CN108850171A - A kind of soybean protein Yoghourt and preparation method thereof - Google Patents
A kind of soybean protein Yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN108850171A CN108850171A CN201810743303.0A CN201810743303A CN108850171A CN 108850171 A CN108850171 A CN 108850171A CN 201810743303 A CN201810743303 A CN 201810743303A CN 108850171 A CN108850171 A CN 108850171A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- parts
- yoghourt
- milk
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to dairy produce field of food, a kind of soybean protein Yoghourt and preparation method thereof is disclosed, includes following mass parts：40-50 parts of soybean protein, 20-30 parts of milk, 5-15 parts of sugar, 5-10 parts of compound stabilizer, the present invention combination white by soybean protein and milk double-protein, complementation between animal/vegetable protein, and soybean protein Yoghourt is prepared into lactic acid bacteria combining with fermentation, it not only can be reduced with milk amount, reduce cost, moreover it is possible to solve the problems, such as that protein content is relatively low in food configuration, and be able to satisfy people to nutrition, health care, safety demand, increase pursuit of the people to taste.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of soybean protein Yoghourt and preparation method thereof.
Background technique
Yoghourt be using fresh milk as primary raw material, it is a kind of unique flavor for being formed through lactobacillus-fermented, full of nutrition
Functional dairy product.With being gradually increased for living standard, people are also gradually changing for the appeal point of beverage, people
Buy beverage no longer in order to which simple is quenched one's thirst, unique taste, and the nutrition to beverage, functional concern such as health care are more next
It is higher, liked for dairy produces such as the Yoghourts of main protein sources by people with milk, becomes the selection of population-wide, but long-term
Since, with the rapid growth that dairy produce is consumed, milk supply supplies day aobvious anxiety, substitutes part milk using vegetable protein, both may be used
Production cost is reduced, can also be improved the nutritive value of product, Chinese patent《A kind of rice protein yoghurt and preparation method thereof》
(patent publication No.：CN102370001A one kind) is disclosed, as primary raw material, to substantially increase without hypersensitive rice protein
The nutrition of milk and biological value, moreover it is possible to realize the nutrition complement of animal/vegetable protein, it is balanced nutritious, obtain human body balanced, suitable
The amino acid of amount；Patent《A kind of vegetalitas instant yoghurt powder and preparation method thereof》(patent publication No.：CN106922834A) public
Opened a kind of eutrophy, no beast cream and the novel instant yoghurt powder for being free of additive, at present for the utilization of soybean protein compared with
Few, soybean-source is extensive, and is the most abundant crop containing vegetable protein.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of soybean protein Yoghourt and preparation method thereof, pass through soybean egg
White and white milk double-protein combination, animal/vegetable protein is complementary, provides nutrition equilibrium for body, structurally reasonable and suitable for people of all ages
Dairy produce.
The present invention can be achieved through the following technical solutions：
A kind of soybean protein Yoghourt includes following content of component：40-50 parts of soybean protein, 20-30 parts of milk, sugar 5-
15 parts, 5-10 parts of compound stabilizer.
Preferably, the soybean protein Yoghourt includes following content of component：42-48 parts of soybean protein, milk 22-28
Part, 8-12 parts of sugar, 6-9 parts of compound stabilizer.
Preferably, the soybean protein Yoghourt includes following content of component：45 parts of soybean protein, 25 parts of milk, sugar 10
Part, 8 parts of compound stabilizer.
Preferably, the compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan
Glue：Monoglyceride=0.2:0.05:0.05.
Preferably, the sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
Preferably, the preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is by solid-liquid ratio
1:10 are added distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, and filter residue is gone to repeat to extract 2 times, and filtering merges 3 filters
Liquid obtains soybean protein with 0.25 μm of filtering with microporous membrane.
The present invention also provides a kind of preparation methods of soybean protein Yoghourt, include the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
Preferably, the homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Each main composition mechanism of action of the present invention is as follows：
Soybean is a kind of crop that its seed contains abundant phytoprotein, be commonly used to do various bean product, squeeze soya-bean oil,
Make soy sauce and extract protein etc..Soybean nutritional is comprehensive, and rich content, wherein protein content is not only high, and high-quality, greatly
The amino acid composition of legumin matter is similar with animal protein, easily digested；Lecithin content is more in soybean, to mind
Development through system is beneficial, and calcium, phosphorus content are also higher, to prevention Rickets, the elderly's stubbornness osteoporosis and to mind
It is all helpful through the weak and person of having a delicate constitution；Soybean fat also has good nutritive value, can prevent the absorption of cholesterol, and
Rich in the unsaturated fatty acids such as linolenic acid and linseed oil diluted acid, therefore have the function of reducing cholesterol；Diet in soybean is fine
Dimension, which has, promotes digestion, and the appropriate supplementary fibre element of energy makes the food increase in enteron aisle soften, and promotion intestines peristalsis is accelerated
Defecation speed prevents constipation, while dietary fiber has apparent reduction plasma cholesterol, adjusts gastrointestinal function and insulin water
Equality function.
Vegetable protein is one kind of protein, is extracted in plant, and nutrition is similar with animal protein, but is easier to disappear
Change, compared with animal protein, vegetable protein has the characteristics that fat is low, heat is low and without cholesterol, vegetable protein can be provided
More perfect trophic structure can quickly supplement the nutrients, and plant protein material source is sufficient, safety.
Lactic acid bacteria is the same city of a kind of bacterium that a large amount of lactic acid can be generated using fermentable carbohydrate, is had abundant
Nutritive value of food not only can be improved in species diversity, lactic acid bacteria, improves flavour of food products, improves food preservation and adds
Value, moreover it is possible to prevent lactose intolerance, promote absorption of the body to the nutriments such as protein, monosaccharide and calcium, magnesium, and lactic acid bacteria is also
Can always in enteron aisle spoilage organisms breeding, eliminate the toxin that spoilage organisms generates, remove enteron aisle rubbish, inhibit the absorption of cholesterol,
With reduction blood lipid, the effect to reduce blood pressure.
The present invention has following beneficial effect：
(1) Some Animals albumen is substituted using vegetable protein in the present invention, reduces production cost, and send out by lactic acid bacteria
After ferment, protein fully degraded is easier to be absorbed by the body, and the nutritive value of product can not only be made to greatly improve, moreover it is possible to reduce and plant
The characteristics such as the fishy smell in object albumen make product taste is better and is dense；
(2) present invention is added to containing the most abundant soybean protein of vegetable protein, extracts soybean protein using water extraction, not only
Processing technology is easy, can reduce production cost, moreover it is possible to the effect of improving albumen, more conducively absorption of human body；
(3) present invention ferments to product using lactic acid bacteria, can not only cover the fishy smell in vegetable protein, generates strong
Yoghourt fragrance, moreover it is possible to adjust body gastrointestinal tract normal flora, keep microecological balance, and there is product to reduce serum gallbladder solid
The unique physiological functions such as alcohol, blood pressure lowering and promotion fat metabolism；
(4) present invention is sent out using soybean protein in conjunction with milk by the complementation of animal/vegetable protein, and in conjunction with lactic acid bacteria
Ferment is prepared into soybean protein Yoghourt, not only can be reduced with milk amount, reduces cost, moreover it is possible to it is inclined to solve protein content in food configuration
Low problem, and be able to satisfy people to nutrition, health care, safety demand, increase pursuit of the people to taste.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of soybean protein Yoghourt includes following mass parts：40 parts of soybean protein, 20 parts of milk, sugared 5 parts, stable composition
5 parts of agent.
The compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride
=0.2:0.05:0.05.
The sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
The preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 add
Enter distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, filter residue is gone to repeat to extract 2 times, filtering merges 3 filtrates, uses
0.25 μm of filtering with microporous membrane, obtains soybean protein.
A kind of preparation method of soybean protein Yoghourt, includes the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
The homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Embodiment 2
A kind of soybean protein Yoghourt includes following mass parts：42 parts of soybean protein, 22 parts of milk, sugared 8 parts, stable composition
6 parts of agent.
The compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride
=0.2:0.05:0.05.
The sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
The preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 add
Enter distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, filter residue is gone to repeat to extract 2 times, filtering merges 3 filtrates, uses
0.25 μm of filtering with microporous membrane, obtains soybean protein.
A kind of preparation method of soybean protein Yoghourt, includes the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
The homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Embodiment 3
A kind of soybean protein Yoghourt includes following mass parts：45 parts of soybean protein, 25 parts of milk, sugared 10 parts, stable composition
8 parts of agent.
The compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride
=0.2:0.05:0.05.
The sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
The preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 add
Enter distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, filter residue is gone to repeat to extract 2 times, filtering merges 3 filtrates, uses
0.25 μm of filtering with microporous membrane, obtains soybean protein.
A kind of preparation method of soybean protein Yoghourt, includes the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
The homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Embodiment 4
A kind of soybean protein Yoghourt includes following mass parts：48 parts of soybean protein, 28 parts of milk, sugared 12 parts, stable composition
9 parts of agent.
The compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride
=0.2:0.05:0.05.
The sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
The preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 add
Enter distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, filter residue is gone to repeat to extract 2 times, filtering merges 3 filtrates, uses
0.25 μm of filtering with microporous membrane, obtains soybean protein.
A kind of preparation method of soybean protein Yoghourt, includes the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
The homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Embodiment 5
A kind of soybean protein Yoghourt includes following mass parts：50 parts of soybean protein, 30 parts of milk, sugared 15 parts, stable composition
10 parts of agent.
The compound stabilizer is agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride
=0.2:0.05:0.05.
The sugar is one or more of white granulated sugar, sucrose, fructose, glucose.
The preparation method of the soybean protein is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 add
Enter distilled water, adjust pH to 7,2h is extracted at 70 DEG C, filter, filter residue is gone to repeat to extract 2 times, filtering merges 3 filtrates, uses
0.25 μm of filtering with microporous membrane, obtains soybean protein.
A kind of preparation method of soybean protein Yoghourt, includes the following steps：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, obtains
To mixed liquor；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to after taking filtrate homogeneous 2 times
118 DEG C of high-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
The homogenization condition of the step (2) is：At 60 DEG C, homogeneous is best under 17MPa.
Comparative example 1
The difference from embodiment 1 is that being prepared into Yoghourt using plain chocolate without addition soybean protein in composition of raw materials.
Comparative example 2
The difference from embodiment 1 is that soya-bean milk, which is made, using soybean defibrination is prepared by mixing into Yoghourt with milk.
Comparative example 3
The difference from embodiment 1 is that pressing 1 using lactobacillus bulgaricus, Bifidobacterium:1 ratio compounds fermentation.
Efficacy validation
It is evaluated by 10 professional staffs, be comprehensively compared from mouthfeel, structural state, smell etc. and comment
Point, the results are shown in Table 1：
The organoleptic indicator of 1 each group Yoghourt of table evaluates
As shown in Table 1, preferably, basic no whey is precipitated, wherein 3 groups of embodiment for the Yoghourt solidification of embodiment 1-5 group preparation
Preferably, no whey is precipitated, and sour-sweet moderate for solidification, and curdled milk structure is fine and smooth, has good mouthfeel, and have light milk
Taste, comprehensive average mark 86.72 divide, and the solidification of comparative example 1-3 group is general, there is a whey precipitation, surface gel structural instability, or slightly
It is rough, and 3 groups of taste meta-acids of comparative example, comprehensive average mark 80.03 divide, and have significant difference with embodiment group, illustrate the present invention
The soybean protein Yoghourt of preparation has good gel structure, sour-sweet moderate mouthfeel, and has light milk fragrance.
In conclusion soybean protein Yoghourt prepared by the present invention reduces life using soybean protein instead of part milk
Cost is produced, and extracts soybean protein with water extraction, improves the utilization rate of albumen, so that soybean protein is easier to be absorbed by the body,
And soybean protein yogurt gel structure is finer and smoother, sweet mouthfeel is moderate, has milk fragrance.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (8)
1. a kind of soybean protein Yoghourt, which is characterized in that include following content of component：40-50 parts of soybean protein, milk 20-
30 parts, 5-15 parts of sugar, 5-10 parts of compound stabilizer.
2. a kind of soybean protein Yoghourt according to claim 1, which is characterized in that include following content of component：Soybean
- 48 parts of protein 42,22-28 parts of milk, 8-12 parts of sugar, 6-9 parts of compound stabilizer.
3. a kind of soybean protein Yoghourt according to claim 1 or 2, which is characterized in that include following content of component：Greatly
45 parts of legumin, 25 parts of milk, 10 parts, 8 parts of compound stabilizer of sugar.
4. a kind of soybean protein Yoghourt according to claim 1-3, which is characterized in that the compound stabilizer is
Agar, xanthan gum, monoglyceride are mixed, and its ratio be agar：Xanthan gum：Monoglyceride=0.2:0.05:0.05.
5. a kind of soybean protein Yoghourt according to claim 1-3, which is characterized in that it is described sugar be white granulated sugar,
One or more of sucrose, fructose, glucose.
6. a kind of soybean protein Yoghourt according to claim 1-3, which is characterized in that the system of the soybean protein
Preparation Method is：It takes peeled soybeans to be put into pulverizer to crush, is 1 by solid-liquid ratio:10 are added distilled water, pH to 7 are adjusted, at 70 DEG C
Lower extraction 2h, filtering go filter residue to repeat to extract 2 times, and filtering merges 3 filtrates, with 0.25 μm of filtering with microporous membrane, obtain big
Legumin.
