Mousse yoghourt and preparation method thereof

Abstract

The invention belongs to the technical field of dairy products, particularly relates to spoon-eating mousse yoghourt preserved at normal temperature, and further discloses a preparation method of the spoon-eating mousse yoghourt. According to the mousse yoghourt disclosed by the invention, the milk, the pectin, the gelatin, the cyclodextrine, the whey protein, the glutinous rice starch, the citrus fibers and the single cream are taken as raw materials, and particularly, the ingredients of the gelatin, the citrus fibers and the single cream are utilized, so that the nutritional performance of the product is effectively guaranteed, and the sufficient air volume of the product can be guaranteed under the condition that the yoghourt is stored at normal temperature for 6 months; therefore, the shelf life stability of the product is effectively guaranteed.

Description

Technical Field

[0001] The present invention belongs to the technical field of dairy products, and particularly relates to a spoonable mousse yogurt for room temperature storage, and further discloses a preparation method thereof. Background Art

[0002] Dairy products such as yogurt have become popular products that are widely loved by the public as a healthy food. Most of the yogurts on the market are currently sold in liquid and bottled packaging forms. Yogurt can be divided into stirred, drinkable, and set yogurts according to its processing technology. Mousse yogurt is a yogurt product formed by filling bubbles on the basis of stirred yogurt. From a technical perspective, it belongs to a combined product of mousse and yogurt.

[0003] For example, a citrus fiber mousse yogurt disclosed in Chinese Patent CN109938100A uses raw milk, granulated sugar, light cream or anhydrous cream, citrus fiber, skim milk powder, concentrated milk protein, whey protein, compound emulsifying stabilizer, compound sweetener, and fermenting agent as raw materials. After the product is fermented and demulsified, sterile nitrogen is filled to make the volume expand. However, like most of the currently marketed products, this mousse yogurt product is a low-temperature storage type yogurt product, and the usual shelf life is only about 21 days. This is mainly because the gas filled in the mousse yogurt is relatively easy to maintain its stability at low temperatures, and since the shelf life of the product is short, the filled gas does not change its state in the short term, and it is relatively easy to ensure the taste and stability of the product.

[0004] However, for room temperature yogurt products, due to the relatively thick texture of mousse products, compared with general dairy beverages with a thin system, it is more difficult to control the gas uniformity and system stability of room temperature yogurt products; moreover, since the shelf life of room temperature yogurt is usually long (about 6 months), compared with general low-temperature mousse yogurts with a short shelf life, the gas filled in the yogurt often floats during the long shelf life, seriously affecting the taste and stability of the mousse yogurt. Therefore, the traditional low-temperature mousse yogurt system cannot meet the gas filling requirements of room temperature mousse yogurt products. This is also the main reason why only low-temperature aerated mousse yogurt products have been developed on the market currently, and there are no room temperature mousse yogurt products on the shelves for sale. It is enough to show the difficulty of the room temperature mousse yogurt system in the face of gas filling requirements, especially for the minimalist system room temperature mousse yogurt, it is even more difficult to form an inflatable and stable system.

[0005] Therefore, there is an expectation in the art to develop a room temperature mousse yogurt with better stability to expand the product types of mousse yogurt. Summary of the Invention

[0006] To this end, the first object of the present invention is to provide a room-temperature mousse yogurt, which not only has a dense texture and the smooth feeling of mousse cake, but can also be stored at room temperature and has better stability during the shelf life.

[0007] The second object of the present invention is to improve the preparation method of the above-mentioned room-temperature mousse yogurt.

[0008] To solve the above technical problems, a mousse yogurt of the present invention has raw materials including the following components in parts by weight: 928.7 - 960.2 parts by weight of milk, 1.2 - 2.5 parts by weight of pectin, 1.4 - 2.3 parts by weight of gelatin, 15 - 25 parts by weight of cyclodextrin, 3 - 10 parts by weight of whey protein, 8 - 15 parts by weight of glutinous rice starch, 1.2 - 1.5 parts by weight of citrus fiber, and 10 - 15 parts by weight of light cream.

