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Plant-based fermented yoghourt and preparation method thereof

A plant-based, yogurt technology, applied in the direction of dairy products, milk preservation, milk substitutes, etc., can solve problems such as gaps, achieve long shelf life, improve product quality and texture properties, and extend shelf life.

Active Publication Date: 2020-11-13
北京再益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the strengthening of consumers' health awareness, in recent years, more and more consumers regard lactose-free, milk-free, plant-based and vegetarian products as part of a healthy lifestyle. Consumers' attention to milk substitute products It is constantly rising, especially plant-based yogurt has received great attention, but the plant-based yogurt currently on the market is low-temperature and short-term preservation type plant yogurt, but there is no field in the field of plant-based long-term preservation fermented yogurt

Method used

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  • Plant-based fermented yoghourt and preparation method thereof
  • Plant-based fermented yoghourt and preparation method thereof

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preparation example Construction

[0040] In view of the fact that the vegetable yogurt on the market is a low-temperature short-term preservation type, the application provides a preparation method for obtaining a normal-temperature long-term preservation type plant-based fermented yogurt, which includes the following steps:

[0041] Initial batching: after refining the plant fermentation base material to obtain a plant-based slurry, add 30-60wt% of the total amount of plant-based slurry to preheat to 40-75°C, add stabilizer A and sweetener, mix evenly, Then add the remaining plant-based slurry, which can be supplemented with water at last to obtain 100 parts by weight of the mixture, wherein the plant-based slurry is selected from soybean residue-free soybean milk obtained after dehulled soybeans are refined, and in one embodiment, the whole soybean The protein content in the residue-free soybean milk is 4.0%, and the fat content is 1.8%, and the protein content in the mixture obtained after the initial batching...

Embodiment 1

[0055] A method for preparing plant-based fermented yogurt, comprising the following steps:

[0056] Initial ingredients: grind the dehulled soybeans to obtain whole bean dregs-free soymilk, add 30wt% whole bean dregs-free soymilk, preheat to 60°C, add 1kg modified starch, 0.1kg agar, 0.03kg high acyl gellan Glue, 0.05kg diacetyl tartrate mono-diglyceride, 5kg white sugar and 4kg coconut milk, mix evenly, then add the remaining whole bean dregs-free soy milk, add water to obtain a 100kg mixture, the total amount of whole bean dregs-free soy milk added is 88kg , the modified starch is selected from hydroxypropyl distarch phosphate;

[0057] Pre-sterilization: Preheat the mixture obtained from the first batching to 60°C for homogenization. The homogenization adopts a two-stage step method. The first stage of homogenization is carried out at a pressure of 200bar, and the second stage of homogenization is carried out at a pressure of 50bar. After completion, the mixture is pasteu...

Embodiment 2

[0063] A method for preparing plant-based fermented yoghurt, which is carried out according to the method in Example 1, the difference is that: initial ingredients: dehulled soybeans are ground to obtain whole bean dregs-free soybean milk, and a total amount of 30 wt% whole bean dregs-free soybean milk is added Soybean milk, preheated to 45°C, add 1.5kg of modified starch, 0.2kg of agar, 0.04kg of gellan gum, 0.1kg of diacetyl tartaric acid mono-diglycerides, 6kg of white sugar and 8kg of coconut milk, mix well, and then add the remaining whole Bean dregs-free soy milk, add water to get 100kg of mixture, the total amount of whole bean dregs-free soy milk is 70 kg, and the modified starch is hydroxypropyl distarch phosphate;

[0064] Pre-sterilization: Preheat the mixture obtained from the first batching to 50°C for homogenization. The homogenization adopts a two-stage step method. The first stage of homogenization is carried out at a pressure of 180bar, and the second stage of ...

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Abstract

The invention relates to the field of yoghourt preparation, and particularly discloses plant-based fermented yoghourt and a preparation method thereof. The preparation method comprises the following steps of: primary burdening: a plant-based slurry is obtained after a plant fermentation base material is ground into thick liquid, a stabilizer A and a sweetening agent are added, and even mixing is conducted; pre-sterilization; fermentation; secondary burdening: a dissolved stabilizer B and a sweetening agent are added into the fermented fermentation liquor; acidity regulation; secondary sterilization; cooling; and packaging. The stabilizer A is prepared from the following raw materials: modified starch, agar, gellan gum and diacetyl tartaric acid ester of mono(di)glycerides; and the stabilizer B is selected from high-ester pectin. The invention also discloses the plant-based fermented yoghourt prepared by the preparation method. The pure plant-based fermented yoghourt has the advantagesthat the pure plant-based fermented yoghourt is provided, the obtained yoghourt is stored at normal temperature, the shelf life is prolonged to 6 months, the stability in the shelf life is guaranteed,the product quality is improved, and the blank of long shelf life of the current plant yoghourt at normal temperature is filled.

Description

technical field [0001] The invention relates to the technical field of yoghurt preparation, more specifically, it relates to a plant-based fermented yoghurt and a preparation method thereof. Background technique [0002] With the rapid development of contemporary society and economy, among various dairy products, yogurt is widely welcomed by consumers. Because animal protein is closer to the human body, it is easier to be absorbed and utilized by the human body. At present, animal protein yogurt accounts for a large proportion in the market, but animal food often contains high fat and cholesterol content. With the improvement of people's living standards, Fatty food intake has been greatly increased, which is an important factor in the increasing incidence of cardiovascular and cerebrovascular diseases and other diseases. With the strengthening of consumers' health awareness, in recent years, more and more consumers regard lactose-free, milk-free, plant-based and vegetarian...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23C3/03
CPCA23C11/106A23C3/03
Inventor 杨波王慧杰文进范现国
Owner 北京再益生物科技有限公司
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