Yogurt flavor, normal-temperature drinkable yogurt and yogurt preparation method

Abstract

The present application relates to the technical field of dairy product processing, in particular to a yogurt essence, a normal-temperature drinkable yogurt and a preparation method of the yogurt, wherein the yogurt essence comprises the following components in parts by weight: acetic acid 0.02-0.06 parts, butyralactone 0.01-0.03 parts, ethyl acetate 0.5-1.2 parts, ethyl maltol 0.03-0.2 parts, butanedione 0.4-0.7 parts, lactic acid 0.1-0.4 parts. The present application adds the essence composed of specific components to upgrade the flavor of the normal-temperature yogurt product, so that the flavor substance content of the yogurt product is equivalent to that of the low-temperature yogurt, and compared with the existing disclosed essence, the present application can more obviously improve the yogurt fermentation flavor, the buttery flavor and the freshness of the normal-temperature yogurt.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to a yogurt flavoring, a room-temperature drinking yogurt, and a method for preparing yogurt. Background Technology

[0002] Due to the influence of their growth environment and dietary habits, most people suffer from lactose intolerance and prefer non-refrigerated diets. To meet daily nutritional needs, room-temperature yogurt has become the preferred choice. Compared to refrigerated yogurt, room-temperature yogurt requires an additional sterilization process to ensure a longer shelf life. However, this extra sterilization process compromises the flavor (fermented yogurt flavor, creamy taste, and freshness), making room-temperature yogurt significantly less flavorful than refrigerated yogurt. Although flavorings can often be added to room-temperature yogurt to enhance its flavor, the improvement achieved by existing yogurt flavorings remains limited and does not meet the flavor requirements of adjacent refrigerated yogurts. Summary of the Invention

[0003] Therefore, the technical problem to be solved by the present invention is to overcome the shortcomings of existing flavorings that have limited effect on flavor enhancement when added to room temperature yogurt, and to provide a yogurt flavoring, room temperature drinking yogurt and yogurt preparation method that can enhance the flavor of room temperature yogurt more than existing flavorings.

[0004] To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a yogurt flavoring, the yogurt flavoring comprising the following components in parts by weight: 0.02-0.06 parts of acetic acid, 0.01-0.03 parts of butylated dodecyl lactone, 0.5-1.2 parts of ethyl acetate, 0.03-0.2 parts of ethyl maltol, 0.4-0.7 parts of dimethyl diacetate, and 0.1-0.4 parts of lactic acid.

[0005] Preferably, the solution also includes a solvent, said solvent being an ethanol solution and / or propylene glycol, and preferably, the concentration of ethanol in the ethanol solution is 90 vol% or more; In the yogurt flavoring, the acetic acid accounts for 0.02-0.06% by mass, and / or, butylated dodecyl lactone accounts for 0.01-0.03% by mass, and / or, ethyl acetate accounts for 0.5-1.2% by mass, and / or, ethyl maltol accounts for 0.03-0.2% by mass, and / or, dimethyl diacetate accounts for 0.4-0.7% by mass, and / or, lactic acid accounts for 0.1-0.4% by mass.

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

[0007] Secondly, the present invention also provides a room-temperature drinking yogurt, which includes the above-mentioned yogurt flavoring.

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

[0009] Thirdly, 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 culture to the cooled material for fermentation and demulsification to obtain yogurt base material; and pasteurizing and cooling the yogurt base material 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℃ for 10-20 seconds; And / or, the mixing process is as follows: first, the raw materials other than raw milk are mixed once, and then the heated raw milk is mixed a second time. And / or, the homogeneity is a two-stage homogeneity; And / or, the homogenization 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 temperature for the first pasteurization is 90-95℃, and the duration is 3-5 seconds; And / or, the temperature of the cooled material is 40-43°C; And / or, the fermentation agent strain is *Lactobacillus delbrueckii* subsp. bulgaricus and / or *Streptococcus salivarius* subsp. thermophilicus; 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* subsp. thermophilicus in the fermentation agent strain, and these are all conventional choices in the art; And / or, the fermentation is carried out to a pH of 4.3.

[0013] Preferably, 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 temperature is 80-85℃ and the duration is 10 s.

[0014] The technical solution of this invention has the following advantages: 1. This invention provides a yogurt flavoring, comprising the following components in parts by weight: 0.02-0.06 parts acetic acid, 0.01-0.03 parts butylated dodecyl lactone, 0.5-1.2 parts ethyl acetate, 0.03-0.2 parts ethyl maltol, 0.4-0.7 parts dimethyl ethyl ketone, and 0.1-0.4 parts lactic acid. This invention upgrades the flavor of room-temperature yogurt products by adding a flavoring composed of specific components, making its flavor substance content comparable to that of refrigerated yogurt. Furthermore, compared to existing flavorings, this invention can significantly enhance the fermented yogurt flavor, creamy flavor, and freshness of room-temperature yogurt.

[0015] 2. The yogurt flavoring provided by the present invention also includes a solvent, preferably an ethanol solution and / or propylene glycol. Ethanol is volatile and can directly enhance the flavor, while propylene glycol can effectively retain the flavor, which helps to preserve the flavor in subsequent processes, thereby enhancing the fermented flavor, creamy flavor, and freshness of the room-temperature yogurt product. By combining the specific solvent with the specific flavoring components mentioned above in the present invention, the flavor substance content in the final room-temperature yogurt can be made to be substantially equivalent to that of the refrigerated yogurt, thus providing an effective guarantee that the final flavor and sensory characteristics of the room-temperature yogurt can be substantially equivalent to those of the refrigerated yogurt.

[0016] 3. The room-temperature drinking yogurt provided by this invention uses flavorings composed of the above-mentioned specific components and optimizes the yogurt formula. This can enhance the fermented flavor, creamy flavor, and freshness of the room-temperature yogurt product, based on the increased content of flavoring substances in the room-temperature yogurt by the specific component flavorings.

[0017] 4. In the method for preparing room-temperature drinking yogurt provided by the present invention, by adding flavorings and other materials in the early stage of fermentation, and by combining the flavorings composed of the above-mentioned specific components with the optimization of the yogurt formula, room-temperature yogurt that is close to the flavor of low-temperature yogurt can be produced, thereby improving the taste of long-shelf-life room-temperature yogurt and providing consumers who are not suitable for drinking low-temperature beverages with a taste option that achieves a flavor close to that of low-temperature beverages at room temperature. Detailed Implementation

[0018] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0019] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

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

[0021] Example 1 This embodiment provides a method for preparing room-temperature drinking yogurt, which comprises the following raw materials in parts by weight: 89.99 parts raw milk, 3 parts white sugar, 2 parts polydextrose, 0.8 parts whey protein powder, 1.5 parts starch, 0.15 parts pectin, 0.02 parts gellan gum, 2.5 parts light cream, and 0.04 parts specific yogurt flavoring. The specific yogurt flavoring comprises the following components by mass percentage: 0.06% acetic acid, 0.03% butylated dodecyl lactone, 1.2% ethyl acetate, 0.2% ethyl maltol, 0.7% dimethyl ethyl ketone, 0.4% lactic acid, with the balance being a 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 for the above-mentioned room-temperature drinking yogurt are as follows: 1) Heat the pre-sterilized raw milk (pre-sterilization conditions: 65℃, 10s) to 45℃, while pre-mixing the remaining ingredients. Finally, add the mixed remaining ingredients to the raw milk and stir for 20 minutes to obtain a mixed mixture. 2) After heating the mixture obtained in step 1) to 65°C, perform two-stage homogenization treatment (the pressure of the first-stage homogenization is 180 bar, and the pressure of the second-stage homogenization is 30 bar), then perform the first pasteurization (the sterilization temperature is 95°C and the sterilization time is 4 s), and then cool the material down to 43°C. 3) Ferment the starter culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, with a mass ratio of 1:1) into the cooled material from step 2), with an inoculum size of 0.2 dcu / L. Fermentation reaches the endpoint (pH 4.3) after 6 h. Demulsify (stirring speed 37 rpm, duration 11 min) to obtain yogurt base and cool it. 4) Perform a second pasteurization (85℃, 10 s) on the yogurt base material from step 3), cool it, and put it into aseptic bottles for later use.

