CN111758787A - Preparation method of enzymolysis fermented soybean milk - Google Patents
Preparation method of enzymolysis fermented soybean milk Download PDFInfo
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- CN111758787A CN111758787A CN202010797999.2A CN202010797999A CN111758787A CN 111758787 A CN111758787 A CN 111758787A CN 202010797999 A CN202010797999 A CN 202010797999A CN 111758787 A CN111758787 A CN 111758787A
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
The invention discloses a preparation method of enzymolysis fermented soymilk, which comprises the following steps: cleaning and soaking, pulping, enzymolysis, blending, homogenizing, sterilizing, cooling, inoculating and fermenting, demulsifying and filling, wherein the enzymolysis technology is combined with a multi-strain compound fermentation technology, and the protein is degraded into low-molecular peptides and amino acids by using protease, so that a rich nitrogen source is provided for lactobacillus fermentation, the fermentation time is greatly shortened, and the flavor and the texture of the product are improved; the cellulase is utilized to degrade insoluble cellulose into soluble low molecular substances, so that the content of soluble solid matters and the utilization rate of soybean protein are improved, and the sour, sweet and delicious soybean milk with smooth taste and natural flavor is realized.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of enzymolysis fermented soybean milk.
Background
Soymilk is a milky white or yellowish milky liquid product prepared by grinding soybeans and the like. Contains rich nutrients, can supplement various nutrients to human body, and can strengthen body constitution and maintain cell activity. The soybean milk contains soybean phospholipids, and can improve brain, enhance memory and prevent senile dementia; contains abundant cellulose, and has effects of stimulating gastrointestinal peristalsis, promoting digestion, removing toxic substance, relaxing bowels, promoting urination, eliminating edema, reducing cholesterol and blood pressure, reducing weight, and preventing cardiovascular disease and cerebrovascular disease. The fermented soybean milk is a milk-like product prepared by fermenting the soybean milk with lactic acid bacteria. At present, most of fermented yogurts sold in the market are animal-based yogurts fermented by taking milk as a main raw material or composite yogurts mixed with milk and plant protein components, and pure plant-based fermented soymilk is few. The main reasons for this are that pure plant-based yoghurt products are slow in fermentation speed, poor in flavor, coarse in texture and difficult to be accepted by consumers.
Disclosure of Invention
The invention aims to solve the technical problem of providing the preparation method of the enzymolysis fermented soybean milk, which adopts pure plant base fermentation, effectively improves the utilization rate of soybean protein, improves the fermentation speed of yoghourt, effectively shortens the fermentation time of products, and makes the soybean milk sour, sweet, delicious, smooth in taste and natural in flavor.
In order to solve the technical problems, the technical solution of the invention is as follows:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours;
(2) grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 50-55 DEG T.
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Further, the water temperature for soaking in the step (1) is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0% calculated by the soaking solution.
Further, the ratio of the cellulase to the protease in the enzymolysis solution of the step (3) is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
Further, the ratio of lactobacillus gasseri, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%. The invention has the beneficial effects that:
1. according to the invention, by adopting the hot water soaking at 50-60 ℃, the breeding and propagation of microorganisms can be effectively controlled, the generation of bad flavor is reduced, and meanwhile, by adopting the alkali soaking, the beany flavor can be effectively removed, and the soaking time is shortened;
2. according to the invention, through enzymolysis technology treatment, the protein is degraded into low molecular peptides and amino acids by using protease, so that a rich nitrogen source is provided for lactobacillus fermentation, the fermentation process is promoted, the fermentation time is greatly shortened, the pollution of mixed bacteria and the generation of bad flavor are effectively avoided, and the flavor and the texture of the product are improved; the cellulase is utilized to degrade insoluble cellulose into soluble low molecular substances, so that the content of soluble solid matters is improved, the mouthfeel is more exquisite, the utilization rate of the soybean protein is effectively improved, and the sour, sweet, delicious, smooth and natural flavor of the soybean milk is realized.
