Sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and preparation method thereof

Abstract

The invention relates to sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and a preparation method thereof. The ingredients of the sour soybean milk include the following constituents in parts by weight: soy protein isolate 1%-4%, vegetable oil 0.5%-3%, sucrose 7%-10%, fructo-oligosaccharide 0.3%-1.5%, vegetable liquid 5%-10%, bacterial strains 0.02%-0.2% and the balance being water. According to the invention, the soy protein isolate which is easy to transport, store and process is adopted as an ingredient and is combined with the vegetable liquid through a specific emulsifying way of soy protein so as to greatly improve the taste and texture of the sour soybean milk, effectively avoid the beany flavor and endow finished products with a better flavor; and sourness, sweetness, the taste and the texture are significantly improved so that the obtained sour soybean milk has no beany flavor and no astringency, has a sour, sweet, palatable, tender and smooth taste and has moderate viscosity without any abnormal taste. The sour soybean milk prepared through the proportioning provided by the invention has a fresh and cool taste, is easy to absorb for people, increases the utilization rate of mixed soybean milk by avoiding the whey precipitation of the sour soybean milk and saves production cost.

Description

technical field [0001] The invention relates to soy milk with no beany smell, no astringency, sweet and sour taste, easy processing and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Traditional yogurt is a yogurt-like product with unique flavor and rich nutrition formed by grinding soybeans into soymilk and fermented by lactic acid bacteria. After the fermentation of lactic acid bacteria, vitamins and other physiologically active substances are produced, which have health functions such as anti-aging, anti-cancer, and prevention of atherosclerosis. In addition, compared with yogurt, sour soy milk has lower production costs and is a good substitute for yogurt. [0003] Traditional yogurt uses soybeans as raw materials, and soybeans are prone to mildew and are not easy to preserve, and the soybean refining process is complicated and cumbersome, and the process cost is high. At the same time, traditional yogur...

AI Technical Summary

Problems solved by technology

[0003] Traditional yogurt uses soybeans as raw materials, and soybeans are prone to mildew and are not easy to preserve, and the soybean refining process is complicated and cumbersome, and the process cost is high. Production and promotion; at the same time, traditional yogurt has defects in flavor, that is, the beany smell of the product is difficult to cover up and has astringent feeling, so it is not accepted by consumers, which greatly affects and hinders the development of yogurt industry

[0004] Chinese patent document CN103689103A discloses a production method of soy milk with good flavor. The method uses soybeans as raw material, and removes the beany smell by soaking the raw soybeans in alkaline water with NaHCO added, so as to obtain soy milk without beany smell. This method uses soybeans as raw materials, and soybeans are prone to mildew. The hidden dangers of raw material storage bring hidden dangers to the finished soy milk. At the same time, the picking and refining process of soybeans is complicated and cumbersome, which is not suitable for large-scale production.

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