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Production process of viable bacterium plant yoghurt preserved at normal temperature

A technology of room temperature storage and production technology, applied in the direction of lactobacillus, food science, bifidobacteria, etc., can solve problems such as sticky taste and complex preparation

Pending Publication Date: 2021-09-10
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the soymilk in the above patent can reduce the beany smell and has a relatively good shelf life, the taste is relatively viscous when drinking, and a stabilizer system needs to be added, making the formulation of the whole formula more complicated

Method used

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  • Production process of viable bacterium plant yoghurt preserved at normal temperature
  • Production process of viable bacterium plant yoghurt preserved at normal temperature
  • Production process of viable bacterium plant yoghurt preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Total raw material is based on 1000 parts by weight (containing sucrose formula):

[0031] 120 servings of soybeans

[0032] Sweetness component (select white granulated sugar) 45 parts

[0033] Coconut milk 10 parts

[0034] Edible salt 0.1 parts

[0035] water balance.

[0036] Soybean screening: select non-GMO soybeans in the current season, and select soybeans with complete grains after impurity removal and color selection.

[0037] Soybean soaking: The traditional soaking process is adopted, the preferred water temperature for soaking beans is 25°C, and the soaking time is 6 hours.

[0038] Whole bean enzyme inactivation: the whole bean enzyme inactivation is carried out in an enzyme inactivator at a temperature of 94° C. and an enzyme inactivation time of 20-25 minutes.

[0039] Wet bean peeling: The peeling rate of wet beans is required to be greater than or equal to 95%. A low peeling rate will have a greater impact on the taste of the entire product, and a...

Embodiment 2

[0057]Total raw material is based on 1000 parts by weight (no sucrose formula):

[0058] soybeans 120

[0059] Coconut milk 60 parts

[0060] Erythritol 47

[0061] Stevioside 0.07

[0062] Sucralose 0.06

[0063] Edible salt 0.16

[0064] water balance

[0065] Soybean screening: select non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0066] Soybean soaking: The traditional soaking process is adopted, the preferred water temperature for soaking beans is 25°C, and the soaking time is 6 hours.

[0067] Whole bean enzyme inactivation: the whole bean enzyme inactivation is at 96°C in an enzyme inactivator, and the inactivation time is 23 minutes.

[0068] Wet bean peeling: The peeling rate is required to be greater than or equal to 95%. A low peeling rate will have a greater impact on the taste of the entire product, and a high peeling rate will reduce the yield of soybeans.

[0069] Coarse grinding of...

Embodiment 3

[0086] Total raw material is based on 1000 parts by weight (containing sucrose):

[0087] 140 servings of soybeans

[0088] 45 parts white sugar

[0089] Coconut milk 50 parts

[0090] 0.5 portion of edible salt

[0091] water balance

[0092] Soybean screening: select non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0093] Soybean soaking: The traditional soaking process is adopted, the preferred water temperature for soaking beans is 22°C, and the soaking time is 6 hours.

[0094] Whole bean enzyme deactivation: the whole bean enzyme deactivation is at 93°C in an enzyme deactivation machine, and the deactivation time is 25 minutes;

[0095] Wet bean peeling: The peeling rate is required to be greater than or equal to 95%. A low peeling rate will have a greater impact on the taste of the entire product, and a high peeling rate will reduce the yield of soybeans.

[0096] Coarse grinding of soybeans: t...

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Abstract

The invention relates to a production process of viable bacterium plant yoghurt preserved at normal temperature. The production process comprises the following steps: step A, preparation of whole-bean soybean milk: soybean screening, soybean soaking, whole-bean enzyme deactivation, wet-bean peeling, soybean coarse grinding, soybean fine grinding, primary homogenization, secondary homogenization, soybean milk cooling and soybean milk temporary storage; and step B, preparation of the plant yoghurt: pumping the whole-bean soybean milk in the step A into a mixing tank, performing standardization, jet sterilization, degassing, third homogenization, cooling, sterile storage, strain addition, filling, fermentation, cooling, storage and obtaining the plant yoghurt. the invention provides the production process of the viable bacterium plant yoghurt which is healthier and stable in shelf life and can be preserved at normal temperature.

Description

technical field [0001] The invention relates to a production process for preserving viable vegetable yoghurt at room temperature. Background technique [0002] Soy milk with soybeans as raw material has been favored by consumers in recent years. Because the taste of soy milk itself with bean flavor is not accepted by most consumers, so the soybean yogurt produced with this as the base material, no matter in terms of flavor and quality All can not meet the demand of the market in structure, for this reason, in application publication number CN 107549322 A, in the Chinese invention patent application titled "a kind of soybean yogurt and its preparation method", disclose a kind of soybean yogurt and its preparation method. The soybean yogurt is obtained by fermenting the raw materials in the formula with a starter. The soybean yogurt formula includes the following raw materials in parts by weight, based on 1000 parts by weight: 90-180 parts of soybeans, 70-90 parts of white sug...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L11/65A23L11/30
CPCA23L11/50A23L11/65A23L11/31A23V2002/00A23V2400/123A23V2400/169A23V2400/531A23V2400/249A23V2300/24A23V2300/26A23V2200/16A23V2250/264A23V2250/262A23V2250/6402
Inventor 陈宝国孟海鹏张国川李小俊方强
Owner FUJIAN DALI FOOD TECH CO LTD
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