Yoghourt product with raw materials not containing raw milk and / or milk powder and preparation method of yoghourt product

Abstract

The invention provides a yoghurt product without raw milk and / or milk powder as raw materials and a preparation method thereof, the yoghurt without raw milk and / or milk powder as raw materials comprises the following raw materials based on the total mass of the raw materials: 4-6 wt% of whole milk protein powder, 1-3 wt% of whey protein powder A, 1-3 wt% of whey protein powder B, 7-9 wt% of a sweetening agent and 0.002-0.005 wt% of a leavening agent, 0.05-0.08 wt% of yoghurt flavor essence, and the balance of water, totaling 100 wt%. The yoghurt product provided by the invention has the nutritional values of milk-derived protein, fat and the like and the same texture and flavor of common yoghurt in the prior art; meanwhile, the method is not limited by milk source supply and flavor fluctuation of raw milk; the flavor and the mouth feel are superior to those of reconstituted milk yoghourt prepared from milk powder; when the milk source is insufficient in a special period or a special region, the method is used for first-class selection for producing yoghourt.

Description

Technical Field

[0001] The invention relates to the technical field of fermented milk, in particular to a yogurt product whose raw materials do not contain raw milk and / or milk powder and a preparation method thereof. Background Art

[0002] Dairy products are increasingly recognized by consumers for their rich nutrition and have gradually become one of the indispensable products on people's tables. In particular, fermented dairy products are also loved by more and more consumers because they produce more substances beneficial to human health during the fermentation process and have a unique sweet and sour taste. Therefore, China's per capita consumption of dairy products has increased year by year.

[0003] However, the milk production of dairy cows fluctuates with the change of seasons. Summer is the peak season for drinking dairy products, but it is the trough period for milk production, so there will be a problem of insufficient milk supply. In addition, milk sources in different seasons and regions will have great differences in flavor, resulting in the same flavor even for the same brand and the same product.

[0004] In the prior art, whole milk powder or skim milk powder is often used to replace raw milk to prepare dairy products in order to make up for the problem of insufficient milk source. However, since whole milk powder or skim milk powder contains a high fat content, a long shelf life and a long storage time, it is easy to produce unpleasant flavors when preparing reconstituted yogurt. At the same time, during the production process, high-temperature treatment will bring about unpleasant cooking taste and Maillard reaction flavor, that is, "powdery taste". Therefore, reconstituted yogurt made with whole milk powder or skim milk powder instead of raw milk has obvious substitution problems such as sticky texture, heavy milk powder taste, rough taste, and large flavor differences between different batches. It is at a disadvantage in taste evaluation and is not easily accepted by most consumers.

[0005] Therefore, there is an urgent need to provide a yogurt product that can not only solve the problem of fluctuations in milk source volume, but also achieve highly consistent flavor, a silky texture, and no "powdery taste or feel", so as to achieve indiscriminate quality control of flavor. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a yogurt product whose raw materials do not contain raw milk and / or milk powder and a preparation method thereof, so as to solve the problems in the prior art.

[0007] To achieve the above objectives and other related objectives, the present invention is achieved through the following technical solutions.

[0008] The first aspect of the present invention provides a yogurt whose raw materials do not contain raw milk and / or milk powder. Based on the total weight of the raw materials, the raw materials of the yogurt include: 4-6wt% of whole milk protein powder, 1-3wt% of whey protein powder A, 1-3wt% of whey protein powder B, 7-9wt% of sweetener, 0.002-0.005wt% of starter, 0.05-0.08wt% of yogurt flavor essence, and water supplemented to 100wt%.

[0009] For example, the content of the whole milk protein powder can be 4wt%, 5wt%, or 6wt%; the content of the whey protein powder A can be 1wt%, 2wt%, or 3wt%; the content of the whey protein powder B can be 1wt%, 2wt%, or 3wt%; the content of the sweetener can be 7wt%, 8wt%, or 9wt%; the content of the leavening agent can be 0.002wt%, 0.003wt%, 0.004wt%, or 0.005wt%; the content of the yogurt flavor can be 0.05wt%, 0.06wt%, 0.07wt%, or 0.08wt%.

[0010] The raw materials of the yogurt product provided by the present invention do not contain raw milk, whole milk powder or skimmed milk powder, and a yogurt product is provided by selecting specific raw material types and proportions. Since raw milk is avoided, there is no problem of milk shortage and unstable flavor. At the same time, the yogurt product provided by the technical solution of the present invention has a smooth texture, no powdery taste, delicate taste and stable flavor.

[0011] Preferably, the yogurt raw material also includes egg yolk powder, and the content of the egg yolk powder is 1-3wt% based on the total weight of the raw material. For example, it can be 1wt%, 2wt%, or 3wt%. By adding egg yolk powder, a smoother taste and good flavor can be provided to the yogurt. At the same time, the added content is also specific. If the added content of egg yolk powder is too high, the final product will have an eggy smell and a sticky taste.

[0012] Preferably, the sweetener is selected from one or more of white granulated sugar, fructose syrup, maltose, erythritol, and stevioside. More preferably, the sweetener is selected from white granulated sugar.

[0013] Preferably, the whole milk protein powder has a whole milk protein content of 50wt% or more. The whole milk protein powder described in this application refers to a protein powder extracted from milk by conventional techniques such as low-temperature nanofiltration membrane separation technology, and the whole milk protein powder contains all the proteins in milk, i.e., approximately 80% casein and 20% whey protein. This application does not specifically limit the brand and type of the whole milk protein powder. As long as it is whole milk protein powder sold on the market that can meet the whole milk protein content of 50wt% or more, it will be fine.

[0014] Preferably, the whey protein powder A is selected from whey protein powder with a protein content of 25 to 30 wt%. In the present application, whey protein powder refers to conventional whey protein powder that can be used to prepare dairy products. Specifically, the whey protein powder is mainly derived from the whey part of milk, obtained by separation, ultrafiltration, evaporation, and spray drying, and is a by-product in the cheese production process.

[0015] Preferably, the whey protein powder B is selected from gel-type whey protein powder. The present application does not specifically limit the gel-type whey protein powder, as long as it is a functional whey protein powder in the prior art that has gel properties, can provide a certain viscosity and texture to fermented milk, and has good water retention.

[0016] Specifically, the gel-type whey protein powder refers to the whey component discharged when natural cheese is produced, which is obtained by protein denaturation, re-separation, ultrafiltration, evaporation, and spray drying. The gel-type whey protein powder has gel properties, and in the process of preparing yogurt, it mainly has thickening and emulsification effects, and can form an oil-in-water system to improve the water holding capacity and stability of yogurt.

[0017] Preferably, the fermentation agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, wherein the Latin names of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, respectively.

[0018] A second aspect of the present invention provides a method for preparing the yogurt as described above, comprising at least the following steps:

[0019] 1) uniformly mixing the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener and hot water, cooling to a first temperature, standing and then stirring for a second time to obtain a mixture;

[0020] 2) homogenizing and sterilizing the mixture obtained in step 1);

[0021] 3) cooling after sterilization, adding a leavening agent and an essence, stirring evenly, keeping warm for fermentation, and cooling to the second temperature to obtain the yogurt.

[0022] Preferably, in 1), egg yolk powder is also added; after the whole milk protein powder, whey protein powder A, whey protein powder B and sweetener are evenly mixed, hot water is added, and after the hot water is completely dissolved, the egg yolk powder is added and mixed evenly.

[0023] Specifically, the powders can be mixed evenly by the first stirring. Preferably, the first stirring time is 20 to 25 minutes. For example, it can be 20 minutes, 21 minutes, 22 minutes, 23 minutes, 24 minutes, and 25 minutes. The first stirring allows the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener, and egg yolk powder to fully contact with water and fully dissolve.

