CN108991126A

CN108991126A - A kind of method preparing cultured soy yogurt and its product

Info

Publication number: CN108991126A
Application number: CN201810581301.6A
Authority: CN
Inventors: 李銮; 张春丽; 白玉山
Original assignee: Wild Flavors Beijing Co Ltd
Current assignee: Wild Flavors Beijing Co Ltd
Priority date: 2017-06-07
Filing date: 2018-06-07
Publication date: 2018-12-14

Abstract

A kind of preparation method of cultured soy yogurt is disclosed herein, comprising: takes the raw material components of appropriate part to be mixed, the raw material components include soybean milk powder or soya-bean milk, essence, He Shui；Carry out following two-step fermentation process: culture is added, and at 35 DEG C to 45 DEG C in first step fermentation in raw mixture, and optionally, 40 DEG C to 45 DEG C ferment 4 hours to 6 hours；Second step fermentation optionally, 35 DEG C to 40 DEG C, is fermented 13 hours to 16 hours at 30 DEG C to 40 DEG C.

Description

A kind of method preparing cultured soy yogurt and its product

Technical field

Embodiments herein relates to, but are not limited to biological fermentation field, more particularly to but be not limited to a kind of prepare fermentation The method of bean yoghourt.

Background technique

Soybean is rich in protein, fat, calcium, phosphorus, iron and multivitamin, therefore has high nutritive value；And it is big Beans are cholesterol-free based on unsaturated fatty acid, and are rich in various bioactivators such as isoflavones, soybean soapstock Glucoside, soybean lecithin etc., having reduces cholesterol, lowering blood pressure and blood fat, prevention and treatment artery sclerosis, anti-cancer, anticancer, anti-aging Etc. plurality of health care functions.Therefore, soymilk is very popular in China, and many people drink soymilk or at table only as beverage Drink soymilk.Due to lactose intolerance, the crowd of significant proportion prefers soya-bean milk rather than milk.In addition, with people's environmental protection With the raising of health perception, select the people of the vegetarianism life style of low-carbon and sustainable development more and more, pure plant The delicious beans yogurt in source had both met demand of this kind of crowd to proteinaceous nutrient, also met them simultaneously to deliciousness The demand of the special healthcare function of serious hope and probiotics.

However, beany and the smell that turns sour are difficult to take off since the flavor of traditional soybean Yoghourt, mouthfeel, quality are bad It removes, without being received by consumer.

Summary of the invention

It is the general introduction to the theme being described in detail herein below.This general introduction is not the protection model in order to limit claim It encloses.

In a first aspect, embodiments herein provides a kind of preparation method of cultured soy yogurt, comprising: take appropriate part Raw material components mixed, the raw material components include soybean milk powder or soya-bean milk, essence, He Shui；Carry out following two-step fermentation Process: culture is added, and at 35-45 DEG C, optionally, 40-45 DEG C of fermentation 4-6 is small in first step fermentation in raw mixture When；Second step fermentation optionally, 35-40 DEG C, is fermented 13-16 hours at 30-40 DEG C.

In some embodiments, the first step fermentation can be ferments 5 hours at 43 DEG C.

In some embodiments, the second step fermentation can be ferments 15 hours at 37 DEG C.

In some embodiments, it may also include before first step fermentation and homogeneous and sterilizing carried out to raw mixture Step.

In some embodiments, it may also include the step for being demulsified and being stirred to tunning after second step fermentation Suddenly.

In some embodiments, wherein the culture may include the first strain and the second strain, first bacterium Kind may include streptococcus thermophilus (Streptococcus thermophiles) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), second strain may include lactobacillus paracasei (Lactobacillus Paracasei), Bifidobacterium (Bifidobacterium), in lactobacillus plantarum (Lactobacillus plantarum) It is one or more of.

In some embodiments, the raw material components may also include selected from by carbohydrate, honey, stabilizer, soluble meals Eat one of group of fiber, soybean protein isolate composition or more.

