CN109892389A - A kind of beans butyric acid milk of high heat low carbohydrate content and preparation method thereof - Google Patents
A kind of beans butyric acid milk of high heat low carbohydrate content and preparation method thereof Download PDFInfo
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Abstract
The invention discloses beans butyric acid milk of a kind of high heat low carbohydrate content and preparation method thereof, belong to the technical field of food preparation.Its following content of material: starch≤1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat: 41%~54%, its is raw materials used to be made by following weight proportion: 5~20Kg of bean powder, 200~400Kg of 5~20Kg of milk powder or lotion (is not necessarily to add water if using lotion), 0.02~0.06Kg of carbohydrase, 0.02~0.06Kg of α-amylase, 0.04~0.06Kg of saccharomycete, 300~600Kg of water and probiotics.In the drink protein belong to moderate full price, total fats content, saturated fatty acid and not fatty acid collocation rationally, glucose and can generate glucose carbohydrate content it is lower, and can probiotic supplemented group, be suitble to control sugared crowd edible.
Description
Technical field
The present invention relates to beans butyric acid milk of a kind of high heat low carbohydrate content and preparation method thereof, belong to food system
Standby technical field.
Background technique
Carbohydrate (carbohydrate) is made of three kinds of carbon, hydrogen and oxygen elements, the hydrogen-oxygen as contained by it
Ratio is two-to-one as water, therefore referred to as carbohydrate.It is in three kinds of main nutrients for provide thermal energy for human body
Most cheap nutrient.Carbohydrate in food is divided into two classes: the effective carbohydrate utilized can be absorbed such as in human body
Monosaccharide and disaccharide, oligosaccharides, polysaccharide, starch and the indigestible invalid carbohydrate of human body, such as cellulose, some glycan.In recent years
Medical research discovery, low carbohydrate diet is beneficial to the improvement of Diabetes Mellitus；American Heart Association and Europe
Continent heart disease association pointed out in treating diabetes guide in 2019: when carbohydrate intake is than less than 26%, body sugar
Changing hemoglobin can significantly reduce, can the significant reverting diabetes state of an illness (see reference document: Davies MJ, D'Alessio DA,
Fradkin J,Kernan WN,Mathieu C,Mingrone G,Rossing P,Tsapas A,Wexler DJ,Buse
JB.Management of hyperglycaemia in type 2diabetes,2018.A consensus report by
the American Diabetes Association(ADA)and the European Association for the
Study of Diabetes(EASD).Diabetologia.2018Dec；61 (12): 2461~2498).
In general, the carbohydrate of glucose can be generated after degradation, can rapidly increase blood glucose after body intake,
Such as disaccharide or three saccharide compounds in sucrose, starch, molecular structure containing glucose.The staple food grain of the most of residents in China is
The starch foods such as rice and flour are difficult to accomplish to take in carbohydrate than control below 26%.Existing commercially available yoghourt is to adopt
White sugar homogeneous is added with high-quality pure fresh milk, manufactured a kind of fermented type cream system after lactobacillus-fermented is accessed after ultra-high temperature sterilization
Product.During the fermentation, it is solid to meet acid cure for casein in fresh milk, becomes flexible grumeleuse, color is milky white, smell faint scent,
Sweet and sour taste.Compared with cow's milk, the nutritional ingredient of Yoghourt is more improved and is easier to digest and assimilate, and the lactose included is partially exploded
At galactolipin and glucose, the latter is converted into the organic acids such as lactic acid in turn, and Yoghourt is being sought due to the fermentation of lactic acid bacteria
Form get improvement while, also produce some physiological activators for example organic acid, aromatic substance, antibiotics, SOD,
Cell wall exo polysaccharides, organized enzyme, lactic acid bacteria proliferation factor and lactic acid bacteria etc. have significant adjustment effect to body function, these
Substance is maintaining normal intestinal flora balance, and adjusting intestine beneficial bacteria colony reaches normal level, cholesterol level reduces, is anti-aging
There is important function with promote longevity etc..The purpose of white sugar is added when fermentation, mainly promotes benefit during the fermentation
Raw bacterium growth metabolism keeps probiotic active when storing transport, and improves the taste of manufactured goods.But commercially available yoghourt is to diabetes
It has the disadvantage that still there is various glucides, such as sucrose, lactose in (1) commercially available yoghourt for patient, belongs to that Portugal can be generated
The carbohydrate of grape sugar, glycemic index with higher are unfavorable for the sugared crowd of this kind of control of diabetic；(2) common acid
Milk thickener, such as starch, malt syrup, also degradable generation glucose；(3) main component of Yoghourt is cow's milk, is come with plant
The food in source is costly compared to price；(4) some experimental studies show: daily largely to take in cow's milk, particularly have more life
Change the dairy products of residue, there are significantly damages to health, (see reference document: Peter W.Parodi.Dairy product
consumption and the risk of prostate cancer.International Dairy Journal 19
(2009) 551~565).Not only meet above-mentioned low-carb condition so being difficult to find at present but also have higher heat, containing complete
Valence protein, the drink of unsaturated fatty acid and saturated fatty acid relative equilibrium.
