Aerated yoghurt, preparation method thereof and flavor yoghurt containing aerated yoghurt

Abstract

The invention discloses aerated yoghurt, a preparation method thereof and flavored yoghurt containing the aerated yoghurt. The preparation method of the aerated yoghurt comprises the following steps: uniformly mixing cane sugar, a compound stabilizer and preheated milk, and carrying out first homogenization and sterilization to prepare a sterilized solution; uniformly mixing the sterilized solution with a leavening agent, and fermenting to prepare fermented milk; and under the condition of 15-25 MPa, carrying out secondary homogenization, inflation, filling and after-ripening on the fermented milk, so as to prepare the inflated yoghourt, wherein the compound stabilizer comprises protein powder, starch, seaweed meal and citrus fibers. The prepared aerated yoghourt is aerated stirring type yoghourt. The prepared aerated yoghurt is fine and smooth in bubbles, uniform in distribution, light, dense and smooth in taste, has a mousse-like unique texture, unique meltability and milk cover-like mellow feeling, is high in bubble stability, can keep a good posture, is free of whey precipitation, is uniform in bubble size distribution, and is free of obvious enlargement.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of dairy products, and relates to an aerated yogurt, a preparation method thereof, and a flavored yogurt containing the aerated yogurt. BACKGROUND

[0002] Yogurt, as a representative fermented dairy product, is deeply loved by consumers due to its rich nutrition and unique flavor. Traditional stirred yogurt has uniform texture and smooth mouthfeel, but the product form is relatively single. Aerated technology is an important means to create novel mouthfeel (such as light, fluffy, and dense) in the food industry. There are a small number of aerated dairy products (such as aerated quark cheese and aerated ice cream) on the market. They change the texture of the product by introducing gas (such as nitrogen and carbon dioxide), which can bring light, fluffy, and unique mouthfeel experience.

[0003] However, when aerated technology is applied to stirred yogurt, there are problems of poor stability of the bubble system and poor sensory experience. The continuous phase of yogurt is a complex colloid system composed of protein network and whey. Direct injection of gas can easily lead to coarse bubbles, rapid coalescence and upward overflow, causing phase separation. The acidic environment (pH about 4.2-4.6) of yogurt is close to the isoelectric point of casein, and the protein network itself has poor inclusion of bubbles. The injected bubbles can damage the formed colloid structure, leading to serious whey precipitation and rapid aggregation and upward floating of bubbles, and the shelf life of the product is extremely short. The thick texture of traditional yogurt is due to the protein gel, and the flavor release is concentrated. After introducing bubbles, if the system is unstable, an unpleasant "hollow" feeling or astringency will be produced, and the inherent flavor of yogurt will be diluted.

[0004] Therefore, it is urgent to develop an aerated yogurt product that realizes long-term stable existence of micro-bubbles without damaging the yogurt system and gives the product better sensory experience. SUMMARY

[0005] Therefore, it is urgent to develop an aerated yogurt product that realizes long-term stable existence of micro-bubbles without damaging the yogurt system and gives the product better sensory experience.

[0006] In some embodiments, a preparation method of an aerated yogurt is provided, comprising the following steps:

[0007] Mixing sucrose, a compound stabilizer and preheated milk uniformly, performing first homogenization and sterilization to prepare a sterilized liquid;

[0008] Mixing the sterilized liquid and a starter uniformly, performing fermentation to prepare fermented milk; and,

[0009] Performing second homogenization and aeration on the fermented milk under the condition of 15 MPa-25 MPa, filling and post-ripening to prepare the aerated yogurt;

[0010] The complex stabilizer comprises protein powder, starch, seaweed powder and citrus fiber.

[0011] In some embodiments, the preparation method of the aerated yogurt provided comprises, by mass percentage, 85-92% of milk, 5-10% of sucrose, 2-5% of the complex stabilizer and 0.05-0.15% of the starter.

[0012] In some embodiments, the complex stabilizer comprises, by mass percentage, 40-60% of protein powder, 30-50% of starch, 5-20% of seaweed powder and 5-15% of citrus fiber.

[0013] In some embodiments, the preparation method of the aerated yogurt provided satisfies one or more of the following conditions:

[0014] (1) the protein powder comprises one or more of concentrated milk protein, concentrated whey protein powder and egg white powder;

[0015] (2) the starch is one of dry heat modified waxy corn starch, dry heat modified tapioca starch and dry heat modified glutinous rice starch.

[0016] In some embodiments, the preparation method of the aerated yogurt provided satisfies one or more of the following conditions:

[0017] (1) the temperature of the preheated milk is 55-65°C;

[0018] (2) the pressure of the first homogenization is 15-20 MPa;

[0019] (3) the starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus;

[0020] (4) the temperature of the sterilization is 90-95°C, and the time of the sterilization is 5-15 min;

[0021] (5) the second homogenization and the aeration are performed on the fermented milk at 4-10°C.

[0022] In some embodiments, the preparation method of the aerated yogurt provided further comprises the step of adjusting the temperature of the sterilized liquid to 40-42°C after the sterilization.

[0023] In some embodiments, the preparation method of the aerated yogurt provided ends the fermentation when the acidity of the fermented milk is 70-80°T.

[0024] In some embodiments, the preparation method of the aerated yogurt provided satisfies one or more of the following conditions:

[0025] (1) In the aeration step, the aeration rate is 80% to 120%;

[0026] (2) In the aeration step, nitrogen is used for aeration;

[0027] (3) In the ripening step, it includes standing at 4°C to 6°C for 12h to 24h;

[0028] (4) The preparation method further includes the following step: after fermentation, cooling and demulsification at 4°C to 10°C.

[0029] In some embodiments, an aerated yogurt is provided, which is prepared by the preparation method.

[0030] In some embodiments, a flavored yogurt is provided, which comprises the aerated yogurt and a flavoring agent.

[0031] In some embodiments, the flavoring agent comprises one or more of jam, fruit juice, nut pieces, cocoa powder and coffee pieces.