In some embodiments, the parts by weight of each raw material component can be such that soybean milk powder or soya-bean milk, in terms of dry weight, It is 110 to 150 parts, optional 120 to 140 parts；Carbohydrate is 80 to 120 parts, optional 90 to 110 parts；Honey is 10 to 30 parts, optional 15 to 25 parts；Stabilizer is 2.4 to 16 parts, optionally, 1.4 to 10 parts；Soluble dietary fiber be 15 to 36 parts, optional 17 to 34 parts；Soybean protein isolate is 3 to 10 parts, optional 4 to 7 parts；Essence is 0.5 to 4 part, optional 0.8 to 2.5 part；Culture is First strain 0.03u-0.1u/L, the second 0.001-0.005 parts of strain；Surplus is water.

In some embodiments, the carbohydrate can be fructose syrup.

In some embodiments, the stabilizer may include one of pectin, gelatin or modified starch or more.

In some embodiments, the soluble dietary fiber may include Fibersol.

In some embodiments, the soybean protein isolate may include Clarisoy.

In some embodiments, first strain may include streptococcus thermophilus (Streptococcus Thermophiles) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), second strain may include Lactobacillus paracasei (Lactobacillus paracasei), Bifidobacterium (Bifidobacterium), lactobacillus plantarum One of (Lactobacillus plantarum) or more.

In some embodiments, the essence may include ADM SY004.

In some embodiments, the method, which may also include, is cooled to 25 DEG C or less simultaneously for the product after demulsification and stirring It is filling.

Second aspect, embodiments herein provide the cultured soy yogurt obtained by above-mentioned preparation method.

In some embodiments, protein content can be 0.5% to 4%, be optionally 1% to 3%.

If it is desired to which people accept extensively cultured soy yogurt, it is necessary to improve the quality and flavor of cultured soy yogurt.For This, present inventor creates unique zymotechnique to control the acid after bean yoghourt fermentation and increase.Meanwhile passing through conjunction Manage selection and match each component, such as soybean protein isolate, essence, smoke agent for shielding, culture etc., improve the matter of bean yoghourt Ground and flavor, and obtain good mouthfeel.

Compared with traditional Yoghourt single stage zymotechnique, inventor uses two in the Soybean Yoghurt Production of the application Walk zymotechnique.

Step 1: streptococcus thermophilus (Streptococcus thermophiles), bulgarian milk bar being added into raw material The culture of bacterium (Lactobacillus bulgaricus) and lactobacillus paracasei (Lactobacillus paracasei), It is kept for 5 hours at 43 DEG C.

Step 2: cooling to 37 DEG C and kept for 15 hours.

The advantages of two-step fermentation, is as follows:

1. streptococcus thermophilus (Streptococcus thermophiles) and lactobacillus bulgaricus The preferable growth of (Lactobacillus bulgaricus) and the bread worm are 43 DEG C, and first step fermentation process can be soy acid Milk brings suitable acidity and viscosity.

2.37 DEG C are that lactobacillus paracasei (Lactobacillus paracasei) is grown and that breeds is more suitable for temperature. Therefore, second step fermentation can provide more multi-probiotics and more preferably flavour for bean yoghourt.

The inventors of the present application found that the optimum growth temperature of streptococcus thermophilus is 40-43 DEG C, lactobacillus bulgaricus is 42-45 DEG C, if temperature is too low by mixed bacteria in 40 DEG C of following temperature cultures, if in 45 DEG C of temperatures above cultures, Temperature is excessively high, and under both of these case, growth can be all suppressed, and it is slow to produce acid, and sour milk products aesthetic quality is poor, after strain Phase growth is difficult to control, the bad result such as high, whey separation of acid after being easy to happen.Therefore, selection especially exists at 40-45 DEG C It is cultivated at 43 DEG C, moderate temperature, lactobacillus bulgaricus and streptococcus thermophilus growth are vigorous, and Yoghourt solidifies, and whey separation is existing As also greatly reducing.Therefore first step fermentation is fermented 5 hours using 43 DEG C, and Yoghourt is enable sufficiently to ferment.

As for lactobacillus paracasei, it is a kind of middle warm type lactic acid bacteria, while being also advantageous that the probiotics in human body intestinal canal, Its preferable growth temperature is 37 DEG C, and under the conditions of 43 DEG C, its speed of growth is very slow, and 43 DEG C of temperature can not be such that it obtains Good growth and breeding.Therefore, the second step fermentation temperature in the application is selected as 35-40 DEG C, especially 37 DEG C, is suitable for pair The growth of Lactobacillus casei makes bean yoghourt product obtain higher prebiotic bacterial content, and obtains lactobacillus paracasei and bring Unique ferment local-flavor.

