Solidified yoghurt and preparation method thereof

Abstract

The invention provides set yogurt and a preparation method thereof. The set yogurt comprises the following raw materials: protein powder, wherein the calcium content of the protein powder is greater than 2%; the protein powder further comprises casein and whey protein, and the mass ratio of the casein to the whey protein is (7-8.5): (1.5-3). The formula of the yoghurt does not contain colloid, and is simple and excellent in taste.

Description

Technical Field

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

[0002] Yogurt has been loved by more and more consumers due to its advantages of improving immunity, relieving lactose intolerance and improving intestinal microecology. However, the existing solidified yogurt formula contains colloids and is complex, which limits its consumer market. Summary of the invention

[0003] The invention provides a coagulated yogurt, which does not contain colloid in its formula, has a simple formula and excellent taste.

[0004] The invention provides a method for preparing the above-mentioned coagulated yogurt, which can prepare the above-mentioned coagulated yogurt. The preparation method has a simple process and is suitable for wide promotion and application.

[0005] The present invention provides a coagulated yogurt, wherein the raw materials of the coagulated yogurt include protein powder, and the calcium content of the protein powder is greater than 2%;

[0006] The protein powder also includes casein and whey protein, and the mass ratio of the casein to the whey protein is (7-8.5):(1.5-3).

[0007] The coagulated yogurt as described above, wherein the mass percentage of the protein powder is 4-8% based on the total mass of the raw materials.

[0008] The coagulated yogurt as described above, wherein the raw materials of the coagulated yogurt further include lactase.

[0009] The set yogurt as described above, wherein the mass percentage of the lactase is 0.03-0.06% based on the total mass of the raw materials.

[0010] The coagulated yogurt as described above, wherein the raw materials of the coagulated yogurt further include 0.0002-0.01% lactic acid bacteria powder, 2-4% sweetener, and the balance is raw cow's milk.

[0011] The coagulated yogurt as described above, wherein the lactic acid bacteria powder comprises Lactococcus lactis powder.

[0012] The coagulated yogurt as described above, wherein the mass percentage of the Lactococcus lactis powder is 0.001-0.003% based on the total mass of the raw materials.

[0013] The coagulated yogurt as described above, wherein the hardness of the coagulated yogurt is 460-500g.

[0014] The present invention provides a method for preparing the above-mentioned coagulated yogurt, wherein the coagulated yogurt is obtained by fermenting a system to be fermented;

[0015] The fermentation system comprises, by mass percentage, 4-8% protein powder, 2-4% sweetener, 0.03-0.06% lactase, 0.0002-0.01% lactic acid bacteria powder, and the remainder is raw milk.

[0016] The preparation method as described above, wherein the lactic acid bacteria powder comprises Lactococcus lactis powder;

[0017] The temperature of the fermentation treatment is 26-30°C and the time is 12-17h.

[0018] The set yogurt of the present invention has a special composition and is not only excellent in taste but also rich in nutritional value.

[0019] The method for preparing the coagulated yogurt of the present invention can prepare the coagulated yogurt, has a simple preparation process, and is suitable for wide promotion and application. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] The first aspect of the present invention provides a coagulated yogurt, wherein the raw materials of the coagulated yogurt include protein powder, and the calcium content of the protein powder is greater than 2%;

[0022] The protein powder includes casein and whey protein, and the mass ratio of casein to whey protein is (7-8.5):(1.5-3).

[0023] It can be understood that the set yogurt of the present invention also includes fermented milk.

[0024] The protein powder of the present invention can be a protein powder commonly used in the art. Exemplarily, the protein powder can be selected from at least one of milk protein powder, concentrated milk protein powder, whey protein powder, concentrated whey protein powder and isolated whey protein powder. In some embodiments, the protein content in the protein powder can be 80-85%, and the concentrated milk protein powder can be MPC80.

[0025] In the protein powder of the present invention, calcium exists in the form of calcium phosphate, casein micelles present in the protein powder are connected to form polymers through calcium phosphate, lactic acid produced during the fermentation process denatures whey protein, the folded chains of whey protein are opened to form extended long chains, the sulfhydryl groups at both ends of the long chains are connected to κ casein on the surface of casein to form disulfide bonds, and the casein micelles are connected to form a network structure through the sulfhydryl groups of whey protein. When the protein powder has a high calcium content, the content of calcium phosphate in the protein powder is also high, and the high content of calcium phosphate can make the casein molecules combine into a more compact network structure. At the same time, since the particle size of casein micelles is much higher than that of whey protein, a too high casein ratio can make the yogurt taste rough and powdery, and screening a protein powder with a suitable ratio of casein to whey protein can make the yogurt taste delicate and have a firm texture. Thus, a solidified yogurt with a firm texture, no water precipitation and a smooth taste is obtained.

[0026] It is worth mentioning that, since the protein powder of the present invention has a high calcium content, a yogurt with a high calcium content (all the calcium comes from the protein powder and raw milk) can be obtained without adding other calcium sources. This not only simplifies the formula of the yogurt, but also because all the calcium comes from the protein powder and raw milk, the calcium source can be stabilized.

[0027] In some embodiments, in the set-type yogurt of the present invention, the protein content is greater than 6 g / 100 g, and the calcium content is greater than 200 mg / 100 g.

[0028] Furthermore, the calcium content in the protein powder is 2-2.5%.

[0029] In the present invention, the protein powder solution can form a gel when reaching a certain concentration range, wherein the whey protein gel is a network structure, in which a large number of water molecules are inlaid in the tiny gaps of the network structure, while retaining some other non-protein components, which makes the whey protein gel have good gel properties; at the same time, because the gel strength and water holding capacity of the whey protein gel are affected by the number of sulfhydryl groups on the surface of the protein and the total number of sulfhydryl groups, and the lactic acid produced by the yogurt fermentation process will change the surface static charge, sulfhydryl and hydrophobic group exposure, thereby further improving or improving the whey protein gel properties. Therefore, the present invention can further select the content of protein powder in the raw material to improve the product texture and mouthfeel of the coagulated yogurt. Exemplarily, in some embodiments of the present invention, based on the total mass of the raw material, the mass percentage of protein powder is 4-8%. Further, the mass percentage of protein powder is 4-6%.

[0030] In some embodiments of the present invention, the raw materials of the set yogurt further include lactase.

[0031] Not only does lactase increase the sweetness after hydrolysis, but the hydroxyl group and hydrophobic transmembrane anchoring region of lactase also cross-link with the sulfhydryl and hydrophobic groups of whey protein to form a denser network structure, further improving the gel properties of whey protein and enhancing the texture and flavor of set yogurt.

[0032] Furthermore, when the mass percentage of lactase is 0.03-0.06%, lactase can more fully undergo cross-linking reaction with whey protein, further providing the texture and flavor of the coagulated yogurt.

[0033] In some embodiments of the present invention, the raw materials of the set yogurt further include 0.0002-0.01% lactic acid bacteria powder, 2-4% sweetener, and the balance is raw cow's milk.

[0034] In the present invention, the sweetener is used to adjust the flavor and taste of the product. The present invention does not particularly limit the sweetener, and the sweetener may be a sweetener commonly used in the art. Exemplarily, the sweetener may be selected from at least one of white sugar, crystalline fructose, fructose-glucose syrup, maltitol, erythritol, xylitol, glucose, xylose, maltose, sucralose, acesulfame potassium and steviol glycosides.

[0035] Lactobacillus powder is used to ferment raw cow's milk to form fermented milk. The present invention does not particularly limit lactobacillus powder, and lactobacillus powder can be lactobacillus powder commonly used in the art. Exemplarily, lactobacillus powder can be selected from at least one of thermophilic streptococcus, bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus casei, lactobacillus salivarius, lactobacillus formatus, fermented lactobacillus, lactobacillus reuteri, lactococcus lactis lactic acid subspecies, lactococcus lactis cream subspecies, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis and bifidobacterium bifidum. The present invention does not particularly limit raw cow's milk, and raw cow's milk can be raw cow's milk commonly used in the art.

[0036] The specific raw materials of the present invention can not only further improve the texture, taste and flavor of the coagulated yogurt, but also do not add colloids, have a simple composition, and are helpful to expand the market of yogurt.

[0037] In some embodiments of the present invention, the lactic acid bacteria powder includes Lactococcus lactis powder.

[0038] Lactococcus lactis is a mesophilic bacterium. When fermented with mesophilic bacteria, milk protein can be decomposed into small granular proteins, peptides and amino acids, making the yogurt taste thick and delicate, with a unique cheese flavor. The number of viable bacteria in the obtained yogurt is greater than 1.0×10 8 CFU / g, and the post-acidity is lower.

[0039] Furthermore, when the mass percentage of Lactococcus lactis powder is 0.001-0.003% based on the total mass of the raw materials, the effect of the fermentation treatment can be improved, and the texture, taste and flavor of the yogurt can be further improved.

[0040] In some embodiments of the present invention, when the hardness of the coagulated yogurt is 460-500 g, the taste and flavor of the coagulated yogurt are more excellent.

[0041] The second aspect of the present invention provides a method for preparing the above-mentioned set-type yogurt, wherein the set-type yogurt is obtained by fermenting a system to be fermented;

[0042] The system to be fermented includes, according to the mass percentage, 4-8% of milk protein powder, 2-4% of sweet substances, 0.03-0.06% of lactase, 0.0002-0.01% of lactic acid bacteria powder, and the balance is raw milk.

[0043] Specifically, a fermentation treatment is performed on a system to be fermented, which includes a specific amount of protein powder, sweeteners, lactase, lactic acid bacteria powder and raw milk. During the fermentation treatment, the lactic acid bacteria powder ferments the raw milk into fermented milk, thereby obtaining coagulated yogurt.

[0044] In some embodiments, the set yogurt can be prepared by a method comprising the following steps:

[0045] 1) Add raw milk to a batching tank, heat to 43±2° C., dry-mix the sweetener and protein powder, add them to the batching tank, and stir at high speed for 30 to 40 minutes to obtain batched milk;

[0046] 2) Keep the temperature of the batch milk at 43±2°C, add lactase, stir for 10-15 minutes to fully disperse the lactase, and then stand for hydration for 60 minutes to obtain a mixture. During the hydration process, stirring in the tank needs to be stopped;

[0047] 3) Homogenize the mixture at a temperature of 60-65°C and a pressure of 30 bar / 180 bar;

[0048] 4) Sterilize the homogenized mixture at 95±2℃ for 300s;

[0049] 5) Cool the sterilized mixture to 26-30° C., add the lactic acid bacteria powder to the sterilized mixture under aseptic conditions, and stir for 20-30 minutes;

[0050] 6) performing a filling process, during which the temperature of the mixture is maintained at 26-30° C., stirring is continuously turned on during the filling process, and the mixture is quickly placed in a fermentation chamber after filling to perform a fermentation process to obtain fermented milk, and the fermentation is stopped when the end point pH of the fermented milk reaches 4.5-4.6;

[0051] 7) The fermented milk is rapidly cooled to 2-6° C. and post-ripened for 24 hours to obtain a set yogurt.

[0052] Among them, the raw milk can be pasteurized milk.

[0053] The preparation method of the coagulated yogurt of the present invention can prepare the coagulated yogurt mentioned above, and the preparation method is simple to operate and suitable for wide promotion and application.

[0054] Further, when the lactic acid bacteria powder includes Lactococcus lactis powder;

[0055] The fermentation temperature is 26-30°C and the time is 12-17h.

[0056] It can be understood that, since lactococcus lactis powder is a mesophilic bacterium, when the lactic acid bacteria powder includes lactococcus lactis powder, a low-temperature and long-term fermentation treatment can be performed to decompose the milk protein into small-particle protein, polypeptide and amino acid, thereby obtaining a coagulated yogurt with a thick and delicate taste and a unique cheese flavor. In addition, the number of viable bacteria in the shelf life of the obtained yogurt product is greater than 1.0×108 CFU / g and the post-acidity is low.

[0057] In some embodiments, the fermentation process may last for 15-17 hours.

[0058] The technical solution of the present invention will be further described below in conjunction with specific implementation methods.

[0059] Example 1

[0060] The raw materials of the coagulated yogurt of this embodiment include (in 1000g):

[0061] 40g white sugar, 50g concentrated milk protein powder (NUTRILAC FO-7922), 0.5g lactase, 0.1DCU of CHOOZIT MA14 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), the rest of raw milk;

[0062] Among them, in the concentrated milk protein powder, the mass percentage of protein is 80%, the mass percentage of calcium is 2.4%, and the mass ratio of casein to whey protein is 4:1.

[0063] The set yogurt of the present embodiment is prepared by a method comprising the following steps:

[0064] 1) Add pasteurized milk for batching into a batching tank, heat to 43±2° C., dry-mix white sugar and concentrated milk protein powder, add into the batching tank, and stir at high speed for 40 min to obtain batching milk;

[0065] 2) Keep the temperature of the batch milk at 43±2°C, add lactase, stir for 10-15 minutes to fully disperse the lactase, and then stand for hydration for 60 minutes to obtain a mixture. During the hydration process, stirring in the tank needs to be stopped;

[0066] 3) Homogenize the mixture at a homogenization temperature of 65°C and a homogenization pressure of 30 bar / 180 bar;

[0067] 4) Sterilize the homogenized mixture at 95±2℃ for 300s;

[0068] 5) Cool the sterilized mixture to 30°C, add the lactic acid bacteria powder to the mixture under aseptic conditions, and stir for 20 minutes;

[0069] 6) performing a filling process, maintaining the feed liquid temperature at 26-30° C. during the filling process, continuously stirring during the filling process, and quickly placing the feed liquid in a fermentation chamber after filling to perform a fermentation process to obtain fermented milk, and stopping the fermentation when the end point pH of the fermented milk reaches 4.55;

[0070] During the fermentation treatment, the temperature was 30°C and the time was 16.5 h;

[0071] 7) The fermented milk is rapidly cooled to 4° C. and post-ripened for 24 hours to obtain a set yogurt.

[0072] Example 2

[0073] The raw materials of the coagulated yogurt of this embodiment include (in 1000g):

[0074] 40g white sugar, 50g concentrated milk protein powder (PROMILK852B), 0.4g lactase, 0.1DCU of CHOOZIT MA14 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), the rest of raw milk;

[0075] Among them, in the concentrated milk protein powder, the mass percentage of protein is 85%, the mass percentage of calcium is 2.4%, and the mass ratio of casein to whey protein is 7.5:2.5.

[0076] The preparation method of the set-type yogurt of this embodiment is basically the same as that of the embodiment 1, except that the raw materials of the set-type yogurt of the embodiment 2 are used.

[0077] Example 3

[0078] The raw materials of the coagulated yogurt of this embodiment include (in 1000g):

[0079] 25g white sugar, 10g crystalline fructose, 40g concentrated milk protein powder (NUTRILAC FO-7922), 0.6g lactase, 0.1DCU of CHOOZIT MA14 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), the rest of raw milk;

[0080] Among them, in the concentrated milk protein powder, the mass percentage of protein is 80%, the mass percentage of calcium is 2.4%, and the mass ratio of casein to whey protein is 4:1.

[0081] The preparation method of the set-type yogurt of this embodiment is substantially the same as that of the embodiment 1, except that the raw materials of the set-type yogurt of the embodiment 3 are used.

[0082] Example 4

[0083] The raw materials of the coagulated yogurt of this embodiment are basically the same as those of the embodiment 1, except that:

[0084] The lactic acid bacteria powder was CHOOZIT SC101 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus).

[0085] The preparation method of the set yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0086] During the fermentation process, the temperature was 28°C, the time was 20 h, and the pH at the end of the fermentation was 4.58.

[0087] Example 5

[0088] The raw materials of the coagulated yogurt of this embodiment are basically the same as those of the embodiment 1, except that:

[0089] The lactic acid bacteria powder was Quark plus 1 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus).

[0090] The preparation method of the set yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0091] During the fermentation process, the temperature was 28°C, the time was 17 h, and the pH at the end of the fermentation was 4.56.

[0092] Example 6

[0093] The raw materials of the coagulated yogurt of this embodiment are basically the same as those of the embodiment 1, except that:

[0094] The lactic acid bacteria powder includes: CR319 (Lactococcus lactis subsp. cremoris) 0.05U, YF-L922 (Streptococcus thermophilus, Lactobacillus bulgaricus) 0.1U.

[0095] The preparation method of the set yogurt of this embodiment is basically the same as that of embodiment 1, except that:

[0096] During the fermentation process, the temperature was 43°C, the time was 11 h, and the pH at the end of the fermentation was 4.58.

[0097] Example 7

[0098] The raw materials of the coagulated yogurt of this embodiment include (in 1000g):

[0099] 40g white sugar, 20g concentrated milk protein powder (PROMILK852B), 0.5g lactase, 0.1DCU of CHOOZIT MA14 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), and the rest of raw milk;

[0100] Among them, in the concentrated milk protein powder, the mass percentage of protein is 85%, the mass percentage of calcium is 2.5%, and the mass ratio of casein to whey protein is 7.5:2.5.

[0101] The preparation method of the set-type yogurt of this embodiment is basically the same as that of Embodiment 1, except that the raw materials of the set-type yogurt of Embodiment 7 are used.

[0102] Example 8

[0103] The raw materials of the coagulated yogurt of this embodiment are basically the same as those of embodiment 7, except that:

[0104] The content of concentrated milk protein powder is 80g.

[0105] The preparation method of the set-type yogurt of this embodiment is basically the same as that of Embodiment 7, except that the raw materials of the set-type yogurt of Embodiment 8 are used.

[0106] Example 9

[0107] The raw materials of the set yogurt of this embodiment are substantially the same as those of the embodiment 1, except that lactase is not contained.

[0108] The preparation method of the set-type yogurt of this embodiment is basically the same as that of the embodiment 1, except that the raw materials of the set-type yogurt in the embodiment 9 are used.

[0109] Comparative Example 1

[0110] The raw materials of the coagulated yogurt of this comparative example are basically the same as those of Example 1, except that:

[0111] The concentrated milk protein powder is MPC8500PREMIUM. In the concentrated milk protein powder, the mass percentage of protein is 85%, the mass percentage of calcium is 2.3%, and the mass ratio of casein to whey protein is 9:1.

[0112] The preparation method of the coagulated yogurt of this comparative example is substantially the same as that of Example 1, except that the raw materials of the coagulated yogurt of Comparative Example 1 are used.

[0113] Comparative Example 2

[0114] The raw materials of the coagulated yogurt of this comparative example are basically the same as those of Example 1, except that:

[0115] The concentrated milk protein powder is IdaPro. In the concentrated milk protein powder, the mass percentage of protein is 80%, the mass percentage of calcium is 2.0%, and the mass ratio of casein to whey protein is 6:4.

[0116] The preparation method of the coagulated yogurt of this comparative example is substantially the same as that of Example 1, except that the raw materials of the coagulated yogurt of Comparative Example 2 are used.

[0117] Comparative Example 3

[0118] The raw materials of the coagulated yogurt of this comparative example are basically the same as those of Example 1, except that:

[0119] The concentrated milk protein powder is PROMILK YOGCHIZ. In the concentrated milk protein powder, the mass percentage of protein is 85%, the mass percentage of calcium is 1.5%, and the mass ratio of casein to whey protein is 81:19.

[0120] The preparation method of the coagulated yogurt of this comparative example is substantially the same as that of Example 1, except that the raw materials of the coagulated yogurt of Comparative Example 3 are used.

[0121] Comparative Example 4

[0122] The raw materials of the coagulated yogurt of this comparative example include (based on 1000g):

[0123] 40g white sugar, 50g concentrated milk protein powder (PROMILK600A), 0.5g lactase, 6g calcium lactate (calcium content 20%), 0.1DCU of CHOOZIT MA14 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), the rest of raw milk;

[0124] Among them, in the concentrated milk protein powder, the mass percentage of protein is 80%, the mass percentage of calcium is 0.5%, and the mass ratio of casein to whey protein is 4:1.

[0125] The preparation method of the coagulated yogurt of this comparative example is basically the same as that of Example 1, except that:

[0126] Step 2) also includes cooling the mixture to 25-30° C., adding calcium lactate and stirring for 20-25 minutes.

[0127] In step 6), the fermentation time is 22 hours, and the pH at the end of the fermentation is 4.57.

[0128] Performance Characterization

[0129] 1. Hardness test

[0130] The hardness of the example samples and the comparative example samples was tested respectively, and the test was conducted using a TPA texture analyzer with a TA11 / 1000 standard cylindrical probe.

[0131] Set the parameters as follows:

[0132] Pre-measurement speed: 1.00mm / s;

[0133] Test speed: 1.00mm / s;

[0134] Post-measurement speed: 1.00mm / s;

[0135] Punching depth: 15.000mm;

[0136] Time: 10.00s;

[0137] Trigger force: 0.1g.

[0138] The test method is as follows: each sample is tested three times, and the average value is taken to obtain the hardness and elasticity test results shown in the following Table 1.

[0139] Table 1

[0140]

[0141]

[0142] As can be seen from Table 1, the present invention can obtain a coagulated yogurt with moderate hardness by specifically selecting the calcium content in the protein powder and the content of casein and whey protein in the protein powder.

[0143] 2. Sensory evaluation

[0144] For the embodiments and comparative samples, 60 professional evaluators (male to female ratio was 1:1) were selected to evaluate the products according to five aspects: milk flavor, hardness, elasticity, sticky mouthfeel, and melting feeling. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3. The full score for each indicator is 10.

[0145] Table 2

[0146] project Scoring Criteria Points Flavor Rich and pure aroma 10 hardness Moderate hardness 10 Sticky taste Refreshing taste, non-sticky 10 Melting feeling Delicate taste, melts quickly in the mouth 10 Smooth feeling Smooth taste, no astringency 10

[0147] Table 3

[0148]

[0149]

[0150] It can be seen from Table 3 that the comprehensive sensory evaluation of the set yogurt in the embodiment of the present invention is more excellent.

[0151] 3. Shelf life pH and acidity verification results

[0152] The pH value of yogurt was measured using a laboratory pH meter, and the acidity of yogurt was measured according to GB / T 5009.17-2017. The test results are shown in Table 4.

[0153] Table 4

[0154]

[0155]

[0156] It can be seen from Table 4 that the pH of the coagulated yogurt in the embodiment of the present invention is 4.43-4.51 and the acidity is 135-141 during the shelf life under refrigeration, indicating that the acidity of the coagulated yogurt in the embodiment is moderate.

[0157] 4) Shelf life viable bacteria count verification results

[0158] The live bacteria count of the samples was tested in accordance with GB 4789.35-2016 National Food Safety Standard Food Microbiology Inspection Lactic Acid Bacteria Inspection. The test results are shown in Table 5.

[0159] Table 5

[0160]

[0161] It can be seen from Table 5 that the number of live bacteria in the set yogurt of the present invention during the refrigerated shelf life is relatively high, reaching 1×10 6 CFU / g or more, preferably up to 1×10 8 CFU / g and above.

[0162] 5) Calcium content determination results

[0163] The protein and calcium content of the samples were tested in accordance with “GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food” and “GB 5009.92-2016 National Food Safety Standard Determination of Calcium in Food”. The test results are shown in Table 6.

[0164] Table 6

[0165]

[0166] It can be seen that the set yogurt in the embodiment of the present invention has a high calcium content and is rich in nutrition.

[0167] 6) Stability test

[0168] The stability was evaluated by observation and measurement of the whey precipitation height with a tape measure. The results are shown in Table 7.

[0169] Table 7

[0170]

[0171]

[0172] It can be seen that the set yogurt in the examples has excellent stability.

[0173] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A coagulated yogurt, characterized in that: The raw materials of the coagulated yogurt include protein powder, and the calcium content of the protein powder is greater than 2%; The protein powder also includes casein and whey protein, and the mass ratio of the casein to the whey protein is (7-8.5):(1.5-3).

2. The set yogurt according to claim 1, characterized in that Based on the total mass of the raw materials, the mass percentage of the protein powder is 4-8%.

3. The set yogurt according to claim 1 or 2, characterized in that: The raw materials of the coagulated yogurt also include lactase.

4. The set yogurt according to claim 3, characterized in that: Based on the total mass of the raw materials, the mass percentage of the lactase is 0.03-0.06%.

5. The set yogurt according to claim 4, characterized in that: The raw materials of the coagulated yogurt also include 0.0002-0.01% of lactic acid bacteria powder, 2-4% of sweetener, and the balance of raw cow's milk.

6. The set yogurt according to claim 5, characterized in that: The lactic acid bacteria powder includes Lactococcus lactis powder.

7. The set yogurt according to claim 5 or 6, characterized in that: Based on the total mass of the raw materials, the mass percentage of the Lactococcus lactis powder is 0.001-0.003%.

8. The set yogurt according to any one of claims 1 to 7, characterized in that: The hardness of the coagulated yogurt is 460-500g.

9. A method for preparing the set yogurt according to any one of claims 1 to 8, characterized in that: The coagulated yogurt is obtained by fermenting the system to be fermented; The fermentation system comprises, by mass percentage, 4-8% protein powder, 2-4% sweetener, 0.03-0.06% lactase, 0.0002-0.01% lactic acid bacteria powder, and the remainder is raw milk.

10. The preparation method according to claim 9, characterized in that: The lactic acid bacteria powder includes Lactococcus lactis powder; The temperature of the fermentation treatment is 26-30°C and the time is 12-17h.

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