[0009] Specifically, for the mousse yogurt, calculated based on the total amount of its preparation raw materials, it includes the following components in mass content: 1.8 - 2.0 wt‰ of pectin, 1.7 - 2.0 wt‰ of gelatin, 18 - 20 wt‰ of cyclodextrin, 6 - 8 wt‰ of whey protein, 10 - 12 wt‰ of glutinous rice starch, 1.3 - 1.4 wt‰ of citrus fiber, 12 - 13 wt‰ of light cream, and the balance is milk.

[0010] Specifically, for the mousse yogurt, the mass ratio of the gelatin to the light cream is 7:50 - 23:150.

[0011] Specifically, for the mousse yogurt, the mass ratio of the citrus fiber to the light cream is 3:25 - 1:10.

[0012] Specifically, for the mousse yogurt, the mousse yogurt further includes filled sterile nitrogen.

[0013] The present invention also discloses a method for preparing the mousse yogurt, including the following steps:

[0014] (1) Take selected amounts of the milk, pectin, gelatin, cyclodextrin, whey protein, glutinous rice starch, citrus fiber, and light cream and mix them to obtain a mixed material liquid;

[0015] (2) Homogenize and sterilize the mixed material liquid;

[0016] (3) Add a fermentation starter to the treated material liquid for fermentation to obtain a yogurt fermentation material;

[0017] (4) Subject the yogurt fermentation material to secondary pasteurization and then perform aseptic gas filling to obtain the product.

[0018] Specifically, in the preparation method of the mousse yogurt, in step (1), before the mixing step, there is also a step of circularly heating the milk to 55-65°C. Preferably, after the milk is circularly heated to 55-65°C and the heating is completed, it is directly pumped into the batching tank, and raw materials are added. During the addition of raw materials, the milk is not circularly heated, reducing the shear of the product stabilizer, thereby improving the product stability.

[0019] Specifically, in the preparation method of the mousse yogurt, in step (2):

[0020] In the homogenization step, the primary pressure of the homogenization pressure is controlled at 100-120 bar, and the secondary pressure is 60-80 bar; and / or,

[0021] In the sterilization step, the sterilization temperature is controlled at 100-120°C, and the sterilization time is 4-6 s.

[0022] Specifically, in the preparation method of the mousse yogurt, in step (3):

[0023] The fermentation starter includes one or a mixture of several of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, or Lactobacillus paracasei; and / or,

[0024] There is also a step of cooling the mixed material liquid to 35-42°C; and / or,

[0025] There is also a step of demulsifying when the pH value of the fermentation system reaches 4.2-4.4.

[0026] Specifically, in the preparation method of the mousse yogurt, in step (4):

[0027] In the secondary pasteurization step, the sterilization temperature is controlled at 80-95°C, and the time is 280-320 s; and / or,

[0028] The temperature of the gas injection step is 8-12°C; and / or,

[0029] The pressure of the gas injection step is 700-800 Mpa, and the flow rate of the material liquid is 1.5-2.5 L / min.

[0030] The mousse yogurt of the present invention uses milk, pectin, gelatin, cyclodextrin, whey protein, glutinous rice starch, citrus fiber, and light cream as raw materials. Especially with the ingredients of gelatin, citrus fiber, and light cream, it not only effectively guarantees the nutritional performance of the product, but also can ensure that the product has sufficient gas volume, does not collapse, and has a dense texture when stored at room temperature for 6 months, effectively guaranteeing the shelf-life stability of the product.

[0031] The mousse yogurt described in the present invention is a spoonable mousse yogurt with high hardness and aeration. The yogurt has a dense texture and a smooth mousse cake-like feel. The spoonable type further increases the product variety of room-temperature yogurt. In particular, the yogurt can be stored at room temperature and still maintain a stable form after being shaken during long-distance transportation.

