Composition for fermented drinking yoghurt and use thereof

Abstract

The present application relates to the technical field of fermentation, in particular to a composition for fermenting drinking yoghurt and application thereof, the composition comprises raw milk, sweetener, whipped cream, whey protein powder and fermenting agent, the fermenting agent is lactobacillus delbrueckii subsp. lactis Dangxiong LB VII, paracasei AL1 Plateau LPA-1 and / or lactobacillus rhamnosus NAQU Plateau LR-1, no additional stabilizer needs to be added, the overall viscosity of the obtained drinking yoghurt is maintained in the range of 100-400 mPaS, and the yoghurt does not have problems such as delamination and flocculation during shelf life (stored for 25 days under the condition of 2-6 DEG C).

Description

TECHNICAL FIELD

[0001] The present application relates to the field of fermentation technology, in particular to a composition for fermenting drinking yogurt and application thereof. BACKGROUND

[0002] Yogurt is a kind of traditional fermented food, which is made from raw milk or milk powder as raw material, sterilized and fermented to produce a dairy product with reduced pH value. It is also a traditional fermented food with a long history. Yogurt not only retains all the nutritional value of milk, but also greatly reduces lactose to monosaccharides that are more easily absorbed by the human body during fermentation. It is a blessing for lactose intolerance patients.

[0003] Drinking yogurt is a new product category in the development process of dairy products in recent years. It is a low-viscosity (about 20% of the viscosity of conventional yogurt), good-flowing, refreshing and palatable yogurt product that is easy to drink based on stirred yogurt and further homogenization treatment.

[0004] Due to the significant reduction in viscosity, the settling rate of micro-particles such as proteins increases, thereby increasing the risk of instability of the system. Therefore, conventional drinking yogurt has a strong dependence on additional stabilizers to support the uniform stability of the yogurt system. Usually, food additives (stabilizers) such as pectin, xanthan gum, CMC, etc. are added to improve the uniform stability of the yogurt product system.

[0005] For example, Chinese patent application CN 114431295 A discloses a high-protein low-fat room temperature drinking yogurt and a preparation method thereof. The high-protein low-fat room temperature drinking yogurt includes the following raw material composition by weight: milk powder 3%-10%, whey protein powder 8%-10%, white granulated sugar 8%-9%, stabilizer 0.6%-1.7% main raw material composition, and a post-sterilization process is added to achieve room temperature storage. However, it still uses xanthan gum, agar, and pectin additives, resulting in an unclean product label.

[0006] Chinese patent application CN 114246216A discloses a multifunctional drinking yogurt. The raw materials of the yogurt include isomaltulose 2-3%, collagen 0.2-0.5%, maqui berry concentrate powder 1-2%, milk protein powder 0.5-0.8%, zero-strength agar 0.1-0.15%, pectin 0.05-0.1%, steviol glycoside 0.01-0.2%, strain 0.004%, and the balance is raw cow milk. The above percentages are the mass percentage of each raw material in the total raw material mass. This patent application needs to add additives to achieve the stability of the system.

[0007] Chinese patent application CN 112715664A discloses a low-calorie drinking fermented milk and a preparation method thereof, the raw materials of the low-calorie drinking fermented milk include: erythritol 2.5%-5%, stevioside 0.1%-0.16%, fermenting agent, and the balance is concentrated raw milk; the percentages are mass percentages of the total mass of the raw materials. The application is used for batching after adjusting the protein to 4.0% by falling film concentration in the early stage, so as to achieve a certain system stability effect. Although the system stability is enhanced by increasing the protein content, the increase of protein or dry matter will also cause the increase of thick taste, which is not conducive to the control of product refreshing and palatability.

[0008] Chinese patent CN112616924B discloses a preparation method of low-temperature drinking fermented milk, the raw materials of the low-temperature drinking fermented milk are: raw milk 85%-96.1%, concentrated protein powder 0.3%-1%, stabilizer 0.2%-0.6%, sweetener 1%-8%, and the balance is water; the percentages are mass percentages of the total mass of the raw materials; the preparation method includes the following steps:

[0009] (1) mixing raw milk, concentrated protein powder, stabilizer, sweetener and water to obtain a mixed liquid;

[0010] (2) homogenizing, ultra-high pressure treating, sterilizing and cooling the mixed liquid obtained in step (1); wherein the sterilization temperature is 90-95°C, and the sterilization time is 1-2 min;

[0011] (3) inoculating a fermenting agent into the mixed liquid obtained in step (2) and fermenting to a terminal acidity value of 70-80°T to obtain a mixed fermented milk; wherein the inoculation amount of the fermenting agent is 1×106-1×108 CFU / g, and the CFU / g is the number of viable bacteria per gram of the mixed liquid;

[0012] (4) cooling and filling the mixed fermented milk obtained in step (3) to obtain the low-temperature drinking fermented milk;

[0013] In step (2), the ultra-high pressure treatment has a pressure of 300-600 MPa, a time of 3-5 min, and a treatment temperature <10°C;

[0014] The stabilizer is one or more of pectin, gelatin, agar, propylene glycol alginate, diacetyl tartaric acid mono-diglyceride, gellan gum, natural starch and modified starch. This scheme mainly uses one or more of pectin, gelatin, agar, propylene glycol alginate, diacetyl tartaric acid mono-diglyceride, gellan gum, natural starch and modified starch to achieve system stability, which also helps to achieve yogurt texture stability through additional additives.

[0015] In recent years, with the improvement of health awareness and the implementation of clean label, consumers prefer clean and pure formula products, that is, to reduce or not add any food additives, healthy, natural and delicious food as much as possible. SUMMARY

[0016] In view of the above technical problems in the prior art, the present application provides a composition for fermenting drinking yogurt and application thereof. The composition for fermenting drinking yogurt does not need to add additional stabilizers, the overall viscosity of the obtained drinking yogurt is maintained in the range of 100-400 mPaS, and the problems such as delamination and flocculation do not occur during the shelf life (stored for 25 days under the condition of 2-6℃).

[0017] The present application aims to provide a preparation method of additive-free drinking yogurt which meets the requirements of "natural, nutritious and healthy" and follows the current consumption trend through the innovative combination of additive-free formula and production process. The popularization of the product can obtain good market economic benefits and social benefits of leading healthy consumption concept.

[0018] Specifically, the present application provides the following technical solutions.

[0019] The present application provides a composition for fermenting drinking yogurt, wherein the composition comprises raw milk, a sweetener, whipped cream, whey protein powder and a ferment, and the ferment is Dangxiong LBⅧ, AL1 Plateau LPA-1 and / or NAQU Plateau LR-1 of Lactobacillus delbrueckii subsp. lactis.

[0020] Preferably, for the composition described above, the raw milk is 80-90%, 81-88% or 83-86% by mass percentage in the composition; and / or the sweetener is 5.5-8.5%, 5.6-8.4% or 6.0-8.0%; and / or the whipped cream is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the whey protein powder is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the ferment is 0.001-0.3%, 0.0002-0.280%, 0.01-0.20% or 0.05-0.18%.

[0021] The present application provides a drinking yogurt, which is obtained by adding a ferment to raw milk, a sweetener, whipped cream and whey protein powder for fermentation, and the ferment is Dangxiong LBⅧ, AL1 Plateau LPA-1 and / or NAQU Plateau LR-1 of Lactobacillus delbrueckii subsp. lactis.

[0022] Preferably, for the above-mentioned drinking yogurt, wherein the raw milk is 80-90%, 81-88% or 83-86% by mass percentage in the total weight of the ferment, raw milk, sweetener, cream and whey protein powder; and / or the sweetener is 5.5-8.5%, 5.6-8.4% or 6.0-8.0%; and / or the cream is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the whey protein powder is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the ferment is 0.001-0.3%, 0.0002-0.280%, 0.01-0.20% or 0.05-0.18%.

[0023] The present application provides a method for preparing a drinking yogurt, comprising:

[0024] The ferment is Lactobacillus delbrueckii subsp. lactis Dangxiong LBⅦ, Lactobacillus paracasei AL1 Plateau LPA-1 and / or Lactobacillus rhamnosus NAQU Plateau LR-1.

[0025] Preferably, for the above-mentioned method, wherein the raw milk is 80-90%, 81-88% or 83-86% by mass percentage in the total weight of the ferment, raw milk, sweetener, cream and whey protein powder; and / or the sweetener is 5.5-8.5%, 5.6-8.4% or 6.0-8.0%; and / or the cream is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the whey protein powder is 0.2-2%, 0.3-1.9% or 0.5-1.5%; and / or the ferment is 0.001-0.3%, 0.0002-0.280%, 0.01-0.20% or 0.05-0.18%.

[0026] Preferably, for the above-mentioned method, wherein the raw milk, sweetener, cream and whey protein powder are homogenized before adding the ferment for fermentation.

[0027] Preferably, for the above-mentioned method, wherein the homogenization comprises:

[0028] The raw milk is subjected to a first homogenization to obtain homogenized raw milk;

[0029] Part of the homogenized raw milk is mixed with the sweetener and the whey protein powder, and the cream is added to dissolve to obtain a mixture, and the mixture is subjected to a second homogenization with the remaining part of the homogenized raw milk to obtain a homogenized mixture;

[0030] The homogenized mixture is mixed with a fermenting agent to ferment, and after the fermentation is completed, the fermented liquid is homogenized three times to obtain the drinkable yogurt.

[0031] Preferably, for the method described above, the viscosity of the drinkable yogurt is 100-400 mPaS.

[0032] The composition, the yogurt or the method described above according to any of the schemes of the present application, wherein the mass ratio of Dangxiong LB VII and Paracasei AL1 Plateau LPA-1 or Dangxiong LB VII and Lactobacillus rhamnosus NAQU Plateau LR-1 is 2-3:1 when the fermenting agent is any one of Dangxiong LB VII and Paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1;

[0033] When the fermenting agent is Paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1, the mass ratio of Paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1 is 2-3:1, preferably 2:1;

[0034] When the fermenting agent is three strains, the mass ratio of Dangxiong LB VII, Paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1 is 3-2:1:1.

[0035] The beneficial effects achieved by the present application are:

[0036] The composition for fermenting drinkable yogurt described in the present application does not need to add additional stabilizers, the overall viscosity of the obtained drinkable yogurt is maintained in the range of 100-400 mPaS, and the yogurt does not have problems such as delamination and flocculation during the shelf life (stored for 25 days under the condition of 2-6℃).

[0037] Strain preservation information

[0038] Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII used in the present application was preserved in the China Center for Type Culture Collection on March 23, 2023, with a preservation number of CCTCC NO: M2023396, a preservation address of Wuhan, Wuhan University, a postal code of 430072, and a telephone number of 027-68754052.

[0039] Lactobacillus paracasei AL1 Plateau LPA-1 used in the present application was preserved in the China Center for Type Culture Collection (CCTCC) on October 25, 2021, with a preservation number of CCTCC NO: M 20211312, a preservation address of Wuhan, Wuhan University, a postal code of 430072, and a telephone number of 027-68754052. It is a Lactobacillus paracasei isolated from the nodules of yak milk in Ali, Tibet. The strain first appeared in the disclosure of Chinese patent application CN114480214A.

[0040] Lactobacillus rhamnosus NAQU Plateau LR-1 used in the present application was preserved in the China Center for Type Culture Collection on October 25, 2021, with a preservation number of CCTCC No.: M 20211313, a preservation address of Wuhan, Wuhan University, a postal code of 430072, and a telephone number of 027-68754052. It is a Lactobacillus rhamnosus isolated from the yak milk nodule product in the home of the Naqu grassland herdsman in the area with an altitude of 4500m in the Tibetan area. The strain has food properties, and the growth performance of the obtained strain is good, and the acid production capacity is strong. It can be used for fermented food and starter. The strain first appeared in the disclosure of Chinese patent application CN114287552A. BRIEF DESCRIPTION OF DRAWINGS

[0041] Figure 1 is a schematic diagram of the microscopic morphological characteristics of the Dangxiong LB VIII strain of Lactobacillus delbrueckii subsp. lactis.

[0042] Figure 2 is a schematic diagram of the stability test of the drinking yogurt obtained in Examples 1-2 and Comparative Examples 1-2. DETAILED DESCRIPTION

[0043] The present application provides a composition for fermenting drinking yogurt, wherein the composition comprises raw milk, a sweetener, cream, whey protein powder, and a starter culture, and the starter culture is Dangxiong LBⅦ, AL1 Plateau LPA-1, and / or NAQU Plateau LR-1.

[0044] In the present application, the raw milk refers to the milk component just after milking, which is not subjected to any processing and heat treatment, and the nutrients are basically not lost.

[0045] The cream refers to the fat part of cow milk, which is an O / W emulsion obtained after separating skim milk from cow milk. In the present application, the fat content in the cream is 25-45%.

[0046] The whey protein powder refers to a substance that is easy to digest and has high biological value, high efficiency, high protein efficacy ratio, and high utilization rate, and the main components thereof include β-lactoglobulin, α-lactalbumin, immunoglobulin, and lactoferrin.

[0047] The starter culture refers to the culture of bacteria and other microorganisms used for the production of yogurt, sour milk, cream, cheese, natto, and other fermented products. Many microorganisms can be used as starter cultures, including some bacteria of the genera Lactobacillus, Micrococcus, Staphylococcus, Pediococcus, Streptococcus, Lactococcus, and Bacillus, as well as some fungi of the genera Saccharomyces, Mucor, and Actinomyces. In the present application, the starter culture is Dangxiong LBⅦ, AL1 Plateau LPA-1, and / or NAQU Plateau LR-1, i.e., the starter culture can be any one of the three or any two or all of the three.

[0048] The sweetener can be a sweetener commonly used in the art, such as one or more than two of white granulated sugar, glucose, high fructose syrup, erythritol, maltitol, steviol glycoside, and xylitol.

[0049] The Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII was deposited at the China Center for Type Culture Collection on March 23, 2023, with the accession number CCTCC NO: M 2023396, and the address of the depositary is Wuhan University, Wuhan, China, with the postal code 430072; the telephone number is 027-68754052.

[0050] The Lactobacillus paracasei AL1 Plateau LPA-1 strain was deposited at the China Center for Type Culture Collection (CCTCC) on October 25, 2021, with the accession number CCTCC NO: M 20211312, and the address of the depositary is Wuhan University, Wuhan, China, with the postal code 430072; the telephone number is 027-68754052. The strain is a Lactobacillus paracasei isolated from the yak milk nodules in Ali, Tibet, and the strain first appeared in the disclosure of Chinese patent application CN114480214A.

[0051] The Lactobacillus rhamnosus NAQU Plateau LR-1 was deposited at the China Center for Type Culture Collection on October 25, 2021, with the accession number CCTCC No.: M 20211313, and the address of the depositary is Wuhan University, Wuhan, China, with the postal code 430072; the telephone number is 027-68754052. The strain is isolated from yak milk nodule products in the home of grassland herders in Naqu, Tibet, at an altitude of 4500 m. The strain has food properties, and the growth performance of the obtained strain is good, and the acid production capacity is strong. The strain can be used for fermented food and leavening agent. The strain first appeared in the disclosure of Chinese patent application CN114287552A.

[0052] In some embodiments, the raw milk is in the range of 80-90%, can be in the range of 81-88%, can be in the range of 83-86%, etc. in mass percentage in the composition; and / or the sweetener is in the range of 5.5-8.5%, can be in the range of 5.6-8.4%, can be in the range of 6.0-8.0%, etc. in mass percentage in the composition; and / or the whipping cream is in the range of 0.2-2%, can be in the range of 0.3-1.9%, can be in the range of 0.5-1.5%, etc. in mass percentage in the composition; and / or the whey protein powder is in the range of 0.2-2%, can be in the range of 0.3-1.9%, can be in the range of 0.5-1.5%, etc. in mass percentage in the composition; and / or the fermenting agent is in the range of 0.001-0.3%, can be in the range of 0.0002-0.280%, can be in the range of 0.01-0.20%, can be in the range of 0.05-0.18%, etc. in mass percentage in the composition.

[0053] For example, the raw milk can be at a mass content of 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, etc. or any mass content within any two specific mass content numerical ranges recited above, in mass percentage in the composition.

[0054] The sweetener can be at a mass content of 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, etc. or any mass content within any two specific mass content numerical ranges recited above, in mass percentage in the composition.

[0055] The whipping cream can be at a mass content of 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, etc. or any mass content within any two specific mass content numerical ranges recited above, in mass percentage in the composition.

[0056] The whey protein powder can be at a mass content of 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, etc. or any mass content within any two specific mass content numerical ranges recited above, in mass percentage in the composition.

[0057] The starter can be at a mass percentage of 0.001%, 0.002%, 0.003%, 0.0004%, 0.005%, 0.006%, 0.007%, 0.008%, 0.009%, 0.01%, 0.012%, 0.015%, 0.017%, 0.018%, 0.02%, 0.022%, 0.024%, 0.026%, 0.028%, 0.03%, 0.032%, 0.034%, 0.036%, 0.038%, 0.04%, 0.042%, 0.044%, 0.046%, 0.048%, 0.05%, 0.052%, 0.054%, 0.056%, 0.058%, 0.06%, 0.062%, 0.064%, 0.066%, 0.068%, 0.07%, 0.072%, 0.074%, 0.076%, 0.078%, 0.08%, 0.082%, 0.084%, 0.086%, 0.088%, 0.09%, 0.092%, 0.094%, 0.096%, 0.098%, 0.1%, 0.11%, 0.115%, 0.12%, 0.125%, 0.13%, 0.135%, 0.14%, 0.145%, 0.15%, 0.155%, 0.16%, 0.165%, 0.17%, 0.175%, 0.18%, 0.185%, 0.19%, 0.195%, 0.2%, 0.21%, 0.215%, 0.22%, 0.225%, 0.23%, 0.235%, 0.24%, 0.245%, 0.25%, 0.255%, 0.26%, 0.265%, 0.27%, 0.275%, 0.28%, 0.285%, 0.29%, 0.295%, 0.3%, or the like, or any mass percentage within a range defined by any two of the above specific mass percentage values.

[0058] In the present application, the whey protein powder is a whey protein powder with a protein content of 80 mass%.

[0059] The composition for fermenting a drinking yogurt according to the present application does not need to add additional stabilizers, and the obtained drinking yogurt is relatively stable and does not have the problems of delamination and flocculation during the shelf life.

[0060] In the present application, when the starter is two or more strains, for example, when the strains are any one of Lactobacillus delbrueckii subsp. lactis Dangxiong LBⅦ and Paracaseicola aliles AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1, the mass ratio (m 德氏乳杆菌乳亚种Dangxiong LBⅧm 副干酪乳杆菌AL1 Plateau LPA-1或鼠李糖乳杆菌NAQU Plateau LR-1 ) is 2-3:1.

[0061] When the strains are Lactobacillus paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1, the mass ratio (m 副干酪乳杆菌AL1 Plateau LPA-1 m 鼠李糖乳杆菌NAQU Plateau LR-1 ) is 2-3:1, preferably 2:1.

[0062] When three strains are used, the mass ratio (m 德氏乳杆菌乳亚种Dangxiong LBⅧ m Lactobacillus paracasei AL1 Plateau LPA-1 : m 鼠李糖乳杆菌NAQU Plateau LR-1 ) is 3-2:1:1. In the present application, the shelf life refers to a period of time during which the food is stored under recommended conditions, can maintain safety; ensure ideal sensory, physicochemical and microbial properties; retain any nutritional values declared on the label.

[0063] The present application provides a drinking yogurt, which is obtained by adding a fermenting agent to raw milk, a sweetening agent, whipped cream and whey protein powder for fermentation, the fermenting agent being Lactobacillus delbrueckii subsp. lactis Dangxiong LBⅧ, Lactobacillus paracasei AL1 Plateau LPA-1 and / or Lactobacillus rhamnosus NAQU Plateau LR-1. In some embodiments, the raw milk is 80-90% and / or the sweetening agent is 5.5-8.5% and / or the whipped cream is 0.2-2% and / or the whey protein powder is 0.2-2% and / or the fermenting agent is 0.001-0.3%, in terms of mass percentage in the total weight of the fermenting agent, raw milk, sweetening agent, whipped cream and whey protein powder.

[0064] In the present application, in terms of mass percentage in the total weight of the fermenting agent, raw milk, sweetening agent, whipped cream and whey protein powder refers to the mass percentage of each component in the total weight, in terms of the total weight of the fermenting agent, raw milk, sweetening agent, whipped cream and whey protein powder.

[0065] The drinking yogurt described in the present application is obtained by fermenting specific raw materials with specific strains, and the obtained drinking yogurt has good stability and good flowability, and is refreshing and delicate.

[0066] The present application provides a method for preparing a drinking yogurt, comprising: adding a fermenting agent into raw milk, a sweetening agent, cream and whey protein powder for fermentation, wherein the fermenting agent is Lactobacillus delbrueckii subsp. lactis Dangxiong LBVII, Lactobacillus paracasei AL1 Plateau LPA-1 and / or Lactobacillus rhamnosus NAQU Plateau LR-1. In some embodiments, the raw milk is 80-90%, and / or the sweetening agent is 5.5-8.5%, and / or the cream is 0.2-2%, and / or the whey protein powder is 0.2-2%, and / or the fermenting agent is 0.001-0.3%, in terms of mass percentage in the total weight of the fermenting agent, raw milk, sweetening agent, cream and whey protein powder. In some embodiments, the raw milk, sweetening agent, cream and whey protein powder are homogenized before the fermenting agent is added for fermentation. In some embodiments, the raw milk is subjected to a homogenization treatment to obtain homogenized raw milk, preferably, the homogenization treatment is performed at 60-70°C under 15-25 MPa.

[0067] For example, the homogenization treatment can be performed at 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, or any temperature within any of the above-mentioned two specific temperature ranges, and at 15 MPa, 16 MPa, 17 MPa, 18 MPa, 19 MPa, 20 MPa, 21 MPa, 22 MPa, 23 MPa, 24 MPa, 25 MPa, or any pressure within any of the above-mentioned two specific pressure ranges, to obtain the homogenized raw milk.

[0068] In some embodiments, the sweetening agent and the whey protein powder are mixed and added to a part of the homogenized raw milk for mixing, then the cream is added for mixing and fully dissolved, and then the remaining part of the raw milk is added for mixing, preferably, the part of the homogenized raw milk accounts for 1 / 3-1 / 2 of the total homogenized raw milk.

[0069] In some embodiments, the mixture is subjected to a second homogenization, preferably, the second homogenization treatment is performed at 60-70°C under 15-25 MPa to obtain the homogenized mixture.

[0070] For example, the second homogenization treatment can be performed at 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, or any temperature within any of the above-mentioned two specific temperature ranges, and at 15 MPa, 16 MPa, 17 MPa, 18 MPa, 19 MPa, 20 MPa, 21 MPa, 22 MPa, 23 MPa, 24 MPa, 25 MPa, or any pressure within any of the above-mentioned two specific pressure ranges, to obtain the homogenized mixture.

[0071] In some embodiments, the homogenized mixture is subjected to a sterilization treatment, preferably at 90-95 °C for 300-400 s, before being added to the fermentation tank.

[0072] For example, the sterilization can be performed at 90 °C, 91 °C, 92 °C, 93 °C, 94 °C, 95 °C, etc., and at any temperature within any of the above-mentioned specific temperature ranges.

[0073] In some embodiments, the starter culture is added to the fermentation tank for fermentation, preferably at 37-43 °C for 4-17 h to obtain a fermentation end acidity of 70 °T.

[0074] For example, the fermentation can be performed at 37 °C, 38 °C, 39 °C, 40 °C, 41 °C, 42 °C, 43 °C, etc., and at any temperature within any of the above-mentioned specific temperature ranges for 4 h, 5 h, 6 h, 7 h, 8 h, 9 h, 10 h, 11 h, 12 h, 13 h, 14 h, 15 h, 16 h, 17 h, etc., or for any time within any of the above-mentioned specific fermentation time ranges.

[0075] After the fermentation is completed, the fermentation broth is treated using methods conventional in the art, for example, the fermentation broth after fermentation termination is subjected to demulsification treatment, and is cooled to 8-25 °C, then is kept standing for 2-6 h, and is subjected to three homogenization treatments, preferably at 8-25 °C, at 5-15 MPa, to obtain a drinking yogurt.

[0076] For example, the cooling can be performed to 8 °C, 9 °C, 10 °C, 11 °C, 12 °C, 13 °C, 14 °C, 15 °C, 16 °C, 17 °C, 18 °C, 19 °C, 20 °C, 21 °C, 22 °C, 23 °C, 24 °C, 25 °C, etc., and at any temperature within any of the above-mentioned specific temperature ranges.

[0077] The standing can be performed for 2 h, 3 h, 4 h, 5 h, 6 h, etc., or for any time within any of the above-mentioned specific fermentation time ranges.

[0078] For example, the three homogenization treatments can be performed at a temperature of 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, or any temperature within any two of the above-mentioned specific temperature ranges.

[0079] In some embodiments, the drinking yogurt has a viscosity of 100-400 mPaS.

[0080] For example, the drinking yogurt can have a viscosity of 100 mPaS, 150 mPaS, 200 mPaS, 250 mPaS, 300 mPaS, 350 mPaS, 400 mPaS, or any viscosity within any two of the above-mentioned specific viscosity ranges.

[0081] In the present application, the method for measuring the viscosity of the drinking yogurt is not limited, and can be measured by a conventional method in the art. For example, the viscosity of the drinking yogurt can be measured by a viscometer, using an SNB-1 digital viscometer, at a sample temperature of 20°C, using an L3 rotor, at a rotational speed of 20 rpm / min, a range of 6000 mPa·s, and a sample viscosity.

[0082] Examples

[0083] The manufacturers of the raw materials and equipment used in the present examples, and the equipment and analysis methods used for product analysis, are described below. The chemicals described below are all of a chemical purity level of a conventional reagent, unless otherwise specified. The white granulated sugar used in the following examples and comparative examples was purchased from Guangxi Fengtang Luocheng Sugar Co., Ltd., and had a purity of ≥99.6%; the whey protein powder was purchased from Daiweilin International Trade (Shanghai) Co., Ltd., and had a protein content of 30%; and the whipping cream was purchased from Angel Yeast Co., Ltd., and was a Biaozhong whipping cream with a fat content of 35%.

[0084] Example 1

[0085] 1. 900 g of raw milk was subjected to homogenization treatment at 65°C and 22 MPa (low pressure of 5 MPa).

[0086] 2. Half of the homogenized raw milk was heated to 60°C, and a shear mixing emulsifier was turned on. 80 g of white granulated sugar and 5 g of whey protein powder, which had been mixed uniformly in advance, were slowly added, followed by the addition of 10 g of whipping cream. The mixture was kept at a constant temperature for 15 minutes to ensure complete dissolution.

[0087] 3. Cooling to 10℃ and then transported to a temporary storage tank and mixed with the remaining raw milk to make up the volume.

[0088] 4. Secondary homogenization at 65℃ and 18MPa (5MPa low pressure).

[0089] 5. Sterilization at 90-95℃ for 300s, and then the sterilized material is filled into a fermentation tank.

[0090] 6. Cooling to 42℃, adding 0.1g of starter culture (Dangxiong LB VII Lactobacillus delbrueckii subsp. lactis powder and Lactobacillus paracasei in a mass ratio of 2.5:1), stirring to disperse the starter culture, and then incubating for fermentation until the acidity reaches 70°T (the acidity is measured by a method commonly used in the art).

[0091] 7. After the fermentation is completed, demulsification is performed, the temperature is lowered to 15℃, and the mixture is kept at this temperature for 4h.

[0092] 8. Third homogenization at 8MPa (0MPa low pressure), and the related equipment, pipelines and storage tanks are sterilized before use.

[0093] 9. Quantitative filling into a packaging container in a filling process.

[0094] 10. The product is obtained as a drinkable yogurt, and the Dangxiong LB VII Lactobacillus delbrueckii subsp. lactis is obtained by the following steps:

[0095] (1) Strain enrichment: 5g of a sample of milk from a Tibetan herdsman in Dangxiong County (4350m above sea level) is pulverized, added to 45ml of sterile normal saline and dispersed, 2ml of the dispersion is added to 20ml of sterilized litmus milk culture medium, and then the mixture is kept in a 37℃ incubator for incubation, and the medium is taken out when it is acidified, coagulated and pink.

[0096] (2) Single colony culture: the litmus milk culture medium is diluted to 10 -5 times, 100μl of the solution is taken and spread on a BL solid medium plate, and then the plate is kept in a 37℃ incubator for incubation, and the plate is taken out when the colonies are formed. On the BL plate, the colonies are smooth, slightly convex, wet, the edges are not smooth, the color is colorless to slightly white, the diameter is 1-3mm, and the back of the colony is colored.

[0097] (3) Selection of acid-producing bacteria: the single colonies obtained by the preliminary screening are streaked on a BL solid medium plate containing 0.2% CaCO3, and then the plate is kept in a 37℃ incubator for incubation for 36h, and then the plate is observed to see whether transparent circles are formed around the colonies, and the single colonies with transparent circles with a diameter of 3-3.5cm are selected for further separation and purification.

[0098] (4) Gram stain preliminary identification: Gram stain was performed on the strains of step (3), if the bacterial body was stained purple, it was a Gram-positive bacterium, and was left for further study, if the stain was red, the strain was a Gram-negative bacterium and was directly eliminated. The identification results showed that the obtained strain was a Gram-positive bacterium, non-motile, no spore, no flagellum, no capsule, the bacterial body was thin rod-shaped, single rod or chain, the strain was the target strain, and the strain microscopic morphological characteristics were as shown in Figure 1

[0099] (5) Molecular biology identification 16S rDNA: 16S rDNA sequencing and strain identification were performed on the strain to be identified using high-fidelity enzyme, and the primer information and PCR amplification reaction system and conditions are shown in Table 1 and Table 2.

[0100] Table 1. Primer information

[0101]

[0102] Table 2. PCR amplification reaction system and conditions

[0103]

[0104] After the PCR product was detected, the sequencing company was sent for sequencing, and the 16s rRNA sequence was as shown in SEQ ID NO: 3, and the sequencing results were compared with NCBI-BLAST, which was Dangxiong LB VIII of Lactobacillus delbrueckii subsp. lactis, preserved in China Center for Type Culture Collection (CCTCC), and the preservation number was CCTCC NO: M 2023396.

[0105] Example 2

[0106] 1. Homogenize 850 g of raw milk at 65℃ and 20 MPa (low pressure 5 MPa).

[0107] 2. Take 1 / 2 of the homogenized raw milk and heat it to 60℃, turn on the shear mixing emulsifier, slowly add 65 g of white sugar and 4 g of whey protein powder mixed uniformly in advance, then add 20 g of light cream, and circulate for 20 minutes to fully dissolve.

[0108] 3. Cool to 10℃ and transfer to a temporary storage tank, mix with the remaining homogenized raw milk, and adjust the volume.

[0109] 4. Secondary homogenization at 65℃ and 18 MPa (low pressure 5 MPa).

[0110] 5. Sterilization at 90-95℃ for 300S, and then pump into the fermentation tank.

