Soybean-based frozen yoghourt and preparation method thereof

Abstract

The invention provides soybean-based frozen yoghourt, which is prepared from the following raw materials in parts by weight: 60 to 120 parts of soybean raw materials, 35 to 70 parts of white granulated sugar, 30 to 60 parts of reducing sugar, 30 to 60 parts of edible glycerin, 20 to 40 parts of maltodextrin, 7 to 15 parts of stabilizer and 0.3 to 0.8 part of leavening agent. The product is excellent in taste, free of large frozen ice crystals after being frozen and stable in texture after being thawed and frozen, the inherent stale flavor, beany flavor and other peculiar smells of the fermented bean product are remarkably improved, and meanwhile two storage and eating modes of freezing and cold storage are provided.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a soybean-based frozen yogurt and a preparation method thereof. Background Art

[0002] Soybean is one of China's important food crops with a 5,000-year cultivation history. It was called "shu" in ancient times. Northeast China is the main producing area. It is a crop whose seeds are rich in plant protein.

[0003] Currently, the mainstream soybean beverage on the market is neutral soy milk prepared through processes such as grinding and sterilization, while fermented soy milk can further improve its nutritional absorption. However, the conventional fermentation process will bring significant sour, rancid and smelly smells. How to improve and optimize the flavor of fermented soy milk has always been a bottleneck problem restricting the development of the fermented soy milk industry.

[0004] Frozen yogurt is a special type of yogurt product. Different from ordinary yogurt, frozen yogurt provides two ways of storage and consumption: freezing and refrigeration. In terms of taste, it combines the characteristics of yogurt and cold desserts, and also has a significantly longer shelf life than ordinary refrigerated yogurt. The main difficulties in the development of this type of product are reducing frozen ice crystals (controlling frozen hardness) and stabilizing the texture after thawing (controlling water precipitation to ensure uniform texture).

[0005] Due to multiple technical issues involved, such as taste improvement and optimization, texture stability, etc., there is little research on soy-based frozen yogurt. Summary of the invention

[0006] There are few studies on soy-based frozen yogurt at present, and there are problems such as large frozen ice crystals after freezing and unstable texture after thawing. The present invention proposes a soy-based frozen yogurt and a preparation method thereof, which has excellent taste and stable texture, and significantly improves the inherent rancid smell, beany smell and other peculiar smells of fermented soy products, and provides two storage and consumption methods of freezing and refrigeration.

[0007] Specifically, the present invention provides the following technical solutions:

[0008] In a first aspect, the present invention provides a soy-based frozen yogurt, characterized in that, the soy-based frozen yogurt is prepared from raw materials including the following components, by weight: 60-120 parts of soy raw materials, 35-70 parts of white sugar, 30-60 parts of reducing sugar, 30-60 parts of edible glycerin, 20-40 parts of maltodextrin, 7-15 parts of stabilizer and 0.3-0.8 parts of leavening agent.

[0009] Preferably, the soy-based frozen yogurt is characterized in that, in parts by weight, the soy-based frozen yogurt is prepared from raw materials including the following components: 70-100 parts of soybean raw materials, 45-55 parts of white sugar, 35-45 parts of reducing sugar, 45-60 parts of edible glycerin, 30-35 parts of maltodextrin, 10.4-13.1 parts of stabilizer and 0.45-0.75 parts of leavening agent.

[0010] Preferably, the soy-based frozen yogurt is characterized in that the soy raw material is selected from one or two of the group consisting of soybeans or soy flour;

[0011] Preferably, the soybean raw material is 95-100 parts of soybeans.

[0012] Preferably, the soy-based frozen yogurt is characterized in that the reducing sugar is selected from one or both of glucose and xylose;

[0013] Preferably, the reducing sugar is glucose;

[0014] Further preferably, the reducing sugar is 28-31 parts of glucose and 4-6 parts of xylose;

[0015] More preferably, the reducing sugar is 42-45 parts of glucose.

[0016] Preferably, the soy-based frozen yogurt is characterized in that the edible glycerin is 45-50 parts.

[0017] Preferably, the soy-based frozen yogurt is characterized in that the maltodextrin is 30-33 parts.

[0018] Preferably, the soy-based frozen yogurt is characterized in that, in parts by weight, the stabilizer comprises 3-6 parts of gelatin, 2.4-5.5 parts of pectin, 1.4-2.8 parts of hydroxypropyl distarch phosphate, 0.1-0.3 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.1-0.4 parts of mono- and di-glycerol fatty acid esters;

[0019] Preferably, the stabilizer comprises 4-5 parts of gelatin, 4-5 parts of pectin, 2-2.5 parts of hydroxypropyl distarch phosphate, 0.2-0.25 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.2-0.35 parts of mono- and di-glycerol fatty acid esters;

[0020] Further preferably, the stabilizer includes 4-4.5 parts of gelatin, 4-4.5 parts of pectin, 2-2.2 parts of hydroxypropyl distarch phosphate, 0.2-0.25 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.2-0.25 parts of mono- and di-glycerol fatty acid esters.

[0021] Preferably, the soy-based frozen yogurt is characterized in that the starter is selected from one or more of the group consisting of Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus helveticus powder, Streptococcus salivarius thermophilus powder, Lactococcus lactis subsp. lactis powder, and Lactobacillus paracasei powder;

[0022] Preferably, the viable count of the Lactobacillus delbrueckii subsp. lactis powder is 1×10 10 -1×10 12 CFU / g;

[0023] and / or the viable bacterial count of Lactobacillus helveticus powder is 1×10 10 -1×10 12 CFU / g;

[0024] and / or the viable count of Streptococcus salivarius subsp. thermophilus powder is 1×10 10 -1×10 12 CFU / g;

[0025] and / or the viable bacterial count of Lactococcus lactis subsp. lactis powder is 1×10 10 -1×10 12 CFU / g;

[0026] and / or the viable bacterial count of Lactobacillus paracasei powder is 1×10 10 -1×10 12 CFU / g.

[0027] Preferably, the soy-based frozen yogurt is characterized in that the Lactobacillus delbrueckii subsp. lactis is Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII strain, with a deposit number of CCTCC NO: M 2023396, which is deposited in China Center for Type Culture Collection (CCTCC);

[0028] And / or, the Lactobacillus helveticus is Lactobacillus helveticus Zhegu LBH-VI strain, with a deposit number of CCTCC NO: M 2023095, which is deposited in China Center for Type Culture Collection (CCTCC);

[0029] And / or, the Streptococcus salivarias thermophilus subsp. is the Streptococcus salivarias thermophilus subsp. (Straptococcus salivarias subsp. thermophilus) 932 strain, with a deposit number of CCTCC NO: M 2023902, which is deposited in China Center for Type Culture Collection (CCTCC);

[0030] And / or, the Lactococcus lactis subsp. Lactis is Lactococcus lactis subsp. Lactis 954 strain, with a deposit number of CCTCC NO: M 2023904, which is deposited in China Center for Type Culture Collection (CCTCC);

[0031] And / or, the Lactobacillus paracasei is Lactobacillus paracasei AL1 Plateau LPA-1 strain, with a preservation number of CCTCC NO: M 20211312, which is preserved in China Center for Type Culture Collection (CCTCC).

[0032] Preferably, the soy-based frozen yogurt is characterized in that the starter comprises 0.1-0.4 parts of Lactobacillus lactis subspecies Dangxiong LB VIII powder, 0.1-0.2 parts of Streptococcus salivarius thermophilus subspecies 932 powder and 0.1-0.15 parts of Lactococcus lactis subspecies 954 powder.

[0033] Preferably, the soy-based frozen yogurt is characterized in that the storage temperature of the soy-based frozen yogurt is -20°C to 6°C;

[0034] Preferably, the consumption temperature of the soy-based frozen yogurt is -20°C to 6°C.

[0035] In a second aspect, the present invention provides a method for preparing the soy-based frozen yogurt, characterized in that the preparation method comprises the following steps:

[0036] S1, preparing soybean milk from soybean raw materials;

[0037] S2, adding 40-60% of the total weight of reducing sugar and granulated sugar to the soybean milk for browning treatment;

[0038] S3, adding a stabilizer, maltodextrin and the remaining mass of white sugar to the browned soybean milk, and then adding edible glycerin to obtain a mixed material;

[0039] S4, adding a fermentation agent to the mixed material for fermentation.

[0040] Preferably, the preparation method is characterized in that in step S1, soybean raw material is soybean, and the soybean is boiled, refined, deslagging and filtered in sequence to obtain soybean milk;

[0041] Preferably, the soybeans are boiled and water is added in an amount of 1.5-3 times the mass of the dry soybeans;

[0042] and / or, boiling soybeans for 25-35 minutes;

[0043] More preferably, soybean refining and slag removal adopts a separation type refiner;

[0044] and / or, adding water 2-5 times the mass of dry soybeans to the soybeans after grinding and removing the residue;

[0045] More preferably, the filtration is performed using a 100-200 mesh filter.

[0046] Preferably, the preparation method is characterized in that, in step S1, the soybean raw material is soybean powder, and the soybean powder is dissolved and filtered to obtain soybean milk;

[0047] Preferably, the dissolution temperature is 60-70°C;

[0048] and / or, the dissolution time is 15-25 min;

[0049] More preferably, after dissolution, the solution is filtered through a 100-200 mesh filter.

[0050] Preferably, the preparation method is characterized in that in step S1, after filtering, a homogenization step is also included;

[0051] Preferably, the homogenization pressure is 45-55Mpa;

[0052] And / or, the homogenization temperature is 55-65°C.

[0053] Preferably, the preparation method is characterized in that in step S2, the browning temperature is 90-105°C;

[0054] and / or, the browning time is 4.5-5.5h;

[0055] And / or, stir for 4-5 minutes every hour during the browning process.

[0056] Preferably, the preparation method is characterized in that in step S3, the mixing temperature is 70-80°C;

[0057] Preferably, sterilization is performed after mixing;

[0058] Further preferably, the sterilization temperature is 80-90°C;

[0059] And / or, the sterilization time is 10-20s.

[0060] Preferably, the preparation method is characterized in that in step S4, the fermentation temperature is 37-45°C;

[0061] Preferably, the titrated acidity for terminating the fermentation is 40-60;

[0062] Further preferably, the titrated acidity for terminating the fermentation is 55.

[0063] In a third aspect, the present invention provides soy-based frozen yogurt prepared by the preparation method.

[0064] Beneficial effects of the present invention:

[0065] The present invention provides a soybean-based frozen formula combination and preparation process with excellent flavor without the need for additional flavor modifiers. The product prepared according to the formula has excellent taste, and the inherent odors of fermented soybean products such as rancid smell and beany smell are significantly improved. At the same time, two storage and consumption methods of freezing and refrigeration are provided. In addition, the production process is optimized, the process flow is simple, and no complex production equipment is required. DETAILED DESCRIPTION

[0066] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and comparative examples, but the present invention is not limited to the following technical solution.

[0067] The invention provides a soybean-based frozen yogurt. The soybean-based frozen yogurt is prepared by raw materials comprising the following components in parts by weight: 60-120 parts of soybean raw materials, 35-70 parts of white granulated sugar, 30-60 parts of reducing sugar, 30-60 parts of edible glycerin, 20-40 parts of maltodextrin, 7-15 parts of a stabilizer and 0.3-0.8 parts of a starter.

[0068] The main function of maltodextrin and edible glycerin is to inhibit the formation of larger ice crystals during the freezing process, so that the product does not need to be frozen and puffed, and can still maintain a relatively fluffy and low hardness state in the frozen state.

[0069] In some embodiments, the weight percentage of the soybean material can be any value between 60-120: 60, 70, 80, 90, 100, 110 or 120, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0070] In other embodiments, the weight percentage of white granulated sugar can be any value between 35-70: 35, 40, 45, 50, 55, 60, 65 or 70, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0071] In other embodiments, the weight percentage of reducing sugar can be any value between 30-60: 30, 35, 40, 45, 50, 55 or 60, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0072] In other embodiments, the weight percentage of edible glycerin can be any value between 30-60: 30, 40, 50, 55 or 60, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0073] In another embodiment, the weight percentage of maltodextrin can be any value between 20-40: 20, 25, 30, 35 or 40, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0074] In other embodiments, the weight percentage of the stabilizer can be any value between 7 and 15: 7, 8, 9, 10, 11, 12, 13, 14 or 15, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0075] In other embodiments, the weight percentage of the leavening agent can be any value between 0.3-0.8: 0.3, 0.4, 0.5, 0.6, 0.7 or 0.8, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0076] In other embodiments, the stabilizer includes 3-6 parts of gelatin, 2.4-5.5 parts of pectin, 1.4-2.8 parts of hydroxypropyl distarch phosphate, 0.1-0.3 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.1-0.4 parts of mono- and di-glycerol fatty acid esters;

[0077] Among them, mono- and di-glycerol fatty acid esters: usually mono- and / or di-glycerol esters formed by oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid or lauric acid and glycerol, all of which can be used in the present invention. Usually, mono- and di-glycerol stearates formed by stearic acid and glycerol are preferred in the present invention, wherein the content of mono- and di-glycerol stearates is 90-95%, and the rest is di-glycerol stearates and free acids.

[0078] In other embodiments, the leavening agent is selected from one or more of the group consisting of Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus helveticus powder, Streptococcus salivarius thermophilus powder, Lactococcus lactis subsp. lactis powder, and Lactobacillus paracasei powder.

[0079] The Lactobacillus helveticus is the Lactobacillus helveticus Zhegu LBH-VI strain, which was isolated from the yak milk residue of herdsmen in the Zhegu grassland of Tibet. The strain isolation and identification method has been disclosed in a patent application with publication number CN117179054A. The strain was deposited in the China Center for Type Culture Collection (CCTCC) on February 7, 2023, with a preservation number of CCTCC NO: M2023095.

[0080] The Lactobacillus delbrueckii subsp. lactis is the Lactobacillus delbrueckii subsp. lactis Dangxiong LB VⅢ strain, which was isolated from the milk of herders in Dangxiong County, Tibet. It is a natural wild strain with good stress resistance and the ability to withstand strong adverse environments. The strain isolation and identification method has been disclosed in a patent application with publication number CN116948884A. The strain was deposited in the China Center for Type Culture Collection (CCTCC) on March 23, 2022, with a preservation number of CCTCC NO: M2023396.

[0081] The thermophilic subspecies of Streptococcus salivarias is the thermophilic subspecies of Streptococcus salivarias (Straptococcus salivariassubsp.thermophilus) strain 932, which was isolated from the milk residue of yaks in the homes of herdsmen in the Zhegu grassland in Tibet. The strain isolation and identification method has been disclosed in the patent application with publication number CN117179054A. The strain was deposited in the China Center for Type Culture Collection (CCTCC) on June 5, 2023, with the preservation number CCTCC NO:M 2023902.

[0082] The Lactococcus lactis subsp. Lactis is the 954 strain of Lactococcus lactis subsp. Lactis, isolated from the yak milk residue of herdsmen in the Zhegu grassland of Tibet. The strain isolation and identification method has been disclosed in the patent application with publication number CN117384783A. The strain was deposited in the China Center for Type Culture Collection (CCTCC) on June 5, 2023, with a preservation number of CCTCC NO: M2023904.

[0083] The Lactobacillus paracasei is the Lactobacillus paracasei AL1 Plateau LPA-1 strain, which is isolated from yak milk lumps in Ali, Tibet. The metabolites produced by the Lactobacillus paracasei AL1 Plateau LPA-1 strain can inhibit harmful intestinal bacteria, especially Salmonella and Staphylococcus aureus. The strain isolation and identification method has been disclosed in a patent application with publication number CN114480214A. The strain was deposited in the China Center for Type Culture Collection (CCTCC) on October 25, 2021, with a preservation number of CCTCC NO: M20211312.

[0084] The preparation methods of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ bacterial powder, Lactobacillus helveticus Zhegu LBH-VI bacterial powder, Streptococcus salivarius thermophilus subspecies 932 bacterial powder, Lactococcus lactis subspecies lactic acid 954 bacterial powder, and Lactobacillus paracasei AL1 Plateau LPA-1 bacterial powder are as follows:

[0085] (1) The strain stored in the glycerol tube was activated. The first activation was inoculated into MRS broth medium at 3% inoculation amount and cultured at 37°C for 24 hours. The second activation was inoculated into 2% inoculation amount and cultured at 37°C for 12 hours. The activated bacterial solution was inoculated into 2L MRS broth medium at 10% inoculation amount, cultured and fermented at 37°C for 12 hours. After the fermentation, the bacterial solution was transferred to a sterile centrifuge bottle, centrifuged at 5000×g and 4°C for 10 minutes, the supernatant was discarded, and the bacterial body was washed twice with sterile saline to obtain bacterial mud.

[0086] (2) The cleaned bacterial mud and the freeze-dried protective agent are prepared in a ratio of 1:3, wherein the weight proportions of the components of the freeze-dried protective agent are as follows: 10% skim milk powder, 6% maltodextrin, and 4% sucrose. Each protective agent is dissolved in 55% pure water, stirred and mixed thoroughly, and sterilized in a 90°C constant temperature water bath for 30 minutes for use. The bacterial mud is added to the sterilized freeze-dried protective agent, mixed thoroughly in a sterile freeze-drying bottle, and pre-frozen in a -30°C refrigerator for 12 hours. The pre-frozen bacterial milk is placed in a vacuum freeze dryer and freeze-dried for 48 hours to obtain freeze-dried bacterial powder, wherein the number of viable bacteria in the freeze-dried bacterial powder is 1×10 10 -1×10 12 CFU / g.

[0087] In other embodiments, the present invention provides a method for preparing the soy-based frozen yogurt, the method comprising:

[0088] (1) Refining

[0089] When choosing soybeans as raw materials, remove moldy and deteriorated particles from soybeans, rinse soybeans with purified water, boil water 1.5-3 times the mass of dry beans and continue boiling for 25-30 minutes, then add water 2-5 times the mass of dry beans, use a separation grinder, remove the residue and filter through a 100-200 mesh filter. Bean dregs are mainly insoluble components such as fiber, which will make the taste of soy products rough. Most of the bean dregs are removed by centrifugation in the separation grinder. Filter filtration uses a high-density mesh bag to further separate undissolved large particles or other impurities, making soy products more delicate.

[0090] When soybean powder is selected as the raw material, the soybean powder is put into 60-70°C water, sheared at high speed for 10-20 minutes until fully dissolved, hydrated for 15-25 minutes, and filtered through a 100-200 mesh filter for use.

[0091] The filtered soymilk is homogenized at a temperature of 55-65°C and a pressure of 45-55MPa. The homogenization process is to refine fat or other particles, and its main function is to improve stability and taste.

[0092] (2) Browning treatment

[0093] Add reducing sugar and 40-60% by weight of sweetener to fully dissolve, maintain the temperature at 90-105°C for 4.5-5.5 hours, stir for 4-5 minutes every 1 hour, cool down and set aside.

[0094] (3) Preparation and sterilization

[0095] The browning material is heated to 70-80℃, the remaining sweetener is dry-mixed with the stabilizer and maltodextrin, sheared and dispersed, and edible glycerin is added. Sterilize at 80-90℃ for 10-20s, cool to 40-45℃ for use. Dissolving the stabilizer usually requires dry mixing with white sugar before adding it to hot water. Directly adding the stabilizer powder will easily cause agglomeration, so a portion of the sweetener is reserved for dissolving the stabilizer.

[0096] (4) Fermentation

[0097] After inoculating the sterilized material with the fermentation agent, stir it thoroughly and keep it warm for fermentation at a temperature of 37-45°C. The titrated acidity for terminating the fermentation is 40-60. After stirring until the material is uniform and fluid, dispense it into finished product containers and store it at a temperature of -20°C to 6°C.

[0098] Unless otherwise specified, the various reagents and instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The source information of the instruments and reagents used in the examples and comparative examples of the present invention is shown in Table 1 below.

[0099] Table 1

[0100]

[0101]

[0102] Example 1 A soy-based frozen yogurt

[0103] 1. Preparation of Raw Materials

[0104] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 100 kg of soybeans, 55 kg of white sugar, 30 kg of glucose, 5 kg of xylose, 45 kg of edible glycerol, 30 kg of maltodextrin, 4 kg of gelatin, 4 kg of pectin, 2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides, 0.2 kg of mono- and diglycerol fatty acid esters, 0.4 kg of Lactobacillus delbrueckii subsp. Dangxiong LB VIII bacterial powder, 0.1 kg of Streptococcus salivarius thermophilus subsp. 932 bacterial powder, and 0.1 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0105] 2. Preparation method

[0106] (1) Preparation of soybean milk

[0107] Select soybean particles that are not moldy or deteriorated, and rinse the soybeans with purified water; add water 2.5 times the mass of the dry beans and boil, and continue boiling for 30 minutes after boiling; then add water 4 times the mass of the dry beans and use a separation grinder to grind and remove the residue, and then pass through a 120-mesh filter; after sieving, use a homogenizer to homogenize at a homogenization temperature of 60°C and a homogenization pressure of 50MPa to obtain soybean milk.

[0108] (2) Browning treatment of soybean milk

[0109] Glucose, xylose and half the mass of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 5 hours. The mixture was stirred for 5 minutes every 1 hour to obtain a browning material, which was then cooled for later use.

[0110] (4) Material mixing and sterilization

[0111] The browning material was heated to 75°C, and the remaining half (27.5 kg) of white sugar was dry-mixed with stabilizers (4 kg of gelatin, 4 kg of pectin, 2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides, and 0.2 kg of mono- and diglycerol fatty acid esters) and maltodextrin, sheared and dispersed, and 45 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain a mixed material, which was cooled to 42°C for use.

[0112] (5) Fermentation

[0113] The mixed materials were added with 0.4 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.1 kg of Streptococcus salivarius thermophilus subspecies 932 powder, and 0.1 kg of Lactococcus lactis subspecies 954 powder, and then fully stirred and fermented at a temperature of 42° C. The fermentation was terminated when the titrated acidity was 55 to obtain soy-based frozen yogurt. After stirring to a uniform fluid material, the material was dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0114] Example 2

[0115] 1. Preparation of Raw Materials

[0116] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 70 kg of soybean flour, 55 kg of white sugar, 33 kg of glucose, 7 kg of xylose, 40 kg of edible glycerol, 25 kg of maltodextrin, 3.8 kg of gelatin, 3.8 kg of pectin, 1.9 kg of hydroxypropyl distarch phosphate, 0.18 kg of diacetyl tartaric acid mono- and diglycerides, 0.18 kg of mono- and diglycerol fatty acid esters, 0.4 kg of Lactobacillus delbrueckii subsp. Dangxiong LB VIII bacterial powder, 0.1 kg of Streptococcus salivarius thermophilus subsp. 932 bacterial powder, and 0.1 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0117] 2. Preparation method

[0118] (1) Preparation of soybean milk

[0119] The soybean powder was put into 65°C water, sheared at high speed for 15 minutes until fully dissolved, hydrated for 20 minutes, filtered through a 120-mesh filter, sieved, and homogenized at a homogenization temperature of 60°C and a homogenization pressure of 50 MPa to obtain soybean milk.

[0120] (2) Browning treatment of soybean milk

[0121] 30 kg of glucose, 5 kg of xylose and 22 kg of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 5 h. The mixture was stirred for 5 min every 1 h to obtain a browning material, which was then cooled for later use.

[0122] (4) Material mixing and sterilization

[0123] The browning material was heated to 75°C, and the remaining 33 kg of white sugar was dry-mixed with stabilizers (4 kg of gelatin, 4 kg of pectin, 2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides, and 0.2 kg of mono- and diglycerol fatty acid esters) and 30 kg of maltodextrin, sheared and dispersed, and 45 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain a mixed material, which was cooled to 42°C for use.

[0124] (5) Fermentation

[0125] The mixed materials were added with 0.4 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.1 kg of Streptococcus salivarius thermophilus subspecies 932 powder, and 0.1 kg of Lactococcus lactis subspecies 954 powder, and then fully stirred and fermented at a temperature of 42° C. The fermentation was terminated when the titrated acidity was 55 to obtain soy-based frozen yogurt. After stirring to a uniform fluid material, the material was dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0126] Example 3

[0127] 1. Preparation of Raw Materials

[0128] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 80 kg of soybeans, 35 kg of white sugar, 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose, 60 kg of edible glycerol, 40 kg of maltodextrin, 6 kg of gelatin, 5.5 kg of pectin, 2.8 kg of hydroxypropyl distarch phosphate, 0.3 kg of diacetyl tartaric acid mono- and diglycerides, 0.4 kg of mono- and diglycerol fatty acid esters, 0.4 kg of Lactobacillus delbrueckii subsp. Dangxiong LB VⅢ bacterial powder, 0.1 kg of Streptococcus salivarius thermophilus subsp. 932 bacterial powder, and 0.1 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0129] 2. Preparation method

[0130] 80 kg of soybean particles without mildew or deterioration were selected, and the soybeans were washed with purified water; 2.5 times the mass of the dry beans were added to boil, and the boiling was continued for 30 minutes; then 4 times the mass of the dry beans were added to grind and remove the residue using a separation grinder, and then filtered through a 120-mesh filter; after sieving, homogenization was performed at a homogenization temperature of 60°C and a homogenization pressure of 50 MPa to obtain soybean milk.

[0131] (2) Browning treatment of soybean milk

[0132] 10 kg of fructose, 40 kg of glucose and 21 g of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 5 h. The mixture was stirred for 5 min every 1 h to obtain a browning material, which was then cooled for later use.

[0133] (4) Material mixing and sterilization

[0134] The browning material was heated to 75°C, and the remaining 14 kg of white sugar was dry-mixed with stabilizers (6 kg of gelatin, 5.5 kg of pectin, 2.8 kg of hydroxypropyl distarch phosphate, 0.3 kg of diacetyl tartaric acid mono- and diglycerides, and 0.4 kg of mono- and diglycerol fatty acid esters) and 40 kg of maltodextrin, sheared and dispersed, and 60 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain the mixed material, which was cooled to 42°C for use.

[0135] (5) Fermentation

[0136] The mixed material is added with a starter (0.4 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.1 kg of Streptococcus salivarius thermophilus subspecies 932 powder, and 0.1 kg of Lactococcus lactis subspecies 954 powder) and then fully stirred and fermented at a temperature of 42° C. The fermentation is terminated when the titrated acidity is 55 to obtain a soy-based frozen yogurt. After stirring to a uniform fluid material, the material is dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0137] Example 4

[0138] 1. Preparation of Raw Materials

[0139] A soy-based frozen yogurt, wherein the raw materials for preparing the soy-based frozen yogurt are as follows: 80 kg of soy flour, 35 kg of white sugar, 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose, 60 kg of edible glycerol, 40 kg of maltodextrin, 6 kg of gelatin, 5.5 kg of pectin, 2.8 kg of hydroxypropyl distarch phosphate, 0.3 kg of diacetyl tartaric acid mono- and diglycerides, 0.4 kg of mono- and diglycerol fatty acid esters, 0.4 kg of Lactobacillus delbrueckii subsp. Dangxiong LB VⅢ bacterial powder, 0.1 kg of Streptococcus salivarius thermophilus subsp. 932 bacterial powder, and 0.1 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0140] 2. Preparation method

[0141] (1) Preparation of soybean milk

[0142] The soybean powder was put into 65°C water, sheared at high speed for 15 minutes until fully dissolved, hydrated for 20 minutes, filtered through a 120-mesh filter, sieved, and homogenized at a homogenization temperature of 60°C and a homogenization pressure of 50 MPa to obtain soybean milk.

[0143] (2) Browning treatment of soybean milk

[0144] 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose and 17.5 kg of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 5 h. The mixture was stirred for 5 min every 1 h to obtain a browned material, which was then cooled for later use.

[0145] (4) Material mixing and sterilization

[0146] The browning material was heated to 75°C, and the remaining 17.5 kg of white sugar was dry-mixed with stabilizers (6 kg of gelatin, 5.5 kg of pectin, 2.8 kg of hydroxypropyl distarch phosphate, 0.3 kg of diacetyl tartaric acid mono- and diglycerides, and 0.4 kg of mono- and diglycerol fatty acid esters) and 40 kg of maltodextrin, sheared and dispersed, and 60 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain a mixed material, which was cooled to 42°C for use.

[0147] (5) Fermentation

[0148] The mixed material was added with a starter (0.4 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.1 kg of Streptococcus salivarius thermophilus subspecies 932 powder and 0.1 kg of Lactococcus lactis subspecies 954 powder) and fully stirred, and the mixture was kept warm and fermented at a temperature of 42° C. The fermentation was terminated when the titrated acidity reached 55 to obtain a soy-based frozen yogurt. The mixture was stirred to a uniform fluid material and then dispensed into finished product containers, and the mixture was cooled to -20° C. to 6° C. for storage.

[0149] Example 5

[0150] 1. Preparation of Raw Materials

[0151] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 90 kg of soybeans, 35 kg of white sugar, 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose, 30 kg of edible glycerol, 20 kg of maltodextrin, 3 kg of gelatin, 2.4 kg of pectin, 1.4 kg of hydroxypropyl distarch phosphate, 0.1 kg of diacetyl tartaric acid mono- and diglycerides, 0.1 kg of mono- and diglycerol fatty acid esters, 0.5 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ bacterial powder, and 0.1 kg of Lactococcus lactis subspecies 954 bacterial powder.

[0152] 2. Preparation method

[0153] 90 kg of soybean particles without mildew or deterioration were selected, and the soybeans were washed with purified water; water 3 times the mass of the dry beans was added to boil, and the boiling was continued for 30 minutes; then water 4 times the mass of the dry beans was added to grind and remove the residue using a separation grinder, and then filtered through a 120-mesh filter; after sieving, homogenization was performed at a homogenization temperature of 65°C and a homogenization pressure of 55 MPa to obtain soybean milk.

[0154] (2) Browning treatment of soybean milk

[0155] 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose and 17.5 g of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 4 h. The mixture was stirred for 5 min every 1 h to obtain a browned material, which was then cooled for later use.

[0156] (4) Material mixing and sterilization

[0157] The browning material was heated to 70°C, and the remaining 17.5 kg of white sugar was dry-mixed with stabilizers (3 kg of gelatin, 2.4 kg of pectin, 1.4 kg of hydroxypropyl distarch phosphate, 0.1 kg of diacetyl tartaric acid mono- and diglycerides, and 0.1 kg of mono- and diglycerol fatty acid esters) and 20 kg of maltodextrin, sheared and dispersed, and 30 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain the mixed material, which was cooled to 42°C for use.

[0158] (5) Fermentation

[0159] The mixed material was added with a starter (0.5 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder and 0.1 kg of Lactococcus lactis subspecies 954 powder) and stirred evenly, and fermented at a temperature of 42° C. until the titrated acidity reached 55. After stirring until a uniform fluid material was obtained, the mixture was dispensed into finished product containers to obtain soy-based frozen yogurt, which was cooled to -20° C. to 6° C. for storage.

[0160] Example 6

[0161] 1. Preparation of Raw Materials

[0162] A soy-based frozen yogurt, wherein the raw materials for preparing the soy-based frozen yogurt are as follows: 85 kg of soy flour, 35 kg of white sugar, 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose, 30 kg of edible glycerol, 20 kg of maltodextrin, 3 kg of gelatin, 2.4 kg of pectin, 1.4 kg of hydroxypropyl distarch phosphate, 0.1 kg of diacetyl tartaric acid mono- and diglycerides, 0.1 kg of mono- and diglycerol fatty acid esters, 0.5 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ bacterial powder, and 0.1 kg of Lactococcus lactis subspecies 954 bacterial powder.

[0163] 2. Preparation method

[0164] (1) Preparation of soybean milk

[0165] The soybean powder was put into 70°C water, sheared at high speed for 20 minutes until fully dissolved, hydrated for 20 minutes, and then filtered through a 120-mesh filter; after sieving, it was homogenized at a homogenization temperature of 60°C and a homogenization pressure of 45MPa to obtain soybean milk.

[0166] (2) Browning treatment of soybean milk

[0167] 10 kg of fructose, 40 kg of glucose, 5 kg of arabinose and 17.5 kg of white sugar were added to soybean milk for browning treatment. The browning temperature was 93°C and the browning time was 4 h. The mixture was stirred for 5 min every 1 h to obtain a browned material, which was then cooled for later use.

[0168] (4) Material mixing and sterilization

[0169] The browning material was heated to 70°C, and the remaining 17.5 kg of white sugar was dry-mixed with stabilizers (3 kg of gelatin, 2.4 kg of pectin, 1.4 kg of hydroxypropyl distarch phosphate, 0.1 kg of diacetyl tartaric acid mono- and diglycerides, and 0.1 kg of mono- and diglycerol fatty acid esters) and 20 kg of maltodextrin, sheared and dispersed, and 30 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain the mixed material, which was cooled to 42°C for use.

