Normal-temperature drinking type yoghourt and preparation method thereof

Abstract

The invention discloses normal-temperature drinking type yoghourt, which is prepared from the following raw materials in percentage by mass: 80 to 86 percent of fresh milk, 7 to 12 percent of white sugar, 0.5 to 2 percent of lactalbumin powder, 0.4 to 0.7 percent of pectin, 0.04 to 0.25 percent of agaragar, 0 to 0.03 percent of gellan gum, 0 to 0.05 percent of food flavoring and the balance water. The normal-temperature drinking type yoghourt provided by the invention has the advantages that more than 80 percent of pasture high-quality fresh milk is used as the main raw materials; the lactalbumin powder and the white sugar are added; food additives such as the pectin, the agaragar and the gellan gum are used as auxiliary materials; firstly, the milk is preheated, and is mixed with the raw materials such as the lactalbumin powder, the white sugar, the agaragar and the gellan gum; the materials are subjected to homogenizing, sterilization, cooling and fermentation for use. Through the secondary proportioning process, the pectin is singly dissolved and cooled and is then mixed with yoghourt; the 75-110 DEG C and 5-30s pasteurization heat treatment can be simultaneously performed. The normal-temperature drinking type yoghourt has the advantages that the requirement of a national standard of acidified milk that the flavor yoghourt needs to contain more than 80 percent of raw material milk is met; the stabilizing agent addition is reduced; the flowability of the produced yoghourt is good; the mouthfeel and the state thickness degree are proper.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a normal-temperature drinking yoghurt product, and also relates to a preparation method of the normal-temperature drinking yoghurt. Background technique [0002] With the rapid development of China's economy and the gradual improvement of people's living standards, more and more consumers have higher and higher demands for safe, healthy, nutritious and delicious food. Low-temperature drinking yogurt is an emerging product in the yogurt consumption market in recent years. It is endorsed by yogurt nutritional indicators. The protein content is greater than 2.3%, and its nutritional value is higher than that of sweet and sour milk beverages. Drinking is deeply loved by consumers. [0003] Normal-temperature yogurt is based on the production process of low-temperature yogurt, and the yogurt is heat-treated in the later stage, so that the product has a longer shelf life at r...

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to solve the problem that low-temperature drinking yogurt has a short shelf life and high requirements for production, storage, transportation, and sales. The production process of "ingredients" cannot meet the problem that the flavored yogurt contains more than 80% raw milk in the national standard "Fermented Milk", and a normal temperature drinking yogurt and its preparation method are provided

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