[0111] ​6. Temperature is reduced to 42℃, 0.5g of starter culture (Lactobacillus delbrueckii subsp. lactis Dangxiong LB VII powder, Lactobacillus paracasei and Lactobacillus rhamnosus in a mass ratio of 3:1:1) is added, stirring is performed to make it fully dispersed, and fermentation is carried out under temperature preservation, and the final acidity of fermentation is 70°T.

[0112] 7. After the fermentation is terminated, demulsification is performed, temperature is reduced to 15℃, and standing is performed at this temperature for 6h.

[0113] 8. Third homogenization is performed under the following conditions: 10MPa (low pressure 0MPa), and the related equipment, pipelines and storage tanks are strictly sterilized before use.

[0114] 9. Quantitative filling into a packaging container is performed in a filling process.

[0115] 10. A drinkable yogurt is obtained by entering a cold storage.

[0116] Example 3

[0117] Example 3 and Example 2 differ in the amount of raw milk used to obtain a drinkable yogurt.

[0118] Example 4

[0119] Example 4 and Example 2 differ in the amount of white granulated sugar used to obtain a drinkable yogurt.

[0120] Example 5

[0121] Example 5 and Example 2 differ in the amount of whipping cream used to obtain a drinkable yogurt.

[0122] Example 6

[0123] Example 6 and Example 2 differ in the amount of whipping cream used to obtain a drinkable yogurt.

[0124] Example 7

[0125] Example 7 and Example 2 differ in the amount of whey protein powder used to obtain a drinkable yogurt.

[0126] Example 8

[0127] Example 8 and Example 2 differ in the amount of whey protein powder used to obtain a drinkable yogurt.

[0128] Example 9

[0129] Example 9 and Example 2 differ in the amount of whey protein powder used to obtain a drinkable yogurt.

[0130] Example 10

[0131] Example 10 and Example 2 differ in that the strains are different to obtain a drinkable yogurt.

[0132] Comparative Example 1

[0133] 1. Homogenize 800 g of raw milk at 65 °C and 20 MPa (low pressure 5 MPa).

[0134] 2. Take 1 / 2 of the homogenized raw milk and heat it to 60 °C, turn on the shear mixing emulsifier, slowly add 70 g of white sugar that has been mixed uniformly in advance, then add 20 g of light cream, and circulate for 20 minutes to allow it to dissolve completely.

[0135] 3. Cool to 10 °C and transfer to a temporary storage tank, mix uniformly with the remaining raw milk, and make up to volume.

[0136] 4. Secondary homogenization at 65 °C and 18 MPa (low pressure 5 MPa).

[0137] 5. Sterilization at 90-95 °C for 300 s, after which the material is pumped into a fermentation tank.

[0138] 6. Cool to 42 °C, add 0.1 g of fermentation bacteria powder, stir to disperse it completely, and incubate for fermentation, with a final acidity of 70 °T.

[0139] 7. After fermentation is complete, break the emulsion, cool to 15 °C, and maintain this temperature for 6 h.

[0140] 8. Third homogenization at 10 MPa (low pressure 0 MPa), and the relevant equipment, pipelines, and storage tanks are strictly sterilized before use.

[0141] 9. Quantitatively fill into packaging containers during the filling process.

[0142] 10. Enter the refrigerator to obtain the viscosity of the drinkable yogurt.

[0143] Comparative Example 2

[0144] 1. Heat 900 g of raw milk to 60 °C, turn on the shear mixing emulsifier, slowly add 70 g of white sugar and 2 g of whey protein powder that have been mixed uniformly in advance, then add 20 g of light cream, and circulate for 20 minutes to allow it to dissolve completely.

[0145] 2. Cool to 10 °C and transfer to a temporary storage tank, mix uniformly with the remaining raw milk, and make up to volume.

[0146] 3. Primary homogenization at 65 °C and 18 MPa.

[0147] 4. Sterilization at 90-95 °C for 300 s, after which the material is pumped into a fermentation tank.

[0148] 5. Cool down to 42°C, add 0.5 g of fermentation bacteria powder (Dangxiong LB VII Lactobacillus delbrueckii subsp. lactis bacteria powder, Lactobacillus paracasei and Lactobacillus rhamnosus in a mass ratio of 3:1:1), stir to disperse thoroughly, and incubate for fermentation. The fermentation is terminated when the acidity reaches 70°T.

[0149] 6. After the fermentation is terminated, break the emulsion, cool down to 15°C, and keep still at this temperature for 4 h.

[0150] 7. Perform the second homogenization under the following conditions: 10 MPa (low pressure 0 MPa), and the related equipment, pipelines and storage tanks are strictly sterilized before use.

[0151] 8. Quantitatively fill into the packaging container in the filling process.

[0152] 9. Enter the cold storage to obtain the drinking yogurt.

[0153] Comparative Example 3

[0154] The drinking yogurt obtained in Comparative Example 3 and Example 2 is different in that no whey protein powder is added.

[0155] Table 3: Raw material content table of examples and comparative examples

[0156]

[0157]

[0158] Experimental Example

[0159] 1. Viscosity determination

[0160] The drinking yogurts obtained in the examples and comparative examples are determined using a viscometer, and the results are shown in Table 2.

[0161] 2. Accelerated stability test

[0162] Weigh 50 g (m) of the sample in a 50 ml centrifuge tube, centrifuge at 3500 rpm for 5 min, weigh the weight of the separated water (m1) after centrifugation, repeat twice, take the average value, and calculate the water separation rate according to the following formula. The results are shown in Table 5. The stability test of Examples 1-2 and Comparative Examples 1-2 is shown in Table 5. Figure 2

[0163] The lower the water separation rate, the better the stability of the sample.

