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Sour soybean milk with high viable count of lactic acid bacteria and high acidity, and preparation method of sour soybean milk

A technology with a high number of lactic acid bacteria and viable bacteria, applied in dairy products, milk substitutes, applications, etc., can solve the problems of low viable lactic acid bacteria, low acidity, and poor taste, and achieve improved flavor, long survival time, and simple preparation methods Effect

Inactive Publication Date: 2017-05-24
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of low viable count of lactic acid bacteria and low acidity and poor taste in existing yogurt products, the object of the present invention is to provide yogurt with high viable lactic acid bacteria and high acidity and a preparation method thereof

Method used

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  • Sour soybean milk with high viable count of lactic acid bacteria and high acidity, and preparation method of sour soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1: Preparation of high viable count of lactic acid bacteria and high acidity yogurt.

[0053] 1. Preparation of strain domestication culture medium:

[0054] Using 3 times the weight of 0.3%wt NaHCO 3 Soak the soybeans in the solution for 12 hours, wash them with water after soaking, blanch the beans with water at 75°C for 3 minutes, adjust the weight ratio of soybeans to water to 1:8, refine the pulp three times, separate the pulp residue, and boil the separated soybean milk in a degassing tank Slurry 3 times, each time controlled within 15-25 minutes, cooled to room temperature for later use; mix the above-mentioned boiled soybean milk and skim milk according to the volume ratio of 7:3, and divide them into test tubes (each tube 15ml), at 0.6kg / cm 2 Autoclave under pressure for 10 minutes, and cool to room temperature to obtain strain acclimatization culture solution.

[0055] 2. Domestication of strains:

[0056] Inoculate normal Lactobacillus plantarum (...

Embodiment 2

[0067] Example 2: Preparation of high viable count of lactic acid bacteria and high acidity yogurt.

[0068] 1. Preparation of strain domestication culture medium:

[0069] Using 5 times the weight of 0.3%wt NaHCO 3 Soak the soybeans in the solution for 6 hours, wash them with water after soaking, blanch the beans with water at 80°C for 3 minutes, adjust the weight ratio of soybeans to water to 1:6, refine the pulp three times, separate the pulp residue, and boil the separated soybean milk in a degassing tank Slurry 3 times, each time controlled within 15-25 minutes, cooled to room temperature for later use; mix the above-mentioned boiled soybean milk and skim milk according to the volume ratio of 5:3, and divide them into test tubes (each tube 15ml), at 0.8kg / cm 2 Autoclave under pressure for 15 minutes, and cool to room temperature to obtain strain acclimatization culture solution.

[0070] 2. Domestication of strains:

[0071] Inoculate normal Lactobacillus plantarum (p...

Embodiment 3

[0082] Example 3: Preparation of high viable count of lactic acid bacteria and high acidity yogurt.

[0083] 1. Preparation of strain domestication culture medium:

[0084] Using 3 times the weight of 0.5%wt NaHCO 3 Soak the soybeans in the solution for 12 hours, wash them with water after soaking, blanch the beans with water at 75°C for 3 minutes, adjust the weight ratio of soybeans to water to 1:7, refine the pulp three times, separate the pulp residue, and boil the separated soybean milk in a degassing tank Slurry 3 times, each time controlled within 15-25 minutes, cooled to room temperature for later use; mix the above-mentioned boiled soybean milk and skim milk according to the volume ratio of 7:3, and divide them into test tubes (each tube 15ml), at 0.6kg / cm 2 Autoclave under pressure for 15 minutes, and cool to room temperature to obtain strain acclimatization culture solution.

[0085] 2. Domestication of strains:

[0086] Inoculate normal Lactobacillus plantarum (...

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Abstract

The invention belongs to the field of fermented type soybean products, and relates to sour soybean milk with high viable count of lactic acid bacteria and high acidity, and a preparation method of the sour soybean milk. In particular, the preparation method provided by the invention comprises the following steps: preparing strain domesticating culture liquid; 2) performing strain domestication; 3) performing strain rejuvenation; 4) preparing hyper-concentrated lactic acid bacteria; 5) preparing cooked soybean milk; 6) preparing to-be-fermented cooked soybean milk; 7) filling, fermenting and performing cold storage to be cooked. Compared with the sour soybean milk prepared through undomesticated strain fermentation, the sour soybean milk obtained by the preparation method has the advantages that the acidity is increased by 52 percent, the total bacteria count is increased by 10 times or above, the flavor is remarkably improved, the taste is mellow, the texture is uniform, and the phenomenon that the sour soybean milk is not too sour when stored for a long time is avoided.

Description

technical field [0001] The invention belongs to the field of fermented soybean products, and relates to soy milk with high viable count of lactic acid bacteria and high acidity and a preparation method thereof. Background technique [0002] Soybean is the main plant-based protein food resource in my country, with a protein content of about 35% to 40%, a fat content of about 15% to 20%, and a carbohydrate content of about 20% to 30%. In addition, it also contains a variety of vitamins and trace amounts element. Due to the complete range of amino acids in soybean protein, the content of 8 kinds of amino acids necessary for the human body is basically close to the value recommended by the World Health Organization, so it enjoys the reputation of "vegetable meat" and "green milk". [0003] Sour soy milk (also known as sour soy milk, soybean yogurt) is obtained by fermenting soy milk (soy milk) with lactic acid bacteria (a general term for bacteria that ferment sugars into lactic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 金兴仓徐永苗熊丹金锋陆庆方
Owner SUZHOU JINJI FOODS