Brown stirring type yoghourt and production technology

Abstract

The invention belongs to the technical field, and particularly relates to brown stirring type yoghourt and a production technology. The brown stirring type yoghourt comprises the following components in parts by weight: 83-88 parts of raw milk, 12.0-13.0 parts of edible sugar, 0.3-0.5 part of an emulsion stabilizer, 0.2-0.5 part of whey protein concentrate, 0.2-0.5 part of caramel syrup and fermenting agents including streptococcus thermophilus AibiS4.02T and YO-MIX187, wherein the inoculum concentration of the streptococcus thermophilus AibiS4.02T is 25-50EA/T, the inoculum concentration of the YO-MIX187 is 30-60DCU/T, and the edible sugar comprises 8.5-10.0 parts of muscovado and 2.5-4.5 parts of monosaccharide. The technical problems that after milk is subjected to long-time high-temperature brown stains, high-glucose fermentation is difficult, and fermentation flavor and tissue state are poor are solved. The brown stirring type yoghourt is excellent in scorch aroma flavor and fermentation flavor, uniform, fine and smooth in tissue state, short in fermentation time and high in quality, and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to a brown stirred yoghurt and a production process thereof, in particular to a high-sugar fermented stirred yoghurt formula and a production process thereof after milk has undergone long-term high-temperature browning. 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 uniqu...

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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