阅读说明：本技术 一种高蛋白植物酸奶及其制备方法 (High-protein plant yoghourt and preparation method thereof ) 是由 王磊 莫蓓红 刘振民 徐致远 于 2020-11-19 设计创作，主要内容包括：本发明涉及乳制品加工领域,特别是涉及一种高蛋白植物酸奶及其制备方法。本发明提供一种高蛋白植物酸奶的制备方法,包括：1)杀菌处理；2)闪蒸脱气处理；3)均质处理；4)发酵处理；5)超滤处理。本发明所提供的高蛋白植物酸奶采用超滤膜浓缩方法,精确调节浓缩比,采用发酵后低温过膜技术,最大程度降低了产品的脂肪哈败味道,同时也避免了高蛋白产品粉感较重而需要单独添加平滑设备,减少了整体制作成本。此外,所得产品口感醇厚,细腻顺滑,豆香味足,同时由于高粘度的特性无需添加稳定剂,在保质期期间能够维持良好的稳定性,给予消费者全新的味蕾体验。(The invention relates to the field of dairy product processing, in particular to high-protein plant yoghourt and a preparation method thereof. The invention provides a preparation method of high-protein plant yoghourt, which comprises the following steps: 1) sterilizing; 2) carrying out flash evaporation and degassing treatment; 3) homogenizing; 4) fermentation treatment; 5) and (4) performing ultrafiltration treatment. The high-protein plant yoghourt provided by the invention adopts an ultrafiltration membrane concentration method, the concentration ratio is accurately adjusted, and a low-temperature membrane passing technology after fermentation is adopted, so that the fat rancidity taste of the product is reduced to the greatest extent, and meanwhile, the situation that a smoothing device is required to be added independently due to heavier powder taste of the high-protein product is avoided, and the overall manufacturing cost is reduced. In addition, the obtained product is mellow in taste, fine, smooth and sufficient in bean fragrance, and meanwhile, due to the characteristic of high viscosity, a stabilizer does not need to be added, so that good stability can be maintained during the shelf life, and brand new taste bud experience is provided for consumers.)

1. A method for preparing high protein plant yoghourt comprises the following steps:

1) sterilizing the soybean milk base material to provide a sterilized material;

2) carrying out flash evaporation degassing treatment on the material subjected to the sterilization treatment and provided by the step 1) to provide a flash evaporation degassing treated material;

3) homogenizing the material subjected to flash evaporation and degassing treatment provided by the step 2) to provide a homogenized material;

4) fermenting the material subjected to homogenization treatment to provide a fermentation product, wherein the pH of the fermentation product is 4.6-4.8;

5) subjecting the fermentation product provided in step 4) to ultrafiltration treatment to provide a retentate.

2. The method for preparing high-protein plant yogurt according to claim 1, wherein in step 1), the protein content of the soybean milk base is 2.5-4.5 wt%, preferably 2.9-3.5 wt%, more preferably 3.0-3.1 wt%, and the fat content of the soybean milk base is 0.7-1.5 wt%, preferably 0.8-1.3 wt%, more preferably 0.9-1.1 wt%.

3. The method for preparing high protein vegetable yogurt according to claim 1, wherein the raw materials of the soy milk base in step 1) comprise soy flour and water.

4. The method for preparing high-protein plant yoghourt according to claim 3, wherein in the step 1), the protein content of the soybean flour is 35-45 wt%, preferably 40-45 wt%, more preferably 40-41 wt%, and the fat content of the soybean flour is 10-15 wt%, preferably 10-13 wt%, more preferably 11.5-12.5 wt%.

5. The method for preparing the high-protein plant yoghourt according to claim 1, wherein in the step 1), the sterilization treatment is ultra-high temperature sterilization treatment, the treatment temperature of the ultra-high temperature sterilization treatment is 135-145 ℃, and the treatment time of the ultra-high temperature sterilization treatment is 0.1-1 s;

and/or, in the step 2), the flash degassing treatment is carried out under the pressure condition of-0.3 to-0.8 bar, preferably the pressure condition of-0.4 to-0.7 bar, and more preferably the pressure of-0.6 to-0.7 bar.

6. The method for preparing high-protein plant yoghurt as claimed in claim 1, wherein in the step 3), the treatment pressure of the homogenization treatment is 40-100 MPa, and the treatment temperature of the homogenization treatment is 60-65 ℃.

7. The method for preparing high protein plant yoghurt as claimed in claim 1, wherein in the step 4), the strain used in the fermentation treatment is selected from one or more of streptococcus thermophilus and lactobacillus bulgaricus, and the fermentation temperature is 40-45 ℃;

and/or in the step 4), the pH value of the fermentation product is 4.7-4.8, preferably 4.75-4.8.

8. The preparation method of the high-protein plant yoghourt according to claim 1, wherein in the step 5), the temperature of the ultrafiltration membrane is 20-30 ℃, preferably 20-25 ℃, more preferably 20-23 ℃, and the ultrafiltration pressure of the ultrafiltration membrane is 1-6 bar, preferably 2-5 bar, more preferably 4-5 bar;

and/or in the step 5), the filtration concentration ratio of ultrafiltration treatment is 2.3-3.

9. The method for preparing the high-protein plant yoghourt as claimed in claim 1, wherein in the step 5), the trapped fluid obtained by ultrafiltration treatment contains 5.75-13.5 wt% of protein and 1.6-4.5 wt% of fat.

10. A high protein plant yoghourt, which is prepared by the preparation method of the high protein plant yoghourt as claimed in any one of claims 1-9.

Technical Field

The invention relates to the field of dairy product processing, in particular to high-protein plant yoghourt and a preparation method thereof.

Background

With the global dairy market becoming saturated, consumers are gradually pursuing more new flavors, new product categories. Meanwhile, consumers are more advocating natural, nutritional and environment-friendly products and pay attention to self health management. Dairy products processed from oat, coconut, soybean and other plant raw materials gradually come into the field of view of the public abroad. Statistically, the global vegetable protein market in 2019 is estimated to be 185 billion yuan, and is increased with a compound annual growth rate of 14%.

The soybean milk has the habit of drinking soybean products such as soybean milk and the like from ancient times in China, the flavor acceptance of soybeans is higher in various plant-based dairy raw materials, soybean isoflavone is rich in soybean protein, the reduction of cholesterol and the promotion of cardiovascular and cerebrovascular health are facilitated, dietary fiber can promote intestinal absorption, and in addition, the plant protein product is free of lactose and is particularly suitable for lactose intolerance people. However, in the existing domestic and foreign markets, high-protein bean yogurt products are still fresh, and a small amount of existing high-protein bean yogurt products also have certain problems, for example, the traditional thermal separation method of high-protein products is easy to generate fat rancidity in a plant-based system, and the high-protein products are also easy to generate powder feeling and the like.

Disclosure of Invention

In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a high protein plant yogurt and a method for preparing the same, which are used to solve the problems of the prior art.

In order to achieve the above objects and other related objects, the present invention provides, in one aspect, a method for preparing a high protein plant yogurt, comprising:

1) sterilizing the soybean milk base material to provide a sterilized material;

2) carrying out flash evaporation degassing treatment on the material subjected to the sterilization treatment and provided by the step 1) to provide a flash evaporation degassing treated material;

3) homogenizing the material subjected to flash evaporation and degassing treatment provided by the step 2) to provide a homogenized material;

4) fermenting the material subjected to homogenization treatment to provide a fermentation product, wherein the pH of the fermentation product is 4.6-4.8;

5) subjecting the fermentation product provided in step 4) to ultrafiltration treatment to provide a retentate.

In some embodiments of the present invention, in the step 1), the protein content of the soybean milk base is 2.5 to 4.5 wt%, preferably 2.9 to 3.5 wt%, and more preferably 3.0 to 3.1 wt%, and the fat content of the soybean milk base is 0.7 to 1.5 wt%, preferably 0.8 to 1.3 wt%, and more preferably 0.9 to 1.1 wt%.

In some embodiments of the present invention, in the step 1), the raw materials of the soybean milk base include soybean flour and water.

In some embodiments of the present invention, in step 1), the protein content of the soybean flour is 35 to 45 wt%, preferably 40 to 45 wt%, more preferably 40 to 41 wt%, and the fat content of the soybean flour is 10 to 15 wt%, preferably 10 to 13 wt%, more preferably 11.5 to 12.5 wt%.

In some embodiments of the invention, in the step 1), the sterilization treatment is ultra-high temperature sterilization treatment, the treatment temperature of the ultra-high temperature sterilization treatment is 135-145 ℃, and the treatment time of the ultra-high temperature sterilization treatment is 0.1-1 s;

and/or, in the step 2), the flash degassing treatment is carried out under the pressure condition of-0.3 to-0.8 bar, preferably the pressure condition of-0.4 to-0.7 bar, and more preferably the pressure of-0.6 to-0.7 bar.

In some embodiments of the present invention, in the step 3), the treatment pressure of the homogenization treatment is 40 to 100MPa, and the treatment temperature of the homogenization treatment is 60 to 65 ℃.

In some embodiments of the invention, in the step 4), the bacterial species used in the fermentation treatment is selected from one or more of streptococcus thermophilus and lactobacillus bulgaricus, and the fermentation temperature is 40-45 ℃;

and/or in the step 4), the pH value of the fermentation product is 4.7-4.8, preferably 4.75-4.8.

In some embodiments of the invention, in the step 5), the temperature of the ultrafiltration membrane is 20-30 ℃, preferably 20-25 ℃, and more preferably 20-23 ℃, and the ultrafiltration pressure of the ultrafiltration is 1-6 bar, preferably 2-5 bar, and more preferably 4-5 bar.

And/or in the step 5), the filtration concentration ratio of ultrafiltration treatment is 2.3-3.

In some embodiments of the invention, in the step 5), the retentate obtained by the ultrafiltration treatment has a protein content of 5.75-13.5 wt% and a fat content of 1.6-4.5 wt%.

The invention also provides high-protein plant yoghourt which is prepared by the preparation method of the high-protein plant yoghourt.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.

The inventor of the invention provides a preparation method of high-protein plant yoghourt, and the preparation method adopts a low-temperature membrane-passing technology after fermentation, so that the prepared high-protein plant yoghourt has mellow taste, is fine and smooth, has enough bean fragrance, does not need to be added with a stabilizer, and can maintain good stability during the shelf life, thereby completing the invention.

The invention provides a preparation method of high-protein plant yoghourt, which comprises the following steps:

1) sterilizing the soybean milk base material to provide a sterilized material;

2) carrying out flash evaporation degassing treatment on the material subjected to the sterilization treatment and provided by the step 1) to provide a flash evaporation degassing treated material;

3) homogenizing the material subjected to flash evaporation and degassing treatment provided by the step 2) to provide a homogenized material;

4) fermenting the material subjected to homogenization treatment to provide a fermentation product, wherein the pH of the fermentation product is 4.6-4.8; turning over the cylinder and cooling to 20-30 ℃ to finish fermentation;

5) subjecting the fermentation product provided in step 4) to ultrafiltration treatment to provide a retentate.

The preparation method of the high-protein plant yoghourt provided by the invention can comprise the following steps: the soybean milk base is subjected to a sterilization treatment to provide a sterilized material. In this application, sterilization generally refers to a treatment process for heat-treating a material at a suitable temperature and duration to kill germs in the material. Before homogenization and fermentation, the materials are usually sterilized, so that the influence of microorganisms in the raw materials on the subsequent homogenization, fermentation and other steps is avoided.