3. The invention adopts multiple strains for composite fermentation, and different strains are matched according to a certain proportion, so that the fermented product has strong wiredrawing sense, exquisite taste and good flavor, the fermentation speed of the yoghourt is improved, the fermentation time of the product is effectively shortened, the soymilk is sour, sweet, tasty, smooth in taste and natural in flavor.
Drawings
FIG. 1 is a table of the discrimination effect of the enzymatic hydrolysis;
FIG. 2 is a graph showing a comparison of the amounts of the enzymatic hydrolysates added;
FIG. 3 is a table of the effect of differentiating the fermentation conditions;
fig. 4 is a table of the soaking case discrimination effect.
Detailed Description
The invention is described in further detail below with reference to the figures and specific examples. It should be noted that the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The method aims to solve the technical problems that the pure plant fermented yoghourt of the soybean milk product in the current market generally has low utilization rate of plant protein, low fermentation speed, easy pollution, poor flavor and mouthfeel and the like. The application discloses a preparation method of enzymolysis fermented soybean milk, which comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours; the temperature of the soaking water is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0 percent calculated by the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 50-55 DEG T. Wherein the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002-0.004 percent;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
The present application will be further illustrated by the following examples:
the first embodiment is as follows:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 6 hours; the water temperature for soaking is 50 ℃, and the content of the sodium bicarbonate is 0.5 percent based on the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 55 ℃, and continuously performing enzymolysis for 2 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.1 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 8% white sugar, blending, homogenizing under 30Mpa at 65 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at 42 ℃ for 6 hours, and keeping the fermentation termination acidity at 52 DEG T. Wherein the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Example two:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4 hours; the water temperature for soaking is 55 ℃, and the content of the sodium bicarbonate is 0.6 percent based on the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 1.5 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.15 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 8% white sugar, blending, homogenizing under 35Mpa at 70 deg.C, and performing UHT ultra high temperature instantaneous sterilization at 139 deg.C for 10S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 43 ℃, continuing for 6 hours, and keeping the fermentation termination acidity at 52T. Wherein the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Example three:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 5 hours; the water temperature for soaking is 60 ℃, and the content of the sodium bicarbonate is 0.5 percent based on the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 2 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.2 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid, inoculating, fermenting at the temperature of 44 ℃, continuing for 6 hours, and keeping the fermentation termination acidity at 54-degree T. Wherein the ratio of Lactobacillus gasseri, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Example four:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 5 hours; the water temperature for soaking is 60 ℃, and the content of the sodium bicarbonate is 0.5 percent based on the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: adopting cellulase or protease as enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 2 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.2 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid, inoculating, fermenting at the temperature of 44 ℃, continuing for 6 hours, and keeping the fermentation termination acidity at 40 DEG T. Wherein the ratio of Lactobacillus gasseri, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Example five:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 5 hours; the water temperature for soaking is 60 ℃, and the content of the sodium bicarbonate is 0.5 percent based on the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 2 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.2 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, adding lactobacillus bulgaricus, streptococcus thermophilus lactobacillus acidophilus or bifidobacterium lactis serving as an inoculation solution for inoculation after the cooling is finished, wherein the fermentation temperature is 44 ℃, the fermentation time is 6 hours, and the final acidity of the fermentation is 30 DEG T. The addition amount of the inoculation liquid is 0.003%
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
Example six:
a preparation method of enzymolysis fermented soybean milk comprises the following steps:
(1) cleaning and soaking: cleaning soybeans, and soaking in water for 5 hours; the temperature of the soaking water is 60 ℃, calculated by the soaking solution.
(2) Grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 2 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.2 percent of the addition mass ratio of the enzymolysis solution based on the finished product.
