CN105010533A - Coffee yogurt and preparation method thereof - Google Patents
Coffee yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN105010533A CN105010533A CN201510505729.9A CN201510505729A CN105010533A CN 105010533 A CN105010533 A CN 105010533A CN 201510505729 A CN201510505729 A CN 201510505729A CN 105010533 A CN105010533 A CN 105010533A
- Authority
- CN
- China
- Prior art keywords
- coffee
- preparation
- addition
- raw material
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.
Description
Technical field
The present invention relates to dairy products field, be specifically related to a kind of coffee Yoghourt and preparation method thereof.
Background technology
Coffee has become the new life mode of a line consumer, and it represents fashion, high-end image.Coffee has diuresis, stimulates nervous centralis and respiratory system, expansion blood vessel, make to palpitate quickly and alleviate effect of brain and muscular fatigue.Meanwhile, coffee is inseparable with afternoon tea, dessert already.Coffee appears in dairy products and refrigeration sweets more and more.Recent years, the coffee flavor of listing is diversified, extends to more specific popular beverage, as mocha, cappuccino from simple caf.
Yoghourt, is the representative of healthy food, can be used as leisure snacks again.The comparable raw material milk of aliphatic acid in Yoghourt increases by 2 times, these change make Yoghourt more easy to digest and absorb, the utilization rate of various nutrient is improved; Meanwhile, lactic acid bacteria can also produce the necessary multivitamin of human nutrition during the fermentation, as VB1, VB2, VB6, VB12 etc.
Local flavor innovation is the key factor ensureing that dairy products get consumer reception.In order to cater to this propensity to consume, in recent years, the change of yoghourt-flavored is tended to add fruit and cereal more, or chocolate and caramel combination.The combination of coffee and Yoghourt, can not only enrich the kind of Yoghourt, changes coffee or the single form of Yoghourt simultaneously.It had both represented the consumption demand that fashion meets adult, had again distinct selling point.But due to acid after Yoghourt produce, Yoghourt and coffee flavor arrange in pairs or groups inharmonious, the coffee component deficiency such as poor stability in system, in the market and have no caffeic acid milk.
Summary of the invention
Technical problem solved by the invention be overcome the coffee components such as ground coffee poor stability, coffee flavor and yoghourt-flavored in dairy products arrange in pairs or groups inharmonious and end of term Yoghourt of guaranteeing the quality produce after acid affect the problem of the local flavor of coffee, a kind of coffee Yoghourt and preparation method thereof is provided.Described coffee Yoghourt stable texture state, flavor coordination, have the peculiar fragrance of coffee and the milk of Yoghourt concurrently; Described preparation method is easy and simple to handle feasible, is conducive to large-scale production.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of preparation method of coffee Yoghourt, its raw material comprises: in raw milk 85.3 ~ 97.3%, rare cream 1 ~ 5%, ground coffee 0.4 ~ 0.8%, liquid coffee concentrate 1.2 ~ 2.0%, sweetener 0.01 ~ 6.5%, emulsifying agent 0.05 ~ 0.08%, stabilizing agent 0.01 ~ 0.1%, sodium acid carbonate or casein sodium one or both 0.02 ~ 0.04% and middle temperature lactic acid bacteria fermenting agent 0.01 ~ 0.2%, described percentage is the mass percent accounting for raw material gross mass; Described middle temperature lactic acid bacteria fermenting agent comprises Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus lactissubsp.cremoris); Described preparation method comprises the following steps:
1), by described breast be heated to 40 ~ 60 DEG C mix with one or both in rare cream, ground coffee, liquid coffee concentrate, emulsifying agent and the stabilizing agent in described raw material and sodium acid carbonate or casein sodium, be incubated 15 ~ 30 minutes, obtain material A;
2) by step 1) the material A homogeneous of gained, sterilization, obtain fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds described middle temperature lactic acid bacteria fermenting agent 35 ~ 38 DEG C fermentation.
