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A kind of production method of enzymolysis soybean protein fermented yoghurt

A technology of enzymatically decomposing soybean protein and its production method, which is applied in the field of production of fermented yogurt with enzymatically decomposing soybean protein, can solve the problems of limited soybean processing technology and low utilization rate, and achieve excellent results, beany flavor and bitter taste disappearing effect

Active Publication Date: 2018-03-20
陈立成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a production method of fermented yogurt with enzymatic hydrolysis of soybean protein, which solves the problems of limited soybean processing technology and low utilization rate in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A method for producing fermented yoghurt with enzymatic hydrolysis of soybean protein of the present invention is characterized in that it is specifically implemented according to the following steps:

[0053] Step 1. Weigh the soybeans, filter and remove impurities, wash them clean, add pure water according to the ratio of soybeans to water of 1:3, soak for 16 hours, take them out, and then rinse them with clean water;

[0054] Step 2. Add the clean soybeans rinsed in step 1 into pure water and cook for 10 minutes. The ratio of soybeans to water is 1:10, and then carry out thermal refining and filtration. When filtering, use a sieve of 80 mesh to remove the bean dregs Obtain soybean protein liquid;

[0055] Step 3. Heat the soybean protein liquid obtained in step 2. The heating temperature is 40°C, add neutral protease and papain, the ratio of the sum of neutral protease and papain to the soybean protein liquid is 0.1:100, and stir evenly to obtain soybean milk soluti...

Embodiment 2

[0062] A method for producing fermented yoghurt with enzymatic hydrolysis of soybean protein of the present invention is characterized in that it is specifically implemented according to the following steps:

[0063] Step 1. Weigh the soybeans, filter and remove impurities, wash them clean, add pure water according to the ratio of soybeans to water of 1:3, soak for 24 hours, take them out, and then rinse them with clean water;

[0064] Step 2. Add the cleaned soybeans in step 1 to pure water and cook for 15 minutes. The ratio of soybeans to water is 1:10, and then perform thermal refining and filtration. When filtering, use a 100-mesh sieve to remove the bean dregs Obtain soybean protein liquid;

[0065] Step 3. Heat the soybean protein liquid obtained in step 2. The heating temperature is 55°C, add neutral protease and papain, the ratio of the sum of neutral protease and papain to the soybean protein liquid is 0.1:100, and stir evenly to obtain soybean milk solution, keep wa...

Embodiment 3

[0072] A method for producing fermented yoghurt with enzymatic hydrolysis of soybean protein of the present invention is characterized in that it is specifically implemented according to the following steps:

[0073] Step 1. Weigh the soybeans, filter and remove impurities, wash them clean, add pure water according to the ratio of soybeans to water of 1:3, soak for 20 hours, take them out, and then rinse them with clean water;

[0074] Step 2. Add the clean soybeans rinsed in step 1 into pure water and cook for 12 minutes. The ratio of soybeans to water is 1:10, and then perform thermal refining and filtration. When filtering, use a 90-mesh sieve to remove the bean dregs Obtain soybean protein liquid;

[0075] Step 3. Heat the soybean protein liquid obtained in step 2. The heating temperature is 48°C, add neutral protease and papain, the ratio of the sum of neutral protease and papain to the soybean protein liquid is 0.1:100, and stir evenly to obtain soybean milk liquid, kee...

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Abstract

The invention discloses a production method of enzymatically hydrolyzing soybean protein fermented yoghurt. Firstly, adding water to the washed and soaked soybeans, then heat-grinding and filtering, removing the soybean dregs to obtain soybean protein liquid, and then adding neutral protease, papain and white granulated sugar, Streptococcus thermophilus and Lactobacillus bulgaricus are then added to stir and ferment evenly, and finally an emulsification stabilizer is added to dissolve to obtain a soymilk emulsion, and finally the obtained soymilk emulsion is placed under a pressure of 25-40MPa for homogeneous emulsification to obtain an enzymatically hydrolyzed soybean protein fermentation Yoghurt, the invention solves the problems of limited soybean processing technology and low utilization rate in the prior art.

Description

technical field [0001] The invention belongs to the technical field of soybean enzymolysis protein fermented yogurt food, in particular to a production method of enzymolysis soybean protein fermented yogurt. Background technique [0002] Soy has the characteristics of high protein, low fat, and complete amino acid types, and has unique health functions, such as soybean isoflavones, which are known as healthy and long-lived foods. At present, we mainly eat tofu, soy milk, bean curd, and soy milk on the table. Due to the soybean ingredients Complicated, the processing process is easy to produce bad smells such as beany smell and bitter taste, the processing technology is limited, the fast consumption is limited, and the per capita intake is small, which greatly affects the development of soybean industry, and the health function of soybean has not been fully exerted. Contents of the invention [0003] The purpose of the present invention is to provide a method for producing ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 陈立成
Owner 陈立成
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