CN107593926A - The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk - Google Patents
The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk Download PDFInfo
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- CN107593926A CN107593926A CN201711013867.0A CN201711013867A CN107593926A CN 107593926 A CN107593926 A CN 107593926A CN 201711013867 A CN201711013867 A CN 201711013867A CN 107593926 A CN107593926 A CN 107593926A
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Abstract
The invention discloses a kind of preparation method of lactobacillus-fermented Fermented Soybean Milk and lactobacillus-fermented Fermented Soybean Milk, including, add water to mix with sucrose in deodorization soya-bean milk powder, add stabilizer, homogeneous, bus sterilization, cooling, adds leavening, stirring, fermentation, obtains lactobacillus-fermented Fermented Soybean Milk.The present invention uses streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis mixed fermentation Fermented Soybean Milk in varing proportions.Strain production is sour and production viscosity is good, and the sticky Fermented Soybean Milk after fermentation is in wire drawing shape, and entrance is fine and smooth to be lubricated.Albumen in Fermented Soybean Milk is pure plant albumen, without adding milk powder and any animal protein class product, it is only necessary to which soymilk can is fermented high-quality Fermented Soybean Milk.
Description
Technical field
The invention belongs to bean product processing technique field, and in particular to a kind of preparation method of lactobacillus-fermented Fermented Soybean Milk and
Lactobacillus-fermented Fermented Soybean Milk.
Background technology
China is Soybean production big country, with the development of society and the progress of science and technology, the raising of living standards of the people
The raising of change and health care consciousness with nutrition idea, the people of human consumption soybean product are more and more.Soybean nutritional enriches, wherein egg
White matter content is generally 35%~40%, and fat content is 15%~20%, and linoleic acid content necessary to human body accounts for 50%,
Carbohydrate content is 20%~30%, additionally containing several mineral materials and vitamin.Soybean protein contains human body must
Each amino acid needed, lysine that especially human body can not synthesize, tryptophan etc. must amino acid.Soy protein nourishing composition
Equilibrium, its amino acid composition surpass other beans, oil crops, cereal crops and cottonseed.Soybean protein is unique class in plant
" complete " protein of animal protein is similar to, therefore is easily received by people institute body, and without the side effect of animal protein, is such as drawn
Send out obesity, cardiovascular disease and high-cholesterol disease etc..In addition, the soybean lecithin contained in soybean helps to reduce in blood
Cholesterol and triglycerides.
The eating method of traditional soybean is made bean product or wears into soya-bean milk and directly drinks for defibrination.But such product has
The defects of following two aspects：1) soybean protein is hydrolyzed to the speed of peptides or amino acid and itself generation of human body in human body
It is directly related to thank to ability, thus may result in nutrition and receive not congruent problem；2) due to the presence of lipoxidase and urase, beans
Class drink easily produces dense beany flavor, has a poor flavour or the shelf-life is short.In addition, urase can suppress the work of trypsase
Power, make protein not facile hydrolysis so as to have impact on digestion and absorption of the human body to protein.
To solve problems, domestic and international expert starts to be directed to the research of fermented soybean milk.Fermented bean products can not only be protected
The original nutrition of soybean is held, simultaneously because introducing for zymotechnique can promote people by breaks down proteins into the amino acid for being easy to absorb
Digesting and assimilating for body is outer, moreover it is possible to improves Bacterial community in internal intestines, improves immunity of organisms.Existing research is mainly with existing mill at present
Soya-bean milk adds milk powder, fresh milk or vegetable fat powder etc. and fermented for bed material, although fermented product delicate mouthfeel, can not calculate really
Pure plant protein fermentation product in meaning.
The content of the invention
The purpose of this part is to summarize some aspects of embodiments of the invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of the preparation method of above-mentioned and/or existing lactobacillus-fermented Fermented Soybean Milk and the technology of pure plant protein fermentation product
Blank, it is proposed that the present invention.
Therefore, one of purpose of the invention is that solve deficiency of the prior art, there is provided lactobacillus-fermented Fermented Soybean Milk
Preparation method.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of system of lactobacillus-fermented Fermented Soybean Milk
Preparation Method, including, add water to mix with sucrose in deodorization soya-bean milk powder, add stabilizer, homogeneous, bus sterilization, cooling, add fermentation
Agent, stir, fermentation, obtain lactobacillus-fermented Fermented Soybean Milk.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The homogeneous,
Its pressure is 15~20MPs.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The cooling,
It is to be cooled to 36~43 DEG C.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The fermentation
The addition quality of agent is the 0.005~0.020% of substrate quality.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The fermentation
One or more in agent, including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus or bifidobacterium lactis.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The fermentation
Agent, including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis in mass ratio 6~8:1~3:0~
2:0~2 ratio mixing.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The stirring,
Its mixing speed is 10~15rpm.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The fermentation,
It is fermentation 5~6h, 10~15h of after-ripening at 3~5 DEG C at 40~45 DEG C.
As a kind of preferred scheme of the preparation method of lactobacillus-fermented Fermented Soybean Milk of the present invention, wherein：The stabilization
Agent, with the percentages of substrate quality, including converted starch 0.005~0.040% and/or gelatin 0.005~0.200%.
Another object of the present invention is that solve deficiency of the prior art, there is provided lactobacillus-fermented Fermented Soybean Milk.
In order to solve the above technical problems, the invention provides following technical scheme：The lactobacillus-fermented tamarind milk proem
Matter content >=4.5%.
Beneficial effect possessed by the present invention：
(1) this patent uses streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis with not year-on-year
Example mixed fermentation Fermented Soybean Milk.Strain production is sour and production viscosity is good, and the sticky Fermented Soybean Milk after fermentation is in wire drawing shape, and entrance is fine and smooth to be moistened
It is sliding.Albumen in Fermented Soybean Milk is pure plant albumen, without adding milk powder and any animal protein class product, it is only necessary to which soymilk can
With high-quality Fermented Soybean Milk of fermenting.
(2) lysine that each amino acid, especially human body necessary to soybean protein contains human body can not synthesize, color ammonia
Acid etc..Its biological value averagely contains 96 standard units, and same meat, egg are similar with the protein of milk, is unique class in plant
" complete " protein of animal protein is similar to, therefore is easily received by people institute body, and without the side effect of animal protein, is such as drawn
Send out obesity, cardiovascular disease and high-cholesterol disease etc..
(3) protein site of Fermented Soybean Milk of the present invention is >=4.5/100g, and protein content is far above market common sour milk.
(4) through the shelf-life it is demonstrated experimentally that lactic acid bacteria number is 1.7 × 10 after fermented sour soybean milk refrigerates 1d at 4 DEG C8Cfu/ml,
Lactic acid bacteria number is 2 × 10 after refrigerating 21d8Cfu/ml, refrigeration 28d lactic acid bacteria number are 2.3 × 108cfu/ml.The vigor of lactic acid bacteria is not
Understand extension over time and shorten.Simultaneously because the effect of lactic acid bacteria, makes product special flavour softer.Taste species of the present invention
It is abundant, fresh whole fruit or fruit seasoning are directly added into Fermented Soybean Milk, increases salubrious chewiness.Fermented sour soybean milk without cholesterol and
Toffee, the elderly and drinking of children are more suitable for compared with yoghurt, are a kind of quality plant protein fermentation drink.
Brief description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Accompanying drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for this
For the those of ordinary skill of field, without having to pay creative labor, it can also be obtained according to these accompanying drawings other
Accompanying drawing.Wherein：
Fig. 1 is the influence result figure (side of inner ring six of mixed bacteria and single culture to Fermented Soybean Milk organoleptic quality in embodiment 5
Shape is single lactic bacteria strain result figure).
