阅读说明：本技术 一种含纳豆激素的双蛋白酸奶及其制备方法 (Double-protein yoghourt containing natto hormone and preparation method thereof ) 是由 张驰松 白菊红 狄飞达 刘之禹 方秋野 刘一静 冯骏 于 2021-08-20 设计创作，主要内容包括：本发明公开了一种含纳豆激素的双蛋白酸奶及其制备方法,解决了现有技术中的酸奶功能较为单一,没有适用于糖尿病、心血管疾病、肥胖症和高血压等慢性疾病人群饮用,或可以帮助预防控制上述慢性疾病的健康酸奶的技术问题。它包括质量分数计的以下成分：90-96%发酵底液、0.5-2%的枯草芽孢杆菌、0.5-2%的纤维凝胶助剂、0.5-1%碳酸钙和0.5-3%乳酸菌；所述发酵底液包括75-85%的新鲜牛乳、2-8%的低GI全谷物原料、2-8%的低脂高蛋白豆类原料和5-15%的水。本发明提供的酸奶具有对人体有益的活性纳豆激素酶,且配方中的淀粉类原料经过加工,不易被人体吸收,对血糖无影响,即使具有上述慢性疾病人群也可以饮用。(The invention discloses natto hormone-containing double-protein yoghourt and a preparation method thereof, and solves the technical problems that yoghourt in the prior art is single in function, and is not suitable for people with chronic diseases such as diabetes, cardiovascular diseases, obesity and hypertension, or healthy yoghourt capable of helping to prevent and control the chronic diseases is not available. The paint comprises the following components in percentage by mass: 90-96% of fermentation base liquid, 0.5-2% of bacillus subtilis, 0.5-2% of fiber gel auxiliary agent, 0.5-1% of calcium carbonate and 0.5-3% of lactic acid bacteria; the fermentation base solution comprises 75-85% of fresh cow milk, 2-8% of low GI whole grain raw material, 2-8% of low-fat high-protein bean raw material and 5-15% of water. The yoghourt provided by the invention has active nattokinase beneficial to a human body, and starch raw materials in the formula are processed, so that the yoghourt is not easy to absorb by the human body, has no influence on blood sugar, and can be drunk by people with the chronic diseases.)

1. The natto hormone-containing double-protein yoghourt is characterized by comprising the following components in parts by mass: 90-96% of fermentation base liquid, 0.5-2% of bacillus subtilis, 0.5-2% of fiber gel auxiliary agent, 0.5-1% of calcium carbonate and 0.5-3% of lactic acid bacteria;

the fermentation base solution comprises 75-85% of fresh cow milk, 2-8% of low GI whole grain raw material, 2-8% of low-fat high-protein bean raw material and 5-15% of water.

2. The natto hormone-containing two-protein yogurt as claimed in claim 1, wherein: comprises 96 percent of fermentation base liquid, 1 percent of bacillus subtilis, 1 percent of fiber gel auxiliary agent, 0.5 percent of calcium carbonate and 1.5 percent of lactic acid bacteria by mass fraction;

the fermentation base solution comprises 80% of fresh cow milk, 5% of GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

3. The natto hormone-containing two-protein yogurt as claimed in claim 1, wherein: the fiber gel auxiliary agent is prepared from at least one of Premna microphylla, orange peel, shaddock peel, gulfweed and kelp.

4. The natto hormone-containing two-protein yogurt as claimed in claim 1, wherein: the low GI whole grain raw material is prepared from low GI whole grains, and the low GI whole grains are at least one of highland barley, oat, buckwheat and hulless oat.

5. The natto hormone-containing two-protein yogurt as claimed in claim 1, wherein: the lactobacillus is at least one of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium.

6. The natto hormone-containing two-protein yogurt as claimed in claim 1, wherein: the low-fat high-protein bean material is made of high-protein beans, and the high-protein beans are at least one of small yellow beans, chickpeas and lentils.

7. A method for preparing natto hormone-containing double-protein yoghourt as claimed in claim 1, which comprises the following steps:

s1, preparing a low GI whole grain raw material, screening out a low GI whole grain, cleaning, airing and crushing the low GI whole grain to prepare low GI whole grain powder; adding resistant starch into the low-GI whole grain powder, and treating the mixed low-GI whole grain powder by adopting a double-helix extrusion technology until the gelatinization degree reaches 85-95%; processing the gelatinized low-GI whole grain powder by using an ultrafine grinder, and taking the gelatinized low-GI whole grain powder as a low-GI whole grain raw material for later use;

s2, preparing low-fat high-protein bean raw materials, screening high-protein beans, cleaning, airing and crushing, curing and degreasing by adopting an extrusion pressing technology, removing 85-95% of grease in the raw materials, taking out bean pulp, and crushing the bean pulp by adopting an ultrafine crusher to obtain the low-fat high-protein bean raw materials for later use;

s3, preparing a fiber gel auxiliary agent, screening a preparation raw material of the fiber gel auxiliary agent, cleaning, blanching, drying by microwave, and crushing by using an ultrafine crusher; carrying out enzymolysis on the crushed raw materials, and filtering to obtain a fiber gel auxiliary agent;

s4, performing primary fermentation and one-layer embedding, mixing fresh cow milk, a low GI whole grain raw material, a low-fat high-protein bean raw material and water in proportion, homogenizing and sterilizing to prepare a fermentation base solution; adding bacillus subtilis into the fermentation base solution, performing primary fermentation at the temperature of 30-35 ℃ for 4-6h, adding a fiber gel auxiliary agent and calcium carbonate into the fermentation base solution after the primary fermentation, and performing one-layer embedding to obtain a primary embedding solution;

s5, secondary fermentation and secondary embedding, adding lactic acid bacteria into the first layer of embedding liquid in the step S4, carrying out secondary fermentation for 4-5h at the temperature of 40-45 ℃, and realizing secondary embedding when the pH =4.6-4.7 to obtain secondary embedding liquid;

s6, after-ripening, transferring the secondary embedding liquid prepared in the step S5 into a refrigerator, storing for 14-16h at 0-4 ℃, and stirring and forming to obtain the natto hormone-containing double-protein yoghourt.

8. The method for preparing natto hormone-containing double-protein yoghourt as claimed in claim 6, wherein the method comprises the following steps: the resistant-containing starch in step S1 is at least one of potato starch and corn starch, and the resistant-containing starch is added in an amount of 7-13% by mass of the low GI whole grain flour.

9. The method for preparing natto hormone-containing double-protein yoghourt as claimed in claim 6, wherein the method comprises the following steps: in the step S3, in the step of enzymolysis, the selected enzyme is at least one of cellulase, pectinase, ligninase and hemicellulase, and the addition amount of the enzyme accounts for 0.1-1% of the fiber gel auxiliary agent.

10. The method for preparing natto hormone-containing double-protein yoghourt as claimed in claim 6, wherein the method comprises the following steps: homogenizing in the step S4 at 60-70 deg.C and 16-18 MPa; and (5) sterilizing in the step S4 at the temperature of 94-96 ℃, and preserving the heat for 5-10 min for sterilizing.

Technical Field

The invention relates to double-protein yoghourt and a preparation method thereof, in particular to double-protein yoghourt containing natto hormone and a preparation method thereof.

Background

With the rapid development of social economy, the pace of life of people is faster and faster, the eating habits are changed, and the proportion of chronic diseases such as diabetes, cardiovascular diseases, obesity, hypertension and the like is continuously increased, so that the traditional Chinese medicine composition becomes a global important public health problem. Dietary intervention, medication, exercise guidance, sign monitoring, and health education are clinically recognized as "5-way carts" for the prevention and treatment of chronic metabolic diseases, wherein the key to the prevention and control of the occurrence of the above diseases is a scientific and reasonable dietary structure.

At present, the common yoghourt varieties have single nutritional functions, and besides the function of conditioning the intestines and stomach of a human body by taking probiotics such as lactic acid bacteria as the functional components of the yoghourt, other nutritional components are rich and less.

The double-protein yoghourt takes high-quality plant protein taking soybean protein as a main material and coarse cereal bean protein as an auxiliary material and high-quality animal protein taking milk protein as a representative as main nutrition base materials, is fermented by compound lactobacillus, develops novel nutritional health food, and is popular among consumers.

GI represents the relative ability of a food containing 50g carbohydrate to elicit a glycemic response after a certain time of human intake compared to glucose or white bread. Many studies indicate that low GI foods can prevent type II diabetes, inhibit obesity, prevent hypertension, etc., contribute to maintaining postprandial blood glucose stability, and have an important role in maintaining physical health. The raw materials and the processing technology are important factors influencing food GI, and the low-GI food is processed by selecting proper food raw materials and a special technology, so that the method is one of hot spots in food research and development.

Nattokinase, also known as subtilisin, is a serine protease produced by Bacillus subtilis natto in the fermentation process of natto, and has the effects of dissolving thrombus, reducing blood viscosity, improving blood circulation, softening and increasing blood vessel elasticity, etc. However, the nattokinase is sensitive to the environmental temperature and pH, and researches show that when the environmental temperature exceeds 60 ℃ or the pH value is less than 5.0, the nattokinase is easy to inactivate, and the key problem of preparing the nattokinase functional food, which is to overcome the adverse effect of the gastric acid environment on the nattokinase, is solved.

Disclosure of Invention

The invention aims to provide a natto hormone-containing double-protein yoghourt and a preparation method thereof, and aims to solve the technical problems that the yoghourt in the prior art has single function, is not suitable for people with chronic diseases such as diabetes, cardiovascular diseases, obesity, hypertension and the like, or is healthy yoghourt capable of helping to prevent and control the chronic diseases.

In order to achieve the purpose, the invention provides the following technical scheme:

the invention provides natto hormone-containing double-protein yoghourt which comprises the following components in parts by mass: 90-96% of fermentation base liquid, 0.5-2% of bacillus subtilis, 0.5-2% of fiber gel auxiliary agent, 0.5-1% of calcium carbonate and 0.5-3% of lactic acid bacteria;

the fermentation base solution comprises 75-85% of fresh cow milk, 2-8% of low GI whole grain raw material, 2-8% of low-fat high-protein bean raw material and 5-15% of water.

Further, 96 percent of fermentation base liquid, 1 percent of bacillus subtilis, 1 percent of fiber gel auxiliary agent, 0.5 percent of calcium carbonate and 1.5 percent of lactic acid bacteria are included by mass fraction;

the fermentation base solution comprises 80% of fresh cow milk, 5% of GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

Further, the fiber gel auxiliary agent is prepared from at least one of the group consisting of Premna microphylla, orange peel, shaddock peel, gulfweed and kelp.

Further, the low-GI whole grain raw material is prepared from a low-GI whole grain, and the low-GI whole grain is at least one of highland barley, oat, buckwheat and hulless oat.

Further, the lactic acid bacteria are at least one of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium.

Further, the low-fat high-protein legume material is made from high-protein legumes, and the high-protein legumes are at least one of small yellow beans, chickpeas, and lentils.

The invention provides a preparation method of natto hormone-containing double-protein yoghourt as claimed in claim 1, which is characterized by comprising the following steps:

s1, preparing a low GI whole grain raw material, screening out a low GI whole grain, cleaning, airing and crushing the low GI whole grain to prepare low GI whole grain powder; adding resistant starch into the low-GI whole grain powder, and treating the mixed low-GI whole grain powder by adopting a double-helix extrusion technology until the gelatinization degree reaches 85-95%; processing the gelatinized low-GI whole grain powder by using an ultrafine grinder, and taking the gelatinized low-GI whole grain powder as a low-GI whole grain raw material for later use;

s2, preparing low-fat high-protein bean raw materials, screening high-protein beans, cleaning, airing and crushing, curing and degreasing by adopting an extrusion pressing technology, removing 85-95% of grease in the raw materials, taking out bean pulp, and crushing the bean pulp by adopting an ultrafine crusher to obtain the low-fat high-protein bean raw materials for later use;

s3, preparing a fiber gel auxiliary agent, screening a preparation raw material of the fiber gel auxiliary agent, cleaning, blanching, drying by microwave, and crushing by using an ultrafine crusher; carrying out enzymolysis on the crushed raw materials, and filtering to obtain a fiber gel auxiliary agent;

s4, performing primary fermentation and one-layer embedding, mixing fresh cow milk, a low GI whole grain raw material, a low-fat high-protein bean raw material and water in proportion, homogenizing and sterilizing to prepare a fermentation base solution; adding bacillus subtilis into the fermentation base solution, performing primary fermentation at the temperature of 30-35 ℃ for 4-6h, adding a fiber gel auxiliary agent and calcium carbonate into the fermentation base solution after the primary fermentation, and performing one-layer embedding to obtain a primary embedding solution;

s5, secondary fermentation and two-layer embedding, adding lactobacillus into the first-layer embedding liquid in the step S4, carrying out secondary fermentation for 4-5h at the temperature of 40-45 ℃, and realizing two-layer embedding when the PH value is 4.6-4.7 to obtain a secondary embedding liquid;

s6, after-ripening, transferring the secondary embedding liquid prepared in the step S5 into a refrigerator, storing for 14-16h at 0-4 ℃, and stirring and forming to obtain the natto hormone-containing double-protein yoghourt.

Further, the resistant-containing starch in step S1 is at least one of potato starch and corn starch, and the resistant-containing starch is added in an amount of 7-13% by mass of the low GI whole grain flour.

Further, in the step S3, in the step of enzymolysis, the selected enzyme is at least one of cellulase, pectinase, ligninase and hemicellulase, and the addition amount of the enzyme accounts for 0.1-1% of the fiber gel auxiliary agent.

Further, homogenizing in the step S4, wherein the temperature is 60-70 ℃, and the pressure is 16-18 MPa; and (5) sterilizing in the step S4 at the temperature of 94-96 ℃, and preserving the heat for 5-10 min for sterilizing.

Based on the technical scheme, the embodiment of the invention can at least produce the following technical effects:

(1) the invention provides a natto hormone-containing double-protein yoghourt, which is improved by taking national nutrition plan as guidance, so that the basic double-protein yoghourt is more suitable for people with chronic diseases such as diabetes, cardiovascular diseases, obesity, hypertension and the like to drink on the basis of good taste, and meanwhile, the improvement of the formula can help to prevent or control the chronic diseases; the double-protein yoghourt containing the natto hormone adopts low-GI whole grain raw materials and resistant starch, reduces the curing degree of the starch raw materials by a micro-gelatinization technology, increases the difficulty of digesting and degrading the starch by a human body, and reduces about 10 percent of the digestibility of the starch, thereby reducing the influence of the starch raw materials on blood sugar and reducing the GI value 48 of the yoghourt to 26 (a sanitary standard WS/T652-; the double-protein yoghourt containing the natto hormone adopts high-protein beans as raw materials, low-fat high-protein raw materials are obtained after extrusion and squeezing, and active substance components rich in the natto kinase are obtained through fermentation of bacillus subtilis, so that the active substance components are helpful for dissolving thrombus, reducing blood viscosity, improving blood circulation, softening and increasing blood vessel elasticity and the like; screening natural high-gel materials, and hydrolyzing by enzyme to obtain the high-dietary fiber special flavor auxiliary gelling agent, thereby improving the quality of the yoghourt.

(2) The invention provides a preparation method of double-protein yoghourt containing natto hormone, which is characterized in that a regular and ordered strip-shaped egg box structure is formed by a natural high dietary fiber gel auxiliary agent and trace calcium carbonate, and the first layer of embedding is realized; the second layer of embedding is realized by converting colloidal calcium phosphate in the casein micelle in milk into soluble calcium phosphate through lactic acid fermentation, and forming casein to generate agglutination and precipitation. The double-layer embedding technology solves the problem that nattokinase is sensitive to environmental temperature and pH, and is easy to inactivate when the pH value is less than 5.0, reduces the adverse effect of the gastric acid environment on the nattokinase, and ensures the activity and the stability of the nattokinase.

Meanwhile, the nattokinase is enriched by primary fermentation through a precise segmented temperature-changing fermentation technology, yogurt is formed by secondary fermentation, and the content of the prepared nattokinase can reach 220U/ml.

(3) The invention provides a preparation method of natto hormone-containing double-protein yoghourt, which adopts modern food processing technologies such as a micro-gelatinization technology, a biological enzymolysis technology, a composite microorganism segmented fermentation technology, a double-layer microcapsule embedding technology and the like of food, and develops a healthy food which has more stable product quality, better mouthfeel, low GI (gastrointestinal tract) and high nattokinase activity, and has the effects of improving metabolic chronic diseases, adjusting micro-ecological balance, optimizing intestinal flora, improving immunity, promoting mineral substance absorption and the like.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

Example 1

1.1 starting materials

The raw materials adopted in the embodiment 1 comprise 96 percent of fermentation base liquid, 1 percent of bacillus subtilis, 1 percent of fiber gel auxiliary agent, 0.5 percent of calcium carbonate and 1.5 percent of lactic acid bacteria in percentage by mass;

the fermentation base solution comprises 80% of fresh cow milk, 5% of low-GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

The preparation materials of the fiber gel auxiliary agent, the low GI whole grain raw material, the lactic acid bacteria and the low-fat high-protein bean raw material are shown in the table 1, and the preparation materials are in percentage by mass.

TABLE 1 preparation Material Table of yoghourt raw materials

1.2 preparation method

The preparation method of example 1 comprises the following steps:

s1, preparing a low GI whole grain raw material, weighing the low GI whole grain according to a formula, cleaning, airing and crushing the low GI whole grain to prepare low GI whole grain powder; adding 5% of potato starch and 5% of corn starch in percentage by mass into the low-GI whole grain powder, and treating the mixed low-GI whole grain powder by adopting a double helix extrusion technology until the gelatinization degree reaches 85-95%; processing the gelatinized low-GI whole grain powder by using an ultrafine grinder, and taking the gelatinized low-GI whole grain powder as a low-GI whole grain raw material for later use;

s2, preparing low-fat high-protein bean raw materials, screening high-protein beans, cleaning, airing and crushing, curing and degreasing by adopting an extrusion pressing technology, removing 85-95% of grease in the raw materials, taking out bean pulp, and crushing the bean pulp by adopting an ultrafine crusher to obtain the low-fat high-protein bean raw materials for later use;

s3, preparing a fiber gel auxiliary agent, screening a preparation raw material of the fiber gel auxiliary agent, cleaning, blanching, drying by microwave, and crushing by using an ultrafine crusher; carrying out enzymolysis on the crushed raw materials by adopting 0.1 percent of cellulase, 0.05 percent of pectinase, 0.1 percent of ligninase and 0.1 percent of hemicellulase in percentage by mass, and filtering to obtain a fiber gel auxiliary agent;

s4, performing primary fermentation and one-layer embedding, mixing fresh cow milk, a low GI whole grain raw material, a low-fat high-protein bean raw material and water in proportion, and homogenizing at the temperature of 65 ℃ and the pressure of 17 MPa; sterilizing at 95 deg.C for 10min to obtain fermentation base solution; adding bacillus subtilis into the fermentation base solution, performing primary fermentation at the temperature of 30-35 ℃ for 4-6h, adding a fiber gel auxiliary agent and calcium carbonate into the fermentation base solution after the primary fermentation, and performing one-layer embedding to obtain a primary embedding solution;

s5, secondary fermentation and two-layer embedding, adding lactobacillus into the first-layer embedding liquid in the step S4, carrying out secondary fermentation for 4-5h at the temperature of 40-45 ℃, and realizing two-layer embedding when the PH value is 4.6-4.7 to obtain a secondary embedding liquid;

s6, after-ripening, transferring the secondary embedding liquid prepared in the step S5 into a refrigerator, storing for 16h at the temperature of 0-4 ℃, and stirring and forming to obtain the natto hormone-containing double-protein yoghourt.

Example 2

2.1 starting materials

The raw materials adopted in the example 2 comprise the following components in parts by mass: 92% of fermentation base liquid, 2% of bacillus subtilis, 2% of a fiber gel auxiliary agent, 1% of calcium carbonate and 3% of lactic acid bacteria;

the fermentation broth comprises 85% fresh cow milk, 4% low GI whole grain material, 5% low fat high protein legume material, and 6% water.

The preparation materials of the fiber gel auxiliary agent, the low GI whole grain raw material, the lactic acid bacteria and the low-fat high-protein bean raw material are shown in the table 2, and the preparation materials are in percentage by mass.

TABLE 2 preparation Material Table of yoghourt raw materials

Name of ingredient	Preparation of the Material
		Fiber gel aid	25% of Premna microphylla, 25% of shaddock peel, 25% of gulfweed and 25% of kelp
Low GI Whole grain feedstock	50% of buckwheat and 50% of hulless oat
		Lactic acid bacteria	50% Lactobacillus bulgaricus and 50% Bifidobacterium
Low fat high protein legume material	50% of small yellow bean and 50% of chickpea

2.2 preparation method

The preparation method of example 2 comprises the following steps:

s1, preparing a low GI whole grain raw material, weighing the low GI whole grain according to a formula, cleaning, airing and crushing the low GI whole grain to prepare low GI whole grain powder; adding 12% of potato starch in percentage by mass into the low-GI whole grain powder, and treating the mixed low-GI whole grain powder by adopting a double-screw extrusion technology until the gelatinization degree reaches 85-95%; processing the gelatinized low-GI whole grain powder by using an ultrafine grinder, and taking the gelatinized low-GI whole grain powder as a low-GI whole grain raw material for later use;

s2, preparing low-fat high-protein bean raw materials, screening high-protein beans, cleaning, airing and crushing, curing and degreasing by adopting an extrusion pressing technology, removing 85-95% of grease in the raw materials, taking out bean pulp, and crushing the bean pulp by adopting an ultrafine crusher to obtain the low-fat high-protein bean raw materials for later use;

s3, preparing a fiber gel auxiliary agent, screening a preparation raw material of the fiber gel auxiliary agent, cleaning, blanching, drying by microwave, and crushing by using an ultrafine crusher; performing enzymolysis on the crushed raw materials by adopting 0.1 percent of cellulase, 0.2 percent of ligninase and 0.1 percent of hemicellulase in percentage by mass, and filtering to obtain a fiber gel auxiliary agent;

s4, performing primary fermentation and one-layer embedding, mixing fresh cow milk, a low GI whole grain raw material, a low-fat high-protein bean raw material and water in proportion, and homogenizing at the temperature of 60-70 ℃ and under the pressure of 16-18 MPa; sterilizing at 96 deg.C for 5min to obtain fermentation base solution; adding bacillus subtilis into the fermentation base solution, performing primary fermentation at the temperature of 30-35 ℃ for 4-6h, adding a fiber gel auxiliary agent and calcium carbonate into the fermentation base solution after the primary fermentation, and performing one-layer embedding to obtain a primary embedding solution;

s5, secondary fermentation and two-layer embedding, adding lactobacillus into the first-layer embedding liquid in the step S4, carrying out secondary fermentation for 4-5h at the temperature of 40-45 ℃, and realizing two-layer embedding when the PH value is 4.6-4.7 to obtain a secondary embedding liquid;

s6, after-ripening, transferring the secondary embedding liquid prepared in the step S5 into a refrigerator, storing for 14h at the temperature of 0-4 ℃, and stirring and forming to obtain the natto hormone-containing double-protein yoghourt.

Example 3

3.1 starting materials

The raw materials adopted in the embodiment 3 comprise 96 percent of fermentation base liquid, 1 percent of bacillus subtilis, 1 percent of fiber gel auxiliary agent, 0.5 percent of calcium carbonate and 1.5 percent of lactic acid bacteria in percentage by mass;

the fermentation base solution comprises 80% of fresh cow milk, 5% of low-GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

The preparation materials of the fiber gel auxiliary agent, the low-GI whole grain raw material, the lactic acid bacteria and the low-fat high-protein bean raw material are shown in the table 3, and the preparation materials are in percentage by mass.

TABLE 3 preparation Material Table of yoghourt raw materials

3.2 preparation method

The preparation method of example 3 is the same as that of example 1.

Comparative example 1

In contrast to example 1, the low GI whole grain feedstock prepared according to the present invention was not used.

Comparative example 2

In contrast to example 1, the fiber gel aid prepared according to the invention was not used.

Comparative example 3

Compared to example 1, no bilayer embedding technique was employed.

Comparative example 4

In contrast to example 1, the low fat, high protein legume material was prepared without using an extrusion press technique to remove the oil.

Examples of the experiments

1. Sensory evaluation

1.1 sensory evaluation method

In the experimental examples, a sensory evaluation method was used, and 20 evaluators were invited to taste the yogurts prepared in examples 1 to 3 and comparative examples 1 to 4 by feeling factors such as aroma, taste, color and texture. And the sensory qualities of the products of examples 1 to 3 and comparative examples 1 to 4 were evaluated according to the evaluation indexes provided in table 4.