[0024] Preferably, the water temperature of the hot water is 50-55°C, such as 50°C, 51°C, 52°C, 53°C, 54°C, or 55°C.

[0025] Preferably, the first temperature is 20-25° C. For example, it can be 20° C., 21° C., 22° C., 23° C., 24° C., or 25° C. This technical feature is necessary. If whey protein powder is continuously exposed to a high temperature, protein denaturation will occur, which will affect the texture of the final product and make the "powdery feel" obvious.

[0026] Preferably, the standing time is 1 to 2 hours.

[0027] Preferably, the second stirring time is 5 to 10 minutes, such as 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, or 10 minutes.

[0028] In the present application, by means of a first stirring, cooling to a first temperature, standing and then a second stirring, the powdered raw material can be completely mixed with hot water, so that the protein structure is fully unfolded, which is beneficial to the silky texture of the final product, while effectively avoiding the powdery taste and feel of the powder.

[0029] Specifically, if the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener and egg yolk powder are mixed uniformly at one time and then put into hot water, the powder will clump and dissolve incompletely. By putting the raw materials in batches, that is, first dissolving the whole milk protein powder, whey protein powder A, whey protein powder B, and sweetener completely, and then adding egg yolk powder, it is conducive to the full dissolution of the powder, so as to provide a basis for the full development of subsequent protein. At the same time, combined with the technical means of cooling to the first temperature and the second stirring after standing, the phenomenon of protein denaturation caused by the whey protein powder being continuously in a high temperature environment is avoided, and the appearance of "powder feeling and powder taste" in the final product is also avoided.

[0030] Preferably, in step 2), the homogenization temperature is 60-65°C, such as 60°C, 61°C, 62°C, 63°C, 64°C, or 65°C.

[0031] Preferably, in step 2), the homogenization pressure is 180-250 bar. For example, the pressure may be 180-200 bar, 200-250 bar.

[0032] Preferably, the sterilization conditions are: the sterilization temperature is 93-97°C, and the sterilization time is 5-7 minutes. For example, the sterilization temperature is 93°C, 94°C, 95°C, 96°C, 97°C; and the sterilization time is 5 minutes, 6 minutes, or 7 minutes.

[0033] Preferably, the cooling is to fermentation temperature.

[0034] Preferably, the temperature of the heat preservation fermentation is 40-43°C, such as 40°C, 41°C, 42°C, or 43°C.

[0035] Preferably, the fermentation is completed when the acidity reaches 70-75°F.

[0036] Preferably, the second temperature is 18-24°C.

[0037] The third aspect of the present invention provides a yogurt product prepared by the preparation method as described above.

[0038] After a lot of experiments and explorations, the inventors of the present application creatively selected a variety of different types and proportions of protein powder and other raw materials, combined with a specific process flow, to provide a yogurt that has the nutritional value, taste and flavor of ordinary yogurt. At the same time, this yogurt is not limited by the milk supply and flavor fluctuations of raw milk, but also avoids the problem of "powdery taste and powdery feel" of reconstituted lactic acid yogurt made from milk powder.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The yogurt product provided by the technical solution of the present invention has the nutritional value of milk protein, fat and the like as well as the same texture and flavor as ordinary yogurt in the prior art; at the same time, it is not limited by the milk supply and flavor fluctuation of raw cow's milk; it has a better flavor and mouthfeel than reconstituted lactic acid yogurt made from milk powder; and it is an excellent choice for producing yogurt when the milk supply is insufficient in special periods or special regions. DETAILED DESCRIPTION

[0041] The following is a description of the implementation of the present invention by means of specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

[0042] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are intended to describe specific embodiments, rather than to limit the scope of protection of the present invention. The test methods in the following examples without specifying specific conditions are generally carried out under conventional conditions or under conditions recommended by the manufacturers.

[0043] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those commonly understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the technical personnel in the art's grasp of the prior art and the record of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials in the embodiments of the present invention can also be used to realize the present invention. The raw materials and reagents involved in the following examples and comparative examples of the present application are all commercially available.

[0044] Among them, whole milk protein powder (CH-7430) and whey protein powder A were sourced from Arla Food Ingredients Co., Ltd.

[0045] Whey protein powder B (gel-type whey protein powder TP800) was from David Lin Company;

[0046] The egg yolk powder comes from Taiyo Chemical Co., Ltd.

[0047] Yogurt flavor essence comes from Huabao Peacock Co., Ltd.

[0048] The fermentation agent comes from Danisco (China) Co., Ltd.

[0049] Example 1

[0050] The present embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: 4% whole milk protein powder, 3% whey protein powder B (gel-type whey protein powder), 3% whey protein powder A, 3% egg yolk powder, 7% white granulated sugar, 0.002% starter, 0.05% yogurt flavor essence, and water supplemented to 100%.

[0051] The preparation method is specifically as follows:

[0052] 1) dry-mixing the whole milk protein powder, whey protein powder B, whey protein powder A and white sugar, adding them into hot water at 55° C. after mixing evenly, adding the egg yolk powder after they are completely dissolved, stirring for a first time for 20 minutes, cooling to a first temperature of 25° C., standing for 1 hour, and stirring for a second time for 10 minutes to obtain a mixture;

[0053] 2) heating the mixture obtained in step 1) to 65° C., homogenizing at 250 bar, and then pasteurizing the mixture. The pasteurization conditions are as follows: the sterilization temperature is 97° C. and the sterilization time is 5 min.

[0054] 3) The sterilized material is then cooled to 43° C., the starter and flavor are added in an aseptic manner, stirred evenly, and then kept warm and fermented until the acidity is 75° T, then cooled to a second temperature of 20° C., and filled to obtain the yogurt product.

[0055] Example 2

[0056] The present embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: 6% whole milk protein powder, 1% whey protein powder B (gel-type whey protein powder), 1% whey protein powder A, 1% egg yolk powder, 9% white granulated sugar, 0.005% starter, 0.08% yogurt flavor essence, and water supplemented to 100%.

[0057] The preparation method is specifically as follows:

[0058] 1) dry-mixing the whole milk protein powder, whey protein powder B, whey protein powder A and white sugar, adding them into 50° C. hot water after mixing evenly, adding the egg yolk powder after they are completely dissolved, stirring for 25 minutes, cooling to a first temperature of 20° C., standing for 2 hours, and stirring for a second time for 5 minutes to obtain a mixture;

[0059] 2) heating the mixture obtained in step 1) to 60° C., homogenizing at 180 bar, and then pasteurizing the mixture. The pasteurization conditions are as follows: the sterilization temperature is 93° C. and the sterilization time is 7 min.

[0060] 3) The sterilized material is then cooled to 40° C., the starter and flavor are added in an aseptic manner, stirred evenly, and then kept warm and fermented until the acidity reaches 70° T, then cooled to a second temperature of 18° C., and filled to obtain the yogurt product.

[0061] Example 3

[0062] This embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of the raw materials of the yogurt product, the raw materials of the yogurt product are: the same as those in Example 2.

[0063] The preparation method is specifically as follows:

[0064] 1) dry-mixing the whole milk protein powder, whey protein powder B, whey protein powder A and white sugar, adding them into 50° C. hot water after mixing evenly, adding the egg yolk powder after they are completely dissolved, stirring for 25 minutes, cooling to a first temperature of 20° C., standing for 1.5 hours, and stirring for a second time for 10 minutes to obtain a mixture;

[0065] 2) heating the mixture obtained in step 1) to 60° C., homogenizing at 180 bar, and then pasteurizing the mixture. The pasteurization conditions are as follows: the sterilization temperature is 95° C. and the sterilization time is 7 min.

[0066] 3) The sterilized material is then cooled to 40° C., the starter and flavor are added in an aseptic manner, stirred evenly, and then kept warm and fermented until the acidity reaches 70° T, then cooled to a second temperature of 24° C., and filled to obtain the yogurt product.

[0067] Example 4

[0068] The present embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: 5% whole milk protein powder, 2% whey protein powder B, 2% whey protein powder A, 2% egg yolk powder, 8% white sugar, 0.003% starter, 0.06% yogurt flavor essence, and water supplemented to 100%.

[0069] The preparation method is specifically as follows:

[0070] 1) Same as Example 1;

[0071] 2) Same as Example 1;

[0072] 3) The yogurt product is obtained in the same manner as in Example 1.

[0073] Comparative Example 1

[0074] This embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: the same as in Example 1.

[0075] The preparation method is specifically as follows:

[0076] 1) The same as Example 1, except that before adding hot water, the whole milk protein powder, whey protein powder B, whey protein powder A and white sugar were not mixed evenly, but directly added into the hot water;

[0077] 2) Same as Example 1;

[0078] 3) Same as Example 1.

[0079] Comparative Example 2

[0080] This embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: the same as in Embodiment 1.

[0081] The preparation method is specifically as follows:

[0082] 1) The same as Example 1, except that after the first stirring for 20 minutes, the mixture is obtained, and cooling to the first temperature, standing, and the second stirring are omitted;

[0083] 2) Same as Example 1;

[0084] 3) Same as Example 1.

[0085] Comparative Example 3

[0086] This embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of raw materials of the yogurt product, the raw materials of the yogurt product are: the same as in Embodiment 1.

[0087] The preparation method is specifically as follows:

[0088] 1) The same as Example 1, except that after the first stirring for 20 minutes, cooling to the first temperature was omitted, and the mixture was allowed to stand for 1 hour, and then stirred for a second time for 10 minutes to obtain a mixture;

[0089] 2) Same as Example 1;

[0090] 3) Same as Example 1.

[0091] Comparative Example 4

[0092] This embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of the raw materials of the yogurt product, the raw materials of the yogurt product are: the same as Example 1, except that whey protein powder A is not used and is replaced by 6% whey protein powder B (gel-type whey protein powder).

[0093] The preparation method is specifically as follows:

[0094] Same as Example 1.

[0095] Comparative Example 5

[0096] The present embodiment provides a specific yogurt product and a preparation method thereof. Based on the total mass of the raw materials of the yogurt product, the raw materials of the yogurt product are: the same as in Example 1, except that whey protein powder B (gel-type whey protein powder) and whey protein powder A are not used, and water is replaced in equal proportions.

[0097] The preparation method is specifically as follows:

[0098] Same as Example 1.

[0099] Effect Example

[0100] The applicant conducted sensory (flavor, taste, texture) tests on the yogurts prepared in Examples 1 to 4 and Comparative Examples 1 to 5 of the present application. The specific results are shown in Tables 1 and 2.

[0101] The sensory scoring standards are shown in Table 1. The number of participants in this experiment is: 20 dairy industry practitioners, each of whom evaluated three batches of all types of products. The sensory scoring items were averaged. The higher the score, the closer it is to the optimal characteristics of the product. The test subjects' preference for the product was also counted. The specific sensory scoring results are shown in Table 2.

[0102] Table 1

[0103]

[0104] Table 3

[0105]

[0106]

[0107] As can be seen from Table 2, the yogurt prepared by Examples 1 to 4, compared with the raw cow's milk version of yogurt, also has the characteristics of delicate taste and silky smoothness, uniform texture, moderate viscosity, and stable flavor of yogurt from different batches, and there is no problem of insufficient milk supply; compared with the milk powder version of yogurt, the powdery feeling and powdery taste are avoided.

[0108] It can be clearly seen from Examples 1 to 4 and Comparative Example 2 that if the steps of cooling to the first temperature, standing, and the second stirring are omitted during the preparation process, the powder will not be fully dissolved and mixed, ultimately resulting in poor stability of the final product, easy water precipitation, and a slightly rough and powdery taste.

