Yoghourt and preparation method thereof

Abstract

The invention provides yoghourt and a preparation method thereof. The yoghourt comprises the following raw materials: at least one of raw milk and reconstituted milk, starch, peach gum, citrus fibers and strains. The yoghourt disclosed by the invention is rich in nutrition, low in viscosity, good in flavor and taste and high in stability, and can be stored for at least 9 months at normal temperature under the condition of not containing additives such as a thickening agent and an emulsifying agent.

Description

Technical Field

[0001] The present application relates to the field of food, and in particular to yogurt and a method for preparing the same. Background Art

[0002] Yogurt is a nutritious food with many health benefits. It is made by fermenting milk with lactic acid bacteria. This process not only produces a unique taste and flavor, but also increases the nutritional value of yogurt. Sterilized room temperature yogurt and lower temperature yogurt have the advantages of being easy to carry and having more application scenarios. However, in order to maintain a uniform state for a long time, room temperature yogurt needs to add a variety of additives, such as pectin, chemically modified starch, agar, gelatin, gellan gum, locust bean gum, etc., which makes it difficult to meet consumers' demand for food health and safety. Summary of the invention

[0003] The present application aims to solve the technical problems existing in the prior art to at least a certain extent. To this end, the present application proposes yogurt and a preparation method thereof. The yogurt of the present application is rich in nutrition, low in viscosity, good in flavor and taste, and strong in stability. The yogurt can be stored at room temperature for at least 9 months without additives such as thickeners and emulsifiers.

[0004] In one aspect of the present application, the present application provides a yogurt. According to an embodiment of the present application, the raw materials of the yogurt include: at least one of raw cow's milk and reconstituted milk, starch, peach gum, citrus fiber and bacteria.

[0005] The present application selects starch, peach gum and citrus fiber as part of the raw materials. These ingredients can not only provide rich nutrition for yogurt, but their synergistic effect can also significantly enhance the stability of yogurt, so that the yogurt can be stably stored at room temperature without adding additives such as thickeners and emulsifiers.

[0006] According to the embodiments of the present application, the above yogurt may also have the following additional technical features: According to an embodiment of the present application, the raw materials of the yogurt include: 800~950 weight parts of at least one of raw cow's milk and reconstituted milk; 5~25 weight parts of starch; 0.2~5 weight parts of peach gum; 0.5~8 weight parts of citrus fiber; 0.1~0.5 weight parts of bacteria.

[0007] According to an embodiment of the present application, the raw materials of the yogurt further include: at least one of protein powder, glucose, and white sugar.

[0008] According to an embodiment of the present application, the raw materials of the yogurt include: 800~950 weight parts of at least one of raw cow's milk and reconstituted milk; 5~25 weight parts of starch; 0.2~5 weight parts of peach gum; 0.5~8 weight parts of citrus fiber; 0.1~0.5 weight parts of bacteria; 50~100 weight parts of at least one of glucose and white sugar; 3~8 weight parts of protein powder.

[0009] According to an embodiment of the present application, the raw materials of the yogurt further include: functional raw materials, and the functional raw materials include at least one of the following: fruit, jam, juice, vitamins, minerals and dietary fiber other than citrus fiber.

[0010] According to an embodiment of the present application, the raw materials of the yogurt include: 800~950 weight parts of at least one of raw cow's milk and reconstituted milk; 5~25 weight parts of starch; 0.2~5 weight parts of peach gum; 0.5~8 weight parts of citrus fiber; 0.1~0.5 weight parts of bacteria; 50~100 weight parts of at least one of glucose and white sugar; 3~8 weight parts of protein powder; 2~100 weight parts of functional raw materials.

[0011] According to an embodiment of the present application, the raw materials of the yogurt do not contain thickeners and emulsifiers.

[0012] In another aspect of the present application, the present application proposes a method for preparing the aforementioned yogurt. According to an embodiment of the present application, the yogurt comprises: concentrating at least one of the raw cow's milk and the reconstituted milk to obtain a concentrated solution and a filtrate; performing a first mixing treatment on the concentrated solution and other raw materials of the yogurt except the strain, citrus fiber and peach gum to obtain a first mixed solution; performing a first sterilization treatment on the first mixed solution, and fermenting the obtained sterilization product with the strain, and collecting the fermentation solution; performing a second mixing treatment on the filtrate, citrus fiber and peach gum to obtain a second mixed solution; performing a third mixing treatment on the second mixed solution and the fermentation solution to obtain the yogurt.

