Solidification-type mixed milk and milk bean curd

A coagulation and mixed liquid technology, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of insufficient immune protein and trace elements, insufficient nutrition, rich milk, etc., and achieve the effect of sweet and sour taste and improved taste

Inactive Publication Date: 2015-01-07
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, apart from the bean flavor, soy milk also has the problem of insufficient nutrition, such as immune protein and trace elements are not as rich as milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Production of coagulated mixed milk:

[0025] 1) Selected soybeans are soaked in water for 8 hours. The ratio of soaked soybeans to water is 1:2. At the same time, 1% of the soybean mass is added with baking soda. After the soybeans swell, add water and grind them into soybean milk. The ratio of soybeans to water when grinding soybean milk is 1:8. boil the soy milk;

[0026] 2) Add 3% full-fat sugar-free milk powder and 5% white granulated sugar to the above-mentioned soybean milk, and homogenize;

[0027] 3) After sterilizing at 121°C for 20 minutes, cool to 37°C and inoculate lactic acid bacteria with 0.1% of the mass of soybean milk. The lactic acid bacteria contain Bacillus bulgaricus and Streptococcus thermophilus, homogeneous;

[0028] 4) Ferment at a constant temperature of 37°C for 3.5 hours until the mixture of soybean milk and milk is flocculated to obtain coagulated mixed milk.

[0029] The production method of milk tofu is as follows:

[0030] Add 2% gluc...

Embodiment 2

[0032] Production of coagulated mixed milk:

[0033] 1) Select soybeans and kidney beans, soak them in water respectively, the ratio of soybeans to water is 1:3 when soaking, drain the water after the soybeans and kidney beans have expanded, and mix them;

[0034] 2) Take the watermelon meat or the peeled green edge part to squeeze the juice, take the juice and remove the residue, use the watermelon juice to grind the mixed soybeans and kidney beans into soybean milk and boil the soybean milk; when grinding, the mixing of soybeans and kidney beans and The mass ratio of watermelon juice is 1:6;

[0035] 3) Add fresh milk to the above soymilk, so that the mass ratio of fresh milk is 30%, and then add 8% lactose and 2% fermented glutinous rice squeeze liquid of the total mass of soymilk and milk;

[0036] 4) After sterilizing at 100°C for 30 minutes, cool to 40°C and inoculate 0.05% lactic acid bacteria in the mixture of soybean milk and milk, which contain Bacillus bulgaricus, ...

Embodiment 3

[0041] Production of coagulated mixed milk:

[0042] 1) Select soybeans, kidney beans and black beans, soak them in water respectively, the ratio of soaking beans to water is 1:3, wait for the soybeans, kidney beans and black beans to expand, drain the water and mix;

[0043] 2) Squeeze sugarcane juice, remove the slag from the juice, and use the sugarcane juice to grind the expanded soybeans, kidney beans, and black beans into soybean milk. When grinding the soybean milk, the mass ratio of soybeans, kidney beans, and black beans to sugarcane juice is 1:10. boil the soy milk;

[0044] 3) Add fresh milk to the above-mentioned soymilk, so that the mass ratio of the fresh milk is 50%, then add 3% sucrose and 5% fermented glutinous rice squeeze liquid of the total mass of soymilk and milk, and homogenize;

[0045] 4) After sterilizing at 100°C for 30 minutes, cool to 40°C and inoculate 0.2% lactic acid bacteria in the mixture of soybean milk and milk, which contain Bacillus bulga...

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PUM

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Abstract

The invention relates to solidification-type mixed milk and a milk bean curd. A preparation method of the solidification-type mixed milk comprises the following steps: boiling soybean milk, then mixing the boiling soybean milk with milk materials, adding 3% to 8% of sugar and then inoculating 0.05% to 0.2% of lactic acid bacteria and fermenting at 37 DEG C to 45 DEG C until the mixture is flocculated. The soybean milk is prepared by grinding edible plant juice or water. A preparation method of the milk bean curd comprises the following steps: adding 0.05% to 2% of gluconolactone into the solidification-type mixed milk and standing for at least 20 minutes. The milk bean curd is capable of combining the advantages of the milk and the soybean milk and is good in smooth, tender, sweet and sour taste, so that a child likes to eat the milk bean curd. The gluconolactone added to the milk bean curd has good functions of solidifying soybean protein and milk protein.

Description

technical field [0001] The invention relates to solidified mixed milk and milk tofu, belonging to the field of food processing. Background technique [0002] Soy milk is a source of high-quality protein, but its unique beany flavor is unacceptable to many people. In the prior art, there is a method of fermenting soybean milk with lactic acid bacteria to make fermented soybean milk to remove the beany smell. However, apart from the bean flavor, soy milk also has the problem of insufficient nutrition. For example, it is not as rich in immune protein and trace elements as milk. The lack of milk resources in my country has led to high milk prices. In many rural areas, the popularity rate of milk is not high, but my country's soybean resources are very rich. If milk and soybean milk are mixed and fermented, the nutritional value of milk and soybean milk can be integrated. Can balance milk and soy resources. Contents of the invention [0003] The first object of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18A23C9/13
Inventor 蒋雅美吴丽娜陈小娥
Owner ZHEJIANG OCEAN UNIV
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