Plant-based collard flavored cyperus esculentus yoghourt and preparation method thereof
By preparing plant-based kale-flavored oil sago bean yogurt, the problems of fewer types and insufficient processing depth of plant-based yogurt have been solved, and new varieties have been created, which have improved the food taste quality and promoted the development of the oil sago bean industry chain.
Patent Information
- Application Number
- CN202411836471.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-03-11
AI Technical Summary
There are fewer types of plant-based yogurts, especially the insufficient market development of products using sausage beans as raw materials, resulting in insufficient processing depth and single market products.
By preparing plant-based kale-flavored oil sago bean yogurt, using oil sago bean as raw material, combined with kale powder, lemon juice, chia seeds and white sugar, it is processed through a fermentation process to make yogurt with high nutritional value and good food quality.
A new variety of plant-based yogurt has been created, the variety has been expanded, the food taste quality has been improved, the high nutritional value of yasha beans has been used, and the extension of the oil bean industry chain and the diversified expansion of deep processing has been promoted.
Smart Images
Figure CN119586667A_ABST
Abstract
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 kale-flavored cyperus oleifera yogurt and a preparation method thereof. Background Art
[0002] Probiotic fermentation technology is an advanced and healthy food production method. This method improves the flavor, nutrition and gel stability of plant-based raw materials through fermentation, and improves 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] Kale is known as a superfood, and its market size has grown rapidly in recent years. Kale is low in calories and high in fiber, and has high nutritional value. It is rich in vitamins, antioxidants (such as selenium, β-carotene), phenolic compounds, etc., and has multiple physiological functions such as preventing diabetes and cancer. As a special oil crop stipulated by the Ministry of Agriculture and Rural Affairs in 2021, cyperus juncea also has high nutritional value and medicinal value. Cyperus juncea contains about 8% dietary fiber, as well as terpenes (about 122 kinds), sterols (about 18 kinds), flavonoids (about 9 kinds), and other chemical components. It has multiple pharmacological effects such as anti-oxidation, prevention and treatment of cardiovascular diseases, prevention of obesity and diabetes, liver protection, and anti-cancer.
[0004] There has been a lot of research and development on plant-based yogurt in recent years, but they are all concentrated on the more mature fermentation process using soybeans, coconuts, etc. as raw materials. There are problems of single variety and insufficient market development. As of 2018, the planting area of Cyperus chinensis in the country was only 200,000 acres, and the promotion rate was low. There are problems such as single market products and insufficient processing depth. Summary of the invention
[0005] In view of this, the present invention provides a plant-based kale-flavored cyperus oleifera yogurt and a preparation method thereof, so as to improve the problems that the taste quality of processed kale products is relatively poor and the variety of plant-based yogurt is small.
[0006] In one aspect, the present invention provides a method for preparing a plant-based kale-flavored cyperus oleifera yogurt, comprising:
[0007] Step 1: preparing cyperus juncea milk using cyperus juncea as a raw material;
[0008] Step 2: Add white sugar and kale to the sedge soy milk and ferment it;
[0009] Step 3: After the fermentation process, subsequent processing steps are carried out to finally produce a plant-based cyperus oleifera low-fat fermented milk beverage.
[0010] Preferably, in step 1, preparing cyperus oleifera milk comprises: soaking cyperus oleifera beans and washing them with distilled water for 3-5 times until they are clean, pouring them into a pot and steaming them, and after the cyperus oleifera beans are cooled after steaming, placing them in a wall breaking machine and grinding them with distilled water to obtain ground cyperus oleifera milk.
[0011] Preferably, the kale in step 2 is obtained by pre-dissolving kale powder and lemon juice.
[0012] Preferably, the kale powder is added in an amount of 7% by mass, the lemon juice is added in an amount of 12% by mass, and the white sugar is added in an amount of 8% by mass.
[0013] Preferably, adding white sugar and kale to the Cyperus oleifera soy milk in step 2 comprises: filtering the ground Cyperus oleifera soy milk, steaming it twice with continuous stirring, and adding white sugar and pre-seasoned kale in small amounts and multiple times.
