Plant-based mung bean protein yogurt and method of making same

Abstract

The application discloses a plant-based mung bean protein yogurt and a preparation method thereof, which comprises the following steps: mung bean protein dissolution, pH adjustment, addition of sugar to prepare a fermentation base, homogenization treatment, and fermentation. The application provides the plant-based mung bean protein yogurt, which has good taste and greatly improved texture.

Description

Technical Field

[0001] This invention relates to the field of pure plant-based food development technology, and in particular to a plant-based mung bean protein yogurt and its preparation method. Background Technology

[0002] Traditional fermented milk uses animal proteins such as cow's milk as its raw material. However, with rising living standards, people are paying more attention to food sources, viewing plants as a "clean" source. This trend is primarily driven by millennials, who prefer healthy, ethical, natural, and minimally processed foods. The increased consumption of plant-based protein products is a direct result of this shift. On the other hand, changing dietary habits, particularly the obesity, diabetes, and cardiovascular diseases associated with meat consumption, are further stimulating demand for vegan diets. Furthermore, rapid population growth and resource scarcity mean that long-term, excessive meat consumption is detrimental to ecological balance, while utilizing plant-based ingredients such as grains and legumes can effectively address this challenge. Therefore, plant-based products have become a major trend.

[0003] Fermented milk made from plant protein has only gradually gained popularity in recent years. Compared with animal protein, plant protein is characterized by low fat, low calories, and no cholesterol; it can provide a more complete nutritional structure and can quickly replenish nutrients; since no lactose is produced during fermentation, it is a good choice for people with lactose intolerance; after fermentation by lactic acid bacteria, the protein in plant protein is fully degraded, and the small molecule amino acids are more easily absorbed by the human body, improving the digestibility and absorption rate, making the product more flavorful, and greatly enhancing its nutritional value.

[0004] Plant-based products often have lower fat content, resulting in a less smooth and thicker texture, and pure plant protein is tasteless. Furthermore, the structure of natural plant proteins has certain drawbacks compared to animal proteins. Storage proteins, which make up 85% of the total protein in mung bean protein, contain multiple subunits and have a dense structure, primarily formed through hydrophobic interactions and electrostatic attraction between groups. This makes them generally poorly soluble in aqueous solutions. Poor solubility hinders their application in the food industry, as proteins must be in a relatively soluble state to function (gelling, foaming, emulsifying, spreading, digestibility, etc.). This structural complexity impedes the solubility and some functional properties required for their use as food ingredients, leading to less than ideal product continuity and gel stability. Furthermore, legumes contain highly active lipoxygenases, with soybeans exhibiting the highest enzyme activity. Lipoxygenases account for 1% to 2% of the total protein content of soybeans. Even if the relative activity of lipoxygenases in soybeans is 100%, the relative activity in mung beans is as high as 47%. This leads to enzymatic reactions of polyunsaturated fatty acids, producing a beany odor and significantly limiting the development and application of plant protein in the food industry. Therefore, improving the taste and texture of plant-based yogurt products is an urgent issue to be addressed. Currently, mung bean protein is mostly used as a plant protein additive added to grain foods that are low in lysine but high in methionine to achieve amino acid complementarity; or it is mixed with fresh milk in a certain proportion to produce a series of dairy products, such as yogurt and milk beverages. Pure plant-based mung bean protein yogurt is virtually nonexistent both domestically and internationally. Recent studies such as CN 101574132 ("A mung bean yogurt product with blood pressure lowering function and its preparation method") and CN 107691654 A ("A method for extracting plant protein slurry and subjecting it to physical and fermentation treatment") primarily use whole soybeans as fermentation raw materials, obtained by peeling and homogenizing the soybeans, with or without the addition of milk powder. The raw materials used in these studies are not pure plant proteins; the focus is more on the grinding method or the selection of enzymatic hydrolysis conditions for the soybean slurry, and the combination with milk powder does not highlight the functional properties of plant proteins during fermentation. CN 105077227 A ("Mung bean protein gel composition and cheese-like food") discloses a method for preparing a mung bean protein gel composition and cheese-like food, which promotes mung bean protein gelation by adding more than 50 mM of alkali metal ions to 8.3-15.0% mung bean protein, and contains less than 50% oil.

