Solidified fermented milk and preparation method thereof

Abstract

The invention provides solidified fermented milk and a preparation method thereof. The emulsified sodium carboxymethyl cellulose is prepared by emulsifying sodium carboxymethyl cellulose and an emulsifier under specific conditions, and the emulsified sodium carboxymethyl cellulose is used for preparing the solidified fermented milk. According to the set fermented milk, the emulsified sodium carboxymethyl cellulose is used for replacing gelatin, so that the hidden danger that the gelatin source is unknown is avoided, and the problem of whey precipitation of a set yogurt product system is also avoided.

Description

Technical Field

[0001] The invention relates to coagulated fermented milk, in particular to coagulated fermented milk and a preparation method thereof, belonging to the field of food. Background Art

[0002] Coagulated fermented milk has a mellow taste and rich nutrition, and is deeply loved by consumers. Whey precipitation is a common problem of coagulated fermented milk, which will have adverse effects on the taste, nutritional content, and tissue state of the product. There are many factors that lead to whey precipitation in coagulated fermented milk, including raw milk, bacterial strains, fermentation conditions, etc. These factors will affect the stability of the coagulation system of coagulated fermented milk and affect the whey precipitation problem of the product.

[0003] The coagulated fermented milk currently on the market generally adds gelatin to the raw materials to improve the stability of the coagulation system and thus reduce whey precipitation. However, gelatin has safety risks due to its unknown source.

[0004] How to avoid whey precipitation in coagulated fermented milk without using gelatin is a research hotspot in this field. Summary of the invention

[0005] The invention provides a coagulated fermented milk, which has a more uniform state, a more uniform texture, and no whey precipitation; has a strong milky flavor and a harmonious aroma; has a delicate and thick taste, a uniform flavor, a refreshing taste and is elastic; does not contain gelatin, and avoids the safety hazard of unknown gelatin sources.

[0006] The present invention also provides a method for preparing coagulated fermented milk. The method is simple to operate, and the coagulated fermented milk prepared by the method has good texture, taste and flavor.

[0007] The present invention provides a coagulated fermented milk, wherein the raw materials of the coagulated fermented milk include, by mass percentage: 0.8-1.2% of emulsified sodium carboxymethyl cellulose, 0.002% of a starter, and the remainder being raw milk;

[0008] The emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing sodium carboxymethyl cellulose and an emulsifier at 2500-3500 r / min at 70-80° C., wherein the mass ratio of the sodium carboxymethyl cellulose to the emulsifier is (10-15):(1-3), to obtain the emulsified sodium carboxymethyl cellulose.

[0009] The coagulated fermented milk as described above, wherein the emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing the sodium carboxymethyl cellulose and the emulsifier at 3000 r / min at 75° C. to obtain the emulsified sodium carboxymethyl cellulose.

[0010] The coagulated fermented milk as described above, wherein the mass percentage content of the emulsified sodium carboxymethyl cellulose in the raw materials of the coagulated fermented milk is 1%.

[0011] The coagulated fermented milk as described above, wherein the raw materials of the coagulated fermented milk further include 0.8-1.2% of citrus fiber according to the mass percentage.

[0012] The coagulated fermented milk as described above, wherein the raw materials of the coagulated fermented milk further include 1% citrus fiber according to mass percentage.

[0013] The set-type fermented milk as described above, wherein the emulsifier includes at least one of mono- and di-glyceryl fatty acid esters and glyceryl monolaurate.

[0014] The coagulated fermented milk as described above, wherein the raw material of the coagulated fermented milk further includes at least one of a sweetener and fruit juice.

[0015] The coagulated fermented milk as described above, wherein the fruit juice comprises at least one of red date juice, pear juice, orange juice and apple juice.

[0016] The present invention also provides a method for preparing the coagulated fermented milk as described in any one of the above, which comprises the following steps:

[0017] 1) mixing a raw material system including the raw milk and the emulsified sodium carboxymethyl cellulose to obtain a first material;

[0018] 2) homogenizing and sterilizing the first material to obtain a second material;

[0019] 3) adding the starter into the second material and fermenting, and terminating the fermentation when the fermentation acidity is 70°T-75°T to obtain the coagulated fermented milk.

[0020] In the preparation method as described above, the first material further comprises citrus fiber.

[0021] The coagulated fermented milk provided by the present invention is prepared by emulsifying sodium carboxymethyl cellulose and an emulsifier under specific conditions to obtain emulsified sodium carboxymethyl cellulose, and the emulsified sodium carboxymethyl cellulose is used to prepare the coagulated fermented milk. The coagulated fermented milk replaces gelatin with emulsified sodium carboxymethyl cellulose, which not only avoids the hidden danger of unknown source of gelatin, but also avoids the problem of whey precipitation in the coagulated yogurt product system. The coagulated fermented milk is in a more uniform state and texture; has a strong milky flavor and a harmonious aroma; has a delicate and thick taste, a uniform taste, and a refreshing and elastic taste. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. 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.

[0023] The first aspect of the present invention provides a coagulated fermented milk, wherein the raw materials of the coagulated fermented milk include, by weight percentage: 0.8-1.2% emulsified sodium carboxymethyl cellulose, 0.002% starter, and the remainder raw milk;

[0024] The emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing sodium carboxymethyl cellulose and an emulsifier at 2500-3500 r / min at 70-80° C., wherein the mass ratio of sodium carboxymethyl cellulose to the emulsifier is (10-15):(1-3), to obtain the emulsified sodium carboxymethyl cellulose.

[0025] The present invention does not limit the type of the raw milk, which may include at least one of raw cow's milk, raw goat's milk, raw camel's milk, reconstituted milk, and whole milk.

[0026] The fermentation agent can be any fermentation agent commonly used in the art, for example, it can include at least one of thermophilic Streptococcus and bulgaricus Lactobacillus. In some embodiments, the fermentation agent includes thermophilic Streptococcus and bulgaricus Lactobacillus at a mass ratio of 1:1, which is conducive to full fermentation and stimulates the milky aroma of fermented milk.

[0027] Coagulated fermented milk often has the problem of whey precipitation, so most of the coagulated fermented milk on the market now adds gelatin to improve the stability of the fermented milk gel system to avoid the problem of whey precipitation. However, gelatin has safety risks of unknown origin.

[0028] The inventors found that at 70-80°C, sodium carboxymethyl cellulose and an emulsifier are mixed at 2500-3500 r / min, wherein the mass ratio of sodium carboxymethyl cellulose to the emulsifier is (10-15):(1-3), to obtain emulsified sodium carboxymethyl cellulose. By adding 0.8-1.2% by mass of the above-mentioned emulsified sodium carboxymethyl cellulose to the raw material system of the coagulated fermented milk of the present invention, gelatin can be replaced, and the water retention properties of the coagulated fermented milk can be significantly improved, thereby avoiding the problem of whey precipitation, and further helping to enhance the flavor and taste of the coagulated fermented milk.

[0029] The present invention does not limit the mixing time. The end point is that the sodium carboxymethyl cellulose and the emulsifier are mixed evenly so that they can fully act. The mixing time can be adjusted according to the mass of the sodium carboxymethyl cellulose and the emulsifier. For example, when the mass of the sodium carboxymethyl cellulose is 5-15g, preferably 10g, and the mass of the emulsifier is 0.5-3g, preferably 1g, the mixing time is 3-7min, so that the sodium carboxymethyl cellulose and the emulsifier are fully mixed and acted.

[0030] The coagulated fermented milk provided by the present invention has a simple raw material formula without a large amount of additives. By using emulsified sodium carboxymethyl cellulose to replace gelatin to maintain the stability of the product, the problem of whey precipitation can be avoided in the shelf life of the shelf-life product. Moreover, the coagulated fermented milk has a more uniform state and a more uniform texture during the shelf life; the milk flavor is rich and the aroma is coordinated; the taste is delicate and thick, the taste is uniform, the taste is fresh and elastic, and the milk does not contain gelatin, thereby avoiding the safety hazard of unknown source of gelatin.

