Fruity yoghurt powder formula and preparation method thereof

Abstract

The invention discloses a fruity yoghurt powder formula and a preparation method thereof, and relates to the technical field of food processing.The fruity yoghurt powder formula comprises milk, white granulated sugar, fruit juice, a yoghurt leavening agent, a stabilizer, a sweetening agent, an emulsifying agent, an acidity adjusting agent and water, the stabilizer is one of modified starch, gelatin, pectin and a yoghourt modifier. The stabilizer is added to improve the texture and stability of the yoghurt and reduce the problems of whey separation, texture roughness and the like, so that the formula of the fruity yoghurt powder is optimized, the taste can be ensured, the stability and quality of the yoghurt are enhanced, the layering or precipitation phenomenon of the yoghurt in the storage and transportation process is prevented, and the quality of the yoghurt is improved. Streptococcus thermophilus and lactobacillus bulgaricus in a mass ratio of 2: 1 are selected as yoghurt leavening agents, so that the fermentation process is stable, and the yoghurt is fine and smooth in texture.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a formula of fruit-flavored yogurt powder and a preparation method thereof. Background Art

[0002] Fruit-flavored yogurt powder is a food that combines the nutrition of yogurt with the flavor of fruit. Its preparation process usually involves mixing yogurt powder with fruit ingredients, fermenting and processing under specific process conditions, and finally making a fruit-flavored yogurt product. This product not only retains the nutritional value of yogurt, such as probiotics, protein and calcium, but also adds the flavor and nutrition of fruit, making the taste of yogurt richer and more diverse.

[0003] The existing technology has the following problems:

[0004] During the preparation and storage process of fruit-flavored yogurt, various factors (such as temperature, pH value, type and amount of additives, etc.) may cause whey precipitation, rough texture and other problems, thus affecting the quality and stability of the product. Secondly, the flavor of the fruit and the flavor of the yogurt may not be completely coordinated after mixing, or the flavor of the fruit may be excessively destroyed during the processing, resulting in poor flavor of the final product. In addition, during the processing process, due to high temperature, stirring and other operations, the nutrients in the yogurt (such as probiotics, vitamins, etc.) may be lost. Summary of the invention

[0005] The present invention provides a formula of fruit-flavored yogurt powder and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides a formula of fruit-flavored yogurt powder, wherein the raw material formula of the fruit-flavored yogurt powder comprises the following components: milk, white sugar, fruit juice, yogurt starter, stabilizer, sweetener, emulsifier, acidity regulator, and water, wherein the sweetener is one of oligofructose and natural honey, the stabilizer is one of modified starch, gelatin, pectin, and yogurt improver, and the milk is fresh, pollution-free whole fat or skim milk, and the protein content is not less than 2.9%.

[0008] Preferably, the yogurt starter is Streptococcus thermophilus and Lactobacillus bulgaricus in a mass ratio of 2:1.

[0009] Preferably, the fruit juice is fresh, flavorful natural fruit juice, including but not limited to apple juice, banana juice, strawberry juice, pitaya juice, mango juice, papaya juice, grape juice, cherry juice, and pear juice, and the amount of fruit juice added is ≤10% of the overall formula.

[0010] Preferably, the acidity regulator is citric acid, and the emulsifier is one or more of monostearate, sucrose fatty acid ester, and polyglycerol ester.

[0011] In a second aspect, the present invention further provides a method for preparing a fruit-flavored yogurt powder, the preparation method comprising the following steps:

[0012] S1: juice preparation;

[0013] S2: Mixing and dissolving;

[0014] S3: Sterilization and fermentation

[0015] S4: homogenization and cooling;

[0016] S5: Drying and packaging.

[0017] Preferably, S1 comprises: washing fresh intact fruits, cutting them into small pieces, putting them into a juicer to extract juice, filtering the squeezed juice, and sealing the obtained clarified juice with plastic wrap for later use.

