Unlock instant, AI-driven research and patent intelligence for your innovation.

Fermented soybean milk steamed cake and preparation method thereof

A technology for fermenting soybean milk and steaming cakes, which is applied in the field of steaming cakes, and can solve problems such as rough taste, short storage time at room temperature, and cumbersome operation steps

Pending Publication Date: 2022-03-08
GUANGDONG GUANGYI TECH IND
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybeans are rich in high-quality vegetable protein and unsaturated fatty acids, which are easily absorbed by the human body. Combining fermented soy milk and steamed cakes can reflect the unique nutritional value and flavor of fermented soy milk cakes. However, soy milk products have a rough taste and contain Beany smell, so the market acceptance is low
However, in the traditional steamed cake production process, cake oil needs to be added to pass it off, and many raw materials are used and the operation steps are cumbersome. At the same time, it has the disadvantages of short storage time at room temperature and is not easy to store.
[0003] The CN108713683A patent document discloses a steamed bean dregs cake and its preparation method. It mixes fermented bean dregs with cake slurry, steams and aerates the bean dregs to make a bean dregs steamed cake. The cake still has a certain sense of fiber and beany smell, and the steamed bean dregs cake is not resistant to storage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented soybean milk steamed cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fermented soybean milk steamed cake, comprising 100 parts of batter slurry, 50 parts of soybean slurry, 0.5 part of yoghurt starter, 0.01 part of Propionibacterium propionici, and 0.06 part of Bacillus coagulans in parts by mass.

[0029] The preparation method of the fermented soybean milk steamed cake of the present embodiment, the steps include:

[0030] (1) Mix 100 parts of batter slurry and 50 parts of soybean slurry, then add 0.5 part of yogurt starter, 0.01 part of Propionibacterium propionici, and 0.06 part of Bacillus coagulans, and ferment for 48 hours to obtain the first slurry;

[0031] (2) Pour the first slurry into the mould, and then steam to obtain the fermented soybean milk steamed cake;

[0032] The batter slurry is prepared by mixing 450 parts of low-gluten flour, 50 parts of rice flour, 40 parts of milk powder, 40 parts of white granulated sugar, and 800 parts of water, and the contents of the above substances are all in parts by mass;

[0033] Pl...

Embodiment 2

[0035] A fermented soybean milk steamed cake, comprising 150 parts of batter slurry, 70 parts of soybean slurry, 0.01 part of yoghurt starter, 0.5 part of Propionibacterium propionici, and 0.02 part of Bacillus coagulans in terms of parts by mass.

[0036] The preparation method of the fermented soybean milk steamed cake of the present embodiment, the steps include:

[0037] (1) Mix 150 parts of batter slurry and 70 parts of soybean slurry, then add 0.01 part of yogurt starter, 0.5 part of Propionibacterium propionici, and 0.02 part of Bacillus coagulans, and ferment for 36 hours to obtain the first slurry;

[0038] (2) Pour the first slurry into the mould, and then steam to obtain the fermented soybean milk steamed cake;

[0039] The batter slurry is prepared by mixing 300 parts of low-gluten flour, 100 parts of rice flour, 50 parts of milk powder, 50 parts of white granulated sugar, and 700 parts of water, and the contents of the above substances are all in parts by mass;

...

Embodiment 3

[0042] A fermented soybean milk steamed cake, which comprises 50 parts of batter slurry, 75 parts of soybean slurry, 2 parts of yogurt starter, 2 parts of Propionibacterium propionici, and 1 part of Bacillus coagulans in terms of parts by mass.

[0043] The preparation method of the fermented soybean milk steamed cake of the present embodiment, the steps include:

[0044] (1) Mix 50 parts of batter slurry and 75 parts of soybean slurry, then add 2 parts of yogurt starter, 2 parts of Propionibacterium propionici, and 1 part of Bacillus coagulans, and ferment for 55 hours to obtain the first slurry;

[0045] (2) Pour the first slurry into the mould, and then steam to obtain the fermented soybean milk steamed cake;

[0046] The batter slurry is prepared by mixing 350 parts of low-gluten flour, 75 parts of rice flour, 60 parts of milk powder, 60 parts of white granulated sugar, and 750 parts of water, and the contents of the above substances are all in parts by mass;

[0047] Place...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fermented soybean milk steamed cake and a preparation method thereof. The fermented soybean milk steamed cake comprises batter slurry, soybean slurry, a yoghourt leavening agent, propionibacterium propionate and bacillus coagulans, wherein the yoghourt leavening agent comprises streptococcus thermophilus and lactobacillus bulgaricus. The soybean slurry and the batter slurry are fermented by using lactobacillus bulgaricus, propionibacterium propionate, bacillus coagulans and streptococcus thermophilus, so that the taste of the fermented soybean milk steamed cake becomes compact and fine from rough texture, meanwhile, the fermented soybean milk steamed cake is free of beany flavor, has certain consistency, and has the advantages that the fermented soybean milk steamed cake is rich in nutrition and rich in nutrition, and the taste of the fermented soybean milk steamed cake is improved. In addition, various organic matters generated in the fermentation process are used for effectively inhibiting the growth and reproduction of bacteria and molds, so that the storage time of the fermented soybean milk steamed cake is prolonged.

Description

technical field [0001] The invention belongs to the technical field of steamed cakes, in particular to a fermented soybean milk steamed cake and a preparation method thereof. Background technique [0002] Soybeans are rich in high-quality vegetable protein and unsaturated fatty acids, which are easily absorbed by the human body. Combining fermented soy milk and steamed cakes can reflect the unique nutritional value and flavor of fermented soy milk cakes. However, soy milk products have a rough taste and contain Beany smell, so the market acceptance is low. However, in the production process of traditional steamed cakes, cake oil needs to be added to pass them off, and many raw materials are used and the operation steps are cumbersome. [0003] The CN108713683A patent document discloses a steamed bean dregs cake and its preparation method. It mixes fermented bean dregs with cake slurry, steams and aerates the bean dregs to make a bean dregs steamed cake. The cake still has ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L11/50A23L7/104A23L33/125A23L3/3571
CPCA23L11/50A23L7/104A23L33/125A23L3/3571A23V2002/00A23V2400/123A23V2400/249A23V2400/613A23V2200/10A23V2250/602A23V2250/76
Inventor 何贝赖桂中陈爱贤洪文箫何松
Owner GUANGDONG GUANGYI TECH IND