A plant-based yogurt based on mung bean protein and chickpea matrix and a method for preparing the same

Abstract

The application discloses a plant-based yogurt based on mung bean protein and chickpea matrix and a preparation method thereof, and belongs to the technical field of fermented food. The method uses mung bean protein and chickpea matrix as main fermentation raw materials, and obtains the plant-based yogurt through fermentation after high-pressure homogenization; by optimizing the ratio of chickpea water to chickpea soybean milk, the gel stability, water retention and texture of the yogurt are improved, and nutritional ingredients such as dietary fiber, soluble starch and polyphenol are retained. The application provides an efficient and environmentally-friendly solution for developing plant-based fermented dairy products with excellent taste, uniform texture and nutritional value, and has important application value for developing new fermented dairy products.

Description

Technical Field

[0001] This invention relates to a plant-based yogurt based on mung bean protein and chickpea matrix and its preparation method, belonging to the field of fermented food technology. Background Technology

[0002] With the rise of green and healthy eating concepts, plant-based yogurt has become a market hotspot due to its lactose intolerance-friendly, low-fat, and low-allergenic properties. However, compared with traditional dairy yogurt, plant-based yogurt still lags behind in texture, flavor, and nutritional structure, especially in terms of gel network stability, water retention, and mouthfeel, which require further optimization.

[0003] Chickpeas are a high-quality source of plant protein and dietary fiber, rich in soluble starch, protein, and various micronutrients. The use 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, limiting its application in high-performance plant-based yogurt products.

[0004] To improve the gelling properties of plant-based yogurt, external emulsifiers or high-concentration proteins are typically added. However, adding external emulsifiers can lead to flavor distortion and does not align with the trends of green, environmentally friendly, and natural health. Therefore, how to leverage the inherent nutritional advantages of chickpea matrix to enhance the stability of the yogurt gel network while maintaining flavor and texture harmony has become a key technical challenge. Summary of the Invention

[0005] [Technical Issues]

[0006] While many plant-based ingredients are rich in nutrients, some functional components, such as dietary fiber and small-molecule active substances, may be lost during processing. The processing of plant-based ingredients often leads to resource waste; for example, the water remaining after chickpea processing (Aquafaba) is not fully utilized. Furthermore, the gelling properties of plant-based yogurt typically rely on added emulsifiers or thickeners, but these additives may negatively impact taste, texture, and consumer health acceptance. In addition, the gel network structure derived from a single plant-based protein source is insufficient to meet the stability and texture requirements of yogurt, easily resulting in inadequate water retention and firmness.

[0007] [Technical Solution]

[0008] To address the shortcomings and deficiencies of existing technologies, the present invention aims to provide a plant-based yogurt based on mung bean protein and chickpea matrix, and its preparation method. This method combines the advantages of chickpea matrix (including chickpea water and chickpea soy milk) and mung bean protein to optimize the gel network structure and sensory characteristics of the plant-based yogurt, while maintaining the nutritional functions of dietary fiber and phenolic compounds in the matrix, and achieving efficient utilization of resources, thus providing a natural plant-based yogurt and its preparation method.

[0009] To achieve the above objectives, the following technical solution is provided:

[0010] This 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 starter, and the balance being chickpea matrix; wherein the total chickpea protein content in the plant-based yogurt is 1-2%.

[0011] In one embodiment, the sugar is sucrose or high-fructose corn 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 is ​​composed 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 strain is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, and Kefir bacteria.

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

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

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

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

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

[0020] In one embodiment, the chickpea soy milk is prepared by grinding and boiling peeled chickpeas, adding α-amylase for hydrolysis, adjusting the pH of the hydrolyzed and enzyme-inactivated liquid to neutral, centrifuging to remove insoluble matter, and obtaining chickpea soy milk.

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

[0022] In one embodiment, the chickpea protein is extracted from chickpeas by an alkali-soluble acid precipitation method.

[0023] In one embodiment, the method for extracting chickpea protein is as follows: chickpeas are ground into powder, passed through a 60-80 mesh sieve, and then mixed with deionized water at a ratio of 1:10 (w / v). The pH is adjusted to 8.0-9.0, and the mixture is stirred and centrifuged at room temperature to obtain a supernatant. The pH is adjusted to 4.5-5.0, centrifuged, and the precipitate is collected. The obtained protein precipitate is redissolved in deionized water, and the pH is adjusted back to 7.0 with 2 mol / L NaOH. Then, it is freeze-dried and stored at -20°C for later use to obtain chickpea protein.

[0024] This invention also provides a method for preparing 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 proportion of plant-based yogurt ingredients, mix mung bean protein, chickpea matrix and sucrose, stir until fully dissolved to obtain fermentation base;

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

[0027] (3) Fermentation: Cool the sterilized fermentation base to room temperature, add fermentation bacteria, ferment, and then refrigerate 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 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 the application of the above-described plant-based yogurt in the field of food processing.

[0033] Beneficial effects

[0034] The chickpea-based plant-based yogurt and its preparation method provided by this invention significantly improve the gel properties, water retention, and sensory characteristics of plant-based yogurt by using a combination of chickpea water, chickpea soy milk, and mung bean protein. Compared with traditional plant-based yogurt, the plant-based yogurt of this 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 eating.

[0035] Furthermore, the plant-based yogurt preparation method of this invention is simple, environmentally friendly, and pollution-free, making it suitable for large-scale industrial production and possessing broad market application prospects. This technical solution can not only provide higher-quality plant-based yogurt products but also promote the industrial application of plant proteins, thus possessing significant social and economic value. Attached Figure Description

[0036] Figure 1 These are images of the gel products of yogurt prepared in Comparative Examples 1-8 and Examples 1-3 of the present invention;

[0037] Figure 2 These are cross-sectional views of the gels obtained from Comparative Examples 1-8 and Examples 1-3 of the present invention;

[0038] Figure 3 The above are frequency scan results of the yogurts prepared in Comparative Example 8, Examples 1-3, and Comparative Examples 2-5 of this invention.

[0039] Figure 4 This is a graph showing the viscosity data of yogurt prepared in Comparative Example 8, Examples 1-3, and Comparative Examples 2-5 of the present invention;

[0040] Figure 5 The graphs show the creep recovery data of yogurt prepared by Comparative Example 8, Examples 1-3, and Comparative Examples 3-5 of this invention. Detailed Implementation

[0041] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0042] 1. The test method involved in this invention

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

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

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

[0046] Yogurt hardness measurement: The hardness of yogurt gel was determined using a texture analyzer. Approximately 5g of the fermentation base liquid after adding the starter culture was placed in a gel tube. After fermentation and ripening, the sample was removed from 4℃ for testing. An SMS P / 2 probe was used, with a probe testing speed of 1mm / s, a probe rise speed of 5mm / s after testing, a testing distance of 10mm, and a trigger force of 0.05N. Each sample was measured three times.

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

[0048] Chickpea water: Soak chickpeas in deionized water at a ratio of 1:4 for 12 hours. Then, simmer the soaked chickpeas in deionized water at a ratio of 1:1.75 under normal pressure for 50 minutes. After simmering, filter the mixture through a 200-mesh screen to obtain chickpea water.

[0049] Chickpea soy milk: Peeled chickpeas and deionized water are ground into a paste at a ratio of 1:10 (w / w) and boiled for 50 minutes. After boiling, the paste is cooled to below 50°C, and 0.5% (w / w) of α-amylase is added. Based on the peeled chickpea raw material, the paste is enzymatically hydrolyzed at 50°C for 1 hour. Immediately after hydrolysis, the paste is placed in boiling water to inactivate the enzyme for 10 minutes. The pH of the hydrolysate is then adjusted to 8.5, centrifuged at 8000g for 10 minutes, and the supernatant is collected. The pH of the supernatant is then adjusted to 7.0 to obtain chickpea soy milk. The protein content of the chickpea soy milk is 1.0 wt%.

[0050] Chickpea protein was extracted from the same chickpea species using an alkali-soluble acid-precipitated method. The specific method was as follows: chickpeas were ground into powder, passed through a 60-mesh sieve, and then mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 9.0 with 2 mol / L NaOH solution. After stirring at room temperature for 2 hours, the mixture was centrifuged at 8000g for 20 minutes at 4°C to obtain the supernatant. The pH was adjusted to 4.5 with 2 mol / L HCl solution, and after standing for 1 hour, the mixture was centrifuged at 8000g for 15 minutes at 4°C to collect the precipitate. The resulting protein precipitate was redissolved in deionized water, and the pH was adjusted back to 7.0 with 2 mol / L NaOH. The precipitate was then freeze-dried and stored at -20°C for later use to obtain chickpea protein.

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

[0052] The fermentation starter was purchased from Baishengyou 10-strain yogurt starter, which includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, and Kefir bacteria.

[0053] Example 1

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

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

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

[0057] Example 2

[0058] A method for preparing plant-based yogurt based on mung bean protein and chickpea matrix includes 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 remainder is chickpea water (total chickpea protein content is 1.0%).

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

[0061] Example 3

[0062] A method for preparing plant-based yogurt based on mung bean protein and chickpea matrix includes 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 balance is chickpea water and chickpea soy milk in a 1:1 (w / w) ratio (total chickpea protein CPI content is 1.0%).

[0064] (2) After the fermentation base prepared in (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, then sterilized at 90°C for 10 min, cooled to below 40°C, and then 0.6% (w / w) of fermentation powder is added under aseptic conditions. After stirring evenly, it is fermented at 42°C for 8 h and then refrigerated at 4°C for 12 h to obtain plant-based yogurt.

[0065] Example 4

[0066] A method for preparing plant-based yogurt based on mung bean protein and chickpea matrix includes 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 balance is chickpea water and chickpea soy milk in a ratio of 1:3 (w / w) (total chickpea protein CPI content is 1.0%).

[0068] (2) After the fermentation base prepared in (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, then sterilized at 90°C for 10 min, cooled to below 40°C, and then 0.6% (w / w) of fermentation powder is added under aseptic conditions. After stirring evenly, it is fermented at 42°C for 8 h and then refrigerated at 4°C for 12 h to obtain plant-based yogurt.

[0069] Example 5

[0070] A method for preparing plant-based yogurt based on mung bean protein and chickpea matrix includes 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 balance is chickpea water and chickpea soy milk in a ratio of 3:1 (w / w) (total chickpea protein CPI content is 1.0%).

[0072] (2) After the fermentation base prepared in (1) is stirred evenly, it is homogenized twice under high pressure at 180 bar, then sterilized at 90°C for 10 min, cooled to below 40°C, and then 0.6% (w / w) of fermentation powder is added under aseptic conditions. After stirring evenly, it is fermented at 42°C for 8 h and then refrigerated at 4°C for 12 h to obtain plant-based yogurt.

[0073] Comparative Example 1

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

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

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

[0077] Comparative Example 2

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

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

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

[0081] Comparative Example 3

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

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

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

[0085] Comparative Example 4

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

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

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

[0089] Comparative Example 5

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

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

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

[0093] Comparative Example 6

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

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

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

[0097] Comparative Example 7

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

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

[0100] (2) After thoroughly mixing the fermentation base material in step (1), sterilize at 90°C for 10 minutes, cool to below 40°C, and aseptically add 0.6% (w / w) of fermentation starter, stir until homogeneous, ferment at 42°C for 8 hours, and refrigerate at 4°C for 12 hours to obtain plant-based yogurt.

[0101] Comparative Example 8

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

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

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

[0105] Results Analysis

[0106] 1. The performance of the plant-based yogurts prepared in the examples and comparative examples was determined, and the results are shown in Table 1:

[0107] Table 1. Water-holding capacity and hardness of fermented yogurts from different embodiments and comparative examples.

[0108]

[0109] Note: "-" indicates that no gel has formed.

[0110] According to Table 1, comparing Comparative Example 8 and Example 2, and Comparative Example 4 and Comparative Example 5, it can be seen that the addition of chickpea water significantly improved the water-holding capacity and firmness of the yogurt. This phenomenon is related to the interaction between the soluble polysaccharides and phenolic substances in chickpea water and the proteins. Chickpea water is rich in soluble polysaccharides and phenolic substances, which cross-link with proteins during fermentation, enhancing the gel structure and hydration of the yogurt, thereby improving its water-holding capacity and firmness. Therefore, adding chickpea water as a fermentation base not only helps optimize the structure of yogurt but also improves its sensory quality and taste stability.

[0111] Based on 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 were significantly improved after adding chickpea soy milk. This is mainly attributed to the synergistic effect of protein and soluble starch in chickpea soy milk. During yogurt fermentation, chickpea protein in chickpea soy milk forms a stable gel network structure with mung bean protein and starch polysaccharides, enhancing the gel strength of the yogurt. Simultaneously, the soluble starch in chickpea soy milk absorbs water and forms a certain degree of hydration during fermentation, further improving the water-holding capacity and texture stability of the yogurt. In addition, the polysaccharide components in chickpea soy milk also help cross-link with proteins, further improving the gel properties and hardness of the yogurt.

[0112] Comparing Comparative Example 1 with Comparative Examples 3-4 and Example 7, it is shown that the gelling performance of mung bean protein in yogurt is stronger than that of chickpea protein, and it has higher water holding capacity. However, the higher hardness will result in poor yogurt taste, which is inconsistent with the taste of traditional yogurt products.

[0113] Comparing Examples 1-5, the experimental results show that the amount of chickpea water added has a significant impact on the water-holding capacity and texture of yogurt. Example 2, due to its denser gel network, achieved the highest water-holding capacity and textural strength; while Example 1 had a looser gel structure, lower water-holding capacity, and a softer texture. Comparing Examples 3-5, as the proportion of chickpea water increased, the texture of the yogurt gel improved, and its water-holding capacity increased. Example 4 had the lowest water-holding capacity and a relatively loose gel; Example 3 had higher water-holding capacity than Example 4 but slightly lower than Example 5, while exhibiting good gel uniformity and moderate hardness; while Example 5, although further improving water-holding capacity and texture, had a higher gel density, which may affect the mouthfeel. Comprehensive analysis indicates that Example 3 achieved a good balance between water-holding capacity and texture, ensuring high water-holding capacity while avoiding mouthfeel problems caused by an overly dense gel.

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

[0115] Sensory evaluation: A sensory rating scale was used for scoring. The sensory evaluation team consisted of 10 professionally trained personnel. The scoring was based on four aspects of the plant-based yogurt: color, texture, flavor, and mouthfeel. The final score was the average of the scores for each aspect, with a total score of 100 points.

[0116] Table 2 Sensory Evaluation Criteria

[0117]

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

[0119]

[0120] As shown in Table 3, plant-based yogurt with added chickpea matrix (such as chickpea water or chickpea soy milk) exhibits significantly better sensory evaluation in terms of flavor and texture compared to yogurt products made solely from protein. This may be because mung bean protein and chickpea protein themselves have a certain beany taste, which does not meet current sensory requirements for food flavor. Chickpea matrix, on the other hand, contains soluble starch, dietary fiber, and various flavor precursors, which effectively improve the texture and flavor of the product, making the yogurt smoother and more flavorful. Furthermore, the texture and color of Examples 1-3 and Comparative Example 5 indicate that these components may form a more stable network structure with mung bean protein during fermentation, thereby enhancing the overall sensory quality of the yogurt.

[0121] Depend on Figure 1 , Figure 2 It was found that yogurt made solely from egg whites exhibited cracking and excessive water separation, lacking other matrix components such as starch and polysaccharides to assist in the formation of a stable gel network. The gel structure formed by egg whites alone under acidic conditions is relatively fragile and prone to cracking due to water migration. Especially at high concentrations, the interactions between proteins are enhanced, leading to uneven water distribution and cracking. Examples 2-3 and Comparative Example 5, which added chickpea water, formed dense and uniform yogurt gels, indicating that adding chickpea water effectively improves the gelling properties of plant-based yogurt.

[0122] Figure 3 The frequency scan results of the yogurt show that the experimental group with added chickpea water and chickpea milk has higher storage modulus (G') and loss modulus (G''). This indicates that the yogurt in this group has stronger elasticity and viscosity, and a more stable gel network structure. 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 fermentation 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 colloidal components to 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 the yogurt. In conclusion, the addition of chickpea water and chickpea milk significantly improves the gel structure of plant-based yogurt, endowing it with superior rheological properties, providing theoretical support and practical application value for industrial production.

[0124] Depend on Figure 4The apparent viscosity data show that the yogurts prepared in Comparative Examples 5, 4, 1-3, and 8 all exhibit typical shear-thinning behavior, meaning their viscosity gradually decreases with increasing shear rate. This phenomenon indicates that the internal structure of the yogurt is gradually disrupted under shear force, weakening the intermolecular interactions and thus leading to a decrease in viscosity. This rheological property of yogurt is beneficial for improving its fluidity during consumption and meeting consumer needs.

[0125] Depend on Figure 5 The creep recovery results show that, when external force is applied, Comparative Examples 4-5, as well as Examples 2 and 3, exhibit the smallest strain, demonstrating high system stability. This indicates that the addition of chickpea matrix (such as chickpea water or chickpea soy milk) significantly enhances the deformation resistance of yogurt. This result may be related to the synergistic effect of proteins, polysaccharides, and polyphenols in the chickpea matrix, which can form a denser and more stable gel network structure in yogurt, thereby improving the yogurt's resistance to external forces and further enhancing the product's stability and textural properties.

[0126] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

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, 3-4% mung bean protein, 5-10% sucrose, 0.5-1% fermentation starter, and the remainder is chickpea matrix; wherein, the total chickpea protein content in the plant-based yogurt is 1-2 wt%; and the chickpea matrix is ​​chickpea soy milk. Preparation of chickpea soy milk: Peeled chickpeas are ground into a paste and boiled. α-amylase is added for hydrolysis. The pH of the hydrolyzed and enzyme-inactivated liquid is adjusted to neutral and centrifuged to remove insoluble matter, thus obtaining chickpea soy milk. The preparation of the plant-based yogurt includes the following steps: (1) Fermentation base: According to the above proportion of plant-based yogurt ingredients, mix mung bean protein, chickpea matrix and sucrose, stir until fully dissolved to obtain fermentation base; (2) Homogenization and sterilization: The fermentation substrate is homogenized under high pressure and then sterilized; (3) Fermentation: Cool the sterilized fermentation base to room temperature, add fermentation bacteria, ferment, and then refrigerate to obtain plant-based yogurt.

2. 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, 3-4% mung bean protein, 5-10% sucrose, 0.5-1% fermentation starter, and the remainder is chickpea matrix; wherein, the total chickpea protein content in the plant-based yogurt is 1-2 wt%; the chickpea matrix is ​​composed of chickpea protein, chickpea soy milk and chickpea water. Preparation of chickpea water: Chickpeas are added to deionized water at a ratio of 1:3 to 1:6 g / mL and soaked for 8 to 16 hours, then the soaking water is discarded; the soaked chickpeas are boiled at a ratio of 1:1.75 g / mL for 40 to 60 minutes, filtered, and the boiled liquid is collected to obtain chickpea water. Preparation of chickpea soy milk: Peeled chickpeas are ground into a paste and boiled. α-amylase is added for hydrolysis. The pH of the hydrolyzed and enzyme-inactivated liquid is adjusted to neutral and centrifuged to remove insoluble matter, thus obtaining chickpea soy milk. The preparation of the plant-based yogurt includes the following steps: (1) Fermentation base: According to the above proportion of plant-based yogurt ingredients, mix mung bean protein, chickpea matrix and sucrose, stir until fully dissolved to obtain fermentation base; (2) Homogenization and sterilization: The fermentation substrate is homogenized under high pressure and then sterilized; (3) Fermentation: Cool the sterilized fermentation base to room temperature, add fermentation bacteria, ferment, and then refrigerate to obtain plant-based yogurt.

3. The plant-based yogurt according to claim 2, characterized in that, The chickpea matrix is ​​composed of chickpea protein, chickpea milk and chickpea water, wherein the mass ratio of chickpea milk to chickpea water is 1~3:1~3.

4. The plant-based yogurt according to claim 2, characterized in that, The plant-based yogurt comprises the following raw material components by mass fraction: 3% mung bean protein, 5% sucrose, 0.3-0.8% chickpea protein, 0.5-1% fermentation starter, and the remainder is chickpea water and chickpea soy milk in a mass ratio of 1-3:1-3, wherein the total chickpea protein content in the plant-based yogurt is 1%.

5. The plant-based yogurt according to claim 2, characterized in that, The plant-based yogurt comprises the following raw material components by mass fraction: 3% mung bean protein, 5% sucrose, 0.4-0.5% chickpea protein, 0.6% starter culture, and the remainder is chickpea water and chickpea soy milk in a mass ratio of 1:1, wherein the total chickpea protein content in the plant-based yogurt is 1%.

6. The plant-based yogurt according to claim 2, characterized in that, The plant-based yogurt comprises the following raw material components by mass fraction: 3% mung bean protein, 5% sucrose, 0.3% chickpea protein, 0.6% starter culture, and the remainder being chickpea water and chickpea soy milk in a mass ratio of 1:3, wherein the total chickpea protein content in the plant-based yogurt is 1%.

7. The plant-based yogurt according to claim 2, characterized in that, The plant-based yogurt comprises the following raw material components by mass fraction: 3% mung bean protein, 5% sucrose, 0.6-0.7% chickpea protein, 0.6% starter culture, and the remainder is chickpea water and chickpea soy milk in a mass ratio of 3:1, wherein the total chickpea protein content 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 includes the following steps: (1) Fermentation base: According to the plant-based yogurt raw material ratio described in any one of claims 1 to 7, mung bean protein, chickpea matrix and sucrose are mixed and stirred until fully dissolved to obtain the fermentation base; (2) Homogenization and sterilization: The fermentation substrate is homogenized under high pressure and then sterilized; (3) Fermentation: Cool the sterilized fermentation base to room temperature, add fermentation bacteria, ferment, and then refrigerate 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. The application 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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