Fermented yoghurt containing f. venenatum tb01 mycelium protein and method for preparing the same

Abstract

The application discloses fermented yoghourt containing Fusarium venenatum TB01 mycelium protein and a preparation method thereof, and belongs to the technical field of food processing. The application applies the Fusarium venenatum TB01 mycelium protein to the fermented yoghourt, significantly shortens the fermentation time, improves the production efficiency, and prepares the yoghourt with high protein content, balanced amino acid composition, rich dietary fiber and good sensory quality. The product of the application is suitable for the consumer groups with high demand for protein, such as fitness people, the middle-aged and old people and patients in the rehabilitation period.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a fermented yogurt containing Fusarium tumefaciens TB01 mycelial protein and its preparation method. Background Technology

[0002] With increasing awareness of nutrition and health, consumer demand for yogurt beverages has shifted from basic nutritional supplementation to high protein content, functionality, and clean labeling. Developing yogurt beverages rich in novel proteins, with good taste and stability, specifically targeting fitness enthusiasts, the elderly, and patients in recovery, has become a key focus of the industry's technological development.

[0003] Currently, the technical approaches to increasing the protein content in yogurt beverages mainly fall into two categories. One is physical concentration, which involves removing whey or water through ultrafiltration, evaporation, or the addition of concentrated whey protein powder to increase protein concentration. However, this method easily leads to a significant increase in product viscosity, an overly thick texture, and stability issues such as protein precipitation and whey separation during production. The other is exogenous fortification, which increases the total protein content by adding exogenous proteins such as whey protein, casein, or soy protein isolate. However, existing technologies are mostly limited to the blending of traditional animal-derived proteins. When introducing novel plant proteins or functional proteins, problems such as poor flavor (e.g., beany or bitter taste), poor solubility, and uncoordinated interactions between proteins and the system during fermentation are commonly encountered.

[0004] The TB01 protein of Fusarium vesicae is derived from Fusarium vesicae (… Fusarium wilt The TB01 strain is the production strain, and the mycelial protein raw material is produced through processes such as fermentation, nucleic acid removal, inactivation, and filtration. Its main nutrients are protein, fat, and dietary fiber. This protein has a meat-like fibrous structure and natural meat color, and is considered to have the potential to replace animal and plant proteins. Internationally, it is widely used as a base ingredient for artificial meat or alternative protein meat. Currently, Fusarium vesicularis protein has been approved as a food ingredient in many countries, including the United States, the European Union, and Canada. my country also approved it as a new food ingredient in 2025, making it the second microbial protein approved in my country after yeast protein.

[0005] Given that TB01 protein has a high protein content and a balanced amino acid composition, rich in essential amino acids and dietary fiber, it is beneficial for gut health, weight management, and energy control, making it a reliable source of protein for fermented yogurt. However, there are currently no reports on the application of Fusarium venetum TB01 protein in fermented yogurt. Summary of the Invention

[0006] The purpose of this invention is to provide a fermented yogurt containing Fusarium tumefaciens TB01 mycelial protein and its preparation method, so as to solve the problems of poor flavor, poor stability and low fermentation efficiency in existing high-protein yogurt when exogenous proteins are added, and to expand the application of TB01 mycelial protein in yogurt.

[0007] To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, this invention provides the use of *Fusarium venetum* TB01 mycelial protein in the preparation of fermented yogurt. *Fusarium venetum* TB01 mycelial protein is rich in protein and dietary fiber; adding it to yogurt is beneficial for gut health and energy control. Adding it as protein powder to the yogurt ingredients before fermentation can also significantly shorten the fermentation cycle and improve production efficiency.

[0008] Secondly, the present invention provides a fermented yogurt containing Fusarium tumefaciens TB01 mycelial protein, which is made from the following raw materials: 200-210 parts by weight of milk, 2-10 parts by weight of Fusarium tumefaciens TB01 mycelial protein powder, 6-12 parts by weight of sucrose, and a compound fermentation agent added at 10-14 mg / 100 mL of milk.

