Preparation method of lactic acid bacterium fermented sour soybean milk and the lactic acid bacterium fermented sour soybean milk

Abstract

The present invention discloses a preparation method of lactic acid bacterium fermented sour soybean milk and the lactic acid bacterium fermented sour soybean milk. The method comprises the followingsteps: deodorized soybean milk powder and sucrose mixing with water, stabilizer adding, homogenizing, pasteurizing, cooling, fermenting agent adding, stirring, fermenting and lactic acid bacterium fermented sour soybean milk obtaining. Streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis at different ratios are mixed to ferment the sour soybeanmilk. The micro-organism strains are good in acid producing and viscosity generating, and the fermented sour soybean milk is thick, presents a wire drawing shape, and is smooth and lubricate in mouthfeel. Proteins in the sour soybean milk are pure plant proteins. The sour soybean milk is free of additions of milk powder and any animal protein products, and only soybean milk is needed to be fermented to produce the high-quality sour soybean milk.

Description

technical field [0001] The invention belongs to the technical field of bean products processing, and in particular relates to a preparation method of lactic acid bacteria fermented soy milk and lactic acid bacteria fermented soy milk. Background technique [0002] my country is a large soybean producing country. With the development of society and the progress of science and technology, the improvement of people's living standards, the change of nutrition concept and the improvement of health care awareness, more and more people eat soybean products. Soybeans are rich in nutrients, in which the protein content is generally 35% to 40%, the fat content is 15% to 20%, the linoleic acid content necessary for the human body accounts for about 50%, and the carbohydrate content is 20% to 30%. Various minerals and vitamins. Soy protein contains all kinds of amino acids necessary for the human body, especially essential amino acids such as lysine and tryptophan that cannot be synthe...

AI Technical Summary

Problems solved by technology

However, this type of product has the following two defects: 1) The speed at which soybean protein is hydrolyzed into peptides or amino acids in the human body is directly related to the body's own metabolic capacity, which may lead to problems such as incomplete nutrition; 2) Due to the presence of lipoxygenase and urease, soy beverages tend to have a strong beany smell, poor flavor or short shelf life

At present, the existing research mainly uses freshly ground soybean milk to add milk powder, fresh milk or non-dairy creamer as the base material for fermentation. Although the taste of the fermented product is delicate, it cannot be regarded as a pure vegetable protein fermented product in the true sense.

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