Process Optimization and Product Characteristics of Pea Protein Fermented Milk

HOU Wenjuan; QIN Yang; ZHANG Dan; JIANG Xinjie; YU Zhongna; GENG Xin; DU Qijing; JIANG Hongning; YANG Yongxin; FAN Rongbo

doi:10.13386/j.issn1002-0306.2023040090

Volume 45 Issue 2

Jan. 2024

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Science and Technology of Food Industry > 2024 > 45(2): 175-182. > DOI: 10.13386/j.issn1002-0306.2023040090

HOU Wenjuan, QIN Yang, ZHANG Dan, et al. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175−182. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040090.

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Process Optimization and Product Characteristics of Pea Protein Fermented Milk

HOU Wenjuan^1,,
QIN Yang¹,
ZHANG Dan¹,
JIANG Xinjie²,
YU Zhongna²,
GENG Xin^{1, 3},
DU Qijing^{1, 3},
JIANG Hongning^{1, 3},
YANG Yongxin^{1, 3},
FAN Rongbo^{1, 2, 3, ,}

1.
College of Food Science and Engineering, Qingdao Agricultural University, Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
2.
Haidu College, Qingdao Agricultural University, Yantai 265100, China
3.
Qingdao Institute of Special Food, Qingdao 266109, China

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Received Date: April 15, 2023
Available Online: November 19, 2023

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Abstract

Abstract

In order to satisfy the demand of consumers for a diversified intake of high quality protein, a fermented plant-based milk substitute product was developed from pea protein. The relationship between the addition of pea protein powder, pea starch and white sugar and the organoleptic quality of the product was analysed in an orthogonal test to determine the optimum amount of pea protein powder, pea starch and white sugar. The results showed that the best fermentation effect was achieved at 4 h and 10% inoculum of fermenting agent. The main physical properties of the product were as follows: Brightness (L^*) 74.74±0.02, hardness 124.45±0.30 g, viscosity 233.11±7.27 g·s, water holding capacity 92.13%. The product was a non-Newtonian fluid and elastic, the surface microstructure was denser, more porous and smaller compared to traditional yoghurt. Therefore, this study provides technical support for the development of new plant-based yoghurt and further broadening the application and production of plant-based yogurt.
- pea protein,
- fermentation process,
- sensory evaluation,
- physical properties

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References

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