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Functional soy peptide fermented milk and preparation method thereof

A technology of soybean polypeptide and fermented milk, which is applied in the field of food processing, can solve the problems of large loss of active substances, unstable product quality, and long production cycle, and achieve the effects of low production cost, increased product flavor, and increased content

Inactive Publication Date: 2010-02-10
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problems existing in the prior art, such as large loss of active substances, long production cycle, high cost of industrialized production, unstable product quality, etc.

Method used

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  • Functional soy peptide fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029] 1. Preparation of fermentation base material

[0030] a: After the soybeans are selected and cleaned, use 0.25% NaHCO which is 3 times the weight of dry beans 3 The solution is soaked at room temperature for 8 hours, washed and peeled, blanched in water at 95°C for 8 minutes, and then added with water 8 times the weight of dry beans for grinding;

[0031] b: adjust the temperature of the obtained slurry to 40° C., and treat it with ultrasonic waves for 25 minutes under the condition of 600 W. Then use a 120-mesh filter cloth to filter and remove the residue to obtain soybean milk.

[0032] c: add sucrose accounting for 5% of the weight of the soymilk to the filtered soymilk, and then use a colloid mill and a homogenizer to refine and emulsify and homogenize;

[0033] d: After homogenization, sterilize instantaneously at 118°C for 6 seconds, and cool down for later use;

[0034] 2. Preparation of mother starter

[0035] Get appropriate amount of above-mentioned 1 fer...

example 2

[0043] 1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

[0044] 2. Synchronous enzymatic hydrolysis and fermentation.

[0045] Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.02% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

[0046] 3, deployment, homogeneous with example 1.

[0047] 4. Ultra-high pressure sterilization and filling.

[0048] The homogenized material was treated at 10°C and 300Mpa pressure for 5min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

example 3

[0050] 1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

[0051] 2. Synchronous enzymatic hydrolysis and fermentation.

[0052] Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.04% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

[0053] 3, deployment, homogeneous with example 1.

[0054] 4. Ultra-high pressure sterilization and filling.

[0055] The homogenized material was treated at 20°C and 100Mpa pressure for 25min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

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Abstract

The invention provides functional soy peptide fermented milk and a preparation method thereof and relates to a manufacturing method of fermented dairy products in the field of food processing. The method is carried out according to the following steps: (1) the preparation of fermented base stock; (2) the preparation of mother cultures; (3) synchronous enzymolysis and fermentation; (4) blending and homogenizing; (5) ultrahigh pressure sterilization and filling; by adopting the steps, a finished product is obtained. The method adopts protease and lactic acid bacteria synchronous-enzymolysis fermentation technology, and ultrasonic waves are adopted to process slurry-residue mixture which is ground, so as to increase the dissolving-out rate of the protein and prepare acidity soy-bean milk by ultrahigh pressure and non-heat processing. The product taste is coordinated without enzymolysis odour; the enzymolysis fermentation time can shorten to 2-4h, and the production cost is low. The ultrahigh pressure processing can remarkably improve the product taste; the method can keep and produce new functional peptide, the lactic acid bacteria is inhibited to ferment continuously, and a certain micro-organism viable counts are kept; the shelf life of the acidity soy-bean milk is prolonged, so as to prevent the acid milk from being whey-separated owning to continuous increasing of acidity; inaddition, the product can be stored and marketed at normal temperature.

Description

technical field [0001] The invention relates to a method for manufacturing a fermented milk product in the field of food processing, in particular to a functional soybean polypeptide fermented milk produced by using soybean as a main raw material and adopting protease and lactic acid bacteria synchronous enzymolysis fermentation technology and a preparation method thereof. Background technique [0002] Soybean is a high-quality vegetable protein resource with wide sources and low cost. It is rich in protein, unsaturated fatty acids, various vitamins, minerals, isoflavones, oligosaccharides and various amino acids that are necessary for the human body but cannot be synthesized by itself. It not only has the functions of anti-oxidation and lowering blood fat, but also has the functions of activating the proliferation of probiotics in the body and enhancing immunity due to the rich prebiotics in soybean oligosaccharides. [0003] Sour soy milk not only retains the nutrients of...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23C20/02A23L1/025A23L1/305A23L1/30A23L11/50A23L11/65A23L33/135A23L33/185
Inventor 马永昆张佳
Owner JIANGSU UNIV
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