Fruit particle sandwich yogurt cheese bar and preparation method thereof

Abstract

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

Description

Technical Field

[0001] The invention relates to the field of food engineering, and in particular to a fruit-filled yogurt cheese stick and a preparation method thereof. Background Art

[0002] Cheese sticks, as a nutritious dairy product, have been a favorite among consumers since their launch, especially among children. However, current cheese sticks on the market generally suffer from a monotonous flavor profile and a lack of innovation. This phenomenon may stem from the limited flavor and ingredient diversity inherent in the stick-shaped production process. Existing technologies often create cheese sticks with different flavors by adding dried fruits and vegetables or fruit and vegetable powders to the core. However, this approach not only increases production complexity but also easily leads to product detachment, impacting the consumer's sensory experience. Furthermore, the dried fruits and vegetable powders used in existing cheese sticks have a significant difference in taste from the cheese base, and the drying process can easily lead to nutrient loss. Using fresh fruit or jam as the core can enhance flavor diversity and nutritional value, but it poses greater challenges in production processes, quality control, and storage conditions (such as temperature requirements). For example, fresh fruit particles are easily crushed during the shear emulsification process due to their large size. Furthermore, the weight of fresh fruit particles increases the stick-holding capacity of the cheese stick. Currently, no production process has been found that allows jam containing fresh fruit particles to be used as a cheese stick filling.

[0003] To address these issues, various food additives are currently used to enhance stick hold. However, the excessive use of food additives in cheese sticks (especially those marketed to children) has sparked health concerns among consumers, particularly parents. Therefore, developing a cheese stick product that offers novel flavor, rich nutrition, a stable structure, and contains intact fruit pieces has become a pressing technical challenge. Summary of the Invention

[0004] In view of this, the present invention provides a fruit-filled yogurt cheese stick and a preparation method thereof. The fruit-filled yogurt cheese stick not only has diverse flavors and rich nutrition, but also has a stable structure and a core material containing granular fresh fruit particles without the use of more additives, thereby providing consumers with a good sensory experience.

[0005] To solve the above technical problems, the present invention provides a fruit-filled yogurt cheese stick, comprising a core material and a skin material, wherein the core material comprises 25% to 35% by weight of fresh fruit particles and / or jam, 0.1% to 0.6% of carrageenan and 0.1% to 0.3% of locust bean gum.

[0006] The fruit-filled yogurt cheese sticks provided by the present invention contain fresh fruit pieces and / or jam, giving the cheese sticks a variety of flavors while providing richer nutrients. In addition, the present invention uses only two additives, carrageenan and locust bean gum, to ensure that the cheese sticks have good stick-holding properties, greatly reducing the use of additives and making the product more in line with consumers' nutritional and health concepts.

[0007] Preferably, the fresh fruit pieces are the pulp of at least one of strawberry, blueberry, dragon fruit, peach, pineapple, mango, pineapple, lychee, coconut and mulberry. The above fruits are cleaned, peeled and pitted, and cut into small pieces of target specifications to obtain fresh fruit pieces with a certain particle size.

[0008] Preferably, the size of the fresh fruit particles is at least 3 mm, preferably 3 to 8 mm.

[0009] Compared with the fruit and vegetable powder commonly used in existing cheese sticks, the granular fresh fruit particles used in the present invention retain the nutritional components and sweetness of the fruit particles to the greatest extent, thereby making the cheese sticks more nutritious, better tasting, and more popular with consumers.

[0010] Preferably, the jam is at least one of blueberry jam, kiwi jam, peach jam, orange jam, grape jam, pineapple jam, kiwi jam, passion fruit jam, blueberry jam, cranberry jam or hawthorn jam.

[0011] Preferably, the brands of the carrageenan are carrageenan 5414 and carrageenan 5680, and the brand of the locust bean gum is locust bean gum E-410.

[0012] During experiments, the inventors discovered that the brand of additives used significantly impacts the stick-holding ability of cheese sticks containing fresh fruit. After extensive experimental research, the inventors selected carrageenan 5414, carrageenan 5680, and locust bean gum E-410 as gelling agents. These additives effectively improved the stick-holding ability of cheese sticks containing fresh fruit, allowing them to be stored for up to six months without falling apart.

