Multilayer solidification type flavored fermented milk and preparation method thereof

Abstract

The invention relates to the field of fermented milk products, in particular to multi-layer solidification type flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps: burdening raw milk, homogenizing, supercooling, and adding single cream to obtain a mixed material liquid; and 2) sterilizing and supercooling the mixed material liquid obtained in the step 1), inoculating strains, filling, fermenting in a hot warehouse, and performing after-ripening to obtain the multi-layer solidification type flavored fermented milk. According to the multi-layer solidification type flavored fermented milk disclosed by the invention, the characteristics of the raw materials are utilized, so that the fermented single cream can suspend on the surface layer of the solidification type flavored fermented milk, the powder raw materials can float to the second layer of the solidification type flavored fermented milk along with the single cream, and the lower layer is a fermented milk layer; therefore, the multi-layer solidification type flavored fermented milk with excellent texture and flavor is obtained. The preparation method disclosed by the invention is simple in process, and large-scale industrial production can be realized by utilizing an original solidification type fermented milk production line and adjusting the pipeline trend.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of fermented milk products, in particular to a multi-layered set-type flavored fermented milk and a preparation method thereof. BACKGROUND

[0002] After Beijing Ziguang launched the milk skin yogurt, it began to be in short supply in 2024, with daily sales breaking through 400,000 cups, attracting attention from all walks of life, and many launched their own milk skin yogurt. In 2025, milk skin yogurt not only became a leading product in the catering industry, but also entered the market, researched milk skin yogurt solutions and launched various pre-packaged products, and is still growing.

[0003] Milk skin yogurt is not ordinary set-type yogurt, but through a special process, the milk fat floats to the surface and coagulates to form a set-type yogurt with an upper and lower layered structure, the surface layer is a fragrant and sweet milk skin layer, and the lower layer is a set-type yogurt.

[0004] With the increasingly fierce market competition, how to provide a multi-layered set-type flavored fermented milk that avoids homogenization and creates a more differentiated product has become a technical problem that needs to be solved in the field. SUMMARY

[0005] The technical problem to be solved by the present application is to overcome the defects of single shape and simple content of existing milk skin yogurt, realize yogurt texture innovation, obtain a multi-layered set-type fermented milk containing milk skin and a preparation method thereof, and realize industrialized assembly line production, and the multi-layered set-type flavored fermented milk obtained by the present application has better texture and rich taste.

[0006] To achieve the above-mentioned and other related purposes, the present application is obtained by the following technical solutions.

[0007] The first aspect of the present application provides a preparation method of a multi-layered set-type flavored fermented milk, comprising the following steps:

[0008] 1) After the raw milk is dosed, homogenized and supercooled, thin cream is added to obtain a mixed liquid; wherein the raw milk dosing includes raw milk, powder raw material, thickening agent and sweetener;

[0009] 2) After the mixed liquid obtained in step 1) is sterilized and supercooled, inoculate the bacteria, after filling, enter the heat library for fermentation, and post-mature to obtain a multi-layered set-type flavored fermented milk.

[0010] In some embodiments of the present application, the thin cream is 3-25wt% of the weight of the mixed liquid.

[0011] The raw milk dosing includes raw milk, powder raw material, thickening agent and sweetener.

[0012] In some embodiments of the present application, the fat content of the raw milk is 0.01% to 4.0% by weight. The method for detecting fat in the raw milk in the present application refers to the first method in GB 5413.3-2010 Food Safety National Standard Infant Food and Milk Fat Determination.

[0013] In some embodiments of the present application, the raw milk is 70 to 90% by weight of the mixed liquid.

[0014] In some embodiments of the present application, the powder raw material is insoluble or hardly soluble in the raw milk, and the particle size is fine. Preferably, the particle size is required to be more than 500 mesh; preferably, the color of the powder raw material is obviously different from that of the raw milk, otherwise it is not easy to observe. Preferably, the powder raw material can be selected from one or more of matcha powder, wheatgrass powder, mulberry leaf powder, etc.

[0015] In some embodiments of the present application, the powder raw material is 0.05 to 1.0% by weight of the mixed liquid.

[0016] In some embodiments of the present application, the thickening agent is selected from one or more of pectin, gelatin, agar, propylene glycol alginate, lactitol, mono, diglyceride fatty acid ester, diacetyl tartaric acid mono, diglyceride, natural starch and modified starch.

[0017] In some embodiments of the present application, the thickening agent is 0.3 to 1.5% by weight of the mixed liquid.

[0018] In some embodiments of the present application, the sweetener is selected from one or more of white granulated sugar, erythritol, aspartame, stevioside and sucralose.

[0019] In some embodiments of the present application, the sweetener is 0.01 to 10.0% by weight of the mixed liquid.

[0020] In some embodiments of the present application, the ingredients further comprise one or more of whey protein powder, flavoring material and coloring agent.

[0021] In some specific embodiments of the present application, the whey protein powder is 0.1 to 1.0% by weight of the mixed liquid.

[0022] In some specific embodiments of the present application, the flavoring material is selected from one or both of spices and mouthfeel improvers.

[0023] Preferably, the flavoring material is 0.01 to 0.1% by weight of the mixed liquid.

[0024] In some specific embodiments of the present application, the coloring agent is selected from natural coloring agents or synthetic coloring agents.

[0025] Preferably, the colorant is 0.01-0.1 wt% of the weight of the mixed liquid.

[0026] In some embodiments of the present application, in step 1), the temperature of the raw milk ingredient is 60-70℃; and the time of the raw milk ingredient is 10-20 min.

[0027] In some embodiments of the present application, in step 1), the temperature of the homogenization is 55-65℃; and the pressure of the homogenization is 18-22 Mpa.

[0028] In some embodiments of the present application, in step 1), the temperature of the subcooling is 6-20℃.

[0029] In some embodiments of the present application, in step 2), the temperature of the sterilization is 90-95℃; and the time of the sterilization is 5-6 min.

[0030] In some embodiments of the present application, in step 2), the bacterial strain is selected from one or more of Bifidobacterium lactis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.

[0031] In some embodiments of the present application, in step 2), the inoculation amount of the bacterial strain is 0.02-0.2 g / kg.

[0032] In some embodiments of the present application, in step 2), the temperature of the inoculation is 38-45℃.

[0033] In some embodiments of the present application, in step 2), the temperature of the heat bank fermentation is 37-45℃.

[0034] In some embodiments of the present application, in step 2), the end point acidity of the fermentation is 65-75ºT.

[0035] In some embodiments of the present application, in step 2), the time of the fermentation is 4-7 h.

[0036] The second aspect of the present application protects the multi-layered set solid flavor fermented milk prepared by the method as described above.

[0037] Compared with the prior art, the present application has the following beneficial effects:

[0038] The multi-layered coagulated flavored fermented milk of this invention uses raw milk, powdered ingredients, cream, thickener, and lactic acid bacteria as raw materials. The process involves mixing and homogenizing the raw milk, adding cream, inoculating, and then fermenting. Utilizing the properties of each ingredient, the fermented cream floats to the surface of the coagulated flavored fermented milk, while the powdered ingredients rise to the second layer, with the fermented milk layer at the bottom. This results in a multi-layered coagulated flavored fermented milk with excellent texture and flavor. The preparation method of this invention is simple; large-scale industrial production can be achieved by adjusting the pipeline routing of existing coagulated fermented milk production lines. Attached Figure Description

[0039] Figure 1 This document shows a flowchart of the preparation method for the multi-layer coagulated flavored fermented milk described in this application.

[0040] Figure 2 The images show actual photos of multi-layer coagulated flavored fermented milk from Examples 1-4 of this application after 3 weeks of storage.

[0041] Figure 3 The image shown is a physical picture of the flavored fermented milk used in Comparative Example 1.

[0042] Figure 4 The image shown is a physical picture of the flavored fermented milk used in Comparative Example 2.

[0043] Figure 5 The image shown is of the flavored fermented milk used in Comparative Example 3.

[0044] Figure 6 The image shown is a physical picture of the flavored fermented milk used in Comparative Example 4.

[0045] Figure 7 The image shown is a picture of the actual product after being left to stand for one day, as shown in Comparative Example 3. Detailed Implementation

[0046] The following describes in detail the embodiments of the multi-layer coagulated flavored fermented milk and its preparation method provided by the present invention.

