CN108925642A - A kind of preparation method of rose Fermented Soybean Milk - Google Patents
A kind of preparation method of rose Fermented Soybean Milk Download PDFInfo
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- CN108925642A CN108925642A CN201810862189.3A CN201810862189A CN108925642A CN 108925642 A CN108925642 A CN 108925642A CN 201810862189 A CN201810862189 A CN 201810862189A CN 108925642 A CN108925642 A CN 108925642A
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- soya
- bean milk
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- homogeneous
- milk
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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
A kind of preparation method of rose Fermented Soybean Milk, belongs to tamarind technical field of dairy products.Soybean is added to the NaHCO of 0.3% concentration under certain temperature31-2h is impregnated in solution；Soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, it is spare to produce soya-bean milk；The soya-bean milk prepared is boiled, is sterilized, soya-bean milk is at maintaining 10min after fluidized state；The white granulated sugar of 4%-6% is added in soya-bean milk after boiling sterilization；By the soya-bean milk modulated, homogeneous is twice under conditions of pressure is 20-25MPa, temperature is 70-90 DEG C；Soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, is cooled to 40-45 DEG C after sterilizing.Using soybean as raw material, soy yogurt is produced by 4 strain fermentations of addition, does not add any food additives, it is pure that the mouthfeel of Fermented Soybean Milk can become more flavoring；And it joined this flower sauce of rose paste for the first time to reconcile the taste of product, enrich market for the diversified demand of product.
Description
Technical field
The invention belongs to tamarind technical field of dairy products, are related to a kind of preparation method of rose Fermented Soybean Milk.
Background technique
With the improvement of people ' s living standards and the continuous reinforcement to healthy consumption idea, the food of nutrient health are more next
It more has been favored by people, wherein there is Fermented Soybean Milk good healthcare function to be paid attention to.Soybean is as the main of vegetable protein
One of source is a kind of good nutrient source, itself and bean product contain bioactive substance unique and abundant, soybean hair
The bean product of ferment research and development, partially protein decompose, are easier to absorb compared with soybean, the ingredients such as vitamin B2 increased.Fermented Soybean Milk battalion
It is high to support value height, absorptivity, while Fermented Soybean Milk contains soybean special " healthy ingredient " and a large amount of wholesome functions are living
Bacterium has many healthcare functions.Furthermore compared with yoghurt, the production cost of Fermented Soybean Milk is lower, is a kind of good yoghurt
Substitute.
Currently, the dairy produce of market top fermentation produces Fermented Soybean Milk as raw material using soybean mainly based on yoghurt
Product is more rare in the market.Meanwhile yoghurt majority on the market is to reconcile taste by addition jam, is unable to satisfy
Diversified demand of the consumer for acidified milk class.In the market there are many planting fermented dairy product, in most of product
It all joined the food additives such as edible essence.
Summary of the invention
To overcome the defects of present in the prior art, the present invention provides a kind of preparation method of rose Fermented Soybean Milk.
The invention solves technical solutions used by its technical problem to be: designing a kind of preparation side of rose Fermented Soybean Milk
Method successively carries out as steps described below:
Step 1: it impregnates: soybean is added to the NaHCO of 0.3% concentration under certain temperature31-2h is impregnated in solution；
Step 2: defibrination: soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, produces beans
It starches spare；
Step 3: boiling sterilization: the soya-bean milk prepared being boiled, is sterilized, and soya-bean milk is at maintaining 10min after fluidized state；
Step 4: the white granulated sugar of 4%-6% allotment: is added in the soya-bean milk after boiling sterilization；
Step 5: homogeneous: by the soya-bean milk modulated, homogeneous is twice under conditions of pressure is 20-25MPa, temperature is 70-90 DEG C；
Step 6: sterilization and cooling: the soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, is cooled to 40-45 DEG C after sterilizing；
Step 7: fermentation: strain is mixed, the inoculum concentration of the 3-5% based on soya-bean milk volume is added in the soya-bean milk prepared
It stirs evenly, is put into 43 DEG C of incubator and cultivates 10-14 minutes progress primary fermentations, when titratable acidity reaches 40-60 ° of T or pH
When reaching 4-5, fermentation ends；
Step 8: stirring and homogeneous: being stirred the soy yogurt fermented, after mixing evenly in the case where pressure is 20-25MPa
Homogeneous is twice；
Step 9: it stirring: by rose paste is added in the good Fermented Soybean Milk of homogeneous, stirs evenly；
Step 10: filling: automatic filling sealing machine is filling, seals, filling rear cold chain storing, sale.
