Soybean yoghourt and preparation method

A soybean yogurt and soybean technology, applied in dairy products, milk replacers, applications, etc., can solve the problems that the flavor and texture cannot meet the needs of the market, the production efficiency and utilization rate of soybean products are affected, and consumers are difficult to drink. Good shelf life stability, solving economic losses, and improving the effect of utilization

Inactive Publication Date: 2018-01-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soymilk products produced by the traditional soymilk processing and production process have a large beany smell, which makes it difficult for consumers to drink.
Seriously affected the production efficiency and utilization of soybean products
[0003] At the same time, because the taste of soy milk itself with bean flavor has not been accepted by most consumers, so the soybean yoghurt produced based on this can not meet the demand of the market no matter in terms of flavor and texture.

Method used

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  • Soybean yoghourt and preparation method
  • Soybean yoghourt and preparation method
  • Soybean yoghourt and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of soybean yoghurt, it comprises the raw material (in one ton) of following parts by weight:

[0046]

[0047]

[0048] The specific preparation process of the above-mentioned soybean yogurt specifically includes the following steps:

[0049] 1. Bean selection requires the selection of non-GMO soybeans in the current season. After tower selection, mesh selection and color selection, soybeans with a protein content greater than 35% are selected as raw materials;

[0050] 2. Roasting requires soybean raw materials to be roasted at 60-75°C, and the moisture content is less than 10%;

[0051] 3. Peeling requires a peeling rate greater than 95%;

[0052] 4. Soaking requires the soaking temperature to be greater than 85°C for 3-8 minutes;

[0053] 5. Refining requires a refining temperature greater than 85°C;

[0054] 6. Enzyme inactivation requires that the inactivation temperature be controlled at 120-140°C for 80 seconds, and use steam injection to inactiva...

Embodiment 2

[0068] A kind of soybean yoghurt, it comprises the raw material (in one ton) of following parts by weight:

[0069]

[0070] The specific preparation process of the above-mentioned soybean yogurt specifically includes the following steps:

[0071] 1. Bean selection requires the selection of non-GMO soybeans in the current season. After tower selection, mesh selection and color selection, soybeans with a protein content greater than 35% are selected as raw materials;

[0072] 2. Roasting requires soybean raw materials to be roasted at 60-75°C, and the moisture content is less than 10%;

[0073] 3. Peeling requires a peeling rate greater than 95%;

[0074] 4. Soaking requires the soaking temperature to be greater than 85°C for 3-8 minutes;

[0075] 5. Refining requires a refining temperature greater than 85°C;

[0076] 6. Enzyme inactivation requires that the inactivation temperature be controlled at 120-140°C for 80 seconds, and use steam injection to inactivate enzymes; ...

Embodiment 3

[0090] A kind of soybean yoghurt, it comprises the raw material (in one ton) of following parts by weight:

[0091]

[0092] The specific preparation process of the above-mentioned soybean yogurt specifically includes the following steps:

[0093] 1. Bean selection requires the selection of non-GMO soybeans in the current season. After tower selection, mesh selection and color selection, soybeans with a protein content greater than 35% are selected as raw materials;

[0094] 2. Roasting requires soybean raw materials to be roasted at 60-75°C, and the moisture content is less than 10%;

[0095] 3. Peeling requires a peeling rate greater than 95%;

[0096] 4. Soaking requires the soaking temperature to be greater than 85°C for 3-8 minutes;

[0097] 5. Refining requires a refining temperature greater than 85°C;

[0098] 6. Enzyme inactivation requires that the inactivation temperature be controlled at 120-140°C for 80 seconds, and use steam injection to inactivate enzymes; ...

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Abstract

The invention discloses soybean yoghourt and a preparation method thereof. The soybean yoghourt is prepared through fermenting raw materials in a formula with a fermenting agent. Each 1000 parts by weight of the formula of the soybean yoghourt comprises the following raw materials in parts by weight: 90-180 parts of soybeans, 70-90 parts of white granulated sugar, 9-24 parts of a stabilizing agentsystem, 10-16 parts of composite soybean corn oil, 1-3 parts of table salt and the balance of water. The soybean yoghourt is free from flavored substances of milk and the like, pure soybeans are directly used as the raw materials, and through compounding combination of the raw materials, selection of the stabilizing agent, and adjustment and control of preparation technology parameters, the soybean yoghourt product free from beany flavor can be directly prepared. The invention further provides a preparation method of the soybean yoghourt. The preparation method comprises the technology characteristics that a special technology is used for processing soybean milk free from beany flavor, and further the soybean milk free from the beany flavor and the self-made stabilizing system are used for making the soybean yoghourt. According to the method, the denaturing of soybean protein is reduced, the utilization rate of the soybeans is increased, the best mouth feel is guaranteed, and besides,the soybean yoghourt products being high in cost-effectiveness can be obtained.

Description

technical field [0001] The invention relates to the field of food and its processing. More specifically, it relates to a soybean yoghurt and a preparation method thereof. Background technique [0002] In recent years, consumers are increasingly concerned about health, so natural foods and functional foods are attracting attention, especially soymilk made from soybeans. On the one hand, because it contains high-quality protein, vitamin E, lecithin and plant-based linoleic acid; on the other hand, because it does not contain cholesterol, as a natural functional food, its consumption is increasing year by year. At the same time, isoflavones, one of the soybean ingredients, are attracting the attention of the health food industry as bioactive substances with physiological functions such as preventing osteoporosis, alleviating menopausal symptoms, and preventing arteriosclerosis. Therefore, soy milk is becoming the preferred drink for functional consumers. However, the soymilk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 孙超
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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