Lactic acid fermented soymilk

Soymilk can be removed by lactic acid fermentation and vacuum distillation. Soybean foods and beverages produced with such soybean milk have good flavor and high protein content. This is the conventional method to taste less than bean paste. Satisfactory results can be achieved.

Production Method
1. Lactic acid fermentation. Lactic acid fermentation is the addition of lactic acid bacteria to soymilk. It is best to use lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus helveticus and Streptococcus thermophilus to ferment conventional microorganisms These bacteria may be used singly or in combination, and the amount of S.sub.2 added is usually 2 to 4% of the total weight of the fermentation mixture. In order to speed up the fermentation and prevent the spoilage of the fermentation mixture, it is best to first heat-sink the soymilk, and add one or more lactose and glucose which can be used by the lactic acid bacteria into the soymilk at an amount of 0.01 as the total amount of the fermentation mixture. ~ 5%, preferably 0.1 to 2%. The pH was adjusted to 6.0-7.5.

The fermentation temperature and fermentation time depend on the type of lactic acid bacteria used. The optimum fermentation temperature is usually 30 to 45°C and the fermentation time is 15 to 20 hours. Sometimes it takes 1 hour. The degree of fermentation can be tested by testing the acidity of the fermentation mixture. For example, the initial pH of the fermentation mixture is about 6.4, and the acid content is 0.5-0.9%. When the pH value reaches 3.5-5.5, the fermentation can be stopped. It did not stop until the soymilk solidified.

2. Homogenization and distillation. The coagulated soymilk was homogenized by a homogenizer and distilled under reduced pressure. The lactic acid fermented soymilk that had not yet solidified could also be directly distilled. The pH can be adjusted to a suitable level before distillation. The distillation is carried out at a pressure of 10 to 85°C (optimally 40 to 70°C) and below 500 mm Hg (preferably 55 to 75 mm Hg). Distillation includes not only normal distillation but also aerated distillation. Distillation is the partial distillation of the water added to the fermentation mixture, or a certain amount of water is completely distilled from the fermentation broth (usually 1/3 to 1/4 of the original volume of the soymilk). The amount of water added before distillation is usually 1/2 to 1/3 of the volume of the fermentation broth.

Method of Producing Lactic Acid Fermented Soybean Milk Beverage Soymilk produced in this manner can be used as a soy food product from which soya bean flavor is removed, soymilk cheese and plant tissue protein food can be produced, and a lactic acid fermented soymilk beverage can also be produced. The production method is that the soybean milk is treated with a protease at the same time as or before the lactic acid fermentation. The protease used depends on the pH of the soymilk and the optimum pH of the protease. The protease is usually used in an amount of 0.0001 to 0.1%, preferably 0.0005 to 0.002% of the total weight of the soybean milk. After homogenization, the protease-treated and fermented soybean milk is adjusted to have a pH below the isoelectric point, usually not higher than 4, preferably 3 to 3.8. The soybean milk was distilled under reduced pressure and the product was heated to 70-85°C for sterilization. If necessary, you can add scenting agents, pigments, or thickeners, and then homogenize. The lactic acid fermented soymilk beverage can maintain a total protein concentration of 10-12%, has a high nutritional value, and has a good taste.

Example 1 (Preparation of Soymilk) Soybean was extracted with n-hexane at low temperature. The defatted soybeans precipitated by extraction were dispersed in water and a small amount of sodium hydroxide was added. Remove insoluble matter from the mixture to achieve a 6% solids content in the soymilk. 20 grams of lactose are added to 2 kilograms of soy milk, and the mixture is sterilized and sterilized at 80° C. for 20 minutes, and its pH is adjusted to 6.3. Add 4% of acidophilic lactic acid bacteria and ferment it at 37°C to achieve an acid content of 6% (about pH 4.5). The coagulated soymilk was homogenized with a stirrer, neutralized to pH 6.8 with sodium hydroxide and heated at 70°C for 30 minutes to stop the fermentation. Half litre of water was added to the fermentation mixture, and almost all added moisture was removed by low pressure distillation on a rotary evaporator. In this way, soymilk with soy flavor was removed.

Example 2 (Preparation of Soymilk Beverage) One kilogram of the soymilk prepared in Example 1 was taken, and 5 g of lactose and 20 g of Streptococcus lactis were added as a screwdriver. Fermented at 35°C for 2 hours. After 200 g of water was added, the mixture was distilled off almost all of the water with a rotary evaporator and then its pH was adjusted to 6.8. The addition of a scenting agent to the mixture results in a non-bean-flavored, drinkable beverage.

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