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Soybean protein yoghurt and preparation method thereof

A technology of soybean protein and yogurt, which is applied in the field of soybean protein yogurt and its preparation, can solve the problems of less soybean protein, achieve the effects of improving nutritional value, reducing fishy smell, and simple processing technology

Inactive Publication Date: 2018-11-23
GUANGZHOU JULAN HEALTH IND RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the gradual improvement of living standards, people's demands for beverages are also gradually changing. People no longer buy beverages for simple thirst quenching and unique taste, but pay more and more attention to the nutrition, health care and other functions of beverages. , milk products such as yogurt with milk as the main protein source are very popular among people and have become the choice of a wide range of groups. , can not only reduce the production cost, but also improve the nutritional value of the product. The Chinese patent "A Rice Protein Yogurt and Its Preparation Method" (Patent Publication No.: CN102370001A) discloses a non-allergenic rice protein as the main raw material. The nutritional and physiological value of milk is greatly improved, and the nutritional complementarity of animal and plant proteins can also be realized, balanced nutrition, so that the human body can obtain a balanced and appropriate amount of amino acids; the patent "a plant-based instant yogurt powder and its preparation method" (patent publication number : CN106922834A) discloses a novel instant yoghurt powder with good nutrition, no animal milk and no additives, less utilization of soybean protein at present, soybean has a wide range of sources, and is the most abundant crop containing vegetable protein

Method used

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  • Soybean protein yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A soybean protein yoghurt comprises the following parts by mass: 40 parts of soybean protein, 20 parts of milk, 5 parts of sugar and 5 parts of compound stabilizer.

[0029] The composite stabilizer is made by mixing agar, xanthan gum and monoglyceride, and its ratio is agar: xanthan gum: monoglyceride=0.2:0.05:0.05.

[0030] The sugar is one or more of white granulated sugar, sucrose, fructose and glucose.

[0031] The preparation method of the soybean protein is as follows: take the peeled soybeans and put them into a pulverizer to crush them, add distilled water according to the ratio of material to liquid at 1:10, adjust the pH to 7, extract at 70°C for 2 hours, filter, remove the filter residue and repeat the extraction for 2 hours. times, filter, and combine the filtrates for 3 times, and filter with a 0.25 μm microporous membrane to obtain soybean protein.

[0032] A preparation method of soybean protein yogurt, comprising the following steps:

[0033] (1) Heat...

Embodiment 2

[0039] A soybean protein yogurt comprises the following parts by mass: 42 parts of soybean protein, 22 parts of milk, 8 parts of sugar and 6 parts of compound stabilizer.

[0040] The composite stabilizer is made by mixing agar, xanthan gum and monoglyceride, and its ratio is agar: xanthan gum: monoglyceride=0.2:0.05:0.05.

[0041] The sugar is one or more of white granulated sugar, sucrose, fructose and glucose.

[0042] The preparation method of the soybean protein is as follows: take the peeled soybeans and put them into a pulverizer to crush them, add distilled water according to the ratio of material to liquid at 1:10, adjust the pH to 7, extract at 70°C for 2 hours, filter, remove the filter residue and repeat the extraction for 2 hours. times, filter, and combine the filtrates for 3 times, and filter with a 0.25 μm microporous membrane to obtain soybean protein.

[0043] A preparation method of soybean protein yogurt, comprising the following steps:

[0044] (1) Heat ...

Embodiment 3

[0050]A soybean protein yoghurt comprises the following parts by mass: 45 parts of soybean protein, 25 parts of milk, 10 parts of sugar and 8 parts of compound stabilizer.

[0051] The composite stabilizer is made by mixing agar, xanthan gum and monoglyceride, and its ratio is agar: xanthan gum: monoglyceride=0.2:0.05:0.05.

[0052] The sugar is one or more of white granulated sugar, sucrose, fructose and glucose.

[0053] The preparation method of the soybean protein is as follows: take the peeled soybeans and put them into a pulverizer to crush them, add distilled water according to the ratio of material to liquid at 1:10, adjust the pH to 7, extract at 70°C for 2 hours, filter, remove the filter residue and repeat the extraction for 2 hours. times, filter, and combine the filtrates for 3 times, and filter with a 0.25 μm microporous membrane to obtain soybean protein.

[0054] A preparation method of soybean protein yogurt, comprising the following steps:

[0055] (1) Heat...

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Abstract

The invention belongs to the field of dairy products and foods and discloses soybean protein yoghurt and a preparation method thereof. The soybean protein yoghurt is prepared from the following components in parts by mass: 40 to 50 parts of soybean protein, 20 to 30 parts of milk, 5 to 15 parts of sugar and 5 to 10 parts of a compound stabilizer. According to the soybean protein yoghurt provided by the invention, the soybean protein and the milk are combined, and animal protein and plant protein are complementary to each other and are combined with lactic acid bacteria; a mixture is fermentedto prepare the soybean protein yoghurt; the amount of the milk can be reduced and the cost is reduced; the problem that the protein content in a food structure is relatively low also can be solved; the requirements of people on nutrients, health care and safety can be met and the pursuit of people on tastes is increased.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to soybean protein yogurt and a preparation method thereof. Background technique [0002] Yogurt is a functional dairy product with unique flavor and rich nutrition formed by fermentation of lactic acid bacteria with fresh milk as the main raw material. With the gradual improvement of living standards, people's demands for beverages are also gradually changing. People no longer buy beverages for simple thirst quenching and unique taste, but pay more and more attention to the nutrition, health care and other functions of beverages. , milk products such as yogurt with milk as the main protein source are very popular among people and have become the choice of a wide range of groups. , can not only reduce the production cost, but also improve the nutritional value of the product. The Chinese patent "A Rice Protein Yogurt and Its Preparation Method" (Patent Publication No.: CN102370...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1315A23C9/123
Inventor 不公告发明人
Owner GUANGZHOU JULAN HEALTH IND RES INST CO LTD
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