CN101385521B - Kefir yogurt sour soybean milk and production method thereof - Google Patents
Kefir yogurt sour soybean milk and production method thereof Download PDFInfo
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- CN101385521B CN101385521B CN2008101990107A CN200810199010A CN101385521B CN 101385521 B CN101385521 B CN 101385521B CN 2008101990107 A CN2008101990107 A CN 2008101990107A CN 200810199010 A CN200810199010 A CN 200810199010A CN 101385521 B CN101385521 B CN 101385521B
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Abstract
The present invention discloses a kefir acid soymilk and a production method thereof. The kefir acid soymilk consists of soybean milk and animal milk which are matched to take effect of the complementation of protein nutrition. The acid soymilk which is produced by fermenting the soybean milk through microorganism not only has the nutrient efficacy of the soybean, but the microorganism fermenting process is also good for eliminating anti-nutritional factors in the soybean, thus improving the nutrient and healthy efficacy on the soybean milk. The kefir acid soymilk has smooth taste, proper acidity, soft flavor and intense bee wine fragrance, besides, aromatic carbonyl compound, phenolic acid substance and the like in the soybean take certain restraining effect on partial microorganism in the kefir. Compared with the traditional kefir, the kefir acid soymilk has the low excitation of the taste, is fit for the taste of most people and reduces the post acidification during storage greatly, and the shelf life is prolonged. The preparation method has low cost, simple operation and high feasibility and has good application prospect.
Description
Technical field
The present invention relates to Kefir sour milk, be specifically related to Kefir yogurt sour soybean milk and production method thereof that a kind of Kai Feier of employing fermented soybean milk is produced.
Background technology
Soybean is traditional healthy food, contain abundant protein, account for soybean dry weight about 40%, wherein essential amino acids content is very abundant, except that methionine and cysteine content were less, all the other essential amino acids generally all met or exceeded the requirement level of world health organisation recommendations.Some contained in soybean physiological activators have good health-care efficacy, can promote the propagation of Bifidobacterium in the enteron aisle as soyabean oligosaccharides such as wherein a large amount of stachyoses and raffinoses, are good prebioticses; Soyasaponin can promote body's cholesterol and fat metabolism, reduction lipid oxide generation, delay senility, can suppress the thyroid gland enlargement, also have effects such as anti-inflammatory, antiulcer, antiallergy; That isoflavones has is anticancer, prevent platelet aggregation, reduce the danger that angiocardiopathy takes place, and also can improve bone density, prevent calcium loss, plays the effect of prevention of osteoporosis; Contain the soybean lecithin about 1.5% in the soybean, have the effect of regulating blood fat, improving memory and delaying senility.But, also contain some ANFs and some bad flavor substances in the soybean.Can suppress tryptic activity as trypsin inhibitors such as Knits trypsin inhibitor in the soybean and Bowman-Bilk trypsin inhibitors, influence digesting and assimilating of protein, cause the pancreas hypertrophy, suppress to grow etc.; Contained volatile fatty acid, fatty alcohol etc. make soybean have beany flavor and bitter taste in the soybean, and these problems must give to solve in the bean product process.
Kai Feier grain (kefir grain) is a kind of ancient ferment agent for sour milk, wherein contains multiple probios such as lactic acid bacteria, Leuconostoc mesenteroides, saccharomycete and acetic acid bacteria.Its origin has dispute, is commonly considered as originating from area, Russian Siberia, after reach all over the world, also the someone thinks to originate from China Tibet, is called to hide clever mushroom.Traditional Kai Feier milk is to be raw material with milk or goat milk, and by the pure-blood ferment agent that the Kai Feier grain is made as the microorganism dominant population in leavening or the Kai Feier grain, fermentation forms a kind of lowly contains alcohol and contain a small amount of CO
2Fermentation yogurt.
Kai Feier milk has very high nutritive value and special health care.Studies show that it has had strong inhibitory effects to enteric pathogenic bacterias such as Escherichia coli, Shigella and salmonellas, a large amount of probios makes it have whole preferably intestines effect; Produce two carboxylic acids of four carbon and kefiran polysaccharide in the sweat and have good anticancer function, in zoopery, also show stronger antitumor activity; Kai Feier milk can promote saliva and gastric juice digestive function, promote baby intestinal to the absorption of calcium, folic acid wherein, Cobastab
1And B
2Equal size is digested easily than other acidified milk height, wherein lactose, lactoprotein and butter oil, is a kind of good supplementary food for infant therefore.
But traditional Kai Feier milk is except that containing lactic acid, and acetic acid content is also higher, and acidity is higher, and taste stimulates, and is difficult to be accepted by most consumers.Simultaneously, acetic acid bacteria among the Kai Feier and lactic acid bacteria can further produce acid at product in storage period, and back acidifying is very serious, and the product shelf life is short, and these problems must be resolved and could realize the industrialization of Kai Feier milk.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, provide a kind of delicate mouthfeel, acidity moderate, local flavor is soft, strong fermented wine fragrance and the long Kefir yogurt sour soybean milk of shelf life are arranged.
Another object of the present invention provides the production method of above-mentioned Kefir yogurt sour soybean milk.
Above-mentioned purpose of the present invention is achieved by following scheme:
A kind of Kefir yogurt sour soybean milk is that soya-bean milk and animal breast mixing back are got by fermented by Kefir fermenting agent.
The production method of above-mentioned Kefir yogurt sour soybean milk, its concrete steps are as follows:
1, obtains mixed emulsion after soya-bean milk and animal breast are mixed in proportion, after white granulated sugar and stabilizing agent are mixed, add stirring and evenly mixing in the aforementioned mixed emulsion, heating back homogeneous;
2, with the heating of the mixed liquor behind above-mentioned homogeneous back sterilization;
3, with after the above-mentioned sterilization mixed liquor cooling, the inoculation Kefir fermenting agent ferments, and cooling rapidly after the curdled milk mixes the back packing and promptly gets Kefir yogurt sour soybean milk.
Kefir yogurt sour soybean milk of the present invention both can be that soya-bean milk and animal breast are mixed the back in proportion by the fermentation of Kai Feier grain and get, also can directly adopt pure soya-bean milk to be fermented by the Kai Feier grain and got.
In the above-mentioned steps (1), the animal breast can adopt fresh milk to use after standardization, also can adopt recombined milk to be used for producing;
In the above-mentioned steps (1), the mass ratio of soya-bean milk and animal breast is 1:(0～5), be preferably 1:(0～2);
In the above-mentioned steps (1), the mass ratio of the mixed emulsion of the addition of white granulated sugar and soya-bean milk and animal breast is the mixed emulsion of soya-bean milk and animal breast: white granulated sugar=1:(6～10);
In the above-mentioned steps (1), stabilizing agent is selected commercially available common acid milk stabilizer for use, preferred LM and propylene glycol alginate; The consumption of LM and propylene glycol alginate is the mixed emulsion of soya-bean milk and animal breast: LM: propylene glycol alginate=100:(0.025～0.1): (0.025～0.3), preferred 100:0.05:0.1, this ratio is a mass ratio;
In the above-mentioned steps (1), adopt 16～25MPa pressure homogeneous after being heated to 65～70 ℃ of temperature;
In the above-mentioned steps (2), sterilization temperature is 85 ℃～95 ℃, and the time is 5min～30min;
In the above-mentioned steps (3), the inoculum concentration of Kefir fermenting agent is the sterilization mixed liquor by mass ratio: Kai Feier inoculum concentration=1:(3%～10%).
In the above-mentioned steps (3), after the sterilization mixed liquor is cooled to 20 ℃～30 ℃, the inoculation Kefir fermenting agent;
In the above-mentioned steps (3), fermentation temperature is 20 ℃～30 ℃, and fermentation time is 20h～48h;
In the above-mentioned steps (3), be cooled to 10～15 ℃ after the curdled milk rapidly, mix the back packing and promptly get Kefir yogurt sour soybean milk.
In the aforementioned production method, the preparation method of its soya-bean milk is as follows:
1, selected soybean is promptly selected full grains, and free from insect pests and do not have the soya seeds go mouldy after cleaning up with clear water, is adopted weakly alkaline solution, preferred NaHCO
3Solution soaks 10h～12h at normal temperatures, makes soybean suction swelling, softening;
2, after above-mentioned soybean material soaks well, be heated to 80 ℃～95 ℃, insulation 5min～60min, then at 80 ℃～85 ℃ following defibrinations, the mass ratio of soybean and water is 1:(6～12.5).
In the big soya-bean milk process of above-mentioned preparation, soak the preferred NaHCO of weakly alkaline solution of bean or pea
3Solution; This NaHCO
3In the solution, NaHCO
3The mass percent that accounts for total solution quality is 0.1%～0.6%, preferred 0.25%.
In the above-mentioned steps (2), soybean material preferably is heated to 85 ℃ after soaking well, insulation 20min, 80 ℃ then～85 ℃ following defibrinations.
The selection of the sugaring amount that adopts in the above-mentioned Kefir yogurt sour soybean milk production, stabilizing agent LM and propylene glycol alginate and add concentration, soya-bean milk preparation process go out enzyme and go that the technological parameter etc. of raw meat has guaranteed all that Kefir yogurt sour soybean milk mouthfeel of the present invention is pure and mild, unique flavor, stay in grade.
Compared with prior art, the present invention has following beneficial effect:
1. Kefir yogurt sour soybean milk of the present invention has the effect of proteinaceous nutrient complementation with big soya-bean milk and the collocation of animal breast, and the local flavor of soya-bean milk and the strong milk one integrated mass of sour milk, and the mouthfeel uniqueness enjoys endless aftertastes;
2. the soy yogurt that Kefir yogurt sour soybean milk of the present invention utilizes the big soya-bean milk of microbial fermentation to produce, the nutritive effect of existing soybean, and help eliminating ANFs in the soybean in the fermentation process, improve the nutrition and health care effect of big soya-bean milk;
3. Kefir yogurt sour soybean milk of the present invention produces a kind of unique fragrance flavor and light wine flavour behind fermentation soybean milk and animal breast, minimal irritation sense and bracing sensation are arranged;
4. protein, soybean lecithin enrich in the soybean, have very high nutritive value; The present invention combines soybean with probio among the Kai Feier, make it possess helping digest, suppress enteric pathogenic bacteria, effects such as the whole intestines effect of protection intestinal health, anticancer, reducing blood pressure and blood fat;
5. the part microorganism that contained aromatic carbonyl and phenolic acid etc. are split among the Fei Er in the soybean plays certain inhibitory action, therefore compare with traditional Kai Feier, the excitant of Kefir yogurt sour soybean milk taste of the present invention reduces, the taste that is fit to most of people, and having weakened back acidifying greatly at duration of storage, shelf life obtains prolonging;
6. Kefir yogurt sour soybean milk of the present invention both can satisfy the consumer to sour milk new varieties, novel taste and healthy pursuit, and new way has been opened up in the deep processing that can be soybean again;
7. the preparation method of Kefir yogurt sour soybean milk of the present invention, it is with low cost, simple to operate, the feasibility height, has a good application prospect.
The specific embodiment
Embodiment 1
The Kefir yogurt sour soybean milk of present embodiment, the concrete preparation process of its soya-bean milk is as follows:
Selected soybean is promptly selected full grains, and free from insect pests and do not have the soya seeds 10kg go mouldy after cleaning up with clear water, is adopted the NaHCO of 0.25 quality %
3Solution soaks 10h at normal temperatures, makes soybean suction swelling, softening; Filter the back with clear water flushing, peeling, add drinking water 100L then, be heated to 85 ℃, insulation 20min then at 85 ℃ of following defibrinations, promptly gets soya-bean milk after the filtration.
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its Kefir fermenting agent is as follows:
Take by weighing Kai Feier grain 200g, be inoculated in the 10L recombined milk, behind 25 ℃ of ferment at constant temperature 24h, elimination Kai Feier grain promptly gets Kefir fermenting agent.