[0032] The aforementioned preparation method uses a one-ingredient fermentation and high-pressure homogenization aeration integrated process. The ultra-high shear force of the homogenizer is used to instantaneously break the injected gas into micron-sized (10-100 pm) uniform and fine bubbles, so that the aerated yogurt has a mousse-like dense texture. High pressure ensures that the gas is forced and uniformly dispersed in the high-viscosity yogurt system, solving the problem of bubble stability in the protein system in an acidic environment.

[0033] The preparation method of the aerated yogurt provided is easy to industrialize, and the product texture (such as the swelling rate and density) can be precisely controlled by adjusting the process parameters. Without using high-fat systems, glue and other stabilizers, the aerated yogurt prepared has high stability and better sensory experience, realizes the clean and healthy labeling of ingredients, and has stronger flavor carrying capacity, better compatibility with common flavoring agents such as jam, fruit juice, nut pieces, cocoa powder and coffee pieces, and does not destroy the system stability.

[0034] The aerated yogurt prepared is an aerated stirred yogurt. The bubbles in the aerated yogurt prepared are fine and uniformly distributed, the taste is light, dense and smooth, has a unique texture and unique "melting" of mousse, and a rich and mellow feeling like a milk cap, and the bubble stability is high, can maintain a good body, no whey separation, the bubble size distribution is uniform, and there is no obvious enlargement. DETAILED DESCRIPTION

[0035] For the purposes of the present application, the following terms are intended to have the meanings set forth below:

[0036] It should be noted that when an element is referred to as being "on" another element, it can be directly on the other element or intervening elements can also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements can also be present.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in this application, the term "and / or" includes any and all combinations of one or more of the associated listed items.

[0038] Unless otherwise defined, or the context dictates otherwise, the terms used in the present application have the following meanings:

[0039] The term "and / or", "or / and", "and / or" used in the present application includes any one of two or more associated listed items, and also includes any and all combinations of the associated listed items, including any two associated listed items, any more associated listed items, or all associated listed items. It should be noted that when at least two conjunctions selected from "and / or", "or / and", "and / or" are combined to connect at least three items, it should be understood that in the present application, the technical solution undoubtedly includes the technical solution connected by "logical and", and also undoubtedly includes the technical solution connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B, and "combination of A and B".

[0040] In the present application, "multiple", "various", "multiple times", "multiple", etc. are used without specific limitation, which means more than two or equal to two in quantity. For example, "one or more" means one or more than two.

[0041] The "combination thereof", "any combination thereof", "any combination thereof", etc. used in the present application includes all suitable combinations of any two or more listed items.

[0042] In the present application, "suitable", "suitable", "any suitable manner" and the like in the description of the "suitable" manner, as long as the technical solutions of the present application can be implemented, the technical problems of the present application can be solved, and the expected technical effects of the present application can be achieved.

[0043] In the present application, "preferably", "better", "better", "as appropriate" only describes the better implementation or embodiment, and it should be understood that it does not constitute a limitation on the protection scope of the present application.

[0044] In the present application, "further", "further", "particularly" and the like are used to describe the purpose, indicating the difference in content, but should not be understood as a limitation on the protection scope of the present application.

[0045] In the present application, "optionally", "optional", "optional" means optional, that is, selected from "yes" or "no" two parallel schemes. If there are multiple "optional" in a technical solution, unless otherwise specified, and there is no contradiction or mutual restriction, each "optional" is independent.

[0046] In the present application, the terms "first", "second", "third", "fourth" and the like in the description of the "first aspect", "second aspect", "third aspect", "fourth aspect" and the like are only used for description purposes, and cannot be understood as indicating or implying relative importance or quantity, nor can it be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth" and the like only serve the purpose of non-exhaustive enumeration description, and should be understood as not constituting a closed limitation on the quantity.

[0047] In the present application, the technical features described in an open manner include closed technical solutions consisting of the listed features, and also include open technical solutions containing the listed features.

[0048] In the present application, the numerical interval (i.e. the numerical range) is selected, and the optional numerical distribution within the above numerical interval is considered to be continuous, and includes the two numerical endpoints (i.e. the minimum value and the maximum value) of the numerical range, and each numerical value between the two numerical endpoints. If not specified, when the numerical interval only points to the integer within the numerical interval, including the two endpoint integers of the numerical range and each integer between the two endpoints, in this paper, it is equivalent to directly listing each integer, such as t is an integer selected from 1 to 10, which means that t is any one integer selected from the integer group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe characteristics or properties, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges included therein.

[0049] The temperature parameters in the present application, unless otherwise specified, allow for both constant temperature treatment and also allow for variations within a certain temperature range. It should be understood that the constant temperature treatment allows for fluctuations within the accuracy range of the instrument control. Fluctuations within a range such as ±5°C, ±4°C, ±3°C, ±2°C, ±1°C are allowed.

[0050] In the present application, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass volume percentage.

[0051] In the present application, "room temperature" and "normal temperature" generally refer to 5°C to 30°C, and preferably refer to 25±5°C.

[0052] In the present application, the aeration rate calculation method in the context is: aeration rate % = (volume of product after aeration - volume of product before aeration) ÷ volume of product before aeration x 100.

[0053] In some embodiments, a preparation method of aerated yogurt is provided, comprising the following steps:

[0054] Mixing sucrose, a compound stabilizer and preheated milk uniformly, performing first homogenization and sterilization to prepare a sterilized liquid;

[0055] Mixing the sterilized liquid and a fermenting agent uniformly, performing fermentation to prepare fermented milk; and,

[0056] Performing second homogenization and aeration on the fermented milk under the condition of 15 MPa to 25 MPa, filling and post-ripening to prepare the aerated yogurt;

[0057] The compound stabilizer comprises protein powder, starch, seaweed powder and citrus fiber.

[0058] The protein powder used has the effects of enhancing the texture and viscosity of the aerated yogurt, reducing whey separation and improving smoothness of the taste. The water retention of the protein powder can improve the stability of the product and prolong the shelf life. The starch used can improve the gel structure of the aerated yogurt through thickening and stabilizing effects, enhance the strength of the protein network structure and improve the shear resistance of the product to prevent the collapse of the bubble structure after aeration. The water-soluble dietary fiber in the seaweed powder component can enhance the water retention and stabilize the aeration structure. The seaweed powder also has antioxidant and good flavor carrying effects. The citrus fiber, as a natural dietary fiber, can form a stable gel network through water absorption and swelling, thereby improving the consistency and shock resistance of the yogurt. The clean label characteristics of the citrus fiber meet the health consumption trend.

