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Preparation method of pea yoghourt with low beany flavor

A beany smell and pea technology, applied to bacteria, dairy products, milk substitutes, etc. used in food preparation, can solve the problems of animal allergens, complicated process, severe beany smell, etc., and achieve good sensory evaluation, Simple operation, good taste and texture

Active Publication Date: 2021-06-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problems of the existing pea yogurt, such as severe beany smell, poor taste, animal allergens, complicated process, and discharge of whey wastewater , providing a method for preparing pea yoghurt with low beany flavor, the inventive method is simple and easy to operate, and has good sensory evaluation

Method used

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  • Preparation method of pea yoghourt with low beany flavor
  • Preparation method of pea yoghourt with low beany flavor

Examples

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Effect test

Embodiment 1

[0033] (1) Preparation of pea milk base material: Weigh 500g of dry peas, put the peas in boiling water for 10 minutes after the water becomes boiling; soak for 15 minutes to achieve the effect of inactivating enzymes; wet shelling after soaking; Take 0.07mol / L phosphoric acid solution, soak for 6 hours according to the mass ratio of beans:water of 1:5, wash with water for 3 hours under stirring, change the water every 1 hour, and take out the beans; Beat the water ratio for 1 minute, adjust the pH to 9.0 with NaOH, maintain it for 30 minutes, centrifuge at 4000g for 15 minutes, take the supernatant, and obtain the pea milk base material with a reduced beany smell; use GC-MS to measure the volatile flavor substances, and the specific data can be found in Table 1; Carry out sensory evaluation to it, specific data see Table 2 for details;

[0034] (2) Ingredients: adjust the above-mentioned pea milk base material with water to a protein concentration of 2.5%; ingredients and ful...

Embodiment 2

[0046] (1) Preparation of pea milk base material: Weigh 1.0kg of dry peas, put the peas in boiling water for 15 minutes, soak them for 20 minutes to achieve the effect of inactivating enzymes; adopt wet method for shelling after soaking; Take 0.07mol / L phosphoric acid solution, soak for 5 hours according to the mass ratio of beans: water of 1:5, wash with water for 4 hours under stirring, change the water every 1 hour, and take out the beans; according to 1:6 (w / w) soybean water Beat the pulp for 1 minute, adjust the pH to 8.0 with NaOH, maintain it for 30 minutes, centrifuge at 4000g for 20 minutes, take the supernatant, and obtain the pea milk base material with a reduced beany smell;

[0047] (2) Ingredients: adjust the protein concentration of the above-mentioned pea milk base material to 3.5% with water, and mix the ingredients and fully stir for 10 minutes; based on the final solution obtained after stirring, it includes 6% sucrose, 1.5% glucose, and 0.25% soybean Peptid...

Embodiment 3

[0053] (1) Preparation of pea milk base material: weigh 800g of dry peas, put the peas in boiling water for 20 minutes, soak for 15 minutes to achieve the effect of inactivating enzymes; adopt wet method for shelling after soaking; Take 0.07mol / L citric acid solution and soak for 6 hours according to the mass ratio of beans:water of 1:6, wash with water for 3 hours under stirring, change the water every 1 hour, and take out the beans; The water ratio was beaten for 2 minutes, the pH was adjusted to 8.5 with NaOH and maintained for 30 minutes, centrifuged at 5000g for 15 minutes, and the supernatant was taken to obtain the pea milk base material with a reduced beany smell;

[0054] (2) Ingredients: adjust the above-mentioned pea milk base material with water to a protein concentration of 3.0%, and mix the ingredients and fully stir for 10 minutes; based on the final solution obtained after stirring, it includes 6% sucrose, 1.2% glucose, 0.2% soybean peptide, 0.1% disodium hydro...

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Abstract

The invention discloses a preparation method of pea yoghourt with low beany flavor, and belongs to the technical field of agricultural product processing and by-product comprehensive utilization. The preparation method comprises the following steps: blanching dry peas, soaking with acid, adjusting alkali and the like to prepare a pea pulp base material of which the beany flavor is reduced at one time; then adjusting the protein concentration of the pea pulp base material, adding a plant carbon and nitrogen source A, a buffer agent B and a stabilizer C, sterilizing, inoculating a compounded direct vat set starter for fermentation, stopping fermentation when the final pH value of fermentation reaches 4.5-4.7, and refrigerating to obtain the pea yoghourt with the beany flavor reduced twice, and meanwhile, improving the acidity and texture of the fermented yoghourt. According to the method disclosed by the invention, any animal-derived protein milk protein component is not added, the pea pulp base material is directly utilized for fermentation, a complex procedure for preparing pea protein is avoided, and the obtained pea yoghourt has the advantages of low beany flavor level, smooth taste, stable texture and the like.

Description

technical field [0001] The invention relates to a preparation method of pea yoghurt with low beany smell, specifically refers to a method for preparing pea milk base material with low beany smell and blending fermentation formula to realize secondary reduction of beany smell and finally prepare low beany smell The method for fermenting pea yogurt belongs to the technical field of agricultural product processing and comprehensive utilization of by-products. Background technique [0002] Developing plant-based yoghurts or dairy-free products is gaining more and more attention around the world. Currently, dairy-free yogurts made from almond, coconut, soy, and oats are making meaningful progress in both processing technology and market share. Nonetheless, there is a need to develop new plant sources for dairy-free yogurt products. The yellow pea (Pisum sativum L.) is the edible seed of the pod of the legume family, native to southern Europe and coastal regions, but is widely g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L11/65A23L11/30
CPCA23C11/106A23V2400/123A23V2400/165A23V2400/175A23V2400/249
Inventor 华欲飞李兴飞刘军鲁绪强马文艺张彩猛
Owner JIANGNAN UNIV
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