Preparation method of fermented soybean milk
A fermented soymilk and production method technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of poor production technology, rough texture of beany astringency, and restrictions on the application of soymilk, and achieve excellent taste and flavor , Delicate taste, rich fermented bean aroma effect
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[0021] A preparation method of fermented soybean milk, said production method comprising the following steps:
[0022] (1) Clean up the soybeans, peel and remove the germ, and soak;
[0023] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;
[0024] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;
[0025] (4) Fermentation.
[0026] Preferably, the water temperature for soaking in step (1) is 92°C-96°C, 0.02%-0.04% calcium chloride is added, and the soaking time is 5min-15min; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.
[0027] Preferably, the treatment conditions of the jet cavitation machine in step (2), the cavitation pressure is 160MPa-200MPa, and the treatment time is 30min-60min.
[0028] Preferably, the stabilizer in step (3) uses soybean dietary fiber, the addition amount is 1.5%-3.5%; the homogenization pressure is 50MPa-60MPa, and the homogenization time is 2min-3min; th...
Embodiment 1
[0031] A preparation method of fermented soybean milk, said production method comprising the following steps:
[0032] (1) Clean up the soybeans, peel and remove the germ, and soak;
[0033] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;
[0034] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;
[0035] (4) Fermentation.
[0036] Preferably, the water temperature for soaking in step (1) is 96° C., 0.04% calcium chloride is added, and the soaking time is 15 minutes; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.
[0037] Preferably, the jet cavitation machine treatment conditions in step (2), the cavitation pressure is 200MPa, and the treatment time is 60min.
[0038] Preferably, in step (3), soybean dietary fiber is used as the stabilizer, and the addition amount is 3.5%; the homogenization pressure is 60 MPa, and the homogenization time is 3 minutes; the sterilization is steam dir...
Embodiment 2
[0041] A method for preparing fermented soymilk, the production method comprising the following steps:
[0042] (1) Clean up the soybeans, peel and remove the germ, and soak;
[0043] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;
[0044] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;
[0045] (4) Fermentation.
[0046] Preferably, the water temperature for soaking in step (1) is 94°C, 0.03% calcium chloride is added, and the soaking time is 10 minutes; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.
[0047] Preferably, the jet cavitation machine treatment conditions in step (2), the cavitation pressure is 180MPa, and the treatment time is 45min.
[0048] Preferably, in step (3), soybean dietary fiber is used as the stabilizer, and the addition amount is 2.5%; the homogenization pressure is 55MPa, and the homogenization time is 2.5min; the sterilization is steam direct injection...
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