PROCESS FOR PREPARING SHELF-STABLE PLANT-BASED YOGURT ANALOGUES AND YOGURT ANALOGUES THEREOF

摘要

A process for preparing a shelf-stable plant-based yogurt analogue is disclosed. A plant-based food composition comprising from 3.5wt% to 6.0wt% of plant proteins is first provided. Thereafter, the plant-based food composition is homogenized and heat treated. The heat-treated and homogenized plant-based food composition is then inoculated with at least one starter culture. The inoculated plant-based food composition is afterwards fermented until reaching a pH from 4.5 and 5.0 to obtain a plant-based yogurt analogue. Finally, the obtained plant-based yogurt analogue undergoes a second heat treatment to obtain a shelf- stable plant-based yogurt analogue. A shelf-stable plant-based yogurt analogue obtained by such a process and a food product comprising said plant-based yogurt analogue are also disclosed.