CN1121818C - Drunk sour bean milk and its preparation - Google Patents
Drunk sour bean milk and its preparation Download PDFInfo
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- CN1121818C CN1121818C CN00103264A CN00103264A CN1121818C CN 1121818 C CN1121818 C CN 1121818C CN 00103264 A CN00103264 A CN 00103264A CN 00103264 A CN00103264 A CN 00103264A CN 1121818 C CN1121818 C CN 1121818C
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- 235000013336 milk Nutrition 0.000 title claims abstract description 55
- 210000004080 milk Anatomy 0.000 title claims abstract description 55
- 239000008267 milk Substances 0.000 title claims abstract description 54
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000007787 solid Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 238000009924 canning Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 5
- 229920001617 Vinyon Polymers 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 238000009459 flexible packaging Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 210000004243 sweat Anatomy 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract 3
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 230000035622 drinking Effects 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 230000001112 coagulating effect Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001435619 Lile Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to drunk sour bean milk and a preparing method thereof, wherein the drunk sour bean milk contains lactobacillus and phago-thermophilus, offers a good mouth feel and can be stored for a long time at the room temperature. The drunk sour bean milk is a liquid beverage with flowability, and base fermentation materials comprise soybean milk and milk, zymocyte comprises lactic acid bacteria and phago-thermophilus; with the total weight of the base materials as a reference, the base materials have the content of solid substances of soybean and milk: 1 to 3% of soybean solid substances and 1 to 3% of milk solid substances. The drunk sour bean milk can be stored for 6 to 9 months at the room temperature, is favorable to the long distance transportation of products, can be favorably carried and drunk when customers go out, and fills vacancies of products in the market.
Description
Invention field
The present invention relates to the fermented soybean milk goods, relate in particular to a kind of Bacillus acidi lactici and streptococcus thermophilus of containing, mouthfeel is good, and drunk sour bean milk with long preservation period and preparation method thereof under the normal temperature.
Background technology
Because with the lactic fermentation soya-bean milk, can remove the distinctive beany flavor of soybean, reduce the oligosaccharides component content that causes flatulence easily, and can produce organic acid, suppress the growth of enteron aisle saprophytic bacteria, have anticancer, improve the human body functions of intestines and stomach, improve effects such as immunity function and reduction serum cholesterol, so, with Bacillus acidi lactici and streptococcus thermophilus lactic acid bacteria drink, particularly sour milk and Fermented Soybean Milk, be subjected to liking of consumer day by day as the fermented bacterium preparation, before the present invention, there have been relevant report and product.But the fermentation substrate of sour milk all is a milk, only contains animal protein, and long-term drinking can make the human cholesterol content raise, and especially is not suitable for the elderly's long-term drinking.Chinese patent ZL 95113093.5 discloses a kind of sour bean milk drink, be a kind of with soya-bean milk and animal milk as fermentation substrate, the sour bean milk drink for preparing as fermented bacterium with Bifidobacterium, Bacillus acidi lactici, streptococcus thermophilus in 1: 1: 1 ratio, requirement is stored under 2～8 ℃, and 1 week only shelf-life is unfavorable for carrying with daily and drinks; And this technical scheme provides a kind of coagulating type goods, and daily drinking has inconvenience more.This series products kind is also more single in the market.
Summary of the invention
The object of the present invention is to provide a kind of drunk sour bean milk, be a kind of mobile liquid beverage that has, but and long-term preservation under the normal temperature, made things convenient for and drunk and carry.
Another object of the present invention is to provide the preparation method of above-mentioned Fermented Soybean Milk.
According to purpose of the present invention, drunk sour bean milk provided by the invention is to have mobile liquid beverage, and the fermentation base-material of this Fermented Soybean Milk comprises soybean milk and milk, and zymophyte is lactic acid bacteria and streptococcus thermophilus, and its ratio is 1: 1～2.
The present invention is as a kind of liquid protein beverage, wherein solid content should be lower than present coagulating type and agitating type product, so the solid content of soybean and milk is that benchmark is: soybean solid content 1～3% with the base-material gross weight in the product base, milk solids 1～3%, and contain the sucrose of convention amount, be generally 3～10%.
The fruit and vegetable juice of flavouring agent or 10～20% (weight) that also can contain stabilizing agent and 0.5～1.5 ‰ (weight) of 0.5 of output～1.5 ‰ (weight) in the Fermented Soybean Milk of the present invention.
Use therein stabilizing agent can be the relevant food additive that uses through relevant department's approval, preferably uses pectin, sodium carboxymethylcellulose (CMC), carragheen or agar.
