A set-type yogurt containing spherulitic particles and a method for preparing the same

Abstract

The application discloses a solidified yoghourt containing crystal ball particles and a preparation method thereof, which is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf abomasum enzyme, moringa leaf extract, milk mineral salt, casein micelles and gellan gum, and the addition proportion of each raw material and the addition timing in the preparation process are adjusted, so that the crystal ball particles in the prepared solidified yoghourt can be stably and uniformly suspended and distributed, the change range of the crystal ball position is 0 mm, the maximum difference in the crystal ball data in different positions of the yoghourt can also be stably 1-2, the cohesion can reach more than 13 g, the taste is good, the flavor is good, and better experience can be brought to consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of preparing set yogurt, in particular to a set yogurt containing crystal ball particles and a preparation method thereof. BACKGROUND

[0002] The crystal ball particles are also called probiotic microcapsules. Adding the crystal ball particles into the yogurt can not only ensure rich nutrition and special taste, but also most importantly ensure the probiotics directly enter the intestinal tract to support and maximize the colonization of the probiotics. At present, the crystal ball particles are mainly added into liquid yogurt. Before consumption, the yogurt can be stirred to make the crystal ball particles evenly placed in the dairy product. When consumed, the taste is better, and the stirred yogurt is relatively viscous, so that the crystal ball particles can be suspended without sedimentation or floating.

[0003] The set yogurt is a common commercially available yogurt product. However, there is no set yogurt containing crystal ball particles on the market, which cannot provide consumers with more taste and flavor experience, and to some extent, limits the needs of consumers who like set yogurt. The main reason is that the set yogurt itself belongs to separate fermentation without demulsification and stirring process. If the crystal ball particles are added online, the density difference is large, which will cause sedimentation or floating. Not only the crystal ball particles cannot be evenly and stably suspended, but also the final state of the set yogurt after fermentation will be damaged.

[0004] Therefore, it is of great significance to develop a set yogurt containing crystal ball particles, which can be evenly and stably suspended in the set yogurt without affecting the taste and flavor of the yogurt, and can also make the crystal ball particles be evenly and stably suspended. SUMMARY

[0005] The present application aims at the problems existing in the prior art, and provides a set yogurt containing crystal ball particles and a preparation method thereof. The set yogurt containing crystal ball particles provided by the present application has good taste, good flavor, and the crystal ball particles can be evenly and stably suspended in the set yogurt, so that consumers have a better experience.

[0006] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows:

[0007] A set yogurt containing crystal ball particles is prepared from the following raw materials by weight: 100 parts of raw milk; 4-5 parts of crystal ball particles; 7-8 parts of white granulated sugar; 0.02-0.05 parts of active lactic acid bacteria; 0.004-0.007 parts of Kluyveromyces lactis rennet; 0.006-0.008 parts of calf rennet; 0.01-0.02 parts of moringa leaf extract; 0.007-0.009 parts of milk mineral salt; 0.5-0.7 parts of casein micelles; and 0.06-0.09 parts of gellan gum.

[0008] The solidified yogurt containing the crystal ball particles provided by the application is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf rennet, moringa leaf extract, milk mineral salt, casein micelles and gellan gum, and the addition ratio of each raw material and the addition timing in the preparation process are adjusted to enable the crystal ball particles in the prepared solidified yogurt to be stably and uniformly suspended and distributed, and the solidified yogurt has good taste and flavor, thereby providing a better experience for consumers.

[0009] The active ingredients in the Kluyveromyces lactis rennet, calf rennet and moringa leaf extract interact with the base to construct a network structure, and the three have different effects on milk protein. The overall network structure is more stable for the suspension of the crystal balls than the traditional curd structure. The main components of gellan gum are glucose, glucuron acid and rhamnose, and various monosaccharides are linear polysaccharides composed of repeating structural units. The structure has good water retention performance. The experiments of the application show that the use of gellan gum can complement the Kluyveromyces lactis rennet, Kluyveromyces lactis rennet and moringa leaf extract, and plays a crucial role in the suspension of the crystal balls. In addition, the milk mineral salt and the casein micelles can strengthen the hardness of the structure. The several aids in the application have a synergistic effect on the suspension of the crystal balls and are indispensable. A single aid or a simple combination of several aids cannot achieve the experimental effect.

[0010] Further, the particle size of the crystal ball particles is 1mm-6mm. For example, 1mm, 2mm, 3mm, 4mm, 5mm or 6mm.

[0011] Further, the crystal ball particles are mainly prepared according to the method disclosed in Chinese patent CN112715948A.

[0012] Further, the Kluyveromyces lactis rennet is 0.003-0.007 parts by weight; the calf rennet is 0.005-0.009 parts by weight; the moringa leaf extract is 0.01-0.02 parts by weight; the milk mineral salt is 0.01-0.02 parts by weight; the casein micelles are 0.5-0.8 parts by weight; and the gellan gum is 0.05-0.09 parts by weight.

