Lactobacillus protein drink of soy yogurt production process

As follows:

1. Soybean selection and washing of soybeans in the foreign debris, sand can be caused by the colloid mill, homogenizer working life shortened, and the effect of colloid mill homogenization is not good. Therefore, it is necessary to strengthen the selection of beans, washing beans, strictly remove foreign debris.

2. Soaking with 0.1% NaHCO3 soaking, soaking time is sufficient, about 10 hours or more.

3. Cooking beans cooking beans temperature, time control at 100 ℃, 5 ~ 8 minutes.

4. Grinding boiled beans grinding fat oxidase activity should be less than 4 × 105 units.

5. Gum grinding, ingredients with pure soy milk made of soy yogurt astringent, sticky and easy to collapse the organization, the mouth is not smooth. The use of soy milk-based, with a small amount of milk (powdered milk) or cream, add the right amount of flavor agent, stabilizer made of soy yogurt, flavor and aroma. Stabilizer is recommended to use Jianying milk stabilizer D type, making the organization more delicate, its quality is not less than sour milk.

6. Homogenization, sterilization homogenization pressure in 25 ~ 30Mpa; sterilization should be based on soy milk processing season, process residence time to adjust accordingly, generally about 5s/118 ℃.

7. Cooling, inoculation cooling to 42 ℃ ~ 44 ℃ or so for the best propagation temperature of strains, inoculation and fermentation of 6 hours can be divided.

8. Refrigeration, aging at 3 ℃ ~ 5 ℃ ambient temperature refrigeration 10 ~ 12 hours, can make the sour soybean milk taste more refreshing, delicate.

9. Packaging, inspection of solidified soy yogurt produced by this process, white color, fine texture, no soy odor, containing a soft sweet and sour taste, light milk and fresh soy milk flavor.