Fermented soybean milk and production method thereof

A production method and technology of sour soy milk, applied in milk substitutes, dairy products, applications, etc., can solve the problems of fixed nutritional components and monotonous taste of soy milk, and achieve the effect of rich nutrition, easy operation, and unlimited production scale

Inactive Publication Date: 2012-07-04
上海艺杏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally, the production method of soybean milk, no matter it is a traditional method or an industrial production, is essentially to make raw soybeans through grinding, boiling, and sterilization. The disadvantage is that the obtained soybean milk has relatively fixed nutritional components and monotonous taste. With the improvement of people's living standards, the demand for health food is becoming more and more urgent, and soybean milk with relatively fixed nutritional components and monotonous taste can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Prepare selected soybean raw materials and drinking water according to the ratio of 7.5% and 84.2%, soak in water at 25°C for 8 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 97°C to boil;

[0020] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.25% citric acid and 0.15% malic acid;

[0021] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 7.5% white granulated sugar, 0.4% stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;

[0022] 4) Stir the mixed solution obtained after deployment evenly, and carry out homogenization treatment at a homogenization pressure of 18Mpa;

[0023] 5) Sterilize the homogenized mixed solution at 121° C. for 12 seconds;

[0024] 6) After cooling, the finish...

Embodiment 2

[0026] 1) Prepare selected soybean raw materials and drinking water at a ratio of 12.5% ​​and 85.31%, soak in water at 20°C for 5 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 95°C to boil;

[0027] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.06% citric acid and 0.05% malic acid;

[0028] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 2% white granulated sugar, 0.08% stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;

[0029] 4) Stir the mixed solution obtained after the deployment evenly, and carry out homogenization treatment at a homogenization pressure of 13Mpa;

[0030] 5) Sterilize the homogenized mixed solution at 115° C. for 10 seconds;

[0031] 6) After cooling, the finished so...

Embodiment 3

[0033] 1) Prepare selected soybean raw materials and drinking water according to the ratio of 2.5% and 82.6%, soak at 20°C for 12 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 99°C to boil;

[0034] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.6% citric acid and 0.5% malic acid;

[0035] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 13% of white granulated sugar, 0.8% of the stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;

[0036] 4) Stir the mixed solution obtained after the deployment evenly, and carry out homogenization treatment at a homogenization pressure of 22Mpa;

[0037] 5) Sterilize the homogenized mixed solution at 125° C. for 15 seconds;

[0038] 6) After cooling, the fin...

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PUM

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Abstract

The invention relates to fermented soybean milk and a production method thereof. The fermented soybean milk comprises the components such as a soybean raw material, drinking water, citric acid, malic acid, white granulated sugar, a stabilizer and the like. The production method comprises the following steps of: soaking the soybean raw material, grinding into a thick liquid, boiling, adding the citric acid and the malic acid, regulating the PH value to be 4.2, adding the white granulated sugar and the stabilizer and blending, uniformly stirring a mixed solution obtained after blending, homogenizing, sterilizing, cooling to obtain finished fermented soybean milk, and filling. The invention has the advantages that: the fermented soybean milk has rich nutrition and unique taste, is rich in various vitamins and mineral substances, and has the effects of relieving summer heat, reducing internal heat, slaking thirst, promoting the secretion of saliva or body fluid, nourishing skin and protecting health; and the production method for the fermented soybean milk is simple and easy to operate, and the production scale is not limited.

Description

[technical field] [0001] The invention relates to soybean products and a production method thereof, in particular to a sour soybean milk and a production method thereof. [Background technique] [0002] Soymilk is a vegetable protein beverage produced by soaking, refining, boiling, and sterilizing soybeans as the main raw material. It is rich in nutrients, especially rich in protein and more trace element magnesium. In addition, It also contains vitamins B1, B2, etc., and is easy to digest and absorb. It has the effects of strengthening the spleen and nourishing the stomach, nourishing deficiency and moistening dryness, clearing the lungs and reducing phlegm, dredging stranguria and diuresis, and moisturizing and beautifying. , iron deficiency anemia, asthma and other diseases ideal food. Soy milk is also called "brain-building" food by western nutritionists, because soybean phospholipids contained in soy milk can activate brain cells and improve the memory and attention of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 陈卫江单志明张中利
Owner 上海艺杏食品有限公司
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