Step 11: it after-ripening: is put into 0-6 degrees Celsius of freezer overnight.
Preferably, certain temperature described in step 1 is 80-90 DEG C；Soybean described in step 1 and NaHCO3 solution
Weight ratio be 1:3-5.
Preferably, the weight ratio of soybean described in step 2 and hot water is 1:8-9.
Preferably, strain described in step 7 includes lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid Asia
Kind of bacterium and Lactococcus lactis subsp. cremoris bacterium, the lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and
Lactococcus lactis subsp. cremoris bacterium is mixed according to the volume ratio of 1:1:1:1.
Preferably, the roseleaf in rose paste described in step 9 need to carry out smashing processing, sieving.
The present invention has the beneficial effects that
1, the present invention produces soy yogurt by 4 strain fermentations of addition using soybean as raw material, does not add any food addition
Agent, it is pure that the mouthfeel of Fermented Soybean Milk can become more flavoring；And it joined this flower sauce of rose paste for the first time to reconcile the taste of product,
Market is enriched for the diversified demand of product.
Specific embodiment
Embodiment one
A kind of preparation method of rose Fermented Soybean Milk successively carries out as steps described below:
Step 1: it impregnates: soybean is added to the NaHCO of 0.3% concentration under certain temperature31h is impregnated in solution；
Step 2: defibrination: soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, produces beans
It starches spare；
Step 3: boiling sterilization: the soya-bean milk prepared being boiled, is sterilized, and soya-bean milk is at maintaining 10min after fluidized state；
Step 4: 6% white granulated sugar allotment: is added in the soya-bean milk after boiling sterilization；
Step 5: homogeneous: by the soya-bean milk modulated, homogeneous is twice under conditions of pressure is 20MPa, temperature is 70 DEG C；
Step 6: sterilization and cooling: the soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, 40 DEG C are cooled to after sterilizing；
Step 7: fermentation: strain is mixed, and based on soya-bean milk volume 3% inoculum concentration is added in the soya-bean milk prepared and stirs
It mixes uniformly, is put into 43 DEG C of incubator and cultivates 10 minutes progress primary fermentations, when titratable acidity, which reaches 40 ° of T or pH, reaches 4,
Fermentation ends；
Step 8: stirring and homogeneous: being stirred the soy yogurt fermented, after mixing evenly in the case where pressure is 20-25MPa
Homogeneous is twice；
Step 9: it stirring: by rose paste is added in the good Fermented Soybean Milk of homogeneous, stirs evenly；
Step 10: filling: automatic filling sealing machine is filling, seals, filling rear cold chain storing, sale.
Step 11: it after-ripening: is put into 0 degree Celsius of freezer overnight.
Certain temperature described in step 1 is 80 DEG C；Soybean described in step 1 and NaHCO3The weight ratio of solution is
1:3.
The weight ratio of soybean described in step 2 and hot water is 1:8.
Strain described in step 7 include lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and
Lactococcus lactis subsp. cremoris bacterium, the lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and lactic acid cream
Ball subsp. cremoris bacterium is mixed according to the volume ratio of 1:1:1:1.
Roseleaf in rose paste described in step 9 need to carry out smashing processing, sieving.
