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Production method for soybean yoghurt with good texture

A soy yogurt and production method technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of rough taste of soy yogurt, hindrance of soy yogurt, and non-fine texture, so as to achieve the convenience of industrial production and application, and high operational safety , Gel uniform and fine effect

Active Publication Date: 2014-10-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, soybean yogurt has the defects of rough taste and non-delicate texture. The existence of this problem is difficult for consumers to accept, which greatly affects and hinders the development of soybean yogurt industry.

Method used

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  • Production method for soybean yoghurt with good texture
  • Production method for soybean yoghurt with good texture
  • Production method for soybean yoghurt with good texture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 (comparative example, does not add protease treatment)

[0042] In the first step, 200 mL of 12% (w / v, unit: kg / liter) skim milk was prepared, and sterilized by high-pressure steam at 115° C. for 10 minutes. Weigh 0.008g of the direct-injection strain XPL-1 (same as in Example 1) and place it in the sterilized skim milk, shake well, and incubate at 37°C for 12h.

[0043] In the second step, take 100g of soybeans that have been selected and removed, add 400mL of tap water, and add 2g of NaHCO 3 Soak at room temperature for 14 hours. Mix the soaked soybeans with 800mL deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve to obtain pure soybean milk, then boil it, measure 400mL soybean milk after cooling, add 24g sucrose, 4g lactose, 4g Glucose, fully dissolved, placed in a 500mL Erlenmeyer flask, and cooked at 100°C for 15min.

[0044] In the third step, take 20 mL of the sample activated in the first step and insert it into the...

Embodiment 2

[0046] Embodiment 2 (adding protease pretreatment while soaking beans)

[0047] In the first step, 200 mL of 12% (w / v, unit: kg / liter) skim milk (same as above) was prepared, and sterilized by high-pressure steam at 115° C. for 10 minutes. Take by weighing 0.008g direct-injection bacterial strain XPL-1 ((Danke·Hansen Company direct-injection bacterial strain trade name, containing Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Leuconostoc mesenteorides subsp.cremoris, Lactococcus lactis subsp. .lactis biovar diacetylactis, Streptococcus thermophilus five strains) were placed in sterilized skim milk, shaken well, and incubated at 37°C for 12h.

[0048] In the second step, take 150g of soybeans that have been selected and removed impurities, add 600mL of tap water, add 32μl of Alcalase protease, and add 3g of NaHCO 3 Soak at 25°C for 14h. Mix the soaked soybeans with 1200mL deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve t...

Embodiment 3

[0052] Embodiment 3 (adding protease pretreatment while soaking beans)

[0053] In the first step, 200 mL of 12% (w / v, unit: kg / liter) skim milk was prepared, and sterilized by high-pressure steam at 115° C. for 10 minutes. Weigh 0.008g of the direct-injection strain XPL-1 (same as in Example 1) and place it in the sterilized skim milk, shake well, and incubate at 37°C for 12h.

[0054] In the second step, take 150g of soybeans that have been selected and removed impurities, add 600mL of tap water, add 64μl of Alcalase protease, and add 3g of NaHCO 3 Soak at 25°C for 14 hours. Mix the soaked soybeans with 1200mL deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve to obtain pure soybean milk, then boil it, measure 800mL soybean milk after cooling, add 48g sucrose, 8g lactose, 8g Glucose, fully dissolved, placed in a 500mL Erlenmeyer flask, and cooked at 100°C for 15min.

[0055] In the third step, take 40 mL of the sample activated in the first ...

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Abstract

The invention discloses a production method for soybean yoghurt with good texture. The method comprises the following steps: adding soybean into water and soaking the soybean in a NaOH3 solution; carrying out mashing with hot water having a temperature of 80 to 90 DEG C, adding Alcalase protease during soaking of soybean, carrying out uniform mixing with stirring and then carrying out treatment at 25 to 35 DEG C for 6 to 14 h, or adding Alcalase protease into prepared soybean milk and carrying out heat preservation at 40 to 80 DEG C; and adding cane sugar, lactose and glucose, then carrying out treatment at 70 to 121 DEG C after full dissolving, inoculating an activated direct bacterial strain XPL-1 after cooling, carrying out culturing at 37 to 45 DEG C for 5 to 12 h and then carrying out refrigeration so as to obtain the soybean yoghurt. According to the invention, due to moderate degradation of soybean protein by the Alcalase protease, gel formed among polypeptide chains is more uniform and fine, so the texture of the soybean yoghurt is obviously improved.

Description

technical field [0001] The invention relates to the technical field of soybean yoghurt production technology, in particular to a production method of soybean yoghurt with good texture. Background technique [0002] Soybean is originally produced in my country and is a high-quality plant protein source. The protein content is as high as 40%, and it is also rich in fatty acids such as oleic acid, linoleic acid and linolenic acid, as well as lecithin required in the process of human physiological metabolism. , cephalin and soybean isoflavones, etc., are ideal sources of natural plant nutrition. [0003] Soy yogurt is a yogurt-like product with unique flavor and rich nutrition formed by grinding soybeans into soybean milk and fermenting with lactic acid bacteria. After the fermentation of lactic acid bacteria, the isoflavones in soy milk can be converted into aglycones with stronger antioxidant activity, and at the same time produce vitamins, other physiologically active substan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 李理于茜
Owner SOUTH CHINA UNIV OF TECH
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