Method for preparing novel soybean yogurt
A production method and technology for soybean yogurt, which are applied to dairy products, milk substitutes, milk preparations and other directions, can solve the problems of poor flavor and sensory quality of soybean yogurt, achieve bacteriostatic effect, enhance immunity, and brighten sensory color. White, curd fine texture effect
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Embodiment 1
[0014] A kind of preparation method of novel soybean yoghurt comprises the following steps,
[0015] (1) Soak soybeans in 0.5% NaHCO3 aqueous solution, the ratio of soybeans to 0.5% NaHCO3 aqueous solution is 1:1.5, soak for 10-12 hours;
[0016] (2) Peel the soaked soybeans; soak the peeled soybeans in hot water at 80°C-90°C for 5-10min, the ratio of soybeans to hot water is 1:1.1;
[0017] (3) Refining at 80°C-90°C, soybean water ratio 1:5-8, and filtering with a filter cloth above 120 mesh;
[0018] (4) Add 4% sucrose, 25% milk, 1% fat, and 0.15% sodium hydrogen phosphate to the filtrate, and place it in a 15MPa homogenizer for 15 minutes;
[0019] (5) Then, put it into a high-pressure steam sterilizer and sterilize at 121°C for 30 minutes;
[0020] (6) Cool to room temperature and inoculate under aseptic conditions a new starter that accounts for 4% of the total. The new starter is a combination of Lactobacillus bulgaricus and Lactobacillus acidophilus at a ratio of 1:2....
Embodiment 2
[0022] A kind of preparation method of novel soybean yoghurt comprises the following steps,
[0023] (1) Soak soybeans in 1% NaHCO3 aqueous solution, the ratio of soybeans to 1% NaHCO3 aqueous solution is 1:2.0, soak for 10-12 hours;
[0024] (2) Peel the soaked soybeans; soak the peeled soybeans in hot water at 80°C-90°C for 5-10min, the ratio of soybeans to hot water is 1: 1.3;
[0025] (3) Refining at 80°C-90°C, soybean water ratio 1:6, and filtering with a filter cloth above 120 mesh;
[0026] (4), add 6% sucrose, 30% milk, 2% fat, 0.2% sodium hydrogen phosphate to the filtrate, and place it in a 18MPa homogenizer for 17 minutes;
[0027] (5) Then, put it into a high-pressure steam sterilizer and sterilize at 121°C for 20 minutes;
[0028] (6) Cool to room temperature and inoculate under sterile conditions a new type of starter that accounts for 5% of the total. The new type of starter is a combination of Lactobacillus bulgaricus and Lactobacillus acidophilus at a ratio ...
Embodiment 3
[0030] A kind of preparation method of novel soybean yoghurt comprises the following steps,
[0031] (1) Soak soybeans in 1.5% NaHCO3 aqueous solution, the ratio of soybeans to 1.5% NaHCO3 aqueous solution is 1:2.0, soak for 10-12 hours;
[0032] (2) Peel the soaked soybeans; soak the peeled soybeans in hot water at 90°C for 5-10 minutes, and the ratio of soybeans to hot water is 1:1.3;
[0033] (3) Refining at 80°C-90°C, soybean-water ratio 1:8, and filtering with a filter cloth above 120 mesh;
[0034] (4) Add 8% sucrose, 35% milk, 3% fat, and 0.25% sodium hydrogen phosphate to the filtrate, and place it in a 20MPa homogenizer for 20 minutes;
[0035] (5) Then, put it into a high-pressure steam sterilizer and sterilize at 121°C for 30 minutes;
[0036] (6) Cool to room temperature and inoculate under sterile conditions a new type of starter that accounts for 5% of the total. The new type of starter is a combination of Lactobacillus bulgaricus and Lactobacillus acidophilus ...
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