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Soybean yoghourt pudding and preparation method thereof

A soybean yogurt and soybean technology, applied in the field of soybean yogurt pudding and its preparation, can solve the problems of non-absorption, serious homogeneity, and no nutritional value, and achieve the effects of extending shelf life, stable product quality, and facilitating storage

Active Publication Date: 2012-08-01
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Most of the existing jelly puddings on the market are very similar in terms of formula, packaging, production process and taste. The phenomenon of homogeneity is serious, and it is difficult to achieve a good degree of differentiation. It is difficult to highlight the characteristics and characteristics of each product.
[0011] Jelly does not contain many nutrients, and most of them are formed by edible spices, pigments, and polysaccharide gels, which will not be absorbed and utilized by the human body, and have no good nutritional value

Method used

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  • Soybean yoghourt pudding and preparation method thereof
  • Soybean yoghourt pudding and preparation method thereof
  • Soybean yoghourt pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Dried soybeans are soaked and beaten, boiled and added with 12% whipped cream, stirred well and homogenized under a pressure of 18Mpa to obtain soybean milk;

[0029] (2) Cool the soymilk obtained in step 1) to 40°C, add direct-injection granular lactic acid bacteria (Lactobacillus bulgaricus with a mass ratio of 1:1.5) in an amount of 1%, put it in a 40°C incubator and ferment for 5 hours, Get curd-like soy yogurt;

[0030] (3) Soybean yogurt curd is broken, pasteurized to kill lactic acid bacteria (62-64°C, boiled for 50min), and homogenized at 20MPa high pressure to obtain soybean yogurt homogeneous liquid;

[0031] (4) 5 g of the compound stabilizer (obtained by mixing konjac flour and pectin at a mass ratio of 5:1), food flavoring, 80 g of fructose syrup and 400 g of water are boiled together to obtain glue, and the temperature is lowered to 90 ℃, pour the soybean yoghurt homogeneous liquid obtained in step 3) into a homogenous soy yoghurt according to the mas...

Embodiment 2

[0034] (1) Dried soybeans are soaked and beaten, boiled and added with 10% whipped cream, stirred well and subjected to high-pressure homogenization under a pressure of 15Mpa to obtain soybean milk;

[0035] (2) Cool the soymilk obtained in step 1) to 37°C, add direct-injection granular lactic acid bacteria (combined with Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 1:1) in an amount of 1.2%, and put it into 38 ℃ incubator fermentation for 6 hours to obtain curd-like soybean yoghurt;

[0036] (3) Broken the curd of soybean yogurt, pasteurized to kill lactic acid bacteria (boiling in water for 30 minutes at 63-65°C), and homogenized under high pressure at 23MPa to obtain soybean yogurt liquid;

[0037] (4) Cook 7g of the compound stabilizer (obtained by mixing konjac flour and pectin at a mass ratio of 9:1), food flavoring, 70g of fructose syrup and 400g of water and boil to obtain glue, and cool to 88 ℃, pour the soybean yoghurt homogeneous liqui...

Embodiment 3

[0048] (1) Dried soybeans are soaked and beaten, boiled and added with 15% whipped cream, stirred evenly and subjected to high-pressure homogenization under a pressure of 15Mpa to obtain soybean milk;

[0049] (2) Cool the soymilk obtained in step 1) to 37°C, add direct-injection granular lactic acid bacteria (bifidobacteria with a mass ratio of 1.5:1) in an amount of 1.5%, put it in a 38°C incubator for fermentation for 6 hours, Get curd-like soy yogurt;

[0050] (3) Soybean yogurt curd is broken, pasteurized to kill lactic acid bacteria (65-68°C, boiled in water for 20 minutes), and homogenized under high pressure at 23MPa to obtain soybean yogurt homogeneous liquid;

[0051] (4) Cook 8.5g of compound stabilizer (obtained by mixing konjac flour and pectin at a mass ratio of 9:1), food flavoring, fructose syrup 100g and water 400g and boil together to obtain glue, and cool to 85 DEG C, pour the soybean yoghurt homogeneous solution obtained in step 3) into the homogeneous soy...

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Abstract

The invention discloses soybean yoghourt pudding and a preparation method thereof. The method comprises the following steps of: 1) soaking, pulping and boiling soybean, adding unsalted butter, and mixing uniformly for homogenization to obtain soybean milk; 2) cooling the soybean milk obtained in the step 1), adding lactic acid bacteria, and fermenting at constant temperature to obtain curdy soybean yoghourt; 3) crushing, sterilizing and homogenizing the curdy soybean yoghourt obtained in the step 2) to obtain a soybean yoghourt homogenized solution; and 4) boiling a stabilizer, flavoring agents, sugar and water to obtain a colloidal liquid, cooling, and uniformly mixing the colloidal liquid and the soybean yoghourt solution obtained in the stop 3) to obtain the soybean yoghourt pudding. The lactic acid bacteria are used for fermentation to generate acid, acidity regulators are not added, and unique vitamin B of a fermented food is generated, so that the nutritional value of the soybean yoghourt pudding is higher than that of the common pudding on the market; and the lactic acid bacteria are killed through pasteurization, so that the product cannot be postacidified and is easy to store, the shelf life is prolonged and the quality of the product is stable.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to soybean yogurt pudding and a preparation method thereof. Background technique [0002] my country's soybean output currently ranks fourth in the world. Soybean is the main vegetable protein food resource in my country. Its protein content is generally 35% to 40%, and its fat content is 15% to 20%. Among them, linoleic acid is essential for human body. The content accounts for about 50% of the total fat, the carbohydrate content is 20% to 30%, the mineral content is 5%, and there are as many as 13 kinds of vitamins. The variety and high content are unmatched by other natural foods. Moreover, soybeans contain 8 kinds of amino acids necessary for the human body, and their contents are basically similar to those recommended by the United Nations Health Organization. [0003] Soy protein does not contain cholesterol and has the effect of lowering blood cholesterol. Soy cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/09A23L9/10
Inventor 程永强申悦人唐菁婧勾剑颖
Owner CHINA AGRI UNIV
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