[0164]

[0165] 3. Taste evaluation

[0166] ​Ten dairy professionals who have received sensory training were randomly selected as the sensory panelists, and the scoring criteria are shown in Table 4, and the comprehensive results are shown in Table 5.

[0167] Table 4 Scoring criteria

[0168]

[0169]

[0170] Table 5 Test results

[0171]

[0172] The above description is only the preferred embodiments of the present application, and does not limit the present application in any form. Any modification, equivalent replacement and improvement within the spirit and principle of the present application shall be included in the protection scope of the present application.

[0173]

[0174]

Claims

1. A drinking yoghurt, characterized in that, It is prepared by the method comprising the following steps: homogenizing raw milk once to obtain homogenized raw milk; mixing part of the homogenized raw milk with a sweetener and whey protein powder, and adding whipped cream to dissolve to obtain a mixture, and then homogenizing the mixture with the remaining part of the homogenized raw milk twice to obtain a homogenized mixture; mixing the homogenized mixture with a fermenting agent to ferment, and after the fermentation is completed, homogenizing the fermented liquid three times to obtain a drinkable yogurt, wherein the fermenting agent is Lactobacillus delbrueckii subsp. lactis Dangxiong LB Ⅷ with a preservation number of CCTCC NO: M2023396, Lactobacillus paracasei AL1 Plateau LPA-1 with a preservation number of CCTCC NO: M 20211312, and Lactobacillus rhamnosus NAQU Plateau LR-1 with a preservation number of CCTCC NO: M 20211313, The mass ratio of Lactobacillus delbrueckii subsp. lactis Dangxiong LB Ⅷ, Lactobacillus paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1 is 3-2:1:1, The mass percentage of the raw milk in the total weight of the fermenting agent, the raw milk, the sweetener, the whipped cream and the whey protein powder is 80-90%, the mass percentage of the sweetener is 6.0-8.0%, the mass percentage of the whipped cream is 0.2-2%, the mass percentage of the whey protein powder is 0.2-2%, and the mass percentage of the fermenting agent is 0.01-0.20%, The fat content in the whipped cream is 25-45%, and the sweetener is white granulated sugar.

2. The drinkable yogurt according to claim 1, wherein, The mass percentage of the raw milk in the total weight of the fermenting agent, the raw milk, the sweetener, the whipped cream and the whey protein powder is 81-88%; and / or the mass percentage of the whipped cream is 0.3-1.9%; and / or the mass percentage of the whey protein powder is 0.3-1.9%; and / or the mass percentage of the fermenting agent is 0.05-0.18%.

3. The drinkable yogurt according to claim 2, wherein, The mass percentage of the raw milk in the total weight of the fermenting agent, the raw milk, the sweetener, the whipped cream and the whey protein powder is 83-86%; and / or the mass percentage of the whipped cream is 0.5-1.5%; and / or the mass percentage of the whey protein powder is 0.5-1.5%.

4. A method of preparing a drinking yoghurt, characterized in that It comprises: homogenizing raw milk once to obtain homogenized raw milk; mixing part of the homogenized raw milk with a sweetener and whey protein powder, and adding whipped cream to dissolve to obtain a mixture, and then homogenizing the mixture with the remaining part of the homogenized raw milk twice to obtain a homogenized mixture; mixing the homogenized mixture with a fermenting agent to ferment, and after the fermentation is completed, homogenizing the fermented liquid three times to obtain a drinkable yogurt, wherein the fermenting agent is Lactobacillus delbrueckii subsp. lactis Dangxiong LB Ⅷ with a preservation number of CCTCC NO: M2023396, Lactobacillus paracasei AL1 Plateau LPA-1 with a preservation number of CCTCC NO: M 20211312, and Lactobacillus rhamnosus NAQU Plateau LR-1 with a preservation number of CCTCC NO: M 20211313, The mass ratio of Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII, Lactobacillus paracasei AL1 Plateau LPA-1 and Lactobacillus rhamnosus NAQU Plateau LR-1 is 3-2:1:1, The fresh milk is 80-90%, the sweetening agent is 6.0-8.0%, the whipped cream is 0.2-2%, the whey protein powder is 0.2-2%, and the ferment is 0.01-0.20% by mass percentage in the total weight of the ferment, the fresh milk, the sweetening agent, the whipped cream and the whey protein powder. The fat content in the whipped cream is 25-45%, and the sweetening agent is white granulated sugar.

5. The method of claim 4, wherein, The fresh milk is 81-88% by mass percentage in the total weight of the ferment, the fresh milk, the sweetening agent, the whipped cream and the whey protein powder; and / or the whipped cream is 0.3-1.9%; and / or the whey protein powder is 0.3-1.9%; and / or the ferment is 0.05-0.18%.

6. The method of claim 5, wherein, The fresh milk is 83-86% by mass percentage in the total weight of the ferment, the fresh milk, the sweetening agent, the whipped cream and the whey protein powder; and / or the whipped cream is 0.5-1.5%; and / or the whey protein powder is 0.5-1.5%.

7. The method of any one of claims 4-6, wherein, The viscosity of the drinkable yogurt is 100-400 mPa·s.

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