The bean yoghourt as made from zymotechnique special in the application not only has the probiotics of high-content, and de- In addition to traditional soybean fishy smell and the smell that turns sour, it is easier to be esthetically acceptable to the consumers.

Since the protein content of soybean is up to 35%~40%, it is equivalent to rice, 3~6 times of flour.7kg soybean Protein is equivalent to the protein content of 2kg lean meat, 3kg egg and 12kg milk.Also, soybean protein contains needed by human body Various essential amino acids, belong to full price albumen, cholesterol-free, containing only stigmasterol, and stigmasterol has reduces human serum gallbladder Sterol prevents cerebral hemorrhage, the nutrition curative effect of artery sclerosis.Therefore, bean yoghourt prepared by the application has followed the upper of soybean Many advantages are stated, milk beverage can be substituted as daily Protein intake source, and have additional health care advantage.This Outside, the bean yoghourt of the application is plant origin, for the crowd to milk protein allergy and lactose intolerance, this Shen Bean yoghourt that please be prepared is even more the reliable selection for supplementing protein and probiotics.

The bean yoghourt protein content of the application is 2.3-2.8%, is obtained relative to traditional proportioning and fermentation method The bean yoghourt beany flavor of bean yoghourt, the application is lower, and flavor is easier to be accepted by people, and quality is more smooth, whole Mouthfeel is also even more ideal.

Also, bean yoghourt is process through two-step fermentation, and part of protein is broken down into low during the fermentation The nutritional ingredient of the substances such as the peptide and amino acid of molecule, soya-bean milk changes during the fermentation, so that human body more easily absorbs These ingredients.Lactose about 30% in bean yoghourt is converted into various organic acids (such as formic acid, citric acid, acetic acid), it can increase The peculiar flavour of acid adding milk inhibits harmful microbe breeding, promotes gastric secretion and gastrointestinal peristalsis, promote body to calcium, phosphorus, The absorption of iron.

After reading and understanding attached drawing and detailed description, it can be appreciated that other aspects.

Detailed description of the invention

Attached drawing is used to provide to further understand technical scheme, and constitutes part of specification, with this The embodiment of application is used to explain the technical solution of the application together, does not constitute the limitation to technical scheme.

Fig. 1 is the flow chart of the manufacturing process of the cultured soy yogurt of the embodiment of the present application 5.

Specific embodiment

For the purposes, technical schemes and advantages of the application are more clearly understood, below in conjunction with attached drawing to the application Embodiment be described in detail.It should be noted that in the absence of conflict, in the embodiment and embodiment in the application Feature can mutual any combination.

Raw material used in following embodiments is illustrated below, remaining raw material not illustrated is all commercially available:

Soya-bean milk flour gold dragonfish soybean milk powder

Fructose syrup ADM F55

Gelatin Luo Sailuo 250PS

Pectin Si Bikai can YM-150-H

Modified starch National Starch

Soluble dietary fiber ADM Fibersol-2

Soybean protein isolate ADM Clarisoy-170

Honey Alfred L.Wolf (Beijing) Trade co., Ltd

Bean yoghourt essence SY001 ADM SY001

Bean yoghourt essence SY002 ADM SY002

Bean yoghourt essence SY003 ADM SY003

Bean yoghourt essence SY004 ADM SY004

First strain streptococcus thermophilus (Streptococcus thermophiles), lactobacillus bulgaricus (Lactobacillus bulgaricus)

Second strain lactobacillus paracasei (Lactobacillus paracasei)

Embodiment 1

In the present embodiment, inventor only used soybean milk powder, fructose syrup and softened water to manufacture base-material.Specific formula It is shown in Table 1.

Manufacturing process is that mixing, pasteurization (95 DEG C, 5min), fermentation (one-step fermentation, 43 DEG C, 7h) and cooling are (cold But to 25 DEG C).

Table 1

Ingredient	Dosage(g/Kg)
		Soybean milk powder	130
Fructose syrup	110
		Softened water	759.9975
First strain	0.05u
		Second strain	0.0025
It is total	1000

As a result: the quality of product is poor, is easily isolated, and taste is poor, poor taste.

