Preparation method of yoghourt

Abstract

The invention provides a preparation method of yoghourt. The preparation method comprises the following steps: dissolving milk or milk powder, whey protein-butter composite gel and cane sugar in water, preheating the solution after stirring, and carrying out homogenizing, sterilizing, cooling, inoculating and fermenting, and after-ripening to obtain the yoghourt; the preparation method of the wheyprotein-butter composite gel comprises the following steps: dissolving whey protein in deionized water, homogenizing for 2-5min at the speed of 8,000-10,000rpm and then hydrating for 1 hour at the temperature of 50-65 DEG C, keeping for 15-20min at the temperature of 80-90 DEG C, cooling to 10-30 DEG C, regulating the pH value to 6.0-7.0 by using 1M acid liquor, adding liquid butter, performing homogenizing treatment for 3-5min through a homogenizing machine under the condition of 10000-20000rpm, and thus obtaining the whey protein-butter composite gel. The preparation method comprises the following steps: firstly, preparing the whey protein-butter composite gel, and then adding the whey protein-butter composite gel serving as a stabilizer into raw material. The yoghourt is stable in curdstate and high in water-holding capacity, and viscosity, hardness and sensory evaluation of the yoghourt are higher than those of control yoghourt.

Description

technical field [0001] The invention belongs to the field of yogurt drinks, in particular to a method for preparing yogurt. Background technique [0002] In the production process of yogurt, in order to improve product quality, it is generally necessary to add stabilizers to the product to enhance the stability of the product and improve its quality. At present, the stabilizers for yogurt processing mainly include pectin, carboxymethyl cellulose (CMC), agar, gelatin, modified starch, etc. The price of pectin is relatively high, and it is mostly added in mid-to-high-end yogurt. Most of the stabilizers in ordinary yogurt are modified starch and CMC, the content is as high as 0.5% to 1.0%, and the taste is sticky. Gelatin can improve the organization and stability of the product. However, in recent years, the low-quality gelatin incident has become a topic of public opinion, and consumers have many concerns. Therefore, the preparation of novel yogurt stabilizers is of great...

AI Technical Summary

Problems solved by technology

[0005] The problem of the above-mentioned patent is that more stabilizers and thickeners are used in yogurt, and hydroxypropyl distarch phosphate, low methoxyl pectin, diacetyl tartaric acid mono-diglyceride, agar, gellan gum are used Together, the yogurt has a strong stability. Although the product has low viscosity and strong stability, it does not meet the "clean label" principle recognized by the mainstream consumer market. strong resistance

[0007] The problem of the above-mentioned patent is: using whey protein and cream as protein and fat enhancers, so that the product has better nutrition and taste. The focus of this patent is to add more antioxidant substances, so that the chemical composition of the product It has relatively stable characteristics during the shelf life and has good nutritional value. It is quite different from the way and purpose of adding whey protein and butter in this patent.

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