[0005] The effect of mung bean protein on yogurt gel is mainly due to differences in protein composition and subunits. The more cross-linking sites the particles have, the stronger the gel. The larger the relative molecular mass of the protein, the larger the particles formed during aggregation, and the harder the gel. Products made from mung bean protein have the above-mentioned drawbacks. Summary of the Invention

[0006] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0007] In view of the problems mentioned above and / or existing plant-based yogurt products, the present invention is proposed.

[0008] Therefore, one of the objectives of this invention is to overcome the shortcomings of existing plant-based yogurt products and provide a plant-based mung bean protein yogurt and its preparation method.

[0009] To solve the above-mentioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: a plant-based mung bean protein yogurt and a method for preparing the same, comprising the following steps:

[0010] Dissolving mung bean protein: Prepare a mung bean protein solution, stir well, and then perform high-pressure processing;

[0011] Adjusting pH: First adjust the pH to alkaline, then adjust it to neutral, and stir well;

[0012] Add sugar to prepare the fermentation base: Add sugar and continue stirring until fully dissolved to obtain the fermentation base;

[0013] Homogenization: The fermentation substrate is homogenized under high pressure. After homogenization, it is sterilized at high temperature.

[0014] Fermentation: After homogenization, the fermentation base is cooled to room temperature, added evenly under aseptic conditions, mixed evenly, and then fermented. After post-fermentation, plant-based mung bean protein yogurt is obtained.

[0015] In a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the protein concentration in the mung bean protein solution is 1.5-4.0%.

[0016] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, wherein the sugar in the fermentation base prepared by adding sugar is sucrose or high-fructose corn syrup.

[0017] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, wherein, according to mass fraction, the sugar concentration in the fermentation base obtained by adding sugar is 5-15%.

[0018] In a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the pH is adjusted to 10-12 during pH adjustment.

[0019] In a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the pH is adjusted to 12 during pH adjustment.

[0020] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the pH adjustment and maintenance time is 20-60 min.

[0021] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the pH adjustment and maintenance time is 30 min.

[0022] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, sterilization is performed by heating at 85°C for 15 minutes.

[0023] As a preferred embodiment of the plant-based mung bean protein yogurt and its preparation method described in this invention, the fermentation process is carried out at 43°C for 10 hours.

[0024] This invention provides a plant-based mung bean protein yogurt and its preparation method. pH shifting treatment is a chemical modification technique that involves adjusting a protein suspension to a strongly alkaline or alkaline pH and maintaining this pH for a period to induce protein structure unfolding. Then, the pH is briefly maintained at the central pH to allow the protein to refold, forming a fluffy or fibrous conformation, thus altering the protein's shape. The yogurt prepared by this invention is significantly lower in fat, calories, and cholesterol than yogurt made from conventional animal proteins, providing a more complete nutritional structure and significantly higher nutritional value. It does not produce lactose during fermentation, making it a good choice for the large proportion of lactose-intolerant individuals in my country. After fermentation with lactic acid bacteria, the plant protein is fully degraded, resulting in a large number of small-molecule amino acids, facilitating digestion and absorption and improving digestive efficiency. The mung bean protein used in this invention is a high-efficacy ratio legume protein with a efficacy ratio of 1.87, which is higher than other grains. Mung bean protein has a rich variety of amino acids with a reasonable ratio, a high amino acid content similar to egg protein, and higher nutritional value, making it more easily accepted by consumers. The resulting plant-based mung bean protein yogurt has a delicate and smooth texture, no grainy feel, strong water retention, and a stable and elastic gel structure; the flavor is free of beany, stale, and bitter tastes, and has the unique fresh aroma of fermented products; the product is free of other allergens; it is low in fat, low in calories, and cholesterol-free, with a more complete nutritional structure; it has a high digestibility and absorption rate and certain antioxidant activity, which can eliminate free radicals in the body. Attached Figure Description

[0025] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0026] Figure 1 Images of yogurt products obtained from mung bean protein through different processing methods;

[0027] Figure 2 The pH and ABTS of the fermentation broth of the yogurts prepared in Examples 2 and 8 at different fermentation times were compared. + Changes in clearance rate;

[0028] Figure 3 The apparent viscosity of the yogurts prepared in Examples 2, 8 and 1 is as follows;

[0029] Figure 4 The strain and frequency scanning results of the yogurt obtained in Examples 2, 8 and 1 are shown.

[0030] Figure 5 The results show the creep-recovery behavior of the yogurts prepared in Examples 2, 8, and 1.

[0031] Figure 6 The changes in water-holding capacity of the yogurts prepared in Examples 2, 8 and 1 are shown.

[0032] Figure 7 Microstructure diagrams of the yogurts prepared in Examples 2, 8 and 1;

[0033] Figure 1 In Example A, the yogurt prepared in Example 8 is yogurt prepared by adding 3% milk powder during the preparation process of Example 8; in Example C, the yogurt prepared in Example 2 is yogurt prepared by adding 3% milk powder during the preparation process of Example 2.

[0034] Figure 7 In the figures, a represents Comparative Example 1, b represents Example 8, and c represents Example 2. Detailed Implementation

[0035] The technical solution of this invention mainly includes the following principles:

[0036] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0037] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0038] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0039] Example 1

[0040] A mung bean protein solution with a protein mass fraction of 1.5% was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to high pressure at 200 MPa three times, then the pH was adjusted to 12 and reacted for 0.5 hours. The pH was then adjusted to neutral and stirring was continued for 30 minutes. Next, sucrose with a mass fraction of 8% was added to the well-stirred solution and stirred until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was sterilized by heating at 85℃ for 15 minutes. After sterilization, the fermentation base was cooled to 35℃ and 1.0% starter culture was added under aseptic conditions. After gently shaking, it was fermented at 43℃ for 10 hours and then refrigerated for 12 hours to mature, resulting in plant-based mung bean protein yogurt.

[0041] Example 2

[0042] A mung bean protein solution with a protein mass fraction of 3.0% was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to high pressure at 200 MPa three times, then the pH was adjusted to 12 and reacted for 0.5 hours. The pH was then adjusted to neutral and stirring was continued for 30 minutes. Next, sucrose with a mass fraction of 8% was added to the well-stirred solution and stirred until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was sterilized by heating at 85℃ for 15 minutes. After sterilization, the fermentation base was cooled to 35℃ and 1.0% starter culture was added under aseptic conditions. After gently shaking, it was fermented at 43℃ for 10 hours and then refrigerated for 12 hours to mature, resulting in plant-based mung bean protein yogurt.

[0043] Example 3

[0044] A mung bean protein solution with a protein mass fraction of 4.0% was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to high pressure at 200 MPa three times, then the pH was adjusted to 12 and reacted for 0.5 hours. The pH was then adjusted to neutral and stirring was continued for 30 minutes. Next, sucrose with a mass fraction of 8% was added to the well-stirred solution and stirred until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was sterilized by heating at 85℃ for 15 minutes. After sterilization, the fermentation base was cooled to 35℃ and 1.0% starter culture was added under aseptic conditions. After gently shaking, it was fermented at 43℃ for 10 hours and then refrigerated for 12 hours to mature, resulting in plant-based mung bean protein yogurt.

[0045] Example 4

[0046] A 3.0% mung bean protein solution was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to a high pressure of 200 MPa three times, then the pH was adjusted to 9 and reacted for 0.5 hours. The pH was then adjusted to neutral and stirring was continued for 30 minutes. Next, 8% sucrose was added to the well-stirred solution and stirred until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was sterilized by heating at 85°C for 15 minutes. After sterilization, the fermentation base was cooled to 35°C, and 1.0% starter culture was added under aseptic conditions. After gently shaking, it was fermented at 43°C for 10 hours and then refrigerated for 12 hours to mature, resulting in plant-based mung bean protein yogurt.

[0047] Example 5

[0048] A 3.0% mung bean protein solution was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to a high pressure of 200 MPa three times, then the pH was adjusted to 11 and reacted for 0.5 hours. The pH was then adjusted to neutral and stirring was continued for 30 minutes. Next, 8% sucrose was added to the well-stirred solution and stirring was continued until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was sterilized by heating at 85°C for 15 minutes. After sterilization, the fermentation base was cooled to 35°C, and 1.0% starter culture was added under aseptic conditions. After gently shaking, it was fermented at 43°C for 10 hours and then refrigerated for 12 hours to mature, resulting in plant-based mung bean protein yogurt.

