Novel plant-based yoghourt and preparation method thereof

Abstract

The invention discloses novel plant-based yoghurt and a preparation method thereof. The novel plant-based yoghourt is prepared from the following raw materials by the mass percentage: 5%-8% of instant bean flour, 5%-7% of white granulated sugar, 0.5%-1.0% of soluble soybean polysaccharide, 1%-2% of isomaltulose, 70%-80% of purified water, 0.016%-0.02% of a lactic acid bacteria starter, 4%-8% of concentrated apple juice, 0.5%-1% of citrus dietary fiber, 5%-8% of pure coconut powder and 1%-5% of coconut milk. The instant bean flour and the pure natural coconut powder are used as main plant-based raw materials and protein sources, the stirring type plant-based yoghourt which can cover unpleasant flavors such as beany flavor and the like, has the bean flavor of soybeans and light coconut flavor, is relatively fine in state and is rich in dietary fibers is prepared, unpleasant flavors such as beany flavor easily appearing after the plant-based yogurt is fermented are overcome, and meanwhile, the problem that the stirred plant yogurt is not fine and smooth in texture is solved.

Description

technical field [0001] The invention relates to the technical field of yogurt preparation, in particular to a novel plant-based yogurt and a preparation method thereof. Background technique [0002] At present, the common yogurt on the market is basically animal-based yogurt, which is a type of product fermented with fresh milk or milk powder as the main raw material and added with a specific lactic acid bacteria starter. Animal-based yogurt is now very mature in terms of technology and product quality, and has been recognized and accepted by more and more consumers. [0003] Plant-based yogurt is made from plant-based raw materials as a protein source, adding white sugar or other sugars as a carbon source, adding (or not adding) other raw materials, and fermenting through homogenization, sterilization, and inoculation of lactic acid bacteria starter. As a pure plant fermented product, plant-based yogurt has a safe source of protein, mild nutrition, and does not contain any...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a new type of plant-based yogurt and its preparation method, using instant soybean powder and pure natural coconut powder as the main plant-based raw materials and protein sources, so as to overcome the unpleasant beany smell that easily occurs after fermentation of plant-based yogurt flavor, and at the same time solve the problem that the texture of the stirred vegetable yogurt is not delicate

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