[0013] Preferably, the connection between the support rod and the edible portion can be designed to be hollowed out to increase the contact area between the support rod and the edible portion, thereby further improving the cheese stick's holding ability.

[0014] Preferably, the core material comprises the following raw materials in mass fractions: natural cream cheese 35% to 45%, fresh fruit pieces and / or jam 25% to 35%, white sugar 6% to 12%, concentrated milk protein 1% to 3%, stabilizer 0.1% to 1.5%, carrageenan 5414 0.1% to 0.6%, carrageenan 5680 0.1% to 0.6%, locust bean gum E-410 0.1% to 0.3%, flavor 0% to 0.3%, preservative 0.02% to 0.08%, acidity regulator 0% to 0.3%, and the balance is yogurt;

[0015] The leather material comprises the following raw materials in mass fractions: 25% to 35% of natural cream cheese, 10% to 20% of white sugar, 1% to 5% of concentrated milk protein, 0.1% to 1.5% of stabilizer, 0.1% to 0.6% of carrageenan 5414, 0.1% to 0.6% of carrageenan 5680, 0.1% to 0.3% of locust bean gum E-410, 0% to 0.3% of flavor, 0.02% to 0.08% of preservative, 0% to 0.3% of acidity regulator, and the balance is yogurt.

[0016] Preferably, the stabilizer is at least one of sodium citrate, sodium pyrophosphate, potassium citrate, sodium phosphate, tricalcium phosphate, disodium hydrogen phosphate, sodium tripolyphosphate or sodium hexametaphosphate; and / or the preservative is at least one of nisin, sorbic acid and its salts; and / or the acidity regulator is at least one of lactic acid, citric acid or malic acid.

[0017] A second aspect of the present invention provides a method for preparing the above-mentioned fruit-filled yogurt cheese sticks, comprising the following steps:

[0018] S1. Weigh each component according to the designed formula of the core material and the leather material;

[0019] S2. Mixing the components corresponding to the leather material, performing shear emulsification, and sterilizing the mixture to obtain an emulsified liquid of the leather material; adding the components of the core material except the fresh fruit particles into the dedicated stirring device, driving the lower stirring assembly to uniformly mix the components, then adding the fresh fruit particles and driving the upper stirring assembly to perform shear emulsification and sterilization to obtain an emulsified liquid of the core material;

[0020] S3, filling the emulsified liquid of the core material and the emulsified liquid of the skin material in a weight ratio of 1:1 to 1:4 through a double-layer filling head and cold pouring to obtain the fruit-filled yogurt cheese stick;

[0021] The core material is obtained by using a special stirring device, and the stirring device is provided with an upper stirring assembly and a lower stirring assembly that are independently controlled; wherein, the upper stirring assembly includes an upper stirring shaft, a connecting frame integrally connected to the upper stirring shaft, and a plurality of stirring rods, the stirring rods are vertically arranged in the corresponding stirring tank, and the outer wall of the stirring rod has a smooth transition structure to maintain the particle size of the fresh fruit particles during the stirring process.

[0022] The preparation method of the fruit-filled yogurt cheese stick provided by the present invention comprises the following steps: when preparing the emulsified liquid of the core material, the core material is stirred by using a special stirring device; the stirring rod used has an outer wall with a smooth transition structure, thereby avoiding the problem of fresh fruit particles being easily broken during the stirring process, and effectively ensuring the taste and quality of the cheese stick.

[0023] Preferably, the specific steps of shear emulsification and sterilization are: shear emulsification at 50-70°C and a rate of 1000-1500 r / min for 5-15 minutes, then heating to 85-98°C, shear emulsification at a rate of 1000-1500 r / min for 3-8 minutes, and then sterilizing at 85-98°C.

[0024] Preferably, the specific parameters of the filling are: the filling temperature of the emulsified liquid of the core material is 75-85°C, and the filling temperature of the emulsified liquid of the skin material is 65-75°C; the cold shower is to cool the contents of the filled cheese stick to 10-45°C.

