Pea protein vegan plant-based yoghurt and preparation method thereof

A pea protein, vegan technology, applied in the protein composition of vegetable seeds, dairy products, vegetable protein processing, etc., can solve the problems of faster pH drop, worse water holding capacity, poor taste, etc. Improved solubility, increased added value, good emulsifying activity and emulsifying stability

Active Publication Date: 2019-04-05
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present disclosure is to overcome the problems that the existing pea yogurt has a faster drop in pH value as the amount of peas increases during fermentation, resulting in dense and hard yogurt texture, poor taste and poor water holding capacity, and provides a pea protein Vegan plant-based yogurt and method for preparing same

Method used

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  • Pea protein vegan plant-based yoghurt and preparation method thereof
  • Pea protein vegan plant-based yoghurt and preparation method thereof
  • Pea protein vegan plant-based yoghurt and preparation method thereof

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preparation example Construction

[0044] The first aspect of the present disclosure provides a preparation method of pea protein vegan plant-based yoghurt, the method comprising the following steps:

[0045] S1. Grinding the peas and adding water to make a suspension, then adding a medium-temperature α-amylase and heating and stirring to obtain the first material; adding an alkaline regulator to the first material to adjust the pH value to 9-10, Obtaining the second material; performing first-stage centrifugation on the second material and collecting the supernatant, adding an acid regulator to the supernatant to adjust the pH value to 3-5 to obtain a third material; The third material is subjected to second-stage centrifugation and the pea protein precipitate is collected;

[0046] S2. After adding the first pH adjuster to the pea protein precipitate to adjust the pH value to 6.5-7.5, then add anionic polysaccharide and mix evenly and undergo hydration treatment to obtain the fourth material; in the fourth ma...

Embodiment 1

[0062] S1. The yellow dry peas were ground into powder with a cyclone mill, crushed into particles with a particle size of 60 mesh, added deionized water to prepare a suspension, and then added medium-temperature α-amylase Ban480, and heated and stirred at 80°C for 30 minutes to obtain No. One material; after cooling the first material, adding a NaOH solution with a concentration of 1mol / L to the first material to adjust the pH value to 9 to obtain the second material; Carry out the first-stage centrifugation treatment of 30min under the condition and collect the supernatant, add the HCl solution that concentration is 1mol / L in the supernatant and adjust the pH value to be 4.5, obtain the third material; The third material is 4000g relative centrifugal force 1. Carrying out second-stage centrifugation for 30 min at a temperature of 4° C. to collect pea protein precipitates, and freeze-drying to obtain pea protein precipitate A. Wherein, based on the total weight of the first m...

Embodiment 2

[0066] The only difference between Example 2 and Example 1 is that in Example 2: based on the total weight of the first material, the content of peas is 17% by weight, the content of mesophilic α-amylase is 0.5% by weight, step S1 The pea protein precipitate obtained in B.

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Abstract

The disclosure relates to pea protein vegan plant-based yoghurt and a preparation method thereof. The preparation method comprises the steps that peas are smashed and are prepared into suspension liquid, then an alpha-amylase at a medium temperature is added to react, and then a pH value is adjusted to 9-10; and then the suspension liquid is centrifuged, a supernatant of the suspension liquid is collected, the pH value of the supernatant is adjusted to 3-5, and a pea protein precipitate is collected by centrifugation. After the pH value of the precipitate is adjusted to 6.5-7.5, the pea protein precipitate is mixed with anionic polysaccharide and the pH value is adjusted to 3-5.5 after hydration, and an incubated product containing a protein-polysaccharide electrostatic complex is obtainedby incubation. The incubated product is mixed with sugar and the like, then the product is sterilized after two-stage homogenization treatment, active bacteria are added for fermentation, and the peaprotein vegan plant-based yoghurt is obtained after cold storage. The vegan plant-based pea yoghurt can be prepared by the preparation method. The vegan plant-based yoghurt prepared by the method hasa better flavor.

Description

technical field [0001] The present disclosure relates to the field of food processing, in particular to a pea protein vegan plant-based yoghurt and a preparation method thereof. Background technique [0002] In recent years, people's eating habits have gradually shifted from carbohydrate-based food structure to high-protein diet structure. However, while animal food provides protein, it also brings problems of high fat and cholesterol, which in turn increases the risk of people suffering from high blood pressure, high blood fat and other affluent diseases. Therefore, products that can not only provide protein but also satisfy the appetite of taste buds have become the new darling of the food industry. In recent years, plant protein products have complied with the consumer demand of the current era in the context of food consumption upgrades, and various plant-based proteins are widely used in snacks, baby food, dairy products and meat substitutes. [0003] Pea ranks fourth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23J1/14A23J3/14A23J3/34
CPCA23C9/13A23C9/1307A23C9/1315A23C9/137A23J1/148A23J3/14A23J3/346A23V2400/123A23V2400/113A23V2400/249A23V2400/531A23V2400/169Y02A40/90
Inventor 刘丽娅周素梅庞淑婕佟立涛王丽丽周闲容
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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