[0170] (5) Fermentation

[0171] The mixed material was added with a starter (0.5 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder and 0.1 kg of Lactococcus lactis subspecies 954 powder) and fully stirred, and fermented at a temperature of 42° C. until the titrated acidity reached 55, thereby obtaining soy-based frozen yogurt. After stirring until a uniform fluid material was obtained, the mixture was dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0172] Example 7

[0173] 1. Preparation of Raw Materials

[0174] A soy-based frozen yogurt, wherein the raw materials for preparing the soy-based frozen yogurt are as follows: 100 kg of soybeans, 53 kg of white sugar, 45 kg of glucose, 45 kg of edible glycerol, 30 kg of maltodextrin, 4.5 kg of gelatin, 4 kg of pectin, 2.2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides, 0.25 kg of mono- and diglycerol fatty acid esters, 0.1 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ bacterial powder, 0.2 kg of Streptococcus salivarius thermophilus subspecies 932 bacterial powder, and 0.15 kg of Lactococcus lactis subspecies lactis 954 bacterial powder.

[0175] 2. Preparation method

[0176] (1) Preparation of soybean milk

[0177] Select soybean particles that are not moldy or deteriorated, and rinse the soybeans with purified water; add water 2.5 times the mass of the dry beans and boil, and continue boiling for 30 minutes after boiling; then add water 4 times the mass of the dry beans and use a separation pulping machine to grind and remove the residue, and then pass through a 120-mesh filter; after sieving, homogenize at a homogenization temperature of 60°C and a homogenization pressure of 50MPa to obtain soybean milk.

[0178] (2) Browning treatment of soybean milk

[0179] Glucose, xylose and half the mass of white sugar were added to soybean milk for browning treatment. The browning temperature was 95°C and the browning time was 5 hours. The mixture was stirred for 5 minutes every 1 hour to obtain a browning material, which was then cooled for later use.

[0180] (4) Material mixing and sterilization

[0181] The browning material was heated to 75°C, and the remaining half (26.5 kg) of white sugar was dry-mixed with stabilizers (4.5 kg of gelatin, 4 kg of pectin, 2.2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides, and 0.25 kg of mono- and diglyceride fatty acid esters) and maltodextrin, sheared and dispersed, and 45 kg of edible glycerol was added. Sterilized at 85°C for 15 seconds to obtain the mixed material, which was cooled to 42°C for use.

[0182] (5) Fermentation

[0183] The mixed materials were added with 0.1 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.3 kg of Streptococcus salivarius thermophilus subspecies 932 powder, and 0.15 kg of Lactococcus lactis subspecies 954 powder, and then fully stirred and fermented at a temperature of 42° C. The fermentation was terminated when the titrated acidity was 55 to obtain soy-based frozen yogurt. After stirring to a uniform fluid material, the material was dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0184] Example 8

[0185] 1. Preparation of Raw Materials

[0186] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 65 kg of soybeans, 40 kg of white sugar, 30 kg of glucose, 30 kg of edible glycerol, 20 kg of maltodextrin, 4 kg of gelatin, 4 kg of pectin, 2 kg of hydroxypropyl distarch phosphate, 0.2 kg of diacetyl tartaric acid mono- and diglycerides and 0.2 kg of mono- and diglycerol fatty acid esters, 0.1 kg of Lactobacillus delbrueckii subsp. Dangxiong LB VIII bacterial powder, 0.1 kg of Streptococcus salivarius thermophilus subsp. 932 bacterial powder, and 0.1 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0187] 2. Preparation method

[0188] (1) Preparation of soybean milk

[0189] Select soybean particles that are not moldy or deteriorated, and rinse the soybeans with purified water; add water 1.5 times the mass of the dry beans and boil, and continue boiling for 25 minutes after boiling; then add water 2 times the mass of the dry beans and use a separation grinder to grind and remove the residue, and then pass through a 100-mesh filter; after sieving, use a homogenizer to homogenize at a homogenization temperature of 45°C and a homogenization pressure of 55MPa to obtain soybean milk.

[0190] (2) Browning treatment of soybean milk

[0191] Glucose and 40% by weight of white sugar were added to soybean milk for browning treatment. The browning temperature was 90° C. and the browning time was 4.5 h. The mixture was stirred for 4 min every 1 h to obtain a browning material, which was then cooled for later use.

[0192] (4) Material mixing and sterilization

[0193] The browning material was heated to 70°C, and the remaining 60% of the mass of white sugar was dry-mixed with stabilizers (4kg of gelatin, 4kg of pectin, 2kg of hydroxypropyl distarch phosphate, 0.2kg of diacetyl tartaric acid mono- and diglycerides, and 0.2kg of mono- and diglycerol fatty acid esters) and maltodextrin, sheared and dispersed, and 30kg of edible glycerol was added. Sterilized at 80°C for 20s to obtain the mixed material, which was cooled to 37°C for use.

[0194] (5) Fermentation

[0195] The mixed materials were added with 0.1 kg of Lactobacillus delbrueckii subspecies Dangxiong LB VⅢ powder, 0.1 kg of Streptococcus salivarius thermophilus subspecies 932 powder, and 0.1 kg of Lactococcus lactis subspecies 954 powder, and then fully stirred and fermented at a temperature of 37° C. The fermentation was terminated when the titrated acidity reached 40 to obtain soy-based frozen yogurt. After stirring until a uniform fluid material was obtained, the mixture was dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0196] Example 9

[0197] 1. Preparation of Raw Materials

[0198] A soybean-based frozen yogurt, wherein the raw materials for preparing the soybean-based frozen yogurt are as follows: 120 kg of soybeans, 70 kg of white sugar, 60 kg of glucose, 60 kg of edible glycerin, 35 kg of maltodextrin, 5 kg of gelatin, 5 kg of pectin, 2.5 kg of hydroxypropyl distarch phosphate, 0.25 kg of diacetyl tartaric acid mono- and diglycerides and 0.35 kg of mono- and diglycerol fatty acid esters, 0.4 kg of Lactobacillus helveticus Zhegu LBH-VI bacterial powder, 0.2 kg of Lactobacillus paracasei AL1 Plateau LPA-1 bacterial powder, and 0.2 kg of Lactococcus lactis subsp. lactis 954 bacterial powder.

[0199] 2. Preparation method

[0200] (1) Preparation of soybean milk

[0201] Select soybean particles that are not moldy or deteriorated, and rinse the soybeans with purified water; add water 3 times the mass of the dry beans and boil, and continue boiling for 35 minutes after boiling; then add water 5 times the mass of the dry beans and use a separation grinder to grind and remove the residue, and then pass through a 200-mesh filter; after sieving, use a homogenizer to homogenize at a homogenization temperature of 55°C and a homogenization pressure of 65MPa to obtain soybean milk.

[0202] (2) Browning treatment of soybean milk

[0203] Glucose and 60% by weight of white sugar were added to soybean milk for browning treatment. The browning temperature was 105° C. and the browning time was 5.5 h. The mixture was stirred for 5 min every 1 h to obtain a browning material, which was then cooled for later use.