Embodiment 2

In the present embodiment, inventor further joined gelatin (1g/Kg), pectin (1g/ in the formula of embodiment 1 ) and modified starch (6g/Kg) Kg.

Manufacturing process increases homogeneous (20MPa, 65 DEG C), other techniques are same as Example 1.

As a result: the quality of product is improved, but there is still a need for improvement for flavor.

Embodiment 3 and 4

In embodiment 3 and 4, inventor joined instant coconut slurry powder (20g/Kg) on the basis of the formula of embodiment 2 Enhance fatty fragrance, fruity flavor is added come the smell covering beany He turning sour, wherein embodiment 3 uses soy acid milk Smart SY001, embodiment 4 use bean yoghourt essence SY002.

Manufacturing process is same as Example 2.

As a result: the people for tasting product are not satisfied enough, and taster thinks that flavor is not enough coordinated, and cannot sufficiently experience The taste of fermentation.

Embodiment 5

In the present embodiment, inventor joined the Clarisoy-170 of ADM company on the basis of the formula of embodiment 2 To increase protein content to 2.3% (suitable with milk Yoghourt available on the market), and ADM company is added in (5g/Kg) Fibersol-2 (17g/Kg), bean yoghourt essence SY003 (1.0g/Kg) and honey (20g/Kg) cover undesirable taste Road.

Manufacturing process uses two-step fermentation.

Referring to Fig.1, the preparation process of the cultured soy yogurt of the present embodiment is as follows:

1, it using electronic balance weighing each component, stirs and mixes the other components other than culture；

2, using Italian GEA homogenizer homogeneous, homogenization pressure 180-200Bar, 55-70 DEG C of temperature；

3, pass through electromagnetic oven heating, high-temperature sterilization；

4, secondary fermentation process is carried out using biological temperature-constant incubator:

Step 1: the culture of the first strain and the second strain being added into raw mixture, is kept for 5 hours at 43 DEG C.

Step 2: cooling to 37 DEG C and kept for 15 hours.

5, it is demulsified and stirs using high speed agitator；

6,25 DEG C or less and filling are cooled to.

As a result: the people for tasting product can easily tell between the product of embodiment 5 and the product of embodiment 1 Difference, they think that the product of embodiment 5 is smooth, do not have undesirable beany and tart flavour, but the slightly inclined sweet tea of mouthfeel.

Embodiment 6

In the present embodiment, on the basis of the formula of embodiment 5, the content of fructose syrup is reduced to 100g/ by inventor Kg, and bean yoghourt essence SY003 is replaced using bean yoghourt essence SY004 (1.2g/Kg).

Manufacture craft is same as Example 5.

As a result: product is smooth, does not have undesirable beany and tart flavour, and sugariness is easy to be received.Product is whole Sweet tea acid is balanced than more, and bad smell is covered, and whole style is closer using milk as the Yoghourt of base-material, so acceptance level Higher, embodiment is also more fine and smooth than before for mouthfeel.

In addition, the product to embodiment 6 has carried out physical and chemical index detection, it the results are shown in Table 2.

Table 2

Protein content	2.3%
		Fat content	1.3%
Soluble solid	20.75%
		pH	4.27

Embodiment 7

One-step fermentation, temperature 45 C, time 20h, formula and other techniques and 6 phase of embodiment are used in the present embodiment Together.

As a result: product is more coarse, and tart flavour is stronger, but ferment local-flavor is not abundant enough, it is not easy to be received.Whole mouthfeel is not Enough smooth, Yoghourt quality is uneven, there is granular sensation, and sour is more sharp on taste, and sweet tea acid is than not enough balance.Physical and chemical index detection As a result such as table 3:

Table 3

Protein content	2.3%
		Fat content	1.3%
Soluble solid	21.3%
		pH	3.98

Embodiment 8

Use one-step fermentation in the present embodiment, 37 DEG C of temperature, time 20h, formula and other techniques and 6 phase of embodiment Together.

As a result: product texture is fine, and ferment local-flavor is not abundant enough.Whole texture is uniform not as good as 6 product of embodiment, not sliding enough Refreshing, sour is single, and sweet tea acid ratio not enough balances.Physical and chemical index testing result such as table 4:

Table 4

Protein content	2.3%
		Fat content	1.3%
Soluble solid	21.29%
		pH	3.75

Embodiment 9

In the present embodiment use two-step fermentation, 43 DEG C of step 1 temperature, time 5h；30 DEG C of step 2 temperature, 15 hours, Formula and other techniques are same as Example 6.

