Multi-taste black yogurt and preparation process thereof

Abstract

The invention discloses multi-taste black yogurt and a preparation process thereof. The multi-taste black yogurt is composite yogurt which is formed by a multi-step composite filling step and is provided with an interlayer. Comprising an upper layer, a lower layer, a yoghourt layer on the outer ring of a middle layer and a flavor layer on the inner ring of the middle layer, and the flavor layer is composed of at least one layer; based on the total weight of the compound yogurt, the yogurt layer accounts for 72%-90%, and the flavor layer accounts for 10%-28%. The invention provides the composite yoghourt with the interlayer, the composite yoghourt has special taste, the preservation time of the closed flavor layer of the yoghourt is kept, the taint of odor is not easy to generate, and on the other hand, the composite yoghourt has the characteristics of low-temperature production and quick sales of the yoghourt. Specific vitamins and various trace elements in the grains and the seeds are more sufficiently preserved in the yoghourt, so that more comprehensive nutritional value is provided, and the yoghourt is more suitable for being absorbed by various people.

Description

Technical Field

[0001] The invention belongs to the technical field of yogurt making, and specifically relates to multi-flavor dark yogurt and a preparation process thereof. Background Art

[0002] Yogurt is a fermented dairy product made by bacterial fermentation of milk or other dairy products. Its production process involves adding lactic acid bacteria (such as Streptococcus thermophilus and Lactobacillus bulgaricus) to milk, which breaks down lactose (the sugar in milk) into lactic acid, which in turn makes the milk viscous and gives yogurt its characteristic sour taste.

[0003] However, since yogurt is usually made with pure milk or with simple seasonings such as sugar and jam, its taste is relatively simple, mainly a combination of milk flavor and sourness. When no other flavoring materials are added, the taste and flavor are relatively plain.

[0004] Moreover, due to the fluidity of yogurt, it is difficult to layer the same cup of yogurt to produce multiple flavors. Similarly, multiple flavors mixed together will cause the flavors to interfere with each other, resulting in poor flavor.

[0005] Prior art A coagulated yogurt and a preparation method thereof (publication number CN

[0006] 115530236A), a solidified yogurt made by a one-step filling process is provided, which has a three-layer structure, wherein the upper and lower layers are jam layers containing fruit particles. However, this layering process can only place large fruit particles at the bottom of the cup, and the flavor layer can only have a relatively consistent taste with the fruit particle layer, avoiding the problem of multiple flavors mixing in the same cup of yogurt. Summary of the invention

[0007] The purpose of the present invention is to add other mineral elements required by organisms to yogurt, such as calcium, iron, magnesium, zinc and other minerals with higher content, in order to address the fact that most yogurts can only contain one flavor and add raw materials such as cereals that are not easy to have flavor contamination after analysis. The present invention provides a multi-flavor black yogurt and a preparation process thereof.

[0008] The technical solution adopted by the present invention is as follows:

[0009] A multi-flavored black yogurt is a composite yogurt with an interlayer formed by a multi-step composite filling process;

[0010] It includes an upper layer, a lower layer, a yogurt layer in the outer circle of the middle layer, and a flavor layer in the inner circle of the middle layer, and the flavor layer is composed of at least one layer;

[0011] Calculated by the total weight of the composite yogurt, the yogurt layer accounts for 72%-90%, and the flavor layer accounts for 10%-28%.

[0012] Among them, based on the total weight of compound yogurt,

[0013] The yogurt layer is prepared from raw materials including the following components: 3%-5% black seasoning powder, 0.5%-3% whey powder, 1%-1.5% yogurt starter, 1%-2% sweetener and cow milk supplemented to 72%-90%;

[0014] The flavor layer is prepared from raw materials including the following components: 8.5%-26.3% of black grains, 0.5%-0.7% of edible gelatin and 1%-2% of sweetener.

[0015] Wherein, the black seasoning powder is a mixture of one or more of rye flour, black sesame powder, white sesame powder, black mulberry dry powder, and black wolfberry dry powder;

[0016] The sweetener is a mixture of one or more of isomaltulose, honey, syrup and erythritol;

[0017] The black grains are mixed from one or more of black sesame, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts, pitaya, blueberries, black rice, black corn and rye.

[0018] A multi-flavor dark yogurt preparation process is applied to the multi-flavor dark yogurt mentioned above, and comprises the following steps:

[0019] Step A: Make the yogurt layer:

[0020] Step A1: Pour the milk into a heating container, heat it to 75℃-85℃ and keep it warm for 4min-5min, then stop heating and keep it sealed and wait for it to cool naturally to between 35℃-40℃;

[0021] Step A2: Add black seasoning powder, yogurt starter, sweetener and whey powder into warm milk, stir evenly and keep the temperature at 35°C-40°C;

[0022] Step A3: The fermentation time is controlled at 6-8 hours. The pH value of the fermented liquid is monitored every 30 minutes starting from 6 hours. When the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped.

