CN110100900A - Composite fruit juice type beans sour-soup drink preparation method - Google Patents
Composite fruit juice type beans sour-soup drink preparation method Download PDFInfo
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- CN110100900A CN110100900A CN201910443283.XA CN201910443283A CN110100900A CN 110100900 A CN110100900 A CN 110100900A CN 201910443283 A CN201910443283 A CN 201910443283A CN 110100900 A CN110100900 A CN 110100900A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 156
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 156
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 24
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 106
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 37
- 235000013527 bean curd Nutrition 0.000 claims abstract description 25
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- 238000004519 manufacturing process Methods 0.000 abstract description 8
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- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 4
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- 230000036541 health Effects 0.000 abstract description 4
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 32
- 239000004310 lactic acid Substances 0.000 description 16
- 235000014655 lactic acid Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 10
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 9
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- 229910001424 calcium ion Inorganic materials 0.000 description 9
- 229910001425 magnesium ion Inorganic materials 0.000 description 9
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- 235000011430 Malus pumila Nutrition 0.000 description 4
- 235000015103 Malus silvestris Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 235000013734 beta-carotene Nutrition 0.000 description 1
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- 150000003271 galactooligosaccharides Chemical group 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 239000002420 orchard Substances 0.000 description 1
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- 238000003908 quality control method Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000011973 solid acid Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/187—Zeae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of composite fruit juice type beans sour-soup drink preparation method, specifically comprises the following steps: to collect, filtering, allotment, sterilizing, be inoculated with, fermentation.Its raw material includes 85~90 parts of beans clear liquid, 5~8 parts of white granulated sugar by weight, and 2~3 parts of function oligosaccharide, 1~2 part of strain, 1~2 part of cider, 0.5~1 part of blueberry juice, 0.5-1 parts of peach juice are compound by the fermentation of beans acid soup and fruit juice fermentation.The fruit juice type beans sour-soup drink as made from the above method, it is strong for plant base lactacidase fermenting beverage, ferment local-flavor, there is cholesterol-free, low fat, isoflavones, γ-aminobutyric acid, viable count: 108Cfu/mL has both nutritional health function, and can avoid the beans clear liquid discharging of Tofu processing industry without adding stabilizer in production process, can not only improve the Status of Environment Protect of Tofu processing industry, moreover it is possible to effectively improve the economic benefit of Tofu processing industry.
Description
Technical field
The present invention relates to bean product processing, sour soup processing and fruit juice production field more particularly to a kind of composite fruit juice type beans
The preparation method of sour-soup drink.
Background technique
Soybean curd production process generates by-product --- beans clear liquid, also known as yellow serofluid or diluted vinegar or bean curd whey liquid.Beans clear liquid
Containing nutritional ingredients such as soybean whey protein, unsaturated fat, carbohydrate, vitamin and beta carotenes, also containing big
The functional components such as beans isoflavones, soyabean oligosaccharides.
Bean curd production includes ripe sizing process and raw pulp technique.Ripe sizing process refers to that soybean wears into paste, and then heating is boiled, then
Beans are pasted and carry out screenings separation.The beans clear liquid soluble solid content that ripe sizing process obtains is high, and soyabean oligosaccharides dissolution rate is high,
And protein content is high, beany flavor is almost without it has been investigated that the beans clear liquid of ripe sizing process is the extraordinary culture medium of lactic acid bacteria.
Raw pulp technique refers to that soybean wears into paste, first separates screenings, then soya-bean milk is boiled.The beans clear liquid solubility solid that raw pulp technique obtains
Object be it is low, soyabean oligosaccharides dissolution rate is also low, and protein content is slightly below the beans clear liquid of ripe sizing process.
There are three types of the coagulators of the point slurry of bean curd: calcium sulfate, magnesium chloride and beans liquor fermentation liquid.Using calcium sulfate and chlorination
Magnesium point is starched, and calcium ions and magnesium ions concentration is high in beans clear liquid, and beans clear liquid has bitter taste, meanwhile, the fermentation of calcium ions and magnesium ions lactic acid bacteria inhibiting.Through grinding
Discovery is studied carefully using the clear fermentation liquid of beans as coagulator, and it is suitable for micro- that beans clear liquid, which does not introduce exogenous material, and beans clear liquid quality is best
Biofermentation.
Has the research report that beans clear liquid is fabricated to beverage in the prior art, such as Chinese patent CN98103017.3 patent
A kind of preparation method and products thereof of entitled protein functional drink, by albumen waste liquid tune pH value, go precipitating, after deodorizing with food
It is uniformly mixed with sugar, sweetener, edible essence and preservative, albumen waste liquid is that the acid of production soybean protein isolate is heavy useless
Acid during liquid, production soy protein concentrate sinks waste liquid or obtained beans stripping water when producing bean curd；For another example Chinese patent
CN201710022917.5 patent name is clear fermentation liquid lactic acid drink of a kind of beans and preparation method thereof, with the clear fermentation liquid of beans, red
Jujube and radix polygonati officinalis are raw material, research and develop the clear fermentation liquid lactic acid of compound beans with the clear fermentation liquid of beans, jujube and radix polygonati officinalis flavour
Beverage.The beans clear liquid beverage that the prior art obtains, the existing defects in terms of mouthfeel have separation to feel, while beany flavor is denseer.
Lactacidase fermenting beverage is the representative of the fermented beverage of health, in the whole world, the annual growth rate of market of lactic acid bacteria industry
Greater than 9%, per year over 300000000000 dollars of annual value of production, come out top.At home, since 2013, lactic acid bacteria beverage goes out
Existing great-leap-forward development.Market scale is from 176.5 hundred million yuan of 109.81 hundred million yuan to 2017 of 2015, Compound Annual Growth Rate
Up to 28.9%.It is estimated that the coming five years, the market scale of China's sour milk beverage will be more than 50,000,000,000.The lactic acid bacteria to known to
Fermented beverage speedup is swift and violent, which also becomes the new driving factors for pushing entire industry development.Lactic acid bacteria has human body strong
Kang Gongneng: adjusting gastrointestinal tract, keeps intestinal microbial balance, is the best barrier of antibacterial biological.However, 2016, room temperature lactic acid
The trademark quantity of bacterium drink is grown rapidly, and occurs that heroes are existed side by side, the princes vied for supremacy on the market, but is also mixed the genuine with the fictitious, the good and the bad
Uneven situation.At the same time, the acetic acid beverage of novel fermentation is a dark horse, and the product with the world one for representative becomes fruit
The new lover of juice fermented beverage.Lactic acid fermentation beverage at present, 90% or more product uses cow's milk as the basis of fermentation, then leads to
Addition fruit juice or the raw material of other integration of drinking and medicinal herbs are crossed, inoculating lactic acid bacterium ferments, so that lactacidase fermenting beverage is obtained, wherein
With " U.S. pleasure is more ", " Wahaha ", " feeling well askew " for Typical Representative.
Legend, sour soup originate from Miao ethnic group Miss standing grain show, and beautiful Miss, tasty and refreshing sour soup, becoming Guizhou is handed down from age to age
Beautiful legend, assign the vitality of sour soup.Sour soup is the Typical Representative of the traditional food of Guizhou province, with a long history, is contained
Culture of health preserving abundant.Five Great Treks pass through in Miao ethnic group, reach the remote mountain areas such as Guizhou from Central Plains.Mountain area salt deficiency, weather is with more
Rain lacks based on fine wet weather.Record according to " Qianrong Zhenyuan mansion will " volume nine: " Qingjian River anteklise victory of the black seedling in Zhenyuan is grasped all
It is ... difficult in salt "." mending salt with acid " is sour soup original intention, can not only above alleviate the awkward situation of salt shortage in a certain range, also
Appetite can be improved.Acid can delay sodium ion to be lost, and acidophilus can not only improve appetite, moreover it is possible to assist digestion and antidiarrheal, therefore have " three
It does not eat acid, beat on foot string string " say.
Apple, blueberry and honey peach are largely planted in China, and apple, blueberry and honey peach are full of nutrition, contain albumen
The main nutrient compositions such as matter, fiber, total reducing sugar, vitamin C, carrotene combine the zymotechnique of itself and sour soup fermentation,
Extend the industrial chain of fruit, orchard worker is promoted to increase income.
