A kind of production method of yogurt rich in active polysaccharide

An active polysaccharide and production method technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of high production cost, lowering serum cholesterol, unreasonable ratio of nutrients and amino acids, etc. The effect of improving tissue condition and preventing whey precipitation

Active Publication Date: 2015-08-19
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent name is: four kinds of lactic acid bacteria producing bile salt hydrolyzing enzyme and exopolysaccharide and their functional yogurt production technology Lactobacillus casei, Lactococcus lactis subsp. lactic acid, and Streptococcus thermophilus were inoculated in milk to produce high-quality yogurt, which not only has the function of lowering serum cholesterol, but also can use the exopolysaccharide produced by the bacteria to replace the stabilizer, solving the problem Yogurt whey precipitation problem, but the raw material of this invention is milk, the production cost is high, and the ratio of nutrients and amino acids is unreasonable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The production method of sour milk rich in active polysaccharides of the present invention specifically includes the following steps:

[0035] (1) The pretreatment of milk raw materials: add white sugar to the milk raw materials in a mass-volume ratio of 4 to 6%, and then heat to 50 to 60 ℃ until completely dissolved, and then place in a homogenizer at 8 to 10 MPa Homogenize under pressure for 6-10 minutes to obtain skimmed reconstituted milk; to prevent fat from floating, make fat micronized, and improve taste;

[0036] (2) Preparation of soy milk: clean the dried soybeans, soak them in water for 6-12 hours, then mix the beans and water at a mass-volume ratio of 1: (6-8), use a soybean milk machine to freshly grind the pulp, and filter with a filter. Get fresh soy milk after the residue;

[0037] (3) Mixing and packaging: Mix the skimmed reconstituted milk obtained in step (1) and the fresh soy milk obtained in step (2) in a volume ratio of 4 to 3:1, and divide them into ste...

Embodiment 2

[0044] Same as the above embodiment 1, the difference lies in:

[0045] In step (1), the white sugar is added to the milk raw material at a mass-volume ratio of 4%, and then heated to 50°C until it is completely dissolved, and then placed in a homogenizer and homogenized for 10 minutes under a pressure of 8MPa to obtain skimmed reconstituted milk ;

[0046] In step (2), the dried soybeans are cleaned, soaked in water for 6 hours, and then the beans and water are mixed in a ratio of mass to volume of 1:6;

[0047] In step (3), the skimmed reconstituted milk obtained in step (1) and the fresh soy milk obtained in step (2) are mixed in a volume ratio of 3:1;

[0048] In step (4), the milk and soy milk mixed raw materials prepared in step (3) are placed in a 90°C water bath for 10 minutes for sterilization;

[0049] In step (5), the milk and soybean milk mixed raw materials are immediately cooled to a fermentation temperature of 40°C;

[0050] In step (7), the high-producing extracellular p...

Embodiment 3

[0052] Same as the above embodiment 1, the difference lies in:

[0053] In step (1), the white sugar is added to the milk raw material at a mass-volume ratio of 5%, and then heated to 55°C until completely dissolved, and then placed in a homogenizer and homogenized for 8 minutes under a pressure of 9MPa to obtain skimmed reconstituted milk ;

[0054] In step (2), the dried soybeans are cleaned, soaked in water for 9 hours, and then the beans and water are mixed in a mass-volume ratio of 1:7;

[0055] In step (3), the skimmed reconstituted milk obtained in step (1) and the fresh soy milk obtained in step (2) are mixed in a volume ratio of 3.5:1;

[0056] In step (4), the milk and soy milk mixed raw materials prepared in step (3) are placed in a water bath at 92°C for 8 minutes for sterilization;

[0057] In step (5), the milk and soybean milk mixed raw materials are immediately cooled to a fermentation temperature of 41.5°C;

[0058] In step (7), the high-producing extracellular polysacc...

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PUM

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Abstract

The invention discloses a production method for sour soybean milk with rich active polysaccharides. The production method is characterized by comprising the following steps of: dissolving and homogenizing white sugar in a milk material to obtain degreased reconstituted milk, and washing dry soybeans, dipping in water, pulping and filtering residues to obtain fresh soybean milk; mixing the degreased reconstituted milk with the fresh soybean milk according to a volume ratio of (4 to 3) to 1 to obtain a milk and soybean milk mixing material; sterilizing and cooling the milk and soybean milk mixing material in a water bath, adding a compound fermentation bacterial agent according to the inoculum concentration of 0.1% by massic volume percent, adding a high-yield exopolysaccharide lactococcus lactis fermentation agent according to the inoculum concentration of 3%-6% by massic volume percent, fermenting for 4-10 hours at the temperature of 37-42 DEG C, and performing after-ripening for 12-24 hours in a refrigeration house of 2-4 DEG C to obtain the sour soybean milk. The sour soybean milk has the advantages of being thick in texture, sweet and fragrant in taste, rich in active polysaccharides, high in nutritional value and reasonable in amino acid proportion, and having a certain healthcare function.

Description

Technical field [0001] The invention relates to a sour soybean milk, in particular to a production method of sour soybean milk rich in active polysaccharides. Background technique [0002] Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Yogurt has the effects of adjusting the intestinal flora, improving lactose intolerance, activating the immune system function, and reducing the occurrence of diseases. After milk is fermented, it effectively improves the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily absorbed by the human body. [0003] As a traditional Chinese nutritious food, soybeans are known as "green cows" and "vegetable meat". They contain nearly 40% of protein, which is higher than any other food crops, and h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 曾小群潘道东曹锦轩竺子力任晓芬
Owner NINGBO UNIV
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