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Momordica grosvenori fermented sour soybean milk and preparation method thereof

A technology for fermenting yogurt and mangosteen, applied to milk preparations, other dairy products, dairy products, etc., can solve the problems of nutrient loss and high calorie, achieve the effects of lowering blood sugar, prolonging the storage period, and improving gastrointestinal function

Inactive Publication Date: 2019-01-18
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This application provides a Luo Han Guo fermented soy milk and its preparation method to solve the problem that the existing flavored fermented milk contains too much heat and the preparation method will cause nutritional loss

Method used

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  • Momordica grosvenori fermented sour soybean milk and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0068] From figure 1 It can be seen that the preparation method of a kind of Momordica grosvenori fermented soy milk provided by the application comprises:

[0069] S01: Simultaneously prepare Luo Han Guo fruit powder and Luo Han Guo concentrate according to fresh Luo Han Guo;

[0070] S02: Ultrasonic treatment of soybeans to prepare soybean milk stock solution a, and adding dry wheat germ powder to the soybean milk stock solution a at 45°C for 2 hours;

[0071]S03: Mix inulin, pectin, emulsifier and stabilizer into an emulsification shear tank filled with pure water at a temperature of 85-90°C; the pectin, emulsifier and The stabilizer is sheared and emulsified under the condition of a rotating speed of 1440-1800r / min to obtain a stabilizer feed liquid, and no solid matter is produced when the stabilizer feed liquid is centrifuged;

[0072] S04: Add the soymilk stock solution a and the hydrolyzed whole milk powder into the stabilizer feed solution, and mix evenly to form a ...

Embodiment 1

[0079] The application provides a kind of grosvenor fruit fermented yoghurt milk, the preparation raw material of described grosvenor fruit fermented yoghurt milk comprises according to mass fraction:

[0080] 60 parts of soybeans, 40 parts of whole milk powder, 0.02 parts of Luo Han Guo fruit powder, 1 part of Luo Han Guo concentrated liquid, 1 part of inulin, 0.05 parts of pectin, 0.05 parts of emulsifier, 2 parts of bacteria and 3 parts of purified water.

[0081] The application also provides a method for preparing Luo Han Guo Ginkgo Soymilk, comprising:

[0082] S101: Simultaneously prepare Luo Han Guo fruit powder and Luo Han Guo concentrate according to fresh Luo Han Guo.

[0083] Specifically, the preparation of Luo Han Guo concentrated liquid according to fresh Luo Han Guo includes:

[0084] Cracking Luo Han Guo, each fresh fruit is broken to 6 petals as a standard, squeezing the crushed Luo Han Guo, rinsing the pomace with water, combining the juice and the washing ...

Embodiment 2

[0117] The application provides a kind of grosvenor fruit fermented yoghurt milk, the preparation raw material of described grosvenor fruit fermented yoghurt milk comprises according to mass fraction:

[0118] 120 parts of soybeans, 90 parts of whole milk powder, 0.07 parts of monk fruit powder, 7 parts of monk fruit concentrate, 30 parts of inulin, 0.3 parts of pectin, 0.3 parts of emulsifier, 4 parts of bacteria and 10 parts of purified water.

[0119] The application also provides a method for preparing Luo Han Guo Ginkgo Soymilk, comprising:

[0120] S201: Prepare Luo Han Guo fruit powder and Luo Han Guo concentrated liquid at the same time according to fresh Luo Han Guo.

[0121] Specifically, the preparation of Luo Han Guo concentrated liquid according to fresh Luo Han Guo includes:

[0122] Crushing the grosvenor fruit, crushing each fresh fruit to 10 petals as a standard, squeezing the crushed grosvenor fruit, rinsing the pomace with water, combining the juice and the...

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Abstract

The invention provides momordica grosvenori fermented sour soybean milk and a preparation method thereof. The momordica grosvenori fermented sour soybean milk comprises the preparation raw materials of soybeans, whole milk powder, momordica grosvenori powder, a momordica grosvenori concentrated solution, inulin, pectin and an emulsifier; momordica grosvenori contains a lot of momordica grosvenoriglycosides; the sweetness of the momordica grosvenori glycosides is 1-300 times of that of cane sugars; the momordica grosvenori glycosides do not generate heat, thus the momordica grosvenori glycosides are an ideal substituent for people who do not eat sugar such as a diabetic patient and an obese patient. In the preparation method, milk is homogenized at a high pressure and at a certain temperature so that a solid particle with a liquid as a carrier can be superfinely refined, various materials in the system can be mixed more uniformly and the momordica grosvenori fermented sour soybean milkhas better stability. A low temperature post-mature process enables properties of whey proteins and caseins to constantly approach a more stable state, thereby prolonging the quality guarantee period.

Description

technical field [0001] The present application relates to the technical field of food processing, in particular to fermented yoghurt with grosvenor fruit and a preparation method thereof. Background technique [0002] Fermented yogurt refers to a product made from soybeans, added with other raw materials, sterilized and fermented, and the pH value is lowered, and food additives, nutritional enhancers, fruits and vegetables, grains, etc. are added or not added before or after fermentation. Fermented soy milk is not only rich in protein, sugar, minerals and various vitamins, but also due to the action of lactic acid bacteria, the lactose in the milk that is not easily digested and absorbed by the human body can be transformed into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract , Promote the role of human digestion and absorption. [0003] In order to enrich the taste and nutrition of fermented soy milk, by adding f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1307A23C9/1315A23C9/133A23C2240/15
Inventor 黄华学刘晓红熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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