Therefore, a kind of new beverage for having Nutrition and health function, and flavor and all good composite fruit juice type of mouthfeel are developed
Beans sour-soup drink product has become the needs in market, can fill up the blank of beverage class product.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of composite fruit juice type beans sour-soup drink, are main former with beans clear liquid
Material, according to the principle of fermentation of Guizhou acid soup, is made beans acid soup, then fruit juice combined with the nutrition of beans acid soup and taste from
And obtain a kind of completely new beverage products.
The present invention provides a kind of preparation methods of composite fruit juice type beans sour-soup drink, specifically comprise the following steps:
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using the clear fermentation liquid point of beans,
The beans clear liquid that bean curd process of setting and expressing process generate is collected, the beans clear liquid that ripe sizing process obtains is soluble strong, mixed with fruit juice
It is not readily separated after conjunction；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering is spare；
(8) it deploys, in mass, according to 85~90 parts of beans clear liquid, 5~8 parts of white granulated sugar, 2~3 parts of function oligosaccharide, apple
The ratio of 1~2 part of fruit juice, 0.5~1 part of blueberry juice, 0.5~1 part of peach juice, carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
36℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration is 1~2 part, 37 DEG C of fermentation temperature, ferments 10-20 hours,
The ratio of its mixed bacteria is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1, the total acid for obtaining fermentation liquid contain
Measure 5.5 ± 0.5g/L, viable count: 108Cfu/mL, soluble solid are 10.5 ± 0.5%, terminate fermentation.The solid acid of product
It is agreeably sweet during product acid is comfortable than 18~21.
Further, the quality requirement of the beans clear liquid is as follows: soluble solid >=1.2%, protein >=0.2g/L,
Calcium≤10.0mg/L, Mg≤1.0mg/L, quality control are good in this range final products mouthfeel and storage stability.
Further, function oligosaccharide is oligoisomaltose, oligofructose, xylo-oligosaccharide, oligomeric gala in step (8)
One or more of sugar, soyabean oligosaccharides, chitosan oligomer.
Further, liquid mixed bacteria working stock culture is Lactobacillus casei: corn lactobacillus: plant in step (10)
Lactobacillus=1:1:1 is mixed.
Further, the preparation method of composite fruit juice type beans sour-soup drink according to claim 6, which is characterized in that
The Lactobacillus casei, corn lactobacillus, lactobacillus plantarum are accorded with through 3 generation activation cultures to working stock culture bacterium number and activity respectively
Closing requirement, (i.e. viable count is not less than 108cfu/g)。
Lactobacillus casei of the present invention uses Chinese patent CN201811024020.7 patent name to turn for production glutamine
Recorded strain, corn lactobacillus use Chinese patent in Lactobacillus casei mutagenic bacteria of adnosine deaminase and application thereof
CN201811024225.5 patent name is the strain recorded on the way of corn lactobacillus mutagenic bacteria and high-yield lactic acid, plant cream
Bacillus uses Chinese patent patent name for the mutagenic strain of CN201811027317.9 highly producing gamma-aminobutyric acid and its biology system
Recorded strain in agent.
With existing lactic acid drink technology phase, the present invention has the advantages that be plant base lactacidase fermenting beverage, ferment local-flavor
It is strong, there is cholesterol-free, low fat, contain isoflavones, γ-aminobutyric acid, viable count: 108Cfu/mL, the present invention with
Beans clear liquid and fruit juice have added lactobacillus-fermented after mixing, to obtain the lactic acid bacteria of fruit juice Yu beans clear liquid one integrated mass
Beverage, while beany flavor substantially reduces, the pure flavor of product, beany flavour is strong, before having preferable healthcare function and exploitation concurrently
Scape.
Specific embodiment
Below with reference to specific embodiment, the present invention will be further described.With reference to embodiment to the present invention
It is described in further detail.
Isoflavones detection: by the measurement of method as defined in " GB/T 26625 ", the detection of γ-aminobutyric acid: " QB/T is pressed
4587 " measurement of method as defined in, measuring method is referring to national standard " measurement of total acid in GB/T 12456-2008 food ", viable count
It requires to detect according to " inspection of GB 4789.35-2016 national food safety standard food microbiological examination lactic acid bacteria ".
