Isolated soybean protein emulsification plant oil type healthcare yoghourt and preparation method thereof

A technology of soybean protein isolate and emulsified vegetable oil, which is applied in dairy products, milk preparations, applications, etc., can solve problems such as rough taste and increased cholesterol, and achieve the effect of improving color, increasing skin elasticity, and lubricating taste

Active Publication Date: 2013-10-16
山东禹王生物技术有限公司
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A few double-protein yogurts add a small amount of soybean protein or soy milk, and need to add stabilizers and thickeners to achieve a better coagulation effect, and the taste is rough; some yogurts add cream, which increases the intake of cholesterol

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Isolated soybean protein emulsification plant oil type healthcare yoghourt and preparation method thereof
  • Isolated soybean protein emulsification plant oil type healthcare yoghourt and preparation method thereof
  • Isolated soybean protein emulsification plant oil type healthcare yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A soybean protein isolate emulsified vegetable oil type health yoghurt consists of the following components in terms of mass percentage:

[0026]

[0027]

[0028] According to the above components and mass percentages, a preparation method of soybean protein isolate emulsified vegetable oil type health-care yoghurt is as follows:

[0029] a) Pre-emulsification: Mix soybean protein isolate and water evenly through a water-powder mixer and filter to remove insoluble matter. After filtration, preheat the feed liquid to 65°C, add olive oil and corn germ oil, and homogenize at 20MPa for 5 minutes , obtaining the vegetable oil pre-emulsion of soybean protein isolate;

[0030] b) Mixing of ingredients: the raw milk is purified and standardized, mixed with the pre-emulsion in step a), and then the remaining ingredients except Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium are added in sequence, and mixed evenly;

[0031] c) Homogenization and s...

Embodiment 2

[0035] A soybean protein isolate emulsified vegetable oil type health yoghurt consists of the following components in terms of mass percentage:

[0036]

[0037]

[0038] According to the above components and mass percentages, a preparation method of soybean protein isolate emulsified vegetable oil type health-care yoghurt is as follows:

[0039] a) Pre-emulsification: Mix soybean protein isolate and water evenly through a water-powder mixer and filter to remove insoluble matter. After the filtration is completed, preheat the feed liquid to 60°C, add corn germ oil, and homogenize under 10MPa pressure for 3 minutes to obtain Corn germ oil pre-emulsion of soybean protein isolate;

[0040] b) Mixing of ingredients: the raw milk is purified and standardized, mixed with the pre-emulsion in step a), and then the remaining ingredients except Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus plantarum are added in sequence, and mixed evenly;

[0041] c) Hom...

Embodiment 3

[0045] A soybean protein isolate emulsified vegetable oil type health yoghurt consists of the following components in terms of mass percentage:

[0046]

[0047]

[0048] According to the above components and mass percentages, a preparation method of soybean protein isolate emulsified vegetable oil type health-care yoghurt is as follows:

[0049] a) Pre-emulsification: Mix soybean protein isolate and water evenly through a water-powder mixer and filter to remove insoluble matter. After the filtration is completed, preheat the feed liquid to 63°C, add olive oil, peanut oil and corn germ oil, under 15MPa pressure Homogenizing for 3 minutes to obtain a vegetable oil pre-emulsion of soybean protein isolate;

[0050] b) Ingredients mixing: the raw milk is purified and standardized, mixed with the pre-emulsion in step a), and then the remaining ingredients except Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium and Lactobacillus casei are added in sequence...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an isolated soybean protein emulsification plant oil type healthcare yoghourt and a preparation method thereof. The method which adopts raw milk, isolated soybean proteins and plant oil as raw materials comprises the following steps: preparing a plant oil pre-emulsion of the isolated soybean proteins, mixing ingredients, homogenizing, sterilizing, inoculating bacteria, fermenting, refrigerating, and loading to the isolated soybean protein emulsification plant oil type healthcare yoghourt. In the invention, the method has the advantages of very good solidification effect, lubrication degree increase, equalized and balanced nutrition, beauty treatment and slimming efficacies, and health and healthcare integration only through adding the isolated soybean proteins without adding a stabilizer or a thickener.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, more specifically to a soybean protein isolate emulsified vegetable oil type health-care yoghurt and a preparation method thereof, belonging to the field of dairy product production. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. In addition to retaining all the nutrients of the raw materials, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as VB1, VB2, VB6, VB12, etc., which can overcome lactose indigestion and maintain the ecological balance of intestinal flora , improve human immunity, anti-cancer and other benefits. [0003] At present, most of the yogurt sold on the market is made of single milk or reconstituted milk. With the development of my country's econo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13
Inventor 刘汝萃范书琴牛祥臣李顺秀李亚云耿文静杜彩霞
Owner 山东禹王生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap