A plant-based fermented yogurt and preparation method thereof
A plant-based, yogurt technology, applied in dairy products, milk preservation, food science, etc., can solve problems such as gaps, achieve the effects of improving shelf life, enriching dietary fiber, and improving texture characteristics
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[0040] In view of the current situation of plant yogurt on the market for low temperature short-term maintenance type, the present application provides a method of preparing plant-based fermented yogurt that can be obtained at room temperature for a long period of time, comprising the following steps:
[0041] Initial ingredients: the plant fermentation base material is refined to obtain a plant-based slurry, adding 30-60wt% of the plant-based slurry to preheat to 40-75 ° C after adding stabilizer A and sweetener, mixing evenly, and then adding the remaining plant-based slurry, and finally can be replenished with water to get a mixture of 100 parts by weight, wherein the plant-based slurry is selected from the peeled soybean pulp obtained after the soybean slag-free soybean milk, one of the embodiments, The protein content of whole bean residue-free soy milk is 4.0%, the fat content is 1.8%, the protein content of the mixture obtained after the initial ingredient is 3.6-4.0%, and ...
Embodiment 1
[0055] Preparation method of plant-based fermented yogurt, including the following steps:
[0056] Initial ingredients: peeled soybean pulp to obtain whole bean dregs-free soybean milk, add the total amount of 30wt% of the whole bean dregs-free soy milk, preheat to 60 °C after adding 1kg of modified starch, 0.1kg agar, 0.03kg of high-acid gelatin, 0.05kg of diacetyl tartaric acid mono-diglycerides and 5kg of white sugar and 4kg of coconut milk, mix evenly, and then add the remaining whole bean dregs-free soy milk, add water to get a mixture of 100kg, the total amount of whole bean dregs-free soy milk is 88kg, Modified starch is made of hydroxypropyl diamyl phosphate;
[0057] Pre-sterilization: the mixture obtained from the initial batching is preheated to 60 °C, homogenized, homogenized using a two-stage stepped type, the first stage of homogenization is carried out at a pressure of 200 bar, the second stage of homogenization is carried out under a pressure of 50 bar, after the h...
Embodiment 2
[0063] A method for preparing plant-based fermented yogurt, in accordance with the method in Example 1, the difference is: the first ingredient: the peeling soybean pulp is obtained after peeling soybean pulp to obtain whole bean dregs-free soy milk, add a total of 30wt% of the whole bean dregs-free soy milk, preheat to 45 ° C after adding 1.5kg of modified starch, 0.2kg of agar, 0.04kg gelatin, 0.1kg of mono-diglyceride diacetylate bitartrate and 6kg of white sugar and 8kg of coconut milk, mix evenly, and then add the remaining whole bean dregs-free soy milk, Add water to obtain a mixture of 100kg, the total amount of whole bean residue-free soybean milk is 70kg, and the modified starch is hydroxypropyl diamyl phosphate;
[0064] Pre-sterilization: the mixture obtained from the initial batching is preheated to 50 °C, homogenized, homogenized using a two-stage stepped type, the first stage of homogenization is carried out at a pressure of 180 bar, the second stage of homogenizatio...
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