Smearing yogurt and preparation method thereof
By using acetylated di-starch phosphate and stabilizer in the mixture of cheese and yogurt, combined with antioxidants, the problem of uneven water and emulsion separation and mixing of coated yogurt during shelf life is solved, and stability and taste are achieved. promote.
Patent Information
- Application Number
- CN202310669308.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-07
- Publication Date
- 2024-12-10
AI Technical Summary
In the prior art, the spread-type yogurt prepared by mixing cheese with yogurt is prone to hydrochloric acid separation and uneven mixing during the shelf life, and an oxidative smell will occur after being placed at room temperature, affecting stability and taste.
Mix 60-70 wt% cheese with 30-40 wt% yogurt. Use 4-8% acetylated di-starch phosphate to replace emulsified salt in the cheese raw material. Add 8-15% acetylated di-starch phosphate to the yogurt raw material. and stabilizers such as xanthan gum, konjac gum and pectin are added during the mixing process, combining antioxidants to control mixing conditions and process parameters.
The stability and ductility of applying yogurt cheese are achieved, avoiding the separation of water and emulsion and oxidation smell, ensuring stability and better taste during shelf life.
Smart Images
Figure BDA0004272229120000101
Abstract
Description
Technical Field
[0001] The invention relates to the field of cheese preparation, and in particular to a spreadable yogurt and a preparation method thereof. Background Art
[0002] Cheese is also known as milk gold, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. Yogurt is a dairy product that is rich in a large number of beneficial intestinal bacteria, which can improve the imbalance of intestinal flora, promote intestinal peristalsis, promote digestion, relieve constipation symptoms, and achieve the effects of moisturizing the intestines, promoting bowel movements, and tonifying the appetite.
[0003] Cheese and yogurt not only have richer nutrients, but also have different tastes and physical and chemical properties. Among them, cheese has better ductility and can be spread on food for easy consumption, while yogurt has a more obvious milky flavor. In order to combine the advantages of yogurt and cheese to obtain a new type of spreadable yogurt with strong milky flavor and excellent spreadability, the conventional method is to prepare it by directly mixing yogurt and cheese.
[0004] However, in the actual preparation process, it was found that no matter what kind of cheese and yogurt were used, after the cheese and yogurt were compounded, water-emulsion separation would occur within the shelf life of about 6 months, and the stability was poor; and the mixing process of cheese and yogurt would cause uneven mixing and obvious granular sensory problems. At the same time, oxidation smell would usually appear within 6 months under room temperature conditions. Summary of the invention
[0005] Therefore, the technical problem to be solved by the present invention is to overcome the defect of water-emulsion separation during the shelf life of preparing spreadable yogurt by mixing cheese and yogurt in the prior art, thereby providing a spreadable yogurt and a preparation method thereof that can ensure stability during the shelf life.
[0006] A spreadable yogurt comprises 60-70wt% of cheese and 30-40wt% of yogurt, wherein 4-8% of acetylated distarch phosphate is used in the raw material of the cheese to replace emulsifying salt; and 8-15% of acetylated distarch phosphate is added to the raw material of the yogurt in an amount of the total weight of the yogurt.
[0007] In the raw materials of the yogurt, the mass proportion of the stabilizer is 3.7-8.1%; the stabilizer comprises at least 1.2-2.5% of xanthan gum and 0.8-1.6% of konjac gum.
[0008] The stabilizer in the raw materials of the yogurt comprises: 1.2-2.5% of xanthan gum, 0.8-1.6% of konjac gum, 1.5-2.5% of pectin and 0.2-1.5% of agar.
[0009] The raw materials of the yogurt include, based on 100 parts by weight of the total amount, 3.7-8.1 parts by weight of a stabilizer, 3-10 parts by weight of whey protein powder, 8-15 parts by weight of acetylated distarch phosphate, and the remainder being raw milk.
[0010] The raw materials of the cheese include, based on a total of 100 parts by weight, 28-46 parts by weight of natural cheese, 8-25 parts by weight of butter, 8-13 parts by weight of casein, 0.45-1.3 parts by weight of stabilizer, 4-8 parts by weight of acetylated distarch phosphate, and the balance is water.
