Yoghourt mousse and preparation method thereof

Abstract

The embodiment of the invention provides yoghurt mousse and a preparation method thereof. The yoghurt mousse comprises the following raw materials: a grease base material and yoghurt, wherein the grease base material comprises UHT single cream or frozen single cream; wherein the yoghourt is prepared from the following raw materials: white granulated sugar, protein powder, low-power gelatin, high-power gelatin, mono / diglycerol fatty acid ester, KeHansen YF-L812 lactic acid bacteria and raw milk; wherein the yoghourt mousse is prepared by the following steps: homogenizing and inflating a grease base material to obtain an inflated grease base material, uniformly mixing the inflated grease base material with demulsified yoghourt, refrigerating and ripening; wherein the inflation rate of the grease base material is 140%-160%. While the taste and the stability of the yoghourt mousse are ensured, the ingredients are simple, the addition amount of the stabilizer and the emulsifier is small, the material viscosity is low in the batching process, and production is convenient. Meanwhile, the yoghourt mousse is uniform in pore size, fine and smooth in taste, light and dense, and just melts in the mouth.

Description

Technical Field

[0001] This invention relates to a yogurt mousse, and more particularly to a yogurt mousse and its preparation method. Background Technology

[0002] Yogurt mousse, as a dessert, combines the thick texture of yogurt with the delicate texture of mousse, and is becoming increasingly popular with consumers.

[0003] Currently, the main production process for common yogurt mousse involves fermenting and breaking down the yogurt, then filling it with aerated water using an aeration device.

[0004] However, because a certain inflation rate needs to be maintained during the inflation process to ensure the stability and uniformity of the product during the shelf life, a variety of thickeners and emulsifiers with high content need to be added to the ingredients, resulting in high material viscosity, which makes processing difficult during production; at the same time, the high content of thickeners and emulsifiers results in a poor taste of yogurt mousse. Summary of the Invention

[0005] This invention provides a yogurt mousse and its preparation method, which at least solves the problems in the prior art where multiple thickeners and emulsifiers need to be added in high amounts in the ingredients, resulting in high material viscosity and thus making the processing difficult during production.

[0006] On one hand, embodiments of the present invention provide a yogurt mousse, wherein the raw materials of the yogurt mousse include, by weight percentage: 20% to 30% fat base, and yogurt;

[0007] The oil base material includes: ultra-high temperature sterilized (UHT) cream or frozen cream;

[0008] The ingredients of the yogurt, by weight percentage, include: 7%–11% white sugar, 0.8%–2% protein powder, 0.35%–0.45% low-kinetic gelatin, 0.5%–0.7% high-kinetic gelatin, 0.15%–0.25% mono- and diglycerides of fatty acids, 0.01%–0.02% Chr. Hansen YF-L812 lactic acid bacteria strain, and raw milk;

[0009] The yogurt mousse is made by homogenizing and aerating the fat base to obtain an aerated fat base, mixing it evenly with demulsified yogurt, and then refrigerating and cooking it; the aeration rate of the fat base is 140% to 160%.

[0010] Furthermore, the protein powder includes: concentrated milk protein powder and / or concentrated whey protein powder.

[0011] Furthermore, the protein powder is concentrated milk protein powder MPC80, wherein the concentrated milk protein powder MPC80 has a mass percentage content of 1.0% to 1.5% in the yogurt.

[0012] Furthermore, the fat base content in the yogurt mousse is 25% by mass; wherein the aeration rate of the fat base is 150%.

[0013] On the other hand, embodiments of the present invention provide a method for preparing yogurt mousse, comprising the following steps: homogenizing a fat base material; sterilizing the homogenized fat base material; cooling the sterilized fat base material and then filling it with sterile nitrogen gas at an aeration rate of 140% to 160%; cooling the aerated fat base material to obtain an aerated fat base material for later use; demulsifying the yogurt to obtain demulsified yogurt; mixing the aerated fat base material and the demulsified yogurt evenly to obtain a mixture; and refrigerating the mixture for further ripening to obtain the yogurt mousse.

[0014] Furthermore, the yogurt is prepared by a method including the following steps: granulated sugar is divided into a first portion and a second portion according to a preset method; a raw material system including raw milk, mono- and diglyceride fatty acid esters, low-kinetic gelatin, high-kinetic gelatin, and the first portion of granulated sugar is mixed evenly and then stirred at high speed to obtain a first material; a raw material system including the first material, protein powder, and the second portion of granulated sugar is mixed evenly and then stirred at high speed, homogenized, and sterilized; Chr. Hansen YF-L812 is added for fermentation to the target acidity to obtain the yogurt.

