A kind of solidified normal temperature yoghurt and preparation method thereof

Abstract

The invention discloses a coagulated normal-temperature yoghurt and a preparation method thereof, belonging to the technical field of yoghurt. The present invention comprises the following raw materials in percentage by weight: sweetener 0.01-12.0%, milk protein product 0-2.0%, butter product 0-9.0%, soybean polysaccharide 0.3-1.0%, agar 0.2-0.6%, flavor substance 0% ~2.0%, strain 50~100U / t, and the balance is cow’s milk; the invention also provides the preparation method of the above yoghurt, which is obtained through chemical materialization, sterilization, fermentation, homogenization, re-sterilization and cooling. The yogurt of the present invention is a coagulated normal-temperature yogurt, which has a strong texture, smooth cut surface, fine and smooth taste, melts in the mouth, fast flavor release, and can maintain good stability under normal temperature conditions; The process of sterilizing after fermentation together has simple operation and good taste, and can be stored for 4 to 6 months at room temperature.

Description

technical field

[0001] The invention belongs to the technical field of yogurt, in particular to a coagulated normal-temperature yogurt and a preparation method thereof. Background technique

[0002] Fermented milk (yogurt or yoghurt) is an acidic curd-like product fermented by milk and dairy products under the action of characteristic bacteria, such as lactic acid bacteria, etc., which can produce a large amount of lactic acid, other organic acids, and amino acids during the fermentation process. , B vitamins, enzymes and other ingredients, so that fermented milk has dual functions of nutrition and health care. Yogurt is divided into solidified yogurt and stirred yogurt according to different processes and textures. Stirred yogurt at room temperature is fermented milk that is pasteurized and heat-treated after stirring to prolong the shelf life. It is favored because of its more convenient storage and transportation. Consumers welcome; set-type yogurt cannot maintain a good...

Examples

preparation example Construction

[0033] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0034] 1) Take milk, heat it to 45-55°C, add milk protein products, cream products, sweeteners, flavor substances, agar and soybean polysaccharide under stirring conditions, heat up to 60-65°C, homogenize, and press 16-20MPa;

[0035] 2) Sterilize the homogenized feed liquid obtained in step 1) at 90-143° C., and the sterilization time is 4s-10 minutes;

[0036] 3) cooling the sterilized feed liquid obtained in step 2) to 36-43°C, adding lactic acid bacteria strains, and fermenting until the final acidity is 70-100°T, stirring evenly to obtain fermented milk;

[0037] 4) Homogenize the stirred fermented milk obtained in step 3), and the pressure is 5-15 MPa;

[0038] 5) Filling, water bath sterilization, 80~95℃, 5~30min;

[0039] 6) Cool down to below 20°C to obtain solidified yoghurt.

[0040] Preferably, in the step 5), the sterilization ...

Embodiment 1

[0042] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0043] 1) Weigh the raw materials according to the following weight percentages for batching: white granulated sugar 8.0%, soybean polysaccharide 0.3%, agar 0.4%, lactic acid bacteria strain 50U / ton, and the balance is fresh milk;

[0044] 2) Take fresh milk, heat it to 45°C, add white granulated sugar, agar and soybean polysaccharide under stirring condition, heat up to 60°C, homogenize, and the homogenization pressure is 16MPa;

[0045] 3) Sterilize the homogenized feed liquid at 95°C for 5 minutes;

[0046] 4) Cool the sterilized feed solution to 43°C, add lactic acid bacteria, ferment until the final acidity is 70°T, stir evenly to obtain fermented milk;

[0047] 5) Homogenize the above-mentioned fermented milk after stirring evenly, and the pressure is 5MPa;

[0048] 6) Filling, water bath sterilization, 95°C, 5min;

[0049] 7) Place in...

