Soybean milk treatment method, bean-based yogurt and bean-based yogurt preparation method

A treatment method, technology of soy-based acid, applied to bacteria, dairy products, streptococcus/lactococcus used in food preparation, etc., can solve the problems of strong beany smell and poor taste, and achieve mellow and strong bean flavor, easy operation Convenience, liking-enhancing effects

Active Publication Date: 2022-05-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, what the present invention aims to solve is that soybean yogurt without adding chemical additives in the prior art has the defects of strong bean flavor and poor mouthfeel, and provides a processing method for soybean milk, soybean-based yogurt and a preparation method for soy-based yogurt

Method used

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  • Soybean milk treatment method, bean-based yogurt and bean-based yogurt preparation method
  • Soybean milk treatment method, bean-based yogurt and bean-based yogurt preparation method
  • Soybean milk treatment method, bean-based yogurt and bean-based yogurt preparation method

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Embodiment 1

[0044] The present embodiment provides a kind of processing method of soya-bean milk, comprises the steps:

[0045] Select non-transgenic, worm-free high-quality soybeans as soybean raw materials, soak 100kg of soybeans in 400kg of water for 6 hours, peel off the skin (requires peeling rate ≥ 70%, crude protein content of peeled soybeans ≥ 39%), add 500kg of water through grinding, temperature Cook the pulp at 105°C for 5 minutes, and filter it through a common membrane to obtain soybean milk. According to the mass ratio of soybean milk and maltose of 1:0.5, mix soybean milk and maltose syrup to obtain a mixed slurry, and use attapulgite-filled The chromatographic column and the chromatographic column filled with activated carbon absorb the mixed slurry to obtain the treated soybean milk.

[0046] This embodiment also provides a soy-based yogurt and a preparation method thereof. Based on the total mass of soy-based yogurt being 100kg, the raw materials include soybean polysacc...

Embodiment 2

[0051] The present embodiment provides a kind of processing method of soya-bean milk, comprises the steps:

[0052] Select non-transgenic non-worm eye high-quality soybeans as raw materials, soak 100kg of soybeans in 400kg of water for 6h, peel off (require peeling rate ≥ 70%, crude protein content of peeled soybeans ≥ 39%), add 500kg of water through grinding, the temperature is Boil the pulp at 105°C for 5 minutes, and filter it through a common membrane to obtain soybean milk. According to the mass ratio of soybean milk and maltose of 1:1, mix soybean milk and maltose syrup to obtain a mixed slurry, and use a layer filled with attapulgite An analytical column and a chromatographic column filled with activated carbon absorb the mixed slurry to obtain the treated soybean milk.

[0053] This embodiment also provides a soy-based yogurt and a preparation method thereof. Based on the total mass of soy-based yogurt being 100kg, the raw materials include soybean polysaccharide: 1.1...

Embodiment 3

[0058] The present embodiment provides a kind of processing method of soya-bean milk, comprises the steps:

[0059] Select non-transgenic non-worm eye high-quality soybeans as raw materials, soak 100kg of soybeans in 400kg of water for 6h, peel off (require peeling rate ≥ 70%, crude protein content of peeled soybeans ≥ 39%), add 500kg of water through grinding, the temperature is Boil the pulp at 105°C for 5 minutes, and filter it through a common membrane to obtain soybean milk. According to the mass ratio of soybean milk and maltose of 1:1.5, mix soybean milk and maltose syrup to obtain a mixed slurry, and use a layer filled with attapulgite An analytical column and a chromatographic column filled with activated carbon absorb the mixed slurry to obtain the treated soybean milk.

[0060] This embodiment also provides a soy-based yogurt and a preparation method thereof. Based on the total mass of soy-based yogurt being 100kg, the raw materials include soybean polysaccharide: 1...

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Abstract

The invention belongs to the technical field of dairy products, and particularly relates to a soybean milk treatment method, soybean-based yoghourt and a preparation method of the soybean-based yoghourt, the soybean milk treatment method comprises the following steps: mixing soybean milk with malt syrup to obtain mixed slurry, and adsorbing the mixed slurry with attapulgite and activated carbon to obtain the soybean milk. According to the present invention, the research results show that the treatment method can substantially reduce the beany flavor, stimulate the strong bean flavor of the soybean milk, well fuse the soybean milk with other raw materials of the soybean-based yogurt, promote the good release of the flavor of the soybean-based yogurt during the fermentation process, basically eliminate the bad flavor of the beany flavor on the soybean-based yogurt product, and improve the taste of the soybean milk. The sour-sweet ratio is moderate, so that the flavor and the mouth feel of the bean-based yoghourt are improved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a processing method of soybean milk, soybean-based yogurt and a preparation method of soybean-based yogurt. Background technique [0002] Soy-based yogurt is increasingly becoming a fashion trend, especially for young people, fitness people, and women who love beauty, and they all prefer this plant-based yogurt. Because it has lower fat content, it is healthier, and the whole production process is also very environmentally friendly. Lactose in milk is a burden for some patients with lactose intolerance. Plant-based products are more suitable for patients with lactose intolerance. Statistics show that the incidence of lactose malabsorption after drinking milk for adults is as high as 86.7%, and the intolerance index is 0.9, plant protein can be used as an ideal substitute for milk to meet consumers' demand for protein intake. Studies have shown that fermented ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/50A23L11/30
CPCA23C11/103A23C11/106A23L11/30A23L11/34A23V2400/123A23V2400/165A23V2400/113A23V2400/249
Inventor 白者米来李洪亮李树森张冬洁吴秀英杨畅
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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