CN1969639A - Vegetable yoghurt and production process thereof - Google Patents
Vegetable yoghurt and production process thereof Download PDFInfo
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- CN1969639A CN1969639A CN 200510110724 CN200510110724A CN1969639A CN 1969639 A CN1969639 A CN 1969639A CN 200510110724 CN200510110724 CN 200510110724 CN 200510110724 A CN200510110724 A CN 200510110724A CN 1969639 A CN1969639 A CN 1969639A
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Abstract
The invention discloses plant yoghurt and manufacturing technique, which comprises the following steps: 1. separating slurry from slag after blending soy and walnut; 2. removing odor for mixed slurry completely; 3. adding tamed lactic acid bacteria to ferment; 4. adding water; 5. grinding at high speed; 6. sterilizing under hyperhigh temperature instantaneously; cooling; packing.
Description
Technical field
The present invention relates to a kind ofly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation.
Background technology
Along with improving constantly of people's material and cultural life, people pay attention to the adequate nutrition structure and the health care of meals more.Yet some lactic acid drink major parts of Xiao Shouing all form through allotment in the market, and it is not beneficial to absorption of human body; And some real beverages by lactobacillus-fermented, also all be animal protein sour milk beverages such as cow's milk or sheep breast, it has high animal tallow, it is the shortcoming of saturated fatty acid and high cholesterol, be not suitable for some people who suffers from special diseases such as cardiovascular and cerebrovascular diseases, hypertensive obesity disease, diabetes and drink, and for the ordinary people, long-term at regular time and quantity drink such animal breast class sour milk beverage, also cause high fat of blood and high cholesterol easily, influence healthy; " soymilk " that yet we see usually also all be milk powder with without separating the non-fermented beverage that the bean powder that takes off raw meat mixes, its beany flavor is heavy, mouthfeel is poor, the shelf-life is short and non-digestible.
Summary of the invention
The object of the present invention is to provide and a kind ofly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, use this method to produce and obtain containing high small protein, various trace elements, vitamin, isoflavones, saponin, compound sugar and Oilgosaccharkdes, and there are not cholesterol, no animal tallow, the vegetable yoghurt with health role of no soybean side effect; And this beverage free from beany flavor, do not have precipitation, not stratified, easily absorb the shelf-life and reach more than three months.
For achieving the above object, the invention provides and a kind ofly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation., it comprises following steps:
Step 1. is carried out screenings after with mixing such as soybean walnuts and is separated, and makes soybean content and be 5%～8%, walnut content is 1%～2%, and the other plant protein content is 1%～3% mixed serum; The fineness that mixed serum was carried out 5～30 minutes is 80～300 purpose colloid mills;
Mixed serum after step 2.. will separate is that 130 ℃～200 ℃ pulsed steam impacts and takes off raw meat and handle with 3～6 atmospheric pressure, temperature;
Step 3. is taken off mixed serum after the raw meat with separation and is cooled to 20 ℃～70 ℃ and adds an amount of sugar, and injects fermentation tank, inserts 2%～10% the lactic acid bacteria of cultivating through domestication, and promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～14 hours;
The described process of lactic acid bacteria being tamed cultivation of step 3., be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously soybean walnut etc., until milk level is zero, and the content of soybean walnut and other plant albumen is followed successively by 5～8%, 1～2%, 1～3%, and till the breeding of lactic acid bacteria energy normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is 100～400 purpose colloid mills;
To carry out rotating speed be that 3000～12000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic canning, and the check warehouse-in is made vegetable yoghurt.
In the described step 1, preferred, separate carrying out screenings after the mixing such as soybean walnut, making soybean content is 7%, and walnut content is 1, and other plant albumen is 2 mixed serum;
In the described step 3, preferred, the mixed serum that separation can be taken off after the raw meat is cooled to 30 ℃～60 ℃, add an amount of sugar, and inject fermentation tank, insert 2%～10% lactic acid bacteria through the domestication cultivation, be bacillus bulgaricus and streptococcus thermophilus, carry out the fermentation about 2～12 hours;
In the described step 5, preferred, slurries can being put into high pressure homogenizer, to carry out rotating speed be that 4000～10000 rev/mins high speed is ground.
