Bubble yoghurt beverage and preparation method thereof

Abstract

The invention relates to a bubble yoghurt beverage and a preparation method thereof. The bubble yoghurt beverage is prepared from the following components in percentage by weight: 3-6% of milk powder or 30-60% of cow milk, 8-11% of white granulated sugar, 0-2% of fruit juice, 0.3-0.8% of a compound stabilizer, 0-0.2% of citric acid, 0.002-0.01% of a compound leavening agent, 0-0.03% of acesulfame potassium, 0-0.1% of edible essence and the balance of water. According to the preparation method, different dairy product raw materials are selected, lactic acid bacteria are inoculated for fermentation, fruit juice or fruit pulp is added to improve the flavor, and through bubble generation and stabilization treatment, the taste, bubble effect and stability of the bubble yoghourt beverage are ensured. According to the method, fermentation strains are matched with process optimization, the temperature of feed liquid is controlled not to exceed 45 DEG C during mixing and homogenizing of stabilizer sweet water and a yogurt base material so as to ensure that the fermentation strains survive, and active lactic acid bacteria in a product are fermented again to generate carbon dioxide gas after filling and sealing in cooperation with a secondary fermentation process, so that the yogurt beverage containing bubbles is obtained. No additional inflation equipment is needed, the problem of pollution risk caused by using saccharomycetes is avoided, the cost is saved, and the enterprise profit is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a bubble yogurt drink and a preparation method thereof. Background Art

[0002] Bubble drinks are loved by consumers because of the unique experience of the slight tingling sensation on the tongue caused by the gas produced when drinking. Bubble drinks on the market generally include two types: non-dairy sparkling water and milk-containing bubble yogurt or yogurt drinks. For bubble products containing milk ingredients, bubble yogurt mainly relies on bacteria that can produce gas during the fermentation process to produce carbon dioxide. Since the standard for yogurt requires protein to be above 2.3g / 100g, the taste of this type of product is not refreshing enough, and the stimulation brought by the bubbles is not strong enough; while yogurt drinks mainly rely on aeration equipment to fill carbon dioxide during the filling process or add yeast during the fermentation process to ferment and produce gas, which requires additional investment in aeration equipment. The implementation of yeast also poses the risk of yeast contaminating other products for the factory, and has higher requirements for equipment cleaning between product switching. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a bubble yogurt drink and a preparation method thereof, which can effectively solve the problems raised in the above background technology.

[0004] In order to solve the above problems, the technical scheme adopted by the present invention is: a bubble yogurt drink is made of the following components in weight proportion: 3% to 6% milk powder or 30% to 60% cow's milk, 8% to 11% white sugar, 0% to 2% fruit juice, 0.3% to 0.8% compound stabilizer, 0% to 0.2% citric acid, 0.002% to 0.01% compound fermentation agent, 0% to 0.03% acesulfame potassium, 0% to 0.1% edible flavor, and the rest is water. As a further preferred embodiment of the present invention, the milk powder is made of whole milk, skimmed raw milk or semi-skimmed milk.

[0005] As another preferred embodiment of the present invention, the compound stabilizer is one or more of sodium carboxymethyl cellulose, pectin, gellan gum, sodium tripolyphosphate, sodium citrate and xanthan gum.

[0006] As a further preferred embodiment of the present invention, the compound leavening agent adopts AiBi Golden Time DR15.17 strain.

