CN102812999B - Fruit-granule solidified yoghourt and method for preparing same - Google Patents
Fruit-granule solidified yoghourt and method for preparing same Download PDFInfo
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Abstract
The invention discloses fruit-granule solidified yoghourt and a method for preparing the same. The yoghourt comprises the components of, by mass, 800 to 860 parts of milk, 0.3 part to 90 parts of sweeteners, 2.5 to 6 parts of food gums, 10 to 15 parts of modified starch, 5 to 25 parts of concentrated whey protein, 0.7 to 0.8 part of edible essences, 70 to 100 parts of fruit granules, and 2 to 4 U/1000 Kg of bacteria. The suspending fruit granule solidified yoghurt belongs to fermentation type yogurt, is high in nutrition and capable of adjusting intestinal flora through two ways, and has a special health care effect on human bodies. Products are solidified and pasty and taste smooth, fine and fresh, and can be eaten with spoons. The fruit granules suspending in the yoghourt have strong visual impact, and large actual fruit granules are combined with the pasty yoghourt, so that the taste is very rich. The yoghourt is suitable for being drunk by the crowd of all ages and has enormous consumer markets. The best storage temperature is in a range of 2 DEG C to 6 DEG C, and the quality guarantee period is between 20 and 25 days.
Description
Technical field
The invention belongs to dairy products field, particularly a kind of fruit grain solidification type yoghourt and preparation method thereof.
Background technology
Along with the growth of national economy, the improving constantly of living standard, people improve own health status by more healthy diet and more sports, and more and more consumer starts to pay close attention to the inside health of own health.Having a good digestive system is necessary to healthy body and mind, and it can help us from diet, to obtain more nutrition, makes us feel more joyful.
Dairy products are as first-selected healthy food, and within 2007, the average dairy products consumption figure of national town dweller is 26Kg, and over 10 years, annual increasing rate has exceeded 20%, and amount of drinking milk has increased nearly 5 times per capita, and the consumption of urban residents' milk also has growth by a relatively large margin.However, compare with the 320Kg of world consumption per head 104Kg and developed country, still have larger gap, Dairy Consumption still has very large development space in China.But domestic Dairy Enterprise is in recent years because product homogeneity is serious, and profit margin glides very fast.Therefore, how to carry out product restructuring, the dairy products that develop applicable market, meet consumption concept are to maintain the key that profit is Dairy Enterprise survival and development.
Mostly the at present solidification type yoghourt goods in China market, be taking milk as raw material, by adding foodstuff glue and strain fermentation, to make it be gel solid shape, and taste is taking original flavor as main, and kind is single, there is no feature, and consumer selects face narrow.Even if there is fruit grain, fruit grain is also that layering presents, and can not be evenly distributed on each horizontal plane of solidification type yoghourt, can not be suspended in Yoghourt.Products taste is poor, and form is not too attractive in appearance.
Summary of the invention
Therefore, the technical problem to be solved in the present invention is exactly the deficiency for the layering of fruit grain presents in existing fruit grain solidification type yoghourt, structural state is more coarse, a kind of fruit grain solidification type yoghourt and preparation method thereof is provided, this fruit grain solidification type yoghourt, large is wherein fruit granular suspended, and visual impact is large, whet the appetite, and have higher nutritive value than existing fruit grain solidification type yoghourt, structural state is finer and smoother, presents coagulating type, lotion state.
The present invention is through repeatedly finding after research and lot of experiments, toward the functional food glue, converted starch, WPC and the fruit grain that add appropriate amount in fresh milk, and make above-mentioned raw materials in certain ratio range, can obtain a suspension fruit grain solidification type yoghourt, there is much higher nutritive value and edibility than traditional solidification type yoghourt, and the fruit grain in product, change the technique of traditional coagulating type fruit yogurt, make the fruit granular suspended fermentation that also participates in base-material, the suspension all the time of fruit grain is wherein until fermentation coagulation forming during the fermentation.Therefore the inventor, by the repetition test to formula with after improving, has completed the present invention finally, has obtained the above-mentioned suspension fruit grain solidification type yoghourt that is different from traditional solidification type yoghourt.
