CN101708020B - Chocolate dessert yoghurt and preparation method thereof - Google Patents

Abstract

The invention relates to yoghurt and a preparation method thereof, in particular to chocolate dessert yoghurt and a preparation method thereof, which belong to the field of dairy. In the method, 1,000 kilograms of the yoghurt comprises the following components by mass: 70 to 110 kilograms of white granulated sugar; 3 to 10 kilograms of stabilizing agent, 3 to 15 kilograms of WPC80 (the content of lactalbumin is 80 percent), 0.5 to 5 kilograms of cocoa powder, 5 to 50 kilograms of water, 0.1-0.8 kilogram of essence, 200-250 DCU of microbial strains and the balance of milk, wherein the cocoa powder is added by dissolving in water in an amount which is 5-15 times that of the cocoa powder. According to the invention, the yoghurt with a thick mouth feel and a dessert-like taste can be obtained by taking fresh milk as a raw material, adding the cocoa powder and supplying protein.

Description

A kind of chocolate dessert yoghurt and preparation method thereof

Technical field

The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of chocolate dessert yoghurt and preparation method thereof.Belong to field of dairy products.

Background technology

Along with health of people consciousness strengthens, people more and more pay close attention to the diet to self health, and sour milk is with nutritious, are beneficial to absorb and enjoy the consumer to like.The market share cumulative year after year of sour milk in recent years.

Be accompanied by following several factor: urbanization; Rhythm of life is accelerated; Single family/single crowd person increases; Level of education improves; The various diseases that pressure and other bad life style are brought increases; Working women increases and satisfies the demands at many levels, promotes the development in fresh dairy product market, and the consumer also changes to the demand of product, more notes sense of taste enjoyment, particularly women and the teenager demand to the Dessert product.

Chocolate dessert yoghurt has the taste of aftertaste and the westernization of dense mouthfeel and sweet-smelling, bring vision and the taste perception of consumer's luxury, both can enjoy the mouthfeel as dessert, therefore the nutritional labeling that can replenish again sour milk is favored by women and teenager deeply.

Summary of the invention

Purpose of the present invention: a kind of chocolate dessert yoghurt and preparation method thereof.

A kind of chocolate dessert yoghurt of the present invention, wherein, produce 1000Kg required component and part by weight as follows:

After the milk addition adds following other components, with milk with fermentation raw material quantitatively to 1000kg;

White granulated sugar 70～110Kg;

Stabilizing agent 3～10Kg;

WPC80 (protein content of whey 80%) 3～15Kg;

Essence 0.1～0.8kg;

Bacterial classification 200～250DCU;

Cocoa power 0.5～5Kg.

Above-mentioned milk is full-cream nonreactive fresh milk.

Above-mentioned cocoa power is take natural cocoa bean as raw material, makes through cleaning, refinement, selected, alkalization, baking, squeezing, abrasive dust, screening.Preferably: fineness＞99.7%.

Above-mentioned mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 1 or 3: 3: 2: 2 or 3: 3: 1: 2, and preferred 3: 3: 2: 2.Utilize sour milk products that the preferred bacterial classification of the present invention and part by weight thereof obtain no matter at fragrance, mouthfeel with all have greatly improved aspect once.

Above-mentioned lactalbumin derives from WPC (WPC) or desalted whey powder; Wherein, the preferred preparation method of described WPC 80 (WPC80) is: whey through film process, evaporation, concentrated, spray-drying produce, whey protein content 〉=80%, Heat stability is good.

The aforementioned stable agent is selected from the combination of single double glyceride and converted starch (cassava or modified potato starch, preferred modified potato starch) 2～6.5Kg, CMC 1～3Kg, propylene glycol alginate 0.5～3Kg, pectin 0.5～1Kg.After the inventor had tested a lot of stabilizer formulas, the combinations thereof that obtains, effect were very good, and the stability of final products, homogeneity and mouthfeel are all very good, through 20 evaluation and test experts evaluation and test, had obtained good evaluation.Preferred stabilizing agent addition manner is: the sugar of stabilizing agent and five times of weight is dry mixed, then is dissolved in cow's milk, and the product homogeneous that obtains like this, stable, this is also an inventive point of the present invention.

Product preparation method of the present invention comprises the steps:

1) raw material milk detects;

2) raw material milk standardization;

3) according to above-mentioned ratio batching;

4) mix rear milk with remainder and quantitatively arrive 1000Kg;

5) sterilization after homogeneous;

6) cooling rear inoculation, blending;

7) fermentation;

8) turn over cylinder, cooling;

9) can.

