Sugar-free plant yoghourt and preparation method thereof

A technology of yogurt and plants, applied in the direction of bacteria used in food preparation, dairy products, food science, etc., can solve the problems of bad taste of plant-based yogurt, and achieve good taste, low glycemic index, healthy taste and low energy Effect

Pending Publication Date: 2020-06-16
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a sugar-free plant yoghurt and its preparation method to prepare pure plant yoghurt products with low fat, low saturated fat, zero lactose, zero cholesterol and zero sugar, which can meet people's health needs and Solving the bad taste problem often associated with plant-based yogurt

Method used

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  • Sugar-free plant yoghourt and preparation method thereof
  • Sugar-free plant yoghourt and preparation method thereof

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preparation example Construction

[0026] The present invention also discloses a method for preparing the aforementioned sugar-free vegetable yoghurt, which includes the following steps:

[0027] Step 1. Select raw materials according to the weight ratio, mix the raw materials: soybean milk, walnut milk, coconut milk, xylitol, mixed sugar alcohols, steviol glycosides, resistant dextrin and inulin, add pure water and stir to obtain a mixed slurry , the mixed slurry is finely ground and homogenized at normal temperature, and the ground mixed slurry is centrifuged to remove slag through a sieve, and is pasteurized to obtain liquid A.

[0028] Step 2. Under sterile conditions, add 0.5-2.5% of the mass of liquid A prepared in step 1 into Lactobacillus bulgaricus, Streptococcus thermophilus or Lactococcus lactis diacetyl subspecies and ferment at 38-45°C for 7-10 hours to form pure vegetable yogurt.

[0029] Step 3: Take the pure vegetable raw yogurt prepared in Step 2, add a stabilizer with a mass ratio of 0.5-0.8%...

Embodiment 1

[0048] The preparation method of the first sugar-free vegetable yoghurt of the present invention comprises the following steps:

[0049] Step (31), choose 20 parts of soybean milk, 25 parts of walnut milk, 20 parts of coconut milk, 5 parts of xylitol, 1 part of maltitol, 0.1 part of steviol glycoside, 8 parts of resistant dextrin and 32 parts of inulin, add 10 parts of purified water were finely ground and homogenized at room temperature, and the ground slurry was centrifuged through a sieve to remove slag, and pasteurized to obtain liquid A1.

[0050] Step (32), under aseptic conditions, add 0.5% of the mass of the liquid A1 prepared in step (31) to Lactobacillus bulgaricus, Streptococcus thermophilus or Lactococcus lactis diacetyl subspecies and ferment at 38°C for 10 hours , to form pure vegetable yoghurt.

[0051] Step (33), take the pure vegetable raw yoghurt prepared in step (32), add pectin and 0.2 part of carrageenan in mass ratio as stabilizers, blend and mix in the ...

Embodiment 2

[0053] The preparation method of the second sugar-free vegetable yoghurt of the present invention comprises the following steps:

[0054] Step (41), select 10 parts of soybean milk, 20 parts of walnut milk, 25 parts of coconut milk, 4 parts of xylitol, 2.5 parts of erythritol, 0.5 part of steviol glycoside, 4 parts of resistant dextrin and 6 parts of inulin as raw materials , adding 20 parts of pure water, finely grinding and homogenizing at normal temperature, the ground slurry is centrifuged to remove slag through a sieve, and pasteurized to obtain liquid A2.

[0055] Step (42), under sterile conditions, add Lactobacillus bulgaricus, Streptococcus thermophilus or Lactococcus lactis diacetyl subspecies to 2% of the mass of liquid A2 prepared in step (41) and ferment for 10 hours at 42°C , to form pure vegetable yoghurt.

[0056] Step (43), taking the pure vegetable raw yogurt prepared in step (42), adding 0.4 parts of pectin, 0.2 parts of carrageenan and 0.2 parts of modifie...

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Abstract

The invention relates to sugar-free plant yoghourt which comprises following raw materials, by weight, 10-25 parts of soybean milk, 5-25 parts of walnut milk, 5-25 parts of coconut milk, 1.5-5 parts of xylitol, 1 to 2.5 parts of a mixed sugar alcohol, 0.1 to 0.5 part of stevioside, 0.5 to 2.5 parts of zymophyte, 2 to 8 parts of resistant dextrin, 2 to 10 parts of inulin and 10 to 50 parts of purified water, wherein the mixed sugar alcohol comprises at least one from maltitol, isomaltitol, lactitol, erythritol, sorbitol, D-mannitol and isomaltitol. The invention also discloses a preparation method of the sugar-free plant yoghourt. The low-fat, low-saturated-fat, lactose-free, cholesterol-free and sugar-free pure plant yoghurt product prepared by the method can meet the health requirements of people and solve the problem of poor taste often accompanied by plant-based yoghurt.

Description

technical field [0001] The technical field of yogurt preparation of the present invention particularly relates to a sugar-free vegetable yogurt and a preparation method thereof. Background technique [0002] In recent years, the yogurt category has been in an overall growth trend in the global market, and the growth of my country's yogurt market is leading the world, which has exceeded the market capacity of milk. Relevant data show that the average sugar content of common yogurt on the market is about 8%, and a large part of flavored yogurt even exceeds 10%. In short, assuming we have a cup of 200mL yogurt in the morning and evening, the sugar intake for the day is almost saturated. [0003] Traditional yogurt is a product made from raw cow (sheep) milk animal base, inoculated with yogurt strains and fermented, that is, animal yogurt. Animal yoghurt is relatively high in cholesterol and saturated fat, which is not particularly beneficial for the three highs and obese peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/231A23V2400/123A23V2400/249
Inventor 唐文娟李勉张文瑶左齐乐石丽华
Owner ZHEJIANG HUAKANG PHARMA
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