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PROCESS FOR PREPARING SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES AND SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES THEREOF
PROCESS FOR PREPARING SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES AND SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES THEREOF
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机译:制备货架稳定的植物基发酵乳饮料类似物及其货架稳定的植物基发酵乳饮料类似物的方法
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摘要
A process for preparing a shelf-stable plant-based fermented dairy drink analogue is disclosed. A plant-based food composition comprising a hydrophilic liquid, a fermentable sugar and from 0.5wt% to 3.4wt% 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 3.0 to 5.0 to obtain a plant-based fermented dairy drink analogue. Finally, the obtained plant- based yogurt analogue undergoes a second heat treatment to obtain a shelf-stable plant- based fermented dairy drink analogue. A shelf-stable plant-based fermented dairy drink analogue obtained by such a process and a food product comprising said plant-based fermented dairy drink analogue are also disclosed.
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