The type liquid acid soymilk of drinking of the present invention can prepare by following process:
(1) preparation Fermented Soybean Milk base-material: soybean is through emerge in worm water and 80 ℃ of demineralized water defibrinations, obtain soya-bean milk behind the filter and remove residue, add milk and sucrose, make base-material through homogeneous, sterilization, cooling, soybean solid content after wherein removing slag is 1～3% of a base-material, milk solids accounts for 1～3%, and sucrose accounts for 3～10%, and all the other are demineralized water;
(2) preparation bacterial classification: the part of getting above-mentioned base-material is cooled to 40～50 ℃ after sterilization, the Bacillus acidi lactici and the streptococcus thermophilus that add its weight 2～6% carried out inoculated and cultured 3～7 hours, obtained leavening;
(3) fermentation: the leavening that adition process (2) obtains in the Fermented Soybean Milk base-material of process (1), addition were 2～5% of zymotic fluid total amount, 40～50 ℃ of bottom fermentations 3～7 hours;
(4) allotment homogeneous: add stabilizing agent and the flavouring agent or the fruit and vegetable juice of convention amount in the Fermented Soybean Milk that ferments, homogeneous is handled;
(5) sterilization.
Preserve the long period at normal temperatures for making Fermented Soybean Milk of the present invention not rely on anticorrisive agent, require the product of preparing is sterilized, promptly carry out aseptic canning and heat treatment.Product of the present invention can be made vinyon bottle or flexible package (being the Tetra Pak flexible packaging box) product as required, aseptic canning and heat treatment process are different according to package packing supplies, for the plastic bottle packing product, be earlier with vinyon bottle aseptic canning, 110 ℃～120 ℃ following sterilizations 10～15 minutes, get finished product after the cooling then.If in the time of need making the Tetra Pak product, then should be with the Fermented Soybean Milk behind the homogeneous earlier through 137～140 ℃ of following 4～5 seconds high-temperature short-time sterilization, Tetra Pak flexible packaging box aseptic canning is adopted in the cooling back.
The present invention uses bacterial classification for conventional bacterial classification, and in actual production, normally first inoculated and cultured prepares leavening, but in produced in smaller volumes, also can directly in proportion disposable starter culture be dropped into material.For making the tart flavour appropriateness after product ferments or satisfying specific mouthfeel requirement, when the preparation leavening, can adjust and change the mixed proportion of lactic acid bacteria and streptococcus thermophilus, for example increase the ratio of Bacillus acidi lactici, can improve the acidity of product.Preferred the two ratio can be 1: 1～2.
The present invention is as a kind of type liquid acid soymilk of drinking, remedied the gaps in market of this series products, both can replenish animal/vegetable protein, it is again a kind of drinking beverage at any time that supplies, coagulating type more in the market and agitating type product are convenient on drinking, and taste is pure and fresh, and delicate mouthfeel is more suitable for drinking after summer is freezing.In addition, though do not contain anticorrisive agent in the product of the present invention, disinfecting action process by the later stage in preparation has guaranteed that the quality of final finished Fermented Soybean Milk can keep stable in a long time, thereby has a keeping quality, through the preservation test determination, liquid acid soymilk provided by the invention can be preserved 6～9 months at normal temperatures, helped carrying and drinking when the way far away transportation of product and consumer go out.
Specific embodiments
Below introduce enforcement of the present invention and characteristics in detail by specific embodiment, but do not limit practical range of the present invention with this.
Embodiment 1
Get 25 kilograms of soybean, through in 20 ℃ of warm water, soaking 12 hours after the screening and removing impurities, pull out with 80 ℃ of demineralized water defibrinations, slurry removes slag after filtration, obtains pure soya-bean milk, add 25 kilograms of skimmed milk powers and 80 kilograms of sucrose again, be settled to 1000 liters, behind homogeneous under 20～25Mpa, sterilized 15 minutes for 110 ℃, be cooled to 43 ℃, obtain the Fermented Soybean Milk base-material.Soybean solid content amount 1.5% in this base-material, skimmed milk power 2.5%, sucrose 8%.
Get the above-mentioned Fermented Soybean Milk base-material of part 115 ℃ of down sterilizations 20 minutes, be cooled to 43 ℃, by 4% ratio adding Bacillus acidi lactici and streptococcus thermophilus inoculated and cultured 6 hours, wherein the ratio of Bacillus acidi lactici and streptococcus thermophilus was 1: 1, makes leavening.
The leavening of adding 3% in the Fermented Soybean Milk base-material is put into this zymotic fluid fermenting cellar then in 43 ℃ of fermentations 4 hours.
In the above-mentioned Fermented Soybean Milk that ferments, add the pectin of its total amount 1.5 ‰, 1 ‰ butter essence, send into the homogenizer homogeneous, homogenization pressure 20～25Mpa after the allotment evenly.
Fermented Soybean Milk aseptic canning behind this homogeneous is inserted packaged plastic bottle Fermented Soybean Milk in the retort in the vinyon bottle again, sterilizes 10～15 minutes down for 110～120 ℃, get product after the cooling, but normal temperature is preserved 6 months.