[0025] The core material of the fruit-filled yogurt cheese stick provided by the present invention contains a certain amount of fresh fruit particles, which not only innovates the taste of the cheese stick but also enriches its nutritional components. Moreover, by using specific additives, a cheese stick that can be stably held for up to 6 months is obtained. In addition, by adopting a special stirring device, the particle size of the fresh fruit particles in the core material is effectively guaranteed, thereby improving the overall quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a schematic diagram of the main structure of a stirring device dedicated to the production of core materials according to an embodiment of the present invention;

[0027] Figure 2 For the Figure 1 Cross-sectional structural diagram along line AA;

[0028] Figure 3 This is a schematic diagram of the three-dimensional structure of the stirring device dedicated to core material production according to an embodiment of the present invention, with the tank body removed;

[0029] Description of reference numerals:

[0030] 10. Tank body; 21. Lower stirring shaft; 211. First groove; 22. Stirring paddle;

[0031] 31. Upper stirring shaft; 311. Second groove; 312. Guide hole; 32. Connecting frame; 33. Stirring rod;

[0032] 41. Drive unit; 42. Drive shaft; 43. Transmission member;

[0033] 51. Second drive assembly; 52. Buffer spring; 53. Table; 54. Base; 55. Guide rod. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0035] Those skilled in the art will understand that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by those skilled in the art in the art to which the present invention pertains. It should also be understood that terms such as those defined in common dictionaries should be understood to have meanings consistent with those in the context of the prior art and, unless specifically defined, will not be interpreted in an idealized or overly formal sense.

[0036] In the following examples and comparative examples, carrageenan was purchased from Shanghai Lanwei Trading Co., Ltd., and locust bean gum was purchased from Shanghai Pinran Health Technology Co., Ltd.; the jam used in Examples 1-3 and Comparative Examples 1-4 was purchased from Grey Food Technology Co., Ltd. The yogurt used was a yogurt product made from raw cow's milk with Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, followed by batching, sterilization, fermentation, cooling, and canning.

[0037] Example 1

[0038] This embodiment provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0039] The core material includes the following raw materials in mass fraction: 40% natural cream cheese, 32% fresh blueberry pieces with a size of 3mm to 6mm, 10% white sugar, 1.5% concentrated milk protein, 0.4% sodium citrate, 0.3% carrageenan 5414, 0.3% carrageenan 5680, 0.2% locust bean gum E-410, 0.08% sorbic acid, 0.1% lactic acid, and the balance is yogurt.

[0040] The leather material includes the following raw materials in mass fractions: 30% natural cream cheese, 15% white sugar, 3% concentrated milk protein, 0.2% sodium phosphate, 0.2% carrageenan 5414, 0.2% carrageenan 5680, 0.2% locust bean gum E-410, 0.2% flavor, 0.2% potassium sorbate, 0.08% citric acid, and the balance is yogurt.

[0041] The preparation method comprises the following steps:

[0042] S1. Weigh each component according to the designed formula of the core material and the leather material;

[0043] S2. Mix the components corresponding to the leather material, shear and emulsify at 60°C and a rate of 1200r / min for 10min, then heat to 90°C, shear and emulsify at a rate of 1200r / min for 5min, and sterilize at 90°C to obtain an emulsified liquid of the leather material; add the other components of the core material except the fresh blueberry fruit particles into the tank body 10, connect the power output end of the first drive component to the lower stirring shaft 21 and drive the lower stirring component to stir to mix the components evenly, then add the fresh blueberry fruit particles, connect the power output end of the first drive component to the upper stirring shaft 31 through the switching component and drive the upper stirring component to rotate, shear and emulsify at 60°C and a rate of 1200r / min for 10min, then heat to 90°C, shear and emulsify at a rate of 1200r / min for 5min, and sterilize at 90°C to obtain an emulsified liquid of the core material;

[0044] S3. Fill the emulsified liquid of the core material and the emulsified liquid of the leather material through a double-layer filling head in a weight ratio of 1:2, wherein the filling temperature of the emulsified liquid of the core material is 80° C. and the filling temperature of the emulsified liquid of the leather material is 70° C., and then cool to 20° C. to obtain a fruit-filled yogurt cheese stick.

[0045] Example 2

[0046] This embodiment provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0047] The core material includes the following raw materials in mass fraction: 35% natural cream cheese, 20% strawberry jam, 5% fresh strawberry pieces with a size of 4mm to 8mm, 6% white sugar, 1% concentrated milk protein, 0.1% disodium hydrogen phosphate, 0.1% carrageenan 5414, 0.2% carrageenan 5680, 0.2% locust bean gum E-410, 0.1% flavoring, and the balance is yogurt.