Summary of the invention
It is an object of the invention to overcome the shortcomings of existing sour milk food, one kind is provided and is suitable for controlling the daily food and drink of sugared crowd
Beans butyric acid milk and preparation method thereof；This Yoghourt have high heat, full price albumen, high accounting polyunsaturated fatty acid, low
Glucose content, and a kind of food variety that can change diet structure is provided for clinical nutrition teacher.
The object of the present invention is achieved like this:
The present invention provides a kind of beans butyric acid milk of high heat low carbohydrate content, which is characterized in that its following substance contains
Amount: starch≤1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat: 41%~54%,
Its is raw materials used to be made by following weight proportion:
5~20Kg of bean powder,
200~400Kg of 5~20Kg of milk powder or lotion (is not necessarily to add water if using lotion),
0.02~0.06Kg of carbohydrase,
0.02~0.06Kg of α-amylase,
0.04~0.06Kg of saccharomycete,
300~600Kg of water,
And probiotics.
Milk powder of the present invention include but is not limited to cow's milk, buffalo's milk, yak milk, goat dairy through pulvis made of drying with
And condensed milk.
Probiotics of the present invention further includes but is not limited to: acidophilus based on lactobacillus bulgaricus and streptococcus thermophilus
Milk bacillus, Bifidobacterium, Lactobacillus casei.
Saccharomycete of the present invention includes but is not limited to high sugar yeast, thermotolerant yeast.
The present invention also provides a kind of preparation methods of the beans butyric acid milk of high heat low carbohydrate content, and step is such as
Under:
Step 1: fermenting for the first time.
It weighs 5~20Kg soy meal and stirring container is added, add 300~600Kg pure water, it is dense that 0.02~0.06Kg is added
Degree be 70000U/g α-amylase, 0.02~0.0 6Kg concentration be 50000U/g carbohydrase, mixing is sufficiently stirred, it is white with eating
PH is adjusted to 5.0 by vinegar, is moved into fermentor and is placed in 25 DEG C of cultures 4~5 hours, until Starch Hydrolysis is carbohydrate in bean powder；
Detect shallow lake powder content≤4%；
Above-mentioned fermentation liquid high temperature flowing steam is inactivated 15~20 minutes；
Step 2: secondary fermentation.
It weighs 5~20Kg raw milk powder or the above-mentioned fermentation liquid of high temperature flowing steam inactivation is added in skimmed milk powder,
Various seed Yoghourts are separately added by be no more than total volume 20%；Wherein, containing lactobacillus bulgaricus and streptococcus thermophilus
The use ratio of seed Yoghourt is 1:1~1:2, and the use ratio of the seed Yoghourt containing other probiotics is adjusted according to required taste
Example；It ferments 14~15 hours in 39~40 DEG C of incubators；
Detect starch≤1.25%, content≤2.2% of reduced sugar；pH≤4.0；
Step 3: cool fermentation.
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, it is low to form a kind of high heat
The beans butyric acid milk of carbohydrate content.
