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

Inactive Publication Date: 2017-05-31
SHAANXI YUHANG ELECTRONICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy yogurt is a substitute for animal yogurt in reducing cholesterol and energy intake. However, there are many key technical problems that need to be solved in the processing of soybean yogurt, and there are strict requirements in terms of strain selection, emulsification and homogenization. Therefore, there are not many domestic soybean yogurt manufacturers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a processing method of yogurt, particularly a processing technique of soybean yogurt. The soybean yogurt is characterized by comprising soybeans (commercially available), SH-481 lactobacillus (Nanjing Shenghe Science and Technology Ltd.), CM1011 pectin (Shanghai Tongyuan Food Technology Ltd.), S13 sucrose ester (Guangxi Nanning Sucrose Ester Plant) and sucrose (commercially available). The soybean yogurt prepared by the processing technique has the advantages of rich bean aroma, favorable mouthfeel, favorable appearance and high nutritive value.

Description

technical field [0001] The invention relates to a processing method of yoghurt, in particular to a processing technology of soybean yoghurt. Background technique [0002] my country is the hometown of soybeans, rich in soybean planting resources. For a long time, innovations in soybean deep-processing products have continued, and there are more and more varieties. Among these continuously innovative series of products, soy milk-based deep-processed products are favored by consumers because of their high added value, long shelf life and delicate taste. Soy yogurt, also known as plant-based yogurt, is a fermented product in the deep processing of soy milk. It has a thick texture and a sticky taste. The most important thing is that it greatly extends the shelf life of soy milk. Compared with animal yogurt, the most prominent advantage of soy yogurt is that it has no cholesterol and is suitable for people with lactose intolerance. Soy yogurt is a substitute for animal yogurt ...

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 郝青
Owner SHAANXI YUHANG ELECTRONICS
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