Plant-based mung bean protein yoghourt and preparation method thereof

A mung bean protein and mung bean-based technology, which is applied in dairy products, milk substitutes, applications, etc., can solve the problems of unrecognized functional properties of vegetable protein, and achieve rich amino acid types, stable and elastic gel structure, and fine and smooth texture. Effect

Pending Publication Date: 2020-12-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies in recent years, such as CN 101574132 ("A mung bean yogurt product with blood pressure lowering function and its preparation method") and CN 107691654 A ("A method of extracting vegetable protein slurry and performing physical and fermentation treatment on it") , the raw material for fermentation is mostly soybean milk obtained by peeling and homogenizing whole beans, with or without milk powder for compounding. The raw material for fermentation is not pure vegetable protein, and the focus is more on the grinding method or the soy milk The selection of enzymatic hydrolysis conditions and the compounding with milk powder did not highlight the functional properties of vegetable protein in the fermentation process

Method used

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  • Plant-based mung bean protein yoghourt and preparation method thereof
  • Plant-based mung bean protein yoghourt and preparation method thereof
  • Plant-based mung bean protein yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Prepare a mung bean protein solution with a protein mass fraction of 1.5%, stir at room temperature for 30 minutes, place the completely dissolved mung bean protein solution under a high pressure of 200 MPa for three times, then adjust the pH to 12, react for 0.5 h, and then adjust the pH to be neutral. Continue to stir for 30 minutes; then add sucrose with a mass fraction of 8% to the uniformly stirred solution, and continue to stir until fully dissolved to obtain the fermentation base material; homogenize the fermentation base material twice at 150 MPa; The fermentation base material was sterilized by heating at 85°C for 15 minutes. After the fermentation base material was cooled to 35°C after sterilization, 1.0% bacterial powder was added under aseptic operation, shaken gently, and fermented at 43°C for 10 hours, then refrigerated After 12 hours of ripening, the plant-based plant-based mung bean protein yoghurt is obtained.

Embodiment 2

[0042] Prepare a mung bean protein solution with a protein mass fraction of 3.0%, stir at room temperature for 30 minutes, place the completely dissolved mung bean protein solution under 200MPa high pressure for three times, then adjust the pH to 12, react for 0.5h, and then adjust the pH to be neutral. Continue to stir for 30 minutes; then add sucrose with a mass fraction of 8% to the uniformly stirred solution, and continue to stir until fully dissolved to obtain the fermentation base material; homogenize the fermentation base material twice at 150 MPa; The fermentation base material was sterilized by heating at 85°C for 15 minutes. After the fermentation base material was cooled to 35°C after sterilization, 1.0% bacterial powder was added under aseptic operation, shaken gently, and fermented at 43°C for 10 hours, then refrigerated After 12 hours of ripening, the plant-based plant-based mung bean protein yoghurt is obtained.

Embodiment 3

[0044] Prepare a mung bean protein solution with a protein mass fraction of 4.0%, stir at room temperature for 30 minutes, place the completely dissolved mung bean protein solution under a high pressure of 200 MPa for three times, then adjust the pH to 12, react for 0.5 h, and then adjust the pH to be neutral. Continue to stir for 30 minutes; then add sucrose with a mass fraction of 8% to the uniformly stirred solution, and continue to stir until fully dissolved to obtain the fermentation base material; homogenize the fermentation base material twice at 150 MPa; The fermentation base material was sterilized by heating at 85°C for 15 minutes. After the fermentation base material was cooled to 35°C after sterilization, 1.0% bacterial powder was added under aseptic operation, shaken gently, and fermented at 43°C for 10 hours, then refrigerated After 12 hours of ripening, the plant-based plant-based mung bean protein yoghurt is obtained.

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Abstract

The invention discloses plant-based mung bean protein yoghourt and a preparation method thereof. The preparation method comprises the following steps of dissolving mung bean protein, adjusting pH, adding sugar to prepare a fermentation base material, homogenizing and fermenting. The plant-based mung bean protein yoghourt has good taste and greatly improved texture.

Description

technical field [0001] The invention relates to the technical field of pure plant-based food development, in particular to a plant-based mung bean protein yoghurt and a preparation method thereof. Background technique [0002] Traditional fermented milk is based on animal protein such as cow milk. With the improvement of living standards, people pay more attention to food sources. Plants are what they consider "clean" sources. This trend is mainly driven by millennials, who prefer healthy , ethical, natural, and less processed foods. Increased consumption of plant protein products is a direct result of this shift. On the other hand, consumers' eating habits are gradually changing. The obesity, diabetes and cardiovascular diseases brought about by meat food have further stimulated people's demand for a pure vegetarian diet. Coupled with the rapid population growth and the shortage of resources, the long-term consumption of large amounts of meat is bound to be detrimental to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 蒋将张文斌聂云青刘元法
Owner JIANGNAN UNIV
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