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Preparation method of fermented soybean milk

A technology for fermenting soymilk and soymilk, which is applied in the direction of dairy products, bacteria used in food preparation, milk substitutes, etc., can solve the problems of chemical deodorization reagents affecting food safety, complex acid-base treatment of flavor substances, and difficulty in industrialization, etc. To achieve the effect of enhancing the effect of probiotics, broadening the audience, and improving the rate of digestion and absorption

Pending Publication Date: 2021-03-16
CHONGQING TIANYOU DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have some disadvantages. For example, although physical heating can inhibit lipoxygenase, heating at too high a temperature will denature proteins and cause loss of nutrients; illegal addition of chemical deodorization reagents may affect food safety; solvent extraction of bad flavor substances And the acid-base treatment operation is more complicated, the industrialization is more difficult, and there are also safety problems

Method used

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  • Preparation method of fermented soybean milk
  • Preparation method of fermented soybean milk
  • Preparation method of fermented soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for preparing fermented soybean milk, comprising the following steps:

[0043] S1, select and purchase non-GMO soybeans in the supermarket to screen and remove impurities to obtain clean soybeans, and dry-peel the soybeans; dry-peeling is carried out twice, and the first peeling uses a fluidized bed to heat the soybeans within 1 to 5 minutes After reaching 60-80°C, carry out centrifugal peeling treatment and send it into the air duct to separate peeled soybeans and soybean skins; for the second peeling, continue to use centrifugal processing to process peeled soybeans, and wind to separate peeled soybeans and soybean skins to obtain peeled soybeans;

[0044] S2, soaking the peeled soybeans in baking soda with a concentration of 0.1-2%, the soaking temperature is 70-100° C., and the soaking time is 5-30 minutes, and the soaking liquid is removed to obtain peeled soybeans;

[0045] S3, performing water injection and refining on the dehulled soybeans, the water in...

Embodiment 2

[0051] Preparation of dry dehulled soybean milk

[0052] A method for preparing fermented soybean milk, comprising the following steps:

[0053] S1, the non-GMO soybeans purchased in the supermarket will be screened and removed to obtain clean soybeans, and the soybeans will be dry peeled; the dry peeling will be carried out twice, and the first peeling will use a fluidized bed to heat the soybeans to 80°C within 2 minutes. Centrifugal dehulling treatment is then carried out and then sent to the air duct to separate the peeled soybeans and bean skins; the second peeling continues to use centrifugation to process the peeled soybeans, and wind blows to separate the peeled soybeans and bean skins to obtain dehulled soybeans;

[0054] S2, soaking the peeled soybeans with baking soda with a concentration of 0.2%, the soaking temperature is 80° C., and the soaking time is 15 minutes, and the soaking liquid is removed to obtain peeled soybeans;

[0055] S3, performing water injectio...

Embodiment 3

[0062] Preparation of dry dehulled soybean milk

[0063] A method for preparing fermented soybean milk, comprising the following steps:

[0064] S1, the non-GMO soybeans purchased in the supermarket will be screened and removed to obtain clean soybeans, and the soybeans will be dry peeled; the dry peeling will be performed twice, and the first peeling will use a fluidized bed to heat the soybeans to 60°C within 1min. Centrifugal dehulling treatment is then carried out and then sent to the air duct to separate the peeled soybeans and bean skins; the second peeling continues to use centrifugation to process the peeled soybeans, and wind blows to separate the peeled soybeans and bean skins to obtain dehulled soybeans;

[0065] S2, soaking the peeled soybeans in baking soda with a concentration of 0.1%, the soaking temperature is 100° C., and the soaking time is 30 minutes, and the soaking liquid is removed to obtain peeled soybeans;

[0066] S3, performing water injection and re...

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Abstract

The invention provides a preparation method of fermented soybean milk, which comprises the following steps of screening raw material soybeans, removing impurities to obtain clean soybeans, and performing dry peeling on the soybeans; soaking the peeled soybeans, removing soaking liquid to obtain peeled soybeans; injecting water to the peeled soybeans and grinding to obtain pulp liquid; homogenizingthe pulp liquid to obtain homogenized pulp liquid; sterilizing the homogenized pulp liquid to obtain soybean milk; adding sorbitol into the soybean milk to obtain the soybean milk suitable for probiotic fermentation; inoculating probiotics into the obtained soybean milk to be fermented for fermentation to obtain the fermented soybean milk. The preparation method of the invention has the beneficial effects that the beany flavor of the fermented soybean milk can be effectively solved, the bean dregs are fully utilized in the fermented soybean milk, the nutritional value of the fermented soybeanmilk is improved, and the audiences of the product are widened.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for preparing fermented soybean milk. Background technique [0002] As a high-yield traditional crop in my country, soybean has very rich nutritional value. It mainly contains proteins, carbohydrates, oils and minerals, among which protein accounts for about 40%, and carbohydrates account for about 35%. It is very important for yogurt fermentation. good ingredients. [0003] Fermented soymilk is a soy-based yogurt formed by fermenting soybean soymilk with lactic acid bacteria. During the fermentation process, on the one hand, lactic acid bacteria grow and produce acid by metabolizing carbohydrates in the soymilk system, and produce organic acids such as acetic acid and volatile flavor substances such as aldehydes and ketones, which promote the formation of a delicate curd texture in the fermented soymilk product. On the other hand, the fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/50A23L11/30A23L29/30A23L33/135
CPCA23C11/106A23V2400/125A23V2400/231A23V2400/249
Inventor 张凤王静周鑫张燕杨欢崔树茂唐鑫毛丙永刘小鸣
Owner CHONGQING TIANYOU DAIRY CO LTD
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