(4) Blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid, inoculating, fermenting at the temperature of 44 ℃, continuing for 6 hours, and keeping the fermentation termination acidity at 54-degree T. Wherein the ratio of Lactobacillus gasseri, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
The quality of the fermented soymilk is determined by five indexes of acidity, fermentation time, smell, taste and tissue form, and by implementing the above embodiment, the soymilk produced by a plurality of tests according to the embodiment is evaluated by the five indexes, and the specific results are as follows:
by comparing the first embodiment, the second embodiment, the third embodiment and the fourth embodiment, the mixed enzymolysis is not carried out in the step (3) of the fourth embodiment, only single enzymolysis is carried out, the corresponding effect is shown in the enzymolysis condition distinguishing effect table of fig. 1, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment adopt the composite enzymolysis technology, the acidity is 50-55 degrees T, the acidity meets the requirement of the yoghourt, the fermentation is sufficient, the acidity of the fourth embodiment is only 40 degrees T, and the acidity is insufficient; the fermentation time of the two is the same and is 6-8 hours; from the aspect of smell, the smell of the first, second and third examples is mellow and has no peculiar smell, while the smell of the fourth example is light and has bad smell; in the aspect of mouthfeel, the mouthfeel of the two materials is compared, the mouthfeel of the first embodiment, the second embodiment and the third embodiment is fine and smooth, and the sour taste is moderate, while the mouthfeel of the fourth embodiment is rough and the sour taste is insufficient; from the tissue morphology, the first, second and third examples are uniform, the surface is smooth and the viscosity is moderate, while the fourth example is non-uniform, the surface has pores and is thin.
As shown in fig. 2, which is a comparison graph of the addition amount of the enzymolysis solution, it can be seen from the graph that when the enzymolysis solution is not added, the fermentation time of the soybean is longer, 8 hours are needed, the fermentation acidity is 40 degrees T, the fermentation taste is weak, the bean fragrance is weak, and the taste is general; when the addition amount of the enzymolysis liquid is 0.2%, the soybean fermentation time is short, 6 hours are needed, the fermentation acidity is 54 DEG T, the fermentation taste is good, the bean fragrance is strong, and the taste is fine and smooth; when the addition amount of the enzymolysis liquid is 0.15%, the soybean fermentation time is short, 6 hours are needed, the fermentation acidity is 52 DEG T, the fermentation taste is good, the bean fragrance is strong, and the taste is fine and smooth; when the addition amount of the enzymolysis liquid is 0.1%, the soybean fermentation time is short and needs 6 hours, the fermentation acidity is 52 DEG T, the fermentation taste is good, the bean fragrance is rich, and the taste is fine. Therefore, through the comparison, when the content of the enzymolysis liquid is 0.1-0.2%, the enzymolysis time and the fermentation time are both shorter, the fermentation acidity is higher, the fermentation taste is good, the bean fragrance is strong, and the taste is fine and smooth;
therefore, by combining the comparison, the protein is degraded into low-molecular peptides and amino acids by protease through enzymolysis technology treatment by adding enzymolysis liquid with a specific proportion, so that a rich nitrogen source is provided for lactobacillus fermentation, the fermentation process is promoted, the fermentation time is greatly shortened, the pollution of mixed bacteria and the generation of bad flavor are effectively avoided, and the flavor and the texture of the product are improved; the cellulase is utilized to degrade insoluble cellulose into soluble low molecular substances, so that the content of soluble solid matters is improved, the mouthfeel is more exquisite, the utilization rate of the soybean protein is effectively improved, and the sour, sweet, delicious, smooth and natural flavor of the soybean milk is realized.
By comparing the first embodiment, the second embodiment, the third embodiment and the fifth embodiment, the step (5) of the fifth embodiment does not perform multi-strain compound fermentation, only performs single-strain fermentation, and the corresponding effects are shown in the fermentation condition distinguishing effect table of fig. 3, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment use multi-strain compound fermentation, the acidity of the fermentation is 50-55 degrees T, the acidity meets the requirements of yogurt, the fermentation is sufficient, the acidity of the fermentation is only 30 degrees T, and the acidity is insufficient; from the aspect of smell, the smell of the first, second and third examples is mellow, no peculiar smell exists, and the smell of the fifth example is light; from the aspect of mouthfeel, the mouthfeel of the first embodiment, the second embodiment and the third embodiment is fine and smooth, and the sour taste is moderate, while the mouthfeel of the fifth embodiment is rough and the sour taste is weak; from the tissue morphology, the first, second and third examples are uniform, the surface is smooth and the viscosity is moderate, while the fifth example is uniform, the surface has pores and is thin.