The present invention also provides a kind of preparation methods of the beans butyric acid milk of high heat low carbohydrate content, and step is such as
Under:
Step 1: fermenting for the first time.
It weighs 5~20Kg soy meal and stirring container is added, add 300~600Kg pure water, 0.02~0.0 6Kg is added
α-amylase that concentration is 70000U/g, 0.02~0.06Kg concentration are 50000U/g carbohydrase, 0.04~0.06Kg high activity ferment
Mixing is sufficiently stirred in female powder, and pH is adjusted to 5.0 with edible white vinegar, moves into fermentor and is placed in 25 DEG C of cultures 4~5 hours；Detection
Content of starch, final Han Liang≤2%.
Step 2: secondary fermentation.
Take 200~400Kg raw milk, skimmed milk or full-cream goat dairy that the upper of high temperature flowing steam inactivation is added
Fermentation liquid is stated, is separately added into various seed Yoghourts by the total volume no more than 20%；Wherein, contain lactobacillus bulgaricus and thermophilic
The use ratio of hot streptococcus seed Yoghourt is 1:1~1:2, and the seed Yoghourt for containing other probiotics is adjusted according to required taste
Use ratio；It ferments 14~15 hours in 39~40 DEG C of incubators；
Detecting Testing index includes: starch≤1.25%, content≤2.2% of reduced sugar；pH≤4.0
Step 3: cool fermentation.
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, it is low to form a kind of high heat
The beans butyric acid milk of carbohydrate content.
Preferably, in step 1 of the present invention, shallow lake powder content≤2% after fermenting for the first time.
Preferably, in step 2 of the present invention, preparing for the seed Yoghourt is as follows:
(1) activation of probiotics: various probiotics are activated 12 hours in liquid enriched medium respectively, and Xi Bao Shuo≤
1010/L；
(2) by the probiotics of activation, in 1/20 ratio, fresh pasteurization cow's milk is added or adds water to deploy with 15% milk powder
Made of in liquid, 39~40 DEG C are cultivated 4~5 hours, and pH≤4.0~4.2 are measured.
Preferably, in step 3 of the present invention, the beans butyric acid milk ultimate density of the high heat low carbohydrate content is joined
Number should be in following range: starch≤1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat:
41%~54%,；If lactose, glucose content are below standard, the time of secondary fermentation and cool fermentation should be increased.
Beneficial effect
(1) the present invention provides a kind of beans butyric acid milk of high heat low carbohydrate content, it can supplement daily for body
Heat；In the drink protein belong to moderate full price, total fats content, saturated fatty acid and not fatty acid collocation rationally, grape
Sugar and the carbohydrate content that can generate glucose are lower, and energy probiotic supplemented group, are suitble to the sugared crowd of control edible；
(2) a kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content of the present invention, with bean powder and milk powder or
Lotion is raw material, and a kind of plant and animal material mixed emulsion of concentration is made in dissolution, and contained nutriment is more than normal soya-bean milk
Or milk, total amount of heat are higher；Protein and fatty acid are arranged in pairs or groups by animal-plant material, be may make up complete protein and are improved not
The content of saturated fatty acid；
(3) α-amylase, saccharification is added in a kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content of the present invention
After enzyme, saccharomycete and probiotics, by repeatedly fermenting and sterilizing inactivation technology, starch or polysaccharide material in it is made to be decomposed into Portugal
The small molecular sugars substances such as grape sugar, other monosaccharide, oligosaccharides；These substances provide nutriment for subsequent probiotics fermention,
And it is consumed；Finally, it contained glucide and the carbohydrate of carbohydrate can be generated is degraded, and probiotics obtains
With growth；For protein by partial hydrolysis at small molecule, fatty acid is fully emulsified, and most of carbohydrate is degraded to small point
Sub- carboxylic acid forms the beans butyric acid milk of mellow and full sliding thick, the full of nutrition high heat low carbohydrate content of mouthfeel.
