Preparation method of brewing type plant-based yoghourt powder and normal-temperature plant-based yoghourt

Abstract

A preparation method of the brewing type plant-based yoghourt powder comprises the following steps: fermenting plant-based milk by adopting zymophyte to obtain plant-based yoghourt, drying, and crushing into powder to obtain the brewing type plant-based yoghourt powder, the zymophyte comprises fusion Weissella. The invention further discloses a preparation method of the brewing type normal-temperature plant-based yoghourt. The obtained brewing type plant-based yoghourt powder can be directly brewed into normal-temperature plant-based yoghourt by adding water, and is convenient to drink; the brewed plant-based yogurt has a uniform and stable appearance and a low-viscosity and smooth taste, has a slight sour taste, does not have a fishy smell, and is high in sensory score; the stability of the brewed product is good, so that the production of the brewing type plant-based yoghurt product which is not additionally added with a stabilizer, has a relatively long shelf life and has multiple tastes becomes possible.

Description

Technical Field

[0001] The invention relates to a method for preparing a plant-based milk product, and in particular to a method for preparing an instant plant-based yogurt powder and room-temperature plant-based yogurt. Background Art

[0002] Environmental concerns, a growing global population and protein demand challenge traditional animal protein sources. Plant-based proteins are emerging as viable, environmentally friendly alternatives with great potential. Plant-based dairy products are gaining traction as an alternative.

[0003] Compared with non-fermented plant products, fermented plant products have significant benefits for the human body, including coronary heart disease, antioxidants, prevention of cancer, diabetes and obesity. However, the ingredients of plant-based dairy products are quite different from those of animal-based dairy products such as milk. Fermented products have poor stability, whey is easy to precipitate, and have a strong fishy smell. They are also difficult to store for a long time or process into foods that can be quickly prepared. Currently, there are no successful products on the market. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above-mentioned defects of the prior art and provide a method for preparing an instant plant-based yogurt powder and room-temperature plant-based yogurt. The room-temperature plant-based yogurt obtained by preparing the instant plant-based yogurt powder has good taste and good stability.

[0005] The technical solution adopted by the present invention to solve its technical problems is as follows: a kind of instant plant-based yogurt powder, the preparation method of which includes: fermenting plant-based milk with fermentation bacteria to obtain plant-based yogurt, drying, and crushing into powder to obtain the instant plant-based yogurt powder; the fermentation bacteria include fusion Weissella.

[0006] Preferably, in the method for preparing instant plant-based yogurt powder, the number of live fermentation bacteria inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of a bacterial cell concentration of 10 6 -10 10 cfu / mL of fermentation broth.

[0007] Preferably, in the method for preparing instant plant-based yogurt powder, the fermentation bacteria includes Weissella fusion SY628.

[0008] Preferably, in the method for preparing instant plant-based yogurt powder, the number of viable bacteria of Weissella SY628 inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of bacteria with a concentration of 10 6 -10 10 cfu / mL of fermentation broth.

[0009] Preferably, in the method for preparing instant plant-based yogurt powder, the fermentation temperature is 28-45°C.

[0010] Preferably, in the method for preparing instant plant-based yogurt powder, the fermentation time is 6 to 12 hours.

[0011] Preferably, in the method for preparing instant plant-based yogurt powder, the concentration of the plant-based milk is 6 to 9° Bx.

[0012] Preferably, in the method for preparing instant plant-based yogurt powder, the particle size of solid particles in the plant-based milk is less than 60 mesh.

[0013] Preferably, in the method for preparing instant plant-based yogurt powder, the particle size of solid particles in the plant-based milk is less than 140 mesh.

[0014] Preferably, the plant-based milk is seed-based plant-based milk, more preferably one or more of nut-based plant-based milk, cereal-based plant-based milk, and bean-based plant-based milk.

[0015] Preferably, in the method for preparing instant plant-based yogurt powder, after fermentation, post-ripening is performed: keeping warm at 2 to 5° C. for 12 to 48 hours.

[0016] Preferably, in the method for preparing instant plant-based yogurt powder, an edible carbon source is also added to promote fermentation.

[0017] Preferably, in the method for preparing instant plant-based yogurt powder, the edible carbon source is one or more of sucrose, glucose, galactose, lactose, fructose, oligosaccharides and polysaccharides.

[0018] Preferably, the edible carbon source is sucrose and / or lactose.

[0019] Preferably, in the method for preparing instant plant-based yogurt powder, the added amount of the edible carbon source is 6wt% to 12wt% of the weight of the plant-based milk.

[0020] The present invention also provides a method for preparing instant room temperature plant-based yogurt, comprising the following steps: mixing the instant plant-based yogurt powder with water, adding or not adding a flavoring agent, stirring and / or homogenizing to obtain the instant plant-based yogurt.

[0021] Preferably, the flavoring agent is one or more of a sweetener, a sour agent, and a flavoring agent.

[0022] Preferably, the sweetener is sucrose.

[0023] Preferably, calculated by weight, the amount of the sweetener is 1 wt% to 3 wt% of the sum of the weight of the instant plant-based yogurt powder and water.

[0024] Preferably, the acidulant is sodium citrate.

[0025] Preferably, calculated by weight, the amount of the acidulant is 0.05 wt % to 1 wt % of the sum of the weight of the instant plant-based yogurt powder and water.

[0026] The present invention has the following beneficial effects:

[0027] (1) The instant plant-based yogurt powder of the present invention can be directly added with water to make room temperature plant-based yogurt, which is convenient to drink;

[0028] (2) The prepared plant-based yogurt has a uniform and stable appearance and a low-viscosity and smooth taste, with a slight sour taste and no fishy smell, and a high sensory score;

[0029] (3) The product has good stability after mixing. Even when used with flavoring agents that damage the stability of plant-based yogurt (especially fruit flavoring agents rich in organic acids), it can still remain stable for a long enough time without water precipitation and precipitation. This makes it possible to produce plant-based yogurt products with a long shelf life and multiple flavors without adding additional stabilizers.

[0030] (4) Since no expensive additives such as stabilizers are required, the product has obvious cost advantages.

[0031] In addition to the above-described purposes, features and advantages, the present invention has other purposes, features and advantages. The present invention will be further described in detail below with reference to the accompanying drawings.

