A sparkling yogurt drink and a method for preparing the same

Abstract

The present application relates to the field of dairy products, in particular to a foaming yogurt drink and a preparation method thereof.The foaming yogurt drink comprises fermentation bacteria, milk, pectin, lecithin, cyclodextrin and water, wherein the fermentation bacteria accounts for 0.001%-0.004% of the total mass of the foaming yogurt drink; and / or, the milk accounts for 25%-45% of the total mass; and / or, the pectin accounts for 0.2%-0.4% of the total mass; and / or, the lecithin accounts for 0.1%-0.4% of the total mass; and / or, the cyclodextrin accounts for 1.5%-3% of the total mass.The foaming yogurt drink provided in the present application is fluffy and silky after whipping, is healthier than whipped cream, has a softer taste than unwhipped yogurt, and has a lower cost.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of dairy products, in particular to a foaming yogurt drink and a preparation method thereof. BACKGROUND

[0002] The current fermented dairy product texture mainly has two large directions of drinking type and thick type. The main characteristics of the drinking type product are its refreshing taste and high protein; the main characteristics of the thick type product are its thick taste, high protein, high fat and thick cheese flavor. However, based on the high market share of drinking type and thick type yogurt, there are problems such as serious product homogenization, difficulty in creating new products, and seasonal sales decline, so it is necessary to find fermented milk with new texture. SUMMARY

[0003] In view of the above-mentioned shortcomings of the prior art, the purpose of the present application is to provide a foaming yogurt drink and a preparation method thereof, which solves the problems in the prior art.

[0004] To achieve the above-mentioned purpose and other related purposes, the present application provides a foaming yogurt drink, which comprises fermentation bacteria, milk, pectin, lecithin, cyclodextrin and water.

[0005] Preferably, based on the total mass of the foaming yogurt drink, the fermentation bacteria account for 0.001%-0.004% of the total mass; and / or, the milk accounts for 25%-45% of the total mass; and / or, the pectin accounts for 0.2%-0.4% of the total mass; and / or, the lecithin accounts for 0.1%-0.4% of the total mass; and / or, the cyclodextrin accounts for 1.5%-3% of the total mass.

[0006] The present application also provides a preparation method of the aforementioned foaming yogurt drink, which comprises one or more of the following steps:

[0007] 1) After homogenizing, sterilizing and cooling the milk, the fermentation bacteria are added, and the fermentation is carried out to the end point to obtain a liquid S1;

[0008] 2) After mixing the pectin, sweetening agent, food flavor or fruit juice in water, homogenizing, sterilizing and cooling, a liquid S2 is obtained;

[0009] 3) The liquid S1 and the liquid S2 are mixed uniformly, and then α-cyclodextrin and soy lecithin are added to obtain a liquid S3;

[0010] 4) After homogenizing, sterilizing and cooling the liquid S3, the foaming yogurt drink is obtained.

[0011] As described above, the foaming yogurt drink and the preparation method thereof have the following beneficial effects: the foaming yogurt drink can be stirred at a high speed according to the requirements of the application scene, and different degrees of foaming yogurt can be prepared by stirring for 3-8 min. The foaming yogurt can be placed on the freshly prepared yogurt as a yogurt cover, or the whipped yogurt drink can be mixed with nuts and fruits to prepare a freshly prepared yogurt with novel texture. The whipped yogurt drink has a fluffy and silky soft texture, is healthier than whipped cream, has a softer taste than unwhipped yogurt, and has a lower cost. DETAILED DESCRIPTION

[0012] The present application provides a foaming yogurt drink, which comprises a fermentation strain, milk, pectin, lecithin, cyclodextrin and water.

[0013] In some embodiments, the fermentation strain accounts for 0.001%-0.006% of the total mass of the foaming yogurt drink. Specifically, the fermentation strain accounts for 0.001%-0.002%, 0.002%-0.003%, 0.003%-0.004%, 0.004%-0.005% or 0.005%-0.006% of the total mass. Preferably, the fermentation strain accounts for 0.001%-0.004% of the total mass.

[0014] In some embodiments, the milk accounts for 20%-45% of the total mass of the foaming yogurt drink. Specifically, the milk accounts for 20%-25%, 25%-30%, 30%-35%, 35%-40% or 40%-45% of the total mass. Preferably, the milk accounts for 25%-45% of the total mass.

[0015] In some embodiments, the pectin accounts for 0.1%-0.8% of the total mass of the foaming yogurt drink. Specifically, the pectin accounts for 0.1%-0.2%, 0.2%-0.3%, 0.3%-0.4%, 0.4%-0.5%, 0.5%-0.6%, 0.6%-0.7% or 0.7%-0.8% of the total mass. Preferably, the pectin accounts for 0.2%-0.4% of the total mass.

[0016] In some embodiments, the lecithin accounts for 0.05%-0.8% of the total mass of the foaming yogurt drink. Specifically, the lecithin accounts for 0.05%-0.1%, 0.1%-0.2%, 0.2%-0.3%, 0.3%-0.4%, 0.4%-0.5%, 0.5%-0.6%, 0.6%-0.7% or 0.7%-0.8% of the total mass. Preferably, the lecithin accounts for 0.1%-0.4% of the total mass.

[0017] In some embodiments, the cyclodextrin comprises 0.5%-5% of the total mass of the foaming yogurt drink. Specifically, the cyclodextrin comprises 0.5%-1%, 1%-1.5%, 1.5%-2%, 2%-2.5%, 2.5%-3%, 3%-3.5%, 3.5%-4%, 4%-4.5%, or 4.5%-5% of the total mass. Preferably, the cyclodextrin comprises 1.5%-3% of the total mass.

[0018] In some embodiments, the fermenting bacteria can be selected from one or more of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, Streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Bifidobacterium, and Leuconostoc mesenteroides.

[0019] In some embodiments, the pectin is high-ester pectin; or, the lecithin is soy lecithin; or, the cyclodextrin is selected from one or more of a-cyclodextrin, b-cyclodextrin, or g-cyclodextrin. Preferably, the cyclodextrin is a-cyclodextrin.

[0020] In some embodiments, the foaming yogurt drink further comprises one or more of a sweetening substance, a food flavoring, an acidity regulator, or a fruit / vegetable juice.

[0021] In some embodiments, the sweetening substance comprises 0.5%-20% of the total mass of the foaming yogurt drink. Specifically, the sweetening substance comprises 0.5%-1%, 1%-2%, 2%-4%, 4%-6%, 6%-8%, 8%-10%, 10%-12%, 12%-14%, 14%-15%, 15%-16%, 16%-18%, or 18%-20% of the total mass. Preferably, the sweetening substance comprises 1%-15% of the total mass.

[0022] In some embodiments, the food flavoring comprises 0.01%-0.12% of the total mass of the foaming yogurt drink. Specifically, the food flavoring comprises 0.01%-0.02%, 0.02%-0.04%, 0.04%-0.05%, 0.05%-0.06%, 0.06%-0.07%, 0.07%-0.08%, 0.08%-0.1%, or 0.1%-0.12% of the total mass. Preferably, the food flavoring comprises 0.05%-0.08% of the total mass.

[0023] In some embodiments, the acidity regulator accounts for 0.01%-0.1% of the total mass of the foaming yogurt drink. Specifically, the acidity regulator accounts for 0.01%-0.02%, 0.02%-0.03%, 0.03%-0.04%, 0.04%-0.05%, 0.05%-0.06%, 0.06%-0.07%, 0.07%-0.08%, or 0.08%-0.1% of the total mass. Preferably, the acidity regulator accounts for 0.03%-0.05% of the total mass.

