CN1435099A - Sourbean milk and method for producing same - Google Patents
Sourbean milk and method for producing same Download PDFInfo
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- CN1435099A CN1435099A CN 02116438 CN02116438A CN1435099A CN 1435099 A CN1435099 A CN 1435099A CN 02116438 CN02116438 CN 02116438 CN 02116438 A CN02116438 A CN 02116438A CN 1435099 A CN1435099 A CN 1435099A
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Abstract
A sour soybean milk is prepared from active soybean powder and particular yeast through fermentation. Its advantages are low cost, less consumption of yeast, short preparing period and long storage period up to 12 months.
Description
Invention field
The present invention relates to fermented soybean drink and production method thereof, relate in particular to a kind of novel Sourbean milk that specified strain obtains through disposable fermentation and production method of this product selected for use.
Background of invention
Soybean contains abundant nutrition, particularly protein content reaches 40%, except being rich in the several amino acids of needed by human, also contain the physiological activator that human body is had health-care efficacy, as soyabean oligosaccharides, soyasaponins, isoflavones and soybean lecithin etc., these physiological activators are for promoting that human body grows, regulate the human body functions of intestines and stomach, promote metabolism, reduce cholesterol, reduce blood fat, improve immunity of organisms, improve memory, delay senility, body buildings etc. all play an important role, being suitable to people of all ages food, also is the source of the cheap supply of human body protein.
The kind of soy food product and goods is a lot, and what see at most in soybean drink class is soya-bean milk and concerned drink, wherein as fermented beverage, perhaps claims Sourbean milk, and its nutritive value is higher, is more conducive to various physique crowds' absorption.But the Sourbean milk product is not generally accepted by the consumer for many years in the soymilk market of China, its reason mainly is problems such as production technology and taste, because compositions such as the cellulose that is contained in the soybean, biological saponin are unexistent in the milk, usually have unpleasant beany flavor and layering easily behind the fermented soybean, and, be subjected to the restriction of production technology, the normal temperature shelf life of common product only 1 day, and mouthfeel (especially beany flavor removes) how to improve product is the key factor that the fermented soybean drink of Sourbean milk class is accepted by masses.Briefly, Sourbean milk (or claiming Fermented Soybean Milk) is different from the plain chocolate sour milk, and the fermentation condition of Sourbean milk and milk sour milk can not be identical so, and these correlation technique problems have caused the exploitation of high-quality Sourbean milk to be affected.
The present invention's limited Sourbean milk kind in the past all is to continue to use the technology of milk sour milk, promptly adopt lactic acid bacteria, normally compound bacteria (mixed bacterial) activates, inoculates, enlarges operations such as cultivation earlier, whole fermentation process approximately needs 10-12 hour, and needs regular purifying bacterial classification.The input amount of bacterial classification is bigger, also increased the cost of product, and technology is loaded down with trivial details.The inventor also finds, the Sourbean milk that uses the mixed bacterial fermentation to obtain all is difficult to control on the uniformity coefficient of granularity and mouthfeel.
Because Sourbean milk will more hold the meaning layering than milk sour milk and graininess precipitation occur being heated, fermented beverage in the market (milk or soybean material) requires refrigeration mostly, also there are some to adopt the sour milk of Tetrapack flexible package, production cost and technological requirement height, its normal temperature shelf life also only has 6-9 month, if can develop the following shelf-life of normal temperature at 12 months or longer Sourbean milk, can satisfy the demand in market better.
Summary of the invention
At the present situation of present domestic market fermented soybean drink, the invention provides a kind of novel Sourbean milk that forms by the single culture fermentation, its pure taste, uniform particles, taste lubrication is for fermented soybean drink market provides a kind of novel product.
The present invention also provides the production method of above-mentioned bean yoghourt, and the properties of product that obtain are stable, and are not stratified, especially the fermentation time of the common technology of zymotechnique shortens dramatically, and the bacterial classification consumption can reduce hundred times, reaches the raising fermentation efficiency, shortens the production cycle.
