CN114009694A - Normal-temperature soybean yoghourt and preparation method thereof - Google Patents

Normal-temperature soybean yoghourt and preparation method thereof Download PDF

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CN114009694A
CN114009694A CN202111365009.9A CN202111365009A CN114009694A CN 114009694 A CN114009694 A CN 114009694A CN 202111365009 A CN202111365009 A CN 202111365009A CN 114009694 A CN114009694 A CN 114009694A
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soybean
temperature
normal
soybeans
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徐粉林
王莉
徐凌云
姚玉芳
张春美
郭胜
刘耀耀
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Vv Food And Beverage Co ltd
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    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a normal temperature soybean yoghourt and a preparation method thereof, belonging to the technical field of soymilk, and the normal temperature soybean yoghourt is prepared by the steps of soaking treatment, passivation and peeling, pulping treatment, deodorization and deodorization treatment, inoculation and fermentation, fermentation termination, demulsification and cooling, pasteurization, aseptic canning and the like; the normal-temperature soybean yoghourt prepared by the invention is excellent in color, whey precipitation, viscosity, smoothness, granular feeling, taste, aroma, acidity and the like, and the comprehensive sensory score can reach 99.37 points; the preparation method of the normal-temperature soybean yoghourt effectively solves the problem of nutritional defects of soybeans, destroys anti-nutritional factors in the soybeans and obviously improves the digestibility of soybean protein; the preparation method is simple and is suitable for popularization and application.

Description

Normal-temperature soybean yoghourt and preparation method thereof
Technical Field
The invention relates to the technical field, and particularly relates to normal-temperature soybean yoghourt and a preparation method thereof.
Background
According to the development of soft drinks in the last decade, the speed increase of milk-containing drinks, vegetable protein drinks, drinking water and tea drinks is higher than the average speed of the industry. The milk beverage and the vegetable protein beverage have the most rapid sales increase, the CAGR is as high as 24.53 percent, the CAGR is positioned at the first place of the soft beverage and is 8.51 percent higher than the average value in the industry, the consumption percentage is greatly increased from 9.89 percent to 18.69 percent, and the percentage is obviously increased in the consumption structure. Soymilk beverages on the market are also gradually developing along the path of soymilk beverages-high-end soymilk-normal-temperature-soymilk.
The soybean protein content is up to 35-40%, which is 3-6 times of that of rice and flour, and contains various essential amino acids, and is full-value protein, contains no cholesterol, and only contains stigmasterol, and the stigmasterol has the nutrient therapeutic effect of reducing human serum cholesterol, preventing cerebral hemorrhage and arteriosclerosis. However, soybeans also have some nutritional deficiencies: for example, trypsin inhibitor influences the digestion and absorption of protein, hemagglutinin can cause hemagglutination, and flatulence factors, allergic factors, soybean fishy smell and the like can have certain inhibition effect on the utilization of soybean protein. Therefore, the invention provides the normal-temperature soybean yoghourt and the preparation method thereof.
Disclosure of Invention
The invention provides normal-temperature soybean yoghourt and a preparation method thereof, which effectively solve the problem of nutritional defects of soybeans, destroy anti-nutritional factors in the soybeans, remarkably improve the digestibility of soybean protein and increase the nutritional ingredients of the soybean protein.
The invention provides a preparation method of normal-temperature soybean yoghourt, which is characterized by comprising the following steps of:
s1, soaking
Soaking the cleaned soybeans in softened water until the soybean hulls expand and the soybeans have no hard cores, so as to obtain pretreated soybeans;
s2, passivating and peeling
Soaking the pretreated soybeans of S1 in hot water, preserving the heat and peeling to obtain peeled soybeans;
s3, grinding into slurry
Cleaning the peeled soybeans of S2, grinding into slurry, and filtering to obtain a soybean filtrate;
s4, deodorization and deodorization
Placing the soybean filtrate of S3 at 90-95 ℃ and preserving heat for 15-20 min to obtain deodorized and deodorized soybean filtrate;
s5, fermentation
Mixing the deodorized and deodorized soybean filtrate of S4 with a fermentation substrate, performing constant volume, homogenizing, sterilizing, cooling, inoculating lactobacillus strain, fermenting, demulsifying, and cooling to 25 deg.C to obtain fermented soybean liquid;
s6, pasteurization
And (3) sterilizing the fermented soybean liquid of the S5 at 70-80 ℃ for 20-30S to obtain the normal-temperature soybean yoghourt.
