High-viscosity soybean meal yogurt and preparation method thereof

CN117322582BActive Publication Date: 2025-08-29BOHAI UNIV
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Patent Information

Application Number
CN202311185501.7
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-09-14
Publication Date
2025-08-29
Estimated Expiration
2043-09-14

AI Technical Summary

Technical Problem

Soybean meal output is large, but it is difficult to recycle and utilize. Soybean meal has a high protein content and a high dietary fiber content, which leads to a poor taste, a granular feeling, is not easy to be digested and absorbed by the human body, and has a problem with bean smell.

Method used

Wet ultrafine crushing, enzymatic decomposition, microbial fermentation and high-pressure homogenization treatment are used to reduce the particle size of soybean meal slurry, use protease treatment to improve the granularity and nutritional components, and use lactic acid bacteria to fermentate to improve the bitter taste of beans, and give the fermentation aroma.

Benefits of technology

It improves the taste and stability of soybean meal yogurt, improves nutritional value, reduces the smell of soybeans, increases the viscosity of yogurt and consumer acceptance, and expands the application market of soybean meal.

✦ Generated by Eureka AI based on patent content.

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Abstract

The present invention provides a high-viscosity soybean meal yogurt and a preparation method thereof, comprising the following steps: subjecting soybean meal to constant-temperature enzymatic hydrolysis to obtain enzymatically hydrolyzed soybean meal, mixing the enzymatically hydrolyzed soybean meal with soybean meal powder and purified water, and wet-processing ultrafine grinding to obtain soybean meal slurry; mixing the soybean meal slurry, pectin, agar powder, diacetyl tartaric acid mono- and diglycerides, and hydroxypropyl distarch phosphate, heating the mixture in a water bath, adding sunflower oil, granulated sugar, soybean milk powder, and soybean protein, and stirring evenly to obtain a mixed material; shearing; high-pressure homogenization; pasteurization; and fermentation. The present invention reduces the particle size of the soybean meal slurry and improves the taste through wet-processing ultrafine grinding, enzymatic hydrolysis, microbial fermentation, and high-pressure homogenization, while also utilizing high-pressure homogenization to increase stability; utilizing protease to treat the soybean meal slurry, thereby not only improving the granularity of the soybean meal but also enriching the nutritional components of the slurry system; utilizing lactic acid bacteria fermentation to improve the beany and bitter taste of the soybean meal and impart a unique fermented aroma to the slurry system.
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Citation Information

Patent Citations

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