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Novel method for the production of soybean containing fermented milk products

A technology of fermented dairy products and production methods, which is applied in the production field of fermented dairy products, can solve problems such as lack of similar products on the market and great difficulty, and achieve the goals of improving the benefits of manufacturers, high economic and social benefits, and improving taste and flavor Effect

Inactive Publication Date: 2010-01-20
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

[0019] The first step is to take 80g of whole milk powder and 80g of deodorized full-fat soybean powder, add 1600g of water and 80g of fructose, and stir at 60°C for 30min to make it hydrated evenly.

[0020] The second step is to filter the raw milk with a 300-mesh sieve, and homogenize the filtered raw milk once under a pressure of 20-30 MPa.

[0021] The third step is to take 1000g of homogenized raw milk, and sterilize it at 95°C for 10 minutes while stirring.

[0022] The fourth step is to cool the sterilized raw milk to below 35°C, add Lactobacillus casei, stir evenly, and aseptically fill 1000g of the mixed milk into a large cup, and then seal it.

[0023] The fifth step is to ferment at 35° C. for 120 hours. After the raw milk is solidified, put it into refrigeration at 4° C. to obtain a solidified sour curd product.

[0024] The sixth step is to add water and other auxiliary materials to the refrigerated yoghurt according to the ratio of yoghurt to water in a ratio o...

Embodiment 2

[0027] The first step is to take 100g of whole milk powder, 50g of soybean protein isolate, add 900g of water, 30g of sucrose, and 30g of fructose syrup, and stir at 65°C for 30 minutes to make it hydrated evenly.

[0028] The second step is to filter the raw milk with a 200-mesh sieve, and homogenize the filtered raw milk once under a pressure of 200-30 MPa.

[0029] The third step is to sterilize 1000 g of raw milk after homogenization at 90° C. for 10 minutes while stirring.

[0030] The fourth step is to cool the sterilized raw milk to below 35°C, then add the mixture of Streptococcus thermophilic lactis, Lactobacillus bulgaricus and Bifidobacterium, stir evenly, then aseptically fill 1000g of the mixed milk into 1 large into a cup, then seal.

[0031] The fifth step is to ferment at 45° C. for 5 hours. After the raw milk is solidified, put it into refrigeration at 4° C. to obtain a solidified sour curd product.

[0032] The sixth step is to add water and other auxiliary...

Embodiment 3

[0035] The first step is to take 100g of whole milk powder, 50g of soybean protein isolate, add 1500g of water, 20g of sucrose, 20g of fructose, and 20g of fructose syrup, and stir at 65°C for 30 minutes to make it hydrated evenly.

[0036] The second step is to filter the raw milk with a 200-mesh sieve, and homogenize the filtered raw milk once under a pressure of 20-30 MPa.

[0037] The third step is to sterilize 1000 g of raw milk after homogenization at 90° C. for 10 minutes while stirring.

[0038] The fourth step is to cool the sterilized raw milk to below 35°C, add the mixture of Streptococcus thermophilic lactis and Lactobacillus bulgaricus and L. Pour into 1 large cup, then seal.

[0039] The fifth step is to ferment at 35° C. for 60 hours. After the raw milk is solidified, put it into refrigeration at 4° C. to obtain a solidified sour curd product.

[0040] The sixth step is to take 500g of coagulated milk in a sterile state, add 500g of water, appropriate amount o...

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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 preparation method of a lactic acid bacteria beverage, in particular to a production method of a soybean-containing fermented milk product. Background technique [0002] Since the beginning of the 20th century, Russian scientists Mechnikov and Gelkier discovered that fermented yogurt has health care effects. The research and production of lactic acid bacteria fermented yogurt has become popular all over the world. Yogurt has become a world-recognized health food. In recent years, with the rise of soybeans and soybean products, people are increasingly aware of the importance of soybeans. However, due to the difficulty in producing food combining soybeans and lactic acid bacteria, it is difficult to solve the problems of flavor and taste, and reasonable nutrition, and so far no similar products have been launched on the market. Contents of the invention [0003] The object of the present invention is to address the defects i...

Claims

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Application Information

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Patent Type & Authority Patents(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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