Provided by the inventionly a kind ofly take off the quality plant albumen such as soybean walnut of raw meat through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, grind by slurries being carried out high speed, slurries better breast in the process of sharply rotating is at a high speed closed, can make does not thus have precipitation, emulsion beverage not stratified, uniformity, and the shelf-life can reach more than three months.
The invention provides and a kind ofly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, because lactic acid bacteria is cultivated through special domestication, make it adapt to growth and breeding in vegetable protein emulsions such as soybean walnut, protein, the fat acid decomposition that contains in the vegetable proteins such as soybean walnut can be generated organic acid compositions such as various active amino acid peptide and lower fatty acid; Under the effect of active amino acid peptide, trace element such as protein and calcium and vitamin are just easier to be absorbed by human body, also help the generation that destroys and suppress spoilage organisms and mould in the enteron aisle simultaneously, adjust colony balance, make human body avoid or alleviate the infringement of harmful substance.
It is raw material that the present invention adopts quality plant albumen such as soybean walnut, contains 8 seed amino acids that abundant little molecule amino acid and human body must and can not synthesize; Soybean protein content height not only wherein, its contained fat is unrighted acid, also is rich in various trace elements and vitamins such as selenium, calcium, zinc, iron, isoflavones, saponin, compound sugar and Oilgosaccharkdes; And walnut also contains the brain tonic factor except that containing amounts of protein; So the vegetable yoghurt for preparing is rich in protein, coccus, bacillus, various trace elements, vitamin, isoflavones, saponin, compound sugar and a large amount of Oilgosaccharkdes, and does not have cholesterol, no animal tallow.Drink this vegetable yoghurt, can stimulate gastric secretion, promote human body metabolism, help the control of diseases such as constipation, chronic enteritis, indigestion, to the elderly, children, trouble lactose intolerance, especially particularly suitable to asian population.
The specific embodiment
A most preferred embodiment of the present invention below is described.
Step 1. is with 7 kilograms of soybean through cleaning, and 1 kilogram process is cleaned, and the walnut of crust mixes back immersion 6～12 hours in removing, and carries out screenings then and separates, and making soybean content is 7%, walnut content is 1%, and other plant albumen is 100 kilograms of 2% mixed serums, will carry out screenings after the mixing such as soybean walnut and separate, make soybean content and be 5%～8%, walnut content is 1%～2%, the other plant protein content is 1%～3% mixed serum; The fineness that mixed serum was carried out 5～30 minutes is 80～300 purpose colloid mills;
Mixed serum after step 2.. will separate is that 130 ℃～200 ℃ pulsed steam impacts and takes off raw meat and handle with 3～6 atmospheric pressure, temperature;
Step 3. is taken off mixed serum after the raw meat with separation and is cooled to 20 ℃～70 ℃ and adds an amount of sugar, and injects fermentation tank, inserts 2%～10% the lactic acid bacteria of cultivating through domestication, and promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～14 hours;
The described process of lactic acid bacteria being tamed cultivation of step 3., be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously soybean walnut etc., until milk level is zero, and the content of soybean walnut and other plant albumen is followed successively by 5～8%, 1～2%, 1～3%, and till the breeding of lactic acid bacteria energy normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is 100～400 purpose colloid mills;
To carry out rotating speed be that 3000～12000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic canning, and the check warehouse-in is made vegetable yoghurt.
Claims (2)
1. the present invention relates to a kind ofly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation.It is characterized in that it comprises following steps:
Step 1. is carried out screenings after with mixing such as soybean walnuts and is separated, and makes soybean content and be 5%～8%, walnut content is 1%～2%, and the other plant protein content is 1%～3% mixed serum; The fineness that mixed serum was carried out 5～30 minutes is 80～300 purpose colloid mills;
Mixed serum after step 2. will be separated is that 130 ℃～200 ℃ pulsed steam impacts and takes off raw meat and handle with 3～6 atmospheric pressure, temperature;
Step 3. is taken off mixed serum after the raw meat with separation and is cooled to 20 ℃～70 ℃ and adds an amount of sugar, and injects fermentation tank, inserts 2%～10% the lactic acid bacteria of cultivating through domestication, and promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～14 hours;
The described process of lactic acid bacteria being tamed cultivation of step 3., be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously soybean walnut etc., until milk level is zero, and the content of soybean walnut and other plant albumen is followed successively by 5～8%, 1～2%, 1～3%, and till the breeding of lactic acid bacteria energy normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is 100～400 purpose colloid mills;
To carry out rotating speed be that 3000～12000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic canning, and the check warehouse-in is made vegetable yoghurt.
