Normal-temperature soybean yoghurt and preparation method thereof

A soybean yogurt, normal temperature technology, applied in the field of normal temperature soybean yogurt and its preparation, can solve the problems affecting protein digestion and absorption, hemoglobin aggregation, soybean protein utilization obstacles, etc., to achieve the benefits of digestion and absorption, inhibition of reproduction, and increase of unique flavor Effect

Pending Publication Date: 2022-02-08
VV FOOD & BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also some nutritional deficiencies in soybeans: for example, trypsin inhibitors affect the digestion and absorption of proteins, hemagglutinin can cause hemagglutination of red blood cells, flatulence factors, allergies, and soybean odor will all hinder the utilization of soybean protein.

Method used

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  • Normal-temperature soybean yoghurt and preparation method thereof
  • Normal-temperature soybean yoghurt and preparation method thereof
  • Normal-temperature soybean yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of normal temperature soybean yoghurt, such as figure 1 shown, including the following steps:

[0036] S1, soaking treatment

[0037] Soak the cleaned soybeans and demineralized water for 10 hours according to the weight ratio of 1:2, until the skin of the soybeans expands, the soybeans have no hard core, and the pretreated soybeans are obtained;

[0038] S2, passivated and peeled

[0039] Soaking the pretreated soybeans of S1 in hot water at 90°C for 5 minutes and then peeling them to obtain dehulled soybeans;

[0040] S3, refining

[0041] Wash the dehulled soybeans of S2 and water according to the mass ratio of 1:4, refine them in hot water at 80°C, and pass through a 200-mesh sieve to obtain soybean filtrate;

[0042] S4, deodorization and deodorization treatment

[0043] The soybean filtrate of S3 was kept at 90°C for 15 minutes to obtain deodorized and deodorized soybean filtrate;

[0044] S5, fermentation

[0045] Mix the S4 de...

Embodiment 2

[0050] A preparation method of normal temperature soybean yogurt, comprising the following steps:

[0051] S1, soaking treatment

[0052] The cleaned soybeans are soaked in demineralized water for 12 hours according to the weight ratio of 1:5, until the skin of the soybeans expands, the soybeans have no hard core, and the pretreated soybeans are obtained;

[0053] S2, passivated and peeled

[0054] Soaking the pretreated soybeans of S1 in hot water at 95°C for 8 minutes and then peeling them to obtain dehulled soybeans;

[0055] S3, refining

[0056] Wash the dehulled soybeans of S2 and water according to the mass ratio of 1:6, refine them in hot water at 85°C, and pass through a 200-mesh sieve to obtain soybean filtrate;

[0057] S4, deodorization and deodorization treatment

[0058] The soybean filtrate of S3 was kept at 95°C for 20 minutes to obtain deodorized and deodorized soybean filtrate;

[0059] S5, fermentation

[0060] Mix the S4 deodorized and deodorized soyb...

Embodiment 3

[0065] A preparation method of normal temperature soybean yogurt, comprising the following steps:

[0066] S1, soaking treatment

[0067] Soak the cleaned soybeans and demineralized water for 11 hours according to the weight ratio of 1:4, until the skin of the soybeans expands, the soybeans have no hard core, and the pretreated soybeans are obtained;

[0068] S2, passivated and peeled

[0069] Soaking the pretreated soybeans of S1 in hot water at 93°C for 7 minutes and then peeling them to obtain dehulled soybeans;

[0070] S3, refining

[0071] Wash the dehulled soybeans of S2 and water according to the mass ratio of 1:5, refine them in hot water at 82°C, and pass through a 200-mesh sieve to obtain soybean filtrate;

[0072] S4, deodorization and deodorization treatment

[0073] The soybean filtrate of S3 was kept at 93°C for 17 minutes to obtain a deodorized and deodorized soybean filtrate;

[0074] S5, fermentation

[0075] Mix the S4 deodorized and deodorized soybean f...

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Abstract

The invention discloses normal-temperature soybean yoghurt and a preparation method thereof, and belongs to the technical field of soybean milk, and the normal-temperature soybean yoghurt is prepared through the steps of soaking treatment, passivation and peeling, pulping treatment, deodorization and fishy smell removal treatment, inoculated fermentation, fermentation termination, demulsification and cooling, pasteurization, sterile canning and the like. The room-temperature soybean yoghurt prepared by the preparation method disclosed by the invention is excellent in color, whey precipitation, viscosity, smoothness, granular sensation, taste, fragrance, acidity sensation and the like, and the comprehensive sensory score of the room-temperature soybean yoghurt can reach 99.37; according to the preparation method of the normal-temperature soybean yoghurt provided by the invention, the problem of nutritional deficiency of soybeans is effectively solved, anti-nutritional factors in the soybeans are destroyed, and the digestibility of soybean protein is remarkably improved; the preparation method is simple and suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field, in particular to a normal-temperature soybean yoghurt and a preparation method thereof. Background technique [0002] According to the development of soft drinks in the past ten years, the growth rate of milk drinks, vegetable protein drinks, drinking water and tea drinks is higher than the industry average. Among them, the sales of milk-containing beverages and vegetable protein beverages have grown the most rapidly, with a CAGR of 24.53%, ranking first in soft drinks, 8.51% higher than the industry average, and the proportion of consumption has increased from 9.89% to 18.69%. Significantly improved. Soy milk drinks on the market are also gradually developing along the path of soy milk drinks-high-end soy milk-soy yogurt-room temperature soy yogurt. [0003] Soybean protein content is as high as 35%-40%, which is equivalent to 3-6 times of rice and flour. Soybean protein contains various essential amino ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/50A23L33/00
CPCA23L11/65A23L11/50A23L33/00A23L11/31A23V2002/00A23V2200/32A23V2250/612A23V2250/5118A23V2250/5072A23V2250/5024A23V2300/24
Inventor 徐粉林王莉徐凌云姚玉芳张春美郭胜刘耀耀
Owner VV FOOD & BEVERAGE CO LTD
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