Therefore, by combining the comparison, the invention adopts multiple strains for composite fermentation, and different strains are matched according to a certain proportion, so that the fermented product has strong silking feeling, fine and smooth mouthfeel and good flavor, the fermentation speed of the yoghourt is improved, the fermentation time of the product is effectively shortened, the soymilk is sour, sweet and delicious, the mouthfeel is smooth, and the flavor is natural.
By comparing the first embodiment, the second embodiment, the third embodiment and the sixth embodiment, the step (1) of the sixth embodiment is directly added into water for soaking, sodium bicarbonate is not added, the corresponding effect is shown in the soaking condition distinguishing effect table of fig. 4, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment are added with sodium bicarbonate in the aspect of acidity, the acidity is 50-55 DEG T, the acidity meets the requirement of yoghourt, the fermentation is sufficient, the acidity of the sixth embodiment is 50-55 DEG T, and the acidity is normal; the fermentation time is the same as that of the fermentation time; from the aspect of smell, the smell of the two is the same; from the aspect of mouthfeel, the mouthfeel of the first, second and third examples is fine and smooth, and the acidity is moderate, while the mouthfeel of the sixth example is also fine and smooth, but the beany flavor of the soymilk is obvious because sodium bicarbonate is not added; the first, second and third examples are uniform in tissue morphology, smooth in surface and moderate in viscosity, while the sixth example is uniform, has pores on the surface and is thin.
Therefore, in combination with the comparison, the invention can effectively control the breeding and propagation of microorganisms and reduce the generation of bad flavor by adopting the hot water soaking at 50-60 ℃, and can effectively remove the beany flavor and shorten the soaking time by adopting the alkali soaking.
In conclusion, the method combines the enzymolysis technology and the multi-strain compound fermentation technology, utilizes the protease to degrade the protein into low molecular peptides and amino acids, provides rich nitrogen sources for lactobacillus fermentation, promotes the fermentation process, greatly shortens the fermentation time, effectively avoids the pollution of mixed bacteria and the generation of bad flavor, and thus improves the flavor and the texture of the product; the method has the advantages that the cellulase is utilized to degrade insoluble cellulose into soluble low-molecular-weight substances, so that the content of soluble solid matters is improved, the mouthfeel is finer, the utilization rate of soybean protein is effectively improved, the sour, sweet and delicious soybean milk is realized, the mouthfeel is smooth, the flavor is natural, the breeding and reproduction of microorganisms can be effectively controlled by soaking the soybean milk in hot water at the temperature of 50-60 ℃, the generation of bad flavor is reduced, the beany flavor can be effectively removed by soaking the soybean milk in alkali, and the soaking time is shortened.
The above-mentioned embodiments are only preferred embodiments of the present invention, and do not limit the technical scope of the present invention, so that the changes and modifications made by the claims and the specification of the present invention should fall within the scope of the present invention.
Claims (4)
1. A preparation method of enzymolysis fermented soymilk is characterized by comprising the following steps:
(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours;
(2) grinding: peeling semen glycines and grinding into slurry;
(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S;
(5) inoculating and fermenting: cooling after the sterilization is finished, and then adding inoculation liquid formed by compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis for inoculation, wherein the fermentation temperature is 42-44 ℃, the continuous fermentation time is 6-8 hours, and the final fermentation acidity is 50-55 DEG T;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.
2. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the water temperature for soaking in the step (1) is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0% calculated by the soaking solution.
3. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the ratio of the cellulase to the protease in the enzymolysis liquid in the step (3) is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
4. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%.
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