Method for improving fruit particle uniformity in yoghourt and yoghourt product

Abstract

The invention provides a method for improving fruit particle uniformity in yoghourt, which comprises the following steps: S1) heating and sterilizing coconut milk to obtain sterilized coconut milk; s2) premixing the sterilized coconut milk with jam to obtain a premix; and S3) mixing the premix with a yogurt base material to obtain the yogurt product. Compared with the prior art, when the jam containing the particles is mixed with the yoghourt, the jam is premixed with the sterilized coconut milk and then is mixed with the yoghourt base material, so that particle raw materials can be distributed more uniformly when being added into the yoghourt, and dietary fibers contained in the coconut milk can ensure the stability of the product within the shelf life to a certain extent; the addition of a large amount of colloid and thickening agent in the yoghourt is avoided, and the yoghourt becomes a more delicious and healthy choice for consumers.

Description

Technical Field

[0001] This invention belongs to the field of food technology, and in particular relates to a method for improving the uniformity of fruit pieces in yogurt and yogurt products. Background Technology

[0002] As people's demand for diversified tastes and multi-dimensional health in their diets continues to increase, yogurt flavors have gradually evolved from single fruits or grains to multiple combinations of fruits, grains, nuts, yogurt balls, and popping boba. Due to its high nutritional value, yogurt has become a top choice for healthy eating. However, if the density of the fruits, grains, yogurt balls, and popping boba in the jam differs from that of yogurt, the fruit pieces may float or sink when added, resulting in a poor drinking experience within the shelf life of the fruit-flavored yogurt. Furthermore, uneven distribution of fruit pieces can lead to instability issues in the yogurt's texture, such as water separation and flocculation.

[0003] To address the issue of uneven distribution and poor stability of multiple ingredients in jam within the yogurt system, the current conventional solution is to add a large amount of colloids and thickeners to the yogurt system to improve the suspension effect of the ingredients. However, this can cause the yogurt to lose its smoothness to some extent and increase the burden on consumers. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a method for improving the uniformity of fruit pieces in yogurt and a yogurt product.

[0005] This invention provides a method for improving the uniformity of fruit pieces in yogurt, comprising the following steps:

[0006] S1) Sterilize the coconut milk by heating to obtain sterilized coconut milk;

[0007] S2) The sterilized coconut milk and jam are premixed to obtain a premix;

[0008] S3) The premix is ​​mixed with yogurt base to obtain yogurt product.

[0009] Preferably, the sterilization temperature in step S1) is 90℃~93℃; the sterilization time is 50~60s;

[0010] And / or, after sterilization, the temperature is lowered to obtain sterilized coconut milk; the cooling rate is 0.75 to 1.2 °C / min; the cooling temperature is 5 °C to 15 °C.

[0011] Preferably, the mass ratio of the sterilized coconut milk to the jam in step S2) is 1:(8-10).

[0012] Preferably, in step S2), the premixing temperature is 2℃~10℃; the premixing speed is 80~100rpm / s; and the premixing time is 100~500s.

[0013] Preferably, the water activity of the premix is ​​0.5 to 0.6.

[0014] Preferably, the coconut milk has a moisture content of ≤74%, a fat content of ≥20%, and a protein content of ≥2.5%.

[0015] And / or, the particulate content of the jam is greater than or equal to 30%; the particulates in the jam are selected from one or more of fruit particles, grain particles, nut particles, popping beads and crystal balls.

[0016] Preferably, the jam comprises 30%–50% particulate matter, 30%–40% sugars, 2%–2.5% stabilizer, 0.1%–0.2% acidity regulator, 0.2%–0.5% flavoring, and the balance being water.

[0017] Preferably, the yogurt base has a protein content of 2.3% to 3.5% and a fat content of 3.4% to 4.5%; the viscosity of the yogurt base is 300 to 1200 mPa·s.

[0018] Preferably, the difference in net fruit content between the upper and lower layers of the yogurt product is less than or equal to 2g.

[0019] The present invention also provides a yogurt product prepared by the above method.