Fig. 2 be the different fermentations bed material of embodiment 6 to Fermented Soybean Milk organoleptic quality influence result figure (from sour-sweet degree dimension, from
High to Low is that stinking-removing soya-bean milk powder ＞ now grinds the common soybean milk powders of soya-bean milk ＞ respectively).
Fig. 3 is lactic acid bacterium number variation diagram in the shelf-life of embodiment 7.
Fig. 4 is pH value variation diagram in the shelf-life of embodiment 7.
Fig. 5 be different protein sites Fermented Soybean Milk product sensory test result figure (color and luster dimension is albumen successively from high to low
The ＞ protein sites 5% of 3.5% ＞ protein sites of point 2.5%=3% ＞ protein sites of protein site 4.5%；Sour-sweet degree dimension is from high to low
The ＞ protein site 4.5%=protein sites 5% of 2.5% ＞ protein site 3%=protein sites of protein site 3.5%；Smoothness dimension from height to
Low is the ＞ protein sites 5% of 2.5% ＞ protein sites of protein site, 3% ＞ protein site 3.5%=protein sites 4.5%；Astringent taste dimension is from height
To it is low be the ＞ protein sites 5% of protein site 2.5%=protein site 3%=protein site 3.5%=protein sites 4.5%；Beany flavor dimension
It is the ＞ protein sites 5% of 3.5% ＞ protein sites of protein site 2.5%=protein site 3%=protein sites 4.5% from high to low).
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair
The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
It is different from other manner described here using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
Deodorization soya-bean milk powder weighs 7.5g/100g, adds water to stir to being completely dissolved.
Sucrose weighs 9g/100g, adds water to stir to being completely dissolved.
Stabilizer weighs converted starch 0.02g/100g, gelatin 0.008g/100g, adds water to and is completely dissolved.
(1) allotment constant volume is needed to pour into soymilk after stabilizer is stirred by production, and material is well mixed, and adds water to determine
Hold to 100g.
(2) homogeneous carries out feed liquid homogenization under pressure 20Mpa technological parameter.
(3) for the good feed liquid of homogeneous that sterilizes with 85 DEG C, 5min technological parameter carries out pasteurization.
(4) leavening of inoculation inoculation 0.01%, leavening are streptococcus thermophilus, lactobacillus bulgaricus, acidophilus breast bar
Bacterium, bifidobacterium lactis are with 6:1:2:1 ratio mixing, is stirred with 10rpm speed.
(5) fermentation puts the feed liquid being inoculated with to the 5h that ferments at 43 DEG C.
(6) after-ripening refrigeration puts the feed liquid fermented to after-ripening 12h at 4 DEG C.
The fermented sour soybean milk of described mixing lactic acid bacteria is obtained, according to GB5009.5-2010《National food safety standard
The measure of Protein in Food》The protein content of Fermented Soybean Milk is detected, protein content 4.6%.
Embodiment 2
Deodorization soya-bean milk powder weighs 7.5g/100g, adds water to stir to being completely dissolved.
Sucrose weighs 9g/100g, adds water to stir to being completely dissolved.
Stabilizer weighs converted starch 0.01g/100g, gelatin 0.09g/100g, adds water to and is completely dissolved.
(1) allotment constant volume is needed to pour into soymilk after stabilizer is stirred by production, and material is well mixed, and adds water to determine
Hold to 100g.
(2) homogeneous carries out feed liquid homogenization under pressure 20Mpa technological parameter.
(3) for the good feed liquid of homogeneous that sterilizes with 85 DEG C, 5min technological parameter carries out pasteurization.
(4) leavening of inoculation inoculation 0.008%, leavening are streptococcus thermophilus, lactobacillus bulgaricus, acidophilus breast bar
Bacterium, bifidobacterium lactis are with 6:3:0.5:0.5 ratio mixing, is stirred with 10rpm speed.
(5) fermentation puts the feed liquid being inoculated with to the 5h that ferments at 43 DEG C.
(6) after-ripening refrigeration puts the feed liquid fermented to after-ripening 12h at 4 DEG C.
The fermented sour soybean milk of described mixing lactic acid bacteria is obtained, adding fruit or jam etc. according to different mouthfeels is carried out
Seasoning, fruit addition lactobacillus-fermented Fermented Soybean Milk is obtained, according to GB5009.5-2010《Egg in national food safety standard food
The measure of white matter》The protein content of Fermented Soybean Milk is detected, protein content 4.5%.
Embodiment 3
Deodorization soya-bean milk powder weighs 8.4g/100g, adds water to stir to being completely dissolved.
Sucrose weighs 9g/100g, adds water to stir to being completely dissolved.
Stabilizer weighs converted starch 0.03g/100g, gelatin 0.09g/100g, adds water to and is completely dissolved.
(1) allotment constant volume is needed to pour into soymilk after stabilizer is stirred by production, and material is well mixed, and adds water to determine
Hold to 100g.
(2) homogeneous carries out feed liquid homogenization under pressure 15Mpa technological parameter.
(3) for the good feed liquid of homogeneous that sterilizes with 85 DEG C, 5min technological parameter carries out pasteurization.
(4) leavening of inoculation inoculation 0.015%, leavening are streptococcus thermophilus, lactobacillus bulgaricus, acidophilus breast bar
Bacterium, bifidobacterium lactis are with 7:2:1:1 ratio mixing, is stirred with 10rpm speed.
(5) fermentation puts the feed liquid being inoculated with to the 6h that ferments at 43 DEG C.
(6) after-ripening refrigeration puts the feed liquid fermented to after-ripening 12h at 4 DEG C.
The fermented sour soybean milk of described mixing lactic acid bacteria is obtained, according to GB5009.5-2010《National food safety standard
The measure of Protein in Food》The protein content of Fermented Soybean Milk is detected, protein content 5.0%.
Embodiment 4
Deodorization soya-bean milk powder weighs 9.21g/100g, adds water to stir to being completely dissolved.
Sucrose weighs 9g/100g, adds water to stir to being completely dissolved.
Stabilizer weighs converted starch 0.01g/100g, gelatin 0.09g/100g, adds water to and is completely dissolved.
(1) allotment constant volume is needed to pour into soymilk after stabilizer is stirred by production, and material is well mixed, and adds water to determine
Hold to 100g.
(2) homogeneous carries out feed liquid homogenization under pressure 15Mpa technological parameter.
(3) for the good feed liquid of homogeneous that sterilizes with 85 DEG C, 5min technological parameter carries out pasteurization.
(4) leavening of inoculation inoculation 0.02%, leavening are streptococcus thermophilus, lactobacillus bulgaricus, acidophilus breast bar
Bacterium, bifidobacterium lactis are with 7:2:0.5:0.5 ratio mixing, is stirred with 10rpm speed.
(5) fermentation puts the feed liquid being inoculated with to the 6h that ferments at 43 DEG C.
(6) after-ripening refrigeration puts the feed liquid fermented to after-ripening 12h at 4 DEG C.
The fermented sour soybean milk of described mixing lactic acid bacteria is obtained, according to GB5009.5-2010《National food safety standard
The measure of Protein in Food》The protein content of Fermented Soybean Milk is detected, protein content 5.5%.
Embodiment 5
The two tamarind dairy products using mixed lactic bacterial strain (product of embodiment 1) and the fermentation of single lactic bacteria strain is carried out
Sensory evaluation analyze, draw the bleed to product, color and luster, smell, curdled appearance, sour-sweet degree, six indexs of smoothness can
Acceptance is scored (0~6 point, score value is bigger, higher to the acceptance of product), and Radar figure is made with indices scoring.