Preferably, in S1, the weight ratio of the soybeans to the softened water is 1: 2-5, and the soaking time is 10-12 h.
Preferably, in S2, the temperature of the hot water is 90-95 ℃, and the heat preservation time is 5-8 min.
Preferably, in S3, the refining process is: grinding the peeled soybeans and water according to a mass ratio of 1: 4-6 at 80-85 ℃, and sieving with a 200-mesh sieve.
Preferably, in S5, the preparation method of the fermentation substrate is: adding 2-10% of white granulated sugar, 1-5% of lactose, 0.6-1.8% of modified starch, 0.05-0.2% of pectin and 0.03-0.1% of agar into purified water at 55-60 ℃, and dissolving for 10-20 min under a high shear condition.
Preferably, in S5, the homogenization temperature is 60-70 ℃, and the homogenization pressure is 20-30 MPa.
Preferably, in S5, the sterilization temperature is 90-100 ℃ and the sterilization time is 200-400S.
Preferably, in S5, the inoculation temperature is 42-43 ℃.
Preferably, in S5, the fermentation acidity is 67-73 oT.
The invention also provides the normal-temperature soybean yoghourt prepared by the preparation method of the normal-temperature soybean yoghourt.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the normal-temperature soybean yoghourt prepared by the invention, the soybean protein is changed into the amino acid through lactic acid fermentation, compared with the same type of products, the amino acid content before and after the soybean yoghourt is fermented is increased by 11 times, the soybean yoghourt contains rich essential amino acid, the total amount of the amino acid is increased from 7.544% to 82.183%, and the nutritional value is higher; compared with common yoghourt with the fat content of 1-3%, the soybean yoghourt has the fat content of only 0.63%, the fat globules are reduced after fermentation, the contents of lower fatty acid and essential fatty acid are increased, and the digestion and absorption are facilitated; about 30% of lactose in the soybean yoghourt is converted into various organic acids (such as formic acid, citric acid, acetic acid and the like), so that the unique flavor of the yoghourt is increased, the reproduction of harmful microorganisms is inhibited, the gastric secretion and the gastrointestinal peristalsis are promoted, and the absorption of calcium, phosphorus and iron by organisms is promoted.
(2) The normal-temperature soybean yoghourt prepared by the invention has excellent color, whey precipitation, viscosity, smoothness, granular feeling, taste, aroma, acidity and other aspects, and the comprehensive sensory score can reach 99.37 points.
(3) The preparation method of the normal-temperature soybean yoghourt effectively solves the problem of nutritional defects of soybeans, destroys anti-nutritional factors in the soybeans and obviously improves the digestibility of soybean protein; the preparation method is simple and is suitable for popularization and application.
Drawings
FIG. 1 is a process flow diagram of a normal temperature soy yogurt;
FIG. 2 is a diagram showing the amino acid composition changes before and after fermentation of normal temperature soybean yogurt; a is an amino acid composition diagram before fermentation; and B is an amino acid composition diagram after fermentation.
Detailed Description
In order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following embodiments are further described, but the present invention is not limited to the following embodiments. The following test methods and detection methods, unless otherwise specified, are conventional methods; the reagents and starting materials are all commercially available, unless otherwise specified.