[0020] This invention provides a method for improving the uniformity of fruit particles in yogurt, comprising the following steps: S1) heating and sterilizing coconut milk to obtain sterilized coconut milk; S2) premixing the sterilized coconut milk with fruit jam to obtain a premix; S3) mixing the premix with yogurt base material to obtain yogurt product. Compared with the prior art, this invention, when mixing fruit jam containing particles with yogurt, premixes the fruit jam with sterilized coconut milk before mixing it with the yogurt base material. This allows the particle ingredients to be more evenly distributed when added to the yogurt, and the dietary fiber contained in coconut milk can also ensure the stability of the product within its shelf life to a certain extent. This avoids the need to add large amounts of colloids and thickeners to the yogurt, making it a more delicious and healthier choice for consumers. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0022] This invention provides a method for improving the uniformity of fruit pieces in yogurt, comprising the following steps: S1) heating and sterilizing coconut milk to obtain sterilized coconut milk; S2) premixing the sterilized coconut milk with fruit jam to obtain a premix; S3) mixing the premix with yogurt base to obtain yogurt product.

[0023] In this invention, there are no special restrictions on the source of any raw materials; they can be commercially available.

[0024] Coconut milk is heated and sterilized to obtain sterilized coconut milk. The coconut milk can be any type known to those skilled in the art and is not particularly limited. In this invention, the preferred coconut milk has a moisture content ≤74%, a fat content ≥20%, and a protein content ≥2.5%. The sterilization temperature is preferably 90℃~93℃. In some embodiments of this invention, the sterilization temperature is specifically 90℃, 92℃, or 93℃. The sterilization time is preferably 50~60s. In some embodiments of this invention, the sterilization time is specifically 60s, 55s, or 50s. After heating and sterilization, the coconut milk is preferably cooled to obtain sterilized coconut milk. The cooling rate is preferably 0.75~1.2℃ / min, more preferably 0.8~1.2℃ / min. In some embodiments of this invention, the cooling rate is specifically 1℃ / min, 0.8℃ / min, or 1.2℃ / min. The cooling temperature is preferably 5℃~15℃, more preferably 8℃~12℃, and even more preferably 10℃. Because coconut milk is rich in oil and protein, after being sterilized at 90-93℃ for 50-60 seconds, the hydrophobic groups and free groups on the surface of coconut protein increase, which can promote the binding with jam granules.