Specific embodiment
Realize a kind of major technique of beans butyric acid milk of high heat low carbohydrate content of the present invention and preparation method thereof
Means use bean powder and milk powder/condensed milk or bean powder and lotion for primary raw material, are dissolved in water in a concentrated manner；It provides dynamic
Protein that object and plant origin mix, fat；Enzyme, yeast degradation starch and polysaccharide is added and generates glucose, for benefit
Raw bacterium provides monosaccharide nutrient, by different degrees of multiple fermentation, decomposes the monosaccharide substances such as most of glucose therein, and drop
Protein therein, chyle fat are solved, to reduce the glucose in drink and the carbohydrate of glucose can be generated, together
When protein content with higher and heat levels.
For the most of residents in China, the main purpose for feeding dairy products is only in that supplement calcium and high-quality protein
Matter.In order to solve the above technical problems, the technical solution adopted by the present invention are as follows:
A kind of beans butyric acid milk of high heat low carbohydrate content, raw materials used to be made by following weight proportion:
5~20Kg of bean powder, 5~20Kg of milk powder or lotion 200~400Kg, 0.02~0.06Kg of carbohydrase, α-amylase 0.02~
0.06Kg, 0.04~0.06Kg of saccharomycete, 300~600Kg of water, also there are many probiotics.
Above-mentioned bean powder includes but is not limited to soybean powder, black soybean powder, peameal, red bean powder, broad bean powder, Kidney bean powder, safflower
Kidney bean powder, India's Kidney bean powder, olecranon bean powder etc.；Milk powder refers to the milk as a variety of mammals through milk powder made of drying, packet
Include but be not limited to cow's milk, buffalo's milk, yak milk, goat dairy, horse cream etc.；Also include condensed milk, i.e., animal milk it is concentrated refinement and
At the weight for when, use by solid component conversion being milk powder；α-amylase, carbohydrase can degrade the starch in bean powder；Benefit
Raw bacterium is further included but is not limited to based on lactobacillus bulgaricus and streptococcus thermophilus: acidophilus milk bacillus, Bifidobacterium, cheese
Lactobacillus；Saccharomycete can degrade carbohydrate comprising but it is not limited to high sugar yeast, thermotolerant yeast.
It is raw materials used as listed in table 1, it is raw materials used be it is commercially available, have related nutritional cellulose content parameter and selected raw material
Heat Calculation, category normal range (NR), with examples such as soy meal, milk powder, milk.
The nutritional ingredient of 100g raw material selected by table 1
Wherein, 4.6~4.8g/100mL lactose is typically contained in milk or the cream restored with raw milk powder；It is practically free of
Starch, glucose.According to different soybean varieties, containing 10~30% not equal starch in various bean powderes, these starch can be
Glucose is converted into human body.Using the means of chemical analysis and according to the national standard " survey of starch in 2016 food of GB5009.9-
It is fixed ", and referring to national standard " fructose, glucose, sucrose, maltose, cream in GB 5009.8-2016 national food safety standard food
The measurement of sugar ", can accurately detect the content of the starch and glucide in food；Using the means of chemical analysis and according to state
Mark GB5009.168-2016 can in Accurate Determining food various fatty acid content.
Embodiment 1
A kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content of the present invention, process flow are as follows:
Step 1: fermenting for the first time.
It weighs 12Kg soy meal and stirring container is added, add 80L pure water, 25g α-amylase (70000U/g), 40g is added
Carbohydrase (50000U/g), is sufficiently stirred mixing, and pH is adjusted to 5.0 with edible white vinegar, moves into fermentor and is placed in 25 DEG C of cultures 4
~5 hours, until starch complete hydrolysis is carbohydrate in bean powder；Shallow lake powder content≤4% is detected, is preferred with shallow lake powder content≤2%；
Above-mentioned fermentation liquid high temperature flowing steam is inactivated 15~20 minutes.
Step 2: secondary fermentation.