[0011] In the raw materials of the cheese, the stabilizer comprises: 0.3-0.8 parts by weight of xanthan gum, 0.1-0.2 parts by weight of carrageenan, and 0.05-0.3 parts by weight of agar.
[0012] A method for preparing a yogurt spread comprises: preparing cheese and yogurt from cheese raw materials and yogurt raw materials respectively, and preparing the yogurt spread by mixing 60-70wt% of cheese and 30-40wt% of yogurt at 45-55°C and a rotation speed of 20-200rpm.
[0013] During the mixing process of the cheese and yogurt, 0.2‰-0.4‰ of the total weight of the spreadable yogurt is added with an antioxidant.
[0014] The cheese preparation process is as follows: all cheese raw materials are mixed, heated to 80-90° C., stirred at a speed of 800-1400 rpm for 10-20 min, fully stirred for emulsification, and then stirred at 137-150° C. at a speed of 1100-1800 rpm for 15-20 min.
[0015] And / or, the yogurt preparation process is: yogurt raw materials are mixed evenly, homogenized, sterilized, cooled, fermented with fermentation bacteria, and demulsified to obtain fermented milk.
[0016] In the homogenization, the first-stage pressure is 110 bar and the second-stage pressure is 70 bar;
[0017] And / or, in the sterilization, the sterilization temperature is 110° C. and the sterilization time is 5 s;
[0018] and / or, the temperature when the fermentation bacteria is added is 40°C;
[0019] And / or, the fermentation bacteria is at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei;
[0020] And / or, the pH value during demulsification is 4.3;
[0021] And / or, the stirring speed during the demulsification is 35 rpm and the stirring time is 10 min.
[0022] The technical solution of the present invention has the following advantages:
[0023] 1. A yogurt spread provided by the present invention comprises 60-70wt% of cheese and 30-40wt% of yogurt; in the raw materials of the cheese, 4-8% of acetylated distarch phosphate is used to replace emulsifying salt; in the raw materials of the yogurt, 8-15% of acetylated distarch phosphate is added to the total weight of the yogurt. The inventors found during the research and development process that it was the use of emulsifying salts that caused the problem of water-emulsion separation during the shelf life of cheese after mixing with yogurt. However, since emulsifying salts are an indispensable auxiliary material in cheese processing, their main function is to capture calcium ions bound to casein during the heating process, thereby releasing the emulsifying ability of casein itself, so as to achieve a stabilizing effect of forming a uniform emulsified system during the heating process and realize the gel-sol-gel transformation in cheese production. If the emulsifying salts are directly omitted, the problem of the cheese being unable to achieve gelation in the last step will occur, which will lead to the loss of ductility of the prepared cheese, and even if mixed with yogurt, the yogurt cannot meet the performance requirements of the spread. In the present invention, the inventors found that by adding part of the acetylated distarch phosphate to the raw materials of cheese without emulsifying salts, and adding another part of the acetylated distarch phosphate to the raw materials of yogurt, the yogurt and cheese optimized in this way are mixed with each other, which can not only ensure the ductility of the yogurt finally prepared, meet the performance requirements of the spread, but also ensure that the yogurt spread prepared in the end will not have the problem of water-emulsion separation during the shelf life, and ensure the stability of the yogurt spread, and the effect is very significant.
[0024] 2. The preparation method of the present invention does not produce unevenly mixed particles in the process of obtaining the spreadable yogurt by mixing the yogurt and cheese after the optimized formula, and the uniformity is higher and the sensory perception is better.
[0025] 3. The present invention controls the process parameters in the process steps and combines the antioxidants added during the mixing process of cheese and yogurt to ensure that there is no oxidation smell in the shelf for 6 months, and the taste is better. DETAILED DESCRIPTION
[0026] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.
[0027] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.