[0032] Description of microbial preservation:

[0033] The Weissella confusa SY628 involved in the present invention was deposited in the General Microbiology Center of China Microorganism Culture Collection Committee (referred to as CGMCC, address: Institute of Microbiology, Chinese Academy of Sciences, No. 1 Beichen West Road, Chaoyang District, Beijing, China) on September 19, 2024, and the culture deposit number is CGMCC No.32006. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The drawings constituting a part of this application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0035] Figure 1 The pictures of the instant room temperature plant-based yogurt obtained in Example 1 of the present invention are as follows: left picture: it is placed in a container; middle picture: it is scooped up with a spoon; right picture: it flows;

[0036] Figure 2is a graph showing changes in sensory scores of the instant room temperature plant-based yogurts obtained in Example 1 of the present invention and Comparative Example 1 with storage time;

[0037] Figure 3 is a graph showing the change in acidity of the instant room temperature plant-based yogurt obtained in Example 1 of the present invention and Comparative Example 1 over storage time;

[0038] Figure 4 is a graph showing changes in sensory scores of the instant room temperature plant-based yogurts obtained in Example 2 of the present invention and Comparative Example 2 with storage time;

[0039] Figure 5 is a graph showing the change in acidity of the instant room temperature plant-based yogurt obtained in Example 2 of the present invention and Comparative Example 2 over storage time;

[0040] Figure 6 This is a graph showing changes in the sensory score of the instant strawberry-flavored plant-based yogurt at room temperature obtained in Example 3 of the present invention over the storage time;

[0041] Figure 7 This is a graph showing changes in the acidity and pH value of the instant strawberry-flavored plant-based yogurt at room temperature obtained in Example 3 of the present invention over storage time;

[0042] Figure 8 These are the observation pictures of the morphological characteristics of fused Weissella SY628: left picture, cell morphology of fused Weissella SY628; middle picture, colony morphology of fused Weissella SY628 on MRS solid culture; right picture, colony morphology and colony stringing of fused Weissella SY628 on mMRS solid culture medium. DETAILED DESCRIPTION

[0043] In order to make the purpose, scheme and beneficial technology of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments and drawings. It should be pointed out that the embodiments described in this specification are only for explaining the present invention, not for limiting the present invention.

[0044] For simplicity, only some numerical ranges are explicitly disclosed herein. However, any lower limit can be combined with any upper limit to form an unambiguous range; and any lower limit can be combined with other lower limits to form an unambiguous range, and any upper limit can be combined with any other upper limit to form an unambiguous range. In addition, although not explicitly stated, each point or single value between the range endpoints is included in the range. Thus, each point or single value can be combined with any other point or single value as its own lower limit or upper limit or with other lower limits or upper limits to form an unambiguous range.

[0045] In the description of this article, it should be noted that, unless otherwise specified, “above” and “below” are inclusive of the number, and the “multiple” in “one or more” means two or more, and the “multiple” in “one or more” means two or more.

[0046] An embodiment of the present invention provides an instant plant-based yogurt powder, the preparation method of which includes: fermenting plant-based milk with fermentation bacteria to obtain plant-based yogurt, drying, and crushing into powder to obtain the instant plant-based yogurt powder; the fermentation bacteria include Weissella fusion.

[0047] The obtained instant plant-based yogurt powder is mixed with water to obtain an instant room-temperature plant-based yogurt, which can be further directly processed into room-temperature plant-based yogurt by a factory or prepared by consumers themselves.

[0048] The instant plant-based yogurt powder provided by the embodiment of the present invention has the following advantages:

[0049] (1) The instant plant-based yogurt powder provided in the embodiment of the present invention can be directly added with water to make room temperature plant-based yogurt, which is convenient to drink;

[0050] (2) The prepared plant-based yogurt has a uniform and stable appearance and a low-viscosity and smooth taste, with a slight sour taste and no fishy smell, and a high sensory score;

[0051] (3) The product has good stability after mixing. Even when used with flavoring agents that damage the stability of plant-based yogurt (especially fruit flavoring agents rich in organic acids), it can still remain stable for a long enough time without water precipitation and precipitation. This makes it possible to produce plant-based yogurt products with a long shelf life and multiple flavors without adding additional stabilizers.

[0052] (4) Since no expensive additives such as stabilizers are required, the product has obvious cost advantages.

[0053] In the embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the number of live fermentation bacteria inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of a bacterial cell concentration of 10 6 -10 10 cfu / mL of fermentation broth.

[0054] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the fermentation bacteria includes Weissella fusion SY628.

[0055] In the embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the number of viable bacteria of Weissella SY628 inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of bacteria with a concentration of 10 6 -1010 cfu / mL of fermentation broth.

[0056] Before inoculating the fermentation bacteria, the temperature of the plant-based milk should be controlled within a range suitable for the survival of the fermentation bacteria to avoid the death of a large number of fermentation bacteria.

[0057] Sterilization and / or sterilization can be performed according to actual needs, such as before inoculating the fermentation bacteria. Sterilization can be performed by pasteurization, and sterilization can be performed by high-temperature instantaneous sterilization.

[0058] In some embodiments of the present invention, the drying is performed by freeze drying.

[0059] In some embodiments of the present invention, the pulverization is ultrafine pulverization.

[0060] In some embodiments of the present invention, in the method for preparing instant plant-based yogurt powder, the fermentation temperature is 28-45°C.

[0061] In some embodiments of the present invention, in the method for preparing instant plant-based yogurt powder, the fermentation time is 6 to 12 hours.

[0062] In some embodiments of the present invention, in the method for preparing instant plant-based yogurt powder, the concentration of the plant-based milk is 6 to 9° Bx.

[0063] In some embodiments of the present invention, in the method for making instant plant-based yogurt powder, the particle size of the solid particles in the plant-based milk is less than 60 mesh. When the maximum particle size of the solid particles in the plant-based milk is at the level of 60 mesh, the plant-based milk contains more slag, and the taste itself is poor. The corresponding products are rare on the market, and conventional commercially available plant-based milks meet the requirement that the solid particle size is less than 60 mesh. When the fermentation bacteria include Weissella fusion SY628, it is also feasible for the maximum particle size of the solid particles in the plant-based milk to be at the level of 60 mesh; because the bacteria have the ability to decompose dietary fiber (such as decomposing insoluble into soluble), the particle size of the solid particles in the plant-based milk can be larger, and a product with a fine texture can be obtained even if it contains a certain amount of slag, and the product is rich in fiber and has better nutritional value.

[0064] In some embodiments of the present invention, in the method for preparing instant plant-based yogurt powder, the solid particles in the plant-based milk have a particle size of less than 140 meshes. Under this condition, the product obtained has a smooth taste after being prepared.

[0065] Plant-based milk is a beverage made from plants. Since it is a plant product, it is rich in dietary fiber, and traditional yogurt fermentation bacteria have poor adaptability to it.

[0066] In some embodiments of the present invention, the plant-based milk is seed-based milk.

[0067] In some embodiments of the present invention, the plant-based milk is one or more of nut-based plant-based milk, cereal-based plant-based milk, and bean-based plant-based milk.

[0068] Leguminous plants are one of the raw materials for plant milk production. They are highly praised for being rich in protein, complex carbohydrates, vitamins and fiber, making beans an ideal substitute for dairy products. However, there is currently no suitable fermentation agent for fermenting sour soy milk on the market. Public literature shows that sour soy milk fermentation often uses commercial fermentation agents used in fermenting yogurt. The fermented products have problems such as poor stability, easy whey precipitation and bad taste, and cannot obtain satisfactory products.

[0069] In some embodiments of the present invention, the plant-based milk is cooked soy milk.

[0070] Plant-based milk can be purchased or made at home. If purchased, simply choose the product that meets your requirements. If made at home, the concentration of plant-based milk can be adjusted by controlling the amount of water added, and the particle size of the solid particles in plant-based milk can be controlled by screening.

[0071] The preparation of the cooked soy milk can adopt a conventional method, which generally includes soaking beans, grinding, and boiling the slurry, during which the dregs are filtered out to obtain the cooked soy milk.

[0072] In some embodiments of the present invention, the method for making cooked soy milk comprises: soaking the raw materials and then grinding them to obtain bean paste, removing the dregs from the bean paste to obtain raw soy milk, and boiling the paste to obtain cooked soy milk.

[0073] In some embodiments of the present invention, the raw material soaking time is more than 8 hours.

[0074] In some embodiments of the present invention, the pulping is performed by micro-pressure pulping at 102-105° C. for 5-15 minutes.

[0075] In some embodiments of the present invention, the bean raw material in the cooked soy milk is one or more of soybeans, black beans, peas, broad beans, green beans, mung beans, red beans, kidney beans, lentils, and chickpeas.

[0076] In some embodiments of the present invention, the bean raw material in the cooked soy milk is soybean.

[0077] In some embodiments of the present invention, the raw soy milk and / or cooked soy milk is also homogenized under pressure.

[0078] In some embodiments of the present invention, the pressure homogenization of raw soy milk and / or cooked soy milk is performed at 20 MPa to 50 MPa.

[0079] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, after fermentation, post-ripening is further performed: keeping warm at 2 to 5° C. for 12 to 48 hours.

[0080] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, an edible carbon source is also added to promote fermentation. The addition can be made before fermentation and / or during fermentation according to actual conditions.

[0081] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the edible carbon source is one or more of sucrose, glucose, galactose, lactose, fructose, oligosaccharides and polysaccharides.

[0082] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the edible carbon source is sucrose and / or lactose.

[0083] In an embodiment of the present invention, in the method for preparing instant plant-based yogurt powder, the added amount of the edible carbon source is 6wt% to 12wt% of the weight of the plant-based milk.

[0084] In some embodiments of the present invention, the instant plant-based yogurt powder is sterilized or sterilized to extend the shelf life of the product.

[0085] An embodiment of the present invention also provides a method for making an instant room temperature plant-based yogurt, comprising the following steps: mixing the instant plant-based yogurt powder with water, adding or not adding a flavoring agent, stirring and / or homogenizing, and the mixture is ready.

[0086] The obtained instant room temperature plant-based yogurt can be put on the market through packaging methods such as filling. Sterilization and / or sterilization can be performed according to actual needs, such as after stirring and / or homogenization, after filling, etc. Sterilization can be performed by pasteurization, and sterilization can be performed by high temperature instantaneous sterilization.

[0087] In some embodiments of the present invention, the homogenization treatment condition is 20MPa to 50MPa.

[0088] In an embodiment of the present invention, the flavoring agent is one or more of a sweetener, a sour agent, and a flavoring agent.

[0089] The flavoring agent is essence, jam, fruit and vegetable juice, and other substances that can provide flavor to plant-based yogurt.

[0090] In some embodiments of the present invention, the sweetener is sucrose.

[0091] In some embodiments of the present invention, the amount of the sweetener is 1 wt % to 3 wt % of the sum of the weight of the instant plant-based yogurt powder and water.

[0092] In some embodiments of the present invention, the acidulant is sodium citrate.

[0093] In some embodiments of the present invention, the amount of the acidulant is 0.05 wt % to 1 wt % of the sum of the weight of the instant plant-based yogurt powder and water.

[0094] By using the sweetener and acidulant of the above scheme, the obtained instant room temperature plant-based yogurt has good taste, flavor and stability.

[0095] In the existing schemes for making plant-based yogurt, it is generally necessary to add stabilizers. This is because the plant-based yogurt protein-polysaccharide gel network structure formed after fermentation is unstable, and whey is easy to precipitate. It is necessary to add stabilizers to enhance water retention capacity and texture stability. Adding stabilizers makes the production cost higher, the flavor is affected, the label is not clean, it is not recognized by consumers, and the product is difficult to promote. In the present invention, the newly screened high-yield extracellular polysaccharide fusion Weissella is used for fermentation. While efficiently producing lactic acid, it can make good use of cellulose to produce a large amount of extracellular polysaccharides (EPS). EPS can form hydrogen bonds with water molecules, limit the flow of water, thereby reducing whey precipitation and improving the stability of the gel. This water retention mechanism not only enhances the texture of plant-based yogurt, but also reduces the need for exogenous thickeners or stabilizers.

[0096] The inventors also noticed that although lactic acid bacteria generally have the ability to produce exopolysaccharides, they cannot achieve the fermentation effect of the present invention using fused Weissella; it is speculated that on the one hand, it may be due to the higher level of exopolysaccharide production of fused Weissella SY628, and in addition, it is also due to the modification of plant protein by the fermentation bacteria, which causes the plant protein to gel during the fermentation process, so that the produced exopolysaccharides are cross-linked with the plant protein to form a more stable network structure, which makes the water retention and texture stability of the fermented product qualitatively improved. In addition, the fermented product has a light smell and does not have the problem of fishy smell of fermented products of general commercial fermentation bacteria, making the fused Weissella SY628 very suitable as a fermentation bacteria for plant-based yogurt.

[0097] The plant-based yogurt obtained by fermentation is dried and crushed into powder, which destroys the cross-linked structure of the plant-based yogurt, and it is difficult to stabilize into a uniform plant-based yogurt after adding water. However, since the plant-based yogurt obtained by the fusion Weissella fermentation in the present invention is rich in extracellular polysaccharides and has good viscosity, and it also interacts with various components such as protein during the fermentation process, thereby enhancing the colloidal structure stability of the product, reducing the aggregation and sedimentation of particles after dissolution, so that the obtained plant-based yogurt powder has good colloidal structure stability after dissolution, and can maintain a uniform state for a long time.

[0098] Example

[0099] The following examples describe the disclosure of the present invention in more detail, and these examples are intended for illustrative purposes only, as it will be apparent to those skilled in the art that various modifications and variations will be made within the scope of the disclosure of the present invention. Unless otherwise stated, all parts, percentages, and ratios reported in the following examples are by weight. Unless otherwise stated, all reagents used in the examples are available through conventional commercial sources or are synthesized according to conventional methods and can be used directly without further processing. Unless otherwise stated, the instruments used in the examples are available through conventional commercial sources.

[0100] Example 1

[0101] This embodiment includes the preparation of instant plant-based yogurt powder, and further preparation of instant room-temperature plant-based yogurt using the instant plant-based yogurt powder, and the method is as follows:

[0102] (1) preparing a plant-based yogurt base: soaking 10 kg of soybeans in water for 12 hours until the swelling ratio is 1:2.3, grinding with water (the weight ratio of soybeans to water is 1:1, based on dry soybeans), boiling the slurry at 102° C. for 10 minutes, filtering with a vibrating sieve (sieve 140 mesh), adding water to adjust the concentration of the soybean milk to 9° Bx, adding sucrose (12 wt% of the cooked soybean milk), and pasteurizing to prepare a fermentation base;

[0103] (2) Preparation of starter culture: activating the strain Weissella confusa SY628 in liquid culture medium;

[0104] (3) Fermentation: The concentration of Weissella confusa SY628 was 10 8 cfu / mL of fermented bacterial liquid, inoculate 20mL per liter of soy milk; ferment at 37°C for 6 hours;

[0105] (4) refrigerating the fermented plant-based yogurt at 5° C. for 12 hours, freeze-drying, and crushing to obtain instant plant-based yogurt (sour soy milk) powder;

[0106] (5) Mixing and homogenizing: Add water to the obtained plant-based yogurt powder (weight ratio of material to liquid is 1:9), add sodium citrate (acidulant, amount: 0.05% of the total weight of plant-based yogurt powder and water) and sucrose (sweetener, amount: 1% of the total weight of plant-based yogurt powder and water), and mix well with a blender;

[0107] (6) Sterilization and bottling: Use high temperature instantaneous sterilization at 135-140° C. for 3-5 seconds, and after cooling, use Tetra Pak soft packaging boxes for aseptic filling to obtain instant room temperature plant-based yogurt (sour soy milk).

[0108] The obtained instant plant-based yogurt powder product has uniform particle size, loose and no agglomeration, light yellow to light milky white color, soft and natural color, no obvious color difference or color spots, and a fresh fermented sour smell similar to the taste of fresh yogurt, which can stimulate people's olfactory nerves and make people have appetite. After being mixed with an appropriate amount of water, it can form a uniform and consistent liquid under the action of a blender or homogenizer.

[0109] The resulting instant room temperature plant-based yogurt product: The instant room temperature plant-based yogurt product presents a uniform and soft color, which is light yellow with a slightly glossy surface. Its smell is unique and attractive, with a perfect blend of the rich sour aroma of fermented yogurt and the fresh and natural aroma of soy milk. The sour aroma is mellow and not pungent, and the soy milk aroma is light and elegant without raw bean smell or burnt smell. There is no stratification phenomenon, almost no precipitation and floating objects, and the liquid formed has a moderate consistency, similar to that of yogurt, with both fluidity and a certain oral wrapping feeling. The taste is delicate and smooth, without any grainy roughness. Every mouthful can bring a refreshing, pleasant, rich and harmonious drinking experience.

[0110] The instant plant-based yogurt powder obtained in step (4) can also be directly sold as a commodity. When a longer shelf life is required, the instant plant-based yogurt powder can be sterilized.

[0111] The homogenized product in step (5) is directly bottled to obtain instant plant-based yogurt.

[0112] like Figure 1 As shown, the obtained room temperature plant-based yogurt exhibits excellent uniformity and stability in appearance, and its system presents a high degree of dispersion uniformity, without flocculation, precipitation or stratification; in terms of color, it presents an attractive milky yellow hue, which comes from the natural pigments of the soybean raw materials themselves and the specific color substances produced during the fermentation process. Its chromaticity value is within a specific standard range and has good gloss; in terms of texture, the plant-based yogurt has remarkable smoothness, which is manifested as a low viscosity change rate at the fluid mechanics level, and has suitable shear thinning behavior, which allows it to flow smoothly during pouring or drinking, ensuring the product's delicate texture in taste and excellent spreadability in the mouth, which can bring consumers a pleasant drinking experience and a high degree of sensory satisfaction.

[0113] Comparative Example 1

[0114] In this comparative example, a ready-to-use room temperature plant-based yogurt was prepared. The preparation method was basically the same as that of Example 1, except that the fermentation bacteria Weissella confusa SY628 was replaced with a commercial fermentation agent (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus 1:1).

[0115] The obtained instant plant-based yogurt powder product has a uniform particle size distribution, no obvious agglomeration or agglomeration, and is light yellow in color. It has a certain yogurt fermentation flavor and beany smell.

[0116] The obtained instant room temperature plant-based yogurt product has the following characteristics: light yellow or milky white in color, moderate sweetness and sourness, inferior oral coating feeling, slight beany smell, poor smoothness, poor viscosity, weak stability, and easy stratification.

[0117] Detection and analysis 1

[0118] The plant-based yogurt obtained in Example 1 and Comparative Example 1 was tested and analyzed.

[0119] (1) Sensory evaluation: The obtained plant-based yogurt was subjected to sensory evaluation on the 1st, 7th, 14th and 21st day after production; the sensory evaluation method of the reconstituted ambient temperature plant-based yogurt was set in accordance with GB19302-2010 "National Food Safety Standard Fermented Milk". A sensory evaluation panel consisting of 10 professionals conducted sensory evaluation on the reconstituted ambient temperature plant-based yogurt products of Example 1 and Comparative Example 1 based on the color, taste, smell and state of the plant-based yogurt. The evaluation criteria are shown in Table 1. The results of the sensory evaluation are shown in Table 1. Figure 2 .

[0120] Table 1 Evaluation criteria for sensory evaluation of instant room temperature plant-based yogurt of Example 1 and Comparative Example 1

[0121]

[0122] like Figure 2 As shown, when comprehensively evaluating the color, taste, smell and tissue state, the score of the comparative example 1 fermented with commercial bacteria is lower than that of the example 1 fermented with SY628 fused with Weissella. This shows that SY628 fused with Weissella exhibits relatively better characteristics and has a positive impact in the food system. For example, it presents a more attractive color feature in terms of color, may have a richer and more balanced taste in terms of taste, emits a unique and pleasant aroma in terms of smell, and may be more delicate, uniform or have good elasticity in terms of tissue state.

[0123] As the storage time increases, the product score of Example 1 shows a trend of first increasing and then decreasing, while the product score of Comparative Example 1 shows a decreasing trend, which means that the product of Example 1 can maintain a better state for a longer period of time and may have a longer shelf life.

[0124] (2) Acidity

[0125] The acidity of the obtained plant-based yogurt was tested on the 1st, 7th, 14th and 21st day after preparation. Figure 3. It can be seen that the acidity of the product in Comparative Example 1 is higher than that in Example 1. After analysis, it is believed that SY628 fused with Weissella produces specific metabolites during the fermentation process, thereby adjusting the acidity of the food and keeping it at a relatively low level for a long time. Lower acidity can give the food a softer and mellower taste; the stable acidity of the product in Example 1 also helps to maintain the flavor stability of the food. For commercial bacteria, their higher acidity may be due to their specific fermentation characteristics or metabolic pathways. Higher acidity may bring some unique flavors to food. For example, the enhancement of sourness may increase the freshness and stimulation of food. However, too high acidity may also have a negative impact on the taste and quality of food, for example, it may make the food too sour and reduce consumer acceptance; and changes in acidity during storage are not conducive to the flavor stability of food. Changes in taste and flavor of food during the shelf life are difficult to be accepted by consumers, which shortens the shelf life of the product.

[0126] (3) Storage stability

[0127] The storage stability of the plant-based yogurts obtained in Example 1 and Comparative Example 1 are summarized in Table 2.

[0128] Test method: Use multiple light scattering to determine the stability of the emulsion. Load the emulsion into the sample pool, and fix the injection height to (45±0.5) mm. Set the scanning wavelength of the backscattered light, transmitted light detector and near-infrared light source to 880 nm, and set the scanning frequency to once every 5 minutes. Analyze the stability of the emulsion by the changes in the scanning spectrum of the sample.

[0129] From the data in Table 2, it can be seen that the products obtained in Example 1 and Comparative Example 1 show obvious differences in many aspects.

[0130] In terms of stability, the stability values ​​of the product of Example 1 at different storage time points are relatively stable and always at a relatively high level. During the entire observation period, there is less centrifugal water absorption and no obvious water separation and precipitation. In contrast, the stability value of the product of Comparative Example 1 is relatively low. As the storage time increases, the centrifugal water absorption gradually increases, and obvious water separation and precipitation phenomena appear. For example, at different storage time points, the water separation gradually increases from 6mm to 13mm, and the precipitation also increases from 2mm to 9mm. This shows that the product of Example 1 has more advantages in terms of stability, which may be due to the interaction between the metabolites of SY628 of its fermentation bacteria fused with Weissella and the soymilk components, thereby enhancing the colloidal structure stability of the product and reducing the aggregation and sedimentation of particles.

[0131] In terms of viscosity, although the viscosity of the product of Example 1 decreases to a certain extent during storage, the overall value is relatively stable. The viscosity value of the product of Comparative Example 1 varies greatly and is generally lower than that of Example 1. Viscosity is one of the important indicators for measuring product texture and taste. Higher viscosity usually gives consumers a richer and mellower taste experience. The relatively high viscosity of the product of Example 1 may be due to the fact that SY628 fused with Weissella has a specific effect on the protein, polysaccharide and other components in the soy milk, forming a tighter network structure, thereby increasing the viscosity of the product.

[0132] Table 2 Storage stability of instant room temperature plant-based yogurt of Example 1 and Comparative Example 1

[0133]

[0134] Note: a, b, c, d, e, and f represent the results of significant difference analysis

[0135] Example 2

[0136] This embodiment includes the preparation of instant plant-based yogurt powder, and further preparation of instant room-temperature plant-based yogurt using the instant plant-based yogurt powder, and the method is as follows:

[0137] (1) preparing a plant-based yogurt base: soaking 10 kg of soybeans in water for 12 hours until the swelling ratio is 1:2.3, grinding with water (the weight ratio of soybeans to water is 1:2, based on dry soybeans), boiling the slurry at 102° C. for 10 minutes, filtering with a vibrating sieve (sieve 140 mesh), adding water to adjust the concentration of the soybean milk to 7° Bx, adding sucrose (6 wt% of the cooked soybean milk), and pasteurizing to prepare a fermentation base;

[0138] (2) Preparation of starter culture: Activate the Weissella confusa SY628 strain in liquid culture medium until the number of viable cells in the culture medium is 10 8 cfu or above;

[0139] (3) Fermentation: The concentration of Weissella confusa SY628 was 10 8 cfu / mL of fermented bacterial liquid, inoculate 20mL per liter of soy milk; ferment at 37°C for 6 hours;

[0140] (4) refrigerating the fermented plant-based yogurt at 4° C. for 12 hours, freeze-drying, and crushing to obtain instant plant-based yogurt powder;

[0141] (5) Preparation and homogenization: Add water to the obtained plant-based yogurt powder (weight ratio of material to liquid is 1:9), add sodium citrate (acidulant, dosage: 0.05% of the total weight of plant-based yogurt powder and water) and sucrose (sweetener, dosage: 3% of the total weight of plant-based yogurt powder and water), and perform homogenization (pressure 20 MPa);

[0142] (6) Sterilization and bottling: Use high temperature instantaneous sterilization at 135-140°C for 3-5 seconds, and after cooling, use Tetra Pak soft packaging boxes for aseptic filling to obtain instant room temperature plant-based yogurt.

[0143] The obtained instant plant-based yogurt powder product has a uniform milky white or light yellow color, fine and evenly distributed powder particles, no obvious agglomeration or caking, and has the characteristic sour taste and light soy milk fragrance produced by yogurt fermentation.

[0144] The obtained instant room temperature plant-based yogurt product has the following characteristics: milky white color, moderate glossiness, no obvious stratification and sedimentation, good fluidity and fineness, and appropriate viscosity; can give the taste buds a delicate and uniform wrapping feeling in the mouth, without a grainy or rough feeling; harmonious aroma, with a light bean aroma

[0145] The instant plant-based yogurt powder obtained in step (4) can also be directly sold as a commodity. When a longer shelf life is required, the instant plant-based yogurt powder can be sterilized.

[0146] Comparative Example 2

[0147] In this comparative example, an instant room temperature plant-based yogurt was prepared. The preparation method was basically the same as that of Example 2, except that the fermentation bacteria Weissella confusa SY628 was replaced by commercial bacteria (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus 1:1).

[0148] The obtained instant plant-based yogurt powder product has a uniform light yellow color, fine and evenly distributed powder particles, no obvious agglomeration or caking, and has the characteristic sour taste and relatively strong bean flavor produced by yogurt fermentation.

[0149] The obtained instant room temperature plant-based yogurt product has the following characteristics: light yellow in color, moderate glossiness, good fluidity and fineness, and low viscosity; obvious stratification and sedimentation; a delicate and uniform wrapping feeling for the taste buds in the mouth, without any graininess or roughness; an unpleasant aroma, and a strong bean smell.

[0150] Detection and analysis 2

[0151] The plant-based yogurts obtained in Example 2 and Comparative Example 2 were tested and analyzed.

[0152] (1) Sensory evaluation: The obtained plant-based yogurt was subjected to sensory evaluation on the 1st, 7th, 14th and 21st day after production; the sensory evaluation method of the reconstituted ambient temperature plant-based yogurt was set in accordance with GB19302-2010 "National Food Safety Standard Fermented Milk". A sensory evaluation panel consisting of 10 professionals conducted sensory evaluation on the reconstituted ambient temperature plant-based yogurt products of Example 2 and Comparative Example 2 based on the color, taste, smell and state of the plant-based yogurt. The evaluation criteria are shown in Table 3. The results of the sensory evaluation are shown in Table 3. Figure 4 .

[0153] Table 3 Evaluation criteria for sensory evaluation of instant room temperature plant-based yogurt of Example 2 and Comparative Example 2

[0154]

[0155] like Figure 4 As shown, when comprehensively evaluating the color, taste, smell and tissue state, Example 2 using SY628 fused with Weissella has obvious advantages over Comparative Example 2 using commercial bacteria fermentation. This shows that SY628 fused with Weissella exhibits relatively better characteristics and has a positive impact in the food system. For example, it presents more attractive color characteristics in terms of color, may have a richer and more balanced taste in terms of taste, emits a unique and pleasant aroma in terms of smell, and may be more delicate, uniform or have good elasticity in terms of tissue state.

[0156] As the storage time increases, the product score of Example 2 shows a trend of first increasing and then decreasing, while the product score of Comparative Example 2 shows a decreasing trend, which means that the product of Example 2 can maintain a better state for a longer time and may have a longer shelf life.

[0157] (2) Acidity

[0158] The acidity of the obtained plant-based yogurt was tested on the 1st, 7th, 14th and 21st day after production. Acidity is one of the important quality indicators of food, which has an important impact on the taste, flavor and stability of food. Higher acidity may give the food a sour taste, while lower acidity may make the food softer and mellower.

[0159] Test results see Figure 5. It can be seen that the acidity of the product in Comparative Example 2 is higher than that in Example 2. After analysis, it is believed that SY628 fused with Weissella produces specific metabolites during the fermentation process, thereby adjusting the acidity of the food and keeping it at a relatively low level for a long time. Lower acidity can give the food a softer and mellower taste; the stable acidity of the product in Example 2 also helps to maintain the flavor stability of the food. For commercial bacteria, their higher acidity may be due to their specific fermentation characteristics or metabolic pathways. Higher acidity may bring some unique flavors to food. For example, the enhancement of sourness may increase the freshness and stimulation of food. However, too high acidity may also have a negative impact on the taste and quality of food, for example, it may make the food too sour and reduce consumer acceptance; and changes in acidity during storage are not conducive to the flavor stability of food. Changes in taste and flavor of food during the shelf life are difficult to be accepted by consumers, which shortens the shelf life of the product.

[0160] (3) Storage stability

[0161] The storage stability of the plant-based yogurts obtained in Example 2 and Comparative Example 2 are summarized in Table 4.

[0162] Test method: Use multiple light scattering to determine the stability of the emulsion. Load the emulsion into the sample pool, and fix the injection height to (45±0.5) mm. Set the scanning wavelength of the backscattered light, transmitted light detector and near-infrared light source to 880 nm, and set the scanning frequency to once every 5 minutes. Analyze the stability of the emulsion by the changes in the scanning spectrum of the sample.

[0163] From the data in Table 4, it can be seen that the products obtained in Example 2 and Comparative Example 2 show obvious differences in many aspects.

[0164] As for stability, the product of Example 2 exhibited relatively stable characteristics during the entire storage period. Its stability value was relatively high, and there was less centrifugal water absorption, and there was no obvious water separation and precipitation under normal temperature observation. This shows that SY628 fused with Weissella played a positive role in maintaining the stability of the product. It may be that by adjusting the colloidal structure of the food system, enhancing the interaction between particles, etc., the anti-sedimentation and anti-water separation capabilities of the product are improved. The product stability of Comparative Example 2 is relatively low. As the storage time increases, the centrifugal water absorption increases, and obvious water separation and precipitation phenomena occur. This may be due to the different mechanisms of action of commercial bacteria in the food system, which fail to effectively maintain the stability of the product.

[0165] In terms of viscosity, the product of Example 2 always maintains a high viscosity level. Higher viscosity helps to give the product a good taste and texture, making it have a richer touch in the mouth. SY628 fused with Weissella may affect the rheological properties of food by producing specific metabolites, thereby increasing viscosity. In contrast, the product of Comparative Example 2 has a lower viscosity, which may affect the taste of the product and consumer acceptance. It may be that the commercial bacteria failed to effectively increase the viscosity of the food during the fermentation process, or its metabolites had a negative impact on viscosity.

[0166] Table 4 Storage stability of instant room temperature plant-based yogurt of Example 2 and Comparative Example 2

[0167]

[0168] Note: a, b, c, d, e, and f represent the results of significant difference analysis

[0169] Example 3

[0170] This embodiment includes the preparation of instant plant-based yogurt powder, and further preparing instant room temperature strawberry-flavored plant-based yogurt using the instant plant-based yogurt powder, and the method is as follows:

[0171] (1) preparing a plant-based yogurt base: soaking 10 kg of soybeans in water for 12 hours until the swelling ratio is 1:2.3, grinding with water (the weight ratio of soybeans to water is 1:4, based on dry soybeans), boiling the slurry at 102° C. for 10 minutes, filtering with a vibrating sieve (sieve 140 mesh), adding water to adjust the concentration of the soybean milk to 9° Bx, adding sucrose (9 wt% of the cooked soybean milk), and pasteurizing to prepare a fermentation base;

[0172] (2) Preparation of starter culture: activating the strain Weissella confusa SY628 in liquid culture medium;

[0173] (3) Fermentation: The concentration of Weissella confusa SY628 was 10 8 cfu / mL of fermented bacterial liquid, inoculate 20mL per liter of soy milk; ferment at 37°C for 6 hours;

[0174] (4) refrigerating the fermented plant-based yogurt at 5° C. for 12 hours, freeze-drying, and crushing to obtain instant plant-based yogurt powder;

[0175] (5) Preparation and homogenization: Add water to the obtained plant-based yogurt powder (weight ratio of material to liquid is 1:9), add sodium citrate (acidulant, dosage: 0.05% of the total weight of plant-based yogurt powder and water), sucrose (sweetener, dosage: 2% of the total weight of plant-based yogurt powder and water) and strawberry flavor (dosage: 1‰ of the total weight of plant-based yogurt powder and water), strawberry juice powder (dosage: 3% of the total weight of plant-based yogurt powder and water), stir, and homogenize (pressure 30 MPa):

[0176] (6) Sterilization and bottling: sterilize at 135-140° C. for 3-5 seconds, and aseptically fill the mixture in a Tetra Pak soft packaging box after cooling to obtain an instant strawberry-flavored plant-based yogurt at room temperature.

[0177] The obtained instant plant-based yogurt powder product: the instant plant-based yogurt powder with strawberry juice powder added is light pink, fine and lumpy. It has a strong smell and distinct layers. The fermented sour aroma of plant-based yogurt is fresh and mellow, the strawberry fruit aroma is sweet and distinct, accompanied by a light soy milk fragrance, no odor, and the aroma is attractive.

[0178] The resulting instant room temperature plant-based yogurt product: This instant room temperature plant-based yogurt with added strawberry juice powder has a light pink or pink appearance, uniform texture, no stratification and precipitation, appropriate viscosity, delicate and smooth taste without graininess, and has both fluidity and wrapping feeling; in terms of smell, it has a mellow sour aroma, a strong and sweet strawberry aroma, and a light bean aroma. The three are intertwined harmoniously without any peculiar smell, and the aroma is attractive and long-lasting.

[0179] The instant plant-based yogurt powder obtained in step (4) can also be directly sold as a commodity. When a longer shelf life is required, the instant plant-based yogurt powder can be sterilized.

[0180] Detection and analysis 3

[0181] (1) Sensory evaluation: The obtained strawberry-flavored plant-based yogurt was subjected to sensory evaluation on the 1st, 7th, 14th and 21st day after production. The evaluation method was based on GB19302-2010 "National Food Safety Standard Fermented Milk". A sensory evaluation panel consisting of 10 professionals conducted sensory evaluation on the prepared strawberry yogurt based on the color, flavor, mouthfeel and texture of the yogurt. The evaluation criteria are shown in Table 5.

[0182] Table 5 Evaluation criteria for sensory evaluation of instant room temperature strawberry-flavored plant-based yogurt of Example 3

[0183]

[0184] The results of sensory evaluation are shown in Figure 6As shown in the figure, the sensory score increases significantly with the increase of storage time. This may be because the strawberry flavoring agent has a strong strawberry fruit aroma and a unique sweet and sour taste. When added to soy yogurt, it can add a new layer to the monotonous bean aroma and yogurt fermentation flavor of soy yogurt, and produce a unique harmonious flavor as the storage time increases. This complex flavor can meet consumers' demand for diversified tastes, thereby improving the score of the flavor item in the sensory evaluation. Figure 6 It can also be seen that with the increase of storage time, the taste score is also improving, which should also be related to the fermentation product of SY628 fused with Weissella.

[0185] (2) Acidity and pH

[0186] The acidity and pH value of the obtained strawberry-flavored plant-based yogurt were tested on the 1st, 7th, 14th and 21st days after preparation. The results are as follows: Figure 7 As shown in the figure: With the increase of storage time, the acidity of the obtained strawberry-flavored plant-based yogurt increases and the pH value decreases. The added strawberry flavoring agent changes the living environment of microorganisms and also causes a certain degree of microbial fermentation. The fermentation products may react with the protein in the soy yogurt during storage, changing the charge state of the protein, causing a certain degree of change in the protein structure, and releasing hydrogen ions (H+). The increase in hydrogen ion concentration will lead to an increase in acidity and a decrease in pH value.

[0187] Compared with plain plant-based yogurt without added strawberry flavoring, the acidity of strawberry-flavored plant-based yogurt changes more during storage, which will bring about a certain degree of flavor change. However, the added strawberry flavoring has a certain masking effect, so it is still within an acceptable range. Therefore, the sensory score during storage is also relatively stable.

[0188] (3) Storage stability

[0189] The storage stability of the strawberry-flavored plant-based yogurt obtained in Example 3 is summarized in Table 6.

[0190] The stability of the emulsion was determined using multiple light scattering. The emulsion was loaded into the sample pool with a fixed injection height of (45±0.5) mm. The scanning wavelength of the backscattered light, transmitted light detector and near-infrared light source was set to 880 nm, and the scanning frequency was set to once every 5 minutes. The stability of the emulsion was analyzed by the changes in the scanning spectrum of the sample.

[0191] As shown in Table 6, the product was relatively stable in the early stage of storage, with almost no water precipitation and precipitation in the first 30 days, and then gradually decreased. This may be due to the fact that the ingredients in the product changed over time, such as protein aggregation and fat oxidation, which destroyed the microstructure of the product and reduced its stability. The results of centrifugal water absorption and room temperature observation confirmed each other.

[0192] As the storage time increases, the viscosity of the product continues to decrease, which may be caused by a variety of factors. It may be that macromolecules such as proteins have been degraded, or the metabolic activities of microorganisms have caused the destruction of the product structure.

[0193] Table 6 Storage stability of instant strawberry-flavored plant-based yogurt at room temperature in Example 3

[0194]

[0195] Note: a, b, c, d, e, and f represent the results of significant difference analysis

[0196] The introduction of strawberry flavoring agents outside the conventional dairy fermentation system itself has a certain destructive effect on the stability of the product system. Strawberry flavoring agents contain a variety of acidic substances, such as organic acids such as citric acid and malic acid. When added to soy yogurt, it will change the environment of the soy yogurt, causing changes in protein stability and microbial activity, and will significantly shorten the shelf life of the product. In the present invention, the reconstituted room temperature plant-based yogurt prepared by fermentation of SY628 fused with Weissella has good storage stability. Even if strawberry flavoring agents are introduced, the product can still be kept stable for about one month. However, the reconstituted room temperature plant-based yogurt prepared by commercial bacteria has poor storage stability. After the introduction of flavoring agents, the product shelf life is very short due to poor stability, and it is difficult to sell as a qualified product. The reconstituted plant-based yogurt powder of the present invention and its preparation method make it possible to mass-produce room temperature composite flavored plant-based yogurt with a shelf life of about one month.

[0197] Reference example

[0198] Weissella confusa SY628 is a strain selected by the inventor from sour soy milk, which was accidentally obtained by the inventor in the Hunan Provincial Key Laboratory of Soy Products Processing and Safety Control of Shaoyang University. It is a solidified sour soy milk made by natural fermentation of soy milk. After fermentation test verification, it was confirmed that Weissella confusaSY628 is the key strain that transforms soy milk into solidified sour soy milk in the natural fermentation.

[0199] See also Figure 8 :The cell morphology of Weissella confusa SY628 is as follows Figure 8 As shown in the left figure, the bacteria are short rod-shaped, arranged singly or in pairs, and Gram-positive; the colony morphology of Weissella confusa SY628 on MRS solid medium supplemented with 2% calcium carbonate is as follows Figure 8As shown in the middle picture, the colonies are milky white, opaque, round, with irregular edges, flat and not raised; the colony morphology of Weissella confusa SY628 on mMRS solid medium is as follows Figure 8 As shown in the right picture, the colony morphology is transparent and mucus-like, and appears to be stringy when picked up, indicating that the strain produces a high amount of viscous polysaccharides.

[0200] The fusion Weissella SY628 was deposited on September 19, 2024 in the General Microbiology Center of the China Culture Collection Administration (CGMCC for short, address: Institute of Microbiology, Chinese Academy of Sciences, No. 1 Beichen West Road, Chaoyang District, Beijing, China), and the culture collection number is CGMCC No.32006.

Claims

1. A ready-to-use plant-based yogurt powder, characterized in that: The preparation method comprises: fermenting plant-based milk with fermentation bacteria to obtain plant-based yogurt, drying, crushing into powder, and obtaining instant plant-based yogurt powder; the fermentation bacteria comprises Weissella fusion.

2. The instant plant-based yogurt powder according to claim 1, characterized in that: In the preparation method thereof, the number of live fermentation bacteria inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of bacteria with a concentration of 10 6 -10 10 cfu / mL of fermentation broth.

3. The instant plant-based yogurt powder according to claim 1, characterized in that: In the preparation method thereof, the fermentation bacteria include Weissella SY628; in the preparation method thereof, the number of viable bacteria of Weissella SY628 inoculated into each liter of plant-based milk is equivalent to that of 5-60 mL of bacteria with a concentration of 10 6 -10 10 cfu / mL of fermentation broth.

4. The instant plant-based yogurt powder according to any one of claims 1 to 3, characterized in that In the production method thereof, the fermentation temperature is 28-45°C; in the production method thereof, the fermentation time is 6-12 hours; in the production method thereof, the concentration of the plant-based milk is 6-9°Bx; in the production method thereof, the particle size of the solid particles in the plant-based milk is less than 60 mesh, preferably less than 140 mesh; the plant-based milk is a seed-based plant-based milk, preferably one or more of nut-based plant-based milk, grain-based plant-based milk, and bean-based plant-based milk.

5. The instant plant-based yogurt powder according to any one of claims 1 to 3, characterized in that: In its production method, after fermentation, post-ripening is carried out: keeping warm at 2 to 5°C for 12 to 48 hours.

6. The instant plant-based yogurt powder according to any one of claims 1 to 3, characterized in that: Edible carbon sources are also added to promote fermentation.

7. The instant plant-based yogurt powder according to claim 6, characterized in that: In the production method thereof, the edible carbon source is one or more of sucrose, glucose, galactose, lactose, fructose, oligosaccharides and polysaccharides; in the production method thereof, the added amount of the edible carbon source is 6wt% to 12wt% of the weight of the plant-based milk.

8. A method for preparing instant room temperature plant-based yogurt, characterized in that: The method comprises the following steps: mixing the instant plant-based yogurt powder according to any one of claims 1 to 7 with water, adding or not adding a flavoring agent, stirring and / or homogenizing to obtain the product.

9. The method for preparing instant room temperature plant-based yogurt according to claim 8, characterized in that: The flavoring agent is one or more of a sweetener, a sour agent, and a flavoring agent.

10. The method for preparing instant room temperature plant-based yogurt according to claim 9, characterized in that: The sweetener is sucrose; calculated by weight, the amount of the sweetener is 1wt% to 3wt% of the sum of the weight of the instant plant-based yogurt powder and water; the acidulant is sodium citrate; calculated by weight, the amount of the acidulant is 0.05wt% to 1wt% of the sum of the weight of the instant plant-based yogurt powder and water.

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