[0013] According to an embodiment of the present application, the concentration treatment is carried out using a reverse osmosis membrane; the volume ratio of the concentrate to the filtrate is (7:3) to (9:1); the temperature of the first mixing treatment is 35°C~55°C, and the time is 10 min~30 min; after the first mixing treatment, the first mixed liquid is cooled to 4°C~10°C; the temperature of the second mixing treatment is 55°C~75°C, and the time is 15 min~20 min; the temperature of the first sterilization treatment is 121°C~142°C, and the time is 4 s~6 s; the temperature of the fermentation treatment is 39°C~43°C, and the time is 4 h~9 h. When the pH value of the feed liquid reaches 4.1~4.4, the fermentation is stopped and the fermentation liquid is collected; the third mixing treatment is carried out in a static mixer.

[0014] According to an embodiment of the present application, before the concentration treatment, at least one of the raw milk and the reconstituted milk is subjected to a second sterilization treatment, the temperature of the second sterilization treatment is 75°C~85°C, and the time is 15 s~30 s; before the first sterilization treatment, the first mixed liquid is subjected to a first homogenization treatment, and the pressure of the first homogenization treatment is 60 bar~260 bar; after the third mixing treatment, the obtained mixed liquid is subjected to a second homogenization treatment, a third sterilization treatment and a smoothing treatment to obtain the yogurt; the pressure of the second homogenization treatment is 20 bar~100 bar; the smoothing treatment includes a third homogenization treatment, and the pressure of the third homogenization treatment is 5 bar~50 bar.

[0015] According to an embodiment of the present application, after the second mixing treatment, the second mixed liquid is cooled to 15°C~30°C; the length to tube diameter ratio of the static mixer is 10~30, and the flow rate is less than 0.6m / s; the temperature of the third sterilization treatment is 60°C~95°C, and the time is 10 s~30 s.

[0016] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A flow chart of a method for preparing yogurt according to an embodiment of the present application is shown. DETAILED DESCRIPTION

[0018] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0019] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0020] 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.

[0021] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0022] The present application proposes yogurt and a preparation method thereof, which will be described in detail below.

[0023] yogurt In one aspect of the present application, the present application provides a yogurt. According to an embodiment of the present application, the raw materials of the yogurt include: at least one of raw cow's milk and reconstituted milk, starch, peach gum, citrus fiber and bacteria.

[0024] The present application selects starch, peach gum and citrus fiber as part of the raw materials. These ingredients can not only provide rich nutrition for yogurt, but their synergistic effect can also significantly enhance the stability of yogurt, so that the yogurt can be stably stored at room temperature without adding additives such as thickeners and emulsifiers.

[0025] According to an embodiment of the present application, the raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk, for example, 800 parts by weight, 820 parts by weight, 840 parts by weight, 850 parts by weight, 860 parts by weight, 880 parts by weight, 900 parts by weight, 920 parts by weight, 940 parts by weight, 950 parts by weight; 5 to 25 parts by weight of starch, for example 5 parts by weight, 6 parts by weight, 8 parts by weight, 10 parts by weight, 12 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 18 parts by weight, 20 parts by weight, 22 parts by weight, 24 parts by weight, 25 parts by weight; 0.2-5 parts by weight of peach gum, for example 0.2 parts by weight, 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight; 0.5-8 parts by weight of citrus fiber, for example 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight; 0.1 to 0.5 parts by weight of the strain, for example, 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight.

[0026] The raw material composition of yogurt meets the above conditions, which can not only provide rich nutrients, but also make the yogurt have appropriate viscosity, good taste, strong stability, and realize that the yogurt can be stably stored at room temperature without adding additives such as thickeners and emulsifiers. If the amount of starch, peach gum and citrus fiber added is too high, the viscosity of the material will be too high, causing production difficulties; in addition, if the amount of the above three materials added is higher than the designed amount, it will lead to negative effects such as poor product taste and high viscosity.

[0027] According to an embodiment of the present application, the raw materials of the yogurt further include: at least one of protein powder, glucose and white sugar. Adding protein powder can increase the protein content of the yogurt to enhance its nutritional value. Adding white sugar and / or glucose can enhance the taste of the yogurt.

[0028] According to an embodiment of the present application, the raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk, for example, 800 parts by weight, 820 parts by weight, 840 parts by weight, 850 parts by weight, 860 parts by weight, 880 parts by weight, 900 parts by weight, 920 parts by weight, 940 parts by weight, 950 parts by weight; 5 to 25 parts by weight of starch, for example 5 parts by weight, 6 parts by weight, 8 parts by weight, 10 parts by weight, 12 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 18 parts by weight, 20 parts by weight, 22 parts by weight, 24 parts by weight, 25 parts by weight; 0.2-5 parts by weight of peach gum, for example 0.2 parts by weight, 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight; 0.5-8 parts by weight of citrus fiber, for example 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight; 0.1 to 0.5 parts by weight of the strain, for example, 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight; 50 to 100 parts by weight of at least one of glucose and white sugar, for example, 50 parts by weight, 55 parts by weight, 60 parts by weight, 65 parts by weight, 70 parts by weight, 75 parts by weight, 80 parts by weight, 85 parts by weight, 90 parts by weight, 95 parts by weight, 100 parts by weight; 3 to 8 parts by weight of protein powder, for example 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight.

[0029] The raw material composition of yogurt meets the above conditions, which can further improve the nutritional value, flavor and stability of yogurt.

[0030] According to an embodiment of the present application, the raw materials of the yogurt further include: functional raw materials, and the functional raw materials include at least one of the following: fruit, jam, juice, vitamins, minerals and dietary fiber other than citrus fiber, thereby further improving the nutritional value of the yogurt.

[0031] In some embodiments, the vitamins include at least one of vitamin A, D, E, C, B1, B2, B3, B6, and B12, the dietary fiber includes at least one of polydextrose and oats, and the minerals include at least one of calcium, phosphorus, magnesium, potassium, and iron.

[0032] According to an embodiment of the present application, the raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk, for example, 800 parts by weight, 820 parts by weight, 840 parts by weight, 850 parts by weight, 860 parts by weight, 880 parts by weight, 900 parts by weight, 920 parts by weight, 940 parts by weight, 950 parts by weight; 5 to 25 parts by weight of starch, for example 5 parts by weight, 8 parts by weight, 10 parts by weight, 12 parts by weight, 15 parts by weight, 18 parts by weight, 20 parts by weight, 22 parts by weight, 25 parts by weight; 0.2-5 parts by weight of peach gum, for example 0.2 parts by weight, 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight; 0.5-8 parts by weight of citrus fiber, for example 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight; 0.1 to 0.5 parts by weight of the strain, for example, 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight; 50 to 100 parts by weight of at least one of glucose and white sugar, for example, 50 parts by weight, 55 parts by weight, 60 parts by weight, 65 parts by weight, 70 parts by weight, 75 parts by weight, 80 parts by weight, 85 parts by weight, 90 parts by weight, 95 parts by weight, 100 parts by weight; 3 to 8 parts by weight of protein powder, for example 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight; 2 to 100 parts by weight of the functional raw material, for example 2 parts by weight, 10 parts by weight, 20 parts by weight, 30 parts by weight, 40 parts by weight, 50 parts by weight, 60 parts by weight, 70 parts by weight, 80 parts by weight, 90 parts by weight, 100 parts by weight.

[0033] The raw material composition of yogurt meets the above conditions, which can further improve the nutritional value, flavor and stability of yogurt.

[0034] According to the embodiments of the present application, the raw materials of the yogurt do not contain thickeners and emulsifiers. The yogurt of the present application can still be stored at room temperature for at least 9 months without thickeners and emulsifiers, and has extremely strong stability.

[0035] Method for preparing yogurt In another aspect of the present application, the present application proposes a method for preparing the above-mentioned yogurt. According to the embodiments of the present application, Figure 1 As shown, the method includes: S100 Concentration Process In this embodiment, at least one of the raw milk and the reconstituted milk is concentrated to obtain a concentrate and a filtrate. Thus, the concentrate mainly contains substances such as protein, fat, and lactose, which can be used for bacterial fermentation, and the filtrate mainly contains small molecules such as water and a very small amount of trace elements, which can be used to dissolve peach gum and citrus fiber, so there is no need to add additional water, so as to further improve the stability of yogurt and avoid water precipitation during the shelf life.

[0036] According to an embodiment of the present application, the volume ratio of the concentrate to the filtrate is (7:3) to (9:1), for example, the volume ratio of the concentrate to the filtrate is 7:3, 8:2 or 9:1. According to an embodiment of the present application, the concentration process is performed using a reverse osmosis membrane. As a result, macromolecular substances such as proteins are retained and concentrated, and water and small molecules flow out, thereby achieving the purpose of separation. In some embodiments, the pore size of the reverse osmosis membrane is 0.001 μm to 0.01 μm.

[0037] According to an embodiment of the present application, before the concentration treatment, at least one of the raw milk and the reconstituted milk is subjected to a second sterilization treatment in advance, and the temperature of the second sterilization treatment is 75°C to 85°C, for example, 75°C, 76°C, 78°C, 80°C, 82°C, 84°C, 85°C; the time is 15 s to 30 s, for example, 15 s, 18 s, 20 s, 22 s, 25 s, 28 s, 30 s. In this way, the bacteria are killed to prevent the bacteria from affecting the flavor, taste and stability of the product. At the same time, the above conditions can reduce the loss of nutrients. After sterilization and separation, the spore removal rate reaches more than 95%.

[0038] S200 first mixing process In this embodiment, the concentrated liquid and other raw materials of the yogurt except the bacteria, citrus fiber and peach gum are subjected to a first mixing treatment to obtain a first mixed liquid.

[0039] According to an embodiment of the present application, the temperature of the first mixing treatment is 35°C to 55°C, such as 35°C, 38°C, 40°C, 42°C, 45°C, 48°C, 50°C, 52°C, 55°C, and the time is 10 min to 30 min, such as 10 min, 12 min, 15 min, 18 min, 20 min, 22 min, 25 min, 28 min, 30 min. Thus, the materials can be quickly mixed and uniformly mixed, and the loss of nutrients can be reduced.

[0040] According to an embodiment of the present application, after the first mixing process, the first mixed solution is cooled to 4°C to 10°C, for example, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C. Thus, the influence of high temperature on the fermentation bacteria can be reduced.

[0041] S300 first sterilization and fermentation treatment In this embodiment, the first mixed liquid is subjected to a first sterilization treatment, and the obtained sterilization product is subjected to a fermentation treatment with the bacterial species, and the fermentation liquid is collected, thereby preventing miscellaneous bacteria from affecting the fermentation and product preservation.

[0042] According to an embodiment of the present application, the temperature of the first sterilization treatment is 121°C to 142°C, for example, 121°C, 125°C, 128°C, 130°C, 132°C, 135°C, 138°C, 140°C, 142°C, and the time is 4 s to 6 s, for example, 4 s, 5 s, 6 s. Thus, the bacteria are effectively killed and the loss of nutrients is reduced.

[0043] According to an embodiment of the present application, the temperature of the fermentation treatment is 39°C to 43°C, such as 39°C, 40°C, 41°C, 42°C, and 43°C, and the time is 4 h to 9 h, such as 4 h, 5 h, 6 h, 7 h, 8 h, and 9 h. When the pH value of the liquid reaches 4.1 to 4.4, such as 4.1, 4.2, 4.3, and 4.4, the fermentation is stopped and the fermentation liquid is collected. In this way, the strains can maintain optimal growth and metabolic activity, promote the uniform generation of lactic acid in yogurt, thereby improving the stability and taste of yogurt, while avoiding excessive acidity caused by excessive fermentation, and ensuring that the product maintains good texture and flavor during the shelf life.

[0044] According to an embodiment of the present application, before the first sterilization treatment, the first mixed solution is subjected to a first homogenization treatment. This facilitates material refinement and avoids the phenomenon of fat floating. In some embodiments, the pressure of the first homogenization treatment is 60 bar to 260 bar, for example, 60 bar, 80 bar, 100 bar, 120 bar, 150 bar, 180 bar, 200 bar, 220 bar, 250 bar, 260 bar. Preferably, 80 bar to 150 bar. This improves the stability of the yogurt and makes the yogurt have a delicate taste.

[0045] S400 Second Mixing Process In this embodiment, the filtrate, citrus fiber and peach gum are subjected to a second mixing process to obtain a second mixed solution. The filtrate obtained by concentrating raw milk and / or reconstituted milk is used to dissolve citrus fiber and peach gum without adding additional water, thereby avoiding water separation during storage of yogurt.

[0046] According to an embodiment of the present application, the temperature of the second mixing treatment is 55°C to 75°C, such as 55°C, 58°C, 60°C, 62°C, 65°C, 68°C, 70°C, 72°C, 75°C, and the time is 15 min to 20 min, such as 15 min, 16 min, 17 min, 18 min, 19 min, 20 min. Thus, the citrus fiber and peach gum can be quickly dissolved, and the loss of nutrients in the filtrate can be reduced.

[0047] It should be noted that the present application does not strictly limit the order of implementation of the first mixing process S200 and the second mixing process S400. S200 can be performed first, S400 can be performed first, or S200 and S400 can be performed simultaneously. The specific order can be flexibly selected according to actual needs.

[0048] S500 Third Mixing Process In this embodiment, the second mixed liquid and the fermentation liquid are subjected to a third mixing process to obtain the yogurt.

[0049] According to an embodiment of the present application, the third mixing process is performed in a static mixer, thereby achieving efficient and uniform mixing, avoiding damage to the system structure due to excessive mechanical stirring, and maintaining its stability.

[0050] According to an embodiment of the present application, the length to diameter ratio of the static mixer reaches L / D=10-30, and the flow rate is less than 0.6 m / s. Thus, the mixing effect is better.

[0051] According to an embodiment of the present application, after the third mixing treatment, the obtained mixed solution is subjected to a second homogenization treatment and a third sterilization treatment to obtain the yogurt. Thus, the homogenization treatment is performed to refine the liquid material and avoid the phenomenon of fat floating. Sterilization treatment is performed to kill miscellaneous bacteria. In some embodiments, the homogenization pressure is 20 bar~100 bar, for example, 20 bar, 30 bar, 40 bar, 50 bar, 60 bar, 70 bar, 80 bar, 90 bar, 100 bar, preferably 30 bar~80 bar. After homogenization, the material is cooled to 10°C-25°C. Thus, the stability of the yogurt is improved and the yogurt has a delicate taste. The temperature of the third sterilization treatment is 60°C~95°C, and the time is 10 s~30 s.

[0052] According to the embodiment of the present application, after the third sterilization treatment, a filter, a homogenizer and other equipment can be used to smooth the sterilized yogurt to improve the taste of the product. Preferably, a homogenization process is used for product smoothing, and a homogenization pressure of 5 bar to 50 bar is used, and a multi-end static mixing device is used to effectively improve the taste of the product.

[0053] It should be noted that the characteristics and advantages described above for yogurt are also applicable to the method for preparing yogurt, and will not be described in detail here.

[0054] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used are not indicated by the manufacturer and are all conventional products that can be obtained commercially.

[0055] Example 1 1. Yogurt recipe Table 1 Example 1 Yogurt recipe

[0056] 2. Yogurt Preparation Method 1. Milk pretreatment 1.1 Raw milk pasteurization, the sterilization temperature is 77℃, the sterilization time is 20 seconds.

[0057] 1.2 Reverse osmosis process, the pore size of the reverse osmosis membrane is between 0.005 microns, and the concentrated liquid and the filtrate are obtained in a volume ratio of 8:2.

[0058] 2. Mix 2.1 The concentrate was heated to 47°C, and other materials except citrus fiber, peach gum and bacteria were added. The mixture was stirred for 20 minutes and cooled to 7°C to obtain material A.

[0059] 2.2 The filtrate is heated to 65°C-72°C, citrus fiber and peach gum are added, and stirring is continued for 15 minutes, and then cooled to 20°C to obtain material B.

[0060] 3 Sterilization and fermentation 3.1 Material A obtained in step 2.1 was homogenized at a pressure of 120 bar and sterilized at 129°C for 4 seconds.

[0061] 3.2 Cool to 41°C, add bacteria, ferment for 6 hours, and stop fermenting when the pH value reaches 4.3 to obtain fermented material A.

[0062] 4 Mixing and homogenization The fermented material A is mixed with the material B. The mixing process needs to pass through a static mixer. The length and diameter ratio of the static mixer reaches L / D=20, and the flow rate is less than 0.6m / s. After static mixing, homogenization is performed at a homogenization pressure of 50bar, and cooling is performed to 20°C after homogenization.

[0063] 5. Secondary sterilization Sterilization temperature is 85℃, maintained for 20 seconds.

[0064] 6 Smoothing The product is smoothed using a homogenization process with a homogenization pressure of 20 bar and a multi-end static mixing device.

[0065] 7 Filling Example 2 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 2 Example 2 Yogurt recipe

[0066] Example 3 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 3 Example 3 Yogurt recipe

[0067] Example 4 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 4 Example 4 Yogurt recipe

[0068] Example 5 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 5 Example 5 Yogurt recipe

[0069] Example 6 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 6 Example 6 Yogurt recipe

[0070] Example 7 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 7 Example 7 Yogurt recipe

[0071] Example 8 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 8 Example 8 Yogurt recipe

[0072] Example 9 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 9 Example 9 Yogurt recipe

[0073] Example 10 The difference between this embodiment and embodiment 1 is that the yogurt formula is as follows: Table 10 Yogurt recipe of Example 10

[0074] Embodiment 11 The difference between this embodiment and embodiment 1 is that in step 1.1, the sterilization temperature is 70°C.

[0075] Example 12 The difference between this embodiment and embodiment 1 is that in step 3.1, the homogenization pressure is 50 bar.

[0076] Example 13 The difference between this embodiment and embodiment 1 is that in step 3.1, the sterilization temperature is 110° C. and the time is 6 s.

[0077] Embodiment 14 The difference between this embodiment and embodiment 1 is that in step 4, the homogenization pressure is 10 bar.

[0078] Embodiment 15 The difference between this embodiment and embodiment 1 is that in step 5, the sterilization temperature is 120° C. and the time is 10 s.

[0079] Example 16 The difference between this embodiment and embodiment 1 is that step 6 is not included, and the liquid obtained in step 5 is directly filled.

[0080] Comparative Example 1 The difference between this comparative example and Example 1 is that starch is replaced by dextrin.

[0081] Comparative Example 2 The difference between this comparative example and Example 1 is that peach gum is replaced by gelatin.

[0082] Comparative Example 3 The difference between this comparative example and Example 1 is that the citrus fiber is replaced by apple fiber.

[0083] Test Case The stability and flavor of the yogurt prepared in Examples 1 to 16 and Comparative Examples 1 to 3 were tested respectively. The specific testing methods are as follows: 1. Stability: The samples after 6 months of shelf life are tested with a stability analyzer. If the stability coefficient is less than 0.01, the score is 100 points, which indicates excellent stability; if the stability coefficient is 0.01-0.02, the score is 80-100 points, which indicates normal stability; if the stability coefficient is 0.021-0.05, the score is 50-79 points, which indicates defective stability; if the stability coefficient is 0.051-0.1, the score is 0-49 points, which indicates unqualified stability (when the stability coefficient is greater than 0.1, the score is 0, which is considered unqualified).

[0084] 2. Select 30 professional sensory evaluators to taste and score the yogurt. The comprehensive score of the sensory evaluation is 80-100 points, which means the sensory evaluation is excellent; 50-79 points, which means the sensory evaluation is acceptable; 0-49 points, which means the sensory evaluation is unqualified.

[0085] The results are shown in Table 11. It can be seen that the stability and sensory evaluation of the yogurt prepared in Examples 1 to 16 are better than those of the yogurt prepared in Comparative Examples 1 to 3, which shows that the combination of starch, peach gum and citrus fiber can play a synergistic role in enhancing the stability of yogurt. Without adding additives such as thickeners and emulsifiers, the yogurt can be stably stored at room temperature for 6 months, and even has good stability at 9 months.