Example 1
A preparation method of normal-temperature soybean yoghourt is shown in figure 1 and comprises the following steps:
s1, soaking
Soaking cleaned soybeans and softened water for 10 hours according to the weight ratio of 1:2 until soybean hulls expand and soybeans have no hard cores to obtain pretreated soybeans;
s2, passivating and peeling
Soaking the pretreated soybeans of S1 in hot water of 90 ℃ for 5min, and peeling to obtain peeled soybeans;
s3, grinding into slurry
Cleaning peeled soybeans of S2, grinding the cleaned peeled soybeans and water into thick liquid at 80 ℃ according to the mass ratio of 1:4, and sieving the thick liquid with a 200-mesh sieve to obtain soybean filtrate;
s4, deodorization and deodorization
Placing the soybean filtrate of S3 at 90 deg.C, and keeping the temperature for 15min to obtain deodorized and deodorized soybean filtrate;
s5, fermentation
Mixing the deodorized and deodorized soybean filtrate of S4 with a fermentation substrate, diluting to a constant volume, homogenizing at 60 deg.C under 20MPa, sterilizing at 90 deg.C for 200S, cooling, inoculating lactobacillus strain at 42 deg.C, fermenting until the fermentation acidity is 67oT, demulsifying, and cooling to 25 deg.C to obtain fermented soybean liquid;
the preparation method of the fermentation substrate comprises the following steps: adding white sugar 2%, lactose 1%, modified starch 0.6%, pectin 0.05% and agar 0.03% into purified water at 55 deg.C, and dissolving under high shear for 10 min.
S6, pasteurization
And (3) sterilizing the fermented soybean liquid of S5 at 70 ℃ for 20S to obtain the normal-temperature soybean yoghourt.
Example 2
A preparation method of normal-temperature soybean yoghourt comprises the following steps:
s1, soaking
Soaking cleaned soybeans and softened water for 12h according to the weight ratio of 1:5 until soybean hulls are expanded and soybeans have no hard cores to obtain pretreated soybeans;
s2, passivating and peeling
Soaking the pretreated soybeans of S1 in hot water of 95 ℃ for 8min, and peeling to obtain peeled soybeans;
s3, grinding into slurry
Cleaning peeled soybeans of S2, grinding the cleaned peeled soybeans and water into thick liquid at 85 ℃ in hot water according to the mass ratio of 1:6, and sieving the thick liquid with a 200-mesh sieve to obtain soybean filtrate;
s4, deodorization and deodorization
Placing the soybean filtrate of S3 at 95 deg.C, and keeping the temperature for 20min to obtain deodorized and deodorized soybean filtrate;
s5, fermentation
Mixing the deodorized and deodorized soybean filtrate of S4 with a fermentation substrate, diluting to a constant volume, homogenizing at 70 deg.C under 30MPa, sterilizing at 100 deg.C for 400S, cooling, inoculating lactobacillus strain at 43 deg.C, fermenting until the fermentation acidity reaches 73oT, demulsifying, and cooling to 25 deg.C to obtain fermented soybean liquid;
the preparation method of the fermentation substrate comprises the following steps: adding 10 wt% of white sugar, 5 wt% of lactose, 1.8 wt% of modified starch, 0.2 wt% of pectin and 0.1 wt% of agar into purified water of 60 deg.C, and dissolving under high shear condition for 20 min.
S6, pasteurization
And (3) sterilizing the fermented soybean liquid of S5 at 80 ℃ for 30S to obtain the normal-temperature soybean yoghourt.
