Production method for bean dreg yoghourt

Abstract

The invention provides a production method of bean dreg yoghourt, and relates to the technical field of production of yoghourt. The production method comprises the following steps of sterilizing skimmed milk powder under 85-90 DEG C for 30 minutes to obtain sterilized milk, and when the temperature of the sterilized milk is reduced to 40-42 DEG C, performing inoculation with lactic acid bacteria for heat-insulating fermentation. The production method is characterized by comprising the following steps of after heat-insulation fermentation, adding bean dreg yeast, performing fermentation once again under the condition of 30-37 DEG C for 3h, finally, adding a stabilizing agent, performing sterilization under 85-90 DEG C for 30 minutes, and performing refrigeration after-ripening under 0-5 DEGC for 1-2 days so as to obtain the bean dreg yoghourt. The bean dreg yeast is used as a raw material component for making the yoghourt, hairy mould fermentation is used for increasing the content ofnutrient components, and the absorbability is improved. The bean dregs are then added to the yoghourt, so that the quality and the flavor of the yoghourt can be increased, and new species of the madefermented bean dreg yoghourt are made.

Description

Technical field [0001] The invention relates to the field of food production, in particular to the technical field of yogurt production. Background technique [0002] China is a big consumer of traditional soy products. With the deepening of the understanding of soybean nutrition, its consumption has also increased year by year. Okara is a by-product of traditional soybean products such as soybean milk and tofu. Based on the production of 2.5 tons of soybean dregs per ton of soybeans processed, approximately 15 million tons of soybean dregs are currently discharged annually in China. Okara is the main by-product in the processing of soy milk and other soy products. It is rich in protein, dietary fiber, isoflavones, fat, vitamins and various minerals. Therefore, it has anti-oxidation and cholesterol-lowering effects. Vascular diseases, hypertension, and diabetes have good effects. However, because the bean dregs do have defects such as poor taste, after years of research, resear...

AI Technical Summary

Problems solved by technology

However, due to the large particles of bean dregs, rough taste, high moisture content, perishability and intolerance to storage, etc., most of them are used as feed or directly discarded, and they are rarely eaten, resulting in a great waste of resources.

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