Yoghourt added with fruit granules and preparation method thereof

Abstract

The invention provides yoghourt added with fruit granules and a preparation method of the yoghourt. The invention provides a natural component yoghurt stabilizer which comprises whey protein powder and rice starch, and the weight ratio of the whey protein powder to the rice starch is 1: 2-1: 4. The invention also provides zero-additive yoghourt containing the natural component yoghourt stabilizer and added with fruit grains, a preparation method of the zero-additive yoghourt and the prepared zero-additive yoghourt added with the fruit grains.

Description

Technical Field

[0001] The present invention belongs to the field of dairy products, and more specifically relates to yogurt with added fruit particles and a preparation method thereof. Background Art

[0002] Ambient yogurt on the market often contains food additives to maintain the stability of the yogurt system. Food additives can be divided into natural yogurt stabilizers and synthetic yogurt stabilizers based on their source. Yogurt containing only natural yogurt stabilizers is considered zero-additive yogurt.

[0003] CN117481197B discloses a zero-additive yogurt that uses only citrus fiber, seaweed powder, and glutinous rice starch as stabilizers. The citrus fiber is freeze-ground to improve the yogurt's stickiness during its shelf life. However, this stabilizer formula is unsuitable for use in zero-additive yogurts containing fruit particles. In the case of fruit particles, the larger size of the fruit particles significantly challenges the stability of the zero-additive yogurt, making it difficult to ensure the yogurt remains stable throughout its shelf life without changes in flavor or taste.

[0004] In order to solve the problem of yogurt stability, gellan gum and other colloids are often used in the art to maintain the stability of yogurt with fruit particles at room temperature. However, since gellan gum is a synthetic yogurt stabilizer, there is currently no true zero-additive yogurt with fruit particles that only uses natural yogurt stabilizers in the art. Summary of the Invention

[0005] The purpose of the present invention is to provide a yogurt with added fruit particles and a preparation method thereof.

[0006] A first aspect of the present invention provides a natural ingredient yogurt stabilizer, wherein the natural ingredient yogurt stabilizer comprises whey protein powder and rice starch, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4.

[0007] In one or more embodiments, the weight ratio of the whey protein powder to the rice starch is 1:2.5 to 1:4 or 1:2.5 to 1:3.75.

[0008] In one or more embodiments, the natural ingredient yogurt stabilizer consists of whey protein powder and rice starch.

[0009] The second aspect of the present invention provides a zero-additive yogurt with added fruit particles, which comprises, based on 1000 parts by weight of the total weight of its raw materials, a natural ingredient yogurt stabilizer as described in any embodiment of the present invention, 4-10 parts by weight of whey protein powder, 15-25 parts by weight of rice starch, 70-90 parts by weight of white sugar and the remainder of milk.

[0010] In one or more embodiments, the weight percentage of the fruit particles in the zero-additive yogurt with added fruit particles is 0.1-12%.

[0011] In one or more embodiments, the fruit particles are added to the zero-additive yogurt in the form of fruit jam, wherein the weight percentage of the fruit jam in the zero-additive yogurt is 5-20%.

[0012] In one or more embodiments, the fruit jam comprises a combination of one or more of fruit jam, vegetable jam, nut jam, cereal jam, and fiber jam.

[0013] In one or more embodiments, the fruit jam comprises one or more of orange jam, mulberry jam, raspberry jam, blueberry jam, cranberry jam, cranberry jam, cherry jam, blackcurrant jam, apple jam, pineapple jam, grape jam, pear jam, peach jam, strawberry jam, mango jam, papaya jam, grapefruit jam, kiwi jam and apricot jam.

[0014] In one or more embodiments, the vegetable jam includes one or more of cucumber jam, yam jam, taro jam, white fungus jam, pumpkin jam, carrot jam, tomato jam, celery jam and aloe vera jam.

[0015] In one or more embodiments, the nut butter includes one or more of peanut butter, hazelnut butter, walnut butter, sunflower seed butter, watermelon seed butter, pumpkin seed butter, almond butter, chestnut butter, cashew butter, pistachio butter and pine nut butter.

[0016] In one or more embodiments, the cereal jam includes one or more of brown rice jam, glutinous rice jam, wheat jam, corn jam, barley jam, bean jam, oatmeal jam and the like.

[0017] In one or more embodiments, the fibrous jam can include coconut jam.

[0018] In one or more embodiments, the yogurt is ambient yogurt.

[0019] The third aspect of the present invention provides the use of the natural ingredient yogurt stabilizer according to any embodiment of the present invention in increasing the stability of zero-additive yogurt with added fruit particles.

[0020] A fourth aspect of the present invention provides a method for increasing the stability of zero-additive yogurt with added fruit particles, the method comprising adding the natural ingredient yogurt stabilizer described in one or more embodiments to the zero-additive yogurt with added fruit particles.

[0021] In one or more embodiments, the zero-additive yogurt with added fruit pieces is as described in any embodiment of the present invention.

[0022] A fifth aspect of the present invention provides a method for preparing zero-additive yogurt with added fruit pieces, the method comprising: mixing white sugar, the natural ingredient yogurt stabilizer described in any embodiment of the present invention with milk at 18-25°C, homogenizing and sterilizing to obtain a mixed liquid, fermenting the mixed liquid using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilic subsp. salivarius, pasteurizing the fermented liquid, and then mixing the fermented liquid with fruit pieces and jam to obtain zero-additive yogurt with added fruit pieces.

[0023] In one or more embodiments, the method comprises:

[0024] (1) mixing white sugar, the natural ingredient yogurt stabilizer described in any embodiment of the present invention, and milk at 18-25° C., homogenizing and sterilizing to obtain a mixed liquid;

[0025] (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to ferment, and breaking the emulsion by stirring and cooling when the pH value reaches 4-4.3 to obtain fermented milk;

[0026] (3) pasteurizing the fermented milk cooled in step (2) to obtain pasteurized fermented milk;

[0027] (4) The fermented milk sterilized in step (3) is mixed with the fruit jam to obtain a zero-additive yogurt with added fruit.

[0028] In one or more embodiments, the method further comprises one or more reaction conditions selected from the group consisting of:

[0029] (A) In step (1), the homogenization conditions are: primary pressure 110-150 bar, secondary pressure 50-80 bar;

[0030] (B) In step (1), the sterilization conditions are: 125-135°C, 3-5s;

[0031] (C) In step (2), the total amount of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic is 100 to 200 dcu / ton;

[0032] (D) In ​​step (2), the demulsification stirring speed is 35-40 revolutions per minute, and the stirring time is 10-12 minutes;

[0033] (E) In step (3), the pasteurization conditions are 90-95° C., 20-300 s;

[0034] (F) In step (4), the weight ratio of the fruit jam to the sterilized fermented milk is 5 to 20%;

[0035] (G) In step (4), the weight percentage of the fruit particles in the fruit jam is 20 to 60%;

[0036] (H) In the zero-additive yogurt with added fruit particles obtained in step (4), the weight percentage of the fruit particles is 0.1 to 12%.

[0037] In one or more embodiments, the method comprises:

[0038] (1) After the milk is mixed in the milk silo, it is heated to 20-22° C. on a hot plate and poured into a mixing tank. White sugar, starch and whey protein powder are added and mixed. After the feeding is completed, homogenization and sterilization are performed: the first-level homogenization pressure is 110-150 bar, and the second-level pressure is 50-80 bar. After the homogenization is completed, sterilization is performed at a sterilization temperature of 130-135° C. and a sterilization time of 3-5 seconds to obtain a mixed liquid;

[0039] (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to ferment, and stirring to break the emulsion when the pH value reaches 4-4.3. After stirring, the mixed liquid is quickly cooled in a fermentation tank to 20-22° C. to obtain fermented milk;

[0040] (3) pasteurizing the fermented milk after cooling in step (2) at a temperature of 90 to 95° C. for 200 to 300 seconds, cooling the mixture to a temperature of 20 to 25° C., and obtaining the pasteurized fermented milk;

[0041] (4) The fermented milk sterilized in step (3) is mixed with fruit jam containing 20-60% by weight of fruit particles, and 5-20% (e.g., 10-20%) by weight of fruit jam is added to each kilogram of the fermented milk sterilized to obtain a zero-additive yogurt with added fruit particles.

[0042] A sixth aspect of the present invention provides a zero-additive yogurt with added fruit particles, wherein the zero-additive yogurt with added fruit particles is prepared using the preparation method described in any embodiment of the present invention.

[0043] Other aspects of the present invention will be apparent to those skilled in the art in view of the disclosure herein. DETAILED DESCRIPTION

[0044] After in-depth research, the inventors found that using a combination of whey protein powder and rice starch in a specific weight ratio as a natural ingredient yogurt stabilizer can effectively reduce water extraction in zero-additive yogurt with added fruit particles and also ensure the suspension of the fruit particles.

[0045] the term

[0046] Unless otherwise specified, the meanings of technical terms in this specification are the same as those generally understood by those skilled in the art. However, if there is any conflict, the definitions in this specification shall prevail.

[0047] Unless otherwise specified, the weight parts in this specification are relative to 1000 weight parts of the final yogurt product, and the percentages (%) are all weight percentages.

[0048] Unless otherwise specified, “greater than” and “less than” in this manual include the number itself.

[0049] All numerical values ​​used in the specification and claims relating to component amounts, process conditions, etc. should be understood to be modified by "about" in all cases. All ranges relating to the same component or property include endpoints, which can be independently combined. Since these ranges are continuous, they include every value between the minimum and maximum values. It should also be understood that any numerical range cited in this application is intended to include all subranges within that range.

