Processing method of soybean yogurt
A technology of soybean yogurt and processing technology, which is applied in the field of yogurt processing, can solve the problems of too many soybean yogurt and few soybean yogurt production enterprises, and achieve the effect of rich bean aroma, good taste and high nutritional value
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Embodiment 1
[0015] A processing technology of soybean yogurt, comprising the following steps:
[0016] (1) Soybean, commercially available; SH-481 lactic acid bacteria (Nanjing Shenghe Technology Co., Ltd.); CM1011 pectin (Shanghai Tongyuan Food Technology Co., Ltd.), S-13 sucrose ester (Guangxi Nanning Sucrose Ester Factory) ; Sucrose (commercially available);
[0017] (2) After washing the soybeans, soak them in water until their weight doubles, then add 1:4 water for refining, and use the second refining method for refining, that is, half of the soybeans are ground with water, and the remaining bean dregs are ground with water for two times. slurry mixing;
[0018] (3) When the slurry is heated to 65°C, add a defoamer to defoam, continue to heat to 95°C and keep it for 10 minutes, filter through a 120-mesh screen, cool to 40°C, and set aside;
[0019] (4) Dissolve sucrose, pectin, and sucrose ester respectively, add the mixture obtained in step (3), and inoculate SH-481 lactic acid b...
Embodiment 2
[0023] A processing technology of soybean yogurt, comprising the following steps:
[0024] (1) Soybean, commercially available; SH-481 lactic acid bacteria (Nanjing Shenghe Technology Co., Ltd.); CM1011 pectin (Shanghai Tongyuan Food Technology Co., Ltd.), S-13 sucrose ester (Guangxi Nanning Sucrose Ester Factory) ; Sucrose (commercially available); The component ratios of the CM1011 type pectin, S-13 type sucrose ester and sucrose are 0.1%, 0.2% and 6%, respectively.
[0025] (2) After washing the soybeans, soak them in water until their weight doubles, then add 1:4 water for refining, and use the second refining method for refining, that is, half of the soybeans are ground with water, and the remaining bean dregs are ground with water for two times. slurry mixing;
[0026] (3) When the slurry is heated to 65°C, add a defoamer to defoam, continue heating to 95°C and keep it for 10 minutes, filter through a 120-mesh screen, cool to 40°C, and set aside;
[0027] (4) Dissolve ...
Embodiment 3
[0031] A processing technology of soybean yogurt, comprising the following steps:
[0032] (1) Soybean, commercially available; SH-481 lactic acid bacteria (Nanjing Shenghe Technology Co., Ltd.); CM1011 pectin (Shanghai Tongyuan Food Technology Co., Ltd.), S-13 sucrose ester (Guangxi Nanning Sucrose Ester Factory) ; Sucrose (commercially available);
[0033] (2) After washing the soybeans, soak them in water until their weight doubles, then add 1:4 water for refining, and use the second refining method for refining, that is, half of the soybeans are ground with water, and the remaining bean dregs are ground with water for two times. slurry mixing;
[0034] (3) When the slurry is heated to 65°C, add a defoamer to defoam, continue heating to 95°C and keep it for 10 minutes, filter through a 120-mesh screen, cool to 40°C, and set aside;
[0035] (4) Dissolve sucrose, pectin, and sucrose ester respectively, add the mixture obtained in step (3), and inoculate SH-481 lactic acid b...
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