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Soybean-honey acidophilus milk and preparation method thereof

A technology for honey and yogurt, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of poor flavor of fermented soybean milk, low acid production rate of lactic acid bacteria, insufficient calcium content, etc. Prospects, effects of organizational stability

Inactive Publication Date: 2012-04-25
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, compared with milk fermented by lactic acid bacteria, there are still some problems: the flavor of fermented soy milk is not good, with a slight beany smell; the acid production rate of lactic acid bacteria in the fermentation of soy milk is low; the calcium content is insufficient, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Prepare materials

[0029] The present embodiment soybean honey yoghurt raw material constitutes by mass parts:

[0030] Component A: 45 parts of pure soybean milk, 46 parts of fresh milk, 3.5 parts of honey, 4 parts of sucrose, 0.5 part of xylooligosaccharide, 0.9 part of sodium caseinate, 0.1 part of pectin;

[0031] Component B: calcium citrate, add 300mg per kilogram of component A.

[0032] Component C: acclimatized lactic acid bacteria fermentation broth, bacterial cell concentration 8×10 7 cfu / mL, the amount added is 4% of the volume after mixing components A and B.

[0033] 2. Preparation

[0034] a. Preparation of pure soybean milk

[0035] Select dry soybeans with plump grains and no insect damage or mildew. After cleaning, soak them in 0.5% aqueous sodium bicarbonate solution at 25°C for 13 hours, peel off the skin, and add 0.1% aqueous sodium bicarbonate solution at 88°C for colloidal grinding. The mass ratio of peeled soybeans to 0.1% aqueous sodium...

Embodiment 2

[0041] 1. Prepare materials

[0042] The present embodiment soybean honey yoghurt raw material constitutes by mass parts:

[0043] Component A: 40 parts of pure soybean milk, 52 parts of reconstituted milk, 3 parts of honey, 3 parts of sucrose, 1 part of xylooligosaccharide, 0.5 part of sodium caseinate, 0.5 part of pectin;

[0044]Component B: Calcium citrate, add 400 mg per kilogram of component A.

[0045] Component C: acclimatized lactic acid bacteria fermentation broth, bacterial cell concentration 2×10 8 cfu / mL, the amount added is 6% of the volume after mixing components A and B.

[0046] 2. Preparation

[0047] a. Preparation of pure soybean milk

[0048] Select dry soybeans with plump grains and no insect damage or mildew. After cleaning, soak them in 0.5% aqueous sodium bicarbonate solution at 25°C for 14 hours, peel them, and add 0.1% aqueous sodium bicarbonate solution at 85°C for colloidal grinding. The mass ratio of peeled soybeans to 0.1% aqueous sodium bic...

Embodiment 3

[0054] 1. Prepare materials

[0055] The present embodiment soybean honey yoghurt raw material constitutes by mass parts:

[0056] Component A: 43 parts of pure soybean milk, 48 parts of fresh milk, 3.2 parts of honey, 3.7 parts of sucrose, 0.6 parts of xylo-oligosaccharide, 1.2 parts of sodium caseinate, 0.3 parts of pectin;

[0057] Component B: calcium citrate, add 350mg per kilogram of component A.

[0058] Component C: acclimatized lactic acid bacteria fermentation broth, bacterial cell concentration 4×10 7 cfu / mL, the amount added is 5% of the volume after mixing components A and B.

[0059] 2. Preparation

[0060] a. Preparation of pure soybean milk

[0061] Select dry soybeans with plump grains and no pests and mildew, soak them in 0.5% aqueous sodium bicarbonate solution at 25°C for 14 hours after cleaning, peel off the skin, and add 0.1% aqueous sodium bicarbonate solution at 90°C for colloidal grinding. The mass ratio of peeled soybeans to 0.1% aqueous sodium b...

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PUM

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Abstract

The invention discloses a soybean-honey acidophilus milk and a preparation method thereof, wherein the soybean-honey acidophilus milk consists of the following materials: pure soybean milk, fresh milk or reconstituted milk, honey, cane sugar, fructooligosaccharide or xylooligosaccharide, sodium caseinate, pectin, calcium citrate and tamed lactobacillus fermentation broth. The soybean-honey acidophilus milk is integrated with the advantages of vegetable protein and animal protein, has the fresh aroma of the honey, and is rich in nutrition and aroma, the health-care functional value of the acidophilus milk is increased, and the variety of acidophilus milk is enriched.

Description

1. Technical field [0001] The invention relates to a dairy product and a preparation method thereof, in particular to a soybean honey yoghurt and a preparation method thereof, belonging to the field of dairy products and its processing. 2. Background technology [0002] Yogurt is usually a fermented milk product rich in probiotics, which is prepared by homogenizing, pasteurizing or sterilizing, and lactic acid bacteria fermentation, using fresh milk or reconstituted milk as the main raw material. Yogurt is not only rich in nutrients such as calcium, protein, riboflavin and vitamins, but also contains a large number of probiotics that are beneficial to human health. Fermented yogurt is made from soybeans, which are refined, sterilized, and fermented with lactic acid bacteria. Its nutrients are easily absorbed by the human body. [0003] Soybean is a well-known high-quality protein resource, with high protein content, complete amino acid components and reasonable ratio. Soy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 叶明叶玉娥张蓉
Owner HEFEI UNIV OF TECH
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