Preparation method of double-protein yoghurt

By using fusion of Vessella SY628 and commercial yogurt fermentation bacteria in a mixed emulsion of plant-based milk and animal milk for fermentation, the problem of poor stability of plant-based yogurt is solved, and the production of double-protein yogurt without additive stabilizers is achieved, providing stable and nutritious products with cost and commercial advantages.

CN119699420APending Publication Date: 2025-03-28SHAOYANG UNIV
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Patent Information

Application Number
CN202411842439.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-13
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

The prior art has problems such as poor stability, easy precipitation of whey, and poor taste when making plant-based yogurt, which cannot obtain satisfactory products, and additional stabilization agents are required, which increases the cost and difficulty.

Method used

Fermentation bacteria are used to ferment the mixed emulsion of plant-based milk and animal milk, and the fusion of Weissella SY628 is used as the fermentation bacteria, combined with commercial yogurt fermentation bacteria, and the production of stable and nutritious double-protein yogurt without adding a stabilizer.

Benefits of technology

It achieves complementary proteins of animals and plants, provides dietary fiber, stable product texture, no stratification phenomenon, good solidification, no whey precipitation during storage, obvious cost advantages, high sensory scores, and good commercial prospects.

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Abstract

The preparation method of the double-protein yoghourt comprises the following steps: fermenting mixed emulsion by adopting zymophyte; the main components of the mixed emulsion are plant-based milk and animal milk; the zymophyte comprises Weissella fusiformis and yoghurt zymophyte. The obtained double-protein yoghurt contains animal-derived and plant-derived proteins at the same time, animal and plant protein complementation is achieved, dietary fibers lacked in the animal-derived yoghurt are provided, and more comprehensive nutrition is provided for the human body. The obtained double-protein yoghurt can still show stable texture without adding a stabilizer, has no layering phenomenon, is good in coagulability, does not separate out whey in a storage period, and is a healthy food which is free of additives and rich in nutrition; the obtained double-protein yogurt is free of bad flavors such as fishy smell, high in sensory score and good in commercial prospect.
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