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

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

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

[0026] Example 5 This embodiment provides a method for preparing room-temperature drinking yogurt, the difference being that the room-temperature drinking yogurt includes the following ingredients in parts by weight: 89.96 parts raw milk, 3 parts white sugar, 2 parts polydextrose, 0.8 parts whey protein powder, 1.5 parts starch, 0.15 parts pectin, 0.02 parts gellan gum, 2.5 parts light cream, and 0.07 parts of the same specific yogurt flavoring as in Example 1, with other conditions the same as in Example 1.

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

[0028] Example 7 This embodiment provides a method for preparing room-temperature drinking yogurt, which is made from the following raw materials in parts by weight: 87 parts raw milk, 8 parts white sugar, 1 part polydextrose, 1.1 parts whey protein powder, 1.5 parts starch, 0.20 parts pectin, 0 parts gellan gum, 5 parts light cream, and 0.04 parts specific yogurt flavoring. The specific yogurt flavoring comprises the following components by weight percentage: 0.02% acetic acid, 0.03% butylated dodecyl lactone, 0.5% ethyl acetate, 0.2% ethyl maltol, 0.4% dimethyl ethyl ketone, 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 for the above-mentioned room-temperature drinking yogurt are as follows: 1) Heat the pre-sterilized raw milk (pre-sterilization conditions: 70℃, 10s) to 45℃, while pre-mixing the remaining ingredients. Finally, add the mixed remaining ingredients to the raw milk and stir for 20 minutes to obtain a mixed mixture. 2) After heating the mixture obtained in step 1) to 60°C, perform two-stage homogenization treatment (the pressure of the first-stage homogenization is 140 bar, and the pressure of the second-stage homogenization is 80 bar), then perform the first pasteurization (the sterilization temperature is 95°C and the sterilization time is 3 s), and then cool the material down to 40°C. 3) Ferment the starter culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, with a mass ratio of 1:1) into the cooled material from step 2), with an inoculum size of 0.2 dcu / L. Fermentation reaches the endpoint (pH 4.3) after 6 h. Demulsify (stirring speed 40 rpm for 10 min) to obtain yogurt base and cool it. 4) Perform a second pasteurization (85℃, 10 s) on the yogurt base material from step 3), cool it, and put it into aseptic bottles for later use.

[0030] Example 8 This embodiment provides a method for preparing room-temperature drinking yogurt, which comprises the following raw materials in parts by weight: 91 parts raw milk, 3 parts white sugar, 5 parts polydextrose, 0.5 parts whey protein powder, 3.5 parts starch, 0.08 parts pectin, 0.04 parts gellan gum, 1.5 parts light cream, and 0.04 parts specific yogurt flavoring. The specific yogurt flavoring comprises the following components in weight percentage: 0.06% acetic acid, 0.01% butylated dodecyl lactone, 1.2% ethyl acetate, 0.03% ethyl maltol, 0.7% dimethyl ethyl ketone, 0.1% lactic acid, a 90% propylene glycol and 7.9% ethanol solution; the ethanol concentration in the ethanol solution is 90 vol.

[0031] The specific preparation steps for the above-mentioned room-temperature drinking yogurt are as follows: 1) Heat the pre-sterilized raw milk (pre-sterilization conditions: 60℃, 20s) to 40℃, while pre-mixing the remaining ingredients. Finally, add the mixed remaining ingredients to the raw milk and stir for 20 minutes to obtain a mixed mixture. 2) After heating the mixture obtained in step 1) to 60°C, perform two-stage homogenization treatment (the pressure of the first-stage homogenization is 180 bar, and the pressure of the second-stage homogenization is 30 bar), then perform the first pasteurization (the sterilization temperature is 90°C and the sterilization time is 5 s), and then cool the material to 43°C. 3) Ferment the starter culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, with a mass ratio of 1:1) into the cooled material from step 2), with an inoculum size of 0.2 dcu / L. Fermentation reaches the endpoint (pH 4.3) after 6 h. Demulsify (stirring speed 35 rpm for 12 min) to obtain yogurt base and cool it. 4) Perform a second pasteurization (85℃, 10 s) on the yogurt base material from step 3), cool it, and put it into aseptic bottles for later use.

[0032] Example 9 The difference between this embodiment and Embodiment 1 is that a second pasteurization (80°C, 10 s) is performed, while other conditions are the same as 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 the same amount of ethanol. That is, only ethanol is used as the solvent for the specific yogurt flavor, and the other conditions are the same as in Embodiment 3.

[0034] Example 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 the same amount of propylene glycol. That is, only propylene glycol is used as the solvent for the specific yogurt flavor, and the other conditions are the same as in Embodiment 3.

[0035] Comparative Example 1 This comparative example provides a low-temperature drinking yogurt with the same formula as Example 1, except that it contains no flavoring; at the same time, the process does not involve a second pasteurization, and other conditions are the same as in Example 1.

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

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

[0038] Comparative Example 4 The difference between this comparative example and Example 3 is that the specific yogurt flavoring contains no lactic acid or acetic acid, 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 fragrance consists of the following components by mass percentage: acetic acid 0.04%, butylated dodecyl lactone 0.02%, ethyl acetate 0.1%, ethyl maltol 0.1%, dimethyl butylene 0.04%, lactic acid 0.6%, with the balance being propylene glycol and ethanol solution; the ethanol solution has an ethanol concentration of 90 vol%, and the mass ratio of propylene glycol to ethanol solution is 9:1, with other conditions the same as in Example 3.

[0040] Experimental Example 1 In this experiment, headspace extraction (samples were heated to 40°C for volatilization) was used to pretreat the finished products obtained in the above examples and comparative examples to extract volatiles from dairy products. The volatiles from the top were directly extracted and subjected to gas chromatography-mass spectrometry for component detection. The test results are shown in Table 1.

[0041] Table 1

[0042] Experimental Example 2 This experiment was a descriptive sensory test. Three attributes—fermented flavor, creamy flavor, and freshness—were selected to evaluate the yogurt samples prepared in the above examples and comparative proportions. The overall preference for the samples was also scored. The scoring method used numerical scores to evaluate the product or product characteristics, with the average score determining the quality. The scoring rules were as follows: a score range of 0-10, with 0-2 considered poor, 3-5 considered average, 6-8 considered good, and 9-10 considered excellent. The evaluation results are shown in Table 2 below.

[0043] Table 2

[0044] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A method for preparing room-temperature drinking yogurt, characterized in that, include: The raw materials are mixed and homogenized, pasteurized once, and cooled; a starter culture is added to the cooled material for fermentation and demulsification to obtain yogurt base material; The yogurt base is subjected to secondary pasteurization and cooling; The raw materials include yogurt flavoring; The yogurt flavoring comprises, by mass percentage: 0.02-0.06% acetic acid, 0.01-0.03% butylated dodecyl lactone, 0.5-1.2% ethyl acetate, 0.03-0.2% ethyl maltol, 0.4-0.7% dimethyl ethyl ketone, 0.1-0.4% lactic acid, with the balance being solvent; the solvent is an ethanol solution and propylene glycol; the mass percentage of propylene glycol in the yogurt flavoring is 80%-90%; the concentration of ethanol in the ethanol solution is above 90 vol%.

2. The preparation method according to claim 1, characterized in that, By weight, the raw materials include: 87-91 parts raw milk, 3-8 parts white sugar, 1-5 parts polydextrose, 0.5-1.1 parts whey protein powder, 1.5-3.5 parts starch, 0.08-0.20 parts pectin, 0-0.04 parts gellan gum, 1.5-5 parts light cream, and 0.04-0.06 parts yogurt flavoring.

3. The preparation method according to claim 1 or 2, characterized in that, The raw milk in the raw materials is pre-sterilized raw milk, and the pre-sterilization temperature is 60-70℃ for 10-20 seconds; And / or, the mixing process is as follows: first, the raw materials other than raw milk are mixed once, and then the heated raw milk is mixed a second time. And / or, the homogeneity is a two-stage homogeneity; And / or, the homogenization temperature is 60-65°C.

4. The preparation method according to claim 3, characterized in that, The temperature of the heated raw milk is 40-45℃; 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.

5. The preparation method according to claim 1 or 2, characterized in that, The pasteurization process is carried out at a temperature of 90-95℃ for 3-5 seconds. And / or, the temperature of the cooled material is 40-43°C; And / or, the fermentation agent strain is *Lactobacillus delbrueckii* subsp. *bulgaricus* and / or *Streptococcus salivarius* subsp. *thermophilus*; And / or, ferment until the pH value is 4.

3.

6. The preparation method according to claim 1 or 2, 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 temperature is 80-85℃ and the duration is 10 s.

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