In the above-mentioned preparation method, the soybean milk base is generally required to have a suitable protein content and/or fat content. The proper protein content can ensure that the protein content is not too high to generate powder feeling and astringent feeling after concentration, and the proper fat content can ensure that the finished product does not generate greasy feeling after concentration. For example, the protein content of the soybean milk base may be 2.5 to 4.5 wt%, 2.5 to 2.7 wt%, 2.7 to 2.9 wt%, 2.9 to 3 wt%, 3 to 3.1 wt%, 3.1 to 3.2 wt%, 3.2 to 3.3 wt%, 3.3 to 3.4 wt%, 3.4 to 3.5 wt%, 3.5 to 3.7 wt%, 3.7 to 4 wt%, or 4 to 4.5 wt%, preferably may be 2.9 to 3.5 wt%, more preferably may be 3 to 3.1 wt%. For another example, the fat content of the soy milk base may be 0.7 to 1.5 wt%, 0.7 to 0.8 wt%, 0.8 to 0.9 wt%, 0.9 to 1 wt%, 1 to 1.1 wt%, 1.1 to 1.2 wt%, 1.2 to 1.3 wt%, 1.3 to 1.4 wt%, or 1.4 to 1.5 wt%, preferably may be 0.8 to 1.3 wt%, more preferably may be 0.9 to 1.1 wt%.

Of the above preparation methods, suitable methods for providing a soy milk base should be known to those skilled in the art. For example, the soybean milk base may be prepared by mixing soybean powder (a powdery food obtained by baking and pulverizing soybeans) and water, and dissolving the soybean powder in an appropriate amount of water. For another example, the protein content of the soybean powder used may be 35 to 45 wt%, 35 to 37 wt%, 37 to 39 wt%, 39 to 40 wt%, 40 to 41 wt%, 41 to 42 wt%, 42 to 43 wt%, 43 to 44 wt%, or 44 to 45 wt%, preferably 40 to 45 wt%, and more preferably 40 to 41 wt%. For another example, the fat content of the soybean flour used may be 10 to 15 wt%, 10 to 11 wt%, 11 to 11.5 wt%, 11.5 to 12 wt%, 12 to 12.5 wt%, 12.5 to 13 wt%, 13 to 14 wt%, or 14 to 15 wt%, preferably 10 to 13 wt%, and more preferably 11.5 to 12.5 wt%.

In the above preparation method, the sterilization treatment may be usually ultra-high temperature sterilization treatment. Suitable ultra-high temperature sterilization treatment conditions should be known to those skilled in the art. For example, steam immersion sterilization or steam injection sterilization may be employed. For another example, the treatment temperature of the ultra-high temperature sterilization treatment may be 135 to 145 ℃, preferably 135 to 140 ℃, and more preferably 135 to 137 ℃. For another example, the treatment time of the ultra-high temperature sterilization treatment may be 0.1 to 1 second, preferably 0.1 to 0.5 second, and more preferably 0.1 to 0.3 second.

In the preparation method, the soybean milk base material can be preheated before the sterilization treatment of the soybean milk base material, and the preheating aims to ensure that the temperature of the material can be raised to the required sterilization temperature and avoid coking caused by instant temperature rise to influence the heat transfer efficiency. For example, the soy milk base material may be preheated to 75 to 95 ℃, 75 to 80 ℃, 80 to 85 ℃, 85 to 90 ℃, or 90 to 95 ℃ before the soy milk base material is sterilized.

The preparation method of the high-protein plant yoghourt provided by the invention can also comprise the following steps: carrying out flash evaporation degassing treatment on the material subjected to the sterilization treatment and provided by the step 1) to provide a flash evaporation degassing treated material. In this application, flash degassing generally refers to a process in which a fluid (e.g., a liquid) in a relatively high-pressure environment is introduced into a relatively low-pressure environment, and then the fluid is rapidly vaporized due to a sudden drop in pressure, thereby performing gas-liquid separation. Flash evaporation degassing can mainly remove peculiar smell in the system and evaporate more water generated by ultra-high temperature sterilization.

In the above-mentioned production method, the conditions of the flash degassing treatment can be suitably adjusted by those skilled in the art. For example, the flash degassing treatment may be carried out under a pressure condition of-0.3 to-0.8 bar, -0.3 to-0.4 bar, -0.4 to-0.5 bar, -0.5 to-0.6 bar, -0.6 to-0.7 bar, or-0.7 to-0.8 bar, preferably under a pressure condition of-0.4 to-0.7 bar, and more preferably under a pressure condition of-0.6 to-0.7 bar. For another example, the inlet temperature of the flash degassing treatment is usually matched with the treatment temperature of the ultra-high temperature sterilization treatment, and may be 135-145 ℃, 135-140 ℃, or 140-145 ℃. For another example, the outlet temperature of the flash degassing treatment may be 55 to 70 ℃, 55 to 60 ℃, 60 to 65 ℃, or 65 to 70 ℃. And (3) pre-cooling the flash-evaporated and degassed material at a proper outlet temperature for flash evaporation and degassing treatment, wherein the pre-cooling aims to cool the sterilized material to a temperature required for homogenization.

The preparation method of the high-protein plant yoghourt provided by the invention can also comprise the following steps: homogenizing the material subjected to flash degassing treatment provided by the step 2) to provide a homogenized material. In the present application, homogenization treatment generally refers to a treatment method for sufficiently micronizing and/or homogenizing a dispersion in a suspension and/or emulsion system. Before fermentation treatment, the soy milk base is usually homogenized under appropriate conditions to disperse the fat globules in the system sufficiently.

In the above-mentioned production method, the homogenization treatment is usually carried out at an appropriate temperature and pressure. At a suitable temperature, the fat phase is distributed in the milk system in a liquid state, and a suitable pressure is applied so that the fat globule particles are broken down to below 1 μm and are uniformly dispersed in the milk system. For example, the treatment pressure for the homogenization treatment may be 40 to 100MPa, 40 to 50MPa, 50 to 60MPa, 60 to 70MPa, 70 to 80MPa, 80 to 90MPa, or 90 to 100 MPa. For another example, the homogenization treatment is usually carried out under heating, and the treatment temperature of the homogenization treatment may be 60 to 65 ℃, 60 to 61 ℃, 61 to 62 ℃, 62 to 63 ℃, 63 to 64 ℃, or 64 to 65 ℃.

The preparation method of the high-protein plant yoghourt provided by the invention can also comprise the following steps: and (3) performing fermentation treatment on the material subjected to the homogenization treatment to provide a fermentation product. In the present application, fermentation treatment generally refers to a process of preparing a microbial cell itself, or a direct metabolite or a secondary metabolite by the vital activity of a microorganism under aerobic or anaerobic conditions. After the materials are subjected to proper fermentation treatment, the main raw materials for preparing the yoghourt can be provided and used for subsequent ultrafiltration treatment.

In the above production method, the fermentation treatment may generally include: inoculating, fermenting and the like. In fermentation processes it is often necessary to inoculate the material with suitable bacterial species. For example, the applicable bacterial species may be one or a combination of more of Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), and the like. As another example, the inoculum size of the bacterial species in the material may be 1X 10⁶～8×10⁶cfu/mL、1×10⁶～2×10⁶cfu/mL、2×10⁶～4×10⁶cfu/mL、4×10⁶～6×10⁶cfu/mL, or 6X 10⁶～8×10⁶cfu/mL, the inoculation ratio of the streptococcus thermophilus to the lactobacillus bulgaricus can be 1-3: 1, 1-1.2: 1, 1.2-1.4: 1, 1.4-1.6: 1, 1.6-1.8: 1, 1.8-2: 1, 2-2.2: 1, 2.2-2.4: 1, 2.4-2.6: 1, 2.6-2.8: 1, or 2.8-3: 1. After the materials are inoculated, the fermentation system can be fermented, and the specific fermentation temperature can be 40-45 ℃, 40-41 ℃, 41-42 ℃, 42-43 ℃, 43-44 ℃ or 44-45 ℃. In the fermentation process, the fermentation focus can be determined according to the pH value of the fermentation system, for example, when the pH value of the fermentation system is 4.6 to 4.8, 4.6 to 4.65, 4.65 to 4.7, 4.7 to 4.75, or 4.75 to 4.8, preferably 4.7 to 4.8, more preferably 4.75 to 4.8, the fermentation can be terminated, and the fermentation system can be cooled (for example, the fermentation system can be cooled to 20 to 30 ℃ by turning over the cylinder).

The preparation method of the high-protein plant yoghourt provided by the invention can also comprise the following steps: subjecting the fermentation product provided in step 4) to ultrafiltration treatment to provide a retentate. In this application, ultrafiltration is generally a membrane separation technique, which refers to a method of passing a material under pressure through the surface of a membrane, allowing a solvent (e.g., water) and small solutes smaller than the pores of the membrane to permeate the membrane to form a purified solution (filtrate), and trapping solutes larger than the pores of the membrane and discharging the solutes with the water flow to form a concentrated solution (retentate). And (3) after the material obtained by fermentation treatment is subjected to ultrafiltration treatment, collecting trapped fluid to obtain the high-protein plant yoghourt.

In the above preparation method, the filtration concentration of the ultrafiltration treatmentThe compression ratio is usually 2.3-3, 2.3-2.4, 2.4-2.5, 2.5-2.6, 2.6-2.7, 2.7-2.8, 2.8-2.9, or 2.9-3. The filtration concentration ratio, namely the mass percent of protein in the retention solution and the feed (I.e. fermentation products) The ratio of the mass percent of the protein in (b). At this concentration ratio, the final product has a high protein content and no powdery or astringent feeling (e.g., no powdery or astringent feeling). For example, the retentate obtained by the ultrafiltration treatment may have a protein content of 5.75 to 13.5 wt%, 5.75 to 6 wt%, 6 to 7 wt%, 7 to 8 wt%, 8 to 9 wt%, 9 to 10 wt%, 10 to 11 wt%, 11 to 12 wt%, 12 to 13 wt%, or 13 to 13.5 wt%. For another example, the retentate obtained from the ultrafiltration treatment may have a fat content of 1.6 to 4.5 wt%, 1.6 to 2 wt%, 2 to 2.5 wt%, 2.5 to 3 wt%, 3 to 3.5 wt%, 3.5 to 4 wt%, or 4 to 4.5 wt%. In general, the treatment conditions of the ultrafiltration treatment can be appropriately adjusted by those skilled in the art according to the filtration concentration ratio required for the ultrafiltration treatment. For example, the ultrafiltration pressure of the ultrafiltration treatment may be 1 to 6bar, 1 to 2bar, 2 to 3bar, 3 to 4bar, 4 to 5bar, or 5 to 6bar, preferably 2 to 5bar, and more preferably 4 to 5 bar. For another example, in the ultrafiltration treatment, the cut-off molecular weight of the ultrafiltration membrane used may be 3000 to 10000, 3000 to 4000, 4000 to 5000, 5000 to 6000, 6000 to 7000, 7000 to 8000, 8000 to 9000, or 9000 to 10000, preferably 5000 to 8000, more preferably 5000 to 7000.

In the preparation method, the ultrafiltration treatment is usually carried out under the condition of lower temperature, on one hand, the fermentation is stopped, on the other hand, the heat load on fat in the system is reduced, and the fat is prevented from generating rancid taste. For example, the temperature of the ultrafiltration membrane may be 20 to 30 ℃, 20 to 21 ℃, 21 to 22 ℃, 22 to 23 ℃, 23 to 24 ℃, 24 to 25 ℃, 25 to 26 ℃, 26 to 27 ℃, 27 to 28 ℃, 28 to 29 ℃, or 29 to 30 ℃, preferably 20 to 25 ℃, and more preferably 20 to 23 ℃.

The second aspect of the invention provides high-protein plant yoghourt which is prepared by the preparation method of the high-protein plant yoghourt provided by the first aspect of the invention.

The preparation method of the high-protein soymilk provided by the invention adopts a pre-sterilization and post-concentration treatment mode and an ultrafiltration concentration method, so that a system is more exquisite and smooth after materials are sheared by micropores of an ultrafiltration membrane, and meanwhile, the side effect that raw material microorganisms are concentrated due to pre-concentration is avoided by adopting the post-concentration method, so that the prepared product has smooth and mellow taste, rich nutrition and unique flavor, and has good industrial prospect.

The high-protein plant yoghourt provided by the invention adopts an ultrafiltration membrane concentration method, the concentration ratio is accurately adjusted, and a low-temperature membrane passing technology after fermentation is adopted, so that the fat rancidity taste of the product is reduced to the greatest extent, and meanwhile, the situation that a smoothing device is required to be added independently due to heavier powder taste of the high-protein product is avoided, and the overall manufacturing cost is reduced. In addition, the obtained product is mellow in taste, fine, smooth and sufficient in bean fragrance, and meanwhile, due to the characteristic of high viscosity, a stabilizer does not need to be added, so that good stability can be maintained during the shelf life, and brand new taste bud experience is provided for consumers.

The invention of the present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.

Example 1

(1) 100g of bean flour with the protein content of 40% and the fat content of 12.5% is taken, 1250mL of water is added to ensure that the protein content of the soybean milk base material is 3.0% and the fat content is 0.9%, and the materials are mixed for 30min at the temperature of 40 ℃;

(2) preheating the base material to 80 deg.C, sterilizing at 137 deg.C for 0.1s, flash-evaporating at-0.6 bar, degassing, cooling to 60 deg.C, aseptically homogenizing at 40MPa, and cooling to 42 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, with inoculation amount of 1 × 10⁶cfu/mL, fermentation temperature 42 ℃), turning over the cylinder and cooling to 20 ℃ when the pH value is 4.8 after fermentation, and ending fermentation;

(4) subjecting the above materials to ultrafiltration membrane at 20 deg.C and 4bar with cut-off molecular weight of 5000 to obtain cut-off solution with concentration ratio of 2.5, protein content of the obtained cut-off solution of 7.3% and fat content of 2.3%;

(5) and (3) filling and refrigerating the trapped materials at 20 ℃ to obtain the product.

Example 2

(1) 100g of soybean powder with 41 percent of protein content and 11.5 percent of fat content is taken, 950mL of water is added to ensure that the protein content of the soybean milk base material is 3.9 percent and the fat content is 1.1 percent, and the materials are mixed for 15min at the temperature of 60 ℃;

(2) preheating the base material to 85 deg.C, sterilizing at 135 deg.C for 0.3s, flash-evaporating at-0.3 bar, degassing, cooling to 65 deg.C, aseptically homogenizing at 60MPa, and cooling to 45 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, and inoculating amount of 8 × 10⁶cfu/mL, fermentation temperature 45 ℃), turning over the cylinder and cooling to 25 ℃ when the pH value is 4.7 after fermentation, and ending fermentation;

(4) subjecting the above materials to ultrafiltration membrane at 25 deg.C and 2bar to cut-off molecular weight of 5000 to obtain cut-off solution with concentration ratio of 2.4, protein content of the obtained cut-off solution of 9.4% and fat content of 2.6%;

(5) and (3) filling and refrigerating the trapped materials at 25 ℃ to obtain the product.

Example 3

(1) Taking 100g of bean flour with 35% of protein content and 10% of fat content, adding 1300mL of water to ensure that the protein content of the soybean milk base material is 2.5% and the fat content is 0.71%, and mixing for 20min at 50 ℃;

(2) preheating the base material to 90 deg.C, sterilizing at 140 deg.C for 1s, flash-evaporating at-0.7 bar, degassing, cooling to 65 deg.C, aseptically homogenizing at 80MPa, and cooling to 43 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, and inoculating amount of 2 × 10⁶cfu/mL, the fermentation temperature is 43 ℃), turning over the cylinder and cooling to 23 ℃ when the pH value is 4.75 after fermentation, and finishing fermentation;

(4) subjecting the above materials to ultrafiltration membrane at 23 deg.C and 1bar with cut-off molecular weight of 5000 to obtain cut-off solution with concentration ratio of 2.3, protein content of the obtained cut-off solution of 5.75% and fat content of 1.63%;

(5) and (3) filling and refrigerating the trapped materials at 23 ℃ to obtain the product.

Example 4

(1) 100g of bean flour with 45 percent of protein content and 15 percent of fat content is taken, 900mL of water is added to ensure that the protein content of the soybean milk base material is 4.5 percent and the fat content is 1.5 percent, and the materials are mixed for 25min at the temperature of 45 ℃;

(2) preheating the base material to 90 deg.C, sterilizing at 145 deg.C for 0.1s, flash-evaporating at-0.8 bar, degassing, cooling to 65 deg.C, aseptically homogenizing at 100MPa, and cooling to 44 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, and inoculating amount of 3 × 10⁶cfu/mL, fermentation temperature 44 ℃), turning over the cylinder and cooling to 25 ℃ when the pH value is 4.8 after fermentation, and ending fermentation;

(4) subjecting the above materials to ultrafiltration membrane at 6bar and 30 deg.C with cut-off molecular weight of 10000 to obtain cut-off solution with concentration ratio of 3, protein content of the obtained cut-off solution is 13.5%, and fat content is 4.5%; (ii) a

(5) And (3) filling and refrigerating the trapped materials at 30 ℃ to obtain the product.

Example 5

(1) Taking 100g of bean flour with 40% of protein content and 13% of fat content, adding 1200mL of water to ensure that the protein content of the soybean milk base material is 3% and the fat content is 1%, and mixing for 30min at 55 ℃;

(2) preheating the base material to 80 deg.C, sterilizing at 140 deg.C for 0.5s, flash-evaporating at-0.4 bar, degassing, cooling to 65 deg.C, aseptically homogenizing at 50MPa, and cooling to 44 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, and inoculating amount of 4 × 10⁶cfu/mL, fermentation temperature 44 ℃), turning over the cylinder and cooling to 20 ℃ when the pH value is 4.7, and finishing fermentation;

(4) subjecting the above materials to ultrafiltration membrane at a cut-off molecular weight of 10000 at 5bar and 20 deg.C to obtain a cut-off solution with a concentration ratio of 2.8, wherein the cut-off solution contains 8.4% of protein and 2.8% of fat; (ii) a

(5) And (3) filling and refrigerating the trapped materials at 20 ℃ to obtain the product.

Example 6

(1) Taking 100g of bean flour with 35% of protein content and 13% of fat content, adding 900mL of water to ensure that the protein content of the soybean milk base material is 3.5% and the fat content is 1.3%, and mixing for 15min at 40 ℃;

(2) preheating the base material to 80 deg.C, sterilizing at 137 deg.C for 0.5s, flash-evaporating at-0.8 bar, degassing, cooling to 65 deg.C, aseptically homogenizing at 100MPa, and cooling to 43 deg.C;

(3) inoculating the above materials to ferment (using DuPont vege series Streptococcus thermophilus and Lactobacillus bulgaricus at ratio of 2:1, and inoculating amount of 5 × 10⁶cfu/mL, the fermentation temperature is 43 ℃), turning over the cylinder and cooling to 22 ℃ when the pH value is 4.8 after fermentation, and finishing fermentation;

(4) subjecting the above materials to ultrafiltration membrane at a cut-off molecular weight of 8000 at 4bar and 22 deg.C to obtain a cut-off solution with a concentration ratio of 2.5, protein content of the obtained cut-off solution is 8.6%, and fat content is 3.3%;

(5) and (3) filling and refrigerating the trapped materials at the temperature of 22 ℃ to obtain the product.

Comparative example 1

The process was the same as in example 1, except that the concentration process was changed to concentration after step 1, the concentration temperature was 30 ℃ and the remaining parameters were unchanged.

Comparative example 2

The method is the same as the embodiment 1, except that the concentration method is changed into a centrifuge concentration method, the centrifugation temperature is 42-44 ℃, the heavy phase is taken after centrifugation, and then the heavy phase is cooled to 20-30 ℃.

20 sensory evaluators (10 men and women, and both industry research and development experts) are selected to taste the soybean milk sample, and sensory evaluation is carried out on three aspects of smell, taste and mouthfeel, the evaluation table referred to by the sensory evaluation refers to table 1, and the specific results of the sensory evaluation refer to table 2.

TABLE 1 sensory evaluation chart

TABLE 2 scoring results

As can be seen from the results of table 2, comparative example 1 lost the smoothing effect originally exerted by the ultrafiltration membrane after fermentation due to the change in the concentration step, and thus resulted in a severe powdery feeling. Comparative example 2 shows that the thermal concentration method can degrade unsaturated fatty acid in the system to generate rancid taste and affect the flavor.

In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.