Fermented soybean milk and production method thereof

A technology of soy milk and soybeans, applied in milk substitutes, dairy products, applications, etc., can solve problems such as unfavorable growth and development of the baby's nervous system, and achieve the effects of enhancing body immunity, changing taste, and promoting digestion and absorption

Inactive Publication Date: 2012-07-11
上海艺杏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But yogurt also has many taboos in terms of suitable people. For example, babies under 3 years old should not drink yogurt, because yogurt after defatting is not conducive to the growth and development of the baby's nervous system.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 25°C for 8 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 7% , drinking water 81.62%, the soybean raw material is dried until the water content is 9-10%;

[0023] 2) Coarse grinding, fine grinding, colloid grinding;

[0024] 3) Sterilize and cool to 35.5°C;

[0025] 4) adding lactobacillus for fermentation treatment, the temperature is 42°C, and the weight percentage of the lactobacillus is: 7.5%;

[0026] 5) adding white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine for deployment, the weight percentage of the white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine is: Sugar 0.025%, Streptococcus thermophilus 0.025%, Milk powder 3%, Pectin 0.3%, Yeast powder 0.03%, Margarine 0.5%;

[0027] 6) Stir the mixed s...

Embodiment 2

[0030] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 20°C for 5 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 2% , drinking water 84.3%, the soybean raw material is dried until the water content is 9-10%;

[0031] 2) Coarse grinding, fine grinding, colloid grinding;

[0032] 3) Sterilize and cool to 35°C;

[0033] 4) adding lactobacillus for fermentation treatment, the temperature is 41°C, and the weight percentage of the lactobacillus is: 12.5%;

[0034] 5) adding white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine for deployment, the weight percentage of the white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine is: Sugar 0.02%, Streptococcus thermophilus 0.02%, Milk powder 1%, Pectin 0.05%, Yeast powder 0.01%, Margarine 0.1%;

[0035] 6) Stir the mixed solu...

Embodiment 3

[0038] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 30°C for 12 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 12% , drinking water 78.44%, the soybean raw material is dried until the water content is 9-10%;

[0039] 2) Coarse grinding, fine grinding, colloid grinding;

[0040] 3) Sterilize and cool to 36°C;

[0041] 4) adding lactobacillus for fermentation treatment, the temperature is 43°C, and the weight percentage of the lactobacillus is: 2.5%;

[0042] 5) adding white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine for deployment, the weight percentage of the white granulated sugar, Streptococcus thermophilus, milk powder, pectin, yeast powder and margarine is: Sugar 0.03%, Streptococcus thermophilus 0.03%, milk powder 5%, pectin 1%, yeast powder 0.1%, margarine 0.9%;

[0043] 6) Stir the mixed soluti...

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PUM

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Abstract

The invention relates to fermented soybean milk and a production method thereof. The fermented soybean milk comprises the components of soybeans, drinking water, lactobacillus, white granulated sugar, streptococcus thermophilus, milk powder, pectin, yeast powder, margarine and the like. The production method comprises the following steps of: drying and peeling finely selected soybeans, soaking the peeled soybeans into drinking water, performing coarse grinding, fine grinding, colloid grinding, sterilization and cooling, adding lactobacillus for fermentation, adding white granulated sugar, streptococcus thermophilus, milk powder, pectin, yeast powder and margarine to obtain a mixed solution, uniformly stirring the mixed solution, conveying the mixed solution to a plate type exchanger for cooling by using a rotor pump, thus obtaining the finished product of fermented soybean milk, and packaging the finished products. The fermented soybean milk has the advantages of effectively inhibiting growth and propagation of harmful bacteria in intestinal canals, promoting the digestion of matters in intestinal canals, strengthening immunity of human body, along with high healthcare effect and wide suitable population.

Description

[technical field] [0001] The present invention relates to soybean product and its production method, in particular to fermented soybean milk and its production method. [Background technique] [0002] Soymilk is a vegetable protein beverage produced by soaking, refining, boiling, homogenizing, blending and other processes with soybeans as the main raw material. It is rich in nutrients, especially rich in protein and more trace element magnesium In addition, it also contains vitamin B1, B2, etc., which is a better nutritious food. Soy milk is also called "brain-building" food by western nutritionists, because soybean phospholipids contained in soy milk can activate brain cells and improve the memory and attention of the elderly. Soy milk currently on the market is mainly divided into pure soy milk and flavored soy milk. Flavored soy milk is precisely a soy milk drink, in which milk powder, milk, white sugar, etc. are added. [0003] Yogurt is made from fresh milk, which is s...

Claims

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Application Information

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IPC IPC(8): A23C11/06
Inventor 陈卫江单志明张中利
Owner 上海艺杏食品有限公司
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