Fruit grain flavor yogurt for drinking at normal temperature and preparation method thereof

A drinking-type, yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of fruit and vegetable juice flavor and nutrition loss, system stability damage, etc., to ensure freshness, control yogurt viscosity, and improve water holding capacity. Effect

Active Publication Date: 2018-12-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this has a greater loss of flavor and nutrition of fruit and vegetable juices
In addition, in order to ensure normal temperatur

Method used

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  • Fruit grain flavor yogurt for drinking at normal temperature and preparation method thereof
  • Fruit grain flavor yogurt for drinking at normal temperature and preparation method thereof

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preparation example Construction

[0023] In a specific embodiment, a method for preparing normal temperature drinkable fruit flavored yoghurt is provided, comprising the following steps:

[0024] (1) Mixing pre-sterilized raw milk with white granulated sugar and a stabilizer, homogenizing, sterilizing and cooling, adding a starter to ferment to obtain a yogurt base;

[0025] (2) Demulsify the yogurt base material in step (1), and cool it to 20-25°C after being treated by a smoothing pump at 40-43°C and 3500-5000rpm;

[0026] (3) adding the jam to the processed yoghurt base in step (2), and aseptically filling the mixture after stirring;

[0027] (4) After the yoghurt filled in the step (3) is subjected to an ultra-high pressure treatment at 10-25° C. and 300-600 MPa for 5-10 minutes, the product is obtained.

[0028] The inventor found through a large number of experiments that in order to achieve the smooth and refreshing taste of drinking yogurt, high-speed shearing treatment of fermented yogurt can achieve...

Embodiment 1

[0039] A preparation method of normal-temperature drinkable fruit-flavored yoghurt comprises the following steps:

[0040](1) Pre-sterilize 80L of raw milk at 137°C for 4s and then cool it, then mix it with 5.6kg of white sugar and 8g of compound stabilizer under vacuum for 20min at 50°C, and homogenize at 60°C under a pressure of 150+80bar ( The pressure of primary homogeneity is 150bar, and the pressure of secondary homogeneity is 80bar), sterilized at 90°C for 15 minutes and cooled to 40°C, and then added 8832.4g of starter YO-MIX, the inoculum size of starter was 0.1×10 7 cfu / mL, the fermentation temperature is 40°C, and the fermentation is stopped at 80°T at the end of the fermentation;

[0041] (2) Demulsify the obtained curd. The demulsification stirring paddle is a three-blade stirrer, the stirring speed is 30rpm, and the stirring time is 15min. The yogurt base material after demulsification is treated by a smooth pump at 40°C and 3500rpm and then cooled to 20°C. spar...

Embodiment 2

[0045] A preparation method of normal-temperature drinkable fruit-flavored yoghurt comprises the following steps:

[0046] (1) Pre-sterilize 85L of raw milk at 140°C for 2s and then cool it down, mix with 11.05kg of white sugar and 17g of compound stabilizer at 60°C for 30min in a vacuum, and homogenize at 65°C under a pressure of 200+30bar. Sterilize at 95°C for 10 minutes and cool to 45°C, add starter YO-MIX 8838.5g, the inoculum size of starter is 0.5×10 7 cfu / mL, the fermentation temperature is 45°C, and the fermentation is stopped at 70°T at the end of the fermentation;

[0047] (2) Demulsify the obtained curd. The demulsification stirring paddle is a three-blade stirrer, the stirring speed is 30rpm, and the stirring time is 15min. The yogurt base material after demulsification is treated by a smooth pump at 43°C and 5000rpm and then cooled to 25°C. spare;

[0048] (3) Add 15L of strawberry jam to the yogurt base, and stir for 10 minutes at a stirring speed of 8 rpm, an...

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Abstract

The invention discloses fruit grain flavor yogurt for drinking at normal temperature and a preparation method thereof. The preparation method includes: (1) mixing pre-sterilized fresh milk with sugarand a stabilizing agent, homogenizing, sterilizing and cooling the mixture, and adding a fermenting agent for fermentation to form a yogurt base material; (2) demulsifying the yogurt base material, processing the yogurt base material through a smoothening pump and cooling the material; (3) adding jam to the treated material, stirring the mixture and performing sterile filling to the mixture; (4) performing ultrahigh pressure treatment to the yogurt product. In the invention, by means of the adjusted homogenizing method, optimization on tissue fining process parameters, change on secondary sterilization process and reduction on use amount of the stabilizing agent, the fruit grain flavor yogurt for drinking at normal temperature is produced. The yogurt has a smooth mouth feel and is refreshing and delicious, has good flowability, and is rich in fruit grains from the jam, which are uniformly distributed in the yogurt.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a normal-temperature drinkable fruit-flavored yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a delicious and nutritious dairy product made from cow (sheep) milk or milk powder through processes such as sterilization and fermentation. With the improvement of people's living standards and the acceleration of the pace of life, the scenes of consumers eating yogurt are gradually diversified and fragmented. On the basis of ensuring the flavor and nutrition of traditional yogurt, drinking yogurt has the advantages of smooth taste, good fluidity, and strong portability. It is suitable for fast-paced life that is ready to drink and drink while walking. At the same time, consumers’ demand for edible yogurt is constantly increasing, and many dairy companies have begun to introduce new ones. However, most drinking yogurts use the method of adding...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 王磊莫蓓红刘振民凌勇彪
Owner BRIGHT DAIRY & FOOD
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