Drinking type normal-temperature yoghourt and preparation method thereof

Abstract

The invention relates to the field of food, in particular to drinking type normal-temperature yoghurt and a preparation method thereof.The preparation method of the drinking type normal-temperature yoghurt comprises the steps that a fermented yoghurt base material and a glue solution are mixed, and dynamic smoothing, homogenizing, sterilizing, cooling and filling are sequentially conducted; wherein the difference between the pH value of the glue solution and the pH value of the yoghurt base material is not more than 0.2; a dynamic smoothing pump is adopted for dynamic smoothing, and the frequency of the dynamic smoothing pump is 30-60 Hz; the homogenizing pressure is 20 to 60 bar. The difference between the pH value of the glue solution and the pH value of the yoghurt base material is controlled not to exceed 0.2, and the glue solution and the yoghurt are completely mixed under the combined action of dynamic smoothing and low-pressure homogenization, so that the smooth mouth feel and the system stability of the yoghurt are realized, and the mode of increasing the dosage of a stabilizer which is not favored by consumers is not adopted.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a drinkable room-temperature yogurt and a preparation method thereof. Background Art

[0002] As a nutritious and healthy food, yogurt has been circulated all over the world for a long time. With the improvement of residents' living standards and the enhancement of health awareness, the status of dairy products in residents' dietary structure has been significantly improved. As a food with health functions, yogurt is even more popular among consumers.

[0003] Room temperature yogurt has gone from nothing to something, and the market size has maintained a high growth year by year. Compared with low-temperature yogurt, it has the characteristics of storage, long shelf life, and rich nutrition. With the rapid growth of room temperature yogurt sales, major brands have launched various packaging forms, from cups to bottles. Among them, room temperature yogurt packaged in plastic bottles is usually called drinking type. At present, most room temperature yogurts are generally made by mixing all stabilizers with raw milk, sterilizing, fermenting, and secondary pasteurization and filling. The entire process and equipment are specially designed to avoid excessive shearing of the yogurt system, prevent viscosity loss, and prevent whey precipitation during the shelf life.

[0004] However, since room temperature yogurt needs to be stored at room temperature for at least 3 to 6 months, the viscosity of the yogurt is relatively high, the taste is not refreshing, and the yogurt sticks to the wall seriously after drinking. In order to meet the system stability for long-term storage, more stabilizers are added to room temperature yogurt than those of lower temperature yogurt. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a drinkable room-temperature yogurt and a preparation method thereof.

[0006] In a first aspect, the present invention provides a method for preparing a drinkable room temperature yogurt, comprising: mixing a fermented yogurt base material with a gelatin solution, performing dynamic smoothing and homogenization, sterilizing, cooling, and filling in sequence;

[0007] Wherein, the pH value of the glue solution differs from the pH value of the yogurt base by no more than 0.2;

[0008] The dynamic smoothing adopts a dynamic smoothing pump with a frequency of 30-60 Hz;

[0009] The homogenization pressure is 20-60 bar.

[0010] The present invention controls the pH value of the colloid and the pH value of the yogurt base material to be within 0.2, so that the two have a smoother mouthfeel after mixing. In addition, the present invention uses dynamic smoothing and low-pressure homogenization to make the colloid and the yogurt completely mixed through high shear and low-pressure homogenization, thereby achieving a smooth mouthfeel and system stability of the yogurt.

[0011] According to the method for preparing drinkable room temperature yogurt provided by the present invention, the raw materials for preparing the yogurt base include concentrated milk, the protein content in the concentrated milk is 3.5-5.2%, and the content ratio of fat to protein in the concentrated milk is controlled at 1.12-1.18:1.

[0012] The ratio of fat to protein in untreated milk is usually in the range of 1.2-1.4:1. Traditional yogurt does not perform fat separation, but the present invention separates part of the fat in raw milk to control the fat to protein ratio at 1.12-1.18:1, which is beneficial to the control of the final product index and the taste of batch products is consistent.

[0013] In a specific embodiment of the present invention, a fat separator can be used to separate the fat in the milk, and the separation conditions are: separation temperature is 50-55° C., and pressure is 1.5-1.8 bar.

