A brief analysis of soy plant yogurt

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

Soybean plant yogurt, also known as plant-based yogurt, is a fermented product of deeply processed soy milk. It has a thick texture and sticky taste. Its most important function is to greatly extend the shelf life of soy milk. Compared with animal-based yogurt, the most prominent advantage of soy yogurt is that it is cholesterol-free and suitable for people with lactose intolerance.

Factors affecting the taste of soy plant yogurt

1. Differences in the ratio of strains used

Yoghurt fermentation strains that use milk as the main ingredient mainly use lactose in milk as the fermentation substrate, while plant-based yogurt that uses instant soy flour as the main ingredient uses sucrose as the fermentation substrate. Lactobacillus plays a role in increasing acidity in yogurt fermentation; Streptococcus thermophilus plays a thickening role in yogurt fermentation.

2. Fermentation time and fermentation temperature

Fermentation temperature: The effect of temperature on fermentation and its regulatory control is one of the most important factors affecting the growth and reproduction of organisms, because any biochemical enzymatic reaction is closely related to temperature changes.

As the temperature rises, the growth and reproduction of cells accelerate; however, as the temperature rises, the rate of enzyme inactivation also becomes faster and faster, causing aging and shortening the fermentation cycle, which has a negative impact on fermentation production.

Fermentation time: refers to the time required from the beginning of inoculation of bacteria to the termination of fermentation. If the fermentation time is too long or too short, it will affect the quality of yogurt; if the fermentation time is too long, the bacteria will multiply too much, and the yogurt will taste too sour; if the fermentation time is too short, the bacteria will not multiply enough, which will cause poor protein coagulation. The yogurt becomes watery and becomes thin.

Therefore, the yogurt should be stored in a low-temperature environment immediately after fermentation is completed. The most suitable fermentation temperature for yogurt is 42℃-43℃; the fermentation time is 7-8 hours.

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