Described raw milk is the raw milk of this area routine, comprises fresh milk and/or reconstituted milk.Described fresh milk is the fresh milk of this area routine, namely from the natural mammal gland secretion that the mammiferous Normal breast of health is forced down, is preferably through pretreated fresh milk.Described pretreatment is the pretreatment of this area routine, comprises the Indexs measure such as organoleptic indicator, fat, non-fat solid, melamine detection.Described fresh milk meets the requirement of GB-19301 " national food safety standard-lactogenesis ".Described reconstituted milk is the reconstituted milk of this area routine, is generally formed by milk powder and water mixed preparing.Requirement in the qualification of reconstituted milk " in pasteurization milk and the UHT sterile milk " that described reconstituted milk meets that the Ministry of Agriculture promulgates.Preferably, the concentration of described reconstituted milk is 12% ~ 15%, and described percentage is the mass percent that described milk powder accounts for described reconstituted milk.Described milk powder is the milk powder of this area routine, is preferably whole milk powder and skimmed milk power.The addition of described raw milk is 85.3 ~ 97.3%, is preferably 89.6 ~ 97.3%, and described percentage is the mass percent accounting for raw material gross mass.
Described liquid coffee concentrate is the liquid coffee concentrate of this area routine, preferably, it is obtained by following preparation method: coffee bean roasts 15 ~ 20 minutes at 210 ~ 240 DEG C, powder is got 90 ~ 100 DEG C, extraction 1 ~ 10 minute under 8 ~ 9Mpa after fine lapping, cross 120 ~ 300 mesh sieves, lower the temperature in-18 DEG C of preservations.Described coffee bean is the coffee bean of this area routine, is preferably Jamaica's Blue Mountain Coffee coffee bean.The addition of described liquid coffee concentrate is 1.2 ~ 2.0%, is preferably 1.2 ~ 1.4%, and described percentage is the mass percent accounting for raw material gross mass.
Described ground coffee is the ground coffee of this area routine, and preferably, it is obtained by following preparation method: coffee bean is classified, roast, abrasive dust, pack.Described coffee bean is the coffee bean of this area routine, is preferably Jamaica's Blue Mountain Coffee coffee bean.The addition of described ground coffee is 0.4 ~ 0.8%, is preferably 0.4 ~ 0.6%, and described percentage is the mass percent accounting for raw material gross mass.
Described rare cream is rare cream of this area routine.The addition of described rare cream is 1 ~ 5%, is preferably 2 ~ 5%, and described percentage is the mass percent accounting for raw material gross mass.
Described sweetener is the sweetener of this area routine, is preferably one or more in sucrose, Sucralose, stevioside, Aspartame and acesulfame potassium, is more preferably sucrose.The addition of described sweetener is 0.01 ~ 6.5%.When described sweetener is sucrose, the addition of described sweetener is 4.5 ~ 6.5%, is preferably 5 ~ 6%.When described sweetener is one or more in Sucralose, stevioside, Aspartame and acesulfame potassium, the addition of described sweetener is 0.01 ~ 0.02%, and described percentage is the mass percent accounting for raw material gross mass.
Described emulsifying agent is the food emulsifying agent of this area routine, is preferably single, two or more in bi-tristearin, phosphatide and sucrose fatty ester, be more preferably singly, bi-tristearin and sucrose fatty ester.The addition of described emulsifying agent is 0.05 ~ 0.08%, is more preferably 0.05 ~ 0.06%, and described percentage is the mass percent accounting for raw material gross mass.
Described stabilizing agent is the stabilizing agent of this area routine, is preferably one or more in gellan gum, xanthans, carragheen and microcrystalline cellulose, is more preferably gellan gum.The addition of described stabilizing agent is 0.01 ~ 0.1%, is preferably 0.01 ~ 0.05%, and described percentage is the mass percent accounting for raw material gross mass.
Described sodium acid carbonate and described casein sodium are this area general food level raw material.One or both addition in described sodium acid carbonate or casein sodium is 0.02 ~ 0.04%, and be more preferably 0.02 ~ 0.03%, described percentage is the mass percent accounting for raw material gross mass.
Described middle temperature lactic acid bacteria fermenting agent comprises middle temperature lactobacillus inoculation.Described middle temperature lactobacillus inoculation is that rear acid is very weak, newborn aromatic flavour, and fermentation temperature is generally at the lactobacillus inoculation of about 34 ~ 39 DEG C.Described middle temperature lactic acid bacteria fermenting agent comprises Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), preferably, described middle temperature lactic acid bacteria fermenting agent also comprises one or both in Bifidobacterium Bifidum (Bifidobacterium) and leukonid (Leuconostoc).
The addition of described middle temperature lactic acid bacteria fermenting agent is 0.01 ~ 0.2%, and described percentage is the mass percent accounting for raw material gross mass.The inoculum concentration of described leavening is 5 × 10
5cfu/g ~ 5.5 × 10
7cfu/g is preferably 5.4 × 10
6cfu/g ~ 5 × 10
7cfu/g.Wherein cfu/g refers to the viable count of probio described in every gram of described fermentation substrate.
Step 1) be: described breast is heated to 40 ~ 60 DEG C and mixes with one or both in rare cream, ground coffee, liquid coffee concentrate, emulsifying agent and the stabilizing agent in described raw material and sodium acid carbonate or casein sodium, be incubated 15 ~ 30 minutes, obtain material A.Wherein, the temperature of described heating is 40 ~ 60 DEG C, is preferably 50 ~ 60 DEG C.The time of described insulation is 15 ~ 30min, is preferably 15 ~ 20min.
Step 2) be: by step 1) the material A homogeneous of gained, sterilization, obtain fermentation substrate.Wherein, the temperature of described homogeneous is the temperature of this area routine, is preferably 60 ~ 65 DEG C.The pressure of described homogeneous is the pressure of this area routine, is preferably 18 ~ 25MPa.Described sterilization is the sterilization of this area routine, and being preferably pasteurize process, is more preferably 85 DEG C of pasteurizes 15 seconds.
Step 3) be: by step 2) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds described leavening 35 ~ 38 DEG C fermentation.Wherein, the temperature of described fermentation is 35 ~ 38 DEG C, is preferably 35 ~ 37 DEG C.The terminal of described fermentation is the terminal of this area routine, preferably for the acidity to described fermentation substrate reaches 70 ~ 80 ° of T.Preferably, also comprise after described fermentation cooling, filling and refrigeration step.The temperature of described cooling is the temperature of the cooling of this area routine, is preferably 16 ~ 22 DEG C, is more preferably 16 ~ 20 DEG C.The temperature of described refrigeration is the temperature of this area routine, is preferably 4 ~ 10 DEG C, is more preferably 4 ~ 5 DEG C.
Preferably, described raw material also comprises coffee aroma.Described coffee aroma is the coffee aroma of this area routine, meets the requirement that relevant food additive uses standard.The addition of described coffee aroma is the addition of this area routine, and be preferably 0.05 ~ 0.1%, described percentage is the mass percent accounting for raw material gross mass.
Preferably, when described raw material also comprises coffee aroma, in step (3), also comprise the step adding coffee aroma mixing after described cooling, then carry out described filling step.
Preparation method of the present invention can adopt the conventional equipment used in large-scale production process, as pill tank, homogenizer, jar fermenter, sterilization machine etc., to realize industrialization, large-scale production.
Present invention also offers a kind of coffee Yoghourt obtained by described preparation method.Described coffee Yoghourt stable texture state, flavor coordination, structural state is homogeneous, and illumi yarn is sliding, and delicate mouthfeel, has the peculiar fragrance of coffee with milk and the milk of Yoghourt concurrently.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the invention provides a kind of coffee Yoghourt and preparation method thereof.The blank of this kind of product on market filled up by described coffee Yoghourt, properly solve the coordination problem of coffee flavor and yoghourt-flavored, the rear problem of acid generation and the problem of coffee sour milk stability, obtained coffee Yoghourt stable texture state, flavor coordination, have the peculiar fragrance of coffee with milk and the milk of Yoghourt concurrently, can make consumer obtain silk sliding as good pleasure of the senses, the dark welcome by consumer; Meanwhile, obtained coffee Yoghourt decreases the addition of stabilizing agent and emulsifying agent, reduces on the one hand the production cost of manufacturer, and it is healthy that the content reducing food additives is on the other hand conducive to consumer.Described preparation method is easy and simple to handle feasible, stablizes the fermentation substrate of mixing by preparation ground coffee, liquid coffee concentrate and raw milk, and can coffee Yoghourt described in suitability for industrialized production.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Source raw materials used in the embodiment of the present invention is:
Cow's milk, full-cream/skimmed milk power, rare cream: purchased from Shanghai Bright Dairy & Food Co., Ltd.'s dairy products four factory.
Ground coffee, liquid coffee concentrate: purchased from Shanghai Li Wei International Trading Company Ltd.
Emulsifying agent, stabilizing agent: purchased from "ShangHai YiFang Rural Technology Holdings Co., Ltd..
Sodium acid carbonate, casein sodium: purchased from Shanghai Jie Cong trade Co., Ltd.
Edible coffee aroma: purchased from Firmenich Aromatics (China) Co., Ltd..
Middle temperature lactic acid bacteria fermenting agent: purchased from Ke Hansen (Beijing) trade Co., Ltd, comprising Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) or also comprise in Bifidobacterium Bifidum (Bifidobacterium), leukonid (Leuconostoc) one or both.
Embodiment 1
Formula:
Processing step is as follows:
1. cow's milk is heated to 60 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin, sucrose fatty ester, carragheen, microcrystalline cellulose and sodium acid carbonate, be incubated 15min after stirring and dissolving, obtains material A;
2. by the material A of step 1 gained through 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 35 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 35 DEG C ferments acidity 80 ° of T to terminal, is cooled to 16 DEG C, adds edible coffee aroma, after stirring, filling, 10 DEG C of refrigerations.
Embodiment 2
Formula:
Processing step is as follows:
1. cow's milk is heated to 40 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, Sucralose, list, bi-tristearin, gellan gum and casein sodium, be incubated 30min after stirring and dissolving, obtains material A;
2. by the material A of step 1 gained through 65 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 38 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 38 DEG C ferments acidity 80 ° of T to terminal, is cooled to 16 DEG C, adds edible coffee aroma, after stirring, filling, 4 DEG C of refrigerations.
Embodiment 3
Formula:
Wherein, the preparation method of reconstituted milk is: joined by 150kg whole milk powder in 850L water to dissolving completely.
Processing step is as follows:
1. reconstituted milk is heated to 50 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin, phosphatide, microcrystalline cellulose, xanthans and sodium acid carbonate, be incubated 20min after stirring and dissolving, obtains material A;
2. by the material A of step 1 gained through 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 38 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 37 DEG C ferments acidity 70 ° of T to terminal, is cooled to 20 DEG C, adds edible coffee aroma, after stirring, filling, 4 DEG C of refrigerations.
Embodiment 4
Formula:
Wherein, the preparation method of reconstituted milk is: joined by 120kg skimmed milk power in 880L water to dissolving completely.
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, Aspartame, acesulfame potassium, list, bi-tristearin, sucrose fatty ester, gellan gum and sodium acid carbonate, after stirring and dissolving, insulation 20min, obtains material A;
2. by the material A of step 1 gained through 60 DEG C, after 18Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 38 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 37 DEG C ferments acidity 70 ° of T to terminal, is cooled to 22 DEG C, adds edible coffee aroma, after stirring, filling, 5 DEG C of refrigerations.
Embodiment 5
Formula:
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin, gellan gum, sodium acid carbonate and casein sodium, be incubated 20min after stirring and dissolving, obtains material A;
2., by after the material A 60 DEG C of step 1 gained, 18Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 38 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 37 DEG C ferments acidity 70 ° of T to terminal.
Embodiment 6
Formula:
Processing step is as follows:
1. cow's milk is heated to 40 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bis-fatty acid glyceride, gellan gum, sodium acid carbonate and casein sodium, be incubated 30min after stirring and dissolving, obtains material A;
2. by the material A of step 1 gained through 65 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 38 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 38 DEG C ferments acidity 80 ° of T to terminal.
Embodiment 7
Formula:
Processing step is as follows:
1. cow's milk is heated to 60 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, stevioside, Sucralose, Aspartame, acesulfame potassium, list, bi-tristearin, gellan gum and sodium acid carbonate, be incubated 15min after stirring and dissolving, obtains material A;
2. by the material A of step 1 gained through 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 35 DEG C, in interpolation, warm lactic acid bacteria fermenting agent 35 DEG C ferments acidity 80 ° of T to terminal, is cooled to 16 DEG C, adds edible coffee aroma, after stirring, filling, 10 DEG C of refrigerations.
Comparative example 1
Formula:
Processing step is as follows:
Cow's milk is heated to 60 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin, sucrose fatty ester, microcrystalline cellulose and carragheen, be incubated 15min after stirring and dissolving, obtains material A;
Found that material A occurs that albumen flocculates on a small quantity, after insulation, albumen flocculation is serious, cannot as stable fermentation substrate.This is because the ground coffee of acidity, liquid coffee concentrate addition are comparatively large, and do not have a large amount of colloid protected protein matter in system, therefore system cannot be stablized.
Comparative example 2
Formula:
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, adds rare cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin, gellan gum, sodium acid carbonate and casein sodium, be incubated 20min after stirring and dissolving, obtains material A;
2., by after the material A 60 DEG C of step 1 gained, 18Mpa homogeneous, 85 DEG C of pasteurize 15s obtain fermentation substrate;
3. the fermentation substrate of step 2 gained is cooled to 45 DEG C, adds leavening 45 DEG C and to ferment acidity 70 ° of T to terminal.
Found that, the caffeic acid dairy products that comparative example 2 obtains is compared with the caffeic acid dairy products prepared by the embodiment of the present invention 1, and only with typical Yoghourt fermentation taste, frankincense is not obvious, improper with the collocation of coffee flavor, exists and disconnects; And the caffeic acid dairy products that comparative example 2 obtains is along with the rising of acidity within the shelf-life, and tart flavour is more serious thus be more discord with coffee flavor.
Effect example 1 sensory evaluation
Subjective appreciation experiment is completed by 20 valuation officers.Person is effective for score height, evaluates high.The concrete standards of grading of sensory evaluation are as shown in table 1:
The concrete standards of grading of table 1 sensory evaluation
Result is as shown in table 2, and in table 2, numerical value is exactly the mark of respective selection gained.
The result of table 2 sensory evaluation
Table 2 illustrates, the sensory evaluation index such as coffee Yoghourt color and luster, fragrance, taste prepared by the present invention is all far superior to the coffee Yoghourt prepared by comparative example.Coffee Yoghourt flavor coordination prepared by the present invention, has the peculiar fragrance of coffee milk and the milk of Yoghourt concurrently, and mouthfeel silk is sliding, meets the dual requirements of drinking person to coffee and Yoghourt.Particularly embodiment 1 ~ 2, degree of recognition is very high.
Effect example 2 estimation of stability
By the coffee Yoghourt prepared by embodiment 1 ~ 7 and the coffee Yoghourt prepared by comparative example 1 ~ 2 respectively when product has just been prepared and room temperature place before 21 days shelf lifes terminate, carry out the mensuration of pH, viscosity and product form, result is as shown in table 3.Wherein, pH assay method is see GB6920-86; Viscosimetric analysis uses Brookfield viscometer (purchased from Brookfield company), and concrete assay method is see product description; The evaluation method that product form is is see table 1 organoleptic requirements in GB 19302-2010.
