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Soybean yogurt and preparation method thereof

The technology of soy yogurt and Lactobacillus acidophilus is applied in the directions of milk preparations, dairy products, food preparation, etc., which can solve the problems of low purity of probiotics, long fermentation time, abnormal fermentation, etc., and achieves shortened fermentation time, good effect, high purity effect

Active Publication Date: 2009-10-28
BRIGHT DAIRY & FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of low purity of probiotics in common soy yoghurt and 3 or 4 strains of soy yoghurt, and the long fermentation time of soy yoghurt using only probiotics as a starter, and easy bacterial contamination leading to abnormal fermentation. For the first time, two strains of probiotics, Bifidobacterium and Lactobacillus acidophilus, were used as fermentation strains alone, and fructooligosaccharides and milk protein powder were specially added to provide a short fermentation time, high purity of probiotics, good flavor and taste, Low-cost probiotic soy yogurt

Method used

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  • Soybean yogurt and preparation method thereof
  • Soybean yogurt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0048] Raw materials: 78.00% soybean milk, 14.898% milk, 6.30% sucrose, 0.10% fructooligosaccharide, 0.70% milk protein powder, 0.001% Bifidobacterium and 0.001% Lactobacillus acidophilus.

[0049] Preparation:

[0050] (1) Mix soybean milk, milk, sucrose, milk protein powder and fructo-oligosaccharide at 30°C and homogenize at 30°C and pressure of 30MPa;

[0051] (2) Sterilize at 70°C for 30 minutes and cool to 25°C;

[0052] (3) adding Bifidobacterium and Lactobacillus acidophilus, and fermenting at 25° C. for 7 hours;

[0053] (4) Cool to 12°C.

[0054] Soy yogurt indicators: total soluble solids 10.5%, fat 1.42%, protein 2.88%, bifidobacteria 10% 7 cfu / mL and Lactobacillus acidophilus 10 7 cfu / mL; pH=4.3.

Embodiment 2

[0056] Raw materials: 82.296% soybean milk, 12.50% milk, 4.00% sucrose, 0.20% fructooligosaccharide, 1.00% milk protein powder, 0.002% Bifidobacterium and 0.002% Lactobacillus acidophilus.

[0057] Preparation:

[0058] (1) Mix soymilk, milk, sucrose, milk protein powder and fructooligosaccharide at 40°C and homogenize at 40°C and pressure of 22MPa;

[0059] (2) Sterilize at 85°C for 10 minutes and cool to 28°C;

[0060] (3) adding Bifidobacterium and Lactobacillus acidophilus, fermenting at 30°C for 6.8h;

[0061] (4) Cool to 15°C.

[0062] Soy yogurt indicators: total soluble solids 11.0%, fat 1.36%, protein 2.91%, bifidobacteria 10% 7 cfu / mL and Lactobacillus acidophilus 10 7 cfu / mL; pH=4.5.

Embodiment 3

[0064] Raw materials: 91.368% soybean milk, 8.00% milk, 0.03% sucrose, 0.1% fructooligosaccharide, 0.50% milk protein powder, 0.001% Bifidobacterium and 0.001% Lactobacillus acidophilus.

[0065] Preparation:

[0066] (1) Soymilk, milk, sucrose, milk protein powder and fructooligosaccharides were mixed and homogenized at 50°C, the homogenization temperature was 50°C, and the pressure was 18MPa;

[0067] (2) Sterilize at 105°C for 4 minutes and cool to 35°C;

[0068] (3) adding Bifidobacterium and Lactobacillus acidophilus, fermenting at 35°C for 6.5h;

[0069] (4) Cool to 25°C.

[0070] Soy yogurt indicators: total soluble solids 12.5%, fat 1.34%, protein 3.15%, bifidobacteria 10% 7 cfu / mL and Lactobacillus acidophilus 10 7 cfu / mL; pH=4.2.

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Abstract

The invention discloses soybean yogurt and a preparation method thereof. The soybean yogurt contains soluble total solid, fat and protein and is characterized in that fungus contained in the soybean yogurt is only bifidobacteria and Lactobacillus acidophilus. The invention overcomes the defects that common soybean yogurt and 3-strain and 4-strain fungus soybean yogurt probiotics have low purity, and the soybean yogurt adopts probiotics as a ferment which needs long fermentation time and is easy to contaminate so as to cause abnormal fermentation. In the invention, 2-strain probiotics of the bifidobacteria and the Lactobacillus acidophilus are used as fermenting strains, and fructo-oligosaccharide and lactoprotein power are particularly added, thereby a probiotics soybean yogurt with short fermentation time, high purity of the probiotics, excellent flavor and mouthfeel and low production cost is provided.

Description

technical field [0001] The invention relates to a soybean yoghurt and a manufacturing method thereof. Background technique [0002] Ordinary soy yogurt is fermented with two strains of lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus; there are also some literature reports that four strains of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus are used as fermentation strains , but the fermentation process is mainly completed by the two strains of lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, while the two strains of probiotics, Bifidobacterium and Lactobacillus acidophilus, do not participate in the fermentation, and mainly play the role of the concept of probiotics. Because when only two strains of Bifidobacterium and Lactobacillus acidophilus are used for fermentation, the fermentation time required to make the matrix reach a solidified state is longer, often req...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23C11/02A23C9/127A23C9/13A23L11/20
Inventor 徐成勇郭本恒龚广予王荫榆
Owner BRIGHT DAIRY & FOOD
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