Novel plant-based yoghourt and preparation method thereof
A new type of plant and yogurt technology, which is applied in food science, the function of food ingredients, and polysaccharide/gum-containing food ingredients, etc., can solve the problems of unpleasant flavor, unrefined texture of stirred plant yogurt, etc., to improve product status, Effects of enriching protein types and functions and increasing dietary fiber content
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Embodiment 1
[0045] This example provides a new plant-based yogurt, which is composed of the following raw materials in terms of mass percentage: 7.80% instant soybean powder, 6.00% white sugar, 1.00% soluble soybean polysaccharide, 1.00% isomaltulose, and 71.882% purified water , lactic acid bacteria starter 0.018%, concentrated apple juice 5.50%, citrus dietary fiber 0.80%, pure coconut powder 5.00% and coconut milk 1.00%, the total dosage is 1000kg.
[0046] The preparation method of the novel plant-based yoghurt comprises the following steps:
[0047] (1) Prepare the substrate: Add the weighed instant soybean powder into pure water at 65-70°C, stir for 10-15 minutes until fully dissolved; then add the weighed pure coconut powder and coconut milk, and stir again for 10-15 minutes 15 minutes until fully dissolved; mix the weighed white sugar, soluble soybean polysaccharide, citrus dietary fiber and isomaltulose for 5 minutes until uniform, then add the dissolved instant soybean powder, p...
Embodiment 2
[0055] This example provides a new plant-based yogurt, which is composed of the following raw materials in terms of mass percentage: 8.00% instant soybean powder, 6.00% white sugar, 1.00% soluble soybean polysaccharide, 1.00% isomaltulose, and 72.681% purified water , lactic acid bacteria starter 0.019%, concentrated apple juice 4.00%, citrus dietary fiber 0.80%, pure coconut powder 5.00% and coconut milk 1.50%, the total dosage is 1000kg.
[0056] The preparation method of the novel plant-based yoghurt has the same steps as those in Example 1.
Embodiment 3
[0058] This example provides a new plant-based yogurt, which is composed of the following raw materials in terms of mass percentage: 6.00% instant soybean powder, 5.00% white sugar, 1.00% soluble soybean polysaccharide, 2.00% isomaltulose, and 71.384% purified water , lactic acid bacteria starter 0.016%, concentrated apple juice 4.60%, citrus dietary fiber 1.00%, pure coconut powder 7.50% and coconut milk 1.50%, the total dosage is 1000kg.
[0059] The preparation method of the novel plant-based yoghurt has the same steps as those in Example 1.
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