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

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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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, aiming to solve the problem of how to remove the anti-nutritional factors produced in the process of pulping and fermentation and make up for the low vitamin content in soymilk

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