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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

Inactive Publication Date: 2014-07-02
SHENZHEN FUYIN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the above problems, the present invention solves the problem of poor flavor and poor sensory quality of soybean yoghurt fermented with general lactic acid bacteria by using a novel starter and optimizing the fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a method for preparing novel soybean yogurt. The method comprises the following steps: soaking soybeans in an aqueous solution containing NaHCO3, and soaking for 10-12 hours; dehulling the soaked soybeans; soaking the dehulled soybeans in hot water at the temperature of 80-90 DEG C for 5-10 minutes, pulping at the temperature of 80-90 DEG C, filtering by using 120-mesh filter cloth; adding a flavoring agent into the filtrate; sterilizing in a high-pressure steam sterilization pot at the temperature of 121 DEG C for 20-30 minutes; cooling to room temperature, and inoculating a novel leavening agent with the weight which accounts for 4-5 percent of the total weight under sterile conditions, wherein the novel leavening agent is formed by combining lactobacillus bulgaricus and lactobacillus acidophilus according to a rate of 1:(2.5-3.5), and fermenting under the condition of 39-42 DEG C for 5-6 hours; and refrigerating and preserving fermented soya-bean milk at the temperature of 0-4 DEG C. The soybean yogurt prepared by adopting the method disclosed by the invention has the advantages of bright sensory color, fine and smooth curd structure, strong bean flavor and unique flavor and taste.

Description

technical field [0001] The invention relates to a preparation method of novel soybean yoghurt. Background technique [0002] Soybeans include soybeans, green beans and black beans, which are rich in nutrition and have good health effects. These health effects are derived from a variety of functional factors in soybeans, mainly including soybean protein, soybean saponins, soybean oligosaccharides, soybean isoflavones, soybean eggs Phospholipids, soybean dietary fiber, etc. [0003] Soy yoghurt is a product similar to yoghurt made by fermenting soybean milk with microorganisms. It can not only exert the nutritional and functional properties of soybeans, but also destroy the anti-nutritional factors in soybeans. The proteolytic enzymes produced by lactic acid bacteria can Degradation of protein can not only significantly improve the digestibility of soybean protein, but also produce a variety of functional peptides such as blood pressure-lowering active peptides. Due to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/02A23C9/13
Inventor 杨金平潘国栋
Owner SHENZHEN FUYIN FOOD GRP
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