CN115624063A - Processing method of mixed soy protein and milk jam yoghourt - Google Patents
Processing method of mixed soy protein and milk jam yoghourt Download PDFInfo
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- 210000004080 milk Anatomy 0.000 title claims abstract description 46
- 229940001941 soy protein Drugs 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title claims description 11
- 239000000843 powder Substances 0.000 claims abstract description 64
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- 235000008939 whole milk Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 23
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 27
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- 150000001875 compounds Chemical class 0.000 claims description 24
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
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- 241000234671 Ananas Species 0.000 description 1
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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
- A23C9/13—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
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- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The production method comprises the steps of independently carrying out heat treatment on soybean protein, and then carrying out mixed fermentation with milk raw materials, jam and the like, wherein the soybean protein, skimmed milk powder, whole milk powder, the jam, white granulated sugar, a direct vat set lactic acid bacteria strain, clean drinking water and the like are used as raw materials, the soybean protein is prepared into a solution, then is subjected to independent heat treatment, is uniformly mixed with other raw materials, is added with the activated lactic acid bacteria strain and the jam (or fruit pulp), and is fermented, refrigerated and cooked to obtain the soybean protein and cow milk protein mixed yoghourt. The invention adopts the technical scheme that the mixed soy protein milk protein jam yoghourt is prepared by independently carrying out heat treatment, mixing, homogenizing, sterilizing, inoculating, fermenting, refrigerating and after-ripening on the soy protein solution, and the like on the mixed soy protein milk protein jam yoghourt, and overcomes the defects of beany flavor, yoghourt curd layering, poor yoghourt storage stability and the like existing in the conventional soy-based yoghourt. The production method is widely suitable for dairy product or yoghourt production enterprises of various scales, and is particularly suitable for dairy product production enterprises in areas with large soybean yield and relatively short milk energy sources.
Description
Technical Field
The invention relates to a method for preparing yoghourt by processing soybean protein, milk and jam, belonging to the field of deep processing of agricultural products.
Background
The tradition of obtaining protein nutrition from plant seeds such as soybean and the like exists in China to make up for the deficiency of animal protein. In view of rich nutrition and rich physiological active factors of soybeans and large soybean resource supply, the soybean yoghourt is researched in China and even in the world to make up for the shortage of milk supply, and particularly since the 21 st century, a large amount of preparation methods of the soybean yoghourt apply for national invention patents. In the said patents, basically, soybean milk, whole soybean milk, isolated soybean protein, etc. are used as raw materials, and cultured lactic acid bacteria suitable for fermentation of bean products are selected, and fermented to prepare soybean yoghurt with different functions and qualities, and some yogurts involving mixed fermentation of soybean and milk, but the mixed soybean milk jam yoghurt is rare. However, all existing soy-based yoghurts are ubiquitous with several problems: (1) There is a strong beany flavor or even a bitter taste of beans or other characteristic soy flavor, there is almost no beany flavor, although there are many methods for dealing with beany flavor, these methods are only effective in producing soymilk and other soy products, and once used in soy-based yogurt, the effect is not satisfactory; (2) The soybean protein and the milk protein are difficult to form uniform curd in the fermentation process, and the phenomenon of layering is often generated; (3) The stability of the pure soy-based yoghourt is inferior to that of the traditional milk yoghourt, the shelf life of the pure soy-based yoghourt is shorter, and the pure soy-based yoghourt can still be used even if various stabilizers are added; once the soy-based yogurt mixed with cow milk is stored, layering is easy to generate, namely, the storage stability is poor; the reason for this is that the soybean protein curd and the milk casein curd are not fully mixed together, and the soybean protein curd and the milk casein curd are self-formed systems, and are not well mixed to form a mixed curd. In view of the above problems, we have conducted a long-term research and have developed a new method that can solve all the above problems.
Disclosure of Invention
Aiming at the defects of the bean-based yoghourt, the invention aims to provide a processing method of the mixed soy protein and milk jam yoghourt, which can eliminate most of beany flavor in advance by processing the beany flavor of the soybean-based raw material, can convert the residual beany flavor into pleasant fragrance with fruity flavor, fermented yoghourt flavor and bean flavor by adding the jam for mixed fermentation, and improves the taste of the bean-based yoghourt, so that the taste and flavor of the bean-based yoghourt are not inferior to those of the traditional jam yoghourt or original yoghourt; the mixed soybean and milk fermented yoghourt can generate a yoghourt curd system which can be uniformly mixed together in the fermentation process, and the layering phenomenon is eliminated; and the storage stability of the mixed milk-bean-based jam yogurt can be obviously improved by adding the compound stabilizer, so that the storage stability of the mixed milk-bean-based jam yogurt is not inferior to that of the traditional jam yogurt.
