Normal-temperature cheese yoghurt capable of promoting calcium absorption and preparation method of normal-temperature cheese yoghurt

Abstract

The invention relates to the technical field of yoghourt preparation, in particular to normal-temperature cheese yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature cheese yoghourt. The normal-temperature cheese yoghurt mainly comprises the following raw materials in parts by weight: 60-70 parts of concentrated milk, 10-15 parts of distilled water, 5-10 parts of single cream, 2-10 parts of cream cheese, 2-10 parts of xylitol, 1-6 parts of starch, 0.1-0.5 part of tricalcium phosphate, 0-0.05 part of mogroside, 0.001-0.005 part of a leavening agent, 0.001-0.006 part of vitamin A and 0.001-0.006 part of vitamin D. The cheese yoghurt is reasonable in component matching, simple and stable in preparation process, free of preservatives and colloids, low in production cost and suitable for industrial production. The prepared product is uniform and stable, tastes fine and smooth, can be stably stored for a long time at normal temperature (at least 6 months at normal temperature), maximally retains the rich flavor and high nutrition density of cheese and the refreshing taste and digestibility of yoghourt, and meets the requirements of consumers on healthy, safe, delicious and convenient high-quality dairy products.

Description

Technical Field

[0001] This invention relates to the field of yogurt making technology, specifically to a room-temperature cheese yogurt that promotes calcium absorption and its preparation method. Background Technology

[0002] Cheese, renowned for its exceptional nutritional value, is often referred to as "dairy gold." However, the strong flavor and high salt content resulting from traditional cheese production processes differ significantly from the dietary habits of mainstream Chinese consumers, and its lengthy maturation cycle severely limits production efficiency and market expansion. On the other hand, yogurt, a popular health food, effectively reduces lactose content through lactic acid bacteria fermentation, making it easier for lactose-intolerant individuals, the elderly, and children to digest and absorb, while also imparting a refreshing sour taste and unique flavor. In recent years, "cheese yogurt" products developed using raw milk have attempted to combine the refreshing sourness of yogurt with the rich milky aroma of cheese, while maintaining a high nutritional density to meet the needs of a wider consumer base. Among these, room-temperature yogurt, with its advantages of portability, lack of cold chain requirements, and wide applicability, has enormous market potential.

[0003] However, existing technologies have the following main drawbacks: To achieve long shelf life at room temperature and maintain product uniformity and stability, preventing whey separation and texture deterioration, existing solutions typically require the addition of various food additives such as thickeners, stabilizers, and emulsifiers (e.g., gelatin, pectin, agar, sodium carboxymethyl cellulose). This contradicts the growing consumer demand for "clean label" and natural, healthy foods, making it difficult to fully meet the market's demands for higher food health and safety. Furthermore, milk and dairy products are rich in calcium with high absorption and utilization rates, making them the best source of dietary calcium and effectively addressing the problem of insufficient calcium intake in the national diet, thus promoting bone health. Besides insufficient calcium intake, low calcium absorption and utilization rates are also a significant factor contributing to calcium deficiency among Chinese residents. Vitamin D is a core regulator of calcium absorption. After calcium enters the body, it first enters the intestines. Vitamin D3 can act on the nuclei of small intestinal mucosal cells, promoting the biosynthesis of calcium transport proteins. These transport proteins bind with calcium to form soluble complexes, which enter the bloodstream, accelerating the body's absorption of calcium. A deficiency in vitamin D can cause calcium absorption to plummet from the normal 30-40% to below 15%, leading to osteoporosis or osteomalacia in the long run. Therefore, maintaining adequate vitamin D levels is crucial for efficient calcium utilization. Summary of the Invention

[0004] To overcome the problems of existing room-temperature cheese yogurts that promote calcium absorption and their preparation methods, this invention provides a cheese yogurt with a reasonable combination of components, a simple and stable preparation process, no added preservatives or colloids, and a uniform and stable product with a delicate taste. It can be stored stably at room temperature for a long time (at least 6 months), while maximizing the preservation of the rich flavor and high nutritional density of cheese, as well as the refreshing taste and easy digestibility of yogurt. This satisfies consumers' demand for healthy, safe, delicious, and convenient high-quality dairy products, and also promotes calcium absorption.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a room-temperature cheese yogurt that promotes calcium absorption, characterized in that the room-temperature cheese yogurt that promotes calcium absorption mainly comprises the following raw materials in parts by weight: 60-70 parts concentrated milk, 10-15 parts distilled water, 5-10 parts light cream, 2-10 parts cream cheese, 2-10 parts xylitol, 1-6 parts starch, 0.1-0.5 parts tricalcium phosphate, 0-0.05 parts mogroside, 0.001-0.005 parts starter culture, 0.001-0.006 parts vitamin A, and 0.001-0.006 parts vitamin D.

[0006] Furthermore, this includes the following steps:

[0007] S1: Raw milk pretreatment: Raw milk that has been accepted according to GB19301 standard is filtered, centrifuged, standardized, pasteurized, and then stored at 2°C.

[0008] S2: Milk Concentration: The raw milk pretreated in step S1 is concentrated using equipment, and the protein content of the concentrated milk is 5.5-6.0%.

[0009] S3: Sterilization and Fermentation: The standardized raw milk obtained in S2 is mixed with xylitol, mogrosides, light cream, starch, etc., in a circulating mixture at 50-55℃ for 15-20 minutes, and then homogenized at a homogenization pressure of 20-40 bar (secondary pressure) / 170-190 bar (primary pressure); the homogenized liquid is then sterilized at a temperature of 90-95℃ for 200-300 seconds.

[0010] S4: Termination of fermentation: When the yogurt obtained in S3 reaches the fermentation endpoint at pH 4.3-4.0, stir to break the emulsion, cool to 15-25℃, shear and refine, and then bottle.

[0011] S5: Secondary ingredient addition: Add distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A to the yogurt from step S4, heat to 55-65℃, stir for 10-15 minutes, heat to 90-95℃, and maintain for 5-10 minutes.

[0012] S6 Homogenization: Homogenization is performed on the material obtained in S5 under a homogenization pressure of 20-40 bar (secondary pressure) / 170-190 bar (primary pressure).

[0013] S8 Canning: The cheese yogurt product obtained from S7 is canned in a clean environment, and the cap is screwed on and sealed after canning.

[0014] S9: Basket packing and sterilization. The stand-up pouch cheese yogurt obtained in S8 is placed in baskets and sterilized in a sterilizer with a shower pasteurization process at a temperature of 85-90℃ for 20-30 minutes to obtain cheese yogurt.

[0015] Beneficial effects

[0016] This room-temperature cheese yogurt, which promotes calcium absorption, and its preparation method involve a two-step ingredient mixing process: distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A are added to the yogurt. The mixture is heated to 55-65℃, stirred for 15 minutes, then heated to 90℃ and held for 5 minutes. 1.2 parts of starch are added. The material obtained in step S5 is then homogenized at a pressure of 30 bar (secondary pressure) / 170 bar (primary pressure). This ensures a reasonable balance of components in the cheese yogurt, a simple and stable preparation process, and the absence of preservatives and colloids. The resulting product is uniform, stable, and has a delicate texture. It can be stored stably at room temperature for at least 6 months. Simultaneously, it maximizes the preservation of the rich flavor and high nutritional density of the cheese, as well as the refreshing taste and easy digestibility of the yogurt, meeting consumers' demand for healthy, safe, delicious, and convenient high-quality dairy products.

[0017] The present invention preferably adds 0.004 parts of vitamin D, which meets the standard of "rich in vitamin D" in food, can promote the biosynthesis of calcium transport protein and accelerate the body's absorption of calcium. Detailed Implementation

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1

[0020] A room-temperature cheese yogurt that promotes calcium absorption, according to Example 1 of this invention, comprises the following ingredients in parts by weight: 64 parts concentrated milk, 12 parts distilled water, 8.5 parts light cream, 6 parts cream cheese, 6 parts xylitol, 2.7 parts starch, 0.3 parts tricalcium phosphate, 0.01 parts mogroside, 0.0022 parts starter culture, 0.004 parts vitamin A, and 0.004 parts vitamin D.

[0021] In this invention, the concentrated milk used in the above-mentioned room-temperature cheese yogurt that promotes calcium absorption is derived from raw milk that has been inspected and accepted according to GB19301 standards and is obtained through a concentration process. The concentrated milk index is preferably 5.8% protein content and preferably 42% light cream fat content.

[0022] In this invention, the fermenting agent used is a fermenting agent with weak post-acidification at room temperature (25°C), which is a commonly used fermenting agent in this industry. Preferably, it is one or more of the following: *Streptococcus thermophilus*, *Lactobacillus bulgaricus*, *Lactococcus lactis* subsp. *lactolaccos*, *Lactococcus lactis* subsp. *fatty acid*, *Bifidobacterium lactis*, *Lactobacillus acidophilus*, *Lactobacillus rhamnosus*, and *Lactobacillus plantarum*. More preferably, it is *Lactococcus lactis* subsp. *fatty acid*, *Lactococcus lactis*, or *Streptococcus salivarius* subsp. *thermophilus*, added at an amount of 0.0022%.

[0023] Fermented milk base formulation, Table 1:

[0024] Raw material name Content wt% Concentrated milk 84.09 Xylitol 3 Monk fruit glycosides 0.005 Whipping cream 10.9 starch 2 Fermentation agent 0.0022 total 100.00

[0025] Cheese Yogurt Recipes, Table 2:

[0026]

[0027]

[0028] Preparation method:

[0029] S1: Raw milk pretreatment: Raw milk that has been accepted according to GB19301 standard is filtered, centrifuged, standardized, pasteurized, and then cooled to 2°C for storage.

[0030] S2: Milk Concentration: The raw milk pretreated in step S1 is concentrated using equipment, and the protein content of the concentrated milk is 5.83%.

[0031] S3: Sterilization and Fermentation: The standardized raw milk obtained in S2 is mixed with xylitol, mogrosides, light cream, starch, etc. at 50°C for 15 minutes, and then homogenized at a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure); the homogenized liquid is sterilized at 95°C for 5 minutes; after sterilization, a starter culture is added, and the fermentation temperature is 41-44°C;

[0032] S4: Termination of fermentation: When the yogurt obtained in S3 reaches the fermentation endpoint of pH 4.1, stir to break the emulsion, cool to 15-25℃, shear and refine before canning.

[0033] S5 Secondary Ingredients: Add distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A to the yogurt from step S4. Heat to 55-65℃, stir for 15 minutes, then heat to 90℃ and hold for 5 minutes.

[0034] S6 Homogenization: The material obtained in S5 is homogenized under a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure).

[0035] S8 bottling: The cheese yogurt product obtained from S7 is bottled in a clean environment, and the cap is screwed on and sealed after bottling.

[0036] S9 Basket Packing and Sterilization: The stand-up pouch cheese yogurt obtained in S8 is packed into baskets and placed in a sterilizer for pasteurization in a shower at a temperature of 85°C for 30 minutes.

[0037] Example 2

[0038] An ambient temperature cheese yogurt that promotes calcium absorption, according to Example 2 of this invention, comprises the following ingredients in parts by weight: 64 parts concentrated milk, 12 parts distilled water, 8.5 parts light cream, 6.5 parts cream cheese, 6 parts xylitol, 2.3 parts starch, 0.3 parts tricalcium phosphate, 0.01 parts mogroside, 0.0022 parts starter culture, 0.004 parts vitamin A, and 0.004 parts vitamin D.

[0039] In this invention, the concentrated milk used in the above-mentioned room-temperature cheese yogurt that promotes calcium absorption is derived from raw milk that has been inspected and accepted according to GB19301 standards and is obtained through a concentration process. The concentrated milk index is preferably 5.8% protein content and preferably 42% light cream fat content.

[0040] In this invention, the fermenting agent used is a mildly acidifying fermenting agent at room temperature (25°C), which is a commonly used fermenting agent in this industry. Preferably, it is one or more of the following: *Streptococcus thermophilus*, *Lactobacillus bulgaricus*, *Lactococcus lactis* subsp. *lactolaccos*, *Lactococcus lactis* subsp. *lactofat*, *Bifidobacterium lactis*, *Lactobacillus acidophilus*, *Lactobacillus rhamnosus*, and *Lactobacillus plantarum*. More preferably, it is *Lactococcus lactis* subsp. *lactofat*, *Streptococcus salivarius* subsp. *thermophilus*, added at a rate of 0.0022%.

[0041] Fermented milk base formulation, Table 3:

[0042] Raw material name Content wt% Concentrated milk 84.09 Xylitol 3 Monk fruit glycosides 0.005 Whipping cream 10.9 starch 2 Fermentation agent 0.0022 total 100.00

[0043] Cheese yogurt recipe, Table 4:

[0044] Raw material name Content wt% Fermented milk base 76.4 distilled water 12 Cream cheese 6.5 starch 0.8 Xylitol 4 Tricalcium phosphate 0.3 Vitamin A 0.004 Vitamin D 0.004 total 100

[0045] Preparation method:

[0046] S1: Raw milk pretreatment: Raw milk that has been accepted according to GB19301 standard is filtered, centrifuged, standardized, pasteurized, and then cooled to 2°C for storage.

[0047] S2: Milk Concentration: The raw milk pretreated in step S1 is concentrated using equipment, and the protein content of the concentrated milk is 5.83%.

[0048] S3: Sterilization and Fermentation: The standardized raw milk obtained in S2 is mixed with xylitol, mogrosides, light cream, starch, etc. at 50°C for 15 minutes, and then homogenized at a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure); the homogenized liquid is sterilized at 95°C for 5 minutes; after sterilization, a starter culture is added, and the fermentation temperature is 41-44°C;

[0049] S4: Termination of fermentation: When the yogurt obtained in S3 reaches the fermentation endpoint of pH 4.1, stir to break the emulsion, cool to 15-25℃, shear and refine before canning.

[0050] S5 Secondary Ingredients: Add distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A to the yogurt from step S4. Heat to 55-65℃, stir for 15 minutes, then heat to 90℃ and hold for 5 minutes.

[0051] S6 Homogenization: The material obtained in S5 is homogenized under a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure).

[0052] S8 bottling: The cheese yogurt product obtained from S7 is bottled in a clean environment, and the cap is screwed on and sealed after bottling.

[0053] S9 Basket Packing and Sterilization: The stand-up pouch cheese yogurt obtained in S8 is packed into baskets and placed in a sterilizer for pasteurization in a shower at a temperature of 85°C for 30 minutes.

[0054] Example 3

[0055] Example 2 of this invention provides a room-temperature cheese yogurt that promotes calcium absorption, comprising the following ingredients by weight: 66 parts concentrated milk, 12 parts distilled water, 8.5 parts light cream, 4.5 parts cream cheese, 6.3 parts xylitol, 2.7 parts starch, 0.3 parts tricalcium phosphate, 0.01 parts mogroside, 0.0022 parts starter culture, 0.004 parts vitamin A, and 0.004 parts vitamin D.

[0056] In this invention, the concentrated milk used in the above-mentioned room-temperature cheese yogurt that promotes calcium absorption is derived from raw milk that has been inspected and accepted according to GB19301 standards and is obtained through a concentration process. The concentrated milk index is preferably 5.8% protein content and preferably 42% light cream fat content.

[0057] In this invention, the fermenting agent used is a mildly acidifying fermenting agent at room temperature (25°C), which is a commonly used fermenting agent in this industry. Preferably, it is one or more of the following: *Streptococcus thermophilus*, *Lactobacillus bulgaricus*, *Lactococcus lactis* subsp. *lactolaccos*, *Lactococcus lactis* subsp. *lactofat*, *Bifidobacterium lactis*, *Lactobacillus acidophilus*, *Lactobacillus rhamnosus*, and *Lactobacillus plantarum*. More preferably, it is *Lactococcus lactis* subsp. *lactofat*, *Streptococcus salivarius* subsp. *thermophilus*, added at a rate of 0.0022%.

[0058] Fermented milk base formulation, Table 5:

[0059]

[0060]

[0061] Cheese Yogurt Recipes, Table 6:

[0062] Raw material name Content wt% Fermented milk base 78 distilled water 12 Cream cheese 4.5 starch 1.2 Xylitol 4 Tricalcium phosphate 0.3 Vitamin A 0.004 Vitamin D 0.004 total 100

[0063] Preparation method:

[0064] S1: Raw milk pretreatment: Raw milk that has been accepted according to GB19301 standard is filtered, centrifuged, standardized, pasteurized, and then cooled to 2°C for storage.