[0014] To control the protein content in the concentrated milk to 3.5-5.2%, RO membrane can be used for concentration at the same ratio. In some embodiments of the present invention, RO membrane concentration conditions: using RO membrane to concentrate the raw milk after fat separation to between 3.5-5.0% protein, the concentration ratio is 1.12-1.65%, and the pressure is less than 10 bar.

[0015] According to the preparation method of the drinkable room temperature yogurt provided by the present invention, the raw materials for preparing the yogurt base include a starter, and the starter is a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactobacillus paracasei, and their mass ratio is 3:3:2:1:1.

[0016] Preferably, the inoculation amount of the fermentation agent is 200-300U, and the fermentation agent has at least two different sources, wherein the fermentation agent from the lesser source accounts for no less than 30%.

[0017] Usually, when producing yogurt, companies will try to use a single supplier's starter culture to save costs. Occasionally, when a certain bacterial agent is out of stock, they will use another supplier's product, but generally they will not buy the same bacterial agent from two or even more suppliers. The present invention has found that using starter cultures from at least two suppliers (i.e., different sources) can produce a stronger fermented flavor, more stable acidity, pH value, and viscosity indicators, and significantly reduced post-acidity.

[0018] For example, 200 U of a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis lactis, Lactococcus lactis cremoris and Lactobacillus paracasei is needed, at least 30% (including each bacterial agent) of which can be purchased from manufacturer 1, and the rest from manufacturer 2.

[0019] According to the preparation method of the drinkable room temperature yogurt provided by the present invention, the raw materials for preparing the yogurt base include, by weight, 885-916 parts of concentrated milk, 70-90 parts of white sugar, 15-25 parts of stabilizer, 0.8-1.3 parts of mono- and di-glycerol fatty acid esters, and 200-300U of starter.

[0020] The above reasonable ratio makes the yogurt system more stable, and there is no whey precipitation and stratification during the shelf life. Among them, the use of mono- and di-glycerol fatty acid esters as chelating agents can significantly reduce the yogurt sticking to the lid and wall, and improve the sensory effect.

[0021] In some embodiments of the present invention, the stabilizer is a mixture of low-fat pectin, physical starch and gellan gum. Furthermore, the mass ratio of low-fat pectin, physical starch and gellan gum is 1.4:15:0.3.

[0022] It should be noted that the physical starch refers to the product that the manufacturer can directly label as "starch" on the packaging. If it is chemical starch, relevant regulations require the full name to be labeled, such as hydroxypropyl distarch phosphate.

[0023] According to the method for preparing drinkable room temperature yogurt provided by the present invention, the preparation of the yogurt base comprises: mixing raw materials and then sequentially homogenizing, sterilizing, cooling and inoculating and fermenting to obtain the yogurt base.

[0024] Preferably, a vacuum online mixer is used for mixing the materials, the mixing temperature is 40-50° C., and the vacuum degree is -400 to -700 mbar. Under this condition, the materials can be mixed more fully and evenly.

[0025] According to the preparation method of the drinkable room temperature yogurt provided by the present invention, the gel solution is obtained by separating water from concentrated raw milk, sodium alginate or malonate, and an optional pH regulator, wherein the pH regulator can be sodium bicarbonate.

[0026] Preferably, the glue solution is prepared by using a vacuum online mixer, the mixing temperature is 60-75° C., and the vacuum degree is 400-700 mbar.

[0027] Furthermore, the glue liquid needs to be sterilized, cooled, and aseptically stored for standby use. The glue liquid adopts a dedicated independent sterilization system with a sterilization temperature of 120-135°C.

[0028] The glue of the present invention can also protect the stability of the protein during the secondary sterilization process (i.e., sterilization after dynamic smoothing and homogenization) after mixing with the yogurt base, making the yogurt system more stable and having a smoother taste.

[0029] Furthermore, the secondary sterilization of the present invention adopts low-temperature and long-time sterilization, preferably the sterilization temperature is 75-78°C and the time is 30-45s.

[0030] According to the method for preparing the drinkable room temperature yogurt provided by the present invention, the mixing mass ratio of the yogurt base material to the glue solution is about 9:1.

[0031] According to the method for preparing the drinkable room temperature yogurt provided by the present invention, before the filling, the material is subjected to aseptic vacuum online degassing, the degassing pressure is -600 to -750 mbar, and the temperature is 18-30°C.

[0032] The present invention uses sterile vacuum online degassing technology, which helps to achieve a minimum oxygen content of less than 1ppm in the final product.

[0033] In some specific embodiments of the present invention, the preparation method of the drinkable room temperature yogurt includes: pre-treating raw milk to a protein content of 3.5-5.0% and a fat to protein content ratio of 1.12-1.2:1, followed by batching, homogenization, sterilization, cooling, inoculation, and fermentation to obtain a yogurt base, RO hydration gel, sterilization, cooling, and aseptic storage to obtain a gel solution, aseptically adding the yogurt base and the gel solution online, statically mixing, dynamically smoothing and homogenizing, sterilizing, cooling, and then aseptically vacuum degassing online and filling.

[0034] In a second aspect, the present invention provides a drinkable room temperature yogurt prepared by the above preparation method.

[0035] The present invention provides a drinkable room-temperature yogurt and a preparation method thereof. The pH value of a gelatin solution is controlled to be no more than 0.2 different from the pH value of a yogurt base material, and dynamic smoothing and low-pressure homogenization are used to completely mix the gelatin solution and the yogurt through high shear and low pressure, thereby achieving a smooth taste of the yogurt and a stable system, rather than increasing the amount of a stabilizer, which is a method that consumers do not like. DETAILED DESCRIPTION

[0036] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0037] Unless otherwise specified, the methods involved in the following embodiments can be implemented by conventional methods in the art.

[0038] Unless otherwise specified, the raw materials and equipment involved in the following examples can be purchased from commercial sources.

[0039] Example 1

[0040] This embodiment provides a drinkable room temperature yogurt, and the preparation method thereof is as follows:

[0041] The raw milk is passed through a fat separator to separate part of the fat, the separation temperature is 53°C, the pressure is 1.5 bar, and the fat-protein ratio is controlled at 1.12:1. The RO membrane concentrates the separated raw milk to a protein content of 5.0%, a concentration ratio of 1.65%, and a pressure of <10 bar. The concentrated milk uses a vacuum high-efficiency online mixer to disperse 0.8% by weight of white sugar, 0.12% by weight of mono- and di-glycerol fatty acid esters, 0.14% by weight of low-fat pectin, 1.5% by weight of physical starch, and 0.03% by weight of gellan gum (all based on the weight of concentrated milk). The material temperature is 45°C, the vacuum degree is -700mbar, and the material enters the sterilizer after stirring for 10 minutes after the material is completed. The homogenization pressure is 140bar, the degassing temperature is 60°C, and the degassing pressure is -750m bar, the sterilization temperature is 135°C, the time is 4 seconds, and then it is cooled to 41°C and inoculated with a starter, which is a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris subsp., and Lactobacillus paracasei, the ratio of each strain is 3:3:2:1:1, and the total inoculation amount is 200U, of which 60U is purchased from manufacturer one and 140U is purchased from manufacturer two. Fermentation is carried out at a temperature of 42±1°C to obtain a yogurt base with a pH value of 4.25.

[0042] RO water enters the vacuum high-efficiency online mixer and is mixed evenly with 0.38% by weight of sodium alginate (based on the weight of RO water), the mixing temperature is 75°C, the vacuum degree is -700mbar, and after the mixing is completed, it enters the glue liquid special sterilizer, the sterilization temperature is 125°C. The storage temperature is 40°C, stored in the fermentation tank, and the pH value of the glue liquid is 4.1.

[0043] After the yogurt base and the glue are added online aseptically and then statically mixed, the mixed yogurt passes through a dynamic smooth pump at a frequency of 30 Hz, and then passes through a homogenizer at a homogenization pressure of 60 bar. It is then sterilized at a temperature of 75°C for 30 seconds, cooled to 25°C and stored in a sterile tank.

[0044] After that, sterile vacuum online degassing is carried out, the sterile degassing pressure is -600mbar, the temperature is 22℃, and sterile filling is carried out.

[0045] Example 2

[0046] This embodiment provides a drinkable room temperature yogurt, and the preparation method thereof is as follows:

[0047] The raw milk is passed through a fat separator system at a separation temperature of 52°C and a pressure of 1.5 bar, so that the ratio of fat to protein is controlled at 1.18:1. The RO membrane concentrates the separated raw milk to 5.2% protein at the same ratio, with a concentration ratio of 1.65% and a pressure of <10 bar. Concentrated milk is made by using a vacuum high-efficiency online mixer to disperse 0.8% by weight of white sugar, 0.12% by weight of mono- and di-glycerol fatty acid esters, 0.14% by weight of low-fat pectin, 1.45% by weight of physical starch, and 0.03% by weight of gellan gum (all based on the weight of concentrated milk). The material temperature is 45°C and the vacuum degree is -700mbar. After the material is stirred for 10 minutes after the material is finished, it enters the sterilizer with a homogenization pressure of 140bar, a degassing temperature of 60°C, and a degassing pressure of -750 mbar, the sterilization temperature is 135°C, the time is 4 seconds, and then the mixture is cooled to 41°C and inoculated with a starter, wherein the starter is a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris subsp., and Lactobacillus paracasei, the ratio of each bacterial species is 3:3:2:1:1, and the total inoculation amount is 200U, of which 80U is purchased from manufacturer one and 120U is purchased from manufacturer two. The mixture is fermented at a temperature of 42±1°C to obtain a yogurt base with a pH value of 4.2.

[0048] RO water enters the vacuum high-efficiency online mixer and is mixed evenly with 0.38% by weight of sodium alginate (based on the weight of RO water), the mixing temperature is 75°C, the vacuum degree is -700mbar, and after the mixing is completed, it enters the glue liquid special sterilizer, the sterilization temperature is 125°C. The storage temperature is 40°C, stored in the fermentation tank, and the pH value of the glue liquid is 4.0.

[0049] After the yogurt base and the glue are added online aseptically and then statically mixed, the mixed yogurt passes through a dynamic smooth pump at a frequency of 45 Hz, and then passes through a homogenizer at a homogenization pressure of 40 bar. It is then sterilized at a temperature of 75°C for 30 seconds, cooled to 25°C and stored in a sterile tank.

[0050] After that, sterile vacuum online degassing is carried out, the sterile degassing pressure is -600mbar, the temperature is 22℃, and sterile filling is carried out.

[0051] Example 3

[0052] This embodiment provides a drinkable room temperature yogurt, and the preparation method thereof is as follows:

[0053] Raw milk passes through the fat separator system, with a separation temperature of 53°C, a pressure of 1.5 bar, and a fat-to-protein ratio of 1.12:1. The RO membrane concentrates the separated raw milk to 5.1% protein at the same ratio, a concentration ratio of 1.65%, and a pressure of <10 bar. Concentrated milk uses a vacuum high-efficiency online mixer to disperse 0.8% by weight of white sugar, 0.12% by weight of mono- and diglycerol fatty acid esters, 0.14% by weight of low-fat pectin, 1.55% by weight of physical starch, and 0.03% by weight of gellan gum (all based on the weight of concentrated milk). The material temperature is 45°C, the vacuum degree is -700mbar, and the material enters the sterilizer after stirring for 10 minutes after the material is finished. The homogenization pressure is 140bar, the degassing temperature is 60°C, and the degassing pressure is -750 mbar, the sterilization temperature is 135°C, the time is 4 seconds, and then the mixture is cooled to 41°C and inoculated with a starter, wherein the starter is a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris subsp., and Lactobacillus paracasei, the ratio of each strain is 3:3:2:1:1, and the total inoculation amount is 250U, of which 80U is purchased from manufacturer one and 170U is purchased from manufacturer two. The mixture is fermented at a temperature of 42±1°C to obtain a yogurt base with a pH value of 4.2.

