Plant-based yoghurt based on mung bean protein and chickpea matrix and preparation method of plant-based yoghurt

Abstract

The invention discloses plant-based yoghurt based on mung bean protein and chickpea matrix and a preparation method of the plant-based yoghurt, and belongs to the technical field of fermented food. According to the method, mung bean protein and a chickpea matrix are used as main fermentation raw materials, and fermentation is performed after high-pressure homogenization, so that the plant-based yoghourt is obtained. By optimizing the ratio of the chickpea water to the chickpea soybean milk, the gel stability, the water binding capacity and the texture of the yoghourt are improved, and nutritional ingredients such as dietary fibers, soluble starch and polyphenols are reserved. The invention provides an efficient and environment-friendly solution for developing plant-based fermented dairy products with excellent taste, uniform texture and nutritional value, and has important application value for developing novel fermented dairy products.

Description

Technical Field

[0001] The invention relates to a plant-based yogurt based on mung bean protein and chickpea matrix and a preparation method thereof, belonging to the technical field of fermented foods. Background Art

[0002] With the rise of green environmental protection and healthy eating concepts, plant-based yogurt has become a hot spot in the market due to its lactose intolerance-friendly, low-fat, and low-allergenic characteristics. However, compared with traditional dairy yogurt, plant-based yogurt still has a large gap in texture, flavor, and nutritional structure, especially the stability, water retention, and taste of the gel network need to be further optimized.

[0003] As a source of high-quality plant protein and dietary fiber, chickpeas are rich in soluble starch, protein and a variety of micronutrients. The application of chickpea water (Aquafaba) and chickpea milk in the food industry is gradually increasing. However, due to its low natural protein content, it is difficult to form a stable gel network when directly using chickpea matrix to prepare yogurt, which limits its application in high-performance plant-based yogurt products.

[0004] In order to improve the gel properties of plant-based yogurt, external emulsifiers or high-concentration protein are usually added. However, external emulsifiers may lead to flavor alienation and are not in line with the trend of green environmental protection and natural health. Therefore, how to utilize the inherent nutritional advantages of the chickpea matrix to improve the stability of the yogurt gel network while maintaining the coordination of flavor and texture has become a key technical issue. Summary of the invention

[0005] [Technical issues]

[0006] Although many plant-based raw materials are rich in nutrients, some functional ingredients, such as dietary fiber and small molecule active substances, may be lost during processing; the processing of plant raw materials often results in a waste of resources, for example, the remaining water (Aquafaba) after chickpea processing is not fully utilized; at the same time, the gel properties of plant-based yogurt usually rely on external emulsifiers or thickeners, but these additives may have a negative impact on taste, texture and consumer health acceptance. In addition, the gel network structure of a single plant-based protein source is difficult to meet the requirements of yogurt stability and texture, which can easily lead to insufficient water retention and hardness.

[0007] [Technical solution]

[0008] In order to solve the defects and shortcomings of the prior art, the purpose of the present invention is to provide a plant-based yogurt based on mung bean protein and chickpea matrix and a preparation method thereof. The method optimizes the gel network structure and sensory properties of the plant-based yogurt by combining the advantages of the chickpea matrix (including chickpea water and chickpea milk) and mung bean protein, while maintaining the nutritional functions of dietary fiber and phenolic compounds in the matrix, and realizing efficient utilization of resources, thereby providing a natural plant-based yogurt and a preparation method thereof.

[0009] In order to achieve the above purpose, the technical solutions provided are as follows:

[0010] The present invention provides a plant-based yogurt based on mung bean protein and chickpea matrix, wherein the plant-based yogurt comprises the following raw material components: by mass fraction, 2-4% mung bean protein, 5-10% sugar, 0.5-1% fermentation bacteria powder, and the remainder being chickpea matrix; wherein the total content of chickpea protein in the plant-based yogurt is 1-2%.

[0011] In one embodiment, the sugar is sucrose or fructose syrup.

[0012] In one embodiment, the chickpea matrix includes any one or more of chickpea protein, chickpea milk and chickpea water.

[0013] In one embodiment, the chickpea matrix consists of chickpea protein, chickpea milk and chickpea water, wherein the mass ratio of chickpea milk to chickpea water is 1-3:1-3.

[0014] In one embodiment, the fermentation bacteria are one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, and kefir flora.