[0007] A method for preparing a bubble yogurt drink comprises the following steps: A1. Preparation of fermentation base: preheat water to 45-50°C, add milk powder, and stir at high speed for 5-10 minutes to obtain a mixed material; let the mixed material stand at 40-50°C for 30 minutes to hydrate; A2. The mixed material obtained in step A1 is homogenized at 160-200 bar, sterilized at 95°C for 300 seconds, cooled to 28-32°C, and then the compound starter is added. The mixture is fermented for 10-15 hours. The fermentation is stopped when the acidity is 100-130°T. The fermentation base accounts for 30%-50% of the finished product. A3. Preparation of stabilizer sugar water: Preheat water to 65-75℃, add white sugar, compound stabilizer, acesulfame potassium and citric acid, and stir at high speed for 5-10 minutes to completely dissolve the materials; A4. Add water to the stabilizer sugar water obtained in step A3 to make up to 50% to 70% of the finished product, then homogenize at 160 to 200 bar, sterilize at 95°C for 15 to 20 seconds, cool to 4 to 10°C, and mix with the yogurt base; A5. The yogurt and sugar water mixture obtained in step A4 is homogenized at 160 to 200 bar, and after homogenization, edible flavors are added and stirred evenly, and then the product is filled and sealed in a PET bottle with a lid; A6. Place the sealed product obtained in step A5 at room temperature for 12 to 72 hours for secondary fermentation to obtain a finished product.

[0008] A method for preparing a bubble yogurt drink comprises the following steps: B1. Preparation of fermentation base: homogenize raw milk at 160-200 bar, sterilize at 95℃ for 300s, cool to 28-32℃, add compound starter, ferment for 10-13h, stop fermentation when acidity reaches 78-110°T, and the fermentation base accounts for 30%-60% of the finished product; B2. Preparation of stabilizer syrup: Preheat water to 65-75°C, add sugar, fruit juice, compound stabilizer and citric acid, and stir at high speed for 5-10 minutes to completely dissolve the materials; B3. Add water to the stabilizer syrup obtained in step B2 to make up to 40% to 70% of the finished product, then homogenize at 160 to 200 bar, sterilize at 95°C for 15 to 20 seconds, cool to 4 to 10°C, and mix with the yogurt base; B4. The yogurt and sugar water mixture obtained in step B3 is homogenized at 160 to 200 bar, and after homogenization, edible flavors are added and stirred evenly, and then the product is filled and sealed in a PET bottle with a lid; B5. Place the sealed product obtained in step B4 at 30-32°C for 10-12 hours for secondary fermentation. After the secondary fermentation, place it at 4°C for refrigeration until the product temperature drops to 2-6°C to obtain the finished product.

[0009] As another preferred embodiment of the present invention, the amount of citric acid added is determined according to the acidity of the yogurt base, in order to ensure that the sour-sweet ratio of the final product is consistent, and the calculation formula is: citric acid addition amount (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product kg.

[0010] Compared with the prior art, the present invention provides a bubble yogurt drink and a preparation method thereof, which have the following beneficial effects: The present invention mainly aims at the problem that the aforementioned bubble yogurt beverage requires additional aeration equipment and has the risk of yeast contamination, and provides a bubble yogurt beverage that does not require the investment of aeration equipment and yeast fermentation, and can be produced by only using fermentation bacteria and process optimization. DETAILED DESCRIPTION

[0011] The content of the present invention will be described below in conjunction with embodiments. It should be understood that the embodiments described in the present invention are used to more clearly illustrate the present invention, rather than to limit the scope of the present invention.

[0012] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0013] Example 1: (1) Preparation of fermentation base (accounting for 30%): preheat 25% water to 45-50°C, add 5% whole milk powder, and stir at high speed for 5-10 minutes to obtain a mixed material; the mixed material is allowed to stand at 40-50°C for 30 minutes for hydration; (2) The mixture obtained in step (1) was homogenized at 160-200 bar, sterilized at 95°C for 300 seconds, cooled to 28-32°C, and then 0.002% of a fermentation agent (AiBi Golden Time DR 15.17 strain) was added, and fermented for 10-15 hours. The fermentation was stopped when the acidity reached 100-130°T; (3) Preparation of stabilizer sugar water (accounting for 70%): preheat 40% water to 65-75°C, add 7% white sugar, 0.5% compound stabilizer, 0.02% acesulfame potassium and citric acid (the amount of citric acid added is determined according to the acidity of the yogurt base material, in order to ensure the consistency of the sweet-sour ratio of the final product. The calculation formula is: citric acid addition (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product (kg), and stir at high speed for 5-10 minutes to completely dissolve the materials; (4) Add water to the stabilizer sugar water obtained in step (3) to make the volume 70%, then homogenize at 160-200 bar, sterilize at 95° C. for 15-20 seconds, cool to 4-10° C., and mix with 30% yogurt base; (5) The yogurt and sugar water mixture obtained in step (4) is homogenized at 160-200 bar, 0.05% edible flavoring is added after homogenization and stirred evenly, and then the product is filled and sealed using a PET bottle with a cap.

[0014] (6) The sealed product obtained in step (5) is placed at room temperature (about 20-25°C) for 12-18 hours for secondary fermentation. After the secondary fermentation, it is placed in a refrigerator at 4°C until the product temperature drops to 2-6°C to obtain the product.

[0015] In this embodiment, the final bubble yogurt drink can hear the sound of gas release when the lid is opened. The drinking taste is refreshing and smooth, with a suitable ratio of sour and sweet. The tongue can feel a slight tingling sensation like the feeling of drinking Sprite soda, and there is a light fermented yogurt aroma aftertaste.

[0016] Example 2: (1) Preparation of fermentation base (accounting for 33%): preheat 28.5% water to 45-50°C, add 2.5% whole milk powder and 2% skim milk powder, and stir at high speed for 5-10 minutes to obtain a mixed material; the mixed material is allowed to stand at 40-50°C for 30 minutes for hydration; (2) The mixture obtained in step (1) was homogenized at 160-200 bar, sterilized at 95°C for 300 seconds, cooled to 28-32°C, and then 0.002% of a fermentation agent (AiBi Golden Time DR 15.17 strain) was added, and fermented for 10-15 hours. The fermentation was stopped when the acidity reached 100-130°T; (3) Preparation of stabilizer sugar water (accounting for 67%): preheat 40% water to 65-75°C, add 7% white sugar, 1% NFC lime juice, 0.5% compound stabilizer, 0.02% acesulfame potassium and citric acid (the amount of citric acid added is determined according to the acidity of the yogurt base material to ensure the consistency of the sweet-sour ratio of the final product. The calculation formula is: citric acid addition (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product (kg), and stir at high speed for 5-10 minutes to completely dissolve the materials; (4) Add water to the stabilizer sugar water obtained in step (3) to make the volume 67%, then homogenize at 160-200 bar, sterilize at 95° C. for 15-20 seconds, cool to 4-10° C., and mix with 33% yogurt base; (5) The yogurt and sugar water mixture obtained in step (4) is homogenized at 160-200 bar, 0.05% edible flavoring is added after homogenization and stirred evenly, and then the product is filled and sealed using a PET bottle with a cap.

[0017] (6) The sealed product obtained in step (5) is placed at 4° C. for 48 h to 72 h for secondary fermentation. After the secondary fermentation is completed, the product is obtained.

[0018] In this embodiment, the final bubble yogurt drink is a low-fat healthy product. When the lid is opened, a "hissing" sound of gas release can be heard. The drinking taste is refreshing and smooth, with an appropriate sweet and sour ratio. The tongue can feel a slight tingling sensation like the feeling of drinking Sprite soda. The lemon aroma is natural in the mouth, and there is a light fermented yogurt aroma aftertaste.

[0019] Example 3: (1) Preparation of fermentation base (accounting for 50%): 50% of raw milk was homogenized at 160-200 bar, sterilized at 95°C for 300s, cooled to 28-32°C, and then 0.003% of starter (AiBi Golden Time DR 15.17 strain) was added, and fermented for 10-13h. The fermentation was stopped when the acidity reached 78-110°T. (2) Preparation of stabilizer sugar water (accounting for 50%): preheat 35% water to 65-75°C, add 10.5% white sugar, 1% NFC white grape juice, 0.5% compound stabilizer and citric acid (the amount of citric acid added is determined according to the acidity of the yogurt base material, in order to ensure the consistency of the sweet-sour ratio of the final product. The calculation formula is: citric acid addition (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product (kg), and stir at high speed for 5-10 minutes to completely dissolve the materials; (3) Add water to the stabilizer sugar water obtained in step (2) to make the volume 50%, then homogenize at 160-200 bar, sterilize at 95° C. for 15-20 seconds, cool to 4-10° C., and mix with 50% yogurt base; (4) The yogurt and sugar water mixture obtained in step (3) is homogenized at 160-200 bar, 0.06% edible flavoring is added after homogenization and stirred evenly, and then the product is filled and sealed using a PET bottle with a cap.

[0020] (5) The sealed product obtained in step (4) is placed at 30-32°C for 10-12 hours for secondary fermentation. After the secondary fermentation, it is placed at 4°C for refrigeration until the product temperature drops to 2-6°C to obtain the product.

[0021] In this embodiment, the final bubble yogurt drink can hear the sound of gas release when the lid is opened. The drinking taste is refreshing and smooth, with a proper ratio of sour and sweet. The tongue can feel a slight tingling sensation like the feeling of drinking Sprite soda. The grape aroma is fresh and natural, and there is a light fermented yogurt aroma aftertaste.

[0022] Example 4: (1) Preparation of fermentation base (accounting for 33%): preheat 29% water to 45-50°C, add 4% skim milk powder, and stir at high speed for 5-10 minutes to obtain a mixed material; the mixed material is allowed to stand at 40-50°C for 30 minutes for hydration; (2) The mixture obtained in step (1) was homogenized at 160-200 bar, sterilized at 95°C for 300 seconds, cooled to 28-32°C, and then 0.002% of a fermentation agent (AiBi Golden Time DR 15.17 strain) was added, and fermented for 10-15 hours. The fermentation was stopped when the acidity reached 100-130°T; (3) Preparation of stabilizer sugar water (accounting for 67%): preheat 40% water to 65-75°C, add 7% white sugar, 1% NFC purple grape juice, 0.5% compound stabilizer, 0.02% acesulfame potassium and citric acid (the amount of citric acid added is determined according to the acidity of the yogurt base material, in order to ensure the consistency of the sweet-sour ratio of the final product. The calculation formula is: citric acid addition (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product (kg), and stir at high speed for 5-10 minutes to completely dissolve the materials; (4) Add water to the stabilizer sugar water obtained in step (3) to make the volume 67%, then homogenize at 160-200 bar, sterilize at 95° C. for 15-20 seconds, cool to 4-10° C., and mix with 33% yogurt base; (5) The yogurt and sugar water mixture obtained in step (4) is homogenized at 160-200 bar, 0.05% edible flavoring is added after homogenization and stirred evenly, and then the product is filled and sealed using a PET bottle with a cap.

[0023] (6) The sealed product obtained in step (5) is placed at 4° C. for 48 h to 72 h for secondary fermentation. After the secondary fermentation is completed, the product is obtained.

[0024] Unlike the existing technology, only the fermentation bacteria are used in combination with process optimization. When the stabilizer sugar water is mixed and homogenized with the yogurt base, the liquid temperature is controlled not to exceed 45°C to ensure the survival of the fermentation bacteria. After final filling and sealing, the secondary fermentation process is used to allow the active lactic acid bacteria in the product to re-ferment and produce carbon dioxide gas to obtain a yogurt drink containing bubbles.

[0025] Embodiments 1-4 do not require additional aeration equipment and avoid the risk of yeast contamination, thereby saving costs and increasing corporate profits.

[0026] The technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0027] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A bubble yogurt drink, made from the following components in weight proportions: 3% to 6% milk powder or 30% to 60% cow's milk, 8% to 11% white sugar, 0 to 2% fruit juice, 0.3% to 0.8% compound stabilizer, 0 to 0.2% citric acid, 0.002% to 0.01% compound leavening agent, 0 to 0.03% acesulfame potassium, 0 to 0.1% edible flavor, and the remainder being water.

2. The bubble yogurt drink according to claim 1, characterized in that: The milk powder is made of whole milk, skimmed raw milk or semi-skimmed milk.

3. The bubble yogurt drink according to claim 1, characterized in that: The compound stabilizer is one or more of sodium carboxymethyl cellulose, pectin, gellan gum, sodium tripolyphosphate, sodium citrate and xanthan gum.

4. The bubble yogurt drink according to claim 1, characterized in that: The compound fermentation agent adopts AiBiGolden Time DR 15.17 bacterial strain.

5. The bubble yogurt drink according to claim 1, wherein the preparation method comprises the following steps: A1. Preparation of fermentation base: preheat water to 45-50°C, add milk powder, and stir at high speed for 5-10 minutes to obtain a mixed material; let the mixed material stand at 40-50°C for 30 minutes to hydrate; A2. The mixed material obtained in step A1 is homogenized at 160-200 bar, sterilized at 95°C for 300 seconds, cooled to 28-32°C, and then the compound starter is added. The mixture is fermented for 10-15 hours. The fermentation is stopped when the acidity is 100-130°T. The fermentation base accounts for 30%-50% of the finished product. A3. Preparation of stabilizer sugar water: Preheat water to 65-75℃, add white sugar, compound stabilizer, acesulfame potassium and citric acid, and stir at high speed for 5-10 minutes to completely dissolve the materials; A4. Add water to the stabilizer sugar water obtained in step A3 to make up to 50% to 70% of the finished product, then homogenize at 160 to 200 bar, sterilize at 95°C for 15 to 20 seconds, cool to 4 to 10°C, and mix with the yogurt base; A5. The yogurt and sugar water mixture obtained in step A4 is homogenized at 160 to 200 bar, and after homogenization, edible flavors are added and stirred evenly, and then the product is filled and sealed in a PET bottle with a lid; A6. Place the sealed product obtained in step A5 at room temperature for 12 to 72 hours for secondary fermentation to obtain a finished product.

6. The method for preparing the bubble yogurt drink according to claim 5, characterized in that: In step A3, fruit juice is also added.

7. The bubble yogurt drink according to claim 1, wherein the preparation method comprises the following steps: B1. Preparation of fermentation base: homogenize raw milk at 160-200 bar, sterilize at 95℃ for 300s, cool to 28-32℃, add compound starter, ferment for 10-13h, stop fermentation when acidity reaches 78-110°T, and the fermentation base accounts for 30%-60% of the finished product; B2. Preparation of stabilizer syrup: Preheat water to 65-75°C, add sugar, fruit juice, compound stabilizer and citric acid, and stir at high speed for 5-10 minutes to completely dissolve the materials; B3. Add water to the stabilizer syrup obtained in step B2 to make up to 40% to 70% of the finished product, then homogenize at 160 to 200 bar, sterilize at 95°C for 15 to 20 seconds, cool to 4 to 10°C, and mix with the yogurt base; B4. The yogurt and sugar water mixture obtained in step B3 is homogenized at 160 to 200 bar, and after homogenization, edible flavors are added and stirred evenly, and then the product is filled and sealed in a PET bottle with a lid; B5. Place the sealed product obtained in step B4 at 30-32°C for 10-12 hours for secondary fermentation. After the secondary fermentation, place it at 4°C for refrigeration until the product temperature drops to 2-6°C to obtain the finished product.

8. The method for preparing the bubble yogurt drink according to claim 5, 6 or 7, characterized in that: The amount of citric acid added is determined according to the acidity of the yogurt base, in order to ensure that the sweet-sour ratio of the final product is consistent. The calculation formula is: citric acid addition (g) = (target product acidity - yogurt base acidity × yogurt base percentage) × 0.07 × total mass of finished product kg.