[0032] The mousse yogurt described in the present invention uses a compound of gelatin, citrus fiber, and whipped cream to form a stable yogurt system. Gas is injected before filling. This not only results in a yogurt product containing citrus fiber, but also the yogurt has the expected dense texture, providing consumers with a more diverse yogurt drinking experience. The yogurt product described in the present invention is a room-temperature drinking type minimalist formula yogurt with good stability, effectively overcoming the problem that traditional room-temperature yogurt cannot be filled with gas due to the shelf life and the requirements for product shelf life stability.

[0033] The preparation method of the mousse yogurt described in the present invention, when productizing the ingredients, heats the raw milk online to the required ingredient temperature, directly introduces the heated milk into the feeding port through a pipeline, and the heated milk is directly pumped into the tank to be filled by the circulating shear pump while ingredientizing. In this way, the liquid material only passes through the circulating shear pump once, causing minimal damage to the product starch and helping to improve the stability of the product. Detailed implementation method

[0034] Example 1

[0035] The raw materials of the mousse yogurt in this example include: 1.2 kg of pectin, 1.4 kg of gelatin, 15 kg of cyclodextrin, 3 kg of whey protein powder, 8 kg of glutinous rice starch, 1.2 kg of citrus fiber, 10 kg of whipped cream, and 960.2 kg of milk.

[0036] The preparation method of the mousse yogurt in this example includes the following steps:

[0037] (1) Circulate and heat a selected amount of milk to 55 °C, and directly pump it into the mixing tank after the heating is completed. Add the raw materials. During the addition of the raw materials, the milk is not circulated and heated to reduce the shear of the product stabilizer, thereby improving the product stability; then add a selected amount of pectin, gelatin, cyclodextrin, whey protein powder, glutinous rice starch, citrus fiber, and whipped cream and mix them evenly to obtain a mixed liquid material;

[0038] (2) Homogenize the obtained mixed liquid material, control the homogenization pressure at 110 bar for the first stage and 70 bar for the second stage, and perform sterilization after homogenization is completed. Control the sterilization temperature at 110 °C and the sterilization time at 5 s;

[0039] (3) Cool the above - treated mixed material liquid to 40°C, and add a conventional yogurt fermentation agent (Lactobacillus bulgaricus + Streptococcus thermophilus) to the fermentation tank for fermentation. When the pH value reaches 4.3, carry out demulsification stirring at a stirring speed of 35 r / min for 10 minutes to obtain a yogurt fermentation material;

[0040] (4) After the stirring is completed, quickly cool the yogurt fermentation material in the fermentation tank to 20°C to obtain the cooled fermented milk; after stirring and cooling, the product is subjected to secondary pasteurization with a sterilization temperature of 80°C and a time of 300 s; after sterilization is completed, cool it to about 10°C, carry out aseptic whipping and inflation, control the inflation pressure to be 700 Mpa and the liquid flow rate to be 1.5 L / min, and then fill it to obtain the product.

[0041] Example 2

[0042] The raw materials of the mousse yogurt in this example include: 1.8 kg of pectin, 1.7 kg of gelatin, 20 kg of cyclodextrin, 6 kg of whey protein powder, 11 kg of glutinous rice starch, 1.3 kg of citrus fiber, 13 kg of light cream, and 945.2 kg of milk.

[0043] The preparation method of the mousse yogurt in this example includes the following steps:

[0044] (1) Circulate and heat a selected amount of milk to 65°C. After the heating is completed, directly pump it into the batching tank, add raw materials. During the addition of raw materials, the milk is not circulated and heated to reduce the shear of the product stabilizer, thereby improving the product stability; then add a selected amount of pectin, gelatin, cyclodextrin, whey protein powder, glutinous rice starch, citrus fiber, and light cream and mix them evenly to obtain a mixed material liquid;