Therefore, the present invention solves the problems of the technologies described above one of adopted technical scheme and is, a kind of suspension fruit grain solidification type yoghourt, wherein, in 1000 parts of final products, it comprises each raw material of following mass parts: milk 800-860 part, sweetener 0.3-90 part, foodstuff glue 2.5-6 part, converted starch 10-15 part, WPC 5-25 part, flavoring essence 0.7-0.8 part, fruit grain 70-100 part, bacterial classification 2-4U/1000Kg.
Suspension fruit grain solidification type yoghourt of the present invention, preferably, can further include one or more in each component of following mass parts: the vitamin E of the vitamin A of 0.0006-0.001 part, the vitamin C of 0.12-0.24 part, 0.012-0.02 part.
In the present invention, described milk refers to the sweet milk or the reconstituted milk that meet China's Fresh Milk acquisition criteria, can be full-cream, degreasing and half skimmed milk.Adopt low fat or skim milk can reduce fat intake, be conducive to avoid hyperlipidemia risk and keep good figure.
In the present invention, described foodstuff glue can be selected from a kind of or its several combinations in pectin, gelatin, agar.Selecting suitable colloid and proportioning thereof is one of key point of the present invention.The rheological properties of solidification type yoghourt system is given or improved to foodstuff glue, as stabilizing agent and thickener,, has the characteristics such as the function of thickening property, stability, retentiveness, gelling, dietary fiber.
In the present invention, described converted starch is as thickener, preferably the converted starch of manufacturing taking waxy corn starch as raw material, can under high temperature, high-shear conditions, keep higher stability of viscidity, thereby keep its thickening capabilities, improve glossiness and the sophistication of products'texture, increase product simultaneously.
In the present invention, described WPC not only can improve protein content in product, can also play and improve milk pudding local flavor and quality, fortification and prebiotic function, separate out and extend shelf life of products thereby reduce whey, product by fresh and there is the made off-white powder of the whey of sweet taste, dissolubility is good, retentiveness is strong, have good dispersiveness and Combination.
In the present invention, described sweetener is local flavor and the mouthfeel in order further to regulate product, comprise auxotype sweetener and non-nutritive sweetener, the combination of such as, in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS and glycitols sweetener etc. one or more, preferably white granulated sugar (refining or top grade).The addition of carbohydrate in milk pudding raw material of the present invention can be for amounting to into 5%～15%(wt of raw material total amount) sucrose sweetness.
In the present invention, the interpolation of described flavoring essence can make up the loss of fruit grain local flavor, makes suspension fruit grain solidification type yoghourt obtain abundanter mouthfeel.For example coconut palm fruital essence, orange essence and aloe flavour.
In the present invention, described bacterial classification, a little less than having rear acid, produces the good feature of viscosity, can also improve enteron aisle simultaneously, wherein contains streptococcus thermophilus and lactobacillus bulgaricus probio, can effectively improve beneficial bacteria of intestinal tract flora.
In the present invention, described vitamin A (V
a) have another name called retinol, there is normal growth and the breeding of promotion, maintain epithelial tissue and twenty-twenty physiological function, strengthen human body immune function and anti-cancer, antitumaous effect; Vitamin C (V
c) have another name called ascorbic acid, ascorbic acid can participate in vivo oxidation reduction reaction, and be a kind of important antioxidant in body, it can remove free radical as antioxidant, exempt from damage important role in protection DNA, protein and membrane structure, can improve immunity function and the stress ability of body simultaneously; Vitamin E (V
e) have another name called tocopherol, there is antioxidation, make the good antioxidant of body, it can protect V
a, V
cand unrighted acid etc. avoids Oxidative demage, also can Cell protection membrane structure etc. complete, there is antiatherosclerosis and antidotal effect.Research shows, at V after ultra high temperature sterilization
a, V
e, V
closs less.
In the present invention, described fruit grain is specific coconut palm fruit fruit grain, aloe fruit grain and orange granule juice fruit grain, and its solid content, clean fruit grain content and size are had to strict requirement.The solid content of coconut palm fruit fruit grain is 13～16%, and clean fruit grain content is 60～70%, is of a size of the square of 5～10 millimeters; The solid content of orange granule juice fruit grain is 20～25%, and clean fruit grain content is 60～70%, is of a size of single particle; Solid content is 13～20%, and clean fruit grain content is 60～70%, is of a size of one or both combinations in the square coconut palm fruit fruit grain of 5～10 millimeters.
Suspension fruit grain solidification type yoghourt of the present invention can be prepared by the preparation method of traditional solidification type yoghourt, as system equipments such as pill tank, homogenizer, sterilization machine, bottle placer and heat reservoirs, can industrialization, manufacture suspension fruit grain solidification type yoghourt of the present invention on a large scale.The inventor is through having studied the method.
Therefore, the present invention solves the problems of the technologies described above two of adopted technical scheme and is, a kind of method of preparing described suspension fruit grain solidification type yoghourt, comprises the following steps:
1) after sweetener, foodstuff glue, converted starch and WPC being dry mixed evenly, join in the milk that is preheated to 50～70 DEG C, be stirred to the complete dispersing and dissolving of all materials, finally by formula constant volume;
2) semi-finished product after step 1) constant volume are cooled to 4～8 DEG C, then homogeneous, processing condition is: 60～80 DEG C, 16～20MPa, then sterilization, sterilization conditions is: 95～110 DEG C, 300～360 seconds;
3) by step 2) material of gained is cooled to 38～44 DEG C, adds flavoring essence and bacterial classification;
4) under 38 DEG C～44 DEG C conditions, carry out sterile filling, and add fruit grain.
5) in 40～46 DEG C of heat reservoirs, standing for fermentation 5～6.5 hours;
6) acidity is reached to the semi-finished product of the step 5) gained of 70～80 ° of T, send in 2～6 DEG C of freezers and carry out ferment after 12 hours, get product.
Wherein, in step 1), preferably in being cooled to below 25 DEG C, vitamin A, vitamin C and/or vitamin E are joined in milk, to reduce the loss of heating to vitamin;
Wherein, described milk has passed through raw material milk and has detected and raw material milk standardization, meets the milk of country and industry pertinent regulations.Wherein, described raw material milk detects and comprises: organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing, mix several the indexs such as alkali test, antibiotic test, melamine detection raw material milk is detected.Described raw material milk standardization comprises: by Milk During Heating to 45～50 DEG C, circulation stirring carries out standardized step for 20 minutes.After standardization, milk index request is: protein >=3.1%, fat >=3.4%, non-fat solid >=8.5%.
Wherein, sterile filling can carry out with the conventional aseptic filler in stirred yoghurt production.The control of filling temperature is a CCP of the present invention, carries out sterile filling and can reach good effect under 38 DEG C～44 DEG C conditions.Best filling temperature is 42 DEG C.The too low structural state that not only affects set yoghurt of temperature, also can affect time of fermentation.
After filling, enter in time heat reservoir, preferentially in the heat reservoir of 40～46 DEG C, ferment, can effectively ensure the quality of product.Standing for fermentation 5～6.5 hours, reaches acidity the semi-finished product of 70～80 ° of T gained, sends in 2～6 DEG C of freezers and carries out ferment after 12 hours, gets product.
The method of preparing suspension fruit grain solidification type yoghourt of the present invention preferably technological process is: raw material milk detection → raw material milk standardization → preheating → batching → homogeneous → sterilization → cooling → blending, connect the ferment → packaging refrigeration after freezer of fermenting → move into of bacterial classification → sterile filling → enter heat reservoir.Details are as follows:
1, raw material milk detects.Organoleptic indicator, enters factory's milk temperature :≤8 DEG C, protein: >=3.1%, fat: >=3.3%, non-fat solid: >=8.1%, acidity: 12-18 ° T, impurity degree :≤2mg/Kg, alcohol testing, mixes alkali test, antibiotic test, melamine detection etc.Detect the next procedure of being allowed for access after qualified.
2, raw material milk standardization.By Milk During Heating to 45～50 DEG C, circulation stirring 20 minutes, after standardization, milk index request is: protein >=3.2%, fat >=3.4%, non-fat solid >=8.5%.
3, batching.Appropriate raw material milk is heated to 50～70 DEG C, by sweetener (preferably as white granulated sugar) 0.3-90Kg, functional food glue 5-10Kg, converted starch 5-20Kg, WPC 5-20Kg(is preferably as WPC-34, WPC-80, WPC-34, WPC-80) etc. after supplementary material is dry mixed evenly in the ratio in formula, add in milk, high-speed circulating stirs 10～30min, until the complete dispersing and dissolving of all materials, then quantitatively arrive 1000Kg with remaining milk, test according to the present invention is known, and needed raw material milk is 800-860Kg.Finally semi-finished product are cooled to 4～8 DEG C, the next procedure of being allowed for access after the index detections such as protein and fat are qualified.If contain 600-1000 μ g/Kg vitamin A, 120-240mg/Kg vitamin C or 12-20mg/Kg vitamin E in formula, be preferably cooled in 25 DEG C of following processes and join in milk in this step, to reduce the loss of heating to vitamin.
4, homogeneous and sterilization.Detect until indexs such as semi-finished product protein and fat be allowed for access after qualified homogeneous and sterilization stage, the homogenizing temperature of material is 60～80 DEG C, and homogenization pressure is 16～20MPa, and sterilization temperature is 95～110 DEG C, and sterilizing time is 300～360 seconds.
5, cooling.Material after sterilization is squeezed in milk surge tank, and chilling temperature is 38～44 DEG C.
6, blending, connect bacterial classification.Turn on agitator, adds required flavoring essence 0.1-1Kg, access bacterial classification 2U.
7, sterile filling.Filling optimum temperature is controlled between 38～44 DEG C and is advisable.One or more in fruit grain, mix, wherein fruit granular suspended.
8, enter heat reservoir fermentation.Material after filling is put under 40～46 DEG C of conditions, standing for fermentation 5～6.5 hours.
9, acidity is reached to the semi-finished product of 70～80 ° of T gained, send in 2～6 DEG C of freezers and carry out ferment after 12 hours, get product.
10, finished product detection.
The present invention is except special instruction, and percentage used is all mass percent.
The raw material that the present invention is used or reagent except special instruction, all commercially available obtaining.
Than prior art, the invention has the beneficial effects as follows, final products content feature of the present invention is:
1, protein content 3.0～5.0% in suspension fruit grain solidification type yoghourt of the present invention, fat content 2.9～3.5%, total solid 20～30%.
2, the appropriate reasonably proportioning of the raw material such as functional food glue, converted starch makes suspension fruit grain solidification type yoghourt product of the present invention be lotion state, smooth mouth feel, exquisiteness, salubrious, have can spoon feeding habits, this paste body shape, a mouthfeel that can spoon food do not have some local flavor, beautiful is fruit granular suspended in lotion, inlay wherein just as a pearl, increase the innervation of product, that traditional solidification type yoghourt is never before seen, therefore product of the present invention is a kind of novel milk food, be especially suitable for use as dessert or dessert, enriched the kind of dairy products.
3, the solidification type yoghourt product with functional characteristic of the present invention is a kind of not only nutrition and health care but also the novel dairy product that meets social fashion, be not only a infant foods, a leisure dessert that is applicable to white collar, the elderly equally, abundant lactic acid bacteria, can improve well enteron aisle, can be used as diet edible for a long time, must be subject to consumers in general's favor, have huge consumption market.
5, the present invention, by reasonably filling a prescription and appropriate technique, has ensured good stability and the good taste of product in shelf life.Preferably 2～6 DEG C of the reserve temperatures of this product, 20～25 days shelf-lifves, farthest retained milk and add the nutritive value of nutrient.
Detailed description of the invention
Further illustrate the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
1, formula (in table 1)
Table 1. raw material, addition, standard and source thereof (calculating with 1 ton of product)
Note: each material performance index meets correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, WPC-80, functional food glue and converted starch are dry mixed by described in list of ingredients, be dissolved in 50 DEG C, in milk after 500Kg standardization, and stir 20 minutes, then quantitatively arrive 1000Kg with remaining milk, in the time that temperature is down to 25 DEG C, add vitamin A, C and E, before sterilization, be cooled to 6 DEG C;
B) semi-finished product detect after qualified and enter homogeneous and sterilization stage, heating material to 70 DEG C, homogeneous under 18MPa pressure condition, sterilization under 110 DEG C, 300s condition;
C) material after sterilization is squeezed in milk surge tank, chilling temperature is 42 DEG C;
D) turn on agitator, adds coconut palm fruital essence 0.8Kg/ ton, mixes;
E) in the time that temperature drops to 42 DEG C, carry out sterile filling, add fruit grain simultaneously, the material after filling was at 44 DEG C, 6 hours condition bottom fermentations, obtain the semi-finished product that acidity reaches 70～80 ° of T, send in 2～6 DEG C of freezers after fermentation 12 hours, obtain finished product, detect outbound after qualified.