The Kefir yogurt sour soybean milk of present embodiment, its batching and preparation method are as follows:
1, respectively 50g LM and 100g propylene glycol alginate and 9kg white granulated sugar are mixed after, add in the pure soya-bean milk of 100L, heating for dissolving and mix after, adopt 25MPa pressure homogeneous after being heated to 65 ℃;
2, the mixed liquor behind the homogeneous is heated to 85 ℃, insulation 20min sterilization;
3, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, the inoculation 5L Kefir fermenting agent, at 23 ℃ of bottom fermentation 32h, be cooled to 15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 2
The Kefir yogurt sour soybean milk of present embodiment, the concrete preparation process of its soya-bean milk is as follows:
Selected soybean is promptly selected full grains, and free from insect pests and do not have the soya seeds 8kg go mouldy after cleaning up with clear water, is adopted the NaHCO of 0.6 quality %
3Solution soaks 12h at normal temperatures, makes soybean suction swelling, softening; Filter the back with clear water flushing, peeling, add drinking water 100L then, be heated to 95 ℃, insulation 5min at 80 ℃ of following defibrinations, makes soya-bean milk then after the filtration.
The Kefir yogurt sour soybean milk of present embodiment, the concrete preparation process of its recombined milk is as follows:
Take by weighing whole-fat milk powder 8kg, transfer to pasty state with a small amount of drinking water earlier, add water to final volume 80L then, mix and make recombined milk.
The Kefir fermenting agent its preparation method of present embodiment is with embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,50g LM and 100g propylene glycol alginate and 8kg white granulated sugar are mixed after, add in the 80L recombined milk, add the 20L soya-bean milk again, the heating fusion and mix after, adopt 16MPa pressure homogeneous after being heated to 70 ℃;
2, the mixed liquor behind the homogeneous is heated to 95 ℃, insulation 5min sterilization;
3, the sterilization mixed liquor is cooled to 20 ℃ rapidly after, inoculate the commercially available type Kefir fermenting agent 3g that delivers directly, mix the back at 20 ℃ of bottom fermentation 40h, be cooled to 10 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 3
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk is as follows:
Selected soybean is promptly selected full grains, and free from insect pests and do not have the soya seeds 12kg go mouldy after cleaning up with clear water, is adopted the NaHCO of 0.5 quality %
3Solution soaks 11h at normal temperatures, makes soybean suction swelling, softening; Filter the back with clear water flushing, peeling, add clear water 100L then, be heated to 80 ℃, insulation 60min at 84 ℃ of following defibrinations, makes soya-bean milk then after the filtration.
The Kefir fermenting agent preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, its batching and preparation method are as follows:
1,30g LM and 150g propylene glycol alginate and 8kg white granulated sugar are mixed after, add in the mixed emulsion of 50L soya-bean milk and the 50L fresh cow milk composition after standardization, heating fusion and mix after, adopt 20MPa pressure homogeneous after being heated to 67 ℃;
2, the mixed liquor behind the homogeneous is heated to 90 ℃, insulation 10min sterilization;
3, the sterilization mixed liquor is cooled to 20 ℃ rapidly after, the inoculation 5L Kefir fermenting agent, at 26 ℃ of bottom fermentation 32h, be cooled to 12 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 4
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 3.
The Kefir fermenting agent preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,30g LM and 150g propylene glycol alginate and 7kg white granulated sugar are mixed after, add in the mixed emulsion of 20L soya-bean milk and the 80L fresh cow milk composition after standardization, heating fusion and mix after, adopt 18MPa pressure homogeneous after being heated to 67 ℃;
2, the mixed liquor behind the homogeneous is heated to 90 ℃, insulation 15min sterilization;
3, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, inoculate the commercially available type Kefir fermenting agent 4g that delivers directly, at 26 ℃～28 ℃ bottom fermentation 25h～29h, be cooled to 12 ℃ after the curdled milk rapidly; Mix the back packing and promptly get this product.
Embodiment 5
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 2.
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its recombined milk is as follows:
Take by weighing whole-fat milk powder 4kg, transfer to pasty state with a small amount of drinking water earlier, add water to final volume 50L then, mix and make recombined milk.
The Kefir fermenting agent preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,60g LM and 90g propylene glycol alginate and 10kg white granulated sugar are mixed after, add in the mixed emulsion that 50L soya-bean milk and 50L recombined milk form, after heating is fused and mixed, adopt 16～25MPa pressure homogeneous after being heated to 65～70 ℃;
2, the mixed liquor behind the homogeneous is heated to 140 ℃, insulation 5s sterilization;
3, the sterilization mixed liquor is cooled to 30 ℃ rapidly after, inoculate the commercially available type Kefir fermenting agent 3g that delivers directly, mix the back at 28 ℃～30 ℃ bottom fermentation 20h～26h, be cooled to 10～15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 6
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 1.
The Kefir fermenting agent preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its recombined milk is as follows:
Take by weighing whole-fat milk powder 8kg, transfer to pasty state with a small amount of drinking water earlier, add water to final volume 80L then, mix and make recombined milk.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,20L soya-bean milk and 80L recombined milk are mixed, get 100g LM and 60g propylene glycol alginate and 9kg white granulated sugar respectively and mix the back and add in the mixed emulsion, adopt 16～25MPa pressure homogeneous after being heated to 60～65 ℃;
2, the mixed liquor behind the homogeneous is heated to 145 ℃, insulation 3s sterilization;
3, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, inoculation Kefir fermenting agent 8L mixes the back at 20 ℃～22 ℃ bottom fermentation 40h～48h, is cooled to 10～15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 7
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 2.
The Kefir fermenting agent preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its recombined milk is as follows:
Take by weighing whole-fat milk powder 3kg, transfer to pasty state with a small amount of drinking water earlier, add water to final volume 20L then, mix and make recombined milk.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,50g LM and 100g propylene glycol alginate and 9kg white granulated sugar are mixed after, add in the mixed emulsion that 80L soya-bean milk and 20L recombined milk form, after heating is fused and mixed, adopt 16～25MPa pressure homogeneous after being heated to 65～70 ℃;
2, the mixed liquor behind the homogeneous is heated to 85 ℃, insulation 20min sterilization;
3, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, inoculation Kefir fermenting agent 4L mixes the back at 25 ℃～28 ℃ bottom fermentation 26h～32h, is cooled to 10～15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 8
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its recombined milk is as follows:
Take by weighing whole-fat milk powder 3.5kg, transfer to pasty state with a small amount of drinking water earlier, add water to final volume 50L then, mix and make recombined milk.
The batching and the production method of Kefir yogurt sour soybean milk are as follows:
After respectively 50g LM and 100g propylene glycol alginate and 6kg white granulated sugar being mixed, add in the mixed emulsion that 50L soya-bean milk and 50L recombined milk form, after heating is fused and mixed, adopt 16～25MPa pressure homogeneous after being heated to 65～70 ℃; Mixed liquor behind the homogeneous is heated to 85 ℃, insulation 20min sterilization;
Then, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, inoculate the commercially available type Kefir fermenting agent 5g that delivers directly, mix the back at 24 ℃～26 ℃ bottom fermentation 30h～36h, be cooled to 10～15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Embodiment 9
The Kefir yogurt sour soybean milk of present embodiment, the preparation method of its soya-bean milk such as embodiment 1.
The Kefir fermenting agent its preparation method of present embodiment such as embodiment 1.
The Kefir yogurt sour soybean milk of present embodiment, its batching is as follows with the preparation method:
1,50g LM and 100g propylene glycol alginate and 8kg white granulated sugar are mixed after, add 50L soya-bean milk and 50L in the mixed emulsion that standardized fresh milk is formed, heating fusion and mix after, adopt 16～25MPa pressure homogeneous after being heated to 65～70 ℃;
2, the mixed liquor behind the homogeneous is heated to 135 ℃, insulation 15s sterilization;
3, the sterilization mixed liquor is cooled to 25 ℃ rapidly after, inoculation Kefir fermenting agent 5L mixes the back at 24 ℃～26 ℃ bottom fermentation 30h～36h, is cooled to 10～15 ℃ after the curdled milk rapidly; Mix the back packing and promptly get Kefir yogurt sour soybean milk.