[0045] (2) Carry out homogenization treatment on the obtained mixed material liquid, control the primary pressure of the homogenization pressure to be 110 bar and the secondary pressure to be 70 bar, and carry out sterilization after homogenization is completed, control the sterilization temperature to be 110°C and the sterilization time to be 5 s;

[0046] (3) Cool the above - treated mixed material liquid to 40°C, and add a conventional yogurt fermentation agent (Lactobacillus bulgaricus + Streptococcus thermophilus) to the fermentation tank for fermentation. When the pH value reaches 4.3, carry out demulsification stirring at a stirring speed of 35 r / min for 10 minutes to obtain a yogurt fermentation material;

[0047] (4) After the stirring is completed, quickly cool the yogurt fermentation material in the fermentation tank to 20°C to obtain the cooled fermented milk; after stirring and cooling, the product is subjected to secondary pasteurization with a sterilization temperature of 90°C and a time of 300 s; after sterilization is completed, cool it to about 10°C, carry out aseptic whipping and inflation, control the inflation pressure to be 750 Mpa and the liquid flow rate to be 2 L / min, and then fill it to obtain the product.

[0048] Example 3

[0049] The raw materials of the mousse yogurt described in this example include: 2.5 kg of pectin, 2.3 kg of gelatin, 25 kg of cyclodextrin, 10 kg of whey protein powder, 15 kg of glutinous rice starch, 1.5 kg of citrus fiber, 15 kg of light cream, and 928.7 kg of milk.

[0050] The preparation method of the mousse yogurt described in this example includes the following steps:

[0051] (1) Circulate and heat a selected amount of milk to 60 °C. After the heating is completed, directly pump it into the batching tank, add the raw materials. During the addition of the raw materials, the milk is not circulated and heated to reduce the shear of the product stabilizer, thereby improving the product stability; then add a selected amount of pectin, gelatin, cyclodextrin, whey protein powder, glutinous rice starch, citrus fiber, and light cream and mix them evenly to obtain a mixed material liquid;

[0052] (2) Homogenize the obtained mixed material liquid, control the homogenization pressure: the first-stage pressure is 110 bar and the second-stage pressure is 70 bar, and perform sterilization after homogenization is completed. Control the sterilization temperature at 110 °C and the sterilization time at 5 s;

[0053] (3) Cool the above-treated mixed material liquid to 42 °C, and add a conventional yogurt fermentation agent (Lactobacillus bulgaricus + Streptococcus thermophilus) to the fermentation tank for fermentation. When the pH value reaches 4.3, perform demulsification stirring, with a stirring speed of 35 r / min and stir for 10 minutes to obtain a yogurt fermentation material;

[0054] (4) Immediately cool the yogurt fermentation material in the fermentation tank after stirring is completed, cool it to 20 °C to obtain the cooled fermented milk; after stirring and cooling, the product is subjected to secondary pasteurization, with a sterilization temperature of 95 °C and a time of 300 s; after sterilization is completed, cool it to about 10 °C, perform aseptic whipping and inflation, control the inflation pressure at 800 Mpa and the material liquid flow rate at 2.5 L / min, and then fill it to obtain the product.

[0055] Comparative Example 1

[0056] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, and the only difference is that the mousse yogurt product does not add the light cream.

[0057] Comparative Example 2

[0058] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, and the only difference is that the addition amount of gelatin is 0.6‰.

[0059] Comparative Example 3

[0060] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the addition amount of gelatin is 3.8‰.

[0061] Comparative Example 4

[0062] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the addition amount of glutinous rice starch is 20‰.

[0063] Comparative Example 5

[0064] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the addition amount of glutinous rice starch is 5‰.

[0065] Comparative Example 6

[0066] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the glutinous rice starch is replaced with corn starch.

[0067] Comparative Example 7

[0068] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the mass ratio of gelatin, light cream, and citrus fiber is 3:2:1.

[0069] Comparative Example 8

[0070] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the addition amount of light cream is 20‰.

[0071] Comparative Example 9

[0072] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the product does not add citrus fiber.

