Soybean dessert sour milk and preparation method thereof

Abstract

The invention relates to a yoghourt and a preparation method thereof, in particular to a soybean dessert yoghourt and a preparation method thereof, pertaining to the dairy food technical field. Components and weight portions of preparing 1000Kg of final products are: 850 to 950 Kg of milk, 1 to 5Kg of whey protein concentrate 70, 10 to 50Kg of whey protein concentrate 34, 70 to 120 Kg of white granulated sugar, 0.1 to 5Kg of soybean protein, 1 to 5 Kg of stabilizing agent, 0.1 to 5Kg of inulin, strain 250DCU and 0.01 to 0.1 Kg of flavoring essence. The invention integrates milk and soybean, dietary fiber is strengthened, the product is endowed with a taste of dessert, and after fermentation of lactobacillus, a nutritionally balanced and high nutrition value double protein dessert type soybean yoghourt product with strengthened dietary fiber is obtained.

Description

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AI Technical Summary

Benefits of technology

The technical effects described by this patented technology include improving gut movements for better eatings while promoting proper bowel movement; increasing intake with stronger water or other substances that are beneficial but also bad taste from certain ingredients such as sugar due to their sweetness; enhancing its ability to absorb large amounts of liquids without causing stooliness when taken through the small holes on your tongue into our mouth (a type called gastric acid), resulting in heartburn). Additionally, adding dietary fibers helps decrease calorie uptake and improve weight loss compared to regular meals made up entirely of carbohydrates.

Problems solved by technology

This patented technical solution discusses how improving balance between different types of nuts (vegetables) found worldwide: dairy or soya bean drinkings containing both cowage and green tea extractives. While some sources like fava beans provide good quality ingredients without causing negative side effects on humans due to their lack of essential elements - particularly iron and zinc - consumers often overlook certain beneficial components because they don’t meet necessary levels through regular mealtimes. To address this issue, research suggests adding specific enzyme supplements called lysine oxidase (LNO), one important component being added to improve gut barrier function. Lanthanide compounds including lycopene mononitrate (LCNM) and tomato polyphenols (PTP). These substances help reduce inflammations associated with various illnesses and contribute to better overall health outcomes.