Embodiment two
A kind of preparation method of rose Fermented Soybean Milk successively carries out as steps described below:
Step 1: it impregnates: impregnating 1.5h in the NaHCO3 solution for 0.3% concentration soybean being added under certain temperature；
Step 2: defibrination: soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, produces beans
It starches spare；
Step 3: boiling sterilization: the soya-bean milk prepared being boiled, is sterilized, and soya-bean milk is at maintaining 10min after fluidized state；
Step 4: 5% white granulated sugar allotment: is added in the soya-bean milk after boiling sterilization；
Step 5: homogeneous: by the soya-bean milk modulated, homogeneous is twice under conditions of pressure is 23MPa, temperature is 80 DEG C；
Step 6: sterilization and cooling: the soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, 43 DEG C are cooled to after sterilizing；
Step 7: fermentation: strain is mixed, and based on soya-bean milk volume 4% inoculum concentration is added in the soya-bean milk prepared and stirs
It mixes uniformly, is put into 43 DEG C of incubator and cultivates 12 minutes progress primary fermentations, reach 4.5 when titratable acidity reaches 50 ° of T or pH
When, fermentation ends；
Step 8: stirring and homogeneous: being stirred the soy yogurt fermented, is after mixing evenly the lower equal of 23MPa in pressure
Matter is twice；
Step 9: it stirring: by rose paste is added in the good Fermented Soybean Milk of homogeneous, stirs evenly；
Step 10: filling: automatic filling sealing machine is filling, seals, filling rear cold chain storing, sale.
Step 11: it after-ripening: is put into 3 degrees Celsius of freezer overnight.
Certain temperature described in step 1 is 85 DEG C；Soybean described in step 1 and NaHCO3The weight ratio of solution is
1:4.
The weight ratio of soybean described in step 2 and hot water is 1:8.5.
Strain described in step 7 include lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and
Lactococcus lactis subsp. cremoris bacterium, the lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and lactic acid cream
Ball subsp. cremoris bacterium is mixed according to the volume ratio of 1:1:1:1.
Roseleaf in rose paste described in step 9 need to carry out smashing processing, sieving.
Embodiment three
A kind of preparation method of rose Fermented Soybean Milk successively carries out as steps described below:
Step 1: it impregnates: soybean is added to the NaHCO of 0.3% concentration under certain temperature32h is impregnated in solution；
Step 2: defibrination: soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, produces beans
It starches spare；
Step 3: boiling sterilization: the soya-bean milk prepared being boiled, is sterilized, and soya-bean milk is at maintaining 10min after fluidized state；
Step 4: 6% white granulated sugar allotment: is added in the soya-bean milk after boiling sterilization；
Step 5: homogeneous: by the soya-bean milk modulated pressure be 25MPa, it is at a temperature of 90 °C under the conditions of homogeneous twice；
Step 6: sterilization and cooling: the soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, 45 DEG C are cooled to after sterilizing；
Step 7: fermentation: strain is mixed, and based on soya-bean milk volume 5% inoculum concentration is added in the soya-bean milk prepared and stirs
It mixes uniformly, is put into 43 DEG C of incubator and cultivates 14 minutes progress primary fermentations, reach 4-5 when titratable acidity reaches 60 ° of T or pH
When, fermentation ends；
Step 8: stirring and homogeneous: being stirred the soy yogurt fermented, is after mixing evenly the lower equal of 25MPa in pressure
Matter is twice；
Step 9: it stirring: by rose paste is added in the good Fermented Soybean Milk of homogeneous, stirs evenly；
Step 10: filling: automatic filling sealing machine is filling, seals, filling rear cold chain storing, sale.
Step 11: it after-ripening: is put into 6 degrees Celsius of freezer overnight.
Certain temperature described in step 1 is 90 DEG C；Soybean described in step 1 and NaHCO3The weight ratio of solution is
1:5.
The weight ratio of soybean described in step 2 and hot water is 1:9.
Strain described in step 7 include lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and
Lactococcus lactis subsp. cremoris bacterium, the lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and lactic acid cream
Ball subsp. cremoris bacterium is mixed according to the volume ratio of 1:1:1:1.
Roseleaf in rose paste described in step 9 need to carry out smashing processing, sieving.
It should be noted last that: the above embodiments are only used to illustrate and not limit the technical solutions of the present invention, although ginseng
It is described the invention in detail according to above-described embodiment, it will be apparent to an ordinarily skilled person in the art that: it still can be to this
Invention is modified or replaced equivalently, without departing from the spirit or scope of the invention, or any substitutions,
It is intended to be within the scope of the claims of the invention.