[0013] Preferably, the Kluyveromyces lactis rennet is 0.003-0.006 parts by weight; the calf rennet is 0.005-0.008 parts by weight; the moringa leaf extract is 0.01-0.02 parts by weight; the milk mineral salt is 0.01-0.02 parts by weight; the casein micelles are 0.5-0.7 parts by weight; and the gellan gum is 0.05-0.08 parts by weight.

[0014] More preferably, 0.004-0.006 parts by weight of Kluyveromyces lactis rennet, 0.006-0.008 parts by weight of calf rennet, 0.01-0.02 parts by weight of Moringa oleifera leaf extract, 0.01-0.02 parts by weight of milk mineral salt, 0.6-0.7 parts by weight of casein micelles, and 0.06-0.08 parts by weight of gellan gum are used.

[0015] Further, the active lactic acid bacteria include 0-0.5 parts by weight of Lactobacillus bulgaricus and 0-0.5 parts by weight of Streptococcus thermophilus.

[0016] Further, the active lactic acid bacteria include 0.01-0.5 parts by weight of Lactobacillus bulgaricus and 0.01-0.5 parts by weight of Streptococcus thermophilus. Preferably, the active lactic acid bacteria include 0.1-0.5 parts by weight of Lactobacillus bulgaricus and 0.1-0.5 parts by weight of Streptococcus thermophilus. More preferably, the active lactic acid bacteria include 0.2-0.5 parts by weight of Lactobacillus bulgaricus and 0.2-0.5 parts by weight of Streptococcus thermophilus.

[0017] Another object of the present application is to provide a preparation method of the set yogurt containing the crystal ball particles.

[0018] A preparation method of a set yogurt containing crystal ball particles, comprising the following steps:

[0019] Step 1, filtering raw milk, and then pre-pasteurizing to obtain pre-pasteurized milk;

[0020] Step 2, adding casein micelles to the pre-pasteurized milk obtained in step 1, mixing uniformly, heating to 50-55°C and maintaining for 30-60 min, and then heating to 60-65°C, and sequentially adding gellan gum, milk mineral salt, and white granulated sugar, with an interval of 5-10 min between each additive, and stirring uniformly to obtain a first material;

[0021] Step 3, sequentially subjecting the first material obtained in step 2 to homogenization treatment and sterilization treatment to obtain a second material;

[0022] Step 4, cooling the second material obtained in step 3 to 37-45°C, and then adding crystal ball particles and active lactic acid bacteria, and sequentially adding Moringa oleifera leaf extract, Kluyveromyces lactis rennet, and calf rennet by spraying while stirring, and stirring uniformly, and then performing fermentation treatment to obtain a third material;

[0023] Step 5, cooling the third material obtained in step 4 to a temperature of 3-5°C to obtain a set yogurt containing crystal ball particles.

[0024] The solidified yogurt containing crystal ball particles provided by the application first filters the raw milk, and performs pre-pasteurization, then adds casein micelles to make hydration more sufficient, and then sequentially adds gellan gum, milk mineral salt and white granulated sugar, considering the influence of ions on colloids, which can avoid affecting the effect of the previous accessories; then homogenization treatment and sterilization treatment are performed, then crystal ball particles and strains are added first to reduce subsequent mechanical damage to the curd structure, and then the relative activity of the enzyme is sequentially added to the moringa leaf extract, kluyveromyces rennet and calf abomasum enzyme for fermentation, and cooling treatment. By adjusting the addition time of each raw material, the crystal ball particles can be uniformly suspended in the solidified yogurt, and the taste and flavor are good, so that the consumer has a better experience.

[0025] Further, in step 1, the specific operation of the filtration treatment is to filter the raw milk at 10℃-20℃ with a filter membrane of 1nm-80nm. Preferably, in step 1, the specific operation of the filtration treatment is to filter the raw milk at 15℃-20℃ with a filter membrane of 5nm-80nm. More preferably, the specific operation of the filtration treatment is to filter the raw milk at 15℃-20℃ with a filter membrane of 10nm-80nm.

[0026] Further, in step 1, the pre-pasteurization temperature is 70℃-85℃, and the time is 1s-30s. Preferably, in step 1, the pre-pasteurization temperature is 75℃-85℃, and the time is 5s-30s. More preferably, in step 1, the pre-pasteurization temperature is 80℃-85℃, and the time is 10s-30s.

[0027] Further, in step 2, the mixing is carried out in a vacuum mixer.

[0028] Further, in step 3, in the homogenization treatment, the homogenization pressure is 200-250bar, and the homogenization temperature is 55-65℃. Preferably, in step 3, in the homogenization treatment, the homogenization pressure is 210-250bar, and the homogenization temperature is 58-65℃. More preferably, in step 3, in the homogenization treatment, the homogenization pressure is 230-250bar, and the homogenization temperature is 60-65℃.

[0029] Further, in step 3, in the sterilization treatment, the sterilization temperature is 90℃-95℃, and the time is 200s-300s. Preferably, in step 3, in the sterilization treatment, the sterilization temperature is 91℃-95℃, and the time is 210s-300s. More preferably, in step 3, in the sterilization treatment, the sterilization temperature is 92℃-95℃, and the time is 240s-300s.

[0030] To sum up, the beneficial effects of the present application are as follows:

[0031] 1. The set yogurt containing crystal ball particles provided in the present application is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf rennet, moringa leaf extract, milk mineral salt, casein micelles and gellan gum. The addition ratio of each raw material and the addition timing in the preparation process are adjusted to enable the crystal ball particles to be stably and uniformly suspended in the prepared set yogurt, the variation range of the crystal ball position is 0 mm, the maximum difference in the crystal ball data in different positions of the yogurt is also stably maintained at 1-2, the cohesion is above 13 g, and the set yogurt has good taste and flavor, thereby providing consumers with better experience.

[0032] 2. The set yogurt containing crystal ball particles provided in the present application is first subjected to filtration treatment and pre-pasteurization, then the casein micelles are added to make the hydration more sufficient, and then the gellan gum, milk mineral salt and white granulated sugar are sequentially added. Considering the influence of ions on colloids, the influence on the effects of the previous accessories can be avoided. Then, homogenization treatment and sterilization treatment are performed, and then the crystal ball particles and the strain are added first to reduce the subsequent mechanical damage to the curd structure. According to the relative activity of the enzyme, the moringa leaf extract, Kluyveromyces lactis rennet and calf rennet are sequentially added for fermentation, and then cooling treatment is performed. By adjusting the addition timing of each raw material, the crystal ball particles can be uniformly suspended in the set yogurt, and the set yogurt has good taste and flavor, thereby providing consumers with better experience. BRIEF DESCRIPTION OF DRAWINGS

[0033] Figure 1 The state diagram of the set yogurt containing crystal ball particles prepared in Example 1.

[0034] Figure 2 The state diagram of the set yogurt containing crystal ball particles prepared in Comparative Example 1. DETAILED DESCRIPTION

[0035] The present application will be described in detail below with reference to the accompanying drawings.

[0036] In order to make the purpose, technical scheme and advantages of the present application clearer and more apparent, the present application will be further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific examples described herein are only used to explain the present application and do not limit the present application.

[0037] The crystal ball particles involved in the following specific methods are prepared by the method disclosed in Example 1 of Chinese Patent CN112715948A, and the particle size is 6 mm.

[0038] The sources and specifications of other raw materials.

[0039] Lactic acid bacteria from IFF, Kluyveromyces rennet and gellan gum from DSM, calf rennet from Sigma, Moringa oleifera leaves from Jishantang, milk mineral salt from muller, casein micelles from arla, raw cow milk and white sugar from Xinhua West Dairy.

[0040] Example 1

[0041] Preparation of raw materials:

[0042] 100 parts of raw cow milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces rennet; 0.007 parts of calf rennet; 0.01 parts of Moringa oleifera leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0043] Preparation of yogurt:

[0044] Step 1, filter the 15℃ raw cow milk with a 40nm filter membrane, then pre- pasteurize, the sterilization temperature is 80℃, the time is 30s, get pre- pasteurized milk;

[0045] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53℃ and keep for 40min, then heat to 62℃, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 8min, stirring, get the first material;

[0046] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain the second material; wherein the homogenization pressure is 200bar, the homogenization temperature is 60℃; the sterilization temperature is 90℃, the time is 200s.

[0047] Step 4, cool the second material obtained in step 3 to 40℃, then add crystal ball particles, active lactic acid bacteria, spray in turn Moringa oleifera leaf extract, Kluyveromyces rennet, calf rennet while stirring, mix evenly and then ferment to obtain the third material;

[0048] Step 5, cool the third material obtained in step 4 to a temperature of 4℃ to obtain a set yogurt containing crystal ball particles, the sample is as shown in Figure 1 .

[0049] Example 2

[0050] Preparation of raw materials:

[0051] 100 parts of raw milk; 5 parts of crystal ball particles; 8 parts of white granulated sugar; 0.02 parts of active lactic acid bacteria; 0.004 parts of Kluyveromyces lactis rennet; 0.006 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.007 parts of milk mineral salt; 0.5 parts of casein micelles; 0.06 parts of gellan gum.

[0052] Preparation of yogurt:

[0053] Step 1, filter the 10℃ raw milk with a filter membrane of 5nm, then pre-pasteurize it at a temperature of 70℃ for 30s to obtain pre-pasteurized milk;

[0054] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix well, heat to 50℃ and maintain for 60min, then heat to 60℃, and then add gellan gum, milk mineral salt, and white granulated sugar in sequence, with an interval of 5min for each auxiliary material, and stir to obtain a first material;

[0055] Step 3, homogenize and sterilize the first material obtained in step 2 in sequence to obtain a second material; the homogenization pressure is 220bar and the homogenization temperature is 65℃; the sterilization temperature is 95℃ and the sterilization time is 300s.

[0056] Step 4, cool the second material obtained in step 3 to 37℃, then add crystal ball particles and active lactic acid bacteria; while stirring, add moringa leaf extract, Kluyveromyces lactis rennet, and calf rennet in sequence by spraying, and then stir evenly to perform fermentation treatment to obtain a third material;

[0057] Step 5, cool the third material obtained in step 4 to a temperature of 3℃ to obtain a set yogurt containing crystal ball particles.

[0058] Example 3

[0059] Preparation of raw materials:

[0060] 100 parts of raw milk; 4 parts of crystal ball particles; 7.5 parts of white granulated sugar; 0.05 parts of active lactic acid bacteria; 0.007 parts of Kluyveromyces lactis rennet; 0.008 parts of calf rennet; 0.02 parts of moringa leaf extract; 0.009 parts of milk mineral salt; 0.7 parts of casein micelles; 0.09 parts of gellan gum.

[0061] Preparation of yogurt:

[0062] Step 1, filter the 20℃ raw milk with a filter membrane of 80nm, then pre-pasteurize it at a temperature of 85℃ for 10s to obtain pre-pasteurized milk;

[0063] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 55℃ and keep for 30min, then heat to 65℃, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 5min, stirring, get the first material;

[0064] Step 3, the first material obtained in step 2 is subjected to homogenization treatment and sterilization treatment in turn, to obtain the second material; wherein the homogenization pressure is 250bar, the homogenization temperature is 55℃; the sterilization temperature is 92℃, and the time is 240s.

[0065] Step 4, cool the second material obtained in step 3 to 42℃, then add crystal ball particles, active lactic acid bacteria; while stirring, add moringa leaf extract, kluyveromyces nifidum rennet, calf rennet in turn by spraying, stir evenly and then ferment to obtain the third material;

[0066] Step 5, cool the third material obtained in step 4 to a temperature of 5℃ to obtain a set yogurt containing crystal ball particles.

[0067] Example 4

[0068] Prepare raw materials:

[0069] 100 parts of raw milk; 4.5 parts of crystal ball particles; 8 parts of white sugar; 0.04 parts of active lactic acid bacteria; 0.005 parts of kluyveromyces nifidum rennet; 0.006 parts of calf rennet; 0.02 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.08 parts of gellan gum.

[0070] Prepare yogurt:

[0071] Step 1, filter the raw milk at 18℃ with a filter membrane of 50nm, then pre-pasteurize, the sterilization temperature is 82℃, the time is 25s, to obtain pre-pasteurized milk;

[0072] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 55℃ and keep for 50min, then heat to 60℃, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 10min, stirring, get the first material;

[0073] Step 3, the first material obtained in step 2 is subjected to homogenization treatment and sterilization treatment in turn, to obtain the second material; wherein the homogenization pressure is 240bar, the homogenization temperature is 63℃; the sterilization temperature is 94℃, and the time is 250s.

[0074] Step 4, the second material obtained in step 3 is cooled to 41℃, then crystal ball particles, active lactic acid bacteria are added, and moringa leaf extract, Kluyveromyces lactis rennet, calf rennet are added by spraying while stirring, and then the third material is obtained after fermentation treatment.

[0075] Step 5, the third material obtained in step 4 is cooled to a temperature of 3℃ to obtain a set yogurt containing crystal ball particles.

[0076] Comparative Example 1

[0077] Preparation of raw materials:

[0078] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white granulated sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces lactis rennet; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.6 parts of casein micelles; and 0.07 parts of gellan gum.

[0079] Preparation of yogurt:

[0080] Step 1, the raw milk at 15℃ is filtered by a filter membrane with a pore size of 40 nm, and then pre-pasteurized at a temperature of 80℃ for 30s to obtain pre-pasteurized milk;

[0081] Step 2, in a vacuum mixer, the pre-pasteurized milk obtained in step 1 is mixed with casein micelles, heated to 53℃ and kept for 40 min, then heated to 62℃, and gellan gum, white granulated sugar are added in sequence with an interval of 8 min, and stirred to obtain a first material;

[0082] Step 3, the first material obtained in step 2 is subjected to homogenization treatment and sterilization treatment in sequence to obtain a second material; wherein the homogenization pressure is 200 bar and the homogenization temperature is 60℃; the sterilization temperature is 90℃ and the sterilization time is 200s.

[0083] Step 4, the second material obtained in step 3 is cooled to 40℃, then crystal ball particles, active lactic acid bacteria are added, and moringa leaf extract, Kluyveromyces lactis rennet, calf rennet are added by spraying while stirring, and then the third material is obtained after fermentation treatment;

[0084] Step 5, the third material obtained in step 4 is cooled to a temperature of 4℃ to obtain a set yogurt containing crystal ball particles, as shown in Figure 2 .

[0085] Comparative Example 2

[0086] Preparation of raw materials:

[0087] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces lactis rennet; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.07 parts of gellan gum.

[0088] Preparation of yogurt:

[0089] Step 1, filter the raw milk at 15℃ with a filter membrane of 40nm, then pre-pasteurize, the sterilization temperature is 80℃, the time is 30s, to obtain pre-pasteurized milk;

[0090] Step 2, in a vacuum mixer, the pre-pasteurized milk obtained in step 1 is heated to 53℃ and kept for 40min, then heated to 62℃, gellan gum, milk mineral salt, white sugar are added in turn, each auxiliary material is interval 8min, stirring, to obtain the first material;

[0091] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain the second material; wherein the homogenization pressure is 200bar, the homogenization temperature is 60℃; the sterilization temperature is 90℃, the time is 200s.

[0092] Step 4, the second material obtained in step 3 is cooled to 40℃, then crystal ball particles, active lactic acid bacteria, moringa leaf extract, Kluyveromyces lactis rennet, calf rennet are added by spraying in turn while stirring, and then subjected to fermentation treatment to obtain the third material;

[0093] Step 5, the third material obtained in step 4 is cooled to a temperature of 4℃ to obtain a set yogurt containing crystal ball particles.

[0094] Comparative Example 3

[0095] Preparation of raw materials:

[0096] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0097] Preparation of yogurt:

[0098] Step 1, filter the raw milk at 15℃ with a filter membrane of 40nm, then pre-pasteurize, the sterilization temperature is 80℃, the time is 30s, to obtain pre-pasteurized milk;

[0099] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53°C and keep for 40 min, then heat to 62°C, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 8 min, stirring, to obtain a first material;

[0100] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain a second material; wherein the homogenization pressure is 200 bar, and the homogenization temperature is 60°C; the sterilization temperature is 90°C, and the time is 200s.

[0101] Step 4, cool the second material obtained in step 3 to 40°C, then add crystal ball particles, active lactic acid bacteria, and then add moringa leaf extract, calf abomasal enzyme by spraying, stir evenly and then ferment to obtain a third material;

[0102] Step 5, cool the third material obtained in step 4 to a temperature of 4°C to obtain a set-type yogurt containing crystal ball particles.

[0103] Comparative Example 4

[0104] Prepare raw materials:

[0105] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces lactis rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0106] Prepare yogurt:

[0107] Step 1, filter the raw milk at 15°C with a filter membrane of 40 nm, then perform pre-pasteurization, the sterilization temperature is 80°C, the time is 30s, to obtain pre-pasteurized milk;

[0108] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53°C and keep for 40 min, then heat to 62°C, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 8 min, stirring, to obtain a first material;

[0109] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain a second material; wherein the homogenization pressure is 200 bar, and the homogenization temperature is 60°C; the sterilization temperature is 90°C, and the time is 200s.

[0110] Step 4, the second material obtained in step 3 is cooled to 40℃, then crystal ball particles and active lactic acid bacteria are added, and kruiw yeast rennet and calf rennet are added by spraying while stirring, and the third material is obtained after fermentation treatment.

[0111] Step 5, the third material obtained in step 4 is cooled to 4℃ to obtain a set yogurt containing crystal ball particles.

[0112] Comparative Example 5

[0113] Preparation of raw materials:

[0114] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of kruiw yeast rennet; 0.007 parts of calf rennet; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; and 0.07 parts of gellan gum.

[0115] Preparation of yogurt:

[0116] Step 1, filter the raw milk at 15℃ with a filter membrane of 40nm, then pre-pasteurize at 80℃ for 30s to obtain pre-pasteurized milk;

[0117] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix well, heat to 53℃ and keep for 40min, then heat to 62℃, add gellan gum, milk mineral salt and white sugar in turn, stir every 8min, to obtain a first material;

[0118] Step 3, the first material obtained in step 2 is subjected to homogenization and sterilization in turn to obtain a second material; the homogenization pressure is 200bar and the homogenization temperature is 60℃; the sterilization temperature is 90℃ and the sterilization time is 200s.

[0119] Step 4, the second material obtained in step 3 is cooled to 40℃, then crystal ball particles and active lactic acid bacteria are added, and kruiw yeast rennet and calf rennet are added by spraying while stirring, and the third material is obtained after fermentation treatment.

[0120] Step 5, the third material obtained in step 4 is cooled to 4℃ to obtain a set yogurt containing crystal ball particles.

[0121] Comparative Example 6

[0122] Preparation of raw materials:

[0123] 100 parts of raw cow milk; 4 parts of crystal ball particles; 7 parts of white granulated sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces lactis rennet; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles.

[0124] Preparation of yogurt:

[0125] Step 1, filter the raw cow milk at 15℃ with a filter membrane of 40 nm, then pre-pasteurize, the sterilization temperature is 80℃, the time is 30s, to obtain pre-pasteurized milk;

[0126] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53℃ and keep for 40min, then heat to 62℃, add milk mineral salt, white granulated sugar in turn, each auxiliary material interval 8min, stirring, to obtain the first material;

[0127] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain the second material; wherein the homogenization pressure is 200bar, the homogenization temperature is 60℃; the sterilization temperature is 90℃, the time is 200s.

