Production method of solidifying type fermented soy milk and stirring type fermented soy milk

A production method and coagulation-type technology, which are applied in milk replacers, dairy products, applications, etc., can solve the problems of low content of anti-nutritional factors and vitamins, and achieve the effects of high density of viable bacteria, mellow aroma and delicate taste.

Active Publication Date: 2013-12-11
JILIN AGRICULTURAL UNIV
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  • Abstract
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Problems solved by technology

[0006] The purpose of the embodiments of the present invention is to provide a production method of coagulation-type fermented soymilk and stirring-type fermented soymilk, ai

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  • Production method of solidifying type fermented soy milk and stirring type fermented soy milk

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Embodiment Construction

[0030] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0031] figure 1 The flow chart of the production method of the coagulation-type fermented soymilk and the stirring-type fermented soymilk provided by the present invention is shown. For ease of illustration, only the parts relevant to the present invention are shown.

[0032] The production method of a kind of coagulation type fermented soybean milk and stirring type fermented soybean milk provided by the embodiment of the present invention comprises the following steps:

[0033] S101: Grinding soybean milk with soybeans;

[0034] S102: preparing seed agent;

[0035] S103: Fermented soybean milk inoculated with bacteria...

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Abstract

The invention discloses a production method of solidifying type fermented soy milk and stirring type fermented soy milk. The production method comprises the following steps that soybean is ground to form soybean milk; a seed agent is prepared; soy milk is subjected to fungus inoculation and fermented; and a product is packaged, warehoused and subjected to after-ripening. The production method takes the soybean as a raw material, and the viable organism soy milk product is obtained by fermentation of various lactobacillus and yeast probiotics according to a modern scientific theory; the product has the advantages of mellow perfume, delicate taste, high viable organism density and rich nutrition; in addition, the soy milk produced by the method has double health care functions of a soybean product and a probiotic viable organism product; and the production method of the soy milk has very high practical application significance.

Description

technical field [0001] The invention belongs to the field of soybean milk production and fermentation, and in particular relates to a production method of coagulation type fermented soybean milk and stirring type fermented soybean milk. Background technique [0002] Soymilk has a history of more than 1,900 years since it was invented by Liu An, king of Huainan in the Western Han Dynasty. It is popular as a protein drink. But the soya-bean milk that the traditional manufacturing process obtains can't satisfy the health consumption demand of the public. Fermented soy milk has been produced since the Qing Dynasty, but most of its production methods are naturally fermented strains. At present, sour bean juice is only accepted by consumers in a small number of areas such as Beijing, but because of its flavor problem, the acceptance in other places is very small. These are the reasons that hinder the large-scale standardized production of fermented soybean milk. [0003] Althoug...

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 胡耀辉朴春红魏胜宁于寒松王玉华刘俊梅代伟长
Owner JILIN AGRICULTURAL UNIV
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