[0050] In this specification, when referring to the preparation of yogurt, the term "raw materials" refers to materials to be added to the system, including materials to be added to the system at any step of yogurt production (especially the feeding stage).

[0051] In this specification, the term "stability" generally refers to the stability of the yogurt system, such as but not limited to: room temperature stability.

[0052] In this specification, the term "normal temperature" generally refers to room temperature, for example, 20 to 35°C.

[0053] In this specification, the term "zero-additive yogurt" generally refers to yogurt that does not contain artificially synthesized additives, especially does not contain artificially synthesized stabilizers.

[0054] In this specification, the term "natural ingredient yogurt stabilizer" generally means that the yogurt stabilizer is derived from natural ingredients rather than artificially synthesized.

[0055] Natural ingredient yogurt stabilizer

[0056] The invention provides a natural ingredient yogurt stabilizer, wherein the yogurt stabilizer comprises whey protein powder and rice starch, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4, and preferably the weight ratio of the two is 1:2.5 to 1:4, 1:2.5 to 1:3.75, 1:2.85 to 1:3.75 or 1:3 to 1:3.5.

[0057] In some embodiments, in the yogurt stabilizer, the whey protein powder is 4 to 10 parts by weight, and the rice starch is 15 to 25 parts by weight.

[0058] In the present invention, the whey protein powder may be micronized whey protein powder. In the micronized whey protein powder, the whey protein may have a diameter of less than 1 μm, preferably 100 to 990 nm. The micronized whey protein powder may be prepared using methods known in the art, for example, by subjecting a solution containing whey protein to micronization (preferably controlling the lactose content in the whey protein solution to less than 5%) to produce the micronized whey protein powder. The micronized whey protein powder may also be purchased commercially.

[0059] In some embodiments, the natural ingredient yogurt stabilizer consists of whey protein powder and rice starch.

[0060] To address the stability issues of fruit-based, zero-additive yogurt, the present invention innovatively utilizes a specific ratio of whey protein powder and rice starch as a natural yogurt stabilizer. This results in a stable, fruit-based, zero-additive yogurt without the addition of any artificial ingredients. Therefore, the natural yogurt stabilizer described in the present invention is preferably used in fruit-based, zero-additive yogurt.

[0061] The present invention also provides the use of a combination of whey protein powder and rice starch in increasing the stability of zero-additive yogurt with added fruit particles, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4, and preferably the weight ratio of the two is 1:2.5 to 1:4, 1:2.5 to 1:3.75, 1:2.85 to 1:3.75 or 1:3 to 1:3.5.

[0062] The present invention also provides a method for increasing the stability of zero-additive yogurt with added fruit particles, the method comprising adding a natural ingredient yogurt stabilizer to the zero-additive yogurt with added fruit particles, wherein the yogurt stabilizer comprises whey protein powder and rice starch, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4, and preferably the weight ratio of the two is 1:2.5 to 1:4, 1:2.5 to 1:3.75, 1:2.85 to 1:3.75 or 1:3 to 1:3.5.

[0063] Zero-additive yogurt with added fruit pieces

[0064] The present invention provides a zero-additive yogurt with added fruit particles. The yogurt contains a natural ingredient yogurt stabilizer, wherein the yogurt stabilizer comprises whey protein powder and rice starch, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4, and preferably the weight ratio of the whey protein powder to the rice starch is 1:2.5 to 1:4, 1:2.5 to 1:3.75, 1:2.85 to 1:3.75 or 1:3 to 1:3.5.

[0065] The present invention also provides a fruit-added zero-additive yogurt, which comprises 4-10 parts by weight of whey protein powder, 15-25 parts by weight of rice starch, 70-90 parts by weight of white sugar and the remainder of milk, based on 1000 parts by weight of the total weight of the raw materials.

[0066] In the present invention, the milk can be normal milk without any composition change squeezed from the udder of healthy dairy animals that meet the relevant national requirements (such as raw cow milk that has passed the inspection and meets the national standard GB 19301), or it can be milk purchased from commercial channels.

[0067] In the present invention, the "fruit particles" can be whole fruit particles or particles, pulp and / or fibers in the shape of a basic sphere, cylinder, triangle, fan, cube, cuboid or irregular shape, with a particle size or length greater than or equal to 1 mm, which can provide a good chewing taste. Usually, the particle size or length is less than or equal to 30 mm.

[0068] The fruit particles can be mixed with yogurt in the form of jam to form a zero-additive yogurt with added fruit particles. In the jam, the fruit particles can provide a chewy texture, and the fruit particles are suspended in a colloid or colloid-like solution or suspension to form a uniform fluid jam product.

