Fermented soybean milk and production method thereof
A production method and technology of sour soy milk, applied in milk substitutes, dairy products, applications, etc., can solve the problems of fixed nutritional components and monotonous taste of soy milk, and achieve the effect of rich nutrition, easy operation, and unlimited production scale
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Embodiment 1
[0019] 1) Prepare selected soybean raw materials and drinking water according to the ratio of 7.5% and 84.2%, soak in water at 25°C for 8 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 97°C to boil;
[0020] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.25% citric acid and 0.15% malic acid;
[0021] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 7.5% white granulated sugar, 0.4% stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;
[0022] 4) Stir the mixed solution obtained after deployment evenly, and carry out homogenization treatment at a homogenization pressure of 18Mpa;
[0023] 5) Sterilize the homogenized mixed solution at 121° C. for 12 seconds;
[0024] 6) After cooling, the finish...
Embodiment 2
[0026] 1) Prepare selected soybean raw materials and drinking water at a ratio of 12.5% and 85.31%, soak in water at 20°C for 5 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 95°C to boil;
[0027] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.06% citric acid and 0.05% malic acid;
[0028] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 2% white granulated sugar, 0.08% stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;
[0029] 4) Stir the mixed solution obtained after the deployment evenly, and carry out homogenization treatment at a homogenization pressure of 13Mpa;
[0030] 5) Sterilize the homogenized mixed solution at 115° C. for 10 seconds;
[0031] 6) After cooling, the finished so...
Embodiment 3
[0033] 1) Prepare selected soybean raw materials and drinking water according to the ratio of 2.5% and 82.6%, soak at 20°C for 12 hours, refine the pulp, remove the bean dregs, and then heat the deslagged soybean milk to 99°C to boil;
[0034] 2) Add citric acid and malic acid to adjust the pH to 4.2. The weight percentages of the citric acid and malic acid are: 0.6% citric acid and 0.5% malic acid;
[0035] 3) adding white granulated sugar and a stabilizer for deployment, the mass content of the white granulated sugar and the stabilizer is: 13% of white granulated sugar, 0.8% of the stabilizer, and the stabilizer is xanthan gum, pectin, carrageenan or carboxymethyl One or more than one mixture of base cellulose;
[0036] 4) Stir the mixed solution obtained after the deployment evenly, and carry out homogenization treatment at a homogenization pressure of 22Mpa;
[0037] 5) Sterilize the homogenized mixed solution at 125° C. for 15 seconds;
[0038] 6) After cooling, the fin...
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