Example 3
A preparation method of normal-temperature soybean yoghourt comprises the following steps:
s1, soaking
Soaking cleaned soybeans and softened water for 11h according to the weight ratio of 1:4 until soybean hulls are expanded and soybeans have no hard cores to obtain pretreated soybeans;
s2, passivating and peeling
Soaking the pretreated soybeans of S1 in hot water of 93 ℃ for heat preservation for 7min, and peeling to obtain peeled soybeans;
s3, grinding into slurry
Cleaning peeled soybeans of S2, grinding the cleaned peeled soybeans and water into pulp at 82 ℃ in hot water according to the mass ratio of 1:5, and sieving the pulp with a 200-mesh sieve to obtain soybean filtrate;
s4, deodorization and deodorization
Placing the soybean filtrate of S3 at 93 deg.C, and keeping the temperature for 17min to obtain deodorized and deodorized soybean filtrate;
s5, fermentation
Mixing the deodorized and deodorized soybean filtrate of S4 with a fermentation substrate, diluting to a constant volume, homogenizing at 65 ℃ and 25MPa, sterilizing at 95 ℃ for 300S, cooling, inoculating a direct vat lactobacillus strain at 43 ℃ for fermentation, demulsifying and cooling to 25 ℃ when the fermentation acidity is 70oT to obtain fermented soybean liquid;
the preparation method of the fermentation substrate comprises the following steps: adding 6 wt% of white sugar, 3 wt% of lactose, 1.2 wt% of modified starch, 0.1 wt% of pectin and 0.06 wt% of agar into purified water of 58 deg.C, and dissolving under high shear condition for 15 min.
S6, pasteurization
And (3) sterilizing the fermented soybean liquid of S5 at 75 ℃ for 25S to obtain the normal-temperature soybean yoghourt.
Sensory evaluation was performed on the color, whey separation, viscosity, smoothness, granular sensation, taste, aroma and acidity of the room-temperature soy yogurt prepared in examples 1 to 3, and the evaluation criteria are shown in table 1:
TABLE 1 sensory Scoring criteria
Figure BDA0003360308800000071
Figure BDA0003360308800000081
The normal-temperature soybean yogurts prepared in examples 1 to 3 were randomly distributed, 100 volunteers were selected for identification and scoring, and after scoring was completed, the average value was taken and recorded, and the results are shown in table 2.
TABLE 2 identification and scoring table for normal temperature soybean yoghourt
Figure BDA0003360308800000082
As can be seen from Table 2: the normal-temperature soybean yoghourt prepared by the invention has excellent color, whey precipitation, viscosity, smoothness, granular feeling, taste, aroma, acidity and other aspects, the comprehensive sensory score can reach 99.37 points, and the market acceptance is high.
The normal temperature soybean yogurts prepared in examples 1 to 3 were similar in performance, and the content of partial nutrients in 100g of the normal temperature soybean yoghurt was measured by taking example 1 as an example, wherein the method for measuring the protein content was kjeldahl method, the method for measuring the fat content was babuk method, and the method for measuring the carbohydrate content was total sugar, and the results are shown in table 3 in terms of sucrose.
TABLE 3 Nutrition ingredient Table of Normal temperature Soybean yogurt
Figure BDA0003360308800000091
Taking example 3 as an example, the results of detecting the changes of the types and contents of amino acids before and after the fermentation of the normal-temperature soybean yogurt are shown in fig. 2, and the results of measuring the changes of the amino acid components and contents of the normal-temperature soybean yogurt before and after the fermentation by the amino acid pre-column derivation method are shown in the following: after the soybean yoghourt is fermented, the content of 12 amino acids in 18 amino acids is obviously increased, the 18 amino acids are respectively aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, tryptophan, lysine, arginine and proline, the 12 amino acids with the increased content are aspartic acid, glutamic acid, glycine, alanine, valine, leucine, phenylalanine, histidine, tryptophan, lysine, arginine and proline, the total amount of the amino acids is also increased from 7.544% to 82.183%, and the nutritional ingredients are obviously increased.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (10)

1. A preparation method of normal-temperature soybean yoghourt is characterized by comprising the following steps:
s1, soaking
Soaking the cleaned soybeans in softened water until the soybean hulls expand and the soybeans have no hard cores, so as to obtain pretreated soybeans;
s2, passivating and peeling
Soaking the pretreated soybeans of S1 in hot water, preserving the heat and peeling to obtain peeled soybeans;
s3, grinding into slurry
Cleaning the peeled soybeans of S2, grinding into slurry, and filtering to obtain a soybean filtrate;
s4, deodorization and deodorization
Placing the soybean filtrate of S3 at 90-95 ℃ and preserving heat for 15-20 min to obtain deodorized and deodorized soybean filtrate;
s5, fermentation
Mixing the deodorized and deodorized soybean filtrate of S4 with a fermentation substrate, performing constant volume, homogenizing, sterilizing, cooling, inoculating lactobacillus strain, fermenting, demulsifying, and cooling to 25 deg.C to obtain fermented soybean liquid;
s6, pasteurization
And (3) sterilizing the fermented soybean liquid of the S5 at 70-80 ℃ for 20-30 seconds to obtain the normal-temperature soybean yoghourt.