[0204] (4) Material mixing and sterilization

[0205] The browning material was heated to 80°C, and the remaining 40% of the weight of white sugar was dry-mixed with stabilizers (5kg of gelatin, 5kg of pectin, 2.5kg of hydroxypropyl distarch phosphate, 0.25kg of diacetyl tartaric acid mono- and diglycerides, and 0.35kg of mono- and diglycerol fatty acid esters) and 35kg of maltodextrin, sheared and dispersed, and 60kg of edible glycerol was added. Sterilized at 90°C for 10s to obtain the mixed material, which was cooled to 42°C for use.

[0206] (5) Fermentation

[0207] The mixed materials are added with 0.4 kg of Lactobacillus helveticus Zhegu LBH-VI powder, 0.2 kg of Lactobacillus paracasei AL1 Plateau LPA-1 powder and 0.2 kg of Lactococcus lactis subspecies lactis 954 powder, and then fully stirred and fermented at a temperature of 45° C. The fermentation is terminated when the titrated acidity reaches 60 to obtain soybean-based cold yogurt. After stirring to a uniform fluid material, the material is dispensed into finished product containers and cooled to -20° C. to 6° C. for storage.

[0208] Example 10

[0209] Compared with Example 1, the preparation method lacks the step of browning treatment of soybean milk, and the soybean milk is directly dry-mixed with white sugar, stabilizer and maltodextrin, sheared and dispersed, and then edible glycerin is added for sterilization. The rest is the same as Example 1.

[0210] Comparative Example 1

[0211] Compared with Example 1, the starting agent used in the preparation of raw materials is 0.1 kg of Danish Chr. Hansen YF-L904 starting agent (components are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus), and the rest is the same as Example 1.

[0212] Comparative Example 2

[0213] Compared with Example 1, the preparation raw materials lack edible glycerin and maltodextrin, and the rest are the same as Example 1.

[0214] Comparative Example 3

[0215] Compared with Example 1, the raw materials used in the preparation include 10 kg of edible glycerin and 10 kg of maltodextrin, and the rest are the same as Example 1.

[0216] Comparative Example 4

[0217] Compared with Example 1, the composition of the stabilizer in the preparation raw materials is: 4 kg of carrageenan, 2 kg of acetylated distarch phosphate, and 0.1 kg of lactic acid fatty acid glyceride.

[0218] Experimental Example 1 Sensory Evaluation

[0219] The products prepared in Examples 1-11 and the products prepared in Comparative Examples 1-4 were subjected to sensory evaluation. The three main factors affecting the sensory quality of the product, namely, tissue state, taste, and fermented flavor, were selected as scoring items for the sensory evaluation. The total score for the sensory evaluation was set to 40 points, with the refrigerated tissue state, thawed tissue state, taste, and fermented flavor each accounting for 10 points. The scoring criteria were further divided into three gradients (7-10 points, 4-6 points, and 1-3 points) for each of the main factors affecting the sensory score of the product.

[0220] The sensory evaluation of the product is carried out by 10 technicians with experience in tasting and sensory evaluation. After learning the relevant evaluation standards, they complete the sensory scoring. After completing the scoring, the average score of each item is taken as the final score of the sample.

[0221] The specific sensory evaluation criteria are shown in Table 1, and the sensory evaluation scores of the embodiments and comparative examples are shown in Table 2.

[0222] Table 1 Sensory scoring standards

[0223]

[0224]

[0225] Table 2 Sensory evaluation scores

[0226]

[0227]

[0228] As can be seen from Table 2, the soybean-based yogurt products prepared in Examples 1-9 have uniform cold storage structure, good stability (no stratification, no bubbles, no significant water precipitation), uniform frozen tissue state, small ice crystals, low hardness, and are easy to cut and eat. After thawing, there is no stratification, no bubbles, a uniform and delicate fluid state, no or less water precipitation, a sweet and sour taste, suitable viscosity, and a delicate taste. There is no sour and rancid smell unique to conventional soybean fermentation, and it has a fresh fruity aroma similar to tomato, and the overall palatability is good.

[0229] Among them, the product obtained in Example 8 has uniform organization, and the organization state of refrigeration and frozen filling is relatively ideal (no stratification, no significant water precipitation, small ice crystals and low hardness), and the comprehensive taste evaluation is also relatively ideal. Among them, the sensory evaluation scores of Examples 1 and 7 are the highest, and the stability of the stabilizer combination used in Examples 1 and 7 is the best, and a specific content of edible glycerol and maltodextrin is used to inhibit the formation of large ice crystals during the freezing process, so that the product does not need to be frozen and puffed, and can still maintain a relatively fluffy and low hardness state in the frozen state. In addition, the glucose and xylose used in Examples 1 and 7 have the best reducing effect, which can effectively remove the sour and rancid smells unique to bean-based fermentation. The product obtained in Example 10 has uniform organization, and the organization state of refrigeration and frozen filling is good (no stratification, no significant water precipitation, small ice crystals and low hardness), but the browning process link is not used, and the bad flavors such as rancidity produced during the fermentation process are not completely modified.

[0230] The product prepared in Comparative Example 1 has uniform texture and good texture state during refrigeration and freezing (no stratification, no significant water precipitation, small ice crystals and low hardness). The common yogurt starter selected on the market has significant differences from the starter in the claims of the present invention in terms of imparting excellent flavor to soybean-based fermentation, poor taste, and bad flavors such as rancidity produced during the fermentation process have not been completely modified.

[0231] The product prepared in Comparative Example 2 is sweet and sour in a refrigerated state, has a suitable viscosity, and a delicate taste. It has no sour and rancid smells that are characteristic of conventional soybean-based fermentation, and has a fresh fruity aroma similar to tomato. However, since the claimed substances such as glycerol and maltodextrin are not used, the ice crystals are large and hard in a frozen state, which makes it easy to cut and use, and the overall taste is poor.

[0232] The product obtained in Comparative Example 3 is sweet and sour in a refrigerated state, has a suitable viscosity, and a delicate taste. It has no sour and rancid smells that are characteristic of conventional soybean-based fermentation, and has a fresh fruity aroma similar to tomato. However, since glycerol, maltodextrin and other substances are used in the unclaimed addition amount range, the ice crystals are large and hard in the frozen state, which makes it easy to cut and use, and the overall taste is poor.

[0233] The product obtained in Comparative Example 4 has uniform texture, fine taste, thickness, etc. It is generally not good. In the frozen state, the hardness and convenience of eating are acceptable, but after thawing, the system shows significant stratification and water separation.

[0234] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A soy-based frozen yogurt, characterized in that The soy-based frozen yogurt is prepared from the following raw materials by weight: 60-120 parts of soy raw materials, 35-70 parts of white sugar, 30-60 parts of reducing sugar, 30-60 parts of edible glycerin, 20-40 parts of maltodextrin, 7-15 parts of stabilizer and 0.3-0.8 parts of leavening agent.

2. The soy-based frozen yogurt according to claim 1, characterized in that The soy-based frozen yogurt is prepared from the following raw materials by weight: 70-100 parts of soy raw materials, 45-55 parts of white sugar, 35-45 parts of reducing sugar, 45-60 parts of edible glycerin, 30-35 parts of maltodextrin, 10.4-13.1 parts of stabilizer and 0.45-0.75 parts of leavening agent.