It weighs 12Kg raw milk powder or skimmed milk powder, the 80L of high temperature flowing steam inactivation fermentation liquid for the first time is added,
Various seed Yoghourts are separately added by the total volume no more than 20%；Wherein, containing lactobacillus bulgaricus and streptococcus thermophilus
The use ratio of seed Yoghourt is 1:1~1:2, and the use ratio of the seed Yoghourt containing other probiotics is adjusted according to required taste
Example；Seed Yoghourt of the 20L containing profitable probliotics is added, the seed Yoghourt 8L containing lactobacillus bulgaricus, contains thermophilus
The seed Yoghourt 8L of bacterium, the seed Yoghourt 4L containing Bifidobacterium, ferment 14~15 hours in 39~40 DEG C of incubators；
Wherein seed Yoghourt prepare it is as follows:
(1) activation of probiotics: various probiotics are activated for 12 hours in liquid enriched medium respectively, and Xi Bao Shuo≤
1010/L。
(2) by the probiotics of activation, in 1/20 ratio, fresh pasteurization cow's milk is added or adds water with 15% milk powder
In liquid made of allotment, 39~40 DEG C are cultivated 4~5 hours；Survey pH≤4.0~4.2.
Testing index should be controlled in following range: starch≤1.25%, content≤2.2% of reduced sugar；PH≤4.0 are not if
It is up to standard, then it needs to adjust as follows: if content of starch is below standard, the content of enzyme preparation and increase in fermentation for the first time should be increased
Fermentation time.
Step 3: cool fermentation.
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, it is low to form a kind of high heat
The beans butyric acid milk of carbohydrate content.
Above-mentioned beans butyric acid milk ultimate density parameter should be in following range: starch≤1.25%, lactose≤1.52%, glucose
≤ 0.2%；Polyunsaturated fatty acid/total fat: 41%~54%.If lactose, glucose content are below standard, two should be increased
The time or increase streptococcus cremoris of secondary fermentation and cool fermentation and the quantity of Bulgarian Lactobacillus take the circumstances into consideration to adjust benefit
Raw strain class.
A kind of 1 heat of the beans butyric acid milk of high heat low carbohydrate content of gained of embodiment
The nutritional ingredient of 100L beans butyric acid milk in embodiment 1: (scheme 1 is formed for 12Kg soy meal (80L) and 12Kg whole milk powder
Full-cream beans butyric acid milk) or 12Kg skimmed milk power (scheme 2 forms degreasing beans butyric acid milk)；In addition, containing 3Kg in 20L seed Yoghourt
Whole milk powder.
1 parameter of table derives the data that can be obtained in table 2.The heat estimated value of the full-cream beans butyric acid milk (scheme 1) of 100mL is
120.6kcal, degreasing beans butyric acid milk (scheme 2) are 104.16kcal.
Actual heat test: directly measured using oxygen bomb calorimeter: the total amount of heat of 1 Yoghourt of scheme is in 125.6 ± 12kcal/
100mL, the total amount of heat of 2 Yoghourt of scheme is in 105.6 ± 12kcal/100mL；Higher than milk (66kcal/100mL) or Yoghourt
(see reference document: Sun Zhihui writes " food nutrition quick checking pandect " Tianjin science tech publishing house to the mean value of (79kcal/100mL)
The ISBN:9787530881286 publication date: 2013.09) 2 are shown in Table,.
A kind of beans junket yoghurt ingredients of the high heat low carbohydrate content of table 2 and estimation heat (100L)
Embodiment 2
A kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content of the present invention, process flow are as follows:
Step 1: fermenting for the first time.
It weighs 12Kg soy meal and stirring container is added, add 80L pure water, 25g α-amylase (70000U/g), 40g is added
Carbohydrase (50000U/g), 0.04~0.06Kg saccharomycete (high-activity yeast powder), is sufficiently stirred mixing, with edible white vinegar by pH
5.0 are adjusted to, fermentor is moved into and is placed in 25 DEG C of cultures 4~5 hours；Shallow lake powder content≤4% is detected, is with shallow lake powder content≤2%
It is good.
Step 2: secondary fermentation.
