CN-121970863-A - Preparation method of beany flavor-free coagulated sour soybean milk

Abstract

The invention provides a preparation method of a beany flavor-free coagulated sour soybean milk, and belongs to the technical field of soybean protein processing. The method integrates four core technologies of lactobacillus fermentation regulation and control gel, secondary solidification, ultrahigh pressure cold sterilization and surface spray biological corrosion prevention, takes soybean as a raw material, selects lactobacillus plantarum as a single fermentation strain, degrades beany flavor precursor substances through strain specific metabolism, combines the two solidification technologies to construct a stable gel system, and the ultrahigh pressure cold sterilization technology can furthest maintain the integrity of the product while killing harmful microorganisms, avoid gel collapse and nutrient denaturation caused by high temperature sterilization, and prolongs the shelf life of the gel on the premise of not damaging the gel by spraying homologous fermentation supernatant on the surface. The sour soybean milk prepared by the method solves the problems of heavy fishy smell, easy water separation of gel, chemical preservative addition and the like of the traditional sour soybean milk, and the obtained product has both nutritive value and tender and smooth mouthfeel, has simple process and is suitable for industrial mass production.

Inventors

• LI LIANG
• JING YUHAN
• YANG XIAOYU
• AN DI

Assignees

• 东北农业大学

Dates

Publication Date

20260505

Application Date

20260310

Claims (5)

1. 1. The preparation method of the beany flavor-free coagulated sour soybean milk is characterized by comprising the following steps of: (1) Raw material treatment, namely soaking soybeans in 55-60 ℃ compound brine, wherein the compound brine comprises sodium chloride, potassium citrate and disodium hydrogen phosphate, grinding the soaked soybeans into slurry at 90-95 ℃ and homogenizing the slurry at high pressure to obtain base material soybean milk; (2) Inoculating and fermenting, namely inoculating lactobacillus plantarum into the base material soybean milk obtained in the step (1) for fermentation, filling at the same time, fermenting until the pH value of the system is 3.9-4.5 and forming primary gel, and completing primary solidification; (3) Low temperature solidification, namely standing the product after primary solidification at 2-4 ℃ for 12-24 hours to finish secondary solidification; (4) Ultrahigh pressure treatment, namely performing ultrahigh pressure sterilization on the secondary coagulated sour soybean milk under a certain condition; (5) Spraying lactobacillus plantarum fermentation supernatant onto the surface of the acid soybean milk subjected to ultrahigh pressure treatment, wherein the spraying amount is 0.5-1.0 mL per 100g acid soybean milk, and then sealing and packaging.
2. 2. The method according to claim 1, wherein the mass ratio of sodium chloride, potassium citrate and disodium hydrogen phosphate in the complex brine in the step (1) is 1:1:1.
3. 3. The preparation method according to claim 1, wherein the inoculation amount of the lactobacillus plantarum in the step (2) is 3% -5% of the mass of the base soybean milk, and the fermentation is single strain fermentation of the lactobacillus plantarum.
4. 4. The method according to claim 1, wherein the ultra-high pressure treatment in step (4) is performed at a pressure of 300 to 400 MPa, a temperature of 20 to 30 ℃ and a dwell time of 5 to 10 minutes.
5. 5. The method according to claim 1, wherein the fermentation supernatant in the step (5) is obtained by subjecting the Lactobacillus plantarum to high-density fermentation at 36 ℃ for 16 hours, and then subjecting the lactobacillus plantarum to centrifugation at 4000 r/min for 15 min and filtration sterilization with a 0.22 μm filter membrane, and the lactobacillus plantarum antibacterial peptide is contained therein.

Description

Preparation method of beany flavor-free coagulated sour soybean milk Technical Field The invention belongs to the technical field of soybean protein processing, and particularly relates to a preparation method of a beany flavor-free coagulated sour soybean milk. Background The coagulated sour soybean milk is a gelatinous plant-based food prepared by taking soybean as a raw material and fermenting the soybean by lactic acid bacteria, is rich in high-quality plant proteins, dietary fibers and probiotics, and accords with the development trend of healthy diet and plant-based food. However, the beany flavor of soybeans themselves (mainly derived from aldehydes and ketones volatile materials produced by the catalysis of lipoxygenase) has been a major problem affecting consumer acceptance. The existing sour soybean milk production process has a certain fishy smell removal effect, but has a plurality of defects that the soybean milk produced by a raw pulp method has heavy beany flavor and bitter flavor due to the action of soybean endogenous enzyme, a gel network formed by a single coagulant is fragile, so that the sour soybean milk is easy to laminate and has rough texture, and the high-temperature enzyme deactivation can deactivate lipoxygenase, but can destroy part of nutritional ingredients and generate burnt flavor. In the existing soybean milk deodorization technology, ohmic heating is combined with supercritical carbon dioxide to remove fishy smell, but equipment cost is high, but the problem of the gel texture of sour soybean milk cannot be solved, fermentation is carried out by utilizing black tea fungus, while the flavor is increased, the vitamin content is increased, the fermentation period is longer, the acidity is difficult to control, and in the aspect of prolonging the shelf life, part of processes depend on chemical preservatives such as sodium benzoate, which is not in accordance with the current green and healthy consumption concept. Therefore, a synergistic technology integrating biological deodorization, intelligent processing and green preservation is needed, and the aim of improving the nutrition and the texture of the sour soybean milk while removing the beany flavor is fulfilled, so that the market demand for high-quality sour soybean milk is met. Disclosure of Invention The invention aims to provide a preparation method of a beany flavor-free solidified type sour soybean milk, which realizes the unification of high-efficiency removal of beany flavor, stable and optimized texture and long-term preservation through multi-technology fusion and improves the quality and the feasibility of industrial production of sour soybean milk products. The invention aims to solve the technical problems by adopting the following technical scheme that firstly, raw material pretreatment is realized by immersing at a specific temperature and adding compound salt to destroy soybean cell structure, laying a foundation for subsequent beany flavor removal and gel formation, high-temperature pulping and multistage homogenization treatment are carried out, and partial lipoxygenase is primarily inactivated while the fineness of soybean milk is improved. 2. The lactobacillus fermentation regulation gel is prepared by selecting lactobacillus plantarum as a fermentation strain, wherein the lactobacillus plantarum can degrade bean smell precursor substances such as linolenic acid, linoleic acid and the like in soybeans, meanwhile, lactic acid generated by metabolism can reduce the pH value of a system, and soybean protein molecules are induced to crosslink to form uniform primary gel, and in addition, flavor substances generated in the fermentation process can further optimize the taste of the soybean milk and mask residual slight peculiar smell. The material-dividing fermentation strategy is adopted, the activated bacterial liquid is inoculated into the base material soybean milk according to the inoculation amount of 4 percent, and besides the finished product is manufactured, part of the base material soybean milk inoculated with the bacterial liquid is used for preparing high-activity fermentation supernatant (containing lactobacillus plantarum antibacterial peptide) to provide raw materials for subsequent surface layer bacteriostasis, so that the recycling of the metabolites of the homologous bacterial strain is realized. The process of filling first and then fermenting is adopted, so that the secondary pollution risk of traditional filling first and then fermenting is avoided, and the microbial safety of the product is ensured. 3. And (3) performing low-temperature secondary solidification, namely performing low-temperature secondary solidification on the basis of the pregel formed by fermentation. The low-temperature secondary solidification in the refrigeration environment does not need an external coagulant, a compact and stable three-dimensional gel network is constructed by means of slow rearrangement and hydr