Yoghourt essence, normal-temperature drinking yoghourt and yoghourt preparation method

Abstract

The invention relates to the technical field of dairy product processing, in particular to yoghurt essence, normal-temperature drinking type yoghurt and a yoghurt preparation method. Wherein the yoghurt essence is prepared from the following components in parts by weight: 0.02 to 0.06 part of acetic acid, 0.01 to 0.03 part of delta-dodecalactone, 0.5 to 1.2 parts of ethyl acetate, 0.03 to 0.2 part of ethyl maltol, 0.4 to 0.7 part of butanedione and 0.1 to 0.4 part of lactic acid. According to the invention, by adding the essence composed of specific components, the flavor of the normal-temperature yoghourt product is upgraded, the flavor substance content of the normal-temperature yoghourt product is equivalent to that of low-temperature yoghourt, and compared with the existing disclosed essence, the normal-temperature yoghourt disclosed by the invention can promote the yoghourt fermentation flavor, cream flavor and freshness of the normal-temperature yoghourt to be more obviously improved.

Description

Technical Field

[0001] The invention relates to the technical field of dairy product processing, and in particular to a yogurt essence, room temperature drinking yogurt and a yogurt preparation method. Background Art

[0002] Due to the influence of the growth environment and eating habits, most people suffer from lactose intolerance and prefer a non-low-temperature diet. In order to meet daily nutritional needs, room temperature yogurt has become the preferred choice. Compared with low-temperature yogurt, room temperature yogurt requires an additional sterilization process to ensure a long shelf life. Because of this, the additional sterilization process causes the flavor of room temperature yogurt (yogurt fermentation flavor, cream flavor and freshness, etc.) to be destroyed. Therefore, the flavor of room temperature yogurt is significantly worse than that of low-temperature yogurt. Although the flavor of room temperature yogurt can usually be increased by adding flavors, the existing yogurt flavors are still limited in their ability to improve flavor and cannot meet the flavor requirements of neighboring low-temperature yogurt. Summary of the invention

[0003] Therefore, the technical problem to be solved by the present invention is to overcome the defect that the existing flavors added to room temperature yogurt have a limited degree of flavor enhancement, thereby providing a yogurt flavor, room temperature drinking yogurt and a yogurt preparation method that can better enhance the flavor of room temperature yogurt than existing flavors.

[0004] In order to achieve the above object, the present invention provides the following technical solutions: In a first aspect, the present invention provides a yogurt flavor, comprising the following components in parts by weight: 0.02-0.06 parts of acetic acid, 0.01-0.03 parts of butyl dodecalactone, 0.5-1.2 parts of ethyl acetate, 0.03-0.2 parts of ethyl maltol, 0.4-0.7 parts of diacetyl, and 0.1-0.4 parts of lactic acid.

[0005] Preferably, the method further comprises a solvent, wherein the solvent is an ethanol solution and / or propylene glycol, and preferably, the concentration of ethanol in the ethanol solution is greater than 90 vol%; In the yogurt flavor, the mass proportion of acetic acid is 0.02-0.06%, and / or the mass proportion of butyl dodecanolide is 0.01-0.03%, and / or the mass proportion of ethyl acetate is 0.5-1.2%, and / or the mass proportion of ethyl maltol is 0.03-0.2%, and / or the mass proportion of diacetyl is 0.4-0.7%, and / or the mass proportion of lactic acid is 0.1-0.4%.

[0006] Preferably, the solvent is ethanol solution and propylene glycol, and the mass percentage of propylene glycol in the yogurt flavor is 80%-90%.

[0007] In a second aspect, the present invention further provides a room temperature drinking yogurt, which includes the above-mentioned yogurt flavor.

[0008] Preferably, the mass proportion of yogurt flavor in the room temperature drinking yogurt is 0.04-0.06%; And / or, the room temperature drinking yogurt comprises the following raw materials in parts by weight: 87-91 parts of raw milk, 3-8 parts of white sugar, 1-5 parts of polydextrose, 0.5-1.1 parts of whey protein powder, 1.5-3.5 parts of starch, 0.08-0.20 parts of pectin, 0-0.04 parts of gellan gum, 1.5-5 parts of light cream, and 0.04-0.06 parts of yogurt flavor.

[0009] In a third aspect, the present invention also provides a method for preparing the above-mentioned room temperature drinking yogurt, comprising: mixing and homogenizing the raw materials, pasteurizing once, and cooling; adding a starter strain to the cooled materials for fermentation and demulsification to obtain a yogurt base; and pasteurizing and cooling the yogurt base for a second time.

