Solid dairy product as well as preparation method and application thereof

Abstract

The invention provides a solid dairy product as well as a preparation method and application thereof. The preparation method of the solid milk product comprises the following steps: mixing a raw material system containing skimmed milk, protein powder and single cream at 45-55 DEG C for 45-60 minutes, and treating at 4-10 DEG C for 60-90 minutes to obtain a base material; adding a fermentation strain, chymosin and inorganic salt into the base material, and fermenting to obtain the cheese, wherein the mass ratio of the chymosin to the raw material system is 0.015%-0.02%, and the mass ratio of the inorganic salt to the raw material system is 0.1%-0.2%. The hardness of the solid milk product and the stability of the solid milk product in the liquid milk product can be improved.

Description

TECHNICAL FIELD

[0001] The present application relates to a solid milk product preparation method, in particular to a solid milk product and a preparation method and application thereof, and belongs to the field of food. BACKGROUND

[0002] Milk products are rich in nutrients, easy to digest and absorb, convenient to eat, and inexpensive. Milk products include solid milk products and liquid milk products. Solid milk products include milk candy, cheese, milk blocks, etc., which can be eaten alone or mixed with liquid milk products to make liquid milk products, such as mixing cheese with yogurt to make cheese yogurt. Cheese yogurt is very popular with consumers because of its rich cheese flavor. However, the hardness and stability of existing solid milk products are poor, and when they are added to liquid milk products, they are prone to problems such as dissolution and adhesion, affecting the quality of liquid milk products such as taste and flavor. SUMMARY

[0003] The present application provides a solid milk product and a preparation method and application thereof, which can improve the hardness and stability of the solid milk product, and avoid problems such as dissolution and adhesion in liquid milk products, effectively overcoming the defects of the prior art.

[0004] The present application also provides a solid milk product, which can be applied to liquid milk products, and exhibits high hardness and stability in liquid milk products, avoiding problems such as dissolution and adhesion in liquid milk products.

[0005] The present application also provides a liquid milk product, which has a hard and elastic texture.

[0006] The present application also provides a preparation method of a liquid milk product, according to which the above-mentioned liquid milk product is prepared.

[0007] The present application provides a solid milk product preparation method, comprising the following steps: mixing a raw material system containing skim milk, protein powder and whipped cream at 45-55℃ for 45-60min, and then treating at 4-10℃ for 60-90min to obtain a base material; adding fermentation bacteria, rennet and inorganic salt to the base material and fermenting to obtain the solid milk product; wherein the mass ratio of the rennet to the raw material system is 0.015‰-0.02‰, and the mass ratio of the inorganic salt to the raw material system is 0.1‰-0.2‰.

[0008] Optionally, in the raw material system, the mass percentage of skim milk is 85%-89%, the mass percentage of protein powder is 6.5%-7.5%, and the mass percentage of whipped cream is 3%-4%.

[0009] Optionally, the raw material system further comprises cheese powder, and the mass percentage of the cheese powder in the raw material system is 1% to 1.5%.

[0010] Optionally, after the base material is homogenized and sterilized, the fermentation bacteria, rennet and inorganic salt are added to the base material to perform the fermentation; wherein the homogenization is performed under the action of a first homogenization pressure of 30 bar to 40 bar and a second homogenization pressure of 160 bar to 180 bar, and the temperature of the homogenization is 63 to 67℃; and / or the sterilization temperature is 93 to 97℃, and the sterilization time is 240 to 260s.

[0011] Optionally, the fermentation bacteria comprise Lactobacillus bulgaricus and Streptococcus thermophilus; and / or the inorganic salt comprises one or more of calcium chloride and sodium chloride; and / or the fermentation temperature is 41℃ to 45℃; and / or after the temperature of the base material is controlled to be 41℃ to 45℃, the fermentation bacteria, rennet and inorganic salt are added to the base material to perform the fermentation; and / or the fermentation endpoint is pH≤4.7.

[0012] Optionally, the skimmed milk and the whipping cream are prepared by performing milk fat separation on raw cow milk to obtain the skimmed milk and the whipping cream, respectively.

[0013] The second aspect of the present application provides a solid milk product, which is prepared according to the preparation method of the solid milk product of the first aspect.

[0014] The third aspect of the present application provides a liquid milk product, which comprises the solid milk product of the second aspect, and the solid milk product is in the form of particles in the liquid milk product.

[0015] The fourth aspect of the present application provides a preparation method of a liquid milk product, which comprises the following steps: mixing solid milk product particles with a liquid milk base to obtain the liquid milk product; wherein the preparation process of the solid milk product particles comprises: using the solid milk product of the second aspect or preparing the solid milk product according to the preparation method of the first aspect; and performing particle forming treatment on the solid milk product to obtain the solid milk product particles.

[0016] Optionally, the particle size of the solid milk product particles is 5mm to 10mm; and / or after the solid milk product particles are mixed with the liquid milk base, the obtained mixture is subjected to dispersion treatment; preferably, the dispersion treatment comprises using a double screw pump to perform pump refining on the mixture, and / or using a centrifugal pump to perform pump refining on the mixture; preferably, the frequency of the pump refining is 40 to 50Hz.

[0017] The application provides a solid milk product and a preparation method and application thereof, which can improve the hardness and stability of the solid milk product, so that the solid milk product can be applied to liquid milk products while maintaining high hardness, avoiding problems such as dissolution and adhesion, and improving the taste and flavor of the liquid milk products. DETAILED DESCRIPTION

[0018] To make the objectives, technical solutions and advantages of the present application clearer, the following will be combined with the embodiments of the present application to make a clear and complete description of the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0019] The application provides a solid milk product preparation method, which comprises the following steps: mixing raw material system containing skimmed milk, protein powder and whipped cream at 45-55 DEG C for 45-60 min, and then treating at 4-10 DEG C for 60-90 min to obtain a base; adding fermentation bacteria, rennet and inorganic salt to the base to ferment and prepare the solid milk product; wherein the mass ratio of the rennet to the raw material system is 0.015‰-0.02‰, and the mass ratio of the inorganic salt to the raw material system is 0.1‰-0.2‰.

[0020] According to the research and analysis of the inventor, in the preparation system, during the mixing at 45-55 DEG C for 45-60 min, the primary structure of the protein in the skimmed milk and the protein powder is unfolded under the action of heat, and then the amino acid chains are stretched out from the protein matrix, which are intertwined with the fatty acid chains in the whipped cream, so that the texture of the solid milk product is more compact, and the hardness and stability of the solid milk product are improved. By controlling the temperature and time of the mixing, the degree of unfolding of the primary structure of the protein is low when the temperature is too low or the mixing time is too short, and the amino acid chains and the fatty acid chains are less crosslinked, and the protein is denatured when the temperature is too high, so that the solid milk product has high hardness; meanwhile, in the preparation system, the mixing time is controlled to be less than 60 min, so that the hardness and stability of the solid milk product are improved, the preparation efficiency is improved, and the production cost is reduced.

[0021] In the above preparation process, the mixed system is mixed at 45-55℃ for 45-60 min, and then treated at 4-10℃ for 60-90 min. In this process, the decrease of temperature makes the primary structure of the protein recover, and the long chain of amino acid intertwined with the fatty acid chain shrinks back into the protein matrix, so that the protein and fat in the mixed material are cross-linked with each other, which is beneficial to make the texture of the solid milk product more compact and improve its hardness. At the same time, part of the water molecules are also retained in the protein matrix with the recovery of the primary structure of the protein, which is beneficial to improve the moisture content of the solid milk product and reduce its water absorption capacity, ensuring its stability in the liquid product. By controlling the temperature and time of the treatment process, it is beneficial to avoid the destruction of the molecular structure of the protein caused by water near the freezing point at too low temperature, and to avoid the insufficient recovery of the primary structure of the protein caused by too high temperature or too short treatment time, so as to ensure that the solid milk product has high hardness. At the same time, under the above preparation system, the treatment time is controlled to be no more than 90 min, which is beneficial to improve the hardness and stability of the solid milk product while improving the preparation efficiency and reducing the production cost.

[0022] Therefore, the present application can improve the hardness and stability of the solid milk product, so that the solid milk product can still maintain high hardness when applied to the liquid milk product, avoiding the problems of dissolution and adhesion, and improving the taste and flavor of the liquid milk product.

[0023] The treatment process can be that the mixed material is placed at 4-10℃ for 60-90 min to fully hydrate the mixed material. Wherein, hydration refers to that the water in the mixed material participates in the molecular conformation change of the protein and other materials during the above treatment (such as standing).

[0024] The base material obtained by the above process is fermented under the action of fermentation bacteria, rennet and inorganic salt. The fermentation bacteria, rennet and inorganic salt are added into the base material at the same time, so that the base material can also coagulate and solidify milk through the synergistic effect of rennet and inorganic salt during the fermentation of the fermentation bacteria, which is beneficial to improve the hardness of the solid milk product.

[0025] The addition amount of the chymosin and the inorganic salt needs to satisfy the mass ratio of the chymosin to the raw material system of 0.015‰-0.02‰, and the mass ratio of the inorganic salt to the raw material system of 0.1‰-0.2‰. Within the above-mentioned limited range, the chymosin and the inorganic salt have better synergistic effect. Under the action of the chymosin, the casein in the raw material system is converted into paracasein, and the free calcium in the raw material system promotes the formation of "calcium bridge" between paracasein molecules, so that the paracasein colloidal particles are aggregated to generate a gel body, which is beneficial to improve the hardness of the solid milk product. When the addition amount of the chymosin and / or the inorganic salt is too small, the amount of the above-mentioned gel body is insufficient, so that the hardness of the solid milk product is reduced.

[0026] The preparation method is simple to operate and beneficial to obtain a solid milk product with higher hardness and stability. The solid milk product applied to a liquid milk product still has higher hardness, avoids problems such as dissolution and adhesion, and is beneficial to improve the taste and flavor of the liquid milk product.

[0027] Generally, the mixing needs to be facilitated by stirring to fully mix the raw materials. The present application does not particularly limit the stirring speed, which can be according to the commonly used speed in the art.

[0028] Exemplarily, in the preparation process, the mass ratio of the chymosin to the raw material system can be 0.015‰, 0.016‰, 0.017‰, 0.018‰, 0.019‰, 0.02‰ or a range formed by any two of them.

[0029] In the embodiments of the present application, the chymosin can be a commercially available chymosin.

[0030] In some specific embodiments, in the raw material system, the mass percentage of skimmed milk is 85%-89%, the mass percentage of protein powder is 6.5%-7.5%, and the mass percentage of whipped cream is 3%-4%. The three have better synergistic effect, form a more compact texture under the action of the fermentation strain, the chymosin and the inorganic salt, which is beneficial to improve the hardness and stability of the solid milk product, so that the solid milk product has a harder and more elastic taste in the liquid milk product, and the hardness changes less during the shelf life, and is less likely to have problems such as dissolution and adhesion.

[0031] Exemplarily, the mass percentage of skimmed milk can be 85%, 86%, 87%, 88%, 89%, or a range formed by any two of them, and the mass percentage of protein powder can be 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%.

[0032] Specifically, the solid milk product can include cheese, cheese or dry cheese.

[0033] Further, the raw material system further comprises cheese powder, and the mass percentage of the cheese powder in the raw material system is 1% to 1.5%, which is helpful to increase the cheese flavor of the solid milk product while improving the hardness and stability of the solid milk product.

[0034] In order to further improve the texture of the solid milk product and avoid bacterial contamination, the base material can be homogenized and sterilized, and then the fermentation bacteria, rennet and inorganic salt are added to the base material for fermentation.

[0035] The homogenization is carried out under the action of a first homogenization pressure of 30 bar to 40 bar and a second homogenization pressure of 160 bar to 180 bar, and the homogenization temperature is 63 to 67℃. In addition, the sterilization conditions can be: sterilization temperature is 93 to 97℃, and sterilization time is 240 to 260s.

[0036] In some embodiments, the fermentation bacteria can include Lactobacillus bulgaricus and Streptococcus thermophilus, which is helpful to improve the hardness and stability of the solid milk product.

[0037] In the embodiments of the present application, the addition amount of the fermentation bacteria is not particularly limited and can refer to the conventional addition amount in the art.

[0038] In addition, the inorganic salt can include one or more of calcium chloride and sodium chloride, which is helpful to improve the hardness and stability of the solid milk product. Among them, relatively speaking, when the inorganic salt includes calcium chloride, it is more suitable for the above-mentioned raw material system and the corresponding preparation process, and further improves the hardness and stability of the solid milk product.

[0039] The fermentation temperature can be 41℃ to 45℃. In specific implementation, the temperature of the base material can be controlled to 41℃ to 45℃, and then the fermentation bacteria, rennet and inorganic salt are added to the base material for fermentation. The temperature needs to be maintained at 41℃ to 45℃ until the fermentation is completed, so as to ensure the stability of the activity of the fermentation bacteria and further make the fermentation reaction proceed normally.

[0040] For example, the temperature of the base material during sterilization is higher than the fermentation temperature. After the base material is sequentially homogenized and sterilized, the sterilized base material can be cooled to 41℃ to 45℃, and then the fermentation bacteria, rennet and inorganic salt are added for fermentation.

[0041] According to further research of the inventor, the fermentation end point of the fermentation process can be pH≤4.7, for example, when the pH of the fermentation system reaches 4.5-4.7, the fermentation can be terminated, which is beneficial to improve the hardness and stability of the solid milk product, and the reason is that when the pH of the fermentation system is greater than 4.7, the pH is higher than the isoelectric point of casein, the casein is not denatured and coagulated, which is not conducive to the formation of a relatively tight texture of the solid milk product, and thus the hardness of the solid milk product is low. Therefore, the fermentation end point of the fermentation is pH≤4.7, the casein is denatured and coagulated, and a three-dimensional network system framework connected with water phase is formed, which is beneficial to improve the hardness and stability of the solid milk product.

[0042] Specifically, when the fermentation system reaches the fermentation end point (i.e., pH≤4.7), the fermentation system can be rapidly cooled to 15-20°C to inhibit the growth of the fermentation strain and the activity of protease, lipase, etc., so as to terminate the fermentation.

[0043] In some specific embodiments, the skimmed milk and the whipping cream are prepared by the following process: performing milk fat separation on raw cow milk to obtain skimmed milk and whipping cream, respectively, which is beneficial to prepare a solid milk product with good hardness and stability.

[0044] The embodiment of the present application also provides a solid milk product prepared according to the preparation method.

[0045] The solid milk product includes cheese, cheese or dry cheese, and has high hardness and stability, and the solid milk product can be applied to a liquid milk product, and has high hardness, a hard and elastic taste, and small hardness change within a shelf life, and is not prone to problems such as dissolution and adhesion.

[0046] The embodiment of the present application also provides a liquid milk product including the solid milk product, and the solid milk product is in a granular form in the liquid milk product.

[0047] The solid milk product in the liquid milk product has high hardness, a hard and elastic taste, and small hardness change within a shelf life, and is not prone to problems such as dissolution and adhesion.

[0048] The embodiment of the present application also provides a preparation method of a liquid milk product, including the following steps: mixing solid milk product particles and a liquid milk base to prepare a liquid milk product; wherein the preparation process of the solid milk product particles includes: using the solid milk product or preparing the solid milk product according to the preparation method of the solid milk product; and performing granular forming treatment on the solid milk product to obtain the solid milk product particles.

[0049] That is, the solid milk product is first granulated, for example, by crushing using a frame mixer, to obtain solid milk product granules, and then the solid milk product granules are mixed with a liquid milk base to obtain a liquid milk product.

[0050] The liquid milk base can be yogurt and / or milk, etc.

[0051] For example, the solid milk product is cheese, the liquid milk base can be yogurt, and the liquid milk product is yogurt containing cheese granules. In the related art, yogurt with a cheese flavor is prepared by adding cheese powder, cheese flavoring essence, etc. into yogurt, and it is difficult to impart the yogurt with the hard and elastic texture of cheese granules. In the embodiments of the present application, the solid milk product is added into the liquid milk base such as yogurt, and the solid milk product (cheese) can maintain good hardness and stability in the liquid milk base, and the formed liquid milk product can have the texture of cheese granules and the characteristics of a cheese flavor and a harmonious cheese flavor.

[0052] The liquid milk base can be prepared by conventional methods in the art, for example, yogurt can be prepared by sequentially subjecting a raw material system containing raw milk and white granulated sugar to materializing, homogenizing, sterilizing, inoculating and fermenting, and subjecting the fermented product to demulsification, etc.

[0053] In the liquid milk product, the mass ratio of the solid milk product granules to the liquid milk base can be 70%-80%, which is beneficial to improve the texture and other qualities of the liquid milk product.

[0054] For example, the mass ratio of the solid milk product granules to the liquid milk base can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, or a range formed by any two of them.

[0055] Generally, the particle size of the solid milk product granules is 5-10 mm, which is beneficial to improve the mixing effect of the mixing of the solid milk product granules and the liquid milk base, and to improve the uniformity and stability of the solid milk product in the liquid milk product, and to improve the texture and other qualities of the liquid milk product.

[0056] In addition, in the preparation process, the mixture of the solid milk product granules and the liquid milk base can be subjected to dispersion treatment, which is beneficial to improve the uniformity of the solid milk product in the liquid milk product.

[0057] Specifically, the dispersion treatment can include pumping and refining the mixture using a double screw pump and / or pumping and refining the mixture using a centrifugal pump, which is beneficial to make the particle size of the solid milk product granules more uniform.

[0058] In addition, the frequency of the pumping refinement can be 40-50 Hz, which is beneficial to the production efficiency and the granularity uniformity of the solid milk product in the liquid milk product.

[0059] In particular implementation, the solid milk product particles can be mixed with the yogurt, and then subjected to cold storage post-ripening to obtain the liquid milk product.

[0060] The post-ripening can be performed by a conventional method in the art, and is not particularly limited.

[0061] The application will be described in more detail below by means of specific examples and comparative examples.

[0062] The rennet used in the embodiments of the application is purchased from the Danish company Chr. Hansen.

[0063] Examples 1-9

[0064] Example 1

[0065] The application provides a preparation method of cheese yogurt, comprising the following steps:

[0066] Separate the raw cow milk by cream separation to obtain skim milk and cream, respectively;

[0067] Mix the raw material system containing 870 parts of skim milk, 75 parts of protein powder, 40 parts of cream and 15 parts of cheese powder at 45℃ for 60 min, and then hydrate at 5℃ for 90 min to obtain a base material;

[0068] Homogenize and sterilize the base material, wherein the homogenization is performed under the action of a first homogenization pressure of 30-40 bar and a second homogenization pressure of 160-180 bar, the homogenization temperature is 65℃, the sterilization temperature is 95℃, and the sterilization time is 300 s; cool the base material to 43℃, and then add fermentation bacteria, rennet and calcium chloride to the base material for fermentation; when the pH of the fermentation system is ≤4.7, rapidly cool the fermentation system to 15-20℃ to obtain cheese; wherein the fermentation bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus, the mass ratio of the commercially available rennet to the raw material system is 0.02‰, and the mass ratio of the calcium chloride to the raw material system is 0.2‰.

[0069] Use a frame stirrer to crush the cheese to obtain cheese particles with a particle size of 5-10 mm, and then mix the cheese particles with yogurt, use a double screw pump to pump and refine the mixture, and cold storage post-ripening for 5 h to obtain cheese particle type yogurt; wherein the mass ratio of the cheese particles to the yogurt is 70%-80%, and the frequency of the pumping refinement is 40 Hz.

[0070] Example 2

[0071] The application provides a cheese yogurt preparation method, comprising the following steps:

[0072] Separating raw cow milk to obtain skim milk and cream respectively;

[0073] Mixing raw material system containing 880 parts of skim milk, 70 parts of protein powder, 40 parts of cream and 10 parts of cheese powder at 50 DEG C for 45 min, and then hydrating at 10 DEG C for 60 min to obtain a base material;

[0074] Homogenizing and sterilizing the base material, wherein the homogenization is carried out under the action of a first homogenization pressure of 30 bar-40 bar and a second homogenization pressure of 160 bar-180 bar, the homogenization temperature is 65 DEG C, the sterilization temperature is 95 DEG C, and the sterilization time is 300 s; cooling the base material to 43 DEG C, then adding fermentation bacteria, rennet and calcium chloride to the base material to ferment, when the pH of the fermentation system is less than or equal to 4.7, rapidly cooling the fermentation system to 15-20 DEG C to obtain cheese; wherein the fermentation bacteria comprise Lactobacillus bulgaricus and Streptococcus thermophilus, the mass ratio of rennet to raw material system is 0.015 ‰, and the mass ratio of calcium chloride to raw material system is 0.1 ‰;

[0075] Crushing the cheese by using a frame stirrer to make the particle size of the cheese be 5 mm-10 mm to obtain cheese particles, then mixing the cheese particles with yogurt, pumping and refining the mixture by using a double screw pump, and then cold ripening for 5 h to obtain cheese particle type yogurt; wherein the mass ratio of cheese particles to yogurt is 70%-80%, and the frequency of pumping and refining is 50 Hz.

[0076] Example 3

[0077] The application provides a cheese yogurt preparation method, comprising the following steps:

[0078] Separating raw cow milk to obtain skim milk and cream respectively;

[0079] Mixing raw material system containing 890 parts of skim milk, 70 parts of protein powder, 30 parts of cream and 10 parts of cheese powder at 50 DEG C for 50 min, and then hydrating at 4 DEG C for 60 min to obtain a base material;

[0080] The base material is homogenized and sterilized, wherein the homogenization is carried out under the action of a first homogenization pressure of 30 bar to 40 bar and a second homogenization pressure of 160 bar to 180 bar, the homogenization temperature is 65 DEG C, the sterilization temperature is 95 DEG C, and the sterilization time is 300 s; the base material is cooled to 43 DEG C, and then the fermentation bacteria, rennet and calcium chloride are added to the base material to carry out fermentation, when the pH of the fermentation system is less than or equal to 4.7, the fermentation system is rapidly cooled to 15 DEG C to 20 DEG C to obtain cheese; wherein the fermentation bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus, the mass ratio of the rennet to the raw material system is 0.02 ‰, and the mass ratio of the calcium chloride to the raw material system is 0.1 ‰.

[0081] The cheese is broken up using a frame stirrer to have a particle size of 5 mm to 10 mm to obtain cheese particles, and then the cheese particles are mixed with yogurt, and the mixture is pumped and refined using a double screw pump, and then is refrigerated for 5 h to obtain cheese particle type yogurt; wherein the mass ratio of the cheese particles to the yogurt is 70% to 80%, and the frequency of the pumping and refining is 45 Hz.

[0082] Example 4

[0083] This example is basically the same as example 3, and the difference lies in that:

[0084] The mixture is pumped and refined using a centrifugal pump, and other conditions remain unchanged.

[0085] Example 5

[0086] This example is basically the same as example 1, and the difference lies in that:

[0087] Sodium chloride is used to replace calcium chloride, and other conditions remain unchanged.

[0088] Example 6

[0089] This example is basically the same as example 3, and the difference lies in that:

[0090] The frequency of the pumping and refining is reduced to 30 Hz, and other conditions remain unchanged.

[0091] Example 7

[0092] This example is basically the same as example 1, and the difference lies in that:

[0093] The raw material system contains 895 parts of skimmed milk, 55 parts of protein powder, 40 parts of whipped cream and 10 parts of cheese powder; and other conditions remain unchanged.

[0094] Example 8

[0095] This example is basically the same as example 2, and the difference lies in that:

[0096] The raw material system contains 895 parts of skim milk, 60 parts of protein powder, 35 parts of whipping cream, and 10 parts of cheese powder; other conditions remain unchanged.

[0097] Example 9

[0098] This example is basically identical with Example 3, except that:

[0099] The raw material system contains 900 parts of skim milk, 50 parts of protein powder, 40 parts of whipping cream, and 10 parts of cheese powder; other conditions remain unchanged.

[0100] Comparative Examples 1 to 8

[0101] Comparative Example 1

[0102] This comparative example is basically identical with Example 1, except that:

[0103] The hydration time is adjusted to 30 min; other conditions remain unchanged.

[0104] Comparative Example 2

[0105] This comparative example is basically identical with Example 3, except that:

[0106] The mass ratio of rennet to raw material system is adjusted to 0.01‰, and the mass ratio of calcium chloride to raw material system is adjusted to 0.3‰; other conditions remain unchanged.

[0107] Comparative Example 3

[0108] This comparative example is basically identical with Example 3, except that:

[0109] The mass ratio of rennet to raw material system is adjusted to 0.03‰, and the mass ratio of calcium chloride to raw material system is adjusted to 0.05‰; other conditions remain unchanged.

[0110] Comparative Example 4

[0111] This comparative example is basically identical with Example 1, except that:

[0112] The hydration temperature is adjusted to 1°C; other conditions remain unchanged.

[0113] Comparative Example 5

[0114] This comparative example is basically identical with Example 1, except that:

[0115] The hydration temperature is adjusted to 13°C; other conditions remain unchanged.

[0116] Comparative Example 6

[0117] This comparative example is basically identical with Example 1, except that:

[0118] The temperature for mixing the raw material system is adjusted to 35℃; other conditions remain unchanged.

[0119] Comparative Example 7

[0120] This comparative example is basically the same as Example 1, except that:

[0121] The temperature for mixing the raw material system is adjusted to 60℃; other conditions remain unchanged.

[0122] Comparative Example 8

[0123] This comparative example is basically the same as Example 1, except that:

[0124] The time for mixing the raw material system is adjusted to 35min; other conditions remain unchanged.

[0125] Test Example

[0126] 1. The following parameters are detected for the above examples and comparative examples:

[0127] 1) The hardness and particle size of cheese particles in cheese particle type yogurt at shelf life 0d, 7d, 14d and 21d are detected respectively, wherein shelf life 0d refers to the day when the cheese particle type yogurt is prepared;

[0128] Specifically, a BROOKFIELD CT3 texture analyzer is used, a probe TA11 is selected, a compression mode is used, the test target is 10mm away, the touch load is 1g, the forward speed is 1mm / s, the backward speed is 1mm / s, the hardness of the cheese particles is detected, and the hardness reduction rate is calculated by subtracting the hardness of the cheese particles in the cheese particle type yogurt at shelf life 0d from the hardness of the cheese particles in the current cheese particle type yogurt; the particle size of the cheese particles is measured by a particle size analyzer; the specific results are shown in Table 1;

[0129] 2) The taste and flavor of cheese particle type yogurt are evaluated by sensory evaluation: the cheese particle type yogurt is evaluated from three aspects of organization state and color, flavor, and taste according to the sensory evaluation standard in Table 2, the number of participants is 35, and the sensory evaluation results are shown in Tables 3 and 4;

[0130] 2. Detection results

[0131] Table 1 Detection indexes of cheese particles in cheese particle type yogurt during shelf life

[0132]

[0133]

[0134]

[0135] Data analysis:

[0136] The hardness of the cheese particles in the cheese particle yogurts of Examples 1-9 is still higher than 180 during the shelf life, and the highest hardness reduction rate is 32.98, and the particle size (particle size) is maintained at 5-10 mm during the shelf life, indicating that the hardness of the cheese particles in the cheese particle yogurts of Examples 1-9 is higher, and the stability is better, avoiding problems such as dissolution;

[0137] The hardness of the cheese particles in the cheese particle yogurts of Comparative Examples 1-8 is low, and the hardness of the cheese particles decreases significantly as the storage time increases, and in addition, the particle size (particle size) of the cheese particles gradually decreases during the shelf life as the storage time increases, indicating that the cheese particles in the cheese particle yogurts of Comparative Examples 1-8 are not stable during the shelf life.

[0138] Table 2 Sensory evaluation criteria

[0139]

[0140] Table 3 Sensory evaluation results of cheese particle yogurts of Examples 1-9

[0141]

[0142]

[0143] Table 4 Sensory evaluation results of cheese particle yogurts of Comparative Examples 1-8

[0144]

[0145] Data analysis:

[0146] The organization state, color, flavor and taste scores of the cheese particle yogurts of Examples 1-9 are higher, significantly higher than the organization state, color, flavor and taste scores of the cheese particle yogurts of Comparative Examples 1-8; indicating that the cheese particle yogurt provided by the present application has good sensory.

[0147] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A method for preparing solid dairy products, characterized in that, Includes the following steps: The raw material system containing skim milk, protein powder, and light cream is mixed at 45-55℃ for 45-60 minutes, and then treated at 4-10℃ for 60-90 minutes to obtain the base material. Fermentation is carried out by adding fermentation bacteria, rennet, and inorganic salts to the base material to obtain the solid dairy product; wherein the mass ratio of the rennet to the raw material system is 0.015‰ to 0.02‰, and the mass ratio of the inorganic salt to the raw material system is 0.1‰ to 0.2‰.

2. The method for preparing solid dairy products according to claim 1, characterized in that, In the raw material system, the skim milk has a mass percentage of 85% to 89%, the protein powder has a mass percentage of 6.5% to 7.5%, and the light cream has a mass percentage of 3% to 4%.

3. The method for preparing solid dairy products according to claim 1, characterized in that, The raw material system also includes cheese powder, wherein the mass percentage of the cheese powder in the raw material system is 1% to 1.5%.

4. The method for preparing solid dairy products according to claim 1, characterized in that, After homogenizing and sterilizing the substrate, fermentation starters, rennet, and inorganic salts are added to the substrate to carry out the fermentation; wherein, The homogenization is carried out under a primary homogenization pressure of 30 bar to 40 bar and a secondary homogenization pressure of 160 bar to 180 bar, and the homogenization temperature is 63 to 67°C. And / or, the sterilization temperature is 93-97°C, and the sterilization time is 240-360 seconds.

5. The method for preparing solid dairy products according to claim 1, characterized in that, The fermentation strains include Lactobacillus bulgaricus and Streptococcus thermophilus; And / or, the inorganic salt includes one or more of calcium chloride and sodium chloride; And / or, the fermentation temperature is 41°C to 45°C; And / or, after controlling the temperature of the substrate to 41℃~45℃, fermentation strains, rennet and inorganic salts are added to the substrate to carry out the fermentation; and / or, the fermentation endpoint is pH≤4.

7.

6. The method for preparing solid dairy products according to claim 1, characterized in that, The skim milk and the cream are obtained through the following process: raw milk is subjected to milk fat separation to obtain the skim milk and the cream, respectively.

7. A solid dairy product, characterized in that, The solid dairy product is prepared according to the solid dairy product preparation method according to any one of claims 1-6.

8. A liquid dairy product, characterized in that, Includes the solid dairy product of claim 7, wherein the solid dairy product exists in the liquid dairy product in particulate form.

9. A method for preparing a liquid dairy product, characterized in that, Includes the following steps: The liquid dairy product is prepared by mixing solid dairy product particles with liquid milk base; The preparation process of the solid dairy product granules includes: The solid dairy product is prepared by means of the solid dairy product described in claim 7, or by means of the preparation method described in any one of claims 1-6; The solid dairy product is subjected to granulation processing to obtain solid dairy product granules.

10. The method for preparing liquid dairy products according to claim 9, characterized in that, The particle size of the solid dairy product granules is 5mm to 10mm; And / or, after mixing the solid dairy product particles with the liquid milk base, the resulting mixture is dispersed; Preferably, the dispersion process includes pumping and refining the mixture using a twin-screw pump and / or pumping and refining the mixture using a centrifugal pump; Preferably, the pumping frequency is 40–50 Hz.

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