Coffee yogurt and preparation method thereof

A technology for coffee and yogurt, applied in the field of coffee yogurt and its preparation, can solve the problems of poor stability, influence on coffee flavor, and incongruity between coffee flavor and yogurt flavor, and achieves the advantages of reduced additive amount, good sensory enjoyment, and simple and feasible operation. Effect

Active Publication Date: 2015-11-04
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problems of poor stability of coffee ingredients such as coffee powder in dairy products, uncoordinated coffee flavor and yogurt flavor, and the problem that acid affects the flavor of coffee after the yogurt is produced at the end of the shelf life, and provides a coffee yogurt and its preparation method

Method used

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  • Coffee yogurt and preparation method thereof
  • Coffee yogurt and preparation method thereof
  • Coffee yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] formula:

[0041]

[0042] The process steps are as follows:

[0043] 1. Heat milk to 60°C, add cream, coffee powder, coffee concentrate, sucrose, mono- and distearic acid glycerides, sucrose fatty acid esters, carrageenan, microcrystalline cellulose and sodium bicarbonate, stir to dissolve After heat preservation for 15min, material A was obtained;

[0044] 2. After homogenizing the material A obtained in step 1 at 60°C and 25Mpa, pasteurize at 85°C for 15s to obtain a fermentation substrate;

[0045] 3. Cool down the fermentation substrate obtained in step 2 to 35°C, add medium-temperature lactic acid bacteria starter at 35°C to ferment until the final acidity is 80°T, cool to 16°C, add edible coffee essence, stir evenly, fill and refrigerate at 10°C.

Embodiment 2

[0047] formula:

[0048]

[0049] The process steps are as follows:

[0050] 1. Heat the milk to 40°C, add cream, coffee powder, coffee concentrate, sucralose, glyceryl mono- and distearate, gellan gum and sodium caseinate, stir and dissolve and keep warm for 30 minutes to obtain the material A;

[0051] 2. After homogenizing the material A obtained in step 1 at 65°C and 25Mpa, pasteurize at 85°C for 15s to obtain a fermentation substrate;

[0052] 3. Cool down the fermentation substrate obtained in step 2 to 38°C, add medium-temperature lactic acid bacteria starter to ferment at 38°C until the final acidity is 80°T, cool to 16°C, add edible coffee essence, stir evenly, fill and refrigerate at 4°C.

Embodiment 3

[0054] formula:

[0055]

[0056] Wherein, the preparation method of the reconstituted milk is: add 150kg of whole milk powder into 850L of water until completely dissolved.

[0057] The process steps are as follows:

[0058] 1. Heat the reconstituted milk to 50°C, add cream, coffee powder, coffee concentrate, sucrose, mono- and distearin glycerides, phospholipids, microcrystalline cellulose, xanthan gum and sodium bicarbonate, stir to dissolve Heat preservation for 20 minutes to obtain material A;

[0059] 2. After homogenizing the material A obtained in step 1 at 60°C and 25Mpa, pasteurize at 85°C for 15s to obtain a fermentation substrate;

[0060] 3. Cool down the fermentation substrate obtained in step 2 to 38°C, add medium-temperature lactic acid bacteria starter to ferment at 37°C until the final acidity is 70°T, cool to 20°C, add edible coffee essence, stir evenly, fill and refrigerate at 4°C.

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PUM

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Abstract

The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to coffee yoghurt and a preparation method thereof. Background technique [0002] Coffee has become a new way of life for first-line consumers, representing a fashionable and high-end image. Coffee has the effects of diuresis, stimulating the central nervous system and respiratory system, dilating blood vessels, accelerating heartbeat and relieving brain and muscle fatigue. At the same time, coffee has long been inseparable from afternoon tea and desserts. Coffee has been increasingly found in dairy products and refrigerated desserts. In recent years, the coffee flavors on the market have diversified, extending from simple coffee flavors to more specific popular drinks, such as mocha and cappuccino. [0003] Yogurt is not only a representative of healthy food, but also can be used as a casual snack. The fatty acids in yogurt can be increased by 2 times compared with raw milk, these...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 苗君莅刘振民徐致远应杰沈玲王豪廖文艳韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD
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