2. The preparation method of normal-temperature soybean yogurt as claimed in claim 1, wherein in S1, the weight ratio of the soybeans to the softened water is 1: 2-5, and the soaking time is 10-12 h.
3. The preparation method of normal-temperature soybean yogurt as claimed in claim 1, wherein in S2, the temperature of the hot water is 90-95 ℃ and the heat preservation time is 5-8 min.
4. The preparation method of normal-temperature soybean yogurt as claimed in claim 1, wherein in S3, the grinding process comprises: grinding the peeled soybeans and water according to a mass ratio of 1: 4-6 at 80-85 ℃, and sieving with a 200-mesh sieve.
5. The method for preparing room-temperature soybean yogurt as claimed in claim 1, wherein in S5, the method for preparing the fermentation substrate comprises: adding 2-10% of white granulated sugar, 1-5% of lactose, 0.6-1.8% of modified starch, 0.05-0.2% of pectin and 0.03-0.1% of agar into purified water at 55-60 ℃, and dissolving for 10-20 min under a high shear condition.
6. The preparation method of normal-temperature soybean yogurt as claimed in claim 1, wherein in S5, the homogenization temperature is 60-70 ℃ and the homogenization pressure is 20-30 MPa.
7. The preparation method of normal-temperature soybean yogurt as claimed in claim 1, wherein in S5, the sterilization temperature is 90-100 ℃ and the sterilization time is 200-400S.
8. The method for preparing normal-temperature soybean yogurt according to claim 1, wherein in S5, the inoculation temperature is 42-43 ℃.
9. The method for preparing room-temperature soybean yogurt according to claim 1, wherein in S5, the fermentation acidity is 67-73 ° T.
10. Normal-temperature soybean yogurt prepared by the preparation method of normal-temperature soybean yogurt according to any one of claims 1 to 9.
CN202111365009.9A 2021-11-17 2021-11-17 Normal-temperature soybean yoghourt and preparation method thereof Pending CN114009694A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380081A (en) * 2008-10-17 2009-03-11 石家庄君乐宝乳业有限公司 Preparation method of bean yoghourt
CN104705402A (en) * 2015-04-09 2015-06-17 辽宁天赐农产品开发有限公司 Preparation method of soybean yogurt
CN112167352A (en) * 2020-10-29 2021-01-05 湖南省湘当当食品有限责任公司 Preparation method of fermented soybean milk
CN112493416A (en) * 2020-11-30 2021-03-16 重庆市天友乳业股份有限公司 Preparation method of fermented soybean milk

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380081A (en) * 2008-10-17 2009-03-11 石家庄君乐宝乳业有限公司 Preparation method of bean yoghourt
CN104705402A (en) * 2015-04-09 2015-06-17 辽宁天赐农产品开发有限公司 Preparation method of soybean yogurt
CN112167352A (en) * 2020-10-29 2021-01-05 湖南省湘当当食品有限责任公司 Preparation method of fermented soybean milk
CN112493416A (en) * 2020-11-30 2021-03-16 重庆市天友乳业股份有限公司 Preparation method of fermented soybean milk

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Application publication date: 20220208