Carbon coffee yoghourt and production process

Abstract

The invention belongs to a technical field, and particularly relates to a carbon coffee yoghourt and a production process. The carbon coffee yoghourt is prepared from the following components in parts by weight: 83 to 88 parts of raw milk, 12.0 to 13.0 parts of edible sugar, 0.3 to 0.5 part of an emulsion stabilizer, 0.2 to 0.5 part of concentrated whey protein, 0.2 to 0.5 part of caramel syrup, 0.1 to 0.3 part of ground coffee, 0.5 to 1.5 parts of single cream, leavening agent Streptococcus thermophilus AibiS4.02T inoculating 25 to 50 EA / T, and leavening agent YO-MIX187 inoculating 30 to 60 DCU / T. The edible sugar is muscovado and monosaccharide, the quantity of the muscovado is 8.5 to 10.0 parts, and the quantity of the monosaccharide is 2.5 to 4.5 parts. The carbon coffee yoghourt solves the technical problems that the fermentation of high sorbose fermentation is difficult and the fermentation flavor and structural state are extremely poor after long-time high-temperature browning of milk, the empyreumatique flavor and fermentation flavor of the product are good, the product also has unique flavor of coffee and natural butter flavor of single cream, the structural state is uniform, fine and smooth, the fermentation time is relatively short, the quality is high, and the carbon coffee yoghourt is popular for consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to carbon coffee yoghurt and a production process, in particular to a high-sugar fermented and stirred yoghurt formula after long-term high-temperature browning of milk and a production process thereof. Background technique [0002] The basic principle of yogurt fermentation is that lactic acid bacteria decompose and utilize lactose in milk to produce lactic acid. As the lactic acid continues to increase, the pH value continues to decrease, so that the protein in the milk denatures and coagulates to form yogurt. [0003] Yogurt is divided into stirred yogurt (milk) and set yogurt (milk). Set-type yogurt is a product produced by filling first, then fermenting, cooling, and without demulsification; while stirred yogurt is a product produced by first fermenting, cooling, and then filling. Brown stirred yogurt is a kind of brown stirred yogurt with unique flavor obtained...

AI Technical Summary

Problems solved by technology

In addition, there is only one kind of Lactobacillus fermented. This strain has strong acid-producing ability, but other fermentation flavors such as fat aroma are weak, and the heavy sour taste will seriously affect the release of the characteristic flavor of brown yogurt.

[0005] For the stirred yogurt, the production process is more complicated, and the equipment damages the product tissue state more seriously.

On the other hand, if the milk is browned at high temperature for a long time, although it satisfies the requirements of darkening the color and strengthening the flavor after browning, there are still a series of technical problems such as difficulty in high-sugar fermentation after high-temperature browning, poor fermentation flavor and tissue state.

Because after long-term high-temperature browning, the protein denaturation is serious, the lactose is decomposed more, and the high osmotic pressure produced by the high sugar content makes fermentation very difficult, and the acidity of fermentation is often difficult to meet the minimum national standard. After long-term fermentation, it occasionally meets the minimum standard requirements. It has many particles, serious water precipitation, rough taste, and extremely poor texture; the fermentation flavor is very weak, giving people a feeling that it has not been fermented

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