[0073] Comparative Example 10

[0074] The raw materials and preparation method of the mousse yogurt product described in this comparative example are the same as those in Example 2, except that the addition amount of citrus fiber is 2.5‰.

[0075] Experimental Example

[0076] 1. Product Viscosity Test

[0077] In this example, a rheometer was used to test the viscosity of some different yogurt products. At 25°C, with a cc27 probe, the product viscosity was measured with a lifting and lowering speed of 75 seconds. The specific data are shown in Table 1 below.

[0078] Table 1 Viscosity Test Results of Mousse Yogurt Products

[0079] Just prepared One month Two months Three months Four months Five months Example 1 457.2 446.8 446.2 445.9 440.3 433.2 Example 2 463.8 455.3 444.2 437.6 435.4 433.6 Example 3 449.5 446.9 443.2 438.5 425.3 413.2 Comparative Example 1 453.6 433.7 421.1 418.8 416.8 411.9 Comparative Example 2 364.2 321.57 322.7 311.2 328.4 305.2 Comparative Example 3 488.3 486.5 479.6 475.2 473.6 457.3 Comparative Example 4 544.3 533.6 528.9 526.6 513.4 508.9 Comparative Example 5 346.3 385.2 366.4 305.6 288.4 255.3 Comparative Example 6 435.38 421.68 411.65 408.96 400.69 401.99

[0080] It can be seen that the viscosity performance of the mousse yogurt products of the present invention can meet the requirements. For example, the viscosity of the products prepared in Examples 1-3 and Comparative Examples 1 and 6 is stable and the viscosity changes slowly during the shelf life; however, the viscosity of the yogurt products prepared in Comparative Examples 2 and 5 is significantly different from the expected viscosity and is relatively low; and the viscosity of the yogurt products prepared in Comparative Examples 3-4 is higher than the ideal viscosity.

[0081] 2. Product preferences

[0082] In this experimental example, the product was tested for preference and 20 randomly selected tasters were tested for product flavor (also known as "taste test"). The flavor test uses a scoring method: the scoring method is a method of using numerical scores to evaluate products or product characteristics, and finally the average score is used to determine the quality. The scoring rule is based on an interval of 0-10 points, 0-2 points are considered poor, 3-5 points are considered average, 6-8 points are considered good, and 9-10 points are considered excellent. The evaluation items include: color, flavor, and taste. The flavor test results are shown in Table 2 below.

[0083] Table 2 Product liking test results

[0084] Just prepared One month Two months Three months Four months Five months Example 1 8 8 7 6 6 6 Example 2 8 8 7 7 6 6 Example 3 9 8 8 7 7 7 Comparative Example 1 3 3 3 2 2 1 Comparative Example 3 6 5 4 4 3 3 Comparative Example 4 4 4 4 4 4 3 Comparative Example 6 6 5 5 5 4 4 Comparative Example 7 3 3 2 2 2 2 Comparative Example 8 4 4 3 3 2 2 Comparative Example 9 2 2 2 1 1 1 Comparative Example 10 4 4 3 3 2 1

[0085] It can be seen that for the mousse yogurt product of the present invention, the addition ratio of raw materials, especially the addition amount and source model of starch, has a great influence on the taste of the product. For example, the yogurt products prepared by the schemes in Examples 1-3 have a high overall sensory score; while the yogurt products in Comparative Example 1 do not add cream, the product inflation is poor, the mousse effect is not achieved, and the overall taste is poor; while the yogurt products prepared in Comparative Examples 3-4 have a low score due to the high viscosity, resulting in a heavy paste mouthfeel; the yogurt products prepared in Comparative Example 6 have a rough overall taste and a low score due to different starch raw materials; and the products prepared by the scheme of Comparative Example 7 have a ratio of gelatin, cream, and citrus fiber, which makes the overall taste of the product uncoordinated; in Comparative Example 8, the product has excessive cream addition, the product is thin as a whole, and the expected effect is not achieved, and the taste is poor; in Comparative Example 9, the product does not add citrus fiber, the marketing product system is not hard enough, and the taste is poor; in Comparative Example 10, the product has a high hardness due to the high addition of citrus fiber, the inflation does not achieve the effect, and the overall product experience is poor.

