CN111227049B - Method for maintaining tissue state stability of brown plant amino acid milk in shelf life - Google Patents
Method for maintaining tissue state stability of brown plant amino acid milk in shelf life Download PDFInfo
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- CN111227049B CN111227049B CN201811443139.8A CN201811443139A CN111227049B CN 111227049 B CN111227049 B CN 111227049B CN 201811443139 A CN201811443139 A CN 201811443139A CN 111227049 B CN111227049 B CN 111227049B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
Abstract
The invention provides a method for preparing brown plant-based yoghourt, which comprises the following steps: providing a plant-based fermentation base material, adding xylose into the plant-based fermentation base material, carrying out a browning reaction on the plant-based fermentation base material after adding the xylose, and inoculating fermentation bacteria into the plant-based fermentation base material after the browning reaction and carrying out fermentation. The invention also provides brown plant-based yogurts prepared by the method of the invention.
Description
Technical Field
The invention relates to a method for maintaining the stability of the tissue state of brown plant-based yoghurt in the shelf life, in particular to an application of xylose serving as a stabilizer for maintaining the good tissue state of the brown plant-based yoghurt in the shelf life.
Background
In recent years, lactose-free, milk-free, vegetable-based and vegetarian products have become an integral part of a healthy lifestyle for more and more consumers and their interest in milk replacer products has increased. The plant-based yoghourt is more and more popular with the public consumers due to the unique taste and the nutritional efficacy.
The current commercial plant yoghurt is white. Brown plant-based yoghurt products are not seen. The plant-based yoghurt product is a feed liquid obtained by carrying out Maillard browning reaction on glucose, for example, and a fermented finished product is separated from water and has a rough taste. Therefore, providing a brown plant-based yogurt with stable texture state for consumers is a current industry problem.
Xylose is a component of xylan, and xylose is widely present in plant hemicellulose in the form of macromolecular xylan, which can be obtained by degrading xylan with an acid or an enzyme. Xylose is also present in animal heparins, chondroitins and glycoproteins, which is the unit of linkage of sugar chains to serine (or threonine) in certain glycoproteins. Xylose is fine needle crystal, white fine crystal or powder in appearance, sweet in taste and equivalent to 0.7 of cane sugar in sweetness. The current use of xylose is mainly in the production of xylitol by reductive hydrogenation. In addition, xylose is used as non-caloric sweetener in food and beverage, and is suitable for obesity and diabetes patients.
At present, no report on the use of xylose for maintaining the stability of the texture state of yogurt is found.
Disclosure of Invention
It is an object of the present invention to provide a brown plant-based yoghurt product which is stable in texture over the shelf life.
One object of the present invention is to provide a novel use of xylose as a stabilizer for maintaining good texture state of brown plant-based yogurt in shelf life.
Another object of the present invention is to provide a brown plant-based yogurt containing xylose as a stabilizer, with reduced or no use of conventional stabilizers.
The inventor of the application finds in research that xylose can be used as a stabilizer for being added into brown plant-based yogurt, and the xylose can play a role in maintaining a good tissue state of the brown plant-based yogurt in the shelf life.
According to a particular embodiment of the invention, in the method for maintaining the stability of the tissue state of a brown plant-based yoghurt product during shelf life, the xylose is added to the plant-based yoghurt in an amount of 0.2 to 14%, preferably 0.5 to 10%, based on the total weight of the plant-based yoghurt. The invention utilizes xylose as a stabilizer to be added into the yoghourt, so that the dosage of the stabilizer which is conventionally added in the traditional yoghourt can be reduced or the conventional stabilizer is not added, and the good tissue state of the yoghourt in the shelf life can be maintained on the premise of keeping the mouthfeel of the yoghourt. For brown plant-based yoghurt products, too high an amount of added xylose may affect the viable count of the product during shelf life. According to a more preferred embodiment of the present invention, the xylose is added to the brown plant-based yoghurt in an amount of 0.5 to 10% of the total amount of the brown plant-based yoghurt raw material.
Unless otherwise specified, all proportions and amounts recited herein are by weight.
The conventional stabilizer for the conventional yoghurt in the invention refers to a colloid stabilizer or an emulsifier which is usually added in the yoghurt products in the prior art, such as pectin, CMC, gellan gum, propylene glycol alginate, soluble soybean polysaccharide and the like.
In the invention, the brown plant-based yoghourt has a good tissue state in shelf life and a stable tissue state in shelf life, which means that the plant-based yoghourt has no phenomenon of whey/water analysis visible to naked eyes, no phenomenon of protein precipitation and uniform tissue state in shelf life (for active yoghourt, the temperature is usually 2-10 ℃ for refrigeration for 25 days).
According to a particular embodiment of the invention, in the method for maintaining the stability of the texture state of the yoghurt during the shelf life, the xylose is dissolved in water and added to the vegetable-based fermented base before undergoing maillard browning.
According to a specific embodiment of the present invention, in the method for maintaining the stability of the tissue state of the brown plant-based yogurt in the shelf life, the brown plant-based yogurt is an activated fermentation product.
On the other hand, the invention also provides application of xylose as a stabilizer in preparation of brown plant-based yogurt.
On the other hand, the invention also provides brown plant-based yoghourt, and the raw material of the plant-based yoghourt comprises xylose as a stabilizer.
As mentioned above, in the present invention, xylose is added to the plant-based yogurt as a stabilizer in an amount of 0.2% to 14%, preferably 0.5% to 10%, more preferably 1% to 10%, 2% to 10%, or 4% to 10% based on the total weight of the brown plant-based yogurt.
In the invention, xylose is applied to the brown plant-based yoghourt to maintain a good tissue state of the plant-based yoghourt in the shelf life. At the moment, the brown plant amino acid can maintain a good tissue state in the shelf life without adding or only adding a trace amount of or a small amount of conventional stabilizer added in the traditional yoghourt. That is, the plant-based yogurt of the present invention may include little or no conventional colloidal stabilizers (emulsifiers).
According to the specific embodiment of the invention, the plant-based yoghourt is prepared by taking plant proteins such as soybean milk or soybean flour, pea protein powder and the like as raw materials, sterilizing, cooling, inoculating a lactic acid bacteria starter, culturing and fermenting.
According to the preferred embodiment of the invention, the brown plant amino acid milk is prepared by taking the soymilk as a main raw material and performing sterilization, cooling, inoculation of a lactic acid bacteria starter, culture and fermentation. The main raw material of the soymilk is the soymilk or the bean powder and the soymilk powder which meet the relevant standards of China. As a preferred embodiment of the invention, the raw soymilk has a total dry matter content of between 2% and 10%, more preferably between 3% and 10%.
According to a preferred embodiment of the present invention, the lactic acid bacteria starter may be selected from one or a mixture of several of Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus). Preferably, Lactobacillus plantarum is used. The inoculation amount of the leaven is 0.006-0.08 percent, preferably 0.01-0.06 percent based on the total weight of the plant-based yoghourt. All material additions are in mass percent. According to a specific embodiment of the present invention, the raw material composition of the plant-based yogurt of the present invention may further include a suitable amount of one or more of conventional ingredients such as sugars, stabilizers, flavoring essences, and nutritional enhancers.
The sugar which can be added into the yoghourt is selected from one or more of white granulated sugar, fructose, syrup, oligosaccharide and sugar substitutes; the sugar substitute is selected from one or more of acesulfame potassium, aspartame, neotame, sucralose, xylitol, maltitol, isomaltooligosaccharide and sorbitol. Preferably, in the plant-based yoghourt, the adding amount of the sugar is preferably 7-15% of the sweetness of the sucrose in the total amount of the raw materials.
Stabilizers that may be added to the beverages of the present invention may include: one or more of colloid stabilizers or emulsifiers such as pectin, CMC, gellan gum, propylene glycol alginate, soluble soybean polysaccharide and the like. Since xylose is mainly used as a stabilizer in the present invention, the amount of these colloidal stabilizers or emulsifiers can be added in an amount of 1/2 or less, which is conventionally used. For example, soluble soy polysaccharide and pectin may be preferably used, preferably in an amount of 0-2% soluble soy polysaccharide and 0-0.5% pectin, based on the total weight of the plant-based yogurt.
The edible essence which can be added into the beverage can be one or more of artificially synthesized essence, natural essence and natural equivalent essence. The selection of the type and amount of flavoring can be done according to conventional techniques in the art.
The invention discloses a stabilizer for maintaining the texture state of brown plant-based yogurt in the shelf life by using xylose as a stabilizer, wherein the xylose is directly added into plant-based yogurt feed liquid to prepare the brown plant-based yogurt. In a preferred embodiment of the invention, a brown plant-based yoghurt product containing xylose is prepared according to the following steps:
(1) material melting and hydration: heating pure water to 50-55 ℃, adding bean flour, or directly heating the freshly ground soybean milk to 50-55 ℃, then adding xylose, and simultaneously opening and stirring for 20 minutes to dissolve the materials;
(2) homogenizing: the homogenization pressure is: 15-30 MPa, and heating the feed liquid to about 65 ℃ before homogenizing;
(3) browning: performing browning treatment at 85-95 deg.C/30-180 min, or 110 deg.C/115 deg.C/5-15 min;
(4) cooling and carrying out secondary batching: cooling the feed liquid after browning to 60 ℃, starting stirring, adding white granulated sugar, pectin, nutrition enhancer or essence, keeping the temperature of the feed liquid at more than or equal to 50 ℃, and melting the feed liquid for 25 minutes;
(5) and (3) sterilization: sterilizing at 95 ℃/5 minutes;
(6) inoculation: cooling the feed liquid to the inoculation temperature of 37-43 ℃, and inoculating the leavening agent;
(7) fermentation: fermenting at 37-42 deg.C until acidity reaches 70 ° T, and stopping fermentation for 5-10 hr; the range of temperature and fermentation time is suitable for most freeze-dried direct vat set starter;
(8) demulsifying and cooling: cooling the fermented feed liquid to room temperature, and carrying out cold homogenization under an aseptic condition, wherein the homogenization pressure is as follows: and (3) obtaining the yoghourt base material under the pressure of 10-30 MPa, and filling to produce the brown plant amino acid milk product.
The brown plant based yoghurt product produced by the method has good flavor and mouthfeel, fresh mouthfeel, sour and sweet taste, no water separation phenomenon, no unacceptable layering and precipitation phenomenon and no obvious difference in quality within the shelf life (refrigerated at 2-10 ℃ for 25 days)The product has good taste, can maintain constant viable count in shelf life, and can maintain viable count of more than 5 × 10 after being refrigerated at 2-10 deg.C for 25 days 6 cfu/ml。
The invention has the following beneficial effects:
the invention firstly proposes that xylose is used for maintaining the good tissue state of the plant based yoghurt product in the shelf life, and after the xylose raw material is added, the traditional conventional stabilizer is not needed or only needs to be added in a small amount in the brown plant based yoghurt. The brown plant amino acid milk product has good flavor, mouthfeel and tissue state in shelf life and has stability of viable bacteria in shelf life. The invention organically combines the nutrition of the xylose and the brown plant-based yoghourt, is suitable for common people of all ages to eat as daily diet for a long time, and is beneficial to human health.
More particularly, the invention relates to the following:
1. a method of preparing brown plant-based yoghurt, comprising the steps of:
providing a plant-based fermentation base material,
adding xylose into the plant-based fermentation base material,
performing a browning reaction on the plant based fermentation base material after adding xylose, and
and inoculating zymophyte into the plant-based fermentation base material after browning reaction and fermenting.
2. The method of 1, wherein the plant-based fermentation base comprises soy milk or soy flour.
3. The method of 1, wherein the plant-based fermentation base further comprises sugars, stabilizers, flavorants, and/or nutrient enhancers.
4. The method of 1, wherein xylose is added in an amount of 0.2% to 14% based on the total weight of the brown plant based yoghurt.
5. The method of 5, wherein xylose is added in an amount of 0.5% to 10%, more preferably 1% to 10%, 2% to 10% or 4% to 10% based on the total weight of the brown plant based yoghurt.
6. The method of 1, wherein the fermentation bacteria are selected from the group consisting of Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), or a combination thereof.
7. The method according to 1, wherein the browning reaction is carried out at 85-95 ℃ for 30-180 minutes, or at 110-115 ℃ for 5-15 minutes.
8. A brown plant-based yoghurt prepared by the method according to any one of claims 1-7.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
Example 1: brown plant-based yoghurt product containing xylose
The formula of the raw materials is as follows (in 1000 kg):
the mixed strain is purchased from Danisco (Beijing) strains limited (VEG22), and its main components include Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus bulgaricus, etc.