The present invention also further provides to satisfy and has made the method for preserving under the above-mentioned Sourbean milk normal temperature more than 12 months, makes product better adapt to market demand.
Sourbean milk provided by the invention can satisfy the needs of different crowd and environment by adding the reinforcement composition that human body is had certain function.
Detailed Description Of The Invention
Sourbean milk provided by the invention is to be primary raw material with the active bean powder, adopts the single culture fermentation to form, and used bacterial classification is selected from Bulgarian Lactobacillus, streptococcus lactis and thermophilic streptococcus.
Ask described Sourbean milk according to the present invention, also comprise sugar and stabilizing agent in its raw material, preferably this stabilizing agent is a melon glue.
But Sourbean milk of the present invention preservation under room temperature more than 12 months after adding the antistaling agent pasteurization, the composite preservative that wherein said antistaling agent is formed for stopped by sodium dehydroacetate, Buddhist nun Pu Lin (nisin) and stabilizing agent, the part by weight that the three cooperates is 80-88%: 5-11%: 7-10%.
The defined Sourbean milk of the present invention is to be the fermented soybean beverage of primary raw material with the bean powder, not necessarily contains milk, but can optionally comprise an amount of evaporated milk powder according to the taste needs, makes the milk flavor of the existing giving off a strong fragrance of product, also has the beany flavour of the fermentation of giving off a strong fragrance.The milk powder that can contain bean powder amount 5-8% usually.The flavor additives useful that can also comprise other is such as fruity hardening agent and functional nutrient material composition.
The production method of Sourbean milk provided by the invention is that active bean powder is a primary raw material, adopts and is selected from the disposable fermentation of the streptococcic bacterial classification of Bulgarian Lactobacillus, streptococcus lactis or thermophilic, and this method comprises following process:
1) primary raw material comprises active bean powder, water and sugar, and the weight ratio that feeds intake of bean powder and water is 1: 5-8, and the input amount of sugar is the 10-20% of bean powder, water lytic activity bean powder and sugar;
2) material that dissolving is good carries out emulsifying, reaches 2-5 μ m to the granularity of material, carries out high-temperature short-time sterilization subsequently;
3) material is cooled to below 42 ℃, adds bacterial classification, and addition is the 0.005-0.008% of bean powder, and the control temperature is fermented at 38-42 ℃, reaches 4.0-4.5 until the pH of material, stops fermentation;
4) adding stabilizing agent and flavor enhancement allocates.
Active bean powder of the present invention is meant without the high temperature pure bean powder that enzyme handles that goes out, and requires protein wherein that sex change does not take place, and does not preferably contain sugar, is beneficial to the control of sweat.Reach as previously described, can also comprise an amount of evaporated milk powder in the raw material, normally the 5-8% of bean powder amount also can use satisfactory soymilk powder.Usually need comprise an amount of sugar (sucrose) in the raw material, to help sweat, amount generally is the 10-20% of bean powder amount, is preferably in 15-20%.The dissolving of material for the benefit of can suitably be heated, and carries out stirring and dissolving about 40 ℃.
The method according to this invention need be carried out emulsifying for the material after the dissolving, and material is fully dissolved and uniform and smooth, and the homogenization pressure of controlling the 22-25Mpa scope usually can satisfy the requirement of material.
The inventor gropes through a large amount of screening and technology, the zymotechnique of one cover science has been proposed, especially determined to be applicable to that bacterial classification of the present invention is Bulgarian Lactobacillus, streptococcus lactis or the thermophilic streptococcus in the lactic acid bacteria, and though be from the fermentation mouthfeel of product or production process zymotechnique establish a capital really be other bacterial classification can't be obtained.The present invention adopts single culture fermentation, and bacterial classification directly drops into, and needn't activate, operations such as expansion and inoculated and cultured the selection of this bacterial classification and use the quality for Sourbean milk of the present invention that material impact is arranged again.Through test as can be known, described bacterial classification input amount be bean powder both can satisfy the fermentation requirement more than 5/100000ths, taking all factors into consideration the preferred input amount in back is the 0.005-0.008% of bean powder, more preferably 0.005-0.006%.