[0015] In one embodiment, the plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.3-0.8% chickpea protein, 0.5-1% fermentation bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1-3:1-3, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

[0016] In one embodiment, the plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.4-0.5% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1:1, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

[0017] In one embodiment, the plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.3% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1:3, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

[0018] In one embodiment, the plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.6-0.7% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 3:1, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

[0019] In one embodiment, the chickpea water is prepared by adding chickpeas to deionized water at a solid-liquid ratio of 1:3 to 1:6 (g / mL) and soaking for 8 to 16 hours, and discarding the soaking water; the soaked chickpeas are boiled at a ratio of 1:1.75 (g / mL) for 40 to 60 minutes, and the boiled liquid is collected after filtering to obtain chickpea water.

[0020] In one embodiment, the chickpea milk is prepared by grinding and boiling the peeled chickpeas, adding α-amylase to hydrolyze them, adjusting the pH of the liquid after hydrolysis and enzyme inactivation to be neutral, and centrifuging to remove insoluble matter to obtain chickpea milk.

[0021] In one embodiment, the α-amylase is added in an amount of 0.5 to 1 wt %.

[0022] In one embodiment, the chickpea protein is extracted from chickpeas by alkali dissolution and acid precipitation.

[0023] In one embodiment, the chickpea protein extraction method is as follows: grind the chickpeas, pass through a 60-80 mesh sieve, then mix with deionized water in a ratio of 1:10 (w / v), adjust the pH to 8.0-9.0, stir and centrifuge at room temperature to obtain a supernatant; adjust the pH to 4.5-5.0, centrifuge, and collect the precipitate; the obtained protein precipitate is redissolved in deionized water, the pH is adjusted back to 7.0 with 2 mol / L NaOH, and then freeze-dried and placed at -20°C for use to obtain chickpea protein.

[0024] The present invention also provides a method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix, the preparation method comprising the following steps:

[0025] (1) Fermentation base: according to the above-mentioned plant-based yogurt raw material ratio, mung bean protein, chickpea matrix and sucrose are mixed and stirred until fully dissolved to obtain a fermentation base;

[0026] (2) Homogenization and sterilization: The fermentation base is homogenized under high pressure and then sterilized;

[0027] (3) Fermentation: The sterilized fermentation base is cooled to room temperature, fermentation bacteria are added, fermentation is carried out, and then refrigeration is performed after fermentation to obtain plant-based yogurt.

[0028] In one embodiment, the high pressure homogenization parameter in step (2) is 150 to 300 bar.

[0029] In one embodiment, the sterilization in step (2) refers to sterilization at 90-100° C. for 5-10 minutes.

[0030] In one embodiment, the fermentation temperature in step (3) is 37-45° C. and the fermentation time is 8-10 hours.

[0031] In one embodiment, the refrigeration temperature in step (3) is 2 to 10° C. and the time is 8 to 24 hours.

[0032] The present invention also provides application of the above-mentioned plant-based yogurt in the field of food processing.

[0033] Beneficial Effects

[0034] The chickpea matrix plant-based yogurt and the preparation method thereof provided by the present invention significantly improve the gel performance, water retention and sensory characteristics of the plant-based yogurt by compounding chickpea water, chickpea milk and mung bean protein; compared with traditional plant-based yogurt, the plant-based yogurt of the present invention has better stability and taste without relying on emulsifiers, while retaining the nutritional advantages of dietary fiber and soluble starch in the chickpea matrix, which is in line with the trend of healthy diet.

[0035] In addition, the plant-based yogurt preparation method of the present invention is simple, environmentally friendly, pollution-free, suitable for large-scale industrial production, and has broad market application prospects. Through this technical solution, it can not only provide higher-quality plant-based yogurt products, but also promote the industrial application of plant protein, which has important social and economic value. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a gel product diagram of yogurt obtained from Comparative Examples 1 to 8 and Examples 1 to 3 of the present invention;

[0037] Figure 2 The cross-sectional view of the gel of the yogurt obtained in Comparative Examples 1 to 8 and Examples 1 to 3 of the present invention;

[0038] Figure 3 This is a frequency scanning result diagram of yogurt obtained in Comparative Example 8 of the present invention and Examples 1 to 3 and Comparative Examples 2 to 5;

[0039] Figure 4 The viscosity data graph of yogurt prepared by Comparative Example 8 of the present invention and Examples 1 to 3 and Comparative Examples 2 to 5;

