Raw material composition for preparing yogurt, yogurt, food and preparation method thereof

Abstract

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

Description

Technical Field

[0001] This invention specifically relates to a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. Background Technology

[0002] With increasing health awareness, products made from single plant-based ingredients can no longer meet people's nutritional needs. Therefore, combining multiple ingredients as fermentation substrates has become a major highlight for creating product advantages and differentiation in plant-based fermented products. Fermentation is a complex process, and combining diverse plant protein sources achieves complementary nutrients, harmonious flavors, and synergistic effects on texture and stability, creating a unique product differentiation advantage. Currently, most soy-based yogurt or soy milk products still rely on adding large amounts of dairy products and sugar to enhance taste and flavor. Furthermore, to remove the raw soybean odor, processing methods such as peeling, removing the navel, and removing residue are used, resulting in the loss of significant amounts of dietary fiber and nutrients, and also causing raw material waste. While plant-based fermented milk products, especially soy fermented milk, are rich in nutrients, commercially available products generally suffer from poor taste, unstable consistency, difficulty in storage, and numerous food additives.

[0003] Chinese patent document (CN1507787) discloses a secondary fermentation soybean degradation yogurt, in which the soybeans are peeled and filtered during the production process, resulting in the loss of a large amount of dietary fiber and whole bean nutrients.

[0004] Chinese patent document (CN108991126A) discloses a method for preparing fermented soybean yogurt and its product. The raw material components include soybean powder or soybean milk, flavoring, and water. In the implementation scheme, a large amount of fructose syrup is added, and excessive consumption is not good for human health.

[0005] Chinese patent document (CN112120084A) discloses a low-fat, low-sugar soy yogurt and its preparation method. It uses whole soybean milk as the fermentation raw material and sucrose, functional oligosaccharides, and honey as additives. After homogenization and sterilization, a starter culture is added, followed by fermentation and cold-curing to obtain the low-fat, low-sugar soy yogurt. However, the taste, flavor, and room-temperature stability of the prepared yogurt need improvement. Therefore, how to improve the taste and flavor of plant-based fermented milk products and maintain their stability is an urgent problem to be solved. Summary of the Invention

[0006] The technical problem solved by this invention is to overcome the defects of poor taste, flavor, and stability in existing plant-based fermented milk products, and to provide a raw material composition, yogurt, food, and preparation method thereof for yogurt preparation. The yogurt of this invention has good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

[0007] The present invention solves the above-mentioned technical problems through the following technical solutions:

[0008] This invention provides a raw material composition for preparing yogurt, comprising:

[0009] Fermentation raw materials, additives, and starter cultures;

[0010] The fermentation raw materials include 80-90 wt% soybean milk;

[0011] The additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract;

[0012] The amount of the starter culture is 0.005-0.02 wt%, and the starter culture includes Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, and Lactobacillus plantarum. The amount of Streptococcus thermophilus is 0.003-0.015 wt%, the amount of Lactobacillus delbrueckii subsp. bulgaricus is 0.001-0.004 wt%, the amount of Lactobacillus casei is 0.0005-0.002 wt%, and the amount of Lactobacillus plantarum is 0.0005-0.002 wt%.

[0013] wt% is the percentage of the mass of each component to the total mass of the fermentation feedstock and the additives.

[0014] In this invention, the soy milk can be whole bean soy milk and / or de-residue soy milk, such as whole bean soy milk. The whole bean soy milk can be a slurry made by grinding soybeans and water and heating them (the heating temperature is generally 100°C), as is known in the art, or a slurry made by grinding soybeans and boiling water heated to 100°C.

[0015] In this invention, the soy milk can be prepared from soybeans using conventional methods in the art, such as using a soy milk maker or a high-speed blender.

[0016] In this invention, the amount of soy milk used is preferably 82-88 wt%, for example 86 wt%.

[0017] In this invention, the dietary fiber can be conventional in the art, such as citrus fiber.

[0018] In this invention, the amount of dietary fiber used is preferably 0.2-0.4 wt%, for example 0.3 wt%.

[0019] In this invention, the natural starch can be a conventional natural starch in the art, such as one or more of cereal starch, legume starch, potato starch and other starches, preferably cereal starch.

[0020] The cereal starch is preferably rice starch.

[0021] The legume starch may be mung bean starch and / or pea starch.

[0022] The starch can be one or more of sweet potato starch, potato starch, cassava starch, and sweet potato starch.

[0023] The other starch may be one or more of kudzu starch, water chestnut starch, and lotus root starch. In this invention, the amount of the natural starch used is preferably 1.2-3 wt%, for example, 1.2 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, or 3 wt%.