Embodiment 2
1, formula (in table 2)
Table 2. raw material, addition, standard and source thereof (calculating with 1 ton of product)
Note: each material performance index meets correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, WPC-34, functional food glue, converted starch are dry mixed by described in list of ingredients, be dissolved in 68 DEG C, in the milk after 400Kg standardization, and stir 18 minutes, then quantitatively arrive 1000Kg with remaining milk or pure water, before sterilization, be cooled to 8 DEG C;
B) semi-finished product detect after qualified and enter homogeneous and sterilization stage, heating material to 60 DEG C, homogeneous under 20MPa pressure condition, sterilization under 95 DEG C, 360s condition;
C) material after sterilization is squeezed in milk surge tank, chilling temperature is 38 DEG C;
D) turn on agitator, adds orange essence 0.7Kg/ ton, mixes;
E) in the time that dropping to 38 DEG C, temperature carries out sterile filling, add orange granule juice fruit grain simultaneously, material after filling was at 40 DEG C, 6.5 hours condition bottom fermentations, obtain the semi-finished product that acidity reaches 70～80 ° of T, send in 2～6 DEG C of freezers after fermentation 12 hours, obtain finished product, outbound after detection qualified.
Embodiment 3
1, formula (in table 3)
Table 3. raw material, addition, standard and source thereof (calculating with 1 ton of product)
Note: each material performance index meets correlated quality standard-required.
2, preparation technology:
A) materials such as acesulfame potassium, Aspartame, WPC-34, functional food glue, converted starch are dry mixed by described in list of ingredients, be dissolved in 70 DEG C, in milk after 300Kg standardization, and stir 20 minutes, then quantitatively arrive 1000Kg with remaining milk or pure water, before sterilization, be cooled to 4 DEG C;
B) semi-finished product detect after qualified and enter homogeneous and sterilization stage, heating material to 80 DEG C, homogeneous under 16MPa pressure condition, sterilization under 110 DEG C, 300s condition;
C) material after sterilization is squeezed in milk surge tank, chilling temperature is 44 DEG C;
D) turn on agitator, access 2U bacterial classification, adds aloe flavour 0.8Kg/ ton, mixes;
E) in the time that temperature drops to 44 DEG C, carry out sterile filling, add aloe fruit grain simultaneously, the material after filling was at 46 DEG C, 5 hours condition bottom fermentations, obtain the semi-finished product that acidity reaches 70～80 ° of T, send in 2～6 DEG C of freezers after fermentation 12 hours, obtain finished product, detect outbound after qualified.
Effect embodiment 1
Trial test mode: coconut palm fruit and two kinds of suspension fruit grain solidification type yoghourts of orange granule juice of embodiment 1,2 gained are evaluated and tested, adopt the mode of blank marking, invite 8 expert and 30 ordinary consumer by dairy products tasting experience to form criticism group, 10 indexs such as the outward appearance tissue to product, rare denseness, tasty and refreshing degree, soft and smooth degree, milk fragrance, sugariness, fragrance, local flavor, product novelty degree and product customer satisfaction are evaluated score, adopt hundred-mark system point system, mark is higher, represent the best features of getting over product, Analyses Methods for Sensory Evaluation Results is in table 6.
