Frozen sour soybean milk processing process

A processing technology and yogurt milk technology, which is applied to the processing technology field of frozen yogurt milk, can solve the problems of short shelf life, temperature sensitivity, and difficulty in preservation, and achieve the effect of prolonging the shelf life.

Inactive Publication Date: 2013-04-10
柯啸宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, ordinary yogurt milk is sensitive to temp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Processing step of the present invention is:

[0019] 1. Pretreatment of soybean raw materials

[0020] Choose soybeans with full grains, no impurities, no mildew, and no moths, remove impurities, and rinse with clean water 3 to 4 times. Soak in 0.2-0.3% sodium bicarbonate solution at room temperature for 10-12 hours, and change the soaking solution every 3 hours;

[0021] 2. Refining and boiling

[0022] After washing the soaked soybeans with pure water, add hot water at 100°C at a ratio of 1:10 to 1:15, grind the pulp with a pulp and residue separator, and then heat it to 100-110°C to cook the pulp 20-30min, filter with a 140-mesh sieve to obtain soybean milk;

[0023] 3. Deployment, homogenization, sterilization

[0024] After the soymilk is prepared, it is blended, and the fermented base material is formulated according to the ratio of skimmed milk powder: soy milk = 1:1.05~1:1.1, and dissolved and filtered sugar is added to the fermented base material. Homogen...

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PUM

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Abstract

A frozen sour soybean milk processing process relates to a sour soybean milk processing process The invention provides a process for processing the frozen sour soybean milk which is cool and tasty and long in shelf life. The technical scheme of the invention is as follows: the process comprises the following steps of soybean raw material preprocessing, grinding, boiling, blending, homogenization, sterilization, inoculation, fermentation, aging, congelation and refrigeration.

Description

Technical field: [0001] The invention relates to a processing technology of yogurt, more specifically, relates to a processing technology of frozen yogurt. Background technique: [0002] Soybean is not only rich in protein and fat, but also contains unique bioactive substances, such as soybean isoflavones, saponins, polypeptides, SOD, oligosaccharides, etc., which can inhibit or prevent many diseases. Lactobacillus bulgaricus and Streptococcus thermophilus are used to ferment soybean milk into fermented soybean milk rich in active lactic acid bacteria, which has the effect of nutrition and health care and has broad market potential. [0003] However, ordinary sour soy milk is very sensitive to temperature, has a short shelf life, and is not easy to store. Invention content: [0004] The present invention aims at the above problems and provides a processing technology for frozen yogurt milk which is cool and refreshing, and has a long shelf life. [0005] In order to real...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50
Inventor 柯啸宇
Owner 柯啸宇
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