[0023] Step A4: After stopping the fermentation, place in a refrigerated environment at 2°C-4°C and stir until uniform to obtain a yogurt layer stock solution and store it.

[0024] Wherein, the yogurt starter described in step A2 is a mixture of one or more of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium.

[0025] The following steps are also included:

[0026] Step B: Make the flavor layer:

[0027] Step B1: Take out the dragon fruit and blueberries from the black grains, wash them and cut them into small pieces;

[0028] Step B2: Put the fruit pieces into a heating container, slowly heat at 70℃-85℃ until the fruit juice comes out, and add sweetener during this process, stir evenly, and control the time to be 10min-20min. When the fruit juice becomes more, viscous and slightly transparent, take out the fruit pieces and fruit juice respectively;

[0029] Step B3: Boil the taken fruit juice and add lemon juice for seasoning during the boiling process. Add gelatin and stir thoroughly to dissolve and then cool. When the temperature cools to below 80°C, add fruit pieces and stir. After stirring evenly, refrigerate at 2°C-4°C.

[0030] The following steps are also included:

[0031] Step C: Make the flavor layer:

[0032] Step C1: Take out black rice, black corn and rye from the black grains separately, soak them in water for 5h-8h, and then put them into a pot and cook them until they are soft and glutinous;

[0033] Step C2: When the temperature drops to 60°C naturally, add sweetener and stir evenly;

[0034] Step C3: Soak the gelatin in cold water for 5-10 minutes to allow the gelatin to completely absorb water and swell, and heat the swollen gelatin in an environment of 70°C-85°C until the gelatin is completely melted;

[0035] Step C4: When the gelatin is melted, quickly pour it into the black rice, black corn and rye to which honey has been added, stir evenly while it is still warm to ensure that the gelatin is fully mixed with the black rice, black corn and rye, and then refrigerate at 2℃-4℃.

[0036] The following steps are also included:

[0037] Step D: Make the flavor layer:

[0038] Step D1: Take out the black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, and black pine nuts from the black grains separately, and bake the nuts until they are crispy;

[0039] Step D2: Mix the roasted black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts with sweetener to increase the sweetness, and then add coconut oil and melted butter to increase the moistness; after fully mixing, refrigerate at 2℃-4℃.

[0040] The following steps are also included:

[0041] Step F: Assembly:

[0042] Step F1: After heating the yogurt layer stock solution to a fluid state, pour it into the bottom of the packaging container until it is filled to one third of the filling volume;

[0043] Step F2: placing the packaging container in a 0°C-2°C environment and refrigerating it for 15-30 minutes, until the first layer of yogurt liquid begins to solidify but is not completely solidified;

[0044] Step F3: Cut the refrigerated flavor layer into pieces and evenly spread them in the middle of the first layer of yogurt, and use a scraper to flatten the flavor layer pieces to ensure that the flavor layer does not touch the side wall of the packaging container;

[0045] Step F4: Pour another layer of heated yogurt layer solution on the flavor layer until the flavor layer is completely covered;

[0046] Step F5: loop the above steps F2 to F4 until the flavor layer reaches two-thirds of the filling volume, then stop looping;

[0047] Step F6: Pour another layer of heated yogurt layer liquid onto the flavor layer until the filling reaches the maximum filling amount.

[0048] In the cycle of steps F2 to F4 described in step F5, the flavor layer pieces added in each cycle are flavor layers made using different steps.

[0049] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0050] 1. The present invention provides a composite yogurt with an interlayer, which has an inner and outer two-layer structure, and completely wraps the flavor layer in the middle of the yogurt layer, has a special taste, and has an effect similar to that of moon cakes when eaten, and also allows the yogurt to seal the flavor layer and maintain the shelf life.

[0051] 2. The present invention provides a flavor layer formed by mixing fruit particles, black cereals and black seeds. Since black cereals and black seeds are both nut foods, the flavor layer formed by mixing with the fruit particles is not easy to produce cross-flavor and can produce a unique taste when eaten.

[0052] 3. In the present invention, the flavor layer is mixed with black grains, seeds and other dried fruit foods, which, on the one hand, provides a sense of fullness that is difficult to obtain in traditional yogurt, thereby expanding the target customer range of this yogurt. On the other hand, through the low-temperature production and rapid sales characteristics of yogurt, the unique vitamins and various trace elements in grains and seeds are more fully preserved in the yogurt, providing a more comprehensive nutritional value and being more suitable for absorption by various groups of people. DETAILED DESCRIPTION

[0053] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0054] Embodiment 1, a multi-flavored black yogurt, is a composite yogurt with an interlayer formed by a multi-step composite filling process; including an upper layer, a lower layer and a yogurt layer in the outer circle of the middle layer, and a flavor layer in the inner circle of the middle layer, the flavor layer is composed of at least one layer; based on the total weight of the composite yogurt, the yogurt layer accounts for 72%, and the flavor layer accounts for 28%.

[0055] Based on the total weight of compound yogurt,

[0056] The yogurt layer is prepared from raw materials including the following components: 5% black seasoning powder, 3% whey powder, 1.5% yogurt starter, 2% sweetener and cow milk supplemented to 90%;

[0057] The flavor layer is prepared from raw materials including the following components: 8.5% black grains, 0.5% edible gelatin and 1% sweetener.

[0058] The black seasoning powder is made by mixing rye flour, black sesame powder, white sesame powder, black mulberry powder, and black wolfberry powder in equal proportions;

[0059] The sweetener is a mixture of isomalt, honey, syrup and erythritol in equal proportions;

[0060] Black grains are a mixture of black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts, dragon fruit, blueberries, black rice, black corn and rye in equal proportions.

[0061] Yogurt starter is made from Lactobacillus acidophilus.

[0062] Embodiment 2, a multi-flavored black yogurt, is a composite yogurt with an interlayer formed by a multi-step composite filling process; including an upper layer, a lower layer and a yogurt layer in the outer circle of the middle layer, and a flavor layer in the inner circle of the middle layer, and the flavor layer is composed of at least one layer; based on the total weight of the composite yogurt, the yogurt layer accounts for 83%, and the flavor layer accounts for 17%.

[0063] Based on the total weight of compound yogurt,

[0064] The yogurt layer is prepared from raw materials including the following components: 4% black seasoning powder, 2% whey powder, 1.2% yogurt starter, 1.5% sweetener and cow milk supplemented to 83%;

[0065] The flavor layer is prepared from raw materials including the following components: 15% black grains, 0.6% edible gelatin and 1.4% sweetener.

[0066] The black seasoning powder is mixed with one or more of rye flour, black sesame powder, white sesame powder, black mulberry dry powder and black wolfberry dry powder;

[0067] The sweetener is a mixture of one or more of isomalt, honey, syrup and erythritol;

[0068] The black grains are a mixture of one or more of black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts, dragon fruit, blueberries, black rice, black corn and rye.

[0069] The yogurt starter is a mixture of one or more of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.

[0070] Embodiment 3, a multi-flavored black yogurt, is a composite yogurt with an interlayer formed by a multi-step composite filling process; including an upper layer, a lower layer and a yogurt layer in the outer circle of the middle layer, and a flavor layer in the inner circle of the middle layer, and the flavor layer is composed of at least one layer; based on the total weight of the composite yogurt, the yogurt layer accounts for 72%, and the flavor layer accounts for 17%.

[0071] Based on the total weight of compound yogurt,

[0072] The yogurt layer is prepared from raw materials including the following components: 3% black seasoning powder, 0.5% whey powder, 1% yogurt starter, 1% sweetener and cow milk supplemented to 72%;

[0073] The flavor layer is prepared from raw materials including the following components: 26.3% black grains, 0.7% edible gelatin and 2% sweetener.

[0074] The black seasoning powder is mixed with one or more of rye flour, black sesame powder, white sesame powder, black mulberry dry powder and black wolfberry dry powder;

[0075] The sweetener is a mixture of one or more of isomalt, honey, syrup and erythritol;

[0076] The black grains are a mixture of one or more of black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts, dragon fruit, blueberries, black rice, black corn and rye.

[0077] The yogurt starter is a mixture of one or more of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.

[0078] Embodiment 4, a process for preparing multi-flavor dark yogurt, comprising the following steps:

[0079] Step A: Make the yogurt layer:

[0080] Step A1: Pour the milk into a heating container, heat it to 85°C and keep it warm for 4 minutes, then stop heating and keep it sealed and wait for it to cool naturally to 40°C;

[0081] Step A2: Add black seasoning powder, yogurt starter, sweetener and whey powder into warm milk, stir evenly and keep the temperature at 40°C;

[0082] Step A3: starting from 6 hours of fermentation, the pH value of the fermenting liquid is monitored every 30 minutes. When the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped;

[0083] Step A4: After stopping the fermentation, place in a refrigerated environment at 4° C. and stir until uniform to obtain a yogurt layer stock solution and store it.

[0084] The following steps are also included:

[0085] Step B: Make the flavor layer:

[0086] Step B1: Take out the dragon fruit and blueberries from the black grains, wash them and cut them into small pieces;

[0087] Step B2: Put the fruit pieces into a heating container and slowly heat at 85°C until the fruit juice comes out. During this process, add sweetener and stir evenly. The time is controlled within 10 minutes. When the fruit juice increases, becomes viscous and slightly transparent, take out the fruit pieces and fruit juice respectively.

