Pure vegetable soybean-white fungus fermented yogurt and production method thereof

A plant-based, soybean-based technology, applied in the field of pure plant-based soybean tremella fermented yogurt and its production, can solve the problems of rough taste, pollution in the production process, etc., and achieve the effects of elegant flavor, food safety, and calcium supplementation

Inactive Publication Date: 2016-10-12
JILIN AGRICULTURAL UNIV
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a pure vegetable soybean white fungus fermented yoghurt and its production method to solve the existing problems of containing essence, pigment, sweetener, preservative and thickening stabilizer, rough taste and pollution in the production process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Ratio of raw and auxiliary materials

[0022] The following materials are all proportioned according to the mass fraction, and are all raw products, including 90 parts of soybeans, 10 parts of red peanut kernels, and 3 parts of dried white fungus.

[0023] (2) Material deodorization and softening treatment

[0024] Accurately weigh clean soybeans and red-coated peanut kernels without impurities according to the formula requirements, mix them evenly and place them for later use, prepare a saline-alkali compound soaking solution, the soaking solution contains 0.5% sodium chloride, 0.3% sodium carbonate, and the rest Then add the above materials into the soaking liquid according to the material-to-liquid ratio of 1:6, place them in a soaking tank with vortex foam cleaning function and soak for 6 hours at 10°C to remove the peculiar smell in the materials, and at the same time make the plant tissue Soften, then carry out vortex cleaning, the vortex speed is controlled ...

Embodiment 2

[0032] (1) Ratio of raw and auxiliary materials

[0033] The following materials are all proportioned according to the mass fraction, and are all raw products, including 100 parts of soybeans, 15 parts of red peanut kernels, and 5 parts of dried white fungus;

[0034] (2) Material deodorization and softening treatment

[0035] Accurately weigh clean soybeans and red-coated peanut kernels without impurities according to the formula requirements, mix them evenly and place them for later use, prepare a saline-alkali compound soaking solution, the soaking solution contains 0.9% sodium chloride, 0.5% sodium carbonate, and the rest Then add the above materials into the soaking liquid according to the material-to-liquid ratio of 1:10, place them in a soaking tank with eddy current foam cleaning function and soak for 8 hours at 20°C to remove the peculiar smell in the materials, and at the same time make the plant tissue Soften, then perform vortex cleaning, the vortex rate is contro...

Embodiment 3

[0043] (1) Ratio of raw and auxiliary materials

[0044] The following materials are all proportioned according to the mass fraction, and are all raw products, including 95 parts of soybeans, 12.5 parts of red peanut kernels, and 4 parts of dried white fungus;

[0045] (2) Material deodorization and softening treatment

[0046] Accurately weigh clean soybeans and red-coated peanut kernels without impurities according to the recipe requirements, mix them evenly and place them for later use, prepare a saline-alkali compound soaking solution, the soaking solution contains 0.7% sodium chloride, 0.4% sodium carbonate, and the rest Then add the above materials into the soaking liquid according to the material-to-liquid ratio of 1:8, put them in a soaking tank with eddy current foam cleaning function, and soak for 7 hours at 15°C to remove the peculiar smell in the materials, and at the same time make the plant tissue Soften, then perform vortex cleaning, the vortex rate is controll...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to pure vegetable soybean-white fungus fermented yogurt and a production method thereof, and belongs to a nutritional food processing technique. The fermented food rich in nutritional ingredients such as vegetable protein, amino acid, mineral substances, vitamins, polyunsaturated fatty acids and phospholipid is prepared by taking soybeans as main raw materials and taking peanuts and white fungi as auxiliary materials through the processes such as grinding, ultrasonic oscillating, microwave magnetic compositing treating and lactobacillus fermenting. The pure vegetable soybean-white fungus fermented yogurt does not contain essence, pigments, sweetening agents, preservatives, thickening stabilizers or cholesterol, is suitable for being eaten by all classes of consumers and has the effects of enhancing the physical health, improving the digestive function and the like, and no pollution, waste residue, waste gas or harmful substance is generated in the product production process; the pure vegetable soybean-white fungus fermented yogurt is elegant and pure in flavor, fine, smooth and good in mouthfeel and safe and convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of nutritious food processing, in particular to a fermented yoghurt made of pure vegetable soybean white fungus and a production method thereof. Background technique [0002] Traditional yogurt is a kind of milk product that uses milk as raw material, after pasteurization, adding beneficial lactic acid bacteria to the milk, fermenting, cooling and filling. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices, jams, fruit granules and other auxiliary materials. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. The lactic acid bacteria contained in yogurt are a kind of beneficial flora to the human body. Relevant research results show that yogurt fermented by lactic acid bacteria has...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1315
Inventor 刘婷婷张艳荣王大为
Owner JILIN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap