A heatable active yoghurt and a method for preparing the same

Abstract

The application belongs to the technical field of dairy products, and particularly relates to a heatable active yoghourt and a preparation method thereof. The raw materials of the heatable active yoghourt include milk raw materials, a sweetening agent, active raw materials and a stabilizer. Red dates and / or cheese are selected as the active raw materials on the basis of the yoghourt system, so that the bacterial activity of the yoghourt product can be greatly improved, the bacterial activity performance of the yoghourt product after heating is effectively ensured, and the high nutritional value of the yoghourt product can be ensured even if the yoghourt product is heated for drinking.

Description

Technical Field

[0001] This invention belongs to the field of dairy product technology, specifically relating to a heatable active yogurt, and further disclosing its preparation method. Background Technology

[0002] Yogurt is a dairy product made from fresh milk or reconstituted milk through fermentation with lactic acid bacteria. It has a sweet and sour, smooth taste and is a popular dairy product among consumers. Currently, most yogurt products on the market contain a large number of active lactic acid bacteria, are rich in nutrients, can enhance digestion, stimulate appetite, improve the intestinal environment, and effectively increase the utilization rate of calcium and phosphorus in the body. In recent years, with the continuous improvement of people's living standards and the increasing burden of mental labor, greater attention is being paid to the health benefits and nutritional value of food.

[0003] Currently, most yogurt products are refrigerated low-temperature yogurts, meant to be consumed cold. As consumers increasingly demand more diverse and convenient yogurt products, the low temperature and seasonality of low-temperature yogurt can influence their purchasing decisions. This is especially true for people with health issues or stomach problems, as cold consumption may worsen their symptoms. Elderly people, children, and those with sensitive stomachs may also avoid low-temperature yogurt due to its perceived coldness, thus impacting its sales and promotion.

[0004] While heatable warm yogurt can solve the aforementioned problems, it suffers from low lactic acid bacteria activity, which is why there are currently few heated yogurt products on the market. Chinese patent CN104814123A discloses a microwaveable yogurt, whose formula includes fresh milk, concentrated whey protein, agar, pectin, white sugar, whole milk powder, and water. This microwaveable warm yogurt, while ensuring the yogurt's flavor, texture, lactic acid bacteria content, and product safety and stability, caters to consumers who cannot tolerate cold food. However, the viable lactic acid bacteria count in this yogurt is not ideal, affecting its nutritional value to some extent. Therefore, there is a growing interest in developing a heatable yogurt product with a higher viable lactic acid bacteria count and superior nutritional activity, which would be of positive significance for the development and promotion of warm yogurt products. Summary of the Invention

[0005] Therefore, the technical problem to be solved by the present invention is to provide a heatable active yogurt. This yogurt product can not only retain or even enhance its original flavor and taste after heating, but also produce a new form after heating, which can meet the diverse and convenient needs of consumers.

[0006] The second technical problem to be solved by the present invention is to provide a method for preparing the above-mentioned heatable active yogurt.

[0007] To solve the above-mentioned technical problems, the present invention provides a heatable active yogurt, wherein the raw materials of the heatable active yogurt include the following components in the indicated mass percentages: 85.88-99.78 wt% milk raw material, 0.01-6.2 wt% sweetener, 0.01-0.8 wt% stabilizer, 0.1-14 wt% active raw material, and 0.1-1 wt% active lactic acid bacteria agent; wherein,

[0008] The active ingredients include red dates and / or cheese.

[0009] Specifically, the heatable active yogurt contains active ingredients including jujube juice and / or cheese powder;

[0010] Preferably, the active ingredient includes jujube concentrate.

[0011] Preferably, the amount of jujube juice added to the active yogurt is 0.1-1 wt%.

[0012] Preferably, the amount of cheese powder added is 0.1-2 wt% based on the amount added to the active yogurt.

[0013] Specifically, in the heatable active yogurt, the stabilizer includes one or a mixture of several of hydroxypropyl distarch phosphate, agar, or pectin;

[0014] Preferably, the stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin;

[0015] Preferably, the mass ratio of hydroxypropyl distarch phosphate, agar, and pectin is 4-6:1-2:1-2, more preferably 5:1:1.

[0016] Specifically, the heatable active yogurt:

[0017] The dairy raw materials include raw milk and / or reconstituted milk; and / or,

[0018] The sweetener includes granulated sugar and / or artificial sweeteners; and / or,

[0019] The active lactic acid bacteria agent includes at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacterium, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus helveticus, or Lactobacillus rhamnosus.

[0020] Specifically, the heatable active yogurt also includes flavoring agents as its raw materials;

[0021] Preferably, the flavoring agent is added at an amount of 5-10 wt% based on the heatable active yogurt;

[0022] Preferably, the flavoring agent includes at least one of cheese, chocolate, or taro paste.

[0023] The present invention also discloses a method for preparing the heatable active yogurt, comprising the following steps:

[0024] (1) Take a selected amount of the milk raw material, sweetener, active raw material and stabilizer and mix them to obtain a mixture for later use;

[0025] (2) The mixture is homogenized and sterilized;

[0026] (3) Add active lactic acid bacteria for fermentation;

[0027] (4) Collect the fermentation products and demulsify them to obtain the product.

[0028] Specifically, in the method for preparing the heatable active yogurt, step (1) further includes heating the milk raw material to 40-50°C and / or heating the mixture to 55-65°C.

[0029] Specifically, in the method for preparing the heatable active yogurt, step (3) includes:

[0030] The parameters for the homogenization step include: temperature 4-10℃, primary pressure 30MPa-50MPa, secondary pressure 100MPa-300MPa; and / or,

[0031] The sterilization step includes pasteurization at 90-100°C for 200-400 seconds; and / or,

[0032] It also includes the step of cooling the sterilized liquid to 35-45°C.

[0033] Specifically, in the method for preparing the heatable active yogurt, step (4) includes:

[0034] The parameters for the fermentation step include: fermentation temperature 40-43℃, fermentation time 5-10h; and / or,

[0035] The fermentation endpoint of the fermentation step is 60-80°T.

[0036] The present invention also discloses a method for consuming the heatable active yogurt, including the step of heating the heatable active yogurt;

[0037] Preferably, the heating step includes room temperature natural heating, water bath heating, or microwave heating.

[0038] The heatable active yogurt of this invention uses red dates and / or cheese as active ingredients based on the yogurt system. Thanks to the active ingredients such as active polysaccharides and polyphenols contained in red dates or cheese, the number of live bacteria in the yogurt product can be greatly increased, effectively ensuring the activity of bacteria in the yogurt product after heating. The yogurt product of this invention can maintain high nutritional value even when heated.

[0039] The heatable active yogurt of this invention further ensures the stability of the product under heating by compounding the stabilizer system and selecting the best fermentation agent, which helps to appropriately restore the activity of lactic acid bacteria under heating and ensures the active advantage of the yogurt product.

[0040] The heatable active yogurt described in this invention not only retains or even enhances the original flavor and texture after heating, but also produces a new form after heating, meeting the diverse and convenient needs of consumers. The product can meet the different needs of different people for hot and cold products in different seasons, driving product differentiation competition. Attached Figure Description

[0041] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings, wherein...

[0042] Figure 1 The results show the effects of different fermentation agents in Experiment Example 1;

[0043] Figure 2 The results show the effects of different active ingredients in Experiment Example 2;

[0044] Figure 3 The results show the effect of different concentrations of jujube juice in Experiment Example 3;

[0045] Figure 4 The results show the effect of different concentrations of cheese powder in Experiment Example 4. Detailed Implementation

[0046] In the following embodiments of the present invention, red dates or cheese are used as active ingredients, which can significantly increase the number of live bacteria in yogurt products and effectively ensure the activity of bacteria in yogurt products after heating. Even if the yogurt products are heated and consumed, they can still maintain high nutritional value.

[0047] In some feasible embodiments, as in the following embodiments of the present invention, when selecting red dates as the active ingredient, concentrated red date juice is preferably added, which is not only convenient to use but also has a better active effect.

[0048] In the following embodiments of the present invention, the concentrated jujube juice can be any commercially available product in the art, for example, based on jujube raw materials through pulping and concentration. As an exemplary raw material selection, the jujube concentrated juice in the following embodiments is a commercially available product, with each kg of jujube concentrated juice obtained from 2.0-2.5 kg of jujube raw materials. The concentration ratios between different commercially available products are basically the same, and it is used as an active ingredient in heatable yogurt.

[0049] Example 1

[0050] The ingredients of the heatable active yogurt described in this embodiment include: 98 wt% milk raw material, 0.1 wt% sweetener, 0.8 wt% stabilizer, 1 wt% active ingredient, and 0.1% active lactic acid bacteria agent (containing approximately 1.0 × 10⁻⁶ live bacteria). 7 (cfu / g); wherein, the milk raw material includes raw cow's milk;

[0051] The active ingredient includes jujube concentrate (each kg of jujube concentrate is based on 2.5 kg of jujube concentrate);

[0052] The stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin in a mass ratio of 5:1:1.

[0053] The sweetener includes white sugar;

[0054] The active lactic acid bacteria include a mixed bacterial agent of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0055] The method for preparing heatable active yogurt described in this embodiment includes the following steps:

[0056] (1) Ingredients: Heat the milk raw material to 45°C, add sweetener, active ingredients and stabilizer and mix, and preheat the resulting mixture to 60°C;

[0057] (2) Homogenization: After the obtained mixture is stirred evenly, it is homogenized at 8°C, and the first pressure is adjusted to 40MPa and the second pressure to 200MPa.

[0058] Pasteurization: The homogenized mixture is pasteurized at 95°C for 300 seconds, and the pasteurized liquid is cooled to 40°C after sterilization.

[0059] (3) Fermentation: Continue to add 1.0 × 10 to the mixture. 7 The product is fermented with CFU / g of active lactic acid bacteria at a controlled temperature for 8 hours. When the fermentation reaches the end point of 70°T, the fermentation product is collected, demulsified, and then aseptically filled.

[0060] Example 2

[0061] The ingredients of the heatable active yogurt described in this embodiment include: 92.59 wt% milk raw material, 6.2 wt% sweetener, 0.01 wt% stabilizer, 1 wt% active ingredient, and 0.2 wt% active lactic acid bacteria agent; wherein,

[0062] The milk raw materials include reconstituted milk;

[0063] The active ingredient includes cheese powder;

[0064] The stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin in a mass ratio of 5:1:1.

[0065] The sweetener includes white sugar;

[0066] The active lactic acid bacteria include a mixed bacterial agent of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0067] The method for preparing heatable active yogurt described in this embodiment includes the following steps:

[0068] (1) Ingredients: Heat the milk raw material to 40°C, add sweetener, active ingredients and stabilizer and mix, and preheat the resulting mixture to 55°C;

[0069] (2) Homogenization: After the obtained mixture is stirred evenly, it is homogenized at 4℃, and the first pressure is adjusted to 50MPa and the second pressure to 300MPa.

[0070] Pasteurization: The homogenized mixture is pasteurized at 90°C for 400 seconds, and the pasteurized liquid is cooled to 35°C after sterilization.

[0071] (3) Fermentation: Continue to add 1.0 × 10 to the mixture. 6 The product is fermented with CFU / g of active lactic acid bacteria at a controlled temperature for 5 hours. When the fermentation reaches the end point of 60°T, the fermentation product is collected, demulsified, and then aseptically filled.

[0072] Example 3

[0073] The ingredients of the heatable active yogurt described in this embodiment include: 98.09 wt% milk raw material, 0.01 wt% sweetener, 0.8 wt% stabilizer, 1 wt% active ingredient, and 0.1 wt% active lactic acid bacteria agent; wherein,

[0074] The milk raw material includes raw cow's milk;

[0075] The active ingredient includes jujube concentrate (each kg of jujube concentrate is based on 2.5 kg of jujube concentrate);

[0076] The stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin in a mass ratio of 5:1:1.

[0077] The sweetener includes white sugar;

[0078] The active lactic acid bacteria include a mixed bacterial agent of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0079] The method for preparing heatable active yogurt described in this embodiment includes the following steps:

[0080] (1) Ingredients: Heat the milk raw material to 50°C, add sweetener, active ingredients and stabilizer and mix, and preheat the resulting mixture to 65°C;

[0081] (2) Homogenization: After the obtained mixture is stirred evenly, it is homogenized at 10℃, and the first pressure is adjusted to 30MPa and the second pressure to 100MPa.

[0082] Pasteurization: The homogenized mixture is pasteurized at 100°C for 200 seconds, and the pasteurized liquid is cooled to 45°C after sterilization.

[0083] (3) Fermentation: Continue to add 1.0 × 10 to the mixture. 6 The product is prepared by incubating cfu / g of active lactic acid bacteria for 10 hours. Once the fermentation endpoint of 80°T is reached, the fermentation product is collected, demulsified, and then aseptically packaged.

[0084] Example 4

[0085] The ingredients of the heatable active yogurt described in this embodiment include: 96 wt% milk raw material, 3 wt% sweetener, 0.8 wt% stabilizer, 0.1 wt% active raw material, and 0.1 wt% active lactic acid bacteria agent; wherein,

[0086] The milk raw materials include reconstituted milk;

[0087] The active ingredient includes jujube concentrate (each kg of jujube concentrate is based on 2.5 kg of jujube concentrate);

[0088] The stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin in a mass ratio of 4:2:2.

[0089] The sweetener includes white sugar;

[0090] The active lactic acid bacteria include a mixed bacterial agent of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0091] The method for preparing heatable active yogurt described in this embodiment includes the following steps:

[0092] (1) Ingredients: Mix the milk raw materials, sweeteners, active ingredients and stabilizers for later use;

[0093] (2) Homogenization: After the obtained mixture is stirred evenly, it is homogenized at 2℃, and the first pressure is adjusted to 20MPa and the second pressure to 150MPa.

[0094] Pasteurization: The homogenized mixture is pasteurized at 80°C for 300 seconds, and then the liquid is cooled to 30°C.

[0095] (3) Fermentation: Continue to add 1.0 × 10 to the mixture. 7 The product is fermented with CFU / g of active lactic acid bacteria at a controlled temperature for 8 hours. When the fermentation reaches the end point of 70°T, the fermentation product is collected, demulsified, and then aseptically filled.

[0096] Example 5

[0097] The ingredients of the heatable active yogurt described in this embodiment include: 93.5 wt% milk raw material, 3.6 wt% sweetener, 0.8 wt% stabilizer, 2 wt% active ingredients, and 0.1 wt% active lactic acid bacteria; wherein,

[0098] The milk raw material includes raw cow's milk;

[0099] The active ingredient includes jujube juice (each kg of jujube juice is based on 1 kg of jujube pulping and filtration);

[0100] The stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin in a mass ratio of 6:2:1.

[0101] The sweetener includes white sugar;

[0102] The active lactic acid bacteria include a mixed bacterial agent of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0103] The method for preparing heatable active yogurt described in this embodiment includes the following steps:

[0104] (1) Ingredients: Mix the milk raw materials, sweeteners, active ingredients and stabilizers for later use;

[0105] (2) Homogenization: After the obtained mixture is stirred evenly, it is homogenized at 12℃, and the first pressure is adjusted to 60MPa and the second pressure to 350MPa.

[0106] Pasteurization: The homogenized mixture is pasteurized at 60°C for 100 seconds, and then the liquid is cooled to 30°C.

[0107] (3) Fermentation: Continue to add 1.0 × 10 to the mixture. 6 The product is fermented with CFU / g of active lactic acid bacteria at a controlled temperature for 8 hours. When the fermentation reaches the end point of 70°T, the fermentation product is collected, demulsified, and then aseptically filled.

[0108] Example 6

[0109] The ingredients of the heatable active yogurt described in this embodiment include: 85.88 wt% milk raw material, 6.2 wt% sweetener, 0.5 wt% stabilizer, 6.92 wt% active raw material, and 0.5 wt% active lactic acid bacteria;

[0110] The composition system and preparation method of each raw material are the same as in Example 1, and cheese powder accounting for 5 wt% of the total yogurt is added for flavor adjustment.

[0111] Example 7

[0112] The ingredients of the heatable active yogurt described in this embodiment include: 99.78 wt% milk raw material, 0.01 wt% sweetener, 0.01 wt% stabilizer, 0.1 wt% active raw material, and 0.1 wt% active lactic acid bacteria;

[0113] The composition system and preparation method of each raw material are the same as in Example 1, and chocolate powder accounting for 10 wt% of the total yogurt is added for flavor adjustment.

[0114] Example 8

[0115] The raw materials for the heatable active yogurt described in this embodiment include: 91 wt% milk raw material, 2.2 wt% sweetener, 0.3 wt% stabilizer, 5.5 wt% active raw material, and 1 wt% active lactic acid bacteria; wherein the composition system and preparation method of each raw material are the same as in Example 1.

[0116] Example 9

[0117] The raw materials for the heatable active yogurt described in this embodiment include: 85.88 wt% milk raw material, 0.01 wt% sweetener, 0.01 wt% stabilizer, 14 wt% active raw material, and 0.1 wt% active lactic acid bacteria; wherein, the composition system and preparation method of each raw material are the same as in Example 1.

[0118] Comparative Example 1

[0119] The ingredients and dosages of the heatable yogurt product described in this comparative example are the same as those in Example 1, except that the stabilizer is a mixture of hydroxypropyl distarch phosphate, gelatin, and diacetyl tartaric acid mono- and diglycerides in a mass ratio of 5:1:1.

[0120] Comparative Example 2

[0121] The ingredients and dosages of the heatable yogurt product described in this comparative example are the same as those in Example 1, except that the stabilizer used is a mixture of hydroxypropyl distarch phosphate and agar in a 5:1 ratio.

[0122] Experimental Example

[0123] 1. The effect of different fermentation agents on fermented yogurt

[0124] This experimental example is based on the ingredient system and preparation method of the heatable yogurt in Example 1, and verifies the fermentation of different fermentation agents.

[0125] In this experiment, different commercially available starter cultures were used for yogurt fermentation. These included Chr. Hansen Premium 1.0 (P1), Chr. Hansen Mild 1.0 (M1), DSM Pioneer-02 (P02), and Chr. Hansen Premium 12 (P12). Fermentation times were recorded for each culture, and viable cell counts were measured after heating for comparison and verification. The results are shown in the appendix. Figure 1 .

[0126] It is evident that the heatable active yogurt described in this invention uses the P-02 strain for the fastest fermentation, and also produces the product with the highest bacterial activity.

[0127] 2. Experiment on the effect of different raw materials on bacterial viability

[0128] This experimental example is based on the ingredient system and preparation method of the heatable yogurt in Example 1, and verifies the fermentation of different active raw materials.

[0129] In this experimental example, referring to the amount of jujube juice added in Example 1, the same mass of jujube jam, goji berry juice, jujube concentrate, cheese powder, shiitake mushroom juice, apple juice, and peach juice were weighed out as active ingredients for fermentation. A blank substrate without added active ingredients was used as a control. The viable bacteria count of the fermented products was measured after heating. The results are shown in the appendix. Figure 2 .

[0130] It is evident that adding jujube concentrate to yogurt products helps to increase the number of live bacteria in the yogurt products. The heatable active yogurt described in this invention selects jujube juice as the active ingredient, which can yield yogurt products with a high number of live bacteria.

[0131] 3. Effects of different concentrations of jujube juice on the viable count of fermented products

[0132] This experimental example is based on the ingredient system and preparation method of the heatable yogurt in Example 1, and verifies the fermentation of jujube juice with different concentrations.

[0133] In this experimental example, referring to the raw material ratio of yogurt in Example 1, different amounts of jujube concentrate (0.1%, 0.5%, 1%, 2%, and 3%) were added for fermentation. The viable bacteria count of the fermented products after heating was measured, and the results are shown in the appendix. Figure 3 .

[0134] It is evident that the optimal addition amount of jujube juice to the heatable active yogurt of this invention is 0.1%-1%, which has the best effect on improving the number of live bacteria in the product.

[0135] 4. Effects of different concentrations of cheese added on the viable count of fermented products

[0136] This experimental example is based on the ingredient system and preparation method of the heatable yogurt in Example 1, and verifies the fermentation of cheese powder with different concentrations.

[0137] In this experiment, referring to the yogurt ingredient ratio in Example 1, different amounts of cheese powder (0.1wt%, 0.5wt%, 1wt%, 2wt%, and 3wt%) were added to replace jujube juice for fermentation. The differences were adjusted according to the milk raw materials. The viable bacteria count of the fermented products was tested after heating. The results are shown in the appendix. Figure 4 .

[0138] It is evident that the optimal addition amount of cheese powder for the heatable active yogurt of this invention is 0.1%-2%, which provides the best performance in improving the number of live bacteria in the product.

[0139] 5. The impact of different heating methods

[0140] In this experiment, 10 sensory evaluators were organized to evaluate the yogurt product prepared in Example 1 under different heating methods according to the evaluation criteria shown in Table 1 below. To ensure the accuracy of the sensory evaluation results, the group members were not allowed to eat spicy food or drink alcohol within 12 hours before the evaluation. The sensory evaluation criteria are shown in the table below, and the average value was taken as the final evaluation result.

[0141] Table 1 Scoring Criteria

[0142] describe score I really like it 7 I quite like 6 I kind of like it 5 It's neither like nor dislike 4 I don't really like it. 3 I don't really like it 2 I really dislike 1

[0143] (1) Let it sit at room temperature until it is drinkable.

[0144] The yogurt stored at low temperature (Example 1) was taken out of the refrigerator and allowed to warm up until it was close to room temperature before consumption. The test results of different methods of placing it at room temperature in this experimental example are shown in Table 2 below.

[0145] Table 2 Results of the effects of different schemes under room temperature and static conditions

[0146]

[0147]

[0148] (2) Microwave Heating Solution

[0149] Yogurt stored at low temperatures (Example 1) was taken out of the refrigerator and heated in a microwave oven until it was drinkable. The test results of different microwave heating methods in this experiment are shown in Table 3 below.

[0150] Table 3 Results of the Influence of Different Microwave Heating Schemes

[0151]

[0152] (3) Water bath heating scheme

[0153] Take the yogurt (Example 1) stored at low temperature out of the refrigerator and slowly warm it in warm water. Soak the product in warm water at 40℃ or 60℃ and gently swirl it from side to side to heat it slowly. It is ready to drink when the product feels warm to the touch.

[0154] The test results (live bacteria activity, taste, pH, acidity) for different water bath heating time schemes in this experiment are shown in Table 4 below.

[0155] Table 4 Results of the influence of different water bath heating times

[0156]

[0157]

[0158] In summary, the present invention selected the method of storing the yogurt product at room temperature (25°C) for 1 hour, water bath for 1 hour, and heating over medium / high heat for 1 minute, which resulted in a higher score and better product taste.

[0159] 6. The influence of the stabilizer system

[0160] In this experiment, the performance of yogurt products from Example 1 and Comparative Examples 1-2 after heating was verified.

[0161] Take the yogurt stored at low temperature out of the refrigerator and heat it in a microwave oven on medium heat (40℃) for 1 minute. Record the product performance results as shown in Table 5 below.

[0162] Table 5 Results of the impact of different stabilizer systems on products

[0163]

[0164] It is evident that selecting a suitable stabilizer system for the heatable yogurt product described in this invention helps improve the performance and stability of the yogurt product.

[0165] 7. Effects of cheese-containing products

[0166] In this embodiment, the yogurt product prepared in Example 1 was taken and cheese powder based on 5 wt% of its total amount was added for taste adjustment to obtain a cheese-containing yogurt product. The effects of different heating methods were verified, and the results are shown in Table 6 below.

[0167] Table 6. Results of the effects of different heating methods on cheese-containing products.

[0168]

[0169] It is evident that the heating method selected in this invention is suitable for heating and drinking cheese-containing yogurt products, and can ensure the product's bacterial activity.

[0170] 8. Selection of flavoring agents

[0171] This experimental example is based on the ingredient system and preparation method of the heatable yogurt in Example 1, and verifies the fermentation of different flavoring agents.

[0172] In this experimental example, referring to the yogurt ingredient ratio in Example 1, the same mass (based on 5wt% of the total yogurt volume) of taro paste, fruit juice, sweet potato paste, chestnut paste, cheese cubes, chocolate, and fruit jam were weighed out and combined with other yogurt base ingredients. These were then heated separately over medium / high heat for 1 hour, and the products were scored according to the standards in Table 1 above. Each yogurt sample was 120g. According to the experimental requirements, appropriate heat treatment was performed, and after heat treatment, the samples were allowed to stand for 5 minutes before tasting. The results are shown in Table 7 below.

[0173] Table 7 Results of different flavored yogurt products

[0174] Types of ingredients score Taro paste 6 juice 3 sweet potato puree 4 Chestnut puree 5 Cheese cubes 6 chocolate 7 Fruit Jam 4

[0175] Therefore, the yogurt described in this invention preferably contains added chocolate, cheese, and taro paste to prepare chocolate yogurt, cheese yogurt, and taro paste yogurt, respectively.

[0176] In summary, the heatable yogurt product of this invention uses jujube juice as the active ingredient, which can significantly increase the number of live bacteria in the yogurt product. Through the compounding of the stabilizer system and the optimization of the fermentation agent, the activity of the bacteria in the yogurt product after heating is effectively guaranteed. Even if the yogurt product of this invention is heated and consumed, it can still maintain a high nutritional value.

[0177] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A heatable active yogurt, characterized in that, The raw materials for the heatable active yogurt include the following components in the indicated mass percentages: 85.88-99.78 wt% milk raw material, 0.01-6.2 wt% sweetener, 0.01-0.8 wt% stabilizer, 0.1-14 wt% active raw material, and 0.1-1 wt% active lactic acid bacteria agent; wherein, The active ingredients include red dates and / or cheese.

2. The heatable active yogurt according to claim 1, characterized in that, The active ingredients include jujube juice and / or cheese powder; Preferably, the active ingredient includes jujube concentrate.

3. The heatable active yogurt according to claim 1 or 2, characterized in that, The stabilizer includes one or a mixture of several of hydroxypropyl distarch phosphate, agar, or pectin; Preferably, the stabilizer comprises a mixture of hydroxypropyl distarch phosphate, agar, and pectin; Preferably, the mass ratio of hydroxypropyl distarch phosphate, agar, and pectin is 4-6:1-2:1-2, more preferably 5:1:

1.

4. The heatable active yogurt according to any one of claims 1-3, characterized in that: The dairy raw materials include raw milk and / or reconstituted milk; and / or, The sweetener includes granulated sugar and / or artificial sweeteners; and / or, The active lactic acid bacteria agent includes at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacterium, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus helveticus, or Lactobacillus rhamnosus.

5. The heatable active yogurt according to any one of claims 1-4, characterized in that, The ingredients of the heatable active yogurt also include flavoring agents; Preferably, the flavoring agent is added at an amount of 5-10 wt% based on the heatable active yogurt; Preferably, the flavoring agent includes at least one of cheese, chocolate, or taro paste.

6. A method for preparing heatable active yogurt as described in any one of claims 1-5, characterized in that, Includes the following steps: (1) Take a selected amount of the milk raw material, sweetener, active raw material and stabilizer and mix them to obtain a mixture for later use; (2) The mixture is homogenized and sterilized; (3) Add the active lactic acid bacteria for fermentation; (4) Collect the fermentation products and demulsify them to obtain the product.

7. The method for preparing heatable active yogurt according to claim 6, characterized in that, Step (1) further includes heating the milk raw material to 40-50°C, and / or heating the mixture to 55-65°C.

8. The method for preparing heatable active yogurt according to claim 6 or 7, characterized in that, In step (3): The parameters for the homogenization step include: temperature 4-10℃, primary pressure 30MPa-50MPa, secondary pressure 100MPa-300MPa; and / or, The sterilization step includes a step of pasteurizing at 90-100°C for 200-400 seconds; and / or, a step of cooling the sterilized liquid to 35-45°C.

9. The method for preparing heatable active yogurt according to any one of claims 6-8, characterized in that, In step (4): The parameters for the fermentation step include: fermentation temperature 40-43℃, fermentation time 5-10h; and / or, The fermentation endpoint of the fermentation step is 60-80°T.

10. A method of consuming heatable active yogurt as described in any one of claims 1-5, characterized in that, This includes the step of heating the heatable active yogurt; Preferably, the heating step includes room temperature natural heating, water bath heating, or microwave heating.

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