CN114145428B - Fermented soybean steamed cake and preparation method thereof - Google Patents

Fermented soybean steamed cake and preparation method thereof Download PDF

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CN114145428B
CN114145428B CN202111548120.1A CN202111548120A CN114145428B CN 114145428 B CN114145428 B CN 114145428B CN 202111548120 A CN202111548120 A CN 202111548120A CN 114145428 B CN114145428 B CN 114145428B
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slurry
steamed cake
fermented soybean
soybean milk
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CN114145428A (en
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何贝
赖桂中
陈爱贤
洪文箫
何松
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Guangdong Guangyi Technology Industrial 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
    • A23L11/50—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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2400/61—Propionibacterium
    • A23V2400/613—Acidipropionici

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Abstract

The invention discloses a fermented soybean milk steamed cake and a preparation method thereof, wherein the fermented soybean milk steamed cake comprises batter slurry, soybean slurry, a yoghurt starter, propionibacterium propionicum and bacillus coagulans, and the yoghurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus. The invention utilizes lactobacillus bulgaricus, propionibacterium propionicum, bacillus coagulans and streptococcus thermophilus to ferment the soybean milk liquid and the batter slurry, so that the taste of the fermented soybean milk steamed cake is changed from rough texture to compact and fine texture, no beany flavor is generated, the fermented soybean milk steamed cake has a certain consistency, and in addition, various organic matters generated in the fermentation process are utilized to effectively inhibit the growth and propagation of bacteria and mould so as to prolong the storage time of the fermented soybean milk steamed cake.