[0025] The sterilized coconut milk and jam are premixed to obtain a premix. Since coconut milk is rich in oil, during the mixing process of jam and coconut milk, the hydrophobic groups and free groups of the sterilized coconut milk can quickly mix with the particulate raw materials to form a uniform oil-water system, which strengthens the mixing repulsion between jam and yogurt. In addition, the water in coconut milk can increase the degree of free water binding in jam and reduce the water activity of jam, ensuring uniform and stable dispersion after the jam and yogurt are mixed. The jam can be any jam known to those skilled in the art, and there are no special limitations. In this invention, the particulate matter content of the jam is preferably greater than or equal to 30%, more preferably 30% to 50%, even more preferably 35% to 50%, and most preferably 40% to 50%. In some embodiments provided by this invention, the particulate matter content of the jam is specifically 40%, 50%, or 45%. More preferably, the jam comprises 30% to 50% particulate matter, 30% to 40% sugar, 2% to 2.5% stabilizer, 0.1% to 0.2% acidity regulator, 0.2% to 0.5% flavoring, and the balance being water. The particulate matter is preferably one or more of fruit particles, grain particles, nut particles, popping beads, and crystal beads. In a specific embodiment provided by this invention, the particulate matter is one or more of fruit particles, grain particles, and nut particles, along with crystal beads and / or popping beads. The mass ratio of one or more of fruit particles, grain particles, and nut particles to crystal beads and / or popping beads is preferably (1 to 3): 1, more preferably (1.5 to 2).5):1, more preferably 2:1; the fruit particles can be any fruit particles well known to those skilled in the art, without any special limitations, such as including but not limited to one or more of strawberries, blueberries, bayberries, mangoes, blackcurrants, apples, peaches, pineapples, oranges, lemons, and bananas, preferably mangoes and / or strawberries; the particle size range of the fruit particles is preferably 3×3×3mm~8×8×8mm; the grain particles can be any grain particles well known to those skilled in the art, without any special limitations, preferably including but not limited to one or more of oats, rye, Job's tears, purple rice, quinoa, and barley, more preferably oats and / or barley; the particle size range of the grain particles is preferably 3×3×3mm~5×5× The particle size of the nut particles is 5mm; any nut particles well known to those skilled in the art can be used, and there are no special limitations. In this invention, it is preferred to include, but not limited to, one or more of the following: chopped walnuts, chopped almonds, chopped pistachios, chopped cashews, chopped pine nuts, and chopped hazelnuts, etc., and more preferably chopped walnuts and / or chopped pistachios; the particle size range of the nut particles is preferably 5×5×5mm to 7×7×7mm; the popping beads are any popping beads well known to those skilled in the art, and there are no special limitations. In this invention, it is preferred to use a compound colloid to encapsulate fruits, grains, and nuts to form beads with an inner core; the popping beads include, but are not limited to, one or more of the following: grain popping beads, fruit popping beads, and juice popping beads; the particle size range of the popping beads is preferably 5×5×5mm. ~9×9×9mm; the crystal spheres can be any crystal sphere known to those skilled in the art, and there are no special limitations. In this invention, beads made directly from compound colloids are preferred; the crystal spheres include, but are not limited to, sago crystal spheres; the particle size range of the crystal spheres is preferably 3×3×3mm~7×7×7mm; the water activity of the jam is preferably 0.8; the mass ratio of the sterilized coconut milk to the jam is preferably 1:(8~10); in some embodiments provided by this invention, the mass ratio of the sterilized coconut milk to the jam is specifically 1:8, 1:10 or 1:9; the premixing temperature is preferably 2℃~10℃, more preferably 5℃~10℃, and even more preferably 6℃~10℃; in some embodiments provided by this invention, the premixing temperature is preferably 2℃~10℃, more preferably 5℃~10℃, and even more preferably 6℃~10℃; in some embodiments provided by this invention, the premixing temperature is preferably 1:8, 1:10 or 1:9. The mixing temperature is specifically 6℃, 8℃, or 10℃. The premixing speed is preferably 80-100 rpm / s, more preferably 80-90 rpm / s; in some embodiments of the present invention, the premixing speed is specifically 80 rpm / s. The premixing time is preferably 100-500 s, more preferably 200-400 s, even more preferably 250-350 s, and most preferably 300 s; in some embodiments of the present invention, the premixing time is specifically 300 s. The water activity of the premix is ​​preferably 0.5-0.6, more preferably 0.52-0.6; in some embodiments of the present invention, the water activity of the premix is ​​specifically 0.55, 0.52, or 0.6. The water activity can be used to determine whether the jam and sterilized coconut milk are sufficiently mixed.

[0026] The premix is ​​mixed with a yogurt base to obtain a yogurt product. The yogurt base can be any yogurt base known to those skilled in the art, and there are no special limitations. In this invention, it is preferably formed by fermentation of milk raw materials, sugars, and microbial cultures. The milk raw materials can be any milk raw materials known to those skilled in the art, and there are no special limitations. In this invention, raw milk and / or reconstituted milk are preferred. The sugars are preferably white sugar. The fermentation process can be any fermentation process known to those skilled in the art, and there are no special limitations. In this invention, a stirred fermentation process is preferred. The protein content of the yogurt base is preferably 2.3%–3.5%, more preferably 2.5%–3.5%, even more preferably 2.8%–3.5%, even more preferably 3.0%–3.5%, even more preferably 3.1%–3.3%, and most preferably 3.2%. The fat content of the yogurt base is preferably 3.4%–4.5%, more preferably 3.5%–4.5%, even more preferably 3.6%–4.3%, even more preferably 3.6%–4.2%, and even more preferably 3%. The content of the yogurt base is 6% to 4.0%, most preferably 3.8%; the viscosity of the yogurt base is preferably 300 to 1200 mPa·s, more preferably 500 to 1200 mPa·s, even more preferably 500 to 1000 mPa·s, even more preferably 600 to 1000 mPa·s, even more preferably 700 to 900 mPa·s, and most preferably 800 mPa·s; the mass ratio of the premix to the yogurt base is preferably 1:(4 to 13), more preferably 1:(5 to 12); in the present invention... In some embodiments provided, the mass ratio of the premix to the yogurt base is specifically 1:7.9, 1:12, or 1:5; the mixing method is any method well known to those skilled in the art, and there are no special limitations; the difference in net fruit content between the upper and lower layers of the yogurt product is preferably less than or equal to 2g, more preferably less than or equal to 1.8g, and even more preferably less than or equal to 1.5g; in some embodiments provided by the present invention, the difference in net fruit content between the upper and lower layers of the yogurt product is specifically 1.5g, 1.2g, or 1.4g.

