| CN108094552A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of pueraria lobata fermented soybean milk and preparation method thereof |
| CN107996728A (en) * | 2018-01-26 | 2018-05-08 | 厦门唯康食品科技有限公司 | A kind of fermented sour soybean milk and its production method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692728A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of fermented soybean juice rich in dietary fibers |
| CN110800812A (en) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | Preparation method of original ground soymilk |
| CN110800811A (en) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | Production process of nutritional soymilk |
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Application publication date: 20181116 |