Soybean yoghurt powder, soybean yoghurt and preparation method of soybean yoghurt

A technology of soybean yogurt and yogurt powder, which is applied in the directions of milk preparations, dairy products, milk substitutes, etc., can solve the problems of high cost and single nutrient composition of yogurt, and achieve the effects of low cost, promotion of gastrointestinal motility, and prevention of fatty liver.

Inactive Publication Date: 2015-03-25
HEILONGJIANG LAND RECLAMATION DRAGON KING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of yogurt has relatively simple nutritional components and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a soybean yoghurt powder, and the ratio by weight is: 30 parts of soybean milk powder, 10 parts of milk powder, 1 part of non-dairy creamer, 25 parts of granulated sugar, and 2 parts of cheese powder. The steps of preparing soybean yogurt by adopting the soybean yogurt powder of the present embodiment are as follows:

[0035] S101. Mix the soybean yogurt powder and boiled water uniformly in a weight ratio of 1:3.5 to obtain a slurry;

[0036] S102. Pour the slurry into a pasteurizer and sterilize at a temperature of 60° C. for 30 minutes;

[0037] S103. After sterilization, cool down to 40°C, pour in probiotic powder, stir for 10 minutes, pour into the fermentation equipment for a fermentation at a temperature of 42°C, and ferment for 7 hours. Soybean yogurt was obtained after secondary fermentation under temperature conditions for 12 hours.

[0038] It has been verified that the soybean yoghurt prepared in this example has a good taste.

Embodiment 2

[0040] This embodiment provides a soybean yoghurt powder, and the ratio in parts by weight is: 50 parts of soybean milk powder, 50 parts of milk powder, 10 parts of non-dairy creamer, 35 parts of granulated sugar, and 0.5 part of cheese powder. The steps of preparing soybean yogurt by adopting the soybean yogurt powder of the present embodiment are as follows:

[0041] S201. Mix the soybean yogurt powder and boiled water uniformly in a weight ratio of 1:4.5 to obtain a slurry;

[0042] S202. Pour the slurry into a pasteurizer and sterilize at a temperature of 70° C. for 25 minutes;

[0043] S203. After sterilization, cool down to 45°C, pour in the probiotic powder, stir for 10 minutes, then pour into the fermentation equipment for a fermentation at a temperature of 40°C, and the fermentation time is 7 hours. Soybean yoghurt was obtained after secondary fermentation under temperature conditions for 10 hours.

[0044] It has been verified that the soybean yoghurt prepared in t...

Embodiment 3

[0046] This embodiment provides a soybean yoghurt powder, the proportion by weight is: 70 parts of soybean milk powder, 30 parts of milk powder, 5 parts of non-dairy creamer, 40 parts of granulated sugar, and 1 part of cheese powder. The steps of preparing soybean yogurt by adopting the soybean yogurt powder of the present embodiment are as follows:

[0047] S301. Mix the soybean yogurt powder and boiled water uniformly in a weight ratio of 1:4 to obtain a slurry;

[0048] S302. Pour the slurry into a pasteurizer and sterilize at a temperature of 65°C for 25 minutes;

[0049] S303. After sterilization, cool down to 45°C, pour in probiotic powder, stir for 10 minutes, then pour into the fermentation equipment for a fermentation at a temperature of 42°C, the fermentation time is 6 hours, and then at 0°C Soybean yoghurt was obtained after secondary fermentation under temperature conditions for 14 hours.

[0050] It has been verified that the soybean yoghurt prepared in this exa...

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PUM

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Abstract

The invention discloses soybean yoghurt powder, soybean yoghurt and a preparation method of the soybean yoghurt. The soybean yoghurt powder is prepared from the following components in parts by weight: 30-70 parts of soybean milk powder, 10-50 parts of milk powder, 1-10 parts of non-dairy creamer, 20-40 parts of granulated sugar and 0.5-2 parts of cheese powder; and the soybean yoghurt is prepared from the soybean yoghurt powder as a raw material in manners of mixing with water and fermenting. In addition, the soybean yoghurt prepared from the soybean yoghurt powder, disclosed by the invention, has the advantages of abundant nutrient and good taste.

Description

technical field [0001] The invention relates to food, in particular to a soybean yogurt powder, a soybean yogurt and a preparation method of the soybean yogurt. Background technique [0002] Yogurt in the prior art is mostly made of yogurt powder through fermentation and secondary fermentation, and yogurt powder generally uses milk powder as a base material, and then adds auxiliary materials such as non-dairy creamer and granulated sugar. The yoghurt has relatively simple nutritional components and high cost. Contents of the invention [0003] The invention aims at the shortcomings in the prior art, and provides soybean yoghurt powder with rich nutritional components and low cost. [0004] Soybean yoghurt powder of the present invention comprises each component of following parts by weight: [0005] 30-70 parts of soybean milk powder; [0006] 10-50 servings of milk powder; [0007] 1-10 parts of non-dairy creamer; [0008] 20-40 parts of granulated sugar; [0009] 0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/16A23C11/02
Inventor 李忠珠
Owner HEILONGJIANG LAND RECLAMATION DRAGON KING FOOD
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