[0014] Preferably, the fermentation process indicators are: the amount of fermentation agent added is 0.6%, the fermentation temperature is 38° C., the fermentation liquid to material ratio is 1:8 (g / mL), and the fermentation time is 12 h.
[0015] Preferably, the subsequent treatment in step 3 is: adding chia seeds to the fermented yogurt and stirring evenly; placing the treated yogurt in a refrigerator for post-ripening for 24 hours.
[0016] Preferably, the chia seeds are added in an amount of 12% by mass.
[0017] On the other hand, the present invention also provides plant-based kale-flavored Cyperus oleifera yogurt obtained by the preparation method.
[0018] The present invention provides a plant-based kale-flavored cyperus rotundus yogurt and a preparation method thereof, by which the disadvantage of relatively poor taste quality of processed kale products is improved, a new nutritious variety of plant-based yogurt is created, the possibility of broadening the types of plant-based yogurt is explored, and a new solution to the problem of homogenization of plant-based yogurt is provided. At the same time, the high nutritional value of cyperus rotundus is also brought into play, providing a new development direction for the extension of the cyperus rotundus industry chain and the diversified expansion of deep processing.
[0019] 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 present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.
[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0022] Figure 1 The effects of the four factors provided by the present invention, namely, the amount of kale powder added, the amount of starter added, the fermentation time, and the fermentation temperature, on the sensory quality of plant-based kale-flavored Cyperus oleifera yogurt; DETAILED DESCRIPTION
[0023] Exemplary embodiments will be described in detail herein, examples of which are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Instead, they are merely examples of methods consistent with some aspects of the present invention as detailed in the appended claims.
[0024] The invention provides a method for preparing a plant-based kale-flavored cyperus oleifera yogurt. The cyperus oleifera is used as a raw material, and after pretreatment steps such as pulping and addition of non-animal-derived ingredients, the plant-based kale-flavored cyperus oleifera yogurt is made through fermentation technology. The obtained plant-based cyperus oleifera kale yogurt has high nutritional value, mellow taste, slightly green color, no kale astringency, and good taste quality and edible value.
[0025] The non-animal source ingredients are mainly kale powder, lemon juice, chia seeds and white sugar.
[0026] Furthermore, the kale powder is added in an amount of 7% by mass, the lemon juice is added in an amount of 12% by mass, the chia seeds are added in an amount of 12% by mass, and the white sugar is added in an amount of 8% by mass.
[0027] Furthermore, the pretreatment step is: pre-dissolving the required kale powder and lemon juice; soaking the cyperus rotundus for 8 hours and then washing it with distilled water for 3-5 times until it is clean, pouring it into a pot and steaming it for 0.5 hours, placing it in a wall breaking machine after the cyperus rotundus has cooled and pouring distilled water into it in a certain proportion for grinding, then filtering the ground cyperus rotundus slurry, steaming it for a second time for 0.5 hours and stirring it continuously, and adding white sugar and pre-seasoned kale in small amounts and multiple times.
[0028] Furthermore, the specific fermentation process includes the amount of fermentation agent added, fermentation temperature, fermentation material-liquid ratio, and fermentation time.
[0029] Furthermore, the process indicators include a fermentation agent addition amount of 0.6%, a fermentation temperature of 38° C., a fermentation liquid to material ratio of 1:8 (g / mL), and a fermentation time of 12 h.
[0030] Furthermore, the subsequent processing steps are: adding chia seeds to the fermented yogurt and stirring evenly; placing the processed yogurt in a refrigerator for post-ripening for 24 hours.
[0031] Using the above preparation method, the properties of the obtained plant-based kale flavored cyperus oleifera yogurt were studied from the following five aspects.
[0032] 1. Single factor test:
[0033] The effects of kale powder addition, starter addition, fermentation time and fermentation temperature on the sensory quality of the product were obtained through single factor experiments.
[0034] Specifically: wash the cyperus oleifera with distilled water for 3-5 times, place the cyperus oleifera in 25°C distilled water after washing, soak for 12 hours according to a solid-liquid ratio of 1:3, and set aside; pre-dissolve the kale powder in 10mL citric acid for later use to avoid insufficient homogenization or wall adhesion when it is subsequently dissolved in cyperus oleifera milk.