[0049] Example 6

[0050] A 3.0% mung bean protein solution was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was subjected to a high pressure of 200 MPa three times. The pH was then adjusted to 12 and reacted for 20 minutes. The pH was then adjusted to neutral and stirred for another 30 minutes. Next, 8% sucrose was added to the well-stirred solution and stirred until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was then sterilized by heating at 85°C for 15 minutes. After sterilization, the fermentation base was cooled to 35°C, and 1.0% starter culture was added under aseptic conditions. The mixture was gently shaken and fermented at 43°C for 10 hours. After refrigeration for 12 hours, the plant-based mung bean protein yogurt was obtained.

[0051] Example 7

[0052] A 3.0% mung bean protein solution was prepared and stirred at room temperature for 30 minutes. The completely dissolved mung bean protein solution was then subjected to a 200 MPa high-pressure treatment three times. The pH was then adjusted to 12, and the reaction was allowed to proceed for 60 minutes. The pH was then adjusted to neutral, and stirring was continued for another 30 minutes. Next, 8% sucrose was added to the well-stirred solution, and stirring was continued until fully dissolved to obtain the fermentation base. The fermentation base was homogenized twice at 150 MPa. The homogenized fermentation base was then sterilized by heating at 85°C for 15 minutes. After sterilization, the fermentation base was cooled to 35°C, and 1.0% starter culture was added under aseptic conditions. The mixture was gently shaken and fermented at 43°C for 10 hours. After refrigeration for 12 hours, the product was matured to obtain plant-based mung bean protein yogurt.

[0053] Example 8

[0054] Prepare a 3.0% mung bean protein solution, heat it at 85℃ for 15 minutes for sterilization, cool it to 35℃ after sterilization, add 1.0% starter culture under aseptic conditions, gently shake it, ferment it at 43℃ for 10 hours, and then refrigerate it for 12 hours to mature, thus obtaining plant-based mung bean protein yogurt.

[0055] Comparative Example 1

[0056] Prepare a 3.0% milk powder solution, heat it at 85℃ for 15 minutes for sterilization, cool it to 35℃ after sterilization, add 1.0% starter culture under aseptic conditions, gently shake it, ferment it at 43℃ for 10 hours, and then refrigerate it for 12 hours to obtain (animal-derived) milk protein yogurt.

[0057] Example 9

[0058] Based on the water-holding capacity, hardness, and consistency data of the plant-based mung bean yogurt obtained in Examples 1-5, Table 1 is obtained.

[0059] Table 1. Water-holding capacity, hardness, and consistency data of plant-based mung bean yogurt prepared in different embodiments.

[0060] Example Water holding capacity (%) Hardness (g) Consistency (g·s) Example 1 15±0.84 - - Example 2 82±0.45 36.92±0.71 359.15±17.82 Example 3 85±0.93 37.82±0.91 364.32±13.95 Example 4 35±0.67 18.98±1.46 189.58±18.37 Example 5 68±0.74 29.86±0.98 304.54±15.93

[0061] Note: "-" in the table indicates that no gel has formed.

[0062] Based on the water-holding capacity, hardness, and consistency data in Examples 1-3, the texture of yogurt under different mung bean protein concentrations can be obtained. The mung bean protein concentration in Example 1 is 1.5%. Because the concentration is too low, the probability of collisions between molecules during fermentation is too low, and a complete yogurt gel cannot be formed. As the protein concentration increases, the probability of collisions between molecules increases. Under the action of hydrophobic interactions and some hydrogen bonds, a more compact gel structure is formed. When the mung bean protein concentration is too high, the data on water-holding capacity, hardness, and consistency are too high, which is inconsistent with the taste of traditional yogurt products.

[0063] Based on the water-holding capacity, hardness, and consistency data of different embodiments in Examples 2, 4, and 5, the properties of yogurt prepared under different pH treatments can be obtained. With different pH values, the degree of exposure of hydrophobic groups of proteins varies, resulting in different gel strengths. When the pH of the treatment exceeds 12, an alkaline taste appears and toxic substances are produced.

