Plant-based yoghourt and preparation method thereof
By using specific strains of bacteria and stabilizers in combination, the problem of low extracellular polysaccharide content in plant-based yogurt has been solved, improving product stability and taste, meeting consumers' needs for gut health, and extending shelf life.
Patent Information
- Application Number
- CN202511172859.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-21
- Publication Date
- 2025-10-28
AI Technical Summary
Existing plant-based yogurts, while maintaining a suitable acidity, struggle to increase the content of extracellular polysaccharides, affecting product stability and taste, and also have a short shelf life.
Plant-based yogurt was prepared by using a specific ratio of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum as inoculum, and by using stabilizers such as acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, and agar through fermentation and refrigeration processes.
It increases the extracellular polysaccharide content in plant-based yogurt, improves product stability and taste, meets consumer demand for gut-friendly foods, and extends product shelf life.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of yogurt technology, specifically relating to a plant-based yogurt and its preparation method. Background Technology
[0002] Walnuts, as a high-quality nut source, are rich in unsaturated fatty acids (especially omega-3 fatty acids), plant protein, dietary fiber, vitamin E, and various trace elements beneficial to the human body. Using shelled walnut kernels to make plant-based yogurt not only enhances the product's nutritional value but also gives it a unique flavor and texture.
[0003] Extracellular polysaccharides are a class of high-molecular-weight polymers secreted by microorganisms outside their cells during growth and reproduction, and they have wide applications in the food industry. In plant-based yogurt, extracellular polysaccharides can act as natural thickeners and stabilizers, improving the texture and taste. Extracellular polysaccharides also effectively inhibit inflammation, maintain intestinal barrier function, and possess a rich fermented aroma and milky fragrance, a high fat content, and are made with simple, natural ingredients.
[0004] The acidity of plant-based yogurt directly affects its taste and flavor, and is also one of the key factors affecting its shelf life. Excessive acidity may make the plant-based yogurt too pungent, affecting consumer acceptance; while insufficient acidity may affect the unique flavor of the plant-based yogurt and make it difficult to inhibit the growth of harmful microorganisms.
[0005] Therefore, how to increase the content of extracellular polysaccharides in plant-based yogurt while ensuring good acidity has significant market value and technical significance. Summary of the Invention
[0006] The purpose of this invention is to provide a plant-based yogurt and its preparation method.
[0007] To achieve the above objectives, the present invention provides the following technical solution:
[0008] A plant-based yogurt includes raw materials and a starter culture. The raw materials consist of: 180-240 parts by weight of peeled walnut kernels, 678-738 parts by weight of water, 40-45 parts by weight of white sugar, 17-22 parts by weight of glucose, and 18-22 parts by weight of a compound stabilizer. The inoculum size is (1-5) × 10⁻⁶. 7 CFU / g raw material.
[0009] Preferably, the raw materials and inoculum are as follows: 200 parts by weight of peeled walnut kernels, 718 parts by weight of water, 42 parts by weight of white sugar, 20 parts by weight of glucose, and 20 parts by weight of compound stabilizer; the inoculum size is 3 × 10⁻⁶. 7 CFU / g raw material.
[0010] Preferably, the bacterial strains include Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum.
[0011] Preferably, the ratio of viable counts of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum in the bacterial strain is 1:(1.3-1.5):(0.4-0.7).
[0012] Preferred strains include Lactobacillus delbrueckii subsp. bulgaricus (company strain number LB-Z16); Streptococcus salivarius subsp. thermophilus (company strain number JYST-26); and Lactobacillus plantarum (company strain number JYLP-002).
[0013] This invention utilizes a specific blend of bacterial strains to increase the extracellular polysaccharide content in plant-based yogurt. Analysis shows that these three strains synergistically promote the production of extracellular polysaccharides. Furthermore, when the three strains are blended in a specific ratio of live bacteria, the plant-based yogurt can maintain a suitable acidity.
[0014] Preferably, the compound stabilizers include acetylated distarch phosphate, agar, pectin, diacetyl tartaric acid mono- and diglycerides, and gellan gum.
[0015] Preferably, the mass ratio of acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in the compound stabilizer is 1:(0.2-0.5):(1.5-1.7):(0.8-1.2):(0.4-0.7).
[0016] This invention improves the stability of plant-based yogurt by using a specific ratio of acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum as stabilizers in the yogurt raw material. Analysis shows that these stabilizers, under these formulation conditions, can produce a synergistic effect, jointly enhancing the stability of the yogurt.
[0017] A second aspect of this invention provides a method for preparing the aforementioned plant-based yogurt, comprising the following steps:
[0018] (1) Add 1.5 times the weight of 55℃ water to the peeled walnut kernels and blend them. After blending, add the remaining water, then add white sugar, glucose and compound stabilizer, stir well and sterilize.
[0019] (2) Cool, inoculate with bacteria, ferment, refrigerate to obtain plant-based yogurt.
[0020] Preferably, the walnut kernels are pulped until the particle size is ≤53μm.
[0021] Preferably, the fermentation conditions are: fermentation at 40-45℃ for 6-8 hours; and the refrigeration conditions are: refrigeration at 2-10℃ for 20-30 hours.
[0022] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows:
[0023] 1. The plant-based yogurt with peeled walnut kernels provided by this invention, through a reasonable formula and process design, not only adds nutrient-rich peeled walnut kernels, but also achieves suitable acidity, high extracellular polysaccharide content, and excellent stability. The high content of extracellular polysaccharides (EPS) in this plant-based yogurt has prebiotic properties, serving as a nutrient substrate for beneficial intestinal bacteria, promoting their proliferation, and regulating the intestinal microecological balance. Simultaneously, the unsaturated fatty acids and dietary fiber in the peeled walnut kernels work synergistically with EPS to help soften stool, promote intestinal peristalsis, and relieve constipation, thereby comprehensively enhancing the product's functionality and meeting consumers' demand for "gut-friendly" foods.
[0024] 2. The plant-based yogurt of this invention has a delicate, smooth, and rich texture. Its texture changes little during long-term storage, and it is less prone to layering and sedimentation, significantly improving the product's sensory quality and shelf-life stability. Detailed Implementation
[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all 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.
[0026] All bacterial strains used in this invention are commercially available products.
[0027] The preparation method of peeled walnut kernels includes the following steps: the kernels of fresh walnuts of the Xinjiang 185 variety are baked in hot air circulation at 55℃ for 60 minutes and then peeled to obtain peeled walnut kernels.
[0028] Example 1
[0029] This embodiment provides a plant-based yogurt, comprising raw materials and a starter culture. The raw materials consist of: 200 parts by weight of peeled walnut kernels, 718 parts by weight of water, 42 parts by weight of white sugar, 20 parts by weight of glucose, and 20 parts by weight of a compound stabilizer. The inoculum size is 3 × 10⁻⁶. 7 CFU / g raw material.
[0030] The compound stabilizer comprises acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in a mass ratio of 1:0.4:1.6:0.9:0.6.
[0031] The bacterial strains include *Streptococcus thermophilus* subsp. *salivarius*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum*. The ratio of viable counts of *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum* in the bacterial strains is 1:1.4:0.5.
[0032] *Lactobacillus delbrueckii* subsp. bulgaricus LB-Z16, product number A0012, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Streptococcus salivarius* subsp. thermophilus JYST-26, product number A0010, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Lactobacillus plantarum* JYLP-002, product number JYLP-002, Shandong Zhongke Jiayi Biotechnology Co., Ltd.
[0033] The method for preparing the plant-based yogurt includes the following steps:
[0034] (1) Add 1.5 times the weight of 55℃ water to the peeled walnut kernels and blend until the particle size of the walnut kernels is ≤53μm. After blending, add the remaining water, then add white sugar, glucose and compound stabilizer, stir well and sterilize.
[0035] (2) Cool to 40℃, then inoculate with the bacterial strain at a rate of 3×10⁻⁶. 7 CFU / g of raw materials, fermented at 40℃ for 7 hours, and then refrigerated at 4℃ for 24 hours to obtain plant-based yogurt.
[0036] Example 2
[0037] This embodiment provides a plant-based yogurt, comprising raw materials and a starter culture. The raw materials consist of: 200 parts by weight of peeled walnut kernels, 718 parts by weight of water, 42 parts by weight of white sugar, 20 parts by weight of glucose, and 20 parts by weight of a compound stabilizer. The inoculum size is 1×10⁻⁶. 7 CFU / g raw material.
[0038] The compound stabilizer includes acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in a mass ratio of 1:0.5:1.5:1.2:0.7.
[0039] The bacterial strains include *Streptococcus thermophilus* subsp. *salivarius*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum*. The ratio of viable counts of *Streptococcus thermophilus* subsp. *salivarius* subsp. *salivarius*, and *Lactobacillus plantarum* in the bacterial strains is 1:1.5:0.4.
[0040] *Lactobacillus delbrueckii* subsp. bulgaricus LB-Z16, product number A0012, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Streptococcus salivarius* subsp. thermophilus JYST-26, product number A0010, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Lactobacillus plantarum* JYLP-002, product number JYLP-002, Shandong Zhongke Jiayi Biotechnology Co., Ltd.
[0041] The method for preparing the plant-based yogurt includes the following steps:
[0042] (1) Add 1.5 times the weight of 55℃ water to the peeled walnut kernels and blend until the particle size of the walnut kernels is ≤53μm. After blending, add the remaining water, then add white sugar, glucose and compound stabilizer, stir well and sterilize.
[0043] (2) Cool to 40℃, then inoculate with the bacterial strain at a rate of 1×10⁻⁶. 7 CFU / g of raw materials, fermented at 40℃ for 7 hours, and then refrigerated at 4℃ for 24 hours to obtain plant-based yogurt.
[0044] Example 3
[0045] This embodiment provides a plant-based yogurt, comprising raw materials and a starter culture. The raw materials consist of: 200 parts by weight of peeled walnut kernels, 718 parts by weight of water, 42 parts by weight of white sugar, 20 parts by weight of glucose, and 20 parts by weight of a compound stabilizer. The inoculum size is 5 × 10⁻⁶. 7 CFU / g raw material.
[0046] The compound stabilizer includes acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in a mass ratio of 1:0.2:1.7:0.8:0.4.
[0047] The bacterial strains include *Streptococcus thermophilus* subsp. *salivarius*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum*. The ratio of viable counts of *Streptococcus thermophilus* subsp. *salivarius* subsp. *salivarius*, and *Lactobacillus plantarum* in the bacterial strains is 1:1.3:0.7.
[0048] *Lactobacillus delbrueckii* subsp. bulgaricus LB-Z16, product number A0012, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Streptococcus salivarius* subsp. thermophilus JYST-26, product number A0010, Shandong Zhongke Jiayi Biotechnology Co., Ltd. *Lactobacillus plantarum* JYLP-002, product number JYLP-002, Shandong Zhongke Jiayi Biotechnology Co., Ltd.
[0049] The method for preparing the plant-based yogurt includes the following steps:
[0050] (1) Add 1.5 times the weight of 55℃ water to the peeled walnut kernels and blend until the particle size of the walnut kernels is ≤53μm. After blending, add the remaining water, then add white sugar, glucose and compound stabilizer, stir well and sterilize.
[0051] (2) Cool to 40℃, then inoculate with the bacterial strain at a rate of 5 × 10⁻⁶. 7 CFU / g of raw materials, fermented at 40℃ for 7 hours, and then refrigerated at 4℃ for 24 hours to obtain plant-based yogurt.
[0052] Comparative Example 1
[0053] The difference between this comparative example and Example 1 is that the ratio of viable *Streptococcus thermophilus* subsp. *salivarius*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum* in the bacterial strains is 1:1.2:0.3. The manufacturer's strain number for *Lactobacillus delbrueckii* subsp. *bulgaricus* is LB-Z16; the manufacturer's strain number for *Streptococcus thermophilus* subsp. *salivarius* is JYST-26; and the manufacturer's strain number for *Lactobacillus plantarum* is JYLP-002.
[0054] Comparative Example 2
[0055] The difference between this comparative example and Example 1 is that the ratio of viable counts of *Streptococcus salivarius* subsp. *thermophilus*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Lactobacillus plantarum* in the bacterial strains is 1:1.6:0.8. The manufacturer's strain number for *Lactobacillus delbrueckii* subsp. *bulgaricus* is LB-Z16; the manufacturer's strain number for *Streptococcus salivarius* subsp. *thermophilus* is JYST-26; and the manufacturer's strain number for *Lactobacillus plantarum* is JYLP-002.
[0056] Comparative Example 3
[0057] The difference between this comparative example and Example 1 is that the enterprise strain number LB-Z16 of Lactobacillus delbrueckii subsp. bulgaricus is replaced with Lactobacillus delbrueckii subsp. bulgaricus, number: BNCC189751, Beina Chuanglian Biotechnology Co., Ltd.
[0058] Comparative Example 4
[0059] The difference between this comparative example and Example 1 is that the enterprise strain number of Lactobacillus plantarum, JYLP-002, is replaced with Lactobacillus plantarum, number BNCC336421, from Beina Chuanglian Biotechnology Co., Ltd.
[0060] Comparative Example 5
[0061] The difference between this comparative example and Example 1 is that Lactobacillus plantarum was replaced with Lactobacillus acidophilus JYLA-191, product number A001, Shandong Zhongke Jiayi Bioengineering Co., Ltd.
[0062] Comparative Example 6
[0063] The difference between this comparative example and Example 1 is that *Streptococcus salivarius* subsp. *thermophilus* was replaced with *Bifidobacterium bifidum* JYBB-163, product number A0011, Shandong Zhongke Jiayi Bioengineering Co., Ltd.
[0064] Comparative Example 7
[0065] The difference between this comparative example and Example 1 is that the compound stabilizer includes acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in a mass ratio of 0.4:0.1:0.6:1.6:0.9.
[0066] Comparative Example 8
[0067] The difference between this comparative example and Example 1 is that the compound stabilizer includes acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in a mass ratio of 0.7:0.2:0.5:1.5:1.2.
[0068] Comparative Example 9
[0069] The difference between this comparative example and Example 1 is that the compound stabilizer includes pectin, gelatin, and gellan gum. The mass ratio of pectin, agar, and gellan gum in the compound stabilizer is 1:0.3:1.6.
[0070] Performance testing
[0071] The plant-based yogurts prepared in Examples 1-3 and Comparative Examples 1-9 were subjected to performance tests.
[0072] (1) Extracellular polysaccharide content: Accurately weigh 10.0 g of plant-based yogurt sample, slowly add pre-cooled 80% trichloroacetic acid (TCA) solution to a final concentration of 20%, stir thoroughly, and let stand at 4℃ for 2 h. Centrifuge at 4℃ and 25000 g for 20 min, and discard the precipitate. Take the supernatant and add 3 volumes of ice-cold ethanol (pre-cooled at -20℃), let stand at 4℃ for 16 h, and then centrifuge at 4℃ and 6000 g for 30 min. Collect the precipitate, resuspend it in 2 mL of ultrapure water, transfer it to a dialysis bag with a molecular weight cutoff of 10 kDa, and dialyze against ultrapure water at 4℃ for 24 h (changing the dialysate every 8 h) to remove monosaccharides and small molecule impurities, obtaining a purified extracellular polysaccharide solution. The polysaccharide content was determined by the phenol-sulfuric acid method.
[0073] (2) Acidity: Weigh 10g of plant-based yogurt sample into a 150mL Erlenmeyer flask, add 20mL of distilled water, stir well, then add 0.5mL of phenolphthalein solution and mix well. Titrate with 0.1mol / L NaOH standard solution until the solution turns slightly red and does not fade within 30s. Record the volume V of NaOH solution consumed each time, and repeat three times.
[0074] Acidity °T (Gilnell degree) = V × 10, where V refers to the amount of NaOH solution consumed (mL).
[0075] (3) Storage stability: After the plant-based yogurt is sealed and stored at 25°C for 3 months, observe whether there is obvious stratification and particle deposition.
[0076] The results are shown in Table 1.
[0077] Table 1 Performance Test Results
[0078]
[0079] As shown in Table 1, the plant-based yogurts of Examples 1-3 have suitable acidity, high content of extracellular polysaccharides, and good stability.
[0080] In Comparative Examples 1 and 2, altering the ratio of *Lactobacillus delbrueckii* subsp. bulgaricus LB-Z16, *Streptococcus salivarius* subsp. *thermophilus* JYST-26, and *Lactobacillus plantarum* JYLP-002 resulted in decreased extracellular polysaccharide content and reduced stability. Comparative Example 1 exhibited excessively high acidity, leading to low consumer acceptance. This demonstrates that only at specific ratios can this strain achieve the superior overall performance of plant-based yogurt.
[0081] In Comparative Example 3, altering the strain preservation number of *Lactobacillus delbrueckii* subsp. bulgaricus resulted in a decrease in the content of extracellular polysaccharides.
[0082] In Comparative Example 4, changing the preservation number of *Lactobacillus plantarum* resulted in a decrease in the content of extracellular polysaccharides.
[0083] Comparing the types of strains replaced in Examples 5 and 6, the extracellular polysaccharide content of yogurt decreased, indicating that only mixed fermentation of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum can increase the extracellular polysaccharide content of yogurt.
[0084] The changes in the proportion and type of compound stabilizers in Comparative Examples 7-9 resulted in a decrease in yogurt stability, indicating that the use of specific stabilizers in the fermentation system is necessary to effectively improve the stability of yogurt.
[0085] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A plant-based yogurt, characterized in that, The ingredients include raw materials and inoculum. The raw materials consist of: 180-240 parts by weight of peeled walnut kernels, 678-738 parts by weight of water, 40-45 parts by weight of white sugar, 17-22 parts by weight of glucose, and 18-22 parts by weight of compound stabilizer; the inoculum size is (1-5) × 10⁻⁶. 7 CFU / g raw material.
2. The plant-based yogurt according to claim 1, characterized in that, The ingredients include raw materials and inoculum. The raw materials consist of: 200 parts by weight of peeled walnut kernels, 718 parts by weight of water, 42 parts by weight of white sugar, 20 parts by weight of glucose, and 20 parts by weight of compound stabilizer; the inoculum quantity is 3 × 10⁻⁶. 7 CFU / g raw material.
3. The plant-based yogurt according to claim 1, characterized in that, The compound stabilizers include acetylated distarch phosphate, agar, pectin, diacetyl tartaric acid mono- and diglycerides, and gellan gum.
4. The plant-based yogurt according to claim 3, characterized in that, The mass ratio of acetylated distarch phosphate, diacetyl tartaric acid mono- and diglycerides, pectin, agar, and gellan gum in the compound stabilizer is 1:(0.2-0.5):(1.5-1.7):(0.8-1.2):(0.4-0.7).
5. The plant-based yogurt according to claim 1, characterized in that, The bacterial species include Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum.
6. The plant-based yogurt according to claim 5, characterized in that, The ratio of viable counts of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum in the strain is 1:(1.3-1.5):(0.4-0.7).
7. The plant-based yogurt according to claim 6, characterized in that, The strain number of *Lactobacillus delbrueckii* subsp. bulgaricus is LB-Z16; the strain number of *Streptococcus salivarius* subsp. thermophilus is JYST-26; and the strain number of *Lactobacillus plantarum* is JYLP-002.
8. A method for preparing plant-based yogurt according to any one of claims 1-7, characterized in that, The following steps are involved: (1) Add a small amount of water to the peeled walnut kernels and blend them into a paste. After blending, add the remaining water, then add white sugar, glucose and compound stabilizer, stir well and sterilize. (2) Cool, inoculate with bacteria, ferment, refrigerate to obtain plant-based yogurt.
9. The method for preparing plant-based yogurt according to claim 8, characterized in that, The fermentation conditions are: 40-45℃ for 6-8 hours.
10. The method for preparing plant-based yogurt according to claim 9, characterized in that, The refrigeration conditions are: refrigerate at 2-10℃ for 20-30 hours.