To solve the above-mentioned task, a technical method in which a soybean-based raw material is separately heated is adopted.
In order to solve the task, the further measures are as follows: a compound stabilizer mainly compounded by Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum is used.
In order to solve the task, the further measures are as follows: all the raw materials are finally mixed together, sterilized, inoculated, fermented, stirred, refrigerated and then cooked.
In order to solve the task, the further measures are as follows:
a processing method of mixed soy protein and milk jam yoghourt comprises the following production process steps:
(1) Process flow
The process flow is shown in figure I
FIG. 1 illustrates: mixing water and soybean protein, heat treating, and homogenizing; mixing whole milk powder, skimmed milk powder, sugar and water, dissolving, and homogenizing; uniformly mixing the soybean protein liquid, the milk liquid and the compound stabilizer after thermal homogenization, sterilizing, cooling, adding the sterilized and cooled jam, inoculating lactic acid bacteria, fermenting and refrigerating.
(2) Raw and auxiliary material proportion
According to the mass fraction: 0.1-0.15% of high-activity lactobacillus direct-vat type strain, 0.95-1.57% of soybean protein, 1.94-3.2% of lactose, 0.23-2.11% of skim milk powder, 6.25% of whole milk powder, 6-12% of jam (fruit pulp), 0.09-0.15% of compound stabilizer (prepared by uniformly mixing 33.6%, 52.3% and 14.1% of PGA, ADA and guar gum by mass fraction) 0.09-0.15%, 7-9% of white granulated sugar and 67.45-77.44% of clean drinking water;
(3) The operation steps
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, skimmed milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose (white granulated sugar in ingredients) meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting the national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 6-8 times of water, heating to above 95 ℃ while stirring, and keeping for at least 10min, wherein the keeping time is not longer than 30min; then cooling to 60-65 ℃, homogenizing under 20-25 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with 8-10 times of the amount of the stabilizer is added, the mixture is soaked for 2-6 hours, and the mixture is stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white granulated sugar, lactose and water at the temperature of 60-65 ℃ to obtain a solution, and homogenizing at 20-25 Mpa;
processing the jam: if frozen concentrated jam (or fruit pulp) or frozen fresh jam (or fruit pulp) is adopted, the package is cleaned, sterilized and unsealed, and the jam or fruit pulp is taken out for direct use; if the fruits are fresh fruits, preparing the fresh jam or pulp according to a general jam or pulp processing method, and using the fresh jam or pulp after pasteurization;
activation of strains: putting the high-activity freeze-dried lactic acid bacteria into a 1% lactose or white granulated sugar solution, uniformly stirring, and activating for 30-60 min at room temperature;
B. mixing and sterilizing
Mixing the homogenized soybean protein liquid, the milk mixed liquid and the stabilizer solution together, stirring and mixing uniformly, and sterilizing at 92-96 ℃ for 3-5 min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, the activated strains and the jam are added and stirred uniformly, and then the materials are fermented for 2.5 to 4 hours at the temperature of 39 to 42 ℃; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
Adopting a general closed container to carry out closed packaging and continuous cold storage on the soybean and cow milk mixed yoghourt, and distributing and selling the yoghourt through a cold chain; or pasteurized, and preserved at room temperature for distribution.
The invention adopts soybean protein, skimmed milk powder, whole milk powder, jam, white granulated sugar, direct vat set lactic acid bacteria and water as raw materials, and adopts the technical scheme that the soybean protein is subjected to independent heat treatment and then is mixed with the milk raw materials, the jam and the like for fermentation, thereby overcoming the defects of beany flavor, yogurt curd layering, poor yogurt storage stability and the like of the existing soy-based yogurt.
Compared with the prior art, the processing method of the mixed soy protein and milk jam yoghourt has the following beneficial effects:
(1) The beany flavor is eliminated, and the mixed yoghourt has obvious beany flavor which can be matched with milk flavor and fruit flavor;
(2) By adding jam for mixed fermentation, the residual beany flavor is converted into pleasant flavor with fruit flavor, fermented yoghurt flavor and bean flavor;
(3) The taste of the bean-based yoghourt is improved, so that the taste and flavor of the bean-based yoghourt are not inferior to those of the traditional jam yoghourt or original yoghourt;
(4) The mixed soybean and milk fermented yoghourt generates a yoghourt curd system which can be uniformly mixed together in the fermentation process, and the phenomenon of curd layering is eliminated;
(5) The storage stability of the mixed milk-bean-based jam yoghourt is obviously improved, so that the storage stability of the mixed milk-bean-based jam yoghourt is not inferior to that of the traditional jam yoghourt;
(6) The invention has simple process, easy operation, low labor intensity and high production efficiency.
The invention is widely suitable for yoghourt or dairy product processing enterprises of various scales, in particular for dairy product production enterprises in areas with large soybean yield and relatively short milk resources.
The present invention will be described in further detail with reference to specific embodiments.
Detailed Description
A processing method of mixed soy protein and milk jam yoghourt comprises the following production process steps:
the process flow is shown in the attached figure I:
example 1
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.1% of high-activity lactobacillus direct-vat type strain, 0.95% of soybean protein, 1.94% of lactose, 2.11% of skimmed milk powder, 6.25% of whole milk powder, 6% of jam (fruit pulp), 0.1% of compound stabilizer (obtained by uniformly mixing 33.6% of PGA, 52.3% of ADA and 14.1% of guar gum by mass fraction), 8% of white granulated sugar and 8978% of clean drinking water, namely 74.55%;
(2) Procedure for the preparation of the
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, defatted milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 6 times of water, heating to 97 deg.C under stirring, and maintaining for 10min; then cooling to 60 deg.C, homogenizing under 20 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with the amount 8 times of the stabilizer is added, the mixture is soaked for 2 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring whole milk powder, skimmed milk powder, the rest white sugar lactose and water at 60 deg.C to obtain solution, and homogenizing under 25 MPa;
processing the jam: adopting frozen concentrated pineapple jam (or pineapple pulp), cleaning and disinfecting the package, unsealing, and taking out the jam or the pineapple pulp for direct use;
activation of strains: putting high-activity lyophilized lactobacillus into 1% lactose solution, stirring, and activating at room temperature for 30min;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution and stabilizer solution, stirring, mixing, and sterilizing at 92 deg.C for 5min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, adding the activated strains and the processed jam, uniformly stirring, and fermenting at the temperature of 40 ℃ for 3.5 hours; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) adopting a general closed container to carry out closed packaging and continuous cold storage on the soybean milk mixed yoghourt, and distributing and selling the yoghourt through a cold chain.
Example 2
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.15% of high-activity lactobacillus direct-vat type strain, 1.57% of soybean protein, 3.2% of lactose, 0.23% of skimmed milk powder, 6.25% of whole milk powder, 12% of jam (fruit pulp), 0.15% of compound stabilizer (obtained by uniformly mixing 33.6%, 52.3% and 14.1% of PGA, ADA and guar gum by mass fraction) 0.15%, 8% of white granulated sugar and 8978% of clean drinking water 68.45%;
(2) Procedure for the preparation of the
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, skimmed milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 8 times of water, heating to 95 deg.C under stirring, maintaining for 25min, cooling to 65 deg.C, and homogenizing under 25 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with the amount 10 times of the stabilizer is added, the mixture is soaked for 6 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring whole milk powder, skimmed milk powder, the rest white granulated sugar, lactose and water at 65 deg.C to obtain solution, and homogenizing under 22 Mpa;
processing the jam: preparing fresh mango jam or pulp from fresh mangoes according to a general jam or pulp processing method, and using the fresh mango jam or pulp after pasteurization;
activation of strains: putting high-activity freeze-dried lactic acid bacteria into 1% white sugar solution, stirring, and activating at room temperature for 60min;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution and stabilizer solution, stirring, mixing, and sterilizing at 92 deg.C for 5min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, adding the activated strains and the processed jam, uniformly stirring, and fermenting at 42 ℃ for 2.5 hours; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) adopting a general closed container to carry out closed packaging and continuous cold storage on the soybean milk mixed yoghourt, and distributing and selling the yoghourt through a cold chain.
Example 3
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.12% of high-activity lactobacillus direct-vat type strain, 1.25% of soybean protein, 2.53% of lactose, 1.02% of skimmed milk powder, 6.25% of whole milk powder, 8% of jam (fruit pulp), 0.12% of compound stabilizer (obtained by uniformly mixing 33.6%, 52.3% and 14.1% of PGA, ADA and guar gum by mass fraction) 0.12%, 9% of white granulated sugar and 8978% of clean drinking water 71.71%;
(2) Procedure for the preparation of the
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, defatted milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 7 times of water, heating to 98 deg.C under stirring, maintaining for 15min, cooling to 62 deg.C, and homogenizing under 23 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with the amount 9 times of the stabilizer is added, the mixture is soaked for 4 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring whole milk powder, skimmed milk powder, the rest white granulated sugar, lactose and water at 63 deg.C to obtain solution, and homogenizing at 21 Mpa;
processing the jam: adopting frozen fresh mango jam (or mango pulp), cleaning and sterilizing the package, unsealing, and taking out the jam or the mango pulp for direct use;
activation of strains: putting high-activity lyophilized lactobacillus into 1% lactose solution, stirring, and activating at room temperature for 45min;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution and stabilizer solution, stirring, mixing, and sterilizing at 95 deg.C for 3min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, adding the activated strains and the processed jam, uniformly stirring, and fermenting at the temperature of 41 ℃ for 3 hours; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
The soybean milk mixed yoghourt is hermetically packaged by adopting a general closed container, then is sterilized by a bus, and then is distributed and sold.
Example 4
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.13% of high-activity lactobacillus direct-vat type strain, 1.12% of soybean protein, 2.23% of lactose, 1.43% of skimmed milk powder, 6.25% of whole milk powder, 10% of jam (fruit pulp), 0.13% of compound stabilizer (obtained by uniformly mixing 33.6%, 52.3% and 14.1% of PGA, ADA and guar gum by mass fraction) 0.13%, 8% of white granulated sugar and 70.71% of clean drinking water;
(2) Procedure for the preparation of the
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, skimmed milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 7 times of water, heating to 96 deg.C under stirring, maintaining for 20min, cooling to 63 deg.C, and homogenizing at 21 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with the amount 10 times of the stabilizer is added, the mixture is soaked for 5 hours, and the mixture is stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring whole milk powder, skimmed milk powder, the rest white granulated sugar, lactose and water at 63 deg.C to obtain solution, and homogenizing at 21 Mpa;
processing the jam: fresh pineapples are adopted to prepare fresh pineapple jam (or fruit pulp) according to a general fruit pulp processing method, and the fresh pineapple jam (or fruit pulp) is used after pasteurization;
activation of strains: adding high-activity lyophilized lactobacillus into 1% white sugar solution, stirring, and activating at room temperature for 50min;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution and stabilizer solution, stirring, mixing, and sterilizing at 95 deg.C for 3.2min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, adding the activated strains and the processed jam, uniformly stirring, and fermenting at 42 ℃ for 3 hours; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) adopting a general closed container to carry out closed packaging and continuous cold storage on the soybean milk mixed yoghourt, and distributing and selling the yoghourt through a cold chain.
Example 5
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.14% of high-activity lactobacillus direct-vat type strain, 1.41% of soybean protein, 2.94% of lactose, 0.53% of skimmed milk powder, 6.25% of whole milk powder, 3% of mango jam (or fruit pulp), 7% of pineapple jam (or fruit pulp), 1% of perfume lemon pulp, 0.12% of compound stabilizer (obtained by uniformly mixing 33.6%, 52.3% and 14.1% of components by mass respectively) of PGA, ADA and guar gum, 8% of white granulated sugar and 69.61% of clean drinking water;
(2) Procedure for the preparation of the
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, skimmed milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 8 times of water, heating to 95 deg.C under stirring, maintaining for 18min, cooling to 63 deg.C, and homogenizing under 23 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with the amount 8 times of the stabilizer is added, the mixture is soaked for 5 hours, and the mixture is stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring whole milk powder, skimmed milk powder, the rest white granulated sugar, lactose and water at 62 deg.C to obtain solution, and homogenizing under 22 MPa;
processing the jam: adopting frozen concentrated mango jam (or fruit pulp), frozen fresh pineapple jam (or fruit pulp) and frozen fresh perfume lemon pulp, cleaning and sterilizing the package, unsealing, taking out the jam or fruit pulp for direct use;
activation of strains: putting high-activity lyophilized lactobacillus into 1% lactose solution, stirring, and activating at room temperature for 45min;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution and stabilizer solution together, stirring, mixing, and sterilizing at 93 deg.C for 4min;
C. inoculating and fermenting
When the sterilized materials are cooled to 42 ℃, the activated strains and the processed jam are added and stirred uniformly, and then the materials are fermented for 3.5 hours at the temperature of 41 ℃; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening in cold storage
The fermented yoghourt is refrigerated for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
The soybean milk and the milk mixed yoghourt are hermetically packaged by adopting a general closed container, then are sterilized by a bus, and then are distributed and sold.
