Kefir yogurt sour soybean milk and production method thereof

A technology of kefir soy milk and kefir sour bean, which is applied in dairy products, food preparation, food science, etc., can solve the problems of high acidity, short product shelf life, and taste stimulation, and achieve high nutritional value and shelf life The effect of prolonging the period and reducing the irritation of the taste

Active Publication Date: 2009-03-18
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in addition to lactic acid, traditional kefir milk also has high acetic acid content, high acidity, and irritating taste, which is difficult to be accepted by most consumers.
At the same time, the acetic acid bacteria and lactic acid bac

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0039] Example 1

[0040] In the kefir sour milk of this embodiment, the specific preparation steps of the soy milk are as follows:

[0041] Select soybeans, that is, choose 10kg of soybean seeds with full grains, no insects and no mold, after washing them with clean water, using 0.25% by mass NaHCO 3 Soak the solution at room temperature for 10 hours to swell and soften the soybeans by absorbing water; after filtering, rinse with water, peel off the skin, and then add 100L of drinking water, heat to 85℃, keep for 20min, then grind at 85℃, and filter it. Soy milk.

[0042] In the kefir sour milk of this embodiment, the preparation method of the kefir starter is as follows:

[0043] Weigh 200g of kefir grains, inoculate it into 10L of reduced milk, ferment at a constant temperature of 25°C for 24 hours, filter out the kefir grains to obtain the kefir starter.

[0044] The ingredients and preparation method of the kefir sour soybean milk of this embodiment are as follows:

[0045] 1...

Example Embodiment

[0048] Example 2

[0049] In the kefir sour milk of this embodiment, the specific preparation steps of the soy milk are as follows:

[0050] Select soybeans, that is, select 8kg of soybean seeds with full grains, no insects and no mold, after washing them with clean water, using 0.6% by mass NaHCO 3 The solution is soaked at room temperature for 12 hours to make the soybeans absorb water to swell and soften; after filtering, rinse with water, peel off, and then add 100L of drinking water, heat to 95℃, keep for 5min, then grind at 80℃, and filter. Soy milk.

[0051] In the kefir sour soybean milk of this embodiment, the specific preparation steps of the reduced milk are as follows:

[0052] Weigh 8 kg of whole milk powder, first adjust it to a paste with a small amount of drinking water, then add water to a final volume of 80L, and mix evenly to make reduced milk.

[0053] The preparation method of the kefir starter of this embodiment is the same as that of embodiment 1.

[0054] T...

Example Embodiment

[0058] Example 3

[0059] In the kefir sour milk of this embodiment, the preparation method of the soy milk is as follows:

[0060] Selected soybeans, that is, 12kg of soybean seeds with full grains, no insects and no mildew, and after washing with water, use 0.5% by mass NaHCO 3 The solution is soaked at room temperature for 11 hours to make the soybeans absorb water and swell and soften; after filtering, rinse with water, peel off, then add 100L of water, heat to 80℃, keep for 60min, then grind at 84℃, and filter to prepare soy milk .

[0061] The preparation method of the kefir starter in this embodiment is as in Example 1.

[0062] The ingredients and preparation method of the kefir sour soybean milk of this embodiment are as follows:

[0063] 1. After mixing 30g of low methoxy pectin and 150g of propylene glycol alginate with 8kg of white sugar, add 50L of soy milk and 50L of standardized fresh milk to the mixed emulsion, heat to melt and mix evenly, then heat After reaching ...

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Abstract

The present invention discloses a kefir acid soymilk and a production method thereof. The kefir acid soymilk consists of soybean milk and animal milk which are matched to take effect of the complementation of protein nutrition. The acid soymilk which is produced by fermenting the soybean milk through microorganism not only has the nutrient efficacy of the soybean, but the microorganism fermenting process is also good for eliminating anti-nutritional factors in the soybean, thus improving the nutrient and healthy efficacy on the soybean milk. The kefir acid soymilk has smooth taste, proper acidity, soft flavor and intense bee wine fragrance, besides, aromatic carbonyl compound, phenolic acid substance and the like in the soybean take certain restraining effect on partial microorganism in the kefir. Compared with the traditional kefir, the kefir acid soymilk has the low excitation of the taste, is fit for the taste of most people and reduces the post acidification during storage greatly, and the shelf life is prolonged. The preparation method has low cost, simple operation and high feasibility and has good application prospect.

Description

technical field [0001] The invention relates to kefir yoghurt, in particular to kefir yoghurt produced by kefir fermented soy milk and a production method thereof. Background technique [0002] Soybean is a traditional healthy food, rich in protein, accounting for about 40% of the dry weight of soybeans, and the content of essential amino acids is very rich. Except for the low content of methionine and cysteine, the rest of the essential amino acids generally meet or exceed the World Health Organization recommended demand level. Some physiologically active substances contained in soybeans have good health effects, such as a large amount of soybean oligosaccharides such as stachyose and raffinose, which can promote the proliferation of bifidobacteria in the intestinal tract and are good prebiotics; soybean saponins It can promote the metabolism of cholesterol and fat in the human body, reduce the generation of oxidized lipids, delay aging, inhibit goiter, and has anti-inflam...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C9/13A23L11/00
Inventor 方祥巫光鸿唐炼钟青萍廖振林江美兰吴璇
Owner SOUTH CHINA AGRI UNIV
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