Normal-temperature yoghourt added with grain granules and preparation method of normal-temperature yoghourt

Abstract

The invention relates to normal-temperature yoghourt added with grain granules and a preparation method of the normal-temperature yoghourt. The yoghourt comprises pasteurization yoghourt and the grain granules mixed with the pasteurization yoghourt and adopting a compound core-shell structure, wherein the grain granules comprise central grain granules, a middle transparent semifluid layer and an outer transparent colloid layer from inner part to outer part. The preparation method of the yoghourt comprises the steps of preparing the pasteurization yoghourt, preparing the grain granules adopting the compound core-shell structure, performing sterilization treatment, and performing adding and mixing on the grain granules of the compound core-shell structure. The grain granules adopting the compound core-shell structure in advance are formed, so that the problems that the grain granules are difficult to sterilize, and mouth feel and nutrient components are easy to destroy in the sterilizing and mixing processed are solved. The grain granules adopting the compound core-shell structure are added to the yoghourt, are consistent in state, color, flavor and burst feeling, and do not cause gelatinizing within shelf life, and the flavor of whole products is not obviously different.

Description

technical field [0001] The invention belongs to the technical field of flavored dairy products, and in particular relates to normal-temperature yoghurt added with grain granules and a preparation method thereof. Background technique [0002] Normal temperature yogurt is also called "sterilized yogurt". Compared with low-temperature yogurt (“live bacteria yogurt”), it has been heat-treated again after lactic acid bacteria fermentation to kill live lactic acid bacteria in yogurt. Therefore, it can be sold and stored at room temperature, and the shelf life is low temperature. Yogurt is 6-7 times. Even if there is no lactic acid bacteria in yogurt at room temperature, the protein, calcium and vitamins in yogurt still exist. The protein fermented by lactic acid bacteria forms small molecular polypeptides, which are easier for the human body to digest and absorb. Moreover, room temperature yogurt has low environmental requirements and a long shelf life. For those who cannot refr...

AI Technical Summary

Problems solved by technology

Although this patent has paid attention to the problem of the nutrient loss of fruit grains during the preparation of normal temperature yogurt and given a treatment method, it does not involve how to deal with grain grains.

And, also there is obvious technical defect in this method of mixing earlier in sterilization

One is that since the object of sterilization is a mixture of fruit and yogurt, more complex influencing factors should be considered when formulating process conditions, especially the difference of different fruit raw materials will greatly affect the selection of sterilization conditions. As a result, this method will have extremely high requirements on process conditions. Every time a fruit or other additive is changed, or even a batch of raw materials is changed, the process conditions need to be re-calibrated; In the process of sterilizing the mixture, the taste of the fruit particles will be greatly affected, and it is difficult to guarantee