Low-lactose soybean-milk-flavored yoghourt and preparation method thereof

Abstract

The invention discloses low-lactose soybean-milk-flavored yoghourt. The raw materials of the low-lactose soybean-milk-flavored yoghourt comprise the following components in parts by weight of 10-20 parts of soybeans, 10-25 parts of nonfat dry milk powder, 4-6 parts of granulated sugar, 2-5 parts of water-soluble dietary fibers, 0.01-0.1 part of lactase, 0.4-0.8 part of xanthan gum, 0.4-0.8 part ofpropylene glycol alginate, and 2-5 parts of a composite fermentation agent, wherein the lactase is added, so that the lactose low in sweetness and solubility in milk can be converted into monosaccharide (glucose and galactose) high in sweetness and solubility; the possibility that the lactose in the milk is crystallized and separated out is reduced; and besides, in the fermentation process, the lactose which cannot be used by general yeast can be hydrolyzed to form the glucose for use. The invention further discloses a preparation method of the low-lactose soybean-milk-flavored yoghourt. Thepreparation method comprises the following steps of preparing materials, pretreating the soybeans, performing soaking, performing grinding to obtain soybean milk, performing filtering, performing sterilization, performing blending, performing homogenizing, performing sterilization, performing cooling, performing inoculating, performing fermentation and performing cold storage. The low-lactose soybean-milk-flavored yoghourt is simple to process, low in cost, high in nutrient value and convenient to eat, and is favorable for health of human bodies, and the preparation method is suitable for preparation of the low-lactose soybean-milk-flavored yoghourt.

Description

technical field [0001] The invention belongs to the field of dairy products and dairy product processing, and in particular relates to low-lactose soymilk-flavored yoghurt and a preparation method thereof. Background technique [0002] Milk is the closest to perfect nutritional food. The main carbohydrate in milk is lactose. Under normal circumstances, these lactose should be hydrolyzed into glucose and galactose by the action of lactase in the human body, and then absorbed into the blood. However, many people, due to the lack of this enzyme in the body, often cause indigestion of lactose after drinking milk, and symptoms such as abdominal distension, borborygmus, acute abdominal pain and even diarrhea, we call it lactose intolerance, however, many Adolescents, adults and the elderly have varying degrees of lactose intolerance, unable to metabolize lactose in milk, so they cannot take in enough dairy products, which can easily lead to malnutrition, especially insufficient in...

AI Technical Summary

Problems solved by technology

But for those with severe symptoms of lactose intolerance, especially the elderly, plain yogurt may not meet their needs

[0003] At present, most yogurt products on the market are solidified, stirred, and fruity types with various fruit juices and jams added, and the current yogurt or yogurt products blindly pursue taste and ignore health and nutrition. Too few ingredients

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