[0059] The preparation method of the aerated yogurt provided does not need to use high-fat systems, gel and other stabilizers, and can realize that the aerated yogurt prepared has high stability and better sensory experience, realizes the clean and healthy of the ingredient label and improves the health attributes of the aerated yogurt.

[0060] The prepared aerated yogurt has a stable foam system, can better adsorb and carry various flavor agents such as sauce, fruit juice, nut fragments, cocoa powder and coffee fragments, has good flavor containment, and realizes the texture experience of "one bite with multiple flavors".

[0061] Understandably, in the provided preparation method of the aerated yogurt, the fermented milk is subjected to the second homogenization and aeration under the condition of 15 MPa to 25 MPa, and the pressure can be any value in the range of 15 MPa to 25 MPa, for example, can be 15 MPa, 16 MPa, 17 MPa, 18 MPa, 19 MPa, 20 MPa, 21 MPa, 22 MPa, 23 MPa, 24 MPa, 25 MPa, etc., and can also be a range composed of any two of the foregoing values.

[0062] In some embodiments, in the provided preparation method of the aerated yogurt, the raw materials for preparing the aerated yogurt include, by mass percentage, 85% to 92% of milk, 5% to 10% of sucrose, 2% to 5% of a compound stabilizer, and 0.05% to 0.15% of a ferment.

[0063] Understandably, in the raw materials of the aerated yogurt, by mass percentage, 85% to 92% of milk is included, for example, the mass percentage of milk in the raw materials of the aerated yogurt can be 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, etc., and can also be a range composed of any two of the foregoing values.

[0064] Understandably, in the raw materials of the aerated yogurt, by mass percentage, 5% to 10% of sucrose is included, for example, the mass percentage of sucrose in the raw materials of the aerated yogurt can be 5%, 6%, 7%, 8%, 9%, 10%, etc., and can also be a range composed of any two of the foregoing values.

[0065] Understandably, in the raw materials of the aerated yogurt, by mass percentage, 2% to 5% of a compound stabilizer is included, for example, the mass percentage of the compound stabilizer in the raw materials of the aerated yogurt can be 2%, 3%, 4%, 5%, etc., and can also be a range composed of any two of the foregoing values.

[0066] Understandably, in the raw materials of the aerated yogurt, by mass percentage, 0.05% to 0.15% of a ferment is included, for example, the mass percentage of the ferment in the raw materials of the aerated yogurt can be 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, etc., and can also be a range composed of any two of the foregoing values.

[0067] In some embodiments, the preparation method of the aerated yogurt provided comprises, in the compound stabilizer, by mass percentage, 40-60% of protein powder, 30-50% of starch, 5-20% of seaweed powder, and 5-15% of citrus fiber.

[0068] It can be understood that the compound stabilizer comprises, by mass percentage, 40-60% of protein powder, for example, the mass percentage of the protein powder in the compound stabilizer can be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, etc., and can also be a range composed of any two of the foregoing values.

[0069] It can be understood that the compound stabilizer comprises, by mass percentage, 30-50% of starch, for example, the mass percentage of the starch in the compound stabilizer can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, etc., and can also be a range composed of any two of the foregoing values.

[0070] It can be understood that the compound stabilizer comprises, by mass percentage, 5-20% of seaweed powder, for example, the mass percentage of the seaweed powder in the compound stabilizer can be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, etc., and can also be a range composed of any two of the foregoing values.

[0071] It can be understood that the compound stabilizer comprises, by mass percentage, 5-15% of citrus fiber, for example, the mass percentage of the citrus fiber in the compound stabilizer can be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc., and can also be a range composed of any two of the foregoing values.

[0072] In some embodiments, the preparation method of the aerated yogurt provided comprises, in the compound stabilizer, by mass percentage, 40-60% of protein powder, 30-50% of starch, 5-20% of seaweed powder, and 5-15% of citrus fiber.

[0073] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the starch is one of dry-heat modified waxy corn starch, dry-heat modified cassava starch and dry-heat modified glutinous rice starch. In some embodiments, the dry-heat modified waxy corn starch can be TW1239 type starch produced by Jiangsu Tianjiang Biotechnology Co., Ltd., the dry-heat modified cassava starch can be TT1229 type starch produced by Jiangsu Tianjiang Biotechnology Co., Ltd., and the dry-heat modified glutinous rice starch can be TS1229 type starch produced by Jiangsu Tianjiang Biotechnology Co., Ltd.

[0074] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the temperature of the preheated milk is 55-65℃, for example, 55℃, 56℃, 57℃, 58℃, 59℃, 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, etc., or a range formed by any two of the above values.

[0075] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the pressure of the first homogenization is 15-20 MPa, for example, 15 MPa, 16 MPa, 17 MPa, 18 MPa, 19 MPa, 20 MPa, etc., or a range formed by any two of the above values.

[0076] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the starter culture comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

[0077] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the sterilization temperature is 90-95℃, and the sterilization time is 5-15 min; for example, the sterilization temperature can be 90℃, 91℃, 92℃, 93℃, 94℃, 95℃, etc., or a range formed by any two of the above values; the sterilization time can be 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, etc., or a range formed by any two of the above values.

[0078] In some embodiments, the preparation method of the aerated yogurt provided in the present application, the second homogenization and aeration of the fermented milk are carried out at 4-10℃, for example, at 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, etc., or a range formed by any two of the above values.

[0079] In some embodiments, the preparation method of the aerated yogurt provided in the present application further comprises the following step: after the sterilization, the temperature of the sterilization solution is controlled to be 40-42℃, for example, 40℃, 41℃, 42℃, etc., or a range formed by any two of the above values.

[0080] In some embodiments, the method for preparing the aerated yogurt provided in the application ends fermentation when the acidity of the fermented milk is 70°T~80°T, for example, the acidity of the fermented milk can be 70°T, 71°T, 72°T, 73°T, 74°T, 75°T, 76°T, 77°T, 78°T, 79°T, 80°T, etc., and can also be a range composed of any two of the aforementioned values.

