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
View PDF5 Cites 13 Cited by
  • Summary
  • 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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soybean yogurt and preparation method thereof
  • Soybean yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0047] Example 1

[0048] Raw materials: soy milk 78.00%, milk 14.898%, sucrose 6.30%, oligofructose 0.10%, milk protein powder 0.70%, bifidobacteria 0.001%, and Lactobacillus acidophilus 0.001%.

[0049] Preparation:

[0050] (1) Mix soy milk, milk, sucrose, milk protein powder and oligofructose at 30°C, homogenize, and homogenize at 30°C and pressure 30MPa;

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

[0052] (3) Add Bifidobacterium and Lactobacillus acidophilus, and ferment for 7h at 25℃;

[0053] (4) Cool to 12°C.

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

Example Embodiment

[0055] Example 2

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

[0057] Preparation:

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

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

[0060] (3) Add Bifidobacterium and Lactobacillus acidophilus, ferment for 6.8h at 30℃;

[0061] (4) Cool to 15°C.

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

Example Embodiment

[0063] Example 3

[0064] Raw materials: soy milk 91.368%, milk 8.00%, sucrose 0.03%, oligofructose 0.1%, milk protein powder 0.50%, bifidobacteria 0.001% and lactobacillus acidophilus 0.001%.

[0065] Preparation:

[0066] (1) Mix and homogenize soy milk, milk, sucrose, milk protein powder and oligofructose at 50°C. The homogenization temperature is 50°C and the pressure is 18MPa;

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

[0068] (3) Add Bifidobacterium and Lactobacillus acidophilus and ferment at 35℃ for 6.5h;

[0069] (4) Cool to 25°C.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap