Yeast protein fermented beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverage preparation, in particular to a yeast protein fermented beverage and a preparation method thereof. The yeast protein fermented beverage is prepared from the following raw materials in parts by weight: 37-48 parts of yeast protein, 15-25 parts of soybean protein isolate and 0.01-0.03 part of lactic acid bacteria strain. The yeast protein fermented beverage provided by the invention breaks through the limitation of a traditional dairy product fermented beverage and a common plant protein fermented beverage, uses novel plant-based food as a guide, specifically uses the yeast protein, the soybean protein isolate and the lactic acid bacteria strain as main raw materials, and creates a yeast protein fermented beverage which is excellent in flavor and good in taste through process innovation and a taste optimization technology. The yeast protein fermented high-protein beverage is high in total protein content, has the effects of increasing muscle and promoting intestinal health, and has the sensory characteristics of being high in taste fineness, good in curdling and pleasant in fermentation flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage production, and in particular to a yeast protein fermented beverage and a preparation method thereof. Background Art

[0002] Yeast protein is a protein product for food industry made from brewer's yeast by enzymatic hydrolysis, cell wall breaking, extraction, purification and other processes to remove or partially remove the non-protein part. In yeast protein, the content of branched-chain amino acids is 23%, which is higher than whey protein and soy protein, and it is rich in lysine, the first limiting amino acid of plant protein, and its biological value is better than rice, soy and pea protein; in addition, the digestibility of yeast protein is better than soy protein and slightly lower than whey protein, and it has the effects of high absorption, slow digestion and providing satiety. In addition, animal experiments have proved that yeast protein can increase muscle mass and improve muscle endurance; at the same time, yeast protein also has the function of increasing the diversity of intestinal flora, thereby reducing the deterioration of intestinal tissue and function. However. Due to the problem of odor under acidic conditions, the application of yeast protein in fermented products is greatly limited, resulting in the fact that the existing technology does not use yeast protein as the base for fermentation to produce edible products.

[0003] The Chinese patent application with publication number CN 105685226A discloses a glutathione beauty yogurt and a preparation method thereof, the method comprising: preparing from raw milk, soybeans, selenium-enriched yeast powder, glutathione, vitamin C, and fructose syrup, the glutathione beauty yogurt prepared by the method is rich in nutrition and has the effects of anti-oxidation and anti-aging. However, the dry heat sterilization in the patent has the problems of slow sterilization speed and uneven heat transfer, and the long-term sterilization leads to serious loss of product flavor, and it does not reflect that the product is obtained by fermentation with yeast protein as the base.

[0004] The Chinese patent application with publication number CN105660867A discloses a glutathione yogurt peptide tablet and a preparation method thereof, which comprises fermenting, post-ripening, concentrating, homogenizing, sterilizing, freeze-drying, and tableting milk, soy peptide, corn peptide, glutathione, etc. However, the patent uses yeast and lactic acid bacteria as fermentation agents, and concentrates milk, polypeptides, etc. as the base, but does not reflect that the tablet is obtained by fermentation with yeast protein as the base. Summary of the invention

[0005] The technical problem solved by the present invention is that in the prior art, fermented beverages are mainly dairy fermented beverages and common plant protein fermented beverages, which have limitations in taste, flavor and applicable population. In addition, since yeast protein is prone to produce sour and astringent odors under acidic conditions, the finished product flavor defects exist in the production process of yeast protein fermented beverages, and yeast protein has poor dispersibility in emulsions and is not easy to coagulate.

[0006] Specifically, the present invention proposes the following technical solutions:

[0007] The invention provides a yeast protein fermented beverage, which contains 37-48 parts of yeast protein, 15-25 parts of soy protein isolate and 0.01-0.03 parts of lactic acid bacteria in parts by weight.

[0008] Preferably, in parts by weight, it contains 37-48 parts, preferably 42-48 parts of yeast protein, 15-25 parts, preferably 15-20 parts of soy protein isolate, 0.01-0.03 parts, preferably 0.15-0.2 parts of lactic acid bacteria, 120-135 parts, preferably 125-135 parts of maltose syrup, 40-50 parts, preferably 45-50 parts of coconut oil, 3-7 parts, preferably 3-5 parts of starch and 0.15-0.22 parts, preferably 0.15-0.2 parts of gellan gum.

[0009] Preferably, it contains 42-48 parts of the yeast protein by weight;

[0010] and / or, 15-20 portions of the soy protein isolate;

[0011] and / or, 0.01-0.02 parts of the lactic acid bacteria;

[0012] and / or, 125-135 parts of said maltose syrup;

[0013] and / or, 45-50 parts of coconut oil;

[0014] and / or, 3-5 parts of the starch;

[0015] and / or, 0.15-0.2 parts of said gellan gum.

[0016] Preferably, it contains 42.5-47.5 parts of the yeast protein by weight;

[0017] and / or, 15-20 portions of the soy protein isolate;

[0018] and / or, 0.01-0.02 parts of the lactic acid bacteria;

[0019] and / or, 125-135 parts of said maltose syrup;

[0020] and / or, 45-50 parts of coconut oil;

[0021] and / or, 3-5 parts of the starch;

[0022] and / or, 0.15-0.2 parts of said gellan gum.

[0023] Preferably, the lactic acid bacteria species are VEGE 061LYO 200DCU and PRIME800LYO 200DCU or a combination of two thereof. Preferably, the lactic acid bacteria are VEGE061LYO200DCU.

[0024] The invention provides a method for preparing a yeast protein fermented beverage, comprising fermenting and culturing a mixed liquid containing yeast protein, soy protein isolate and lactic acid bacteria strains.

[0025] Preferably, the present invention provides a method for preparing a yeast protein fermented beverage, which specifically comprises the following steps:

[0026] Step (1): mixing yeast protein with water in a weight ratio of 1:9-14 to obtain a yeast protein aqueous solution;

[0027] Step (2): Mixing the total weight of starch and gellan gum with water in a weight ratio of 1:60-135, then adding soy protein isolate, maltose syrup, coconut oil and the yeast protein aqueous solution obtained in step (1) to mix, and adjusting the pH value to obtain a mixed liquid, and heating, keeping warm and cooling the mixed liquid;

[0028] Step (3): inoculating lactic acid bacteria into the cooled mixed liquid for fermentation and cultivation;

[0029] Step (4): Cooling the fermented mixed liquid to demulsify and obtain a yeast protein fermented beverage.

[0030] Preferably, in step (1), the temperature of the water is 70-80°C; preferably, the temperature of the water is 75°C; preferably, the weight ratio of the yeast protein to the water is 1:9.

[0031] Preferably, in step (2), the temperature of the water is 60-70°C; preferably, the temperature of the water is 65°C; preferably, the weight ratio of the total weight of starch and gellan gum to water is 1:60-117.

[0032] Preferably, in step (2), the pH value is 6-7, preferably, the pH value is 6.5.

[0033] Preferably, in step (2), the heating temperature is 90-95°C, the heating time is 5-10 minutes, and the cooling temperature is 30-45°C.

[0034] 12. The preparation method according to any one of claims 6 to 11, wherein in step (3), the fermentation culture temperature is 30-45°C, preferably, the fermentation culture temperature is 42°C; the pH value for terminating the fermentation culture is 4.3-4.4, preferably, the pH value for terminating the fermentation culture is 4.3-4.35.

[0035] 13. The preparation method according to any one of claims 6 to 12, characterized in that in step (1), the mixed material is further homogenized by a microfluidizer, and the parameters of the microfluidizer are 800-1000 bar.

[0036] 14. The preparation method according to any one of claims 6 to 13, characterized in that in step (2), it also includes passing the mixed liquid obtained after adjusting the pH value through a homogenizer, and the parameters of the homogenizer are 200-250 bar, preferably, the parameters of the homogenizer are 240-250 bar.

[0037] 15. The preparation method according to any one of claims 6 to 14, characterized in that in step (4), the cooling emulsion breaking temperature is 10-15°C, preferably, the cooling emulsion breaking temperature is 12-15°C, and more preferably, the cooling emulsion breaking temperature is 15°C.

[0038] Preferably, a yeast protein fermented beverage is prepared by a yeast protein fermented beverage preparation method.

[0039] Preferably, the total protein content of the yeast protein fermented beverage is greater than or equal to 5% and less than or equal to 5.5% by weight of the yeast protein fermented beverage.

[0040] The beneficial effects achieved by the present invention are:

[0041] The yeast protein fermented beverage provided by the present invention breaks through the limitations of traditional dairy fermented beverages and ordinary plant protein fermented beverages. The present invention is guided by new plant-based foods, specifically using yeast protein, soy protein isolate and lactic acid bacteria as the main raw materials, and through process innovation and taste optimization technology, provides a yeast protein fermented beverage that presents a high degree of mouthfeel, good coagulation and pleasant fermented flavor, and has the potential to increase muscle and promote intestinal health. DETAILED DESCRIPTION

[0042] As described above, the purpose of the present invention is to provide a yeast protein fermented beverage having the sensory characteristics of high mouthfeel, good coagulation and pleasant fermented flavor, thereby solving the process difficulties and flavor defects in the production process of yeast protein fermented beverages.