[0035] Pre-cooking: Wash the soaked cyperus beans again, put them in a pot, add distilled water according to the material-liquid ratio of 1:3 for cooking, and continue cooking for 0.5 hours after the water boils. Put the cooled cyperus beans into a wall breaking machine, pour a certain proportion of distilled water into the pulp, and obtain cyperus bean milk. Filter the obtained cyperus bean milk, put it into the pot again and cook for 0.5 hours with constant stirring. When it is slightly cooled, add 8% white sugar and pre-adjusted kale in small amounts and multiple times. Finally, add the fermentation agent after cooling to room temperature, homogenize and place it in the fermentation agent for fermentation for 10 hours.
[0036] Under the above process steps, the effects of four factors, namely the amount of kale powder added, the amount of leavening agent added, the fermentation time and the fermentation temperature, on the sensory quality of the obtained product were investigated.
[0037] Depend on Figure 1It can be seen that the sensory evaluation of plant-based kale flavored cyperus rotundus yogurt shows a trend of first increasing and then decreasing with the increase of kale powder added. With the increase of kale powder added, the sensory evaluation of yogurt continues to increase until the addition amount reaches 7%, reaching the highest, and then the sensory score decreases with the increase of the addition amount; the sensory evaluation of plant-based kale flavored cyperus rotundus yogurt with the increase of starter addition, roughly shows a trend of first increasing and then decreasing. With the increase of starter addition, the sensory score value of plant-based kale flavored cyperus rotundus yogurt continues to increase, reaching the highest when the starter addition amount reaches 0.6%, and then the sensory score of yogurt decreases with the increase of starter addition. The score value decreases; the sensory score of plant-based kale flavored cyperus rotundus yogurt generally shows an upward trend with the increase of fermentation time. As the fermentation time continues to increase, the sensory score of yogurt continues to increase. When the fermentation time is 8h, the sensory score value increases significantly, and then shows a gentle trend. When the fermentation time is 12h, the sensory score of yogurt increases significantly again; the sensory score of plant-based kale flavored cyperus rotundus yogurt shows a trend of first increasing and then decreasing with the increase of fermentation temperature. As the fermentation temperature increases, the sensory score of yogurt continues to increase. When the fermentation temperature is 40℃, the sensory score reaches the highest, and then the sensory score decreases with the increase of temperature.
[0038] 2. Response surface experiment
[0039] Based on the results of the single factor experiment, the response surface analysis method was used to prepare the process conditions for the plant-based kale flavored cyperus rotundus yogurt. The four variables of kale powder addition (A), starter addition (B), fermentation time (C), and fermentation temperature (D) were used as the factors to be investigated, and the sensory score of the plant-based kale flavored cyperus rotundus yogurt was used as the response value. The response surface analysis factors and levels are shown in Table 1.
[0040] Table 1 Factor levels for preparing plant-based kale flavored cyperus oleifera yogurt
[0041]
[0042] The four factors of kale powder addition (A), starter addition (B), fermentation time (C) and fermentation temperature (D) were used as independent variables, and the sensory evaluation of plant-based kale flavored cyperus rotundus yogurt was used as the response value. A total of 9 groups of response optimization experiments with four factors and three levels were carried out. The results of the response surface experiment on optimizing the preparation process of plant-based kale flavored cyperus rotundus yogurt are shown in Table 2.
[0043] Table 2 Response surface test results
[0044]
[0045] The data were processed by Microsoft Excel 2021. Three parallel experiments were performed for each test, and the results were expressed as average values. The specific results are shown in Table 3.
[0046] Table 3 Range analysis of orthogonal test results
[0047]
[0048] According to the orthogonal test results in Table 3, it can be seen from the extreme difference that the factors affecting the fermentation effect of plant-based kale flavored cyperus rotundus yogurt are BACD from large to small, that is, the amount of starter added > the amount of kale powder added > the fermentation time > the fermentation temperature; from the k value, it can be seen that the optimal fermentation condition combination of plant-based cyperus rotundus yogurt is A2B1C3D2, that is, the amount of kale powder added is 7%, the amount of starter added is 0.6%, the fermentation time is 12h, and the fermentation temperature is 38℃.
[0049] 3. Determination of protein, fat, carbohydrate and solid content of plant-based kale flavored cyperus oleifera yogurt under optimal fermentation process
[0050] 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".
[0051] The basic nutritional components of plant-based kale flavored cyperus rotundus yogurt under the optimal preparation conditions are shown in Table 4. It can be seen from the table that the indicators of the prepared plant-based kale flavored cyperus rotundus yogurt meet the national standards
[0052] GB 19302-2010 "National Food Safety Standard Fermented Milk" stipulates that the fat content is greater than 2.5g / 100g, non-milk fat solids are greater than 8.1g / 100g, and protein is greater than 2.3g / 100g. Experiments have shown that plant-based kale flavored cyperus rotundus yogurt has better quality, higher nutritional value and edible value, can provide more energy for the human body, and has good properties as a meal replacement yogurt.
[0053] Table 4 Basic nutritional components of plant-based kale flavored Cyperus oleifera yogurt under the optimal fermentation process
[0054]
[0055] 4. Determination of pH and acidity of plant-based kale-flavored Cyperus oleifera yogurt under optimal fermentation process
[0056] The pH value of yogurt is determined directly by a pH meter; the acidity of yogurt is determined by the potentiometric titration method in accordance with GB 5009.239-2016 "National Food Safety Standard Determination of Acidity in Foods".
[0057] The results of the property determination by the method described in the national standard are as follows: the pH value of the plant-based kale flavored cyperus rotundus yogurt is 4.28, and the acidity is 71.6°T. The determination results show that the indicators of the prepared plant-based kale flavored cyperus rotundus yogurt meet the requirements of the national standard GB 19302-2010 "National Food Safety Standard Fermented Milk", and the acidity is greater than 70.0°T; it is generally believed that the pH value of yogurt is optimal when it is between 4.0 and 4.6, and the pH value of yogurt is 4.28, which has a good taste and properties.
[0058] 5. Determination of water holding capacity and whey precipitation rate of plant-based kale flavored Cyperus oleifera yogurt under optimal fermentation process
[0059] The water holding capacity of yogurt was determined by centrifugation and reference to the method of Ma et al. Weigh 10 g of sample and place it in a centrifuge tube. Set the centrifugation parameters to 4000 r / min and 15 min. Discard the supernatant and weigh the remaining sediment for calculation. The specific calculation is shown in formula (1):
[0060]
[0061] Where: R is water holding capacity, %; M1 is the mass of sediment, g; M is the mass of centrifuge tube, g; M2 is the mass of yogurt sample, g.
[0062] 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 120 minutes, and the whey precipitation rate is calculated according to formula (2):
[0063]
[0064] 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.
[0065] After experimental measurement, the results of the property measurement were as follows: the water holding capacity of the plant-based kale flavored cyperus rotundus yogurt was 89.39%, and the whey precipitation rate was 9.24%.
[0066] Water holding capacity reflects the organizational state of fermented dairy products to a certain extent, affects its taste and flavor, and is one of the important indicators for evaluating the quality of yogurt. The whey precipitation phenomenon of yogurt will affect the quality of yogurt, which has a certain correlation with the water holding capacity of yogurt. Too high a whey precipitation rate will reduce the edible value of yogurt, which is an unfavorable phenomenon. The plant-based kale-flavored Cyperus oleifera yogurt of the present invention has a high water holding capacity and a low whey precipitation rate, reflecting good edible quality and taste. This is because the soy milk is partially gelatinized and becomes viscous during the pretreatment process, which enhances its water holding capacity and low whey precipitation performance.
[0067] The soaked jatropha beans are cooked again, that is, two changes occur during the soaking and secondary cooking process. One is the denaturation of protein in the jatropha beans and the gelatinization of starch. Soaking causes the cells to swell and water molecules to enter the cells, which is conducive to gelatinization. During the cooking process, starch gelatinization is the combination of glucose molecules in the starch with water molecules, the orderly crystal structure of the starch becomes loose, and the viscosity of the solution increases. In addition, the higher temperature during the cooking process of soy milk affects the denaturation and aggregation of proteins, exposing the thiol groups in the protein center. The exposed thiol groups are prone to form disulfide bonds between molecules, which enhances the intermolecular forces and forms a network structure, thereby enhancing the water holding capacity.
[0068] Comprehensive evaluation shows that all indicators of the plant-based cyperus rotundus yogurt obtained by the present invention under the optimal fermentation process meet the standards and have good properties, reflecting that its taste, edible quality and edible value are all excellent, it is rich in nutrition and has a mellow taste, and it has certain competitiveness in the market.
[0069] The method of the invention provides a preparation step of a plant-based cyperus rotundus flavored meal replacement yogurt with high nutrition and good taste, improves the process requirements and technical methods of the plant-based kale flavored cyperus rotundus yogurt in the fermentation process and process, achieves the optimal nutritional ratio and the best taste quality, has both market value and edible value, meets the current people's pursuit of unique food flavor, high nutrition and green environmental protection, and provides a theoretical basis for broadening the application of cyperus rotundus in the food industry; at the same time, it also provides a new solution for solving the problems of single raw materials (mostly soybeans, etc.) and homogeneity in the production of plant-based yogurt, and provides a new direction for the cyperus rotundus industry, which is still in the primary processing stage, to develop into deep processing.
[0070] Those skilled in the art will readily appreciate other embodiments of the present invention 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 present invention and include common knowledge or customary techniques in the art that are not disclosed by the present invention. The specification and examples are to be considered exemplary only, and the true scope and spirit of the present invention are indicated by the following claims.
[0071] It should be understood that the present invention is not limited to what has been described above and that various modifications and changes may be made without departing from its scope. The scope of the present invention is limited only by the appended claims.
Claims
1. A method for preparing plant-based kale-flavored Cyperus oleifera yogurt, characterized in that: include: Step 1: preparing cyperus juncea milk using cyperus juncea as a raw material; Step 2: Add white sugar and kale to the sedge soy milk and ferment it; Step 3: After the fermentation process, subsequent processing steps are carried out to finally produce a plant-based cyperus oleifera low-fat fermented milk beverage.
2. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 1, characterized in that: In step 1, preparing cyperus rotundus milk comprises: soaking cyperus rotundus beans and washing them with distilled water for 3-5 times until they are clean, pouring them into a pot and steaming them, and after the cyperus rotundus beans are cooled after steaming, placing them in a wall breaking machine and grinding them with distilled water to obtain ground cyperus rotundus milk.
3. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 1, characterized in that: The kale in step 2 is obtained by pre-dissolving kale powder and lemon juice.
4. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 3, characterized in that: The kale powder is added in an amount of 7% by mass, the lemon juice is added in an amount of 12% by mass, and the white sugar is added in an amount of 8% by mass.
5. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 4, characterized in that: In step 2, white sugar and kale are added to the cyperus oleifera bean milk, including: filtering the ground cyperus oleifera bean milk, steaming it twice and stirring it continuously, and adding white sugar and pre-seasoned kale in small amounts and multiple times.
6. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 1, characterized in that: The fermentation process indicators are as follows: the amount of fermentation agent added is 0.6%, the fermentation temperature is 38° C., the fermentation liquid to material ratio is 1:8 (g / mL), and the fermentation time is 12 h.
7. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 1, characterized in that: The subsequent treatment in step 3 is: adding chia seeds to the fermented yogurt and stirring evenly; placing the treated yogurt in a refrigerator for post-ripening for 24 hours.
8. The method for preparing a plant-based kale flavored cyperus oleifera yogurt according to claim 7, characterized in that: The chia seeds are added in an amount of 12% by mass.
9. The plant-based kale flavored Cyperus oleraceus yogurt obtained according to the preparation method according to any one of claims 1 to 8.