As a result: product texture is uniform, and mouthfeel and viscosity are agreeable to the taste, and ferment local-flavor and fragrance are more full, without obvious beany flavor, Fermentation acidity is moderate, and whole acceptance level is higher.Physical and chemical index testing result such as table 5:

Table 5

Protein content	2.3%
		Fat content	1.3%
Soluble solid	21.22%
		pH	3.95

Although embodiment disclosed by the application is as above, the content only for ease of understanding the application and use Embodiment is not limited to the application.Technical staff in any the application fields, is taken off not departing from the application Under the premise of the spirit and scope of dew, any modification and variation, but the application can be carried out in the form and details of implementation Scope of patent protection, still should be subject to the scope of the claims as defined in the appended claims.

Claims

1. a kind of preparation method of cultured soy yogurt, comprising:

The raw material components of appropriate part are taken to be mixed, the raw material components include soybean milk powder or soya-bean milk, essence, He Shui；

Carry out following two-step fermentation process:

First step fermentation, is added culture, and at 35 DEG C to 45 DEG C in raw mixture, optionally, 40 DEG C to 45 DEG C fermentations 4 Hour was to 6 hours；

Second step fermentation optionally, 35 DEG C to 40 DEG C, is fermented 13 hours to 16 hours at 30 DEG C to 40 DEG C.

2. according to the method described in claim 1, wherein the first step fermentation is fermented 5 hours at 43 DEG C.

3. according to the method described in claim 1, wherein the second step fermentation is fermented 15 hours at 37 DEG C.

4. method according to any one of claim 1-3, wherein further including to raw material before first step fermentation Mixture carry out homogeneous and go out mattress the step of.

5. method according to any one of claim 1-3, wherein further including to fermentation after second step fermentation The step of product is demulsified and is stirred.

6. method according to any one of claim 1-3, wherein the culture includes the first strain and the second strain, First strain includes thermophilus mattress (Streptococcus thermophiles) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), second strain include pair main line hand L bacillus (Lactobacillus Paracasei), Bifidobacterium (Bifidobacterium), in lactobacillus plantarum (Lactobacillus plantarum) It is one or more of.

7. method according to any one of claim 1-3, wherein the raw material components further include selected from by carbohydrate, bee In the group that honey, stabilizer, soluble dietary fiber, soybean protein isolate form-kind or more.

8. according to the method described in claim 7, wherein the parts by weight of each raw material component are as follows:

Soybean milk powder or soya-bean milk are 110 to 150 parts, optionally, 120 to 140 parts in terms of dry weight；

Carbohydrate is 80 to 120 parts, optionally, 90 to 110 parts；

Honey is 10 to 30 parts, optionally, 15 to 25 parts；

Stabilizer is 2.4 to 16 parts, optionally, 1.4 to 10 parts；

Soluble dietary fiber is 15 to 36 parts, optionally, 17 to 34 parts；

Soybean protein isolate is 3 to 10 parts, optionally, 4 to 7 parts；

Essence is 0.5 to 4 part, optionally, 0.8 to 2.5 part；

Culture is the first strain 0.03u/L to O.lu/L, the second 0.001 to 0.005 part of mattress kind；

Surplus is water.

9. according to the method described in claim 7, wherein the soluble dietary fiber includes Fibersol.

10. according to the method described in claim 7, wherein the soybean protein isolate includes Clarisoy.

11. according to the method described in claim 8, wherein first strain includes streptococcus thermophilus (Streptococcus Thermophiles) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), second strain include pair Main line lactobacillus (Lactobacillus paracasei), Bifidobacterium (Bifidobacterium), lactobacillus plantarum One of (Lactobacillus plantarum) or more.

12. according to the method described in claim 5, further including that the product after demulsification and stirring is cooled to 25 DEG C or less and is filled Dress.

13. the cultured soy yogurt that method described in any one of -12 is prepared according to claim 1.

14. cultured soy yogurt according to claim 13, protein content is 0.5% to 4%, is optionally 1% To 3%.