[0086] 3. Product texture testing

[0087] In this experimental example, a texture analyzer from SMS was used to detect the texture of the product. The probe used was the A / BE probe, the pressing speed was 20 - 50 mm / s, and the pressing distance was 15 - 50 mm. The homogeneous index of the product was measured, as shown in Table 3 below. Among them, the larger the homogeneous index of the product, the worse the internal texture of the product and the more uneven it is.

[0088] Table 3 Results of the homogeneous index of the product

[0089] Just prepared One month Two months Three months Four months Five months Example 1 1 1 1 1 1 1 Example 2 1 1 1 1 1 1 Example 3 1 1 1 1 1 1 Comparative Example 1 2 2 2 3 3 3 Comparative Example 7 2 3 3 4 4 5 Comparative Example 8 2 2 2 3 3 3 Comparative Example 9 3 3 4 4 5 5 Comparative Example 10 3 3 3 4 5 6

[0090] It can be seen that in the mousse yogurt product of this application, the proportions of gelatin, whipped cream, and citrus fiber have a greater impact on the texture of the product. For example, in the yogurt products of Examples 1 - 3, their homogeneous index is 1, indicating that the product characteristics are relatively ideal; while in the yogurt product of Comparative Example 1, the texture and form of the product are affected due to the absence of whipped cream; and in the yogurt product of Comparative Example 7, due to the influence of the proportions of gelatin, whipped cream, and citrus fiber, the internal texture of the yogurt product is poor, the interior is uneven, and it cannot maintain the expected state.

[0091] 4. Product stability

[0092] In this experimental example, the parameters of the rotary shaker were set at 20 revolutions per minute and maintained for 30 days under the constant temperature condition of 37°C. Then, the collapse state of the product was observed and texture analyzer detection was carried out. The results are shown in Table 4 below.

[0093] In this experimental example, a texture analyzer from SMS was used to detect the texture of the product. The probe used was the A / BE probe, the pressing speed was 20 - 50 mm / s, and the pressing distance was 15 - 50 mm. The homogeneous index of the product was measured. Among them, the larger the homogeneous index of the product, the worse the internal texture of the product and the more uneven it is.

[0094] Table 4 Results of product stability

[0095]

[0096]

[0097] It can be seen that in the mousse yogurt product of the present application, too much or too little addition of whipped cream, gelatin, and starch, as well as the ratio of starch source, gelatin, whipped cream, and citrus fiber directly affect the homogenization index and product state of the product. For example, the yogurt products prepared according to the schemes in Examples 1-3 have relatively ideal product stability. In the scheme of Comparative Example 1, the product collapses due to less addition of whipped cream; in the scheme of Comparative Example 2, the product collapses due to less addition of gelatin; in the scheme of Comparative Example 3, the product becomes hard, has a poor taste, and the internal texture is uneven due to a large amount of gelatin added; in the scheme of Comparative Example 4, the product has a stronger starch taste and a heavier starch astringency, and the internal texture is uneven due to a large amount of glutinous rice starch added; in Comparative Example 5, the addition amount of glutinous rice starch is too small to support the texture of the overall product system, resulting in product collapse; the starch source used in Comparative Example 6 is waxy corn, and because the waxy corn starch granules are relatively large, the product has astringent taste, and at the same time, the particle size is relatively large and cannot support the product texture, resulting in product collapse. For the products in Comparative Examples 7-10, the products all collapse and have uneven internal due to the influence of raw material ratio.

