Stable sweet potato sour milk and preparation method thereof
A sweet potato sour and stable technology, applied in the field of food processing, can solve the problems of unfavorable market sales, poor taste, increased acidity of yogurt milk, etc., and achieve the effects of reducing whey precipitation, high stability, and maintaining increased speed.
Inactive Publication Date: 2013-05-01
NANJING DADI REFRIGERATION FOOD
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Problems solved by technology
However, ordinary lactic acid bacteria will continue post-fermentation during storage, which will increase the acidity of sour soy milk and significantly deteriorate the taste; at the same time, due to the decrease in viscosity, the shock resistance of sour soy milk will decrease, resulting in whey precipitation and other problems.
In addition, ordinary yogurt milk uses various food emulsification stabilizers and other chemicals, which have certain hidden dangers to food safety and are not conducive to market sales.
Method used
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Experimental program
Comparison scheme
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Embodiment Construction
[0016] The present invention will be further described below.
[0017] The main features of the present invention are: 1. The introduction of sweet potato extract not only improves the nutritional content in the sour soy milk, but also improves the curd strength and viscosity of the product and reduces whey precipitation because the sweet potato extract contains a large amount of collagen and mucopolysaccharide substances; 2. Screening a suitable lactic acid bacteria starter can improve the lipid-lowering effect of sweet potato extract; 3. Using maltitol instead of ordinary sucrose can reduce the sugar nutrition in the product, limit the amount of metabolizable sugar, and then reduce the fermentation speed, so that post-fermentation causes The increase in acidity of the product is greatly reduced, thereby maintaining the taste of the product.
[0018] Prepare soybean milk, the proportion of soybean in this soybean milk is 10%, standby. After peeling the washed white sweet pot...
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The invention discloses a stable sweet potato sour milk and a preparation method thereof. The stable sweet potato sour milk uses soybean milk as a main raw material, and comprises the following auxiliary materials: 10%-20% of a sweet potato extract, 2%-8% of fresh milk, 3%-6% of a sweetener and 1%-2% of a lactic acid bacteria starter. The sweet potato extract is a viscous fluid prepared by crushing, centrifuging and separating the white sweet potato; and soybean content in the soybean milk is 10%. The sweet potato extract introduced into the invention has lipid-lowering efficacy, low calories and high nutrients, and can reduce whey precipitation; at the same time, sugar is replaced by the sweetener to inhibit increase of acidity, so as to keep increase speed of product acidity, and further guarantee the sour milk provided by the invention has high stability.
Description
[0001] technical field [0002] The invention belongs to the technical field of food processing, and in particular relates to soy milk technology. Background technique [0003] Soy milk is rich in soybean lecithin, linoleic acid, and soybean oligomers, and regular drinking can help lower blood lipids. After the soy milk is fermented by lactic acid bacteria to make soy milk, it can remove the soybean smell, and the taste is obviously better than that of ordinary soy milk; at the same time, the introduction of lactic acid bacteria can further improve the function of lowering blood fat and regulating the stomach of soy milk. However, ordinary lactic acid bacteria will continue post-fermentation during storage, which will increase the acidity of sour soy milk and significantly deteriorate the taste; at the same time, due to the decrease in viscosity, the shock resistance of sour soy milk will decrease, resulting in whey precipitation and other problems. In addition, ordinary yo...
Claims
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IPC IPC(8): A23C11/06
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD