CN108244243A - A kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof - Google Patents
A kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof Download PDFInfo
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- CN108244243A CN108244243A CN201810003960.1A CN201810003960A CN108244243A CN 108244243 A CN108244243 A CN 108244243A CN 201810003960 A CN201810003960 A CN 201810003960A CN 108244243 A CN108244243 A CN 108244243A
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- 239000008267 milk Substances 0.000 title claims abstract description 70
- 210000004080 milk Anatomy 0.000 title claims abstract description 70
- 244000068988 Glycine max Species 0.000 title claims abstract description 66
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 66
- 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 title claims abstract description 44
- 239000008101 lactose Substances 0.000 title claims abstract description 43
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 8
- 108010059881 Lactase Proteins 0.000 claims abstract description 8
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 8
- 229940116108 lactase Drugs 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186866 Lactobacillus thermophilus Species 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 235000013350 formula milk Nutrition 0.000 claims 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims 2
- 241001474374 Blennius Species 0.000 claims 1
- -1 propylene glycol ester Chemical class 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 7
- 239000008103 glucose Substances 0.000 abstract description 7
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 abstract description 4
- 239000000770 propane-1,2-diol alginate Substances 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 150000002772 monosaccharides Chemical class 0.000 abstract description 3
- 238000002425 crystallisation Methods 0.000 abstract description 2
- 230000008025 crystallization Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 6
- 201000010538 Lactose Intolerance Diseases 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
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- 208000024891 symptom Diseases 0.000 description 3
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- 238000010521 absorption reaction Methods 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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 OR TREATMENT 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)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of sour milk of Low lactose milk soya-bean milk, composition of raw materials includes following component by weight：Soya bean 10 20, skimmed milk power 10 25, granulated sugar 46, water-soluble dietary fiber 25, lactase 0.01 0.1, xanthans 0.4 0.8, propylene glycol alginate 0.4 0.8, composite ferment 25, wherein, the addition of lactase can make the lactose of low sugariness and low solubility in milk be changed into monosaccharide (glucose and galactolipin) compared with sweet tea, that solubility is larger；The possibility that lactose crystallization is precipitated is reduced, while during the fermentation, can make to be utilized when being hydrolyzed into glucose by the lactose that general yeast utilizes.The invention also discloses the preparation methods of the above-mentioned sour milk of Low lactose milk soya-bean milk：Including stock, soya bean pretreatment, immersion and defibrination, filtering, sterilizing, allotment, homogeneous, sterilization and cooling, inoculation, fermentation and cold storage.Simple processing of the present invention, at low cost, nutritive value is high, convenient, is conducive to health, suitable for the preparation of the sour milk of Low lactose milk soya-bean milk.
Description
Technical field
The invention belongs to dairy produce and dairy produce manufacture fields, and in particular to a kind of sour milk of Low lactose milk soya-bean milk and its preparation
Method.
Background technology
Milk is a kind of closest perfect nutraceutical, and the main carbohydrate in milk is lactose, normal condition
Under, these lactose after being hydrolyzed into glucose and galactolipin should absorb under the action of the lactase in human body and enter blood.
But have many people, due to lacking this enzyme in vivo, the indigestion phenomenon to lactose can be often caused after milk drink, abdomen occurs
Rise, borborygmus, the acute abdominalgia even symptoms such as diarrhea, we term it lactose intolerance, however, many teenagers, adult and
The lactose intolerance of the elderly's various degrees, it is impossible to the lactose being metabolized in cow's milk, thus the enough breast systems of people can not be taken the photograph
Product, this be easy to cause the insufficiency of intake of the trace element such as malnutrition, especially calcium, leads to osteoporosis diseases.According to endless
Full statistics, up to 75%, Asian is Chinese then be up to more than 90% up to more than 85% for the incidence of global lactose intolerance.Due to
Yoghourt is a kind of dairy products formed by lactose in lactobacillus-fermented cow's milk production acid, and the lactose content in Yoghourt is than fresh
Milk wants low 20%~30%, and therefore, the smaller people of many lactose intolerance symptoms is unable to milk drink still can drinking acid
Milk.But to the serious people of those lactose intolerance symptoms, especially the elderly, the needs of common sour milk cannot meet them.
Sour milk product currently on the market is mostly with the fruit-flavor type of the auxiliary materials such as coagulating type, stirred type and the various fruit juice jams of addition
To be more, and current Yoghourt or sour milk product, mouthfeel is pursued simply also ignores health and nutrition, contained nutritional ingredient mistake
It is few.The content of protein is 2 times higher than pork in soya bean, is 2.5 times of egg content, and the content of the protein in soya bean is not only
Height, and it is high-quality：The amino acid of contained protein is formed with animal protein approximation, wherein amino acid relatively in soya bean
The ratio that human body needs, so being easily digested absorption.If soya bean and meat product, egg food are arranged in pairs or groups to eat,
The nutrition of egg and milk with the nutrition of egg, milk can be compared or even be also more than to nutrition, meanwhile, institute is fatty in soya bean also has very
High nutritive value containing many unrighted acids in this fat, is easily digested.It is and contained in soya bean
Fat can prevent the absorption of cholesterol, so soya bean for arteriosclerotic, is a kind of ideal selection.
Invention content
In order to alleviate the deficiencies in the prior art, the purpose of the present invention is to provide a kind of Low lactose milk soya-bean milk tastes of nutrient health
Yoghourt, the nutritive value being effectively retained in skimmed milk power and soya bean, while the addition of lactase, can make in milk low sugariness and
The lactose of low solubility is changed into monosaccharide (glucose and galactolipin) compared with sweet tea, that solubility is larger；Crystallize lactose
The possibility of precipitation reduces, while during the fermentation, the lactose that can make be utilized by general yeast is because being hydrolyzed into glucose
And it is utilized.In addition, the preparation method the present invention also provides the above-mentioned sour milk of Low lactose milk soya-bean milk.
In order to overcome above-mentioned technical problem, the technical solution adopted by the present invention is as follows：A kind of sour milk of Low lactose milk soya-bean milk,
Composition of raw materials includes following components by weight：
Wherein, the composite ferment includes lactobacillus bulgaricus and thermophilus strain, above-mentioned in composite ferment
The ratio of component is 1:1.
As being further improved for said program, the composition of raw materials of the sour milk of Low lactose milk soya-bean milk includes by weight
Following components：
A kind of production method of the sour milk of Low lactose milk soya-bean milk, comprises the technical steps that：
(1) it stocks up：Prepare above-mentioned raw materials, and skimmed milk power is made into the milk power solution of 10wt% by the composition of raw material, it is standby
With；
(2) pretreatment of soya bean：It selects without the soya bean to go mouldy, carries out parch, decortication；
(3) immersion and defibrination：Soya bean 1-3h obtained by being impregnated with 6~8 times of water through step (2), until soya bean absorb water it is soft
Change, defibrination is mixed with 6~8 times of warm water, add in cold and hot modulation cylinder to heat and boil, after temperature reaches 80 DEG C, skim
The part foam of liquid level when temperature reaches 94~96 DEG C, stops heating in 2min, obtains soybean residue；
(4) it filters：The above-mentioned soybean residue through obtained by step (3) is subjected to screening filtering, removes soybean residue, obtains soya bean slurry；
(5) it sterilizes：Carry out disinfection to the tool and vessel that need to use sterilizing：Vial is sterilized half an hour in sterilizer
Above or with steamer sterilize more than 45min；The inoculating tool that need to be used is sterilized more than 30min in autoclave sterilizer；
(6) it allocates：By above-mentioned formula, by the above-mentioned soya bean slurry through obtained by step (4) and granulated sugar, water-soluble dietary fiber,
Propylene glycol alginate and xanthans are added in together in the milk power solution through keeping the temperature 30min sterilizations under the conditions of 121 DEG C, mixing,
Obtain mixed accessories；
(7) homogeneous：The above-mentioned mixed accessories through obtained by step (6) are stirred into 20-30min, homogeneous under high speed state
Feed liquid；
(8) it sterilizes and cools down：10min will be sterilized at 90-100 DEG C, then rapid cold through the material obtained by step (7) homogeneous
But to 40-45 DEG C；
(9) it is inoculated with：To through adding in composite ferment and lactase in the material obtained by step (8), and after being sufficiently stirred, then
Bottle is sealed with the vessel continuous can after step (5) sterilizing；
(10) the cold storage of fermentation：By the canned sour feeding bottle push-in fermenting cellar of Low lactose milk soya-bean milk, and in 42 DEG C of constant temperature item
Ferment 3~4h under part, releases fermenting cellar when the pH of the sour milk of Low lactose milk soya-bean milk is 4~4.4, then, exists into cold reservoir
Be cooled in 30min 10 DEG C hereinafter, and stored 24 hours under the conditions of 3~4 DEG C, obtain finished product.
Beneficial effects of the present invention are as follows：The present invention provides a kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof,
In, the addition of lactase can make the lactose of low sugariness and low solubility in milk be changed into monosaccharide compared with sweet tea, that solubility is larger
(glucose and galactolipin)；Reduce the possibility that lactose crystallization is precipitated, while during the fermentation, can make cannot be by
The lactose that general yeast utilizes is utilized when being hydrolyzed into glucose；Xanthans and propylene glycol alginate as stabilizer,
So that the nutrition of the sour milk of Low lactose milk soya-bean milk is more abundant, and unique flavor, stable texture state, taste lubrication, with weight-reducing, drop
Hypoglycemia, ease constipation, prevent colorectal cancer water-soluble dietary fiber addition, make Yoghourt obtained healthier, and be effectively retained
The nutritional ingredient of soya bean, meets the demand of people, while protein in feed liquid after homogeneous and lipomicron are fully emulsified,
So that Yoghourt obtained is more stablized.In addition, simple processing of the present invention, at low cost, convenient transportation, and nutritive value is high, taste
It is good, it is convenient, be conducive to health, meet the requirement of people.The present invention is suitable for the preparation of the sour milk of Low lactose milk soya-bean milk.
Specific embodiment
The present invention is specifically described with reference to embodiment, in order to technical field personnel to the present invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, it is impossible to be interpreted as to this
The limitation of invention protection domain, fields person skilled in the art, according to foregoing invention content to non-made by the present invention
The modifications and adaptations of matter should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified,
For commercial product；It is processing step known to a person skilled in the art that the processing step or preparation method not referred in detail, which are,
Or preparation method.
A kind of sour milk of Low lactose milk soya-bean milk, composition of raw materials include following components by weight：
Wherein, the composite ferment includes lactobacillus bulgaricus and thermophilus strain, above-mentioned in composite ferment
The ratio of component is 1:1.
Embodiment 1
A kind of sour milk of Low lactose milk soya-bean milk, composition of raw materials include following components by weight：
A kind of production method of the sour milk of Low lactose milk soya-bean milk, comprises the steps of：
(1) it stocks up：Prepare above-mentioned raw materials, and skimmed milk power is made into the milk power solution of 10wt% by the composition of raw material, it is standby
With；
(2) pretreatment of soya bean：It selects without the soya bean to go mouldy, carries out parch, decortication；
(3) immersion and defibrination：Soya bean 1-3h obtained by being impregnated with 6~8 times of water through step (2), until soya bean absorb water it is soft
Change, defibrination is mixed with 6~8 times of warm water, add in cold and hot modulation cylinder to heat and boil, after temperature reaches 80 DEG C, skim
The part foam of liquid level when temperature reaches 94~96 DEG C, stops heating in 2min, obtains soybean residue；
(4) it filters：The above-mentioned soybean residue through obtained by step (3) is subjected to screening filtering, removes soybean residue, obtains soya bean slurry；
(5) it sterilizes：Carry out disinfection to the tool and vessel that need to use sterilizing：Vial is sterilized half an hour in sterilizer
Above or with steamer sterilize more than 45min；The inoculating tool that need to be used is sterilized more than 30min in autoclave sterilizer；
(6) it allocates：By above-mentioned formula, by the above-mentioned soya bean slurry through obtained by step (4) and granulated sugar, water-soluble dietary fiber,
Propylene glycol alginate and xanthans are added in together in the milk power solution through keeping the temperature 30min sterilizations under the conditions of 121 DEG C, mixing,
Obtain mixed accessories；
(7) homogeneous：The above-mentioned mixed accessories through obtained by step (6) are stirred into 20-30min, homogeneous under high speed state
Feed liquid；
(8) it sterilizes and cools down：10min will be sterilized at 90-100 DEG C, then rapid cold through the material obtained by step (7) homogeneous
But to 40-45 DEG C；
(9) it is inoculated with：To through adding in composite ferment and lactase in the material obtained by step (8), and after being sufficiently stirred, then
Bottle is sealed with the vessel continuous can after step (5) sterilizing；
(10) the cold storage of fermentation：By the canned sour feeding bottle push-in fermenting cellar of Low lactose milk soya-bean milk, and in 42 DEG C of constant temperature item
Ferment 3~4h under part, releases fermenting cellar when the pH of the sour milk of Low lactose milk soya-bean milk is 4~4.4, then, exists into cold reservoir
Be cooled in 30min 10 DEG C hereinafter, and stored 24 hours under the conditions of 3~4 DEG C, obtain finished product.
For those of ordinary skill in the art to which the present invention belongs, without departing from the inventive concept of the premise also
Several simple deduction or replace can be made, without having to go through creative labor.Therefore, those skilled in the art are according to this hair
Bright announcement, the simple modifications made to the present invention all should be within protection scope of the present invention.Above-described embodiment is this hair
Bright preferred embodiment, it is all with similar technique of the invention and the equivalence changes made, the protection category of the present invention should all be belonged to.
Claims (3)
1. a kind of sour milk of Low lactose milk soya-bean milk, which is characterized in that the composition of raw materials of the sour milk of Low lactose milk soya-bean milk is by weight
Meter includes following components：
Wherein, the composite ferment includes lactobacillus bulgaricus and thermophilus strain, said components in composite ferment
Ratio be 1:1.
2. the sour milk of Low lactose milk soya-bean milk according to claim 1, which is characterized in that the sour milk material of Low lactose milk soya-bean milk
Formula meter includes following components：
3. the preparation method of a kind of sour milk of any one Low lactose milk soya-bean milk as described in claim 1-2, it is characterised in that include
Following steps：
(1) it stocks up：Prepare above-mentioned raw materials, and skimmed milk power is made into the milk power solution of 10wt% by the composition of raw material, it is spare；
(2) pretreatment of soya bean：It selects without the soya bean to go mouldy, carries out parch, decortication；
(3) immersion and defibrination：Soya bean 1-3h obtained by being impregnated with 6~8 times of water through step (2), until soya bean water suction softening, is used
6~8 times of warm water mixes defibrination, adds in cold and hot modulation cylinder to heat and boil, after temperature reaches 80 DEG C, skims liquid level
Part foam when temperature reaches 94~96 DEG C, stops heating in 2min, obtains soybean residue；
(4) it filters：The above-mentioned soybean residue through obtained by step (3) is subjected to screening filtering, removes soybean residue, obtains soya bean slurry；
(5) it sterilizes：Carry out disinfection to the tool and vessel that need to use sterilizing：Vial is sterilized more than half an hour in sterilizer
Or with steamer sterilize more than 45min；The inoculating tool that need to be used is sterilized more than 30min in autoclave sterilizer；
(6) it allocates：By above-mentioned formula, by the above-mentioned soya bean slurry through obtained by step (4) and granulated sugar, water-soluble dietary fiber, seaweed
Acid propylene glycol ester and xanthans are added in together in the milk power solution through keeping the temperature 30min sterilizations under the conditions of 121 DEG C, and mixing obtains
Mixed accessories；
(7) homogeneous：The above-mentioned mixed accessories through obtained by step (6) are stirred into 20-30min, homogeneous feed liquid under high speed state；
(8) it sterilizes and cools down：10min will be sterilized at 90-100 DEG C, then be rapidly cooled to through the material obtained by step (7) homogeneous
40-45℃；
(9) it is inoculated with：To through adding in composite ferment and lactase in the material obtained by step (8), and after being sufficiently stirred, then with passing through
Vessel continuous can envelope bottle after step (5) sterilizing；
(10) the cold storage of fermentation：By the canned sour feeding bottle push-in fermenting cellar of Low lactose milk soya-bean milk, and under 42 DEG C of constant temperature
Ferment 3~4h, fermenting cellar is released when the pH of the sour milk of Low lactose milk soya-bean milk is 4~4.4, then, into cold reservoir in 30min
Inside be cooled to 10 DEG C hereinafter, and stored 24 hours under the conditions of 3~4 DEG C, obtain finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907112A (en) * | 2019-03-07 | 2019-06-21 | 杭州娃哈哈科技有限公司 | A kind of Low lactose milk quinoa milk shake and preparation method thereof for weight losing meal-replacing |
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| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN103783156A (en) * | 2013-10-17 | 2014-05-14 | 华隆（乳山）食品工业有限公司 | Technology for fabricating peanut yoghurt |
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| CN109907112A (en) * | 2019-03-07 | 2019-06-21 | 杭州娃哈哈科技有限公司 | A kind of Low lactose milk quinoa milk shake and preparation method thereof for weight losing meal-replacing |
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