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Method for preparing fermented soybean yogurt and product prepared with method

A soy yogurt and fermentation process technology, applied in the direction of bacteria used in food preparation, dairy products, food science, etc., can solve the problem of not being caught by consumers, soybean smell and sour smell are difficult to remove, soy yogurt flavor, taste, Problems such as poor texture, to achieve the effect of low beany smell, prevention of cerebral hemorrhage, and ideal overall taste

Pending Publication Date: 2018-12-14
艾地盟食品科技(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the bad flavor, mouthfeel and texture of traditional soybean yogurt, the fishy smell and sour smell of soybeans are difficult to remove, and are not accepted by consumers.

Method used

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  • Method for preparing fermented soybean yogurt and product prepared with method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] In this example, the inventors only used soybean milk powder, fructose syrup and demineralized water to make the base material. The specific formula is shown in Table 1.

[0056] The manufacturing process is mixing, pasteurization (95°C, 5min), fermentation (one-step fermentation, 43°C, 7h) and cooling (cooling to 25°C).

[0057] Table 1

[0058] Element

[0059] Result: poor texture of the product, easy to separate, poor taste, poor mouthfeel.

Embodiment 2

[0061] In this example, the inventors further added gelatin (1 g / Kg), pectin (1 g / Kg) and modified starch (6 g / Kg) to the formula of Example 1.

[0062] The manufacturing process has increased homogeneity (20MPa, 65° C.), and other processes are the same as in Example 1.

[0063] Results: The texture of the product is improved, but the flavor still needs improvement.

Embodiment 3 and 4

[0065] In Examples 3 and 4, the inventor added instant coconut milk powder (20g / Kg) on ​​the basis of the formula of Example 2 to enhance the aroma of fat, and added fruity essence to cover up the smell of soybean fishy smell and sourness, wherein implementation Example 3 uses soybean yogurt flavor SY001, and Example 4 uses soybean yogurt flavor SY002.

[0066] The manufacturing process is the same as in Example 2.

[0067] Result: people who tasted the product were not satisfied, the tasters felt that the flavors were not harmonious enough, and the taste of fermentation could not be fully felt.

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Abstract

The invention discloses a method for preparing fermented soybean yogurt. The method comprises steps as follows: components of raw materials in proper parts are mixed and comprise soybean milk powder or soybean milk, essence and water; the following two-step fermentation process is performed: in the first step of fermentation, a culture is added to a raw material mixture and fermented at the temperature of 35-45 DEG C, optionally, 40-45 DEG C for 4-6 h; in the second step of fermentation: fermentation is performed at the temperature of 30-40 DEG C, optionally, 35-40 DEG C for 13-16 h.

Description

technical field [0001] The embodiments of the present application relate to but not limited to the field of biological fermentation, and specifically relate to but not limited to a method for preparing fermented soybean yoghurt. Background technique [0002] Soybeans are rich in protein, fat, calcium, phosphorus, iron and various vitamins, so they have extremely high nutritional value; and soybeans are mainly unsaturated fatty acids, free of cholesterol, and rich in various biologically active substances such as soybean isoflavones , soybean saponin, soybean lecithin, etc., have various health functions such as lowering cholesterol, lowering blood pressure, lowering blood fat, preventing arteriosclerosis, preventing cancer, anti-cancer, and delaying aging. Therefore, soy milk is very popular in China, and many people drink it with meals or just as a drink. Due to lactose intolerance, a large percentage of the population prefers soy milk to cow's milk. In addition, with the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/165A23V2400/123A23V2400/51A23V2400/249A23V2400/169
Inventor 李銮张春丽白玉山
Owner 艾地盟食品科技(北京)有限公司
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