[0047] The "range" disclosed in this application is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60~120 and 80~110 are listed for a specific parameter, it is also expected that ranges of 60~110 and 80~120 are also included. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1~3, 1~4, 1~5, 2~3, 2~4, and 2~5. In this application, unless otherwise stated, the numerical range "a~b" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0~5" indicates that all real numbers between "0~5" have been listed in this article; "0~5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0048] Preparation method of multi-layer coagulated flavored fermented milk

[0049] The first aspect of this invention protects a method for preparing a multi-layered coagulated flavored fermented milk, comprising the following steps:

[0050] 1) The raw milk ingredients are prepared, homogenized, cooled, and then mixed with light cream to obtain a liquid mixture; wherein, the raw milk ingredients include raw milk, powdered ingredients, thickeners, and sweeteners;

[0051] 2) After sterilizing and cooling the mixed liquid obtained in step 1), inoculate it with bacterial strains, fill it into a hot storage for fermentation, and then mature it to obtain multi-layer coagulated flavored fermented milk.

[0052] The term "flavored fermented milk" refers to a product made primarily from one or more of the following: no less than 80% raw cow (sheep) milk, concentrated milk for food industry, and milk powder, with the addition of other ingredients. After sterilization and fermentation, the pH is lowered. Food additives, nutritional fortifiers, fruits, vegetables, grains, etc., may or may not be added before or after fermentation. "No less than 80%" means that the milk solids content in every 100g of fermented milk (excluding fruits, vegetables, and grains) is no less than the milk solids content in every 80g of milk.

[0053] In the preparation method of multi-layer coagulated flavored fermented milk provided by this invention, step 1) involves mixing raw milk ingredients, homogenizing, cooling, and then adding light cream in a certain proportion to obtain a mixed liquid. Specifically:

[0054] In step 1) of this invention, the light cream is 3-25 wt% of the weight of the mixed liquid, or it can be 5-20 wt%, 8-12 wt%, 9-15 wt%, or 3 wt%, 8 wt%, 15 wt%, or 25 wt%. The light cream can be any type of light cream suitable for preparing yogurt in the art, for example, it can comply with relevant standards such as GB 19646-2010 National Food Safety Standard for Light Cream, Butter and Anhydrous Butter.

[0055] In step 1) of this invention, the ingredients include raw milk, powdered raw materials, thickeners and sweeteners.

[0056] In step 1) of this invention, the fat content of the raw milk is 0.01% to 4.0 wt%. The raw milk can meet relevant standards such as GB19301 National Food Safety Standard for Raw Milk; the reconstituted milk can meet relevant standards such as GB 19644 National Food Safety Standard for Milk Powder. The preferred source of the raw milk is cow and / or sheep, such as one or more of cow's milk, sheep's milk, and buffalo milk.

[0057] In step 1) of this invention, the raw milk is 70-90 wt% of the weight of the mixed liquid, or it can be 75-85 wt%, or it can be 70 wt%, 76.5%, 85.4% and 90 wt%.

[0058] In step 1) of this invention, the powdered raw material must be insoluble or sparingly soluble in the raw milk, and have a fine particle size. Preferably, the particle size is required to be 500 mesh or larger; preferably, the color of the powdered raw material should be significantly different from that of the raw milk, otherwise it would be difficult to observe. Preferably, the powdered raw material can be selected from one or more of matcha powder, wheatgrass powder, mulberry leaf powder, etc.

[0059] In step 1) of this invention, the powdered raw material is 0.05 to 1.0 wt% of the weight of the mixed liquid. It can also be 0.1 to 0.4 wt%, or 0.05 wt%, 0.2%, 0.7%, and 1.0%.

[0060] In step 1) of this invention, the thickener is selected from one or more of pectin, gelatin, agar, propylene glycol alginate, lactitol, mono- and diglycerides of fatty acids, diacetyl tartaric acid mono- and diglycerides, natural starch, and modified starch. Preferably, it is gelatin, agar, diacetyl tartaric acid mono- and diglycerides, and mono- and diglycerides of fatty acids.

[0061] In step 1) of the present invention, the thickener is 0.5 to 1.2 wt% of the weight of the mixture liquid, or it can be 0.6 to 1.0 wt%, or it can be 0.3 wt%, 0.8 wt%, 1.0 wt% and 1.5 wt%.

[0062] In step 1) of this invention, the sweetener is selected from one or more of granulated sugar, erythritol, aspartame, steviol glycosides, and sucralose. The granulated sugar is typically any edible sugar suitable for preparing yogurt in the food industry. For example, it may conform to relevant standards such as GB / T 317-2018 "Plastic Sugar".

[0063] In step 1) of the present invention, the sweetener is 0.01 to 10.0 wt% of the weight of the mixed liquid, or it can be 0.01 to 1.8 wt%, or it can be 1 to 5 wt%, or it can be 4 to 10.0 wt%, or it can be 7.5 wt%, 6.6 wt%, 2.8 wt%, or 4.02 wt%.

[0064] In step 1) of this invention, the ingredients include 75-85 wt% raw milk, 10-15 wt% light cream, 0.1%-0.4% powdered raw materials, 0.6-1.0% thickener, and 6-8 wt% sweetener.

[0065] In step 1) of the present invention, the ingredients further include one or more of whey protein powder, flavoring agents and coloring agents.

[0066] In step 1) of this invention, the whey protein powder is 0.1–1.0 wt% of the weight of the mixed liquid, or it can be 0.3–0.6 wt%, or it can be 0.1 wt%, 0.3 wt%, and 1.0 wt%. The whey protein powder is usually a variety of whey protein powder suitable for preparing yogurt in the food industry, for example, it can comply with relevant standards such as GB11674-2010 National Food Safety Standard for Whey Powder and Whey Protein Powder.

[0067] In step 1) of this invention, the flavoring substance is selected from one or more of flavorings and taste improvers. The flavoring is selected from one or more of propylene glycol, lactic acid, and butanedione. The taste improver is selected from fruit juice or plant extracts. All flavorings used in this application comply with the regulations on colorings in GB 2760-2024, the National Food Safety Standard for the Use of Food Additives.

[0068] In step 1) of the present invention, the flavor substance is 0.01 to 0.1 wt% of the weight of the mixed liquid, or it can be 0.01 to 0.06 wt% or 0.05 to 0.1 wt%.

[0069] In step 1) of this invention, the pigment is selected from natural or synthetic colorants. The natural colorant is selected from one or more of beetroot red, carmine, annatto, paprika, turmeric, lutein, natural carotene, copper chlorophyll, vegetable carbon black, and caramel color. The synthetic colorant is selected from carmine. All colorants used in this application comply with the regulations for colorants in GB 2760-2024, the National Food Safety Standard for the Use of Food Additives.

[0070] In step 1) of this invention, based on the total mass of the base material and light cream, the proportion of the colorant can be 0.01-0.1 wt%, 0.01-0.06 wt%, or 0.05-0.1 wt%.

[0071] In step 1) of this invention, the temperature of the ingredients is 60-70°C, or it can be 60°C, 65°C, or 70°C. The mixing time is 10-20 minutes, or it can be 20 minutes, 15 minutes, or 10 minutes. The ingredients are mixed by stirring.

[0072] In step 1) of this invention, the homogenization method can be a conventional homogenization method in the art, such as a homogenization temperature of 55-65°C, 55-63°C, 58-65°C, 65°C, 62°C, 60°C, or 55°C. The homogenization pressure is 18-22 MPa, or 18 MPa, 20 MPa, or 22 MPa.

[0073] In step 1) of this invention, sterilization is followed by cooling, and the cooling method is a conventional cooling method in the art. The supercooling temperature is 6-20°C, or it can be 6-12°C, or it can be 8-15°C, or it can be 6°C, 10°C, 15°C, or 20°C.

[0074] In the preparation method of multi-layer coagulated flavored fermented milk provided by this invention, step 2) involves sterilizing and cooling the mixed liquid obtained in step 1), inoculating it with bacterial strains, filling it, and then fermenting it in a hot storage room to obtain multi-layer coagulated flavored fermented milk. Specifically:

[0075] In step 2) of this invention, the sterilization conditions are: a temperature of 90–95°C, or 90–93°C, or 92–95°C, or 95°C, 92°C, or 90°C; and a sterilization time of 5–6 minutes, or 5 minutes, 5.3 minutes, 5.8 minutes, or 6 minutes.

[0076] In step 2) of this invention, the bacterial strain is selected from one or more of the following: Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Bifidobacterium acidophilus, Lacticaseibacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus salivarius subsp. thermophilus.

[0077] In step 2) of the present invention, the inoculation amount of the strain is 0.02-0.2 g / kg, preferably 0.05-0.1 g / kg.