[0065] S2: Milk Concentration: The raw milk pretreated in step S1 is concentrated using equipment, and the protein content of the concentrated milk is 5.83%.

[0066] S3: Sterilization and Fermentation: The standardized raw milk obtained in S2 is mixed with xylitol, mogrosides, light cream, starch, etc. at 50°C for 15 minutes, and then homogenized at a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure); the homogenized liquid is sterilized at 95°C for 5 minutes; after sterilization, a starter culture is added, and the fermentation temperature is 41-44°C;

[0067] S4: Termination of fermentation: When the yogurt obtained in S3 reaches the fermentation endpoint of pH 4.1, stir to break the emulsion, cool to 15-25℃, shear and refine before canning.

[0068] S5 Secondary Ingredients: Add distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A to the yogurt from step S4. Heat to 55-65℃, stir for 15 minutes, then heat to 90℃ and hold for 5 minutes.

[0069] S6 Homogenization: The material obtained in S5 is homogenized under a homogenization pressure of 30 bar (secondary pressure) / 170 bar (primary pressure).

[0070] S8 bottling: The cheese yogurt product obtained from S7 is bottled in a clean environment, and the cap is screwed on and sealed after bottling.

[0071] S9 Basket Packing and Sterilization: The stand-up pouch cheese yogurt obtained in S8 is packed into baskets and placed in a sterilizer for pasteurization in a shower at a temperature of 85°C for 30 minutes.

[0072] Comparative Example 1

[0073] This comparative example provides a method for preparing room-temperature cheese yogurt that can promote calcium absorption. The only difference between this method and the preparation method in Example 1 is that the starch in the cheese yogurt formula is removed.

[0074] Comparative Example 2

[0075] This comparative example provides a method for preparing room-temperature cheese yogurt that can promote calcium absorption. The only difference between this method and the preparation method in Example 1 is that cream cheese is removed from the cheese yogurt formula.

[0076] Comparative Example 3

[0077] This comparative example provides a method for preparing room-temperature cheese yogurt that can promote calcium absorption. The only difference between this method and the preparation method in Example 1 is that the homogenization process in step S5 is not performed.

[0078] Experimental Example 1: Conventional Performance Test of the Cheese Yogurt of the Invention

[0079] 1. Viscosity test

[0080] The viscosity (mpa.s) of the product was measured using a viscometer at 25°C. The test results are shown in Table 7.

[0081] Table 7:

[0082]

[0083] The results showed that the cheese yogurts of Examples 1-3 had a viscosity loss of less than 20% and a stable texture during storage, while the cheese yogurts of Comparative Examples 1 and 3 had a large viscosity loss due to unstable texture and severe water separation.

[0084] 2. Sensory evaluation of cheese and yogurt samples

[0085] Sensory evaluation was conducted on plain cheese yogurt samples from Examples 1-3 and Comparative Examples 1-3. The sensory evaluation was completed by 20 trained evaluators who scored the samples on aroma, color, texture, taste, and overall likability. The average score was taken. The evaluation criteria are shown in Table 8, and the tasting results are shown in Table 9.

[0086] Table 8:

[0087]

[0088]

[0089] Table 9:

[0090]

[0091] Test Results: After sensory evaluation, the cheese yogurts in Examples 1-3 had a smooth and delicate texture, good consistency, and good quality. In contrast, the cheese yogurts in Comparative Examples 1-3 had a noticeably grainy texture, were not as smooth and delicate, and had a weaker cheese aroma.

[0092] Test Example 2: Stability Test of the Cheese Yogurt of the Invention

[0093] 1. The product was placed in an environment of 37℃ for heat preservation and observation. The results are shown in Table 10.

[0094] Table 10:

[0095]

[0096] The product was placed in an environment of 43℃ for heat preservation and observation. The results are shown in Table 11.

[0097] Table 11:

[0098]

[0099] Test Results: After stability testing, the cheese yogurts in Examples 1-3 had a smooth and delicate texture, good structure, and good quality. In contrast, the cheese yogurts in Comparative Examples 1-3 had a noticeably grainy texture, were not as smooth and delicate, had a loose texture, and exhibited water separation and layering.

