A cereal jam and a method for preparing the same, a yogurt and a method for preparing the same

Abstract

The application provides a cereal jam and a preparation method thereof, and a yogurt and a preparation method thereof. The preparation method of the cereal jam comprises the following steps: subjecting cereal to gelatinization treatment to obtain gelatinized cereal; and using a sweetening agent to carry out sugar pickling treatment on the gelatinized cereal to obtain the cereal jam. When the cereal jam prepared by the preparation method is used to prepare yogurt, the stability of the yogurt in a shelf life can be improved, so that the yogurt is not prone to water separation or the cereal particles in the yogurt are not prone to precipitation.

Description

Technical Field

[0001] This invention relates to the field of food manufacturing technology, and in particular to a grain jam and its preparation method, and yogurt and its preparation method. Background Technology

[0002] Currently, in order to improve the nutrition and chewiness of yogurt and meet consumers' dual needs for health and taste, grains can be added to yogurt. However, yogurt made from existing grain jams is prone to water separation or grain particles settling during its shelf life. Summary of the Invention

[0003] This invention provides a method for preparing grain jam. When the grain jam prepared by this method is used to make yogurt, it can improve the stability of yogurt during its shelf life, making the yogurt less prone to water separation or grain particles in the yogurt less prone to sedimentation.

[0004] This invention provides a cereal jam that can be used to prepare shelf-stable yogurt.

[0005] The present invention provides a yogurt containing grains, and the yogurt is not prone to water separation during its shelf life, and the grain particles in the yogurt are not prone to sedimentation.

[0006] This invention provides a method for preparing yogurt, which can produce grain-containing yogurt that is not prone to water separation and grain particles sedimentation during its shelf life.

[0007] This invention provides a method for preparing grain jam, comprising:

[0008] Gelatinized grains are obtained by gelatinizing grains.

[0009] The gelatinized grains are sugar-preserved using a sweetener to obtain a grain jam.

[0010] In the method for preparing cereal jam as described above, the gelatinization process is carried out at a temperature of 80-100°C for 3-6 minutes; and / or,

[0011] In the sugar-preserving treatment, the temperature is 50-60℃ and the time is 20-40 minutes; and / or,

[0012] The grain has a particle size of 2-4 mm.

[0013] The method for preparing cereal jam as described above, wherein the sweetener includes a first sweetener and a second sweetener;

[0014] The first sweetener includes maltose syrup and / or fructose syrup, and the second sweetener includes trehalose;

[0015] The mass ratio of the first sweetener to the second sweetener is (3-6):1.

[0016] The method for preparing cereal jam as described above further includes a post-processing step after the sugaring treatment, which includes adding sodium citrate to the sugar-treated material to obtain cereal jam.

[0017] The grain jam contains 0.1-0.3% sodium citrate by mass.

[0018] This invention provides a grain jam, which is prepared by the grain jam preparation method described above.

[0019] The present invention provides a method for preparing yogurt, comprising: mixing the cereal jam as described above with pre-fermented milk to obtain the yogurt.

[0020] In the yogurt preparation method described above, the pre-fermented milk is obtained by refining the fermented intermediate milk formed during fermentation using Ytron.

[0021] In the Ytron refinement process, the frequency of Ytron refinement is 60-80%.

[0022] In the preparation method described above, the fermented intermediate milk is obtained by fermenting yogurt base material;

[0023] The yogurt base material includes stabilizers, which include glutinous rice starch, low-ester pectin, and gellan gum.

[0024] The yogurt base contains 0.1-0.3% glutinous rice starch, 0.03-0.06% low-ester pectin, and 0.01-0.03% gellan gum.

[0025] The present invention provides a yogurt, wherein the yogurt is prepared by the yogurt preparation method described above.

[0026] The yogurt as described above, wherein the viscosity of the yogurt is 800-1200 mPa·s.

[0027] The grain jam prepared by the method of the present invention can be used to prepare yogurt containing grain jam. The yogurt obtained is not prone to water separation during its shelf life, and the grain particles in the yogurt are not prone to precipitation, exhibiting excellent stability. Furthermore, the preparation method is simple to operate and suitable for widespread application. Detailed Implementation

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] To enhance the nutritional value and chewiness of yogurt and meet consumers' dual demands for health and taste, grains can be added. However, existing methods for preparing yogurt using grain jams are prone to water separation or grain particle sedimentation during shelf life. Therefore, this invention provides a novel method for preparing grain jam. By processing the grains, a grain jam with excellent grain particle suspension and a strong chewy texture can be obtained, thereby enabling the yogurt containing grain particles prepared from this grain jam to have excellent stability.

[0030] A first aspect of the present invention provides a method for preparing a cereal jam, comprising:

[0031] Gelatinized grains are obtained by gelatinizing grains.

[0032] Grain jam is made by sugaring gelatinized grains with sweeteners.

[0033] Specifically, the method for preparing the grain jam of the present invention includes: gelatinizing the grains to allow the starch in the grains to absorb water and swell, thereby improving the suspension of the grains and obtaining gelatinized grains; then using a sweetener to sugar-soak the gelatinized grains, allowing the sugar to penetrate the gelatinized grains, further improving the suspension of the gelatinized grains and improving the chewiness of the gelatinized grains, thereby obtaining a grain jam with excellent suspension and chewiness.

[0034] This invention obtains a grain jam with excellent suspension and chewiness by sequentially gelatinizing and sugaring grains. This grain jam can be used to prepare yogurt containing grains, and the resulting yogurt has excellent suspension of grain particles, is not prone to water separation or grain particle sedimentation during its shelf life, and has excellent stability.

[0035] The grains used in this invention can be grains commonly used in the art. Exemplarily, the grains can include, but are not limited to, at least one of oats, black rice, quinoa, and purple rice. In some embodiments, the grains can be 2-4 of the above substances. In some embodiments of this invention, when the grain particle size is 2-4 mm, not only can the texture of the grains in yogurt be improved, but it can also be compatible with most equipment to achieve yogurt bottling, saving equipment costs.

[0036] This invention does not impose any particular limitation on the gelatinization process, as long as it allows the starch in the grains to absorb water and swell. In some embodiments, the grains can be gelatinized in steam to obtain gelatinized grains. Furthermore, when the gelatinization process is carried out at a temperature of 80-100℃ for 3-6 minutes, the grains can be gelatinized while saving energy, improving the suspension of the grains, and thus improving the stability and texture of the grains in the yogurt.

[0037] The inventors discovered that by selecting specific parameters for the sugaring process, the treatment effect can be improved, thereby enhancing the stability and texture of the grains in the yogurt. For example, the sugaring process involves a temperature of 50-60°C and a time of 20-40 minutes.

[0038] This invention does not specifically limit the sweetener used in the sugaring process; any sweetener commonly used in the art can be used. In some embodiments of this invention, the sweetener includes both a first sweetener and a second sweetener.

[0039] The first sweetener includes maltose syrup and / or fructose syrup, and the second sweetener includes trehalose;

[0040] When the mass ratio of the first sweetener to the second sweetener is (3-6):1, the taste of the yogurt can be further improved.

[0041] In this invention, in order to further improve the taste of yogurt, especially to make the yogurt have a better chewy texture and make the grains in the yogurt have a chewy texture, a post-processing is also included after the sugar-soaking process. The post-processing includes adding sodium citrate to the sugar-soaked material to obtain grain jam.

[0042] The sodium citrate content in cereal jams is 0.1-0.3% by mass.

[0043] In some implementations, mulberry, blueberry, black sesame, black goji berry juice, and flavorings may be added during post-processing to enhance the nutritional value and flavor richness of the cereal jam.

[0044] In some embodiments, pasteurization and cooling filling can be performed after post-processing to obtain cereal jam for storage.

[0045] The second aspect of the present invention provides a grain jam prepared by the method of the first aspect of the grain jam preparation method. The grains in the grain jam have excellent suspension and chewiness. The grains in the yogurt prepared using the grain jam are not prone to sedimentation, and the yogurt is not prone to water separation, exhibiting excellent stability.

[0046] A third aspect of the present invention provides a method for preparing yogurt, comprising: mixing the cereal jam of the second aspect with pre-fermented milk to obtain yogurt.

[0047] This invention does not specifically limit the type of pre-fermented milk, which refers to dairy products that have undergone pre-fermentation. This invention yields yogurt by mixing the cereal jam of the second aspect with the pre-fermented milk. This yogurt contains cereals, and the cereals in the yogurt exhibit excellent suspending properties; the yogurt is not prone to water separation or sedimentation during its shelf life, demonstrating excellent stability.

[0048] In this invention, the pre-fermented milk can be selected to have a suitable viscosity, so that the yogurt not only has excellent stability during its shelf life but also excellent drinkability, enabling bottled yogurt (bottled yogurt has a superior taste and convenience compared to boxed yogurt). In some embodiments of this invention, the pre-fermented milk is obtained by refining the fermentation intermediate milk formed during fermentation with Ytron.

[0049] In Ytron refinement, the frequency of Ytron refinement is less than 100%.

[0050] The Ytron refinement frequency refers to the processing frequency of the Ytron device (in actual operation, the frequency is adjusted while keeping other parameters constant). The Ytron device can be a GR90A.

[0051] Furthermore, when the frequency of Ytron refining is 60-80%, pre-fermented milk with suitable viscosity can be obtained, which in turn produces bottled drinkable yogurt with excellent stability.

[0052] In some embodiments of the present invention, the fermented intermediate milk is obtained by fermenting yogurt base material;

[0053] The yogurt base includes stabilizers, which include glutinous rice starch, low-ester pectin, and gellan gum.

[0054] In the yogurt base, the mass percentage of glutinous rice starch is 0.1-0.3%, the mass percentage of low-ester pectin is 0.03-0.06%, and the mass percentage of gellan gum is 0.01-0.03%.

[0055] When the stabilizer is the stabilizer mentioned above, it can not only improve the drinking taste of yogurt and enable PET bottle packaging, but also make the grains in the yogurt have a chewy texture.

[0056] This invention does not impose any particular limitation on the yogurt base material, which can be any yogurt base material commonly used in the art. The yogurt base material may include raw milk, water, sweetener, stabilizer and light cream.

[0057] Raw milk refers to fresh milk that meets my country's standard for purchasing raw milk, GB 6914. It can be whole milk, skim milk, or partially skimmed milk, or it can be milk powder, condensed milk, or a reconstituted product made from whey protein. The sweetener can be white sugar.

[0058] It is understandable that before fermentation to prepare intermediate fermented milk, the yogurt base material can be subjected to deaeration, homogenization, and pasteurization sequentially. Among these, deaeration, homogenization, and pasteurization are commonly used processes in this field.

[0059] In some embodiments, a starter culture can be added to the pasteurized material to perform fermentation and form a fermented intermediate milk. The starter culture of this invention can be a commonly used starter culture in the art. Exemplarily, the starter culture can be one or more of the following: *Lactobacillus acidophilus*, *Bifidobacterium lactis*, *Bifidobacterium longum*, *Lactobacillus helveticus*, *Lactobacillus casei*, *Lactobacillus rhamnosus* GG, *Streptococcus thermophilus*, and *Lactobacillus bulgaricus*. Furthermore, each kilogram of pre-fermented milk raw material contains 0.1 U to 0.5 U of starter culture.

[0060] A fourth aspect of the present invention provides a yogurt prepared by the yogurt preparation method of the third aspect.

[0061] The yogurt of the present invention includes grain particles, and the grain particles have excellent suspension properties in the yogurt, making the yogurt less prone to water separation during its shelf life; at the same time, the grain particles in the yogurt have excellent chewiness. Therefore, the yogurt of the present invention has both excellent taste and nutritional value, and is suitable for widespread application.

[0062] In some embodiments of the present invention, when the viscosity of the yogurt is 800-1200 mPa·s, the yogurt is suitable for bottled consumption and has a superior drinking taste and convenience.

[0063] In some embodiments of the present invention, when the mass percentage of cereal jam in yogurt is 6-15%, the yogurt has better stability, taste and nutritional value, and is suitable for widespread promotion.

[0064] The technical solution of the present invention will be further described below with reference to specific embodiments.

[0065] Example 1

[0066] The cereal-based yogurt of this embodiment is prepared by a method including the following steps:

[0067] 1. Preparation of cereal jam

[0068] 1) Gelatinize diced 3mm grains under 100℃ steam for 4 minutes to obtain gelatinized grains;

[0069] The grains consist of 25% oats and 5% black rice;

[0070] 2) Heat 30% maltose syrup to 50℃, add 5% trehalose and mix well to form a sweetener. Soak the gelatinized grains in the sweetener for 20 minutes to treat the gelatinized grains with sugar.

[0071] 3) Add 10% mulberry, 2% black sesame, 5% black goji berry juice and water to the sugar-treated material in step 2) and boil. Then add 0.1% sodium citrate and edible flavoring to reach the final pH of 3.8.

[0072] 4) Pasteurize the liquid obtained in step 3);

[0073] In pasteurization, the temperature is 95℃ and the time is 10 minutes;

[0074] 5) Cool the liquid obtained in step 4) to below 60°C for filling, and refrigerate after filling to obtain grain jam for later use (the amount of all raw materials added in the preparation of grain jam in step 1 is calculated based on the total mass of grain jam).

[0075] 2. Yogurt preparation

[0076] 1) Heat 80% of the raw milk to 55℃, add 1% light cream, 10% white sugar, 0.1% glutinous rice starch, 0.03% low-ester pectin, and 0.01% gellan gum, melt the mixture at 60℃, and bring the volume to 1kg to obtain the yogurt base.

[0077] 2) The yogurt base is degassed at 60℃ and 18MPa pressure, then homogenized at 60℃ and 30bar / 200bar pressure (the homogenization process includes two stages of homogenization, namely homogenization at 30bar and homogenization at 200bar), and then pasteurized at 95℃ for 300s.

[0078] 3) Cool the liquid obtained in step 2) to 43°C, add the starter culture (0.05U of Streptococcus thermophilus and 0.05U of Lactobacillus bulgaricus), and ferment at 43°C until the acidity reaches 70-75°T. Stop the fermentation to obtain the fermented intermediate milk.

[0079] 4) After breaking the fermentation intermediate milk, it is refined by Ytron (GR90A) to obtain pre-fermented milk. The refining frequency is 50%.

[0080] 5) After the pre-fermented milk is cooled to 10-15℃ by plate heat exchanger, it is mixed evenly with cereal jam through an online mixing system. After filling, it is refrigerated at 4-6℃ for 24 hours to mature and obtain yogurt.

[0081] The yogurt contains 8% cereal jam and 92% pre-fermented milk by weight.

[0082] Example 2

[0083] The cereal-based yogurt of this embodiment is prepared by a method including the following steps:

[0084] 1. Preparation of cereal jam

[0085] 1) Gelatinize diced grains (2mm thick) for 3 minutes under steam at 100℃ to obtain gelatinized grains;

[0086] The grains include 25% oats, 5% purple rice, and 5% quinoa;

[0087] 2) Heat 30% fructose syrup to 55°C, add 10% trehalose and mix well to form a sweetener. Soak the gelatinized grains in the sweetener for 30 minutes to treat the gelatinized grains with sugar.

[0088] 3) Add 5% blueberries, 3% black sesame seeds, 3% black goji berry juice and water to the sugar-treated material in step 2) and boil. Then add 0.2% sodium citrate and edible flavoring to reach the final pH of 3.8.

[0089] 4) Pasteurize the liquid obtained in step 3);

[0090] In pasteurization, the temperature is 95℃ and the time is 10 minutes;

[0091] 5) Cool the liquid obtained in step 4) to below 60°C for filling, and refrigerate after filling to obtain grain jam for later use (the amount of all raw materials added in the preparation of grain jam in step 1 is calculated based on the total mass of grain jam).

[0092] 2. Yogurt preparation

[0093] 1) Heat 90% of the raw milk to 55℃, add 0.5% light cream, 8% white sugar, 0.2% glutinous rice starch, 0.05% low-ester pectin, and 0.02% gellan gum, melt the mixture at 60℃, and bring the volume to 1kg to obtain the yogurt base.

[0094] 2) The yogurt base is degassed at 60℃ and 18MPa pressure, then homogenized at 60℃ and 30bar / 200bar pressure (the homogenization process includes two stages of homogenization, namely homogenization at 30bar and homogenization at 200bar), and then pasteurized at 95℃ for 300s.

[0095] 3) Cool the liquid obtained in step 2) to 43°C, add the starter culture (0.05U of Streptococcus thermophilus and 0.05U of Lactobacillus bulgaricus), and ferment at 43°C until the acidity reaches 70-75°T. Stop the fermentation to obtain the fermented intermediate milk.

[0096] 4) After breaking the fermentation intermediate milk, it is refined by Ytron (GR90A) to obtain pre-fermented milk. The refining frequency is 60%.

[0097] 5) After the pre-fermented milk is cooled to 10-15℃ by plate heat exchanger, it is mixed evenly with cereal jam through an online mixing system. After filling, it is refrigerated at 4-6℃ for 24 hours to mature and obtain yogurt.

[0098] The yogurt contains 10% cereal jam and 90% pre-fermented milk by weight.

[0099] Example 3

[0100] The cereal-based yogurt of this embodiment is prepared by a method including the following steps:

[0101] 1. Preparation of cereal jam

[0102] 1) Gelatinize diced 4mm grains under 100℃ steam for 6 minutes to obtain gelatinized grains;

[0103] The grains include 20% oats, 5% purple rice, and 10% black rice;

[0104] 2) Heat 37% fructose syrup to 60°C, add 8% trehalose and mix well to form a sweetener. Soak the gelatinized grains in the sweetener for 40 minutes to treat the gelatinized grains with sugar.

[0105] 3) Add 10% mulberry, 1% black bean powder, 1% black goji berry juice and water to the sugar-treated material in step 2) and boil. Then add 0.3% sodium citrate and edible flavoring to reach the final pH of 3.8.

[0106] 4) Pasteurize the liquid obtained in step 3);

[0107] In pasteurization, the temperature is 95℃ and the time is 10 minutes;

[0108] 5) Cool the liquid obtained in step 4) to below 60°C for filling, and refrigerate after filling to obtain grain jam for later use (the amount of all raw materials added in the preparation of grain jam in step 1 is calculated based on the total mass of grain jam).

[0109] 2. Yogurt preparation

[0110] 1) Heat 85% of the raw milk to 55℃, add 2% light cream, 12% white sugar, 0.3% glutinous rice starch, 0.06% low-ester pectin, and 0.03% gellan gum, melt the mixture at 60℃, and bring the volume to 1kg to obtain the yogurt base.

[0111] 2) The yogurt base is degassed at 60℃ and 18MPa pressure, then homogenized at 60℃ and 30bar / 200bar pressure (the homogenization process includes two stages of homogenization, namely homogenization at 30bar and homogenization at 200bar), and then pasteurized at 95℃ for 300s.

[0112] 3) Cool the liquid obtained in step 2) to 43°C, add the starter culture (0.05U of Streptococcus thermophilus and 0.05U of Lactobacillus bulgaricus), and ferment at 43°C until the acidity reaches 70-75°T. Stop the fermentation to obtain the fermented intermediate milk.

[0113] 4) After breaking the fermentation intermediate milk, it is refined by Ytron (GR90A) to obtain pre-fermented milk. The refining frequency is 70%.

[0114] 5) After the pre-fermented milk is cooled to 10-15℃ by plate heat exchanger, it is mixed evenly with cereal jam through an online mixing system. After filling, it is refrigerated at 4-6℃ for 24 hours to mature and obtain yogurt.

[0115] The yogurt contains 13% cereal jam and 87% pre-fermented milk by weight.

[0116] Example 4

[0117] The preparation method of the yogurt containing grain jam in this embodiment is basically the same as that in Example 1, except that:

[0118] 1. Preparation of cereal jam

[0119] The grain size is 1 mm.

[0120] 2. Yogurt preparation

[0121] Use the cereal jam from this example to replace the cereal jam prepared in Example 1.

[0122] Example 5

[0123] The preparation method of the yogurt containing grain jam in this embodiment is basically the same as that in Example 1, except that:

[0124] 2. Yogurt preparation

[0125] 1) Replace 0.1% glutinous rice starch, 0.03% low-ester pectin and 0.01% gellan gum with 0.1% agar and 0.5% hydroxypropyl distarch phosphate.

[0126] Example 6

[0127] The preparation method of the yogurt containing grain jam in this embodiment is basically the same as that in Example 1, except that:

[0128] 2. Yogurt preparation

[0129] 4) The frequency of refinement processing is 30%.

[0130] Example 7

[0131] The preparation method of the yogurt containing grain jam in this embodiment is basically the same as that in Example 1, except that:

[0132] 1. Preparation of cereal jam

[0133] 3) No sodium citrate added.

[0134] 2. Yogurt preparation

[0135] Use the cereal jam from this example to replace the cereal jam prepared in Example 1.

[0136] Example 8

[0137] The preparation method of the yogurt containing grain jam in this embodiment is basically the same as that in Example 2, except that:

[0138] 1. Preparation of cereal jam

[0139] 2) Replace trehalose with white sugar.

[0140] 2. Yogurt preparation

[0141] Replace the cereal jam prepared in Example 2 with the cereal jam in this example.

[0142] Comparative Example 1

[0143] The preparation method of the yogurt containing grain jam in this comparative example is basically the same as that in Example 1, except that:

[0144] 1. Preparation of cereal jam

[0145] Instead of gelatinizing the grains, the diced grains (3mm in size) are directly placed in a sweetener for sugaring.

[0146] 2. Yogurt preparation

[0147] Replace the cereal jam prepared in Example 1 with the cereal jam in this comparative example.

[0148] Comparative Example 2

[0149] The preparation method of the yogurt containing grain jam in this comparative example is basically the same as that in Example 1, except that:

[0150] 1. Preparation of cereal jam

[0151] Instead of sugaring the gelatinized grains, add 10% mulberry, 2% black sesame, 5% black goji berry juice, and water to the gelatinized grains and boil. Then add 0.1% sodium citrate and edible flavoring to reach the final pH of 3.8.

[0152] 2. Yogurt preparation

[0153] Replace the cereal jam prepared in Example 1 with the cereal jam in this comparative example.

[0154] Performance testing

[0155] The following tests were performed on the yogurts containing cereal jam in the examples and comparative examples, and the results are shown in Tables 1-3.

[0156] 1. Water separation situation

[0157] After the yogurt was left at room temperature for 21 days, the separation of water or precipitation of grain particles was observed. The results are shown in Table 1.

[0158] 2. Viscosity

[0159] The viscosity of yogurt was tested using an Anton Paar rheometer with a CC27 rotor, and the results are shown in Table 2.

[0160] 3. Product sensory testing

[0161] Thirty professional sensory evaluators conducted sensory evaluations of the yogurt on product preference and chewing texture, and described the product's characteristic taste. The maximum score for both preference and chewing texture was 5 points. The higher the score, the higher the sample's preference and the better the taste. Specifically, 1 indicates strong dislike, 2 indicates moderate dislike, 3 indicates neutral, 4 indicates moderate liking, and 5 indicates strong liking. The results are shown in Table 3.

[0162] Table 1

[0163]

[0164] As can be seen from Table 1, the yogurt of the present invention does not produce water separation after being left at room temperature for 21 days, and the grain particles in the yogurt do not precipitate, indicating that the yogurt of the present invention has better stability.

[0165] Table 2

[0166]

[0167] Table 3

[0168]

[0169] As can be seen from Tables 2 and 3, by selecting the particle size of the grains and the specific process of sugaring in the preparation of grain jam, and the type of stabilizer and the frequency of refining in the preparation of yogurt, the taste of yogurt can be further improved.

[0170] 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 method for preparing a grain jam, characterized in that, include: Gelatinized grains are obtained by gelatinizing grains. The gelatinized grains are sugar-preserved using a sweetener to obtain a grain jam.

2. The method for preparing cereal jam according to claim 1, characterized in that, In the gelatinization process, the temperature is 80-100℃ and the time is 3-6 minutes; and / or, In the sugar-preserving treatment, the temperature is 50-60℃ and the time is 20-40 minutes; and / or, The grain has a particle size of 2-4 mm.

3. The method for preparing cereal jam according to any one of claims 1-2, characterized in that, The sweetener includes a first sweetener and a second sweetener; The first sweetener includes maltose syrup and / or fructose syrup, and the second sweetener includes trehalose; The mass ratio of the first sweetener to the second sweetener is (3-6):

1.

4. The method for preparing cereal jam according to any one of claims 1-3, characterized in that, The process includes a post-processing step after the sugaring treatment, which includes adding sodium citrate to the sugared material to obtain a cereal jam. The grain jam contains 0.1-0.3% sodium citrate by mass.

5. A grain jam, characterized in that, It is prepared by the method of any one of claims 1-4 for preparing cereal jam.

6. A method for preparing yogurt, characterized in that, include: The yogurt is obtained by mixing the cereal jam of claim 5 with pre-fermented milk.

7. The method for preparing yogurt according to claim 6, characterized in that, The pre-fermented milk is obtained by refining the fermented intermediate milk formed during fermentation using Ytron. In the Ytron refinement process, the frequency of Ytron refinement is 60-80%.

8. The preparation method according to claim 7, characterized in that, The fermented intermediate milk is obtained by fermenting yogurt base material; The yogurt base material includes stabilizers, which include glutinous rice starch, low-ester pectin, and gellan gum. The yogurt base contains 0.1-0.3% glutinous rice starch, 0.03-0.06% low-ester pectin, and 0.01-0.03% gellan gum.

9. A type of yogurt, characterized in that, The yogurt is prepared by the yogurt preparation method according to any one of claims 6-8.

10. The yogurt according to claim 9, characterized in that, The viscosity of the yogurt is 800-1200 mPa·s.

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