[0018] Preferably, S2 comprises: mixing the stabilizer and water evenly to form a suspension, preheating the milk to 40-45°C, then slowly adding the fruit juice, sweetener and granulated sugar, stirring while adding using low temperature technology, adding the suspension after stirring completely, continuing to stir evenly, and finally adding the emulsifier.

[0019] Preferably, S3 comprises: homogenizing the mixed raw materials, then heating to 72-95°C and maintaining for 15-30s, pasteurizing, immediately cooling to 42°C after sterilization, adding an acidity regulator to the cooled raw materials, stirring evenly, and then inoculating the pre-activated yogurt starter into the raw materials, placing the inoculated raw materials in a fermentation tank under sterile conditions, controlling the temperature at 42-43°C and the fermentation time for 4-6h until the yogurt reaches an ideal coagulation state, and regularly checking the coagulation of the yogurt during the fermentation process.

[0020] Preferably, S4 comprises: after fermentation is completed, adding sweetener, fruit juice and acidity regulator, homogenizing by adopting low temperature technology, and rapidly cooling the yogurt to below 10° C. after homogenization.

[0021] Preferably, S5 includes: using a spray dryer to spray dry the cooled yogurt to obtain fruit yogurt powder, the parameters of the spray dryer include: inlet temperature 150°C, outlet temperature 60°C, spray pressure 0.8MPa, packaging the dried fruit yogurt powder to ensure that the product is well sealed, and storing it in a dry, cool and ventilated place.

[0022] Due to the adoption of the above technical solution, the present invention has the following technical advances compared with the prior art:

[0023] 1. The present invention provides a formula of fruit-flavored yogurt powder and a preparation method thereof. The texture and stability of yogurt are improved by adding a stabilizer, and problems such as whey precipitation and rough texture are reduced, thereby optimizing the formula of the fruit-flavored yogurt powder. While ensuring the taste, the stability and quality of yogurt are enhanced, and stratification or precipitation of yogurt during storage and transportation is prevented. Streptococcus thermophilus and Lactobacillus bulgaricus with a mass ratio of 2:1 are selected as yogurt starter agents to ensure that the fermentation process is stable and the yogurt has a fine texture.

[0024] 2. The present invention provides a formula for fruit-flavored yogurt powder and a preparation method thereof. By selecting fresh, rich-flavored fruit juice as the raw material for making the fruit-flavored yogurt powder, the flavor and nutrition of the fruit are retained, and the overall taste and flavor of the yogurt are not affected. A sweetener is added to enhance the flavor of the yogurt. At the same time, when mixing the yogurt and the juice, the yogurt and the juice are mixed while adding and stirring so that the flavors of the two can be coordinated with each other. An acidity regulator is added before fermentation to adjust the acidity of the yogurt to ensure the taste and quality of the final product.

[0025] 3. The present invention provides a formula of fruit-flavored yogurt powder and a preparation method thereof. By adopting low-temperature technology for stirring and homogenizing and other operations, the temperature can be lowered to reduce the damage to nutrients such as probiotics and vitamins, and reduce the loss of nutrients in the product. At the same time, low-temperature processing can also maintain the taste and flavor of yogurt. By using milk, white sugar, fruit juice, yogurt starter, stabilizer, sweetener, emulsifier, acidity regulator and water, a fruit-flavored yogurt powder product with rich fruit flavor and mellow taste can be prepared. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a schematic diagram of the preparation process of the fruit-flavored yogurt powder. DETAILED DESCRIPTION

[0027] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0028] In a first aspect, the present invention provides a formula of a fruit-flavored yogurt powder, wherein the raw material formula of the fruit-flavored yogurt powder comprises the following components: milk, white sugar, fruit juice, yogurt starter, stabilizer, sweetener, emulsifier, acidity regulator, and water, wherein the sweetener is one of oligofructose and natural honey, the stabilizer is one of modified starch, gelatin, pectin, and a yogurt improver, and the milk is fresh, pollution-free whole-fat or skim milk, and the protein content is not less than 2.9%.

[0029] Milk: Choose fresh, uncontaminated whole or skim milk as the main ingredient of yogurt to ensure the quality of the product can provide the basic nutrition and taste of yogurt;

[0030] Granulated sugar: used to adjust the taste and enhance the sweetness of yogurt. You can add an appropriate amount according to your personal preference.

[0031] Sweeteners: used to increase sweetness, improve the taste and flavor of yogurt, and also improve product stability, promote the growth of probiotics, and improve the intestinal microecological environment;

[0032] Stabilizer: used to improve the stability and taste of yogurt, improve the texture and stability of yogurt, reduce whey precipitation and rough texture, thereby optimizing the formula of fruit yogurt powder, while ensuring the taste, enhancing the stability and quality of yogurt, and preventing stratification or precipitation of yogurt during storage and transportation;

[0033] The yogurt starter is Streptococcus thermophilus and Lactobacillus bulgaricus in a mass ratio of 2:1, which ensures a stable fermentation process and a fine yogurt texture.

[0034] The fruit juice is fresh, rich-flavored natural fruit juice, including but not limited to apple juice, banana juice, strawberry juice, pitaya juice, mango juice, papaya juice, grape juice, cherry juice, and pear juice, and the amount of fruit juice added is ≤ 10% of the overall formula, providing the yogurt with rich fruity flavor and color, retaining the flavor and nutrition of the fruit, and avoiding affecting the overall taste and flavor of the yogurt.

[0035] The acidity regulator is citric acid, which is used to adjust the acidity of yogurt to ensure the taste and quality of the final product, enhance the flavor, make the yogurt flavor richer and more diverse, and increase the stability of yogurt to prevent it from deteriorating during transportation;

[0036] The emulsifier is one or more of monostearate, sucrose fatty acid esters, and polyglycerol esters, which enhance the emulsification effect, help to evenly distribute the fruity ingredients and other additives in the milk, and improve the stability of the product.

[0037] Fruity yogurt powder products with rich fruity flavor and mellow taste can be prepared by using milk, white sugar, fruit juice, yogurt starter, stabilizer, sweetener, emulsifier, acidity regulator and water.

[0038] Second, as Figure 1 As shown, the present invention also provides a method for preparing fruit-flavored yogurt powder, which comprises the following steps:

[0039] S1: juice preparation;

[0040] S2: Mixing and dissolving;

[0041] S3: Sterilization and fermentation

[0042] S4: homogenization and cooling;

[0043] S5: Drying and packaging.

[0044] S1 comprises: washing fresh intact fruits, cutting them into small pieces, putting them into a juicer to extract juice, filtering the squeezed juice, and sealing the obtained clarified juice with plastic wrap for later use.

[0045] S2 includes: mixing the stabilizer and water evenly to form a suspension, preheating the milk to 40-45°C, then slowly adding fruit juice, sweetener, and white sugar, using low-temperature technology to stir while adding, adding the suspension after stirring completely to improve the texture and stability of the yogurt, reduce problems such as whey precipitation and rough texture, enhance the stability and quality of the yogurt, prevent stratification or precipitation of the yogurt during storage and transportation, continue to stir evenly, and finally add the emulsifier.

[0046] S3 includes: homogenizing the mixed raw materials, then heating them to 72-95°C and maintaining them for 15-30s for pasteurization to kill harmful microorganisms and ensure food safety. After sterilization, they are immediately cooled to 42°C for subsequent fermentation. Acidity regulators are added to the cooled raw materials and stirred evenly. The pre-activated yogurt starter is then inoculated into the raw materials. Under sterile conditions, the inoculated raw materials are placed in a fermentation tank, and the temperature is controlled at 42-43°C for 4-6 hours for fermentation until the yogurt reaches an ideal coagulation state. During the fermentation process, the coagulation of the yogurt needs to be checked regularly to ensure normal fermentation and taste of the yogurt and avoid excessive fermentation.

[0047] S4 includes: after fermentation is completed, adding sweeteners, fruit juice and acidity regulators to enhance the taste and flavor of the yogurt, using low-temperature technology for homogenization to improve the taste and stability of the yogurt, and quickly cooling the yogurt to below 10°C after homogenization to inhibit the continued fermentation of lactic acid bacteria.

[0048] S5 includes: using a spray dryer to spray dry the cooled yogurt to obtain fruit yogurt powder, the parameters of the spray dryer include: inlet temperature 150°C, outlet temperature 60°C, and spray pressure 0.8MPa, to ensure the quality and taste of the yogurt, and packaging the dried fruit yogurt powder to ensure that the product is well sealed to prevent contamination, so as to avoid moisture, deterioration and other problems during storage and transportation of the product, and store it in a dry, cool and ventilated place to maintain the freshness and taste of the yogurt.

[0049] In summary, the fresh intact fruits are washed and cut into small pieces, and the fruits are put into a juicer to extract the juice. The clarified juice obtained after filtering is sealed with plastic wrap for later use, which retains the flavor and nutrition of the fruits and avoids affecting the overall taste and flavor of the yogurt. The stabilizer and water are evenly mixed to form a suspension. The stabilizer is one of modified starch, gelatin, pectin, and yogurt improver. The milk is preheated to 40-45°C, and then the juice, sweetener, and white sugar are slowly added to enhance the flavor and taste of the yogurt. The low-temperature technology is used for stirring while adding so that the flavors of the yogurt and the juice can be coordinated with each other. After stirring is complete, the suspension is added to improve the texture and stability of the yogurt, thereby reducing problems such as whey precipitation and rough texture. , optimize the formula of fruit yogurt powder to prevent stratification or precipitation of yogurt during storage and transportation, continue to stir evenly, and finally add emulsifier to enhance the emulsification effect of the raw materials, homogenize the mixed raw materials, then heat to 72-95℃ and keep for 15-30s for pasteurization to kill harmful microorganisms and ensure food safety. After sterilization, immediately cool to 42℃ for subsequent fermentation process, add acidity regulator to the cooled raw materials to adjust the acidity of yogurt to ensure the taste and quality of the final product, stir evenly, and then inoculate the pre-activated yogurt starter into the raw materials. The yogurt starter is thermophilic Streptococcus and Bulgarian Lactobacillus in a mass ratio of 2:1 to ensure The fermentation process is stable and the yogurt has a fine texture. Under sterile conditions, the inoculated raw materials are placed in a fermentation tank, the temperature is controlled at 42-43°C, and the fermentation time is 4-6 hours until the yogurt reaches an ideal coagulation state. During the fermentation process, the coagulation of the yogurt needs to be checked regularly to ensure the normal fermentation and taste of the yogurt and avoid over-fermentation. After the fermentation is completed, sweeteners, juices and acidity regulators are added to enhance the taste and flavor of the yogurt. Low-temperature technology is used for homogenization to improve the taste and stability of the yogurt. After homogenization, the yogurt is quickly cooled to below 10°C to inhibit the continued fermentation of lactic acid bacteria. The cooled yogurt is spray-dried using a spray dryer to obtain fruit-flavored yogurt powder. The parameters of the spray dryer are as follows: Including: inlet temperature 150℃, outlet temperature 60℃, spray pressure 0.8MPa, to ensure the quality and taste of yogurt, package the dried fruit yogurt powder, ensure that the product is well sealed, prevent contamination, avoid moisture, deterioration and other problems during storage and transportation, and store it in a dry, cool and ventilated place to maintain the freshness and taste of the yogurt. Use low-temperature technology for stirring and homogenizing operations to lower the temperature to reduce the damage to nutrients such as probiotics and vitamins, and reduce the loss of nutrients in the product. At the same time, low-temperature processing can also maintain the taste and flavor of yogurt. Through the above steps, a fruit yogurt powder product with rich fruit flavor and mellow taste can be prepared.