Claims (5)
1. a kind of preparation method of rose Fermented Soybean Milk, it is characterised in that: successively carry out as steps described below:
Step 1: it impregnates: soybean is added to the NaHCO of 0.3% concentration under certain temperature31-2h is impregnated in solution；
Step 2: defibrination: soybean sufficiently absorbs water after softening, with 90 DEG C or more of hot water defibrination, and crosses 120 meshes, produces beans
It starches spare；
Step 3: boiling sterilization: the soya-bean milk prepared being boiled, is sterilized, and soya-bean milk is at maintaining 10min after fluidized state；
Step 4: the white granulated sugar of 4%-6% allotment: is added in the soya-bean milk after boiling sterilization；
Step 5: homogeneous: by the soya-bean milk modulated, homogeneous is twice under conditions of pressure is 20-25MPa, temperature is 70-90 DEG C；
Step 6: sterilization and cooling: the soya-bean milk after homogeneous is subjected to sterilizing 5min at 95 DEG C, is cooled to 40-45 DEG C after sterilizing；
Step 7: fermentation: strain is mixed, the inoculum concentration of the 3-5% based on soya-bean milk volume is added in the soya-bean milk prepared
It stirs evenly, is put into 43 DEG C of incubator and cultivates 10-14 minutes progress primary fermentations, when titratable acidity reaches 40-60 ° of T or pH
When reaching 4-5, fermentation ends；
Step 8: stirring and homogeneous: being stirred the soy yogurt fermented, after mixing evenly in the case where pressure is 20-25MPa
Homogeneous is twice；
Step 9: it stirring: by rose paste is added in the good Fermented Soybean Milk of homogeneous, stirs evenly；
Step 10: filling: automatic filling sealing machine is filling, seals, filling rear cold chain storing, sale；
Step 11: it after-ripening: is put into 0-6 degrees Celsius of freezer overnight.
2. a kind of preparation method of rose Fermented Soybean Milk according to claim 1, it is characterised in that: described in step 1
Certain temperature is 80-90 DEG C；Soybean described in step 1 and NaHCO3The weight ratio of solution is 1:3-5.
3. a kind of preparation method of rose Fermented Soybean Milk according to claim 1, it is characterised in that: described in step 2
The weight ratio of soybean and hot water is 1:8-9.
4. a kind of preparation method of rose Fermented Soybean Milk according to claim 1, it is characterised in that: described in step 7
Strain includes lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and Lactococcus lactis subsp. cremoris bacterium, described
Lactobacillus bulgaricus, streptococcus thermophilus, lactic acid cream bar lactic acid subspecies bacterium and Lactococcus lactis subsp. cremoris bacterium according to 1:1:1:1
Volume ratio mixed.
5. a kind of preparation method of rose Fermented Soybean Milk according to claim 1, it is characterised in that: described in step 9
Roseleaf in rose paste need to carry out smashing processing, sieving.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588491A (en) * | 2018-12-21 | 2019-04-09 | 北京本农健康科技有限公司 | A kind of rose Fermented Soybean Milk and preparation method thereof |
| CN110338227A (en) * | 2019-08-16 | 2019-10-18 | 重庆市武隆县羊角豆制品有限公司 | A kind of production method of the Fermented Soybean Milk rich in Bifidobacterium |
| CN111728028A (en) * | 2020-06-10 | 2020-10-02 | 江苏华桑食品科技有限公司 | A method for preparing fermented beverage containing flos Rosae Rugosae sauce |
| CN113875942A (en) * | 2021-10-19 | 2022-01-04 | 成都清水荷花生物科技有限公司 | Plant bean yoghourt rich in flower fragrance and fruit taste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588491A (en) * | 2018-12-21 | 2019-04-09 | 北京本农健康科技有限公司 | A kind of rose Fermented Soybean Milk and preparation method thereof |
| CN110338227A (en) * | 2019-08-16 | 2019-10-18 | 重庆市武隆县羊角豆制品有限公司 | A kind of production method of the Fermented Soybean Milk rich in Bifidobacterium |
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| CN113875942A (en) * | 2021-10-19 | 2022-01-04 | 成都清水荷花生物科技有限公司 | Plant bean yoghourt rich in flower fragrance and fruit taste |
| CN113875942B (en) * | 2021-10-19 | 2024-02-02 | 成都清水荷花生物科技有限公司 | Plant bean yoghourt rich in flower fragrance and fruit taste |
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