[0078] In step 2) of the present invention, the temperature of the liquid during inoculation is 38℃~45℃, or it can be 38~42℃, or it can be 40~44℃, or it can be 38℃, 45℃, 40℃, or 42℃.

[0079] In step 2) of this invention, the sterilization process further includes cooling, and the cooling method is a conventional cooling method in the art. In step 2), the supercooling temperature is 38~45℃. It can also be 37~42℃, 42~45℃, or 37, 45, and 42℃.

[0080] In step 2) of this invention, the temperature of the thermal fermentation chamber is 37-45℃, or it can be 37-42℃, 42-45℃, or 37, 45℃, 42℃.

[0081] In step 2) of the present invention, the final acidity of the fermentation is 65-75ºT, or it can be 65-72ºT, or it can be 68-75ºT, or it can be 70ºT, 65ºT, 68ºT, or 75ºT.

[0082] In step 2) of this invention, the fermentation time is 4 to 7 hours, or 4 to 6.5 hours, or 5.5 to 7 hours, or 7 hours, 6 hours, 4 hours, or 5 hours.

[0083] In step 2) of the present invention, after fermentation, the fermentation product is further cooled to 4-10°C, 4-8°C, 6-10°C, or 9-12°C to terminate fermentation.

[0084] In step 2) of the present invention, the post-ripening time is preferably 10-15 hours, and can be selected as 10-12 hours or 12-15 hours.

[0085] The second aspect of this invention protects multilayer coagulated flavored fermented milk obtained by the preparation method described above.

[0086] The multi-layered coagulated flavored fermented milk obtained in this application is solid, with an upper layer of milk skin thicker than 2 mm, a middle layer mainly composed of powdered ingredients such as matcha, wheatgrass, and mulberry leaf, and a lower layer of yogurt. The three layers are clearly separated. Furthermore, the multi-layered coagulated flavored fermented milk of this application remained clearly separated after 3 weeks of storage, indicating that the multi-layered coagulated flavored fermented milk of this application is stable.

[0087] This invention uses high-mesh powdered raw materials that are insoluble or poorly soluble in raw milk. These are mixed with thickeners and raw milk, homogenized, and then mixed with light cream. After sterilization and inoculation, the mixture is fermented together, enabling the automated production of multi-layered set-type flavored fermented milk. The multi-layered set-type flavored fermented milk of this invention has excellent texture and a rich, layered taste, meeting consumer expectations for such products.

[0088] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0089] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention; in the specification and claims of the present invention, unless otherwise expressly stated in the text, the singular forms "a", "an" and "this" include the plural forms.

[0090] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0091] The material information used in the embodiments of this application is shown in Table 1:

[0092] Table 1

[0093]

[0094] Example 1

[0095] Multi-layer coagulated flavored fermented milk was prepared according to the formula in Table 2, wherein the fat content of the raw milk was 4.0 wt%.

[0096] Table 2 Raw material formula (by mass percentage)

[0097]

[0098] The preparation method of multi-layer coagulated flavored fermented milk includes the following steps:

[0099] 1) Mix the white sugar, matcha powder, thickener and raw milk according to the recipe in Table 2, stir at 65℃ for 15 minutes, homogenize at 62℃ and 20MPa, cool to 10℃ and then add the light cream according to the recipe in Table 2.

[0100] 2) Sterilize at 95℃ for 5 minutes, cool to 45℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 45℃ hot storage for fermentation for about 4 hours until the final acidity is 65ºT, cool to 8℃, and then mature to obtain multi-layer coagulated flavored fermented milk.

[0101] The multi-layered settling flavored fermented milk, after being refrigerated and matured (8℃×15h), has a 3mm thick milk skin on the surface, a light green matcha layer in the middle, and a yogurt layer at the bottom. It has a smooth and delicate texture and a rich milky aroma. The yogurt layer at the bottom has a silky and delicate texture and a pleasant sweet and sour taste. The combination of the three layers creates a layered and complex flavor.

[0102] The multi-layered coagulated flavored fermented milk obtained in Example 1 was stored for 3 weeks, and the layers remained distinct, exhibiting the same condition. Figure 2 As shown.

[0103] Example 2

[0104] Multi-layer coagulated flavored fermented milk was prepared according to the formula in Table 3, wherein the fat content of the raw milk was 1.0 wt%.

[0105] Table 3 Raw material formula (by mass percentage)

[0106]

[0107] The preparation method of multi-layer coagulated flavored fermented milk includes the following steps:

[0108] 1) Mix the white sugar, mulberry leaf powder, thickener and raw milk according to the recipe in Table 3, stir at 60℃ for 10 minutes, homogenize at 55℃ and 22MPa, cool to 15℃ and then add the light cream according to the recipe in Table 3.

[0109] 2) Sterilize at 90℃ for 5.8 min, cool to 42℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 42℃ hot storage for fermentation for about 5 hours until the final acidity is 68ºT, cool to 6℃, and then mature to obtain multi-layer coagulated flavored fermented milk.

[0110] The multi-layered coagulated flavored fermented milk, after being refrigerated and matured (6℃×12h), has a layer of milk skin about 1mm thick on the surface, a layer of light green mulberry leaves in the middle, and a layer of yogurt at the bottom. It has a smooth and delicate texture and a rich milky aroma. The yogurt at the bottom has a silky and delicate texture and a pleasant sweet and sour taste. The combination of the three layers creates a layered taste.

[0111] The multi-layered coagulated flavored fermented milk obtained in Example 2 was stored for 3 weeks, and the layers remained distinct, exhibiting the same condition. Figure 2 As shown.

[0112] Example 3

[0113] Multi-layer coagulated flavored fermented milk was prepared according to the formula in Table 4, wherein the fat content of the raw milk was 3.0 wt%.

[0114] Table 4 Raw material formula (by mass percentage)

[0115]

[0116] The preparation method of multi-layer coagulated flavored fermented milk includes the following steps:

[0117] 1) Mix the white sugar, matcha powder, thickener and raw milk according to the recipe in Table 4, stir at 70℃ for 20 minutes, homogenize at 65℃ and 20MPa, cool to 6℃ and then add the light cream according to the recipe in Table 4.

[0118] 2) Sterilize at 90℃ for 6 minutes, cool to 40℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 42℃ hot storage for fermentation for about 6 hours until the final acidity is 70ºT, cool to 4℃, and after maturation, multi-layer coagulated flavored fermented milk is obtained.

[0119] The multi-layered settling flavored fermented milk, after being refrigerated and matured (4℃×10h), has a 5mm layer of milk skin on the surface, a light green matcha layer in the middle, and a yogurt layer at the bottom; the texture is smooth and delicate with a rich milky aroma; the yogurt layer at the bottom has a silky and delicate texture with a pleasant sweet and sour taste, and the combination of the three layers creates a layered taste.

[0120] The multi-layered coagulated flavored fermented milk obtained in Example 3 was stored for 3 weeks, and the layers remained distinct, exhibiting the same condition. Figure 2 As shown.

[0121] Example 4

[0122] Multi-layer coagulated flavored fermented milk was prepared according to the formula in Table 5, wherein the fat content of the raw milk was 2.0 wt%.

[0123] Table 5 Raw material formula (by mass percentage)

[0124]

[0125] The preparation method of multi-layer coagulated fermented milk includes the following steps:

[0126] 1) Mix the white sugar, wheatgrass powder, whey protein powder, thickener and raw milk according to the recipe in Table 5. Stir the mixture at 65℃ for 15 minutes, homogenize at 60℃ and 18MPa, cool to 20℃ and then add the light cream according to the recipe in Table 5.

[0127] 2) Sterilize at 92℃ for 5.3 minutes, cool to 38℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 37℃ hot storage for fermentation for about 7 hours until the final acidity is 75ºT, cool to 10℃, and after maturation, multi-layer coagulated flavored fermented milk is obtained.

[0128] The multi-layered coagulated flavored fermented milk, after being refrigerated and matured (10℃×15h), has a layer of milk skin about 2mm thick on the surface, a layer of light green wheatgrass in the middle, and a layer of yogurt at the bottom. It has a smooth and delicate texture and a rich milky aroma. The yogurt at the bottom has a silky and delicate texture and a sweet and sour taste. The combination of the three layers makes the taste more layered.

[0129] The multi-layered coagulated flavored fermented milk obtained in Example 4 was stored for 3 weeks, and the layers remained distinct, exhibiting the same condition. Figure 2 As shown.

[0130] Comparative Example 1

[0131] The difference between this comparative example and Example 1 is that the preparation process is different, that is, all the raw materials are directly mixed and then homogenized.

[0132] 1) Mix the white sugar, matcha powder, thickener, light cream and raw milk according to the formula in Table 2, stir at 65℃ for 15 minutes, homogenize at 62℃ and 20MPa, and cool to 10℃.

[0133] 2) Sterilize at 95℃ for 5 minutes, cool to 45℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 45℃ hot storage for fermentation for about 4 hours until the final acidity is 65ºT, cool to 8℃, and then ripen to obtain flavored fermented milk.

[0134] The finished product image obtained from Comparative Example 1 is as follows Figure 3 As shown, the texture is relatively uniform, with no obvious milk skin layer or matcha layer.

[0135] Comparative Example 2

[0136] The difference between this comparative example and Example 1 is that the preparation process is different, that is, after homogenization in step 1), the cream is added directly without cooling.

[0137] The multi-layered coagulated flavored fermented milk was prepared according to the formula shown in Table 2. The specific steps are as follows:

[0138] 1) Mix the white sugar, matcha powder, thickener and raw milk according to the recipe in Table 2, stir at 65℃ for 15 minutes, homogenize at 62℃ and 20MPa, and add the light cream directly according to the recipe in Table 2 without cooling.

[0139] 2) Sterilize at 95℃ for 5 minutes, cool to 45℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 45℃ hot storage for fermentation for about 4 hours until the final acidity is 65ºT, cool to 8℃, and then ripen to obtain flavored fermented milk.

[0140] The finished product image obtained from Comparative Example 2 is shown below. Figure 4 As shown, since light cream contains a small amount of protein, adding it directly at this temperature can easily cause protein denaturation, resulting in a less smooth and grainy product.

[0141] Comparative Example 3

[0142] The difference between this comparative example and Example 1 is that the preparation process is different, and light cream is added at the end. The specific steps are as follows:

[0143] 1) Mix the white sugar, matcha powder, thickener and raw milk according to the formula in Table 2, stir at 65℃ for 15 minutes, and homogenize at 62℃ and 20MPa.

[0144] 2) Sterilize at 95℃ for 5 minutes, cool to 45℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 45℃ hot storage for fermentation for about 4 hours until the final acidity is 65ºT, cool to 8℃, then add light cream, and after ripening, the flavored fermented milk is obtained.

[0145] The finished product image obtained from Comparative Example 3 is shown below. Figure 5 As shown, in this comparative example, the initial top layer of whipped cream was liquid, and the bottom layer was solid. After standing for one day, both layers remained solid, but the two layers failed to bond firmly together. (See attached image for details.) Figure 7 .

[0146] Comparative Example 4

[0147] The difference between this comparative example and Example 1 is that the formula is different, that is, the matcha powder is replaced with acerola cherry powder.

[0148] 1) Mix the granulated sugar, acerola cherry powder, thickener and raw milk according to the recipe in Table 2, stir at 65℃ for 15 minutes, homogenize at 62℃ and 20MPa, cool to 10℃ and then add the light cream according to the recipe in Table 2.

[0149] 2) Sterilize at 95℃ for 5 minutes, cool to 45℃, inoculate with lactic acid bacteria starter, stir evenly, fill and seal, then send to a 45℃ hot storage for fermentation for about 4 hours until the final acidity is 65ºT, cool to 8℃, and then ripen to obtain flavored fermented milk.

[0150] The finished product image obtained from Comparative Example 4 is as follows Figure 6 As shown, the finished product obtained in this comparative example has only two layers: the upper layer is a slightly yellow milk skin layer, and the lower layer is a yogurt layer.

[0151] In summary, this invention effectively overcomes the various shortcomings of the prior art and has high industrial application value.

[0152] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any form or substance. It should be noted that those skilled in the art can make various improvements and additions without departing from the method of the present invention, and these improvements and additions should also be considered within the scope of protection of the present invention. Any modifications, alterations, and equivalent changes made by those skilled in the art based on the above-disclosed technical content without departing from the spirit and scope of the present invention are equivalent embodiments of the present invention. Furthermore, any modifications, alterations, and evolutions made to the above embodiments based on the essential technology of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A process for the preparation of a multi-layered set, flavoured fermented milk, characterised in that, The preparation method comprises the following steps: 1) raw milk is dosed, homogenized, and then thin cream is added after subcooling to obtain a mixed liquid; wherein, the dosing of raw milk comprises raw milk, powder raw material, thickening agent and sweetener; 2) the mixed liquid obtained in step 1) is sterilized, inoculated with bacteria after subcooling, and then fermented in a hot library after filling, and multi-layer solidified flavor fermented milk is obtained after maturation.

