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Plant-based double-protein fermented flavored yoghurt and preparation method thereof

A fermented flavor and dual-protein technology, applied in dairy products, food science, milk substitutes, etc., can solve the problems of heavy beany flavor of soybean fermented yogurt, poor stability of plant yogurt, etc., achieve strong coconut flavor, good stability, The effect of reducing usage

Inactive Publication Date: 2021-09-07
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problems of soybean-fermented yogurt with heavy bean flavor and poor stability of vegetable yogurt, a plant-based double-protein fermented flavored yogurt and its preparation method are provided

Method used

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  • Plant-based double-protein fermented flavored yoghurt and preparation method thereof
  • Plant-based double-protein fermented flavored yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A plant-based double-protein fermented flavored yogurt, comprising the following components by weight percentage, 17.5% soybean powder, 10% concentrated coconut milk, 6% white sugar, 0.8% microcrystalline cellulose, 0% stabilizer, and fermented strains 0.05%, the balance is water.

[0027] Wherein, the concentrated coconut milk is normal temperature concentrated coconut milk, wherein the water content is less than 30wt%, the fat content is greater than 18wt%, and the protein content is greater than 6wt%. Concentrated coconut milk at room temperature is a product of Shanghai Jiecong Trading Co., Ltd.

[0028] Wherein, the average particle size of the microcrystalline cellulose is 1 μm, and the aspect ratio is greater than 10.

[0029] Wherein, the fermentation strain is DANISCO VEGE 033 type plant-based fermentation strain.

[0030] The preparation method of the above-mentioned plant-based double-protein fermented flavored yoghurt comprises the following steps:

[003...

Embodiment 2

[0036] A plant-based double-protein fermented flavored yogurt, comprising the following components by weight percentage, 15% soybean powder, 14% concentrated coconut milk, 6% white sugar, 1% microcrystalline cellulose, 0.1% stabilizer, and 0.1 strain %, the balance is water.

[0037] Wherein, the concentrated coconut milk is normal temperature concentrated coconut milk, wherein the water content is less than 30wt%, the fat content is greater than 18wt%, and the protein content is greater than 6wt%. Concentrated coconut milk at room temperature is a product of Shanghai Jiecong Trading Co., Ltd.

[0038] Wherein, the average particle size of the microcrystalline cellulose is 0.5 μm, and the aspect ratio is greater than 10.

[0039] Wherein, the fermentation strain is DANISCO VEGE 033 type plant-based fermentation strain.

[0040] Wherein, the stabilizer is composed of konjac gum, pectin and gelatin in a weight ratio of 2:2:1.

[0041] The preparation method of the above-menti...

Embodiment 3

[0047] A plant-based double-protein fermented flavored yogurt, comprising the following components by weight percentage: 13% soybean powder, 20% concentrated coconut milk, 7% white sugar, 1% microcrystalline cellulose, 0.2% stabilizer, and 0.1 strain %, the balance is water.

[0048]Wherein, the concentrated coconut milk is normal temperature concentrated coconut milk, wherein the water content is less than 30wt%, the fat content is greater than 18wt%, and the protein content is greater than 6wt%. Concentrated coconut milk at room temperature is a product of Shanghai Jiecong Trading Co., Ltd.

[0049] Wherein, the average particle size of the microcrystalline cellulose is 1 μm, and the aspect ratio is greater than 10.

[0050] Wherein, the fermentation strain is DANISCO VEGE 033 type plant-based fermentation strain.

[0051] Wherein, the stabilizer is composed of konjac gum, pectin and gelatin in a weight ratio of 2:2:1.

[0052] The preparation method of the above-mentione...

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Abstract

The invention relates to plant-based double-protein fermented flavored yoghourt and a preparation method thereof. The yoghourt comprises the following components in percentage by weight: 13%-18% of soybean meal, 10%-20% of concentrated coconut milk, 5%-7% of white granulated sugar, 0.1%-1% of microcrystalline cellulose, 0-0.2% of stabilizer, 0.04%-0.06% of fermentation culture and the balance of water. The plant-based double-protein yoghurt disclosed by the invention utilizes a high protein content in the soybean meal and a high fat content in the concentrated coconut milk to carry out advantage complementation, and the prepared plant-based double-protein yoghurt has a high nutritional value and good stability. The fat fragrance of the concentrated coconut milk can cover the beany flavor of the fermented soybean milk. The product has a strong coconut flavor and a smooth and refreshing taste.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a plant-based double-protein fermented flavored yoghurt and a preparation method thereof. Background technique [0002] With the continuous progress of society and the continuous improvement of people's living standards, people's demand for natural nutrients is getting higher and higher. Soybean, rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 35% to 40%. Except for methionine, the composition and ratio of other essential amino acids are similar to those of animal protein, and it is rich in lysine, which is lacking in cereal protein. It is an ideal natural food complementary to cereal protein. The fat content in soybeans is about 15% to 20%, of which unsaturated fatty acids account for 85%, linoleic acid is as high as 50%,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/50A23L29/10A23C11/10
CPCA23C11/106
Inventor 胡长利崇志文王猛龄南
Owner 南京卫岗乳业有限公司
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