Normal-temperature yogurt beverage and preparation method thereof
A technology for yogurt and beverages, which is applied in the field of normal temperature yogurt beverages and its preparation, can solve the problems of general beverage taste, short shelf life, and poor stability, and achieve strong fermentation aroma, long shelf life, good heat resistance and stability. Effect
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[0069] The application provides a method for preparing a normal temperature yogurt drink, which specifically includes the following steps:
[0070] (1) Primary ingredients: Dissolve skim milk powder in water at 55-70°C, wait until the skim milk powder is completely dissolved, then add white sugar, stir evenly and add water to obtain the primary ingredient mixture;
[0071] Wherein, the addition amount of skim milk powder is 130-250g / kg; the addition amount of white granulated sugar is 100-150g / kg; the weight ratio of said skim milk powder and white granulated sugar is (1-2):1; The weight ratio with the total amount of water used in the initial batching step is 1: (3-4).
[0072] (2) Pre-sterilization: Preheat the primary ingredient mixture obtained in step (1) to 50-65°C, then carry out two stages of stepwise homogenization, and finally perform pasteurization, and the pre-sterilized ingredient mixture can be obtained after sterilization;
[0073] Wherein, in the two-stage ste...
preparation example 1-13
[0088] Preparation examples 1-13 respectively provide a starter.
[0089] The difference of the above preparation examples is: the weight ratio of Bacillus coagulans, Lactobacillus paracasei and Lactobacillus helveticus in the starter, as shown in Table 1 specifically.
[0090] The preparation method of the leavening agent that above-mentioned preparation example provides is:
[0091] The Bacillus coagulans, Lactobacillus paracasei and Lactobacillus helveticus are uniformly mixed to obtain a starter.
[0092] Table 1 Preparation Example 1-13 provides the weight ratio of each strain in the starter
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[0094]
Embodiment 1-13
[0097] Embodiments 1-13 respectively provide a method for preparing a room temperature yogurt drink.
[0098] The difference of the above-mentioned embodiments lies in: the starter used in the fermentation step in the preparation method. Wherein, the starters provided in Preparation Examples 1-13 were used in Examples 1-13 respectively, as shown in Table 2.
[0099] The preparation method of the room temperature yogurt drink provided by the above-mentioned embodiment comprises the following steps:
[0100] (1) Primary ingredients: Dissolve 200g of skimmed milk powder in hot water at 65°C, wait until the skimmed milk powder is completely dissolved, and let it stand for 30 minutes; then add 120g of white sugar, stir evenly, and add water to make up to 1kg to obtain the primary ingredient mixture .
[0101] (2) Pre-sterilization: Preheat the primary ingredient mixture obtained in step (1) to 65°C, then carry out two stages of stepwise homogenization, and finally pasteurize at 9...
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