[0048] The leather material comprises the following raw materials by weight: natural cream cheese 25%, white sugar 10%, concentrated milk protein 1%, sodium hexametaphosphate 0.2%, carrageenan 5414 0.1%, carrageenan 5680 0.1%, locust bean gum E-410 0.3%, flavoring 0.5%, and the balance yogurt. The preparation method comprises the following steps:

[0049] S1. Weigh each component according to the designed formula of the core material and the leather material;

[0050] S2, the components corresponding to the leather material are mixed, sheared and emulsified at a rate of 1000r / min for 5min at 70°C, then heated to 98°C, sheared and emulsified at a rate of 1000r / min for 3min, and sterilized at 85°C to obtain an emulsified liquid of the leather material; the other components in the core material except the fresh strawberry fruit particles are added to the tank body 10, the first drive assembly power output end is connected to the lower stirring shaft 21 and drives the lower stirring assembly to stir, so that the components are evenly mixed, and then the fresh strawberry fruit particles are added, and the first drive assembly power output end is connected to the upper stirring shaft 31 by switching the assembly and drives the upper stirring assembly to rotate, at 70°C, sheared and emulsified at a rate of 1000r / min for 5min, then heated to 98°C, sheared and emulsified at a rate of 1000r / min for 3min, and sterilized at 85°C to obtain an emulsified liquid of the core material;

[0051] S3. Fill the emulsified liquid of the core material and the emulsified liquid of the leather material through a double-layer filling head in a weight ratio of 1:1, wherein the filling temperature of the emulsified liquid of the core material is 85° C. and the filling temperature of the emulsified liquid of the leather material is 75° C., and then cool to 40° C. to obtain a fruit-filled yogurt cheese stick.

[0052] Example 3

[0053] This embodiment provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0054] The core material includes the following raw materials in mass fraction: natural cream cheese 45%, strawberry jam 25%, fresh strawberry pieces with a size of 4mm to 8mm 10%, white sugar 12%, concentrated milk protein 3%, tricalcium phosphate 0.5%, carrageenan 54140.5%, carrageenan 5680 0.7%, locust bean gum E-410 0.3%, flavor 0.3%, and the balance is yogurt.

[0055] The leather material includes the following raw materials in mass fractions: 35% natural cream cheese, 20% white sugar, 5% concentrated milk protein, 0.5% sodium trimetaphosphate, 0.6% carrageenan 5414, 0.5% carrageenan 5680, 0.3% locust bean gum E-410, 0.1% flavor, and the balance is yogurt.

[0056] The preparation method comprises the following steps:

[0057] S1. Weigh each component according to the designed formula of the core material and the leather material;

[0058] S2, the components corresponding to the leather material are mixed, and the emulsification is carried out at a rate of 1500r / min at 50°C for 15min, then the temperature is raised to 85°C, and the emulsification is carried out at a rate of 1500r / min for 8min, and the temperature is sterilized at 98°C to obtain an emulsified liquid of the leather material; the other components in the core material except the fresh strawberry fruit particles are added to the tank body 10, and the power output end of the first drive assembly is connected to the lower stirring shaft 21 and drives the lower stirring assembly to stir and mix the components uniformly, and then the fresh strawberry fruit particles are added, and the power output end of the first drive assembly is connected to the upper stirring shaft 31 by switching the assembly and driving the upper stirring assembly to rotate, and the emulsification is carried out at a rate of 1500r / min at 50°C for 15min, then the temperature is raised to 85°C, and the emulsification is carried out at a rate of 1500r / min for 8min, and the temperature is sterilized at 98°C to obtain an emulsified liquid of the core material;

[0059] S3. Fill the emulsified liquid of the core material and the emulsified liquid of the leather material through a double-layer filling head in a weight ratio of 1:4, wherein the filling temperature of the emulsified liquid of the core material is 75° C., and the filling temperature of the emulsified liquid of the leather material is 65° C., and then cool to 10° C. to obtain a fruit-filled yogurt cheese stick.

