Ice island type flavored yoghourt and preparation method thereof

Abstract

The invention relates to the technical field of dairy product fermentation, in particular to ice island type flavored yoghourt and a preparation method thereof. The raw materials of the ice island type flavored yoghourt comprise a high-protein yoghourt base material and yoghourt oil, and the high-protein yoghourt base material comprises the following components in percentage by mass: 96.99%-98.494% of skim milk, 1.5%-3% of white granulated sugar, 0.002%-0.004% of chymosin and 0.004%-0.006% of a first leavening agent; and the yogurt oil comprises the following components in percentage by mass: 96.998%-98.494% of single cream, 1.5%-3% of white granulated sugar and 0.002%-0.006% of a second leavening agent. According to the invention, the problems of dry and rough taste, boring flavor and long processing time of Ice-island yogurt are solved, the protein content of the product is further increased, the nutritional value is higher, and the processing operation is simpler and more convenient.

Description

Technical Field

[0001] The invention relates to the technical field of dairy product fermentation, in particular to Icelandic flavored yogurt and a preparation method thereof. Background Art

[0002] Icelandic yogurt is a traditional dairy product originating from Northern Europe, especially Iceland. It is high in protein, low in fat and sugar. Its unique processing technology, unique flavor and high nutritional value make it different from ordinary yogurt. Similar to Greek yogurt, Icelandic yogurt also goes through the whey filtration process, but the whey filtration of Icelandic yogurt is more thorough, which makes its taste thicker while maintaining the unique sweet and sour flavor of Icelandic yogurt.

[0003] The protein content of traditional Icelandic yogurt reaches 8%-10%, and the fat content does not exceed 0.5%. Its texture is rough and not smooth, its taste is dry and astringent, and its flavor is bland. Its processing technology is relatively complicated and takes a long time. Summary of the invention

[0004] In view of the shortcomings of the prior art described above, the object of the present invention is to provide an Icelandic-flavored yogurt and a preparation method thereof, which solves the problems of Icelandic yogurt having a dry and rough taste, a bland flavor, and a long processing time, while further improving the protein content of the product, thereby increasing the nutritional value and making the processing operation easier.

[0005] To achieve the above-mentioned purpose and other related purposes, the present invention provides an Icelandic-style flavored yogurt, wherein the raw materials of the Icelandic-style flavored yogurt include a high-protein yogurt base material and a starter, wherein the high-protein yogurt base material includes, by mass percentage, 96.99%-98.494% of skim milk, 1.5%-3% of white sugar, 0.002%-0.004% of rennet, and 0.004%-0.006% of a first starter; and the sour cream includes, by mass percentage, 96.998%-98.494% of light cream, 1.5%-3% of white sugar, and 0.002%-0.006% of a second starter.

[0006] To achieve the above-mentioned object and other related objects, the present invention further provides a method for preparing Icelandic-flavored yogurt, the method comprising:

[0007] 1) Stir white sugar and preheated skim milk until completely dissolved to obtain liquid A;

[0008] 2) sterilizing the liquid A obtained in step 1), adding the first fermentation agent after cooling, and adding rennet, fermenting to the end point pH, and ending the fermentation;

[0009] 3) cutting and stirring the product fermented to the end point in step 2) and centrifuging to remove whey to obtain a high-protein yogurt base;

[0010] 4) Stir the white sugar and preheated cream until they are completely dissolved to obtain liquid B;

[0011] 5) sterilizing and cooling the liquid B obtained in step 4), adding a second fermentation agent to ferment the liquid B to obtain sour cream;

[0012] 6) The high-protein yogurt base obtained in step 3) and the sour cream obtained in step 5) are uniformly stirred and then processed by a smoothing pump and a homogenizer to obtain the Icelandic flavored yogurt.

[0013] To achieve the above and other related purposes, the present invention also provides an Icelandic flavored yogurt, which is prepared by the method for preparing the milk skin milk as described above in the present invention, and has a protein content of 13.2%-14.6% and a fat content of 3.9%-6.9%.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] The invention provides an Icelandic-flavored yogurt and a preparation method thereof, wherein the formula is simple, the preparation method is simple, and no additional equipment investment is required. The obtained product has a smooth taste, a unique flavor, a pure Icelandic yogurt flavor and a unique cheese aroma, and has a greatly improved quality than the existing Icelandic yogurt, and at the same time further improves the protein content of the product, and has a higher nutritional value. DETAILED DESCRIPTION

[0016] The following detailed description specifically discloses an implementation method of an Icelandic-style flavored yogurt and a preparation method thereof of the present application. However, there may be cases where unnecessary detailed descriptions are omitted. For example, there are cases where detailed descriptions of well-known matters and repeated descriptions of actually the same structures are omitted. This is to avoid the following description from becoming unnecessarily lengthy and to facilitate the understanding of those skilled in the art. In addition, the following description is provided for those skilled in the art to fully understand the present application and is not intended to limit the subject matter described in the claims.

