Process for probiotic honey and applied for the preparation of improved soya curd similar to regular curd.

摘要

A process of probiotic honey and its application for the soya curd (A) Growing microbes bacillus coagulons under aseptic condition and downstream processing and fortification of required microbes and its stabilization. Minimum 100-200 billion spores/ gm of honey. (B) Charging of 0.001 to 0.01 kg spore to 1.0 to kg of collected raw honey with required specifications. (C) Heating the microbes mixed raw honey at 50-55°c under agitated condition (50- 75rpm) in a SS reactor using slow speed agitator until it become homogenous under microscope. (D) Filtration 10-20 (micron filter) and stabilization of microbe in the honey for a week at room temperature. E) Charging of 0.001 to 0.01 kg probiotic honey to 1 liter of soya milk (W/V) and incubate at 30°c under aseptic condition for 6-7 hrs to get good quality soya curd.