Solidification-type vegetable protein yoghourt rich in iodine and preparation method thereof

Abstract

The invention relates to a fermented soybean product belonging to the food field, and provides a method for preparing a solidification-type vegetable protein yoghourt rich in iodine. The method is as below: preparing a plant protein yoghourt with soybean as the main raw material, and adding a kelp material containing iodine; homogenizing the mixture; inoculating compound bacteria containing Lactobacillus bulgaricus, bifidobacterium and Streptococcus thermophilus into the mixture, and conducting fermentation and curding, so as to obtain the solidification-type vegetable protein yoghourt product. The product not only contains the nutrition and function of a soybean yoghourt, but also can maintain iodine intake, and has very high nutritional value and health care function.

Description

technical field [0001] The invention relates to a soybean fermented product in the food field, which is an iodine-rich coagulated vegetable protein yoghurt fermented product made from iodine-rich kelp and its products and soybeans as raw materials and a preparation method thereof. Background technique [0002] Soybean has high nutritional value and contains about 40% protein, ranking first among all kinds of plant proteins. About 20% high-quality fat and a variety of essential minerals can prevent anemia and osteoporosis in middle-aged and elderly people, and can strengthen bones, strengthen teeth, relax tendons and activate blood circulation. Soybeans and soybean products do not contain cholesterol, contain eight kinds of essential amino acids that cannot be synthesized by the human body, phospholipids that promote brain development, and multivitamins. They are indeed rich in nutrients and cheap. Good food for vitamin B1, vitamin E, calcium and iron. Soybean also contains...

AI Technical Summary

Problems solved by technology

[0006] In the 93109105.5 patent that has been applied for, that is, "the method of directly producing soybean yogurt with soybean as the main raw material", it is stated that fermented milk has high nutritional value, but the current common yogurt is based on animals such as yogurt, and its cholesterol Soybean protein and fat content is high, and only soy protein among vegetable proteins can completely contain the amino acids necessary for the human body. In addition, the value of soybeans is low, so some people have begun to use soybean milk to make lactic acid fermented soymilk