[0060] Comparative Example 1

[0061] This comparative example provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0062] The core material includes the following raw materials in mass fraction: 40% natural cream cheese, 32% fresh blueberry pieces with a size of 3mm to 6mm, 10% white sugar, 1.5% concentrated milk protein, 0.4% sodium citrate, 0.6% carrageenan 5339, 0.2% locust bean gum E-410, 0.08% sorbic acid, 0.1% lactic acid, and the balance is yogurt.

[0063] The leather material includes the following raw materials in mass fraction: natural cream cheese 30%, white sugar 15%, concentrated milk protein 3%, sodium phosphate 0.2%, carrageenan 5414 0.2%, carrageenan 5680 0.2%, locust bean gum E-410 0.2%, flavor 0.2%, potassium sorbate 0.08%, citric acid 0.3%, and the balance is yogurt.

[0064] The difference between this comparative example and Example 1 is that the carrageenan 5414 and carrageenan 5680 in the core material are replaced with carrageenan 5339 equal to the sum of the amounts of the two, and the remaining components and preparation steps are the same as those in Example 1.

[0065] Comparative Example 2

[0066] This comparative example provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0067] The core material includes the following raw materials in mass fraction: 40% natural cream cheese, 32% fresh blueberry pieces with a size of 3mm to 6mm, 10% white sugar, 1.5% concentrated milk protein, 0.4% sodium citrate, 0.3% carrageenan 5339, 0.3% carrageenan 5680, 0.2% locust bean gum E-410, 0.08% sorbic acid, 0.1% lactic acid, and the balance is yogurt.

[0068] The leather material includes the following raw materials in mass fraction: natural cream cheese 30%, white sugar 15%, concentrated milk protein 3%, sodium phosphate 0.2%, carrageenan 5339 0.2%, carrageenan 5680 0.2%, locust bean gum E-410 0.2%, flavor 0.2%, potassium sorbate 0.08%, citric acid 0.3%, and the balance is yogurt.

[0069] The difference between this comparative example and Example 1 is that the carrageenan 5414 in the core material is replaced with an equal amount of carrageenan 5339, and the remaining components and preparation steps are the same as those in Example 1.

[0070] Comparative Example 3

[0071] This comparative example provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0072] The core material includes the following raw materials in mass fraction: 40% natural cream cheese, 32% fresh blueberry pieces with a size of 3mm to 6mm, 10% white sugar, 1.5% concentrated milk protein, 0.4% sodium citrate, 0.3% carrageenan 5414, 0.3% carrageenan 5680, 0.2% locust bean gum 16 / 1-125, 0.08% sorbic acid, 0.1% lactic acid, and the balance is yogurt.

[0073] The leather material includes the following raw materials in mass fractions: 30% natural cream cheese, 15% white sugar, 3% concentrated milk protein, 0.2% sodium phosphate, 0.2% carrageenan 5414, 0.2% carrageenan 5680, 0.2% locust bean gum E-410, 0.2% flavor, 0.2% potassium sorbate, 0.08% citric acid, and the balance is yogurt.

[0074] The difference between this comparative example and Example 1 is that the locust bean gum E-410 in the core material is replaced with an equal amount of locust bean gum 16 / 1-125, and the remaining components and preparation steps are the same as those in Example 1.

[0075] Comparative Example 4

[0076] This comparative example provides a fruit-filled yogurt cheese stick, including a core material and a skin material:

[0077] The core material includes the following raw materials in mass fraction: 40% natural cream cheese, 32% fresh blueberry pieces with a size of 3mm to 6mm, 10% white sugar, 1.5% concentrated milk protein, 0.4% sodium citrate, 0.6% carrageenan 5339, 0.2% locust bean gum 16 / 1-125, 0.08% sorbic acid, 0.1% lactic acid, and the balance is yogurt.

[0078] The leather material includes the following raw materials in mass fractions: 30% natural cream cheese, 15% white sugar, 3% concentrated milk protein, 0.2% sodium phosphate, 0.2% carrageenan 5414, 0.2% carrageenan 5680, 0.2% locust bean gum E-410, 0.2% flavor, 0.2% potassium sorbate, 0.08% citric acid, and the balance is yogurt.

[0079] The difference between this comparative example and Example 1 is that the carrageenan 5414 and carrageenan 5680 in the core material are replaced with carrageenan 5339 equal to the sum of the two amounts, and the locust bean gum E-410 in the core material is replaced with an equal amount of locust bean gum 16 / 1-125. The remaining components and preparation steps are the same as those in Example 1.