[0064] The yogurts prepared in Examples 6 and 7 had insufficient gel strength and could not form yogurt when the processing time was 20 minutes, and had an excessively alkaline taste and produced toxic substances when the processing time was 60 minutes. The preferred processing time was 30 minutes.

[0065] Example 10

[0066] Yogurt was prepared according to the methods of Example 2, Example 8 and Comparative Example 1, with fermentation times controlled at 4 hours and 8 hours. The hardness and consistency data at different fermentation times were measured, as shown in Table 2.

[0067] Table 2. Hardness and consistency of yogurts prepared at different fermentation times in Examples 2, 8, and Comparative Example 1.

[0068]

[0069] Note: "-" indicates that no gel has formed.

[0070] According to Table 2, the yogurt treated with pH shift in Example 2 was able to form a gel after 4 hours, while the treatment methods in Example 8 and Comparative Example 1 were unable to form a gel after 4 hours. The yogurt prepared in Example 2 was more similar to that in Example 8 and Comparative Example 1 in terms of hardness and viscosity.

[0071] Depend on Figure 1It was found that, under conditions without milk powder, the yogurt prepared in Example 8 did not form a dense gel (Figure A), while the yogurt prepared in Example 2 formed a dense and uniform gel with a smooth cross-section (Figure C). After adding 3% milk powder, the yogurt with pH shift treatment showed no significant difference in gel state and cross-section compared to commercially available yogurt (Figure D). This indicates that pH shift treatment can effectively improve the gelling properties of mung bean protein.

[0072] Depend on Figure 2 It can be seen that as the fermentation time increases, the pH of the yogurt decreases. Furthermore, the yogurt's ability to scavenge free radicals decreases. Insufficient fermentation time often leads to incomplete product formation and inadequate protein breakdown, among other problems. Conversely, excessively long fermentation times both result in a deterioration of the yogurt's properties. This, in turn, verifies that the fermentation time in our invention is optimally set. Furthermore, Figure 2 It is also shown that the yogurt prepared according to the parameters in Example 2 exhibits significantly better properties in terms of pH and free radical scavenging ability compared to the yogurt prepared according to the parameters in Example 8. The pH shift treatment steps in Example 2 significantly improve the antioxidant capacity of fermented mung bean protein compared to Example 8.

[0073] Depend on Figure 3 It can be seen that the viscosity data of the yogurts prepared in Examples 2, 8, and Comparative Example 1 decreases with increasing shear rate, which is a typical pseudoplastic fluid behavior, i.e., shear thinning. The viscosity of the yogurt prepared in Example 2 is significantly higher than that of the yogurt prepared in Example 8. At high shear rates, the viscosity of the yogurt prepared in Example 2 is approximately equal to that of the yogurt prepared in Comparative Example 1.

[0074] Depend on Figure 4 As can be seen from the strain and frequency scanning results of the yogurts prepared in Examples 2 and 8, the test process showed that G' > G", and the yogurt prepared in Example 2 was closer to solid properties. The linear viscoelastic region length range was Example 2 > Comparative Example 1 > Example 8, indicating that the yogurt prepared in Example 2 had a stronger resistance to deformation and a more stable system. The internal structure of Example 8 was excessively aggregated, making it more susceptible to damage under external forces.

[0075] Depend on Figure 5 It can be seen that when an external force is applied, the yogurt prepared in Example 2 has the smallest degree of strain and the most stable system; the yogurt prepared in Example 8 has weak resistance to pressure, is more prone to deformation, and is unstable.

[0076] Depend on Figure 6 It can be seen that the yogurt prepared in Comparative Example 1 has the strongest water-holding capacity. The yogurt prepared in Example 2 has significantly better water-holding capacity than that in Example 8, and its water-holding capacity is well preserved after being left for 3 days.

[0077] Depend on Figure 7 It can be seen that the yogurt prepared in Example 2 has fine and uniform pores and structure, while the yogurt prepared in Example 8 has larger pores and a non-uniform structure.

[0078] pH modification of mung bean protein exposes it to extreme pH conditions, promoting charge repulsion and neutralization, which disrupts the quaternary structure, transforming monomers into a molten or fibrous state. This enhances its surface hydrophobicity and amphiphilicity, thereby improving the functional properties of mung bean protein, including solubility and gelation. The purpose of thoroughly stirring and dissolving the mung bean protein solution at 20–30°C for 20–60 minutes before and after pH modification is to allow the mung bean protein molecules to fully expand or aggregate under the corresponding pH system, thus maximizing the modifying effect of pH shift on the protein.

[0079] The fermentation process serves at least four purposes: First, it utilizes the acid produced during the growth of lactic acid bacteria to slowly lower the pH of the system until it reaches the isoelectric point of mung bean protein, causing it to coagulate into plant-based mung bean protein yogurt. Second, it utilizes the metabolic intermediates of lactic acid bacteria to partially hydrolyze proteins and small-molecule carbohydrates, which is beneficial for forming a uniform and stable gel system. Third, it utilizes various organic acids (such as formic acid, citric acid, and acetic acid) produced during the growth and metabolism of lactic acid bacteria to give plant-based mung bean protein yogurt a unique aroma and flavor, while also masking the slight beany taste of mung bean protein itself. Fourth, it utilizes the enzymes produced by the metabolism of lactic acid bacteria to partially hydrolyze mung bean protein, exposing some hydrophobic groups and enhancing the product's antioxidant capacity.

[0080] This invention uses mung bean protein as a raw material and solves the problems of taste and texture in previous plant-based yogurts through pH treatment, resulting in yogurt with a good taste and greatly improved texture. The pH shift treatment used in this invention is a chemical modification technique, which involves adjusting the protein suspension to a strongly alkaline or strongly alkaline pH value and maintaining it for a period of time to induce the protein structure to unfold. Then, it is briefly maintained at the central pH value to allow the protein to refold, forming a fluffy or fibrous conformation, thus changing the shape of the protein. The yogurt prepared by this invention has significantly lower fat, lower calorie, and cholesterol-free characteristics compared to yogurt made from conventional animal protein. It provides a more complete nutritional structure and its nutritional value is significantly higher than that of conventional animal protein yogurt. No lactose is produced during fermentation, making it a good choice for the large proportion of lactose-intolerant individuals in my country. After fermentation with lactic acid bacteria, the plant protein undergoes complete protein degradation, resulting in a large number of small-molecule amino acids, which facilitates digestion and absorption and improves digestion efficiency. The mung bean protein used in this invention is a high-efficacy ratio legume protein with a efficacy ratio of 1.87, which is higher than that of other grain crops. Mung bean protein has a rich variety of amino acids with a reasonable ratio, a high amino acid content similar to that of egg protein, and higher nutritional value, making it more easily accepted by consumers. The resulting plant-based mung bean protein yogurt has a delicate and smooth texture, no grainy feel, strong water retention, and a stable and elastic gel structure; the flavor is free of beany, stale, and bitter tastes, and has the unique fresh aroma of fermented products; the product is free of other allergens; it is low in fat, low in calories, and cholesterol-free, with a more complete nutritional structure; it has a high digestibility and absorption rate and certain antioxidant activity, which can eliminate free radicals in the body.

Claims

1. A method for preparing plant-based mung bean protein yogurt, characterized in that: Includes the following steps: Dissolving mung bean protein: Prepare a mung bean protein solution, stir well, and then perform high-pressure processing; Modification of mung bean protein: First, adjust the pH to alkaline and maintain for 30 minutes, then adjust to neutral and stir evenly; Add sugar to prepare the fermentation base: Add sugar and continue stirring until fully dissolved to obtain the fermentation base; Homogenization: The fermentation substrate is homogenized under high pressure, and then sterilized at high temperature after the homogenization is completed; Fermentation process: After homogenization, the fermentation base material is cooled to room temperature, and the starter culture is added under aseptic conditions. After mixing evenly, fermentation is carried out, and then the mixture is ripened to obtain plant-based mung bean protein yogurt. In the homogenization process, the homogenization is performed twice at 150 MPa; The protein concentration in the mung bean protein solution is 3.0-4.0% by mass fraction. The sugar in the fermentation base prepared by adding sugar is sucrose or high-fructose corn syrup; The sugar concentration in the fermentation substrate prepared by adding sugar is 5-15% by mass fraction. Adjust the pH to 12. The sterilization process involves heating at 85°C for 15 minutes. The fermentation process involves fermenting at 43°C for 10 hours.

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