Development of zymolytic yoghourt to replace milk-zymolytic soybean milk

Development of zymolytic yoghourt to replace milk-zymolytic soybean milk

Abstract, Using plant protein soybean as the main source of raw materials to replace milk entirely or in part and according to a certain recipe, the fermented soybean milk was made through four main process including commingle, homogeneousness , sterilization , and fermentation. Moreover several technical factors such as soybean soak time,fermented time of soybean milk , the content proportion between soybean and milk that affect the taste and flavor were discussed. We had optimized the process parameters of the zymolytic soybean milk through orthogonal experimental method. The zymolytic soybean milk with attractive color and luster , the best taste and high stability was made under the conditions of soybean's soak time 8h , fermented time 6h, soybean and milk in proportion as 3:7 , then adding 9% white sugar ,3% lactose,0.03% sorbic acid and RD0.4%.