Quicksand drinking type yoghurt and preparation method thereof

Abstract

The invention provides quicksand drinking type yoghourt and a preparation method thereof. The quicksand drinking type yoghurt comprises quicksand type additive sauce, and the quicksand type additive sauce at least comprises persimmon pulp and pumpkin puree; the quicksand type additive sauce further comprises yolk liquid or mango puree. The yoghurt is rich in nutritional value, has a fine quicksand taste, and is attractive in appearance.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt, and in particular to a quicksand drinking yogurt and a preparation method thereof. Background Art

[0002] Yogurt has been loved by more and more consumers due to its advantages of improving immunity, relieving lactose intolerance and improving intestinal microecology. At present, the demand for drinkable yogurt is increasing, requiring drinkable yogurt to have not only excellent taste and nutritional value, but also a certain visual beauty. Summary of the invention

[0003] The invention provides a quicksand drinking yogurt, which is rich in nutritional value, has a delicate quicksand taste and is aesthetically pleasing in appearance.

[0004] The invention provides a method for preparing the quicksand drinking yogurt. The method can prepare the quicksand drinking yogurt. The method has a simple process and is suitable for wide promotion and application.

[0005] The present invention provides a quick-sand drinkable yogurt, which includes a quick-sand added sauce, and the quick-sand added sauce includes at least persimmon pulp and pumpkin puree;

[0006] Quicksand-type added sauces also include egg yolk liquid or mango puree.

[0007] The quicksand drinking yogurt as described above, wherein the quicksand added sauce comprises, by mass percentage, 25-30% persimmon pulp, 10-15% pumpkin puree and 10-15% egg yolk liquid.

[0008] The quicksand drinking yogurt as described above, wherein the raw materials of the quicksand drinking yogurt include, in terms of mass percentage, 10-15% quicksand type added sauce, 6-7.5% sweetener, 0.1-0.2% starter, 0.08-0.1% pectin, 0.5-0.7% gellan gum, 1.5-2.5% diacetyl tartaric acid mono- and diglycerides, and the remainder being fresh milk.

[0009] The quicksand drinking yogurt as described above, wherein the mass percentage of protein in the fresh milk is 3.5%-3.8%, and the mass percentage of fat is 4.0%-4.5%.

[0010] The quicksand drinking yogurt as described above, wherein the fresh milk is obtained by RO membrane concentration treatment.

[0011] The present invention provides a method for preparing the quicksand drinkable yogurt as described above, which comprises: mixing quicksand jam with fermented milk to obtain the quicksand drinkable yogurt.

[0012] The preparation method as described above, wherein the fermented milk is prepared by a method comprising the following steps:

[0013] Performing a first homogenization treatment on a raw material system including fresh milk, sweetener, pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides to obtain a system to be fermented;

[0014] After the system to be fermented is mixed with the starter, fermentation treatment and Y-tron equipment refinement treatment are carried out in sequence to obtain the fermented milk.

[0015] The preparation method as described above, wherein the frequency during the Y-tron equipment refinement process is 13-15%.

[0016] The preparation method as described above, wherein the mixing process further includes a post-processing, and the post-processing includes: a second homogenization process.

[0017] In the preparation method as described above, the pressure of the second homogenization treatment is 30-40 bar.

[0018] The quicksand drinking yogurt of the invention comprises a special quicksand type added sauce, is rich in nutritional value, has a delicate quicksand taste and is aesthetically pleasing in appearance.

[0019] The yogurt preparation method of the present invention can prepare the above-mentioned quicksand drinking yogurt, has a simple preparation process, and is suitable for wide promotion and application. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] A first aspect of the present invention provides a quick-sand drinkable yogurt, comprising a quick-sand added sauce, wherein the quick-sand added sauce comprises at least persimmon pulp and pumpkin puree;

[0022] Quicksand-type added sauces also include egg yolk liquid or mango puree.

[0023] It is understood that the quick-sand drinkable yogurt of the present invention also includes fermented milk, and the fermented milk can be fermented milk commonly used in the art. The quick-sand drinkable yogurt of the present invention can also include other food-derived raw materials commonly used in the art.

[0024] The quicksand added sauce of the present invention can be a mixture of persimmon pulp, pumpkin puree and egg yolk liquid, or a mixture of persimmon pulp, pumpkin puree and mango puree.

[0025] The quicksand drinkable yogurt of the present invention not only has rich nutrition but also has a quicksand taste and a delicate taste, which can meet the needs of more consumers. Meanwhile, the persimmon pulp, pumpkin puree, egg yolk liquid and mango puree have colors, which can improve the visual beauty of the yogurt.

[0026] In some embodiments of the present invention, when the quicksand type added sauce includes, by mass percentage, 25-30% persimmon pulp, 10-15% pumpkin puree and 10-15% egg yolk liquid, it can not only make the yogurt taste appropriately sweet and sour, but also make the yogurt have a delicate quicksand taste.

[0027] In some embodiments of the present invention, the raw materials of quicksand drinking yogurt include, in percentage by mass: 10-15% quicksand type added sauce, 6-7.5% sweetener, 0.1-0.2% starter, 0.08-0.1% pectin, 0.5-0.7% gellan gum, 1.5-2.5% diacetyl tartaric acid mono- and diglycerides, and the remainder is fresh milk.

[0028] Among them, the quicksand type additive sauce is mainly used to improve the quicksand taste of yogurt; fresh milk is used to ferment to form fermented milk, and the fresh milk can be fresh milk commonly used in the art; sweeteners are used to increase the sweetness of yogurt, and the sweeteners can be raw materials commonly used in the art for increasing sweetness, for example, white sugar; starter agents are used to ferment fresh milk to form fermented milk, and the starter agents can be raw materials commonly used in the art that can ferment fresh milk into fermented milk, for example, fermentation bacteria; the combined use of pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides can make the quicksand type additive sauce stably dispersed in the yogurt system, thereby improving the quality of yogurt.

[0029] In the present invention, when the raw materials of the quick-sand drinking yogurt include the above components, the obtained yogurt is not only sweet and sour, has a delicate quick-sand mouthfeel, but also has excellent stability. In some embodiments, the content of fresh milk can be ≥77%.

[0030] It can be understood that the taste of yogurt is closely related to the quality of fresh milk, so the present invention can improve the taste of yogurt by making specific selections of fresh milk. In some embodiments of the present invention, when the mass percentage of protein in fresh milk is 3.5%-3.8% and the mass percentage of fat is 4.0%-4.5%, the obtained yogurt has a richer milk flavor, richer nutritional value, and a more delicate taste. In some embodiments, the protein content in the obtained yogurt is greater than or equal to 3.5g / 100g, and the fat content is greater than or equal to 4.2g / 100g.

[0031] In some embodiments of the present invention, fresh milk is obtained by RO membrane concentration treatment.

[0032] Specifically, the RO membrane can be used to perform concentrated acid treatment on regular fresh milk, so that the protein content in the fresh milk is 3.5-3.8% and the fat content is 4-4.5%.

[0033] The present invention does not specifically limit the RO membrane, and it can be any RO membrane commonly used in the art. The present invention does not specifically limit the RO membrane concentration treatment, and it can be any RO membrane commonly used in the art.

[0034] The invention obtains fresh milk with specific protein content and specific fat content through RO membrane concentration treatment, has simple operation and saves energy consumption.

[0035] A second aspect of the present invention provides a method for preparing the above-mentioned quicksand drinkable yogurt, comprising: mixing quicksand jam with fermented milk to obtain quicksand drinkable yogurt.

[0036] Specifically, the quicksand jam and fermented milk are mixed so that the fermented milk fully wraps the quicksand jam, thereby obtaining the quicksand drinkable yogurt.

[0037] The preparation method of the invention can obtain quick-sand drinkable yogurt with quick-sand taste and rich nutritional value, and the preparation method is simple to operate and suitable for wide promotion and application.

[0038] In some embodiments of the present invention, the fermented milk is prepared by a method comprising the following steps:

[0039] Performing a first homogenization treatment on a raw material system including fresh milk, sweetener, pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides to obtain a system to be fermented;

[0040] After the system to be fermented is mixed with the starter, fermentation treatment and Y-tron equipment refinement treatment are carried out in sequence to obtain fermented milk.

[0041] Specifically, fresh milk, sweetener, pectin, gellan gum, diacetyl tartaric acid mono- and diglycerides and a fermentation agent are mixed to form a raw material system, and the raw material system is subjected to a first homogenization treatment to uniformly disperse the substances in the raw material system to obtain a system to be fermented;

[0042] The system to be fermented is subjected to fermentation treatment, so that the fresh milk in the system to be fermented is fermented to obtain intermediate fermented milk; the intermediate fermented milk is subjected to Y-tron equipment refinement treatment to adjust the thinness and thickness of the intermediate fermented milk, and to shorten the protein micelles to promote the subsequent process (mixing with quicksand jam), thereby obtaining fermented milk.

