CN1919017A - Novel method for the production of soybean containing fermented milk products - Google Patents
Novel method for the production of soybean containing fermented milk products Download PDFInfo
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- CN1919017A CN1919017A CN 200610037432 CN200610037432A CN1919017A CN 1919017 A CN1919017 A CN 1919017A CN 200610037432 CN200610037432 CN 200610037432 CN 200610037432 A CN200610037432 A CN 200610037432A CN 1919017 A CN1919017 A CN 1919017A
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Abstract
The invention discloses a manufacturing method of soy fermented milk, which comprises the following steps: preparing reduced milk solution through milk powder, taste-removing full-fat soya powder or soy separated protein condensing water, adding sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting, or dehydrating taste-removing full-fat soya powder or soy separated protein condensing water through enzyme, adding milk powder and sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting.
Description
Technical field
The present invention relates to the preparation method of sour milk beverage, specifically be meant a kind of production method of soy-containing fermented dairy product.
Background technology
After entering twentieth century, Russia's scientist Mei Qi Elie Metchnikoff and Ge Erjiye discover that fermented yoghourt has medical care effect, and countries in the world are in fashion in the research of lactobacillus-fermented sour milk and production application, and sour milk has become universally acknowledged health food.In recent years, along with the rise of soybean and bean product thereof, people more and more recognize the importance of soybean.But need solve local flavor and sensory issues, the reasonable problem of nutrition arrangement etc. owing to produce the food of soybean and lactic acid bacteria combination, difficulty is bigger, does not have like product to appear on the market so far.
Summary of the invention
The objective of the invention is to defective at the prior art existence, a kind of production method of soy-containing fermented dairy product is provided, the soy-containing fermented dairy product local flavor and the mouthfeel that obtain are moderate, have the effect of soya-bean milk and sour milk beverage simultaneously, increase the beverage new varieties.
The production method of soy-containing fermented dairy product of the present invention comprises the steps:
(1) whole milk powder with take off raw meat full fat soybean or soybean protein isolate and mix, the water that adds 5～10 times of mixture weight, obtain hydrate, one or more mixtures in the sucrose of adding hydrate weight 5%～7%, fructose, the HFCS, 60～65 ℃ are stirred 30～40min down;
(2) filter with 200～300 mesh sieves, and under 20～30MPa pressure homogeneous, at 90～95 ℃ of following sterilization 5～15min;
(3) be cooled to the adding of back below 35 ℃ lactic acid bacteria culturers, after stirring, sterile filling seals, at 35～45 ℃ of bottom fermentation 5～120h.
The production method of soy-containing fermented dairy product of the present invention also comprises the steps:
(1) takes off in raw meat full fat soybean or the soybean protein isolate and to add its water of 5～10 times and be mixed with solution, add and take off the protease of raw meat full fat soybean or soybean protein isolate weight 0.1%～10%, at 40～60 ℃ of following hydrolysis 5～30min, be warming up to 100 ℃ of insulation 3～5min enzymes that go out, enzymolysis liquid;
(2) treat that enzymolysis liquid is cooled to below 50 ℃ after, add one or more mixtures in the sucrose, fructose, HFCS of the whole milk powder take off 1～3 times of raw meat full fat soybean or soybean protein isolate weight and total solution weight 5%～7%, 60～65 ℃ are stirred 30～40min down;
(3) filter with 200～300 mesh sieves, and under 20～30MPa pressure homogeneous, at 90～95 ℃ of following sterilization 5～15min;
(4) be cooled to the adding of back below 35 ℃ lactic acid bacteria culturers, after stirring, sterile filling seals, at 35～45 ℃ of bottom fermentation 5～120h.
Described lactic acid bacteria culturers can adopt general Yoghourt fermentation lactic acid bacteria culturers, one or more mixtures in the preferred Lactobacillus casei of the present invention, streptococcus thermophilus, lactobacillus bulgaricus, the Bifidobacterium.
