Preparation method of gas-containing yoghurt drink

Abstract

The present invention discloses a preparation method of a gas-containing yoghurt drink. The carbon dioxide content of the gas-containing yoghurt drink prepared by the method is 0.2%-1.2%. The product is poured into a cup and the carbon dioxide gas emerges, after the drink is poured out completely, the height of bubbles is 0.5 cm or more, and the duration time is 1 min or more. A production technology of twice fermenting is used, the tastes of the products are cooler and fresher in mouthfeel, the main nutrients of proteins, fats, carbohydrates, etc. are more conducive to digestion and absorption, and after the drink is drunk, the drink has a strong sense of fullness and significant weight losing effects. A production technology of thrice sterilizing is used to ensure that the gas-containing amount of the products is controlled and avoid the problems that the products may burst due to the fact that the gas-containing amount of the live bacterium yoghurt drink cannot be controlled. By further browning, the color of the yogurt is more uniform and the phenomenon of uneven color of the yogurt is avoided.

Description

technical field [0001] The invention relates to the field of yogurt beverage processing, in particular to a method for preparing an aerated yogurt beverage. Background technique [0002] At present, yogurt beverages sold in the market are generally fermented or unfermented, and are prepared from milk powder by adding auxiliary materials such as water, sugar, sweetener, stabilizer, and pigment. These beverages have caused serious homogeneity in the market. The homogeneity of taste, color, and organizational state prompted industry technicians to make changes, and aerated yogurt was born. [0003] The patent application No. 03109975.0 discloses a method for preparing carbonated milk beverage. The method is simple and rough, and cannot achieve stable product production and quality control, and there is no specific description of ingredients and preparation methods. The patent with the application number 200710063925.0 has been improved by filling carbon dioxide gas into the ...

AI Technical Summary

Problems solved by technology

[0003] The patent with the application number 03109975.0 discloses a method for preparing carbonated milk beverages. This method is simple and rough, and cannot achieve stable product production and quality control, and there is no specific description of ingredients and preparation methods.

The patent with the application number 200710063925.0 has been improved by filling carbon dioxide gas into the yoghurt drink. However, this technical solution adds carbon dioxide gas, which emphasizes the taste and ignores the pursuit of soft taste by modern young children and the elderly. This technical solution has problems such as easy precipitation, easy layering of color, and the addition of food additives and flavors.

The patent application number 201410374662.5 discloses a method for preparing an aerated milk drink containing active lactic acid bacteria. This technical solution adds carbon dioxide gas and essence, etc., which also has strong taste irritation, which is not suitable for young children and the elderly. The product is suitable for a long time. Storage at fermentation temperature is prone to product bursting events due to fermentation of active bacteria, which is not conducive to product promotion and other issues