Yoghourt with strong and mellow flavor and preparation method thereof
By mixing fermented milk and fermented cream and adopting a specific fermentation process, the problem of unstable flavor of high-fat yogurt products is solved, and yogurt products with a rich flavor, stable and dense taste are achieved.
Patent Information
- Application Number
- CN202411759420.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-03
- Publication Date
- 2025-02-11
AI Technical Summary
The existing high-fat yogurt products with high fat content are prone to produce bad flavors due to unstable fat, such as the 'milk smell' or 'fermented smell', which cannot achieve a strong and mellow taste.
By mixing the fermented milk and fermented cream, a specific fermentation method and process, including separate separation and fermentation portions, using a specific fermentation agent and controlling the fermentation endpoint, ensures the stability and richness of the flavor.
It realizes a yogurt product with a strong and stable flavor, avoids the generation of bad flavor, meets the flavor requirements of high-end and rich products, and ensures the texture of dense and silky texture.
Smart Images
Figure SMS_1 
Figure SMS_2
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of dairy product fermentation, in particular to a yogurt with rich flavor and a preparation method thereof. Background Art
[0002] Since the fermented dairy products were launched on the market, they have been favored by more and more consumers due to their sweet and sour taste and rich nutrition. Chinese consumers have always preferred thick and mellow taste and flavor for yogurt. Therefore, in order to cater to consumers' preferences, there are more and more fragrant, high-protein and high-fat yogurt products on the market in recent years.
[0003] Higher fat content brings a more fragrant flavor and mellow taste to the product, but at the same time, fat is most susceptible to bacteria and enzymes. For example, when the raw milk is not sterilized thoroughly or the refrigeration treatment is not timely, the psychrophilic bacteria in the raw milk will produce lipase, which will lead to the decomposition of fat in the raw milk; trace amounts of lipase will also be generated during the fermentation process, leading to the decomposition of fat; and factors such as fluctuations in fermentation point control will also cause fat decomposition to varying degrees. The decomposition of fat will produce different fatty acids and flavor substances, which will bring different, often unpleasant flavors to the product. This feature is particularly prominent in high-fat products. Originally, the fat content was increased to make the product more fragrant, but due to the above-mentioned reasons such as fat instability, it often backfires, resulting in high-fat yogurt products with a "milky" smell (cheese flavor) and a strong pungent smell, thus failing to achieve the flavor that high-end fragrant products should have. Summary of the invention
[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a yogurt with a rich flavor and a preparation method thereof, so as to solve the problems in the prior art.
[0005] To achieve the above objectives and other related objectives, the present invention is achieved through the following technical solutions.
[0006] The first aspect of the present invention provides a yogurt with a rich flavor, the yogurt comprising a mixture of fermented milk and fermented cream, wherein the content of the fermented cream is 15-25wt% based on the total weight of the fermented milk, such as 15-20wt%, 20-25wt%.
[0007] The present invention aims to avoid the disadvantages of unstable flavor of high-fat yogurt products in the prior art, such as "fermentation smell" or "milk odor", thereby providing a new yogurt product with rich flavor, which is obtained by mixing fermented milk and fermented cream. The technical solution is to separate and ferment the fat part in the yogurt product separately, and use a specific fermentation method (including fermentation agent, fermentation time and fermentation end point, etc.) to accurately control the flavor of the fermented cream, thereby making the final product rich and stable in flavor.
[0008] Preferably, based on the total weight of the raw materials of the fermented milk, the raw materials of the fermented milk include: 7-9wt% of a sweetener, 0.002-0.005wt% of a first fermentation agent, and the remainder is skimmed raw milk. For example, the content of the sweetener can be 7wt%, 8wt%, or 9wt%; and the content of the first fermentation agent can be 0.002wt%, 0.003wt%, 0.004wt%, or 0.005wt%.
[0009] Preferably, based on the total weight of the fermented milk raw material, the fermented milk raw material further comprises 0.01-0.4 wt% of a stabilizer, for example, the content of the stabilizer may be 0.1 wt%, 0.2 wt%, 0.3 wt%, or 0.4 wt%.
[0010] Preferably, the sweetener is selected from one or more of white sugar, fructose syrup, maltose, erythritol, and stevioside. More preferably, the sweetener is selected from white sugar.
[0011] Preferably, the first fermentation 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.
[0012] Preferably, the stabilizer is one or more of pectin, gelatin and modified starch.
[0013] Preferably, based on the total weight of the fermented cream raw material, the fermented cream raw material comprises: 0.002-0.005 wt% of the second fermenting agent, and the remainder is cream. For example, the content of the second fermenting agent may be 0.002 wt%, 0.003 wt%, 0.004 wt%, or 0.005 wt%.
[0014] Preferably, the second leavening agent is selected from one or more of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. More preferably, it is a combination of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. The Latin name of Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis; the Latin name of Lactococcus lactis subsp. cremoris is Lactococcus lactis subsp.
[0015] The second leavening agent in the present application is not randomly selected. The applicant has deliberately selected the medium-temperature leavening agents Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. The second leavening agent not only enables the cream to be successfully fermented, but also enables the fermented cream to produce a rich cream aroma and a soft taste, thereby controlling the fermentation degree of the cream and ensuring that the cream will not be over-fermented and produce a fermented smell or a milky smell.
[0016] Preferably, the fat content of the cream is 36-40wt%, such as 36wt%, 37wt%, 38wt%, 39wt%, or 40wt%.
[0017] The cream content in the present application is also specific. In order to meet the high fat content characteristic of the final product, the fat content of the cream cannot be lower than 36wt%. Similarly, its fat content cannot be too high. If the fat content is too high, it will increase the difficulty of controlling the flavor of the final product during the production process, which may easily lead to unstable flavor and produce unpleasant flavor.
[0018] Preferably, the skimmed raw milk and cream are obtained by a method comprising the following steps: pre-sterilizing the raw milk and then skimming it.
[0019] Preferably, the pre-sterilization temperature is 73-78°C, and the pre-sterilization time is 10-20 seconds. For example, the pre-sterilization temperature may be 73-75°C, 75-78°C, and the pre-sterilization time may be 10-15 seconds, 15-20 seconds.
[0020] The cream in the present application is obtained by directly defatting raw milk, which can not only accurately control the fat content of the cream to the required 36-40wt%, but also ensure that the cream does not contain any additives, thereby better controlling the subsequent fermentation of the cream and further avoiding the generation of bad flavors.
[0021] The technical means of pre-sterilizing raw milk are not set arbitrarily. If the raw milk is not pre-sterilized, when the freshness of the raw milk decreases due to high temperatures in summer or other factors, the flavor of the final product will still be unstable. When the fermented cream is whipped, the target expansion rate cannot be achieved, resulting in the final product having an ordinary taste and not being dense.
[0022] A second aspect of the present invention provides a method for preparing the yogurt with a rich flavor as described above, comprising mixing fermented milk and fermented cream.
[0023] Preferably, the method for preparing the fermented milk is as follows: preheating the skimmed raw milk, adding a sweetener, mixing evenly, homogenizing, sterilizing first, adding a first starter after cooling, and fermenting first until the acidity reaches 70-75°T and the fermentation stops;
[0024] The preparation method of the fermented cream comprises: sterilizing the cream for the second time, adding a second starter after cooling, and performing a second fermentation until the acidity reaches 65-70°T and the fermentation stops.
[0025] Preferably, the preheating temperature of the skimmed raw milk is 45-55°C, such as 45-50°C, 50-55°C.
[0026] Preferably, when the sweetener is added, the stabilizer is also added.
[0027] Preferably, the temperature during homogenization is 60-65°C, and the pressure during homogenization is 180-220 bar. For example, the temperature may be 60-63°C, 63-65°C; and the pressure during homogenization is 180-200 bar, 200-220 bar.
[0028] Preferably, the temperature of the first sterilization is 92-97°C, and the time of the first sterilization is 5-8 minutes. For example, the temperature of the first sterilization can be 92°C, 93°C, 94°C, 95°C, 96°C, 97°C; the time of the first sterilization can be 5 minutes, 6 minutes, 7 minutes, 8 minutes.
[0029] Preferably, the mixture is cooled to 40-43°C, the first fermentation agent is added, and the first fermentation is carried out while maintaining the temperature at 40-43°C. For example, the cooling temperature may be 40°C, 41°C, 42°C, or 43°C.
[0030] Preferably, the first fermentation time is 6 to 8 hours, such as 6 hours, 7 hours, or 8 hours.
[0031] Preferably, the second sterilization temperature is 135-137° C., and the time is 4-6 seconds. The second sterilization temperature can be 135° C., 136° C., or 137° C.; and the second sterilization time can be 4 seconds, 5 seconds, or 6 seconds.
[0032] Preferably, the mixture is cooled to 35-38°C, the second fermentation agent is added, and the second fermentation is carried out while maintaining the temperature at 35-38°C. For example, the cooling temperature may be 35°C, 36°C, 37°C, or 38°C.
[0033] Preferably, the second fermentation time is 9 to 12 hours, such as 9 hours, 10 hours, 11 hours, or 12 hours.
[0034] Preferably, after the second fermentation is completed, there is a post-processing step, and the post-processing includes post-ripening, whipping and stirring.
[0035] Preferably, the ripening temperature is 4-6°C, and the ripening time is 12-15 hours. For example, the ripening temperature can be 4°C, 5°C, or 6°C, and the ripening time can be 12 hours, 13 hours, 14 hours, or 15 hours.
[0036] Post-ripening is a very important process and step. After the whipped cream has been post-ripened, the flavor will be more uniform and stable, which can make the flavor of the final product more fragrant and is also conducive to subsequent whipping and stirring.
[0037] Preferably, the whipping and stirring is stopped until the volume expands to 1.3 to 1.5 times of the original volume. The present application adds a specific whipping and stirring process to make the volume of the fermented cream expand to 1.3 to 1.5 times, so as to provide a richer taste for the final product, making it not only silky but also dense.
[0038] Preferably, the whipping and stirring is performed at a speed of 1000 to 1500 rpm and for a time of 5 to 8 minutes.
[0039] In the present application, the fermentation degree and flavor of the cream can be reasonably controlled by separating the cream separately and fermenting it in a targeted manner, combined with a specific production process. Among them, the temperature and time of the second sterilization, the selection of the second fermentation agent, and the selection of the acidity at the fermentation end point are not set arbitrarily, but need to be selected and controlled according to the required flavor, so as to reasonably control the fermentation degree of the fat, and further obtain a yogurt product with a rich flavor, no fermentation smell, and stable flavor.
[0040] This technical solution creatively adopts the method of fermenting cream separately, fermenting skim milk separately, and finally backfilling the fermented cream into the fermented skim milk, thereby obtaining a yogurt product with a rich flavor. This technical solution effectively controls the fermentation degree of cream by fermenting cream separately. After backfilling, it can not only ensure the uniformity and stability of the flavor of different batches of yogurt products, but also avoid the problem of unstable product flavor caused by the enzymatic fat taste after direct fermentation of high-fat raw milk, and the problem of "milk odor" and pungent smell.
[0041] The present application provides a yogurt product with a rich flavor, which has a rich, mellow flavor and a dense mouthfeel. In different seasons and under different milk sources, the product of the present invention can still maintain a uniform and stable flavor without changing the flavor, and will not have a milk odor caused by undesirable fat enzymatic hydrolysis, which fully meets the flavor requirements of a high-end rich yogurt product. DETAILED DESCRIPTION
[0042] 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.
[0043] 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.
[0044] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both 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 generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the 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 described in the embodiments of the present invention can also be used to realize the present invention.
[0045] In the following examples and comparative examples of the present application, the first fermenting agents are a combination of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus salivarius subsp.thermophilus; the second fermenting agents are a combination of Lactococcus lactis subsp.lactis and Lactococcus lactis subsp.cremoris.
[0046] Example 1
[0047] This embodiment provides a specific yogurt product and a preparation method thereof, which is obtained by mixing fermented milk and fermented cream. Based on the total mass of the yogurt product, the content of the fermented cream is 15wt%, and the rest is fermented milk.
[0048] Based on the total weight of the fermented milk, the raw materials of the fermented milk are: 7wt% white sugar, 0.005wt% first starter, 0.2% pectin and 0.2% hydroxypropyl distarch phosphate, and the balance is skimmed raw milk.
[0049] Based on the total weight of the fermented cream, the raw materials of the fermented cream are: 0.005wt% of the second leavening agent and the rest of the cream.
[0050] The preparation method is specifically as follows:
[0051] 1) pre-sterilizing the raw milk at a temperature of 75° C. for 15 seconds, and then skimming the raw milk using a cream separator to obtain skimmed raw milk and cream (with a fat content of 40 wt%);
[0052] 2) Preheating skimmed raw milk to 50° C., adding the above-mentioned white sugar, pectin and hydroxypropyl distarch phosphate, and stirring until the mixture is uniformly mixed; performing homogenization at a temperature of 60° C. and a pressure of 200 bar; performing a first sterilization at a temperature of 95° C. and a time of 5 min;
[0053] 3) After the first sterilization, the material obtained in step 1) is cooled to 43° C., and the first fermentation agent is added. The first fermentation is performed for 8 hours. When the acidity reaches 75° T, the first fermentation is completed to obtain the fermented milk;
[0054] 4) sterilize the cream at 137°C for 4 seconds; after cooling to 35°C, add the second fermentation agent and ferment for 12 hours. The second fermentation is completed when the acidity reaches 70°T;
[0055] 5) cooling the cream obtained in step 4) to 4° C. and storing it for 15 hours to ripen, and then whipping and stirring at 1500 rpm for 5 minutes to expand its volume to 1.3 times of the original volume, thereby obtaining the fermented cream;
[0056] 6) The fermented milk obtained in step 3) and the fermented cream obtained in step 5) are mixed evenly, filled, and stored to obtain the yogurt product.
[0057] Example 2
[0058] This embodiment provides a specific yogurt product and a preparation method thereof, which is obtained by mixing fermented milk and fermented cream. Based on the total mass of the yogurt product, the content of the fermented cream is 25wt%, and the rest is fermented milk.
[0059] Based on the total weight of the fermented milk, the raw materials of the fermented milk are: 9wt% white sugar, 0.002wt% first starter, and the balance is skimmed raw milk.
[0060] Based on the total weight of the fermented cream, the raw materials of the fermented cream are: 0.002wt% of the second leavening agent and the remainder of the fermented cream.
[0061] The preparation method is specifically as follows:
[0062] 1) pre-sterilizing the raw milk at a temperature of 73° C. for 20 seconds, and then skimming the raw milk using a cream separator to obtain skimmed raw milk and cream (with a fat content of 36 wt %);
[0063] 2) Preheat the skimmed raw milk to 45°C, add the above-mentioned white sugar, and stir until the mixture is evenly mixed; perform homogenization at a temperature of 65°C and a pressure of 180 bar; perform a first sterilization at a temperature of 95°C and a time of 5 minutes.
[0064] 3) After the first sterilization, the material obtained in step 2) is cooled to 40° C., and the first fermentation agent is added, and the first fermentation is performed for 6 hours. When the acidity reaches 70° T, the first fermentation is completed to obtain the fermented milk;
[0065] 4) sterilizing the cream at 135°C for 6 seconds; after cooling to 35°C, adding the second fermentation agent, and fermenting for 9 hours. The second fermentation is completed when the acidity reaches 65°T;
[0066] 5) cooling the cream obtained in step 4) to 6° C. and storing it for 12 hours to ripen, and then whipping and stirring at 1000 rpm for 8 minutes to expand its volume to 1.5 times of the original volume, thereby obtaining the fermented cream;
[0067] 6) The fermented milk obtained in step 3) and the fermented cream obtained in step 5) are mixed evenly, filled, and stored to obtain the yogurt product.
[0068] Example 3
[0069] This embodiment provides a specific yogurt product and a preparation method thereof, which is obtained by mixing fermented milk and fermented cream. Based on the total mass of the yogurt product, the content of the fermented cream is 20wt%, and the rest is fermented milk.
[0070] Based on the total weight of the fermented milk, the raw materials of the fermented milk are: 8wt% white sugar, 0.2wt% pectin, 0.002wt% first starter, and the balance is skimmed raw milk.
[0071] Based on the total weight of the fermented cream, the raw materials of the fermented cream are: 0.002wt% of the second leavening agent and the remainder of the fermented cream.
[0072] The preparation method is specifically as follows:
[0073] 1) pre-sterilizing the raw milk at a temperature of 78° C. for 10 seconds, and then skimming the raw milk using a cream separator to obtain skimmed raw milk and cream (with a fat content of 38 wt %);
[0074] 2) Preheat the skimmed raw milk to 55° C., add the above-mentioned white sugar and pectin, and stir until the mixture is uniformly mixed; perform homogenization at a temperature of 63° C. and a pressure of 220 bar; perform a first sterilization at a temperature of 95° C. and a time of 5 min.
[0075] 3) After the first sterilization, the material obtained in step 2) is cooled to 43° C., and the first fermentation agent is added. The first fermentation is performed for 7 hours. When the acidity reaches 75° T, the first fermentation is completed to obtain the fermented milk;
[0076] 4) sterilizing the cream at 137°C for 4 seconds; after cooling to 35°C, adding the second fermentation agent, and fermenting for 10 hours. The second fermentation is completed when the acidity reaches 68°T;
[0077] 5) cooling the cream obtained in step 4) to 4° C. and storing it for 12 hours to ripen, and then whipping and stirring at 1500 rpm for 5 minutes to expand its volume to 1.3 times of the original volume, thereby obtaining the fermented cream;
[0078] 6) The fermented milk obtained in step 3) and the fermented cream obtained in step 5) are mixed evenly, filled, and stored to obtain the yogurt product.
[0079] Comparative Example 1
[0080] This comparative example provides a "high fat content" yogurt product prepared by a conventional process. Based on the total weight of the yogurt product, the yogurt product comprises the following raw materials: 7wt% white sugar, 0.005wt% first fermentation agent, 0.4wt% stabilizer, 15wt% cream, and the balance is raw milk.
[0081] The preparation method is specifically as follows:
[0082] 1) Preheat the raw milk to 50°C, add the above-mentioned white sugar, stabilizer and cream, and stir until the mixture is uniform; perform homogenization at a temperature of 60°C and a pressure of 200 bar; perform a first sterilization at a temperature of 95°C and a time of 5 minutes;
[0083] 2) cooling the material obtained in step 1) to 43° C., adding the first fermentation agent, and fermenting for 8 hours. When the acidity reaches 75° T, the fermentation is completed to obtain the fermented milk;
[0084] 3) stirring the fermented milk obtained in step 2) to break the emulsion, cooling it to 20° C., filling it, and storing it to obtain the yogurt product.
[0085] Comparative Example 2
[0086] The same as Example 1, except that in step 1), no pre-sterilization treatment is performed and the product is directly defatted.
[0087] Comparative Example 3
[0088] The method is exactly the same as Example 1, except that in step 5), the post-ripening step of cooling to 4° C. and storing for 15 h is not performed.
[0089] Comparative Example 4
[0090] Exactly the same as Example 1, except that in step 5), no whipping is performed.
[0091] Effect Example
[0092] The applicant conducted sensory (flavor, taste) testing on the yogurts prepared in Examples 1 to 3 and Comparative Examples 1 to 4 of the present application. The specific results are shown in Tables 1 and 2.
[0093] The sensory scoring criteria are shown in Table 1;
[0094] The number of participants in this experiment was: 30 dairy industry practitioners, each of whom evaluated 3 batches of all types of products, and the sensory scoring items were averaged. The higher the score, the closer it was to the optimal characteristics of the product. The specific sensory scoring results are shown in Table 2.
[0095] Table 1
[0096]
[0097] Table 2
[0098]
[0099] As can be seen from Table 2, the yogurt products prepared by Examples 1 to 3 have a dense and smooth taste, a rich flavor, and a slight cheese and cream flavor. The flavors of different seasons and batches are stable and consistent, fully meeting the requirements of a high-fat and rich-flavor yogurt product.
[0100] Compared with the high-fat yogurt in the prior art (Comparative Example 1), the yogurt product provided by the present technical solution ferments the fat part and other parts in the product separately and processes them in a targeted manner, thereby ensuring that the final product will not have a "fermentation smell" or "milky smell", and at the same time has a rich and stable flavor and a dense and silky taste.
[0101] It can be clearly seen from Examples 1 to 3 and Comparative Example 2 that, in the preparation process, the step of pre-sterilizing the raw milk is also very important. If the raw milk is not pre-sterilized, the freshness of the raw milk will decrease due to high temperatures in summer or other factors, which will still lead to unstable flavor of the final product. In addition, when the fermented cream is whipped, the target expansion rate cannot be achieved, resulting in the final product having a mediocre taste and not being dense.