[0081] In some embodiments, the method for preparing the aerated yogurt provided in the application, in the aerating step, the aeration rate is 80%~120%;

[0082] In some embodiments, the method for preparing the aerated yogurt provided in the application, in the aerating step, nitrogen is used for aeration.

[0083] In some embodiments, the method for preparing the aerated yogurt provided in the application, in the post-ripening step, includes standing at 4℃~6℃ for 12h~24h, for example, standing at 4℃, 5℃, 6℃, etc.; the standing time can be 12h, 13h, 14h, 15h, 16h, 17h, 18h, 19h, 20h, 21h, 22h, 23h, 24h, etc., and can also be a range composed of any two of the aforementioned values.

[0084] In some embodiments, the method for preparing the aerated yogurt provided in the application further includes the following step: after fermentation, cooling and demulsification at 4℃~10℃, for example, the cooling and demulsification temperature can be 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, etc., and can also be a range composed of any two of the aforementioned values.

[0085] In some embodiments, the application provides an aerated yogurt prepared by the method described above.

[0086] In some embodiments, the application provides a flavored yogurt comprising the aerated yogurt described above and a flavoring agent.

[0087] In some embodiments, the flavoring agent comprises one or more of the following: jam, fruit juice, nut pieces, cocoa powder, and coffee pieces.

[0088] The following are specific examples. The purpose is to further illustrate the application, to help those skilled in the art and researchers further understand the application, and the technical conditions do not constitute any limitation on the application. Any form of modification made within the scope of the claims of the application is within the protection scope of the claims of the application.

[0089] The raw materials and reagents used in the following examples are commercially available or can be prepared by known methods, unless otherwise specified. The experimental methods in the examples are not specified, and are implemented according to conventional conditions, such as the conditions described in the literature, books or the methods recommended by the manufacturer.

[0090] For the purpose of better illustrating the object, technical scheme and advantages of the present application, the present application will be further described in conjunction with specific examples.

[0091] The ferment used in the examples was purchased from Danisco (China) Co., Ltd., model YO-MIX 883, containing Lactobacillus bulgaricus and Streptococcus thermophilus, milk was purchased from Inner Mongolia Yili Industrial Group Co., Ltd., concentrated whey protein powder was purchased from Hengtian Nature Trading (Shanghai) Co., Ltd., starch was purchased from Jiangsu Tianjiang Biological Technology Co., Ltd. dry heat modified glutinous rice starch TS1229, seaweed powder was purchased from Shandong Jinyijia Foodstuff Technology Co., Ltd., and citrus fiber was purchased from Hebei Lemeng Biological Technology Co., Ltd.

[0092] The following aeration rate uses the volume expansion test method: under the condition of constant temperature at 25℃ and normal pressure, the volume change rate of a certain mass of yogurt before and after aeration is directly measured by using a graduated cylinder or a sealed stirring tank with a window, and the calculation method is as follows:

[0093] .

[0094] Example 1

[0095] Fresh milk 899g, white granulated sugar 70g, compound stabilizer 30g (of which, concentrated whey protein powder 40wt%, starch 35wt%, seaweed powder 15wt%, and citrus fiber 10wt%), ferment 1g, and nitrogen gas in appropriate amount. The preparation method of the aerated yogurt comprises the following steps:

[0096] (1) After the temperature of the milk is raised to 55~65℃, the white granulated sugar and the compound stabilizer are placed in the milk, and the material is dissolved for 20min to obtain a dissolved liquid, which is prepared for use;

[0097] (2) The dissolved liquid obtained in step (1) is increased in weight to 1000g with milk, and preheated to 60℃, and then homogenized at 20MPa to obtain a homogenized liquid, which is prepared for use;

[0098] (3) The homogenized liquid obtained in step (2) is sterilized at 95℃ for 5min, and then cooled to 42℃ to obtain a sterilized liquid, which is prepared for use;

[0099] (4) The sterilized liquid obtained in step (3) is inoculated with 0.1% of the ferment by weight of the sterilized liquid for fermentation, and the final acidity is 70°T, and then cooled and demulsified at 10℃ to obtain fermented milk, which is prepared for use;

[0100] (5) Set the temperature of the high-pressure homogenizer aerator to 4℃ and the pressure to 20 MPa. Homogenize and aerate the fermented milk obtained in step (4) with nitrogen gas at an aeration rate of 80%, fill, and place in a 4℃ refrigerator for post-ripening for 12 h or more to obtain the finished product.

[0101] Example 2

[0102] Fresh milk 899 g, white granulated sugar 70 g, compound stabilizer 30 g (of which, concentrated whey protein powder 40 wt%, starch 35 wt%, seaweed powder 15 wt%, and citrus fiber 10 wt%), starter 1 g, and nitrogen gas in an appropriate amount. The preparation method of the aerated yogurt comprises the following steps:

[0103] (1) After the temperature of the milk is raised to 55-65℃, the white granulated sugar and the compound stabilizer are placed in the milk, and the material is dissolved for 20 min to obtain a dissolved material solution, which is reserved;

[0104] (2) The weight of the dissolved material solution obtained in step (1) is increased to 1000 g with milk, preheated to 60℃, and homogenized at 20 MPa to obtain a homogenized solution, which is reserved;

[0105] (3) The homogenized solution obtained in step (2) is sterilized at 95℃ for 5 min, and cooled to 42℃ to obtain a sterilized solution, which is reserved;

[0106] (4) Ferment the sterilized solution obtained in step (3) with 0.1% of the sterilized solution by weight of the starter to obtain a fermented milk with a final acidity of 70°T, cool and break the emulsion at 10℃ to obtain a fermented milk, which is reserved;

[0107] (5) Set the temperature of the high-pressure homogenizer aerator to 4℃ and the pressure to 20 MPa. Homogenize and aerate the fermented milk obtained in step (4) with nitrogen gas at an aeration rate of 90%, fill, and place in a 4℃ refrigerator for post-ripening for 12 h or more to obtain the finished product.