[0128] Step 4, cool the second material obtained in step 3 to 40℃, then add crystal ball particles, active lactic acid bacteria, and then add moringa leaf extract, Kluyveromyces lactis rennet, and calf rennet by spraying while stirring, mix evenly, then ferment to obtain the third material;

[0129] Step 5, cool the third material obtained in step 4 to a temperature of 4℃ to obtain a set yogurt containing crystal ball particles.

[0130] Comparative Example 7

[0131] Preparation of raw materials:

[0132] 100 parts of raw cow milk; 4 parts of crystal ball particles; 7 parts of white granulated sugar; 0.03 parts of active lactic acid bacteria; 0.001 parts of Kluyveromyces lactis rennet; 0.011 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0133] Preparation of yogurt:

[0134] Step 1, filter the raw cow milk at 15℃ with a filter membrane of 40 nm, then pre-pasteurize, the sterilization temperature is 80℃, the time is 30s, to obtain pre-pasteurized milk;

[0135] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53°C and keep for 40 min, then heat to 62°C, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 8 min, stirring, to obtain a first material;

[0136] Step 3, the first material obtained in step 2 is subjected to homogenization treatment and sterilization treatment in turn to obtain a second material; wherein the homogenization pressure is 200 bar, and the homogenization temperature is 60°C; the sterilization temperature is 90°C, and the time is 200s.

[0137] Step 4, cool the second material obtained in step 3 to 40°C, then add crystal ball particles, active lactic acid bacteria, and then add moringa leaf extract, kluyveromyces nififolinus rennet enzyme, and calf rennet by spraying while stirring, and then ferment to obtain a third material;

[0138] Step 5, cool the third material obtained in step 4 to a temperature of 4°C to obtain a set yogurt containing crystal ball particles.

[0139] Comparative Example 8

[0140] Prepare raw materials:

[0141] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white sugar; 0.03 parts of active lactic acid bacteria; 0.009 parts of kluyveromyces nififolinus rennet enzyme; 0.003 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0142] Prepare yogurt:

[0143] Step 1, filter the raw milk at 15°C with a filter membrane of 40 nm, then pre-pasteurize, the sterilization temperature is 80°C, the time is 30s, to obtain pre-pasteurized milk;

[0144] Step 2, in a vacuum mixer, add casein micelles to the pre-pasteurized milk obtained in step 1, mix evenly, heat to 53°C and keep for 40 min, then heat to 62°C, add gellan gum, milk mineral salt, white sugar in turn, each auxiliary material interval 8 min, stirring, to obtain a first material;

[0145] Step 3, the first material obtained in step 2 is subjected to homogenization treatment and sterilization treatment in turn to obtain a second material; wherein the homogenization pressure is 200 bar, and the homogenization temperature is 60°C; the sterilization temperature is 90°C, and the time is 200s.

[0146] Step 4, the second material obtained in step 3 is cooled to 40℃, then crystal ball particles are added, and active lactic acid bacteria, moringa leaf extract, kluyveromyces rennet, and calf rennet are added by spraying in sequence while stirring, and then the mixture is uniformly stirred and fermented to obtain a third material;

[0147] Step 5, the third material obtained in step 4 is cooled to 4℃ to obtain a set yogurt containing crystal ball particles.

[0148] Comparative Example 9

[0149] Preparation of raw materials:

[0150] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white granulated sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of kluyveromyces rennet; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.0008 parts of milk mineral salt; 0.6 parts of casein micelles; and 0.07 parts of gellan gum.

[0151] Preparation of yogurt:

[0152] Step 1, raw milk at 15℃ is filtered using a 40nm filter membrane, and then pre-pasteurized at 80℃ for 30s to obtain pre-pasteurized milk;

[0153] Step 2, in a vacuum mixer, the pre-pasteurized milk obtained in step 1 is added with white granulated sugar, casein micelles, gellan gum, milk mineral salt, and moringa leaf extract, and then uniformly mixed, heated to 53℃ and kept for 40min, and stirred to obtain a first material;

[0154] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain a second material; wherein the homogenization pressure is 200bar and the homogenization temperature is 60℃; the sterilization temperature is 90℃ and the sterilization time is 200s.

[0155] Step 4, the second material obtained in step 3 is cooled to 40℃, then active lactic acid bacteria, kluyveromyces rennet, calf rennet, and crystal ball particles are added, and the mixture is uniformly stirred and fermented to obtain a third material;

[0156] Step 5, the third material obtained in step 4 is cooled to 4℃ to obtain a set yogurt containing crystal ball particles.

