Plant-based cyperus esculentus yoghourt and preparation method thereof

Abstract

The invention discloses a preparation method of plant-based cyperus esculentus yoghourt, which comprises the following steps: taking cyperus esculentus as a raw material, and pretreating the cyperus esculentus to obtain cyperus esculentus milk; and sequentially adding non-animal source ingredients and a leavening agent into the cyperus esculentus milk, and fermenting to obtain the plant-based cyperus esculentus yoghourt. The invention provides a new direction of diversification of the plant-based yoghurt market and a new thought of the development direction of cyperus esculentus towards the deep processing industry in view of the phenomenon that the plant-based yoghurt is homogenized due to single raw material, and aiming at the problems of low utilization rate of cyperus esculentus, short industrial chain, low added value, low recognition degree and the like, the invention provides a new way of diversification of the plant-based yoghurt market and a new way of developing cyperus esculentus towards the deep processing industry. The process requirements and technical methods of the plant-based cyperus esculentus yogurt in the fermentation process are further perfected, so that the plant-based cyperus esculentus yogurt has better taste quality and edible value, meets the current market characteristics of pursuing unique flavor, high nutrition and environmental protection, and provides a theoretical basis for expanding the application of cyperus esculentus in the food industry.

Description

Technical Field

[0001] The invention relates to the technical field of grain, oil and plant protein engineering, and in particular to a plant-based cyperus oleifera yogurt and a preparation method thereof. Background Art

[0002] Probiotic fermentation is an advanced and healthy food production method. This method improves the flavor, nutrition and gel stability of plant-based raw materials through fermentation, improving the taste quality of the product while ensuring the nutritional value of the raw materials themselves. At the same time, the introduced probiotics can also play a role in improving the intestinal flora ecology and increasing the number of beneficial bacteria in the human intestine.

[0003] Cyperus juncea contains approximately 8% dietary fiber, as well as numerous chemical components such as terpenes (approximately 122 types), sterols (approximately 18 types), and flavonoids (approximately 9 types). These ingredients possess numerous pharmacological properties, including antioxidant activity, prevention and treatment of cardiovascular disease, prevention of obesity and diabetes, liver protection, and anti-cancer effects. While plant-based yogurt has seen significant research and development in recent years, this focus has primarily been on mature fermentation processes using soybeans and coconuts as raw materials. This has led to limited product variety and insufficient market development. As of 2018, the acreage cultivated for Cyperus juncea nationwide was only 200,000 mu (approximately 16,000 acres), resulting in limited promotion, limited product availability, and insufficient processing depth. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a plant-based cyperus juncea yogurt and a preparation method thereof, so as to expand the varieties of plant-based yogurt and provide ideas for solving its homogeneity problem. At the same time, taking into account the current situation that cyperus juncea has high nutritional value but short processing chain and low added value, it provides a new perspective for the diversified expansion of cyperus juncea deep processing that meets the market requirements of green and healthy market.

[0005] The technical solution of the present invention is: a method for preparing plant-based cyperus juncea yogurt, comprising: using cyperus juncea as raw material, pretreating the cyperus juncea to obtain cyperus juncea milk; sequentially adding non-animal source ingredients and a starter to the cyperus juncea milk, and fermenting to obtain the plant-based cyperus juncea yogurt.

[0006] Preferably, the cyperus juncea is pretreated, comprising: washing the cyperus juncea with distilled water for 3-5 times, soaking the cyperus juncea in 25° C. distilled water after washing, peeling the cyperus juncea, and soaking the cyperus juncea in distilled water again at a material-liquid ratio of 1:3 for 12 hours;

[0007] The soaked cyperus juncea beans were heated in distilled water at a liquid-to-solid ratio of 1:3, and the cooking was continued for 0.5 h after the water boiled; after cooling, the cyperus juncea beans were placed in a wall breaking machine, water was added for grinding, and the cyperus juncea beans were pre-cooked at 80°C for 10-15 min to obtain cyperus juncea bean milk.

[0008] Preferably, the non-animal source ingredient is white sugar, and the added mass percentage of white sugar is 8%.

[0009] Preferably, non-animal-derived ingredients are added to the yacaju soymilk and stirred evenly, sterilized at 100° C. for 20 minutes, and then the starter is added when the milk is cooled to 25° C.-30° C.

