Novel method for the production of soybean containing fermented milk products

A technology for a fermented dairy product and a production method, which is applied in the production field of fermented dairy products, can solve the problems of no similar products on the market, high difficulty, etc., and achieves the advantages of improving the benefits of manufacturers, high economic and social benefits, and improving taste and flavor. Effect

Inactive Publication Date: 2007-02-28
林伟锋 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to produce foods that combine soybeans and lactic acid bacteria to solve the problems of flavor and taste, and reasonable nutrition. So far, no similar products have been launched on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The first step is to take 80g of whole milk powder and 80g of deodorized whole soy flour, add 1600g of water, 80g of fructose, and stir for 30min at 60°C to make it evenly hydrated.

[0021] In the second step, the raw milk is filtered with a 300-mesh sieve, and the filtered raw milk is homogenized once under a pressure of 20-30 MPa.

[0022] The third step is to take 1000g of homogenized raw milk and sterilize it at 95°C for 10 minutes while stirring.

[0023] Step 4 After cooling the sterilized raw milk to below 35°C, add L. casei Lactobacillus casei. After stirring, 1000 g of the mixed milk is aseptically filled into a large cup and then sealed.

[0024] The fifth step is to ferment at 35°C for 120h. After the raw milk is coagulated, put it in a cold storage at 4°C to obtain a coagulated yogurt product.

[0025] The sixth step is to add water and other auxiliary materials to the refrigerated yogurt at a ratio of yogurt to water of 1:1, and perform blending, homogenizatio...

Embodiment 2

[0028] The first step is to take 100g of whole milk powder and 50g of soy protein isolate, add 900g of water, 30g of sucrose, and 30g of fructose syrup, and stir for 30min at 65°C to make it evenly hydrated.

[0029] In the second step, the raw milk is filtered through a 200-mesh sieve, and the filtered raw milk is homogenized once under a pressure of 20-30 MPa.

[0030] The third step is to sterilize the homogenized 1000g raw milk at 90°C for 10 minutes while stirring.

[0031] In the fourth step, the sterilized raw milk is cooled to below 35°C, and then a mixture of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium is added. After stirring, 1000g of the mixed milk is aseptically filled to 1 large The cup is then sealed.

[0032] The fifth step is to ferment at 45°C for 5 hours. After the raw milk is coagulated, it is placed in a refrigerator at 4°C to obtain a coagulated yogurt product.

[0033] In the sixth step, in a sterile state, add water and other au...

Embodiment 3

[0036] The first step is to take 100g of whole milk powder, 50g of soy protein isolate, add 1500g of water, 20g of sucrose, 20g of fructose, 20g of fructose syrup, and stir for 30min at 65°C to make it evenly hydrated.

[0037] In the second step, the raw milk is filtered through a 200-mesh sieve, and the filtered raw milk is homogenized once under a pressure of 20-30 MPa.

[0038] The third step is to sterilize the homogenized 1000g raw milk at 90°C for 10 minutes while stirring.

[0039] In the fourth step, the sterilized raw milk is cooled to below 35°C and then added with the mixture of Streptococcus thermophilus and Lactobacillus bulgaricus and L.casei Lactobacillus casei. After mixing well, 1000g of the mixed milk is aseptically filled to In 1 large cup, then seal.

[0040] The fifth step is to ferment at 35°C for 60 hours. After the raw milk is coagulated, it is placed in a refrigerator at 4°C to obtain a coagulated yogurt product.

[0041] The sixth step is to take 500g of...

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PUM

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Abstract

The invention discloses a manufacturing method of soy fermented milk, which comprises the following steps: preparing reduced milk solution through milk powder, taste-removing full-fat soya powder or soy separated protein condensing water, adding sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting, or dehydrating taste-removing full-fat soya powder or soy separated protein condensing water through enzyme, adding milk powder and sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting.

Description

Technical field [0001] The invention relates to a method for preparing a lactic acid bacteria beverage, in particular to a method for producing a soybean-containing fermented dairy product. Background technique [0002] Since entering the 20th century, Russian scientists Mechnikov and Gerkiye have discovered that fermented yogurt has medical and health care effects. The research, production and application of lactic acid bacteria fermented yogurt are popular all over the world, and yogurt has become a world-recognized health food. In recent years, with the rise of soybeans and soybean products, people have increasingly realized the importance of soybeans. However, it is difficult to produce foods that combine soybeans and lactic acid bacteria to solve the problems of flavor and taste, and reasonable nutritional matching. So far, no similar products are available on the market. Summary of the invention [0003] The purpose of the present invention is to provide a method for produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A61K36/48
Inventor 林伟锋陈中杨李益陆国伟
Owner 林伟锋
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