[0010] Preferably, the raw milk in the raw material is pre-sterilized raw milk, and the pre-sterilization temperature is 60-70° C. and the duration is 10-20 s; And / or, the mixing process is: firstly mixing the raw materials except the raw milk once, and then mixing them with the heated raw milk twice; And / or, the homogenization is two-stage homogenization; And / or, the homogenizing temperature is 60-65°C.

[0011] Preferably, the temperature of the heated raw milk is 40-45°C; And / or, in the two-stage homogenization, the pressure of the first-stage homogenization is 140-180 bar, and the pressure of the second-stage homogenization is 30-80 bar.

[0012] Preferably, the primary pasteurization temperature is 90-95°C and the duration is 3-5 s; And / or, the temperature of the material after cooling is 40-43°C; And / or, the fermentation agent strain is Lactobacillus delbrueckii subsp. bulgaricus and / or Streptococcus salivarius thermophilus subsp.; there are no special requirements for the inoculation amount of the fermentation agent strain and the mixing ratio of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilus subsp. in the fermentation agent strain, which are conventionally selected in the art; And / or, the fermentation is performed to a pH value of 4.3.

[0013] Preferably, in the step of demulsification, the stirring speed is 35-40 r / min and the stirring time is 10-12 min; And / or, the secondary pasteurization is performed at a temperature of 80-85° C. and for a duration of 10 s.

[0014] The technical solution of the present invention has the following advantages: 1. The present invention provides a yogurt flavor, which comprises the following components in parts by weight: 0.02-0.06 parts of acetic acid, 0.01-0.03 parts of butyl dodecalactone, 0.5-1.2 parts of ethyl acetate, 0.03-0.2 parts of ethyl maltol, 0.4-0.7 parts of diacetyl, and 0.1-0.4 parts of lactic acid. The present invention upgrades the flavor of room temperature yogurt products by adding flavors composed of specific components, and can make the content of flavor substances equivalent to that of low temperature yogurt. Moreover, compared with the existing disclosed flavors, the present invention can promote the yogurt fermentation flavor, cream flavor and freshness in the taste of room temperature yogurt to be more significantly improved.

[0015] 2. The yogurt flavor provided by the present invention further comprises a solvent, and the solvent is preferably an ethanol solution and / or propylene glycol, wherein ethanol is volatile and can directly enhance the flavor, and propylene glycol can well retain the flavor, which helps to retain the subsequent flavor, thereby enhancing the fermentation flavor, cream flavor and freshness of the room temperature yogurt product; by the specific solvent and the above-mentioned specific flavor components in the present invention, the content of flavor substances in the final room temperature yogurt can be basically equivalent to that of low temperature yogurt, providing an effective guarantee for making the final flavor sensory perception of the room temperature yogurt basically equivalent to that of the low temperature yogurt.

[0016] 3. In the room temperature drinking yogurt provided by the present invention, the flavor composed of the above specific components is used in combination with the optimization of the yogurt formula, which can improve the fermentation taste, creamy taste and freshness of the room temperature yogurt product on the basis of improving the content of the flavor substances in the room temperature yogurt with the specific component flavor.

[0017] 4. In the preparation method of a room-temperature drinking yogurt provided by the present invention, by adding materials such as flavors in the early stage of fermentation, and combining the optimization of the flavors composed of the above-mentioned specific components and the yogurt formula, it is possible to produce room-temperature yogurt with a flavor close to that of low-temperature yogurt, thereby improving the taste of room-temperature yogurt with a long shelf life, and providing consumers who are not suitable for drinking low-temperature beverages with a taste option that is close to the flavor of low-temperature beverages at room temperature. DETAILED DESCRIPTION

[0018] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0019] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0020] In the following examples and comparative examples, the present invention uses SPME-GC-MS analysis and a professional sensory team to perform descriptive evaluation to more scientifically and objectively analyze the flavor in yogurt.

[0021] Example 1 The present embodiment provides a method for preparing a room temperature drinking yogurt, wherein the room temperature drinking yogurt comprises the following raw materials in parts by weight: 89.99 parts of raw milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of cream, and 0.04 parts of a specific yogurt flavor. Among them, the specific yogurt flavor is composed of the following mass percentage components: 0.06% acetic acid, 0.03% butyl dodecalactone, 1.2% ethyl acetate, 0.2% ethyl maltol, 0.7% diacetyl, 0.4% lactic acid, and the remainder is propylene glycol and ethanol solution; the mass ratio of propylene glycol to ethanol solution is 9:1, and the ethanol concentration in the ethanol solution is 90 vol%.