Claims (7)
1. a Kefir yogurt sour soybean milk is that soya-bean milk and animal breast mixing back are got by fermented by Kefir fermenting agent, and the production method step is as follows:
(1) after soya-bean milk and animal breast are mixed in proportion mixed emulsion, after white granulated sugar and stabilizing agent mixed, add stirring and evenly mixing in the aforementioned mixed emulsion, heating is homogeneous afterwards;
(2) with the heating of the mixed liquor behind above-mentioned homogeneous back sterilization;
(3) with after the above-mentioned sterilization mixed liquor cooling, the inoculation Kefir fermenting agent ferments, and cooling rapidly after the curdled milk mixes the back packing and promptly gets Kefir yogurt sour soybean milk;
Wherein in the step (1), stabilizing agent is LM, propylene glycol alginate; Mixed emulsion, LM and propylene glycol alginate three's mass ratio is 100: 0.025～0.1: 0.025～0.3;
Wherein in the step (3), fermentation temperature is 20 ℃～30 ℃, and fermentation time is 20h～48h.
2. Kai Feier soya-bean milk according to claim 1 is characterized in that in the described step (1), the mass ratio of soya-bean milk and animal breast is 1: 0～5.
3. Kai Feier soya-bean milk according to claim 1 is characterized in that in the described step (1), the mass ratio of mixed emulsion and white granulated sugar is 100: 6～10.
4. Kai Feier soya-bean milk according to claim 1 is characterized in that in the described step (1) that the temperature during homogeneous is 65 ℃～70 ℃, and pressure is 16～25MPa.
5. Kai Feier soya-bean milk according to claim 1 is characterized in that in the described step (2) that sterilization temperature is 85 ℃～95 ℃, and the time is 5min～30min.
6. Kai Feier soya-bean milk according to claim 1 is characterized in that in the described step (3), the mass ratio of sterilization mixed liquor and Kai Feier inoculum concentration is 1: 3%～10%.
7. Kai Feier soya-bean milk according to claim 1 is characterized in that the preparation method of described soya-bean milk is as follows:
After selected soybean cleans up with clear water, adopt weakly alkaline solution to soak 10h～12h at normal temperatures, make soybean suction swelling, softening; After soaking well, be heated to 80 ℃～95 ℃, insulation 5min～60min, then at 80 ℃～85 ℃ following defibrinations, the mass ratio of soybean and water is 1: 6～12.5.
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| CN102166005B (en) * | 2011-03-16 | 2013-05-08 | 江苏省农业科学院 | Kefir yogurt of selenium-rich sprouted beans and production method thereof |
| CN102697010B (en) * | 2012-06-01 | 2014-01-29 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN103027126B (en) * | 2013-01-08 | 2014-08-06 | 吉林大学 | Fermented soybean milk clear juice beverage, high protein viable organism chewable tablet and preparation method thereof |
| CN104273218A (en) * | 2013-07-05 | 2015-01-14 | 内蒙古伊利实业集团股份有限公司 | Celery yogurt and production method thereof |
| CN104904859B (en) * | 2015-04-21 | 2018-07-31 | 华南农业大学 | A kind of Sourbean milk fits property leavening processed and its preparation method and application |
| CN105961604A (en) * | 2016-05-11 | 2016-09-28 | 广州市妙豆生物科技有限公司 | Application of kefir in removal of anti-nutritional factors in soymilk |
| CN107637666A (en) * | 2017-11-08 | 2018-01-30 | 广州市妙豆生物科技有限公司 | A kind of Kefir grains bean curd coagulant and preparation method thereof |
| CN112868758A (en) * | 2021-01-18 | 2021-06-01 | 山西大学 | Kefir quinoa fermented milk freeze-dried food and preparation method thereof |
| CN116326730A (en) * | 2023-04-12 | 2023-06-27 | 东北农业大学 | Method for enhancing stability of kefir fermented soybean yoghourt |
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