[0157] Comparative Example 10

[0158] Preparation of raw materials:

[0159] 100 parts of raw milk; 4 parts of crystal ball particles; 7 parts of white granulated sugar; 0.03 parts of active lactic acid bacteria; 0.005 parts of Kluyveromyces lactis rennet; 0.007 parts of calf rennet; 0.01 parts of moringa leaf extract; 0.008 parts of milk mineral salt; 0.6 parts of casein micelles; 0.07 parts of gellan gum.

[0160] Preparation of yogurt:

[0161] Step 1, filter the raw milk at 15℃ with a filter membrane of 40 nm, then pre-pasteurize, the pasteurization temperature is 80℃, and the time is 30s, to obtain pre-pasteurized milk;

[0162] Step 2, in a vacuum mixer, add white granulated sugar to the pre-pasteurized milk obtained in step 1 and mix evenly, heat to 53℃ and keep for 40 min, stir to obtain a first material;

[0163] Step 3, the first material obtained in step 2 is sequentially subjected to homogenization treatment and sterilization treatment to obtain a second material; wherein the homogenization pressure is 200 bar, and the homogenization temperature is 60℃; the sterilization temperature is 90℃, and the time is 200s.

[0164] Step 4, cool the second material obtained in step 3 to 40℃, then add casein micelles, gellan gum and milk mineral salt, active lactic acid bacteria, Kluyveromyces lactis rennet, calf rennet, moringa leaf extract and crystal ball particles, stir evenly and then ferment to obtain a third material;

[0165] Step 5, cool the third material obtained in step 4 to a temperature of 4℃ to obtain a set yogurt containing crystal ball particles.

[0166] Test 1:

[0167] The yogurt products prepared in Examples 1-4 and Comparative Examples 1-10 were subjected to experimental recording, and the results are shown in Table 2.

[0168] Suspension effect verification experiment:

[0169] First aspect: observe within 0-2h after the completion of step 4, record the change of the position of the crystal ball every 15 minutes, the initial position of the ball close to the wall of the container can be recorded, and the position change in the subsequent observation time can be observed. If the position change of the crystal ball is more than 3mm within 0-2h, the suspension effect is poor, if the position change of the crystal ball is 1-3mm within 0-2h, there is a certain suspension, but it does not reach the effect of the present application, if the position change of the crystal ball is 0mm within 0-2h, the suspension effect is good, reaching the effect of the present application.

[0170] Second aspect: after step 5, take 20g of samples from the upper, middle and lower positions of the object to be tested respectively. The upper part refers to the 2cm-thick sample part from the surface, the lower part refers to the 2cm-thick sample part from the bottom, and the middle part refers to the 1cm-thick sample part in the middle. The number of crystal balls in the sample is detected for consistency. If the maximum difference in the number of crystal balls is more than 10, the suspension uniformity is poor. If the maximum difference in the number of crystal balls is 5-10, there is a certain suspension, but it does not reach the effect of the present application. If the maximum difference in the number of crystal balls is less than 5, the suspension uniformity is good.

[0171] And the cohesion of the yogurt is tested. The determination method is as follows: the sample is placed in the center of the texture analyzer (SMS TA.XT plus) test table, the probe type is P-0.05, the probe descending speed before measurement is 1mm / s; the test speed is 2mm / s; the probe return speed after test is 10mm / s; the pressing distance is 15mm; the trigger force value is 5g.

[0172] The taste and flavor of the yogurt are tested.

[0173] The product flavor is tested by 50 randomly selected taste testers. The taste and flavor test adopts the scoring system: the scoring method uses numerical scoring to evaluate the product or product characteristics, and the final average score determines the order of quality, the higher the score, the better the product flavor. The specific evaluation standard is shown in Table 1:

[0174] Table 1

[0175]

[0176] Table 2

[0177]

[0178]

[0179] From the test results in Table 1, it can be seen that the set-type yogurt containing crystal ball particles prepared by the preparation method of the present application can make the crystal ball particles stably and uniformly suspended and distributed, the change range of the crystal ball position is 0mm, the maximum difference in the crystal ball data in different positions of the yogurt is also stably 1-2, the cohesion can reach more than 13g, and the taste is very good. However, if the raw material ratio is changed or some important raw materials are not added or the addition time of the raw materials in the preparation process is changed, the overall quality of the set-type yogurt will decrease a lot, the suspension stability of the crystal ball particles will also decrease, and the uniformity will also decrease obviously. The present application adjusts the addition ratio of each raw material and the addition time in the preparation process to make the crystal ball particles in the prepared set-type yogurt stably and uniformly suspended and distributed, and the taste and flavor are good, which can bring better experience to consumers.