One or more mixtures in described sugared preferably sucrose, fructose, the HFCS.
The present invention compares with existing product and production technology, has following advantage and beneficial effect:
The present invention can improve existing soya-bean milk or indexs such as the mouthfeel of sour milk beverage product and local flavor, make this product have the effect of soya-bean milk and sour milk beverage simultaneously, improve soybean and dairy products manufacturer benefit, satisfy the ever-increasing demand of consumers in general, have high economic benefit and social benefit.
The specific embodiment
The inventor has carried out deep creative research and experiment to the present invention, and many successful embodiment are arranged, and enumerates wherein part below
Embodiment.
Embodiment 1
The first step is got whole milk powder 80g, is taken off raw meat full fat soybean 80g, adds 1600g water, 80g fructose, and 60 ℃ are stirred 30min down, make its aquation even.
Second step filtered this raw material milk with 300 mesh sieves, the raw milk after the filtration, and homogeneous is once under 20～30MPa pressure.
The 3rd step was got the 1000g raw material milk behind the homogeneous, and stir on the limit, and the limit is at 95 ℃ of following sterilization 10min.
The 4th raw material milk of step after sterilization is cooled to the adding of back below 35 ℃ L.casei Lactobacillus casei, after stirring, in this mixed milk sterile filling to 1 mug of 1000g, seals then.
The 5th step is at 35 ℃ of bottom fermentation 120h, treat that raw material milk solidifies after, put into 4 ℃ of down refrigerations, promptly make coagulating type skyr product.
The 6th skyr of step after will refrigerate is to add water and other auxiliary materials at 1: 1 by skyr and water ratio, allocates, homogeneous, can, seals with sterilization and promptly make the sour milk beverage product that contains soybean component.
Through drinking, its clean taste has the sweet-smelling of soybean and keeps the local flavor of sour milk, have additional phytoprotein and strengthen digestive function etc. effect.
Embodiment 2
The first step is got whole milk powder 100g, and soybean protein isolate 50g adds 900g water, 30g sucrose, 30g HFCS, and 65 ℃ are stirred 30min down, make its aquation even.
Second step filtered this raw material milk with 200 mesh sieves, the raw milk after the filtration, and homogeneous is once under 20～30MPa pressure.
1000g raw material milk behind the 3rd step homogeneous, stir on the limit, and the limit is at 90 ℃ of following sterilization 10min.
The 4th raw material milk of step after sterilization is cooled to the mixture that the back adds streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium below 35 ℃, after stirring, in this mixed milk sterile filling to 1 mug of 1000g, seals then.
The 5th step is at 45 ℃ of bottom fermentation 5h, treat that raw material milk solidifies after, put into 4 ℃ of down refrigerations, promptly make coagulating type skyr product.
The 6th step was to add water and other auxiliary materials at 1: 2 with the skyr after the refrigeration by skyr and water ratio under germ-free condition, allocated, homogeneous, can and seal and promptly make the viable bacteria type sour milk beverage product that contains soybean component.
Through drinking, its clean taste has the sweet-smelling of soybean and keeps the local flavor of sour milk, have additional phytoprotein and strengthen digestive function etc. effect.
Embodiment 3
The first step is got whole milk powder 100g, and soybean protein isolate 50g adds 1500g water, 20g sucrose, 20g fructose, 20g HFCS, and 65 ℃ are stirred 30min down, make its aquation even.
Second step filtered this raw material milk with 200 mesh sieves, the raw milk after the filtration, and homogeneous is once under 20～30MPa pressure.
1000g raw material milk behind the 3rd step homogeneous, stir on the limit, and the limit is at 90 ℃ of following sterilization 10min.
The 4th raw material milk of step after sterilization is cooled to the back adds streptococcus thermophilus and lactobacillus bulgaricus below 35 ℃ mixture and L.casei Lactobacillus casei, after stirring, in this mixed milk sterile filling to 1 mug of 1000g, seals then.