3. The soy-based frozen yogurt according to claim 1 or 2, characterized in that The soybean raw material is selected from one or both of the group consisting of soybeans and soybean flour.

4. The soy-based frozen yogurt according to any one of claims 1 to 3, characterized in that The reducing sugar is selected from one or more of the group consisting of glucose, xylose, arabinose, fructose, lactose and maltose; Preferably, the reducing sugar is selected from one or both of glucose and xylose; Further preferably, the reducing sugar is glucose.

5. The soy-based frozen yogurt according to any one of claims 1 to 4, characterized in that In parts by weight, the stabilizer includes 3-6 parts of gelatin, 2.4-5.5 parts of pectin, 1.4-2.8 parts of hydroxypropyl distarch phosphate, 0.1-0.3 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.1-0.4 parts of mono- and di-glycerol fatty acid esters; Preferably, the stabilizer comprises 4-5 parts of gelatin, 4-5 parts of pectin, 2-2.5 parts of hydroxypropyl distarch phosphate, 0.2-0.25 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.2-0.35 parts of mono- and di-glycerol fatty acid esters; Further preferably, the stabilizer includes 4-4.5 parts of gelatin, 4-4.5 parts of pectin, 2-2.2 parts of hydroxypropyl distarch phosphate, 0.2-0.25 parts of diacetyl tartaric acid mono- and di-glycerides, and 0.2-0.25 parts of mono- and di-glycerol fatty acid esters.

6. The soy-based frozen yogurt according to any one of claims 1 to 5, characterized in that The fermentation agent is selected from one or more of the group consisting of Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus helveticus powder, Streptococcus salivarius thermophilus powder, Lactococcus lactis subsp. lactis powder, and Lactobacillus paracasei powder; Preferably, the viable count of the Lactobacillus delbrueckii subsp. lactis powder is 1×10 10 -1×10 12 CFU / g; and / or the viable count of Lactobacillus helveticus powder is 1×10 10 -1×10 12 CFU / g; and / or the viable count of Streptococcus salivarius subsp. thermophilus powder is 1×10 10 -1×10 12 CFU / g; and / or the viable bacterial count of Lactococcus lactis subsp. lactis powder is 1×10 10 -1×10 12 CFU / g; and / or the viable bacterial count of Lactobacillus paracasei powder is 1×10 10 -1×10 12 CFU / g.

7. The soy-based frozen yogurt according to claim 6, characterized in that The Lactobacillus delbrueckii subsp. lactis is the Dangxiong LB VIII strain of Lactobacillus delbrueckii subsp. lactis, with a deposit number of CCTCC NO: M 2023396, which is deposited in the China Center for Type Culture Collection (CCTCC); And / or, the Lactobacillus helveticus is Lactobacillus helveticus Zhegu LBH-VI strain, with a deposit number of CCTCC NO: M 2023095, which is deposited in China Center for Type Culture Collection (CCTCC); And / or, the Streptococcus salivarias subsp. thermophilus is the Streptococcus salivarias subsp. thermophilus 932 strain, with a deposit number of CCTCC NO: M 2023902, which is deposited in China Center for Type Culture Collection (CCTCC); And / or, the Lactococcus lactis subsp. Lactis is Lactococcus lactis subsp. Lactis 954 strain, with a deposit number of CCTCC NO: M 2023904, which is deposited in China Center for Type Culture Collection (CCTCC); And / or, the Lactobacillus paracasei is Lactobacillus paracasei AL1 Plateau LPA-1 strain, with a preservation number of CCTCC NO: M 20211312, which is preserved in China Center for Type Culture Collection (CCTCC).

8. The soy-based frozen yogurt according to claim 7, characterized in that The fermentation agent comprises 0.1-0.4 parts of Lactobacillus lactis subspecies Dangxiong LB VIII bacterial powder, 0.1-0.2 parts of Streptococcus salivarius thermophilus subspecies 932 bacterial powder and 0.1-0.15 parts of Lactococcus lactis subspecies lactis 954 bacterial powder.

9. The soy-based frozen yogurt according to any one of claims 1 to 8, characterized in that The storage temperature of the soy-based frozen yogurt is -20°C to 6°C; Preferably, the consumption temperature of the soy-based frozen yogurt is -20°C to 6°C.

10. A method for preparing soy-based frozen yogurt according to any one of claims 1 to 9, characterized in that: The preparation method comprises the following steps: S1, preparing soybean milk from soybean raw materials; S2, adding 40-60% of the total weight of reducing sugar and granulated sugar to the soybean milk for browning treatment; S3, adding a stabilizer, maltodextrin and the remaining mass of white sugar to the browned soybean milk, and then adding edible glycerin to obtain a mixed material; S4, adding a fermentation agent to the mixed material for fermentation.

11. The preparation method according to claim 10, characterized in that: In step S1, soybean raw material is soybean, and the soybean is boiled, refined, deslagging and filtered in sequence to obtain soybean milk; Preferably, the soybeans are boiled and water is added in an amount of 1.5-3 times the mass of the dry soybeans; and / or, boiling soybeans for 25-35 minutes; Further preferably, the soybean refining and slag removal adopts a separation type refiner; and / or, adding water 2-5 times the mass of dry soybeans to the soybeans after grinding and removing the residue; More preferably, the filtration is performed using a 100-200 mesh filter.

12. The preparation method according to claim 10, characterized in that: In step S1, soybean raw material is soybean powder, and the soybean powder is dissolved and filtered to obtain soybean milk; Preferably, the dissolution temperature is 60-70°C; and / or, the dissolution time is 15-25 min; More preferably, after dissolution, the solution is filtered through a 100-200 mesh filter.

13. The preparation method according to claim 11 or 12, characterized in that: In step S1, after filtering, a homogenization step is also included; Preferably, the homogenization pressure is 45-55Mpa; And / or, the homogenization temperature is 55-65°C.

14. The preparation method according to any one of claims 10 to 13, characterized in that: In step S2, the browning temperature is 90-105°C; and / or, the browning time is 4.5-5.5h; And / or, stir for 4-5 minutes every hour during the browning process.

15. The preparation method according to any one of claims 10 to 14, characterized in that: In step S3, the mixing temperature is 70-80°C; Preferably, sterilization is performed after mixing; Further preferably, the sterilization temperature is 80-90°C; And / or, the sterilization time is 10-20s.

16. The preparation method according to any one of claims 10 to 15, characterized in that: In step S4, the fermentation temperature is 37-45°C; Preferably, the titrated acidity for terminating the fermentation is 40-60; Further preferably, the titrated acidity for terminating the fermentation is 55.

17. Soy-based frozen yogurt prepared by the preparation method according to any one of claims 10 to 16.

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