According to the solution of the present invention, the pH of the material that ferments should be at 4.0-4.5, and is the cotton-shaped with fixed attention of jellied bean curd.Also must strictly control fermentation temperature in the sweat, be beneficial to the growth and breeding of bacterial classification.So temperature of the present invention is controlled at 38-42 ℃, be preferably 40-42 ℃.The length of fermentation time is then relevant with the amount of bacterial classification, and the bacterial classification input amount is big, and then fermentation time is short, otherwise fermentation time is answered proper extension, usually at 4-7 hour, but should not absolute the time, finally the finishing the pH that should depend on fermentation materials and whether meet the demands of sweat.
For making the fermentation materials can layering in placement, adding an amount of stabilizing agent is the method that adopts usually, the present invention requires to add stabilizing agent equally, by screening to numerous food stabilizers, determine to be applicable to that the preferred stabilizing agent of the present invention is a melon glue, because that melon glue has is well heat-resisting, acid resistance and self stability, 100 ℃ of heating 40 minutes down, still can layering, variable color and precipitation.The method according to this invention, the addition of melon glue are the 0.4-0.5% of bean powder raw material weight.Slurry after the fermentation just becomes Sourbean milk through allotment.In whole fermentation process, and all should guarantee aseptic in the operations such as can in later stage and cleaning, to prolong the holding time of Sourbean milk as far as possible.
According to another object of the present invention, can preserve the long as far as possible time at normal temperatures for making Sourbean milk, this production method has also comprised adding antistaling agent and sterilization process.Promptly, the Sourbean milk liquid that ferments is when adding stabilizing agent and allotment, adding is by sodium dehydroacetate, the Buddhist nun composite preservative that Pu Lin (nisin) and stabilizing agent form of stopping, the part by weight that the three cooperates is 80-88%: 5-11%: 7-10%, the addition of this antistaling agent carries out pasteurization for the 0.06-0.2% of fermentation Sourbean milk liquid weight after slurry mixes.
The normal temperature shelf-life that prolongs Sourbean milk by effective ways is another innovation of the present invention.The storage life weak point of bean milk beverage is known, generally at 1-7 days, also needs refrigeration, and this has influenced product and has circulated extensively, for a long time and the market competitiveness in market.So the present invention is by development test repeatedly, proposed a kind of be main both acid and alkali-resistances of forming with the sodium dehydroacetate, to light and thermally stable, and to the human body safety non-toxic, mildew-resistant, anticorrosion, the tangible composite preservative of bactericidal effect cooperate pasteurization technology simultaneously.Preserve test and show that there are 12 months at normal temperatures in final products, still keep original local flavor and quality.
The method according to this invention, the stabilizing agent that uses in the composite preservative are edible glue class additives, for example melon glue, xanthans, carragheen, Arabic gum, CMC etc., and the addition of antistaling agent is preferably 0.08-1.8% for the 0.06-0.2% of fermentation Sourbean milk liquid.Pasteurization is food processing field sterilization means commonly used, and the present invention can adopt sterilization tank, and sterilising conditions is 85-90 ℃, 15-30 minute.
Can draw from above, the invention provides a kind of Sourbean milk beverage that adopts the single culture fermentation to make,, can satisfy the condition of modern production, have following substantial progress than like product through the scientific and reasonable technical process of a cover:
1, selected bacterial classification and the fermentation process that is different from prior art for use, bacterial classification use amount in the fermentation is few with hundred demultiplications, and because bacterial classification is directly to drop into, loaded down with trivial details operations such as the regular purifying of bacterial classification commonly known in the art, actication of culture, inoculation expansion cultivation have been saved, whole fermentation process is from common being reduced to more than 10 hours 5-7 hour, thereby saved production process, and having shortened the production cycle, can reduce production costs generally.