[0109] It is clear from Examples 1 to 4 and Comparative Example 3 that if the whey protein powder is directly left to stand without cooling to the first temperature during the preparation process, the final product will have an uneven texture and slight stratification. Although it can be uniform after stirring, it will still have a noticeable powdery feel. This is due to the long-term storage of whey protein powder at 50 to 55°C, resulting in protein denaturation.

[0110] In summary, the yogurt product provided by the technical solution of the present invention has the nutritional value of milk protein, fat, etc. and the same texture and flavor as ordinary yogurt in the prior art; at the same time, it is not limited by the milk supply and flavor fluctuations of raw cow's milk; it is superior to the flavor and mouthfeel of reconstituted lactic acid made from milk powder; it is an excellent choice for producing yogurt when milk supply is insufficient in special periods or special regions.

[0111] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A yogurt whose raw materials do not contain raw milk and / or milk powder, characterized in that: Based on the total weight of the raw materials, the raw materials of the yogurt include: 4-6wt% of whole milk protein powder, 1-3wt% of whey protein powder A, 1-3wt% of whey protein powder B, 7-9wt% of sweetener, 0.002-0.005wt% of starter, 0.05-0.08wt% of yogurt flavor essence, and water supplemented to 100wt%.

2. The yogurt according to claim 1, wherein the raw materials do not contain raw milk and / or milk powder, The raw materials of the yogurt also include egg yolk powder; based on the total weight of the raw materials, the content of the egg yolk powder is 1-3wt%.

3. The yogurt according to claim 1, wherein the raw materials do not contain raw milk and / or milk powder, The sweetener is selected from one or more of white sugar, fructose syrup, maltose, erythritol, and stevioside; And / or, the whole milk protein content of the whole milk protein powder is above 50wt%; And / or, the whey protein powder A is selected from whey protein powder having a protein content of 25 to 30 wt%; And / or, the whey protein powder B is selected from gel-type whey protein powder; And / or, the fermentation agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus; And / or, the acidity of the yogurt whose raw materials do not contain raw milk and / or milk powder is 70-75°T.

4. A method for preparing yogurt according to any one of claims 1 to 3, wherein the raw material does not contain raw milk and / or milk powder, characterized in that: At least the following steps are included: 1) uniformly mixing the whole milk protein powder, whey protein powder A, whey protein powder B, sweetener and hot water, cooling to a first temperature, standing and then stirring for a second time to obtain a mixture; 2) homogenizing and sterilizing the mixture obtained in step 1); 3) cooling after sterilization, adding a leavening agent and an essence, stirring evenly, keeping warm for fermentation, and cooling to the second temperature to obtain the yogurt.

5. The preparation method according to claim 4, characterized in that: In 1), egg yolk powder is also added; after the whole milk protein powder, whey protein powder A, whey protein powder B and sweetener are evenly mixed, hot water is added, and after the hot water is completely dissolved, the egg yolk powder is added and mixed evenly.

6. The preparation method according to claim 4, characterized in that: The preparation method also includes any one or more of the following technical features: A1) The water temperature of the hot water is 50-55°C; A2) the first temperature is 20-25° C.; A3) the standing time is 1 to 2 hours; A4) The second stirring time is 5 to 10 minutes.

7. The preparation method according to claim 4, characterized in that: The preparation method also includes any one or more of the following technical features: B1) In step 2), the homogenization temperature is 60-65°C; B2) In step 2), the homogenization pressure is 180 to 250 bar; B3) The sterilization conditions are: the sterilization temperature is 93-97° C. and the sterilization time is 5-7 min.

8. The preparation method according to claim 4, characterized in that: The cooling is to the fermentation temperature.

9. The preparation method according to claim 4, characterized in that: The temperature of heat preservation fermentation is 40-43℃; and / or, fermenting at a temperature of 70-75°F, i.e., completing fermentation; And / or, the second temperature is 18-24°C.

10. A yogurt product prepared by the preparation method according to any one of claims 4 to 9.

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