The production of the plant-based yoghourt containing xylose is mainly carried out according to the following operations:
1) material melting and hydration: directly heating the freshly ground soybean milk to 50-55 ℃, and then adding xylose. Simultaneously turning on stirring and melting for 20 minutes;
2) homogenizing: the homogenization pressure is: 15MPa, heating the feed liquid to about 65 ℃ before homogenizing;
3) browning: performing browning treatment at 110 ℃/15 min;
4) cooling and carrying out secondary batching: cooling the feed liquid after browning to 60 ℃, starting stirring, adding white granulated sugar, keeping the temperature of the feed liquid at more than or equal to 50 ℃, and melting the feed for 25 minutes;
5) and (3) sterilization: sterilizing at 95 ℃/5 minutes;
6) inoculation: cooling the feed liquid to the inoculation temperature of 37-40 ℃, and inoculating;
7) fermentation: fermenting at 37 deg.C until acidity reaches 70 ° T, and stopping fermentation for 6 hr;
8) demulsifying and cooling: cooling the fermented feed liquid to room temperature, and carrying out cold homogenization under an aseptic condition, wherein the homogenization pressure is as follows: 20MPa, thus obtaining the yoghurt base. Filling to obtain brown plant amino acid milk product.
The brown plant-based yoghourt produced by the invention has good flavor and taste, fresh and cool taste, and sweet and sour taste in the shelf life of being refrigerated for 25 days at the temperature of 2-10 ℃, can maintain the constant viable count in the quality guarantee period, and can still maintain the viable count more than 5 multiplied by 10 after being refrigerated for 25 days at the temperature of 2-10 DEG C 6 CFU/mL, no unacceptable layering and precipitation phenomena, and no obvious peculiar smell.
Comparative example 1: xylose was replaced with equal weight of glucose, the others being in accordance with the examples.
Test example 1: test of the Effect of xylose on Brown plant-based yogurt
The products prepared in the above examples and comparative examples were used to test the effect of xylose on brown plant-based yogurt.
1. Effect of xylose on plant-based yogurt stability and texture State
TABLE 1 influence of xylose on stability and texture status of Brown plant based yogurt (4-6 ℃ refrigerator storage)
| The addition amount of | The preparation is finished | Storage 1d | Storage 7d | Storage 14d | Storage 25d | Storage 28d |
| 0.2 | Without elutriation | Without delamination | Slightly analyzed out water | A little water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 0.5 | Without elutriation | Without elutriation | Without elutriation | Slightly analyzed out water | Slightly analyzed out water | A little water is analyzed out |
| 1 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Slightly analyzed out water | Slightly analyzed out water |
| 2 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Slightly analyzed out water | Slightly analyzed out water |
| 4 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation |
| 8 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation |
| 10 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation |
| 12 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation |
| 14 | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation | Without elutriation |
Precipitation amount: the sample was contained in a 250ml pilot bottle at a ratio of 200g/200ml, and evaluated in terms of the amount of whey (water-out). The analysis of a large amount of water is more than 10mm, the analysis of part of water is more than 6mm, the analysis of a small amount of water is more than 6mm, and the analysis of water is less than 3 mm. When some whey separated out, it was considered unacceptable yogurt. The minimum elutriation phenomenon visible to the naked eye is around 1 mm.
TABLE 2 influence of glucose on stability and texture of Brown plant-based yogurt (4-6 deg.C for refrigerator storage)
| The addition amount of | The preparation is finished | Storage 1d | Storage 7d | Storage 14d | Storage 25d | Storage 28d |
| 0.2 | Without elutriation | Without delamination | Partial water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 0.5 | Without elutriation | Without elutriation | Partial water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 1 | Without elutriation | Without elutriation | Partial water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 2 | Without elutriation | Without elutriation | Partial water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 4 | Without elutriation | Without elutriation | A little water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 8 | Without elutriation | Without elutriation | A little water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 10 | Without elutriation | Without elutriation | A little water is analyzed out | Partial water is analyzed out | Partial water is analyzed out | Large amount of water is analyzed out |
| 12 | Without elutriation | Without elutriation | Without elutriation | Slightly analyzed out water | A little water is analyzed out | Partial water is analyzed out |
| 14 | Without elutriation | Without elutriation | Without elutriation | Slightly analyze water | A little water is analyzed out | Partial water is analyzed out |
As can be seen from tables 1 and 2, within the range of addition of xylose in the present invention, the brown plant-based yogurt of the present invention, which does not contain the conventional stabilizer/emulsifier, employs xylose as a stabilizer, and the stability of the texture state of the brown plant-based yogurt is good in the shelf life. In addition, within the preferable adding amount range of the xylose, when the adding amount is more than or equal to 1 percent, the stability of the brown plant-based yoghourt in the shelf life is more and more stable along with the increase of the adding amount of the xylose. When xylose is replaced by other monosaccharides (such as glucose), the water analysis of the feed liquid can not occur when the addition amount of glucose reaches more than 10%.
2. Influence of xylose on viable count of brown plant-based yogurt
The key index of the yoghourt is the total number of the lactic acid bacteria, and the total number of the lactic acid bacteria of the brown plant-based yoghourt is determined by referring to the standard of the yoghourt. The specific results are shown in Table 3. The total number of the lactic acid bacteria in the yoghourt is determined by adopting a method specified in food safety national standard food microbiology inspection lactic acid bacteria inspection (GB 4789.35-2010).
TABLE 3 influence of xylose of different addition levels on viable count of activated yogurt in shelf life
Here the total number of all species of lactic acid bacteria.
As can be seen from Table 3, in the range of 0.2-10% xylose addition, the added xylose content does not cause significant adverse effect on the viable count of the yogurt, and the total number of the viable count of the lactic acid bacteria can be maintained to be more than 5 × 10 within 25 days of refrigerated storage 6 CFU/mL. However, when the xylose content is more than 10%, the inhibition effect on the number of lactic acid bacteria is achieved.
Example 2: brown plant-based yoghurt containing xylose
The formula of the raw materials is as follows (in 1000 kg):
the mixed strain is purchased from Yoflex MILD 1.0 of Kehansen (Beijing) strain Limited, and comprises Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus plantarum.
The production of brown plant amino acid milk containing xylose is mainly carried out according to the following operations:
1) material melting and hydration: heating pure water to 50-55 ℃, adding bean flour, adding xylose, and stirring for 20 minutes to dissolve materials;
2) homogenizing: the homogenization pressure is: 20MPa, heating the feed liquid to about 65 ℃ before homogenizing;
3) browning: carrying out browning treatment at 115 ℃/15 min;
4) cooling and carrying out secondary batching: cooling the feed liquid after browning to 60 ℃, starting stirring, adding white granulated sugar, keeping the temperature of the feed liquid at more than or equal to 50 ℃, and melting the feed for 25 minutes;
5) and (3) sterilization: sterilizing at 95 ℃/5 minutes;
6) inoculation: cooling the feed liquid to the inoculation temperature of 40-43 ℃, and inoculating;
7) fermentation: fermenting at 43 ℃ until the acidity reaches 70 DEG T, and stopping fermentation for 8 hours;
8) demulsifying and cooling: cooling the fermented feed liquid to room temperature, and carrying out cold homogenization under an aseptic condition, wherein the homogenization pressure is as follows: 20MPa, thus obtaining the yoghurt base. And filling to obtain brown plant amino acid milk products.
The brown plant-based yoghourt produced by the invention has good flavor and taste, fresh and cool taste, and sweet and sour taste in the shelf life of being refrigerated for 25 days at the temperature of 2-10 ℃, can maintain the constant viable count in the quality guarantee period, and can still maintain the viable count more than 5 multiplied by 10 after being refrigerated for 25 days at the temperature of 2-10 DEG C 6 CFU/mL, no unacceptable layering and precipitation phenomena, and no obvious peculiar smell.
Example 3: brown plant-based yoghourt containing xylose and production method thereof
The formula of the raw materials is as follows (in 1000 kg):
the mixed strain is purchased from Danisco (Beijing) strain limited (VEG22), and contains Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacterium lactis as main ingredients.
The production of the plant-based yogurt containing xylose of this example was mainly carried out as follows:
1) material melting and hydration: directly heating the freshly ground soybean milk to 50-55 ℃, adding xylose, and simultaneously stirring for 20 minutes to dissolve the materials;
2) homogenizing: the homogenization pressure is: 15MPa, heating the feed liquid to about 65 ℃ before homogenizing;
3) browning: performing browning treatment at 110 ℃/15 min;
4) cooling and carrying out secondary burdening, cooling the feed liquid which is browned to 60 ℃, starting stirring, adding the white granulated sugar, keeping the temperature of the feed liquid to be more than or equal to 50 ℃, and melting the feed for 25 minutes;
5) and (3) sterilization: sterilizing at 95 ℃/5 minutes;
6) inoculation: cooling the feed liquid to the inoculation temperature of 37-40 ℃, and inoculating;
7) and (3) fermentation: fermenting at 37 deg.C until acidity reaches 70 ° T, and stopping fermentation for 6 hr;
8) demulsifying and cooling: cooling the fermented feed liquid to room temperature, and carrying out cold homogenization under an aseptic condition, wherein the homogenization pressure is as follows: 20MPa, thus obtaining the yoghurt base. Filling to obtain brown plant amino acid milk product.
The brown plant-based yoghourt produced by the invention has good flavor and taste, fresh and cool taste, and sweet and sour taste in the shelf life of being refrigerated for 25 days at the temperature of 2-10 ℃, can maintain the constant viable count in the quality guarantee period, and can still maintain the viable count more than 5 multiplied by 10 after being refrigerated for 25 days at the temperature of 2-10 DEG C 6 CFU/mL, no unacceptable layering and precipitation phenomena, and no obvious peculiar smell.
Comparative example 2: the product was prepared without adding xylose, and the same amount of glucose was used instead of the others as in example 2.
Comparative example 3: the product was prepared in the same manner as in example 2 except that xylose was not added, and 0.2% of pectin (conventional stabilizer) was added instead of glucose in the same amount.
Test example 2: taste and flavor experiment of plant-based yoghourt product containing xylose
Taste tests of mouthfeel and flavor were performed using the products of examples 2 to 3 and comparative examples 2 to 3 as samples.
Tasting mode: tasting in a mode of unmarked scoring; respectively and independently scoring the tissue state, color, sweet-sour ratio, flavor and taste items of the sample, wherein the full score of each item is 10 points, counting the total score, and calculating the average score; the higher the average score, the better the representation; and gives opinions on the overall preference degree of the product, and counts the number of people who like each single product; the statistical results are reported in table 4 below.
TABLE 4 Table of tasting results of brown plant-based yoghurt products after 1 week of storage
TABLE 5 stability and tissue status record of plant-based yoghurt products (4-6 ℃ storage)
As can be seen from the table above, the brown plant-based yoghurt product is approved by most tasters in the aspects of tissue state, flavor, mouthfeel and the like, and has good effect. In particular, the tissue state is comparable to or even significantly better than the comparative examples with the addition of conventional stabilizers.
Viable count change condition of plant-based yoghourt product containing xylose in storage period
TABLE 6 change in viable count of Brown plant-based yoghurt product over storage
Here refers to the total number of lactobacillus bacteria.
As can be seen from the above table, the total number of lactic acid bacteria in the brown plant-based yoghurt products of examples 2 to 3 can be maintained at 5.0X 10 in the end period of the shelf life 6 Cfu/mL or more.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (5)
1. A method of preparing brown plant-based yoghurt, comprising the steps of:
providing a plant-based fermentation base material,
adding xylose as a stabilizer into the plant-based fermentation base material,
performing Maillard browning reaction on the plant-based fermentation base material after adding xylose, and
inoculating zymophyte into the plant-based fermentation base material after browning reaction and fermenting,
wherein the Maillard browning reaction is carried out for 30 minutes to 180 minutes at a temperature of between 85 and 95 ℃ or for 5 to 15 minutes at a temperature of between 110 and 115 ℃,
wherein the plant-based fermentation base comprises soy milk or soy flour,
wherein the addition amount of xylose is 1-10% of the total weight of the brown plant-based yogurt.
2. The method of claim 1, wherein the plant-based fermentation base further comprises sugars, conventional stabilizers, flavorants, and/or nutritional enhancers.
3. The method of claim 1, wherein xylose is added in an amount of 2% to 10% or 4% to 10% based on the total weight of the brown plant-based yogurt.
4. The method of claim 1, wherein the fermentation tubes are selected from the group consisting of lactobacillus casei: (a)Lactobacillus casei) Lactobacillus paracasei: (Lactobacillus paracasei) Lactobacillus plantarum (II)Lactobacillus plantarum) Lactobacillus acidophilus (a)Lactobacillus acidophilus) Lactobacillus bulgaricus (A) and (B)Lactobacillus bulgaricus) Or a combination thereof.
5. A brown plant-based yogurt produced by the method of any one of claims 1-4.
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