[0054] RO water enters the vacuum high-efficiency online mixer and is mixed evenly with 0.38% by weight of sodium alginate (based on the weight of RO water), the mixing temperature is 75°C, the vacuum degree is -700mbar, and after the mixing is completed, it enters the glue liquid special sterilizer, the sterilization temperature is 125°C. The storage temperature is 40°C, stored in the fermentation tank, and the pH value of the glue liquid is 4.1.

[0055] After the yogurt base and the glue are added online aseptically and then statically mixed, the mixed yogurt passes through a dynamic smooth pump at a frequency of 60 Hz, and then passes through a homogenizer at a homogenization pressure of 20 bar. It is then sterilized at a temperature of 75°C for 30 seconds, cooled to 25°C and stored in a sterile tank.

[0056] After that, sterile vacuum online degassing is carried out, the sterile degassing pressure is -600mbar, the temperature is 22℃, and sterile filling is carried out.

[0057] Example 4

[0058] This embodiment provides a drinkable room temperature yogurt, which is different from Embodiment 1 in that 0.12% by weight of mono- and di-glycerol fatty acid esters is not used.

[0059] Example 5

[0060] This embodiment provides a drinkable room temperature yogurt, which is different from Embodiment 3 in that the starter is purchased from one manufacturer.

[0061] Example 6

[0062] This embodiment provides a drinkable room temperature yogurt, which is different from Embodiment 1 in that fat separation is not performed on raw cow milk (wherein the ratio of fat to protein is 1.3:1).

[0063] Example 7

[0064] This embodiment provides a drinkable room temperature yogurt, which is different from Embodiment 2 in that high-fat pectin is used to prepare the gel solution.

[0065] Example 8

[0066] This embodiment provides a drinkable room temperature yogurt, which is different from Embodiment 1 in that vacuum online degassing is not performed before the final filling.

[0067] Comparative Example 1

[0068] This comparative example provides a room temperature yogurt, which is different from Example 1 in that after the yogurt base material is mixed with the glue solution, a dynamic smooth pump of 30 Hz is used alone without homogenization.

[0069] Comparative Example 2

[0070] This comparative example provides a room temperature yogurt, which is different from Example 1 in that after the yogurt base material is mixed with the glue solution, a homogenizer with a pressure of 60 bar is used alone without dynamic smoothing.

[0071] Comparative Example 3

[0072] This comparative example provides a room temperature yogurt, which differs from Example 1 in that the frequency of the dynamic smoothing pump is 50 Hz and the homogenization pressure is 80 bar.

[0073] Comparative Example 4

[0074] This comparative example provides a room temperature yogurt, which differs from Example 1 in that the pH value of the RO water used for gelling is adjusted so that the pH value of the gelling solution differs from the pH value of the yogurt base by 0.5.

[0075] Performance Testing

[0076] 1. Shelf life experiment

[0077] The product was placed in a 42°C environment and observed for heat preservation. The results are shown in the following table.

[0078] Table 1

[0079] Freshly prepared One month Two months Three months Four months Five months Six months Example 1 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 2 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 3 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 4 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 5 No water separated No water separated No water separated No water separated No water separated No water separated Slight dehydration Example 6 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 7 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Example 8 No water separated No water separated No water separated No water separated No water separated No water separated No water separated Comparative Example 1 No water separated Pattern appears Slight dehydration Slight dehydration water analysis water analysis water analysis Comparative Example 2 No water separated Slight dehydration Slight dehydration water analysis water analysis water analysis water analysis Comparative Example 3 No water separated No water separated Slight dehydration Slight dehydration Slight dehydration water analysis water analysis Comparative Example 4 No water separated Slight dehydration Slight dehydration Slight dehydration Slight dehydration water analysis water analysis

[0080] 2. Product flavor testing

[0081] 50 tasters were randomly selected to conduct product flavor tests. The flavor test uses a scoring method: a method of using numerical scores to evaluate products or product characteristics, and finally the average score is used to determine the quality. The scoring rule is 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation items include: color, flavor (fermented flavor, yogurt flavor, sweet and sour ratio). The flavor test results are shown in the table below.