[0100] 2. Microbiological testing

[0101] Microbiological tests were conducted on the cheese yogurts of the above embodiments and comparative examples, and the results are shown in Table 12.

[0102] Table 12:

[0103]

[0104] The results showed that the cheese yogurts in all examples and comparative examples passed the microbiological test.

[0105] Example 4

[0106] The jam-containing cheese yogurt is made from 80%–90% of the cheese yogurt prepared in Example 1 and one or more fruits such as strawberries, blueberries, and hawthorn. The specific amounts added are as follows:

[0107] Table 13:

[0108] Jam Name Added amount % Strawberry Jam 8 Blueberry Jam 8 Hawthorn jam 8

[0109] Experiment Example 3: Sensory Evaluation of Fruit-Flavored Cheese Yogurt

[0110] Sensory evaluation was conducted on the jam-containing cheese yogurt in Example 4. The sensory evaluation was completed by 20 trained evaluators. The overall flavor and overall liking of the samples were scored, and the average score was taken. The evaluation criteria are shown in Table 14, and the tasting results are shown in Table 15.

[0111] Table 14:

[0112]

[0113] Table 15:

[0114]

[0115] The results showed that the three fruit-flavored cheese yogurts designed based on Example 1 had a rich fruity aroma and a combination of cheese and yogurt flavors, and were generally well-liked.

[0116] Furthermore, the present invention preferably adds 0.004 parts of vitamin D, which meets the standard of "rich in vitamin D" in food, can promote the biosynthesis of calcium transport protein, and accelerate the body's absorption of calcium.

[0117] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A room-temperature cheese yogurt that promotes calcium absorption, characterized in that, The room-temperature cheese yogurt that promotes calcium absorption mainly comprises the following ingredients by weight: 60-70 parts concentrated milk, 10-15 parts distilled water, 5-10 parts light cream, 2-10 parts cream cheese, 2-10 parts xylitol, 1-6 parts starch, 0.1-0.5 parts tricalcium phosphate, 0-0.05 parts mogroside, 0.001-0.005 parts starter culture, 0.001-0.006 parts vitamin A, and 0.001-0.006 parts vitamin D.

2. The method for preparing room-temperature cheese yogurt that promotes calcium absorption according to claim 1, characterized in that, Includes the following steps: S1: Raw milk pretreatment: Filter, centrifuge, standardize, pasteurize, and cool raw milk to 2°C for storage; S2: Milk Concentration: The raw milk pretreated in step S1 is concentrated using equipment, and the protein content of the concentrated milk is 5.5-6.0%. S3: Sterilization and Fermentation: The standardized raw milk obtained in S2 is mixed with xylitol, mogrosides, light cream, starch, etc., in a circulating mixture at 50-55℃ for 15-20 minutes, and then homogenized at a homogenization pressure of 20-40 bar (secondary pressure) / 170-190 bar (primary pressure); the homogenized liquid is then sterilized at a temperature of 90-95℃ for 200-300 seconds. S4: Termination of fermentation: When the yogurt obtained in S3 reaches the fermentation endpoint at pH 4.3-4.0, stir to break the emulsion, cool to 15-25℃, shear and refine before bottling. S5: Secondary ingredient addition: Add distilled water, cream cheese, starch, xylitol, tricalcium phosphate, vitamin D, and vitamin A to the yogurt from step S4, heat to 55-65℃, stir for 10-15 minutes, heat to 90-95℃, and maintain for 5-10 minutes. S6 Homogenization: Homogenization: The material obtained from S5 is homogenized at a pressure of 20-40 bar (secondary pressure) / 170-190 bar (primary pressure). S8 Canning: Canning: The cheese yogurt product obtained from S7 is canned in a clean environment, and the cap is screwed on and sealed after canning. S9: Basket packing and sterilization: The stand-up pouch cheese yogurt obtained in S8 is packed into baskets and placed in a sterilizer for pasteurization in a shower. The sterilization temperature is 85-90℃ and the sterilization time is 20-30 minutes; the cheese yogurt is then obtained.

Images