[0088] Step B3: Boil the taken fruit juice and add lemon juice for seasoning during the boiling process. Add gelatin and stir thoroughly to dissolve and then cool. When the temperature cools to below 80°C, add fruit pieces and stir. After stirring evenly, refrigerate at 4°C.

[0089] The following steps are also included:

[0090] Step C: Make the flavor layer:

[0091] Step C1: Take out black rice, black corn and rye from the black grains separately, soak them in water for 8 hours, and then put them into a pot and cook them until they are soft and glutinous;

[0092] Step C2: When the temperature drops to 60°C naturally, add sweetener and stir evenly;

[0093] Step C3: Soak the gelatin in cold water for 10 minutes to allow the gelatin to completely absorb water and swell, and heat the swollen gelatin in an environment of 85°C until the gelatin is completely melted;

[0094] Step C4: When the gelatin is melted, quickly pour it into the black rice, black corn and rye to which honey has been added. Stir evenly while it is still warm to ensure that the gelatin is fully mixed with the black rice, black corn and rye, then refrigerate at 4°C.

[0095] The following steps are also included:

[0096] Step F: Assembly:

[0097] Step F1: After heating the yogurt layer stock solution to a fluid state, pour it into the bottom of the packaging container until it is filled to one third of the filling volume;

[0098] Step F2: placing the packaging container in a 0°C environment and refrigerating it for 30 minutes, until the first layer of yogurt liquid begins to solidify but is not completely solidified;

[0099] Step F3: Cut the refrigerated flavor layer from step B into pieces and evenly spread them in the middle of the first layer of yogurt, and use a scraper to flatten the pieces of flavor layer to ensure that the flavor layer does not touch the side wall of the packaging container;

[0100] Step F4: Pour another layer of heated yogurt layer solution on the flavor layer until the flavor layer is completely covered;

[0101] Step F5: placing the packaging container in a 0°C environment and refrigerating it for 15 minutes, until the yogurt layer liquid on the top layer begins to solidify but is not completely solidified;

[0102] Cut the refrigerated flavor layer from step C into pieces and evenly spread them in the middle of the first layer of yogurt. Use a scraper to flatten the pieces of flavor layer, making sure that the flavor layer does not touch the side wall of the packaging container.

[0103] Pour another layer of heated yogurt layer liquid on the flavor layer until the flavor layer is completely covered; until the flavor layer reaches two-thirds of the filling volume;

[0104] Step F6: Pour another layer of heated yogurt layer liquid onto the flavor layer until the filling reaches the maximum filling amount.

[0105] Example 5 is the same as Example 4, except that the heating temperature of step A1 is 80°C, the time is controlled at 4min30s, and the insulation temperature of step A2 is 37°C.

[0106] Example 6 is the same as Example 4, except that the heating temperature of step A1 is 75°C, the time is controlled at 4min30s, and the insulation temperature of step A2 is 35°C.

[0107] Example 7 is the same as Example 4, except that the heating temperature in step B1 is 80° C. and the heating time is controlled at 15 min.

[0108] Example 8 is the same as Example 4, except that the heating temperature in step B1 is 70° C. and the heating time is controlled at 20 min.

[0109] Example 9 is the same as Example 4, except that the soaking time in cold water in step C3 is 7 minutes, and the heating environment of the expanded gelatin is 80°C.

[0110] Example 10 is the same as Example 4, except that the soaking time in cold water in step C3 is 5 minutes, and the heating environment of the expanded gelatin is 70°C.

[0111] Embodiment 11, a process for preparing multi-flavor dark yogurt, applied to a multi-flavor dark yogurt, comprises the following steps:

[0112] Step A: Make the yogurt layer:

[0113] Step A1: Pour the milk into a heating container, heat it to 85°C and keep it warm for 4 minutes, then stop heating and keep it sealed and wait for it to cool naturally to 40°C;

[0114] Step A2: Add black seasoning powder, yogurt starter, sweetener and whey powder into warm milk, stir evenly and keep the temperature at 40°C;

[0115] Step A3: starting from 6 hours of fermentation, the pH value of the fermenting liquid is monitored every 30 minutes. When the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped;

[0116] Step A4: After stopping the fermentation, place in a refrigerated environment at 3°C ​​and stir until uniform to obtain a yogurt layer stock solution and store it.

[0117] The following steps are also included:

[0118] Step B: Make the flavor layer:

[0119] Step B1: Take out the dragon fruit and blueberries from the black grains, wash them and cut them into small pieces;

[0120] Step B2: Put the fruit pieces into a heating container and slowly heat at 85°C until the fruit juice comes out. During this process, add sweetener and stir evenly. The time is controlled within 10 minutes. When the fruit juice increases, becomes viscous and slightly transparent, take out the fruit pieces and fruit juice respectively.

[0121] Step B3: Boil the taken fruit juice and add lemon juice for seasoning during the boiling process. Add gelatin and stir thoroughly to dissolve and then cool. When the temperature cools to below 80°C, add fruit pieces and stir. After stirring evenly, refrigerate at 4°C.

[0122] The following steps are also included:

[0123] Step D: Make the flavor layer:

[0124] Step D1: Take out the black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, and black pine nuts from the black grains separately, and bake the nuts until they are crispy;

[0125] Step D2: Mix the roasted black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts with sweetener to increase the sweetness, and then add coconut oil and melted butter to increase the moistness; after fully mixing, refrigerate at 3°C.

[0126] The following steps are also included:

[0127] Step F: Assembly:

[0128] Step F1: After heating the yogurt layer stock solution to a fluid state, pour it into the bottom of the packaging container until it is filled to one third of the filling volume;

[0129] Step F2: Place the packaging container in a 1°C environment and refrigerate for 20 minutes until the first layer of yogurt liquid begins to solidify but is not completely solidified;

[0130] Step F3: Cut the refrigerated flavor layer from step B into pieces and evenly spread them in the middle of the first layer of yogurt, and use a scraper to flatten the pieces of flavor layer to ensure that the flavor layer does not touch the side wall of the packaging container;

[0131] Step F4: Pour another layer of heated yogurt layer solution on the flavor layer until the flavor layer is completely covered;

[0132] Step F5: Place the packaging container in a 1°C environment and refrigerate for 20 minutes until the yogurt layer liquid on the top layer begins to solidify but is not completely solidified;

[0133] Cut the refrigerated flavor layer from step D into pieces and evenly spread them in the middle of the first layer of yogurt. Use a spatula to flatten the pieces of flavor layer, making sure that the flavor layer does not touch the side wall of the packaging container.

[0134] Pour another layer of heated yogurt layer liquid on the flavor layer until the flavor layer is completely covered; until the flavor layer reaches two-thirds of the filling volume;

[0135] Step F6: Pour another layer of heated yogurt layer liquid onto the flavor layer until the filling reaches the maximum filling amount.

[0136] Example 12 is the same as Example 11, except that the heating temperature in step A1 is 80°C, the time is controlled at 4 min 30 s, and the insulation temperature in step A2 is 37°C.

[0137] Example 13 is the same as Example 11, except that the heating temperature of step A1 is 75°C, the time is controlled at 4min30s, and the insulation temperature of step A2 is 35°C.

[0138] Example 14 is the same as Example 11, except that the heating temperature in step B1 is 80° C. and the heating time is controlled at 15 min.

[0139] Example 15 is the same as Example 11, except that the heating temperature in step B1 is 70° C. and the heating time is controlled at 20 min.

[0140] Embodiment 16, a process for preparing multi-flavor dark yogurt, applied to a multi-flavor dark yogurt, comprises the following steps:

[0141] Step A: Make the yogurt layer:

[0142] Step A1: Pour the milk into a heating container, heat it to 85°C and keep it warm for 4 minutes, then stop heating and keep it sealed and wait for it to cool naturally to 40°C;

[0143] Step A2: Add black seasoning powder, yogurt starter, sweetener and whey powder into warm milk, stir evenly and keep the temperature at 40°C;

[0144] Step A3: starting from 6 hours of fermentation, the pH value of the fermenting liquid is monitored every 30 minutes. When the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped;

[0145] Step A4: After stopping the fermentation, place in a refrigerated environment at 2° C. and stir until uniform to obtain a yogurt layer stock solution and store it.

[0146] The following steps are also included:

[0147] Step C: Make the flavor layer:

[0148] Step C1: Take out black rice, black corn and rye from the black grains separately, soak them in water for 8 hours, and then put them into a pot and cook them until they are soft and glutinous;

[0149] Step C2: When the temperature drops to 60°C naturally, add sweetener and stir evenly;

[0150] Step C3: Soak the gelatin in cold water for 10 minutes to allow the gelatin to completely absorb water and swell, and heat the swollen gelatin in an environment of 70°C until the gelatin is completely melted;

[0151] Step C4: When the gelatin is melted, quickly pour it into the black rice, black corn and rye to which honey has been added. Stir evenly while it is still warm to ensure that the gelatin is fully mixed with the black rice, black corn and rye, then refrigerate at 2°C.

[0152] The following steps are also included:

[0153] Step D: Make the flavor layer:

[0154] Step D1: Take out the black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, and black pine nuts from the black grains separately, and bake the nuts until they are crispy;

[0155] Step D2: Mix the roasted black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts with sweetener to increase the sweetness, and then add coconut oil and melted butter to increase the moistness; after fully mixing, refrigerate at 2°C.

[0156] The following steps are also included:

[0157] Step F: Assembly:

[0158] Step F1: After heating the yogurt layer stock solution to a fluid state, pour it into the bottom of the packaging container until it is filled to one third of the filling volume;

[0159] Step F2: Place the packaging container in a 2°C environment and refrigerate for 15 minutes until the first layer of yogurt liquid begins to solidify but is not completely solidified;

[0160] Step F3: Cut the refrigerated flavor layer from step C into pieces and evenly spread them in the middle of the first layer of yogurt, and use a scraper to flatten the pieces of flavor layer to ensure that the flavor layer does not touch the side wall of the packaging container;

[0161] Step F4: Pour another layer of heated yogurt layer solution on the flavor layer until the flavor layer is completely covered;

[0162] Step F5: Place the packaging container in a 2°C environment and refrigerate for 15 minutes until the yogurt layer liquid on the top layer begins to solidify but is not completely solidified;

[0163] Cut the refrigerated flavor layer from step D into pieces and evenly spread them in the middle of the first layer of yogurt. Use a spatula to flatten the pieces of flavor layer, making sure that the flavor layer does not touch the side wall of the packaging container.

[0164] Pour another layer of heated yogurt layer liquid on the flavor layer until the flavor layer is completely covered; until the flavor layer reaches two-thirds of the filling volume;

[0165] Step F6: Pour another layer of heated yogurt layer liquid onto the flavor layer until the filling reaches the maximum filling amount.

[0166] Example 17 is the same as Example 11, except that the heating temperature of step A1 is 80°C, the time is controlled at 4 min 30 s, and the insulation temperature of step A2 is 37°C.

[0167] Example 18 is the same as Example 11, except that the heating temperature of step A1 is 75°C, the time is controlled at 4 min 30 s, and the insulation temperature of step A2 is 35°C.

[0168] Example 19 is the same as Example 4, except that the soaking time in cold water in step C3 is 7 minutes, and the heating environment of the expanded gelatin is 80°C.

[0169] Example 20 is the same as Example 4, except that the soaking time in cold water in step C3 is 5 minutes, and the heating environment of the expanded gelatin is 70°C.

[0170] Comparative Example 1

[0171] A yogurt is prepared from raw materials including the following components: 3% whey powder, 1.5% yogurt starter, 2% sweetener and cow milk supplemented to 90%; the sweetener is made of honey; the yogurt starter is made of Lactobacillus acidophilus; the cow milk is poured into a heating container, heated to 80°C and kept warm for 5 minutes, then the heating is stopped and the container is kept sealed and waited to cool naturally to 40°C; the yogurt starter, the sweetener and the whey powder are added to the warm cow milk, stirred evenly and kept at 40°C; after fermentation for 6 hours, the pH value of the fermenting liquid is monitored every 30 minutes, and when the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped; after the fermentation is stopped, the container is placed in a refrigerated environment at 2°C-4°C, and stirred to a uniform state at the same time, a yogurt layer stock solution for comparison is obtained and stored; after the yogurt layer stock solution for comparison is heated to a flowing state, it is poured into a packaging container until it is filled to a full filling amount, and the packaging container is placed in a 2°C environment and refrigerated for 30 minutes until the stock solution begins to solidify and is not completely solidified; and the container is used as a control group for standby.

[0172] In Experimental Example 1, 210 male SD rats (Sprague Dawley), about 8 weeks old (young and healthy rats), weighing 180-220 grams were used as experimental subjects;

[0173] Experimental steps:

[0174] Adaptation period: Each group of rats was placed in an animal laboratory environment, provided with normal drinking water and regular feed, and allowed to adapt to the new environment for 2 weeks;

[0175] Calibrate basic data: Before the experiment, measure the rats' basic body weight, blood sugar, blood lipids, blood pressure and other data and record them as initial control values;

[0176] Yogurt preparation: according to different experimental groups, prepare the yogurts of the above-mentioned Examples 1 to 20 and Comparative Example 1, and ensure that the ingredients and dosage of each group of yogurt are distributed according to the design requirements;

[0177] Grouping: 210 rats were divided into 21 groups according to their weight, and the rats were fed with the yogurt formulas of Examples 1 to 20 and Comparative Example 1, respectively. The average weight difference of rats in each group was controlled within 10 g, and the average weight of rats in each group before the experiment was recorded (p1, p2, p3...p21);

[0178] Intervention feeding: Provide corresponding yogurt once a day in a fixed amount, and each rat consumes about 15 mL. The intervention period is 8 weeks. Rats can freely consume ordinary feed. The daily yogurt and food intake are recorded to ensure that the intake of each rat is within the same dosage range.

