The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method

Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advan- tages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10, w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour...