Vegetable yoghurt and production process thereof

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...