[0108] Example 3

[0109] Fresh milk 899 g, white granulated sugar 70 g, compound stabilizer 30 g (of which, concentrated whey protein powder 40 wt%, starch 35 wt%, seaweed powder 15 wt%, and citrus fiber 10 wt%), starter 1 g, and nitrogen gas in an appropriate amount. The preparation method of the aerated yogurt comprises the following steps:

[0110] (1) After the temperature of the milk is raised to 55-65℃, the white granulated sugar and the compound stabilizer are placed in the milk, and the material is dissolved for 20 min to obtain a dissolved material solution, which is reserved;

[0111] (2) The weight of the dissolved material solution obtained in step (1) is increased to 1000 g with milk, preheated to 60℃, and homogenized at 20 MPa to obtain a homogenized solution, which is reserved;

[0112] (3) Sterilize the homogenized liquid obtained in step (2) at 95°C for 5 minutes, and cool to 42°C to obtain a sterilized liquid, which is ready for use;

[0113] (4) Ferment the sterilized liquid obtained in step (3) by adding a fermenting agent at a weight of 0.1% of the sterilized liquid, and the final acidity of the fermented milk is 70°T. Cool the fermented milk at 10°C to break the emulsion, and obtain fermented milk, which is ready for use;

[0114] (5) Set the temperature of the high-pressure homogenizer to 4°C, and the pressure to 20 MPa. Homogenize and fill the fermented milk obtained in step (4) with nitrogen gas, and the filling rate is 100%. Fill and store in a refrigerator at 4°C for more than 12 hours to obtain the finished product.

[0115] Example 4

[0116] This example provides an aerated yogurt, and the preparation method is similar to that of Example 3, except that the filling rate of step (5) in the preparation method is 110%.

[0117] Example 5

[0118] This example provides an aerated yogurt, and the preparation method is similar to that of Example 3, except that the filling rate of step (5) in the preparation method is 120%.

[0119] The prepared aerated yogurt is tested as follows.

[0120] The filling speed is tested by measuring the time required for the volume of the yogurt to expand to a predetermined ratio (e.g. 100% filling rate) from the start of filling. "Fast filling speed" means that the target volume is reached within ≤30 seconds; "slow filling speed" means that the target volume is reached in >30 seconds.

[0121] The prepared aerated yogurt is placed at room temperature for 4 weeks, and the anti-shock property, uniformity of the structure, sensory evaluation, and stability of the structure are tested, and the testing methods are as follows.

[0122] Anti-shock property is used to evaluate the characteristics of the product resisting the collapse of the structure during the vibration test.

[0123] The anti-shock property index is tested by simulating the dynamic anti-collapse property during the transportation and handling process. An electromagnetic vibration test bench is used to simulate the transportation conditions at a constant temperature of 25°C and a constant pressure. The vibration parameters are frequency of 10 Hz, amplitude of 5 mm, and time of 30 minutes. The changes in the structure of the product before and after vibration are observed and tested, such as the volume retention rate. "Collapse" means that the volume of the yogurt decreases significantly after the vibration test, i.e. the volume retention rate is <90%; "no collapse" means that the volume of the yogurt does not decrease significantly after the vibration test, i.e. the volume retention rate is ≥90%.

[0124] The uniformity index is directly analyzed by the static image analyzer to analyze the size of the bubbles or particles, respectively, to provide an evaluation standard for uniformity from a microscopic level: an Olympus CX23 optical microscope (100X magnification) is used in combination with image analysis software to collect clear images of 5 different fields at 25°C to analyze the diameter of the bubbles, and the particle size span ((D90-D10) / D50) is calculated. If the particle size span is <1.5, it can be described as "uniform pores"; if the particle size span is ≥1.5, it can be described as "non-uniform structure".

[0125] Product sensory evaluation: The uniformity, smoothness, mouthfeel and softness of the aerated yogurt are evaluated by 20 professional and qualified sensory panelists, and the best score is 5 points and the worst score is 0 point. For the experimental groups with similar mouthfeel and the same preference, the tied scores are allowed.

[0126] Structure stability is used to evaluate the degree of texture stability of the product during transportation or storage, that is, the degree of avoiding changes in the structure state such as pore damage, volume reduction and whey separation. It is a comprehensive index, which usually needs to be characterized from different angles by multiple test methods. The present application uses the test methods of "whey separation rate" and "viscosity stability" to comprehensively evaluate the structure stability.

[0127] Whey separation rate: accurately weigh (50.0±0.1) g of sample in a 60-mesh standard sieve, and stand still for 2 hours at 25°C constant temperature environment, collect and weigh the separated whey, and calculate the whey separation rate. If the whey separation rate is <5%, it can be described as "no whey separation"; if 5%≤whey separation rate<15%, it can be described as "a little whey separation"; if the whey separation rate is ≥15%, it can be described as "a lot of whey separation". The less whey separation, the more stable the structure of the aerated yogurt.

[0128] Viscosity stability: a Haake Mars 60 rheometer is used to perform a three-step thixotropic loop test at 10°C under the condition of a flat clamp (diameter 35 mm, gap 1 mm). The results show that the viscosity retention rate of the sample after 60 seconds of high shear of 100 s -1 If the viscosity retention rate is >90%, it can be described as "stable structure"; if 80%≤viscosity retention rate≤90%, it can be described as "relatively stable structure"; if the viscosity retention rate is <80%, it can be described as "unstable structure".

[0129] The test results are shown in Table 1.

[0130] Table 1

[0131]

[0132] From the results of Table 1, it can be seen that the aerated yogurts prepared in Examples 1-5 have high stability, light texture, uniform section, uniform pores, delicate and smooth taste, and fluffy and dense mouthfeel.

[0133] Test Example 1: In order to clearly illustrate the characteristics of the complex stabilizer in the aerated yogurt of the present scheme, the following specific comparative examples are described.

[0134] Comparative Example 1

[0135] Fresh milk 899g, white granulated sugar 70g, complex stabilizer 30g (of which, hydroxypropyl distarch phosphate 40wt%, gelatin 25wt%, agar 20wt%, mono- and diglycerides of fatty acids 15wt%), starter 1g, nitrogen gas in appropriate amount.