Embodiment 2

[0051] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0052] 1) Weigh the raw materials according to the following weight percentages for batching: 0.01% high-intensity sweetener, 0.4% soybean polysaccharide, 0.6% agar, 50U / ton of lactic acid bacteria strain, and the balance is skim milk;

[0053] 2) Take skim milk, heat it to 55°C, add high-intensity sweetener, agar and soybean polysaccharide under stirring conditions, heat up to 65°C, homogenize, and the homogenization pressure is 20MPa;

[0054] 3) Sterilize the homogenized feed liquid at 90°C for 10 minutes;

[0055] 4) Cool the sterilized feed liquid to 43°C, add the above strains to ferment until the final acidity is 70°T, and stir evenly to obtain fermented milk;

[0056] 5) Homogenize the above-mentioned fermented milk that has been stirred evenly, and the pressure is 5MPa;

[0057] 6) Filling, water bath sterilization, 80°C, 30min;

[...

technical field

[0001] The invention belongs to the technical field of yogurt, in particular to a coagulated normal-temperature yogurt and a preparation method thereof. Background technique

[0002] Fermented milk (yogurt or yoghurt) is an acidic curd-like product fermented by milk and dairy products under the action of characteristic bacteria, such as lactic acid bacteria, etc., which can produce a large amount of lactic acid, other organic acids, and amino acids during the fermentation process. , B vitamins, enzymes and other ingredients, so that fermented milk has dual functions of nutrition and health care. Yogurt is divided into solidified yogurt and stirred yogurt according to different processes and textures. Stirred yogurt at room temperature is fermented milk that is pasteurized and heat-treated after stirring to prolong the shelf life. It is favored because of its more convenient storage and transportation. Consumers welcome; set-type yogurt cannot maintain a good...

Examples

preparation example Construction

[0033] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0034] 1) Take milk, heat it to 45-55°C, add milk protein products, cream products, sweeteners, flavor substances, agar and soybean polysaccharide under stirring conditions, heat up to 60-65°C, homogenize, and press 16-20MPa;

[0035] 2) Sterilize the homogenized feed liquid obtained in step 1) at 90-143° C., and the sterilization time is 4s-10 minutes;

[0036] 3) cooling the sterilized feed liquid obtained in step 2) to 36-43°C, adding lactic acid bacteria strains, and fermenting until the final acidity is 70-100°T, stirring evenly to obtain fermented milk;

[0037] 4) Homogenize the stirred fermented milk obtained in step 3), and the pressure is 5-15 MPa;

[0038] 5) Filling, water bath sterilization, 80~95℃, 5~30min;

[0039] 6) Cool down to below 20°C to obtain solidified yoghurt.

[0040] Preferably, in the step 5), the sterilization ...

Embodiment 1

[0042] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0043] 1) Weigh the raw materials according to the following weight percentages for batching: white granulated sugar 8.0%, soybean polysaccharide 0.3%, agar 0.4%, lactic acid bacteria strain 50U / ton, and the balance is fresh milk;

[0044] 2) Take fresh milk, heat it to 45°C, add white granulated sugar, agar and soybean polysaccharide under stirring condition, heat up to 60°C, homogenize, and the homogenization pressure is 16MPa;

[0045] 3) Sterilize the homogenized feed liquid at 95°C for 5 minutes;

[0046] 4) Cool the sterilized feed solution to 43°C, add lactic acid bacteria, ferment until the final acidity is 70°T, stir evenly to obtain fermented milk;

[0047] 5) Homogenize the above-mentioned fermented milk after stirring evenly, and the pressure is 5MPa;

[0048] 6) Filling, water bath sterilization, 95°C, 5min;

[0049] 7) Place in...

Embodiment 2

[0051] A kind of preparation method of setting type room temperature yoghurt of the present invention comprises the following steps:

[0052] 1) Weigh the raw materials according to the following weight percentages for batching: 0.01% high-intensity sweetener, 0.4% soybean polysaccharide, 0.6% agar, 50U / ton of lactic acid bacteria strain, and the balance is skim milk;

[0053] 2) Take skim milk, heat it to 55°C, add high-intensity sweetener, agar and soybean polysaccharide under stirring conditions, heat up to 65°C, homogenize, and the homogenization pressure is 20MPa;

[0054] 3) Sterilize the homogenized feed liquid at 90°C for 10 minutes;

[0055] 4) Cool the sterilized feed liquid to 43°C, add the above strains to ferment until the final acidity is 70°T, and stir evenly to obtain fermented milk;

[0056] 5) Homogenize the above-mentioned fermented milk that has been stirred evenly, and the pressure is 5MPa;

[0057] 6) Filling, water bath sterilization, 80°C, 30min;

[...

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