[0027] In this invention, when mixing jam containing particles with yogurt, the jam is first premixed with sterilized coconut milk before being mixed with the yogurt base. This allows the particles to be distributed more evenly when added to the yogurt, and the dietary fiber in the coconut milk can also ensure the stability of the product during its shelf life to a certain extent. This avoids the need to add a large amount of colloids and thickeners to the yogurt, making it a more delicious and healthier choice for consumers.

[0028] The present invention also provides a yogurt product prepared by the above method; the yogurt product specifically includes yogurt base, sterilized coconut milk and jam.

[0029] In a specific embodiment of the present invention, the sterilization temperature of the sterilized coconut milk is preferably 90℃~93℃; the sterilization time is preferably 50~60s.

[0030] In one specific embodiment of the present invention, the mass ratio of the sterilized coconut milk to the jam is preferably 1:(8-10).

[0031] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a method for improving the uniformity of fruit particles in yogurt and yogurt products provided by the present invention.

[0032] All reagents used in the following examples are commercially available.

[0033] The yogurt base used in the examples and comparative examples was produced from raw milk, sugar and starter cultures using a conventional stirring process, and the yogurt base had a protein content of 3.2%, a fat content of 3.8%, and a viscosity of 800 mPa·s.

[0034] The jam used in the examples and comparative examples is mango grapefruit sago jam. The jam contains mango pieces (5×5×5mm), grapefruit pulp, and sago pearls (3-4mm). The mass ratio of mango pieces to pearls is 2:1.

[0035] The coconut milk used in the examples and comparative examples has a moisture content of ≤74%, a fat content of ≥20%, and a protein content of ≥2.5%.

[0036] The specific method for detecting water activity in the examples and comparative examples is as follows: The water activity of jam is determined using a water activity meter: 1g of sample is placed in a sample dish and measured under the conditions of temperature 20-25℃ and relative humidity 50%-80%. The value is recorded every 5 minutes. When the difference between two results is within 0.005Aw, it is the final value of the measured water activity.

[0037] Example 1

[0038] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 887.5 parts, the jam is 100 parts, and the coconut milk is 12.5 parts, wherein the ratio of jam to coconut milk is 8:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0039] (1) Pretreatment of coconut milk: The coconut milk is first sterilized at 90℃ for 60s, and then cooled to 10℃ at a cooling rate of 1℃ / min before use.

[0040] (2) Premixing coconut milk and jam: Premix the sterilized and cooled coconut milk and jam in step (1) at 6℃, stirring at 80 rpm / s for 300 s, and the water activity of the jam is measured to be 0.55.

[0041] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 1.5g.

[0042] Example 2

[0043] A method for improving the uniformity of jam in yogurt, the main ingredients of which are yogurt base, jam and coconut milk, wherein each 1000 parts by weight consists of 923 parts yogurt base, 70 parts jam and 7 parts coconut milk, wherein the ratio of jam to coconut milk is 10:1, and the net fruit content of the jam is 50%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0044] (1) Coconut milk pretreatment: The coconut milk is first sterilized at 92℃ for 55s, and then cooled to 10℃ at a cooling rate of 0.8℃ / min before use.

[0045] (2) Premixing coconut milk and jam: Premix the coconut milk and jam after sterilization and cooling in step (1) at 8℃, stirring at 80rpm / s for 300s, and the water activity of the jam was measured to be 0.52.

[0046] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 1.2g.

[0047] Example 3

[0048] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 833.3 parts, the jam is 150 parts, and the coconut milk is 16.7 parts, wherein the ratio of jam to coconut milk is 9:1, and the net fruit content of the jam is 45%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0049] (1) Coconut milk pretreatment: The coconut milk is first sterilized at 93℃ for 50s, and then cooled to 10℃ at a cooling rate of 1.2℃ / min before use;

[0050] (2) Premixing coconut milk and jam: Premix the sterilized and cooled coconut milk and jam in step (1) at 10℃, stirring at 80 rpm / s for 300 s, and the water activity of the jam is measured to be 0.6.

[0051] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 1.4g.

[0052] Comparative Example 1

[0053] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 885.7 parts, the jam is 100 parts, and the coconut milk is 14.3 parts, wherein the ratio of jam to coconut milk is 7:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0054] (1) Pretreatment of coconut milk: The coconut milk is first sterilized at 90℃ for 60s, and then cooled to 10℃ at a cooling rate of 1℃ / min before use.

[0055] (2) Premixing coconut milk and jam: Premix the sterilized and cooled coconut milk and jam in step (1) at 8℃, stirring at 80 rpm / s for 300 s, and the water activity of the jam is measured to be 0.8.

[0056] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 3.6g.

[0057] Comparative Example 2

[0058] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 890.9 parts, the jam is 100 parts, and the coconut milk is 9.1 parts, wherein the ratio of jam to coconut milk is 11:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0059] (1) Pretreatment of coconut milk: The coconut milk is first sterilized at 90℃ for 60s, and then cooled to 10℃ at a cooling rate of 1℃ / min before use.

[0060] (2) Premixing coconut milk and jam: Premix the sterilized and cooled coconut milk and jam in step (1) at 8℃, stirring at 80 rpm / s for 300 s, and the water activity of the jam is measured to be 0.7.

[0061] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 4.3g.

[0062] Comparative Example 3

[0063] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 888.9 parts, the jam is 100 parts, and the coconut milk is 11.1 parts, wherein the ratio of jam to coconut milk is 9:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0064] (1) Pretreatment of coconut milk: The coconut milk is first sterilized at 90℃ for 60s, and then cooled to 10℃ at a cooling rate of 1℃ / min before use.

[0065] (2) Premixing coconut milk and jam: Premix the sterilized and cooled coconut milk and jam in step (1) at 8℃, stirring at 80 rpm / s for 300 s, and the water activity of the jam is measured to be 0.7.

[0066] (3) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (2) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 4.6g.

[0067] Comparative Example 4

[0068] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 888.9 parts, the jam is 100 parts, and the coconut milk is 11.1 parts, wherein the ratio of jam to coconut milk is 9:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0069] (1) Premixing coconut milk and jam: Premix coconut milk and jam at 8℃, stirring at 80rpm / s for 300s, and the water activity of jam was measured to be 0.7.

[0070] (2) Mixing jam with yogurt: Add the jam that was premixed with coconut milk in step (1) to the yogurt, mix well, and measure the difference in net fruit content between the upper and lower layers of jam. The difference is 2.5g.

[0071] Comparative Example 5

[0072] A method for improving the uniformity of jam in yogurt, the main ingredients of which consist of yogurt base, jam and coconut milk, wherein per 1000 parts by weight, the yogurt base is 888.9 parts, the jam is 100 parts, and the coconut milk is 11.1 parts, wherein the ratio of jam to coconut milk is 9:1, and the net fruit content of the jam is 40%. The method for improving the uniformity of jam in yogurt in this embodiment further includes the following steps:

[0073] (1) Premixing coconut milk and jam: Premix coconut milk and jam at 8℃, stirring at 80rpm / s for 500s, and the water activity of jam was measured to be 0.6.

[0074] (2) Sterilization of premixed jam: Sterilize the jam premixed with coconut milk in step (1) at 90℃ for 60s.

[0075] (3) Mixing sterilized jam with yogurt: Add the sterilized jam premixed with coconut milk in step (2) to the yogurt, mix evenly, and measure the difference in net fruit content between the upper and lower layers of jam to be 3.5g.

[0076] Evaluation of the uniformity and stability of jam in yogurt

[0077] To assess the uniformity of jam in yogurt, the weight difference between the upper and lower layers of jam, the taste and texture of the finished yogurt, and the stability of the yogurt during its 28-day shelf life were tested. The results are shown in Table 1.