[0080] Test Example 1

[0081] The taste popularity survey of the cheese sticks prepared in Example 1 and Comparative Examples 1 to 4 was conducted respectively: 34 families were selected to conduct a taste popularity survey, and one of the parents (parent group) and one of the children (child group) tasted the cheese sticks together. Among them, for the child group: the overall taste preference adopts a 5-point preference scale (5→1 means: very like → very dislike, <3 means dislike); for the parent group: the overall taste preference adopts a 9-point pleasure scale (9→1 means: extremely like → extremely dislike, <5 means dislike). The survey results of the child group and the parent group are shown in Table 1 and Table 2, respectively (the values in the table are average values).

[0082] Table 1

[0083]

[0084] Table 2

[0085]

[0086] It can be seen from Tables 1 and 2 that the cheese sticks provided by the present invention have a higher overall preference and are more popular among consumers.

[0087] Test Example 2

[0088] The cheese sticks prepared in Example 1 and Comparative Examples 1 to 4 were respectively stored under the same conditions for a period of time to be tested for stick holding properties. The results are shown in Table 3.

[0089] Table 3

[0090]

[0091]

[0092] As shown in Table 3, the cheese sticks provided by the present invention can be stably held within 6 months, while the control samples all fell off the stick during the shelf life, indicating that the specific combination of carrageenan and locust bean gum used in the cheese sticks provided by the present invention significantly improves the stick holding property of the cheese sticks.

[0093] Test Example 3

[0094] The shelf life test of the cheese sticks prepared in Example 1 was conducted, and the specific test results are shown in Table 4.

[0095] Table 4

[0096]

[0097]

[0098] As shown in Table 4, the fruit-filled cheese sticks provided by the present invention can be stably stored for at least 6 months under refrigeration or room temperature, and can also be stably stored for at least 42 days under high temperature conditions of 37°C, and all indicators meet the relevant requirements.

[0099] In the above embodiments and comparative examples, the structure of the special stirring device used for shear emulsification of the core material includes the following components and other conventional mechanical components that can work together with the following components to achieve the stirring function:

[0100] Please also refer to Figures 1 to 3 The special stirring device used includes a tank body 10, an upper stirring assembly, a lower stirring assembly, a driving assembly and a switching assembly. The tank body 10 is used to hold materials; the lower stirring assembly includes a lower stirring shaft 21 and a stirring paddle 22. The lower stirring shaft 21 rotates and seals with the bottom of the tank body 10, and the stirring paddle 22 is connected to the lower stirring shaft 21; the upper stirring assembly includes an upper stirring shaft 31, a connecting frame 32 and a plurality of stirring rods 33. The upper stirring shaft 31 rotates with the top of the tank body 10, the connecting frame 32 is connected to the upper stirring shaft 31, and the plurality of stirring rods 33 are connected to the connecting frame 32; the power output end of the first driving assembly is transmission-connected to the lower stirring shaft 21 or the upper stirring shaft 31; the switching assembly is connected to the first driving assembly, and is used to drive the power output end of the first driving assembly to switch between the lower stirring shaft 21 and the upper stirring shaft 31.

[0101] Among them, the upper stirring assembly includes two or more vertically arranged stirring rods 33, and in particular can include three stirring rods 33. The stirring area of the stirring rod 33 is larger than that of the stirring paddle 22, and the stirring effect can be achieved at a lower speed, effectively avoiding the crushing of the fruit pulp; the outer wall of the stirring rod 33 has a smooth transition structure to maintain the particle size of the fresh fruit particles during the stirring process.

[0102] A snap ring is installed at the bottom of the lower agitator shaft 21, and a removable pressure plate is installed at the bottom of the tank body 10. A slot is formed between the pressure plate and the bottom of the tank body 10, and the snap ring is locked in the slot, forming a rotating seal. The lower agitator shaft 21 is a hollow tubular structure. The lower agitator shaft 21 and the upper agitator shaft 31 are arranged coaxially. The upper end of the lower agitator shaft 21 is provided with a first transmission structure, and the lower end of the upper agitator shaft 31 is provided with a second transmission structure. The power output end of the first drive assembly is suitable for transmission connection with the first transmission structure or the second transmission structure. A sealing ring is embedded in the inner wall of the lower agitator shaft 21 to improve the sealing effect and prevent leakage.

[0103] The first drive assembly is an existing drive assembly capable of controlling the output speed, and when connected to the lower stirring assembly by transmission, it outputs a higher speed; when connected to the upper stirring assembly by transmission, it outputs a lower speed. In the special stirring device used in the present invention, the first drive assembly includes a drive unit 41, a drive shaft 42 and a transmission member 43. The drive unit 41 is an existing motor assembly and can adjust the output speed; the drive shaft 42 is inserted into the lower stirring shaft 21 and is slidably sealed with the lower stirring shaft 21; the transmission member 43 is arranged on the upper side of the lower stirring shaft 21 and is connected to the drive shaft 42. The transmission member 43 is suitable for engaging with the first transmission structure or the second transmission structure and transmitting power; the power output end of the drive unit 41 is connected to the drive shaft 42 to drive the drive shaft 42 to rotate; the switching assembly is connected to the drive unit 41 to drive the drive unit 41 to move up and down, driving the transmission member 43 to move up and down, and engaging with the first transmission structure or the second transmission structure. The drive unit 41 is an existing motor assembly and can adjust the output speed. The switching assembly achieves the purpose of switching between the lower and upper stirring assemblies by driving the first drive assembly up and down, thereby connecting the transmission member 43 to the first transmission structure on the lower stirring shaft 21 or the second transmission structure on the upper stirring shaft 31. The transmission member 43 is a clamping block. The first transmission structure is the first groove 211, and the second transmission structure is the second groove 311. The clamping block is suitable for clamping into the first groove 211 or the second groove 311. The openings of the first groove 211 and the second groove 311 are both larger than the area of the clamping block, so that the clamping block can be clamped into the first groove 211 or the second groove 311.

[0104] In the dedicated stirring device for fresh fruit core materials provided by the present invention, a guide hole 312 is defined at the bottom of the upper stirring shaft 31. A drive shaft 42 has an upwardly protruding transmission member 43 adapted to slideably engage with the guide hole 312. The top edge of the drive shaft 42 is chamfered. When the first drive assembly drives the upper stirring assembly, the drive shaft 42 is inserted into the guide hole 312 to ensure coaxiality. The chamfered top edge of the drive shaft 42 further facilitates insertion of the drive shaft 42 into the guide hole 312.

[0105] The switching assembly includes a lifting platform and a second drive assembly 51. The lifting platform is located at the bottom of the tank 10, and the drive unit 41 is connected to the lifting platform. The second drive assembly 51 is used to drive the lifting platform up and down. The lifting platform includes a base 54, a table 53, and several guide rods 55. The base 54 is fixed, and the guide rods 55 are vertically spaced and connected to the base 54. The table 53 slides in engagement with the guide rods 55. The power output end of the second drive assembly 51 is connected to the table 53 to drive the table 53 up and down. The second drive assembly 51 is a conventional mechanism or device capable of driving the table 53 up and down.

[0106] The lifting platform in the special stirring device provided by the present invention also includes a buffer spring 52, which is arranged on the lower side of the table 53, with the upper end connected to the table 53 and the lower end connected to the power output end of the second drive assembly 51. Since the clamping block may not be directly aligned with the first groove 211 and the second groove 311 when docking, the buffer spring 52 is provided. On the one hand, it can avoid rigid collision. On the other hand, when the clamping block is misaligned with the first groove 211 and the second groove 311, the clamping block first abuts against the end face of the lower stirring shaft 21 or the upper stirring shaft 31 and exerts a certain pressure. As the drive shaft 42 rotates, when the clamping block is aligned with the first groove 211 and the second groove 311, it automatically enters the first groove 211 and the second groove 311 to complete the docking, thereby transmitting power and effectively reducing the difficulty of docking.

[0107] The above is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with this technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A fruit-filled yogurt cheese stick, characterized in that: The invention comprises a core material and a skin material. The core material comprises 25% to 35% by weight of fresh fruit particles and / or jam, 0.1% to 0.6% of carrageenan and 0.1% to 0.3% of locust bean gum.

2. The fruit-filled yogurt cheese stick according to claim 1, wherein: The fresh fruit particles are pulp of at least one of strawberry, blueberry, dragon fruit, peach, pineapple, mango, pineapple, lychee, coconut, hawthorn and mulberry.