[0022] The specific preparation steps of the above-mentioned room temperature drinking yogurt are as follows: 1) The pre-sterilized (pre-sterilization conditions: 65°C, 10s) raw milk is heated to 45°C, and the remaining raw materials are pre-mixed. Finally, the remaining raw materials are added to the raw milk and stirred for 20 min to obtain a mixed material; 2) After heating the mixed material obtained in step 1) to 65°C, the mixed material is subjected to two-stage homogenization treatment in sequence (the pressure of the first stage homogenization is 180 bar, and the pressure of the second stage homogenization is 30 bar), followed by the first pasteurization (the sterilization temperature is 95°C, and the sterilization time is 4 s), and then the material is cooled to 43°C; 3) fermenting the material after cooling in step 2) with the starter strains (Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic, the mixed mass ratio of the two strains is 1:1), the inoculation amount is 0.2 dcu / L, the fermentation end point (pH value is 4.3) is reached in 6 hours, and the emulsion is broken (stirring speed is 37 rpm, duration is 11 minutes) to obtain a yogurt base and cool it; 4) The yogurt base of step 3) is pasteurized for the second time (85°C, 10 s), cooled, and filled into sterile bottles for later use.

[0023] Example 2 The present embodiment provides a method for preparing room temperature drinking yogurt, the difference being that the room temperature drinking yogurt comprises the following raw materials in parts by weight: 89.98 parts of raw milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of light cream, 0.05 parts of the same specific yogurt flavor as in Example 1, and other conditions are the same as in Example 1.

[0024] Example 3 The present embodiment provides a method for preparing room temperature drinking yogurt, the difference being that the room temperature drinking yogurt comprises the following raw materials in parts by weight: 89.97 parts of raw milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of light cream, 0.06 parts of the same specific yogurt flavor as in Example 1, and other conditions are the same as in Example 1.

[0025] Example 4 The present embodiment provides a method for preparing room temperature drinking yogurt, the difference being that the room temperature drinking yogurt comprises the following raw materials in parts by weight: 90.00 parts of raw milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of light cream, 0.03 parts of the same specific yogurt flavor as in Example 1, and other conditions are the same as in Example 1.

[0026] Example 5 The present embodiment provides a method for preparing room temperature drinking yogurt, the difference being that the room temperature drinking yogurt comprises the following raw materials in parts by weight: 89.96 parts of raw cow's milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of light cream, 0.07 parts of the same specific yogurt flavor as in Example 1, and other conditions are the same as in Example 1.

[0027] Example 6 The difference between this embodiment and embodiment 1 is that the same specific yogurt flavor as in embodiment 1 is added after fermentation, and other conditions are the same as in embodiment 1.

[0028] Example 7 The present embodiment provides a method for preparing a room temperature drinking yogurt, wherein the room temperature drinking yogurt comprises the following raw materials in parts by weight: 87 parts of raw milk, 8 parts of white sugar, 1 part of polydextrose, 1.1 parts of whey protein powder, 1.5 parts of starch, 0.20 parts of pectin, 0 parts of gellan gum, 5 parts of cream, and 0.04 parts of a specific yogurt flavor. The specific yogurt flavor is composed of the following components in mass percentage: 0.02% acetic acid, 0.03% butyl dodecalactone, 0.5% ethyl acetate, 0.2% ethyl maltol, 0.4% diacetyl, 0.4% lactic acid, 80% propylene glycol and 18.45% ethanol solution; the ethanol concentration in the ethanol solution is 90 vol%.

[0029] The specific preparation steps of the above-mentioned room temperature drinking yogurt are as follows: 1) The pre-sterilized (pre-sterilization conditions: 70°C, 10s) raw milk is heated to 45°C, and the remaining raw materials are pre-mixed. Finally, the remaining raw materials are added to the raw milk and stirred for 20 min to obtain a mixed material; 2) After heating the mixed material obtained in step 1) to 60°C, the mixed material is subjected to two-stage homogenization treatment in sequence (the pressure of the first-stage homogenization is 140 bar, and the pressure of the second-stage homogenization is 80 bar), followed by the first pasteurization (the sterilization temperature is 95°C, and the sterilization time is 3 s), and then the material is cooled to 40°C; 3) fermenting the material after cooling in step 2) with the starter strains (Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic, the mixed mass ratio of the two strains is 1:1), with an inoculation amount of 0.2 dcu / L, reaching the fermentation end point (pH value is 4.3) in 6 hours, breaking the emulsion (stirring speed 40 rpm, duration 10 min) to obtain a yogurt base and cooling it; 4) The yogurt base of step 3) is pasteurized for the second time (85°C, 10 s), cooled, and filled into sterile bottles for later use.

[0030] Example 8 The present embodiment provides a method for preparing a room temperature drinking yogurt, wherein the room temperature drinking yogurt comprises the following raw materials in parts by weight: 91 parts of raw milk, 3 parts of white sugar, 5 parts of polydextrose, 0.5 parts of whey protein powder, 3.5 parts of starch, 0.08 parts of pectin, 0.04 parts of gellan gum, 1.5 parts of cream, and 0.04 parts of a specific yogurt flavor. The specific yogurt flavor is composed of the following components in mass percentage: 0.06% acetic acid, 0.01% butyl dodecalactone, 1.2% ethyl acetate, 0.03% ethyl maltol, 0.7% diacetyl, 0.1% lactic acid, 90% propylene glycol and 7.9% ethanol solution; the ethanol concentration in the ethanol solution is 90 vol%.

[0031] The specific preparation steps of the above-mentioned room temperature drinking yogurt are as follows: 1) The pre-sterilized (pre-sterilization conditions: 60°C, 20s) raw milk is heated to 40°C, and the remaining raw materials are pre-mixed. Finally, the remaining raw materials are added to the raw milk and stirred for 20 min to obtain a mixed material; 2) After heating the mixed material obtained in step 1) to 60°C, the mixed material is subjected to two-stage homogenization treatment in sequence (the pressure of the first-stage homogenization is 180 bar, and the pressure of the second-stage homogenization is 30 bar), followed by the first pasteurization (the sterilization temperature is 90°C, and the sterilization time is 5 s), and then the material is cooled to 43°C; 3) fermenting the material after cooling in step 2) with the starter strains (Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic, the mixed mass ratio of the two strains is 1:1), the inoculation amount is 0.2 dcu / L, the fermentation end point (pH value is 4.3) is reached in 6 hours, and the emulsion is broken (stirring speed is 35 rpm, duration is 12 minutes) to obtain a yogurt base and cool it; 4) The yogurt base of step 3) is pasteurized for the second time (85°C, 10 s), cooled, and filled into sterile bottles for later use.

[0032] Example 9 The difference between this embodiment and embodiment 1 is that the second pasteurization (80° C., 10 s) is performed, and the other conditions are the same as those in embodiment 1.

[0033] Example 10 The difference between this embodiment and embodiment 3 is that the mixed solvent of ethanol and propylene glycol in the specific yogurt flavor is replaced with ethanol in the same amount of solvent, that is, only ethanol is used as the solvent of the specific yogurt flavor, and other conditions are the same as those in embodiment 3.

[0034] Embodiment 11 The difference between this embodiment and embodiment 3 is that the mixed solvent of ethanol and propylene glycol in the specific yogurt flavor is replaced with propylene glycol in the same amount of solvent, that is, only propylene glycol is used as the solvent of the specific yogurt flavor, and other conditions are the same as those in embodiment 3.

[0035] Comparative Example 1 This comparative example provides a low-temperature drinking yogurt with the same proportions as in Example 1, except that it does not contain flavoring. Meanwhile, the second pasteurization is not performed in the process, and other conditions are the same as in Example 1.

[0036] Comparative Example 2 The present embodiment provides a method for preparing a room temperature drinking yogurt. The difference between this comparative example and Example 3 is that the room temperature drinking yogurt includes the following raw materials in parts by weight: 89.97 parts of raw milk, 3 parts of white sugar, 2 parts of polydextrose, 0.8 parts of whey protein powder, 1.5 parts of starch, 0.15 parts of pectin, 0.02 parts of gellan gum, 2.5 parts of light cream, and 0.06 parts of ordinary yogurt flavor; wherein the manufacturer and model of the ordinary yogurt flavor are Green Crystal M98730, and other conditions are the same as those in Example 3.

[0037] Comparative Example 3 The difference between this comparative example and Example 3 is that the specific yogurt flavor is replaced by an ethanol solution with an ethanol concentration of 90 vol%, and the other conditions are the same as Example 3.

[0038] Comparative Example 4 The difference between this comparative example and Example 3 is that there is no lactic acid or acetic acid in the specific yogurt flavor, the solvent is salad oil, and other conditions are the same as in Example 3.

[0039] Comparative Example 5 The difference between this comparative example and Example 3 is that the flavor is composed of the following components in mass percentage: acetic acid 0.04%, butyl dodecanol 0.02%, ethyl acetate 0.1%, ethyl maltol 0.1%, diacetyl 0.04%, lactic acid 0.6%, and the remainder is propylene glycol and ethanol solution; the ethanol concentration in the ethanol solution is 90 vol%, the mass ratio of propylene glycol to ethanol solution is 9:1, and other conditions are the same as Example 3.