80L raw milk (scheme 3), skimmed milk (scheme 4) or full-cream goat dairy (scheme 5) are taken, high-temperature stream is added
The 80L of logical steam inactivation fermentation liquid for the first time, adding seed Yoghourt of the 20L containing profitable probliotics, (implementation is shown in the preparation of seed Yoghourt
Example 1), seed Yoghourt 8L, the seed Yoghourt 8L containing streptococcus thermophilus, the kind containing Bifidobacterium containing lactobacillus bulgaricus
Sub- Yoghourt 4L ferments 14~15 hours in 39~40 DEG C of incubators；
Testing index should be controlled in following range: starch≤1.25%, content≤2.2% of reduced sugar；PH≤4.0 are not if reached
Mark, then need to adjust as follows: if content of starch is below standard, should increase the content of enzyme preparation in fermentation for the first time and increase hair
The ferment time increases the quantity of streptococcus cremoris and Bulgarian Lactobacillus or takes the circumstances into consideration adjustment probiotics type.
Step 3: cool fermentation.
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, it is low to form a kind of high heat
The beans butyric acid milk of carbohydrate content.
The heat of 2 gained Yoghourt of embodiment
Actual heat Quality Control: directly measured using oxygen bomb calorimeter: the total amount of heat of 3 Yoghourt of scheme is in 110.3 ± 12kcal/
100mL, 4 98.8 ± 10kcal/100mL of Yoghourt of scheme, 5 108.6 ± 12kcal/100mL of Yoghourt of scheme；Higher than milk
(see reference document: " food nutrition quick checking is complete for Sun Zhihui work for the mean value of (66kcal/100mL) or Yoghourt (79kcal/100mL)
Book " the Tianjin science tech publishing house ISBN:9787530881286 publication date: 2013.09), it is shown in Table 3.
A kind of beans junket yoghurt ingredients of the high heat low carbohydrate content of table 3 and estimation heat (100L)
Using a kind of beans butyric acid milk for high heat low carbohydrate content that above-described embodiment method is prepared, starch≤
1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat: 41%~54%.Specifically, side
1 Yoghourt >=41.53% of case, 2 Yoghourt >=53.32% of scheme, 3 Yoghourt >=43.04% of scheme, 4 Yoghourt >=53.32% of scheme, side
5 Yoghourt >=42.13% of case；Known to as a result, in bean powder starch be saccharified, repeatedly after fermentation contained by glucide and Portugal can be generated
The carbohydrate of grape sugar is degraded, and probiotics is grown, and is conducive to maintain normal intestinal flora balance；Protein quilt
At small molecule, fatty acid is fully emulsified for partial hydrolysis, and most of carbohydrate is degraded to small carboxylic acid molecules, to human body blood
The influence of sugar is smaller.Therefore it is suitble to the sugared crowd of specific control edible.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
Ground is described in detail, it should be understood that being not used to limit this hair the foregoing is merely a specific embodiment of the invention
Bright protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all wrap
Containing within protection scope of the present invention.
Claims (9)
1. a kind of beans butyric acid milk of high heat low carbohydrate content, which is characterized in that its following content of material: starch≤
1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat: 41%~54%, it is raw materials used
It is made by following weight proportion:
5~20Kg of bean powder,
200~400Kg of 5~20Kg of milk powder or lotion (is not necessarily to add water if using lotion),
0.02~0.06Kg of carbohydrase,
0.02~0.06Kg of α-amylase,
0.04~0.06Kg of saccharomycete,
300~600Kg of water,
And probiotics.
2. the beans butyric acid milk of high heat low carbohydrate content according to claim 1, which is characterized in that the milk powder
Including but not limited to cow's milk, buffalo's milk, yak milk, goat dairy are through pulvis made of drying and condensed milk.
3. the beans butyric acid milk of high heat low carbohydrate content according to claim 1, which is characterized in that described prebiotic
Bacterium is further included but is not limited to based on lactobacillus bulgaricus and streptococcus thermophilus: acidophilus milk bacillus, Bifidobacterium, cheese cream
Bacillus.
4. the beans butyric acid milk of high heat low carbohydrate content according to claim 1, which is characterized in that the yeast
Bacterium includes but is not limited to high sugar yeast, thermotolerant yeast.
