Special stabilizing agent for normal temperature fermented soybean milk and applications thereof

Abstract

The invention discloses a special stabilizing agent for normal temperature fermented soybean milk and applications thereof. The stabilizing agent comprises following components in parts by weight: 1.00 to 1.50 parts of low-ester pectin, 1.00 to 1.50 parts of agar, 8.00 to 12.00 parts of modified starch, and 0.80 to 2.00 parts of milk minerals. The stabilizing agent is used to prepare normal temperature fermented soybean milk. The stabilizing agent accounts for 10.80 to 17.00 wt% of the total weight of raw materials during the preparation process. The normal temperature fermented soybean milk prepared from the special stabilizing agent can tolerate a secondary pasteurization treatment, whey precipitation caused by shrinkage and contraction of proteins is prevented, after cooling, the normaltemperature fermented soybean milk has a unique smooth and fine texture, the appearance is smooth, the soybean odor is removed, the flavor is as good as that of yogurt, and the shelf life can reach 150-180 days at a room temperature.

Description

technical field [0001] The invention relates to the field of soy milk processing, in particular to a special stabilizer for soy milk at normal temperature and a method for preparing soy milk at normal temperature using the stabilizer. Background technique [0002] As the country of origin of soybeans, my country has a very long history of cultivating soybeans. Soybean is rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, and is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybeans is about 36%. Soy protein contains various amino acids needed by the human body, especially the essential amino acids such as lysine, leucine and threonine, which are just the opposite of general cereal foods. Soybeans contain a lot of fat and are unsaturated fatty acids, especially linolenic acid and phospholipids. However, soybeans have bad flavors such as fishy smell and grassy smell. At the same time, soybean...

AI Technical Summary

Problems solved by technology

[0005] Further, because soybean protein is dominated by glycinin, which belongs to glycoprotein, it is easy to coagulate during the fermentation process of lactic acid bacteria, resulting in insufficient flavor, and the soy milk does not contain lactose, and the lack of carbon source in the fermentation process of lactic acid bacteria causes uneven fermentation. whey precipitation; in addition, room temperature yogurt also needs to undergo secondary high-temperature sterilization, in this process, the texture and organizational state of yogurt will also be destroyed, and a large amount of whey will precipitate; these defects greatly hinder Development of Soybean Milk Products at Normal Temperature

[0006] To sum up, the current conventional soy milk stabilizers cannot solve the problems of short shelf life and serious whey precipitation in the process of preparing normal temperature soy milk, and there is currently no normal temperature soy milk product

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