[0043] In some embodiments, fresh milk, sweetener, pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides can be circulated at 55-60° C. for 30 min to obtain a raw material system; the raw material system is degassed at -0.5 bar; then a first homogenization treatment is performed to obtain a system to be fermented, the first homogenization treatment includes a primary homogenization treatment and a secondary homogenization treatment, the pressure of the primary homogenization treatment is 160-180 bar, and the pressure of the secondary homogenization treatment is 30-40 bar; the fermentation system can be sterilized at a temperature of 95±2° C. for 300 s to obtain a sterilized system to be fermented;

[0044] The sterilized system to be fermented is cooled to 42±1°C, a fermentation agent is added for fermentation, and the fermentation is stopped when the acidity of the product is higher than 72°C to obtain intermediate fermented milk;

[0045] The intermediate fermented milk is subjected to Y-tron equipment refinement treatment to obtain fermented milk.

[0046] The fermented milk obtained by the method can be uniformly mixed with the quicksand jam to obtain yogurt with a quicksand mouthfeel.

[0047] The present invention can further select specific parameters of the Y-tron equipment refinement process, so as to fully refine the intermediate fermented milk while saving energy consumption. Exemplarily, in some embodiments of the present invention, the frequency is 13-15% in the Y-tron equipment refinement process.

[0048] In some embodiments, after the Y-tron equipment refinement treatment, the fermented milk can be cooled to 10-15° C. and then mixed with the quicksand type added sauce.

[0049] In some embodiments of the present invention, the mixing process further includes post-processing, and the post-processing includes: a second homogenization process.

[0050] Specifically, after the quicksand jam and the fermented milk are mixed, a second homogenization process is performed to make the fermented milk evenly wrap the quicksand jam and further refine the quicksand jam to obtain a quicksand drinking yogurt with a more delicate taste.

[0051] Furthermore, when the pressure of the second homogenization treatment is 30-40 bar, the quicksand jam and the fermented milk can be mixed more evenly while saving energy, thereby obtaining a quicksand drinking yogurt with a more delicate taste.

[0052] In some embodiments, the method may further include filling the quicksand drinking yogurt after the secondary homogenization treatment and storing it at 2-6° C. for 24 hours.

[0053] The technical solution of the present invention will be further described below in conjunction with specific implementation methods.

[0054] Example 1

[0055] The raw materials of the quicksand drinking yogurt of this embodiment include, by weight:

[0056] 7% white sugar, 15% quicksand sauce, 0.1% starter, 0.08% pectin, 0.6% gellan gum, 2% diacetyl tartaric acid mono- and diglycerides, and the remainder is fresh milk after RO membrane concentration treatment;

[0057] Among them, the quicksand type added sauce includes persimmon pulp, pumpkin puree and egg yolk liquid, and the mass ratio of persimmon pulp, pumpkin puree and egg yolk liquid is 25%:10%:10%, the leavening agents are thermophilic Streptococcus, Lactobacillus bulgaricus, Lactococcus lactis cremoris and Lactococcus lactis lactis, and the mass ratio of thermophilic Streptococcus, Lactobacillus bulgaricus, Lactococcus lactis cremoris and Lactococcus lactis lactis is 1000:1:1:1.

[0058] The quicksand drinkable yogurt of the present embodiment is prepared by a method comprising the following steps:

[0059] 1) obtaining fresh milk having a protein content of greater than or equal to 3.8 g protein / 100 g fresh milk and a fat content of greater than or equal to 4.5 g fat / 100 g fresh milk through RO membrane concentration treatment;

[0060] Fresh milk, white sugar, pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides were mixed and circulated at 58±2°C for 30 minutes to obtain a raw material system;

[0061] The raw material system is sequentially subjected to degassing treatment, first homogenization treatment and sterilization treatment to obtain a system to be fermented;

[0062] The pressure of the degassing treatment is -0.5 bar; the first homogenization treatment includes a primary homogenization treatment and a secondary homogenization treatment, the pressure of the primary homogenization treatment is 180 bar, and the pressure of the secondary homogenization treatment is 40 bar; the temperature of the sterilization treatment is 95°C, and the time is 300 seconds;

[0063] 2) adding a fermentation agent to the system to be fermented, and performing fermentation treatment. When the acidity is higher than 70°T, the fermentation is stopped to obtain intermediate fermented milk;

[0064] 3) The intermediate fermented milk is subjected to Y-tron equipment refinement treatment and cooled to 15° C. to obtain fermented milk;

[0065] Among them, the frequency of refinement processing by Y-tron equipment is 10%;

[0066] 4) mixing the fermented milk with the quicksand type added sauce, and then performing a secondary homogenization process to obtain the quicksand drinkable yogurt;

[0067] Among them, the pressure of the secondary homogenization treatment is 30bar;

[0068] 5) Fill the quick-drinking yogurt and store at 2-6°C for 24 hours.

[0069] Example 2

[0070] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0071] The mass percentage of quicksand type added sauce is 12%;

[0072] In the quicksand type added sauce, the mass ratio of persimmon pulp, pumpkin puree and egg yolk liquid is 30%:15%:15%.

[0073] Example 3

[0074] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0075] The quicksand type added sauce includes persimmon pulp, mango puree and pumpkin puree, and the mass ratio of the persimmon pulp, mango puree and pumpkin puree is 25%:10%:10%.

[0076] Example 4

[0077] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0078] The mass percentage of pectin is 0.1%, excluding gellan gum.

[0079] Example 5

[0080] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 2, except that:

[0081] In step 4), no secondary homogenization treatment is included.

[0082] Example 6

[0083] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 2, except that:

[0084] In step 4), the pressure of the secondary homogenization treatment is 0 bar.

[0085] Embodiment 7-8

[0086] The preparation method of the quicksand drinkable yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0087] The composition of the quicksand type added sauce is shown in Table 2.

[0088] Performance Characterization

[0089] 1. Stability of quicksand state

[0090] The stability of the product in the test example within the shelf life (21 days), the test results are shown in Table 1, the indicators include the water separation of the product and the average value of the uniformity of the quicksand type added sauce (whether there is precipitation, puree aggregation, etc.), and the full score is 10 points;

[0091] Scoring criteria for water separation: 5-7 points for obvious and more water separation, 7-8.5 points for less water separation, and 8.5-10 points for no obvious water separation based on the surface tissue state;

[0092] The uniformity of the quicksand sauce was determined by observation. If there was obvious sedimentation or stratification of the quicksand sauce, a score of 0-5 was given according to the severity. The density of the yogurt and the quicksand sauce was measured. If the density of the yogurt was greater than that of the quicksand sauce, a score of 5 was given. The density formula is ρ = m / △L. 。

[0093] Table 1

[0094] 0d 7d 14d 21d Example 1 9.17 8.73 8.45 8.51 Example 2 9.59 9.01 8.84 8.69 Example 3 9.33 8.69 8.09 7.46 Example 4 8.71 8.52 8.06 7.28 Example 5 8.62 8.41 7.89 7.07 Example 6 8.99 8.22 7.66 6.81

[0095] As can be seen from Table 1, the quicksand drinking yogurt in the embodiment of the present invention has excellent quicksand state stability during the shelf life;

[0096] Furthermore, it can be seen from Examples 1 and 4 that by adding gellan gum stabilizer during the preparation of yogurt, the stability of the yogurt can be improved, making the yogurt less likely to settle in a short period of time.

[0097] 2. The effect of the composition of quicksand sauce on the taste of yogurt

[0098] The sensory evaluation of the yogurt in Example 1 and Examples 7-8 was tested respectively, with a sample size of 10 people. The taste results are summarized in Table 2.

[0099] Table 2

[0100] Persimmon paste: Pumpkin puree: Egg yolk liquid Taste Example 1 10％：10％：25％ The egg yolk taste is obvious and the texture is grainy Example 7 15％：20％：10％ The taste is sweeter, and the yogurt part is sticky Example 8 25％：10％：10％ Moderate sweet and sour, refreshing yogurt

[0101] As can be seen from Table 2, by optimizing the components of the lava-type added sauce, a yogurt with a moderate sweetness and sourness and a refreshing taste can be obtained, which can be favored by more consumers.

[0102] 3. Acidity test

[0103] The acidity of the products in Examples 1-6 during their shelf life was obtained. The results are shown in Table 3. The acidity test method was based on GB5009.239.

