Vegetable yoghurt and production process thereof

A production process, the technology of plant acid, applied in vegetable protein processing, dairy products, applications, etc., can solve problems such as unfavorable absorption, short shelf life, high cholesterol, etc., to inhibit the production of spoilage bacteria and molds, adjust the balance of flora, The effect of reducing the damage of harmful substances

Inactive Publication Date: 2007-05-30
上海中懋新生物科技工程有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the lactic acid beverages currently on the market are formulated, which is not conducive to human body absorption; and some beverages that are actually fermented by lactic acid bacteria are also animal protein lactic acid bacteria beverages such as cow milk or goat milk. It has the disadvantages of high animal fat, namely saturated fatty acid and high cholesterol. It is not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other special diseases to drink. For ordinary people, long-term regular and quantitative drinking This type of animal milk lactic acid bacteria drink is also likely to cause high blood fat and high cholesterol, which affects health; however, the "soy milk" we usually see is also a non-fermented drink mixed with milk powder and unseparated and deodorized soybean powder. Strong beany smell, poor taste, short shelf life and difficult to digest and absorb

Method used

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Examples

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Embodiment Construction

[0018] A preferred embodiment of the present invention is described below.

[0019] Step 1. Mix 7 kg of cleaned soybeans and 1 kg of walnuts with the inner and outer skins removed, soak for 6 to 12 hours, and then separate pulp and residue to make soybeans with a content of 7%, and walnuts with a content of 1%, 100 kg of mixed slurry containing 2% other vegetable proteins, mixed with soybeans, walnuts, etc., and then separated from pulp and slag to make 5% to 8% soybean content, 1% to 2% walnut content, and 1% to 2% other vegetable protein content. It is a mixed slurry of 1% to 3%; the mixed slurry is subjected to a colloid mill with a fineness of 80 to 300 mesh for 5 to 30 minutes;

[0020] Step 2. The separated mixed slurry is subjected to impact deodorization treatment with pulsed steam at 3 to 6 atmospheres and a temperature of 130°C to 200°C;

[0021] Step 3. Lower the temperature of the separated and deodorized mixed slurry to 20°C-70°C, add an appropriate amount of sug...

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Abstract

The invention discloses plant yoghurt and manufacturing technique, which comprises the following steps: 1. separating slurry from slag after blending soy and walnut; 2. removing odor for mixed slurry completely; 3. adding tamed lactic acid bacteria to ferment; 4. adding water; 5. grinding at high speed; 6. sterilizing under hyperhigh temperature instantaneously; cooling; packing.

Description

technical field [0001] The invention relates to a vegetable yogurt which is naturally fermented by lactic acid bacteria after separating and deodorizing soybean walnut and other high-quality vegetable proteins and a production process thereof. Background technique [0002] With the continuous improvement of people's material and cultural life, people have paid more attention to the reasonable nutritional structure and health care function of meals. However, most of the lactic acid beverages currently on the market are formulated, which is not conducive to human body absorption; and some beverages that are actually fermented by lactic acid bacteria are also animal protein lactic acid bacteria beverages such as cow milk or goat milk. It has the disadvantages of high animal fat, namely saturated fatty acid and high cholesterol. It is not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other special diseas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23J3/14
Inventor 张璟邵国勤
Owner 上海中懋新生物科技工程有限公司
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