Description

Fermented soybean steamed cake and preparation method thereof
Technical Field
The invention belongs to the technical field of steamed cakes, and particularly relates to a fermented soybean milk steamed cake and a preparation method thereof.
Background
The soybean is rich in high-quality vegetable proteins and unsaturated fatty acids, is easy to be absorbed by human bodies, and can reflect the unique nutritional value and flavor of the fermented soybean cake by combining the fermented soybean cake with the steamed cake, but the soybean milk products have low market acceptance because of coarse mouthfeel and beany flavor. In the traditional steamed cake making process, cake oil needs to be added for beating, the raw materials are more, the operation steps are complicated, and meanwhile, the defects of short normal-temperature storage time and difficult preservation exist.
CN108713683a patent document discloses a okara steamed cake and a preparation method thereof, which are prepared by mixing fermented okara with cake slurry, foaming and inflating, and then steaming, wherein although the okara is fermented, dried and crushed, the okara steamed cake still has a certain fibrous feel and beany flavor, and meanwhile, the okara steamed cake is not shelf-stable.
Therefore, a need exists for a fermented soy milk steamed cake and a method for preparing the same to solve the shortcomings of the prior art.
Disclosure of Invention
The invention aims to provide a fermented soybean milk steamed cake which has a dense and easy mouth feel, no beany flavor, a certain consistency and storage resistance.
The invention also aims to provide a preparation method of the fermented soybean milk steamed cake, by which the fermented soybean milk steamed cake with a dense and easy taste, no beany flavor, a certain consistency and storage resistance can be prepared.
To achieve the above object, the present invention provides a fermented soybean milk steamed cake comprising batter slurry, soybean slurry, yogurt starter, propionibacterium propionicum and bacillus coagulans, wherein the yogurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus.
Compared with the prior art, the invention utilizes the lactobacillus bulgaricus, the propionibacterium propionicum, the bacillus coagulans and the streptococcus thermophilus to ferment the soybean milk liquid and the batter slurry, wherein the lactobacillus bulgaricus can generate a large amount of fermented products in the fermentation process, and has unique flavor and strong ferment; propionibacterium propionicum can produce various organic acids, polypeptides, vitamins and amino acid components in the fermentation process, wherein organic acid active molecules (such as propionic acid, acetic acid and other substances) can penetrate through mould and cell walls of bacteria, inhibit enzyme activity in cells and further prevent the bacteria and mould from propagating; bacillus coagulans is facultative anaerobe, which can secrete amylase and protease in the propagation process, accelerate the enzymolysis of slurry and simultaneously produce bacteriostasis substances such as coagulin, lactic acid and the like; the streptococcus thermophilus can generate a large amount of extracellular polysaccharide with thickening effect in the fermentation process, so that the viscosity of the fermentation slurry is increased to improve the quality of the fermented soybean milk steamed cake. Therefore, the taste of the fermented soybean milk steamed cake is changed from coarse texture to compact and fine texture through the synergistic fermentation of the four strains, the fermented soybean milk steamed cake has no beany flavor, the fermented soybean milk steamed cake has a certain consistency, and the growth and propagation of bacteria and mould are effectively inhibited by utilizing various organic matters generated in the fermentation process, so that the storage time of the fermented soybean milk steamed cake is prolonged.
Preferably, the fermented soybean milk steamed cake comprises, by mass, 50-150 parts of batter slurry, 50-100 parts of soybean slurry, 0.01-2 parts of yoghurt starter, 0.01-2 parts of propionibacterium propionicum and 0.01-1 part of bacillus coagulans.
Preferably, the batter slurry is prepared by mixing 300-450 parts of low-gluten flour, 50-150 parts of rice flour, 40-60 parts of milk powder, 40-60 parts of white granulated sugar and 700-900 parts of water according to parts by weight.
Preferably, the dried soybeans are placed in water to be completely soaked for a certain period of time, and then ground to obtain soybean slurry. More specifically, the dried soybeans are placed in water to be completely soaked for at least two hours. The quality of the dried soybean can be selected according to the actual use requirement.
Preferably, the invention also comprises 0.01-2 parts of Kluyveromyces marxianus. Kluyveromyces marxianus can generate a large amount of ferment in the fermentation process, and has good sterilization effect on mould.
Preferably, the invention also comprises 0.1 to 5 parts of L-arabinose. The L-arabinose can non-competitively inhibit sucrose hydrolase existing on the micro-villus surface of the small intestine membrane, and slow down the decomposition speed of sucrose into glucose and fructose, thereby reducing the absorption of human body to sugar in cake, stabilizing or reducing the rise of blood sugar.
In order to achieve the above object, the present invention also provides a preparation method of a fermented soybean steamed cake, comprising the steps of:
(1) Mixing the batter slurry with the soybean milk liquid, adding a yoghurt starter, propionibacterium propionicum and bacillus coagulans, and fermenting for a certain time to obtain a first slurry, wherein the yoghurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus;
(2) Pouring the first slurry into a mould, and steaming to obtain the fermented soybean milk steamed cake.
Compared with the prior art, the invention utilizes the lactobacillus bulgaricus, the propionibacterium propionicum, the bacillus coagulans and the streptococcus thermophilus to ferment the soybean milk liquid and the batter slurry, and can well combine the soybean milk liquid and the batter slurry in the fermentation process so as to ensure that the first slurry forms stable suspension, thus the first slurry can maintain the fluffy and stable state of the slurry through fermentation, further cake oil is not required to be added and the beating operation is not required, and the raw materials used in the invention are natural and have less components; meanwhile, the taste of the fermented soybean milk steamed cake is changed from coarse texture to compact and fine texture through the synergistic fermentation of the four strains, the fermented soybean milk steamed cake has no beany flavor, the fermented soybean milk steamed cake has a certain consistency, and the growth and propagation of bacteria and mould are effectively inhibited by utilizing various organic matters generated in the fermentation process, so that the storage time of the fermented soybean milk steamed cake is prolonged.
Preferably, the preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 50-150 parts of batter slurry and 50-100 parts of soybean milk liquid, adding 0.01-2 parts of yoghurt starter, 0.01-2 parts of propionibacterium propionicum and 0.01-1 part of bacillus coagulans, and fermenting for a certain time to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the contents of the above materials are calculated in parts by mass.
Preferably, the invention also comprises mixing 50-150 parts of batter slurry and 50-100 parts of soybean milk liquid, and adding 0.01-2 parts of yoghurt starter, 0.01-2 parts of propionibacterium propionicum, 0.01-1 part of bacillus coagulans and 0.01-2 parts of Kluyveromyces marxianus.
Preferably, the invention further comprises adding 5-20 parts of egg liquid, 0.1-5 parts of L-arabinose and 0.25-12.5 parts of white granulated sugar into the first slurry, stirring and mixing to prepare a second slurry, and pouring the second slurry into a mould. After fermentation, a small amount of sugar and L-arabinose with hypoglycemic effect are added and stirred uniformly, and the formed second slurry can be still stable suspension.
Preferably, the fermentation time of the present invention is 36 to 60 hours.
Detailed Description
In order to describe the technical scheme, the purpose and the technical effect of the present invention in detail, the following description is made with reference to specific embodiments. The sources of the yoghurt starter, the bacillus coagulans, the propionibacterium propionicum and the kluyveromyces marxianus are not particularly limited, and the yoghurt starter can be obtained by adopting conventional commercial products.