2, the present invention can preserve more than 12 months final Sourbean milk product by composite preservative and process for sterilizing that use provides under normal temperature condition, and this all can not reach in present protein fermentation drink (various cultured milks, soymilk liquid food).This effect is not to be to cooperate sterilization process just can reach in the like product production of prior art.The circulation and the competition that are extended on the produce market of shelf life provide advantageous conditions.
In a word, technical scheme proposed by the invention is not conspicuous with respect to state of the art, and it is that the inventor has passed through and gropes the result for a long time.Enforcement of the present invention will have remarkable economic efficiency and social benefit.
Need to prove that in addition the present invention can produce the product of different taste as required in actual production.For example, the Sourbean milk local flavor that makes with soy meal is single merely, and the soybean flavor is denseer, and can influence its edible acceptance from mouthfeel and fragrance, thereby can be according to an amount of milk powder of adding noted earlier.In addition, can also add some Titian materials,, can make Sourbean milk that dense soymilk fragrance is arranged as ethyl maltol fumet and fresh cream etc.
The present invention can also add various fruity and nutriment composition, becomes the more auxotype Sourbean milk product of high nutritive value and good local flavor, more can meet the need of market.For example apricot flavor, coconut palm fragrant breeze flavor, strawberry local flavor etc.And addible functional materials for example can Chinese People's Anti-Japanese Military and Political College's cerebral anoxia, remove brain fag, promote mental acetylcholine, Taurine, coffee, GINKGO BILOBA EXTRACT, rhizoma Gastrodiae, the fruit of Chinese wolfberry etc.; Also can add the several amino acids that needed by human body is wanted, as isoleucine, leucine, valine and panaxoside, carnitine etc., it has rapid releasing organism fatigue, strengthens the effect of muscle power; Other functional materials that can add is isomalto-oligosaccharide for example, can promote the propagation of Bifidobacterium Bifidum.
Below describe enforcement of the present invention in detail by specific embodiment, but purpose is to help the reader better to understand spiritual essence of the present invention, can not be as the qualification to the scope of the present invention.
Embodiment 1
In the material agitator tank, inject 600 kg water, be heated to about 40 ℃, slowly drop into double centner active bean powder (producing) by Shandong Long Feng group, 10 kilograms of evaporated milk powder, 20 kilograms of white granulated sugars, (DE 〉=45-55%), feed intake and stir simultaneously fully dissolves until whole materials 10 kilograms of isomaltol compound sugar.Material is sent into homogenizer and is carried out emulsifying, and homogenization pressure makes the granularity of material reach 2-5 μ m at 22-25Mpa.
The good material of homogeneous injects the high-temperature short-time sterilization jar sterilizes, and sterilising conditions is 135 ℃, 5-9 second.Material after the sterilization is squeezed in the fermentation tank with pump, stirs and open cooling water valve simultaneously, and temperature of charge is reduced to about 40 ℃.
0.006% Bulgarian Lactobacillus bacterial classification of bean powder amount is even with a small amount of cold-water solution, slowly drop into then and be equipped with in the fermentation tank of soymilk liquid, stir, when reaching 38-41 ℃, temperature in the fermentation tank begins to calculate fermentation time.Control temperature constant in the whole fermentation process at 41-42 ℃, about 4 hours of fermentation time, the pH of material reaches between the 4.0-4.5, and it is cotton-shaped with fixed attention to become jellied bean curd, and fermentation is finished, and the Sourbean milk liquid that ferments is injected blend tank.
Drop into 1.47 kilograms of almond powders, 5.9 kilograms of white granulated sugars, 0.42 kilogram in melon glue according to per 100 kilograms of Sourbean milk zymotic fluids, 0.142 kilogram of lemon powder, composite preservative is allocated for 0.176 kilogram, and wherein the prescription of composite preservative is: sodium dehydroacetate 85%, the Buddhist nun general woods 7.5% of stopping, melon glue 7.5%.
Deployed slurry is moulded bottle can and is carried out pasteurize with poly-after colloid mill is levigate again, and sterilising temp 85-90 ℃, 20 minutes.