[0179] Data monitoring:

[0180] The weight changes of rats were recorded weekly to observe the effects of different yogurts on weight management;

[0181] The weight changes of rats were recorded weekly to observe the effects of different beverages on weight management;

[0182] Blood samples were collected every 2-4 weeks, and blood lipid levels, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), total cholesterol, and triglycerides, were measured by a blood analyzer;

[0183] Using a rat sphygmomanometer, the blood pressure of rats was measured monthly to assess the effects of functional drinks on cardiovascular health;

[0184] Blood samples were collected regularly and ELISA technology was used to detect inflammatory markers such as C-reactive protein (CRP) and tumor necrosis factor-α (TNF-α) in the blood.

[0185] At the end of the experiment, the rats were anesthetized and blood samples were collected. The liver, heart, intestine and adipose tissue of the rats were taken for histopathological analysis to observe the effects of yogurt in each group on these organs.

[0186] Use intestinal slice technology to observe changes in intestinal flora structure and evaluate whether yogurt improves intestinal health;

[0187] Finally, the values ​​of various indicators of rats in each group are shown in Table 1.

[0188]

[0189]

[0190] Table 1 Numerical table of each group of rats after the experiment

[0191] Wherein: Group: Example 4-Example 10, rats receiving yogurt intervention of step A, step F, step B and step C;

[0192] Example 11-Example 15, rats receiving yogurt intervention of step A, step F, step B and step D;

[0193] Example 16 to Example 20, rats receiving yogurt intervention of step A, step F, step C and step D;

[0194] Comparative Example 1, control group, rats receiving yogurt intervention in Comparative Example 1.

[0195] Body weight (unit: g): Measure once a week, record weight changes, and observe whether functional drinks affect weight management.

[0196] Blood glucose (unit: mmol / L): Collect fasting blood glucose regularly to monitor the effect of beverages on blood glucose metabolism.

[0197] Total cholesterol (TC) (unit: mmol / L), low-density lipoprotein (LDL) (unit: mmol / L), high-density lipoprotein (HDL) (unit: mmol / L) and triglycerides (unit: mmol / L): Regularly monitor blood lipid levels to assess the impact on lipid metabolism.

[0198] Blood Pressure (mmHg): Blood pressure of rats was measured regularly to assess cardiovascular health.

[0199] C-reactive protein (CRP) (unit: mg / L) and tumor necrosis factor-α (TNF-α) (unit: pg / mL): inflammatory markers, used to evaluate the anti-inflammatory effect of yogurt.

[0200] Superoxide dismutase (SOD) (unit: U / mL) and glutathione peroxidase (GSH-Px) (unit: U / mL): antioxidant enzyme activities, used to evaluate whether yogurt improves antioxidant capacity.

[0201] From the data in Table 1, it can be concluded that

[0202] Example 4 to Example 10, the rats treated with yogurt in step A, step F, step B and step C had significant advantages over the control group in comparison example 1 in five indicators of blood glucose (fasting), total cholesterol, low-density lipoprotein, high-density lipoprotein and triglycerides;

[0203] In Example 11 to Example 15, the rats that received the yogurt intervention of step A, step F, step B and step D had significant advantages over the control group in the five indicators of blood glucose (fasting), total cholesterol, C-reactive protein, superoxide dismutase and glutathione peroxidase.

[0204] In Example 16 to Example 20, the rats that received the yogurt intervention of step A, step F, step C and step D had significant advantages over the control group in comparative example 1 in terms of blood pressure, superoxide dismutase and glutathione peroxidase;

[0205] In summary, among the above three groups of comparative data with significant advantages, the corresponding rat experimental data have a certain degree of difference due to the use of different raw materials and processing steps, that is, the black yogurt after different processing steps, in the rat experiment, different indicators are significantly better than the experimental group of comparative example 1. Therefore, it is believed that multi-flavor black yogurt can have a certain improvement effect on various indicators of taking organisms by promoting different production steps and ratios.

[0206] On the other hand, dark yogurt produced with different proportions and steps has quite different flavors, making it suitable for all kinds of people to choose from.

[0207] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A multi-flavor dark yogurt, characterized in that: It is a composite yogurt with interlayer formed by multiple composite filling steps; It includes an upper layer, a lower layer, a yogurt layer in an outer circle of the middle layer, and a flavor layer in an inner circle of the middle layer, and the flavor layer is composed of at least one layer; Calculated by the total weight of the composite yogurt, the yogurt layer accounts for 72%-90%, and the flavor layer accounts for 10%-28%.

2. The multi-flavor dark yogurt according to claim 1, characterized in that: Based on the total weight of compound yogurt, The yogurt layer is prepared from raw materials including the following components: 3%-5% black seasoning powder, 0.5%-3% whey powder, 1%-1.5% yogurt starter, 1%-2% sweetener and cow milk supplemented to 72%-90%; The flavor layer is prepared from raw materials including the following components: 8.5%-26.3% of black grains, 0.5%-0.7% of edible gelatin and 1%-2% of sweetener.