2. The method for preparing a multi-layered set flavour fermented milk according to claim 1, wherein In step 1), the thin cream is 3-25wt% of the weight of the mixed liquid.

3. The method for preparing a multi-layered set-flavor fermented milk according to claim 1, wherein the first layer is prepared by adding the flavoring agent to the milk before the milk is pasteurized, and the second layer is prepared by adding the flavoring agent to the milk after the milk is pasteurized. In step 1), any one or more of the following conditions are further included: A1) In step 1), the fat content of the raw milk is 0.01%-4.0wt%; A2) In step 1), the raw milk is 70-90wt% of the weight of the mixed liquid; A3) In step 1), the powder raw material is insoluble or hardly soluble in raw milk; A4) In step 1), the color of the powder raw material is different from that of the raw milk; A5) In step 1), the powder raw material is 0.05-1.0wt% of the weight of the mixed liquid; A6) In step 1), the thickening agent is selected from one or more of pectin, gelatin, agar, propylene glycol alginate, lactitol, mono, di-glycerol fatty acid ester, diacetyl tartaric acid mono, di-glycerol ester, natural starch and modified starch; A7) In step 1), the thickening agent is 0.3-1.5wt% of the weight of the mixed liquid; A8) In step 1), the sweetener is selected from one or more of white granulated sugar, erythritol, aspartame, stevioside and sucralose; A9) In step 1), the sweetener is 0.01-10.0wt% of the weight of the mixed liquid.

4. The method for preparing a multi-layered set-flavor fermented milk according to claim 3, wherein In step 1), any one or more of the following conditions are further included: A31) In feature A3), the powder raw material is selected from one or more of matcha powder, wheatgrass powder, mulberry leaf powder, etc.; A32) In feature A3), the particle size of the powder raw material is above 500 mesh.

5. The method for preparing a multi-layered set-flavor fermented milk according to claim 1, wherein In step 1), the dosing of raw milk further comprises one or more of whey protein powder, flavoring material and colorant.

6. The method for preparing a multi-layered set flavour fermented milk according to claim 5, wherein In step 1), any one or more of the following conditions are further included: B1) The whey protein powder is 0.1-1.0wt% of the weight of the mixed liquid; B2) The flavoring material is selected from one or both of spice and mouthfeel improver; B3) The flavoring material is 0.01-0.1wt% of the weight of the mixed liquid; B4) The colorant is selected from natural colorant or synthetic colorant; B5) The colorant is 0.01-0.1wt% of the weight of the mixed liquid.

7. The method for preparing a multi-layered set-flavor fermented milk according to claim 1, wherein In step 1), any one or more of the following conditions are further included: C1) In step 1), the temperature of the dosing of raw milk is 60-70℃; C2) In step 1), the dosing time of raw milk is 10-20min; C3) In step 1), the temperature of homogenization is 55-65℃; C4) In step 1), the pressure of homogenization is 18-22Mpa; C5) In step 1), the temperature of subcooling is 6-20℃.

8. The method for preparing a multi-layered set-flavor fermented milk according to claim 1, wherein In step 2), any one or more of the following conditions are further included: D1) In step 2), the temperature of sterilization is 90-95℃; D2) in step 2), the sterilization time is 5-6 min; D3) in step 2), the subcooling temperature is 38-45 °C; D4) in step 2), the bacterial species is selected from one or more of Bifidobacterium animalis lactis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii bulgaricus and Streptococcus salivarius thermophilus; D5) in step 2), the inoculum of the bacterial species is 0.02-0.2 g / kg; D6) in step 2), the inoculation temperature is 38-45 °C.

9. The method for preparing a multi-layered set-flavor fermented milk according to claim 1, wherein In step 2), any one or more of the following conditions is also included: E1) the temperature of the heat sink fermentation is 37-45 °C; E2) the end point acidity of the fermentation is 65-75 °T; E3) the time of the fermentation is 4-7 h; E4) after the fermentation, the fermented product is further cooled to 4-10 °C.

10. A multi-layered set yoghurt obtained using the method of any one of claims 1-9 for the preparation of a multi-layered set yoghurt.

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