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Fermented soymilk beverage and preparation method thereof

A technology for beverages and soymilk, applied in the field of fermented soymilk beverages and their preparation, can solve the problems of filamentous fat floating, affecting the taste of products, etc., and achieve the effects of uniform and consistent system, stable system and high extraction rate

Active Publication Date: 2015-06-24
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pectin is a commonly used thickener in food, but when the thickener is used in fermented soy milk, if pectin is used alone as the thickener of fermented soy milk beverage, after the fermented soy milk beverage is placed at room temperature for a long time, precipitation will occur. Water and a small amount of silky fat float up, which affects the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] raw material:

[0022] soybeans: 30 kg;

[0023] Acidity regulator: 0.7 kg of sodium bicarbonate;

[0024] White sugar: 100 kg;

[0025] Reducing sugar: 80 kg of glucose powder;

[0026] Buffer salt: 0.2 kg of sodium tripolyphosphate, 0.1 kg of sodium hexametaphosphate;

[0027] Emulsifier: 0.40 kg of monoglyceride, 0.35 kg of sucrose ester;

[0028] Thickener: a total of 3.0 kg, the ratio of pectin, gum arabic and gellan gum is 7:2:1;

[0029] Make up a total of 1000 kg with water.

[0030] Starter: Lactobacillus casei 1.5U, purchased from Chr. Hansen.

[0031] Preparation:

[0032] a) Soybeans are dehulled. After dehulling, soybeans and 85°C water (soybean:water=1:6) enter the refiner for refining. During the refining process, sodium bicarbonate is added online. The speed of the refiner is 4000rad / min. The pH value of the first-milled soymilk is 6.80, and then the soymilk that is first-milled is centrifugally separated, and the bean dregs are washed with water...

Embodiment 2

[0042] raw material:

[0043] soybeans: 100 kg;

[0044] White granulated sugar: 120 kg;

[0045] Reducing sugar: 70 kg fructose syrup;

[0046] Acidity regulator: sodium bicarbonate 2.0 kg

[0047] Buffer salt: sodium tripolyphosphate 0.6 kg, sodium hexametaphosphate 0.3 kg;

[0048] Thickener: a total of 3.3 kg, the ratio of pectin, acacia gum and gellan gum is 8:2:1;

[0049] Make up a total of 1000 kg with water.

[0050] Starter: 0.5 U of Lactobacillus casei, 0.5 U of Lactobacillus plantarum and 1 U of Lactobacillus bulgaricus, purchased from Chr. Hansen.

[0051] Preparation:

[0052] a) Soybeans are dehulled. After dehulling, soybeans and 85°C water (soybean:water=1:6) enter the refiner for refining. During the refining process, sodium bicarbonate is added online. The speed of the refiner is 4000rad / min. The pH value of the soymilk that is ground for the first time is 6.80, and then the soymilk is centrifuged and separated, and the bean dregs are washed with water ...

Embodiment 3

[0061] raw material:

[0062] soybeans: 50 kg;

[0063] White sugar: 5 kg;

[0064] Reducing sugar: glucose 90 kg;

[0065] Acidity regulator: sodium bicarbonate 0.7 kg

[0066] Buffer salt: 0.3 kg of sodium tripolyphosphate, 0.15 kg of sodium hexametaphosphate;

[0067] Sweeteners: 0.06 kg of aspartame, 0.08 kg of acesulfame potassium;

[0068] Thickener: a total of 2.1 kg, the ratio of pectin, gum arabic and gellan gum is 4:2:1;

[0069] Make up a total of 1000 kg with water.

[0070] Starter: 1 U of Lactobacillus casei and 0.5 U of Lactobacillus plantarum, purchased from Chr. Hansen.

[0071] Preparation:

[0072] a) Soybeans are dehulled. After dehulling, soybeans and 85°C water (soybean:water=1:6) enter the refiner for refining. During the refining process, sodium bicarbonate is added online. The speed of the refiner is 4000rad / min. The pH value of the soymilk that is ground for the first time is 6.80, and then the soymilk is centrifuged and separated, and the bea...

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Abstract

The invention provides a fermented soymilk beverage. In terms of a total weight of 100 weight parts, the fermented soymilk beverage comprises the following raw materials: 3-10 parts by weight of soybean, 0.5-15 parts by weight of white granulated sugar, 3.0-9.0 parts by weight of reducing sugar, 0.21-0.65 parts by weight of a thickening agent and 0-0.20 parts by weight of an acidity regulator. The fermented soymilk beverage is prepared by soybean slurry grinding, batching, browning and fermentation. The thickening agent includes pectin, arabic gum and gellan gum, and is added after fermentation. The invention also provides a preparation method of the fermented soymilk beverage. The fermented soymilk beverage product system provided by the invention is uniform, and almost has no floating, precipitation or stratification phenomenon when it is placed at room temperature.

Description

technical field [0001] The invention relates to a soybean milk beverage, in particular to a fermented soybean milk beverage and a preparation method thereof. Background technique [0002] Active lactic acid bacteria drink is also called brown fermented milk drink. It can be made of Lactobacillus helveticus, Lactobacillus casei and other strains. The browning process is that the amino group of the terminal amino acid lysine of casein reacts with the carbonyl group of lactose (or other sugars) to generate glucosamine, and then rearranges Amadori molecules, and then undergoes cracking and dehydration to generate brown. Brown substance. [0003] When soybeans are used as raw materials to make fermented soymilk beverages, in order to cause Maillard reaction, it is necessary to add an appropriate amount of reducing sugar to the soymilk system when preparing brown fermented soymilk. At this time, in order to maintain a good product state, it is necessary to add a thickener to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 刘红霞季国志冯志宽李洪亮母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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