3. The multi-flavor dark yogurt according to claim 2, characterized in that: The black seasoning powder is a mixture of one or more of rye flour, black sesame powder, white sesame powder, black mulberry dry powder, and black wolfberry dry powder; The sweetener is a mixture of one or more of isomaltulose, honey, syrup and erythritol; The black grains are mixed with one or more of black sesame, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts, pitaya, blueberries, black rice, black corn and rye.

4. A process for preparing multi-flavor dark yogurt, applied to the multi-flavor dark yogurt according to claim 3, characterized in that: The following steps are involved: Step A: Make the yogurt layer: Step A1: Pour the milk into a heating container, heat it to 75℃-85℃ and keep it warm for 4min-5min, then stop heating and keep it sealed and wait for it to cool naturally to between 35℃-40℃; Step A2: Add black seasoning powder, yogurt starter, sweetener and whey powder into warm milk, stir evenly and keep the temperature at 35°C-40°C; Step A3: The fermentation time is controlled at 6-8 hours. The pH value of the fermented liquid is monitored every 30 minutes starting from 6 hours. When the pH value of the liquid is less than 4.5 for the first time, the fermentation is stopped. Step A4: After stopping the fermentation, place in a refrigerated environment at 2°C-4°C and stir until uniform to obtain a yogurt layer stock solution and store it.

5. A process for preparing multi-flavor dark yogurt according to claim 4, characterized in that: The yogurt starter described in step A2 is a mixture of one or more of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.

6. A process for preparing multi-flavor dark yogurt according to claim 4, characterized in that: The following steps are also included: Step B: Make the flavor layer: Step B1: Take out the dragon fruit and blueberries from the black grains, wash them and cut them into small pieces; Step B2: Put the fruit pieces into a heating container, slowly heat at 70℃-85℃ until the fruit juice comes out, and add sweetener during this process, stir evenly, and control the time to be 10min-20min. When the fruit juice becomes more, viscous and slightly transparent, take out the fruit pieces and fruit juice respectively; Step B3: Boil the taken fruit juice and add lemon juice for seasoning during the boiling process. Add gelatin and stir thoroughly to dissolve and then cool. When the temperature cools to below 80°C, add fruit pieces and stir. After stirring evenly, refrigerate at 2°C-4°C.

7. A process for preparing multi-flavor dark yogurt according to claim 4, characterized in that: The following steps are also included: Step C: Make the flavor layer: Step C1: Take out the black rice, black corn and rye from the black grains separately, soak them in water for 5h-8h, and then put them into a pot and cook them until they are soft and glutinous; Step C2: When the temperature drops to 60°C naturally, add sweetener and stir evenly; Step C3: Soak the gelatin in cold water for 5-10 minutes to allow the gelatin to completely absorb water and swell, and heat the swollen gelatin in an environment of 70°C-85°C until the gelatin is completely melted; Step C4: When the gelatin is melted, quickly pour it into the black rice, black corn and rye to which honey has been added, stir evenly while it is still warm to ensure that the gelatin is fully mixed with the black rice, black corn and rye, and then refrigerate at 2℃-4℃.

8. A process for preparing multi-flavor dark yogurt according to claim 4, characterized in that: The following steps are also included: Step D: Make the flavor layer: Step D1: Take out the black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, and black pine nuts from the black grains separately, and bake the nuts until they are crispy; Step D2: Mix the roasted black sesame seeds, black sunflower seeds, black chia seeds, black wolfberries, black pine nuts with sweetener to increase the sweetness, and then add coconut oil and melted butter to increase the moistness; after fully mixing, refrigerate at 2℃-4℃.

9. A process for preparing multi-flavor dark yogurt according to any one of claims 5 to 8, characterized in that: The following steps are also included: Step F: Assembly: Step F1: After heating the yogurt layer stock solution to a fluid state, pour it into the bottom of the packaging container until it is filled to one third of the filling volume; Step F2: placing the packaging container in a 0°C-2°C environment and refrigerating it for 15-30 minutes, until the first layer of yogurt liquid begins to solidify but is not completely solidified; Step F3: Cut the refrigerated flavor layer into pieces and evenly spread them in the middle of the first layer of yogurt, and use a scraper to flatten the flavor layer pieces to ensure that the flavor layer does not touch the side wall of the packaging container; Step F4: Pour another layer of heated yogurt layer solution on the flavor layer until the flavor layer is completely covered; Step F5: loop the above steps F2 to F4 until the flavor layer reaches two-thirds of the filling volume, then stop looping; Step F6: Pour another layer of heated yogurt layer liquid onto the flavor layer until the filling reaches the maximum filling amount.

10. A process for preparing multi-flavor dark yogurt according to claim 9, characterized in that: In step F5, the flavor layer pieces added in each cycle are flavor layers made by different steps in the cycle from step F2 to step F4.

Images