[0069] In the present invention, the jam may include a combination of one or more of fruit jam, vegetable jam, nut jam, cereal jam, and fiber jam. The fruit particles are not limited to fruit pulp, but may include any one or more of edible fruits, vegetables, nuts, cereals, and fiber products obtained by fermenting fruits. More specifically, the fruit jam may include one or more of orange jam, mulberry jam, raspberry jam, blueberry jam, cranberry jam, cranberry jam, cherry jam, blackcurrant jam, apple jam, pineapple jam, grape jam, pear jam, peach jam, strawberry jam, mango jam, papaya jam, grapefruit jam, kiwi jam, and apricot jam. Vegetable jams may include one or more of cucumber jam, yam jam, taro jam, white fungus jam, pumpkin jam, carrot jam, tomato jam, celery jam and aloe vera jam (in recent years, as the edible value of aloe vera has been widely recognized, aloe vera is classified as a vegetable in the present invention. The Ministry of Health of the People's Republic of China Announcement (No. 12 of 2008) includes aloe vera gel as a new resource food). Nut jams may include one or more of peanut jam, hazelnut jam, walnut jam, sunflower seed jam, watermelon seed jam, pumpkin seed jam, almond jam, chestnut jam, cashew jam, pistachio jam and pine nut jam. Cereal jams may include one or more of brown rice jam, glutinous rice jam, wheat jam, corn jam, coix seed jam, bean jam and oatmeal jam. Fiber jams may include coconut jam (fiber particles fermented from coconut juice) and the like. The various fruit particles in the jam can be arbitrarily selected and matched according to nutritional or taste requirements to enrich product variety, enhance product flavor, and meet different taste requirements, such as coconut and strawberry jam, green grape and red grape jam, strawberry and mulberry jam, mango and yellow peach jam, aloe vera and kiwi jam, etc.

[0070] In the zero-addition yogurt with added fruit particles of the present invention, the content (weight percentage) of clean fruit particles can be 0.1-12%. It should be understood that the higher the content of the clean fruit particles, the higher the requirement for the stabilizer in the zero-addition yogurt with added fruit particles. When the whey protein powder and rice starch combination of the present invention are used as natural ingredient yogurt stabilizers, the zero-addition yogurt with a clean fruit particle content (weight percentage) of less than or equal to 12% can be maintained stable within a shelf life of 6 months, while having excellent viscosity and product flavor (including color, flavor, mouthfeel). However, when the existing natural ingredient yogurt stabilizers (such as citrus fiber, seaweed powder and glutinous rice starch disclosed in CN117481197B) are used, the zero-addition yogurt with a clean fruit particle content (weight percentage) of 2.8% shows poor stability, and slight water separation occurs when placed at room temperature for 3 months, and the viscosity and product flavor cannot meet the requirements.

[0071] It should be understood that there is no specific requirement for the net fruit content in the jam, as long as the net fruit content in the final zero-additive yogurt meets the requirements. From the perspective of actual production, the net fruit content in the jam should generally be within the range of 20-60%.

[0072] In the present invention, the fruit jam can be purchased from commercial channels or prepared. The preparation method is not limited. The fruit jam can be directly prepared to contain fruit particles that provide a chewy texture, or the fruit particles can be added to the jam to prepare the fruit jam, or the fruit jam can be mixed with the fruit jam to prepare the fruit jam. All of these methods are within the scope of protection of the present invention.

[0073] It should be understood that when used in the zero-additive yogurt of the present invention, the fruit jam is a natural jam, that is, it does not contain artificially added ingredients.

[0074] In the present invention, the zero-additive yogurt is preferably room temperature yogurt, that is, yogurt that can be stored at room temperature (eg, 20-25° C.).

[0075] Preparation method of zero-additive yogurt

[0076] The present invention provides a method for preparing zero-additive yogurt with added fruit particles based on whey protein powder and rice starch in a specific ratio as natural yogurt stabilizers. Based on the natural yogurt stabilizer, the preparation method is simplified, and the natural yogurt stabilizer, milk and white sugar can be mixed at one time.

[0077] The invention provides a preparation method of zero-additive yogurt with added fruit particles, comprising: mixing white sugar, rice starch and whey protein powder with milk at 18-25° C., homogenizing and sterilizing to obtain a mixed liquid, fermenting the mixed liquid with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, pasteurizing the fermented liquid, and then mixing the fermented liquid with fruit particles and jam to obtain the zero-additive yogurt with added fruit particles.

[0078] In some embodiments, the preparation method of the present invention comprises:

[0079] (1) mixing white sugar, rice starch and whey protein powder with milk at 18-25° C., homogenizing and sterilizing to obtain a mixed liquid;

[0080] (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to ferment, and breaking the emulsion by stirring and cooling when the pH value reaches 4-4.3 to obtain fermented milk;

[0081] (3) pasteurizing the fermented milk cooled in step (2) to obtain pasteurized fermented milk;

[0082] (4) The fermented milk sterilized in step (3) is mixed with the fruit jam to obtain a zero-additive yogurt with added fruit.

[0083] In some embodiments, in step (1), the homogenization conditions are: a primary pressure of 110 to 150 bar and a secondary pressure of 50 to 80 bar; and the sterilization conditions are: 125-135°C for 3-5 seconds. It should be understood that in the present invention, there is no particular limitation on the homogenization and sterilization equipment, and any commercially available homogenization and sterilization equipment can be used, as long as it can meet the homogenization pressure and sterilization temperature requirements of the present invention.

[0084] In some embodiments, in step (2), the total amount of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus added is 100-200 dcu / ton.

[0085] In some embodiments, in step (2), the rotation speed of the demulsification stirring is 35-40 revolutions per minute, and the stirring time is 10-12 minutes.

[0086] In some embodiments, the mixing in step (1) and / or step (4) is performed by stirring. It should be understood that there is no specific requirement for the stirring time in steps (1), (3), and (4), as long as the mixing is uniform.

[0087] In some embodiments, in step (3), the pasteurization conditions are 90-95° C., 20-300 s.

[0088] In some embodiments, in step (4), the weight ratio of the fruit jam to the pasteurized fermented milk can be adjusted based on the weight percentage of the fruit in the jam and the desired weight percentage of the fruit in the fermented milk. For example, to meet the requirement of 0.1-12% weight percentage of the fruit in the fermented milk, when using a jam with 20-60% weight percentage of the fruit, the weight ratio of the fruit jam to the pasteurized fermented milk can be 5-20%.

[0089] In some specific embodiments, the method for preparing the zero-additive yogurt with added fruit particles comprises:

[0090] (1) After the milk is mixed in the milk silo, it is heated to 20-22° C. on a hot plate and poured into a mixing tank. White sugar, starch and whey protein powder are added and mixed. After the feeding is completed, homogenization and sterilization are performed: the first-level homogenization pressure is 110-150 bar, and the second-level pressure is 50-80 bar (preferably 70-80 bar). After the homogenization is completed, sterilization is performed at a sterilization temperature of 130-135° C. and a sterilization time of 3-5 seconds to obtain a mixed liquid;

[0091] (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius thermophilic subspecies for fermentation, and stirring the mixture until the pH value reaches 4-4.3 (preferably at a stirring speed of 35-40 revolutions per minute for 10-12 minutes), and rapidly cooling the mixture in a fermentation tank to 20-22° C. after the stirring is completed to obtain fermented milk;

[0092] (3) pasteurizing the fermented milk after cooling in step (2) at a temperature of 90 to 95° C. for 200 to 300 seconds, cooling the mixture to a temperature of 20 to 25° C., and obtaining the pasteurized fermented milk;

[0093] (4) The fermented milk sterilized in step (3) is mixed with fruit jam containing 20-60% by weight of fruit particles, and 5-20% (preferably 10-20%) by weight of fruit jam is added to each kilogram of the fermented milk sterilized to obtain a zero-additive yogurt with added fruit particles.

[0094] There are no special restrictions on the other steps of the preparation method of the zero-additive yogurt with added fruit particles provided by the present invention, and they can be adjusted according to the actual equipment or selected according to actual needs. For example, there are steps of inspecting and accepting the zero-additive yogurt with added fruit particles and temporarily storing it in a milk tank; and after canning, there are steps of weighing and testing the high-index milk, testing its sealing properties, and packaging the product, but are not limited to these.

[0095] The present invention also provides a zero-additive yogurt with added fruit particles prepared by the preparation method described in any embodiment of the present invention.

[0096] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended to illustrate the present invention only and are not intended to limit the scope of the invention. The experimental methods in the following examples, for which specific conditions are not specified, are generally carried out under conventional conditions or under conditions recommended by the manufacturer.

[0097] Example 1: Room-temperature zero-additive yogurt 1 with added fruit particles and its preparation method

[0098] 911 kg of milk was brought from the milk silo and heated to 20°C on a hot plate. The milk was then pumped directly into a batching tank, where 70 kg of sugar, 15 kg of rice starch, and 4 kg of whey protein powder were added. After the mixing was complete, the product was homogenized at a primary pressure of 110 bar and a secondary pressure of 70 bar. The product was then sterilized at 130°C for 5 seconds. The product was cooled to 40-42°C before the addition of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilus. The total addition rate was 100 dcu / ton. The product was fermented in a fermenter. When the pH reached 4.3, the milk was broken and stirred at 35 rpm for 10 minutes. After stirring, the product was rapidly cooled in the fermenter to 20°C, yielding the cooled fermented milk. The cooled fermented milk was pasteurized at 95°C for 300 seconds and cooled to 25°C. A fruit jam containing 20% ​​by weight of fruit particles was sterilized and mixed with the cooled yogurt. The mixture was then placed in cans and filled to obtain a room-temperature, zero-additive yogurt 1 containing fruit particles. The fruit content of the resulting room-temperature, zero-additive yogurt 1 was 20 g / kg.

[0099] Example 2: Room-temperature zero-additive yogurt 2 with added fruit particles and its preparation method

[0100] 893 kg of milk was brought from the milk silo and heated to 20°C on a hot plate. The milk was then pumped directly into a batching tank, where 80 kg of sugar, 20 kg of rice starch, and 7 kg of whey protein powder were added. After the mixing was complete, the product was homogenized at a primary pressure of 110 bar and a secondary pressure of 70 bar. After homogenization, the product was sterilized at 130°C for 5 seconds. The product was cooled to 40-42°C before the addition of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilus. The total addition rate was 150 dcu / ton. The product was fermented in a fermenter. When the pH reached 4.3, the milk was broken and stirred at 35 rpm for 10 minutes. After stirring, the product was rapidly cooled in the fermenter to 20°C, yielding the cooled fermented milk. The cooled fermented milk was pasteurized at 95°C for 300 seconds and then cooled to 25°C. A fruit jam containing 40% by weight of fruit particles was then sterilized and mixed with the cooled yogurt at a rate of 15% by weight of fruit jam per kilogram of yogurt. The mixture was then canned and filled to obtain room-temperature, zero-additive yogurt 2 with added fruit particles. The resulting room-temperature, zero-additive yogurt 2 contained 60g of fruit particles per kilogram.

[0101] Example 3: Room-temperature zero-additive yogurt with added fruit particles and its preparation method

[0102] 875 kg of milk is brought from the milk silo and heated to 20°C on a hot plate. It is then pumped directly into a batching tank, where 90 kg of white sugar, 25 kg of rice starch, and 10 kg of whey protein powder are added. After the ingredients are added, the product is homogenized at a primary pressure of 110 bar and a secondary pressure of 70 bar. After homogenization, it is sterilized at 130°C for 5 seconds. The liquid is cooled to 40-42°C before the addition of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilus. The total addition rate is 200 dcu / ton. Fermentation is then carried out in a fermenter. When the pH reaches 4.3, the milk is broken and stirred at 35 rpm for 10 minutes. After stirring, the product is rapidly cooled in the fermenter to 20°C, resulting in cooled fermented milk. The cooled fermented milk was pasteurized at 95°C for 300 seconds and then cooled to 25°C. A fruit jam containing 60% by weight of fruit particles was then sterilized and mixed with the cooled yogurt at a rate of 20% by weight per kilogram of yogurt. The mixture was then canned and filled to obtain room-temperature, zero-additive yogurt 3 containing fruit particles. The resulting room-temperature, zero-additive yogurt 3 contained 120 g / kg of fruit particles.

[0103] Comparative Example 1: Room-temperature zero-additive yogurt with added fruit particles and preparation method thereof

[0104] In Comparative Example 1, other ingredients and preparation method are the same as those in Example 1, except that rice starch is replaced by cassava starch in this comparative example, and the amount of cassava starch is 15 kg.

[0105] Comparative Example 2: Adjusting the ratio of rice starch to whey protein powder

[0106] In Comparative Example 2, other ingredients and preparation methods are the same as those in Example 1, except that, in this comparative example, the amount of rice starch is 10 kg, the amount of whey protein powder is 2 kg, and the amount of milk is 918 kg.

[0107] Comparative Example 3: Adjusting the ratio of rice starch to whey protein powder

[0108] In Comparative Example 3, other ingredients and preparation methods are the same as those in Example 1, except that, in this comparative example, the amount of rice starch is 30 kg, the amount of whey protein powder is 15 kg, and the amount of milk is 885 kg.

[0109] Comparative Example 4: Using single rice starch as stabilizer

[0110] In Comparative Example 4, the preparation method is the same as that of Example 1, except that in this comparative example, only 15 kg of rice starch is used as a stabilizer, no whey protein powder is added, and the amount of milk is 915 kg.

[0111] Comparative Example 5: Using a single whey protein powder as a stabilizer

[0112] In Comparative Example 5, the preparation method is the same as that of Example 1, except that in this comparative example, only 4 kg of whey protein powder is used as a stabilizer, no rice starch is added, and the amount of milk is 926 kg.

[0113] Comparative Example 6: Using citrus fiber, seaweed powder and glutinous rice starch as stabilizers

[0114] In Comparative Example 6, the preparation method is the same as that of Example 1, except that the formula used in this comparative example is: 903 kg of milk, 1 kg of frozen and ground citrus fiber, 2 kg of seaweed powder, 14 kg of glutinous rice starch and 80 kg of white sugar, the total addition amount of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic is 200 dcu / ton, the weight percentage of fruit particles in the fruit jam is 40%, and the mixing ratio of the fruit jam and yogurt after sterilization is 7% by weight of fruit jam per kilogram of yogurt. The content of fruit particles in the final room temperature zero-addition yogurt is 28 g / kg.

[0115] Test Example 1: Room Temperature Stability Investigation

[0116] In this test example, the zero-additive yogurt with added fruit particles prepared in the embodiment and the comparative example was placed at room temperature for 6 months. The water separation and stratification of the zero-additive yogurt were observed with the naked eye every month. The results are shown in Table 1.

[0117] Table 1. Results of room temperature stability test

[0118]

[0119] Test Example 2: Product Viscosity Test

[0120] In this test example, viscosity tests were conducted on the fruit-added, zero-additive yogurts prepared in the Examples and Comparative Examples immediately after production, and after one, two, three, four, five, and six months. The viscosity test was performed using a rheometer at 25°C with a CC27 probe ramped up and down, with the viscosity measured at 75 reciprocating seconds.

[0121] Table 2. Product viscosity test results (unit: cp.s)

[0122] Freshly prepared 1 month 2 months 3 months 4 months 5 months 6 months Example 1 380 394 401 422 433 423 435 Example 2 401 410 423 465 473 489 500 Example 3 394 428 438 450 471 487 511 Comparative Example 1 280 300 331 354 376 394 400 Comparative Example 2 480 500 514 533 551 566 580 Comparative Example 3 280 284 296 288 295 300 299 Comparative Example 4 233 235 221 229 230 238 228 Comparative Example 5 379 399 411 423 443 458 466 Comparative Example 6 377 393 433 456 476 499 508

[0123] Test Example 3: Sensory Evaluation

[0124] In this test example, sensory evaluation was conducted on the zero-additive yogurt with added fruit particles prepared in the examples and comparative examples at the time of preparation, 1 month, 2 months, 3 months, 4 months, and 5 months. The sensory evaluation method is as follows:

[0125] Twenty randomly selected tasters conducted a flavor test (also known as a "taste test") on the fruit-added, zero-additive yogurts prepared in the Examples and Comparative Examples. The flavor test employed a scoring method: a numerical scoring method used to evaluate a product or its characteristics, with the average score used to determine quality. The scoring rules used a 0-10 scale, with 0-2 considered poor, 3-5 considered fair, 6-8 considered good, and 9-10 considered excellent. Evaluation criteria included color, flavor, and mouthfeel, with the overall average score of all evaluation criteria serving as the sensory evaluation score. The results are shown in Table 3.

[0126] Table 3. Sensory evaluation test results (unit: points)

[0127]

[0128]

[0129] From the results in Tables 1-3, it can be seen that in Comparative Example 1, rice starch was replaced with tapioca starch, the ratio of rice starch to whey protein powder was adjusted in Comparative Examples 2-3, rice starch or whey protein powder was used alone as a stabilizer in Comparative Examples 4-5, and citrus fiber, seaweed powder and glutinous rice starch disclosed in CN117481197B were used as stabilizers in Comparative Example 6. The viscosity, stability and product flavor of the prepared room-temperature yogurt with added fruit particles did not meet the requirements.

[0130] In Comparative Example 6, citrus fiber, seaweed powder, and glutinous rice starch disclosed in CN117481197B were used as stabilizers. When the weight percentage of fruit particles in the yogurt was 28 g / kg, the yogurt showed poor stability during its shelf life, manifested by the appearance of water separation patterns in the third month, which worsened with each passing month. In contrast, in Example 3, rice starch and whey protein powder were used as stabilizers. When the weight percentage of fruit particles in the yogurt was 120 g / kg, the yogurt still showed good stability during its shelf life.

[0131] The above-described embodiments merely represent several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art may make several modifications and improvements without departing from the scope of the present invention, and these modifications and improvements fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be based on the appended claims. At the same time, all documents mentioned in this application are cited as references in this application, just as if each document was cited as a reference individually.

Claims

1. A natural ingredient yogurt stabilizer, wherein the natural ingredient yogurt stabilizer comprises whey protein powder and rice starch, wherein the weight ratio of the whey protein powder to the rice starch is 1:2 to 1:4; Preferably, the weight ratio of the whey protein powder to the rice starch is 1:2.5 to 1:4 or 1:2.5 to 1:3.

75.

2. The natural ingredient yogurt stabilizer according to claim 1, characterized in that The natural ingredient yogurt stabilizer consists of whey protein powder and rice starch.

3. A zero-additive yogurt with added fruit particles, which comprises, based on 1000 parts by weight of the total weight of its raw materials, the natural ingredient yogurt stabilizer according to claim 1 or 2, 4-10 parts by weight of whey protein powder, 15-25 parts by weight of rice starch, 70-90 parts by weight of white sugar and the balance of milk.

4. The zero-additive yogurt with added fruit particles according to claim 3, characterized in that: In the zero-additive yogurt with added fruit particles, the weight percentage of the fruit particles is 0.1 to 12%; and / or, The fruit particles are added to the zero-additive yogurt in the form of fruit particle jam, wherein the weight percentage of the fruit particle jam in the zero-additive yogurt is 5-20%.