Present embodiment also can carry out pasteurization earlier with deployed slurry, and Sourbean milk is packaged as the Tetrapack flexible packing products at aseptic condition.
Obtain having the Sourbean milk of almond taste through said process, and strengthened the Bifidobacterium Bifidum factor.Product appearance is evenly fine and closely woven curdy, and has strong fragrance and lubricated mouthfeel, can deposit more than 12 months under the normal temperature.
Embodiment 2
Raw material: military soymilk powder double centner (is produced by Shandong Long Feng group, wherein contain milk powder about 5%, sugar about 20), 500 kilograms in water, make the Sourbean milk liquid that ferments according to the description of embodiment 1, wherein bacterial classification is the thermophilic streptococcus, and the bacterial classification input amount is 0.005%, about 5 hours of fermentation time.
Allotment: 100 kilograms of Sourbean milk liquid, 6 kilograms of milk powder, 0.45 kilogram in melon glue, 0.4 kilogram in cocoanut flavour powder, 0.5 kilogram in coconut vanilla essence, 0.15 kilogram of citric acid, 0.18 kilogram of composite preservative.Wherein, the prescription of composite preservative is: sodium dehydroacetate 82.5%, the Buddhist nun general woods 9.2% of stopping, xanthans 8.3%.
Deployed slurry carries out pasteurize and can again after colloid mill is levigate, identical with embodiment 1 about operating.
Obtain having the Sourbean milk of the fragrant taste of coconut palm through said process.Product appearance is evenly fine and closely woven curdy, and has strong fragrance and lubricated mouthfeel, can deposit more than 12 months under the normal temperature.
Claims (9)
1, a kind of Sourbean milk is to be primary raw material with the active bean powder, adopts the single culture fermentation to form, and used bacterial classification is selected from Bulgarian Lactobacillus, streptococcus lactis and thermophilic streptococcus.
2, the described Sourbean milk of claim 1 also comprises sugar and stabilizing agent in its raw material, and this stabilizing agent is melon glue, and optionally comprises an amount of evaporated milk powder.
3, claim 1 or 2 described Sourbean milks, but this Sourbean milk preservation under room temperature more than 12 months after adding antistaling agent and pasteurization, the composite preservative that wherein said antistaling agent is formed for stopped by sodium dehydroacetate, Buddhist nun Pu Lin and stabilizing agent, the part by weight that the three cooperates is 80-88%: 5-11%: 7-10%.
4, the production method of claim 1 or 2 described Sourbean milks is characterized in that, is primary raw material with the active bean powder, adopts and is selected from the disposable fermentation of the streptococcic bacterial classification of Bulgarian Lactobacillus, streptococcus lactis and thermophilic, and this method comprises following process:
1) primary raw material comprises active bean powder, water and sugar, and the weight ratio that feeds intake of active bean powder and water is 1: 5-8, and the input amount of sugar is the 10-20% of active bean powder, water lytic activity bean powder and sugar;
2) material after the dissolving carries out emulsifying, reaches 2-5 μ m to the granularity of material, carries out high-temperature short-time sterilization subsequently;
3) material is cooled to below 42 ℃, adds bacterial classification, and addition is the 0.005-0.008% of bean powder, and the control temperature is fermented at 38-42 ℃, reaches 4.0-4.5 until the pH of material, stops fermentation;
4) adding stabilizing agent and flavor enhancement allocates.
5, the described method of claim 4, wherein, stabilizing agent is a melon glue, addition is the 0.4-0.5% of bean powder raw material weight.
6, the described method of claim 4, it further comprises following process:
5) Sourbean milk that ferments adds stabilizing agent melon glue, addition is the 0.4-0.5% of bean powder raw material weight, and add the composite preservative that Pu Lin and stabilizing agent form of stopping by sodium dehydroacetate, Buddhist nun, the part by weight that the three cooperates is 80-88%: 5-11%: 7-10%, the addition of this antistaling agent carries out pasteurization for the 0.06-0.2% of fermentation Sourbean milk liquid weight after slurry mixes.