More specifically, the yogurt starter used in the examples and comparative examples of the present invention was purchased from danish lactobacillus YO-MIX 883, and the ingredients of the yogurt starter were streptococcus thermophilus and lactobacillus bulgaricus; bacillus coagulans was purchased from Ningbo Biotechnology Co., ltd., product number BMZ90058; propionibacterium propionicum was purchased from Ningbo boat biotechnology Co., ltd., cat# BMZ009825; kluyveromyces marxianus was purchased from Shanghai collection microbiology science center under the number SHBCC D113, brand SHBCC, 100%; in addition, bifidobacterium bifidum of comparative example 3 was purchased from Ningbo biotechnology Co., ltd., product number BMZ133001.
Example 1
A fermented soybean milk steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter, 0.01 part of propionibacterium propionicum and 0.06 part of bacillus coagulans.
The preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 100 parts of batter slurry with 50 parts of soybean milk liquid, adding 0.5 part of yoghurt starter, 0.01 part of propionibacterium to be produced and 0.06 part of bacillus coagulans, and fermenting for 48 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
Example 2
A fermented soybean milk steamed cake comprises, by mass, 150 parts of batter slurry, 70 parts of soybean slurry, 0.01 part of yoghurt starter, 0.5 part of propionibacterium propionicum and 0.02 part of bacillus coagulans.
The preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 150 parts of batter slurry and 70 parts of soybean milk liquid, adding 0.01 part of yoghurt starter, 0.5 part of propionibacterium to be produced and 0.02 part of bacillus coagulans, and fermenting for 36 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 300 parts of low-gluten flour, 100 parts of rice flour, 50 parts of milk powder, 50 parts of white granulated sugar and 700 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 4 hours, and then ground to prepare soybean slurry.
Example 3
The fermented soybean steamed cake comprises, by mass, 50 parts of batter slurry, 75 parts of soybean slurry, 2 parts of yoghurt starter, 2 parts of propionibacterium propionicum and 1 part of bacillus coagulans.
The preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 50 parts of batter slurry and 75 parts of soybean milk liquid, adding 2 parts of yoghurt starter, 2 parts of propionibacterium to be produced and 1 part of bacillus coagulans, and fermenting for 55 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
wherein the batter slurry is prepared by mixing 350 parts of low gluten flour, 75 parts of rice flour, 60 parts of milk powder, 60 parts of white granulated sugar and 750 parts of water, and the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 6 hours, and then ground to prepare soybean slurry.
Example 4
A fermented soybean steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter, 0.01 part of propionibacterium propionicum, 0.06 part of bacillus coagulans and 0.01 part of kluyveromyces marxianus.
The preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 100 parts of batter slurry with 50 parts of soybean milk liquid, adding 0.5 part of yoghurt starter, 0.01 part of propionibacterium propionicum, 0.06 part of bacillus coagulans and 0.01 part of kluyveromyces marxianus, and fermenting for 48 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
Example 5
The fermented soybean steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter, 0.01 part of propionibacterium propionicum, 0.06 part of bacillus coagulans, 0.5 part of kluyveromyces marxianus and 0.2 part of L-arabinose.
The preparation method of the fermented soybean steamed cake comprises the following steps:
(1) Mixing 100 parts of batter slurry with 50 parts of soybean milk liquid, adding 0.5 part of yoghurt starter, 0.01 part of propionibacterium propionicum, 0.06 part of bacillus coagulans and 0.5 part of kluyveromyces marxianus, and fermenting for 48 hours to obtain a first slurry;
(2) Adding 20 parts of egg liquid, 0.2 part of L-arabinose and 0.25 part of white granulated sugar into the first slurry, stirring and mixing to prepare second slurry, pouring the second slurry into a mold, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
Comparative example 1
A fermented soybean milk steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry and 0.5 part of yoghurt starter.
The preparation method of the fermented soybean steamed cake of the comparative example comprises the following steps:
(1) Mixing 100 parts of batter slurry and 50 parts of soybean milk liquid, adding 0.5 part of yoghurt starter, and fermenting for 48 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
Comparative example 2
A fermented soybean steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter and 0.01 part of propionibacterium propionicum.
The preparation method of the fermented soybean steamed cake of the comparative example comprises the following steps:
(1) Mixing 100 parts of batter slurry with 50 parts of soybean milk, adding 0.5 part of yoghurt starter and 0.01 part of propionibacterium propionicum, and fermenting for 48 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
Comparative example 3
A fermented soybean milk steamed cake comprises, by mass, 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter, 0.01 part of bifidobacterium bifidum and 0.06 part of bacillus coagulans.
The preparation method of the fermented soybean steamed cake of the comparative example comprises the following steps:
(1) Mixing 100 parts of batter slurry with 50 parts of soybean milk liquid, adding 0.5 part of yoghurt starter, 0.01 part of bifidobacterium bifidum and 0.06 part of bacillus coagulans, and fermenting for 48 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar and 800 parts of water, wherein the contents of the above materials are calculated according to parts by mass;
1kg of dry soybeans were placed in water to be completely soaked for 2 hours, and then ground to prepare soybean slurry.
The pH, taste and smell of the fermented soybean steamed cakes of examples 1 to 5 and comparative examples 1 to 3 were measured, and the fermented soybean steamed cakes of examples 1 to 5 and comparative examples 1 to 3 were stored at 22 to 28 ℃ for a shelf life, and the measurement results are shown in table 1:
table 1 results of detection of fermented soybean steamed cake
As can be seen from Table 1, the fermented soybean steamed cakes of examples 1 to 3 are similar to a bean curd-like pudding cake in taste, are dense and easy to turn into mouths, have no beany flavor, have a certain consistency, and are also shelf-stable; the invention also shows that the taste of the fermented soybean steamed cake is changed from rough texture to compact and fine texture through the synergistic fermentation of four specific strains (lactobacillus bulgaricus, propionibacterium propionicum, bacillus coagulans and streptococcus thermophilus), the fermented soybean steamed cake has certain consistency, and various organic matters generated in the fermentation process are utilized to effectively inhibit the growth and propagation of bacteria and mould so as to prolong the storage time of the fermented soybean steamed cake.
As can be seen from table 1, the fermented soybean steamed cakes of examples 4 to 5 were stored for a longer period of time than those of examples 1 to 3, and the fermented soybean steamed cakes of examples 4 to 5 were not only free of beany flavor but also had good alcoholic smell, which suggests that reintroduction of kluyveromyces marxianus on the basis of four specific strains further improved the smell of the fermented soybean steamed cakes and further prolonged the storage period.
As can be seen from Table 1, the smell, taste and shelf life of the fermented soybean steamed cake of example 1 are all superior to those of comparative examples 1 to 2, indicating that if a certain strain of the four specific strains is removed, the smell, taste and shelf life of the fermented soybean steamed cake are affected.
As can be seen from table 1, the smell and taste of the fermented soybean milk steamed cake of example 1 are better than those of comparative example 3, which indicates that if a certain strain of four specific strains is changed, the taste and smell of the fermented soybean milk steamed cake are affected.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention.