[0136] The preparation method of the aerated yogurt comprises the following steps:

[0137] (1) After the temperature of the milk is raised to 55-65℃, the white granulated sugar and the complex stabilizer are placed in the milk, and the material is melted for 20min to obtain a melted liquid, which is prepared for use;

[0138] (2) The melted liquid obtained in step (1) is increased in weight to 1000g with milk, preheated to 60℃, and homogenized at 20MPa to obtain a homogenized liquid, which is prepared for use;

[0139] (3) The homogenized liquid obtained in step (2) is sterilized at 95℃ for 5min, and cooled to 42℃ to obtain a sterilized liquid, which is prepared for use;

[0140] (4) The sterilized liquid obtained in step (3) is inoculated with 0.1% of the sterilized liquid weight of the starter for fermentation, and the final fermentation acidity is 70°T. The fermented milk is cooled and demulsified at 10℃ to obtain fermented milk, which is prepared for use;

[0141] (5) The temperature of the high-pressure homogenizer aerator is set to 4℃, the pressure is set to 20MPa, the fermented milk obtained in step (4) is homogenized and filled with nitrogen gas, the aeration rate is 120%, and the product is filled and stored in a 4℃ refrigerator for more than 12h for post-ripening to obtain the finished product.

[0142] Comparative Example 2

[0143] Fresh milk 899g, white granulated sugar 70g, complex stabilizer 30g (of which, acetylated distarch phosphate 45wt%, gelatin 30wt%, sodium caseinate 15wt%, lactic acid fatty acid glyceride 10wt%), starter 1g, nitrogen gas in appropriate amount.

[0144] The preparation method of the aerated yogurt comprises the following steps:

[0145] (1) The temperature of the milk is raised to 55-65℃, then white granulated sugar and a compound stabilizer are added to the milk, and the mixture is stirred for 20 min to obtain a mixture solution, which is ready for use;

[0146] (2) The mixture solution obtained in step (1) is increased to 1000 g with milk, and preheated to 60℃, then homogenized at 20 MPa to obtain a homogenized solution, which is ready for use;

[0147] (3) The homogenized solution obtained in step (2) is sterilized at 95℃ for 5 min, and cooled to 42℃ to obtain a sterilized solution, which is ready for use;

[0148] (4) The sterilized solution obtained in step (3) is inoculated with a starter at a concentration of 0.1% of the weight of the sterilized solution, and fermented to a final acidity of 70°T, then cooled to 10℃ to break the emulsion, and a fermented milk is obtained, which is ready for use;

[0149] (5) The temperature of the high-pressure homogenizer is set to 4℃, and the pressure is set to 20 MPa, then the fermented milk obtained in step (4) is homogenized and filled with nitrogen gas at an aeration rate of 120%, and filled into a container, and placed in a refrigerator at 4℃ for post-ripening for more than 12 h to obtain the finished product.

[0150] Comparative Example 3

[0151] This comparative example provides an aerated yogurt, and the preparation method is similar to that of Example 5, except that the compound stabilizer contains 20 g of starch, 6 g of seaweed powder, and 4 g of citrus fiber.

[0152] The aerated yogurt is tested by the above-mentioned test method. The results are shown in Table 2.

[0153] Table 2

[0154]

[0155] As can be seen from the results in Table 2, by comparing the different stabilizer systems of Example 5 and Comparative Examples 1, 2, and 3, it can be seen that in the stabilizer system of the aerated yogurt of Example 5, the aerated yogurt has high stability, fast aeration speed, uniform cutting surface and bubbles, light state, delicate and dense taste, melts in the mouth, and is sweet and sour. Compared with the aerated yogurt of Example 5, the aerated yogurt of Comparative Example 1 has decreased stability, slow aeration speed, uneven cutting surface, rough taste, and a powdery taste; the aerated yogurts of Comparative Examples 2 and 3 have poor stability, poor aeration effect, uneven bubbles, and not firm texture, and the taste is not dense. Therefore, the stabilizer system used in Example 5, i.e., concentrated whey protein, starch, seaweed powder, and citrus fiber, is superior to other food colloid stabilizer systems in terms of texture, flavor, and taste.

[0156] Test Example Two: In order to clearly illustrate the influence of high pressure homogenization pressure parameters on the aeration rate and texture characteristics during aeration of the present scheme, the following specific implementation comparative scheme is described.

[0157] Example 6

[0158] Fresh milk 899g, white granulated sugar 70g, compound stabilizer 30g (wherein, concentrated whey protein powder 40wt%, starch 35wt%, seaweed powder 15wt%, citrus fiber 10wt%), starter 1g, nitrogen gas in appropriate amount.

[0159] The preparation method of the aerated yogurt comprises the following steps:

[0160] (1) After the temperature of the milk is raised to 55-65℃, the white granulated sugar and the compound stabilizer are placed in the milk, and the material is dissolved for 20 min to obtain a dissolved material liquid, which is prepared for use;

[0161] (2) The weight of the dissolved material liquid obtained in step (1) is increased to 1000g with milk, preheated to 60℃, and homogenized at 15MPa to obtain a homogenized liquid, which is prepared for use;

[0162] (3) The homogenized liquid obtained in step (2) is sterilized at 95℃ for 5 min, and cooled to 42℃ to obtain a sterilized liquid, which is prepared for use;

[0163] (4) The sterilized liquid obtained in step (3) is inoculated with 0.1% of the sterilized liquid weight of the starter for fermentation, and the final fermentation acidity is 70°T. The fermented milk is cooled and demulsified to 10℃ to obtain fermented milk, which is prepared for use;

[0164] (5) The temperature of the high-pressure homogenization aerator is set to 4℃, 15MPa, and the fermented milk obtained in step (4) is simultaneously homogenized and filled with nitrogen gas, with an aeration rate of 120%, and is filled and placed in a 4℃ refrigerator for post-ripening for 12h or more to obtain the finished product.

[0165] Example 7

[0166] Fresh milk 899g, white granulated sugar 70g, compound stabilizer 30g (wherein, concentrated whey protein powder 40wt%, starch 35wt%, seaweed powder 15wt%, citrus fiber 10wt%), starter 1g, nitrogen gas in appropriate amount.