[0017] "Scope" disclosed in the present application is limited in the form of lower limit and upper limit, and a given range is limited by selecting a lower limit and an upper limit, and the selected lower limit and upper limit define the boundary of a special range. The scope limited in this way can be including end values ​​or not including end values, and can be arbitrarily combined, that is, any lower limit can be combined with any upper limit to form a scope. For example, if the scope of 60-120 and 80-110 is listed for a specific parameter, it is understood that the scope of 60-110 and 80-120 is also expected. In addition, if the minimum range values ​​1 and 2 are listed, and if the maximum range values ​​3, 4 and 5 are listed, the following scope can be all expected: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5. In the present application, unless otherwise specified, the numerical range "ab" represents the abbreviation of any real number combination between a and b, wherein a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" are listed in this document, and "0-5" is just an abbreviation of these numerical combinations. In addition, when a parameter is expressed as an integer ≥ 2, it is equivalent to disclosing that the parameter is, for example, an integer of 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0018] Unless otherwise specified, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution.

[0019] Unless otherwise specified, all technical features and optional technical features of this application can be combined with each other to form a new technical solution.

[0020] If there is no special explanation, the "include" and "comprising" mentioned in this application are open-ended or closed-ended. For example, the "include" and "comprising" may mean that other components not listed may also be included or only the listed components may be included or only the listed components may be included.

[0021] The protein content of traditional Icelandic yogurt reaches 8%-10%, and the fat content does not exceed 0.5%. Its texture is rough and not smooth, the mouthfeel is dry and the flavor is bland, and the processing technology is relatively complicated and the processing time is long. The inventor of the present invention has provided an Icelandic-flavored yogurt and a preparation method thereof after a large number of exploratory experiments. The present invention adopts a specific formula with a simple formula. Further, in combination with a specific preparation method, the prepared product has a smooth taste and unique flavor, and has a pure Icelandic yogurt flavor and a unique cheese flavor. The quality of the product is greatly improved compared to the existing Icelandic yogurt. At the same time, the protein content of the product is further improved, and the nutritional value is higher. Among them, the protein content is 13.2%-14.6%, and the fat content is 3.9%-6.9%. On this basis, this application is completed.

[0022]

Icelandic style yogurt

[0023] The invention provides an Icelandic flavor yogurt. The raw materials of the Icelandic flavor yogurt include a high-protein yogurt base material and sour cream.

[0024] The high-protein yogurt base comprises skim milk, white sugar, rennet and a first fermentation agent.

[0025] The Icelandic-style yogurt provided by the present invention comprises, by mass percentage of the high-protein yogurt base material, 96.99%-98.494% of skim milk, and optionally 96.99%-97.992% or 98%-98.494% of skim milk.

[0026] Furthermore, the skimmed milk is a cow's milk product that is made by skimming raw milk that meets national standards and has a fat content of less than 0.5%.

[0027] The Icelandic flavored yogurt provided by the present invention comprises 1.5%-3% of white granulated sugar, calculated by mass percentage of the high-protein yogurt base material, and can optionally comprise 1.5%-2%, 2%-3%, 1.5%-2.5% or 2.5%-3% of white granulated sugar.

[0028] The Icelandic-style yogurt provided by the present invention comprises 0.002%-0.004% rennet, and optionally 0.002%-0.003% or 0.003%-0.004% rennet, based on the mass percentage of the high-protein yogurt base.

[0029] Furthermore, the rennet is one or more of rennet in the abomasum of cattle or sheep and rennet produced by microbial fermentation. When adding, the rennet needs to be evenly dispersed in an aqueous solution and then added to the feed liquid.

[0030] The Icelandic-flavored yogurt provided by the present invention comprises, by mass percentage of the high-protein yogurt base material, 0.004%-0.006% of the first fermenting agent, and optionally 0.004%-0.005% or 0.005%-0.006% of the first fermenting agent.

[0031] Further, the first fermentation agent is a combination of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus; preferably, the fermentation agent has a traditional Icelandic yogurt flavor. Heritage ICE gives yogurt the unique flavor of authentic Icelandic yogurt.

[0032] The sour cream comprises: light cream, white sugar and a second leavening agent.

[0033] In the Icelandic flavored yogurt provided by the present invention, the sour cream comprises 96.998%-98.494% of the cream by mass percentage, and can optionally comprise 96.998%-97.996% or 97.996%-98.494% of the cream.

[0034] Furthermore, the light cream is selected from cream with a fat content of 35%-40% and a protein content of 2%.

[0035] In the Icelandic-flavored yogurt provided by the present invention, the sour cream comprises 1.5%-3% of white sugar by mass percentage, and can optionally comprise 1.5%-2%, 2%-3%, 1.5%-2.5% or 2.5%-3% of white sugar.

[0036] In the Icelandic yogurt provided by the present invention, the sour cream comprises 0.002%-0.006% of the second leavening agent by mass percentage, and optionally comprises 0.002%-0.004%, 0.004%-0.006%, 0.002%-0.003%, 0.003%-0.004%, 0.004%-0.005%, 0.005%-0.006% of the second leavening agent.

[0037] Further, the second fermentation agent is a combination of Lactobacillus casei, Lactiplantibacillus plantarum, Lactobacillus helveticus, and Lactobacillus rhamnosus; preferably a medium temperature fermentation agent. Cheese, brings a unique cheese flavor to high-fat dairy products.

[0038] In a specific embodiment of the present invention, the raw materials of the Icelandic flavor yogurt include a high-protein yogurt base and sour cream, wherein the high-protein yogurt base includes, by mass percentage, 96.99%-98.494% of skim milk, 1.5%-3% of white sugar, 0.002%-0.004% of rennet, and 0.004%-0.006% of a first leavening agent; and the sour cream includes, by mass percentage, 96.998%-98.494% of light cream, 1.5%-3% of white sugar, and 0.002%-0.006% of a second leavening agent.

[0039] Preparation method of Icelandic yogurt

[0040] The present invention also provides a method for preparing Icelandic flavored yogurt, the method comprising:

[0041] 1) Stir white sugar and preheated skim milk until completely dissolved to obtain liquid A;

[0042] 2) sterilizing the liquid A obtained in step 1), adding the first fermentation agent after cooling, and adding rennet, fermenting to the end point pH, and ending the fermentation;

[0043] 3) cutting and stirring the product fermented to the end point in step 2) and centrifuging to remove whey to obtain a high-protein yogurt base;

[0044] 4) Stir the white sugar and preheated cream until they are completely dissolved to obtain liquid B;

[0045] 5) sterilizing and cooling the liquid B obtained in step 4), adding a second fermentation agent to ferment the liquid B to obtain sour cream;

[0046] 6) The high-protein yogurt base obtained in step 3) and the sour cream obtained in step 5) are uniformly stirred and then processed by a smoothing pump and a homogenizer to obtain the Icelandic flavored yogurt.

[0047] In the preparation method of the Icelandic flavored yogurt provided by the present invention, step 1) is to stir white sugar and preheated skim milk until they are completely dissolved to obtain liquid A. Specifically,

[0048] In steps 1) to 3) of the present invention, according to the mass ratio of the obtained high-protein yogurt base material, the following ingredients are used: 96.99%-98.494% skim milk, 1.5%-3% white sugar, 0.002%-0.004% rennet, and 0.004%-0.006% first leavening agent.

[0049] In step 1) of the present invention, the preheating temperature is 50° C.-55° C. Optionally, the stirring temperature may be, for example, 50-52° C. or 52-55° C.

[0050] In step 1) of the present invention, the stirring time is 10-15 minutes.

[0051] In step 1) of the present invention, the skimmed milk is a cow's milk product with a fat content of less than 0.5% after the raw milk meets the national standard requirements and undergoes a skimming process.

[0052] In a specific embodiment, in step 1), white sugar is added to skim milk preheated to 50° C.-55° C. and stirred for 10 minutes until completely dissolved.

[0053] In the preparation method of the Icelandic flavored yogurt provided by the present invention, step 2) is to sterilize the liquid A obtained in step 1), add the first starter after cooling, and add rennet, ferment to the end pH, and end the fermentation.

[0054] In step 2) of the present invention, the sterilization temperature is 73°C-85°C, and the sterilization time is 15s-25s. Optionally, the sterilization temperature is 73°C-80°C or 80°C-85°C. The sterilization time is 15s-20s or 20s-25s.

[0055] In step 2) of the present invention, the cooling to the fermentation temperature is 40°C-45°C, and can be 40°C-43°C or 43°C-45°C.

[0056] In step 2) of the present invention, the first fermentation agent is a combination of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus; preferably, the fermentation agent has a traditional Icelandic yogurt flavor. Heritage ICE.

[0057] In step 2) of the present invention, the rennet is one or more of rennet in the abomasum of cattle or sheep and rennet produced by microbial fermentation.

[0058] In step 2) of the present invention, the rennet needs to be added after the first leavening agent is added and fermented for a period of time, and the end point pH is controlled at 4.4-4.5 to end the fermentation.

[0059] Preferably, when the pH value of the feed liquid is 5.6-6.0, the rennet solution is added, and after addition, the mixture is slowly stirred until uniformly dispersed. The addition of rennet can accelerate the coagulation speed, promote the discharge of whey, and make the subsequent whey discharge operation easier. Optionally, the pH value is 5.6-5.8 or the pH value is 5.8-6.0.

[0060] In the preparation method of the Icelandic flavored yogurt provided by the present invention, step 3) is to cut and stir the product fermented to the end point in step 2) and then centrifuge to remove the whey to obtain a high-protein yogurt base.

[0061] In step 3) of the present invention, cutting can accelerate the discharge of whey in the curd, and the size of the cut curd is 3*3*3cm, and part of the whey is discharged while stirring.