The above is only a preferred embodiment of the present invention, and various modifications and changes can be made thereto by those skilled in the art based on the above-described concept of the present invention. For example, the material-water ratio, the addition ratio of soy protein, the material ratio of whole milk powder and skimmed milk powder, the type and addition ratio of jam, the usage amount of lactose and white granulated sugar, the type and usage amount of stabilizer, and the specific processing conditions can be changed and modified. However, such similar changes and modifications are also within the spirit of the present invention.
Claims (1)
1. A processing method of yoghourt mixing soy protein and milk jam is characterized in that:
(1) Raw and auxiliary material proportion
According to the mass fraction: 0.1-0.15% of high-activity lactobacillus direct-vat type strain, 0.95-1.57% of soybean protein, 1.94-3.2% of lactose, 0.23-2.11% of skim milk powder, 6.25% of whole milk powder, 6-12% of jam (fruit pulp), 0.09-0.15% of compound stabilizer (prepared by uniformly mixing 33.6%, 52.3% and 14.1% of PGA, ADA and guar gum by mass fraction) 0.09-0.15%, 7-9% of white granulated sugar and 67.45-77.44% of clean drinking water;
(2) The concrete operation steps
A. Raw material preparation
Selecting whole milk powder meeting GB 19644, skimmed milk powder meeting GB/T5410, soybean protein powder meeting GB/T22493, sucrose (white granulated sugar in ingredients) meeting GB/T317, lactose meeting GB 25595 and drinking water (or tap water) meeting the national drinking water sanitary standard; selecting a direct vat set yoghurt starter commonly used in the current market;
and (3) treating the soybean protein: mixing soybean protein with 6-8 times of water, heating to above 95 ℃ while stirring, and keeping for at least 10min, wherein the keeping time is not longer than 30min; then cooling to 60-65 ℃, homogenizing under 20-25 Mpa;
treating a compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, the three are mixed and then evenly mixed with the same amount of white granulated sugar, water with 8-10 times of the amount of the stabilizer is added, the mixture is soaked in 2-6 h and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white granulated sugar, lactose and water at the temperature of 60-65 ℃ to obtain a solution, and homogenizing at 20-25 Mpa;
processing the jam: if the frozen concentrated jam (or fruit pulp) or the frozen fresh jam (or fruit pulp) is adopted, the package is cleaned, disinfected and unsealed, and the jam or fruit pulp is taken out for direct use; if the fruits are fresh fruits, preparing the fresh jam or pulp according to a general jam or pulp processing method, and using the fresh jam or pulp after pasteurization;
and (3) activation of strains: putting the high-activity freeze-dried lactic acid bacteria into a 1% lactose or white granulated sugar solution, uniformly stirring, and activating for 30-60 min at room temperature;
B. mixing and sterilizing
Mixing the homogenized soybean protein liquid, the milk mixed liquid and the stabilizer solution together, stirring and mixing uniformly, and sterilizing at 92-96 ℃ for 3-5 min;
C. inoculating and fermenting
When the sterilized materials are cooled to 40 ℃, adding the activated strains and the jam, uniformly stirring, and fermenting at the temperature of 39-42 ℃ for 2.5 h-4 h; after the curd is completely formed, entering a low-temperature warehouse at 0-4 ℃ and finishing the fermentation;
D. after-ripening after refrigeration
The fermented yoghourt is refrigerated for more than 12h at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
Adopting a general closed container to carry out closed packaging and continuous cold storage on the soybean milk mixed yoghourt, and distributing and selling the yoghourt through a cold chain; or pasteurized, and preserved at room temperature for distribution.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109452367A (en) * | 2018-12-27 | 2019-03-12 | 山东禹王生态食业有限公司 | A kind of albumen coconut palm slurry Yoghourt and preparation method thereof |
| CN110800805A (en) * | 2019-12-20 | 2020-02-18 | 成都师范学院 | Production process of soybean fermented yoghourt |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452367A (en) * | 2018-12-27 | 2019-03-12 | 山东禹王生态食业有限公司 | A kind of albumen coconut palm slurry Yoghourt and preparation method thereof |
| CN110800805A (en) * | 2019-12-20 | 2020-02-18 | 成都师范学院 | Production process of soybean fermented yoghourt |
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| 吴小艳等: "复配稳定剂影响杧果酸奶流变性质的机理研究", 《热带作物学报》, vol. 42, no. 1, 31 December 2021 (2021-12-31), pages 230 - 238 * |
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