Unlock instant, AI-driven research and patent intelligence for your innovation.

Soybean yogurt, preparation method and equipment thereof

A technology of soybean acid and equipment, which is applied in the production of fermented dairy products, can solve the problems of low stirring efficiency, poor sanitary environment, and increased dirt, and achieve the effects of improving stirring efficiency, improving sanitary environment, and reducing dirt

Active Publication Date: 2019-12-13
CANGZHOU MEDICAL COLLEGE
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, mass production of soy yogurt drinks often requires special mixing equipment. Traditional mixing equipment not only has low mixing efficiency, but also often only has one raw material inlet. In the case of complex raw materials, for example: there are both liquid raw materials and powder raw materials. When it is used, there will be scabs on the wall of the raw materials at the entrance of the mixing equipment, which will increase the dirt and deteriorate the hygienic environment.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soybean yogurt, preparation method and equipment thereof
  • Soybean yogurt, preparation method and equipment thereof
  • Soybean yogurt, preparation method and equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a method for making soy yoghurt, which can standardize the production process, improve production efficiency and output, and ensure the nutrition and taste of soy yoghurt. Specific steps are as follows:

[0035] Step 1: Prepare Whole Bean Nutritious Coarse Soy Milk

[0036] Weigh an appropriate amount of soybeans by measuring equipment, add water and soak them to 1.6 to 2.4 times the mass of dry beans;

[0037]Put the soaked soybeans in an industrial stainless steel pot, add water (based on the quality of dry beans, make the mass ratio of dry beans to water 1:3.5-1:4.5, if the added water is lower than the above ratio range, It will affect the shape and taste of soybean milk, and it will also be blocked because the concentration is too high when homogenized; if the added water is higher than the above ratio range, the content of soybean protein will be reduced, and the preferred ratio is 1:4); wait for the water to boil Cook for another 25-30 ...

Embodiment 2

[0064] see figure 2 , This embodiment shows the equipment used in the production method in Example 1, including cooking equipment, colloid mill, homogenizer, activation mixer, fermentation mixer, fermentation tank, seasoning mixer and paste automatic packaging machine. Wherein, the activation mixer, fermentation mixer and seasoning mixer in this embodiment can be realized by one stirring device.

[0065] The preparation process of soy yoghurt in Example 1 needs to add ingredients such as fine soybean milk, fermentation powder, whole milk powder, jam, honey and diced fruit to the mixing equipment successively. If different ingredients are put into the mixing equipment through the same inlet, the liquid Viscous or viscous fluids will cause powdered food materials to adhere to the side walls or inlets of the equipment, resulting in scabs on the inlets or inner walls of the equipment, which are not easy to clean, and are easy to breed bacteria, making it easier to block the inlet...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to soybean yoghurt, a preparation method and equipment thereof, and the preparation method comprises the following steps: placing soaked soybeans in a stainless steel container,and boiling the soybeans in boiling water for a preset time; mixing the boiled soybeans and soybean boiling water according to a certain proportion, and then feeding a mixture into a colloid mill to be ground into soybean milk; homogenizing the soybean milk in a homogenizer to obtain fine soybean milk; adding lactose into the quantitative fine soybean milk, inoculating a lactic acid bacteria starter into the fine soybean milk after sterilization, and performing standing for preset time after stirring is performed through a stirrer; mixing the lactic acid bacteria-containing fine soybean milk and the lactic acid bacteria-free fine soybean milk according to a predetermined ratio, stirring the materials by using the stirrer, and fermenting the material in an incubator for the predetermined time to obtain the soybean yogurt. According to the preparation method of the soybean yoghurt, the production efficiency of the soybean yoghurt product can be improved, the production process is standardized, the yield is increased, and meanwhile, the nutrition and the taste of the soybean yoghurt product are guaranteed.

Description

technical field [0001] This application relates to the production of fermented milk products, in particular to a soy yogurt, production method and equipment Background technique [0002] At present, milk resources are scarce in the domestic market, and the yogurt market is highly competitive and costly. Commercially available yogurt often has safety problems that are common in milk, such as contamination by pathogenic microorganisms and antibiotics. In order to alleviate the above-mentioned problems caused by milk, in recent years, the industry has also tried to introduce a variety of yogurt substitutes, such as soft cheese, milkshakes, soybean lactic acid bacteria drinks, etc. [0003] Soy yogurt made from non-GMO soybeans has the following advantages over other alternatives: [0004] (1) No animal fat, no cholesterol, no lactose, rich in bifidus factors and isoflavones, no smell, good taste, and low cost. [0005] (2) The special fermentation process is not only rich in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C11/06B01F13/10B01F15/02
CPCA23C11/06B01F33/80B01F33/82B01F33/83612B01F35/717B01F2101/06
Inventor 张中兴于春涛
Owner CANGZHOU MEDICAL COLLEGE