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Plant double-protein fermented flavored yoghurt and preparation method thereof

A fermented flavor and double protein technology, applied in the fields of milk preparations, dairy products, food science, etc., can solve the problems of restricting the market development value of fermented fermented soymilk, deodorizing soymilk, etc., achieving good taste, less bean smell, good taste The effect of stability

Pending Publication Date: 2021-05-07
南京泛成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Through the efforts of scientific workers in the past ten years, fermented soy milk has become possible in actual production, but the problem of deodorization of soy milk has not been effectively solved, thus limiting the market development value of fermented soy milk

Method used

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  • Plant double-protein fermented flavored yoghurt and preparation method thereof
  • Plant double-protein fermented flavored yoghurt and preparation method thereof
  • Plant double-protein fermented flavored yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Raw material formula: 17% of instant soybean powder, 6% of white sugar, 0.4% of yogurt stabilizer, 7% of coconut milk, appropriate amount of bacteria, and the balance is water.

[0037] 1. Technological process: ingredients→chemical materials→constant volume→homogenization→sterilization→inoculation and fermentation→overcooling→finished and put into storage

[0038] 2. Process description:

[0039] (1) Heat the water in the batching tank to 65°C and add instant soybean powder;

[0040] (2) Heat the raw milk in circulation, add white granulated sugar, stabilizer, coconut milk, and circulate heat preservation;

[0041] (3) Pour the feed liquid in the batching tank into the batching buffer tank for quantification, and the semi-finished products after quantification are homogenized and then pasteurized

[0042] (4) Inoculate fermentation strains for fermentation, and the acidity at the end of fermentation is ≥ 70 0 T;

[0043] (5) After the fermentation is over, the prod...

Embodiment 2

[0048] Raw material formula: 17% of instant soybean powder, 6% of white sugar, 0.5% of yogurt stabilizer, 7% of coconut milk, appropriate amount of bacteria, and the balance is water.

[0049] 2. Technological process: ingredients→chemical materials→constant volume→homogenization→sterilization→inoculation and fermentation→overcooling→finished and put into storage

[0050] 2. Process description:

[0051] (1) Heat the water in the batching tank to 65°C and add instant soybean powder;

[0052] (2) Heat the raw milk in circulation, add white granulated sugar, stabilizer, coconut milk, and circulate heat preservation;

[0053] (3) Pour the feed liquid in the batching tank into the batching buffer tank for quantification, and the semi-finished products after quantification are homogenized and then pasteurized

[0054] (4) Inoculate fermentation strains for fermentation, and the acidity at the end of fermentation is ≥ 70 0 T;

[0055] (5) After the fermentation is over, the prod...

Embodiment 3

[0059]Raw material formula: 17% of instant soybean powder, 6% of white sugar, 0.6% of yogurt stabilizer, 7% of coconut milk, appropriate amount of bacteria, and the balance is water.

[0060] 3. Technological process: ingredients→chemical materials→constant volume→homogenization→sterilization→inoculation and fermentation→overcooling→finished and put into storage

[0061] 2. Process description:

[0062] (1) Heat the water in the batching tank to 65°C and add instant soybean powder;

[0063] (2) Heat the raw milk in circulation, add white granulated sugar, stabilizer, coconut milk, and circulate heat preservation;

[0064] (3) Feed liquid in the batching tank is poured into the batching buffer tank for quantification, and the semi-finished product after quantification is subjected to homogeneous treatment, and then pasteurized;

[0065] (4) Inoculate fermentation strains for fermentation, and the acidity at the end of fermentation is ≥ 70 0 T;

[0066] (5) After the ferment...

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Abstract

The invention discloses plant double-protein fermented flavored yoghourt and a preparation method thereof. The method comprises the following steps of (1) heating water in a mixing tank, heating to 65 DEG C, adding instant bean flour, and stirring to obtain raw milk; (2) circularly heating the raw milk, adding white granulated sugar, a stabilizer and coconut milk, stirring, and circularly preserving heat; (3) performing pasteurization after homogenizing; (4) inoculating a fermentation strain for fermentation, wherein the fermentation termination acidity is greater than or equal to 700T; and (5) after fermentation is finished, supercooling the product, filling, warehousing, and storing at low temperature. The yoghurt is yellowish and can be stably placed for 4 weeks, the advantages of high protein content of the soybean meal and high fat content of the coconut milk are complemented, and the plant-based yoghurt with relatively high nutrition is obtained.

Description

technical field [0001] The invention belongs to the technical field of yoghurt research and development, and in particular relates to a plant double-protein fermented flavored yoghurt and a preparation method thereof. Background technique [0002] With the continuous progress of society and the continuous improvement of people's living standards, people's demand for natural nutrients is getting higher and higher. [0003] Soybean, rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 35%-40%. Except for methionine, the composition and ratio of other essential amino acids are similar to animal protein, and it is rich in lysine, which is lacking in cereal protein. It is an ideal natural food complementary to cereal protein. The fat content in soybeans is about 15%-20%, of which unsaturated fatty acids account for 85%, linoleic acid ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23L5/20
CPCA23C9/1307A23C9/1315A23L5/20
Inventor 李佟
Owner 南京泛成生物科技有限公司
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