The result of table 3 estimation of stability
Table 3 illustrates, the pH value of caffeic acid dairy products prepared by the embodiment of the present invention before shelf life terminates is higher compared with the coffee Yoghourt prepared by comparative example, and caffeic acid dairy products prepared by the embodiment of the present invention to terminate front pH value from preparation to shelf life basicly stable, reduce seldom.The coffee Yoghourt of explanation prepared by embodiment is compared to comparative example thus, and produce acid gentleness, rear acid generation is less, mouthfeel is more soft.Meanwhile, the viscosity of coffee Yoghourt before shelf life terminates prepared by the embodiment of the present invention is better than the coffee Yoghourt prepared by comparative example, has the mouthfeel that better silk is sliding.In addition, it is little that the caffeic acid dairy products prepared by the embodiment of the present invention terminates front viscosity B coefficent from preparation to shelf life; Before terminating from preparation to shelf life, product form tissue is fine and smooth, even, thus the coffee Yoghourt stable texture state prepared by embodiment is described simultaneously, and be convenient to transport and sell, market prospects are broad.
Should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the preparation method of a coffee Yoghourt, it is characterized in that, its raw material comprises: in raw milk 85.3 ~ 97.3%, rare cream 1 ~ 5%, ground coffee 0.4 ~ 0.8%, liquid coffee concentrate 1.2 ~ 2.0%, sweetener 0.01 ~ 6.5%, emulsifying agent 0.05 ~ 0.08%, stabilizing agent 0.01 ~ 0.1%, sodium acid carbonate or casein sodium one or both 0.02 ~ 0.04% and middle temperature lactic acid bacteria fermenting agent 0.01 ~ 0.2%, described percentage is the mass percent accounting for raw material gross mass; Described middle temperature lactic acid bacteria fermenting agent comprises Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); Described preparation method comprises the following steps:
1), by described raw milk be heated to 40 ~ 60 DEG C mix with one or both in rare cream, ground coffee, liquid coffee concentrate, emulsifying agent and the stabilizing agent in described raw material and sodium acid carbonate or casein sodium, be incubated 15 ~ 30 minutes, obtain material A;
2) by step 1) the material A homogeneous of gained, sterilization, obtain fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds described middle temperature lactic acid bacteria fermenting agent 35 ~ 38 DEG C fermentation.
2. preparation method as claimed in claim 1, it is characterized in that, the addition of described raw milk is 89.6 ~ 97.3%; The addition of described rare cream is 2 ~ 5%; The addition of described liquid coffee concentrate is 1.2 ~ 1.4%; And/or the addition of described ground coffee is 0.4 ~ 0.6%, and described percentage is the mass percent accounting for raw material gross mass.
3. preparation method as claimed in claim 1, is characterized in that, described sweetener is one or more in sucrose, Sucralose, stevioside, Aspartame and acesulfame potassium; Described sweetener is sucrose, and the addition of described sweetener is 4.5 ~ 6.5%; Described sweetener is one or more in Sucralose, stevioside, Aspartame and acesulfame potassium, and the addition of described sweetener is 0.01 ~ 0.02%; Described emulsifying agent is single, in bi-tristearin, phosphatide and sucrose fatty ester any two or more; And/or the addition of described emulsifying agent is 0.05 ~ 0.06%, and described percentage is the mass percent accounting for raw material gross mass.
4. preparation method as claimed in claim 3, it is characterized in that, described sweetener is sucrose, and the addition of described sweetener is 5 ~ 6%, and described percentage is the mass percent accounting for raw material gross mass; And/or described emulsifying agent is single, bi-tristearin and sucrose fatty ester.
5. preparation method as claimed in claim 1, is characterized in that, described stabilizing agent is one or more in gellan gum, xanthans, carragheen and microcrystalline cellulose, is preferably gellan gum; The addition of described stabilizing agent is 0.01 ~ 0.05%; And/or one or both the addition in described sodium acid carbonate or casein sodium is 0.02 ~ 0.03%, and described percentage is the mass percent accounting for raw material gross mass.