[0082] Table 2

[0083]

[0084]

[0085] 3. Product taste test

[0086] 50 tasters were randomly selected to conduct product taste test. The taste test adopts the scoring method: a method of using numerical scores to evaluate products or product characteristics, and finally the quality is determined by the average score. The scoring rule is 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation items include: smoothness, astringency, and consistency in the mouth. The taste test results are shown in the following table.

[0087] Table 3

[0088]

[0089]

[0090] 4. Product microbiological testing

[0091] The products were tested for microorganisms 90 hours after they came off the production line. The results are shown in the following table.

[0092] Table 4

[0093]

[0094] 5. Consistency test

[0095] Testing method: Use a rheometer at 20 degrees Celsius, cc27 probe, and a ramp rate of 75 seconds to measure the product viscosity. The results are shown in the following table.

[0096] Table 5

[0097]

[0098]

[0099] From the above results, it can be seen that the embodiment of the present invention controls the pH value of the glue solution to be no more than 0.2 different from the pH value of the yogurt base, and uses dynamic smoothing under specific conditions and low-pressure homogenization to completely mix the glue solution with the yogurt, thereby achieving a smooth taste and system stability of the yogurt. This method is both healthy and highly operable, and can ensure that the taste consistency of different batches of the product is high. Comparative Examples 1-4 do not meet the above conditions at the same time, and the comprehensive performance of the product is not ideal.

[0100] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing a drinkable room temperature yogurt, characterized in that: include: The fermented yogurt base is mixed with the glue solution, and then dynamically smoothed and homogenized, sterilized, cooled and filled; Wherein, the pH value of the glue solution differs from the pH value of the yogurt base by no more than 0.2; The dynamic smoothing adopts a dynamic smoothing pump with a frequency of 30-60 Hz; The homogenization pressure is 20-60 bar.

2. The method for preparing the drinkable room temperature yogurt according to claim 1, characterized in that: The raw materials for preparing the yogurt base material include concentrated milk, the protein content of the concentrated milk is 3.5-5.2%, and the content ratio of fat to protein in the concentrated milk is controlled at 1.12-1.18:

1.

3. The method for preparing the drinkable room temperature yogurt according to claim 1, characterized in that: The raw materials for preparing the yogurt base include a starter, which is a composite bacterial agent of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactobacillus paracasei, and their mass ratio is 3:3:2:1:

1.

4. The method for preparing the drinkable room temperature yogurt according to claim 3, characterized in that: The inoculation amount of the fermentation agent is 200-300U, and the fermentation agent has at least two different sources, wherein the fermentation agent from the lesser source accounts for no less than 30%.

5. The method for preparing the drinkable room temperature yogurt according to any one of claims 1 to 4, characterized in that: In parts by weight, the raw materials for preparing the yogurt base include 885-916 parts of concentrated milk, 70-90 parts of white sugar, 15-25 parts of stabilizer, 0.8-1.3 parts of mono- and di-glycerol fatty acid esters and 200-300U of starter.

6. The method for preparing the drinkable room temperature yogurt according to claim 5, characterized in that: The preparation of the yogurt base comprises: mixing raw materials, homogenizing, sterilizing, cooling and inoculating and fermenting in sequence to obtain the yogurt base; Preferably, a vacuum online mixer is used for mixing the materials, the mixing temperature is 40-50° C., and the vacuum degree is -400 to -700 mbar.

7. The method for preparing the drinkable room temperature yogurt according to any one of claims 1 to 4, characterized in that: The gel is obtained from water separated from concentrated raw milk, sodium alginate or malonate, and an optional pH regulator.

8. The method for preparing the drinkable room temperature yogurt according to claim 7, characterized in that: The mixing ratio of the yogurt base material to the glue solution is 9:

1.

9. The method for preparing the drinkable room temperature yogurt according to any one of claims 1 to 4, characterized in that: Before the filling, the material is degassed online in a sterile vacuum manner, with a degassing pressure of -600 to -750 mbar and a temperature of 18 to 30°C.

10. A drinkable room temperature yogurt, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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