The 5th step is at 35 ℃ of bottom fermentation 60h, treat that raw material milk solidifies after, put into 4 ℃ of down refrigerations, promptly make coagulating type skyr product.
The 6th step is under germ-free condition, get 500g and solidify milk, add 500g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seal and promptly make the viable bacteria type sour milk beverage product that contains soybean component, stored refrigerated.
Through drinking, its clean taste has the sweet-smelling of soybean and keeps the local flavor of sour milk, have additional phytoprotein and strengthen digestive function etc. effect.
Embodiment 4
The first step is got and is taken off raw meat full fat soybean 50g, adds 500g water, adds 0.02g protease, at 55 ℃ of following hydrolysis 30min, is warming up to 100 ℃ of insulation 2min enzyme that goes out.
Second step added the 150g whole milk powder when treating that enzymolysis liquid is cooled to below 60 ℃, 30g sucrose, 30g fructose, and 60 ℃ are stirred 30min down, make its aquation even.
The 3rd step filtered this raw material milk with 300 mesh sieves, the raw milk after the filtration, and homogeneous is once under 20～30MPa pressure.
1000g raw material milk behind the 4th step homogeneous, stir on the limit, and the limit is at 90 ℃ of following sterilization 10min.
The 5th raw material milk of step after sterilization is cooled to the mixture that the back adds streptococcus thermophilus and lactobacillus bulgaricus below 35 ℃, after stirring, in this mixed milk sterile filling to 1 mug of 1000g, seals then.
The 6th step is at 45 ℃ of bottom fermentation 8h, treat that raw material milk solidifies after, put into 4 ℃ of down refrigerations, promptly make coagulating type skyr product.
The 7th step got 500g and solidifies milk, add 1000g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seal and sterilization promptly make the sour milk beverage product that contains soybean component, stored refrigerated.
Through drinking, its clean taste has the sweet-smelling of soybean and keeps the local flavor of sour milk, have additional phytoprotein and strengthen digestive function etc. effect.
Embodiment 5
The first step is got soybean protein isolate 50g, adds 1000g water, adds 2.0g protease, at 50 ℃ of following hydrolysis 5min, is warming up to 100 ℃ of insulation 2min enzyme that goes out.
Second step added the 100g whole milk powder when treating that enzymolysis liquid is cooled to below 65 ℃, 60g fructose, and 65 ℃ are stirred 30min down, make its aquation even.
The 3rd step filtered this raw material milk with 200 mesh sieves, the raw milk after the filtration, and homogeneous is once under 20～30MPa pressure.
1000g raw material milk behind the 4th step homogeneous, stir on the limit, and the limit is at 95 ℃ of following sterilization 5min.
The 5th raw material milk of step after sterilization is cooled to the back adds streptococcus thermophilus and lactobacillus bulgaricus below 35 ℃ mixture and L.casei Lactobacillus casei, after stirring, in this mixed milk sterile filling to 1 mug of 1000g, seals then.
The 6th step is at 35 ℃ of bottom fermentation 70h, treat that raw material milk solidifies after, put into 4 ℃ of down refrigerations, promptly make coagulating type skyr product.
The 7th step is under germ-free condition, get 500g and solidify milk, add 500g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seal and promptly make the viable bacteria type sour milk beverage product that contains soybean component, stored refrigerated.
Through drinking, its clean taste has the sweet-smelling of soybean and keeps the local flavor of sour milk, have additional phytoprotein and strengthen digestive function etc. effect.
Claims (6)
1, a kind of production method of soy-containing fermented dairy product is characterized in that comprising the steps:
(1) whole milk powder with take off raw meat full fat soybean or soybean protein isolate and mix, add the water of 5～10 times of mixture weight, obtain hydrate, add the sugar of hydrate weight 5%～7%, 60～65 ℃ are stirred 30～40min down;
(2) filter with 200～300 mesh sieves, and under 20～30MPa pressure homogeneous, at 90～95 ℃ of following sterilization 5～15min;
(3) be cooled to the adding of back below 35 ℃ lactic acid bacteria culturers, after stirring, sterile filling seals, at 35～45 ℃ of bottom fermentation 5～120h.