[0043] In a first specific embodiment of the present invention, a yeast protein fermented beverage is provided, which contains, by weight, 37-48 parts of yeast protein, 15-25 parts of soy protein isolate, 0.01-0.03 parts of lactic acid bacteria, 120-135 parts of maltose syrup, 40-50 parts of coconut oil, 3-7 parts of starch and 0.15-0.22 parts of gellan gum. VEGE 061 and One or more of PRIME 800, preferably, the lactic acid bacteria species are VEGE061.

[0044] Preferably, the yeast protein fermented beverage contains 37-48 parts of yeast protein. For example, in some specific embodiments, the yeast protein fermented beverage may contain 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts, 45 parts, 46 parts, 47 parts and 48 parts of yeast protein, or a numerical range of yeast protein with any two of the above specific values ​​as endpoints.

[0045] Preferably, the yeast protein fermented beverage contains 15-25 parts of soy protein isolate, for example, in some specific embodiments, the yeast protein fermented beverage may contain 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts and 25 parts of soy protein isolate, or a numerical range of soy protein isolate consisting of any two of the above specific values ​​as endpoints.

[0046] Preferably, the yeast protein fermented beverage contains 0.01-0.03 parts of lactic acid bacteria. For example, in some specific embodiments, the yeast protein fermented beverage may contain 0.01 parts, 0.015 parts, 0.02 parts, 0.025 parts and 0.03 parts of lactic acid bacteria, or a numerical range of lactic acid bacteria with any two of the above specific values ​​as endpoints.

[0047] Preferably, the yeast protein fermented beverage contains 120-135 parts of maltose syrup. For example, in some specific embodiments, the yeast protein fermented beverage may contain 120 parts, 122 parts, 125 parts, 128 parts, 131 parts, 134 parts and 135 parts of maltose syrup, or a numerical range of maltose syrup with any two of the above specific values ​​as endpoints.

[0048] Preferably, the yeast protein fermented beverage contains 40-50 parts of coconut oil. For example, in some specific embodiments, the yeast protein fermented beverage may contain 40 parts, 42 parts, 45 parts, 46 parts, 47 parts, 48 ​​parts, 49 parts and 50 parts of coconut oil, or a numerical range of coconut oil with any two of the above specific values ​​as endpoints.

[0049] Preferably, the yeast protein fermented beverage contains 3-7 parts of starch. For example, in some specific embodiments, the yeast protein fermented beverage may contain 3 parts, 4 parts and 5 parts, 6 parts and 7 parts of starch, or a numerical range of starch with any two of the above specific values ​​as endpoints.

[0050] Preferably, the yeast protein fermented beverage contains 0.15-0.22 parts of gellan gum. For example, in some specific embodiments, the yeast protein fermented beverage may contain 0.15 parts, 0.16 parts, 0.17 parts, 0.18 parts, 0.19 parts, 0.2 parts, 0.21 parts and 0.22 parts of gellan gum, or a numerical range of gellan gum with any two of the above specific values ​​as endpoints.

[0051] In a second specific embodiment of the present invention, a method for preparing a yeast protein fermented beverage is provided, comprising fermenting and culturing a mixed liquid containing yeast protein, soy protein isolate and lactic acid bacteria;

[0052] Specifically, the following steps are included:

[0053] Step (1): After mixing yeast protein and water at a weight ratio of 1:9-14, a yeast protein aqueous solution is obtained by a microfluidizer. The pressure of the microfluidizer is 800-1000 bar, and the water temperature is 70-80°C; preferably, the water temperature is 75°C.

[0054] Step (2): After the total weight of starch and gellan gum is mixed with water at a weight ratio of 1:60-135, soy protein isolate, maltose syrup, coconut oil and the yeast protein aqueous solution are added and mixed, and the pH value is adjusted and the volume is fixed to obtain a mixed liquid, the mixed liquid is homogenized by a homogenizer, and the homogenized mixed liquid is heated and then cooled. Wherein, the homogenizer parameter is 200-250bar, preferably, the homogenizer parameter is 240-250ba; the water temperature is 60-70℃; preferably, the water temperature is 65℃; the pH value is 6-7, preferably, the pH value is 6.5; the heating temperature is 90-95℃, and the heating time is 5-10mins; the cooling temperature is to 30-45℃, preferably, the cooling temperature is to 42℃.

[0055] Step (3): inoculating lactic acid bacteria into the cooled mixed liquid under sterile conditions for fermentation and culturing, and terminating the fermentation when the pH value of the mixed liquid is 4.3-4.4, preferably, the pH value is 4.3-4.35, wherein the fermentation temperature is 30-45°C, preferably, the fermentation temperature is 42°C.

[0056] Step (4): Cooling and demulsifying the fermented mixed liquid to obtain a yeast protein fermented beverage, wherein the cooling and demulsification temperature is 10-15°C, preferably, the cooling and demulsification temperature is 12-15°C, and more preferably, the cooling and demulsification temperature is 15°C.

[0057] Step (5): The yeast protein fermented beverage is packaged on a sterile operating table, sealed with a sealing machine, and stored in a refrigerator at 2-6°C.

[0058] Preferably, in step (1), the weight ratio of the yeast protein to the water is 1:9-14. For example, in some specific embodiments, the weight ratio of the yeast protein to the water can be 1:9, 1:10, 1:11, 1:12, 1:13 and 1:14, or a weight ratio range of the yeast protein to the water containing any two of the above specific weight ratios as endpoints.

[0059] Preferably, in step (1), the pressure of the microfluidic nano homogenizer is 800-1000 bar. For example, in some specific embodiments, the pressure of the microfluidic nano homogenizer can be 800 bar, 850 bar, 900 bar, 950 bar and 1000 bar, or a numerical range of the pressure of the microfluidic nano homogenizer containing any two of the above specific pressure values ​​as endpoints.

[0060] It should be noted that the microfluidizer pre-treats the yeast protein aqueous solution by high-pressure homogenization and emulsification to form nanoscale small particles, which are suspended and stably present in the three-dimensional network structure formed with gellan gum, thereby improving the stability of the texture and uniformity of the yeast protein fermented beverage.

[0061] Preferably, in step (2), the weight ratio of the total weight of starch and gellan gum to water is 1:60-117

[0062] More preferably, in step (2), the weight ratio of the total weight of starch and gellan gum to water is 1:60-135. For example, in some specific embodiments, the weight ratio of the total weight of starch and gellan gum to water can be 1:60, 1:65, 1:70, 1:75, 1:80, 1:85, 1:90, 1:95, 1:100, 1:105, 1:110, 1:115, 1:117, 1:120, 1:125, 1:130 and 1:135, or a range of the weight ratio of the total weight of starch and gellan gum to water containing any two of the above specific weight ratios as endpoints.

[0063] Preferably, in step (2), the heating temperature is 90-95°C. For example, in some specific embodiments, the heating temperature is 90°C, 91°C, 92°C, 93°C, 94°C and 95°C, or a numerical range of the heating temperature containing any two of the above specific heating temperature values ​​as endpoints.

[0064] Preferably, in step (2), the heating time is 5-10 minutes. For example, in some specific embodiments, the heating time is 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes and 10 minutes, or a numerical range of the heating time containing any two of the above specific heating time values ​​as endpoints.

[0065] It should be noted that the protein content of conventional plant protein drinks or yogurt drinks is usually 0.7%-3.5%. Therefore, in order to overcome the problem of low protein content in traditional protein drinks, the present invention uses yeast protein (protein content ≥ 78%) and soy protein isolate (protein content ≥ 90%) as main raw materials, so that the total protein content of the yeast protein fermented drink of the present invention is stabilized at 5%-5.5%. Furthermore, based on the superior performance of the total protein content of 5%-5.5%, the present invention breaks through the limitations of traditional dairy fermented drinks and ordinary plant protein fermented drinks through the optimization of the preparation method, and finally obtains a yeast protein fermented drink with excellent taste and stable flavor, which improves the sensory characteristics such as delicate taste, coagulation property and pleasant fermented flavor.

[0066] The raw material yeast protein used in the present invention can be purchased from the market, purchased from Angel Yeast Co., Ltd., or prepared by Saccharomyces cerevisiae FX-2, which has been deposited in the China Center for Type Culture Collection (CCTCC) on August 1, 2016, with a deposit number of CCTCC NO: M2016418. The strain has been recorded in the patent publication with publication number CN108220175A. And the patent publication with publication number CN115677818A has recorded the preparation of a low yeast flavor yeast protein by the strain.

[0067] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The sources of experimental materials and instrument information used in the present invention are shown in the following table:

[0068] Table 1 Experimental materials / instruments and manufacturers

[0069]

[0070] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0071] It should be noted that the lactic acid bacteria species VEGE in the embodiment is lactic acid bacteria species Simplified representation of VEGE061LYO 200DCU.

[0072] Example 1

[0073] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0074] The yeast protein fermented drink consists of: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 40g coconut oil, 5g starch and 0.15g gellan gum, with water making up the balance.

[0075] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0076] Step 1: 37.5 g of yeast protein was mixed with 337.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 800 bar.

[0077] Step 2: Add 5g starch and 0.15g gellan gum to 430g water at 65°C and stir at 1000r / min for 5mins, then add 25g soy protein isolate, 125g maltose syrup and 40g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 42°C.

[0078] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.3.

[0079] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0080] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0081] Example 2

[0082] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0083] The yeast protein fermented drink consists of: 42.5g yeast protein, 20g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, with water making up the balance.

[0084] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0085] Step 1: 42.5 g of yeast protein was mixed with 382.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0086] Step 2: Add 5g starch and 0.2g gellan gum to 380g water at 65°C and stir at 1000r / min for 5mins, then add 20g soy protein isolate, 125g maltose syrup, and 45g coconut oil and stir at 1000r / min for 5mins, and then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, and homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and the homogenized mixed liquid is heated in a 90°C water bath for 7mins and then cooled to 42°C. Step 3: Under sterile conditions, 0.02g of lactic acid bacteria VEGE is inoculated into the mixed liquid and fermented at a temperature of 42°C, and the fermentation is terminated when the pH value of the mixed liquid is 4.3.

[0087] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0088] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0089] Example 3

[0090] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0091] The yeast protein fermented drink consists of: 47.5g yeast protein, 15g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 50g coconut oil, 5g starch and 0.2g gellan gum, with water making up the balance.

[0092] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0093] Step 1: 47.5 g of yeast protein was mixed with 427.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0094] Step 2: Add 5g starch and 0.2g gellan gum to 330g water at 65°C and stir at 1000r / min for 5mins, then add 15g soy protein isolate, 125g maltose syrup and 50g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 43°C, wherein the homogenizer parameter is 240bar.

[0095] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.35.

[0096] Step 4: Cool the fermented mixed liquid to 13°C to demulsify and obtain a yeast protein fermented beverage.

[0097] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0098] Example 4

[0099] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0100] The yeast protein fermented drink includes: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g maltose syrup, 40g coconut oil, 3g starch, 0.15g gellan gum, and the balance is made up with water.

[0101] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0102] Step 1: 37.5 g of yeast protein was mixed with 337.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 900 bar.

[0103] Step 2: Add 3g starch and 0.15g gellan gum to 422g water at 65°C and stir at 1000r / min for 5mins, then add 25g soy protein isolate, 135g maltose syrup and 40g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 8mins and then cool to 42°C.

[0104] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.4.

[0105] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0106] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0107] Example 5

[0108] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0109] The yeast protein fermented drink includes: 42.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g maltose syrup, 45g coconut oil, 3g starch, 0.2g gellan gum, and the balance is made up of water.

[0110] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0111] Step 1: 42.5 g of yeast protein was mixed with 382.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0112] Step 2: Add 3g starch and 0.2g gellan gum to 372g water at 65°C and stir at 1000r / min for 5mins, then add 20g soy protein isolate, 135g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 95°C water bath for 5mins and then cool to 42°C.

[0113] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.35.

[0114] Step 4: Cool the fermented mixed liquid to 12° C. to demulsify and obtain a yeast protein fermented beverage.

[0115] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0116] Example 6

[0117] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0118] The yeast protein fermented drink includes: 47.5g yeast protein, 15g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g maltose syrup, 50g coconut oil, 3g starch, 0.2g gellan gum, and the balance is made up of water.

[0119] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0120] Step 1: 47.5 g of yeast protein was mixed with 427.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 900 bar.

[0121] Step 2: Add 3g starch and 0.2g gellan gum to 322g water at 65°C and stir at 1000r / min for 5mins, then add 15g soy protein isolate, 135g maltose syrup and 50g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 43.5°C, wherein the homogenizer parameter is 235bar.

[0122] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.35.

[0123] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0124] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0125] Example 7

[0126] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0127] The yeast protein fermented drink includes: 47.5g yeast protein, 15g soy protein isolate, 0.01g lactic acid bacteria VEGE, 125g maltose syrup, 50g coconut oil, 5g starch, 0.2g gellan gum, and the balance is made up with water.

[0128] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0129] Step 1: 47.5 g of yeast protein was mixed with 427.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0130] Step 2: Add 5g starch and 0.2g gellan gum to 330g water at 65°C and stir at 1000r / min for 5mins, then add 15g soy protein isolate, 125g maltose syrup and 50g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 95°C water bath for 6mins and then cool to 42°C.

[0131] Step 3: Under sterile conditions, 0.01 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.3.

[0132] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0133] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0134] Example 8

[0135] The total weight of the yeast protein fermented beverage in this embodiment is 1000g, specifically as follows:

[0136] The yeast protein fermented drink includes: 47.5g yeast protein, 15g soy protein isolate, 0.03g lactic acid bacteria VEGE, 135g maltose syrup, 50g coconut oil, 5g starch, 0.2g gellan gum, and the balance is made up with water.

[0137] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0138] Step 1: 47.5 g of yeast protein was mixed with 427.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0139] Step 2: Add 3g starch and 0.2g gellan gum to 330g water at 65°C and stir at 1000r / min for 5mins, then add 15g soy protein isolate, 135g maltose syrup and 50g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 42.5°C, wherein the homogenizer parameter is 235bar.

[0140] Step 3: Under sterile conditions, 0.03 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.4.

[0141] Step 4: Cool the fermented mixed liquid to 14°C to demulsify and obtain a yeast protein fermented beverage.

[0142] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0143] Comparative Example 1

[0144] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0145] The yeast protein fermented drink includes: 37.5g yeast protein, 25g soy protein isolate, 0.035g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, and the balance is made up with water.

[0146] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0147] Step 1: 37.5 g of yeast protein was mixed with 337.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 900 bar.

[0148] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65°C and stir at 1000r / min for 5mins, then add 25g soy protein isolate, 125g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 93°C water bath for 5mins and then cool to 42.5°C.

[0149] Step 3: Under sterile conditions, 0.035 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.35.

[0150] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0151] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0152] Comparative Example 2

[0153] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0154] The yeast protein fermented drink includes: 42.5g yeast protein, 20g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil and 5g starch, and the balance is made up of water.

[0155] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0156] Step 1: 42.5 g of yeast protein was mixed with 382.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameter of the microfluidizer was 800 bar.

[0157] Step 2: Add 5g of starch to 380g of water at 65°C and stir at 1000r / min for 5mins, then add 20g of soy protein isolate, 125g of maltose syrup, and 45g of coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 7mins and then cool to 42°C, wherein the homogenizer parameter is 245bar.

[0158] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.35.

[0159] Step 4: Cool the fermented mixed liquid to 13°C to demulsify and obtain a yeast protein fermented beverage.

[0160] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0161] Comparative Example 3

[0162] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0163] The yeast protein fermented drink includes: 66g yeast protein, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, and the balance is made up with water.

[0164] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0165] Step 1: 66 g of yeast protein was mixed with 594 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0166] Step 2: Add 5g starch and 0.2g gellan gum to 165g water at 65°C and stir at 1000r / min for 5mins, then add 125g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 43°C.

[0167] Step 3: Inoculate 0.02 g of lactic acid bacteria VEGE into the mixed liquid under sterile conditions and ferment at a temperature of 42° C., and terminate the fermentation when the pH value of the mixed liquid reaches 4.3.

[0168] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0169] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0170] Comparative Example 4

[0171] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0172] The yeast protein fermented drink includes: 57g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g maltose syrup, 45g coconut oil, 3g starch and 0.2g gellan gum, and the balance is made up with water.

[0173] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0174] Step 1: Add 3g starch and 0.2g gellan gum to 760g water at 65°C and stir at 1000r / min for 5mins, then add 57g soy protein isolate, 135g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 92°C water bath for 5mins and then cool to 42°C.

[0175] Step 2: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.3.

[0176] Step 3: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0177] Step 4: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0178] Comparative Example 5

[0179] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0180] The yeast protein fermented drink includes: 37.5g yeast protein, 25g soy protein isolate, 0.008g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, and the balance is made up with water.

[0181] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0182] Step 1: 37.5 g of yeast protein was mixed with 337.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 1000 bar.

[0183] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65°C and stir at 1000r / min for 5mins, then add 25g soy protein isolate, 125g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 94°C water bath for 5mins and then cool to 42°C, wherein the homogenizer parameter is 240bar.

[0184] Step 3: Under sterile conditions, 0.008 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid was 4.3.

[0185] Step 4: Cool the fermented mixed liquid to 11° C. to demulsify and obtain a yeast protein fermented beverage.

[0186] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0187] Comparative Example 6

[0188] The total weight of the yeast protein fermented beverage in this comparative example is 1000g, specifically as follows:

[0189] The yeast protein fermented drink includes: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g maltose syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, and the balance is made up with water.

[0190] The method for preparing a yeast protein fermented beverage comprises the following steps:

[0191] Step 1: 37.5 g of yeast protein was mixed with 337.5 g of water at 75° C. and passed through a microfluidizer to obtain a yeast protein aqueous solution. The parameters of the microfluidizer were 750 bar.

[0192] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65°C and stir at 1000r / min for 5mins, then add 25g soy protein isolate, 125g maltose syrup and 45g coconut oil and stir at 1000r / min for 5mins, then stir with the yeast protein aqueous solution at 1000r / min for 5mins, and adjust the pH value to 6.5 and then fix the volume to obtain a mixed liquid, homogenize the mixed liquid using a 250bar homogenizer, wherein the homogenizer parameter is 250bar, and heat the homogenized mixed liquid in a 90°C water bath for 5mins and then cool to 42.5°C, wherein the homogenizer parameter is 240bar.

[0193] Step 3: Under sterile conditions, 0.02 g of lactic acid bacteria VEGE was inoculated into the mixed liquid for fermentation at a temperature of 42° C., and the fermentation was terminated when the pH value of the mixed liquid reached 4.4.

[0194] Step 4: Cool the fermented mixed liquid to 15°C to demulsify and obtain a yeast protein fermented beverage.

[0195] Step 5: Package the yeast protein fermented beverage on a sterile operating table, seal it with a sealing machine, and store it in a refrigerator at 2-6°C.

[0196] Application Example 1

[0197] The obtained yeast protein fermented beverages were subjected to sensory evaluation and randomly selected 10 Professional personnel who have participated in sensory training were selected as sensory assessors, and the scoring criteria are shown in Table 3.

[0198] Table 3 Scoring criteria for yeast protein fermented beverages

[0199]

[0200] The scores of sensory tasters were statistically analyzed and the average score was obtained as shown in Table 4.

[0201] Table 4 Scoring results of yeast protein fermented beverages

[0202]

[0203] As shown in Table 3, the results show that, from Example 1, Example 7, Example 8, Comparative Example 1 and Comparative Example 5, it can be seen that the selection of lactic acid bacteria species VEGE within the addition range of the present invention can significantly improve the fermented frank or bean fragrance produced by fermentation, and can effectively reduce the fermentation sourness or astringency; from Example 2 and Comparative Example 2, it can be seen that the selection of gellan gum to participate in the fermentation can significantly improve the product uniformity and curd state; from Example 2 and Comparative Example 3, it can be seen that the selection of soy protein isolate and yeast protein mixed fermentation is better than that of yeast protein fermentation alone, and has both fermented frank and bean fragrance; from Example 5 and Comparative Example 4, it can be seen that the selection of soy protein isolate and yeast protein mixed fermentation is better than that of soy protein isolate fermentation alone, and can mask the fermented bean sourness and integrate the fermented frank and bean fragrance; from Comparative Example 6, it can be seen that the microjet homogenization pressure is lower than 800 bar, which seriously affects the curd state and uniformity of the product, and presents a poor texture and mouthfeel. In summary, the yeast protein fermented beverage provided by the present invention presents the sensory characteristics of high fineness of taste, good coagulation property, and pleasant fermented flavor, breaking through the limitations of traditional fermented dairy products and ordinary plant protein fermented beverages.

[0204] The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A yeast protein fermented beverage, which contains 37-48 parts of yeast protein, 15-25 parts of soy protein isolate and 0.01-0.03 parts of lactic acid bacteria, by weight.

2. The yeast protein fermented beverage according to claim 1, characterized in that: In parts by weight, it contains 37-48 parts, preferably 42-48 parts of yeast protein, 15-25 parts, preferably 15-20 parts of soy protein isolate, 0.01-0.03 parts, preferably 0.15-0.2 parts of lactic acid bacteria, 120-135 parts, preferably 125-135 parts of maltose syrup, 40-50 parts, preferably 45-50 parts of coconut oil, 3-7 parts, preferably 3-5 parts of starch and 0.15-0.22 parts, preferably 0.15-0.2 parts of gellan gum.

3. The yeast protein fermented beverage according to claim 1, characterized in that: In parts by weight, it contains 42-48 parts of the yeast protein; and / or, 15-20 portions of the soy protein isolate; and / or, 0.01-0.02 parts of the lactic acid bacteria; and / or, 125-135 parts of said maltose syrup; and / or, 45-50 parts of coconut oil; and / or, 3-5 parts of the starch; and / or, 0.15-0.2 parts of said gellan gum.

4. The yeast protein fermented beverage according to claim 1, characterized in that: In parts by weight, it contains 42.5-47.5 parts of the yeast protein; and / or, 15-20 portions of the soy protein isolate; and / or, 0.01-0.02 parts of the lactic acid bacteria; and / or, 125-135 parts of said maltose syrup; and / or, 45-50 parts of coconut oil; and / or, 3-5 parts of the starch; and / or, 0.15-0.2 parts of said gellan gum.

5. The yeast protein fermented beverage according to any one of claims 1 to 4, characterized in that: The lactic acid bacteria are VEGE 061LYO 200DCU and PRIME 800LYO 200DCU or a combination of two thereof. Preferably, the lactic acid bacteria are VEGE 061LYO 200DCU.

6. The method for preparing a yeast protein fermented beverage according to any one of claims 1 to 5, characterized in that: The method comprises fermenting and culturing a mixed liquid containing yeast protein, soy protein isolate and lactic acid bacteria.

7. The preparation method according to claim 6, characterized in that: The specific steps include: Step (1): mixing yeast protein with water in a weight ratio of 1:9-14 to obtain a yeast protein aqueous solution; Step (2): Mixing the total weight of starch and gellan gum with water in a weight ratio of 1:60-135, then adding soy protein isolate, maltose syrup, coconut oil and the yeast protein aqueous solution obtained in step (1) to mix, and adjusting the pH value to obtain a mixed liquid, and heating, keeping warm and cooling the mixed liquid; Step (3): inoculating lactic acid bacteria into the cooled mixed liquid for fermentation and cultivation; Step (4): Cooling the fermented mixed liquid to demulsify and obtain a yeast protein fermented beverage.

8. The preparation method according to claim 6 or 7, wherein: In step (1), the temperature of the water is 70-80°C; preferably, the temperature of the water is 75°C; preferably, the weight ratio of the yeast protein to the water is 1:

9.

9. The preparation method according to any one of claims 6 to 8, wherein In step (2), the temperature of the water is 60-70°C; preferably, the temperature of the water is 65°C; preferably, the weight ratio of the total weight of starch and gellan gum to water is 1:60-117.

10. The preparation method according to any one of claims 6 to 9, wherein In step (2), the pH value is 6-7, preferably, the pH value is 6.

5.

11. The preparation method according to any one of claims 6 to 10, wherein In step (2), the heating temperature is 90-95°C, the heating time is 5-10 minutes, and the cooling temperature is 30-45°C.

12. The preparation method according to any one of claims 6 to 11, wherein In step (3), the fermentation temperature is 30-45°C, preferably, the fermentation temperature is 42°C; the pH value for terminating the fermentation is 4.3-4.4, preferably, the pH value for terminating the fermentation is 4.3-4.

35.

13. The preparation method according to any one of claims 6 to 12, characterized in that: In step (1), the mixed material is further homogenized by a microfluidizer, wherein the parameters of the microfluidizer are 800-1000 bar.

14. The preparation method according to any one of claims 6 to 13, characterized in that: Step (2) further comprises passing the mixed liquid obtained after adjusting the pH value through a homogenizer, wherein the parameters of the homogenizer are 200-250 bar, and preferably, the parameters of the homogenizer are 240-250 bar.

15. The preparation method according to any one of claims 6 to 14, characterized in that: In step (4), the cooling emulsion breaking temperature is 10-15°C, preferably, the cooling emulsion breaking temperature is 12-15°C, and more preferably, the cooling emulsion breaking temperature is 15°C.

16. A yeast protein fermented beverage, characterized in that: The yeast protein fermented beverage is prepared by the method for preparing a yeast protein fermented beverage according to any one of claims 6 to 15.

17. The yeast protein fermented beverage according to any one of claims 1 to 5 or claim 16, wherein: Calculated as a percentage by weight of the yeast protein fermented beverage, the total protein content of the yeast protein fermented beverage is greater than or equal to 5% and less than or equal to 5.5%.

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