By accompanying drawing 1, the Fermented Soybean Milk (product of embodiment 1) of fermented by mixed bacterium, the acceptable degree of its every organoleptic indicator are utilized
The Fermented Soybean Milk of single lactic bacteria strain fermentation is all higher than, there is more preferable smoothness, sour-sweet degree and curdled appearance.It is mixed in the present invention
Close strain and produce more stickiness polysaccharide during the fermentation, significantly increase the stability of Fermented Soybean Milk system, while tamarind
The mouthfeel smoothness of milk also dramatically increases.
Embodiment 6
To utilizing stinking-removing soya-bean milk powder (product of embodiment 1) and common soybean milk powder, now grinding three sections of Fermented Soybean Milks that soya-bean milk is bed material
Product carries out sensory evaluation analysis, draws the bleed to product, color and luster, smell, curdled appearance, sour-sweet degree, smoothness six
The acceptable degree scoring (0~6 point, score value is bigger, higher to the acceptance of product) of index, radar is made with indices scoring
Analysis chart, see accompanying drawing 2.
It can be drawn the following conclusions by Fig. 2：Using stinking-removing soya-bean milk powder as the obtained Fermented Soybean Milk of fermentation bed material, product it is smooth
The product of higher than other two kinds fermentation bed material production of the acceptable degree of degree, sour-sweet degree and smell.Wherein utilize now mill soya-bean milk fermentation
Product bleed, smell, the acceptable degree below atypical product in addition of the index such as color and luster.The acid of raw meat soymilk powder of dieing fermentation
The acceptable degree highest of soymilk integrated sensory quality.
Embodiment 7
The change of lactic acid bacteria number and pH in the shelf-life are carried out to product made from embodiment 1, as a result sees accompanying drawing 3, accompanying drawing 4.
As shown in Figure 3, within the shelf-life, the lactic acid bacteria number in Fermented Soybean Milk first increases over time to be reduced afterwards,
And lactic acid bacteria number reaches maximum when storing 28d.
As shown in Figure 4, within the shelf-life, the pH in Fermented Soybean Milk is increased over time in reduction trend, and is being stored
PH value is preferably minimized during 35d.
Embodiment 8
To different protein site products and, tamarind dairy products (protein site 4.5%, protein site 5.0%) produced by the present invention
Sensory evaluation analysis is carried out, draws six bleed to product, color and luster, smell, curdled appearance, sour-sweet degree, smoothness indexs
Acceptable degree scoring (0~6 point, score value is bigger, higher to the acceptance of product), with indices scoring make Radar
Figure, is shown in accompanying drawing 5.
It can be drawn the following conclusions by Fig. 5：In our invention, obvious astringent taste will not be brought with the increase of protein site
And beany flavor, organoleptic properties are good.
As can be seen here, (1) this patent is using streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis
Mixed fermentation Fermented Soybean Milk in varing proportions.Strain production acid and production viscosity are good, and it is in wire drawing shape that the Fermented Soybean Milk after fermentation is sticky, entrance
Exquisiteness lubrication.Albumen in Fermented Soybean Milk is pure plant albumen, without adding milk powder and any animal protein class product, it is only necessary to beans
Milk can is fermented high-quality Fermented Soybean Milk.
(2) lysine that each amino acid, especially human body necessary to soybean protein contains human body can not synthesize, color ammonia
Acid etc..Its biological value averagely contains 96 standard units, and same meat, egg are similar with the protein of milk, is unique class in plant
" complete " protein of animal protein is similar to, therefore is easily received by people institute body, and without the side effect of animal protein, is such as drawn
Send out obesity, cardiovascular disease and high-cholesterol disease etc..
(3) protein site of Fermented Soybean Milk of the present invention is >=4.5/100g, and protein content is far above market common sour milk.
(4) through the shelf-life it is demonstrated experimentally that lactic acid bacteria number is 1.7 × 10 after fermented sour soybean milk refrigerates 1d at 4 DEG C8Cfu/ml,
Lactic acid bacteria number is 2 × 10 after refrigerating 21d8Cfu/ml, refrigeration 28d lactic acid bacteria number are 2.3 × 108cfu/ml.The vigor of lactic acid bacteria is not
Understand extension over time and shorten.Simultaneously because the effect of lactic acid bacteria, makes product special flavour softer.Taste species of the present invention
It is abundant, fresh whole fruit or fruit seasoning are directly added into Fermented Soybean Milk, increases salubrious chewiness.Fermented sour soybean milk without cholesterol and
Toffee, the elderly and drinking of children are more suitable for compared with yoghurt, are a kind of quality plant protein fermentation drink.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail embodiment, it will be understood by those within the art that, can be to the technology of the present invention
Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair
Among bright right.
Claims (10)
- A kind of 1. preparation method of lactobacillus-fermented Fermented Soybean Milk, it is characterised in that：Including,Add water to mix with sucrose in deodorization soya-bean milk powder, add stabilizer, homogeneous, bus sterilization, cooling, add leavening, stir, Fermentation, obtains lactobacillus-fermented Fermented Soybean Milk.
- 2. the preparation method of lactobacillus-fermented Fermented Soybean Milk according to claim 1, it is characterised in that：The homogeneous, its pressure For 15~20MPs.
- 3. the preparation method of lactobacillus-fermented Fermented Soybean Milk according to claim 1 or claim 2, it is characterised in that：The cooling, it is It is cooled to 36~43 DEG C.
- 4. the preparation method of lactobacillus-fermented Fermented Soybean Milk according to claim 1, it is characterised in that：The addition of the leavening Quality is the 0.005~0.020% of substrate quality.
- 5. according to the preparation method of lactobacillus-fermented Fermented Soybean Milk any one of claim 1,2 or 4, it is characterised in that：Institute State the one or more in leavening, including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus or bifidobacterium lactis.
- 6. the preparation method of lactobacillus-fermented Fermented Soybean Milk according to claim 5, it is characterised in that：The leavening, including Streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis in mass ratio 6~8:1~3:0~2:0~2 Ratio mixes.
- 7. according to the preparation method of lactobacillus-fermented Fermented Soybean Milk any one of claim 1,2,4 or 6, it is characterised in that： The stirring, its mixing speed are 10~15rpm.
- 8. the preparation method of lactobacillus-fermented Fermented Soybean Milk according to claim 7, it is characterised in that：The fermentation, its be Ferment 5~6h, 10~15h of after-ripening at 3~5 DEG C at 40~45 DEG C.
- 9. according to the preparation method of lactobacillus-fermented Fermented Soybean Milk any one of claim 1,2,4,6 or 8, its feature exists In：The stabilizer, with the percentages of substrate quality, including converted starch 0.005~0.040% and/or gelatin 0.005~ 0.200%.
- A kind of 10. lactobacillus-fermented Fermented Soybean Milk, it is characterised in that：Lactobacillus-fermented Fermented Soybean Milk protein content >=4.5%.
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| CN110037117A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | Soya-bean milk fermentation culture medium, preparation method, soy yogurt beverage production system and related acid soyabean milk beverage |
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| CN108740031A (en) * | 2018-04-03 | 2018-11-06 | 陈颖 | The production method of Soybean yogurt |
| CN108812918A (en) * | 2018-06-21 | 2018-11-16 | 阜阳欣荣食品有限公司 | A kind of processing method of fermented soybean milk |
| CN111296580A (en) * | 2019-03-21 | 2020-06-19 | 农夫山泉股份有限公司 | Pure vegetable protein fermented milk and preparation method thereof |
| CN110037117A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | Soya-bean milk fermentation culture medium, preparation method, soy yogurt beverage production system and related acid soyabean milk beverage |
| CN115399371A (en) * | 2022-08-17 | 2022-11-29 | 渤海大学 | Plant yogurt added with soybean seed coat polysaccharide and method thereof |
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