7. the method for preparing a kind of soybean protein Yoghourt as claimed in any one of claims 1 to 6, which is characterized in that including following
Step：
(1) Milk During Heating is taken, sugar is added and compound stabilizer, stirring and dissolving add soybean protein, is uniformly mixed, is mixed
Close liquid；
(2) it takes step (1) mixed liquor to grind through colloid mill glue, crosses 130-150 mesh and be warming up to 118 DEG C after taking filtrate homogeneous 2 times
High-temperature sterilization 5s；
It (3) is 4% access lactic acid bacteria by inoculum concentration, ferment 6h at 45 DEG C when liquid is cooled to 40-45 DEG C；
(4) Yoghourt fermented is placed in 4 DEG C of refrigerators and refrigerates 10-12h to get soybean protein Yoghourt of the invention is arrived.
8. a kind of preparation method of bean yoghourt according to claim 7, which is characterized in that the homogeneous of the step (2)
Process conditions are：At 60 DEG C, homogeneous is best under 17MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743303.0A CN108850171A (en) | 2018-07-06 | 2018-07-06 | A kind of soybean protein Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743303.0A CN108850171A (en) | 2018-07-06 | 2018-07-06 | A kind of soybean protein Yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850171A true CN108850171A (en) | 2018-11-23 |
Family
ID=64299940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810743303.0A Pending CN108850171A (en) | 2018-07-06 | 2018-07-06 | A kind of soybean protein Yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850171A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111406799A (en) * | 2020-03-16 | 2020-07-14 | 永奥(上海)健康科技有限公司 | Probiotics composition of fermentable soybean yoghourt and preparation process thereof |
| CN112335736A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Composite glutinous rice yoghourt and preparation method thereof |
| CN113951322A (en) * | 2021-09-10 | 2022-01-21 | 渤海大学 | Equol-containing soybean protein yoghourt and preparation method thereof |
| CN114158617A (en) * | 2021-01-11 | 2022-03-11 | 哈尔滨商业大学 | China-hemp protein yoghourt and preparation method thereof |
-
2018
- 2018-07-06 CN CN201810743303.0A patent/CN108850171A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111406799A (en) * | 2020-03-16 | 2020-07-14 | 永奥(上海)健康科技有限公司 | Probiotics composition of fermentable soybean yoghourt and preparation process thereof |
| CN112335736A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Composite glutinous rice yoghourt and preparation method thereof |
| CN114158617A (en) * | 2021-01-11 | 2022-03-11 | 哈尔滨商业大学 | China-hemp protein yoghourt and preparation method thereof |
| CN113951322A (en) * | 2021-09-10 | 2022-01-21 | 渤海大学 | Equol-containing soybean protein yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102934689B (en) | A kind of green tea yoghourt and preparation method thereof | |
| CN103653170B (en) | Stachyose probiotics solid beverage | |
| CN101708017B (en) | Sweet corn Kefir fermented milk and production method thereof | |
| CN108850171A (en) | A kind of soybean protein Yoghourt and preparation method thereof | |
| CN101240255A (en) | Method for preparing probiotics leaven used for plant-derived albumen | |
| CN106387089A (en) | Whey fermentation concentrate beverage and preparation method thereof | |
| CN109452367A (en) | A kind of albumen coconut palm slurry Yoghourt and preparation method thereof | |
| CN102038038A (en) | Sweet potato cheese | |
| CN106259935B (en) | A kind of probiotics fruit juice acidified milk and preparation method thereof | |
| CN106616171A (en) | Probiotic beverage containing saussurea involucrate culture and preparation method thereof | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN104382129A (en) | Beverage prepared from sweet corn and black tea fungus | |
| CN102077872B (en) | Fruit vinegar-containing milk beverage and preparation method thereof | |
| CN103976021A (en) | Preparation method of nut functional yogurt | |
| CN101182482B (en) | Lactobacillus acidophilus, method for fermentation of soya-bean milk thereby and fermentative soymilk beverage | |
| CN104957696A (en) | Production process of probiotic bacteria fermentation type beverage | |
| CN112753768A (en) | Plant double-protein fermented flavored yogurt and preparation method thereof | |
| CN113693205A (en) | Healthy flavored soybean milk formula and production process thereof | |
| CN108497064B (en) | Stirring type dendrobium officinale buffalo yogurt and preparation method thereof | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN109588493A (en) | A kind of Soybean yogurt purple potato drink and preparation method thereof | |
| CN109527087A (en) | Low fat subtracts the high-protein flavored acidified milk of sugar | |
| CN108925636A (en) | A kind of Siraitia grosvenorii fruit-like flavour acidified milk and preparation method thereof | |
| CN104170970A (en) | Mulberry leaf yogurt and preparation method thereof | |
| JP2004154086A (en) | Malted rice/soymilk-containing yoghurt food and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181123 |