[0031] Furthermore, the emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing sodium carboxymethyl cellulose and an emulsifier at 3000 r / min at 75°C to obtain emulsified sodium carboxymethyl cellulose, which can further improve the texture, taste and flavor of the above-mentioned coagulated fermented milk, making the product more stable during the shelf life.

[0032] When the mass percentage of the emulsified sodium carboxymethyl cellulose in the coagulated fermented milk raw material of the present invention is 1%, it is more conducive to improving the texture, taste, flavor and stability of the product.

[0033] In some embodiments, the raw materials of the coagulated fermented milk further include 0.8-1.2% citrus fiber in terms of mass percentage, and the synergistic effect of the citrus fiber and the emulsified sodium carboxymethyl cellulose is beneficial to increase the milk flavor of the coagulated fermented milk and improve the taste of the product.

[0034] Furthermore, the raw materials of the above-mentioned coagulated fermented milk also include 1% citrus fiber according to the mass percentage. Within this mass range, the synergistic effect of citrus fiber and emulsified cellulose is better, making the product have a richer milk flavor and a better taste.

[0035] The above-mentioned emulsifier includes at least one of mono- and di-glycerol fatty acid esters and monolaurin, which can better modify sodium carboxymethyl cellulose, so that the prepared emulsified sodium carboxymethyl cellulose can better improve the texture, taste, flavor and stability of coagulated fermented milk.

[0036] In order to increase the flavor and taste of the product, the raw materials of the above-mentioned coagulated fermented milk also include at least one of sweeteners and fruit juice.

[0037] Furthermore, the above-mentioned fruit juice includes at least one of red date juice, pear juice, orange juice and apple juice.

[0038] In some embodiments, the solidified fermented milk raw material includes 0.8% by weight of red date juice, so that the solidified fermented milk has a good red date flavor.

[0039] The present invention also provides a method for preparing the above-mentioned coagulated fermented milk, comprising the following steps:

[0040] 1) mixing a raw material system including raw milk and emulsified sodium carboxymethyl cellulose to obtain a first material;

[0041] 2) homogenizing and sterilizing the first material to obtain a second material;

[0042] 3) adding a starter to the second material and fermenting the second material, and terminating the fermentation when the fermentation acidity is 70°T-75°T to obtain the coagulated fermented milk.

[0043] In the above step 1, in order to make the raw material system including raw milk and emulsified sodium carboxymethyl cellulose fully mixed and react, stirring can be performed at 55° C. for 25 minutes.

[0044] The present invention does not particularly limit the conditions for homogenization and sterilization in the above step 2). For example, the homogenization pressure may be 30 / 180 bar, and the sterilization conditions may be a sterilization temperature of 95° C. and a sterilization time of 300 s.

[0045] It is understandable that when the sterilization in step 2) is heat sterilization, the fermentation agent needs to be added after cooling in advance to avoid inactivation of the fermentation agent at an inappropriately high temperature. For example, the fermentation agent can be added after cooling to 40-43°C.

[0046] In the above step 3), after the fermentation agent is added to the second material, it needs to be mixed evenly, which is conducive to the fermentation agent being evenly dispersed in the second material, so that the fermentation action in the second material is evenly carried out at all positions.

[0047] The present invention does not particularly limit the fermentation temperature. The optimum fermentation temperature can be determined according to the characteristics of the fermentation agent. For example, when the fermentation agent includes thermophilic Streptococcus and bulgaricus Lactobacillus, the fermentation temperature can be determined to be 43°C, which is beneficial to improving the activity of the fermentation agent, thereby improving the quality and efficiency of the fermentation.

[0048] When the fermented yogurt is at 70°T-75°T, the fermentation is terminated to obtain the coagulated fermented milk of the present invention.

[0049] The preparation method is easy to operate and is suitable for large-scale industrial production. The coagulated fermented milk prepared by the preparation method has good texture, taste, flavor and stability.