5. a kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content, its step are as follows:
Step 1: fermenting for the first time:
It weighs 5~20Kg soy meal and stirring container is added, add 300~600Kg pure water, 0.02~0.06Kg concentration, which is added, is
The α-amylase of 70000U/g, 0.02~0.06Kg concentration are 50000U/g carbohydrase, and mixing is sufficiently stirred, with edible white vinegar by pH
5.0 are adjusted to, fermentor is moved into and is placed in 25 DEG C of cultures 4~5 hours, until Starch Hydrolysis is carbohydrate in bean powder；
Detect shallow lake powder content≤4%；
Above-mentioned fermentation liquid high temperature flowing steam is inactivated 15~20 minutes；
Step 2: secondary fermentation:
It weighs 5~20Kg raw milk powder or the above-mentioned fermentation liquid of high temperature flowing steam inactivation is added in skimmed milk powder, by not
Various seed Yoghourts are separately added into more than 20% total volume；Wherein, containing lactobacillus bulgaricus and streptococcus thermophilus seed
The use ratio of Yoghourt is 1:1~1:2, and the use ratio of the seed Yoghourt containing other probiotics is adjusted according to required taste；
It ferments 14~15 hours in 39~40 DEG C of incubators；
Detect starch≤1.25%, content≤2.2% of reduced sugar；pH≤4.0；
Step 3: cool fermentation:
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, form a kind of high heat low-carbon water
The beans butyric acid milk of compounds content.
6. a kind of preparation method of the beans butyric acid milk of high heat low carbohydrate content, its step are as follows:
Step 1: fermenting for the first time:
It weighs 5~20Kg soy meal and stirring container is added, add 300~600Kg pure water, 0.02~0.06Kg concentration, which is added, is
The α-amylase of 70000U/g, 0.02~0.06Kg concentration are 50000U/g carbohydrase, and 0.04~0.06Kg saccharomycete is sufficiently stirred
It mixes, pH is adjusted to 5.0 with edible white vinegar, move into fermentor and be placed in 25 DEG C of cultures 4~5 hours；Content of starch is detected, finally
Han Liang≤4%；
Step 2: secondary fermentation:
Take 200~400Kg raw milk, skimmed milk or full-cream goat dairy that the above-mentioned hair of high temperature flowing steam inactivation is added
Zymotic fluid is separately added into various seed Yoghourts by the total volume no more than 20%；Wherein, containing lactobacillus bulgaricus and thermophilic chain
The use ratio of coccus seed Yoghourt is 1:1~1:2, adjusts making for the seed Yoghourt containing other probiotics according to required taste
Use ratio；It ferments 14~15 hours in 39~40 DEG C of incubators；
Detecting Testing index includes: starch≤1.25%, content≤2.2% of reduced sugar；pH≤4.0；
Step 3: cool fermentation:
After dispensing mounted box, it is put into 4 DEG C~8 DEG C freezers and stays overnight, after fermentation at least 8 hours, form a kind of high heat low-carbon water
The beans butyric acid milk of compounds content.
7. the preparation method of the beans butyric acid milk of high heat low carbohydrate content according to claim 5 or 6, feature
It is, in step 1, shallow lake powder content≤2% after fermenting for the first time.
8. the preparation method of the beans butyric acid milk of high heat low carbohydrate content according to claim 5 or 6, feature
It is, in step 2, preparing for the seed Yoghourt is as follows:
(1) activation of probiotics: various probiotics are activated for 12 hours in liquid enriched medium respectively, Shuo≤10 Xi Bao10/
L；
(2) by the probiotics of activation, in 1/20 ratio, fresh pasteurization cow's milk is added or adds water to deploy with 15% milk powder
Made of in liquid, 39~40 DEG C are cultivated 4~5 hours, and pH≤4.0~4.2 are measured.
9. the preparation method of the beans butyric acid milk of high heat low carbohydrate content according to claim 5 or 6, feature
It is, in step 3, the beans butyric acid milk ultimate density parameter of the high heat low carbohydrate content should be in following range: forms sediment
Powder≤1.25%, lactose≤1.52%, glucose≤0.2%, polyunsaturated fatty acid/total fat: 41%~54%；
If lactose, glucose content are below standard, quantity, the adjustment of streptococcus cremoris and Bulgarian Lactobacillus should be increased
Probiotics type, the time for extending secondary fermentation and cool fermentation.
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