[0104] Table 3

[0105] 0d 7d 14d 21d Example 1 74.096 80.267 84.119 90.067 Example 2 76.137 81.734 86.030 94.616 Example 3 79.577 85.189 91.092 97.095 Example 4 74.390 85.884 89.004 96.175 Example 5 77.953 88.960 95.107 99.094 Example 6 76.825 83.091 89.171 93.627

[0106] It can be seen from Table 3 that the acidity of yogurt during its shelf life can be reduced by further selecting the raw materials and processes of yogurt.

[0107] 4. Taste test

[0108] The products in Examples 1-6 were tested for taste. The results are shown in Table 4.

[0109] The scoring criteria are based on the sour-sweet ratio, consistency, smoothness, milky flavor and overall preference, with a score of 0-10 and the average value taken. The smoothness includes the lava-like texture of the product in the mouth and its degree of softness.

[0110] Table 4

[0111] Sweet and sour ratio Thin consistency Smoothness Milky flavor Overall preference Example 1 8.67 7.29 8.19 7.98 8.63 Example 2 7.59 7.66 8.01 8.29 7.92 Example 3 7.11 8.21 8.04 7.79 7.39 Example 4 7.45 6.19 7.20 8.64 8.09 Example 5 7.41 6.87 6.19 7.81 6.94 Example 6 7.57 6.72 7.44 7.99 7.17

[0112] As can be seen from Table 4, the yogurt in the embodiment of the present invention has excellent overall liking;

[0113] Further, it can be seen from Examples 1 and 3 that when the quicksand type added sauce includes egg yolk liquid, not only can the sweet-sour ratio of the yogurt be improved, the quicksand effect and the overall flavor of the yogurt be improved, but also the egg yolk liquid can save production costs compared with mango puree;

[0114] It can be seen from Examples 1, 5 and 6 that by adding a secondary homogenization process during the preparation of yogurt, the quicksand type added sauce and the fermented milk can be evenly mixed to obtain yogurt with a significant quicksand effect;

[0115] It can be seen from Example 1 and Example 6 that the quicksand effect of yogurt can be further improved by specifically selecting the pressure of the secondary homogenization process.

[0116] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A quicksand drinking yogurt, characterized in that: Including quicksand type added sauce, the quicksand type added sauce at least includes persimmon pulp and pumpkin puree; Quicksand-type added sauces also include egg yolk liquid or mango puree.

2. The quicksand drinking yogurt according to claim 1, characterized in that: The quicksand type additive sauce comprises, by mass percentage, 25-30% persimmon pulp, 10-15% pumpkin puree and 10-15% egg yolk liquid.

3. The quicksand drinking yogurt according to claim 1 or 2, characterized in that: The raw materials of the quicksand drinking yogurt include, by mass percentage, 10-15% quicksand type added sauce, 6-7.5% sweetener, 0.1-0.2% starter, 0.08-0.1% pectin, 0.5-0.7% gellan gum, 1.5-2.5% diacetyl tartaric acid mono- and diglycerides, and the balance is fresh milk.

4. The quicksand drinking yogurt according to claim 3, characterized in that: The mass percentage of protein in the fresh milk is 3.5%-3.8%, and the mass percentage of fat is 4.0%-4.5%.

5. The quicksand drinking yogurt according to claim 4, characterized in that: The fresh milk is obtained by RO membrane concentration treatment.

6. A method for preparing the quicksand drinking yogurt according to any one of claims 1 to 5, characterized in that: include: The quicksand drinking yogurt is obtained by mixing quicksand type jam with fermented milk.

7. The preparation method according to claim 6, characterized in that: The fermented milk is prepared by a method comprising the following steps: Performing a first homogenization treatment on a raw material system including fresh milk, sweetener, pectin, gellan gum and diacetyl tartaric acid mono- and diglycerides to obtain a system to be fermented; After the system to be fermented is mixed with the starter, fermentation treatment and Y-tron equipment refinement treatment are carried out in sequence to obtain the fermented milk.

8. The preparation method according to claim 7, characterized in that: The Y-tron equipment is in refinement process with a frequency of 13-15%.

9. The preparation method according to any one of claims 6 to 8, characterized in that: The mixing process also includes post-processing, and the post-processing includes: a second homogenization process.

10. The preparation method according to claim 9, characterized in that: The pressure of the second homogenization treatment is 30-40 bar.