[0050] In step 2), the material is generally degassed before homogenization to protect the homogenization equipment. The degassing conditions may be 65° C. and 18 MPa.

[0051] It is understood that in order to ensure that the fermentation process is carried out in a sterile environment, after the fermentation agent is added in the above step 3), the system can also be transferred into a fermentation tank filled with nitrogen through a sterile filtration device.

[0052] Generally, after fermentation is completed, the product can be cooled and released from the warehouse after 12 hours of ripening.

[0053] Furthermore, the first material further comprises citrus fiber. That is, when the raw materials of the coagulated fermented milk comprise citrus fiber, the citrus fiber needs to be added in step 1.

[0054] Hereinafter, the coagulated fermented milk and the preparation method thereof of the present invention will be described in more detail through specific examples.

[0055] Example 1

[0056] A coagulated fermented milk of this embodiment includes the following raw materials:

[0057] Emulsified sodium carboxymethyl cellulose 10g, Streptococcus thermophilus 0.01g, Lactobacillus bulgaricus 0.01g, citrus fiber 10g, fructose syrup 30g, sucralose 0.05g, acesulfame potassium 0.3g, concentrated red date juice 8g, the balance is whole milk;

[0058] The method for preparing the above-mentioned coagulated fermented milk comprises the following steps:

[0059] 1) at 75° C., 10 g of sodium carboxymethyl cellulose and 1 g of an emulsifier were mixed at 3000 r / min for 5 min, wherein the mass ratio of sodium carboxymethyl cellulose to the emulsifier was 5:0.5, to obtain the above-mentioned emulsified sodium carboxymethyl cellulose;

[0060] 2) emulsified sodium carboxymethyl cellulose, citrus fiber, fructose syrup, sucralose, acesulfame potassium, concentrated red date juice, and whole milk are mixed, and stirred at 55° C. for 25 minutes to obtain a first material;

[0061] 3) The first material is sequentially degassed at 65° C. and 18 MPa, homogenized at 30 / 180 bar, sterilized at 95° C. for 300 s, and cooled to 40-43° C. to obtain a second material;

[0062] 4) adding thermophilic streptococcus and bulgaricus lactobacillus to the second material and mixing evenly, passing through a sterile filtration device into a fermentation tank filled with nitrogen, fermenting at 43° C., terminating the fermentation when the fermentation acidity is 70° T-75° T, cooling and ripening for 12 hours, and obtaining the coagulated fermented milk.

[0063] Example 2

[0064] This embodiment is basically the same as Embodiment 1, except that:

[0065] In step 1) of the preparation method, mixing at 2500 r / min for 3 min was replaced with mixing at 3000 r / min for 5 min, and other conditions remained unchanged.

[0066] Example 3

[0067] This embodiment is basically the same as Embodiment 1, except that:

[0068] In step 1) of the preparation method, mixing at 3500 r / min for 7 min was replaced with mixing at 3000 r / min for 5 min, and other conditions remained unchanged.

[0069] Example 4

[0070] This embodiment is basically the same as Embodiment 1, except that:

[0071] Emulsified sodium carboxymethyl cellulose 8g, citrus fiber 8g, the balance is whole milk.

[0072] Example 5

[0073] This embodiment is basically the same as Embodiment 1, except that:

[0074] Emulsified sodium carboxymethyl cellulose 12g, citrus fiber 12g, the rest is whole milk.

[0075] Example 6

[0076] This embodiment is basically the same as Embodiment 1, except that:

[0077] The mixing time in step 1) of the preparation method is 10 minutes.

[0078] Example 7

[0079] This embodiment is basically the same as Embodiment 1, except that:

[0080] The formula does not contain citrus fiber, and the citrus fiber is replaced with an equal mass of emulsified sodium carboxymethyl cellulose, that is, the emulsified sodium carboxymethyl cellulose is 20 g.