[0098] In summary, the mousse yogurt of the present invention uses milk, pectin, gelatin, cyclodextrin, whey protein, glutinous rice starch, citrus fiber, and whipped cream in appropriate proportion as raw materials. Especially, by using the ingredients of gelatin, citrus fiber, and whipped cream in appropriate proportion, it can ensure that the yogurt still has sufficient gas volume, does not collapse, and has a dense texture after being stored at room temperature for 6 months, effectively ensuring the shelf-life stability of the product.

[0099] Obviously, the above embodiments are only examples for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or variations can be made based on the above description. It is not necessary and impossible to enumerate all the implementation manners here. And the obvious changes or variations derived therefrom are still within the protection scope of the present invention.

Claims

1. A mousse yogurt, characterized in that, the raw materials of the mousse yogurt include the following components in parts by weight: 928.7 - 960.2 parts by weight of milk, 1.2 - 2.5 parts by weight of pectin, 1.4 - 2.3 parts by weight of gelatin, 15 - 25 parts by weight of cyclodextrin, 3 - 10 parts by weight of whey protein, 8 - 15 parts by weight of glutinous rice starch, 1.2 - 1.5 parts by weight of citrus fiber, 10 - 15 parts by weight of light cream.

2. The mousse yogurt according to claim 1, characterized in that, based on the total amount of its preparation raw materials, the mousse yogurt includes the following components in mass content: 1.8 - 2.0 wt‰ of pectin, 1.7 - 2.0 wt‰ of gelatin, 18 - 20 wt‰ of cyclodextrin, 6 - 8 wt‰ of whey protein, 10 - 12 wt‰ of glutinous rice starch, 1.3 - 1.4 wt‰ of citrus fiber, 12 - 13 wt‰ of light cream, and the balance is milk.

3. The mousse yogurt according to claim 1 or 2, characterized in that, the mass ratio of the gelatin to the light cream is 7:50 - 23:

150.

4. The mousse yogurt according to any one of claims 1 - 3, characterized in that, the mass ratio of the citrus fiber to the light cream is 3:25 - 1:

10.

5. The mousse yogurt according to any one of claims 1 - 4, characterized in that, the mousse yogurt further includes filled sterile nitrogen.

6. A method for preparing the mousse yogurt according to any one of claims 1 - 5, characterized in that, it includes the following steps: (1) Take selected amounts of the milk, pectin, gelatin, cyclodextrin, whey protein, glutinous rice starch, citrus fiber and light cream for mixing to obtain a mixed material liquid; (2) Homogenize and sterilize the mixed material liquid; (3) Add a fermentation starter to the treated material liquid for fermentation to obtain a yogurt fermentation material; (4) Subject the yogurt fermentation material to secondary pasteurization and then perform aseptic gas filling to obtain the product.

7. The method for preparing the mousse yogurt according to claim 6, characterized in that, in the step (1), it further includes a step of circulating and heating the milk to 55 - 65 °C before the mixing step.

8. The method for preparing the mousse yogurt according to claim 6 or 7, characterized in that, in the step (2): in the homogenization step, control the primary pressure of homogenization to be 100 - 120 bar and the secondary pressure to be 60 - 80 bar; and / or, in the sterilization step, control the sterilization temperature to be 100 - 120 °C and the sterilization time to be 4 - 6 s.

9. The method for preparing the mousse yogurt according to any one of claims 6 - 8, characterized in that, in the step (3): the fermentation starter includes one or a mixture of several of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris or Lactobacillus paracasei; and / or, it further includes a step of cooling the mixed material liquid to 35 - 42 °C; and / or, it further includes a step of demulsifying when the pH value of the fermentation system reaches 4.2 - 4.

4.

10. The method for preparing the mousse yogurt according to any one of claims 6 - 9, characterized in that, In the step (4): In the secondary pasteurization step, control the sterilization temperature at 80 - 95 °C and the time at 280 - 320 s; and / or, The temperature of the gas filling step is 8 - 12 °C; and / or, The pressure of the gas filling step is 700 - 800 Mpa, and the liquid flow rate is 1.5 - 2.5 L / min.

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