[0009] Preferably, the amount of *Fusarium vesicatoria* TB01 mycelial protein powder added is 1%-2.5% of the weight of milk.

[0010] Thirdly, the present invention provides a method for preparing fermented yogurt, comprising the following steps: S1. Protein crushing: The mycelial protein block of Fusarium tumefaciens TB01 was pre-cooled and then crushed to obtain mycelial protein powder; S2. Ingredients: Add the protein powder obtained in step S1 to the milk, then add sucrose, and mix by cutting and cutting to obtain a mixed liquid; S3. Sterilization: Sterilize the mixed liquid; S4. Fermentation: Add compound fermentation agent to the sterilized liquid and ferment until the pH is 4.4-4.7; S5. Post-fermentation maturation: The fermented yogurt is then subjected to post-fermentation treatment by low-temperature storage, resulting in the final product. The dosage of each ingredient is as follows: 200-210 parts by weight of milk, 2-10 parts by weight of Fusarium tumefaciens TB01 mycelial protein powder, 6-12 parts by weight of sucrose, and 10-14 mg / 100 mL of compound fermenting agent.

[0011] Preferably, the amount of *Fusarium vesicatoria* TB01 mycelial protein powder added is 1%-2.5% of the weight of milk.

[0012] Preferably, the fermentation described in step S4 is carried out at 42-44 °C.

[0013] Preferably, the pulverizing speed in step S1 is 20000±500 rpm, the discharge port is equipped with a screen with a pore size of 0.2 mm, and intermittent pulverization is adopted, with a 10 s interval after each run.

[0014] The beneficial effects of this invention are: This invention is the first to apply Fusarium vesicularis TB01 mycelial protein to fermented yogurt, expanding the application of this novel microbial protein raw material in dairy products and enriching the raw material sources for high-protein yogurt. This invention also significantly shortens the fermentation time of yogurt, improves production efficiency, and ensures excellent product quality and sensory characteristics. The prepared fermented yogurt is high in protein, has a balanced amino acid composition, is rich in dietary fiber, and possesses excellent flavor and texture. It is suitable for healthy individuals (excluding infants, pregnant women, and breastfeeding women), as well as middle-aged and elderly individuals and patients in recovery, who have high protein requirements. Detailed Implementation

[0015] The present invention will be further described below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0016] Raw materials: Fusarium tumefaciens TB01 mycelial protein blocks: provided by Li Demao's team at the Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences. Compound fermentation agent: composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei, etc., a commercially available product purchased from Kunshan Baishengyou Biotechnology Co., Ltd.

[0017] Example 1 This embodiment provides a raw material formula and preparation method for fermented yogurt.

[0018] The raw material formula is as follows: 206 g milk; 2 g Fusarium tumefaciens TB01 mycelial protein powder; 12 g sucrose; and compound fermentation agent added at 10 mg / 100 mL milk.

[0019] The preparation method is as follows: S1. Protein pulverization: Select homogeneous and dry TB01 protein blocks, pre-cool them in a refrigerated environment at 4℃ for 2 h, and then pulverize them using a high-speed rotary pulverizer. Set the rotation speed to 20000±500 rpm. The discharge port is equipped with a sieve with a pore size of 0.2 mm (80 mesh) to control the upper limit of the powder particle size. Intermittent pulverization is adopted, that is, after each 10 s operation, there is a 15 s interval to obtain mycelial protein powder.

[0020] S2. Ingredients: Weigh 2 g of the protein powder obtained in step S1 above, add it to 206 g of milk, and add 12 g of sucrose as the sole carbon source to promote the rapid growth of the fermentation strain. Add it to the fermentation bottle and use an IKA high-speed shear disperser to shear at 10,000 rpm for 3-5 min. S3. Sterilization: Adjust the constant temperature water bath to 63 ℃, open it and maintain the constant temperature for pasteurization. Place the fermentation bottle in the water bath and seal it for sterilization for 30 min. S4 Fermentation: Add compound starter culture to the sterilized fermentation bottle and ferment at 43±1 ℃ until the pH of the yogurt is 4.4-4.7; S5 Post-fermentation: The fermented yogurt is pre-cooled to 15-20 ℃, and then stored in a refrigerator at 2-6 ℃ for 8-12 h for post-fermentation treatment, which yields fermented yogurt containing TB01 mycelial protein.

[0021] Example 2-11 To verify the reliability and repeatability of the process, the raw material formulation was slightly adjusted in this experiment, and multiple batches of samples were prepared according to the same process parameters as above. The raw material formulations of each sample are shown in Table 1.

[0022] Table 1 Raw material formulation for Example 2-11

[0023] Comparative Example: A method for preparing additive-free fermented yogurt. Other ingredients and preparation methods are the same as in Example 1, except that TB01 mycelial protein powder is not added in this comparative example.

[0024] Experimental Example 1: Fermentation Time Determination The fermentation time of the yogurt prepared in the examples and comparative examples was measured, and the results are shown in Table 2.

[0025] Table 2. Fermentation time and termination pH of fermented yogurts from different examples and comparative examples.

[0026] As can be seen from the results in Table 2, compared with the control group without TB01 protein powder, the fermentation time of yogurt prepared in each example was significantly reduced, especially when the amount of TB01 protein added was greater than 2 g (1% of milk), the effect was particularly significant.

[0027] Experiment Example 2: Sensory Evaluation Experiment Sensory evaluation was conducted using a sensory rating scale. The sensory evaluation panel consisted of 10 professionally trained personnel who scored the yogurt based on four aspects: color, texture, flavor, and mouthfeel. The final score was the average of the scores for each aspect, with a total score of 100 points.

[0028] Table 3 Sensory Evaluation Table

[0029] Table 4 Sensory evaluation of yogurts with different treatments

[0030] The results showed that, except for Examples 6 / 7 / 8, the sensory evaluation of the other examples was not much different from that of the comparison ratio without TB01 protein powder, suggesting that it is better to control the amount of TB01 protein powder added to less than 5 g (2.5% of milk) in actual production.

Claims

1. Use of Fusarium vesicanthin TB01 mycelial protein in the preparation of fermented yogurt.

2. The use as described in claim 1, characterized in that: The mycelial protein of Fusarium tumefaciens TB01 was added to the yogurt ingredients before fermentation in the form of protein powder to increase the protein content of the yogurt and shorten the fermentation cycle.

3. A fermented yogurt containing Fusarium venetum TB01 mycelial protein, characterized in that, It is made from the following ingredients: 200-210 parts by weight of milk, 2-10 parts by weight of Fusarium tumefaciens TB01 mycelial protein powder, 6-12 parts by weight of sucrose, and compound fermentation agent added at 10-14 mg / 100mL of milk.

4. The fermented yogurt as described in claim 3, characterized in that, The amount of Fusarium tumefaciens TB01 mycelial protein powder added is 1%-2.5% of the weight of milk.

5. A method for preparing fermented yogurt as described in claim 3 or 4, characterized in that, Includes the following steps: S1. Protein crushing: The mycelial protein block of Fusarium tumefaciens TB01 was pre-cooled and then crushed to obtain mycelial protein powder; S2. Ingredients: Add the protein powder obtained in step S1 to the milk, then add sucrose, and mix by cutting and cutting to obtain a mixed liquid; S3. Sterilization: The mixture is pasteurized. S4. Fermentation: Add compound fermentation agent to the sterilized liquid and ferment until the pH is 4.4-4.7; S5. Post-fermentation: The fermented yogurt is subjected to post-fermentation treatment by low-temperature storage.

6. The preparation method according to claim 5, characterized in that: The fermentation described in step S4 is carried out at 42-44 °C.

7. The preparation method according to claim 5, characterized in that: The grinding speed in step S1 is 20000±500rpm, the discharge port is equipped with a screen with a pore size of 0.2 mm, and intermittent grinding is adopted, with a 10-second interval after each run.

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