Processing Technology Of Solidified Whole Slag Fermented Soymilk

With the improvement of people's living standards,dietary habits are gradually becoming more diversified.Traditional fermented dairy products with animal-based protein as the main raw material have been unable to meet the consumer needs of different groups,especially “three high” people and “religious people”."Vegetarians" and so on,so the whole plant protein fermentation products came into being.Soy protein content is high,fat content is low,no cholesterol,contains soybean phospholipids and soy isoflavones and other special nutrients;dietary fiber in bean dregs,on the human body has many good physiological functions.However,due to the large differences in fat,protein,sugar content and types of soybeans and animal milk,it will have many influences on the texture and flavor of the fermentation,resulting in poor texture,rough taste,and strong odor of curd.The problem has become a major factor that restricts the production of solid-state pure protein soymilk fermented soybean milk.This topic focuses on the above key issues and the results are as follows:1.Screening of starter and research on removing effect.This article examines the effects of 8 kinds of starter on the fermentation effect of whole slag soymilk.The results show that No.7 starter fermented product has good texture,unique flavor and meets product requirements.The microwave removal method was used to study the effect of removing maggots.It was found that the soybeans were microwave treated for 30 s before they were crushed.The brewing effect was achieved by brewing 100 °C boiling water.2.Optimization of processing technology for solidified whole slag fermented soybean milk.The process parameters and the optimization of the processing parameters of the coagulation type whole slag fermented soybean milk in the soybean meal screen size,the colloid mill grinding time,the homogenization pressure,the bean powder and the water ratio were studied.The results showed that the optimum conditions were: The number was 80 mesh,the colloid mill was ground for 1.5 minutes,the homogenization pressure was set to 50 MPa,and the flour: water = 1:8.5.The ratio of soybean meal to water had a significant effect on product quality(P<0.05).The best time for soy mashing is 2 minutes.3.Optimization of fermentation conditions of solidified whole slag fermented soymilk.The fermentation temperature,fermentation time,inoculum amount of inoculant,and amount of white granulated sugar in coagulated whole slag fermented soybean milk were studied and the process parameters were optimized.The results showed that the optimal conditions were: fermentation time was 5.5 h,fermentation temperature was At 42°C,the inoculum amount of the starter was 0.03%,and the amount of white sugar was 7%.The inoculum volume and fermentation temperature of the starter had a significant effect on product quality(P<0.05).4.Study on rheological properties of solidified whole slag fermented soybean milk.The results showed that coagulated whole slag fermented soymilk is a typical non-Newtonian,pseudoplastic fluid.The product with 1:10 ratio of soybean meal and water had the strongest ability to restore the structure,and the weakest was 1:8.The product with the 0.01% inoculum of the starter had the strongest ability to restore the structure,and 0.09% was the weakest.The greater the concentration or the greater the amount of inoculum,the more obvious the degree of shear thinning of solidified whole slag fermented soybean milk.When the ratio of bean powder to water is 1:10 or the inoculum amount of the starter is 0.01%,the coagulation effect is not good.With the increase of the proportion of soybean meal or the inoculation amount,the gel structure gradually becomes stronger,forming a solid network structure.The gel;G' is greater than G",showing strong elastic characteristics.5.The microstructure of solidified whole-slag fermented soybean milk.With increasing soy flour concentration or inoculum size of inoculant,the number of network pores in coagulated whole-sludge fermented soy milk increases and the size decreases,showing a relatively uniform and porous network structure,and the microstructure is more dense and uniform.6.Nutritional indicators testing.Compared with yoghurt,part of the amino acid content of coagulated whole slag fermented soymilk increased significantly.Soybean isoflavone content in soybean meal was 23.745g/kg,and the content of solidified whole slag fermented soymilk was 2.150g/kg.Protein,fat,and dietary fiber contents were 3.5%,2.519%,and 0.560%,respectively.