6. preparation method as claimed in claim 1, it is characterized in that, in step (1), described middle temperature lactic acid bacteria fermenting agent also comprise in Bifidobacterium Bifidum (Bifidobacterium) and leukonid (Leuconostoc) one or both; And/or the inoculum concentration of described middle temperature lactic acid bacteria fermenting agent is 5 × 10
5cfu/g ~ 5.5 × 10
7cfu/g is preferably 5.4 × 10
6cfu/g ~ 5 × 10
7cfu/g.
7. preparation method as claimed in claim 1, it is characterized in that, in step (1), the temperature of described heating is 50 ~ 60 DEG C; The time of described insulation is 15 ~ 20min; In step (2), the temperature of described homogeneous is 60 ~ 65 DEG C; The pressure of described homogeneous is 18 ~ 25MPa; Described sterilization is 85 DEG C of pasteurizes 15 seconds; In step (3), the temperature of described fermentation is 35 ~ 37 DEG C; And/or the terminal of described fermentation is reach 70 ~ 80 ° of T to the acidity of described fermentation substrate.
8. preparation method as claimed in claim 1, is characterized in that, in step (3), also comprises cooling, the filling and step that refrigerates after described fermentation; The temperature of described cooling is 16 ~ 22 DEG C; And/or the temperature of described refrigeration is 4 ~ 10 DEG C.
9. preparation method as claimed in claim 8, it is characterized in that, described raw material also comprises coffee aroma; The addition of described coffee aroma is 0.05 ~ 0.1%, and described percentage is the mass percent accounting for raw material gross mass; And/or, also comprise the step adding coffee aroma mixing after described cooling, then carry out described filling step.
10. the coffee Yoghourt obtained by the preparation method according to any one of claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505729.9A CN105010533B (en) | 2015-08-18 | 2015-08-18 | A kind of coffee Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505729.9A CN105010533B (en) | 2015-08-18 | 2015-08-18 | A kind of coffee Yoghourt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105010533A true CN105010533A (en) | 2015-11-04 |
| CN105010533B CN105010533B (en) | 2019-01-11 |
Family
ID=54401181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510505729.9A Active CN105010533B (en) | 2015-08-18 | 2015-08-18 | A kind of coffee Yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010533B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343026A (en) * | 2016-08-30 | 2017-01-25 | 黄伟青 | Oil-in-water coffee milk beverage and preparing method thereof |
| CN106578063A (en) * | 2016-12-19 | 2017-04-26 | 新疆西部牧业股份有限公司 | Additive-free fermented milk having coffee flavor and preparation method of additive-free fermented milk having coffee flavor |
| CN106665838A (en) * | 2016-12-19 | 2017-05-17 | 新疆西部牧业股份有限公司 | Additive-free yogurt prepared from light cream and preparation method thereof |
| CN106798063A (en) * | 2016-12-19 | 2017-06-06 | 蚌埠鲲鹏食品饮料有限公司 | A kind of fermented coffee beverage |
| CN107047769A (en) * | 2017-06-20 | 2017-08-18 | 河南花花牛生物科技有限公司 | A kind of coagulating type cheese flavored fermented milk and preparation method thereof |
| CN107494733A (en) * | 2017-08-16 | 2017-12-22 | 南京卫岗乳业有限公司 | A kind of flower fragrance flavor Yoghourt and preparation method thereof |
| CN108065012A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the coffee containing milk |
| CN111213721A (en) * | 2018-11-23 | 2020-06-02 | 内蒙古伊利实业集团股份有限公司 | Liquid coffee milk product and preparation method thereof |
| CN115736014A (en) * | 2022-12-16 | 2023-03-07 | 光明乳业股份有限公司 | Preparation method of coconut coffee yoghourt |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321550A (en) * | 2011-08-03 | 2012-01-18 | 甘肃农业大学 | Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis |
| CN102405969A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Nutrient lactic acid drink |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
-
2015