[0015] Furthermore, the target acidity pH is 4.5 to 4.6.

[0016] Furthermore, the homogenization pressure for homogenizing the oil base is 30 / 180 bar.

[0017] Furthermore, the temperature for the cold-cooked mixture is 4-6°C, and the time is 12 hours.

[0018] Furthermore, the cooling temperature of the sterilized oil base material after cooling and then filling it with sterile nitrogen gas is 10-15°C.

[0019] This invention provides a yogurt mousse and its preparation method, which features simple ingredients and low amounts of stabilizers and emulsifiers. The ingredients have low viscosity during preparation, facilitating production. Furthermore, the yogurt mousse has uniform air pockets, a delicate, light, and creamy texture, and melts in the mouth. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0021] Yogurt mousse, as a dessert, combines the thick texture of yogurt with the delicate texture of mousse. However, due to the need to add multiple thickeners and emulsifiers in high amounts to the ingredients, the material has a high viscosity, making processing difficult. Therefore, this invention adopts the following technical solution:

[0022] This invention provides a yogurt mousse. The ingredients of the yogurt mousse, by weight percentage, include: 20%–30% fat base and yogurt; wherein the fat base includes: UHT (Ultra High Temperature) cream or frozen cream; wherein the ingredients of the yogurt, by weight percentage, include: 7%–11% white sugar, 0.8%–2% protein powder, 0.35%–0.45% low-kinetic gelatin, 0.5%–0.7% high-kinetic gelatin, 0.15%–0.25% mono- and diglyceride fatty acid esters, 0.01%–0.02% Chr. Hansen YF-L812 lactic acid bacteria, and raw milk; wherein the yogurt mousse is obtained by homogenizing and aerating the fat base to obtain an aerated fat base, mixing it evenly with demulsified yogurt, and then refrigerating and cooking it; wherein the aeration rate of the fat base is 140%–160%.

[0023] In this embodiment of the invention, the ingredients for both the yogurt mousse and the yogurt are conventional ingredients.

[0024] For example, the fat base of the yogurt mousse can be in the range of 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% by mass, or any combination thereof.

[0025] For example, the white sugar in the yogurt can be in the range of 7%, 8%, 9%, 10%, 11% by mass, or any two of these.

[0026] For example, the protein powder in the yogurt can be in the range of 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2% by mass, or any combination thereof.

[0027] For example, the low-energy gelatin in the yogurt described above may be in the range of 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.40%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45% by mass, or any combination thereof.

[0028] For example, the high-energy gelatin content of the above-mentioned yogurt can be in the range of 0.5%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.6%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.7%, or any combination thereof, by weight percentage.

[0029] For example, the mono- and diglyceride fatty acid esters in the above-mentioned yogurt may be in the range of 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.2%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25% or any combination thereof, by mass percentage.

[0030] Using mono- and diglyceride fatty acid esters can better disperse fats, giving the product a smooth and delicate texture and forming a fine bubble structure.

[0031] For example, the air content of the oil base can be a range of 140%, 150%, 160%, or any combination thereof.

[0032] In some embodiments of the present invention, the gel strength of low-kinetic gelatin can be 150 Bloom·g, and the gel strength of high-kinetic gelatin can be 240 Bloom·g, which can provide a smooth texture and increase viscosity of yogurt mousse, giving the yogurt mousse a specific texture and mouthfeel, while maintaining the stability of air bubbles in the yogurt mousse.

[0033] The aforementioned Chr. Hansen YF-L812 lactic acid bacteria strains include Streptococcus thermophilus and Lactobacillus bulgaricus.

[0034] In some embodiments of the present invention, raw milk may be pasteurized milk for use as ingredients.

[0035] In addition, the aeration rate of the above-mentioned yogurt mousse is 60% to 70%.

[0036] For example, the aeration rate of the above-mentioned yogurt mousse can be a range of 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, or any combination thereof.

[0037] This invention produces a yogurt mousse by homogenizing and aerating an aerated oil-based material, mixing it evenly with demulsified yogurt, and then refrigerating it for maturation. The yogurt ingredients include: granulated sugar, protein powder, low-kinetic gelatin, high-kinetic gelatin, mono- and diglyceride fatty acid esters, Chr. Hansen YF-L812 lactic acid bacteria, and raw milk. By using low-kinetic gelatin, high-kinetic gelatin, mono- and diglyceride fatty acid esters, and Chr. Hansen YF-L812 lactic acid bacteria, the yogurt is prepared to achieve a specific viscosity, texture, and flavor after demulsification. Mixing the demulsified yogurt with the aerated oil-based material and then refrigerating it for maturation helps maintain a stable aeration rate, resulting in uniform air pockets and a light, dense, and smooth texture. While ensuring the texture and stability of the yogurt mousse, the ingredients are simple, with low amounts of stabilizers and emulsifiers, and the materials have low viscosity during the mixing process, facilitating production. At the same time, it makes the yogurt mousse have uniform air pockets, a delicate texture, and a light, fluffy consistency that melts in your mouth.

[0038] In some embodiments of the present invention, the protein powder includes: concentrated milk protein powder and / or concentrated whey protein powder, which can reduce the surface tension of the liquid and improve the stability of bubbles in yogurt.

[0039] In some embodiments of the present invention, the protein powder is concentrated milk protein powder MPC80, wherein the mass percentage of concentrated milk protein powder MPC80 in the yogurt is 1.0% to 1.5%, for example: 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any combination thereof.

[0040] In some embodiments of the present invention, the fat base content in the yogurt mousse is 25% by mass; wherein the aeration rate of the fat base is 150%, which enables the prepared yogurt mousse to have a light, dense, delicate, smooth, and creamy texture, with uniform pores and good shelf-life stability.

[0041] This invention also provides a method for preparing the above-mentioned live yogurt mousse, comprising the following steps:

[0042] S1: Homogenize the oil base material, and then sterilize the homogenized oil base material.

[0043] S2: After the sterilized oil base material is cooled, it is filled with sterile nitrogen gas at a filling rate of 140% to 160%.

[0044] S3: After cooling the inflated grease base material, the inflated grease base material is obtained and set aside.

[0045] S4: Perform demulsification treatment on the yogurt to obtain demulsified yogurt.

[0046] S5: Mix the aerated fat base with the demulsified yogurt until well combined to obtain a mixture.

[0047] S6: After refrigerating the mixed ingredients, cook until done to obtain yogurt mousse.

[0048] In the above preparation methods, the viscosity of the oil base increases and its texture becomes more delicate after homogenization and sterilization. After aeration, a stable aeration level can be maintained. Mixing the aerated oil base with demulsified yogurt and then refrigerating it for maturation further enhances the gelling properties of the stabilizer, improving the texture and mouthfeel of the yogurt mousse. This provides a foundation for ingredient optimization and selection. Simultaneously, it results in a yogurt mousse with uniform pore size, a delicate, light, and creamy texture that melts in the mouth.

[0049] In some embodiments of the present invention, during the preparation of the yogurt mousse, the fat base is homogenized at a pressure of 30 / 180 bar. This reduces the volume of fat globules in the fat base, increases their specific surface area, significantly increases the viscosity of the fat base, and results in a smoother texture. Homogenizing the fat base before aeration helps it retain gas stably.

[0050] In some embodiments of the present invention, during the preparation of the yogurt mousse, the sterilized oil base is cooled and then filled with sterile nitrogen gas at a cooling temperature of 10-15°C.

[0051] In some embodiments of the present invention, during the preparation of the yogurt mousse, the temperature of the mixture after refrigeration is 4-6°C and the time is 12 hours, which can make the yogurt mousse stably retain gas and maintain the gas content of the yogurt mousse.

[0052] In practice, the oil base material is homogenized at 60–65°C and 30 / 180 bar; the homogenized oil base material is sterilized at 95±2°C for 300 seconds; the sterilized oil base material is cooled to 10–15°C and inflated with sterile nitrogen through an aeration device at an aeration rate of 140%–160%; the aerated oil base material is cooled to 4–6°C and set aside; the yogurt is demulsified and rapidly cooled to 4–6°C to obtain demulsified yogurt; the aerated oil base material and the demulsified yogurt are mixed and stirred evenly to obtain a mixture; the mixture is filled into containers and then ripened at 4–6°C for 12 hours to obtain yogurt mousse.

[0053] The above preparation method uses simple ingredients and requires relatively small amounts of stabilizers and emulsifiers. The materials have low viscosity during the mixing process, facilitating production. Simultaneously, it results in yogurt mousse with uniform air pocket size, a delicate, light, and creamy texture that melts in the mouth.

[0054] In some embodiments of the present invention, the above-mentioned yogurt is prepared by a method including the following steps: granulated sugar is divided into a first portion and a second portion according to a predetermined method; a raw material system comprising raw milk, mono- and diglyceride fatty acid esters, low-kinetic gelatin, high-kinetic gelatin, and the first portion of granulated sugar is mixed evenly and then subjected to high-speed stirring to obtain a first material; a raw material system comprising the first material, protein powder, and the second portion of granulated sugar is mixed evenly and then subjected to high-speed stirring, homogenization, and sterilization; Chr. Hansen YF-L812 lactic acid bacteria are added and fermented to the target acidity to obtain yogurt. This method enables the yogurt to have a specific viscosity, texture, and good flavor after demulsification.

[0055] In some embodiments of the present invention, the target acidity pH is 4.5 to 4.6 during the yogurt preparation process described above.

[0056] The above preparation method employs a two-stage ingredient mixing process, where the oil base and yogurt are mixed separately, resulting in a simpler product with fewer additives. The simpler ingredients and lower amounts of stabilizers and emulsifiers, along with lower material viscosity during mixing, facilitate production. Simultaneously, this results in a yogurt mousse with uniformly sized air pockets, a delicate, light, and creamy texture that melts in the mouth.

[0057] In practice, raw milk can be added to a mixing tank and heated to 70-75°C. The first portion of white sugar, gelatin, and mono- and diglycerides of fatty acids are mixed evenly and then added to the raw milk. The mixture is stirred at high speed for 20-25 minutes to obtain the first material. The first material is then cooled to 50-55°C. The second portion of white sugar and concentrated milk protein powder are mixed evenly and then added to the cooled first material. The mixture is stirred at high speed for 20-25 minutes to obtain the second material. The second material is preheated and homogenized at 60-65°C and 30 / 180 bar. The homogenized second material is then sterilized at 95±2°C for 300 seconds. The sterilized second material is cooled to 40-43°C, and Chr. Hansen YF-L812 lactic acid bacteria are aseptically added to the material. The mixture is stirred for 20-30 minutes to obtain the third material. The third material is then allowed to ferment at 40-43°C for 4-8 hours. Fermentation is stopped when the final pH of the fermented milk reaches 4.5-4.6, yielding yogurt.

[0058] This invention employs a two-stage ingredient mixing process, where the oil base and yogurt are mixed separately. The oil base is homogenized, sterilized, and then aerated, allowing it to retain gas stably while increasing its viscosity. By optimizing the yogurt ingredient formula, the yogurt achieves a specific viscosity and texture after fermentation and demulsification. Under refrigeration conditions, the demulsified yogurt is mixed with the aerated oil base, then packaged and refrigerated for further maturation to produce a yogurt mousse. This process ensures that the yogurt mousse maintains a stable aeration level, exhibits excellent stability, has uniform air pockets throughout its shelf life, and boasts a light, dense, delicate, and smooth texture that melts in the mouth.

[0059] The following detailed description of the lactic acid bacteria and its preparation method of the present invention will be provided through specific embodiments.

[0060] Example 1

[0061] This embodiment provides a yogurt mousse comprising the following ingredients by weight percentage: 25% UHT cream and 75% yogurt.

[0062] The yogurt (per 1000g) contains 80g of white sugar, 12g of concentrated milk protein powder, 4g of gelatin (150Bloom·g), 6g of gelatin (240Bloom·g), 2.0g of mono- and diglyceride fatty acid esters, and 0.15g of YF-L812. The amount is supplemented to 1000g with pasteurized milk.

[0063] Its preparation method includes the following steps:

[0064] 1. Preparation of aerated grease base material:

[0065] 1.1: UHT cream was homogenized at 60-65℃ and 30 / 180 bar.

[0066] 1.2: Sterilize the homogenized UHT cream from step 1.1 at 95±2℃ for 300s.

[0067] 1.3: Cool the sterilized UHT cream from step 1.2 to 10-15°C and inflate it with sterile nitrogen through an aeration device, with an aeration rate of 150%.

[0068] 1.4: Cool the aerated UHT cream from step 1.3 to 4-6°C for later use.

[0069] 2. Preparation of yogurt mousse:

[0070] 2.1: Divide the granulated sugar into two portions according to the preset method. Mix the first portion of granulated sugar, gelatin and mono- and diglyceride fatty acid esters evenly and put them into pasteurized milk for ingredients heated to 70-75℃. Stir at high speed for 20-25 minutes to obtain the ingredients milk.

[0071] 2.2: Mix the second portion of white sugar and concentrated milk protein powder evenly, then add it to the milk mixture that has been cooled to 50-55℃, and stir at high speed for 20-25 minutes.

[0072] 2.3: After preheating the material obtained by stirring in step 2.2, homogenize it at 60-65℃ and 30 / 180 bar.

[0073] 2.4: The homogenized material was sterilized at 95±2℃ for 300s.

[0074] 2.5: After sterilization, cool the material to 40-43℃, and add YF-L812 to the cooled material under aseptic conditions, and stir for 20-30 minutes.

[0075] 2.6: Let the material stirred in step 2.5 stand at 40-43℃ for 6 hours to ferment. The final pH of the fermentation is 4.6.

[0076] 2.7: After stirring and breaking the emulsion of the fermented material in step 2.6, quickly cool it to 4-6℃ to obtain yogurt base.

[0077] 2.8: Add the aerated UHT cream to the yogurt base according to the preset second ratio, and stir for 20-25 minutes.

[0078] 2.9: Fill the mixture after stirring in step 2.8 into the mold, and allow it to mature at 4-6℃ for 12 hours to obtain yogurt mousse.

[0079] Example 2

[0080] This embodiment provides a yogurt mousse comprising the following ingredients by weight percentage: 30% UHT cream and 70% yogurt.

[0081] The yogurt (per 1000g) contains 110g of white sugar, 15g of concentrated milk protein powder, 4.5g of gelatin (150Bloom·g), 7g of gelatin (240Bloom·g), 2.5g of mono- and diglycerides of fatty acids, and 0.2g of YF-L812. The amount of pasteurized milk used in the ingredients is then added to bring the total to 1000g.

[0082] The preparation method is the same as in Example 1.

[0083] Example 3

[0084] This embodiment provides a yogurt mousse comprising the following ingredients by weight percentage: 20% UHT cream and 80% yogurt.

[0085] The yogurt (per 1000g) contains 70g of white sugar, 10g of concentrated milk protein powder, 3.5g of gelatin (150Bloom·g), 5g of gelatin (240Bloom·g), 1.5g of mono- and diglyceride fatty acid esters, and 0.1g of YF-L812. The amount is supplemented to 1000g with pasteurized milk.

[0086] The preparation method is the same as in Example 1.

[0087] Comparative Example 1

[0088] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that the yogurt mousse includes the following ingredients by weight percentage: 10% UHT cream and 90% yogurt, with the remaining conditions being the same as in Embodiment 1.

[0089] Comparative Example 2

[0090] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that the yogurt mousse includes the following ingredients by weight percentage: 40% UHT cream and 60% yogurt, with the remaining conditions being the same as in Embodiment 1.

[0091] Comparative Example 3

[0092] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that coconut oil is used instead of UHT cream in the ingredients of the yogurt mousse, while the other conditions are the same as in Embodiment 1.

[0093] Comparative Example 4

[0094] This embodiment provides a yogurt mousse, the preparation method of which differs from that of Example 1 only in that the raw materials of the yogurt do not include concentrated milk protein powder, and the other conditions are the same as those of Example 1.

[0095] Comparative Example 5

[0096] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that the raw materials of the yogurt (per 1000g) contain 2.5g of gelatin (150Bloom·g) and 4g of gelatin (240Bloom·g), while the other conditions are the same as in Embodiment 1.

[0097] Comparative Example 6

[0098] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that the raw materials of the yogurt (per 1000g) contain 5.5g of gelatin (150Bloom·g) and 8g of gelatin (240Bloom·g), while the other conditions are the same as in Embodiment 1.

[0099] Comparative Example 7

[0100] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that: the yogurt (per 1000g) contains 80g of white sugar, 12g of concentrated milk protein powder, 6g of gelatin (240Bloom·g), 2.0g of mono- and diglyceride fatty acid esters, and 0.15g of YF-L812, and is supplemented with pasteurized milk to make up to 1000g of ingredients, with the other conditions being the same as in Embodiment 1.

[0101] Comparative Example 8

[0102] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that the yogurt (per 1000g) contains 0.6g of mono- and diglyceride fatty acid esters, while the other conditions are the same as in Embodiment 1.

[0103] Comparative Example 9

[0104] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that: diacetyl tartaric acid mono- and diglycerides are used instead of mono- and diglycerides of fatty acids in the yogurt ingredients, while the other conditions are the same as in Embodiment 1.

[0105] Comparative Example 10

[0106] This embodiment provides a yogurt mousse. Compared with Embodiment 1, the only difference is that in the preparation of the aerated fat base, the aeration rate in step 1.3 is 110%, and the other conditions are the same as in Embodiment 1.

[0107] Comparative Example 11

[0108] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that:

[0109] 1. Preparation of aerated grease base material:

[0110] 1.1: Sterilize UHT cream at 95±2℃ for 300s.

[0111] 1.2: Cool the sterilized UHT cream from step 1.1 to 10-15°C and inflate it with sterile nitrogen through an aeration device, with an aeration rate of 150%.

[0112] 1.3: Cool the aerated UHT cream from step 1.2 to 4-6°C for later use.

[0113] The remaining conditions are the same as in Example 1.

[0114] Comparative Example 12

[0115] This embodiment provides a yogurt mousse, which differs from Embodiment 1 only in that XPL-40 is used instead of YF-L812 in the yogurt ingredients, while the other conditions are the same as in Embodiment 1.

[0116] Comparative Example 13

[0117] This embodiment provides a yogurt mousse comprising the following ingredients by weight percentage: 250g frozen light cream, 90g white sugar, 15g modified starch, 15g gelatin (240 Bloom·g), 2.5g mono- and diglycerides of fatty acids, 2g guar gum, 2g locust bean gum, 15g cream cheese, 18g concentrated milk protein, 0.2g YF-L812, and 0.2g of raw milk to make up to 1000g.

[0118] Its preparation method includes the following steps:

[0119] 1.1 Divide the granulated sugar into two portions according to the preset method. Mix the first portion of granulated sugar, gelatin, guar gum, locust bean gum and mono- and diglycerides of fatty acids evenly, and put it into pasteurized milk for ingredients heated to 70-75°C. Stir at high speed for 20-25 minutes to obtain the ingredients milk.

[0120] 1.2. Mix the second portion of white sugar, concentrated milk protein powder, modified starch and cream cheese evenly, and then add it to the milk mixture that has been cooled to 50-55℃. Stir at high speed for 20-25 minutes.

[0121] 1.3. After preheating the material obtained by stirring in step 1.2, homogenize it at 60-65℃ and 30 / 180 bar.

[0122] 1.4 The homogenized material is sterilized at 95±2℃ for 300s.

[0123] 1.5 After sterilization, cool the material to 40-43℃, add YF-L812 to the cooled material under aseptic conditions, and stir for 20-30 minutes.

[0124] 1.6. Let the material stirred in step 1.5 stand at 40-43℃ for 7 hours to ferment. Stop fermentation when the final pH of the fermented milk reaches 4.6.

[0125] 1.7 After stirring and breaking the emulsion of the fermented material from step 1.6, quickly cool it to 10-15℃.

[0126] 1.8. The material obtained in step 1.7 is filled with sterile nitrogen through an inflation device, with an inflation rate of 50%.

[0127] 1.9. Fill the material obtained in step 1.8 into a container and allow it to mature at 4-6℃ for 12 hours to obtain yogurt mousse.

[0128] Test case

[0129] The following tests were performed on the products of the above embodiments and comparative examples:

[0130] 1. Sensory evaluation

[0131] For the test samples of Examples 1-3 and Comparative Examples 1-13, 60 professional evaluators (male to female ratio of 1:1) were selected to evaluate the test samples based on four aspects: texture, smoothness, lightness and density, and creaminess. The evaluation criteria are shown in Table 1, with each indicator having a maximum score of 10. The test results are shown in Table 2.

[0132] 2. Inflation rate measurement results

[0133] For the test samples of Examples 1-3 and Comparative Examples 1-13, the aeration rate of the test samples was calculated as follows: aeration rate (Y) = (XP) / P × 100%, where X is the mass of the yogurt without aeration and P is the mass of the yogurt with aeration in the same volume. The measurement results are shown in Table 3.

[0134] 3. Viscosity measurement results

[0135] For the test samples of Examples 1-3 and Comparative Examples 1-13, viscosity was measured after yogurt fermentation and demulsification. The test was conducted using an Anton Paar MCR72 rotational rheometer with a CC27 probe. The parameters were set as follows: shear rate 0-100 (1 / s), 20℃; tolerance: ±1.00; monitoring time: 300s. The test results are shown in Table 4.

[0136] 4. Shelf-life stability verification results

[0137] For the test samples of Examples 1-3 and Comparative Examples 1-13, the shelf-life stability of each test sample was verified, and the test results are shown in Table 5.

[0138] Table 1 Sensory Evaluation Criteria

[0139]

[0140]

[0141] Table 2 Sensory evaluation results

[0142] sample Organizational status Smoothness Lightness Creamy Example 1 9.4 9.3 9.2 9.5 Example 2 9.3 9.2 9.4 9.3 Example 3 9.2 9.4 9.5 9.3 Comparative Example 1 8.1 9.1 8.2 7.2 Comparative Example 2 9.2 9.1 9.3 7.3 Comparative Example 3 8.1 7.5 7.2 9.1 Comparative Example 4 7.4 9.2 7.8 7.5 Comparative Example 5 7.1 7.6 7.1 7.3 Comparative Example 6 7.8 8.3 8.1 7.6 Comparative Example 7 9.1 8.1 9.2 9.3 Comparative Example 8 7.9 8.4 7.6 7.5 Comparative Example 9 8.4 8.3 8.2 8.3 Comparative Example 10 7.2 9.1 7.1 7.2 Comparative Example 11 7.1 9.3 7.0 7.0 Comparative Example 12 9.3 7.8 8.3 9.2 Comparative Example 13 9.2 9.3 9.4 9.2

[0143] Table 2 shows the sensory evaluation results: the sensory index scores of the test samples of Examples 1-3 and Comparative Example 13 were all high; Comparative Example 1 had too little added aerated UHT cream, resulting in less aeration and fewer pores after mixing with yogurt, thus the sample had a poor creamy texture and insufficient lightness, and the sample texture collapsed to some extent, affecting the sample's organizational state; Comparative Example 2 had too much added aerated UHT cream, although the sample had a high aeration rate and a light taste, the taste was still too greasy; Comparative Example 3 used coconut oil instead of UHT cream, and because the texture of vegetable oil is hard after refrigeration, the pores formed were uneven in size, the taste was also too rough, and the lightness and creaminess were insufficient; Comparative Example 4 The absence of concentrated milk protein powder affected the stability of the bubbles, the texture, and the lack of a light and dense feel. Additionally, the high UHT cream content resulted in a greasy texture. Comparative Example 5, with its low- and high-energy gelatin addition, had insufficient gas-holding capacity, leading to a significant collapse in texture and almost no lightness, resulting in a greasy texture. Furthermore, the low- and high-energy gelatin significantly affected smoothness, leading to insufficient smoothness. Comparative Example 6, with its excessive low- and high-energy gelatin addition, had high viscosity, uneven pore size, and a thick, greasy texture due to a lack of density. Comparative Example 7, with only high-energy gelatin added, had a sticky, pasty texture. Comparative Example 8 had a low amount of mono- and diglyceride fatty acid esters, affecting the bubble structure and stability of the sample, resulting in fewer pores, some textural collapse, and a less light and refreshing taste, while also affecting the smoothness of the sample. Comparative Example 9 used diacetyl tartaric acid mono- and diglyceride fatty acid esters as emulsifiers, which resulted in poor emulsification and bubble stability, affecting the texture and taste of the sample. Comparative Example 10 had a low aeration rate in its UHT cream, resulting in a low gas content in the sample, affecting its texture and taste. Comparative Example 11's UHT cream was not homogenized and aerated. Due to its low viscosity, its gas-holding capacity was poor, and after mixing with yogurt, it had almost no pores, resulting in a thick, oily taste with little to no creaminess. Comparative Example 12 used XPL40 lactic acid bacteria instead of YF-L812 lactic acid bacteria for fermentation, resulting in a sticky and less refreshing taste, affecting the creaminess of the sample. Comparative Example 13 had good texture and taste, but it had a large variety of stabilizers and emulsifiers added in high amounts.

[0144] Table 3 Results of Sample Inflation Rate Measurement

[0145]

[0146] As can be seen from the results of the sample inflation rate determination in Table 3, the inflation rates of samples from Examples 1-3, Comparative Examples 2-3, Comparative Examples 6-7, and Comparative Examples 12-13 are all above 60%, while the inflation rates of samples from Comparative Examples 1, 4-5, and 8-11 are all below 60%.

[0147] Table 4 Viscosity Measurement Results

[0148] sample Average viscosity (mPa·s) Example 1 4563.5 Example 2 4896.3 Example 3 4278.2 Comparative Example 1 4558.2 Comparative Example 2 4752.6 Comparative Example 3 4615.0 Comparative Example 4 4175.2 Comparative Example 5 3284.5 Comparative Example 6 5846.2 Comparative Example 7 4126.0 Comparative Example 8 4482.8 Comparative Example 9 4672.4 Comparative Example 10 4593.6 Comparative Example 11 4620 Comparative Example 12 5213.5 Comparative Example 13 10085.3

[0149] As shown in Table 4, the viscosity measurements indicate that, except for Comparative Examples 5, 6, 12, and 13, the yogurt viscosities of Examples 1-3 and the other comparative examples are similar. Comparative Example 5 showed a significant decrease in yogurt viscosity due to reduced amounts of low-kinetic and high-kinetic gelatin; Comparative Example 6 showed a significant increase in yogurt viscosity due to increased amounts of low-kinetic and high-kinetic gelatin; Comparative Example 12 used XPL40 lactic acid bacteria, mainly including *Lactococcus lactis* subsp. *lactolaccos*, *Lactococcus lactis* subsp. *fat*, and *Streptococcus thermophilus*, which have strong viscosity-producing capabilities, thus increasing the yogurt viscosity; Comparative Example 13 employed a post-fermentation aeration process, resulting in a higher amount of colloids in its ingredients, leading to a significantly higher post-fermentation viscosity than other samples, exceeding 10,000 mPa·s.

[0150] Table 5. Shelf-life stability verification results

[0151]

[0152]

[0153]

[0154] Table 5 shows the shelf-life stability verification results: Samples 1-3, Comparative Examples 2, 7, 12, and 13 exhibited good stability during their shelf life, with fine texture, numerous and uniform pores, no whey separation, and a light and creamy taste. The shelf-life stability of the remaining comparative examples was affected by formulation or process issues.

[0155] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A yogurt mousse, characterized in that, The ingredients of the yogurt mousse, by weight percentage, include: 20% to 30% fat base, yogurt; The oil base material includes: ultra-high temperature sterilized (UHT) cream or frozen cream; The ingredients of the yogurt, by weight percentage, include: 7%–11% white sugar, 0.8%–2% protein powder, 0.35%–0.45% low-kinetic gelatin, 0.5%–0.7% high-kinetic gelatin, 0.15%–0.25% mono- and diglycerides of fatty acids, 0.01%–0.02% Chr. Hansen YF-L812 lactic acid bacteria strain, and raw milk; The yogurt mousse is made by homogenizing and aerating the fat base to obtain an aerated fat base, mixing it evenly with demulsified yogurt, and then refrigerating and cooking it; the aeration rate of the fat base is 140% to 160%.

2. The yogurt mousse according to claim 1, characterized in that, The protein powder includes: concentrated milk protein powder and / or concentrated whey protein powder.

3. The yogurt mousse according to claim 1, characterized in that, The protein powder is concentrated milk protein powder MPC80, wherein the concentrated milk protein powder MPC80 has a mass percentage content of 1.0% to 1.5% in the yogurt.

4. The yogurt mousse according to claim 1, characterized in that, The fat base material in the yogurt mousse has a mass percentage of 25%; wherein the aeration rate of the fat base material is 150%.

5. A method for preparing a yogurt mousse, used to prepare the yogurt mousse as described in any one of claims 1 to 4, characterized in that, Includes the following steps: The oil-based material is homogenized, and then sterilized. After the sterilized oil base material is cooled, it is filled with sterile nitrogen gas at a filling rate of 140% to 160%. After the inflated grease base material is cooled, the inflated grease base material is obtained and set aside for later use. Yogurt is demulsified to obtain demulsified yogurt; The aerated fat base material is mixed and stirred evenly with the demulsified yogurt to obtain a mixture. The mixture is refrigerated and then cooked to obtain the yogurt mousse.

6. The preparation method according to claim 5, characterized in that, The yogurt is prepared by a method including the following steps: granulated sugar is divided into a first portion and a second portion according to a preset method; a raw material system including raw milk, mono- and diglyceride fatty acid esters, low-kinetic gelatin, high-kinetic gelatin, and the first portion of granulated sugar is mixed evenly and then stirred at high speed to obtain a first material; a raw material system including the first material, protein powder, and the second portion of granulated sugar is mixed evenly and then stirred at high speed, homogenized, and sterilized; Chr. Hansen YF-L812 is added for fermentation until the target acidity is reached to obtain the yogurt.

7. The preparation method according to claim 6, characterized in that, The target acidity pH is 4.5 to 4.

6.

8. The preparation method according to claim 5, characterized in that, The homogenization process of the oil base material is carried out at a pressure of 30 / 180 bar.

9. The preparation method according to claim 5, characterized in that, The mixture is refrigerated and then matured at a temperature of 4–6°C for 12 hours.

10. The preparation method according to any one of claims 5 to 9, characterized in that, The sterilized oil base material is cooled and then filled with sterile nitrogen gas at a cooling temperature of 10-15°C.

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