[0024] In this invention, the coconut extract may be coconut water and / or coconut milk, preferably coconut water.

[0025] In this invention, the amount of the coconut extract is preferably 0.8-1.5 wt%, for example 0.8 wt%, 1 wt%, or 1.4 wt%.

[0026] In this invention, the amount of the fermenting agent is preferably 0.005-0.015 wt%, for example 0.01 wt% or 0.015 wt%.

[0027] In this invention, the amount of the thermophilic streptococcus is preferably 0.005-0.01 wt%, for example 0.006 wt%, 0.007 wt%, 0.008 wt%, or 0.009 wt%.

[0028] In this invention, the amount of Lactobacillus delbrueckii subsp. bulgaricus is preferably 0.001-0.003 wt%, for example 0.001 wt%, 0.002 wt%, or 0.003 wt%.

[0029] In this invention, the amount of Lactobacillus casei is preferably 0.0005-0.001 wt%, for example 0.0005 wt%, 0.0006 wt%, or 0.0007 wt%.

[0030] In this invention, the amount of Lactobacillus plantarum is preferably 0.0005-0.001 wt%, for example 0.0005 wt%, 0.0006 wt%, or 0.0007 wt%.

[0031] In this invention, the additive preferably also includes 7-9 wt% white sugar, for example 8.5 wt%.

[0032] In this invention, the additive preferably also includes water.

[0033] In this invention, the additives preferably do not include stabilizers. The stabilizers generally refer to conventional chemically synthesized additives in the art.

[0034] In a preferred embodiment, the raw material composition for preparing yogurt comprises 86 wt% whole soybean milk, 0.3 wt% citrus fiber, 2 wt% rice starch, 1 wt% coconut water, 8.5 wt% white sugar, 0.01 wt% starter culture, and the balance being water. The mass ratio of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, and Lactobacillus plantarum in the starter culture is 16:2:1:1.

[0035] In a preferred embodiment, the raw material composition for preparing yogurt comprises 86 wt% whole soybean milk, 0.2 wt% citrus fiber, 3 wt% rice starch, 1.4 wt% coconut water, 8.5 wt% white sugar, 0.01 wt% starter culture, and the balance being water. The mass ratio of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, and Lactobacillus plantarum in the starter culture is 6:2:1:1.

[0036] In a preferred embodiment, the raw material composition for preparing yogurt comprises 86 wt% whole soybean milk, 0.4 wt% citrus fiber, 1.2 wt% rice starch, 0.8 wt% coconut water, 8.5 wt% white sugar, 0.015 wt% starter culture, and the balance being water. The mass ratio of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, and Lactobacillus plantarum in the starter culture is 10:3:1:1.

[0037] The present invention also provides a yogurt comprising the raw material composition for preparing yogurt as described above.

[0038] The present invention also provides a method for preparing yogurt as described above, which includes the following steps:

[0039] The fermentation raw materials and the additives are mixed, homogenized for the first time, sterilized, and then the fermentation agent is added for fermentation and homogenized for the second time to obtain the yogurt.

[0040] In this invention, the mixing order of the materials can be arbitrary, but it is preferable to add soy milk, dietary fiber, natural starch and coconut water in sequence.

[0041] Preferably, when the additive also includes white sugar, the order in which the materials are mixed is as follows: soy milk, white sugar, dietary fiber, natural starch and coconut water are added in sequence.

[0042] More preferably, when the additive also includes white sugar and water, the order in which the materials are mixed is as follows: soy milk, white sugar, dietary fiber, natural starch, coconut water and water are added in sequence.

[0043] In this invention, the mixing method can be conventional in the art, such as stirring.

[0044] In this invention, the mixing temperature can be conventional in the art, preferably 60-70°C.

[0045] In this invention, the mixing time can be conventional in the art.

[0046] In a preferred embodiment, the mixing process is as follows: after heating the soy milk to 60-70°C, other ingredients are added and mixed.

[0047] In this invention, the first homogenization preferably includes a first stage of homogenization and a second stage of homogenization. The pressure of the first stage of homogenization is preferably 10-20 MPa, for example, 18 MPa. The pressure of the second stage of homogenization is preferably 2-4 MPa, for example, 3 MPa.

[0048] In this invention, the temperature of the first homogenization can be 50-70°C, for example, 60°C.

[0049] In a preferred embodiment, during the first homogenization process, the pressure of the first homogenization stage is 18 MPa, and the pressure of the second homogenization stage is 3 MPa.