[0081] Example 8

[0082] This embodiment is basically the same as Embodiment 1, except that:

[0083] In the preparation method, step 1) is to mix 15 g of sodium carboxymethyl cellulose and 3 g of emulsifier at 3000 r / min for 5 min at 75° C., wherein the mass ratio of sodium carboxymethyl cellulose to emulsifier is 15:3, to obtain the above-mentioned emulsified sodium carboxymethyl cellulose;

[0084] Comparative Example 1

[0085] This comparative example is basically the same as Example 1, except that:

[0086] Emulsified sodium carboxymethylcellulose 6g, citrus fiber 6g, the rest is whole milk.

[0087] Comparative Example 2

[0088] This comparative example is basically the same as Example 1, except that:

[0089] Emulsified sodium carboxymethyl cellulose 15g, citrus fiber 15g, the rest is whole milk.

[0090] Comparative Example 3

[0091] This comparative example is basically the same as Example 1, except that:

[0092] The sodium carboxymethyl cellulose is not emulsified, that is, 9g of sodium carboxymethyl cellulose and 1g of mono- and di-glycerol fatty acid esters are used to replace 10g of emulsified sodium carboxymethyl cellulose in the product raw materials, and the preparation method does not include step 1).

[0093] Comparative Example 4

[0094] This comparative example is basically the same as Example 1, except that:

[0095] In the product raw materials, 10 g of emulsified carboxymethyl cellulose sodium is replaced with 10 g of gelatin, 3 g of acetylated distarch adipate and 1 g of agar, and the remainder is whole milk, and the preparation method does not include step 1).

[0096] Comparative Example 5

[0097] This comparative example is basically the same as Example 1, except that:

[0098] The preparation method comprises the following steps 1) mixing 10 g of sodium carboxymethyl cellulose and 1 g of an emulsifier at 2200 r / min for 2 min at 65° C., wherein the mass ratio of the sodium carboxymethyl cellulose to the emulsifier is 5:0.5, to obtain the emulsified sodium carboxymethyl cellulose;

[0099] Comparative Example 6

[0100] This comparative example is basically the same as Example 1, except that:

[0101] The preparation method comprises the following steps: 1) mixing 10 g of sodium carboxymethyl cellulose and 1 g of an emulsifier at 4000 r / min for 10 min at 85° C., wherein the mass ratio of the sodium carboxymethyl cellulose to the emulsifier is 5:0.5, to obtain the emulsified sodium carboxymethyl cellulose;

[0102] Comparative Example 7

[0103] This comparative example is basically the same as Example 1, except that:

[0104] In the product raw materials, 24 g of sodium carboxymethyl cellulose is used to replace 10 g of emulsified sodium carboxymethyl cellulose and 10 g of citrus fiber, and the remainder is whole milk. Meanwhile, the preparation method does not include step 1).

[0105] Comparative Example 8

[0106] This comparative example is basically the same as Example 1, except that:

[0107] In the product raw materials, 10 g of emulsified sodium carboxymethyl cellulose is replaced with 14 g of citrus fiber, and the remainder is whole milk. Meanwhile, the preparation method does not include step 1).

[0108] Comparative Example 9

[0109] This comparative example is basically the same as Example 1, except that:

[0110] In the product raw material, 10 g of sodium carboxymethyl cellulose is used to replace 10 g of emulsified sodium carboxymethyl cellulose, and the preparation method does not include step 1).

[0111] Comparative Example 10

[0112] This comparative example is basically the same as Example 1, except that:

[0113] In step 1) of the preparation method, 75° C. is replaced by 65° C., and other conditions remain unchanged.

[0114] Comparative Example 11

[0115] This comparative example is basically the same as Example 1, except that:

[0116] In step 1) of the preparation method, 3000 r / min was replaced by 4000 r / min, and other conditions remained unchanged.

[0117] Comparative Example 12

[0118] This comparative example is basically the same as Example 1, except that:

[0119] In the product raw materials, 10 g of citrus fiber is used to replace 10 g of emulsified sodium carboxymethyl cellulose, and the preparation method does not include step 1).

[0120] Comparative Example 13

[0121] Commercially available set yogurt.

[0122] Test example

[0123] 1. The following parameters of the above-mentioned examples and comparative examples were tested:

[0124] 1) Sensory evaluation: The products were evaluated according to the sensory evaluation criteria in Table 1. The main evaluation items included texture and color, flavor, and taste. A total of 30 evaluators scored the texture and color, flavor, and taste of the products. The average score of each item was taken by the evaluators, and the average score of the three items was summed as the sensory evaluation score of the product. The specific results are shown in Table 2.

[0125] 2) Whey precipitation height: After the product was placed at 4°C for 21 days, the whey precipitation height was measured with 100g of the product as the standard. The product was placed on a horizontal laboratory table and the height from the concave liquid surface of the precipitated whey to the milk base plane was measured with a ruler, which was the whey precipitation height. The specific results are shown in Table 3;

[0126] 3) Hardness and viscoelasticity: The hardness and viscoelasticity of the product were measured using a TPA texture analyzer and a TA11 / 1000 standard cylindrical probe. The parameters were set as follows: pre-test speed 1.00 mm / s, test speed 1.00 mm / s, post-test speed 1.00 mm / s, punching depth 15.000 mm, time 10.00 s, trigger force 0.1 g. The test was repeated three times for each product, and the average value was taken to obtain the hardness and viscoelasticity test results, as shown in Table 3.

[0127] 2. Test results

[0128] Table 1 Sensory evaluation standards

[0129]

[0130] Table 2 Sensory evaluation results of products

[0131]

[0132]

[0133]

[0134] From the results in Table 2, it can be seen that the products of each embodiment have good tissue state, taste and flavor, no whey precipitation, rich characteristic flavor, harmonious aroma, delicate and thick taste, moderate sour and sweet, and uniform taste.

[0135] By comparing the embodiments with the comparative examples, it can be seen that the following factors may affect the sensory evaluation of the product:

[0136] 1. Differences in whether sodium carboxymethyl cellulose is emulsified: Comparing Examples 1-3 with Comparative Examples 3 and 9, if sodium carboxymethyl cellulose is not emulsified, the product tastes thin and whey precipitation will occur in the final product, affecting the shelf life stability of the product;

[0137] 2. The effects of sodium carboxymethyl cellulose and citrus fiber in synergistically enhancing product stability, flavor and taste, and the difference between gelatin and compound stabilizers: Comparing Examples 1-3 with Comparative Example 4, the performance of the products synergistically prepared by sodium carboxymethyl cellulose and citrus fiber is similar to that of the currently commercially available solidified yogurt products (gelatin, compound stabilizer system), the product is in good condition, there is no whey precipitation, it meets the development needs, meets the expectation of a simple formula, is differentiated from competing products on the market, and improves product competitiveness;

[0138] 3. Differences in the emulsification process conditions of sodium carboxymethyl cellulose: Comparing Examples 1-3 with Comparative Examples 5-6 and 10-11, the emulsification process conditions are stirred at 70-80°C, the stirring frequency is 2500-3500r / min, and the general stirring time can be between 3-7min. The product has a strong milky flavor, a harmonious aroma, no whey precipitation, a delicate and thick taste, and moderate sweetness and sourness. If this process range is exceeded, the final product state and flavor do not meet the development requirements;

[0139] 4. Range of addition amount of sodium carboxymethyl cellulose and citrus fiber: Comparing Examples 4-5 with Comparative Examples 1-2, when the addition amount of emulsified carboxymethyl cellulose: citrus fiber is (8-12): (8-12) g / kg, the product has a strong milky flavor, a harmonious aroma, no whey precipitation, a delicate and thick taste, and a moderate sweetness and sourness. If the addition amount exceeds this range, the state and flavor of the final product do not meet the development requirements;

[0140] 5. The difference between the synergistic effect of sodium carboxymethyl cellulose and citrus fiber and the addition of a single raw material: Comparing Examples 1, 4, 5 and Comparative Examples 7-8, when carboxymethyl cellulose: citrus fiber (8-12): (8-12), the product has a strong milky flavor, a harmonious aroma, no whey precipitation, a delicate and thick taste, and a moderate sweet and sour taste. If only one of the raw materials is added alone, the final product state and flavor do not meet the development requirements.

[0141] Table 3 Whey precipitation height, hardness and viscoelasticity of the products

[0142]

[0143] From the results in Table 3, it can be seen that by adding emulsified sodium carboxymethyl cellulose and citrus fiber, it can not only help to accelerate intestinal peristalsis and improve constipation problems, but also can be used as stabilizers for the coagulated yogurt system, which can improve product stability, avoid the occurrence of whey precipitation problems, and effectively improve the flavor and taste of the product. At the same time, the product with emulsified sodium carboxymethyl cellulose and citrus fiber has similar stability to the coagulated yogurt product with conventional stabilizers (gelatin and compound stabilizer system), which can maintain the stability of the product system during the shelf life and avoid whey precipitation. When sodium carboxymethyl cellulose:

[0144] Citrus fiber (8-12): (8-12), the product has a strong milk flavor, and there is no whey precipitation problem in the product. If the addition amount of the relevant raw materials exceeds this range, the product will have whey precipitation problems, which does not meet the product development requirements;

[0145] By adding emulsified sodium carboxymethyl cellulose and citrus fiber, the viscoelasticity of the product of the present invention can be effectively improved and the product can have a suitable hardness. It can even reach the hardness and viscoelasticity of commercially available coagulated yogurt (gelatin, conventional stabilizer). Under the premise of ensuring the stability of the product, the use of colloid stabilizers is avoided, the purpose of simple formula is achieved, differentiation is generated from related products on the market, and product competitiveness is improved.

[0146] 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 fermented milk, It is characterized in that The raw materials of the coagulated fermented milk include, by mass percentage, 0.8-1.2% of emulsified sodium carboxymethyl cellulose, 0.002% of a starter, and the remainder being raw milk; The emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing sodium carboxymethyl cellulose and an emulsifier at 2500-3500 r / min at 70-80° C., wherein the mass ratio of the sodium carboxymethyl cellulose to the emulsifier is (10-15):(1-3), to obtain the emulsified sodium carboxymethyl cellulose.

2. The coagulated fermented milk according to claim 1, It is characterized in that The emulsified sodium carboxymethyl cellulose is prepared by a method comprising at least the following process: mixing the sodium carboxymethyl cellulose and the emulsifier at 3000 r / min at 75° C. to obtain the emulsified sodium carboxymethyl cellulose.

3. The coagulated fermented milk according to claim 1 or 2, It is characterized in that The mass percentage of the emulsified sodium carboxymethyl cellulose in the raw materials of the coagulated fermented milk is 1%.

4. The coagulated fermented milk according to any one of claims 1 to 3, It is characterized in that The raw materials of the coagulated fermented milk further include 0.8-1.2% of citrus fiber according to the mass percentage.

5. The coagulated fermented milk according to claim 4, It is characterized in that The raw materials of the coagulated fermented milk further include 1% citrus fiber according to mass percentage.

6. The coagulated fermented milk according to any one of claims 1 to 5, It is characterized in that The emulsifier includes at least one of mono- and di-glycerol fatty acid esters and monolaurin glyceryl.

7. The coagulated fermented milk according to any one of claims 1 to 6, It is characterized in that The raw materials of the coagulated fermented milk further include at least one of a sweetener and fruit juice.

8. The coagulated fermented milk according to claim 7, It is characterized in that The fruit juice comprises at least one of red date juice, pear juice, orange juice and apple juice.

9. A method for preparing the coagulated fermented milk according to any one of claims 1 to 8, It is characterized in that The following steps are involved: 1) mixing a raw material system including the raw milk and the emulsified sodium carboxymethyl cellulose to obtain a first material; 2) homogenizing and sterilizing the first material to obtain a second material; 3) adding the starter into the second material and fermenting, and terminating the fermentation when the fermentation acidity is 70°T-75°T to obtain the coagulated fermented milk.

10. The preparation method according to claim 9, It is characterized in that The first material also includes citrus fiber.

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