Preparation method of freeze-dried passion-fruit-flavor fermented soybean milk granules

Abstract

The invention relates to a preparation method of freeze-dried passion-fruit-flavor fermented soybean milk granules. The freeze-dried passion-fruit-flavor fermented soybean milk granules are prepared from the following raw materials in parts by weight: 10-15 parts of soybean milk, 0.6-0.8 part of white granulated sugar, 0.3-0.5 part of sour milk, 0.5-2 parts of seed-removed passion fruit pulp, and 0.5-2 parts of pumpkin pulp / papaya fruit pulp. The preparation method of the freeze-dried passion-fruit-flavor fermented soybean milk granules mainly comprises the following steps: (1), preparing fermented soybean milk, namely adding the pumpkin pulp / papaya fruit pulp, the sour milk and so on into a sour milk machine so as to carry out fermentation; (2), carrying out flavoring; (3), carrying out post-fermentation; (4), carrying out granulation, namely injecting the fermentation product into a mould, carrying out pre-freezing in a refrigerator of which the temperature is 80 DEG C below zero, taking the pre-frozen fermentation product out, and releasing the pre-frozen fermentation from the mould; and (5), carrying out vacuum freeze-drying so as to obtain granules. The freeze-dried passion-fruit-flavor fermented soybean milk granules disclosed by the invention can be directly eaten or taken after being brewed with boiling water, and are mellow in refreshing aroma of the passion fruits as well as delicious and sweet in taste. Moreover, the products of the freeze-dried passion-fruit-flavor fermented soybean milk granules are granular so that the water content is low, and thus, the shelf lives are greatly prolonged so as to facilitate storage, transportation and carry. The freeze-dried passion-fruit-flavor fermented soybean milk granules are convenient to eat, and have the functions of clearing away heat, detoxifying, invigorating the spleen, tonifying Qi, nourishing Yin, moistening the lung, tonifying the kidney, controlling nocturnal emission and improving sleep.

Description

technical field [0001] The invention belongs to food antibacterial protection The invention belongs to the technical field of food processing, and particularly relates to a preparation method of passion fruit-flavored fermented soybean milk freeze-dried granules. Background technique [0002] Soymilk is a healthy vegetable protein drink, rich in protein, fat, carbohydrates, vitamins, phosphorus, sodium, iron, calcium, magnesium, zinc, copper, manganese, potassium, selenium, etc., and the ratio of amino acids is close to the best for the human body Amino acid absorption ratio. Soy milk has the functions of enhancing physical fitness, preventing diabetes, stroke, bronchitis, aging, preventing and treating hypertension, coronary heart disease and cancer. Soymilk raw materials and their products are safe and controllable, and safe for humans and nutrition. Fermentation enhances the nutritional value of soy milk while removing anti-nutritional factors from soybeans. [0003] A...

AI Technical Summary

Problems solved by technology

[0003] At present, the main products of fermented soymilk include fermented soymilk beverage, selenium-enriched carrot fermented soymilk, coagulated fermented soymilk, stirred fermented soymilk and fermented soymilk cake. Certain defects mainly include the following: 1. Fermented soy milk beverage: It is prepared through soybean grinding, batching, browning and fermentation, but the product has a single taste, high quality, and is not easy to transport; 2. Fruit and vegetable juice type fermented soy milk: It is made by mixing fruit and vegetable juices with soybean milk and fermenting, but the product also has the disadvantages of high quality and inconvenient transportation; 3. Fermented soybean milk cake: it is made by mixing rice flour, flour, jam, water chestnut powder, angelica powder, and angelica powder 1. Baking powder, fermented bean dregs milk and water are mixed evenly, left to ferment, molded, and steamed, but the product has a large moisture content and is not easy to store; 4. Fermented soy milk powder is mixed with soy milk and mushroom polysaccharide, and then fermented , and finally made by spray drying, but because the fermented soybean milk powder is powdery, it is inconvenient to eat directly