[0062] In step 3) of the present invention, after the initial whey drainage, centrifugation is used to further drain the whey, and the centrifugation condition is 6500rpm-8000rpm, and the product protein content reaches 16%. Optionally, the centrifugation condition is 6500rpm-7200rpmrpm or 7200rpm rpm-8000rpm.

[0063] In steps 4) to 5) of the present invention, the sour cream comprises, by mass percentage, 96.998%-98.494% of light cream, 1.5%-3% of white sugar, and 0.002%-0.006% of a second leavening agent.

[0064] In the preparation method of the Icelandic flavored yogurt provided by the present invention, step 4) is to stir the white sugar and the preheated cream until they are completely dissolved to obtain liquid B.

[0065] In step 4) of the present invention, the cream is preheated to 40°C-55°C and stirred for 15min-30min. Optionally, the preheating temperature is 40°C-43°C, 43°C-55°C, 40°C-45°C or 45°C-55°C. The stirring time is 15min-18min, 18min-30min, 15min-20min or 20min-30min.

[0066] Preferably, the preheating temperature is 40°C-45°C and the stirring time is 15min-20min.

[0067] In step 4) of the present invention, the light cream is selected from cream with a fat content of 35%-40% and a protein content of 2%.

[0068] In the preparation method of the Icelandic flavored yogurt provided by the present invention, step 5) is to sterilize and cool the liquid B obtained in step 4) and then add a second fermentation agent to ferment to obtain sour cream.

[0069] In step 5) of the present invention, the sterilization temperature is 95°C-137°C, and the sterilization time is 4s-300s. The sterilization temperature can be selected from 95°C-121°C or 121°C-137°C. The sterilization time can be selected from 4s-15s, 15s-300s, 4s-100s, 100s-300s or 200s-300s.

[0070] In step 5) of the present invention, the mixture is cooled to 35°C-39°C and fermented for 12h-16h. Alternatively, the mixture is cooled to 35°C-37°C or 37°C-39°C. The fermentation temperature is 12h-14h or 14h-16h.

[0071] In step 5) of the present invention, the second fermentation agent is a combination of Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus rhamnosus; preferably a medium temperature fermentation agent Cheese, brings a unique cheese flavor to high-fat dairy products.

[0072] In the preparation method of the Icelandic flavor yogurt provided by the present invention, step 6) is to evenly stir the high-protein yogurt base obtained in step 3) and the sour cream obtained in step 5) and then process them through a smoothing pump and a homogenizer to obtain the Icelandic flavor yogurt.

[0073] In step 6) of the present invention, the mixing mass ratio of the high-protein yogurt base material to the sour cream is 4:1-9:1, so that the fat content of the final product is optimally controlled to be about 5%, and the taste is better. Optionally, the mixing mass ratio of the high-protein yogurt base material to the sour cream can be, for example, 4:1-6:1, 6:1-9:1, 4:1-5:1, 5:1-6:1, 6:1-7:1, 7:1-8:1 or 8:1-9:1.

[0074] In step 6) of the present invention, the smoothing pump treatment temperature is 38°C-43°C, and the frequency is 4-10Hz, which is specifically determined by the viscosity of the product. Optionally, the smoothing pump treatment temperature is 38°C-40°C or 40°C-43°C. The frequency is 4-7Hz or 7-10Hz.

[0075] In step 6) of the present invention, during the homogenizer treatment, the homogenization temperature is 35°C-40°C, and the homogenization pressure is 5Mpa-10Mpa. Optionally, the homogenization temperature is 35°C-38°C or 38°C-40°C. The homogenization pressure is 5Mpa-8Mpa or 8Mpa-10Mpa.

[0076]

Icelandic style yogurt

[0077] The present invention also provides Icelandic flavor yogurt prepared by using the preparation method of Icelandic flavor yogurt.

[0078] Among them, its protein content is 13.2%-14.6%, and its fat content is 3.9%-6.9%.

[0079] The beneficial effects of the present invention are further illustrated below in conjunction with embodiments.

[0080] In order to make the invention purpose, technical scheme and beneficial technical effect of the present invention clearer, the present invention is further described in detail below in conjunction with examples. However, it should be understood that the examples of the present invention are only for explaining the present invention, not for limiting the present invention, and the examples of the present invention are not limited to the examples given in the specification. The specific experimental conditions or operating conditions not specified in the examples are made under conventional conditions, or are made under the conditions recommended by the material supplier.

[0081] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; it should also be understood that the combination connection relationship between one or more devices / apparatuses mentioned in the present invention does not exclude the existence of other devices / apparatuses before or after the combination device / apparatus or the insertion of other devices / apparatuses between these explicitly mentioned two devices / apparatuses, unless otherwise specified. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0082] In the following examples, the reagents, materials and instruments used are all commercially available unless otherwise specified.

[0083] The fat content of skim milk is less than 0.5%;

[0084] The first fermentation agent is Heritage ICE;

[0085] The second fermentation agent is Cheese;

[0086] The fat content of cream is 35%.