[0180] The above merely describes preferred embodiments of the present application, and is not used to limit the present application, any modification, equivalent replacement and improvement within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A set-type yogurt containing crystalline spherical particles, characterized in that, It is mainly prepared from the following raw materials in parts by weight: 100 parts raw milk; 4-5 parts granulated crystals; 7-8 parts white sugar; 0.02-0.05 parts active lactic acid bacteria; 0.004-0.007 parts Kluyveromycin rennet; 0.006-0.008 parts calf abomasum enzyme; 0.01-0.02 parts Moringa leaf extract; 0.007-0.009 parts milk mineral salts; 0.5 to 0.7 parts casein micelles; 0.06 to 0.09 parts gellan gum; Set-type yogurt containing spherical particles is prepared using the following method: Step 1: Filter the raw milk and then pre-pasteurize it to obtain pre-pasteurized milk; Step 2: Add casein micelles to the pre-pasteurized milk obtained in Step 1, mix evenly, heat to 50℃~55℃ and maintain for 30min~60min, then heat to 60℃~65℃, and add gellan gum, milk mineral salt, and white sugar in sequence, with each excipient spaced 5-10min apart, and stir evenly to obtain the first material. Step 3: The first material obtained in Step 2 is subjected to homogenization and sterilization treatments in sequence to obtain the second material; Step 4: Cool the second material obtained in Step 3 to 37℃~45℃, then add granular crystals and active lactic acid bacteria. While stirring, add Moringa leaf extract, Kluyveromyces rennet and calf abomasum enzyme in sequence by spraying. After stirring evenly, carry out fermentation treatment to obtain the third material. Step 5: Cool the third material obtained in Step 4 to a temperature of 3℃~5℃ to obtain a set-type yogurt containing crystalline particles. The spherical particles were prepared using the following method: (1) Dissolve the inner layer protectant in RO water by stirring, heat to 80-95℃ and maintain for 5-40 minutes, then cool to 5-30℃. Add probiotics and prebiotics at a mass ratio of 1:0.1-10 to form a mixture, mix well, and obtain mixture one. The amount of the inner layer protectant added is 0.1-10 wt% of mixture one, and the probiotic concentration of mixture one is 10. 6 -10 13 cfu / g; (2) Dry mix the outer protective agent and sweetener at a mass ratio of 1:2-5, add them to RO water and stir to dissolve, heat to 80-95℃ and maintain for 5-40 minutes, then cool to 5-30℃, and then mix with the mixture obtained in step (1) to obtain mixture two; the amount of the outer protective agent added is 0.5-5wt% of mixture two, and the mass ratio of mixture one to mixture two is 1:100-2000; (3) Add the cation salt to RO water and stir to dissolve. Heat to 80-95℃ and maintain for 5-40 minutes. Then cool to 5-30℃ to form solution three. Add the mixture two obtained in step (2) dropwise into solution three. The mass ratio of solution two to solution three is 1:1.5-10. Soak for 10-90 minutes, filter, and obtain a semi-finished product. The amount of cation salt added is 0.1-5 wt% of solution three. (4) Place the semi-finished product obtained in step (3) in an intestinal sustained-release membrane solution with a concentration of 0-5wt% and let it stand for 0-30 minutes. Then, it is washed, filtered and packaged in sequence to obtain crystal spheres.

2. The set-type yogurt containing crystalline particles according to claim 1, characterized in that, The particle size of the crystal spheres is 1 mm to 6 mm.

3. The set-type yogurt containing crystalline particles according to claim 2, characterized in that, By weight, 0.004 to 0.006 parts Kluyveromyces rennet; 0.006 to 0.007 parts calf abomasum enzyme; 0.01 to 0.02 parts Moringa leaf extract; 0.008 to 0.009 parts milk mineral salts; 0.5 to 0.6 parts casein micelles; 0.07 to 0.09 parts gellan gum.

4. The set-type yogurt containing crystalline particles according to claim 3, characterized in that, By weight, 0.004 to 0.005 parts Kluyveromyces rennet; 0.006 to 0.007 parts calf abomasum enzyme; 0.01 to 0.02 parts Moringa leaf extract; 0.008 to 0.009 parts milk mineral salt; 0.5 to 0.6 parts casein micelles; 0.07 to 0.08 parts gellan gum.

5. The set-type yogurt containing crystalline particles according to any one of claims 1-4, characterized in that, The active lactic acid bacteria comprise, by weight, 0.01 to 0.05 parts of Lactobacillus bulgaricus and 0.01 to 0.05 parts of Streptococcus thermophilus.

6. The set-type yogurt containing crystalline particles according to claim 1, characterized in that, In step 1, the specific operation of the filtration process is to filter the raw milk at 10℃~20℃ using a filter membrane with a diameter of 1nm~80nm.

7. The set-type yogurt containing crystalline particles according to claim 6, characterized in that, In step 1, the pre-pasteurization temperature is 70℃~85℃ and the time is 1s~30s.

8. The set-type yogurt containing crystalline particles according to claim 7, characterized in that, In step 3, the homogenization pressure is 200-250 bar and the homogenization temperature is 55-65°C.

9. The set-type yogurt containing crystalline particles according to claim 8, characterized in that, In step 3, the sterilization process involves a sterilization temperature of 90℃~95℃ and a sterilization time of 200s~300s.

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