[0024] In some embodiments, the fruit and vegetable juice accounts for 5%-20% of the total mass of the foaming yogurt drink. Specifically, the fruit and vegetable juice accounts for 5%-7%, 7%-10%, 10%-13%, 13%-15%, 15%-18%, or 18%-20% of the total mass. Preferably, the fruit and vegetable juice accounts for 10%-15% of the total mass.

[0025] In some embodiments, the sweetening substance is selected from one or more of white granulated sugar, erythritol, fructose syrup, sucralose, glucose syrup, or xylitol; or, the fruit and vegetable juice comprises one or more of apple juice, blueberry juice, grape juice, mango juice, pineapple juice, strawberry juice, yellow peach juice, or avocado pulp; or, the food flavoring comprises one or more of apple flavoring, blueberry flavoring, grape flavoring, mango flavoring, pineapple flavoring, strawberry flavoring, yellow peach flavoring, or avocado flavoring; or, the acidity regulator comprises one or more of malic acid, lactic acid, or citric acid.

[0026] In some embodiments, the acidity regulator is used to adjust the pH value of the foaming yogurt drink.

[0027] The present application also provides a preparation method of the aforementioned foaming yogurt drink, comprising one or more of the following steps:

[0028] 1) After homogenizing, sterilizing, and cooling the milk, adding the fermentation strain, and fermenting to the end point, a feed solution S1 is obtained;

[0029] 2) After mixing the pectin, sweetening substance, food flavoring, or fruit juice in water, homogenizing, sterilizing, and cooling, a feed solution S2 is obtained;

[0030] 3) After uniformly mixing the feed solution S1 and the feed solution S2, adding α-cyclodextrin and soy lecithin, a feed solution S3 is obtained;

[0031] 4) After homogenizing, sterilizing, and cooling the feed solution S3, the foaming yogurt drink is obtained.

[0032] In some embodiments, the homogenization temperature in step 1) is 55-70°C, and the homogenization pressure is 15-25 MPa; or, the sterilization temperature in step 1) is 85-100°C, and the sterilization time is 1-20 min; or, the cooling temperature in step 1) is 35-50°C. Preferably, the homogenization temperature in step 1) is 60-65°C, and the homogenization pressure is 18-22 MPa; or, the sterilization temperature in step 1) is 90-95°C, and the sterilization time is 5-10 min; or, the cooling temperature in step 1) is 40-44°C.

[0033] In some embodiments, the homogenization temperature in step 2) is 60-100°C, and the homogenization pressure is 15-25 MPa; or, the sterilization temperature in step 2) is 90-130°C, and the sterilization time is 10-400 s; or, the cooling temperature in step 2) is 35-50°C. Preferably, the homogenization pressure in step 2) is 18-22 MPa; or, the sterilization temperature in step 2) is 95-121°C, and the sterilization time is 15-300 s; or, the cooling temperature in step 2) is 40-44°C.

[0034] In some embodiments, the homogenization temperature in step 4) is 35-50°C, and the homogenization pressure is 15-25 MPa; or, the cooling temperature in step 4) is 10-25°C. Preferably, the homogenization temperature in step 4) is 40-44°C, and the homogenization pressure is 18-22 MPa; or, the cooling temperature in step 4) is 15-22°C.

[0035] In the present application, the term "milk" can also be referred to as "raw milk", and is generally milk with a protein content of 2.9-4% and a fat content of 3.1-4.4%.

[0036] The above description is only used to explain the specific embodiments of the present application. Those skilled in the art can easily understand other advantages and effects of the present application from the above description. The present application can also be implemented or applied in other different embodiments, and the details in the description can be modified or changed based on different views and applications without departing from the spirit of the present application.

[0037] Before further describing the embodiments of the present application, it should be understood that the scope of protection of the present application is not limited to the specific embodiments described below; it should also be understood that the terms used in the embodiments of the present application are used to describe the specific embodiments, but not to limit the scope of protection of the present application; in the description and claims of the present application, the singular forms "one", "an" and "the" include the plural forms unless the context clearly indicates otherwise.