[0040] Figure 5 This is a creep recovery data diagram of yogurt prepared according to Comparative Example 8 of the present invention and Examples 1 to 3 and Comparative Examples 3 to 5. DETAILED DESCRIPTION

[0041] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0042] 1. Testing method involved in the present invention

[0043] Measurement of water holding capacity of yogurt: Take about 10g of fermentation base liquid after adding bacteria into a centrifuge tube. After fermentation and ripening, centrifuge the sample at 5000×g for 10min. Record the total weight (g) of yogurt gel and centrifuge tube before and after centrifugation. Repeat the measurement 3 times for each sample. Calculate the water holding capacity by the following formula:

[0044] Water holding capacity (%) = (w2-w0) / (w1-w0)×100

[0045] Wherein, w1 is the total weight of the sample and the centrifuge tube before centrifugation (g), w2 is the total weight of the sample and the centrifuge tube after centrifugation (g), and w0 is the weight of the centrifuge tube (g).

[0046] Measurement of yogurt hardness: The hardness of yogurt gel was measured using a texture analyzer. About 5 g of the fermentation base liquid after adding the bacteria was taken into a gel tube. After fermentation and ripening, the sample was taken out from 4°C for testing. SMS P / 2 probe was selected, the probe test speed was 1 mm / s, the probe rising speed after the test was 5 mm / s, the test distance was 10 mm, and the trigger force was 0.05 N. Each group of samples was measured 3 times.

[0047] 2. Materials involved in the embodiments of the present invention and comparative examples

[0048] Chickpea water: Soak the chickpeas in deionized water at a solid-liquid ratio of 1:4 for 12 hours, then cook the soaked chickpeas and deionized water at a solid-liquid ratio of 1:1.75 under normal pressure and low heat for 50 minutes. After completion, filter with a 200-mesh filter to obtain chickpea water.

[0049] Chickpea milk: Peeled chickpeas and deionized water are ground at a material-liquid ratio of 1:10 (w / w) and boiled for 50 minutes. After completion, the temperature is cooled to below 50°C, 0.5% (w / w) α-amylase is added, based on the peeled chickpea raw material, and enzymolysis is carried out at 50°C for 1 hour. After enzymolysis, the mixture is immediately placed in boiling water to inactivate the enzyme for 10 minutes; the pH of the enzymolysis solution is then adjusted to 8.5, the supernatant is taken after centrifugation at 8000g for 10 minutes, and the pH of the supernatant is adjusted to 7.0 to obtain chickpea milk; wherein the protein content of the chickpea milk is 1.0wt%.

[0050] Chickpea protein was extracted from the same chickpeas mentioned above by alkali dissolution and acid precipitation. The specific method is as follows: the chickpeas were ground, passed through a 60-mesh sieve, and then mixed with deionized water at a ratio of 1:10 (w / v), and the pH was adjusted to 9.0 with a 2mol / L NaOH solution. After stirring for 2 hours at room temperature, the supernatant was obtained by centrifugation at 8000g for 20 minutes at 4°C. The pH was adjusted to 4.5 with a 2mol / L HCl solution, and after standing for 1 hour, the supernatant was collected by centrifugation at 8000g for 15 minutes at 4°C. The obtained protein precipitate was redissolved in deionized water, the pH was adjusted back to 7.0 with 2mol / L NaOH, and then freeze-dried and placed at -20°C for use to obtain chickpea protein.

[0051] Mung bean protein was purchased from Yantai Shuangta Food Co., Ltd.

[0052] The fermented bacteria powder was purchased from Baishengyou 10-bacteria type yogurt bacteria: including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, and kefir flora.

[0053] Example 1

[0054] A method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix comprises the following steps:

[0055] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 5% sucrose, and the balance chickpea milk (the total content of chickpea protein is 1.0%);

[0056] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0057] Example 2

[0058] A method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix comprises the following steps:

[0059] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 1.0% chickpea protein CPI, 5% sucrose, and the balance is chickpea water (the total content of chickpea protein is 1.0%);

[0060] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0061] Example 3

[0062] A method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix comprises the following steps:

[0063] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 0.46% chickpea protein CPI, 5% sucrose, and the remainder of chickpea water and chickpea milk in a ratio of 1:1 (w / w) (the total content of chickpea protein CPI is 1.0%);

[0064] (2) The fermentation base prepared in (1) was stirred evenly, and then high-pressure homogenized twice at 180 bar, followed by sterilization at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder was added aseptically, stirred evenly, and fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0065] Example 4

[0066] A method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix comprises the following steps:

[0067] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 0.30% chickpea protein CPI, 5% sucrose, and the remainder of chickpea water and chickpea milk in a ratio of 1:3 (w / w) (the total content of chickpea protein CPI is 1.0%);

[0068] (2) The fermentation base prepared in (1) was stirred evenly, and then high-pressure homogenized twice at 180 bar, followed by sterilization at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder was added aseptically, stirred evenly, and fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0069] Example 5

[0070] A method for preparing a plant-based yogurt based on mung bean protein and chickpea matrix comprises the following steps:

[0071] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 0.61% chickpea protein CPI, 5% sucrose, and the remainder of chickpea water and chickpea milk in a ratio of 3:1 (w / w) (the total content of chickpea protein CPI is 1.0%);

[0072] (2) The fermentation base prepared in (1) was stirred evenly, and then high-pressure homogenized twice at 180 bar, followed by sterilization at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder was added aseptically, stirred evenly, and fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0073] Comparative Example 1

[0074] A method for preparing plant-based yogurt comprises the following steps:

[0075] (1) Fermentation base: by mass fraction, 5% sucrose, the balance chickpea milk (the total chickpea protein content is 1.0%);

[0076] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0077] Comparative Example 2

[0078] A method for preparing plant-based yogurt comprises the following steps:

[0079] (1) Fermentation base: by mass fraction, 0.5% chickpea protein, 5% sucrose, and the remainder 1:1 (w / w) chickpea water and chickpea milk (the total chickpea protein content is 1.0%);

[0080] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain yogurt.

[0081] Comparative Example 3

[0082] A method for preparing plant-based yogurt comprises the following steps:

[0083] (1) Fermentation base: by mass fraction, 4.0% chickpea protein CPI, 5% sucrose, and the balance deionized water;

[0084] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0085] Comparative Example 4

[0086] A method for preparing plant-based yogurt comprises the following steps:

[0087] (1) Fermentation base: by mass fraction, 4.0% mung bean protein MBP, 5% sucrose, and the balance deionized water;

[0088] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0089] Comparative Example 5

[0090] A method for preparing plant-based yogurt comprises the following steps:

[0091] (1) Fermentation base: by mass fraction, 4.0% mung bean protein MBP, 5% sucrose, and the balance chickpea water;

[0092] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0093] Comparative Example 6

[0094] A method for preparing plant-based yogurt comprises the following steps:

[0095] (1) Fermentation base: by mass fraction, 2.0% mung bean protein MBP, 5% sucrose, and the balance chickpea milk (the total content of chickpea protein is 1.0%);

[0096] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0097] Comparative Example 7

[0098] A method for preparing plant-based yogurt comprises the following steps:

[0099] (1) Fermentation base: by mass fraction, 2.0% mung bean protein MBP, 5% sucrose, and the balance chickpea milk (the total content of chickpea protein is 1.0%);

[0100] (2) After the fermentation base material of step (1) is fully stirred, sterilized at 90° C. for 10 min, cooled to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred until it is not homogeneous, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain vegetable yogurt.

[0101] Comparative Example 8

[0102] A method for preparing plant-based yogurt comprises the following steps:

[0103] (1) Fermentation base: by mass fraction, 3.0% mung bean protein MBP, 1.0% chickpea protein CPI (the total content of chickpea protein is 1.0%), 5% sucrose, and the balance is deionized water;

[0104] (2) After the fermentation base material of step (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, and then sterilized at 90° C. for 10 min. After cooling to below 40° C., 0.6% (w / w) fermentation bacteria powder is added aseptically, stirred evenly, fermented at 42° C. for 8 h, and refrigerated at 4° C. for 12 h to obtain plant-based yogurt.

[0105] Results Analysis

[0106] 1. The performance of the plant-based yogurt prepared in the embodiment and the comparative example was measured, and the results are shown in Table 1:

[0107] Table 1 Water holding capacity and hardness of fermented yogurt in different embodiments and comparative examples

[0108]

[0109] Note: “-” indicates no gel was formed.

[0110] According to Table 1, by comparing Comparative Example 8 with Example 2, and Comparative Example 4 with Comparative Example 5, it can be seen that after adding chickpea water, the water holding capacity and hardness of yogurt are significantly improved. This phenomenon is related to the interaction between soluble polysaccharides and phenolic substances in chickpea water and proteins. Chickpea water is rich in soluble polysaccharides and phenolic substances, which form cross-links with proteins during the fermentation process, enhance the gel structure and hydration of yogurt, and thus improve water holding capacity and hardness. Therefore, chickpea water, as an added ingredient of the fermentation base, not only helps to optimize the structure of yogurt, but also improves its sensory quality and taste stability.

[0111] According to the water holding capacity and hardness data of Comparative Example 8 and Example 1, it can be seen that the water holding capacity and hardness of yogurt are significantly improved after adding chickpea milk, which is mainly attributed to the synergistic effect of protein and soluble starch in chickpea milk. The chickpea protein in chickpea milk forms a stable gel network structure with mung bean protein and starch polysaccharide during the yogurt fermentation process, which enhances the gel strength of yogurt. At the same time, the soluble starch in chickpea milk can absorb water and form a certain hydration during the fermentation process, further improving the water holding capacity and texture stability of yogurt. In addition, the polysaccharide components in chickpea milk also help to cross-link with protein, further improving the gelation and hardness of yogurt.

[0112] Comparison of Comparative Example 1 with Comparative Examples 3-4 and Example 7 shows that the yogurt gel performance of mung bean protein is stronger than that of chickpea protein and has higher water holding capacity, but the higher hardness will lead to a poor taste of yogurt, which is inconsistent with the taste of traditional yogurt products.

[0113] According to comparative examples 1 to 5, the experimental results show that the amount of chickpea water added has a significant effect on the water holding capacity and texture of yogurt. In Example 2, due to the tighter gel network, the water holding capacity and texture strength are both the highest; while in Example 1, the gel structure is relatively loose, the water holding capacity is low, and the texture is relatively soft. Comparing Examples 3 to 5, as the proportion of chickpea water increases, the texture of the yogurt gel is enhanced and the water holding capacity is improved. Among them, Example 4 has the lowest water holding capacity and the gel is relatively loose; Example 3 has a higher water holding capacity than Example 4, but slightly lower than Example 5, and exhibits good gel uniformity and moderate hardness; and although Example 5 has further improved water holding capacity and texture, the gel density is relatively high, which may affect the taste. Comprehensive analysis shows that Example 3 achieves a good balance between water holding capacity and texture, which not only ensures a higher water holding capacity, but also avoids the taste problem caused by the gel being too tight.

[0114] 2. Sensory evaluation of the plant-based yogurts prepared in the examples and comparative examples

[0115] Sensory evaluation: The sensory evaluation table is used for scoring. The sensory evaluation panel consists of 10 professionally trained personnel. The scoring is based on the color, texture, flavor and taste of plant-based yogurt. The final score is the average of the total score of each item, with a total score of 100 points.

[0116] Table 2 Sensory evaluation criteria

[0117]

[0118] Table 3 Sensory evaluation of yogurt with different treatments

[0119]

[0120] It can be seen from the data in Table 3 that the sensory evaluation of plant-based yogurt with the addition of chickpea matrix (such as chickpea water or chickpea milk) in terms of flavor and taste is significantly better than that of yogurt products prepared only from protein. This may be because mung bean protein and chickpea protein themselves have a certain beany smell, which does not meet the current sensory requirements for food flavor. The chickpea matrix contains soluble starch, dietary fiber and a variety of flavor precursors, which can effectively improve the texture and flavor of the product, making the yogurt smoother in taste and richer in flavor. In addition, it can be seen from the organizational state and color of Examples 1 to 3 and Comparative Example 5 that these ingredients may form a more stable network structure with mung bean protein during the fermentation process, thereby enhancing the overall sensory quality of the yogurt.

[0121] Depend on Figure 1 , Figure 2 It can be seen that the yogurt prepared with only protein showed cracking and more water precipitation, lacking other matrix components, such as starch and polysaccharides, to assist in forming a stable gel network. The gel structure formed by protein alone under acidic conditions is relatively fragile and easily cracked due to water migration. Especially in the case of high concentrations, the interaction between proteins is enhanced, and the water distribution is uneven, leading to cracking. Examples 2 to 3 and Comparative Example 5, to which chickpea water was added, formed a dense and uniform yogurt gel, indicating that the addition of chickpea water can effectively improve the gelation of plant-based yogurt.

[0122] Figure 3 The results of the yogurt frequency scan show that the storage modulus (G') and loss modulus (G") of the experimental group with chickpea water and chickpea milk are higher. This indicates that the yogurt in this group has stronger elasticity and viscosity, and the gel network structure is more stable. The reason may be that chickpea water and chickpea milk are rich in polysaccharides and phenolic compounds. These components work together with mung bean protein during the fermentation process to enhance the cross-linking density of the protein network, thereby increasing the storage modulus (G') of the yogurt.

[0123] The addition of starch and other colloid components in the chickpea matrix not only provides additional viscoelastic support to the yogurt system, but also acts as a thickener, significantly improving the dynamic rheological properties of yogurt. In summary, the addition of chickpea water and chickpea milk significantly improves the gel structure of plant-based yogurt, giving it better rheological properties, and provides theoretical support and practical application value for industrial production.

[0124] Depend on Figure 4From the apparent viscosity data, it can be seen that the yogurts prepared in Comparative Example 5, Comparative Example 4, Examples 1 to 3 and Comparative Example 8 all exhibit typical shear thinning behavior, that is, the viscosity gradually decreases with the increase of shear rate. This phenomenon indicates that the internal structure of the yogurt is gradually destroyed under the action of shear force, and the interaction between molecules is weakened, resulting in a decrease in viscosity. This rheological property of yogurt is conducive to improving its fluidity during taste and consumption, and meeting the consumption needs of consumers.

[0125] Depend on Figure 5 It can be seen from the creep recovery results that when external force is applied, the strain degree of Comparative Examples 4 to 5 and Examples 2 and 3 is the smallest, showing a higher system stability. This shows that the addition of chickpea matrix (such as chickpea water or chickpea milk) significantly enhances the deformation resistance of yogurt. This result may be related to the synergistic effect of protein, polysaccharides and polyphenols in the chickpea matrix, which can form a denser and more stable gel network structure in yogurt, thereby improving the resistance of yogurt to external forces and further improving the stability and texture characteristics of the product.

[0126] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A plant-based yogurt based on mung bean protein and chickpea matrix, characterized in that: The plant-based yogurt comprises the following raw material components: by mass fraction, 2-4% mung bean protein, 5-10% sugar, 0.5-1% fermentation bacteria powder, and the remainder is chickpea matrix; wherein the total content of chickpea protein in the plant-based yogurt is 1-2wt%.

2. The plant-based yogurt according to claim 1, characterized in that The chickpea matrix comprises any one or more of chickpea protein, chickpea milk and chickpea water.

3. The plant-based yogurt according to claim 1, characterized in that The chickpea matrix consists of chickpea protein, chickpea milk and chickpea water, wherein the mass ratio of the chickpea milk to the chickpea water is 1-3:1-3.

4. The plant-based yogurt according to claim 1, characterized in that The plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.3-0.8% chickpea protein, 0.5-1% fermentation bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1-3:1-3, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

5. The plant-based yogurt according to claim 1, characterized in that The plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.4-0.5% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1:1, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

6. The plant-based yogurt according to claim 1, characterized in that The plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.3% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 1:3, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

7. The plant-based yogurt according to claim 1, characterized in that The plant-based yogurt includes the following raw material components: by mass fraction, 3% mung bean protein, 5% sucrose, 0.6-0.7% chickpea protein, 0.6% fermented bacteria powder, and the remainder is chickpea water and chickpea milk in a mass ratio of 3:1, wherein the total content of chickpea protein in the plant-based yogurt is 1%.

8. A method for preparing plant-based yogurt based on mung bean protein and chickpea matrix, characterized in that: The preparation method comprises the following steps: (1) Fermentation base: according to the above-mentioned plant-based yogurt raw material ratio, mung bean protein, chickpea matrix and sucrose are mixed and stirred until fully dissolved to obtain a fermentation base; (2) Homogenization and sterilization: The fermentation base is homogenized under high pressure and then sterilized; (3) Fermentation: The sterilized fermentation base is cooled to room temperature, fermentation bacteria are added, fermentation is carried out, and then refrigeration is performed after fermentation to obtain plant-based yogurt.

9. The preparation method according to claim 8, characterized in that: The high pressure homogenization parameters in step (2) are: 150-300 bar.

10. Use of the plant-based yogurt according to any one of claims 1 to 7 or the preparation method according to any one of claims 8 or 9 in the field of food processing.

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