[0050] In this invention, the sterilization temperature is preferably 90-95°C, for example 95°C.

[0051] In this invention, the sterilization time is preferably 5-6 minutes, for example, 5 minutes.

[0052] In this invention, according to conventional practice in the art, the sterilized material is generally cooled to the fermentation temperature before adding the fermenting agent.

[0053] In this invention, the fermentation temperature is preferably 40-43°C, for example 43°C.

[0054] In this invention, the fermentation time is preferably 6-8.5 hours, for example, 6 hours, 6.5 hours or 8 hours.

[0055] In this invention, the second homogenization preferably includes a first homogenization stage and a second homogenization stage. The pressure of the first homogenization stage is preferably 10-20 MPa, for example, 10 MPa. The pressure of the second homogenization stage is preferably 2-4 MPa, for example, 2 MPa.

[0056] In this invention, the temperature of the second homogenization can be 40-70°C, for example 43°C.

[0057] In a preferred embodiment, during the second homogenization process, the pressure of the first homogenization stage is 10 MPa, and the pressure of the second homogenization stage is 2 MPa.

[0058] In this invention, according to conventional practice in the art, a filling operation is generally performed after the second homogenization.

[0059] The present invention also provides a yogurt prepared by the preparation method described above.

[0060] The present invention also provides a food product comprising the raw material composition or yogurt as described above for preparing yogurt.

[0061] Based on common knowledge in the field, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of the present invention.

[0062] The reagents and raw materials used in this invention are all commercially available.

[0063] The positive and progressive effects of this invention are as follows:

[0064] (1) This invention uses specific types and amounts of plant-based ingredients (whole bean soy milk, citrus fiber, rice starch and coconut water) and fermentation agents to work together to improve the taste and flavor of yogurt, achieve the effect of cleaning the label, and maintain the pH in a stable state, so that it can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

[0065] (2) The yogurt of the present invention has a good taste and flavor without the addition of stabilizers, and the pH is maintained in a stable state. It can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria. Detailed Implementation

[0066] The present invention is further illustrated below by way of embodiments, but the invention is not limited to the scope of the embodiments described herein. Experimental methods in the following embodiments that do not specify specific conditions were performed according to conventional methods and conditions, or as selected according to the product instructions.

[0067] The white sugar, citrus fiber, rice starch and coconut water used in the following examples and comparative examples were all purchased from Beijing Zhongbai Chuangye Chemical Products Co., Ltd.; the thermophilic streptococci, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum used were all purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0068] The method for preparing whole bean soy milk is as follows: soybeans are thoroughly crushed in a soy milk maker (the temperature is maintained at 100℃ during the preparation process), and the mass ratio of dry beans to water is 1:4.

[0069] In the following examples and comparative examples, the amount of bacterial strain added refers to the mass of the bacterial strain per 1000g.

[0070] Example 1

[0071] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 20g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0072] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0073] (3) Sterilize at 95℃ for 5 minutes;

[0074] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0075] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0076] Example 2

[0077] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 2g of citrus fiber, 30g of rice starch, 14g of coconut water, and add water to make up to 1000g.

[0078] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0079] (3) Sterilize at 95℃ for 5 minutes;

[0080] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 6:2:1:1, and ferment at 43℃ for 6.5h;

[0081] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0082] Example 3

[0083] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 4g of citrus fiber, 12g of rice starch, 8g of coconut water, and add water to make up to 1000g.

[0084] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0085] (3) Sterilize at 95℃ for 5 minutes;

[0086] (4) After cooling to 43℃, add 0.015% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 10:3:1:1, and ferment at 43℃ for 8 hours;

[0087] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0088] Comparative Example 1

[0089] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 0.5g of citrus fiber, 9g of rice starch, 4g of coconut water, and add water to make up to 1000g.

[0090] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0091] (3) Sterilize at 95℃ for 5 minutes;

[0092] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0093] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0094] Comparative Example 2

[0095] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 6g of citrus fiber, 41g of rice starch, 21g of coconut water, and add water to make up to 1000g.

[0096] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0097] (3) Sterilize at 95℃ for 5 minutes;

[0098] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0099] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0100] Comparative Example 3

[0101] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 20g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0102] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0103] (3) Sterilize at 95℃ for 5 minutes;

[0104] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 1:5:2:2, and ferment at 43℃ for 6 hours;

[0105] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0106] Comparative Example 4

[0107] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 20g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0108] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0109] (3) Sterilize at 95℃ for 5 minutes;

[0110] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 17:1:1:1, and ferment at 43℃ for 6 hours;

[0111] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0112] Comparative Example 5

[0113] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 20g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0114] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0115] (3) Sterilize at 95℃ for 5 minutes;

[0116] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0117] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0118] Comparative Example 6

[0119] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 10g of coconut water, and add water to make up to 1000g.