Claims (10)

1. A fermented soybean steamed cake, which is characterized by comprising batter slurry, soybean slurry, a yoghurt starter, propionibacterium propionicum and bacillus coagulans, wherein the yoghurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus.
2. The fermented soybean steamed cake according to claim 1, comprising, by mass, 50 to 150 parts of batter slurry, 50 to 100 parts of soybean slurry, 0.01 to 2 parts of yoghurt starter, 0.01 to 2 parts of propionibacterium propionicum and 0.01 to 1 part of bacillus coagulans.
3. The fermented soybean steamed cake according to claim 2, wherein the batter slurry is prepared by mixing, by mass, 300-450 parts of low gluten flour, 50-150 parts of rice flour, 40-60 parts of milk powder, 40-60 parts of white granulated sugar and 700-900 parts of water.
4. The fermented soy milk steamed cake of claim 2 wherein the dried soy is placed in water for at least two hours for complete soaking and then ground to produce the soy slurry.
5. The fermented soybean steamed cake of claim 2, further comprising 0.01-2 parts of kluyveromyces marxianus.
6. The fermented soybean steamed cake of claim 2 or 5, further comprising 0.1 to 5 parts of L-arabinose.
7. A method for preparing a fermented soy milk steamed cake, comprising the steps of:
(1) Mixing the batter slurry with the soybean milk liquid, adding a yogurt starter, propionibacterium propionicum and bacillus coagulans, and fermenting for 36-60 hours to obtain a first slurry, wherein the yogurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus;
(2) Pouring the first slurry into a mould, and steaming to obtain the fermented soybean milk steamed cake.
8. The method for preparing a fermented soybean steamed cake as recited in claim 7, wherein the steps comprise:
(1) Mixing 50-150 parts of batter slurry and 50-100 parts of soybean milk liquid, adding 0.01-2 parts of yoghurt starter, 0.01-2 parts of propionibacterium propionicum and 0.01-1 part of bacillus coagulans, and fermenting for 36-60 hours to obtain a first slurry;
(2) Pouring the first slurry into a mould, and steaming to obtain a fermented soybean milk steamed cake;
the contents of the above materials are calculated in parts by mass.
9. The method for preparing a fermented soybean milk steamed cake according to claim 8, wherein the step (1) further comprises mixing 50-150 parts of batter slurry and 50-100 parts of soybean milk liquid, and adding 0.01-2 parts of yoghurt starter, 0.01-2 parts of propionibacterium propionicum, 0.01-1 part of bacillus coagulans and 0.01-2 parts of kluyveromyces marxianus.
10. The method of preparing a fermented soybean steamed cake according to claim 8, wherein step (2) further comprises adding 5 to 20 parts of egg liquid, 0.1 to 5 parts of L-arabinose and 0.25 to 12.5 parts of white granulated sugar to the first slurry, stirring and mixing to prepare a second slurry, and pouring the second slurry into a mold.
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