Soybean yogurt and purple sweet potato beverage and preparation method thereof

A technology for soybean yogurt and purple potato, applied in the field of food processing, can solve the problems of reduced survival rate of lactic acid bacteria, limited fermentation degree, unbalanced nutrients, etc., and achieve the effects of being beneficial to large-scale production, low overall cost, and bright color.

Inactive Publication Date: 2019-04-09
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among the preparation methods disclosed in the current related art about lactic acid bacteria beverages, the raw materials for the preparation of such beverages include selecting soymilk powder, deproteinized bean dregs, etc. as the supply of vegetable protein or fiber, and the content of nutrient components is reduced; a small amount of lactic acid bacteria is selected The number of species is fermented, and the degree of fermentation is limited. After fermentation, high-temperature sterilization is required, which can easily lead to a decrease in the survival rate of lactic acid bacteria; choosing various fruits, vegetable juices or milk to increase the vitamin content of beverages will cause some nutrient imbalances; choosing stable Food additives, etc. to enrich the mouthfeel of beverages, while prolonging the storage time of beverages, in order to reduce excessive intake of stabilizers or additives by consumers, removing the substances used to enhance the mouthfeel in the above beverages will cause the mouthfeel of the beverage to deteriorate. The storage time is shortened and the nutrients contained in it will be lost, thereby reducing the absorption rate of nutrients

Method used

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  • Soybean yogurt and purple sweet potato beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Select 100 grams of high-quality soybeans and soak them in 300 grams of water. The soaking time is 8 hours. Remove the soaking water from the soaked soybeans, put them in a cell wall breaking machine, add 1000 grams of water to make soybean milk, and boil the soybean milk until the foam disappears. , and then place the soymilk in a sterile room to cool down to 38°C, insert 5 grams of compound lactic acid bacteria, and ferment at 38°C for 12 hours to make yogurt. The fully fermented yogurt is viscous and uniform, and its pH value is 4.8. Select 500 grams of high-quality purple sweet potatoes, steam them in a high-pressure steam pot with a pressure of 0.1 MPa for 12 minutes, take them out and mash them into a puree. Mix sour soy milk and purple potato puree at a ratio of 3:1, and add 100 grams of natural sweetener for aseptic preparation to make a finished product. Put the finished product in a container and store it in a refrigerator at 4°C.

Embodiment 2

[0057] Select 900 grams of high-quality soybeans and soak them in 3,000 grams of water for 10 hours. Remove the soaking water from the soaked soybeans, put them in a cell wall breaking machine, add 9,000 grams of water to make soybean milk, and boil the soybean milk until the foam disappears. , and then put the soymilk in a sterile room to cool down to 39°C, insert 15 grams of compound lactic acid bacteria, and ferment at 39°C for 10 hours to make yogurt. The fully fermented yogurt is viscous and uniform, and its pH value is 4.62. Select 5000 grams of high-quality purple sweet potatoes, steam them in a high-pressure steam pot with a pressure of 0.1 MPa for 13 minutes, take them out and mash them into a puree. Mix sour soy milk and purple potato puree at a ratio of 1:1, and add 1000 grams of natural sweetener for aseptic preparation to make a finished product. Put the finished product in a container and store it in a refrigerator at 4°C.

Embodiment 3

[0059] Select 400 grams of high-quality soybeans and soak them in 1,000 grams of water for 8 hours. Remove the soaking water from the soaked soybeans, put them in a cell wall breaking machine, add 4,000 grams of water to make soybean milk, and boil the soybean milk until the foam disappears. , and then place the soymilk in a sterile room to cool down to 45°C, add 8 grams of compound lactic acid bacteria, and ferment it at 45°C for 6 hours to make soymilk. The fermented soymilk is viscous and uniform, and its pH value is 4.8. Select 1500 grams of high-quality purple sweet potatoes, steam them in a high-pressure steam pot with a pressure of 0.1 MPa for 15 minutes, take them out and mash them into a puree. Mix sour soy milk and purple potato puree at a ratio of 2:1, and add 400 grams of natural sweetener for aseptic preparation to make a finished product. Put the finished product in a container and store it in a refrigerator at 4°C.

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Abstract

The invention belongs to the field of food processing and discloses a soybean yogurt and purple sweet potato beverage and a preparation method thereof. The soybean yogurt and purple sweet potato beverage is a natural yogurt beverage which is prepared from a specific quantity of soybeans, compound lactobacillus, purple sweet potatoes, a natural sweetening agent and water, can be drunk directly andis rich in lactobacillus. According to the beverage, vegetable protein raw materials, the compound lactobacillus and the purple sweet potatoes are combined, and the pure-natural beverage which is richin nutritional ingredients such as soy protein, soy isoflavone substances, purple sweet potato anthocyanin, purple sweet potato dietary fiber and the like, has bright color, mellow and moderate taste, uniform texture and stable state and has no chemical synthetic food additives is formed. The preparation process of the beverage is simple and convenient to operate, overall cost is low, and large-scale production of a food processing factory is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soybean yoghurt purple sweet potato drink and a preparation method thereof. Background technique [0002] With the continuous improvement of national living standards and material standards, people began to pay more attention to the rationalization of food nutrition structure and the health functions of various foods. At present, most of the lactic acid bacteria beverages are produced by fermenting milk protein or goat milk protein. Cow's milk or goat's milk contains cholesterol, its saturated fatty acid is higher than that of soybean, and its iron content is lower than that of soybean and soy products. Therefore, patients with dyslipidemia will be harmful to their health if they eat too much. [0003] Soybeans are rich in protein (35%-50%), unsaturated fatty acids, various vitamins, trace elements, isoflavones, and various amino acids that are necessary fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L2/38A23L11/45A23L11/50
CPCA23C11/106
Inventor 朱洪梅
Owner 山西师范大学
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