[0040] Experimental Example 1 In this experiment, the headspace extraction method (the sample was heated to 40°C for volatilization) was used to pre-treat the finished products obtained in the above embodiments and comparative examples to extract volatile components in the dairy products. The top volatile components were directly extracted into a gas chromatography-mass spectrometer for component detection. The test results are shown in Table 1.

[0041] Table 1

[0042] Experimental Example 2 This experiment is a descriptive sensory test. The three attributes of fermented taste, creamy taste and freshness are selected to conduct descriptive sensory evaluation on the yogurt samples prepared in the above embodiment and the comparative example. At the same time, the overall preference of the samples is scored. The scoring method is a method of evaluating products or product characteristics by numerical scoring. Finally, the quality is determined by the average score. The scoring rule is: 0-10 points are the interval, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation results are shown in Table 2 below.

[0043] Table 2

[0044] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A yogurt flavor, characterized in that: The yogurt flavor comprises the following components in parts by weight: 0.02-0.06 parts of acetic acid, 0.01-0.03 parts of butyl dodecalactone, 0.5-1.2 parts of ethyl acetate, 0.03-0.2 parts of ethyl maltol, 0.4-0.7 parts of diacetyl, and 0.1-0.4 parts of lactic acid.

2. The yogurt flavor according to claim 1, characterized in that Also includes a solvent, the solvent is an ethanol solution and / or propylene glycol, preferably, the concentration of ethanol in the ethanol solution is 90 vol% or more; In the yogurt flavor, the mass proportion of acetic acid is 0.02-0.06%, and / or the mass proportion of butyl dodecanolide is 0.01-0.03%, and / or the mass proportion of ethyl acetate is 0.5-1.2%, and / or the mass proportion of ethyl maltol is 0.03-0.2%, and / or the mass proportion of diacetyl is 0.4-0.7%, and / or the mass proportion of lactic acid is 0.1-0.4%.

3. The yogurt flavor according to claim 2, characterized in that The solvent is ethanol solution and propylene glycol, and the mass percentage of propylene glycol in the yogurt flavor is 80%-90%.

4. A room temperature drinking yogurt, characterized in that: It comprises the yogurt flavor described in any one of claims 1 to 3.

5. The room temperature drinking yogurt according to claim 4, characterized in that: The mass proportion of yogurt flavor in the room temperature drinking yogurt is 0.04-0.06%; And / or, the room temperature drinking yogurt comprises the following raw materials in parts by weight: 87-91 parts of raw milk, 3-8 parts of white sugar, 1-5 parts of polydextrose, 0.5-1.1 parts of whey protein powder, 1.5-3.5 parts of starch, 0.08-0.20 parts of pectin, 0-0.04 parts of gellan gum, 1.5-5 parts of light cream, and 0.04-0.06 parts of yogurt flavor.

6. A method for preparing the room temperature drinking yogurt according to claim 4 or 5, characterized in that: include: The raw materials are mixed and homogenized, pasteurized once, and cooled; starter bacteria are added to the cooled materials for fermentation and demulsification to obtain yogurt base; the yogurt base is pasteurized twice and cooled.

7. The preparation method according to claim 6, characterized in that: The raw milk in the raw material is pre-sterilized raw milk, and the pre-sterilization temperature is 60-70° C. and the duration is 10-20 s; And / or, the mixing process is: firstly mixing the raw materials except the raw milk once, and then mixing them with the heated raw milk twice; And / or, the homogenization is two-stage homogenization; And / or, the homogenizing temperature is 60-65°C.

8. The preparation method according to claim 7, characterized in that: The temperature of the heated raw milk is 40-45°C; And / or, in the two-stage homogenization, the pressure of the first-stage homogenization is 140-180 bar, and the pressure of the second-stage homogenization is 30-80 bar.

9. The preparation method according to claim 6 or 7, characterized in that: The primary pasteurization temperature is 90-95°C and the duration is 3-5 s; And / or, the temperature of the material after cooling is 40-43°C; And / or, the fermentation agent is Lactobacillus delbrueckii subsp. bulgaricus and / or Streptococcus salivarius subsp. thermophilus; And / or, the fermentation is performed to a pH value of 4.

3.

10. The preparation method according to claim 6 or 7, characterized in that: In the demulsification step, the stirring speed is 35-40 r / min and the stirring time is 10-12 min; And / or, the secondary pasteurization is performed at a temperature of 80-85° C. and for a duration of 10 s.

Images