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Process for producing soybean fermented yoghurt

A soybean fermentation and production process technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve problems such as unfavorable absorption, loss of nutrients, and hidden safety hazards, and achieves improved absorption and digestibility, improved nutrients, and reduced production. cost effect

Pending Publication Date: 2020-02-18
CHENGDU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the above methods have certain disadvantages. The addition of chemical components such as sodium bicarbonate and hydrogen peroxide can easily affect food safety, endanger health, and may even be used by some unscrupulous merchants to seek huge profits; heating to remove beany smell can easily denature proteins 1. The loss of nutritional ingredients affects the nutritional value and is not conducive to human body absorption, thus losing the benefits of people eating yogurt; solvent extraction and acid-base treatment operations to remove beany smell also have safety hazards and are difficult to operate. Strong complexity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0056] 1. Preparation of soymilk

[0057] Wash the selected and purchased soybeans with clean water 4 times to ensure that there are no impurities and pollutants, and then boil them with 10 times the amount of boiling water for 20 minutes, then cool to room temperature, and add 20-25°C warm water for grinding according to the ratio of soybean:water 1:5 and separate, then cook the slurry for 20 minutes, and filter with a 200-mesh sieve to obtain soybean milk. Cool to room temperature and set aside.

[0058] 2, the preparation of emblica juice

[0059] (1) Material selection and cleaning: select high-quality emblica fruits, remove rotten fruits, moldy fruits, moth-eaten fruits, immature fruits, branches and leaves, etc., and thoroughly wash high-quality emblical fruits with clean water.

[0060] (2) Blanching and cooling: Blanch the washed emblica in boiling water for 5 minutes to inhibit browning, and then quickly cool it to below 50°C with flowing water.

[0061] (3) Crushi...

Embodiment 1

[0072] A production process of soybean fermented yoghurt, the raw materials of the soybean fermented yoghurt are calculated by weight percentage, including the following raw materials: 40% of soybean milk, 8% of sugar, 15% of emblica juice, and the rest is milk; Preparation of soybean fermented yogurt in the ratio of raw materials in Example 1. During the inoculation and fermentation process in Example 1, adjust the incubator to 41 (± 1) ° C, seal the aseptic bottle containing the mixed solution, and put After culturing in it for 7 hours, take out the aseptic bottle and put it in a refrigerator at 4°C for 24 hours of fermentation to obtain fermented soybean yoghurt.

Embodiment 2

[0074] A production process of soybean fermented yogurt, the raw materials of the soybean fermented yogurt are calculated by weight percentage, including the following raw materials: 50% of soybean milk, 8% of sugars, 15% of emblica juice, and the rest is milk; the above production process steps are as follows: Preparation of soybean fermented yogurt in the ratio of raw materials in Example 3. During the inoculation and fermentation process in Example 3, adjust the incubator to 41 (± 1) ° C, seal the aseptic bottle containing the mixed solution, and put After culturing in it for 7 hours, take out the aseptic bottle and put it in a refrigerator at 4°C for 24 hours of fermentation to obtain fermented soybean yoghurt.

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PUM

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Abstract

The invention provides a process for producing soybean fermented yoghurt. The process comprises the steps of adding phyllanthus emblica juice, and carrying out joint fermentation with soybean milk, saccharides and cow's milk, thereby producing the soybean fermented yoghurt free of a beany flavor. According to the process for producing the soybean fermented yoghurt, the soybean fermented yoghurt free of the beany flavor can be produced.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a production process of soybean fermented yoghurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as the raw material for fermentation, and then adds probiotics to the pasteurized milk. After the probiotics are fermented and decomposed, they are finally cooled and filled. Yogurt products, including fermented lactic yogurt and lactic acid bacteria beverages, have the advantages of increasing lactose absorption rate, improving gastrointestinal function, conforming to the trend of current eating habits, unique taste and mellow flavor, and can attract people of different age groups and income levels. The yogurt sales market is vast, the demand is increasing day by day, and it has huge potential. [0003] However, the price of yogurt is generally high, which leads to a new type of yogurt product—soy yogurt, in which so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1307
Inventor 张华玲刘绪廖雯邱琳马玲莉薛飞龙伍勇
Owner CHENGDU NORMAL UNIV
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