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Kefir yogurt sour soybean milk and production method thereof

A kefir soymilk, kefir soymilk technology, applied in dairy products, food preparation, food science and other directions, can solve the problems of high acidity, irritating taste, short product shelf life, etc., and achieve high nutritional value and taste. Reduced irritation and extended shelf life

Active Publication Date: 2011-11-16
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 bacteria in kefir will further produce acid during the storage period of the product, the post-acidification is very serious, and the shelf life of the product is short. These problems must be solved in order to realize the industrialization of kefir milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The kefir yogurt of the present embodiment, the concrete preparation steps of its soybean milk are as follows:

[0041] Select soybeans, that is, select 10kg of soybean seeds with full grains, no moths and mildew, wash them with clean water, and use 0.25% by mass of NaHCO 3 The solution is soaked at room temperature for 10 hours to make the soybean absorb water, swell and soften; after filtration, rinse with clean water and peel off, then add 100L of drinking water, heat to 85°C, keep warm for 20min, then grind at 85°C, and filter to obtain soy milk.

[0042] The kefir yogurt of the present embodiment, the preparation method of its kefir starter is as follows:

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

[0044] The kefir yogurt of the present embodiment, its batching and preparation method are as follows:

[0045] 1. Mix 50g of low-methoxyl pectin an...

Embodiment 2

[0049] The kefir yogurt of the present embodiment, the concrete preparation steps of its soybean milk are as follows:

[0050] Select soybeans, that is, select 8 kg of soybean seeds with full grains, no moths and mildew, wash them with clean water, and use 0.6% by mass of NaHCO 3 The solution is soaked at room temperature for 12 hours to make soybeans absorb water, swell and soften; after filtering, rinse with water and peel, then add 100L of drinking water, heat to 95°C, keep warm for 5min, then grind at 80°C, and filter to obtain soy milk.

[0051] The kefir yogurt of the present embodiment, the specific preparation steps of its reconstituted milk are as follows:

[0052] Weigh 8kg 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 reconstituted milk.

[0053] Its preparation method of the kefir starter of the present embodiment is the same as that of Example 1.

[0054] T...

Embodiment 3

[0059] The kefir sour milk of the present embodiment, the preparation method of its soybean milk is as follows:

[0060] Select soybeans, that is, select 12kg of soybean seeds with full grains, no moths and mildew, wash them with clean water, and use 0.5 mass% NaHCO 3 The solution is soaked at room temperature for 11 hours to make the soybean absorb water, swell and soften; after filtration, rinse with clean water and peel off the skin, then add 100L of clean water, heat to 80°C, keep warm for 60min, then grind at 84°C, and filter to obtain soybean milk .

[0061] The preparation method of the kefir starter of the present embodiment is as embodiment 1.

[0062] The kefir yogurt of the present embodiment, its batching and preparation method are as follows:

[0063] 1. Mix 30g of low-methoxyl pectin, 150g of propylene glycol alginate and 8kg of white sugar evenly, add 50L of soybean milk and 50L of standardized fresh milk into the mixed emulsion, heat to melt and mix evenly, t...

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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 fermentingprocess 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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Patent Type & Authority Patents(China)
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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