- 2015-08-18 CN CN201510505729.9A patent/CN105010533B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321550A (en) * | 2011-08-03 | 2012-01-18 | 甘肃农业大学 | Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN102405969A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Nutrient lactic acid drink |
| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343026A (en) * | 2016-08-30 | 2017-01-25 | 黄伟青 | Oil-in-water coffee milk beverage and preparing method thereof |
| CN108065012A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the coffee containing milk |
| CN106578063A (en) * | 2016-12-19 | 2017-04-26 | 新疆西部牧业股份有限公司 | Additive-free fermented milk having coffee flavor and preparation method of additive-free fermented milk having coffee flavor |
| CN106665838A (en) * | 2016-12-19 | 2017-05-17 | 新疆西部牧业股份有限公司 | Additive-free yogurt prepared from light cream and preparation method thereof |
| CN106798063A (en) * | 2016-12-19 | 2017-06-06 | 蚌埠鲲鹏食品饮料有限公司 | A kind of fermented coffee beverage |
| CN107047769A (en) * | 2017-06-20 | 2017-08-18 | 河南花花牛生物科技有限公司 | A kind of coagulating type cheese flavored fermented milk and preparation method thereof |
| CN107494733A (en) * | 2017-08-16 | 2017-12-22 | 南京卫岗乳业有限公司 | A kind of flower fragrance flavor Yoghourt and preparation method thereof |
| CN111213721A (en) * | 2018-11-23 | 2020-06-02 | 内蒙古伊利实业集团股份有限公司 | Liquid coffee milk product and preparation method thereof |
| CN111213721B (en) * | 2018-11-23 | 2023-03-28 | 内蒙古伊利实业集团股份有限公司 | Liquid coffee milk product and preparation method thereof |
| CN115736014A (en) * | 2022-12-16 | 2023-03-07 | 光明乳业股份有限公司 | Preparation method of coconut coffee yoghourt |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105010533B (en) | 2019-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105010533A (en) | Coffee yogurt and preparation method thereof | |
| CN103444868B (en) | Fermented milk-containing drink and preparation method thereof | |
| CN105613738B (en) | A kind of lactic acid bacteria beverage and preparation method thereof | |
| Skryplonek et al. | Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers | |
| CN103461486B (en) | Non-lactose lactic acid bacteria beverage and method for preparing beverage | |
| CN101785500B (en) | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof | |
| CN107396983A (en) | A kind of fermented type lactalbumin transparent beverage and preparation method thereof | |
| JP4530092B2 (en) | Method for producing soybean and milk protein preparations with high total protein content | |
| CN104186651A (en) | Brown lactic acid bacteria drink and preparation method thereof | |
| CN109169910B (en) | Modified milk for milk tea and preparation method and application thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN105285098A (en) | Low-sugar brown lactobacillus beverage and preparation method thereof | |
| CN106376644A (en) | Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof | |
| CN101313718A (en) | Unsalted butter special for egg tart and preparing method thereof | |
| CN105341161A (en) | Low-lactose ice cream milk plasma, preparation method thereof and ice cream containing ice cream milk plasma | |
| CN105639374A (en) | Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof | |
| CN105410177A (en) | Food-additive-free and sugar-free fermented milk and preparing method thereof | |
| CN106578063A (en) | Additive-free fermented milk having coffee flavor and preparation method of additive-free fermented milk having coffee flavor | |
| CN102318677B (en) | Blended milk beverage added with xylooligosaccharide produced by enzyme hydrolysis technology | |
| CN105230784A (en) | Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage | |
| CN115251169A (en) | Liquid processed cheese, preparation method thereof and liquid processed cheese composition | |
| CN107455635A (en) | A kind of gassiness type fermented whey albumen transparent beverage and preparation method thereof | |
| CN102422896B (en) | Cheese-flavored milk beverage and preparation method thereof | |
| CN108651619A (en) | A kind of brown lactic acid bacteria beverage base-material and its manufacture craft | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |