Preparation And Quality Evaluation Of Prepared Soymilk By Germination/Fermentation Technology

China’s use of grain products has gradually decreased in recent years.The majority of prepared soymilk available are made from a single variety of cereal or a mix of cereals with comparable flavors.The creation of prepared soymilk that combine soy and brown rice with complementary amino acids,utilizing the higher protein content during soy germination and the improved flavor during brown rice fermentation to increase the value added of cereal goods.In this study,the germination of soybean and the solid fermentation of brown rice are optimized;the processing of prepared soymilk and their stability are investigated using fermented soybean and fermented brown rice as raw materials;the flavor and stability of prepared soymilk are observed during storage to determine the storage time,while quality evaluation is conducted to produce prepared soymilk with balance.(1)The soaking process with soybean to water ratio of 1:3,a soaking temperature of35°C,and a soaking period of 7 h;and the germination process with a germination temperature of 30°C and a germination time of 36 h;were the ideal parameters for the soybean germination process.Round and complete soybean particles were created using this method,and the resulting soybean seeds had greater protein levels,germination rates,and shoot lengths.(2)Soaking process,rice to water ratio of 1:3,soaking temperature of 35°C,and soaking time of 6 h;fermentation process,strain Angie sweet type,inoculum amount of0.21%,fermentation temperature of 29°C,and fermentation time of 35 h are the ideal parameters for the solid brown rice fermentation process.This method allows the brown rice to soak up enough water,and the resulting fermented brown rice is fragrant,vivid in color,and somewhat sweet and sour.(3)Pre-boiling process parameters that were found to be most effective included a pre-boiling time of 15 minutes,pre-boiling pressure of 40 MPa,second homogenization pressure of 80 MPa,and homogenization temperature of 75°C.The prepared soymilk created by this process had a high protein content,stable system,and good taste.Final milling process parameters were found to be 4 times;the homogenization process parameters that were most effective included the first homogenization pressure of 40 Mpa.(4)Single-factor and orthogonal experiments were used to determine the amounts of sodium tripolyphosphate,MCG,carrageenan,and gellan gum.The clarification index was used as the index to determine the amounts of the compound stabilizer: 0.1% for sodium tripolyphosphate,0.1% for MCG,0.04% for carrageenan,and 0.02% for gellan gum.(5)The storage temperature and duration had an impact on the stability of the prepared soymilk system.Over a period of five months,the prepared soymilk’s suspension stability,taste,and odor were examined at three different storage temperatures:4°C,25°C,and 37°C.All of the indicators of the cereal beverage performed better at 4°C and 25°C than at 37°C.The prepared soymilk could be kept for 150 days at both 4°C and25°C,and both storage temperatures were beneficial to their good quality.(6)The prepared soymilk’s protein content is higher in nutritional value than that of breast milk and raw cow’s milk;the physicochemical index satisfies national standards;it has an organoleptic score of 98 points,a lubricious taste with a distinct fermented aroma and bean fragrance,and a uniform and stable color and luster organization;after the human GI test,the prepared soymilk has a slow glycemic effect and a GI value of 45,pertain a low GI food.