Embodiment 1
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using the clear fermentation liquid point of beans,
Collect the beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 1.8%, protein content: 0.35%, calcium ion: 5.75mg/L, magnesium ion: 0.05mg/L, it is spare.
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide is oligoisomaltose, low
Fructooligosaccharides (1:1 mixing) 2%, the ratio of cider 1.5%, blueberry juice 0.5%, peach juice 1.0%, carry out it is uniformly mixed,
It carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
36℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration 2%, is fermented 12 hours by 37 DEG C of fermentation temperature, mixing
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Embodiment 2
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using the clear fermentation liquid point of beans,
Collect the beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 2.0%, protein content: 0.55%, calcium ion: 8.75mg/L, magnesium ion: 0.35mg/L, it is spare.
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide is xylo-oligosaccharide 2%, apple
The ratio of fruit juice 1.5%, blueberry juice 0.5%, peach juice 1.0% carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
37℃；
(10) inoculation fermentation, adds mixed bacteria, and inoculum concentration 1.5% 37 DEG C of fermentation temperature, is fermented 16 hours, mixed
The ratio of combined bacteria kind is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Embodiment 3
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using the clear fermentation liquid point of beans,
Collect the beans clear liquid that bean curd process of setting and expressing process generate；
(6) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 1.9%, protein content: 0.50%, calcium ion: 3.75mg/L, magnesium ion: 0.02mg/L, it is spare.
(7) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide is galactooligosaccharide, soybean
Oligosaccharide, chitosan oligomer (1:1:1 mixing) 2%, the ratio of cider 1.5%, blueberry juice 0.5%, peach juice 1.0%,
It carries out uniformly mixed；
(8) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
37℃；
(9) inoculation fermentation adds mixed bacteria, and inoculum concentration 1.0%, is fermented 20 hours by 37 DEG C of fermentation temperature, mixing
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Control group 1
Calcium sulfate selects the ripe sizing process beans clear liquid of slurry:
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using calcium sulfate point, is collected
The beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 1.8%, protein content: 0.35%, calcium ion: 112.48mg/L, magnesium ion: 0.05mg/L, it is spare.
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide 2%, cider 1.5%,
The ratio of blueberry juice 0.5%, peach juice 1.0% carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
37℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration 2%, is fermented 12 hours by 37 DEG C of fermentation temperature, mixing
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Control group 2
Magnesium chloride selects the ripe sizing process beans clear liquid of slurry:
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Point slurry technology is starched using magnesium chloride point,
Collect the beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 1.8%, protein content: 0.35%, calcium ion: 5.75mg/L, magnesium ion: 71.43mg/L, it is spare.
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide 2%, cider 1.5%,
The ratio of blueberry juice 0.5%, peach juice 1.0% carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
37℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration 2%, is fermented 12 hours by 37 DEG C of fermentation temperature, mixing
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Control group 3
The clear fermentation liquid of the beans of raw pulp technique selects the beans clear liquid of slurry technology:
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；
(5) soya-bean milk is sucked in soybean milk boiling tank and be stirred evenly by mashing off, using minute-pressure mashing off, the control of mashing off temperature 103~
115 DEG C, and keep the temperature 3~10min；Technology is starched using the clear fermentation liquid point of the beans of raw pulp technique, collects bean curd process of setting and squeezing
The beans clear liquid that process generates；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 0.6%, protein content: 0.15%, calcium ion: 5.75mg/L, magnesium ion: 0.05mg/L, it is spare.