[0087] Example 1

[0088] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials include: (1) a high-protein yogurt base material: 98.494% skim milk, 1.5% white sugar, 0.002% rennet, and 0.004% first fermentation agent; (2) sour cream: 98.494% light cream, 1.5% white sugar, and 0.006% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0089] The preparation method of the Icelandic flavored yogurt comprises:

[0090] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0091] (2) The above-mentioned liquid A is sterilized at 73°C for 25 seconds, cooled to 40°C, and the first fermentation agent is added for fermentation. When the pH of the liquid is 6.0, rennet is added and stirred evenly, and the fermentation pH is 4.5, and the fermentation is terminated;

[0092] (3) Cut the curd into 3*3*3cm clots and drain the whey while stirring. Centrifuge the liquid to drain the whey at 6500rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0093] (4) Preheat the cream to 40° C., add white sugar, and stir for 20 min until completely dissolved to obtain liquid B;

[0094] (5) The liquid B is sterilized at 95°C for 300s, cooled to 35°C, and a second fermentation agent is added to ferment for 16h to obtain sour cream; (6) The high-protein yogurt base and yogurt are mixed in a ratio of 9:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 38°C, the frequency is 10Hz, the homogenization temperature is 35°C, and the homogenization pressure is 10Mpa, so as to obtain the Icelandic flavor yogurt.

[0095] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 14.6%, and the fat content is 5.35%.

[0096] Example 2

[0097] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials include: (1) a high-protein yogurt base material: 97.992% skim milk, 2% white sugar, 0.003% rennet, and 0.005% first fermentation agent; (2) sour cream: 97.996% light cream, 2% white sugar, and 0.004% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0098] The preparation method of the Icelandic flavored yogurt comprises:

[0099] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0100] (2) The above-mentioned liquid A is sterilized at 80°C for 20 seconds, cooled to 43°C, and the first fermentation agent is added for fermentation. When the pH of the liquid is 5.8, rennet is added and stirred evenly, and the fermentation pH is 4.5, and the fermentation is terminated;

[0101] (3) Cut the curd into 3*3*3cm clots, and drain the whey while stirring. Centrifuge the liquid to drain the whey at 7200rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0102] (4) Preheat the cream to 43° C., add sugar, and stir for 18 min until completely dissolved to obtain liquid B;

[0103] (5) The liquid B is sterilized at 121° C. for 15 seconds, cooled to 37° C., and a second fermentation agent is added to ferment for 14 hours to obtain sour cream; (6) The high-protein yogurt base and yogurt are mixed in a ratio of 9:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 40° C., the frequency is 7 Hz, the homogenization temperature is 38° C., and the homogenization pressure is 8 MPa, so as to obtain the Icelandic flavor yogurt.

[0104] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 14.6%, and the fat content is 5.35%.

[0105] Example 3

[0106] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials for the preparation include: (1) a high-protein yogurt base material: 96.99% skim milk, 3% white sugar, 0.004% rennet, and 0.006% first fermentation agent; (2) sour cream: 96.998% light cream, 3% white sugar, and 0.002% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0107] The preparation method of the Icelandic flavored yogurt comprises:

[0108] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0109] (2) The above-mentioned liquid A is sterilized at 85°C for 15 seconds, cooled to 45°C, and the first fermentation agent is added for fermentation. When the pH of the liquid is 5.6, rennet is added and stirred evenly, and the fermentation pH is 4.4, and the fermentation is terminated;

[0110] (3) Cut the curd into 3*3*3cm clots and drain the whey while stirring. Centrifuge the liquid to drain the whey at 8000rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0111] (4) Preheat the cream to 45° C., add sugar, and stir for 15 min until completely dissolved to obtain liquid B;

[0112] (5) sterilizing the liquid B at 137° C. for 4 seconds, cooling to 39° C., adding a second starter culture and fermenting for 12 hours to obtain sour cream;

[0113] (6) The high-protein yogurt base and the yogurt are mixed in a ratio of 4:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 43° C., the frequency is 4 Hz, the homogenization temperature is 40° C., and the homogenization pressure is 5 MPa, thereby obtaining the Icelandic flavored yogurt.

[0114] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 13.2%, and the fat content is 8.47%.

[0115] Comparative Example 1 : High-protein yogurt base and sour cream all use common leavening agent YO-MIX 883LYO, and all the other are consistent with Example 1.

[0116] Comparative Example 2 : No rennet was added during the preparation of the high-protein yogurt base, and the rest was the same as in Example 2.

[0117] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials include: (1) a high-protein yogurt base material: 97.995% skim milk, 2% white sugar, and 0.005% first fermentation agent; (2) sour cream: 97.996% light cream, 2% white sugar, and 0.004% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0118] The preparation method of the Icelandic flavored yogurt comprises:

[0119] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0120] (2) The liquid A is sterilized at 80° C. for 20 seconds, cooled to 43° C., and the first fermentation agent is added for fermentation. The fermentation is terminated when the pH value reaches 4.5.