2, method according to claim 1 is characterized in that described lactic acid bacteria selects one or more mixtures in Lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus, the Bifidobacterium for use.
3, method according to claim 1 and 2 is characterized in that described sugar selects one or more mixtures in sucrose, fructose, the HFCS for use.
4, a kind of production method of soy-containing fermented dairy product is characterized in that comprising the steps:
(1) takes off in raw meat full fat soybean or the soybean protein isolate and to add its water of 5～10 times and be mixed with solution, add and take off the protease of raw meat full fat soybean or soybean protein isolate weight 0.1%～10%, at 40～60 ℃ of following hydrolysis 5～30min, be warming up to 100 ℃ of insulation 3～5min enzymes that go out, enzymolysis liquid;
(2) treat that enzymolysis liquid is cooled to below 50 ℃ after, add the whole milk powder take off 1～3 times of raw meat full fat soybean or soybean protein isolate weight and the sugar of total solution weight 5%～7%, 60～65 ℃ are stirred 30～40mim down;
(3) filter with 200～300 mesh sieves, and under 20～30MPa pressure homogeneous, at 90～95 ℃ of following sterilization 5～15mim;
(4) be cooled to the adding of back below 35 ℃ lactic acid bacteria culturers, after stirring, sterile filling seals, at 35～45 ℃ of bottom fermentation 5～120h.
5, method according to claim 4 is characterized in that described lactic acid bacteria selects one or more mixtures in Lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus, the Bifidobacterium for use.
6,, it is characterized in that described sugar selects one or more mixtures in sucrose, fructose, the HFCS for use according to claim 4 or 5 described methods.
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| CN200610037432A CN100581369C (en) | 2006-08-31 | 2006-08-31 | Novel method for the production of soybean containing fermented milk products |
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| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN102138582A (en) * | 2010-12-27 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus drink and preparation method thereof |
| CN102813004A (en) * | 2012-01-10 | 2012-12-12 | 北京和美科盛生物技术有限公司 | Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method |
| CN102845529A (en) * | 2012-01-10 | 2013-01-02 | 北京和美科盛生物技术有限公司 | Composite probiotic fermented soybean milk beverage for effectively reducing blood lipid and preparation method |
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- 2006-08-31 CN CN200610037432A patent/CN100581369C/en not_active Expired - Fee Related
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| CN102138582A (en) * | 2010-12-27 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus drink and preparation method thereof |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN102845529A (en) * | 2012-01-10 | 2013-01-02 | 北京和美科盛生物技术有限公司 | Composite probiotic fermented soybean milk beverage for effectively reducing blood lipid and preparation method |
| CN102845528A (en) * | 2012-01-10 | 2013-01-02 | 北京和美科盛生物技术有限公司 | Composite probiotic fermented soybean milk beverage for effectively relieving alcoholic liver injury and preparation method |
| CN102845530A (en) * | 2012-01-10 | 2013-01-02 | 北京和美科盛生物技术有限公司 | Composite probiotic fermented soybean milk beverage for effectively relieving constipation and preparation method |
| CN102813004A (en) * | 2012-01-10 | 2012-12-12 | 北京和美科盛生物技术有限公司 | Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method |
| CN104824170A (en) * | 2015-05-29 | 2015-08-12 | 陈立成 | Production method for enzymatic soybean protein fermented yogurt |
| CN104824170B (en) * | 2015-05-29 | 2018-03-20 | 陈立成 | A kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt |
| CN106857835A (en) * | 2017-01-15 | 2017-06-20 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of health lactobacillus-fermented Yoghourt |
| CN107853402A (en) * | 2017-12-10 | 2018-03-30 | 山东禹王生态食业有限公司 | A kind of double protein tamarind corruption and preparation method thereof |
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| CN100581369C (en) | 2010-01-20 |
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