[0028] Example 1
[0029] A method for preparing a yogurt spread comprises:
[0030] The raw materials of cheese are: 28kg natural Gouda cheese, 8kg butter, 8kg casein, 0.3kg xanthan gum, 0.1kg carrageenan, 0.05kg agar, 4kg acetylated distarch phosphate, and the balance is milk, based on a total of 100kg. The cheese preparation process is: all the above raw materials are mixed, heated to 80°C, stirred at 800rpm for 10min, stirred thoroughly for emulsification, and then stirred at 137°C at 1100rpm for 15min to complete the cheese preparation.
[0031] The raw materials of yogurt are: based on a total of 100kg, 1.2kg of xanthan gum, 0.8kg of konjac gum, 1.5kg of pectin, 0.2kg of agar, 3kg of whey protein powder, 8kg of acetylated distarch phosphate, and the rest is raw milk. The preparation process is: the raw materials are mixed evenly, and then homogenized, the first-level homogenization pressure is 110bar, the second-level pressure is 70bar, and the homogenization is completed. Sterilization is performed at a sterilization temperature of 110°C and a sterilization time of 5s. The liquid is cooled to 40°C and the strain is added. The strain used is Chr. Hansen ABY-3 direct-injection fermentation agent, including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, and Lactobacillus acidophilus. Fermentation is performed in a fermentation tank. When the pH value reaches 4.3, the emulsion is broken and stirred. The stirring speed is 35rpm and stirred for 10min. After stirring, it is quickly cooled in the fermentation tank to 20°C to obtain the cooled fermented milk.
[0032] The cheese prepared above is mixed with yogurt in a mixing ratio of 30% yogurt to 70% cheese, and then the mixture is stirred at 45° C. and a rotation speed of 20 rpm, and finally filled.
[0033] Example 2
[0034] A method for preparing a yogurt spread comprises:
[0035] The raw materials of cheese are: 46kg natural cheddar cheese, 25kg butter, 13kg casein, 0.8kg xanthan gum, 0.2kg carrageenan, 0.3kg agar, 8kg acetylated distarch phosphate, and the balance is milk, based on a total of 100kg. The cheese preparation process is: all the above raw materials are mixed, heated to 80°C, stirred at a speed of 1000rpm for 15min, stirred thoroughly for emulsification, and then stirred at 143°C at a speed of 1500rpm for 18min to complete the cheese preparation.
[0036] The raw materials of yogurt: based on a total amount of 100kg, 2.5kg of xanthan gum, 1.6kg of konjac gum, 2.5kg of pectin, 1.5kg of agar, 10kg of whey protein powder, 15kg of acetylated distarch phosphate, and the remainder is raw milk. The preparation process is: the raw materials are mixed evenly, then homogenized, the homogenization pressure is 110bar at the first level, and the second level is 70bar, and sterilized after homogenization, the sterilization temperature is 110°C, the sterilization time is 5s, the feed liquid is cooled to 40°C and the strains are added, the strains used are the same strains in Example 1, and fermented in a fermenter, when the pH value reaches 4.3, the emulsion is broken and stirred, the stirring speed is 35rpm, and the stirring is 10min. After stirring, it is quickly cooled in the fermenter, cooled to 20°C, and the cooled fermented milk is obtained.
[0037] The cheese prepared above is mixed with yogurt in a mixing ratio of 40% yogurt to 60% cheese, and then mixed and stirred at 55° C. and a rotation speed of 200 rpm, and finally filled.
[0038] Example 3
[0039] A method for preparing a yogurt spread comprises:
[0040] The raw materials of cheese are: 36kg of natural Gouda cheese, 16kg of butter, 10kg of casein, 0.6kg of xanthan gum, 0.15kg of carrageenan, 0.125kg of agar, 6kg of acetylated distarch phosphate, and the balance is milk, based on a total of 100kg. The cheese preparation process is: all the above raw materials are mixed, heated to 90°C, stirred at a speed of 1400rpm for 20min, stirred thoroughly for emulsification, and then stirred at 150°C at a speed of 1800rpm for 20min to complete the cheese preparation.
[0041] The raw materials of yogurt: based on a total amount of 100kg, xanthan gum 1.9kg, konjac gum 1.2kg, pectin 2.0kg, agar 0.9kg, whey protein powder 7kg, acetylated distarch phosphate 12kg, the remainder is raw milk. The preparation process is: the raw materials are mixed evenly, then homogenized, the homogenization pressure is 110bar at the first level, and the second level is 70bar, and sterilized after homogenization, the sterilization temperature is 110°C, the sterilization time is 5s, the feed liquid is cooled to 40°C and strains are added, the strains used are the same strains in Example 1, and fermented in a fermenter, when the pH value reaches 4.3, the emulsion is broken and stirred, the stirring speed is 35rpm, and the stirring is 10min. After stirring, it is quickly cooled in the fermenter, cooled to 20°C, and the cooled fermented milk is obtained.
[0042] The cheese prepared above is mixed with yogurt in a mixing ratio of 35% yogurt to 65% cheese, and then mixed and stirred at 50° C. and 150 rpm, and finally filled.
[0043] Comparative Example 1
[0044] The difference from Example 1 is that the raw materials of cheese and yogurt are different, and the rest are exactly the same as Example 1. Specifically, the raw materials of cheese and yogurt in this comparative example are as follows:
[0045] Raw materials for cheese: based on a total amount of 100kg, natural Gouda cheese 28kg, butter 8kg, casein 8kg, xanthan gum 0.3kg, carrageenan 0.1kg, agar 0.05kg, emulsifying salt disodium hydrogen phosphate 2kg, and the remainder is milk.
[0046] Raw materials for yogurt: based on a total amount of 100kg, there are 1.2kg of xanthan gum, 0.8kg of konjac gum, 1.5kg of pectin, 0.2kg of agar, 3kg of whey protein powder, and the remainder is raw milk.
[0047] The specific process of preparing the spreadable yogurt in this comparative example is as follows:
[0048] All the above cheese raw materials were mixed, heated to 80°C, stirred at 800 rpm for 10 min, fully stirred and emulsified, and then stirred at 137°C at 1100 rpm for 15 min to complete the preparation of the cheese.
[0049] The raw materials of the above yogurt were mixed evenly, and then homogenized. The first-level homogenization pressure was 110 bar and the second-level pressure was 70 bar. After the homogenization was completed, sterilization was performed at a temperature of 110° C. and a sterilization time of 5 s. The feed liquid was cooled to 40° C. and the strain in Example 1 was added. The mixture was fermented in a fermenter. When the pH value reached 4.3, the emulsion was broken and stirred at a stirring speed of 35 rpm for 10 min. After the stirring was completed, the mixture was quickly cooled in the fermenter to 20° C. to obtain cooled yogurt.
[0050] The cheese prepared above is mixed with yogurt in a mixing ratio of 30% yogurt to 70% cheese, and then the mixture is stirred at 45° C. and a rotation speed of 20 rpm, and finally filled.
[0051] Comparative Example 2
[0052] The difference from Example 1 is that the raw materials of cheese and yogurt are different, and the rest are exactly the same as Example 1. Specifically, the raw materials of cheese and yogurt in this comparative example are as follows:
[0053] Raw materials for cheese: based on a total amount of 100kg, natural Gouda cheese 28kg, butter 8kg, casein 8kg, xanthan gum 0.3kg, carrageenan 0.1kg, agar 0.05kg, emulsifying salt disodium hydrogen phosphate 2kg, and the remainder is milk.
[0054] Raw materials of yogurt: based on a total amount of 100kg, there are 1.2kg of xanthan gum, 0.8kg of konjac gum, 1.5kg of pectin, 0.2kg of agar, 3kg of whey protein powder, 12kg of acetylated distarch phosphate, and the remainder is raw milk.
[0055] The specific process of preparing the spreadable yogurt in this comparative example is as follows:
[0056] All the above cheese raw materials were mixed, heated to 80°C, stirred at 800 rpm for 10 min, fully stirred and emulsified, and then stirred at 137°C at 1100 rpm for 15 min to complete the preparation of the cheese.
