A plant-based fermented yogurt and preparation method thereof

A plant-based, yogurt technology, applied in dairy products, milk preservation, food science, etc., can solve problems such as gaps, achieve the effects of improving shelf life, enriching dietary fiber, and improving texture characteristics

Active Publication Date: 2022-05-27
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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  • A plant-based fermented yogurt and preparation method thereof
  • A plant-based fermented yogurt and preparation method thereof

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preparation example Construction

[0040] In view of the current situation of plant yogurt on the market for low temperature short-term maintenance type, the present application provides a method of preparing plant-based fermented yogurt that can be obtained at room temperature for a long period of time, comprising the following steps:

[0041] Initial ingredients: the plant fermentation base material is refined to obtain a plant-based slurry, adding 30-60wt% of the plant-based slurry to preheat to 40-75 ° C after adding stabilizer A and sweetener, mixing evenly, and then adding the remaining plant-based slurry, and finally can be replenished with water to get a mixture of 100 parts by weight, wherein the plant-based slurry is selected from the peeled soybean pulp obtained after the soybean slag-free soybean milk, one of the embodiments, The protein content of whole bean residue-free soy milk is 4.0%, the fat content is 1.8%, the protein content of the mixture obtained after the initial ingredient is 3.6-4.0%, and ...

Embodiment 1

[0055] Preparation method of plant-based fermented yogurt, including the following steps:

[0056] Initial ingredients: peeled soybean pulp to obtain whole bean dregs-free soybean milk, add the total amount of 30wt% of the whole bean dregs-free soy milk, preheat to 60 °C after adding 1kg of modified starch, 0.1kg agar, 0.03kg of high-acid gelatin, 0.05kg of diacetyl tartaric acid mono-diglycerides and 5kg of white sugar and 4kg of coconut milk, mix evenly, and then add the remaining whole bean dregs-free soy milk, add water to get a mixture of 100kg, the total amount of whole bean dregs-free soy milk is 88kg, Modified starch is made of hydroxypropyl diamyl phosphate;

[0057] Pre-sterilization: the mixture obtained from the initial batching is preheated to 60 °C, homogenized, homogenized using a two-stage stepped type, the first stage of homogenization is carried out at a pressure of 200 bar, the second stage of homogenization is carried out under a pressure of 50 bar, after the h...

Embodiment 2

[0063] A method for preparing plant-based fermented yogurt, in accordance with the method in Example 1, the difference is: the first ingredient: the peeling soybean pulp is obtained after peeling soybean pulp to obtain whole bean dregs-free soy milk, add a total of 30wt% of the whole bean dregs-free soy milk, preheat to 45 ° C after adding 1.5kg of modified starch, 0.2kg of agar, 0.04kg gelatin, 0.1kg of mono-diglyceride diacetylate bitartrate and 6kg of white sugar and 8kg of coconut milk, mix evenly, and then add the remaining whole bean dregs-free soy milk, Add water to obtain a mixture of 100kg, the total amount of whole bean residue-free soybean milk is 70kg, and the modified starch is hydroxypropyl diamyl phosphate;

[0064] Pre-sterilization: the mixture obtained from the initial batching is preheated to 50 °C, homogenized, homogenized using a two-stage stepped type, the first stage of homogenization is carried out at a pressure of 180 bar, the second stage of homogenizatio...

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Abstract

The invention relates to the field of yoghurt preparation, and specifically discloses a plant-based fermented yoghurt and a preparation method thereof. The preparation method includes the following steps: initial batching: refining the plant fermentation base material to obtain a plant-based slurry, adding stabilizer A and Sweetener, mixed evenly; pre-sterilization; fermentation; secondary ingredients: adding dissolved stabilizer B and sweetener to the fermented fermentation liquid; acid adjustment; secondary sterilization, cooling, packaging; among them, stabilizer A includes the following raw materials: modified starch, agar, gellan gum and diacetyl tartaric acid mono-diglyceride; stabilizer B is selected from high-ester pectin; the invention also discloses the plant-based fermented yoghurt prepared by the above-mentioned preparation method, and its advantages It provides a pure plant-based fermented yoghurt, and the obtained yoghurt can be stored at room temperature for a short time, and the shelf life is extended to 6 months, which ensures the stability of the shelf life and improves the product quality. Blank for shelf life.

Description

Technical field [0001] The present invention relates to the technical field of yogurt preparation, more particularly, it relates to a plant-based fermented yogurt and a method of preparation thereof. Background [0002] With the rapid development of contemporary social economy, yogurt is widely popular among consumers among a variety of dairy products. Because animal protein is closer to the human body, it is easier to be absorbed and utilized by the human body, at present, the proportion of animal protein yogurt on the market is relatively large, but animal foods often contain fat, high cholesterol content, with the improvement of people's living standards now, fat food intake is greatly improved, is an important factor in the incidence of cardiovascular and cerebrovascular diseases and other diseases. With the strengthening of consumers' awareness of health, in recent years, more and more consumers will be lactose-free, milk-free, plant-based and vegetarian products as part of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/65A23L11/50A23L3/16
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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