Yoghourt composition, double-layer structure yoghourt and preparation method of double-layer structure yoghourt
Through the design of double-layer structure yogurt and the proportion of specific raw materials, combined with the inoculation of probiotics, the problems of single and homogeneity of existing yogurt products have been solved, and the multi-layer taste and high nutritional value of yogurt products have been achieved.
Patent Information
- Application Number
- CN202510133050.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-06
- Publication Date
- 2025-05-13
AI Technical Summary
The existing yogurt products have a single level and are seriously homogenized, which is difficult to meet the growing personalized needs of consumers.
The design of double-layer structure yogurt is adopted, with the bottom layer being a thick yogurt body and the surface layer being a delicate butter layer. Through specific raw material ratios and fermentation processes, combined with the inoculation of probiotics, yogurt products with multi-layer taste are prepared.
The yogurt products have a clear structure, clear layers, delicate taste and rich milk flavor, meeting consumers' needs for high-quality and diverse foods, while maintaining the nutritional value and stability of yogurt.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of yogurt drinks, and in particular to a yogurt composition, a double-layer structure yogurt and a preparation method thereof. Background Art
[0002] Yogurt, as a fermented dairy product with rich nutrition and unique taste, is widely welcomed around the world. As consumers pay more and more attention to healthy diet, the market demand for high-quality and high-nutrition yogurt products is growing. Traditional yogurt is mainly fermented from raw cow's milk and specific probiotics. In recent years, in order to meet the tastes and needs of different consumers, a variety of new yogurts with different ingredients have appeared on the market, such as fruits, nuts, grains, etc. These innovations not only enrich the flavor of yogurt, but also enhance its nutritional value.
[0003] In the existing yogurt production process, a single raw material ratio and a simple production process are usually used to make yogurt. The common practice is to mix raw milk with a certain amount of white sugar, protein powder, probiotics and other auxiliary materials and then ferment them. Although this traditional method can produce products that basically meet market demand, it is still insufficient in maintaining the richness of the taste of the yogurt itself; in addition, the yogurt produced by the traditional method is mostly single-layered, and the product is highly homogenized, which makes it difficult to meet the growing personalized needs of consumers.
[0004] Therefore, how to develop a yogurt product with a multi-layered taste while maintaining the basic taste and nutritional value of yogurt has become a new opportunity for the yogurt products industry. Summary of the invention
[0005] In order to overcome the problems of single layer and serious homogeneity in existing yogurt, the present application provides a yogurt composition, a double-layer structure yogurt and a preparation method thereof.
[0006] In a first aspect, the present application provides a yogurt composition, which adopts the following technical solution: A yogurt composition comprises the following raw materials in parts by weight: 70-90 parts of raw milk, 10-20 parts of cream, 5-10 parts of egg white powder, 1-5 parts of white sugar, 1-3 parts of egg yolk powder, 0.5-2 parts of cheese powder, 3-5 parts of gelatin, 1-5 parts of sucralose and 0.05-0.2 parts of probiotics; The probiotics include viable bacteria count ≥ 1.0×10 11 cfu / g of Streptococcus salivarius thermophilus subspecies, viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus delbrueckii subspecies bulgaricus and viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus paracasei.
[0007] In some embodiments, the added amount of the probiotics can be 0.5-1 parts, 0.5-1.5 parts, 0.5-2 parts, 1-1.5 parts, 1-2 parts or 1.5-2 parts.
[0008] In a specific embodiment, the added amount of the probiotics can be 0.5 parts, 1 part, 1.5 parts or 2 parts.
[0009] Optionally, the weight ratio of Streptococcus salivarius thermophilus subsp. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei is 1:(0.5-1.5):(1.5-2.5).
[0010] In some embodiments, the weight ratio of the thermophilic Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei can be 1:(0.5-0.7):2, 1:(0.5-1):2, 1:(0.5-1.2):2, 1:(0.5-1.5):2, 1:(0.7-1):2, 1:(0.7-1.2):2, 1:(0.7-1.5):2, 1:(1-1.2):2, 1:( 1-1.5):2, 1:(1.2-1.5):2, 1:1:(1.5-1.8), 1:1:(1.5-2), 1:1:(1.5-2.3), 1:1:(1.5-2.5), 1:1:(1.8-2), 1:1:(1.8-2.3), 1:1:(1.8-2.5), 1:1:(2-2.3), 1:1:(2-2.5) or 1:1:(2.3-2.5).