[0078] Table 1. Monitoring results of the uniformity and stability of jam in yogurt

[0079]

[0080]

[0081] Note:

[0082] 1) Evaluation method of tissue morphology: Take an appropriate amount of sample and place it in a 50mL beaker. Observe the tissue state under natural light.

[0083] 2) Weight difference between the upper and lower layers of jam: Take 100g of the upper layer and 100g of the lower layer of yogurt and filter them through a 100-mesh sieve. Rinse them with water and drain. Weigh the net fruit content and calculate the difference between the upper and lower layers of jam.

[0084] The above results indicate that in Examples 1-3, the weight difference between the upper and lower layers of jam after sterilization and premixing with coconut milk was within 2g, and the resulting yogurt containing particles exhibited good uniformity and stability within a 28-day shelf life. Comparative Example 1 had a higher amount of coconut milk added during premixing with the jam, while Comparative Example 2 had a lower amount, resulting in insufficient coating of the jam particles with coconut milk. This led to the particles floating and sinking in the yogurt, resulting in poor uniformity and stability within the shelf life. This suggests that a coconut milk to jam premixing ratio of 8-10:1 has a better technical effect. In Comparative Example 3, insufficient premixing of coconut milk and jam resulted in excessively high free water content and high water activity in the jam, thus affecting the yogurt's shelf life. The deterioration in shelf-life stability indicates that the water activity of the jam is in the range of 0.5 to 0.6, and improving the uniformity and stability of the jam particles is necessary. In Comparative Example 4, the coconut milk was not sterilized and was directly premixed with the jam. Because the free groups and hydrophobic groups in the coconut milk were not fully released, the jam particles were poorly coated. Therefore, applying sterilized coconut milk is necessary to improve the uniformity of the jam particles in the yogurt. In Comparative Example 5, the coconut milk and jam were premixed and sterilized at the same time. Because the jam underwent secondary sterilization, the flavor and texture of the jam were greatly lost, and the stability of the jam itself decreased, resulting in poor uniformity and stability of the fruit particles in the yogurt product. This indicates that sterilization after premixing coconut milk and jam cannot improve the uniformity of the fruit particles.

[0085] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for improving the uniformity of fruit pieces in yogurt, characterized in that, Includes the following steps: S1) Sterilize the coconut milk by heating to obtain sterilized coconut milk; S2) The sterilized coconut milk and jam are premixed to obtain a premix; S3) The premix is ​​mixed with yogurt base to obtain yogurt product.

2. The method according to claim 1, characterized in that, The sterilization temperature in step S1) is 90℃~93℃; the sterilization time is 50~60s; And / or, after sterilization, the temperature is lowered to obtain sterilized coconut milk; the cooling rate is 0.75 to 1.2 °C / min; the cooling temperature is 5 °C to 15 °C.

3. The method according to claim 1, characterized in that, The mass ratio of the sterilized coconut milk to the jam in step S2) is 1:(8-10).

4. The method according to claim 1, characterized in that, In step S2), the premixing temperature is 2℃~10℃; the premixing speed is 80~100rpm / s; and the premixing time is 100~500s.

5. The method according to claim 1, characterized in that, The water activity of the premix is ​​0.5 to 0.

6.

6. The method according to claim 1, characterized in that, The coconut milk has a moisture content of ≤74%, a fat content of ≥20%, and a protein content of ≥2.5%. And / or, the particulate content of the jam is greater than or equal to 30%; the particulates in the jam are selected from one or more of fruit particles, grain particles, nut particles, popping beads and crystal balls.

7. The method according to claim 6, characterized in that, The jam comprises 30%–50% particulate matter, 30%–40% sugars, 2%–2.5% stabilizers, 0.1%–0.2% acidity regulators, 0.2%–0.5% flavorings, and the balance being water.

8. The method according to claim 1, characterized in that, The yogurt base has a protein content of 2.3% to 3.5% and a fat content of 3.4% to 4.5%; the viscosity of the yogurt base is 300 to 1200 mPa·s.

9. The method according to claim 1, characterized in that, The difference in net fruit content between the upper and lower layers of the yogurt product is less than or equal to 2g.

10. A yogurt product prepared by the method according to any one of claims 1 to 9.

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