CN116098203A - Plant-based yoghurt and preparation method thereof - Google Patents

Plant-based yoghurt and preparation method thereof Download PDF

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CN116098203A
CN116098203A CN202310167109.3A CN202310167109A CN116098203A CN 116098203 A CN116098203 A CN 116098203A CN 202310167109 A CN202310167109 A CN 202310167109A CN 116098203 A CN116098203 A CN 116098203A
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yoghurt
strain
starter
preparing
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CN116098203B (en
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周晴晴
白妮
高甜
张飞
倪伟超
金龙
郑洁
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Anhui Qianqian Food Design Research Institute
Chacha Food Co Ltd
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Anhui Qianqian Food Design Research Institute
Chacha Food Co Ltd
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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
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention relates to a plant-based yoghurt and a preparation method thereof, and belongs to the technical field of yoghurt processing and preparation. Aiming at the technical problems that the plant-based dairy product in the prior art seriously affects the sensory quality due to bitter and astringent taste, strong plant fishy smell, strong texture and granular sensation, weak water holding capacity and the like, the application provides a preparation method of the plant-based yoghurt, which adopts streptococcus thermophilus strain QQ217 and lactobacillus plantarum strain QQ99 as a composite starter and is compounded by raw materials such as phosphatidylserine and the like, so that the problems of rough quality and plant fishy smell of the plant fermentation product caused by the existing starter are solved, and the prepared product has smooth surface, fine structure and fresh taste.

Description

Plant-based yoghurt and preparation method thereof
Technical Field
The invention belongs to the technical field of yogurt processing and preparation, and particularly relates to a plant-based yogurt and a preparation method thereof.
Background
The plant-based yoghurt is taken as a novel yoghurt, takes healthy diet as a core concept, and is favored by consumers with rich nutritional value and unique fermentation flavor. Compared with the commercially available animal yogurt, the plant-based yogurt does not contain lactose, cholesterol, trans-fatty acid, animal-derived hormone and any animal component, also contains more high-quality plant proteins, unsaturated fatty acid, dietary fiber, vitamins and the like on the function of the product, can reduce lactose intolerance of people, and has the functional characteristics of preventing cardiovascular diseases, improving osteoporosis, supplementing vitamins and the like.
The delicate and compact taste characteristics and the excellent aroma and taste are key factors accepted by the product, and the characteristics of common bitter and astringent taste, plant fishy smell, granular texture, weak water holding capacity and the like of the plant-based fermented product seriously influence the sensory quality of the product, which is related to unsuitable leavening agent, large amount of fibers contained in plant protein and the like. In the prior art, there is a technical solution to this problem, such as chinese patent application publication No. CN112617118A, the application date is 2021, 01, 04, and the name is: a preparation process of a plant yoghurt comprises the following steps: pretreatment, coarse grinding, superfine grinding, homogenization, deodorization, homogenization, sterilization, cooling, standardization, homogenization, sterilization, cooling, inoculation, heating, filling, fermentation and cooling. The method comprises the steps of baking soybean, inhibiting the beany flavor of the soybean, passivating and removing substances such as trypsin inhibitor in the soybean, adopting vacuum high temperature at 100-120 ℃ and vacuum degree of 0.03-0.05 MP in the subsequent deodorization step, wherein the soybean raw material is baked to remove the beany flavor incompletely, and the soybean loses the original flavor, and even further, the nutrient substances such as soybean protein are destroyed in the subsequent high-temperature treatment, and the protoplasms such as dietary fiber are lost. Because of the defects of the prior art in removing the plant-based yoghurt, how to thoroughly remove the fishy smell of the plant-based yoghurt and retain the self nutrient components in plants is a problem to be solved.
A great deal of research shows that the leavening agent is an important factor influencing the quality of the plant-based fermented dairy product, and the proper leavening agent can endow the product with smooth and glossy appearance and fine and fresh taste. At present, a plurality of starter cultures aiming at animal yoghourt exist in the market, but fewer starter cultures are developed specially aiming at plant-based fermentation, so that the preparation of the plant-based yoghourt by adopting fermentation strains special for the plant-based yoghourt is a key measure for improving the quality of products.
Although various types of plant-based yoghourt such as soybean yoghourt, almond yoghourt, coconut milk yoghourt and the like are continuously introduced in the market at present, the functional plant-based yoghourt introduced in the prior art has a plurality of fingers, and a small amount of the prior functional plant-based yoghourt also has the problems of poor flavor and poor taste. Therefore, the development of the novel functional plant-based yoghourt with high nutritive value and good flavor has important significance.
Disclosure of Invention
1. Problems to be solved
Aiming at the technical problems that the plant-based dairy product in the prior art seriously affects the sensory quality due to bitter and astringent taste, strong plant fishy smell, strong texture and granular sensation, weak water holding capacity and the like, the application provides a preparation method of the plant-based yoghurt, which adopts streptococcus thermophilus strain QQ217 and lactobacillus plantarum strain QQ99 as a composite starter and is compounded by raw materials such as phosphatidylserine and the like, so that the problems of rough quality and plant fishy smell of the plant fermentation product caused by the existing starter are solved, and the prepared product has smooth surface, fine structure and fresh taste.
2. Technical proposal
In order to achieve the above purpose, the technical scheme provided is as follows:
the preparation method of the plant-based yoghourt comprises the following components in parts by weight: 5 to 20 percent of plant protein powder, 0.5 to 10 percent of sugar, 0.05 to 0.5 percent of acidulant, 0.05 to 0.1 percent of phosphatidylserine, 0.05 to 2 percent of stabilizer, 0.001 to 0.2 percent of starter and the balance of water;
the starter comprises streptococcus thermophilus strain QQ217, which is classified and named Streptococcus thermophilus and is preserved in China general microbiological culture Collection center (CGMCC) with a preservation number of 26231 in the 12 th month of 2022; lactobacillus plantarum strain QQ99, classified and named Lactobacillus plantarum, is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of 26232 in the 12 th month and 25 th year of 2022;
the mass ratio of the strain QQ99 to the strain QQ217 is 1:0.1-100.
Further, the mass ratio of the strain QQ99 to the strain QQ217 was 1:2.
Further, the vegetable protein is one or more of soybean protein, pea protein, chickpea, coconut powder and coconut milk.
Further, the saccharide is one or more of white granulated sugar, glucose, lactose, maltose, galactose, xylitol, maltitol, erythritol, sorbitol, isomalt and lactitol.
Further, the sour agent is one or more of lactic acid, citric acid, tartaric acid, citric acid, sodium citrate and malic acid.
Further, the stabilizer is one or more of xanthan gum, gellan gum, agar, modified starch, hydroxypropyl distarch phosphate, acetylated distarch phosphate and pectin.
Further, the method comprises the following steps:
s1, dissolving the plant protein powder and the saccharides, stirring, standing, homogenizing, sterilizing and cooling to obtain fermentation base material liquid;
s2, inoculating the starter into the fermentation base liquid, and fermenting to obtain a yoghurt base material;
and S3, sequentially adding the stabilizer, phosphatidylserine, sugar and sour agent into the yoghurt base material, and homogenizing to obtain the yoghurt.
Preferably, in step S1, the plant protein powder and sugar with the formula dosage are added into hot water (the temperature of the hot water is 55-70 ℃, more preferably 60-65 ℃), fully stirred and uniformly mixed, and the mixture is stood for a certain time to perform homogenization, sterilization and cooling to obtain fermentation base material liquid. The homogenizing pressure is 0-8/10-40 MPa. The sterilization mode is UHT sterilization, the temperature is 110-125 ℃, and the time is 10-30 s; or pasteurizing at 80-95 deg.c for 10-30 min.
Preferably, in step S2, the amount of the starter is 0.001 to 0.2%.
Preferably, in step S3, the stabilizer with the formula dosage is slowly added into hot water, after the stabilizer solution is fully sheared, the yoghurt base material obtained in step S2 is sequentially added with the stabilizer solution, sugar and sour agent, and the mixture is fully stirred and uniformly mixed, fixed in volume and homogenized. The hot water temperature is 55-85 ℃, more preferably 65-75 ℃. The shearing time is 15-30 min, more preferably 15-20 min. The stirring time is 10-30 min, more preferably 15-20 min. The homogenizing pressure is 0-8/10-40 MPa.
Preferably, the step S3 further includes the steps of: filling the homogenized feed liquid into HDPE packaging containers, sealing, pasteurizing and cooling; or sterilizing by UHT, hot filling or aseptic cold filling into PET packaging container, and sealing to obtain the plant-based yoghurt. The pasteurization temperature is 80-95 ℃ for 10-30 min; the UHT sterilization temperature is 110-125 ℃ and 10-30 s.
Further, in the step S2, the fermentation condition is 35-50 ℃, and the fermentation is carried out at a constant temperature for 5-24 hours.
Preferably, the fermentation temperature is 40-43 ℃ and 14-18 h.
Further, in the step S1, a step of hydration after the standing step is further included.
Preferably, the hydration time is 15 to 35 minutes, more preferably 25 to 30 minutes.
A plant-based yoghurt, which is obtained by the preparation method.
Biological material preservation information:
streptococcus thermophilus strain QQ217, classified and named Streptococcus thermophilus, is preserved in China general microbiological culture Collection center (address: national institute of microbiology, china academy of sciences) with a preservation number of CGMCC No.26231, and the China general microbiological culture Collection center (address: north Chen West Lu No. 1, korea, beijing, city).
Lactobacillus plantarum strain QQ99, classified and named Lactobacillus plantarum, is preserved in China general microbiological culture Collection center (address: national institute of microbiology, china academy of sciences of China) with a preservation number of CGMCC No.26232 at the same time as the address: north Chen West Lu No. 1, the Korean area of Beijing, 12 months and 25 days.
3. Advantageous effects
Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:
(1) The raw materials of the preparation method of the plant-based yoghurt comprise 5-20% of plant protein powder, 0.5-10% of saccharides, 0.05-0.5% of acidulant, 0.05-0.1% of phosphatidylserine, 0.05-2% of stabilizer and 0.001-0.2% of starter, wherein the starter comprises streptococcus thermophilus strain QQ217 and lactobacillus plantarum strain QQ99 in a mass ratio of 1:0.1-100, and the obtained product has smooth surface, fine structure and fresh and cool taste, and solves the problems of rough texture, plant fishy smell, fermented sour taste and the like common to plant yoghurt products. The product is rich in various plant proteins, and compared with single plant protein, the product has more comprehensive nutritional value and improves the sensory quality of the product.
(2) The plant-based yoghurt is obtained by the preparation method, has good antioxidation function, can remove free radicals, has high reducing power, has potential probiotic properties of reducing cholesterol, and has cholesterol binding capacity.
Drawings
FIG. 1 is a graph showing the comparison of the fermentation performance of the microbial agents of example 5 and comparative examples 1 to 3.
Detailed Description
For a further understanding of the present invention, the present invention will be described in detail with reference to examples.
Example 1
The direct-throwing yoghurt starter is used for primary screening, secondary screening, identification and preservation of plant-based fermented lactobacillus.
Slowly adding 10% of bean powder and 3% of sucrose into 60 ℃ purified water, stirring and dissolving, homogenizing, maintaining at 90 ℃ for 20min, sterilizing, and cooling to obtain soybean milk base material.
The strain frozen and preserved at minus 80 ℃ is inoculated in MRS or M17 liquid culture medium, cultured for 18 hours at 37 ℃, activated for two generations continuously according to the inoculum size of 1 percent (volume ratio), centrifugated to remove supernatant and 10mL soybean milk base material resuspended bacterial mud. Inoculating into soybean milk base material according to 2% ratio, standing at 37deg.C for fermenting for 24 hr, transferring to 4deg.C for after-ripening for 6 hr, demulsifying, measuring pH value of soybean milk at fermentation end point, and performing sensory evaluation. The evaluation indexes of the fermented soybean milk comprise the tissue state, smell, taste and flavor, 100 minutes of the total score, and the judgment standard and the score are shown in table 1.
TABLE 1 evaluation criteria for fermented Soybean milk
Figure SMS_1
In this example, 100 strains of lactic acid bacteria, such as Streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus fermentum, which were approved by the Ministry of health as food grade, were initially screened to obtain 8 strains of strains having a pH of less than 4.5 and a sensory score of greater than 75 minutes, wherein Streptococcus thermophilus strain QQ217 had a pH of 4.23, a sensory score of 84, lactobacillus plantarum strain QQ99 had a pH of 4.40, and a sensory score of 86.
And (3) re-screening the strain with excellent acid production performance and sensory evaluation. The strain frozen and preserved at minus 80 ℃ is inoculated in MRS or M17 liquid culture medium, cultured for 18 hours at 37 ℃, activated for two generations continuously according to the inoculum size of 1 percent (volume ratio), centrifugated to remove supernatant and 10mL soybean milk base material resuspended bacterial mud. Inoculating into soybean milk base material according to 2% ratio, standing at 37deg.C for fermentation for 24 hr, transferring to 4deg.C for after-ripening for 6 hr, demulsifying, and measuring hexanal and diacetyl content in fermented soybean milk. Wherein, gas chromatography-ion mobility spectrometry is adopted to analyze hexanal content in the fermented milk, and o-phenylenediamine method is adopted to measure diacetyl content in the fermented milk. Hexanal is the most main component of the beany flavor-causing volatile substance, and the reduction degree of the hexanal content in the fermented milk can be used for measuring the beany flavor-reducing effect of the fermentation strain, and the lower the content is, the more suitable the strain is for bean-based fermentation. Diacetyl is a characteristic aroma substance of fermented soybean milk that imparts a characteristic creamy flavor and bean aroma to the fermented milk, with higher levels indicating that the strain is more suitable for bean-based fermentation.
Among the strains screened, lactobacillus plantarum strain QQ99 fermented soybean milk had the lowest hexanal content, streptococcus thermophilus strain QQ217 fermented soybean milk had the highest diacetyl content, and both strains exhibited characteristics suitable for bean-based fermentation, and the fermentation results of both strains are shown in table 2. The two strains are subjected to compound fermentation, and compared with single-strain fermentation, the fermented milk shows lower hexanal content, higher diacetyl content and higher sensory score, which shows that the two strains have synergistic effect in utilizing plant-based fermentation.
TABLE 2 fermentation results of Lactobacillus plantarum strain QQ99 and Streptococcus thermophilus strain QQ217
Figure SMS_2
Morphological observation: after culturing the strain in MRS agar medium for 48 hours, single colony characteristics of the strain on the plate were observed and recorded, and the cell morphology after gram staining was observed with a microscope. Lactobacillus plantarum strain QQ99 presents white circular colonies on a flat plate, and has irregular edges, gram positive staining, rod-shaped cells, no flagella, no spore production and no movement. The streptococcus thermophilus strain QQ217 presents milky round and raised colonies on a flat plate, has neat edges, positive gram staining, does not sprout, is spherical and forms a chain shape.
Example 2
The preparation method of the direct-throwing yoghurt starter comprises the following steps:
(1) Preparation of lactobacillus plantarum strain QQ99 freeze-dried bacterial powder
Inoculating Lactobacillus plantarum QQ99 frozen and preserved at minus 80 deg.C into MRS liquid culture medium, culturing overnight at 37 deg.C, activating for two generations continuously according to 1% (volume ratio), inoculating into 10L fermenter, performing high density anaerobic culture at 37 deg.C, introducing CO 2 The gas, at an OD600nm, was used as the end point of the fermentation. Centrifuging at 8000r/min and 4deg.C for 15min, discarding supernatant, collecting thallus precipitate, rinsing thallus with sterile phosphate buffer solution (pH 7.0) for 1 time, mixing the obtained bacterial mud with skimmed milk powder, sucrose, trehalose, sodium glutamate and glycerol protectant at a ratio of 1:0.7:0.5:0.2:0.2:0.2, pre-freezing at minus 80deg.C for 5 hr to uniformly freeze the bacterial mud in the inner wall of a container, and drying in a vacuum freeze drying oven for 20 hr to obtain lactobacillus plantarum strain QQ99 lyophilized bacterial powder.
(2) Preparation of streptococcus thermophilus strain QQ217 freeze-dried bacterial powder
Inoculating negative 80 ℃ cryopreserved streptococcus thermophilus strain QQ217 into M17 liquid culture medium, culturing overnight at 40 ℃, activating for two generations continuously according to 1% (volume ratio) of inoculum size, inoculating into 10L fermentation tank for high density anaerobic culture, fermenting at 37 ℃, introducing CO 2 The gas, at an OD600nm, was used as the end point of the fermentation. Centrifuging at 8000r/min and 4deg.C for 15min, discarding supernatant, collecting bacterial precipitate, rinsing bacterial precipitate with sterile phosphate buffer solution (pH 7.0) for 1 time, mixing the obtained bacterial paste with skimmed milk powder, sucrose, trehalose, sodium glutamate and glycerol protectant at a ratio of 1:0.7:0.5:0.2:0.2:0.2, pre-freezing at minus 80deg.C for 5 hr to uniformly freeze the bacterial paste on the inner wall of a container, and drying in a vacuum freeze drying oven for 20 hr to obtain Streptococcus thermophilus QQ217 lyophilized bacterial powder.
(3) Preparation of plant-based lactobacillus direct-vat starter
Fully and uniformly mixing the obtained lactobacillus plantarum strain QQ99 freeze-dried bacterial powder and streptococcus thermophilus strain QQ217 freeze-dried bacterial powder according to the mass ratio of 1:2 between clean constant temperature and constant humidity operation, and packaging to prepare the direct-throwing type starter suitable for the lactobacillus plantarum, and sealing and preserving at minus 20 ℃ for later use.
Example 3
The preparation method of the direct-vat set yoghurt starter is basically the same as that of the embodiment 2, except that the mass ratio of the lactobacillus plantarum strain QQ99 freeze-dried bacterial powder to the streptococcus thermophilus strain QQ217 freeze-dried bacterial powder is 1:0.1.
Example 4
The preparation method of the direct-vat set yoghurt starter is basically the same as that of the embodiment 2, except that the mass ratio of the lactobacillus plantarum strain QQ99 freeze-dried bacterial powder to the streptococcus thermophilus strain QQ217 freeze-dried bacterial powder is 1:100.
Example 5
The use of a starter in a plant-based fermented dairy product.
Dissolving 10% soybean milk powder (protein content is 4g/100 g) and 5% sucrose in purified water at 60deg.C, homogenizing, sterilizing at 90deg.C for 20min, and cooling to obtain fermentation base material. Inoculating the lactobacillus direct vat set starter prepared in the example 2 into a fermentation base material according to the inoculum size of 0.1% (w/v), standing and fermenting for 16 hours at 40 ℃, and then placing into a refrigerator for post-ripening to obtain the soybean plant yoghurt. Monitoring pH value change in fermentation process, performing sensory evaluation after fermentation, and measuring acidity, hexanal and diacetyl content of fermented milk. The acidity determination of fermented milk is described in GB 5009.239-2016 determination of acidity of food safety national standard.
Example 6
The difference between this example and example 5 is that in the process of preparing the plant yoghurt, the direct vat set starter prepared in example 2 is replaced by the direct vat set starter prepared in example 3, the inoculation amount of the direct vat set starter in the sterilized plant base material is 0.01% (w/v), the temperature of the standing fermentation is 43 ℃ and the time is 14h.
Example 7
The difference between this example and example 5 is only that in the process of preparing the plant yoghurt, the direct vat set starter prepared in example 2 is replaced by the direct vat set starter prepared in example 4, the inoculation amount of the direct vat set starter in the sterilized plant base material is 0.5% (w/v), the temperature of the standing fermentation is 41 ℃ and the time is 18 hours.
Example 5, example 6 and example 7 all gave a fine texture, good flavor of the vegetable yoghurt, with the vegetable yoghurt obtained in example 5 giving the highest sensory scores.
Comparative example 1
The comparative example differs from example 5 only in that in the preparation of the plant-based yoghurt, the starter prepared in example 2 was replaced by a lyophilized powder of lactobacillus plantarum QQ99 of equivalent viable count.
Comparative example 2
The difference between this example and example 5 is only that in the process of preparing the plant-based yoghurt, the starter prepared in example 2 is replaced by lyophilized powder of Streptococcus thermophilus QQ217 with an equivalent number of viable bacteria.
Comparative example 3
The difference between this example and example 5 is only that in the process of preparing soybean plant yoghurt, the lactic acid bacteria direct vat set starter prepared in example 2 is replaced by a Kohansen commercial vat set starter (the components are Streptococcus thermophilus and Lactobacillus bulgaricus) with the same number of viable bacteria.
Comparison of example 5, comparative examples 1, 2 and 3, yields:
the results of the microbial agent fermentation performance show (figure 1) that the acid production rate and the acid production capacity of the starter prepared in example 5 are significantly higher than those of the single microbial starter and the commercial starter, and the obtained fermented milk has smooth surface and fine structure and shows the highest sensory score of 90 minutes. The fermented milk pH values of the starter, lactobacillus plantarum strain QQ99, streptococcus thermophilus strain QQ217 and the commercial starter of example 5 are respectively 9h, 10.5h, 12.5h and 12h, the final acidity of the fermented milk is respectively 92 DEG T, 90 DEG T, 84 DEG T and 78 DEG T, and specific data are shown in Table 3, and the synergistic fermentation effect exists between two lactic acid bacteria in the starter of example 5, so that the production of acidic substances such as lactic acid is accelerated.
The results of the hexanal and diacetyl content detection in the fermented milk showed that the fermented milk obtained by fermenting the composite starter of example 5 had the lowest hexanal content of the beany flavor volatile substance of 2.12 μg/L and the highest diacetyl of the characteristic aroma substance of 568.18 μg/L, as compared to the single starter and the commercial starter. This demonstrates that the two strains in the composite starter can synergistically contribute better flavor in plant-based fermentation.
Various experimental results show that the lactobacillus direct vat set starter provided in examples 2-4 can specifically utilize plant-based raw materials including, but not limited to, soybeans, and the prepared plant-fermented dairy product has good appearance and fine mouthfeel, generates lower beany flavor substances and higher characteristic aroma substances, and has the potential of becoming a commercial plant-based starter.
TABLE 3 comparison of fermentation Properties
Figure SMS_3
Example 8
The weight of each component of this example is 1000 mL: 60g of soybean powder, 20g of pea protein powder, 80g of white granulated sugar, 0.8g of phosphatidylserine, 7g of acetylated distarch phosphate, 3g of sodium carboxymethylcellulose, 0.2g of pectin, 2.2g of lactic acid, 0.05g of the starter of example 2 and the balance of water.
The preparation steps of this example are as follows:
(1) Preparing a fermentation base material: 60g of soybean meal, 20g of pea protein powder, 50g of white granulated sugar and 0.8g of phosphatidylserine are taken, 370deg.C hot water is added, shearing is carried out for 10min to fully dissolve the materials, standing and hydrating are carried out, and hydrating is carried out for 30min at 60deg.C.
(2) Homogenizing and sterilizing: homogenizing the feed liquid obtained in the step (1), wherein the homogenizing pressure is 5/35MPa, and the homogenizing temperature is 70 ℃; sterilizing the homogenized feed liquid at 90 ℃ for 20min, and cooling to 40 ℃ to obtain the cooled sterilizing feed liquid.
(3) Inoculating and fermenting: and (3) adding 0.05g of composite starter into the feed liquid obtained in the step (2), stirring for 10min, fully and uniformly mixing the starter, standing at 40 ℃ and fermenting for 14h at constant temperature to obtain the yoghurt base material.
(4) Preparation of a stabilizer: 7g of acetylated distarch phosphate, 3g of sodium carboxymethyl cellulose and 0.2g of pectin are slowly added into 200g of hot water, and the mixture is sufficiently sheared for 20min to obtain a stabilizer solution.
(5) And (3) secondary batching: and (3) demulsification is carried out on the fermented milk obtained in the step (3), the stabilizer solution obtained in the step (4), 30g of white granulated sugar and 2.2g of lactic acid are sequentially added, and the mixture is fully stirred and uniformly mixed, and the volume is fixed to 1000mL, so that the feed liquid is obtained.
(6) And (3) secondary homogenization: homogenizing the feed liquid obtained in the step (5) under the homogenizing pressure of 5/30MPa.
(7) Sterilizing the homogenized feed liquid in the step (6) by UHT at 121 ℃ for 15 seconds, aseptically cold-filling the homogenized feed liquid into a PET packaging container, and sealing to obtain the functional plant yoghurt.
Example 9
The weight of each component of this example is 1000 mL: 30g of soybean powder, 50g of pea protein powder, 70g of white granulated sugar, 0.5g of phosphatidylserine, 10g of glucose, 10g of hydroxypropyl distarch phosphate, 0.3g of pectin, 2.0g of citric acid, 0.05g of composite starter and the balance of water.
The preparation steps of this example are as follows:
(1) Preparing a fermentation base material: 30g of soybean meal, 50g of pea protein powder, 30g of white granulated sugar, 10g of glucose and 0.5g of phosphatidylserine are added into 380g of 65 ℃ hot water, sheared for 15min to fully dissolve the materials, and the materials are left to stand for hydration and hydrated for 20min at 65 ℃.
(2) Homogenizing and sterilizing: homogenizing the feed liquid obtained in the step (1), wherein the homogenizing pressure is 8/40MPa, and the homogenizing temperature is 68 ℃; sterilizing the homogenized feed liquid at 85 ℃ for 30min, and cooling to 39 ℃ to obtain the cooled sterilizing feed liquid.
(3) Inoculating and fermenting: and (3) adding 0.05g of a starter into the feed liquid obtained in the step (2), stirring for 10min, fully and uniformly mixing the starter, standing at 39 ℃ and fermenting for 14 hours at constant temperature to obtain the yoghurt base material.
(4) Preparation of a stabilizer: 10g of hydroxypropyl distarch phosphate and 0.3g of pectin are slowly added into 200g of hot water, and the stabilizer solution is obtained after the mixture is fully sheared for 25 minutes.
(5) And (3) secondary batching: and (3) demulsification is carried out on the fermented milk obtained in the step (3), the stabilizer solution obtained in the step (4), 40g of white granulated sugar and 2.0g of lactic acid are sequentially added, and the mixture is fully stirred and uniformly mixed, and the volume is fixed to 1000mL, so that the feed liquid is obtained.
(6) And (3) secondary homogenization: homogenizing the feed liquid obtained in the step (5) at a homogenizing pressure of 7/35MPa.
(7) Filling the homogenized feed liquid in the step (6) into a HDPE packaging container, sealing, pasteurizing at 85 ℃ for 30min, and cooling to obtain the functional plant yoghurt.
Example 10
The weight of each component of this example is 1000 mL: 80g of soybean powder, 80g of white granulated sugar, 0.8g of phosphatidylserine, 7g of acetylated distarch phosphate, 3g of sodium carboxymethylcellulose, 0.2g of pectin, 2.2g of lactic acid, 0.05g of composite starter and the balance of water.
The preparation steps of this example are as follows:
preparing a fermentation base material: 80g of soybean powder, 50g of white granulated sugar and 0.8g of phosphatidylserine are taken, added with 370g of hot water at 60 ℃, sheared for 10min to fully dissolve the materials, and kept stand for hydration, and hydrated for 30min at 60 ℃.
The subsequent preparation method of this example was the same as in example 8.
Example 11
The weight of each component of this example is 1000 mL: 80g of pea protein powder, 80g of white granulated sugar, 0.8g of phosphatidylserine, 7g of acetylated distarch phosphate, 3g of sodium carboxymethyl cellulose, 0.2g of pectin, 2.2g of lactic acid, 0.05g of composite starter and the balance of water.
The preparation steps of this example are as follows:
preparing a fermentation base material: 80g of pea protein powder, 50g of white granulated sugar and 0.8g of phosphatidylserine are taken, 370deg.C hot water is added, shearing is carried out for 10min to fully dissolve the materials, standing and hydrating are carried out, and hydrating is carried out for 30min at 60deg.C.
The subsequent preparation method of this example was the same as in example 8.
Example 12
This example differs from example 8 only in that the amount of starter added during the preparation of the plant based yoghurt is 0.01g.
Example 13
This example differs from example 8 only in that the amount of starter added during the preparation of the plant based yoghurt is 2g.
Example 14
Functional studies were performed on the plant yogurt prepared in example 8 of the present invention and on commercial bean-based plant yogurt (soybean as the main ingredient).
1. Antioxidant function
(1) Determination of DPPH radical scavenging ability
2mL of the sample solution was added to the test tube, 2mL of a 0.2mmol/L solution of 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) -methanol was added thereto, and after mixing, the mixture was reacted at room temperature in the dark for 1 hour to determine the absorbance at 517 nm.
(2) Determination of the hydroxy radical (. OH) scavenging Capacity
1mL of the sample solution was added to a Fenton reaction system containing 1mL of a bright green solution of 0.435mmol/L, 2mL of ferrous sulfate of 0.5mmol/L and 1.5mL of 3% (w/v) hydrogen peroxide, and after mixing, the mixture was centrifuged at 8000r/min at 37℃for 10min in a water bath of 20min at 4℃to obtain a supernatant, and the absorbance at 624nm was measured.
(3) Superoxide anion (O) 2 – Measurement of clearance Capacity
To 3mL of 50mmol/L Tris-HCl buffer solution at pH 8.2 (containing 1mmol/L EDTA), 1mL of the sample solution was added, the mixture was homogenized, the mixture was left to stand in a water bath at 25℃for 20 minutes, 300. Mu.L of 25mmol/L pyrogallol solution was added, the mixture was homogenized, the reaction was terminated by immediately adding 1mL of HCl solution after the reaction in a water bath at 25℃for 5 minutes, and the absorbance at 325nm was measured after the homogenization.
(4) Determination of Total reducing force
Taking 1mL of sample solution, adding 1mL of 0.2mol/L PBS solution with pH of 6.6 and 1mL of 1% potassium ferricyanide solution into a test tube, uniformly mixing, carrying out water bath reaction at 50 ℃ for 20min, quenching, adding 1mL of 5% trichloroacetic acid solution, uniformly mixing, centrifuging at 4000r/min for 10min, taking 2.5mL of supernatant, adding 2.5mL of distilled water and 0.5mL of 0.1% ferric trichloride solution, uniformly mixing, standing for 10min, measuring the absorbance at 700nm, and taking OD 700nm Indicating the total reducing force.A 700 nm The larger the value, the stronger the representative reducing power.
Table 4 comparison of free radical scavenging ability of plant-based yogurt prepared herein and prior art yogurt
Figure SMS_4
As shown in table 4, the results of the antioxidant experiment showed that: the plant-based yoghurt prepared in this example was specific for DPPH, OH and O 2 - Has higher clearance rate and higher reducing power, shows better antioxidant activity and is superior to the commercial plant yoghurt. Research shows that cancer, aging or other diseases have a dense and indiscriminate relationship with the generation of excessive free radicals, superoxide anions and the like in the organism, and the antioxidant substances can effectively overcome the harm of the free radicals to the organism.
2. Determination of ability to bind to cholesterol micelles
Dissolving lecithin, oleic acid and cholesterol in a methanol solution, drying, sequentially adding sodium taurocholate, naCl and PBS (pH value is 7.4) buffer solution, fully dissolving, and storing the prepared cholesterol micelle 1mL with the concentration of sodium taurocholate, cholesterol, oleic acid, lecithin, naCl and PBS buffer solution of 10, 5, 2.4, 132 and 15mmol/L respectively at 37 ℃ for 24 hours. 3mL of cholesterol micelle and 1mL of plant yoghourt are sequentially added into a conical flask, shaking is carried out at the constant temperature of 37 ℃ for 2 hours, the supernatant is obtained after centrifugation at 10000r/min for 30 minutes, the cholesterol content is measured by using a kit, a blank group is not added with a sample, and the cholesterol binding capacity and the degradation rate are measured.
TABLE 5
Figure SMS_5
As shown in table 5, the results indicate that: the commercial plant yoghurt does not have the capacity of binding cholesterol, and the binding rate of the plant yoghurt prepared in the example 8 to the cholesterol can reach 25%. Therefore, the plant yoghurt prepared by the invention has the beneficial effect of reducing cholesterol and has a certain promoting effect on preventing secondary diseases such as cardiovascular diseases and the like.
Comparative example 4
The difference between the embodiment and the embodiment 1 is that the compound direct-vat starter is replaced by single lactobacillus plantarum QQ99 freeze-dried powder with the same viable count in the preparation process of the plant yoghurt.
Comparative example 5
The difference between the embodiment and the embodiment 1 is that the compound direct-vat starter is replaced by single streptococcus thermophilus QQ217 freeze-dried bacterial powder with the same number of viable bacteria in the preparation process of the plant yoghurt.
Comparative example 6
This example differs from example 1 only in that during the preparation of the plant yoghurt, streptococcus thermophilus QQ217 was kept unchanged, and Lactobacillus plantarum Q99 in the composite direct vat set was replaced by the commercial strain Lactobacillus plantarum Lp-115 (from Denmark) of equivalent viable count.
Comparative example 7
The difference between this example and example 1 is only that during the preparation of the plant yoghurt, lactobacillus plantarum Q99 is kept unchanged, streptococcus thermophilus QQ217 in the composite direct vat set is replaced by commercial streptococcus thermophilus 367 with the same number of viable bacteria, and streptococcus thermophilus 367 is separated from the finished product starter in hansen.
Comparative example 8
The difference between this example and example 1 is that the vegetable yoghurt contains no phosphatidylserine component and the rest components and the preparation method are identical.
Comparative example 9
The difference between this example and example 1 is only that during the preparation of the plant yoghurt, the streptococcus thermophilus QQ217 was kept unchanged, and the lactobacillus plantarum Q99 in the composite direct vat set starter was replaced by the commercial strain lactobacillus rhamnosus HN001 (from danish) of equivalent viable count.
The plant-based yoghurt samples were subjected to sensory evaluation by 28 sensory evaluators, and the sensory indexes to be evaluated are shown in table 6 and are classified into 10 points. From the results it is possible to obtain:
(1) Compared with single plant protein, the functional plant yoghurt prepared by adopting the two plant proteins for compound fermentation has better sensory quality.
(2) Compared with single strain fermentation, the obtained plant yoghurt has higher sensory evaluation by adopting the lactobacillus plantarum Q99 and the streptococcus thermophilus QQ217 for co-fermentation, which shows that the lactobacillus plantarum Q99 and the streptococcus thermophilus QQ217 can play a synergistic effect in plant-based fermentation; in addition, the composite starter suitable for plant base can only be prepared from two specific strains of lactobacillus plantarum Q99 and streptococcus thermophilus QQ217 according to a certain proportion, and even if the same strain is adopted to replace any strain, the same effect can not be achieved.
(3) The example 8 and the comparative example 8 both obtain better sensory evaluation, but the addition of phosphatidylserine leads the taste of the product to be smoother, and in addition, the functions of improving intelligence, improving memory and the like of the product also improve the functional value and the product value sense of the plant yoghurt.
TABLE 6 organoleptic evaluation index of plant-based yogurt samples
Figure SMS_6
Table 7 sensory score statistics for examples and comparative examples
Figure SMS_7
The foregoing examples have shown only the preferred embodiments of the invention, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that modifications, improvements and substitutions can be made by those skilled in the art without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

Claims (10)

1. A method for preparing a plant-based yoghurt, which is characterized in that: the raw materials of the yoghourt comprise the following components in parts by weight: 5 to 20 percent of plant protein powder, 0.5 to 10 percent of sugar, 0.05 to 0.5 percent of acidulant, 0.05 to 0.1 percent of phosphatidylserine, 0.05 to 2 percent of stabilizer, 0.001 to 0.2 percent of starter and the balance of water;
the starter comprises streptococcus thermophilus strain QQ217, which is classified and named Streptococcus thermophilus and is preserved in China general microbiological culture Collection center (CGMCC) with a preservation number of 26231 in the 12 th month of 2022; lactobacillus plantarum strain QQ99, classified and named Lactobacillus plantarum, is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of 26232 in the 12 th month and 25 th year of 2022;
the mass ratio of the strain QQ99 to the strain QQ217 is 1:0.1-100.
2. The method for preparing a plant-based yoghurt as claimed in claim 1, wherein: the mass ratio of the strain QQ99 to the strain QQ217 is 1:2.
3. The method for preparing a plant-based yoghurt as claimed in claim 2, wherein: the vegetable protein is one or more of soybean protein, pea protein, chickpea, coconut powder and coconut milk.
4. The method for preparing a plant-based yoghurt as claimed in claim 2, wherein: the saccharide is one or more of white sugar, glucose, lactose, maltose, galactose, xylitol, maltitol, erythritol, sorbitol, isomalt, and lactitol.
5. The method for preparing a plant-based yoghurt as claimed in claim 2, wherein: the sour agent is one or more of lactic acid, citric acid, tartaric acid, citric acid, sodium citrate and malic acid.
6. The method for preparing a plant-based yoghurt as claimed in claim 2, wherein: the stabilizer is one or more of xanthan gum, gellan gum, agar, modified starch, hydroxypropyl distarch phosphate, acetylated distarch phosphate and pectin.
7. A method for preparing a plant-based yoghurt as claimed in any one of claims 1 to 6, wherein: the method comprises the following steps:
s1, dissolving the plant protein powder and the saccharides, stirring, standing, homogenizing, sterilizing and cooling to obtain fermentation base material liquid;
s2, inoculating the starter into the fermentation base liquid, and fermenting to obtain a yoghurt base material;
and S3, sequentially adding the stabilizer, phosphatidylserine, sugar and sour agent into the yoghurt base material, and homogenizing to obtain the yoghurt.
8. The method for preparing a plant-based yoghurt as claimed in claim 7, wherein: in the step S2, the fermentation condition is 35-50 ℃, and the fermentation is carried out at a constant temperature for 5-24 hours.
9. The method for preparing a plant-based yoghurt as claimed in claim 7, wherein: the step S1 further includes a step of hydration after the standing step.
10. A plant-based yoghurt characterized in that: obtained using the preparation method according to any one of claims 1 to 9.
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Denomination of invention: A plant-based yogurt and its preparation method

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