[0050] The above generally describes the present invention in detail, but it is obvious to a person skilled in the art that some modifications or improvements can be made to the present invention. Therefore, modifications or improvements that do not depart from the spirit of the present invention are within the scope of protection of the present invention.

Claims

1. A fruit-flavored yogurt powder formula, characterized in that: The raw material formula of the fruit-flavored yogurt powder comprises the following components: milk, white sugar, fruit juice, yogurt starter, stabilizer, sweetener, emulsifier, acidity regulator and water. The sweetener is one of oligofructose and natural honey. The stabilizer is one of modified starch, gelatin, pectin and yogurt improver. The milk is fresh, pollution-free whole-fat or skim milk, and the protein content is not less than 2.9%.

2. The fruit-flavored yogurt powder formula according to claim 1, characterized in that: The yogurt starter is thermophilic streptococcus and bulgaricus lactobacillus in a mass ratio of 2:

1.

3. The fruit-flavored yogurt powder formula according to claim 1, characterized in that: The fruit juice is fresh, rich-flavored natural fruit juice, including but not limited to apple juice, banana juice, strawberry juice, dragon fruit juice, mango juice, papaya juice, grape juice, cherry juice, and pear juice, and the added amount of the fruit juice is ≤10% of the overall formula.

4. The fruit-flavored yogurt powder formula according to claim 1, characterized in that: The acidity regulator is citric acid, and the emulsifier is one or more of monostearate, sucrose fatty acid ester, and polyglycerol ester.

5. A method for preparing a fruit-flavored yogurt powder, based on the fruit-flavored yogurt powder formula according to any one of claims 1 to 4, characterized in that: The preparation method comprises the following steps: S1: juice preparation; S2: Mixing and dissolving; S3: Sterilization and fermentation S4: homogenization and cooling; S5: Drying and packaging.

6. The method for preparing a fruit-flavored yogurt powder according to claim 5, characterized in that: The step S1 comprises: washing the fresh and intact fruits, cutting the fruits into small pieces, putting the pieces into a juicer for juicing, filtering the squeezed juice, and sealing the obtained clarified juice with a plastic wrap for later use.

7. The method for preparing a fruit-flavored yogurt powder according to claim 6, characterized in that: The S2 comprises: mixing the stabilizer and water evenly to form a suspension, preheating the milk to 40-45° C., then slowly adding the fruit juice, sweetener, and granulated sugar, stirring while adding using low temperature technology, adding the suspension after stirring completely, continuing to stir evenly, and finally adding the emulsifier.

8. The method for preparing a fruit-flavored yogurt powder according to claim 7, characterized in that: The S3 comprises: homogenizing the mixed raw materials, then heating to 72-95°C and maintaining for 15-30s, pasteurizing, immediately cooling to 42°C after sterilization, adding an acidity regulator to the cooled raw materials, stirring evenly, and then inoculating the pre-activated yogurt starter into the raw materials, placing the inoculated raw materials in a fermentation tank under sterile conditions, controlling the temperature at 42-43°C and fermenting for 4-6h until the yogurt reaches an ideal coagulation state, and regularly checking the coagulation of the yogurt during the fermentation process.

9. The method for preparing a fruit-flavored yogurt powder according to claim 8, characterized in that: The S4 comprises: after the fermentation is completed, adding sweetener, fruit juice and acidity regulator, using low temperature technology to perform homogenization, and after homogenization, quickly cooling the yogurt to below 10°C.

10. The method for preparing a fruit-flavored yogurt powder according to claim 9, characterized in that: The S5 comprises: using a spray dryer to spray dry the cooled yogurt to obtain fruit yogurt powder, the parameters of the spray dryer include: inlet temperature 150° C., outlet temperature 60° C., and spray pressure 0.8 MPa, packaging the dried fruit yogurt powder to ensure that the product is well sealed, and storing it in a dry, cool, and ventilated place.

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