5. The zero-additive yogurt with added fruit particles according to claim 4, characterized in that: The fruit jam includes one or more combinations of fruit jam, vegetable jam, nut jam, cereal jam, and fiber jam; Preferably, The fruit jam includes one or more of orange jam, mulberry jam, raspberry jam, blueberry jam, cranberry jam, cranberry jam, cherry jam, blackcurrant jam, apple jam, pineapple jam, grape jam, pear jam, peach jam, strawberry jam, mango jam, papaya jam, grapefruit jam, kiwi jam and apricot jam; The vegetable jam includes one or more of cucumber jam, yam jam, taro jam, white fungus jam, pumpkin jam, carrot jam, tomato jam, celery jam and aloe vera jam; The nut jam includes one or more of peanut jam, hazelnut jam, walnut jam, sunflower seed jam, watermelon seed jam, pumpkin seed jam, almond jam, chestnut jam, cashew jam, pistachio jam and pine nut jam; The cereal jam includes one or more of brown rice jam, glutinous rice jam, wheat jam, corn jam, barley jam, bean jam and oatmeal jam; The fiber jam may include coconut jam.

6. The zero-additive yogurt with added fruit particles according to any one of claims 3 to 5, characterized in that: The yogurt is room temperature yogurt.

7. Use of the natural ingredient yogurt stabilizer according to claim 1 or 2 in increasing the stability of zero-additive yogurt with added fruit particles.

8. A method for increasing the stability of zero-additive yogurt with added fruit particles, the method comprising adding the natural ingredient yogurt stabilizer according to claim 1 or 2 to the zero-additive yogurt with added fruit particles; Preferably, the zero-additive yogurt with added fruit particles is as described in any one of claims 3-6.

9. A method for preparing zero-additive yogurt with added fruit particles, characterized in that: The method comprises: mixing white sugar, the natural ingredient yogurt stabilizer according to claim 1 or 2, and milk at 18-25° C., homogenizing and sterilizing to obtain a mixed liquid; fermenting the mixed liquid using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus; pasteurizing the mixed liquid; and then mixing the mixed liquid with fruit pulp jam to obtain zero-additive yogurt with added fruit pulp; Preferably, the method comprises: (1) mixing white sugar, the natural ingredient yogurt stabilizer according to claim 1 or 2, and milk at 18-25° C., homogenizing and sterilizing to obtain a mixed liquid; (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to ferment, and breaking the emulsion by stirring and cooling when the pH value reaches 4-4.3 to obtain fermented milk; (3) pasteurizing the fermented milk cooled in step (2) to obtain pasteurized fermented milk; (4) mixing the fermented milk sterilized in step (3) with the fruit jam to obtain a zero-additive yogurt with added fruit; More preferably, the method further comprises one or more reaction conditions selected from the group consisting of: (A) In step (1), the homogenization conditions are: primary pressure 110-150 bar, secondary pressure 50-80 bar; (B) In step (1), the sterilization conditions are: 125-135°C, 3-5s; (C) In step (2), the total amount of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilic is 100 to 200 dcu / ton; (D) In ​​step (2), the demulsification stirring speed is 35-40 revolutions per minute, and the stirring time is 10-12 minutes; (E) In step (3), the pasteurization conditions are 90-95° C., 20-300 s; (F) In step (4), the weight ratio of the fruit jam to the sterilized fermented milk is 5 to 20%; (G) In step (4), the weight percentage of the fruit particles in the fruit jam is 20 to 60%; (H) In the zero-additive yogurt with added fruit particles obtained in step (4), the weight percentage of the fruit particles is 0.1 to 12%; More preferably, the method comprises: (1) After the milk is mixed in the milk silo, it is heated to 20-22° C. on a hot plate and poured into a mixing tank. White sugar, starch and whey protein powder are added and mixed. After the feeding is completed, homogenization and sterilization are performed: the first-level homogenization pressure is 110-150 bar, and the second-level pressure is 50-80 bar. After the homogenization is completed, sterilization is performed at a sterilization temperature of 130-135° C. and a sterilization time of 3-5 seconds to obtain a mixed liquid; (2) cooling the mixed liquid obtained in step (1) to 40-42° C., adding Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to ferment, and stirring to break the emulsion when the pH value reaches 4-4.

3. After stirring, the mixed liquid is quickly cooled in a fermentation tank to 20-22° C. to obtain fermented milk; (3) pasteurizing the fermented milk after cooling in step (2) at a temperature of 90 to 95° C. for 200 to 300 seconds, cooling the mixture to a temperature of 20 to 25° C., and obtaining the pasteurized fermented milk; (4) Mixing the fermented milk sterilized in step (3) with fruit jam containing 20-60% by weight of fruit particles, adding 5-20% by weight of fruit jam to each kilogram of the fermented milk sterilized to obtain zero-additive yogurt with added fruit particles.

10. A zero-additive yogurt with added fruit particles, characterized in that: The zero-additive yogurt with added fruit particles is prepared using the preparation method according to claim 9.

Images