Preparation method of bean yoghourt

A soybean yogurt and soybean technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problems of long processing time and complicated process, and achieve the effects of accelerated fermentation speed, good taste and easy production

Inactive Publication Date: 2009-03-11
JUNLEBAO DAIRY GRP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Usually, the methods to remove the beany smell are thermal grinding, soaking and germination, soaking in alkal

Method used

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  • Preparation method of bean yoghourt
  • Preparation method of bean yoghourt

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Embodiment Construction

[0025] The present invention will be described in further detail below in conjunction with the accompanying drawings and embodiments.

[0026] 1 Preparation of soy milk

[0027] One of main raw material that the present invention adopts soya-bean milk adopts such as figure 1 Shown process preparation, concrete steps are as follows:

[0028] (1) Soybean screening: use high-quality soybeans that meet the requirements for raw material selection as raw materials, and remove sediment, branches and leaves, dust, moldy beans, etc. in soybeans.

[0029] (2) Use high-pressure steam dry method to inactivate the enzyme, the pressure is between 0.1-0.15 MPa, maintain for 3-10 minutes, release the pressure instantly, and evaporate in the deodorization tank to remove the volatile bad smell.

[0030] (3) Soak in hot water above 90°C for 1-3 hours, and then place it for 5-8 hours to further remove active enzymes that may remain in soybean species.

[0031] (4) Peel the soybeans soaked in h...

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Abstract

The invention belongs to the technical field of dairy products and relates to a preparation method of soy yogurt; the preparation method includes the following steps: preparing soy milk used for producing the soy yogurt; pretreating milk; blending the soy milk which is subject to fishy smell removal and pretreated milk; wherein, the soy milk accounts for 10-90% by weight and is added with compound stabilizer; homogenizing the blended milk materials; adding glucose, lactose, cane sugar, stachyose, raffinose or peptide fermentation promoting factors; adding a ferment starter including one strain or a plurality of grains of streptococcus thermophilus and one grain or a plurality of grains of lacbobacillus bulgaricus for fermentation; adding one or a plurality of grains of bifidobacterium adolesentis, animal bifidobacteriums or bifidobacterium lactis to prepare the soy yogurt. The method provided by the invention has the advantages of simple technique, convenient operation, short production time for fishy smell removal and fermentation, rich nutrition of the produced soy yogurt, good taste, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of soybean yoghurt. Background technique [0002] Soy has been used as food for centuries in many countries. Soybean foods eaten without fermentation mainly include soy milk, tofu, etc., and those fermented with mold include miso, fermented bean curd, and natto. But in the East, the lactic acid bacteria fermentation of soybean food has not been paid attention to by people, and even researchers have not given due attention. As early as 1934 and 1937, there were reports on soybean yogurt, but it was not until 1940 that the first systematic research on the culture of lactic acid bacteria in soybean milk was carried out. In China, soybeans are fermented as condiments, and the research on soybean products fermented by lactic acid bacteria started relatively late compared with foreign research. [0003] At present, most of the documents reported at home an...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C9/13A23C11/06A23L11/00
Inventor 魏立华魏朋尹艳军崔富昌王世杰李丽华王红叶苏海涛
Owner JUNLEBAO DAIRY GRP CO LTD
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