7, claim 4,5 or 6 described methods, wherein, 40-42 ℃ of fermentation temperature control.
8, claim 4,5 or 6 described methods, wherein, the input amount of bacterial classification is the 0.005-0.006% of bean powder.
9, the described method of claim 6, the stabilizing agent during wherein composite preservative is formed is an edible glue class stabilizing agent.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB02116438XA CN1188044C (en) | 2002-04-04 | 2002-04-04 | Sourbean milk and method for producing same |
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| CNB02116438XA CN1188044C (en) | 2002-04-04 | 2002-04-04 | Sourbean milk and method for producing same |
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| CN1188044C CN1188044C (en) | 2005-02-09 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806576B (en) * | 2006-01-25 | 2010-05-12 | 余内逊 | Method for preparing kidney-replenishing fatigue-alleviating yoghourt with micron antler powder, gadol powder, bee pollen, cactus powder and dodder powder |
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
| CN102293248A (en) * | 2011-09-11 | 2011-12-28 | 申健 | Chinese wolfberry and honeysuckle fermented soybean milk |
| CN103283834A (en) * | 2012-02-28 | 2013-09-11 | 郝新明 | Industrial preparation method of natto probiotics milk series drink |
| CN104430871A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean yoghurt powder, soybean yoghurt and preparation method of soybean yoghurt |
| CN106900872A (en) * | 2017-03-27 | 2017-06-30 | 华南农业大学 | A kind of preparation method of the mulberry soya-bean milk containing gamma aminobutyric acid |
| CN107183184A (en) * | 2017-06-20 | 2017-09-22 | 昭通学院 | A kind of rhizoma Gastrodiae Yoghourt and preparation method thereof |
| CN107897386A (en) * | 2017-11-23 | 2018-04-13 | 广州市妙豆生物科技有限公司 | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof |
| CN108740031A (en) * | 2018-04-03 | 2018-11-06 | 陈颖 | The production method of Soybean yogurt |
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
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2002
- 2002-04-04 CN CNB02116438XA patent/CN1188044C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806576B (en) * | 2006-01-25 | 2010-05-12 | 余内逊 | Method for preparing kidney-replenishing fatigue-alleviating yoghourt with micron antler powder, gadol powder, bee pollen, cactus powder and dodder powder |
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
| CN102293248A (en) * | 2011-09-11 | 2011-12-28 | 申健 | Chinese wolfberry and honeysuckle fermented soybean milk |
| CN102293248B (en) * | 2011-09-11 | 2012-10-24 | 申健 | Chinese wolfberry and honeysuckle fermented soybean milk |
| CN103283834A (en) * | 2012-02-28 | 2013-09-11 | 郝新明 | Industrial preparation method of natto probiotics milk series drink |
| CN103283834B (en) * | 2012-02-28 | 2014-08-13 | 郝新明 | Industrial preparation method of natto probiotics milk series drink |
| CN104430871A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean yoghurt powder, soybean yoghurt and preparation method of soybean yoghurt |
| CN106900872A (en) * | 2017-03-27 | 2017-06-30 | 华南农业大学 | A kind of preparation method of the mulberry soya-bean milk containing gamma aminobutyric acid |
| CN106900872B (en) * | 2017-03-27 | 2020-04-14 | 华南农业大学 | Preparation method of mulberry milk containing gamma-aminobutyric acid |
| CN107183184A (en) * | 2017-06-20 | 2017-09-22 | 昭通学院 | A kind of rhizoma Gastrodiae Yoghourt and preparation method thereof |
| CN107897386A (en) * | 2017-11-23 | 2018-04-13 | 广州市妙豆生物科技有限公司 | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof |
| CN108740031A (en) * | 2018-04-03 | 2018-11-06 | 陈颖 | The production method of Soybean yogurt |
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
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| CN1188044C (en) | 2005-02-09 |
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