[0038] When the embodiments give numerical ranges, it is understood that unless the embodiments expressly contradict, every numerical range's two endpoints, and any number that falls between those two endpoints, can be elected. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Except in the Examples, or where otherwise explicitly indicated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Any method, device, material, or the like that is similar in principle to those described in the embodiments of the application and that is known or later developed in the art can be used in place of and be equivalent to those described in the embodiments of the application.

[0039] Example 1

[0040] A method for preparing a foaming yogurt drink: a solution S1: fermentation bacteria (containing Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei) 0.004%, the balance is raw cow milk; a solution S2: white granulated sugar 12%, strawberry flavor 0.05%, pectin 0.3%, soy lecithin 0.1%, a-cyclodextrin 2.5%, 25% S1, citric acid 0.05%, strawberry concentrate 15%, the balance is pure water, the percentage is the mass percentage of the raw material.

[0041] (1) The raw cow milk in the solution S1 is heated to 60°C, homogenized, the homogenization pressure is 18 MPa, then heated to 90°C for 10 min sterilization treatment, after cooling to 44°C, the fermentation bacteria is added, fermented to the end point, stirred and turned over, the turning over temperature is 44°C, to obtain the solution S1;

[0042] (2) The water is heated to 70°C, then the pectin, white granulated sugar, flavor and fruit juice are added, mixed and stirred, the stirring is the conventional stirring in the art;

[0043] (3) The mixed solution obtained in step (2) is homogenized, the homogenization temperature is 60°C, the homogenization pressure is 22 MPa, then heated to 95°C for 300 s sterilization treatment, and cooled to 44°C;

[0044] (4) The yogurt base obtained in step (3) is mixed with the mixed solution obtained in step (1) in proportion, and stirred uniformly, the stirring is the conventional stirring speed in the art; then a-cyclodextrin and soy lecithin are added, the stirring speed is 60 rpm / min, and the stirring time is 5 min;

[0045] (5) The mixed solution S2 prepared in step (4) is homogenized, the homogenization temperature is 44°C, the homogenization pressure is 18 MPa, and then cooled to 16°C for filling, to obtain the foaming yogurt drink.

[0046] Example 2

[0047] A method for preparing a foaming yogurt drink: S1: fermentation bacteria (Lactobacillus casei, Lactobacillus salivarius, Streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis) 0.008%, the balance is raw milk; S2: fructose 0.98%, stevia sugar 0.02%, avocado essence 0.08%, avocado pulp 10%, pectin 0.5%, soy lecithin 0.4%, α-cyclodextrin 2%, 40% S1, malic acid 0.08%, the balance is pure water, the percentage is the mass percentage of the raw material.

[0048] The method for preparing the foaming yogurt drink comprises the following steps:

[0049] (1) The raw milk in S1 is heated to 65℃, homogenized at a pressure of 22MPa, then heated to 95℃ for 5min sterilization treatment, and cooled to 40℃. Then the fermentation bacteria is added and fermented to the end point. Stirring and tank turning is performed at a temperature of 40℃ to obtain S1;

[0050] (2) Water is heated to 80℃, and then pectin, fructose, essence and fruit juice are added and mixed and stirred, wherein the stirring is conventional stirring in the art;

[0051] (3) The mixture obtained in step (2) is homogenized at a temperature of 65℃ and a pressure of 18MPa, then heated to 121℃ for 15s sterilization treatment, and cooled to 40℃;

[0052] (4) The yogurt base obtained in step (3) is mixed with the mixture solution obtained in step (1) in a certain proportion, and stirred uniformly, wherein the stirring is conventional stirring at a speed in the art. Then α-cyclodextrin and soy lecithin are added, and stirred at a speed of 40rpm / min for 5min;

[0053] (5) The mixture S2 prepared in step (4) is homogenized at a temperature of 40-℃ and a pressure of 22MPa, and then cooled to 22℃ for filling to obtain the foaming yogurt drink.

[0054] Example 3

[0055] A method for preparing a foaming yogurt drink: S1: fermentation bacteria (Lactobacillus casei, Lactobacillus salivarius, Streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis) 0.006%, the balance is raw milk; S2: pectin 0.4%, soy lecithin 0.3%, α-cyclodextrin 2.2%, 30% S1, the balance is pure water, the percentage is the mass percentage of the raw material.

[0056] The method for preparing the foaming yogurt drink comprises the following steps:

[0057] (1) S1 said liquid raw milk to 63 ℃, homogenization, homogenization pressure of 20 MPa after heating to 95 ℃, 5 min sterilization treatment, after cooling to 40 ℃, the fermentation strain, fermentation to the end, stirring tank, tank temperature 40 ℃, get the liquid S1;

[0058] (2) the water to 80 ℃, add pectin mixed stirring, the stirring is conventional stirring in the art;

[0059] (3) the mixture obtained in step (2) is homogenized, the homogenization temperature is 63 ℃, the homogenization pressure is 20 MPa, then heated to 110 ℃, 60 s sterilization treatment, and cooled to 42 ℃;

[0060] (4) the yogurt base obtained in step (3) is mixed with the mixed solution obtained in step (1) in proportion, the stirring is conventional stirring speed in the art; then α-cyclodextrin, soy lecithin is added, the stirring speed is 50 rpm / min, and the stirring time is 8 min;

[0061] (5) the mixed liquid S2 prepared in step (4) is homogenized, the homogenization temperature is 42 ℃, the homogenization pressure is 20 MPa, and the filling is carried out after cooling to 20 ℃, and the foaming yogurt drink is obtained.

[0062] Comparative Example 1

[0063] No soy lecithin is added, and the others are the same as in Example 3

[0064] Comparative Example 2

[0065] No α-cyclodextrin is added, and the others are the same as in Example 3

[0066] The yogurt drinks prepared in Example 3, Comparative Example 1 and Comparative Example 2 are whipped using a high-end kitchen machine, and the whipping time is 4 min, and the foam state is observed:

[0067] The yogurt drink prepared in Example 3 has rich and delicate foam, small bubbles, and can maintain for 2.5 h without dissipation; the foam of Comparative Example 1 is rich and delicate, but can be obviously seen to dissipate after 1 h; the yogurt drink prepared in Comparative Example 2 has foam of different sizes, which looks relatively rough, and large bubbles break after 5 min, and the foam is unstable and not durable.

[0068] The above examples are intended to be illustrative and not exclusive, and are not intended to limit the scope of the application. Furthermore, various modifications to the above-described embodiments will be apparent to one skilled in the art in view of the above teachings, and such modifications are intended to be within the scope of the present application. It should be understood that changes can be made in the order of steps and / or the arrangement of steps without departing from the scope and spirit of the application. Although the application has been described in conjunction with specific preferred embodiments thereof, it will be understood that no limitation of the scope of the application is actually intended. It is anticipated that alterations and modifications will occur to others upon reading and understanding the detailed description thereof. It is intended to define the scope of the application only by the appended claims.

Claims

1. A foamed yogurt beverage, characterized in that, The foamed yogurt beverage comprises fermentation starter, milk, pectin, soy lecithin, α-cyclodextrin, and water; the lecithin accounts for 0.1%-0.4% of the total mass; the cyclodextrin accounts for 1.5%-3% of the total mass. The preparation method of the foamed yogurt beverage includes the following steps: 1) After homogenizing, sterilizing and cooling the milk, add the fermentation starter and ferment until the endpoint to obtain liquid S1; 2) Add pectin to water and mix, then homogenize, sterilize, and cool to obtain liquid S2; 3) Mix liquid S1 and liquid S2 evenly, add α-cyclodextrin and soybean lecithin, and mix to obtain liquid S3; 4) After homogenizing, sterilizing and cooling the liquid S3, the foamed yogurt beverage is obtained.