Table 6. coconut palm fruit/orange granule juice fruit grain solidification type yoghourt evaluation result
| Project | Best features | Average |
| Outward appearance tissue | Tissue is fine and smooth, evenly, without bubble, separate out without whey | 88 |
| Rare denseness | Be smooth smooth, lotion state, having can spoon feeding habits | 90 |
| Tasty and refreshing degree | Entrance is clearly pleasant | 80 |
| Soft and smooth degree | Entrance silk is sliding, mellow full | 85 |
| Milk fragrance | Milk aromatic flavour | 83 |
| Sugariness | Sugariness is suitable | 89 |
| Fragrance | There is coconut palm fruit or distinctive, the natural fragrance of orange | 91 |
| Local flavor | Unique flavor, enjoy endless aftertastes | 86 |
| Product novelty degree | Meet consumer psychology demand, increase desire to purchase | 95 |
| Product customer satisfaction | Meet nutrition, health care, instant, popular consumption concept | 93 |
Claims (7)
1. a suspension fruit grain solidification type yoghourt, it is characterized in that, in 1000 parts of final products, it comprises each raw material of following mass parts: milk 800-860 part, sweetener 0.3-90 part, foodstuff glue 2.5-6 part, converted starch 10-15 part, WPC 5-25 part, flavoring essence 0.7-0.8 part, fruit grain 70-100 part, bacterial classification 2-4U/1000Kg; Described foodstuff glue is selected from a kind of or its several combinations in pectin, gelatin, xanthans and agar; Described converted starch is the converted starch of manufacturing taking waxy corn starch as raw material; Described fruit grain-by-grain seed selection is 13～16% from solid content, clean fruit grain content is 60～70%, be of a size of the square coconut palm fruit fruit grain of 5～10 millimeters, solid content is 20～25%, clean fruit grain content is 60～70%, orange granule juice fruit grain and the solid content of single particle are 13～20%, and clean fruit grain content is 60～70%, are of a size of one or both in the square aloe fruit grain of 5～10 millimeters;
Described suspension fruit grain solidification type yoghourt is obtained by the preparation method's preparation comprising the steps:
1) after sweetener, foodstuff glue, converted starch and WPC being dry mixed evenly, join in the milk that is preheated to 50～70 DEG C, be stirred to the complete dispersing and dissolving of all materials, finally add remaining milk by formula;
2) semi-finished product of step 1) gained are cooled to 4～8 DEG C, then homogeneous, processing condition is: 60～80 DEG C, 16～20MPa, then sterilization, sterilization conditions is: 95～110 DEG C, 300～360 seconds;
3) by step 2) material of gained is cooled to 38～44 DEG C, access bacterial classification, and add essence to carry out blending;
4) under 38～44 DEG C of conditions, carry out sterile filling, and add one or both in fruit grain;
5) in 40～46 DEG C of heat reservoirs, standing for fermentation 5～6.5 hours;
6) acidity is reached to the semi-finished product of the step 5) gained of 70～80 ° of T, send into and in 2～6 DEG C of freezers, carry out ferment after 12 hours.
2. suspension fruit grain solidification type yoghourt as claimed in claim 1, it is characterized in that, also further comprise one or more in each component of following mass parts: the vitamin E of the vitamin A of 0.0006-0.001 part, the vitamin C of 0.12-0.24 part, 0.012-0.02 part.
3. suspension fruit grain solidification type yoghourt as claimed in claim 1, is characterized in that, described sweetener is to be selected from one or more in white granulated sugar, sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS and glycitols sweetener.
4. suspension fruit grain solidification type yoghourt as claimed in claim 1, is characterized in that, described flavoring essence is coconut palm fruital essence, orange essence and aloe flavour.
5. suspension fruit grain solidification type yoghourt as claimed in claim 1, is characterized in that, described bacterial classification is a little less than rear acid, produces sticky effective Direct Vat Set.
6. a method of preparing the suspension fruit grain solidification type yoghourt as described in claim 1～5 any one, is characterized in that, comprises the following steps:
1) after sweetener, foodstuff glue, converted starch and WPC being dry mixed evenly, join in the milk that is preheated to 50～70 DEG C, be stirred to the complete dispersing and dissolving of all materials, finally add remaining milk by formula;
2) semi-finished product of step 1) gained are cooled to 4～8 DEG C, then homogeneous, processing condition is: 60～80 DEG C, 16～20MPa, then sterilization, sterilization conditions is: 95～110 DEG C, 300～360 seconds;
3) by step 2) material of gained is cooled to 38～44 DEG C, access bacterial classification, and add essence to carry out blending;
4) under 38～44 DEG C of conditions, carry out sterile filling, and add one or both in fruit grain;
5) in 40～46 DEG C of heat reservoirs, standing for fermentation 5～6.5 hours;
6) acidity is reached to the semi-finished product of the step 5) gained of 70～80 ° of T, send into and in 2～6 DEG C of freezers, carry out ferment after 12 hours.
7. method as claimed in claim 6, is characterized in that, in step 1), in being cooled to below 25 DEG C, vitamin A, vitamin C and/or vitamin E is joined in milk.
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| CN114916580B (en) * | 2022-06-09 | 2024-04-02 | 重庆市天友乳业股份有限公司 | Yogurt compound stabilizer, particle-containing set yogurt and preparation method thereof |
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