[0011] In a specific embodiment, the weight ratio of Streptococcus salivarius thermophilus subsp. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei can be 1:0.5:2, 1:0.7:2, 1:1:2, 1:1.2:2, 1:1.5:2, 1:1:1.5, 1:1:1.8, 1:1:2.3 or 1:1:2.5.
[0012] Optionally, the weight ratio of Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei is 1:(0.7-1.2):(1.8-2.3).
[0013] In a second aspect, the present application provides a double-layer structured yogurt, comprising a thick yogurt body at the bottom layer and a delicate cream layer at the surface layer.
[0014] In a third aspect, the present application provides a method for preparing a double-layer structured yogurt, comprising the following steps: First, raw milk accounting for 30% of the total amount is mixed with white sugar, egg white powder, egg yolk powder, cheese powder, gelatin and sucralose, and heavily homogenized to obtain a premix I; Then, 70% of the raw milk and cream are mixed and lightly homogenized to obtain premix II; Premix I and premix II are mixed, and then probiotics are inoculated on the surface of the premix, fermented at 40-50° C. for 5-6 hours, and then cooled to obtain a double-layer structure yogurt.
[0015] Optionally, the heavy homogenization is pressurized to 15-20kg, and the light homogenization is pressurized to 2-3kg.
[0016] Optionally, the temperature after cooling is 0-10°C, and the above temperature is maintained for 5-10 hours.
[0017] Optionally, the temperature after cooling is 3-8°C, and the above temperature is kept for 8-10 hours.
[0018] In some embodiments, the temperature after cooling is 0-3°C, 0-5°C, 0-8°C, 0-10°C, 3-5°C, 3-8°C, 3-10°C, 5-8°C, 5-10°C or 8-10°C.
[0019] In a specific embodiment, the temperature after cooling is 0°C, 3°C, 5°C, 8°C or 10°C.
[0020] In some embodiments, the insulation time after cooling is 5-8h or 8-10h.
[0021] In a specific embodiment, the insulation time after cooling is 5h, 8h or 10h.
[0022] In summary, this application has the following beneficial effects: 1. The present application provides a double-layer structure yogurt, the bottom layer of which is a thick yogurt body and the surface layer is a delicate cream layer. The double-layer structure yogurt has the advantages of clear structure, distinct layers, delicate taste, rich milk flavor, high nutritional value, etc. It can greatly enrich consumers' taste buds experience and meet consumers' demand for high-quality food.
[0023] 2. The double-layer structure yogurt provided in this application is not only beautiful in design, but also can better maintain the uniqueness of the ingredients in each layer, avoiding a single taste after mixing; at the same time, this design also brings more fun and freshness to the consumer's eating experience.
[0024] 3. In the preparation method of the double-layer structure yogurt provided in the present application, firstly, raw milk, cream, egg white powder, white sugar, egg yolk powder, cheese powder, etc. are used as raw materials to prepare a yogurt base mixture; then, specific probiotics are inoculated on the surface of the yogurt base mixture, and the mixture is allowed to ferment statically to obtain a yogurt with a double-layer structure (the bottom layer is a thick yogurt body, and the surface layer is a delicate cream layer); finally, after the fermentation is completed, the temperature is cooled to 3-8°C and kept warm for 8-10 hours, which can further optimize the taste of the yogurt, enhance the stability of the yogurt, and retain the nutritional components and active probiotics of the yogurt. DETAILED DESCRIPTION
[0025] The present application provides a yogurt composition, comprising the following raw materials in parts by weight: 70-90 parts of raw milk, 10-20 parts of cream, 5-10 parts of egg white powder, 1-5 parts of white sugar, 1-3 parts of egg yolk powder, 0.5-2 parts of cheese powder, 3-5 parts of gelatin, 1-5 parts of sucralose and 0.05-0.2 parts of probiotics; The probiotics include viable bacteria count ≥ 1.0×10 11 cfu / g of Streptococcus salivarius thermophilus subspecies, viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus delbrueckii subspecies bulgaricus and viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus paracasei. Further, the weight ratio of the thermophilic subspecies of Streptococcus salivarius, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei is 1:(0.5-1.5):(1.5-2.5). Still further, the weight ratio of the thermophilic subspecies of Streptococcus salivarius, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei is 1:(0.7-1.2):(1.8-2.3).
[0026] The present application provides a double-layer structure yogurt made from a yogurt composition, comprising a thick yogurt body at the bottom layer and a delicate cream layer at the surface layer.
[0027] The method for preparing the double-layer structure yogurt comprises the following steps: First, raw milk accounting for 30% of the total amount is mixed with white sugar, egg white powder, egg yolk powder, cheese powder, gelatin and sucralose, and heavily homogenized by a homogenizer at a pressure of 15-20 kg to obtain a premix I; Then, raw milk accounting for 70% of the total amount is mixed with cream, and lightly homogenized by a homogenizer with a pressure of 2-3kg to obtain premix II; premix I and premix II are mixed, and then probiotics are inoculated on the surface of the premix, fermented at 40-50°C for 5-6h, and then cooled to 0-10°C and kept warm at the above temperature for 5-10h to obtain a double-layer structure yogurt.
[0028] In this application, egg white powder was purchased from Sichuan Chengzhu Biotechnology Co., Ltd.; egg yolk powder was purchased from Shaanxi Chenming Biotechnology Co., Ltd.; cheese powder was purchased from Shandong Tianmei Biotechnology Co., Ltd.; gelatin was food grade and purchased from Henan Boyang Biotechnology Co., Ltd.; Streptococcus salivarius thermophilus subspecies was purchased from Hebei Hongtao Bioengineering Co., Ltd., and the viable cell count was 1.24×10 11 cfu / g; Lactobacillus delbrueckii subspecies bulgaricus was purchased from Shandong Weiman Pet Food Co., Ltd., with a viable count of 5.22×10 11 cfu / g; Lactobacillus paracasei was purchased from Jiangsu Caiwei Biotechnology Co., Ltd., with a viable count of 1.24×10 11 cfu / g; the raw materials, reagents, solvents, etc. used in this application can be obtained commercially.
[0029] The present application is further described in detail below in conjunction with embodiments and performance testing experiments.
[0030] Examples 1-4 Embodiments 1-4 provide a double-layer structure yogurt respectively.
[0031] The difference between the above embodiments is that the added amount of probiotics is as shown in Table 1 below.
[0032] The method for preparing the double-layer structure yogurt comprises the following steps: (1) First, 240 g of raw milk was mixed with 30 g of white sugar, 80 g of egg white powder, 20 g of egg yolk powder, 10 g of cheese powder, 30 g of gelatin and 20 g of sucralose, and the mixture was homogenized in a homogenizer at a pressure of 18 kg to obtain a premix I; (2) Then, 56 g of milk and 100 g of cream were mixed and lightly homogenized using a homogenizer at a pressure of 2 kg to obtain premix II; (3) Premix I and premix II were mixed, and then probiotics (Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus paracasei in a weight ratio of 1:1:2) were evenly spread on the surface of the premix, and fermented at 42°C for 5 h, then cooled to 5°C and kept at the above temperature for 8 h to obtain a double-layer structure yogurt.
[0033] Table 1 The amount of probiotics used in Examples 1-4 Example Amount of probiotics used (g) 1 0.5 2 1 3 1.5 4 2 Example 5-12 Embodiments 5-12 provide a double-layer structure yogurt respectively.
[0034] The difference between the above embodiment and embodiment 2 is that the weight ratios of Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei in the probiotics are specifically shown in Table 2 below.
[0035] Table 2 Weight ratio of three probiotics in Example 2 and Examples 5-12 Examples 13-18 Embodiments 13-18 each provide a double-layer structure yogurt.
[0036] The difference between the above embodiment and embodiment 2 is that the temperature and the insulation time after cooling in step (3) are specifically shown in Table 3 below.
[0037] Table 3 Temperature and holding time after cooling in step (3) Comparative Example 1 Comparative Example 1 provides a double-layer structure yogurt.
[0038] The difference between the comparative example and Example 2 is that the probiotics are Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei in a weight ratio of 1:2.
[0039] Comparative Example 2 Comparative Example 2 provides a double-layer structure yogurt.
[0040] The difference between the comparative example and Example 2 is that the probiotics are Streptococcus salivarius thermophilus subspecies and Lactobacillus delbrueckii subspecies bulgaricus in a weight ratio of 1:1. Comparative Example 3 Comparative Example 3 provides a double-layer structure yogurt.
[0041] The difference between the comparative example and Example 2 is that the probiotics are Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei in a weight ratio of 1:2.
[0042] Comparative Example 4 Comparative Example 4 provides a double-layer structure yogurt.
[0043] The difference between the comparative example and Example 2 is that the probiotics are Streptococcus salivarius thermophilus subspecies and Lactobacillus helveticus (purchased from Hubei Haijia Biotechnology Co., Ltd., with a viable count of 1.24×10 11 cfu / g) and Lactobacillus paracasei.
[0044] Comparative Example 5 Comparative Example 5 provides a double-layer structure yogurt.
[0045] The difference between the comparative example and Example 2 is that the probiotics are Bacillus coagulans (purchased from Zhejiang Yicun Biotechnology Co., Ltd., with a viable count of 10 billion cfu / g), Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei in a weight ratio of 1:1:2.
[0046] Performance testing The double-layered yogurts provided in Examples 1-18 and Comparative Examples 1-5 were used as test objects, and their taste and storage time at 25° C. were tested. The results are shown in Table 5 below.
[0047] (I) Taste testing 1. Test object: double-layer structure yogurt obtained in Examples 1-18 and Comparative Examples 1-5.
[0048] 2. Experimental subjects: 92 subjects were randomly selected and divided into 23 groups, with 4 people in each group.
[0049] 3. Test method: The double-layer structure yogurts obtained in Examples 1-18 and Comparative Examples 1-5 were randomly assigned to each group, and 3 subjects in each group drank the double-layer structure yogurt. The sensory evaluation of each yogurt drink was scored according to the sensory evaluation scoring standard, and the average value was calculated. The sensory evaluation standard is described in Table 4 below.
[0050] Table 4 Rating criteria for sensory evaluation (II) Storage period The double-layer yogurt obtained in Examples 1-18 and Comparative Examples 1-5 was stored at 25°C and timing was started; during the storage period, the double-layer yogurt was observed for protein precipitation, flocs, and bottom precipitation (the room temperature yogurt beverage stored at 25°C was observed once every 5 days); when the double-layer yogurt began to show the above phenomena, its storage time was recorded.
[0051] Table 5 Quality test results of double-layer yogurt obtained in Examples 1-18 and Comparative Examples 1-5 It can be seen from Table 4 that Examples 1-18 use thermophilic subspecies of Streptococcus salivarius, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei as probiotics, and the sensory evaluation score of the double-layer structure yogurt obtained is 85.4-98.2 points; while Comparative Examples 1-3 use any two of thermophilic subspecies of Streptococcus salivarius, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei as probiotics, and the sensory evaluation score of the double-layer structure yogurt obtained is 55.8-63.5 points; Comparative Examples 4-5 use thermophilic subspecies of Streptococcus salivarius, Lactobacillus helveticus and Lactobacillus paracasei in a weight ratio of 1:1:2 or Bacillus coagulans, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei in a weight ratio of 1:1:2 as probiotics, and the sensory evaluation score of the double-layer structure yogurt obtained is 69.2-74.8 points. Therefore, it is explained that the present application adopts thermophilic Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei as probiotics for co-fermentation, and can prepare a double-layer structure yogurt with rich fermented aroma, moderate sweet and sour taste, delicate taste and good stability.
[0052] From the test results of Examples 1-4, it can be seen that with the increase in the amount of probiotics used, the sensory evaluation score of the obtained double-layer yogurt first increases and then decreases, and the storage time at 25°C is first extended and then shortened; among them, the sensory evaluation score of the double-layer yogurt obtained in Examples 2-3 is 92.7-98.2 points, indicating that the present application further controls the amount of probiotics used to between 1-1.5 parts, and the obtained double-layer yogurt has better quality and longer shelf life.
[0053] The test results of Example 2 and Example 5-12 show that the sensory score of the double-layer structure yogurt obtained in Example 2, Example 6-7, and Example 10-11 is 92.0-98.2 points (≥90 points), and the storage time at 25°C is 205-220 days (≥200 days); while the sensory score of the double-layer structure yogurt obtained in Example 5, Example 8-9, and Example 12 is only 86.5-89.5 points, and the storage time at 25°C is only 180-195 days. Therefore, it is explained that the present application further controls the weight ratio of Streptococcus salivarius thermophilus subspecies, Lactobacillus delbrueckii subspecies bulgaricus and Lactobacillus paracasei within the range of 1: (0.7-1.2): (1.8-2.3), and the quality of the obtained double-layer structure yogurt is better and the storage time is longer.
[0054] The test results of Example 2 and Examples 13-18 show that the sensory scores of the double-layer structure yogurt obtained in Example 2, Example 14-15, and Example 18 are 92.5-98.2 points (≥90 points), and the storage time at 25°C is 200-220 days (≥200 days); while the sensory scores of the double-layer structure yogurt obtained in Example 5, Example 13, and Example 16-17 are only 85.4-87.3 points, and the storage time at 25°C is only 180-195 days. Therefore, it is explained that the present application further controls the temperature after cooling and the heat preservation time within the following range: the temperature after cooling is 3-8°C, the heat preservation time is 8-10h, and the obtained double-layer structure yogurt has better quality and longer storage time.
[0055] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.
Claims
1. A yogurt composition, characterized in that The invention comprises the following raw materials in parts by weight: 70-90 parts of raw milk, 10-20 parts of cream, 5-10 parts of egg white powder, 1-5 parts of white sugar, 1-3 parts of egg yolk powder, 0.5-2 parts of cheese powder, 3-5 parts of gelatin, 1-5 parts of sucralose and 0.05-0.2 parts of probiotics; The probiotics include viable bacteria count ≥ 1.0×10 11 cfu / g of Streptococcus salivarius thermophilus subspecies, viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus delbrueckii subspecies bulgaricus and viable count ≥ 1.0 × 10 11 cfu / g of Lactobacillus paracasei.
2. The yogurt composition according to claim 1, characterized in that The weight ratio of the thermophilic subspecies of Streptococcus salivarius, the bulgaricus subspecies of Lactobacillus delbrueckii and the Lactobacillus paracasei is 1:(0.5-1.5):(1.5-2.5).
3. The yogurt composition according to claim 1, characterized in that: The weight ratio of the thermophilic subspecies of Streptococcus salivarius, the bulgaricus subspecies of Lactobacillus delbrueckii and the Lactobacillus paracasei is 1:(0.7-1.2):(1.8-2.3).
4. A double-layer yogurt made from the yogurt composition according to any one of claims 1 to 4, characterized in that: It consists of a thick yogurt layer at the bottom and a delicate cream layer on the surface.
5. The method for preparing the double-layer structure yogurt according to claim 3, characterized in that: The following steps are involved: First, raw milk accounting for 30% of the total amount is mixed with white sugar, egg white powder, egg yolk powder, cheese powder, gelatin and sucralose, and heavily homogenized to obtain a premix I; Then, 70% of the raw milk and cream are mixed and lightly homogenized to obtain premix II; Premix I and premix II are mixed, and then probiotics are inoculated on the surface of the premix, fermented at 40-50° C. for 5-6 hours, and then cooled to obtain a double-layer structure yogurt.
6. The method for preparing the double-layer structure yogurt according to claim 1, characterized in that: The heavy homogenization is pressurized to 15-20kg, and the light homogenization is pressurized to 2-3kg.
7. The method for preparing the double-layer structure yogurt according to claim 1, characterized in that: The temperature after cooling is 0-10°C, and the above temperature is kept for 5-10 hours.
8. The method for preparing the double-layer structure yogurt according to claim 1, characterized in that: The temperature after cooling is 3-8°C, and the above temperature is kept for 8-10 hours.