阅读说明：本技术 一种酶解发酵豆奶的制备方法 (Preparation method of enzymolysis fermented soybean milk ) 是由 管显兴 凌良华 连晓榕 孙金玉 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种酶解发酵豆奶的制备方法,包括：清洗浸泡,磨浆,酶解,调配,均质,杀菌,冷却,接种发酵,破乳,灌装,本申请通过酶解技术和多种菌种复合发酵技术结合,利用蛋白酶将蛋白质降解为低分子肽类和氨基酸,为乳酸菌发酵提供了丰富氮源,大大缩短了发酵时间,改善了产品风味和质地；利用纤维素酶将不溶性的纤维素降解为可溶性的低分子物质,提高了可溶性固形物的含量,和大豆蛋白的利用率,实现豆奶酸甜可口,口感顺滑、风味自然。(The invention discloses a preparation method of enzymolysis fermented soymilk, which comprises the following steps: cleaning and soaking, pulping, enzymolysis, blending, homogenizing, sterilizing, cooling, inoculating and fermenting, demulsifying and filling, wherein the enzymolysis technology is combined with a multi-strain compound fermentation technology, and the protein is degraded into low-molecular peptides and amino acids by using protease, so that a rich nitrogen source is provided for lactobacillus fermentation, the fermentation time is greatly shortened, and the flavor and the texture of the product are improved; the cellulase is utilized to degrade insoluble cellulose into soluble low molecular substances, so that the content of soluble solid matters and the utilization rate of soybean protein are improved, and the sour, sweet and delicious soybean milk with smooth taste and natural flavor is realized.)

1. A preparation method of enzymolysis fermented soymilk is characterized by comprising the following steps:

(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours;

(2) grinding: peeling semen glycines and grinding into slurry;

(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours;

(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S;

(5) inoculating and fermenting: cooling after the sterilization is finished, and then adding inoculation liquid formed by compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis for inoculation, wherein the fermentation temperature is 42-44 ℃, the continuous fermentation time is 6-8 hours, and the final fermentation acidity is 50-55 DEG T;

(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.

2. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the water temperature for soaking in the step (1) is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0% calculated by the soaking solution.

3. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the ratio of the cellulase to the protease in the enzymolysis liquid in the step (3) is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.

4. The method for preparing enzymatically fermented soybean milk according to claim 1, wherein: the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of enzymolysis fermented soybean milk.

Background

Soymilk is a milky white or yellowish milky liquid product prepared by grinding soybeans and the like. Contains rich nutrients, can supplement various nutrients to human body, and can strengthen body constitution and maintain cell activity. The soybean milk contains soybean phospholipids, and can improve brain, enhance memory and prevent senile dementia; contains abundant cellulose, and has effects of stimulating gastrointestinal peristalsis, promoting digestion, removing toxic substance, relaxing bowels, promoting urination, eliminating edema, reducing cholesterol and blood pressure, reducing weight, and preventing cardiovascular disease and cerebrovascular disease. The fermented soybean milk is a milk-like product prepared by fermenting the soybean milk with lactic acid bacteria. At present, most of fermented yogurts sold in the market are animal-based yogurts fermented by taking milk as a main raw material or composite yogurts mixed with milk and plant protein components, and pure plant-based fermented soymilk is few. The main reasons for this are that pure plant-based yoghurt products are slow in fermentation speed, poor in flavor, coarse in texture and difficult to be accepted by consumers.

Disclosure of Invention

The invention aims to solve the technical problem of providing the preparation method of the enzymolysis fermented soybean milk, which adopts pure plant base fermentation, effectively improves the utilization rate of soybean protein, improves the fermentation speed of yoghourt, effectively shortens the fermentation time of products, and makes the soybean milk sour, sweet, delicious, smooth in taste and natural in flavor.

In order to solve the technical problems, the technical solution of the invention is as follows:

a preparation method of enzymolysis fermented soybean milk comprises the following steps:

(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours;

(2) grinding: peeling semen glycines and grinding into slurry;

(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours;

(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.

(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 50-55 DEG T.

(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.

Further, the water temperature for soaking in the step (1) is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0% calculated by the soaking solution.

Further, the ratio of the cellulase to the protease in the enzymolysis solution of the step (3) is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.

Further, the ratio of lactobacillus gasseri, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%. The invention has the beneficial effects that:

1. according to the invention, by adopting the hot water soaking at 50-60 ℃, the breeding and propagation of microorganisms can be effectively controlled, the generation of bad flavor is reduced, and meanwhile, by adopting the alkali soaking, the beany flavor can be effectively removed, and the soaking time is shortened;

2. according to the invention, through enzymolysis technology treatment, the protein is degraded into low molecular peptides and amino acids by using protease, so that a rich nitrogen source is provided for lactobacillus fermentation, the fermentation process is promoted, the fermentation time is greatly shortened, the pollution of mixed bacteria and the generation of bad flavor are effectively avoided, and the flavor and the texture of the product are improved; the cellulase is utilized to degrade insoluble cellulose into soluble low molecular substances, so that the content of soluble solid matters is improved, the mouthfeel is more exquisite, the utilization rate of the soybean protein is effectively improved, and the sour, sweet, delicious, smooth and natural flavor of the soybean milk is realized.

3. The invention adopts multiple strains for composite fermentation, and different strains are matched according to a certain proportion, so that the fermented product has strong wiredrawing sense, exquisite taste and good flavor, the fermentation speed of the yoghourt is improved, the fermentation time of the product is effectively shortened, the soymilk is sour, sweet, tasty, smooth in taste and natural in flavor.

Drawings

FIG. 1 is a table of the discrimination effect of the enzymatic hydrolysis;

FIG. 2 is a graph showing a comparison of the amounts of the enzymatic hydrolysates added;

FIG. 3 is a table of the effect of differentiating the fermentation conditions;

fig. 4 is a table of the soaking case discrimination effect.

Detailed Description

The invention is described in further detail below with reference to the figures and specific examples. It should be noted that the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

The method aims to solve the technical problems that the pure plant fermented yoghourt of the soybean milk product in the current market generally has low utilization rate of plant protein, low fermentation speed, easy pollution, poor flavor and mouthfeel and the like. The application discloses a preparation method of enzymolysis fermented soybean milk, which comprises the following steps:

(1) cleaning and soaking: cleaning soybeans, adding sodium bicarbonate into water, and soaking for 4-6 hours; the temperature of the soaking water is 50-60 ℃, and the content of the sodium bicarbonate is 0.5-1.0 percent calculated by the soaking solution.

(2) Grinding: peeling semen glycines and grinding into slurry;

(3) enzymolysis: compounding cellulase and protease to form an enzymolysis liquid, adding the enzymolysis liquid into the soybean milk, adjusting the enzymolysis temperature to be 50-60 ℃, and continuously performing enzymolysis for 1-3 hours; the ratio of the cellulase to the protease in the enzymolysis solution is 2:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.

(4) Blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.

(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 50-55 DEG T. Wherein the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002-0.004 percent;

(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented soybean milk.

The present application will be further illustrated by the following examples: