Brown yogurt with special flavor and preparation method thereof

Abstract

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g / L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to brown yoghurt with special flavor and a preparation method thereof. Background technique [0002] At present, the vast majority of yogurt on the market is milky white, and a small amount of yogurt (such as red date yogurt presents the color of red date essence) is light red, (mung bean yogurt presents the color of mung bean essence) light green, or presents the color of fruit and grain, and the color tone is relatively single. , Moreover, most of the only yogurts that show color are the color of artificial pigments. The flavor presented by yogurt is mainly the aroma substances produced by the fermentation of bacteria and the taste of artificially added flavors, fruit materials, grains and other substances. [0003] In order to make yogurt have a distinctive color and flavor, producers can easily add various pigments and flavors, but with the improvement of people's health a...

AI Technical Summary

Problems solved by technology

Since cow's milk contains a large number of proteins polymerized by different amino acids, and the amino groups in these proteins and amino acids can undergo Maillard reactions with reducing sugars under certain conditions, a product can be produced without adding pigments and essences. A brown dairy product with a special flavor. In the patent application number CN200910224161.8, the Maillard reaction is used from a novel point of view, thereby improving the flavor and mouthfeel of the fermented dairy product. However, the reaction time in this invention is 1 to 3 Hours, the reaction time is too long, it is easy to destroy the nutrients in the milk, have a significant impact on the fermentation of lactic acid bacteria, and cause a waste of energy. Therefore, the present invention further explores the Maillard reaction in order to change the previous Maillard reaction. Harsh experimental conditions ensure the smooth fermentation of lactic acid bacteria while ensuring the special flavor and brown color of the Maillard reaction, maintain the nutrition of milk, and at the same time achieve the purpose of energy saving

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