A kind of live bacteria type yogurt drink and preparation method thereof
By adopting a specific stability system and fermentation process, the problems of thin taste and complex production of yogurt drinks are solved, the stability and taste of the product are improved, and the production process is simplified.
Patent Information
- Application Number
- CN202411893496.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-20
- Publication Date
- 2025-04-04
AI Technical Summary
The existing yogurt drinks have thin taste and complex production process. They need to add an additional acidity regulator to adjust the acidity. The product has poor stability and are prone to precipitation, water dissipation and stratification.
A specific stabilization system is adopted to enable the stabilizer to maintain stability during the shelf life when the ingredients are combined with milk to participate in fermentation, eliminating the links of sol, mixture and secondary homogenization, achieving low-protein primary fermentation to make yogurt drinks, and achieving excellent taste through specific fermentation end points.
The stability and taste of yogurt drinks have been improved. The product is stored at 4-6℃ for 35 days without water separation, precipitation, or agglomeration, which simplifies the production process and eliminates the use of acidity regulators.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the field of food, and specifically, to a live bacteria type yogurt drink and a preparation method thereof. Background Art
[0002] Yogurt drinks are nutritious beverages that are deeply loved by consumers. Compared with yogurt, the yogurt drinks sold on the market have a thin taste, are astringent and not smooth, and the production process of yogurt drinks is complicated. Usually, the process of making yogurt drinks is divided into four parts. The first part: ① fermentation of milk base; the second part: ② configuration of a stabilization system; the third part is to mix ① and ② in a certain proportion; the fourth part is to homogenize the third part. The traditional process of making yogurt drinks is relatively complicated. The factory needs to be equipped with a separate sol system, and in order to maintain the taste and stability of the yogurt drink, it is usually necessary to add additional acidity regulators to adjust the acidity. Summary of the invention
[0003] In response to the deficiencies in the prior art, the present application provides a yogurt drink and a preparation method thereof. The yogurt drink of the present application adopts a specific stabilizing system, so that when the stabilizer is mixed with milk to participate in the fermentation, the obtained product maintains the stability of the product during the shelf life, and there is no product precipitation, water separation, stratification and the like. At the same time, it provides a thin taste different from the yogurt drinks on the market, and has a texture and taste similar to yogurt. The preparation process steps of the yogurt drink of the present application are simple, eliminating the steps of sol, mixing, and secondary homogenization, eliminating equipment such as homogenizers and sol tanks, and saving production time. It realizes the production of yogurt drinks by low-protein primary fermentation, and the acidity at the end of fermentation reaches an excellent taste without the need for secondary acid adjustment.
[0004] In addition, the most suitable acidity for the taste of yogurt drinks is usually between 40°T-60°T. Existing yogurt drinks on the market (protein 1.0-1.5) use fermented yogurt base to provide part of the acidity. Usually, the fermentation of the yogurt base ends at the acidity (70°T-100°T). The acidity of the final product is greatly affected by the fermented milk base. When the acidity of the milk base is high, less acidulant is used for secondary acidification. When the acidity of the milk base is low, more acidulant is used for secondary acidification, and the batch dosage is different, which is inconvenient for production. The process provided in the present application can make the final product's final acidity of one fermentation between 40°T-60°T. The present application eliminates the use of acidity regulators and simplifies product ingredients.
[0005] In one aspect, the present application provides a yogurt drink, the raw materials of which include, by weight, 35-50 parts of raw milk, 3-10 parts of white sugar, 1.25-1.85 parts of stabilizer, 0.5-0.9 parts of whey protein powder, 0.01-0.1 parts of starter, 32-60 parts of water, 0-0.3 parts of sweetener and 0-10 parts of jam.
[0006] In an embodiment of the present application, the stabilizer is composed of hydroxypropyl distarch phosphate, gelatin and diacetyl tartaric acid mono- and diglycerides, and the mass ratio of hydroxypropyl distarch phosphate, gelatin and diacetyl tartaric acid mono- and diglycerides is (10-15):(2-3):0.5.
[0007] In an embodiment of the present application, the fermentation agent is Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.
[0008] In an embodiment of the present application, the sweetener is selected from one or more of glucose, fructose, acesulfame potassium, aspartame, sucralose and fructose syrup.
[0009] In an embodiment of the present application, the jam is selected from one or more of strawberry, yellow peach, white peach, grape, mango, grapefruit, passion fruit, coconut, orange, apple, hawthorn, blueberry, prune, kiwi, mulberry, cherry, aloe vera and pineapple jam.
[0010] In another aspect, the present application provides a method for preparing the above-mentioned yogurt drink, the method comprising the following steps:
[0011] S1. Take raw milk and water and heat them, then add white sugar, optional sweetener, stabilizer, whey protein powder, mix well, and then deaerate, homogenize, sterilize, and cool to obtain liquid material A; and
[0012] S2. Inoculate the starter into the liquid material A for fermentation, demulsify, and cool to obtain a yogurt drink.
[0013] In an embodiment of the present application, in step S1, the heating temperature is 50°C-55°C.
[0014] In the embodiment of the present application, in step S1, the degassing pressure is -80kPa to -60kPa, and the temperature is 60℃-64℃; the first-level pressure of the homogenization is 170-180bar, the second-level pressure is 45-55bar, and the temperature is 58℃-62℃; the sterilization temperature is 93℃-98℃, and the time is 300-310s; the cooling temperature is 40℃-42℃.
[0015] In the embodiment of the present application, in step S2, after the inoculation of the starter, stirring is carried out at a rotation speed of 30-50r / min for 20-30min; the fermentation temperature is 40-42°C, the time is 5.5-7h, the acidity after the fermentation is terminated is 42-48°T, and the pH value is <4.5; the demulsification is carried out at a rotation speed of 30-50r / min and stirring is carried out for 5-15min; the cooling temperature is 18-25°C.
[0016] In the embodiment of the present application, the method further comprises step S3, directly filling the yogurt drink obtained in step S2 or mixing the yogurt drink with jam online and then filling.
[0017] The beneficial effects of this application are:
[0018] 1. The yogurt drink provided in this application is a live bacteria yogurt drink. The product is rich in nutrition and has a delicate and smooth taste. Unlike the thin taste of ordinary yogurt drinks on the market, this product has a similar taste to yogurt; the product has good stability and can be stored at 4-6°C for 35 days without problems such as water precipitation, precipitation, and agglomeration.
[0019] 2. The present application provides a simple process for making yogurt drinks, eliminating the steps of sol, mixing and secondary homogenization, and eliminating the need for a separate secondary acid adjustment.
[0020] Other features and advantages of the present application will be described in the following description, and partly become apparent from the description, or be understood by implementing the present application. Other advantages of the present application can be invented and obtained by the schemes described in the description. DETAILED DESCRIPTION
[0021] In order to make the purpose, technical solution and advantages of the present application more clear, the embodiments of the present application are described in detail below. It should be noted that the embodiments and features in the embodiments of the present application can be combined with each other arbitrarily without conflict.
[0022] In this article, the "yogurt drink" refers to a fermented milk-containing beverage.
[0023] The strains used in the examples and comparative examples of the present application were derived from Chr. Hansen YoFlex Premium 1.0.
[0024] Example 1
[0025] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0026]
[0027] The preparation method of the yogurt drink of this embodiment comprises the following steps:
[0028] S1. Take raw milk and water and heat them, then add white sugar, gelatin, diacetyl tartaric acid mono- and diglycerides, hydroxypropyl distarch phosphate, and whey protein powder, mix well, and then degas at a pressure of -60 kPa and a temperature of 62°C; homogenize at a primary pressure of 175 bar, a secondary pressure of 50 bar, and a temperature of 60°C; sterilize at 95°C for 300 seconds; cool to 41°C to obtain liquid A;
[0029] S2. The fermentation agent was inoculated into the liquid material A and fermented for 6 hours. When the acidity of the mixed material reached 42 ° T and the pH value reached 4.5, the fermentation was stopped and the milk-based emulsion was broken at a speed of 30r / min and stirred for 5min; the demulsified yogurt drink was cooled to below 25°C to obtain a yogurt drink;
[0030] S3. directly filling the yogurt drink obtained in step S2.
[0031] Example 2
[0032] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0033]
[0034] The preparation method of the yogurt drink of this embodiment is the same as that of Embodiment 1, except that acesulfame potassium is added in step S1 of Embodiment 2.
[0035] Example 3
[0036] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0037]
[0038]
[0039] The preparation method of the yogurt drink of this embodiment is the same as that of embodiment 1.
[0040] Example 4
[0041] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0042]
[0043] The preparation method of the yogurt drink of this embodiment is the same as that of Embodiment 1, except that in step S3 of Embodiment 4, the yogurt drink and the coconut jam are mixed online and then filled.
[0044] Example 5
[0045] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0046]
[0047]
[0048] The preparation method of the yogurt drink of this embodiment is the same as that of embodiment 1.
[0049] Example 6
[0050] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0051]
[0052] The preparation method of the yogurt drink of this embodiment is the same as that of embodiment 1.
[0053] Example 7
[0054] This embodiment provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000 g, the raw material formula of the yogurt drink is as follows:
[0055]
[0056] The preparation method of the yogurt drink of this embodiment is the same as that of embodiment 1.
[0057] Comparative Example 1
[0058] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0059]
[0060] The preparation method of the yogurt drink of this comparative example is the same as that of Example 1, except that hydroxypropyl distarch phosphate is not used in step S1 of comparative example 1.
[0061] Comparative Example 2
[0062] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0063]
[0064] The preparation method of the yogurt drink in this comparative example is the same as that in Example 1, except that gelatin is not used in step S1 of comparative example 2.
[0065] Comparative Example 3
[0066] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0067]
[0068] The preparation method of the yogurt drink of this comparative example is the same as that of Example 1, except that in step S1 of comparative example 3, diacetyl tartaric acid mono- and diglycerides are not used.
[0069] Comparative Example 4
[0070] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0071]
[0072] The preparation method of the yogurt drink in this comparative example is the same as that in Example 1.
[0073] Comparative Example 5
[0074] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0075]
[0076]
[0077] The preparation method of the yogurt drink in this comparative example is the same as that in Example 1.
[0078] Comparative Example 6
[0079] This comparative example provides a yogurt with a stable system similar to that of Example 1. Taking the total weight of the yogurt as 1000 g, the raw material formula of the yogurt is as follows:
[0080]
[0081] The preparation method of the yogurt drink in this comparative example is the same as that in Example 1, except that no water is used in step S1 of comparative example 6.
[0082] Comparative Example 7
[0083] This comparative example provides a live bacteria type yogurt drink. Taking the total weight of the yogurt drink as 1000g, the raw material formula of the yogurt drink is as follows:
[0084]
[0085] The preparation method of the yogurt drink of this comparative example is the same as that of Example 1, except that, in step S1 of comparative example 7, gelatin, diacetyl tartaric acid mono- and diglycerides, and hydroxypropyl distarch phosphate are not used.
[0086] Performance Tests and Test Results
[0087] The following performance tests were performed on the yogurt drinks of Examples 1-7 and Comparative Examples 1-5 and 7, and the yogurt of Comparative Example 6. The test results are shown in Table 1 below.
[0088] Viscosity testing method: DV-Ⅱ digital rotational viscometer was used. According to the viscosity range to be measured, rotor No. 63 was selected, the speed was 60 r / min, and the time was 30 s. The results showed that the viscosity of the yogurt drinks of Examples 1-7 of the present application was moderate, and was not much different from the viscosity of ordinary stirred yogurt on the market.
[0089] Shelf life static water separation: The yogurt drinks were subjected to shelf life static surface monitoring, 100g of sample was weighed into a sterile bottle, and the surface water separation height (cm) was recorded after refrigerated (4-6°C) static storage for 35 days. The results show that the yogurt drinks of Examples 1-7 of the present application remain stable during the shelf life and show good water separation.
[0090] Sensory evaluation: The overall taste preference was measured using a 9-point hedonic scale (9→1 means extremely like→extremely dislike, <5 means dislike), and a total of 30 people participated in the experiment. The sensory evaluation results showed that the yogurt drinks of Examples 1-7 of the present application had a smooth and delicate taste, moderate viscosity, rich milk flavor, and moderate sweetness and sourness.
[0091] Table 1
[0092]
[0093] As shown in Table 1, based on the results of taste, shelf life and viscosity, the live bacteria type yogurt beverage provided in the present application can exhibit good stability and a yogurt beverage with a yogurt-like texture when gelatin, hydroxypropyl distarch phosphate and diacetyl tartaric acid mono- and diglycerides are used in combination as stabilizers, and especially when the mass ratio of hydroxypropyl distarch phosphate, gelatin and diacetyl tartaric acid mono- and diglycerides is (10-15):(2-3):0.5, while the production process of the yogurt beverage can be simplified.
[0094] Although the embodiments disclosed in this application are as above, the contents described are only embodiments adopted to facilitate understanding of this application and are not intended to limit this application. Any technician in the field to which this application belongs can make any modifications and changes in the form and details of implementation without departing from the spirit and scope disclosed in this application, but the scope of patent protection of this application shall still be based on the scope defined in the attached claims.
Claims
1. A yogurt drink, wherein the raw materials of the yogurt drink include 35-50 parts of raw milk, 3-10 parts of white sugar, 1.25-1.85 parts of stabilizer, 0.5-0.9 parts of whey protein powder, 0.01-0.1 parts of starter, 32-60 parts of water, 0-0.3 parts of sweetener and 0-10 parts of jam in parts by weight.
2. The yogurt drink according to claim 1, wherein The stabilizer is composed of hydroxypropyl distarch phosphate, gelatin and diacetyl tartaric acid mono- and diglycerides, and the mass ratio of hydroxypropyl distarch phosphate, gelatin and diacetyl tartaric acid mono- and diglycerides is (10-15):(2-3):0.
5.
3. The yogurt drink according to claim 1, wherein The fermentation agents are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.
4. The yogurt drink according to claim 1, wherein The sweetener is selected from one or more of glucose, fructose, acesulfame potassium, aspartame, sucralose and fructose syrup.
5. The yogurt drink according to claim 1, wherein The jam is selected from one or more of strawberry, yellow peach, white peach, grape, mango, grapefruit, passion fruit, coconut, orange, apple, hawthorn, blueberry, prune, kiwi, mulberry, cherry, aloe and pineapple jam.
6. A method for preparing a yogurt drink according to any one of claims 1 to 5, the method comprising the following steps: S1. Take raw milk and water and heat them, then add white sugar, optional sweetener, stabilizer, whey protein powder, mix well, and then deaerate, homogenize, sterilize, and cool to obtain liquid material A; and S2. Inoculate the starter into the liquid material A for fermentation, demulsify, and cool to obtain a yogurt drink.
7. The method according to claim 6, wherein: In step S1, the heating temperature is 50°C-55°C.
8. The method according to claim 6, wherein: In step S1, the degassing pressure is -80kPa to -60kPa, and the temperature is 60℃-64℃; the first-level pressure of the homogenization is 170-180bar, the second-level pressure is 45-55bar, and the temperature is 58℃-62℃; the sterilization temperature is 93℃-98℃, and the time is 300-310s; the cooling temperature is 40℃-42℃.
9. The method according to claim 6, wherein: In step S2, after the starter is inoculated, stirring is performed for 20-30 minutes at a rotation speed of 30-50 r / min; the fermentation temperature is 40-42°C, the time is 5.5-7h, the acidity is 42-48°T after the fermentation is terminated, and the pH value is <4.5; the demulsification is performed by stirring at a rotation speed of 30-50 r / min for 5-15 minutes; the cooling temperature is 18-25°C.
10. The method according to claim 6, wherein: The method further comprises step S3, wherein the yogurt drink obtained in step S2 is directly filled or the yogurt drink is mixed with jam online and then filled.