Above-mentioned raw materials milk detecting step is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;

Above-mentioned raw materials milk normalization step is: milk temperature (45～50 ℃) and circulation timei (15 minutes), after standardization, fat and non-fat solid must reach regulation and require: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;

Above-mentioned batching step is: cocoa power is with 50-85 ℃ of water-soluble solution of 5-15 times of weight portion, after stirring at least 30min, joins in 70～75 ℃ of milk dissolved constituents with part, and stirs after 15min standby;

Above-mentioned mixing and quantitative step are: after adding remaining milk, mix, quantitatively arrive 1000Kg;

Be cooled to before above-mentioned sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95～100 ℃/300S condition;

Above-mentioned cooling and inoculation step is: material is cooled to 43～45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;

Above-mentioned fermentation step is: 41-45 ℃ of condition bottom fermentation, terminal point acidity are controlled at 75～80 ° of T;

Above-mentioned turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18～20 ℃, notes adjust flux;

Need warehouse-in refrigeration after above-mentioned can step, method is: temperature is down to 10 ℃ within an hour, complete after refrigeration 24 hours under 2～6 ℃.

Cocoa power characteristics in final products content of the present invention are as follows:

1, natural cocoa power is that extraction from coffee (cocoa) beans, the refining chocolate brown powder flavor that forms are sweet, aromatic flavour.

2, natural cocoa power contains protein, several amino acids, high heat fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, dimension D, ties up E, ties up B1, ties up B2, ties up B6 and has the alkaloid of multiple bioactive functions.

3, in natural cocoa power, alkaloid has stomach invigorating, stimulates gastric secretion, promotes protein digestibility, reduces the indeterminable trophism diarrhea of antibiotic.

4, cocoa power is acid, can make product with tart flavour when using in a large number, and owing to containing fat and insoluble capsomere in cocoa power, so to consider the stability characteristic (quality) of itself in its application process in product.This is also that the present invention one of orders.

The specific embodiment

Embodiment 1

(1) the 3Kg stabilizing agent is mixed with the white granulated sugar (15Kg) of 5 times of weight, with 70～75 ℃ of milk dissolvings of 300Kg, and stir 10～20min, then add residue sugar (55Kg) and 3Kg WPC80, stir 5～15min, standby;

(2) the 0.5Kg cocoa power is dissolved in 5 times 85 ℃ water (5Kg), stirs 30min, standby;

(3) feed liquid that remaining milk and dissolving is good is mixed and quantitatively to 1000Kg, is cooled to before sterilization below 10 ℃;

(4) material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/300s condition;

(5) material is cooled to 43 ℃, is sprinkled into direct putting type powder bacterial classification 225u, mixes 10min; Kind and the weight ratio of bacterial classification are respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 1.

(6) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 80 ° of T; (7) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃;

(8) can, storage.Product can after being cooled to 18 ℃, the finished product after can are placed in refrigeration under 4 ℃ immediately in 15min.

Embodiment 2

(1) the 4Kg stabilizing agent is mixed with the white granulated sugar (20Kg) of 5 times of weight, with 70～75 ℃ of milk dissolvings of 300Kg, and stir 10～20min, then add residue sugar (55Kg) and 5Kg WPC80, stir 5～15min, standby;

(2) the 1Kg cocoa power is dissolved in 15 times 85 ℃ water (10Kg), stirs 30min, standby;

(3) feed liquid that remaining milk and dissolving is good is mixed and quantitatively to 1000Kg, is cooled to before sterilization below 10 ℃;

(4) material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/300s condition;

(5) material is cooled to 45 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min; Kind and the weight ratio of bacterial classification are respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 2.

(6) 45 ℃ of condition bottom fermentations, terminal point acidity is controlled at 75 ° of T;

(7) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃;

(8) can, storage.Product can after being cooled to 18 ℃, the finished product after can are placed in refrigeration under 4 ℃ immediately in 15min.

Embodiment 3

(1) the 8Kg stabilizing agent is mixed with the white granulated sugar (40Kg) of 5 times of weight, with 70～75 ℃ of milk dissolvings of 300Kg, and stir 10～20min, then add residue sugar (55Kg) and 3Kg WPC80, stir 5～15min, standby;

(2) the 3Kg cocoa power is dissolved in 10 times 85 ℃ water (30Kg), stirs 30min, standby;

(3) feed liquid that remaining milk and dissolving is good is mixed and quantitatively to 1000Kg, is cooled to before sterilization below 10 ℃;

(4) material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/300s condition;

(5) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min; Kind and the weight ratio of bacterial classification are respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 2.

(6) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 80 ° of T;

(7) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃;

(8) can, storage.Product can after being cooled to 18 ℃, the finished product after can are placed in refrigeration under 4 ℃ immediately in 15min.

Embodiment 4

(1) the 5Kg stabilizing agent is mixed with the white granulated sugar (25Kg) of 5 times of weight, with 70～75 ℃ of milk dissolvings of 300Kg, and stir 10～20min, then add residue sugar (75Kg) and 3Kg WPC80, stir 5～15min, standby;

(2) the 5Kg cocoa power is dissolved in 10 times 85 ℃ water (50Kg), stirs 30min, standby;

(3) feed liquid that remaining milk and dissolving is good is mixed and quantitatively to 1000Kg, is cooled to before sterilization below 10 ℃;

(4) material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/300s condition;

(5) material is cooled to 41 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min; Kind and the weight ratio of bacterial classification are respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 1: 2.

(6) 41 ℃ of condition bottom fermentations, terminal point acidity is controlled at 80 ° of T;

(7) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃;

(8) can, storage.Product can after being cooled to 18 ℃, the finished product after can are placed in refrigeration under 4 ℃ immediately in 15min.

Embodiment 5

(1) the 10Kg stabilizing agent is mixed with the white granulated sugar (50Kg) of 5 times of weight, with 70～75 ℃ of milk dissolvings of 300Kg, and stir 10～20min, then add residue sugar (60Kg) and 3Kg WPC80, stir 5～15min, standby;

(2) the 3Kg cocoa power is dissolved in 10 times 85 ℃ water (30Kg), stirs 30min, standby;

(3) feed liquid that remaining milk and dissolving is good is mixed and quantitatively to 1000Kg, is cooled to before sterilization below 10 ℃;

(4) material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/300s condition;

(5) material is cooled to 43 ℃, is sprinkled into direct putting type powder bacterial classification 200u, mixes 10min; Kind and the weight ratio of bacterial classification are respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 2.

(6) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 78 ° of T;

(7) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃;

(8) can, storage.Product can after being cooled to 20 ℃, the finished product after can are placed in refrigeration under 4 ℃ immediately in 15min.

The sample taste tests

Trial test mode: comment the mode that product person adopts blank marking to carry out for 100.The trial test result of whole sensation, milk fragrance, rare denseness, freshness, sugariness, young slippery, tasty and refreshing degree and aftertaste eight point date is carried out analytic statistics, and result is as showing:

Claims (3)

1. chocolate dessert yoghurt is characterized in that: produce 1000Kg required component and part by weight as follows:

After the milk addition adds following other components, with milk with fermentation raw material

Quantitatively to 1000kg;

White granulated sugar 70～110Kg;

Stabilizing agent 3～10Kg;

WPC80 3～15Kg；

Essence 0.1～0.8kg;

Bacterial classification 200～250DCU;

Cocoa power 0.5～5Kg;

Wherein, the addition manner of cocoa power is: use after the water-soluble solution with 5-15 times of weight portion, described cocoa power is take natural cocoa bean as raw material, makes fineness＞99.7% through cleaning, refinement, selected, alkalization, baking, squeezing, abrasive dust, screening; The ratio of described stabilizing agent is: the combination of single double glyceride and converted starch 2～6.5Kg, CMC 1～3Kg, propylene glycol alginate 0.5～3Kg, pectin 0.5～1Kg;

Wherein, comprise the steps:

1) raw material milk detects;

2) raw material milk standardization;

3) according to above-mentioned ratio batching;

4) mix rear milk with remainder and quantitatively arrive 1000Kg;

5) sterilization after homogeneous;

6) cooling rear inoculation, blending;

7) fermentation;

8) turn over cylinder, cooling;

9) can.

2. sour milk according to claim 1, it is characterized in that: described milk is full-cream nonreactive fresh milk.

3. sour milk according to claim 1, it is characterized in that: be applied to fermented bacterium and be respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 1 or 3: 3: 2: 2 or 3: 3: 1: 2.