2. The foamed yogurt beverage according to claim 1, characterized in that, Based on the total mass of the foamed yogurt beverage, the fermentation strain accounts for 0.001%-0.004% of the total mass; and / or, the milk accounts for 25%-45% of the total mass; and / or, the pectin accounts for 0.2%-0.4% of the total mass.

3. The foamed yogurt beverage according to claim 1, characterized in that... The fermentation bacteria are selected from one or more of the following: Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, Streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis fat, Lactococcus lactis, Bifidobacterium, and Leuconostoc mesenteroides.

4. The foamed yogurt beverage according to claim 1, characterized in that, The pectin is a high-ester pectin.

5. The foamed yogurt beverage according to claim 1, characterized in that, The foamed yogurt beverage contains one or more of the following: sweeteners, food flavorings, acidity regulators, or fruit and vegetable juices.

6. The foamed yogurt beverage according to claim 5, characterized in that, Based on the total mass of the foamed yogurt beverage, the sweetener accounts for 1%-15% of the total mass; and / or, the food flavoring accounts for 0.05%-0.08% of the total mass; and / or, the acidity regulator accounts for 0.03%-0.05% of the total mass; and / or, the fruit and vegetable juice accounts for 10%-15% of the total mass.

7. The foamed yogurt beverage according to claim 5, characterized in that, The sweetener is selected from one or more of white sugar, erythritol, fructose syrup, sucralose, glucose syrup, or xylitol; or the fruit and vegetable juice includes one or more of apple juice, blueberry juice, grape juice, mango juice, pineapple juice, strawberry juice, yellow peach juice, or avocado puree; or the food flavoring includes one or more of apple flavoring, blueberry flavoring, grape flavoring, mango flavoring, pineapple flavoring, strawberry flavoring, yellow peach flavoring, or avocado flavoring; or the acidity regulator includes one or more of malic acid, lactic acid, or citric acid.

8. The method for preparing a foamed yogurt beverage as described in any one of claims 1-7, characterized in that, The preparation method includes the following steps: 1) After homogenizing, sterilizing and cooling the milk, add the fermentation starter and ferment until the endpoint to obtain liquid S1; 2) Pectin, sweeteners, food flavorings or fruit juice are added to water and mixed, then homogenized, sterilized and cooled to obtain liquid S2; 3) Mix liquid S1 and liquid S2 evenly, add α-cyclodextrin and soybean lecithin, and mix to obtain liquid S3; 4) After homogenizing, sterilizing and cooling the liquid S3, the foamed yogurt beverage is obtained.

9. The preparation method according to claim 8, characterized in that, The preparation method includes one or more of the following features: I) The homogenization temperature in step 1) is 55-70℃ and the homogenization pressure is 15-25MPa; or, the sterilization temperature in step 1) is 85-100℃ and the sterilization time is 1-20min; or, the cooling temperature in step 1) is 35-50℃. II) The homogenization temperature in step 2) is 60-100℃ and the homogenization pressure is 15-25MPa; or, the sterilization temperature in step 2) is 90-130℃ and the sterilization time is 10-400s; or, the cooling temperature in step 2) is 35-50℃. III) The homogenization temperature in step 4) is 35-50℃ and the homogenization pressure is 15-25MPa; or, the cooling temperature in step 4) is 10-25℃.

10. The preparation method according to claim 9, characterized in that, The preparation method includes one or more of the following features: A) The homogenization temperature in step 1) is 60-65℃ and the homogenization pressure is 18-22MPa; or, the sterilization temperature in step 1) is 90-95℃ and the sterilization time is 5-10min; or, the cooling temperature in step 1) is 40-44℃. B) The homogenization pressure in step 2) is 18-22 MPa; or, the sterilization temperature in step 2) is 95-121℃ and the sterilization time is 15-300s; or, the cooling temperature in step 2) is 40-44℃. C) The homogenization temperature in step 4) is 40-44℃ and the homogenization pressure is 18-22MPa; or, the cooling temperature in step 4) is 15-22℃.