[0120] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0121] (3) Sterilize at 95℃ for 5 minutes;

[0122] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0123] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0124] Comparative Example 7

[0125] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 20g of rice starch, and add water to make up to 1000g.

[0126] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0127] (3) Sterilize at 95℃ for 5 minutes;

[0128] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0129] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0130] Comparative Example 8

[0131] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 5g of citrus fiber, 20g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0132] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0133] (3) Sterilize at 95℃ for 5 minutes;

[0134] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0135] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0136] Comparative Example 9

[0137] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 31g of rice starch, 10g of coconut water, and add water to make up to 1000g.

[0138] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0139] (3) Sterilize at 95℃ for 5 minutes;

[0140] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0141] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0142] Comparative Example 10

[0143] (1) Heat 860g of whole bean soy milk to 60-70℃, mix it with 85g of white sugar, 3g of citrus fiber, 20g of rice starch, 16g of coconut water, and add water to make up to 1000g.

[0144] (2) Homogenize at 60℃ and 18MPa / 3MPa pressure;

[0145] (3) Sterilize at 95℃ for 5 minutes;

[0146] (4) After cooling to 43℃, add 0.01% of the bacterial strain, namely Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum in a ratio of 16:2:1:1, and ferment at 43℃ for 6 hours;

[0147] (5) The finished product is obtained by homogenization at 43℃ and pressure of 10Mpa / 2Mpa.

[0148] Effect Example

[0149] 1. Sensory testing

[0150] For the yogurts prepared in Examples 1-3 and Comparative Examples 1-10, 60 consumers were asked to conduct sensory tests and score them in terms of flavor, state, and taste. The higher the score, the better the performance. The maximum score was 10 points, and the average score was taken. The test results are shown in Table 1.

[0151] Table 1. Sensory test results of the yogurts prepared in Examples 1-3 and Comparative Examples 1-10

[0152]

[0153]

[0154] According to the data in Table 1, the yogurt prepared using citrus fiber, rice starch and coconut water in Examples 1-3 has better performance in terms of flavor, state and taste.

[0155] According to Comparative Examples 1-4 and 8-10, when the amounts of citrus fiber, rice starch and coconut water are not within the range defined by this invention, or when the ratio of the amounts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum is not within the range defined by this invention, the prepared yogurt will have a poorer flavor, state and texture.

[0156] According to Comparative Examples 5-7, the yogurt prepared without the addition of citrus fiber, rice starch, or coconut water has a poorer flavor, texture, and mouthfeel.

[0157] 2. Observe the shelf life

[0158] The yogurts prepared in Examples 1-3 and Comparative Examples 1-10 were observed at room temperature for one month, and the product status and taste were recorded. The experimental results are shown in Table 2. The room temperature range was 20-30℃.

[0159] Table 2. Shelf life observation of yogurts prepared in Examples 1-3 and Comparative Examples 1-10

[0160]

[0161]

[0162] 3. Live bacteria count

[0163] The viable count was tested using the plate count method at room temperature, which ranges from 20 to 30°C.

[0164] The viable cell counts of the yogurts prepared in Examples 1-3 showed that the samples were in good condition and the viable cell counts did not decrease significantly during the one-month storage period (see Tables 2 and 3).

[0165] According to Comparative Examples 5-7, the yogurt prepared without the addition of citrus fiber, rice starch, or coconut water will spoil after one month of storage.

[0166] According to Comparative Examples 1-2 and 8-10, even with the addition of citrus fiber, rice starch, and coconut water, when the amounts are not within the range defined by this invention, the sample condition becomes abnormal and the number of viable bacteria decreases significantly after one month of storage.

[0167] As shown in Comparative Examples 3-4, when the amount of *Streptococcus thermophilus* or *Lactobacillus delbrueckii* subsp. bulgaricus is outside the range specified in this invention, the prepared yogurt spoils after one month of storage. Table 3 shows the viable cell count of the yogurts prepared in Examples 1-3 and Comparative Examples 1-10.

[0168]

[0169]

[0170] 4. pH detection

[0171] The experimental conditions for pH testing are as follows: the sample is placed at room temperature, a pH meter is used for testing, and the reading is recorded. The room temperature range is 20-30℃.

[0172] The pH of the yogurts prepared in Examples 1-3 and Comparative Examples 1-10 was measured, and the experimental results are shown in Table 4.

