A yeast protein fermented beverage and a method for preparing the same

Abstract

This invention relates to the technical field of beverage preparation, specifically to a yeast protein fermented beverage and its preparation method. The yeast protein fermented beverage contains 37-48 parts yeast protein, 15-25 parts soy protein isolate, and 0.01-0.03 parts lactic acid bacteria. The yeast protein fermented beverage provided by this invention breaks through the limitations of traditional dairy fermented beverages and ordinary plant protein fermented beverages. Guided by novel plant-based foods, it specifically uses yeast protein, soy protein isolate, and lactic acid bacteria as the main raw materials. Through process innovation and flavor optimization technology, it creates a high-protein beverage with excellent flavor, high total protein content, and the benefits of muscle building and promoting intestinal health. It also exhibits a delicate texture, good curdling, and a pleasant fermented flavor.

Description

Technical Field

[0001] This invention relates to the technical field of beverage preparation, specifically to a yeast protein fermented beverage and its preparation method. Background Technology

[0002] Yeast protein is a food industry protein product made from brewer's yeast through enzymatic hydrolysis, cell wall disruption, extraction, and purification processes to remove or partially remove non-protein components. Yeast protein contains 23% branched-chain amino acids, higher than whey protein and soy protein, and is rich in lysine, the first limiting amino acid of plant protein. Its biological value is superior to rice, soybean, and pea proteins. Furthermore, yeast protein has better digestibility than soy protein but slightly lower than whey protein, exhibiting high absorption, slow digestion, and a feeling of fullness. Animal experiments have also demonstrated that yeast protein can increase muscle mass and improve muscle endurance; it also increases intestinal flora diversity, thereby mitigating the deterioration of intestinal tissue and function. However, the application of yeast protein in fermented products is greatly limited due to issues such as off-odors that can occur under acidic conditions, resulting in current technologies not using yeast protein as a base for fermentation to produce edible products.

[0003] Chinese patent application CN 105685226A discloses a glutathione-enriched beauty yogurt and its preparation method. The method involves preparing the yogurt from raw milk, soybeans, selenium-enriched yeast powder, glutathione, vitamin C, and fructose syrup. The resulting glutathione-enriched beauty yogurt is said to be nutritious and possess antioxidant and anti-aging effects. However, the dry heat sterilization method in this patent suffers from slow sterilization speed and uneven heat transfer. Prolonged sterilization leads to significant flavor loss, and the patent does not demonstrate fermentation based on yeast protein.

[0004] Chinese patent application CN105660867A discloses a glutathione yogurt peptide tablet and its preparation method. The method includes fermenting, ripening, concentrating, homogenizing, sterilizing, freeze-drying, and compressing milk, soybean peptides, corn peptides, and glutathione into tablets. However, this patent uses yeast and lactic acid bacteria as fermenting agents and concentrates the product after fermentation with milk and peptides as a base, without demonstrating fermentation using yeast protein as a base. Summary of the Invention

[0005] The technical problem solved by this invention is that in the prior art, fermented beverages are mostly dairy fermented beverages and ordinary plant protein fermented beverages, which have limitations in terms of taste, flavor, and target audience. Furthermore, because yeast protein easily produces sour and astringent off-flavors under acidic conditions, yeast protein fermented beverages suffer from flavor defects in the finished product, and yeast protein also exhibits poor dispersibility and difficulty in curdling in emulsions.

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

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

[0008] Preferably, 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 malt 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 by weight of the yeast protein;

[0010] And / or, 15-20 parts of the soy protein isolate described;

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

[0012] And / or, 125-135 parts of the maltose syrup described;

[0013] And / or, 45-50 parts of the coconut oil described;

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

[0015] And / or, 0.15-0.2 parts of the described gellan gum.

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

[0017] And / or, 15-20 parts of the soy protein isolate described;

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

[0019] And / or, 125-135 parts of the maltose syrup described;

[0020] And / or, 45-50 parts of the coconut oil described;

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

[0022] And / or, 0.15-0.2 parts of the described gellan gum.

[0023] Preferably, the lactic acid bacteria strain is... VEGE 061LYO 200DCU and One or a combination of two of PRIME800LYO 200DCU, preferably, the lactic acid bacteria strain is VEGE 061LYO200DCU.

[0024] This invention provides a method for preparing a yeast protein fermented beverage, comprising fermenting a mixture containing yeast protein, soy protein isolate and lactic acid bacteria.

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

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

[0027] Step (2): Mix the total weight of starch and gellan gum with water at a weight ratio of 1:60-135, then add soy protein isolate, malt syrup, coconut oil and the yeast protein aqueous solution obtained in step (1) and mix them. Adjust the pH value to obtain a mixed liquid. Heat, keep warm and cool the mixed liquid.

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

[0029] Step (4): Cool the fermented mixture to break the emulsion and obtain the yeast protein fermented beverage.

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

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

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

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

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

[0035] 13. The preparation method according to any one of claims 6-12, characterized in that step (1) further includes homogenizing the mixed materials by passing them through a microfluidic nano-homogenizer, wherein the parameters of the microfluidic nano-homogenizer are 800-1000 bar.

[0036] 14. The preparation method according to any one of claims 6-13, characterized in that, in step (2), the mixture obtained after adjusting the pH value is homogenized by a homogenizer, wherein 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 6-14, characterized in that, in step (4), the cooling demulsification temperature is 10-15°C, preferably 12-15°C, and more preferably 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 percentage.

[0040] The beneficial effects achieved by this invention are:

[0041] The yeast protein fermented beverage provided by this invention breaks through the limitations of traditional dairy fermented beverages and ordinary plant protein fermented beverages. Guided by novel plant-based foods, this invention specifically uses yeast protein, soy protein isolate, and lactic acid bacteria strains as main raw materials. Through process innovation and flavor optimization technology, it provides a yeast protein fermented beverage with a high degree of smoothness, good curdling, and a pleasant fermented flavor, and possesses the potential for muscle building and promoting intestinal health. Detailed Implementation

[0042] As described above, the purpose of this invention is to provide a yeast protein fermented beverage that exhibits sensory characteristics of high smoothness, good curdling, and pleasant fermentation flavor, thereby solving the problems of process difficulties and flavor defects in the production of yeast protein fermented beverages.

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

[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, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, and 48 parts of yeast protein, or contain a range of yeast protein values ​​that are defined by 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, 16, 17, 18, 19, 20, 21, 22, 23, 24, and 25 parts of soy protein isolate. Alternatively, it may contain a range of soy protein isolate values ​​defined by 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 contain a 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, 122, 125, 128, 131, 134, and 135 parts of maltose syrup, or contain a 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, 42, 45, 46, 47, 48, 49, and 50 parts of coconut oil, or contain a range of coconut oil values ​​that are defined by 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, 4 and 5, 6 and 7 parts of starch, or a range of starch values ​​that are defined by 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 range of values ​​where any two of the above specific values ​​are used as endpoints to constitute the gellan gum content.

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

[0052] Specifically, the steps include the following:

[0053] Step (1): Mix yeast protein with water at a weight ratio of 1:9-14, and then obtain an aqueous solution of yeast protein using a microfluidic nano-homogenizer. The pressure of the microfluidic nano-homogenizer is 800-1000 bar, and the temperature of the water is 70-80℃; preferably, the temperature of the water is 75℃.

[0054] Step (2): Mix the total weight of starch and gellan gum with water at a weight ratio of 1:60-135, then add soy protein isolate, maltose syrup, coconut oil, and the yeast protein aqueous solution, and mix. Adjust the pH value and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a homogenizer, and then heat and cool the homogenized solution. The homogenizer parameters are 200-250 bar, preferably 240-250 bar; the water temperature is 60-70℃, preferably 65℃; the pH value is 6-7, preferably 6.5; the heating temperature is 90-95℃, and the heating time is 5-10 mins; the cooling temperature is 30-45℃, preferably 42℃.

[0055] Step (3): Under aseptic conditions, inoculate the lactic acid bacteria into the cooled mixture for fermentation and culture, and terminate the fermentation when the pH of the mixture is 4.3-4.4, preferably 4.3-4.35, wherein the fermentation temperature is 30-45℃, preferably 42℃.

[0056] Step (4): Cool the fermented mixture to break the emulsion and obtain a yeast protein fermented beverage. The cooling and breaking temperature is 10-15℃, preferably 12-15℃, and more preferably 15℃.

[0057] Step (5): Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0058] Preferably, the weight ratio of yeast protein to water in step (1) is 1:9-14. For example, in some specific embodiments, the weight ratio of yeast protein to water can be 1:9, 1:10, 1:11, 1:12, 1:13 and 1:14, or the weight ratio of yeast protein to water can be within 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 range of values ​​for the microfluidic nano-homogenizer pressure can be formed by taking any two of the above specific pressure values ​​as endpoints.

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

[0061] Preferably, in step (2), the total weight ratio 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 consisting of any two of the above specific weight ratios as endpoints.

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

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

[0065] It should be noted that the protein content in conventional plant-based protein drinks or yogurt drinks is typically 0.7%-3.5%. Therefore, to overcome the problem of low protein content in traditional protein drinks, this invention uses yeast protein (protein content ≥78%) and soy protein isolate (protein content ≥90%) as main raw materials, resulting in a stable total protein content of 5%-5.5% in the yeast protein fermented beverage. Furthermore, based on the superior performance of a total protein content of 5%-5.5%, this invention, through optimization of the preparation method, overcomes the limitations of traditional dairy fermented beverages and ordinary plant-based protein fermented beverages, ultimately obtaining a yeast protein fermented beverage with excellent taste and stable flavor, improving sensory characteristics such as smooth texture, curdling properties, and pleasant fermented flavor.

[0066] The yeast protein used in this invention can be purchased commercially from Angel Yeast Co., Ltd., or it can be prepared using *Saccharomyces cerevisiae* FX-2, which was deposited at the China Center for Type Culture Collection (CCTCC) on August 1, 2016, with accession number CCTCC NO: M2016418. This strain has been described in the patent publication CN108220175A. Furthermore, the patent publication CN115677818A describes the preparation of a low-yeast-flavor yeast protein using this strain.

[0067] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is provided in the table below:

[0068] Table 1 Experimental Materials / Instruments and Manufacturers

[0069]

[0070] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0071] It should be noted that the lactic acid bacteria strain VEGE in the examples is a lactic acid bacteria strain. A simplified description of VEGE061LYO 200DCU.

[0072] Example 1

[0073] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0074] Yeast protein fermented beverage composition: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 40g coconut oil, 5g starch and 0.15g gellan gum, water to make up the remainder.

[0075] The method for preparing yeast protein fermented beverages includes the following steps:

[0076] Step 1: Mix 37.5g of yeast protein with 337.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 800 bar.

[0077] Step 2: Add 5g starch and 0.15g gellan gum to 430g water at 65℃ and stir at 1000r / min for 5min. Then add 25g soy protein isolate, 125g malt syrup, and 40g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 42℃.

[0078] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.3.

[0079] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0080] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0081] Example 2

[0082] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0083] Yeast protein fermented beverage composition: 42.5g yeast protein, 20g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, water to make up the remainder.

[0084] The method for preparing yeast protein fermented beverages includes the following steps:

[0085] Step 1: Mix 42.5g of yeast protein with 382.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0086] Step 2: Add 5g starch and 0.2g gellan gum to 380g water at 65℃ and stir at 1000r / min for 5min. Then add 20g soy protein isolate, 125g maltose syrup, and 45g coconut oil and stir at 1000r / min for 5min. Next, add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. Heat the homogenized solution in a 90℃ water bath for 7min and then cool it to 42℃. Step 3: Under aseptic conditions, inoculate 0.02g of lactic acid bacteria (VEGE) into the mixed solution and ferment at 42℃. Terminate fermentation when the pH of the mixed solution reaches 4.3.

[0087] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0088] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0089] Example 3

[0090] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0091] Yeast protein fermented beverage composition: 47.5g yeast protein, 15g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 50g coconut oil, 5g starch and 0.2g gellan gum, water to make up the remainder.

[0092] The method for preparing yeast protein fermented beverages includes the following steps:

[0093] Step 1: Mix 47.5g of yeast protein with 427.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0094] Step 2: Add 5g starch and 0.2g gellan gum to 330g water at 65℃ and stir at 1000r / min for 5min. Then add 15g soy protein isolate, 125g malt syrup, and 50g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 43℃. After homogenization, heat the mixed solution in a 240bar water bath.

[0095] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE is inoculated into the mixture and fermented at a temperature of 42℃. Fermentation is terminated when the pH of the mixture reaches 4.35.

[0096] Step 4: Cool the fermented mixture to 13°C to break the emulsion and obtain the yeast protein fermented beverage.

[0097] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0098] Example 4

[0099] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0100] The yeast protein fermented beverage includes: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g malt syrup, 40g coconut oil, 3g starch, 0.15g gellan gum, and water to make up the remainder.

[0101] The method for preparing yeast protein fermented beverages includes the following steps:

[0102] Step 1: Mix 37.5g of yeast protein with 337.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 900 bar.

[0103] Step 2: Add 3g starch and 0.15g gellan gum to 422g water at 65℃ and stir at 1000r / min for 5min. Then add 25g soy protein isolate, 135g malt syrup, and 40g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 90℃ water bath for 8min and then cool it to 42℃.

[0104] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.4.

[0105] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0106] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0107] Example 5

[0108] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0109] The yeast protein fermented beverage includes: 42.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g malt syrup, 45g coconut oil, 3g starch, 0.2g gellan gum, and water to make up the remainder.

[0110] The method for preparing yeast protein fermented beverages includes the following steps:

[0111] Step 1: Mix 42.5g of yeast protein with 382.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0112] Step 2: Add 3g starch and 0.2g gellan gum to 372g water at 65℃ and stir at 1000r / min for 5min. Then add 20g soy protein isolate, 135g malt syrup, and 45g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 95℃ water bath for 5min and then cool it to 42℃.

[0113] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE is inoculated into the mixture and fermented at a temperature of 42℃. Fermentation is terminated when the pH of the mixture reaches 4.35.

[0114] Step 4: Cool the fermented mixture to 12°C to break the emulsion and obtain the yeast protein fermented beverage.

[0115] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0116] Example 6

[0117] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0118] The yeast protein fermented beverage includes: 47.5g yeast protein, 15g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g malt syrup, 50g coconut oil, 3g starch, 0.2g gellan gum, and water to make up the remainder.

[0119] The method for preparing yeast protein fermented beverages includes the following steps:

[0120] Step 1: Mix 47.5g of yeast protein with 427.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 900 bar.

[0121] Step 2: Add 3g starch and 0.2g gellan gum to 322g water at 65℃ and stir at 1000r / min for 5min. Then add 15g soy protein isolate, 135g malt syrup, and 50g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 43.5℃.

[0122] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE is inoculated into the mixture and fermented at a temperature of 42℃. Fermentation is terminated when the pH of the mixture reaches 4.35.

[0123] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0124] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0125] Example 7

[0126] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0127] The yeast protein fermented beverage includes: 47.5g yeast protein, 15g soy protein isolate, 0.01g lactic acid bacteria VEGE, 125g malt syrup, 50g coconut oil, 5g starch, 0.2g gellan gum, and water to make up the remainder.

[0128] The method for preparing yeast protein fermented beverages includes the following steps:

[0129] Step 1: Mix 47.5g of yeast protein with 427.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0130] Step 2: Add 5g starch and 0.2g gellan gum to 330g water at 65℃ and stir at 1000r / min for 5min. Then add 15g soy protein isolate, 125g malt syrup, and 50g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 95℃ water bath for 6min and then cool it to 42℃.

[0131] Step 3: Under aseptic conditions, 0.01g of lactic acid bacteria VEGE is inoculated into the mixture and fermented at a temperature of 42℃. Fermentation is terminated when the pH of the mixture is 4.3.

[0132] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0133] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0134] Example 8

[0135] In this embodiment, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0136] The yeast protein fermented beverage includes: 47.5g yeast protein, 15g soy protein isolate, 0.03g lactic acid bacteria VEGE, 135g malt syrup, 50g coconut oil, 5g starch, 0.2g gellan gum, and water to make up the remainder.

[0137] The method for preparing yeast protein fermented beverages includes the following steps:

[0138] Step 1: Mix 47.5g of yeast protein with 427.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0139] Step 2: Add 3g starch and 0.2g gellan gum to 330g water at 65℃ and stir at 1000r / min for 5min. Then add 15g soy protein isolate, 135g malt syrup, and 50g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 42.5℃.

[0140] Step 3: Under aseptic conditions, 0.03g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.4.

[0141] Step 4: Cool the fermented mixture to 14°C to break the emulsion and obtain the yeast protein fermented beverage.

[0142] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0143] Comparative Example 1

[0144] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0145] The yeast protein fermented beverage includes: 37.5g yeast protein, 25g soy protein isolate, 0.035g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, with water to make up the remainder.

[0146] The method for preparing yeast protein fermented beverages includes the following steps:

[0147] Step 1: Mix 37.5g of yeast protein with 337.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 900 bar.

[0148] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65℃ and stir at 1000r / min for 5min. Then add 25g soy protein isolate, 125g malt syrup, and 45g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 93℃ water bath for 5min and then cool it to 42.5℃.

[0149] Step 3: Under aseptic conditions, 0.035g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.35.

[0150] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0151] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0152] Comparative Example 2

[0153] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0154] The yeast protein fermented beverage includes: 42.5g yeast protein, 20g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, and 5g starch, with water to make up the remainder.

[0155] The method for preparing yeast protein fermented beverages includes the following steps:

[0156] Step 1: Mix 42.5g of yeast protein with 382.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 800 bar.

[0157] Step 2: Add 5g of starch to 380g of water at 65℃ and stir at 1000r / min for 5min. Then add 20g of soy protein isolate, 125g of maltose syrup, and 45g of coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 90℃ water bath for 7min and then cool it to 42℃. The homogenizer parameters are 245bar.

[0158] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE is inoculated into the mixture and fermented at a temperature of 42℃. Fermentation is terminated when the pH of the mixture reaches 4.35.

[0159] Step 4: Cool the fermented mixture to 13°C to break the emulsion and obtain the yeast protein fermented beverage.

[0160] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0161] Comparative Example 3

[0162] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0163] The yeast protein fermented beverage includes: 66g yeast protein, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, with water to make up the remainder.

[0164] The method for preparing yeast protein fermented beverages includes the following steps:

[0165] Step 1: Mix 66g of yeast protein with 594g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0166] Step 2: Add 5g starch and 0.2g gellan gum to 165g water at 65℃ and stir at 1000r / min for 5min. Then add 125g maltose syrup and 45g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 43℃.

[0167] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.3.

[0168] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0169] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0170] Comparative Example 4

[0171] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0172] The yeast protein fermented beverage includes: 57g soy protein isolate, 0.02g lactic acid bacteria VEGE, 135g malt syrup, 45g coconut oil, 3g starch and 0.2g gellan gum, with water to make up the remainder.

[0173] The method for preparing yeast protein fermented beverages includes the following steps:

[0174] Step 1: Add 3g starch and 0.2g gellan gum to 760g water at 65℃ and stir at 1000r / min for 5min. Then add 57g soy protein isolate, 135g malt syrup and 45g coconut oil and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. The homogenizer parameters are 250bar. After homogenization, heat the mixed solution in a 92℃ water bath for 5min and then cool it to 42℃.

[0175] Step 2: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.3.

[0176] Step 3: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0177] Step 4: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0178] Comparative Example 5

[0179] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0180] The yeast protein fermented beverage includes: 37.5g yeast protein, 25g soy protein isolate, 0.008g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, with water to make up the remainder.

[0181] The method for preparing yeast protein fermented beverages includes the following steps:

[0182] Step 1: Mix 37.5g of yeast protein with 337.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 1000 bar.

[0183] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65℃ and stir at 1000r / min for 5min. Then add 25g soy protein isolate, 125g malt syrup, and 45g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. After homogenization, heat the mixed solution in a 94℃ water bath for 5min and then cool it to 42℃. After homogenization, heat the homogenized solution in a 240bar water bath.

[0184] Step 3: Under aseptic conditions, 0.008g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42°C. Fermentation was terminated when the pH of the mixture reached 4.3.

[0185] Step 4: Cool the fermented mixture to 11°C to break the emulsion and obtain the yeast protein fermented beverage.

[0186] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0187] Comparative Example 6

[0188] In this comparative example, the total weight of the yeast protein fermented beverage is 1000g, as detailed below:

[0189] The yeast protein fermented beverage includes: 37.5g yeast protein, 25g soy protein isolate, 0.02g lactic acid bacteria VEGE, 125g malt syrup, 45g coconut oil, 5g starch and 0.2g gellan gum, with water to make up the remainder.

[0190] The method for preparing yeast protein fermented beverages includes the following steps:

[0191] Step 1: Mix 37.5g of yeast protein with 337.5g of water at 75℃ and then pass the mixture through a microfluidic nano-homogenizer to obtain an aqueous yeast protein solution. The parameters of the microfluidic nano-homogenizer are 750 bar.

[0192] Step 2: Add 5g starch and 0.2g gellan gum to 425g water at 65℃ and stir at 1000r / min for 5min. Then add 25g soy protein isolate, 125g malt syrup, and 45g coconut oil and stir at 1000r / min for 5min. Then add the yeast protein aqueous solution and stir at 1000r / min for 5min. Adjust the pH to 6.5 and bring the volume to a final volume to obtain a mixed solution. Homogenize the mixed solution using a 250bar homogenizer. After homogenization, heat the mixed solution in a 90℃ water bath for 5min and then cool it to 42.5℃.

[0193] Step 3: Under aseptic conditions, 0.02g of lactic acid bacteria VEGE was inoculated into the mixture and fermented at a temperature of 42℃. Fermentation was terminated when the pH of the mixture reached 4.4.

[0194] Step 4: Cool the fermented mixture to 15°C to break the emulsion and obtain the yeast protein fermented beverage.

[0195] Step 5: Dispense the yeast protein fermented beverage on a sterile workbench, seal it with a sealing machine, and store it in a refrigerator at 2-6℃.

[0196] Application Example 1

[0197] The obtained yeast protein fermented beverage was subjected to sensory evaluation, and samples were randomly selected. 10 Several professionals who have participated in sensory training serve as sensory evaluators, and the scoring criteria are shown in Table 3.

[0198] Table 3 Scoring Criteria for Yeast Protein Fermented Beverages

[0199]

[0200] The average score was calculated by statistically analyzing the scores given by the sensory evaluators, and the results are shown in Table 4.

[0201] Table 4. Scoring Results of Yeast Protein Fermented Beverages

[0202]

[0203] As shown in Table 3, the results indicate that, as demonstrated in Examples 1, 7, 8, Comparative Example 1, and Comparative Example 5, the use of VEGE lactic acid bacteria strains within the scope of this invention significantly enhances the fermented milky aroma or bean-like fragrance produced during fermentation and effectively reduces the fermented sour or astringent taste. Examples 2 and Comparative Example 2 show that the use of gellan gum in fermentation significantly improves product uniformity and curd state. Examples 2 and Comparative Example 3 show that fermentation using a mixture of soy protein isolate and yeast protein results in a better flavor than fermentation using yeast protein alone, possessing both fermented milky aroma and bean-like fragrance. Examples 5 and Comparative Example 4 show that fermentation using a mixture of soy protein isolate and yeast protein results in a better flavor than fermentation using soy protein isolate alone, masking the fermented bean-like odor and blending the fermented milky aroma and bean-like fragrance. Comparative Example 6 shows that a microfluidic homogenization pressure below 800 bar severely affects the product's curd state and uniformity, resulting in a poor texture and mouthfeel. In summary, the yeast protein fermented beverage provided by this invention exhibits sensory characteristics such as a high degree of smoothness, good curdling properties, and pleasant fermentation flavor, breaking through the limitations of traditional fermented dairy products and ordinary plant protein fermented beverages.

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

Claims

1. A yeast protein fermented beverage, comprising, by weight, 42-48 parts yeast protein, 15-25 parts soy protein isolate, 0.01-0.03 parts lactic acid bacteria, 45-50 parts coconut oil, 0.15-0.2 parts gellan gum, 3-5 parts starch, and 125-135 parts malt syrup. in, The yeast protein fermented beverage is prepared by a method including the following steps: Step (1): Mix the yeast protein and water in a weight ratio of 1:9-14 to obtain a yeast protein aqueous solution. Then, homogenize the yeast protein aqueous solution by passing it through a microfluidic nano-homogenizer with parameters of 800-1000 bar. Step (2): Mix the starch and gellan gum with water, wherein the total weight of the starch and gellan gum to the weight ratio of water is 1:60-135. Then add the soy protein isolate, the malt syrup, the coconut oil and the yeast protein aqueous solution obtained in step (1) and mix them. Adjust the pH value to obtain a mixed liquid. Heat, keep warm and cool the mixed liquid. Step (3): Inoculate the lactic acid bacteria strain into the cooled mixed liquid for fermentation and culture; Step (4): Cool the fermented mixture to break the emulsion and obtain the yeast protein fermented beverage.

2. The yeast protein fermented beverage according to claim 1, characterized in that, The soy protein isolate is 15-20 parts by weight.

3. The yeast protein fermented beverage according to claim 1, characterized in that, The lactic acid bacteria strain is 0.01-0.02 parts by weight.

4. The yeast protein fermented beverage according to claim 1, characterized in that, The yeast protein is 42.5-47.5 parts by weight.

5. The yeast protein fermented beverage according to claim 1, characterized in that, The lactic acid bacteria strain is DANISCO. ® VEGE 061 LYO 200 DCU and YO-MIX ® One or a combination of two of the PRIME 800 and LYO 200 DCUs.

6. The yeast protein fermented beverage according to claim 5, characterized in that, The lactic acid bacteria strain is DANISCO. ® VEGE 061 LYO 200 DCU.

7. The method for preparing the yeast protein fermented beverage according to any one of claims 1-6, characterized in that, Specifically, the steps include the following: Step (1): Mix the yeast protein and water in a weight ratio of 1:9-14 to obtain a yeast protein aqueous solution. Then, homogenize the yeast protein aqueous solution by passing it through a microfluidic nano-homogenizer with parameters of 800-1000 bar. Step (2): Mix the starch and gellan gum with water, wherein the total weight of the starch and gellan gum to the weight ratio of water is 1:60-135. Then add the soy protein isolate, the malt syrup, the coconut oil and the yeast protein aqueous solution obtained in step (1) and mix them. Adjust the pH value to obtain a mixed liquid. Heat, keep warm and cool the mixed liquid. Step (3): Inoculate the lactic acid bacteria strain into the cooled mixed liquid for fermentation and culture; Step (4): Cool the fermented mixture to break the emulsion and obtain the yeast protein fermented beverage.

8. The preparation method according to claim 7, wherein, In step (1), the water temperature is 70-80℃.

9. The preparation method according to claim 8, wherein, In step (1), the water temperature is 75℃.

10. The preparation method according to claim 7, wherein, In step (1), the weight ratio of yeast protein to water is 1:

9.

11. The preparation method according to claim 7, wherein, In step (2), the water temperature is 60-70℃.

12. The preparation method according to claim 11, wherein, In step (2), the water temperature is 65℃.

13. The preparation method according to claim 7, wherein, In step (2), the total weight of starch and gellan gum is in the weight ratio of water to 1:60-117.

14. The preparation method according to any one of claims 7-13, wherein, In step (2), the pH value is 6-7.

15. The preparation method according to claim 14, wherein, In step (2), the pH value is 6.

5.

16. The preparation method according to any one of claims 7-13, wherein, In step (2), the heating temperature is 90-95℃, the heating time is 5-10 mins, and the cooling temperature is 30-45℃.

17. The preparation method according to any one of claims 7-13, wherein, In step (3), the fermentation culture temperature is 30-45℃.

18. The preparation method according to claim 17, wherein, In step (3), the fermentation culture temperature is 42℃; the pH value for terminating the fermentation culture is 4.3-4.

4.

19. The preparation method according to claim 18, wherein, In step (3), the pH value for terminating fermentation culture is 4.3-4.

35.

20. The preparation method according to any one of claims 7-13, characterized in that, Step (2) also includes homogenizing the mixed liquid obtained after adjusting the pH value through a homogenizer with parameters of 200-250 bar.

21. The preparation method according to claim 20, characterized in that, The homogenizer parameters are 240-250 bar.

22. The preparation method according to any one of claims 7-13, characterized in that, In step (4), the cooling demulsification temperature is 10-15℃.

23. The preparation method according to claim 22, characterized in that, In step (4), the cooling demulsification temperature is 12-15℃.

24. The preparation method according to claim 23, characterized in that, In step (4), the cooling demulsification temperature is 15°C.

25. A yeast protein fermented beverage, characterized in that, The yeast protein fermented beverage is prepared by the method for preparing yeast protein fermented beverage according to any one of claims 7-24.

26. The yeast protein fermented beverage according to any one of claims 1-6 or the yeast protein fermented beverage according to claim 25, wherein, 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 percentage.

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