[0121] (3) Cut the curd into 3*3*3cm clots, and drain the whey while stirring. Centrifuge the liquid to drain the whey at 7200rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0122] (4) Preheat the cream to 43° C., add sugar, and stir for 18 min until completely dissolved to obtain liquid B;

[0123] (5) The liquid B is sterilized at 121° C. for 15 seconds, cooled to 37° C., and a second fermentation agent is added to ferment for 14 hours to obtain sour cream; (6) The high-protein yogurt base and yogurt are mixed in a ratio of 9:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 40° C., the frequency is 7 Hz, the homogenization temperature is 38° C., and the homogenization pressure is 8 MPa, so as to obtain the Icelandic flavor yogurt.

[0124] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 14.6%, and the fat content is 5.35%.

[0125] Comparative Example 3 : In the preparation of high-protein yogurt base, rennet and leavening agent are added simultaneously, and the rest is the same as in Example 2.

[0126] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials include: (1) a high-protein yogurt base material: 97.992% skim milk, 2% white sugar, 0.003% rennet, and 0.005% first fermentation agent; (2) sour cream: 97.996% light cream, 2% white sugar, and 0.004% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0127] The preparation method of the Icelandic flavored yogurt comprises:

[0128] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0129] (2) The liquid A is sterilized at 80°C for 20 seconds, cooled to 43°C, and rennet and the first fermentation agent are added for fermentation. When the pH of the yogurt is 4.5, the fermentation is terminated;

[0130] (3) Cut the curd into 3*3*3cm clots, and drain the whey while stirring. Centrifuge the liquid to drain the whey at 7200rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0131] (4) Preheat the cream to 43° C., add white sugar, and stir for 18 min until completely dissolved to obtain liquid B;

[0132] (5) The liquid B is sterilized at 121° C. for 15 seconds, cooled to 37° C., and the first fermentation agent is added and fermented for 14 hours to obtain sour cream; (6) The high-protein yogurt base and yogurt are mixed in a ratio of 9:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 40° C., the frequency is 7 Hz, the homogenization temperature is 38° C., and the homogenization pressure is 8 MPa, so as to obtain the Icelandic flavor yogurt.

[0133] The protein content of the Icelandic-flavored yogurt obtained according to the preparation method is 14.6%, and the fat content is 5.35%.

[0134] Comparative Example 4 : In the sour cream preparation process, the material temperature is high and the stirring time is long, and the rest of Example 2.

[0135] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials include: (1) a high-protein yogurt base material: 97.992% skim milk, 2% white sugar, 0.003% rennet, and 0.005% first fermentation agent; (2) sour cream: 97.996% light cream, 2% white sugar, and 0.004% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0136] The preparation method of the Icelandic flavored yogurt comprises:

[0137] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0138] (2) The above-mentioned material A liquid is sterilized at 80°C for 20 seconds, cooled to 43°C, and the first fermentation agent is added for fermentation. When the pH of the liquid is 5.8, rennet is added and stirred evenly, and the fermentation pH is 4.5, and the fermentation is terminated;

[0139] (3) Cut the curd into 3*3*3cm clots, and drain the whey while stirring. Centrifuge the liquid to drain the whey at 7200rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0140] (4) Preheat the cream to 55° C., add sugar, and stir for 20 min until completely dissolved to obtain liquid B;

[0141] (5) The liquid B is sterilized at 121° C. for 15 seconds, cooled to 37° C., and a second fermentation agent is added to ferment for 14 hours to obtain sour cream; (6) The high-protein yogurt base and yogurt are mixed in a ratio of 9:1, stirred evenly, and then processed by a smooth pump and a homogenizer. The smooth pump processing temperature is 40° C., the frequency is 7 Hz, the homogenization temperature is 38° C., and the homogenization pressure is 8 MPa, so as to obtain the Icelandic flavor yogurt.

[0142] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 14.6%, and the fat content is 5.35%.

[0143] Comparative Example 5 : After the high-protein yogurt base is mixed with the sour cream, there is no smooth pump treatment, and the rest is the same as in Example 3.

[0144] An Icelandic-style yogurt and a preparation method thereof, wherein the raw materials for the preparation include: (1) a high-protein yogurt base material: 96.99% skim milk, 3% white sugar, 0.004% rennet, and 0.006% first fermentation agent; (2) sour cream: 96.998% light cream, 3% white sugar, and 0.002% second fermentation agent. The percentages are the percentages of the raw materials in the total mass of the raw materials;

[0145] The preparation method of the Icelandic flavored yogurt comprises:

[0146] (1) Add white sugar to skim milk preheated to 50° C. and stir for 10 min until completely dissolved to obtain liquid A;

[0147] (2) The above-mentioned liquid A is sterilized at 85°C for 15 seconds, cooled to 45°C, and the first fermentation agent is added for fermentation. When the pH of the liquid is 5.6, rennet is added and stirred evenly, and the fermentation pH is 4.4, and the fermentation is terminated;

[0148] (3) Cut the curd into 3*3*3cm clots and drain the whey while stirring. Centrifuge the liquid to drain the whey at 8000rpm to obtain a high-protein yogurt base with a protein content of 16%;

[0149] (4) Preheat the cream to 45° C., add sugar, and stir for 15 min until completely dissolved to obtain liquid B;

[0150] (5) sterilizing the liquid B at 137° C. for 4 seconds, cooling to 39° C., adding a second starter culture and fermenting for 12 hours to obtain sour cream;

[0151] (6) The high-protein yogurt base and the yogurt are mixed in a ratio of 4:1, stirred evenly, and then processed by a homogenizer at a homogenization temperature of 40° C. and a homogenization pressure of 5 MPa to obtain the Icelandic flavored yogurt.

[0152] The protein content of the Icelandic-flavored yogurt prepared according to the above preparation method is 13.2%, and the fat content is 8.47%.

[0153] Effect Example 1

[0154] The Icelandic flavored yogurt prepared according to the example and comparative example was subjected to viscosity test and texture analysis. The viscosity test was performed using a proRheo viscometer, 1# rotor, test interval 10s, shear rate 1000s -1 , test temperature 15℃. The texture analysis of yogurt was tested using a TA-XT Plus texture analyzer to determine the hardness and cohesion of the yogurt. Hardness is used to describe the amount of force required to chew yogurt, and cohesion refers to the internal contraction force of the sample. Low cohesion means that the yogurt has a weak paste texture and a strong smoothness. A P4.0 disc probe was selected, with a downward pressure mode, a rate of 1.5mm / s before the test, a test rate of 2mm / s, a rate of 10mm / s after the test, a test depth of 40, and a trigger force of 0.5g. The viscosity test and texture analysis results of Icelandic-style yogurt are shown in Table 1:

[0155] Table 1: Viscosity test and texture analysis results

[0156] Viscosity / mpa·s Hardness / g Cohesion / g·s Example 1 755 518 268.0 Example 2 772 521 278.5 Example 3 724 485 255.7 Comparative Example 1 642 430 240.2 Comparative Example 2 427 354 398.3 Comparative Example 3 415 289 301.5 Comparative Example 4 685 473 270.6 Comparative Example 5 810 546 423.6

[0157] As shown in Table 1, the Icelandic-style yogurt prepared by Examples 1-3 has a high viscosity and hardness, but a low cohesion, which indicates that the yogurt has a thick and smooth taste and is not sticky. The yogurt obtained by Comparative Examples 2 and 3 has a low viscosity and hardness and a thin taste, while Comparative Example 5 does not use a smooth pump treatment process, and the yogurt has a high viscosity and hardness, and a high cohesion, and the yogurt is too thick and not smooth.

[0158] Effect Example 2

[0159] The Icelandic-flavored yogurt prepared by the above-mentioned embodiment and comparative example was subjected to sensory testing. Ten professional dairy practitioners who had received sensory training were randomly selected as assessors for this test to conduct sensory testing. The test items mainly included the flavor and texture of the product, with a full score of 5 points for flavor (based on Icelandic flavor and cheese aroma), and a full score of 5 points for texture. In addition, a brief evaluation of each product was required. At the end of the test, the scores of each product were counted (average score was taken), and the main evaluation contents of each product were summarized. Sensory evaluators should conduct the test in a professional sensory laboratory, brush their teeth before tasting the samples, rinse their mouths twice between each sample, and complete the test independently. The sensory evaluation results are shown in Table 2:

[0160] Table 2 Sensory evaluation results

[0161]

[0162]

[0163] As shown in Table 2, the overall score of the Icelandic-flavored yogurt prepared by the preparation methods of Examples 1-3 is relatively high, and it has a distinct Icelandic flavor, rich cheese flavor, and a smooth and mellow texture compared to ordinary yogurt. However, the yogurts prepared by the preparation methods of Comparative Examples 1-5 all have deficiencies in flavor or texture. In addition, during the product preparation process, the preparation method provided by Comparative Example 2 has a longer whey discharge time, and the preparation method provided by Comparative Example 3 has a significantly longer fermentation time.

[0164] In summary, the present invention effectively overcomes various shortcomings of the prior art and has high industrial utilization value.

[0165] The above is only a preferred embodiment of the present invention, and is not any formal or substantial limitation of the present invention. It should be pointed out that ordinary technicians in this technical field can make several improvements and supplements without departing from the method of the present invention, and these improvements and supplements should also be regarded as the protection scope of the present invention. Any technician familiar with this profession, without departing from the spirit and scope of the present invention, can make some changes, modifications and evolutions of the technical content disclosed above, which are equivalent embodiments of the present invention; at the same time, any changes, modifications and evolutions of any equivalent changes made to the above embodiments based on the essential technology of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. An Icelandic flavored yogurt, characterized in that: The raw materials of the Icelandic flavored yogurt include a high-protein yogurt base and sour cream, wherein: The high-protein yogurt base material comprises, by mass percentage, 96.99%-98.494% of skim milk, 1.5%-3% of white sugar, 0.002%-0.004% of rennet, and 0.004%-0.006% of a first leavening agent; The sour cream comprises, by mass percentage, 96.998%-98.494% of light cream, 1.5%-3% of white sugar, and 0.002%-0.006% of a second leavening agent.