2. the quality plant albumen such as soybean walnut that take off raw meat through separation as claimed in claim 1 is characterized in that again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof;
1, described step 1. will be through the soybean of selected cleaning, and through cleaning, and the walnut of crust mixes the back and soaked 6～12 hours in removing, carrying out screenings then separates, making soybean content is 5～8%, and walnut content is 1～2%, the mixed serum that other plant albumen 1～3% is.
2, as claimed in claim 1ly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, in the described step 3, preferred, mixed serum after taking off raw meat through separation can be cooled to 30 ℃～60 ℃, add an amount of sugar, and inject fermentation tank, insert 2%～10% lactic acid bacteria through the domestication cultivation, be bacillus bulgaricus and streptococcus thermophilus, carry out the fermentation about 2～12 hours.
3, as claimed in claim 1ly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, it is characterized in that, in the described step 5, preferred, slurries can being put into high pressure homogenizer, to carry out rotating speed be that 4000～10000 rev/mins high speed is ground.
4, as claimed in claim 1ly take off the quality plant albumen such as soybean walnut of raw meat again through lactic acid bacteria natural fermented vegetable yoghurt and production technology thereof through separation, it is characterized in that, in the described step 3, the domestication incubation of a kind of lactic acid bacteria, be characterised in that, lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously the soybean peanut walnut, until milk level is zero, and the content of soybean walnut is followed successively by, making soybean content is 5～8%, walnut content is 1～2%, and other plant albumen is 1～3% mixed serum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 200510110724 CN1969639A (en) | 2005-11-24 | 2005-11-24 | Vegetable yoghurt and production process thereof |
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| CN 200510110724 CN1969639A (en) | 2005-11-24 | 2005-11-24 | Vegetable yoghurt and production process thereof |
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| CN1969639A true CN1969639A (en) | 2007-05-30 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336688B (en) * | 2008-08-14 | 2011-12-21 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber flour without fishy and harmful element and preparation method thereof |
| CN102960458A (en) * | 2012-12-06 | 2013-03-13 | 山东省农业科学院农产品研究所 | Preparation method of fermented walnut soy protein nutrition powder |
| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
| CN103392799A (en) * | 2013-08-16 | 2013-11-20 | 金寨双河源农业技术开发有限公司 | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof |
| CN103478397A (en) * | 2013-08-16 | 2014-01-01 | 金寨双河源农业技术开发有限公司 | Total chestnut peptide nourishment and preparation method thereof |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN103798397A (en) * | 2013-12-27 | 2014-05-21 | 青岛碧水蓝天生物技术有限公司 | Plant lactic acid product and production process thereof |
| 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 |
-
2005
- 2005-11-24 CN CN 200510110724 patent/CN1969639A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336688B (en) * | 2008-08-14 | 2011-12-21 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber flour without fishy and harmful element and preparation method thereof |
| CN102960458A (en) * | 2012-12-06 | 2013-03-13 | 山东省农业科学院农产品研究所 | Preparation method of fermented walnut soy protein nutrition powder |
| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
| CN103392799A (en) * | 2013-08-16 | 2013-11-20 | 金寨双河源农业技术开发有限公司 | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof |
| CN103478397A (en) * | 2013-08-16 | 2014-01-01 | 金寨双河源农业技术开发有限公司 | Total chestnut peptide nourishment and preparation method thereof |
| CN103478397B (en) * | 2013-08-16 | 2015-02-04 | 洪晓狮 | Total chestnut peptide nourishment and preparation method thereof |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN103798397A (en) * | 2013-12-27 | 2014-05-21 | 青岛碧水蓝天生物技术有限公司 | Plant lactic acid product and production process thereof |
| 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 |
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