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Drinking type fruit pulp flavor yogurt and preparation method thereof

A drinkable and yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of losing the mellow feeling of yogurt, and the viscosity cannot maintain the uniform suspension of fruit particles, etc.

Pending Publication Date: 2019-03-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing drinking yogurt production process, the post-homogenization method is often used. This method loses the mellow feeling of the yogurt itself, and the low viscosity cannot maintain the fruit particles evenly suspended in the yogurt system, and it is necessary to add stabilizers to prevent whey Precipitation

Method used

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  • Drinking type fruit pulp flavor yogurt and preparation method thereof
  • Drinking type fruit pulp flavor yogurt and preparation method thereof

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preparation example Construction

[0020] In a specific embodiment, a kind of preparation method of drinkable fruit flavored yoghurt is provided, and the preparation method comprises the following steps:

[0021] (1) After mixing raw milk, white sugar, cream and concentrated milk protein powder, homogenizing, sterilizing and cooling, adding a starter for fermentation, and fermenting until the acidity at the end point is 68-70°T to obtain a yogurt base;

[0022] (2) Demulsify the yogurt base material, cool it, and smooth it with a smoothing pump with a rotation speed of 1500-2600rpm at 15-25°C;

[0023] (3) adding the jam to the processed yoghurt base, stirring and mixing, filling and cooling to obtain the product;

[0024] In the above preparation method, the mass volume ratio of raw milk, white sugar, cream, concentrated milk protein powder and jam is 80-90L: 5-11kg: 0.4-0.8kg: 0.4-0.8kg: 10L.

[0025] The invention optimizes smoothing treatment parameters through an adjusted homogenization method, and only n...

Embodiment 1

[0038] A preparation method of drinking type fruit flavor yoghurt comprises the following steps:

[0039] (1) Mix 80L of raw milk with 7kg of white sugar, 0.4kg of cream and 0.4kg of MPC70 at 40°C for 20 minutes, homogenize at 60°C and pressure of 150+80bar, sterilize at 90°C for 10 minutes and cool to 40°C ℃, insert 2.4g of starter (the inoculum size of starter is 2×10 6 cfu / mL), the fermentation end point was stopped at 68°C;

[0040] (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 the demulsification is cooled to 15°C, and it is set aside after being treated by a smoothing pump at 1500rpm;

[0041] (3) Add 10L of blueberry jam to the treated yogurt base and stir for 15 minutes at a stirring speed of 4 rpm. The mixed product is filled into Tetra Pak TT tanks and stored in refrigeration.

Embodiment 2

[0043] A preparation method of drinking type fruit flavor yoghurt comprises the following steps:

[0044] (1) Mix 85L of raw milk with 5kg of white sugar, 0.4kg of cream and 0.8kg of MPC70 at 45°C for 30 minutes, homogenize at 65°C and pressure of 200+30bar, sterilize at 95°C for 5 minutes and cool to 45°C, insert 8.5g of starter (the inoculum size of starter is 0.1×10 6 cfu / mL), the fermentation end point stops fermentation to 70 ° of T;

[0045] (2) The obtained curd is demulsified, and the demulsification stirring paddle is a three-blade stirrer, the stirring speed is 30 rpm, and the stirring time is 15 minutes. The yogurt base material after the demulsification is cooled to 25 ° C, and it is used after being treated by a smoothing pump at 2400 rpm;

[0046] (3) 10L of strawberry jam was added to the treated yoghurt base, and stirred for 10 min at a stirring speed of 8 rpm. The mixed product is filled into Tetra Pak TT tanks and stored in refrigeration.

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Abstract

The invention discloses a drinking type fruit pulp flavor yogurt and a preparation method of the drinking type fruit pulp flavor yogurt, the drinking type fruit pulp flavor yogurt comprises the following raw materials by mass percent: 80-90% of raw milk, 7-13% of white granulated sugar, 0.4-0.8% of single cream, and 0.4-0.8% of concentrated milk albumen powder; the preparation method comprises thefollowing steps: (1) mixing the raw milk, the white granulated sugar, the single cream and the concentrated milk albumen powder, homogenizing, sterilizing, cooling, adding a leavening agent to ferment, obtaining a yogurt matrix; (2) demulsifying the yogurt matrix, cooling, and smoothing; (3) adding a jam into the processed yogurt matrix, stirring and mixing, filling, and cooling to obtain the drinking type fruit pulp flavor yogurt. By using the method of homogenizing after regulating, the structure is optimized, the technological parameter is refined, a soothing pump is added after fermentingand cooling, the yogurt prepared through the method is smooth and mellow in taste, is good in flowability, and has rich fruit pulps.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a drinkable fruit-flavored yoghurt and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and the acceleration of the pace of life, drinking yogurt has become increasingly popular. It not only retains the flavor and nutrition of traditional yogurt, but also adapts to diverse consumption scenarios, bringing consumers a new sensory experience. In the existing drinking yogurt production process, the post-homogenization method is often used. This method loses the mellow feeling of the yogurt itself, and the low viscosity cannot maintain the fruit particles evenly suspended in the yogurt system, and it is necessary to add stabilizers to prevent whey Precipitation phenomenon. Contents of the invention [0003] In order to solve the above technical problems, the present invention provides a drinkable...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1307A23C9/133
Inventor 王磊刘振民莫蓓红
Owner BRIGHT DAIRY & FOOD
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