2. The Icelandic flavored yogurt according to claim 1, characterized in that: The skimmed milk is a cow's milk product with a fat content of less than 0.5%.

3. The Icelandic flavored yogurt according to claim 1, characterized in that: The rennet is one or more of rennet in the abomasum of cattle or sheep and rennet produced by microbial fermentation.

4. The Icelandic flavored yogurt according to claim 1, characterized in that: It also includes any one or more of the following features: A1) the first fermentation agent is a combination of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus; A2) the cream is selected from cream with a fat content of 35%-40%; A3) the second leavening agent is a combination of Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus and Lactobacillus rhamnosus; A4) The mixing mass ratio of the high-protein yogurt base to the sour cream is 4:1 to 9:

1.

5. The Icelandic flavored yogurt according to claim 4, characterized in that: Also includes any one or more of the following features: A11) the first leavening agent is Heritage ICE; A12) the second leavening agent is Cheese.

6. A method for preparing Icelandic flavored yogurt, characterized in that: The preparation method of the Icelandic flavored yogurt comprises the following steps: 1) Stir white sugar and preheated skim milk until completely dissolved to obtain liquid A; 2) sterilizing the liquid A obtained in step 1), adding the first fermentation agent after cooling, and adding rennet, fermenting to the end point pH, and ending the fermentation; 3) cutting and stirring the product fermented to the end point in step 2) and centrifuging to remove whey to obtain a high-protein yogurt base; 4) Stir the white sugar and preheated cream until they are completely dissolved to obtain liquid B; 5) sterilizing and cooling the liquid B obtained in step 4), adding a second fermentation agent to ferment the liquid B to obtain sour cream; 6) The high-protein yogurt base obtained in step 3) and the sour cream obtained in step 5) are uniformly stirred and then processed by a smoothing pump and a homogenizer to obtain the Icelandic flavored yogurt.

7. The method for preparing Icelandic flavored yogurt according to claim 6, characterized in that: Also includes any one or more of the following features: B1) In step 1), the preheating temperature is 50°C-55°C; B2) In step 1), the stirring time is 10-15 min; B3) In step 1), the skimmed milk is a cow's milk product with a fat content of less than 0.5%; B4) In step 2), the sterilization temperature is 73°C-85°C and the sterilization time is 15s-25s; B5) in step 2), the cooling to the fermentation temperature is 40°C-45°C; B6) In step 2), the first fermentation agent is Streptococcus salivarius subsp. thermophilus), Lactobacillus delbrueckiisubsp.bulgaricus, and Lactobacillus acidophilus; B7) in step 2), the rennet is one or more of rennet in cattle or sheep abomasum and rennet produced by microbial fermentation; B8) In step 2), the rennet needs to be added after the first fermentation agent is added, and the end point pH is controlled at 4.4-4.5 to end the fermentation; B9) In step 3), the size of the cut clot is 3*3*3 cm; B10) In step 3), the centrifugation condition is 6500rpm-8000rpm.

8. The method for preparing Icelandic flavored yogurt according to claim 7, characterized in that: Also includes any one or more of the following features: B61) In step 2), the first fermentation agent is Heritage ICE; B81) In step 2), when the pH value of the feed liquid A is 5.6-6.0, the rennet solution is added, and after addition, the mixture is stirred slowly until it is evenly dispersed.

9. The method for preparing Icelandic flavored yogurt according to claim 6, characterized in that: Also includes any one or more of the following features: C1) In step 4), the cream is preheated to 40°C-55°C; C2) In step 4), the stirring time is 15min-30min; C3) In step 4), the cream is selected from cream with a fat content of 35%-40%; C4) In step 5), the sterilization temperature is 95°C-137°C, and the sterilization time is 4s-300s; C5) in step 5), cooling to 35°C-39°C and fermenting for 12h-16h; C6) In step 5), the second starter is a combination of Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus rhamnosus, preferably Cheese; C7) In step 6), the mixing mass ratio of the high-protein yogurt base and the sour cream is 4:1 to 9:1; C8) In step 6), the smoothing pump treatment temperature is 38°C-43°C and the frequency is 4-10Hz; C9) In step 7), during the homogenizer treatment, the homogenization temperature is 35°C-40°C, and the homogenization pressure is 5Mpa-10Mpa.

10. An Icelandic-style yogurt, characterized in that: The Icelandic-flavored yogurt is prepared by the method for preparing Icelandic-flavored yogurt according to any one of claims 6 to 9.

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