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide 2%, cider 1.5%,
The ratio of blueberry juice 0.5%, peach juice 1.0% carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
37℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration 2%, is fermented 12 hours by 37 DEG C of fermentation temperature, mixing
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
Control group 4
Buy lactic acid bacteria in market
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and are stirred evenly, and using minute-pressure mashing off, mashing off temperature is controlled 103
~115 DEG C, and keep the temperature 3~10min；
(5) screenings separates, and the beans paste by mashing off is separated, soya-bean milk is obtained；Technology is starched using the clear fermentation liquid point of beans,
Collect the beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering, the quality of beans clear liquid: soluble solid
Content 1.8%, protein content: 0.35%, calcium ion: 5.75mg/L, magnesium ion: 0.05mg/L, it is spare.；
(8) it deploys, in mass, according to beans clear liquid 86%, white granulated sugar 9%, function oligosaccharide 2%, cider 1.5%,
The ratio of blueberry juice 0.5%, peach juice 1.0%, carries out uniformly mixed, carries out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and be cooled to
36℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration 2%, is fermented 12 hours by 37 DEG C of fermentation temperature, commercially available
The ratio of strain is Lactobacillus casei: corn lactobacillus: lactobacillus plantarum=1:1:1.
The sensory evaluation criteria of fruit juice type beans sour-soup drink is as follows:
It is compared using what embodiment 1,2,3 and control group 1,2,3,4 were prepared, comparing result is as shown in the table.
Note: sensory evaluation scores participant: 10 people relevant industries research staff, and the average of comprehensive 10 people.
As can be seen from the above table, the sour-soup drink for selecting different beans clear liquids to prepare, mouthfeel are different, contained nutritional ingredient and
Viable count is different,
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (5)
1. a kind of composite fruit juice type beans sour-soup drink preparation method, which is characterized in that specifically comprise the following steps:
(1) it impregnates, in mass, soybean is impregnated into 5~12h at room temperature according to the beans water ratio of 1:3~6；
(2) it cleans, is cleaned up to soaked soybean, and with deionized water, it is spare；
(3) defibrination, in mass, with dry soybean: water=1:4~6 ratio carries out defibrination, obtains beans paste；
(4) screenings boils altogether, and beans are pasted in sucking soybean milk boiling tank and be stirred evenly, using minute-pressure mashing off, the control of mashing off temperature 103~
115 DEG C, and keep the temperature 3~10min；
(5) it filters, the beans paste by mashing off is separated, soya-bean milk is obtained；By above-mentioned soya-bean milk, skill is starched using the clear fermentation liquid point of beans
Art collects the beans clear liquid that bean curd process of setting and expressing process generate；
(6) beans clear liquid is collected, and by the beans clear liquid of bean curd preparation processes, is collected in vapor tight tank using siphon-pump；
(7) it filters, the beans clear liquid of collection is passed through to the strainer of 200 mesh, filtering is spare；
(8) it deploys, in mass, according to 85~90 parts of beans clear liquid, 5~8 parts of white granulated sugar, 2~3 parts of function oligosaccharide, cider 1
~2 parts, the ratio of 0.5~1 part of blueberry juice, 0.5~1 part of peach juice, carry out uniformly mixed；
(9) it sterilizes, the composite bean clear liquid that above-mentioned allotment is completed sterilizes, sterilising conditions: 115 DEG C/15mins, and it is cooled to 36
℃；
(10) inoculation fermentation adds mixed bacteria, and inoculum concentration is 1~2 part, 37 DEG C of fermentation temperature, ferments 12-20 hours.
2. composite fruit juice type beans sour-soup drink preparation method according to claim 1, which is characterized in that the step
(1)-(5) are ripe sizing process, and the clear fermentation liquid of beans selects the beans clear liquid that slurry obtains.
3. composite fruit juice type beans sour-soup drink preparation method according to claim 2, which is characterized in that the beans clear liquid
Quality requirement is as follows: soluble solid >=1.2%, protein >=0.2g/L, calcium≤10.0mg/L, Mg≤1.0mg/L.
4. composite fruit juice type beans sour-soup drink preparation method according to claim 3, which is characterized in that the mixed bacteria
For corn lactobacillus: Lactobacillus casei: the liquid mixed bacteria that lactobacillus plantarum is mixed in 1:1:1 ratio.
5. composite fruit juice type beans sour-soup drink preparation method according to claim 4, which is characterized in that the cheese cream bar
Bacterium, corn lactobacillus, lactobacillus plantarum meet the requirements through 3 generation activation cultures to working stock culture bacterium number and activity respectively.
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