Analysis of Soy Plant Yogurt

July 03, 2024

In recent years, with the continuous improvement of people's living standards, the demand for yogurt has also been increasing. One of the current trends in the development of functional beverages is to combine fermentation agents and plant-based raw materials to produce healthy yogurt drinks rich in plant protein and microbial protein.

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Soy plant-based yogurt

Soybean vegetable yoghurt, also known as vegetable yoghurt, is a fermented product in the deep processing of soybean milk, which has a thick texture and viscous taste. Its most important role is to greatly extend the shelf life of soybean milk. Compared with animal yogurt, soy yogurt has the most prominent advantage of being cholesterol free and suitable for consumption by lactose intolerant patients.

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Factors affecting the taste of soy plant-based yogurt

1. Different bacterial ratios are used. Yogurt fermentation with milk as the main ingredient mainly uses lactose in milk as the fermentation substrate, while plant-based yogurt with instant soybean powder as the main ingredient mainly uses sucrose as the fermentation substrate. Lactobacillus plays a role in increasing acidity during yogurt fermentation; Streptococcus thermophilus plays a thickening role in yogurt fermentation.
① Classic mixed fermentation is a classic type of fermentation used for processing yogurt, consisting of Lactobacillus bulgaricus and Streptococcus thermophilus. These two strains have complementary fermentation characteristics, and the resulting yogurt has a composite health value of both strains.
② The mixed fermentation of Lactobacillus plantarum involves the fermentation of Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus together. Plant derived lactic acid bacteria are more suitable for Chinese digestive system, and can be used to ferment tofu pudding or yogurt.

Lactobacillus plantarum is mainly used for traditional food fermentation and is a healthy microbial organic food ingredient. It can not only help with digestion, but also alleviate intestinal dysfunction and prevent bean allergies.

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③ Lactobacillus acidophilus mixed fermentation is a fermentation process that involves the fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus together. Lactobacillus acidophilus has the function of enhancing the activity of macrophages and lymphocytes, helping to digest and maintain intestinal acid-base balance.
④ The mixed fermentation of Lactobacillus acidophilus and Streptococcus casei is a type of yogurt that utilizes a symbiotic relationship between the two bacteria to increase acid production rate, shorten fermentation time, and utilize the characteristics of the latter to produce butanedione, thereby improving product flavor, making the yogurt texture delicate, sour with sweetness, and sweet with fragrance.
⑤ The mixed fermentation of Lactobacillus acidophilus and Bifidobacterium utilizes the symbiotic relationship between Bifidobacterium and Lactobacillus acidophilus for fermentation. In addition to producing acetic acid, Bifidobacterium can also synthesize various vitamins such as Vitamin B2 and folic acid during fermentation, supplying Lactobacillus acidophilus and promoting its growth and proliferation. Lactobacillus acidophilus requires acetate, vitamins, and folic acid as nutrients to promote the growth of bifidobacteria. Simultaneously mixed fermentation can accelerate acid production, shorten coagulation time, and enhance flavor.
In short, different companies can choose different strains or composite strains based on their product positioning.

2. Fermentation time and temperature: Fermentation temperature: The influence of temperature on fermentation and its regulation and control is one of the most important factors affecting the growth and reproduction of organisms, as any biochemical enzymatic reaction is closely related to temperature changes.

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As the temperature rises, the growth and reproduction of cells accelerate; But as the temperature rises, the rate of enzyme inactivation also becomes faster, causing premature aging and shortening of the fermentation cycle, which has a negative impact on fermentation production.
Fermentation time: refers to the time required from the start of inoculating the strain to the end of fermentation. Excessive or insufficient fermentation time can have an impact on the quality of yogurt; If the fermentation time is too long and the bacterial strains multiply too much, the taste of yogurt will become too sour; If the fermentation time is too short and the bacterial growth is not enough, it will cause poor protein coagulation and the yogurt will have a phenomenon of diluted water.
So, immediately after fermentation, the yogurt should be stored in a low-temperature environment. The most suitable fermentation temperature for yogurt is 42 ℃ -43 ℃; Fermentation time is 7-8 hours.
3. Selection and proportioning of raw materials: Most of the raw materials used in plant-based yogurt come from plants, with auxiliary materials such as white sugar, stabilizers, and modified starch. Sometimes, milk powder is also added to adjust the flavor of the product.

During fermentation, the slurry concentration should not be lower than 11 and the protein content should be above 3.0. Plant yogurt is beneficial for improving the digestive function of the human body, promoting appetite, and producing a large amount of lactic acid through lactose fermentation. It can lower the pH in the intestine, regulate the gut microbiota, inhibit the growth and reproduction of harmful microorganisms in the intestine, inhibit pathogens such as pneumonia and mastitis, and help synthesize B vitamins in the body. It also has the complex aroma of soybeans and yogurt. Figures 1 and 2 show the effects of fermentation of milk powder and soybean powder in a certain ratio on pH and acidity.

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Production process analysis

1. Taking soybean plant-based yogurt as an example, the process flow is as follows: Process 1: Soybean screening → Peeling (or soaking) → Grinding → Filtration → Enzyme killing → Standardization → Ingredients → Filtration → Preheating → Homogenization → Sterilization → Cooling → Inoculation → Packaging → Fermentation → Refrigeration.
Process II: soybean milk powder → recovery → ingredients → filtration → preheating → homogenization → sterilization → cooling → inoculation → sub packaging → fermentation → refrigeration.
2. Key control points: Process 1: Grinding (affecting protein extraction rate), enzyme killing (affecting soybean flavor and taste), standardization (affecting product quality stability), sterilization, inoculation (bacterial strain selection affecting flavor), and fermentation.
Process 2: Standardization (affecting product quality stability), sterilization, inoculation, and fermentation.
3. Process difference: Process 1. Disadvantages: more equipment and energy consumption are required, and investment is large. soybean milk production equipment and enzyme killing treatment equipment are required. It is difficult to manage multiple critical control points. Advantages: Strong cost control ability.
Process 2, Disadvantage: The selection of raw materials is relatively small. Advantages: The required equipment and key control points are the same as regular yogurt, and the process is relatively mature.
If dairy companies adopt the second process as a new or rich variety.

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Conclusion

Soybean, as a protein based raw material for plant-based yogurt, has the highest cost-effectiveness. Instant soybean powder is made from soybean milk through sterilization, concentration, spray and drying. It is a vegetable protein food with high nutritional value.
This type of food has the characteristics of easy preservation and easy consumption. It has the natural color, aroma, and taste of soybeans, especially since it does not contain cholesterol and does not cause cholesterol deposition. It contains unsaturated fatty acids and also has the effect of preventing cholesterol deposition from other sources. Therefore, it is highly welcomed by the general public.

The production of soybean plant yoghurt with instant soybean powder avoids the tedious process of making soybean milk, which is convenient for consumers to make at home and the environmental pressure of factories, and reduces energy consumption. Compared with the vegetable yoghurt made with soybean milk, the instant soybean powder has good homogeneity, and the flavor of the product will not change significantly.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-07-03

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

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