[0010] Preferably, the added mass percentage of the fermentation agent is 0.8%, the fermentation temperature is 40° C., the fermentation material-liquid ratio is 1:8 g / mL, and the fermentation time is 8 h.

[0011] Preferably, the fermentation agent is Lactobacillus rhamnosus.

[0012] The present invention also provides plant-based cyperus oleifera yogurt prepared by the preparation method.

[0013] The present invention provides a plant-based cyperus oleiferus yogurt and a preparation method thereof. Cyperus oleiferus yogurt is prepared using cyperus oleiferus as a raw material, with some non-animal-derived ingredients added, and fermented according to a specific fermentation process and fermentation agent to produce a plant-based cyperus oleiferus low-fat fermented milk beverage. The present invention takes into account the phenomenon of homogenization of plant-based yogurt due to the single raw material (mostly soybeans, etc.), and addresses the problems of low cyperus oleiferus utilization, short industrial chain, low added value, and low recognition. It provides a new direction for diversifying the plant-based yogurt market and a new idea for the development of cyperus oleiferus towards the deep processing industry. It further improves the process requirements and technical methods of plant-based cyperus oleiferus yogurt during the fermentation process, making it have better taste quality while also having edible value. This meets the current market characteristics of pursuing unique flavor, high nutritional value, and green environmental protection, and provides a theoretical basis for expanding the application of cyperus oleifera in the food industry.

[0014] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure of the present invention.

[0015] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The effects of the amount of starter added, fermentation temperature, fermentation material-liquid ratio, and fermentation time on the sensory quality and acidity of plant oil yogurt were studied.

[0017] Figure 2 The sensory evaluation results of plant-based cyperus oleifera yogurt fermented with different starter cultures in the method of the present invention are as follows;

[0018] Figure 3 A physical picture of the plant-based cyperus oleifera yogurt product provided in the disclosed embodiment of the present invention. DETAILED DESCRIPTION

[0019] The present invention is further explained below with reference to specific embodiments, but is not intended to limit the scope of protection of the present invention.

[0020] A method for preparing a plant-based cyperus juncea yogurt comprises: using cyperus juncea as a raw material, adding some non-animal ingredients, and fermenting the cyperus juncea yogurt according to a specific fermentation process and a starter culture after pretreatment to obtain a plant-based cyperus juncea low-fat fermented milk drink.

[0021] Using the above preparation method, the properties of the obtained plant-based Cyperus oleifera yogurt were studied from the following aspects:

[0022] 1. Single factor experiment:

[0023] The effects of fermentation agent addition, fermentation temperature, fermentation material-liquid ratio and fermentation time on the sensory quality and acidity of the product were obtained through single factor experiments.

[0024] Specifically: wash the cyperus juncea with distilled water for 3-5 times, then place the cyperus juncea in 25°C distilled water, soak for 12 hours according to a material-liquid ratio of 1:3, and set aside.

[0025] Pre-cooking: Place cyperus juncea beans in a pot and soak them in distilled water at a liquid-to-solid ratio of 1:3. Once the water boils, continue steaming for 0.5 hours. Place the cooled cyperus juncea beans in a wall-breaking machine and grind them to a desired liquid-to-solid ratio to create cyperus juncea bean milk. Pre-cook at 80°C for 10-15 minutes.

[0026] 8% white sugar was added to the cyperus serrata milk and stirred thoroughly. The mixture was sterilized at 100°C for 20 minutes. After cooling to 25-30°C, a starter culture was added, mixed thoroughly, and then fermented in a fermenter for 10 hours. Using this process, the effects of the starter culture dosage, fermentation temperature, fermentation material-liquid ratio, and fermentation time on the sensory quality and acidity of cyperus serrata yogurt were investigated.

[0027] Depend on Figure 1As can be seen, the sensory scores of plant-based Cyperus juncea yogurt generally show an increasing trend followed by a decreasing trend with increasing starter addition, while its acidity shows a continuously increasing trend. The sensory scores of yogurt continue to increase with increasing starter addition, reaching their optimal sensory evaluation at a starter addition of 0.8%, after which the scores decrease. The sensory scores of plant-based Cyperus juncea yogurt generally show an increasing trend followed by a decreasing trend with increasing fermentation temperature, while its acidity continues to increase. With increasing fermentation temperature, the sensory scores of yogurt continue to increase, reaching their optimal sensory evaluation at 38°C, after which the scores decrease. The acidity of yogurt continues to increase with increasing fermentation temperature. Both the sensory scores and acidity of plant-based Cyperus juncea yogurt generally show an increasing trend followed by a decreasing trend with increasing liquid-to-solid ratio. The sensory evaluation of yogurt reaches its optimal sensory evaluation at a liquid-to-solid ratio of 1:6 (g / mL), after which the sensory scores decrease. The acidity of yogurt increases with decreasing liquid-to-solid ratio, reaching its maximum at a liquid-to-solid ratio of 1:8 (g / mL), after which it shows no significant change. The sensory scores of plant-based Cyperus juncea yogurt generally increased and then decreased with fermentation time, while its acidity continued to rise. The sensory scores of the yogurt continued to increase with fermentation time, reaching their optimal sensory evaluation when the starter was added for 8 hours, after which the sensory scores decreased. The acidity of the yogurt continued to increase with fermentation time.

[0028] 2. Response Surface Experiment

[0029] Based on the results of single-factor experiments, response surface analysis was used to analyze the process conditions for preparing composite Acer truncatum seed oil gel. The factors investigated were starter agent addition (A), fermentation temperature (B), fermentation liquid-to-material ratio (C), and fermentation time (D). The response surface analysis factors and levels are shown in Table 1.

[0030] Table 1 Factor levels for preparing plant-based cyperus rotundus yogurt

[0031]

[0032] Using the four factors (starter culture addition (A), fermentation temperature (B), fermentation liquid-to-material ratio (C), and fermentation time (D)) as independent variables and the sensory evaluation of plant-based Cyperus juncea yogurt as the response value, a total of nine groups of optimization experiments with four factors and three levels were conducted to optimize the preparation process of plant-based Cyperus juncea yogurt. The results of the response surface experiment are shown in Table 2.

[0033] Table 2 Response surface test results

[0034]

[0035]

[0036] The data were processed using Microsoft Excel 2021. Each experiment was repeated three times, and the results were expressed as the average. The specific results are shown in Table 3.

[0037] Table 3 Range analysis of orthogonal experiment results

[0038]

[0039] Table 3 Range analysis of orthogonal experiment results (continued)

[0040]

[0041] According to the orthogonal test results in Table 3, the range values ​​show that the factors affecting the fermentation effect of plant-based cyperus juncea yogurt are CBAD, from large to small, that is, liquid-to-solid ratio > fermentation temperature > starter addition amount > fermentation time; the k value shows that the optimal fermentation condition combination of plant-based cyperus juncea yogurt is A2B3C3D1, that is, starter addition amount 0.8%, fermentation temperature 42°C, liquid-to-solid ratio 1:8 (g / mL), and fermentation time 8h.

[0042] 3. Determination of protein, fat, carbohydrate and solid content of plant-based cyperus juncea yogurt fermented with different commonly used starter cultures;

[0043] The protein content is determined by referring to the Kjeldahl nitrogen method in GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Foods"; the fat content is determined by referring to the Soxhlet extraction method in GB 5009.6-2016 "National Food Safety Standard - Determination of Fat in Foods"; the carbohydrate content is determined by referring to the method in GB 28050-2011 "National Food Safety Standard - General Rules for Nutrition Labeling of Pre-packaged Foods"; the total solids content is determined by referring to the method in GB5413.39-2010 "National Food Safety Standard - Determination of Non-fat Milk Solids in Milk and Dairy Products".

[0044] Under the optimal preparation conditions, the basic nutritional composition of cyperus juncea yogurt is shown in Table 4. This table shows that there are certain differences in the basic nutritional composition of products produced using different starter cultures in the preparation of plant-based cyperus juncea yogurt. The content of nutrients such as protein produced by fermentation with Lactobacillus paracasei and Lactobacillus rhamnosus is higher, while that produced by fermentation with Lactobacillus helveticus is lower. This indicator indicates that yogurt fermented with Lactobacillus rhamnosus and Lactobacillus paracasei has superior properties.

[0045] Table 4 Basic nutritional components of plant-based Cyperus oleifera yogurt fermented with different starter cultures

[0046]

[0047] 4. Determination of pH and acidity of plant-based Cyperus oleifera yogurt fermented with different commonly used starter cultures

[0048] The pH value is determined directly using a pH meter; the acidity is determined by the potentiometric titration method in accordance with GB 5009.239-2016 "National Food Safety Standard - Determination of Acidity in Foods".

[0049] The results are shown in Table 5. The pH value and acidity reflect the fermentation performance of fermented dairy products. Generally, the acidity of fermented dairy products should be above 70°C, with an optimal acidity range of 4.0-4.6. Table 5 shows that starter cultures LGG and LH exhibit similar fermentation performance, achieving excellent results. Both acidity and pH values ​​of plant-based Cyperus juncea yogurt inoculated with these two strains met appropriate standards. However, starter culture LP exhibited relatively poor fermentation performance under these fermentation conditions, failing to meet the specified specifications. This indicator indicates that yogurt fermented with Lactobacillus rhamnosus possesses superior properties.

[0050] Table 5 pH and acidity data of plant-based Cyperus oleifera yogurt fermented with different starter cultures

[0051]

[0052] 5. Determination of water holding capacity of plant-based Cyperus oleifera yogurt fermented with different commonly used starter cultures

[0053] The water holding capacity of yogurt was determined using the centrifugation method, as described by Ma et al. Weigh 10 g of sample and place it in a centrifuge tube. Set the centrifugation parameters to 400 rpm for 15 minutes. Discard the supernatant and weigh the remaining sediment for calculation. The specific calculation is shown in formula (1):

[0054]

[0055] Where: R is water holding capacity, %; M1 is the mass of the precipitate and centrifuge tube, g; M2 is the mass of the almond yogurt sample and centrifuge tube, g.

[0056] Water holding capacity, to some extent, reflects the texture of fermented dairy products, influencing their taste and flavor. It is a key indicator for evaluating yogurt quality. The water holding capacity of plant-based cyperus juncea yogurts inoculated with different common starter cultures also varies. The water holding capacities of plant-based cyperus juncea yogurts fermented with the common starter cultures LGG, LH, and LP were 74.18%, 66.08%, and 64.32%, respectively. Yogurt fermented with LGG had the highest water holding capacity, while those fermented with LH and LP showed similar water holding capacities, with a significant difference between LH and LP compared to LGG. This indicator indicates that yogurt fermented with Lactobacillus rhamnosus possesses superior properties.

[0057] 6. Determination of whey precipitation rate of plant-based Cyperus oleifera yogurt fermented with different commonly used starter cultures

[0058] The specific method for determining the whey precipitation rate of yogurt is as follows: 100g of yogurt is passed through a 120-mesh sieve, and the filtered liquid is collected and weighed. The collection time is 120min, and the whey precipitation rate is calculated according to formula (2):

[0059]

[0060] Where: Y is the whey precipitation rate, %; m1 is the weighed mass of the yogurt sample, g; m2 is the mass of the filtrate (precipitated whey), g.

[0061] Whey precipitation in yogurt can negatively impact its quality and edible value, making it a detrimental phenomenon. Plant-based cyperus oleifera yogurt fermented with different strains, LGG, LH, and LP, yielded whey precipitation rates of 32.49%, 40.27%, and 42.35%, respectively. The whey precipitation rate was lowest when fermented with LGG, while those with LH and LP were similar, with the latter showing a higher rate than LGG. This indicator indicates that yogurt fermented with Lactobacillus rhamnosus possesses superior properties.

[0062] 7. Sensory evaluation of plant-based Cyperus oleifera yogurt fermented with different common starter cultures

[0063] The sensory evaluation method of plant-based cyperus rotundus yogurt is the same as above (see 1. for details). The sensory evaluation results of plant-based cyperus rotundus yogurt fermented with different starter cultures are as follows: Figure 2 As shown in the figure, the yogurt fermented with the LGG starter culture received the highest overall sensory evaluation score, followed by the LP starter culture. The plant-based yogurt fermented with the LH starter culture had the worst sensory evaluation results. The yogurt fermented with the LGG starter culture was closest to commercially available yogurt, with an overall color close to milky white with a slight yellow tint and a light fragrance.

[0064] Comprehensive evaluation shows that the products fermented by three common fermentation bacteria species, Lactobacillus rhamnosus, Lactobacillus helveticus and Lactobacillus paracasei, have different effects on the products of plant-based cyperus oleifera yogurt. Under the fermentation process of 0.8% starter addition, 42°C fermentation temperature, 1:8 (g / mL) liquid-to-material ratio and 8h fermentation time, the product obtained by Lactobacillus rhamnosus has the best comprehensive effect, followed by Lactobacillus paracasei and Lactobacillus helveticus.

[0065] This embodiment discloses a method for preparing a plant-based cyperus juncea yogurt. Cyperus juncea yogurt is prepared using cyperus juncea as the raw material, with the addition of some non-animal-derived ingredients. After pretreatment, the yogurt is fermented according to a specific fermentation process and starter culture to produce a plant-based cyperus juncea low-fat fermented milk beverage. Response surface analysis revealed that the optimal fermentation process for the plant-based cyperus juncea yogurt is: 0.8% starter culture addition, fermentation temperature of 42°C, liquid-to-solid ratio of 1:8 (g / mL), and fermentation time of 8 hours. Testing based on this process revealed that fermentation with three common fermentation bacteria species, Lactobacillus rhamnosus, Lactobacillus helveticus, and Lactobacillus paracasei, yielded different results. The product fermented with Lactobacillus rhamnosus achieved the best overall performance under a fermentation process with a starter culture addition of 0.8%, a fermentation temperature of 42°C, a liquid-to-solid ratio of 1:8 (g / mL), and a fermentation time of 8 hours. The yogurt fermented under these conditions is light milky yellow, has a fresh fragrance, a mellow taste, and good texture. It has high nutritional value, is well-accepted by consumers, and possesses high market value and competitiveness.

[0066] Other embodiments of the present invention will readily occur to those skilled in the art after considering the specification and practicing the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the present invention that follow the general principles of the invention and include common knowledge or customary techniques in the art not disclosed herein. The description and examples are to be considered as exemplary only, with the true scope and spirit of the invention being indicated by the following claims.

[0067] It should be understood that the present invention is not limited to the above description and that various modifications and changes can be made without departing from the scope thereof. The scope of the present invention is limited only by the appended claims.

Claims

1. A method for preparing a plant-based cyperus oleifera yogurt, characterized in that: include: Cyperus oleifera is used as a raw material and is pretreated to obtain cyperus oleifera milk; non-animal source ingredients and a fermentation agent are sequentially added to the cyperus oleifera milk to obtain plant-based cyperus oleifera yogurt through fermentation.

2. The method for preparing a plant-based cyperus oleifera yogurt according to claim 1, characterized in that: The cyperus chinensis is pretreated, comprising: washing the cyperus chinensis with distilled water for 3-5 times, soaking the cyperus chinensis in 25° C. distilled water after washing, peeling the cyperus chinensis, and soaking the cyperus chinensis in distilled water again at a material-liquid ratio of 1:3 for 12 hours; The soaked cyperus juncea beans were heated in distilled water at a liquid-to-solid ratio of 1:3, and the cooking was continued for 0.5 h after the water boiled; after cooling, the cyperus juncea beans were put into a wall breaking machine, water was added for grinding, and the cyperus juncea beans were pre-cooked at 80°C for 10-15 min to obtain cyperus juncea bean milk.

3. The method for preparing a plant-based cyperus oleifera yogurt according to claim 1, characterized in that: The non-animal source ingredient is white sugar, and the added mass percentage of the white sugar is 8%.

4. The method for preparing a plant-based cyperus oleifera yogurt according to claim 1, characterized in that: After adding non-animal ingredients to the yaca soybean milk and stirring evenly, sterilizing at 100° C. for 20 minutes, and adding the starter when cooling to 25° C.-30° C.

5. The method for preparing a plant-based cyperus oleifera yogurt according to claim 1, characterized in that: The added mass percentage of the fermentation agent is 0.8%, the fermentation temperature is 40° C., the fermentation material-liquid ratio is 1:8 g / mL, and the fermentation time is 8 h.

6. The method for preparing a plant-based cyperus oleifera yogurt according to claim 1, characterized in that: The fermentation agent is Lactobacillus rhamnosus.

7. The plant-based Cyperus oleifera yogurt prepared by the preparation method according to any one of claims 1 to 6.

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