Plant-based fermented yogurt stabilizer and application thereof

A technology for fermenting yogurt and stabilizer, which is applied in application, food science, bacteria used in food preparation, etc., can solve problems such as unsolvable and rough texture of bean-flavored yogurt, and achieves stability and retention of soybeans. Fragrance, the effect of preventing the precipitation of whey

Inactive Publication Date: 2019-08-02
郑州康晖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a plant-based fermented yoghurt stabilizer, which aims to solve the problems that the existing stabilizers cannot solve the problems of whey precipitation, beany smell and the rough texture of the prepared soy milk during the preparation of soy milk Simultaneously, the purpose of the present invention is also to provide a kind of application of above-mentioned plant-based fermented yoghurt stabilizer in the preparation of fermented soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: The plant-based fermented yogurt stabilizer of this embodiment is compounded from the following raw materials in parts by mass: 2.5 parts of hydroxypropyl distarch phosphate, 1 part of acetylated distarch phosphate, and 0.5 parts of xanthan gum 0.25 parts of gelatin, 0.25 parts of pectin, 0.1 parts of gellan gum, and 0.4 parts of agar.

[0022] The preparation method of the above-mentioned plant-based fermented yogurt stabilizer: add hydroxypropyl distarch phosphate, acetylated distarch phosphate, xanthan gum, gelatin, pectin, gellan gum, agar in sequence in the container, and then mechanically stir and mix Or manual stirring and mixing, that is.

[0023] The application of the above-mentioned plant-based fermented yoghurt stabilizer in the preparation of fermented soy milk, the preparation process comprises the following steps:

[0024] (1) According to the mass ratio of soybeans and purified water as 1:3, add soybeans into purified water, soak for 10 ho...

Embodiment 2

[0034] Embodiment 2: The plant-based fermented yogurt stabilizer of this embodiment is compounded from the following raw materials in parts by mass: 2.0 parts of hydroxypropyl distarch phosphate, 1.2 parts of acetylated distarch phosphate, and 0.4 parts of xanthan gum 0.30 parts of gelatin, 0.20 parts of pectin, 0.12 parts of gellan gum, and 0.32 parts of agar.

[0035] The preparation method of the plant-based fermented yoghurt stabilizer is the same as in Example 1.

[0036] The application of the above-mentioned plant-based fermented yoghurt stabilizer in the preparation of fermented soy milk, the preparation process comprises the following steps:

[0037] (1) According to the mass ratio of soybeans and purified water as 1:3, add soybeans into purified water, soak for 8 hours in summer (soak for 12 hours in winter), then add 0.5% baking soda, filter and remove the filtrate to obtain soaked soybeans;

[0038](2) Preparation of fine serum: Peel the soaked soybeans, the peeli...

Embodiment 3

[0047] Embodiment 3: The plant-based fermented yogurt stabilizer of this embodiment is compounded from the following raw materials in parts by mass: 3.0 parts of hydroxypropyl distarch phosphate, 0.8 part of acetylated distarch phosphate, and 0.6 parts of xanthan gum 0.20 parts of gelatin, 0.30 parts of pectin, 0.08 parts of gellan gum, and 0.48 parts of agar.

[0048] The preparation method of the plant-based fermented yoghurt stabilizer is the same as in Example 1.

[0049] The application of the above-mentioned plant-based fermented yoghurt stabilizer in the preparation of fermented soy milk, the preparation process comprises the following steps:

[0050] (1) According to the mass ratio of soybeans and purified water as 1:3, add soybeans into purified water, soak for 12 hours in summer (soak for 24 hours in winter), then add 0.5% baking soda, filter and remove the filtrate to obtain soaked soybeans;

[0051] (2) Preparation of fine serum: Peel the soaked soybeans, the peel...

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Abstract

The invention provides a plant-based fermented yogurt stabilizer and application thereof, and belongs to the technical field of processing of fermented yogurt. The plant-based fermented yogurt stabilizer is prepared by compounding hydroxy propyl distarch phosphate, acetylated distarch phosphate, xanthan gum, gelatin, pectin, gellan gum and agar. The plant-based fermented yogurt stabilizer is addedbefore fermentation, thus the stability of the structure of fermented soybean milk is maintained under low-temperature cold storage conditions, precipitation of whey is avoided, good water binding capacity and the texture and taste of the fermented soybean milk are maintained, the rough texture of ordinary fermented soybean milk is improved, the fermented soybean milk tastes delicate and smooth,and not only is special bean flavor of soybeans maintained, but also unpleasant beany flavor is removed.

Description

technical field [0001] The invention relates to the technical field of fermented yoghurt processing, in particular to plant-based fermented yoghurt and its application. Background technique [0002] Soybean, also known as soybean, is rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins. It is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 36%. Soybean protein contains various amino acids needed by the human body, and there are more essential amino acids such as leucine and threonine, which is just the opposite of general cereals. Soybeans contain a lot of fat, and most of them are unsaturated fatty acids, especially linolenic acid and linoleic acid are the most abundant. However, soybeans have bad flavors such as fishy smell and grassy smell. At the same time, soybean protein is a macromolecular substance, which is not easy to digest, which greatly reduces the nutritional value a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/125A23V2400/123A23V2400/113A23V2400/249
Inventor 翟耀琨徐向英李伟伟金莹莹李俊平
Owner 郑州康晖食品科技有限公司
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