Embodiment 2
The preparation of base-material, leavening and the allocation process of Fermented Soybean Milk be all with embodiment 1, but soybean solid content amount is 2.0% (same 1000 liters of base-materials with about 30 kilograms of soybean) in the base-material, skimmed milk power addition 3.0%.During the preparation leavening, the additional proportion of Bacillus acidi lactici and streptococcus thermophilus is 2.0%, and wherein the ratio of Bacillus acidi lactici and streptococcus thermophilus is 0.8: 1.During fermentation preparation Fermented Soybean Milk, the addition of leavening is 2%.
In the Fermented Soybean Milk that ferments, add 1.5 ‰ CMC and 15～20% fresh orange juice.The deployed Fermented Soybean Milk of homogeneous is carried out high-temperature short-time sterilization, condition be 137～140 ℃ 4～5 seconds down, the Lile packaging aseptic canning is adopted in the cooling back, finished product can be preserved 9 months at normal temperatures, was convenient to go out to carry, it is promptly drinkable to insert suction pipe.
Claims (4)
1, a kind of preparation method of drunk sour bean milk is characterized in that: comprise following process:
(1) preparation Fermented Soybean Milk base-material: soybean is through emerge in worm water and 80 ℃ of demineralized water defibrinations, obtain soya-bean milk behind the filter and remove residue, add milk and sucrose, make base-material through homogeneous, sterilization, cooling, soybean solid content after wherein removing slag is 1～3% of a base-material, milk solids accounts for 1～3%, and sucrose accounts for 3～10%, and all the other are demineralized water;
(2) preparation bacterial classification: the part of getting above-mentioned base-material is cooled to 40～50 ℃ after sterilization, the Bacillus acidi lactici and the streptococcus thermophilus that add its weight 2～6% carried out inoculated and cultured 3～7 hours, obtained leavening;
(3) fermentation: the leavening that adition process (2) obtains in the residual acid soymilk base-material of process (1), addition was 2～5% of a zymotic fluid total amount, 40～50 ℃ of bottom fermentations 3～7 hours;
(4) allotment homogeneous: add stabilizing agent and flavouring agent or fruit and vegetable juice in the Fermented Soybean Milk that ferments, homogeneous is handled; Wherein, described stabilizing agent is selected from pectin, carragheen, sodium carboxymethylcellulose or agar, and adding proportion is 0.5～1.5 ‰ weight;
(5) sterilization and packing: its method comprises: earlier with vinyon bottle aseptic canning, then 110 ℃～120 ℃ following sterilizations 10～15 minutes, get finished product after the cooling; Or earlier through 137～140 ℃ of following 4～5 seconds high-temperature short-time sterilization, Tetra Pak flexible packaging box aseptic canning is adopted in the cooling back with the Fermented Soybean Milk behind the homogeneous.
2, the preparation method of the described drunk sour bean milk of claim 1, wherein, the Bacillus acidi lactici that adds in the leavening that sweat adopts and the ratio of streptococcus thermophilus are 1: 1～2.
3, the preparation method of claim 1 or 2 described drunk sour bean milks, wherein, the flavouring agent that adds in the step (4) or the amount of fruit and vegetable juice are respectively 0.5～1.5 ‰ weight or 1-20% weight.
4, a kind of drunk sour bean milk, it prepares according to each described method of claim 1～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103264A CN1121818C (en) | 2000-03-20 | 2000-03-20 | Drunk sour bean milk and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103264A CN1121818C (en) | 2000-03-20 | 2000-03-20 | Drunk sour bean milk and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1265275A CN1265275A (en) | 2000-09-06 |
| CN1121818C true CN1121818C (en) | 2003-09-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00103264A Expired - Lifetime CN1121818C (en) | 2000-03-20 | 2000-03-20 | Drunk sour bean milk and its preparation |
Country Status (1)
| Country | Link |
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| CN (1) | CN1121818C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120700B (en) * | 2007-08-31 | 2010-05-19 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101731358B (en) * | 2009-12-23 | 2012-07-25 | 广东加多宝饮料食品有限公司 | Soybean milk free from beany flavor, preparation method and use thereof |
| CN102113557B (en) * | 2011-03-02 | 2013-06-12 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
| CN104904850A (en) * | 2015-05-28 | 2015-09-16 | 南京大地冷冻食品有限公司 | Frozen yoghourt and preparation method thereof |
| CN105145852A (en) * | 2015-09-29 | 2015-12-16 | 江南大学 | Method for improving flavor of bacillus natto fermented whole-soybean milk |
| CN107624872A (en) * | 2017-09-27 | 2018-01-26 | 广州市澳米环保科技有限公司 | A kind of compoiste fermented protein beverage of viable type and preparation method thereof |
| CN108497090A (en) * | 2018-04-26 | 2018-09-07 | 上海应用技术大学 | A kind of room temperature Fermented Soybean Milk and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
-
2000
- 2000-03-20 CN CN00103264A patent/CN1121818C/en not_active Expired - Lifetime
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| Publication number | Publication date |
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| CN1265275A (en) | 2000-09-06 |
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