[0173] Table 4. pH test results of yogurts prepared in Examples 1-3 and Comparative Examples 1-10

[0174]

[0175]

[0176] Experimental data from shelf life observation, viable bacteria count, and pH testing show that the yogurt prepared by this invention still has a good taste and condition at room temperature, and the pH remains stable without a sharp drop.

[0177] This invention does not add any additional chemical components during the preparation of yogurt. It uses a combination of plant-based ingredients, such as citrus fiber, rice starch, and coconut water, to provide a good taste and texture, achieving the goal of clean labeling. At the same time, it is used in conjunction with a specific combination of starter cultures, including Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, and Lactobacillus plantarum, to achieve the effect of storing live bacteria products at room temperature for one month.

Claims

1. A raw material composition for preparing yogurt, characterized by, It comprises: fermentation raw material, additive and ferment; wherein the fermentation raw material is soybean milk 80-90 wt%; the additive comprises dietary fiber 0.2-0.4 wt%, natural starch 1-3 wt% and coconut extract 0.5-1.5 wt%; the dietary fiber is citrus fiber; the natural starch is rice starch; the coconut extract is coconut water and / or coconut milk; the amount of the ferment is 0.005-0.02 wt%, the ferment consists of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei and Lactobacillus plantarum, the amount of the Streptococcus thermophilus is 0.003-0.015 wt%, the amount of the Lactobacillus delbrueckii subsp. bulgaricus is 0.001-0.004 wt%, the amount of the Lactobacillus casei is 0.0005-0.002 wt%, and the amount of the Lactobacillus plantarum is 0.0005-0.002 wt%; wt% is the percentage of the mass of each component to the total mass of the fermentation raw material and the additive.

2. The raw material composition for preparing yogurt according to claim 1, characterized in that, The amount of the soybean milk is 82-88 wt%; and / or, the soybean milk is whole soybean milk and / or deslagged soybean milk.

3. The raw material composition for preparing yogurt according to claim 1 or 2, characterized in that, The additive meets one or more of the following conditions (1)-(4): (1) the amount of the dietary fiber is 0.3-0.4 wt%; (2) the amount of the natural starch is 1.2-3 wt%; (3) the amount of the coconut extract is 0.8-1.5 wt%; (4) the additive further comprises white granulated sugar 7-9 wt%.

4. The raw material composition for preparing yogurt as described in claim 1, characterized in that, The amount of the ferment is 0.005-0.015 wt%.

5. The raw material composition for preparing yogurt as described in claim 1, characterized in that, The ferment meets one or more of the following conditions (1)-(4): (1) the amount of the Streptococcus thermophilus is 0.005-0.01 wt%; (2) the amount of the Lactobacillus delbrueckii subsp. bulgaricus is 0.001-0.003 wt%; (3) the amount of the Lactobacillus casei is 0.0005-0.001 wt%; (4) the amount of the Lactobacillus plantarum is 0.0005-0.001 wt%.

6. A method for the preparation of a yoghurt, characterized in that, It is prepared by using the raw material composition for preparing yogurt according to any one of claims 1-5, comprising the following steps: mixing the fermentation raw material and the additive, first homogenization, sterilization, then adding the ferment for fermentation, second homogenization, to obtain the yogurt.

7. The method for preparing yogurt according to claim 6, wherein the yogurt is prepared by adding the lactic acid bacteria to the milk and then fermenting the milk at 40°C to 45°C for 3 to 5 hours. The preparation method meets one or more of the following conditions (1)-(7): (1) the temperature of the mixing is 60-70℃; (2) the first homogenization comprises first-stage homogenization and second-stage homogenization; (3) the temperature of the sterilization is 90-95℃; (4) the time of the sterilization is 5-6 min; (5) the temperature of the fermentation is 40-43℃; (6) the time of the fermentation is 6-8.5 h; (7) the second homogenization comprises first-stage homogenization and second-stage homogenization.

8. The method for preparing yogurt according to claim 7, characterized in that, The preparation method meets one or more of the following conditions (1)-(4): (1) in the first homogenization, the pressure of the first-stage homogenization is 10-20 MPa; (2) the pressure of the second stage of the first homogenization is 2-4 MPa; (3) the pressure of the first stage of the second homogenization is 10-20 MPa; (4) the pressure of the second stage of the second homogenization is 2-4 MPa.

9. A yoghurt, characterized in that, which is prepared by the method of preparing a yogurt according to any one of claims 6-8.

10. A food product, characterized by, which comprises the yogurt according to claim 9.

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