[0167] The preparation method of the aerated yogurt comprises the following steps:

[0168] (1) After the temperature of the milk is raised to 55-65℃, the white granulated sugar and the compound stabilizer are placed in the milk, and the material is dissolved for 20 min to obtain a dissolved material liquid, which is prepared for use;

[0169] (2) The weight of the dissolved material liquid obtained in step (1) is increased to 1000g with milk, preheated to 60℃, and homogenized at 15MPa to obtain a homogenized liquid, which is prepared for use;

[0170] (3) The homogenized liquid obtained in step (2) was sterilized at 95°C for 5 minutes, and cooled to 42°C to obtain a sterilized liquid, which was ready for use;

[0171] (4) The sterilized liquid obtained in step (3) was inoculated with a starter at a concentration of 0.1% by weight of the sterilized liquid, and fermented until the acidity reached 70°T. The fermented milk was cooled to 10°C to break the emulsion, and obtained a fermented milk, which was ready for use;

[0172] (5) The temperature of the high-pressure homogenizer was set to 4°C and 25 MPa. The fermented milk obtained in step (4) was subjected to homogenization and nitrogen charging at the same time, with an aeration rate of 120%, and was filled into a container. The filled container was placed in a refrigerator at 4°C for post-ripening for more than 12 hours to obtain the finished product.

[0173] Comparative Example 4

[0174] In this comparative example, the aerated yogurt was prepared by the similar method as in Example 5, except that in step (5), the temperature of the high-pressure homogenizer was set to 4°C and 10 MPa. The fermented milk obtained in step (4) was subjected to homogenization and nitrogen charging at the same time, with an aeration rate of 120%, and was filled into a container. The filled container was placed in a refrigerator at 4°C for post-ripening for more than 12 hours to obtain the finished product.

[0175] Comparative Example 5

[0176] In this comparative example, the aerated yogurt was prepared by the similar method as in Example 5, except that in step (5), the temperature of the high-pressure homogenizer was set to 4°C and 30 MPa. The fermented milk obtained in step (4) was subjected to homogenization and nitrogen charging at the same time, with an aeration rate of 120%, and was filled into a container. The filled container was placed in a refrigerator at 4°C for post-ripening for more than 12 hours to obtain the finished product.

[0177] The aerated yogurt was tested by the above-mentioned test methods. The results are shown in Table 3.

[0178] Table 3

[0179]

[0180] As can be seen from the results in Table 3, by comparing the different high-pressure homogenization pressures in Examples 5, 6, 7 and Comparative Examples 4, 5, it can be seen that the aerated yogurts obtained in Examples 5, 6, 7 have good stability, fast aeration rate, uniform section and bubbles, light state, delicate and dense taste, melting in the mouth, and sour and sweet taste.

[0181] The aerated yoghurt obtained in Comparative Example 4 has poor stability, in which the aerated pressure is low, resulting in slow aerating speed, slightly large bubbles, uniform section, light state and dense taste. The aerated yoghurt obtained in Comparative Example 5 has uneven bubbles, easy to collapse and rough taste due to high aerating speed and high homogenization pressure which destroys the gel structure strength and stability. Therefore, the high pressure homogenization pressure parameter has obvious influence on the aerating rate and texture properties during the aerating process, and the higher the homogenization pressure, the faster the aerating speed, but meanwhile, higher requirements are put forward to the overall compounding stability system of the product. Therefore, the homogenization pressure in the range of 15-25 MPa is suitable under the conditions of the present application.

[0182] Test Example Three: Comparison of Optimal Aerating Rate of Aerated Yoghurt

[0183] Example 8

[0184] Fresh milk 899 g, white granulated sugar 70 g, compounding stabilizer 30 g (concentrated whey protein powder 40 wt%, starch 35 wt%, seaweed powder 15 wt%, citrus fiber 10 wt%), starter 1 g, and nitrogen gas in appropriate amount.

[0185] The preparation method of the aerated yoghurt comprises the following steps:

[0186] (1) After the temperature of the milk is increased to 55-65℃, the white granulated sugar and the compounding stabilizer are placed in the milk, and the material is dissolved for 20 min to obtain a dissolved material solution, which is prepared for use;

[0187] (2) The dissolved material solution obtained in step (1) is increased to 1000 g in weight with milk, and preheated to 60℃, and then homogenized at 15 MPa to obtain a homogenized solution, which is prepared for use;

[0188] (3) The homogenized solution obtained in step (2) is sterilized at 95℃ for 5 min, and then cooled to 42℃ to obtain a sterilized solution, which is prepared for use;

[0189] (4) The starter is inoculated into the sterilized solution obtained in step (3) at a weight of 0.1% of the sterilized solution to perform fermentation, and the final acidity is 70°T. The fermented milk is cooled and broken to 10℃ to obtain a fermented milk solution, which is prepared for use;

[0190] (5) The temperature of the high-pressure homogenizing aerator is set to 4℃ and 20 MPa, and the fermented milk obtained in step (4) is homogenized and aerated with nitrogen gas at the same time, the aerating rate is 130%, and the product is filled and stored in a refrigerator at 4℃ for 12 h or more to obtain the finished product.

[0191] Example 9

[0192] 899g fresh milk, 70g white sugar, 30g compound stabilizer (40wt% concentrated whey protein powder, 35wt% starch, 15wt% seaweed powder, 10wt% citrus fiber), 1g starter, and appropriate amount of nitrogen.

[0193] The preparation method of aerated yogurt includes the following steps:

[0194] (1) After raising the temperature of the milk to 55~65℃, put the white sugar and compound stabilizer into the milk and let it dissolve for 20 minutes to obtain the dissolving liquid for later use.

[0195] (2) Increase the weight of the chemical solution obtained in step (1) to 1000g with milk, preheat to 60℃, homogenize at 15MPa to obtain a homogenized solution for later use;

[0196] (3) Sterilize the homogenized liquid obtained in step (2) at 95°C for 5 min, cool it to 42°C to obtain the sterilized liquid for later use;

[0197] (4) Add 0.1% of the sterilization liquid weight of the sterilization liquid to the sterilization liquid obtained in step (3) for fermentation. The final acidity of the fermentation is 70°T. Cool and demulsify to 10°C to obtain fermented milk for later use.

[0198] (5) Set the temperature of the high-pressure homogenizer to 4℃ and 20MPa, and homogenize and fill the fermented milk obtained in step (4) at the same time. The filling rate is 70%, and the milk is filled and placed in a refrigerator at 4℃ for more than 12 hours to obtain the finished product.

[0199] The aerated yogurt was tested using the aforementioned testing method. The results are shown in Table 4.

[0200] Table 4

[0201]

[0202] As shown in Table 4, the aerated yogurt prepared in Example 8 had an excessively fluffy texture with slightly larger pores and a strong foamy feel upon entry. The aerated yogurt prepared in Example 9 had a thicker texture with slightly smaller pores, a weaker fluffy feel, and lacked smoothness and a melt-in-your-mouth texture. In contrast, the yogurts prepared in Examples 1-5 had an aeration rate between 80% and 120%, resulting in a light texture, uniform cross-section and pores, a delicate and fluffy texture, and a melt-in-your-mouth feel. These products exhibited the best texture and a smooth, delicate mouthfeel.

[0203] Example 10

[0204] This embodiment uses a method similar to that in embodiment 1 to prepare aerated yogurt. The only difference is that in step (5), the fermented milk obtained in step (4) is homogenized and aerated at the same time, 15% blueberry jam is added and mixed, and then it is filled and placed in a refrigerator at 4°C for more than 12 hours to obtain the finished product.

[0205] Example 11

[0206] This example adopts the similar method of Example 5 to prepare the aerated yogurt, the difference is only in step (5), the fermented milk obtained in step (4) is homogenized and aerated, 15% blueberry jam is added and mixed, then filled, placed in a refrigerator at 4℃ for more than 12h post-ripening, and the finished product is obtained.

[0207] Comparative Example 6

[0208] This comparative example adopts the similar method of Example 11 to prepare the fermented yogurt, the difference is only in step (5), the fermented milk obtained in step (4) is not homogenized and aerated, 15% blueberry jam is added and mixed, then filled, placed in a refrigerator at 4℃ for more than 12h post-ripening, and the finished product is obtained.

[0209] The aerated yogurts prepared in Example 10, Example 11 and Comparative Example 6 are placed at room temperature for 4 weeks, and then the flavor retention capacity of the aerated yogurt is tested by sensory evaluation. 20 professional and qualified professional taste testers are organized to conduct product blind test. The results are shown in Table 5.

[0210] Table 5

[0211]

[0212] As can be seen from the results in Table 5, the aerated yogurts prepared in Examples 10 and 11 have light texture, uniform pores, delicate and smooth taste, natural and rich release of blueberry flavor and fermented milk flavor, and similar flavor retention stability to Comparative Example 6 during 4 weeks of room temperature storage, without weakening or diluting the inherent fermented flavor and natural fruit flavor of yogurt, nor any unpleasant odor.

[0213] The technical features of the above-described embodiments can be combined in any manner. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described, however, as long as the combinations of the technical features do not contradict, they should be considered within the scope of the present disclosure.

[0214] The above-described embodiments only express several embodiments of the present application, which are described in detail and specifically, but should not be construed as limiting the scope of the patent. It should be noted that for ordinary skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the scope of protection of the present patent should be subject to the appended claims, and the description can be used to explain the content of the claims.

Claims

1. A method for preparing aerated yogurt, characterized in that, Includes the following steps: The sucrose, compound stabilizer and preheated milk are mixed and homogenized first and then sterilized to prepare the sterilization solution. The sterilized liquid and the starter culture are mixed and fermented to prepare fermented milk; as well as, The fermented milk was subjected to a second homogenization and aeration under conditions of 15MPa~25MPa, followed by filling and post-ripening to prepare the aerated yogurt. The compound stabilizer includes protein powder, starch, seaweed powder and citrus fiber.

2. The method for preparing aerated yogurt according to claim 1, characterized in that, The raw materials for preparing the aerated yogurt include, by mass percentage, 85% to 92% milk, 5% to 10% sucrose, 2% to 5% compound stabilizer, and 0.05% to 0.15% starter culture.

3. The method for preparing aerated yogurt according to claim 1, characterized in that, The compound stabilizer comprises, by mass percentage, 40% to 60% protein powder, 30% to 50% starch, 5% to 20% seaweed powder, and 5% to 15% citrus fiber.

4. The method for preparing aerated yogurt according to claim 3, characterized in that, One or more of the following conditions must be met: (1) The protein powder includes one or more of concentrated milk protein, concentrated whey protein powder and egg white powder; (2) The starch is one of the following: dry heat modified glutinous corn starch, dry heat modified cassava starch and dry heat modified glutinous rice starch.

5. The method for preparing aerated yogurt according to any one of claims 1 to 4, characterized in that, One or more of the following conditions must be met: (1) The temperature of the preheated milk is 55℃~65℃; (2) The pressure of the first homogenizer is 15MPa~20MPa; (3) The starter culture includes Lactobacillus bulgaricus and Streptococcus thermophilus; (4) The sterilization temperature is 90℃~95℃, and the sterilization time is 5min~15min; (5) The fermented milk is subjected to a second homogenization and aeration at 4℃~10℃.

6. The method for preparing aerated yogurt according to any one of claims 1 to 4, characterized in that, The preparation method further includes the following steps: after sterilization, the temperature of the sterilization solution is adjusted to 40℃~42℃.

7. The method for preparing aerated yogurt according to any one of claims 1 to 4, characterized in that, Fermentation ends when the acidity of the fermented milk reaches 70°T~80°T.

8. The method for preparing aerated yogurt according to any one of claims 1 to 4, characterized in that, One or more of the following conditions must be met: (1) During the inflation step, the inflation rate is 80%~120%; (2) Nitrogen gas is used for inflation during the inflation process; (3) The post-ripening step includes standing at 4℃~6℃ for 12h~24h; (4) The preparation method further includes the following steps: after fermentation, the emulsion is broken by cooling at 4℃~10℃.

9. An aerated yogurt, characterized in that, It is prepared by the preparation method comprising any one of claims 1 to 8.

10. A flavored yogurt, characterized in that, It includes the aerated yogurt and flavoring agent as described in claim 9; Optionally, the flavoring agent comprises one or more of jam, juice, chopped nuts, cocoa powder, and ground coffee.

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