[0086] Table 11 Stability and sensory evaluation

[0087] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A yogurt, characterized in that: The raw materials of the yogurt include: at least one of raw cow's milk and reconstituted milk, starch, peach gum, citrus fiber and bacteria.

2. The yogurt according to claim 1, characterized in that The raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk; 5-25 parts by weight of starch; 0.2-5 parts by weight of peach gum; 0.5-8 parts by weight of citrus fiber; 0.1~0.5 weight parts of bacteria.

3. The yogurt according to claim 1, characterized in that The raw materials of the yogurt further include: at least one of protein powder, glucose and white sugar.

4. The yogurt according to claim 3, characterized in that The raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk; 5-25 parts by weight of starch; 0.2-5 parts by weight of peach gum; 0.5-8 parts by weight of citrus fiber; 0.1-0.5 parts by weight of bacterial strain; 50-100 parts by weight of at least one of glucose and white sugar; 3-8 parts by weight of protein powder.

5. The yogurt according to claim 3, characterized in that The raw materials of the yogurt further include: functional raw materials, and the functional raw materials include at least one of the following: fruit, jam, juice, vitamins, minerals and dietary fiber except citrus fiber.

6. The yogurt according to claim 5, characterized in that The raw materials of the yogurt include: 800-950 parts by weight of at least one of raw cow's milk and reconstituted milk; 5-25 parts by weight of starch; 0.2-5 parts by weight of peach gum; 0.5-8 parts by weight of citrus fiber; 0.1-0.5 parts by weight of bacterial strain; 50-100 parts by weight of at least one of glucose and white sugar; 3-8 parts by weight of protein powder; 2 to 100 parts by weight of functional raw materials.

7. The yogurt according to claim 1, characterized in that The raw materials of the yogurt do not contain thickeners and emulsifiers.

8. A method for preparing the yogurt according to any one of claims 1 to 7, characterized in that: include: Concentrating at least one of the raw milk and the reconstituted milk to obtain a concentrate and a filtrate; The concentrated liquid and other raw materials of the yogurt except the bacterial species, citrus fiber and peach gum are subjected to a first mixing process to obtain a first mixed liquid; The first mixed solution is subjected to a first sterilization treatment, and the obtained sterilization product is subjected to a fermentation treatment with the bacterial species, and the fermentation liquid is collected; The filtrate, citrus fiber and peach gum are subjected to a second mixing process to obtain a second mixed liquid; The second mixed liquid and the fermentation liquid are subjected to a third mixing process to obtain the yogurt.

9. The method according to claim 8, characterized in that Before the concentration treatment, at least one of the raw milk and the reconstituted milk is subjected to a second sterilization treatment, wherein the temperature of the second sterilization treatment is 75° C. to 85° C. and the time is 15 s to 30 s; Before performing the first sterilization treatment, the first mixed liquid is subjected to a first homogenization treatment, and the pressure of the first homogenization treatment is 60 bar to 260 bar; After the third mixing process, the obtained mixed liquid is subjected to a second homogenization process, a third sterilization process and a smoothing process to obtain the yogurt; The temperature of the third sterilization treatment is 60°C to 95°C, and the time is 10 s to 30 s; The pressure of the second homogenization treatment is 20 bar to 100 bar; The smoothing process includes a third homogenization process, and the pressure of the third homogenization process is 5 bar to 50 bar.

10. The method according to claim 8 or 9, characterized in that: The concentration process is carried out using a reverse osmosis membrane; The volume ratio of the concentrate to the filtrate is (7:3) to (9:1); The temperature of the first mixing treatment is 35°C to 55°C, and the time is 10 min to 30 min; After the first mixing process, cooling the first mixed solution to 4° C. to 10° C.; The temperature of the second mixing treatment is 55°C to 75°C, and the time is 15 min to 20 min; The temperature of the first sterilization treatment is 121°C to 142°C, and the time is 4 s to 6 s; The fermentation temperature is 39°C to 43°C for 4 to 9 hours. When the pH value of the liquid reaches 4.1 to 4.4, the fermentation is stopped and the fermentation liquid is collected. The third mixing process is performed in a static mixer.

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