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Gas-producing low-alcohol-content sour bean milk and preparation method thereof

A technology for soy yogurt and yogurt, applied in dairy products, milk replacers, applications, etc., can solve the problems of taste criticism and lack of refreshing, and achieve the effects of good palatability, unique flavor and smooth taste

Inactive Publication Date: 2018-04-13
广州市妙豆生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although soy yogurt is rich in nutrition and rich in various active substances, its taste has been criticized for lack of refreshing

Method used

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preparation example Construction

[0044] The invention provides a method for preparing gas-producing low-alcohol soybean yoghurt, comprising the following steps:

[0045] S1: preparing a mixed solution, the fermentation substrate of the mixed solution includes a sugar substrate and a bean substrate;

[0046] S2: Homogenize and sterilize the obtained mixed solution;

[0047] S3: Inoculate the sterilized and cooled mixed liquid into the starter, and carry out constant temperature fermentation;

[0048] S4: refrigerating the fermented yoghurt and then ripening it to obtain gas-producing low-alcohol soy yoghurt.

[0049] In some embodiments of the present invention, the soy base in S1 is soy milk or soy flour.

[0050] It can be understood that, preferably, in step S4, the fermented yoghurt is refrigerated at 2-6° C. for post-cooking to obtain aerated low-alcohol soy yoghurt.

[0051] In some embodiments of the present invention, the starter in the S3 includes gas-producing Lactobacillus fermentum and Saccharom...

Embodiment 1

[0071] A method for preparing gas-producing low-alcohol soybean yogurt, comprising the following steps:

[0072] S1: preparing a mixed solution, the fermentation substrate of the mixed solution includes sugar substrate and soybean powder;

[0073] S2: Homogenize and sterilize the obtained mixed solution;

[0074] S3: Inoculate the sterilized and cooled mixed liquid into the starter, and carry out constant temperature fermentation;

[0075] S4: The fermented yoghurt is refrigerated at 2-6° C. for post-cooking to obtain gas-producing low-alcohol soy yoghurt.

[0076] Wherein, in said S1, said bean flour and sucrose include by weight parts:

[0077] Bean flour: 5 parts

[0078] Cane sugar: 3 parts

[0079] Water: 100 parts.

[0080] The homogeneous conditions are 60°C, 16MP.

[0081] The sterilization treatment method in S2 is ultra-high pressure sterilization technology.

[0082] The inoculum amount of the Lactobacillus fermentum and yeast starter is: 0.005%

[0083] The...

Embodiment 2

[0086] A method for preparing gas-producing low-alcohol soybean yogurt, comprising the following steps:

[0087] S1: preparing a mixed solution, the fermentation substrate of the mixed solution includes soybean powder, whole milk powder, and glucose;

[0088] S2: Homogenize and sterilize the obtained mixed solution;

[0089] S3: Inoculate the sterilized and cooled mixed liquid into the starter, and carry out constant temperature fermentation;

[0090] S4: Put the fermented yoghurt under the condition of 2-6°C for refrigerating and then ripening to obtain gas-producing low-alcohol soy yoghurt.

[0091] In the S1, the soybean flour, whole milk powder, and glucose include by weight:

[0092] Bean flour: 10 parts

[0093] Whole milk powder: 3 servings

[0094] Glucose: 5 servings

[0095] Water: 100 parts.

[0096] The homogeneous conditions are 65°C, 25MP.

[0097] The sterilization treatment method in S2 is pasteurization.

[0098] The temperature of the pasteurization i...

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Abstract

The invention provides gas-producing low-alcohol-content sour bean milk and a preparation method thereof. The preparation method of the gas-producing low-alcohol-content sour bean milk comprises the following steps of preparing a mixed solution, wherein fermentation substrates of the mixed solution comprise a sugar substrate and a bean substrate; homogenizing the prepared mixed solution, and carrying out sterilization treatment; cooling the sterilized mixed solution, inoculating a fermentation agent, and carrying out constant-temperature fermentation; and then, refrigerating the fermented sourmilk so as to perform post-ripening so as to obtain the gas-producing low-alcohol-content sour bean milk. Compound fermentation is carried out by utilizing a gas-producing lactobacillus fermentum anda saccharomyces-cerevisiae fermentation agent according to the preparation method provided by the invention so as to produce a small amount of carbon dioxide, a trace amount of ethanol, and a plurality of flavoring substances; and thus, the prepared fermented plant-type gas-producing low-alcohol-content sour bean milk is refreshing and palatable in taste, and has a slight wine aroma. The gas-producing fermented milk product has a trace amount of bubbles, as well as a very low content of ethanol, and thus, the novel sour milk is refreshing in taste and unique in texture. Pursuits of the consumers to new types and new taste of sour milk can be met by the unique flavor, as well as the refreshing and smooth taste, of the gas-producing low-alcohol-content sour bean milk; moreover, taste of traditional sour milk is also improved.

Description

technical field [0001] The present invention relates to the technical field of food preparation method, more specifically, relate to a kind of gas producing low-alcohol soybean yoghurt and preparation method thereof. Background technique [0002] Soy yogurt belongs to fermented yogurt, which is a kind of vegetable yogurt made from soy milk after blending, averaging, sterilization, cooling and other technological processes, and then fermented by microorganisms. Soy yogurt products are mostly fermented with single strains or compound strains, among which lactic acid bacteria, yeast and bifidobacteria are the main strains for fermenting soy yogurt. Soy yogurt is rich in nutrition, contains higher protein, 18 kinds of amino acids and more Ca, Fe, Zn, etc. [0003] The macromolecular protein in soy milk is degraded by microbial fermentation, the taste is more delicate and smooth, and it is easier for the human body to digest and absorb. Microbial fermentation can not only degra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
CPCA23C11/106
Inventor 方祥郑勇
Owner 广州市妙豆生物科技有限公司
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