3. The fruit-filled yogurt cheese stick according to claim 2, wherein: The minimum size of the fresh fruit particles is not less than 3 mm.

4. The fruit-filled yogurt cheese stick according to claim 1, wherein: The jam is at least one of blueberry jam, kiwi jam, peach jam, orange jam, grape jam, pineapple jam, kiwi jam, passion fruit jam, blueberry jam, cranberry jam or hawthorn jam.

5. The fruit-filled yogurt cheese stick according to claim 1, wherein: The brands of the carrageenan are carrageenan 5414 and carrageenan 5680, and the brand of the locust bean gum is locust bean gum E-410.

6. The fruit-filled yogurt cheese stick according to claim 5, characterized in that: The core material comprises the following raw materials by mass fraction: 35% to 45% natural cream cheese, 25% to 35% fresh fruit pieces and / or jam, 6% to 12% white sugar, 1% to 3% concentrated milk protein, 0.1% to 1.5% stabilizer, 0.1% to 0.6% carrageenan 5414, 0.1% to 0.6% carrageenan 5680, 0.1% to 0.3% locust bean gum E-410, 0% to 0.3% flavor, 0.02% to 0.08% preservative, 0% to 0.3% acidity regulator, and the balance is yogurt; The leather material comprises the following raw materials in mass fractions: 25% to 35% of natural cream cheese, 10% to 20% of white sugar, 1% to 5% of concentrated milk protein, 0.1% to 1.5% of stabilizer, 0.1% to 0.6% of carrageenan 5414, 0.1% to 0.5% of carrageenan 5680, 0.1% to 0.3% of locust bean gum E-410, 0% to 0.3% of flavor, 0.02% to 0.08% of preservative, 0% to 0.3% of acidity regulator, and the balance is yogurt.

7. The fruit-filled yogurt cheese stick according to claim 6, wherein: The stabilizer is at least one of sodium citrate, sodium pyrophosphate, potassium citrate, sodium phosphate, tricalcium phosphate, disodium hydrogen phosphate, sodium tripolyphosphate or sodium hexametaphosphate; and / or The preservative is at least one of nisin, sorbic acid and salts thereof; and / or The acidity regulator is at least one of lactic acid, citric acid or malic acid.

8. A method for preparing the fruit-filled yogurt cheese stick according to claim 6 or 7, characterized in that the steps include: S1. Weigh each component according to the designed formula of the core material and the leather material; S2. Mixing the components corresponding to the leather material, performing shear emulsification, and sterilizing the mixture to obtain an emulsified liquid of the leather material; adding the components of the core material except the fresh fruit particles into the dedicated stirring device, driving the lower stirring assembly to uniformly mix the components, then adding the fresh fruit particles and driving the upper stirring assembly to perform shear emulsification and sterilization to obtain an emulsified liquid of the core material; S3, filling the emulsified liquid of the core material and the emulsified liquid of the skin material in a weight ratio of 1:1 to 1:4 through a double-layer filling head and cold pouring to obtain the fruit-filled yogurt cheese stick; The core material is obtained by using a special stirring device, and the stirring device is provided with an upper stirring assembly and a lower stirring assembly that are independently controlled; wherein, the upper stirring assembly includes an upper stirring shaft, a connecting frame integrally connected to the upper stirring shaft, and a plurality of stirring rods, the stirring rods are vertically arranged in the corresponding stirring tank, and the outer wall of the stirring rod has a smooth transition structure to maintain the particle size of the fresh fruit particles during the stirring process.

9. The method for preparing the fruit-filled yogurt cheese stick according to claim 8, wherein: The specific steps of shear emulsification and sterilization are: shear emulsification at 50-70°C and a rate of 1000-1500 r / min for 5-15 minutes, then heating to 85-98°C, shear emulsification at a rate of 1000-1500 r / min for 3-8 minutes, and then sterilizing at 85-98°C.

10. The method for preparing the fruit-filled yogurt cheese sticks according to claim 8, wherein: The specific parameters of the filling are: the filling temperature of the emulsified liquid of the core material is 75-85°C, and the filling temperature of the emulsified liquid of the skin material is 65-75°C; the cold shower is to cool the contents of the filled cheese stick to 10-45°C.

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