[0102] It can be clearly seen from Examples 1 to 3 and Comparative Example 3 that a post-ripening stage of the cream is required after whipping the cream, so as to further ensure the stability of the flavor of the final product. If the cream is not post-ripened, the rich flavor of the final product will be weakened, and the product will not be able to achieve the target expansion rate.
[0103] It is clear from Examples 1 to 3 and Comparative Example 4 that if whipping and stirring are not performed after whipping the cream, the taste of the final product will be affected, making it lack a dense taste.
[0104] In summary, the yogurt product with rich flavor provided by the technical solution of the present invention has a high fat content and can avoid the "fermentation smell" or "milk smell" of similar products in the prior art, so that the final product has a pure and rich milk fat, even a slight cream cheese aroma, and a stable flavor. In addition, the yogurt product with rich flavor provided by the present invention has a smooth and dense taste, and has obvious advantages in flavor and taste over similar products, and is the only choice for high-end fragrant products.
[0105] 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 with a rich flavor, characterized in that: The yogurt comprises a mixture of fermented milk and fermented cream. The content of the fermented cream is 15-25wt% based on the total mass of the fermented milk.
2. The yogurt according to claim 1, characterized in that Based on the total mass of raw materials for fermenting milk, the raw materials for fermenting milk include: 7-9wt% of sweetener, 0.002-0.005wt% of first leavening agent, and the balance is skimmed raw milk; and / or, based on the total mass of raw materials for fermenting cream, the raw materials for fermenting cream include: 0.002-0.005wt% of second leavening agent, and the balance is cream.
3. The yogurt according to claim 2, characterized in that The raw materials for fermented milk further include 0.01 to 0.4 wt % of a stabilizer based on the total mass of the raw materials for fermented milk; And / or, the sweetener is selected from one or more of white sugar, fructose syrup, maltose, erythritol, and stevioside; and / or, the first fermentation agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus; And / or, the second fermenting agent is selected from one or more of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris; And / or, the fat content of the cream is 36-40wt%; And / or, the skimmed raw milk and cream are obtained by a method comprising the following steps: pre-sterilizing the raw milk and then skimming it.
4. The yogurt according to claim 3, characterized in that The stabilizer is one or more of pectin, gelatin and modified starch; And / or, the pre-sterilization temperature is 73-78° C., and the pre-sterilization time is 10-20 seconds.
5. A method for preparing the yogurt with rich flavor as claimed in any one of claims 1 to 4, characterized in that: Mix the fermented milk and fermented cream.
6. The preparation method according to claim 5, characterized in that: The preparation method of the fermented milk comprises: preheating the skimmed raw milk, adding a sweetener, mixing evenly, homogenizing, sterilizing first, adding a first starter after cooling, and fermenting first until the acidity reaches 70-75°T and the fermentation is stopped; The preparation method of the fermented cream comprises: sterilizing the cream for the second time, adding a second starter after cooling, and performing a second fermentation until the acidity reaches 65-70°T and the fermentation is stopped.
7. The preparation method according to claim 6, characterized in that: The preheating temperature of skim raw milk is 45-55℃; And / or, when the sweetener is added, the stabilizer is also added.
8. The preparation method according to claim 6, characterized in that: The temperature during homogenization is 60-65°C, and the pressure during homogenization is 180-220 bar; and / or, the temperature of the first sterilization is 92-97° C., and the time of the first sterilization is 5-8 min; And / or, cooling to 40-43° C., introducing the first fermentation agent, and maintaining the temperature at 40-43° C. for the first fermentation.
9. The preparation method according to claim 6, characterized in that: The second sterilization temperature is 135-137°C and the time is 4-6s; and / or, cooling to 35-38° C., adding a second fermentation agent, and maintaining 35-38° C. for a second fermentation; And / or, after the second fermentation is completed, there is a post-processing step, and the post-processing includes post-ripening, whipping and stirring.
10. The preparation method according to claim 9, characterized in that: The ripening temperature is 4 to 6°C and the ripening time is 12 to 15 hours; And / or, beat and stir until the volume expands to 1.3 to 1.5 times the original volume.