[0057] The raw materials of the above yogurt were mixed evenly, and then homogenized. The first-level homogenization pressure was 110 bar and the second-level pressure was 70 bar. After the homogenization was completed, sterilization was performed at a temperature of 110° C. and a sterilization time of 5 s. The feed liquid was cooled to 40° C. and the strain in Example 1 was added. The mixture was fermented in a fermenter. When the pH value reached 4.3, the emulsion was broken and stirred at a stirring speed of 35 rpm for 10 min. After the stirring was completed, the mixture was quickly cooled in the fermenter to 20° C. to obtain cooled yogurt.
[0058] The cheese prepared above is mixed with yogurt in a mixing ratio of 30% yogurt to 70% cheese, and then the mixture is stirred at 45° C. and a rotation speed of 20 rpm, and finally filled.
[0059] Comparative Example 3
[0060] The difference from Example 1 is that the raw materials of cheese and yogurt are different, and the rest are exactly the same as Example 1. Specifically, the raw materials of cheese and yogurt in this comparative example are as follows:
[0061] Raw materials for cheese: based on a total amount of 100kg, there are 28kg of natural Gouda cheese, 8kg of butter, 8kg of casein, 0.3kg of xanthan gum, 0.1kg of carrageenan, 0.05kg of agar, 12kg of acetylated distarch phosphate, and the remainder is milk.
[0062] Raw materials for yogurt: based on a total amount of 100kg, there are 1.2kg of xanthan gum, 0.8kg of konjac gum, 1.5kg of pectin, 0.2kg of agar, 3kg of whey protein powder, and the remainder is raw milk.
[0063] The specific process of preparing the spreadable yogurt in this comparative example is as follows:
[0064] All the above cheese raw materials were mixed, heated to 80°C, stirred at 800 rpm for 10 min, fully stirred and emulsified, and then stirred at 137°C at 1100 rpm for 15 min to complete the preparation of the cheese.
[0065] The raw materials of the above yogurt were mixed evenly, and then homogenized. The first-level homogenization pressure was 110 bar and the second-level pressure was 70 bar. After the homogenization was completed, sterilization was performed at a temperature of 110° C. and a sterilization time of 5 s. The feed liquid was cooled to 40° C. and the strain in Example 1 was added. The mixture was fermented in a fermenter. When the pH value reached 4.3, the emulsion was broken and stirred at a stirring speed of 35 rpm for 10 min. After the stirring was completed, the mixture was quickly cooled in the fermenter to 20° C. to obtain cooled yogurt.
[0066] The cheese prepared above is mixed with yogurt in a mixing ratio of 30% yogurt to 70% cheese, and then the mixture is stirred at 45° C. and a rotation speed of 20 rpm, and finally filled.
[0067] Experimental Example 1
[0068] The products of the embodiment and the comparative example were placed at 38°C for heat preservation observation. The observation results are shown in Table 1 below.
[0069] Table 1
[0070]
[0071] It can be seen from the results in Table 1 that in the embodiment of the present invention, part of the acetylated distarch phosphate is added to the raw material of the cheese without emulsifying salt, and the other part of the acetylated distarch phosphate is added to the raw material of the yogurt. The yogurt and cheese are mixed with each other after optimization in this way, which can ensure the ductility of the yogurt finally prepared and meet the performance requirements of the spread. In addition, compared with the method of not adding acetylated distarch phosphate in the comparative example, or the method of adding acetylated distarch phosphate only to yogurt or cheese alone, it can simultaneously ensure that the yogurt spread prepared in the end will not have the problem of water-emulsion separation during the shelf life, and ensure the stability of the yogurt spread.
[0072] Experimental Example 2
[0073] The liking test was conducted on the spread yogurt of the embodiment and the comparative example.
[0074] 20 randomly selected tasters conducted a product flavor test (also known as a "taste test"). Among them, the flavor test uses a scoring method: the scoring method is a method of using numerical scores to evaluate products or product characteristics, and finally the average score is used to determine the quality. The scoring rule is based on an interval of 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation items include: color, flavor, and taste. The specific evaluation rules are shown in Table 2, and the flavor test results are shown in Table 3.
[0075] Table 2
[0076] 0-2 points 3-5 points 6-8 points 9-10 points Color Difference generally good excellent Flavor Difference generally good excellent Taste Difference generally good excellent
[0077] Table 3
[0078] Freshly prepared One month Two months Three months Four months Five months Example 1 8 8 7 6 6 6 Example 2 8 8 7 7 6 6 Example 3 9 8 8 7 7 7 Comparative Example 1 6 6 5 4 4 3 Comparative Example 2 4 4 3 3 2 2 Comparative Example 3 7 6 6 5 5 5
[0079] The above test results show that the method of the present invention can not only retain the ductility of the finally prepared yogurt spread, while ensuring its stability during the shelf life, but also significantly improve the taste of the finally prepared yogurt spread, with a significant effect.
[0080] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.
Claims
1. A yogurt spread, characterized in that: The invention comprises 60-70 wt % of cheese and 30-40 wt % of yogurt; in the raw materials of the cheese, 4-8 wt % of acetylated distarch phosphate is used to replace emulsifying salt; in the raw materials of the yogurt, 8-15 wt % of acetylated distarch phosphate is added to the total weight of the yogurt.
2. A yogurt spread according to claim 1, characterized in that: In the raw materials of the yogurt, the weight proportion of the stabilizer is 3.7-8.1%; And / or, in the raw materials of the cheese, the mass proportion of the stabilizer is 0.45-1.3%.
3. A yogurt spread according to claim 2, characterized in that: The stabilizer in the raw materials of the yogurt includes: 1.2-2.5% of xanthan gum, 0.8-1.6% of konjac gum, 1.5-2.5% of pectin and 0.2-1.5% of agar; And / or, the stabilizer in the raw materials of the cheese includes: 0.3-0.8% xanthan gum, 0.1-0.2% carrageenan, and 0.05-0.3% agar.
4. A yogurt spread according to any one of claims 1 to 3, characterized in that: The raw materials of the yogurt include, based on 100 parts by weight of the total amount, 3.7-8.1 parts by weight of a stabilizer, 3-10 parts by weight of whey protein powder, 8-15 parts by weight of acetylated distarch phosphate, and the remainder being raw milk.
5. A yogurt spread according to any one of claims 1 to 4, characterized in that: The raw materials of the cheese include, based on a total of 100 parts by weight, 28-46 parts by weight of natural cheese, 8-25 parts by weight of butter, 8-13 parts by weight of casein, 0.45-1.3 parts by weight of stabilizer, 4-8 parts by weight of acetylated distarch phosphate, and the balance is milk.
6. A yogurt spread according to claim 5, characterized in that: Also included is an antioxidant in an amount of 0.2‰ to 0.4‰ of the total weight of the yogurt spread.
7. A method for preparing a yogurt spread according to any one of claims 1 to 6, characterized in that: include: Cheese and yogurt are prepared respectively using cheese raw materials and yogurt raw materials, and 60-70wt% of cheese and 30-40wt% of yogurt are prepared into spreadable yogurt under the conditions of 45-55℃ and a rotation speed of 20-200rpm.
8. The preparation method according to claim 7, characterized in that: During the mixing process of the cheese and yogurt, 0.2‰-0.4‰ of the total weight of the spreadable yogurt is added with an antioxidant.
9. The preparation method according to claim 7 or 8, characterized in that: The cheese preparation process is as follows: all raw materials of the cheese are mixed, heated to 80-90° C., stirred at a speed of 800 rpm-1400 rpm for 10-20 min, stirred fully for emulsification, and then stirred at 137-150° C. at a speed of 1100-1800 rpm for 15-20 min; And / or, the yogurt preparation process is: yogurt raw materials are mixed evenly, homogenized, sterilized, cooled, fermented with fermentation bacteria, and demulsified to obtain fermented milk.
10. The preparation method according to claim 9, characterized in that: In the homogenization, the first-stage pressure is 110 bar and the second-stage pressure is 70 bar; And / or, in the sterilization, the sterilization temperature is 110° C. and the sterilization time is 5 s; and / or, the temperature when the fermentation bacteria is added is 40°C; And / or, the fermentation bacteria is at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei; And / or, the pH value during demulsification is 4.3; And / or, the stirring speed during the demulsification is 35 rpm and the stirring time is 10 min.