Inflated fermented soymilk beverage and preparation method thereof

Abstract

The invention discloses inflated fermented soymilk beverage and a preparation method thereof. The inflated fermented soymilk beverage is prepared from, by weight, 2%-4% of soybean meal, 0.35%-1.35% ofreducing sugar, 3%-11% of a sweetening agent, 1%-2% of condensed milk, 0.05%-0.3% of an emulgator, 0.2%-1.2% of a stabilizer, 0.05%-0.3% of an acidity regulator, 0.25%-2% of concentrated juice, 0.002%-0.006% of lactic acid bacteria powder and 0-0.12% of edible essence; according to the inflated fermented soymilk beverage, the soybean meal and the reducing sugar are mixed and prepared into reduction soybean milk, after browning and strain fermentation, the reduction soybean milk is mixed with sugar liquid prepared from other ingredients, then the beverage is inflated with a certain amount of carbon dioxide, and the inflated fermented soymilk beverage is prepared. The phenomena of precipitation, floating and layering cannot occur on the inflated fermented soymilk beverage in the warranty period, better stability is achieved, and the beverage is fresh and stimulating and has specific fragrance of fermented soybean milk beverage.

Description

technical field [0001] The invention relates to the field of beverage processing. More specifically, it relates to an aerated fermented soybean milk beverage and a preparation method thereof. Background technique [0002] Soy milk is a natural, healthy, and high-nutritional vegetable protein beverage. With the continuous improvement of consumers' health awareness, it is becoming more and more popular among consumers. Fermented soymilk retains the nutrients of soymilk. It has a complete range of amino acids, including eight essential amino acids for the human body. The content of unsaturated fatty acids is also high, and it does not contain cholesterol. It has the effect of lowering blood lipids. It also contains vitamins and minerals. In addition, the fermented soymilk has the effects of auxiliary treatment of diabetes, iron deficiency anemia and prevention of arteriosclerosis. Soymilk is fermented by lactic acid bacteria, and macromolecular proteins are degraded to form l...

AI Technical Summary

Problems solved by technology

[0003] Generally, soybean milk produces residual beany smell after fermentation, which is not easy to be accepted by people, and problems such as protein precipitation and fat floating often occur, which seriously restricts the development of the soybean milk beverage industry. Therefore, soybean milk and a small amount of fermentation are more common in the market. Soymilk, and there is no aerated fermented soymilk drink at present. By making soymilk produce Maillard browning, and then filling carbon dioxide after fermentation and deployment, the taste of the product can be significantly improved. It is also a technical problem that needs to be solved during the development process of the product

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