MANUFACTURING METHOD OF SOYBEAN YOGURT BY USING SOTBEAN MILK AND THE MIXTURE OF LACTIC ACID BACTERIA, AND SOYBEAN YOGURT MADE BY THE SAME

摘要

PURPOSE: A producing method of soymilk yogurt using soymilk and lactic acid bacteria is provided to remove the unique flavor of soybeans by fermenting the soymilk with the mixed lactic acid bacteria. CONSTITUTION: A producing method of soymilk yogurt using soymilk and lactic acid bacteria comprises the following steps: washing soybeans with flowing water or a nanosilver water; soaking the soybeans with water for 3hours, and removing skins; dipping the soaked soybeans into a NaHCO3 solution for 20minutes; heat-processing the dipped soybeans, and grinding after adding water; sieving the ground produce, to obtain the soymilk; injecting 2~5volwt% of mixed lactic acid bacteria to the soymilk; and fermenting for 5~10hours at 35~45deg C, after adding glycogen.