CN105010533B - A kind of coffee Yoghourt and preparation method thereof - Google Patents
A kind of coffee Yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of coffee Yoghourts and preparation method thereof.Its raw material includes one or both of raw milk 85.3~97.3%, dilute cream 1~5%, ground coffee 0.4~0.8%, liquid coffee concentrate 1.2~2.0%, sweetener 0.01~6.5%, emulsifier 0.05~0.08%, stabilizer 0.01~0.1%, sodium bicarbonate or casein sodium 0.02~0.04% and medium temperature lactic acid bacteria fermenting agent 0.01~0.2%；Preparation method includes: 1) to mix raw milk heating with dilute cream, ground coffee, liquid coffee concentrate, emulsifier and stabilizer and sodium bicarbonate etc., and heat preservation obtains material A；2) homogeneous, sterilization, obtain fermentation substrate；3) cool down, be added 35~38 DEG C of leavening and ferment to obtain the final product.The coffee Yoghourt stable texture state has both the peculiar fragrance of coffee milk and the milk of Yoghourt；Preparation method is easy to operate, is conducive to be mass produced.
Description
Technical field
The present invention relates to dairy products fields, and in particular to a kind of coffee Yoghourt and preparation method thereof.
Background technique
Coffee has become the new life mode of a line consumer, it represents fashion, high-end image.Coffee possesses benefit
Urine, stimulation nervous centralis and respiratory system expand blood vessel, make the effect of palpitating quickly and alleviate brain and muscular fatigue.Together
When, coffee is inseparable with afternoon tea, dessert already.Coffee has been increasingly appearing in dairy products and refrigeration sweets.Most
In recent years, the coffee flavor of listing was diversified, extends to more specific popular beverage from simple caf, such as rubs
Card, cappuccino.
Yoghourt is both the representative of healthy food, but also as leisure snacks.Fatty acid in Yoghourt increases than raw material milk
2 times, these variations keep Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is improved；Meanwhile during the fermentation
Lactic acid bacteria can also generate multivitamin necessary to human nutrition, such as VB1, VB2, VB6, VB12.
Flavor innovation is to guarantee an important factor for dairy products get consumer reception.In order to cater to this propensity to consume, in recent years
Come, the variation of yoghourt-flavored tends to add fruit and cereal or chocolate more and caramel combines.The combination of coffee and Yoghourt,
The kind that Yoghourt can not only be enriched has changed simultaneously coffee or the single form of Yoghourt.It had both represented fashion and has met adult
Consumption demand, and there is distinct selling point.However since acid generates, Yoghourt and coffee flavor collocation are not assisted after Yoghourt
It adjusts, coffee component the deficiencies of stability is poor in system, currently on the market and has no caffeic acid milk.
Summary of the invention
Technical problem solved by the invention is to overcome that the coffee components such as ground coffee stability in dairy products is poor, coffee wind
Taste and yoghourt-flavored arrange in pairs or groups uncoordinated and end of term Yoghourt of guaranteeing the quality leads to the problem of after acid influence coffee flavor, a kind of coffee is provided
Coffee Yoghourt and preparation method thereof.The coffee Yoghourt stable texture state, flavor coordination, have both the peculiar fragrance and acid of coffee
The milk of milk；The preparation method is easy to operate feasible, is conducive to be mass produced.
The present invention solves above-mentioned technical problem by the following technical programs.
The present invention provides a kind of preparation method of coffee Yoghourt, and raw material includes: raw milk 85.3~97.3%, dilute cream
1~5%, ground coffee 0.4~0.8%, liquid coffee concentrate 1.2~2.0%, sweetener 0.01~6.5%, emulsifier 0.05~
0.08%, one or both of stabilizer 0.01~0.1%, sodium bicarbonate or casein sodium 0.02~0.04% and medium temperature
Lactic acid bacteria fermenting agent 0.01~0.2%, the percentage are the mass percent for accounting for total mass of raw material；The medium temperature lactic acid bacteria
Leavening includes Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis) and Lactococcus lactis butterfat
Subspecies (Lactococcus lactis subsp.cremoris)；The preparation method comprises the following steps:
1) cream, is heated to 40~60 DEG C and the dilute cream in the raw material, ground coffee, liquid coffee concentrate, emulsification
Agent and the mixing of stabilizer and one or both of sodium bicarbonate or casein sodium, keep the temperature 15~30 minutes, obtain material A；
2) by the resulting material A homogeneous of step 1), sterilization, fermentation substrate is obtained；
3) the resulting fermentation substrate of step 2) is cooled to 35~38 DEG C, the medium temperature lactic acid bacteria fermenting agent 35~38 is added
DEG C fermentation.
The raw milk is the raw milk of this field routine, including fresh milk and/or reconstituted milk.The fresh milk is
The fresh milk of this field routine, i.e., the natural mammal gland secretion forced down from the Normal breast of healthy mammal, preferably
By pretreated fresh milk.The pretreatment is the pretreatment of this field routine, including organoleptic indicator, fat, non-fat
The Indexs measures such as milk solids, melamine detection.The fresh milk meets GB-19301 " national food safety standard-lactogenesis "
Requirement.The reconstituted milk is the reconstituted milk of this field routine, is generally formed by milk powder and water mixed preparing.The recovery
Cream meets the requirement in " identification of reconstituted milk in pasteurization milk and UHT sterile milk " of Ministry of Agriculture's promulgation.Preferably, described multiple
The concentration of former cream is 12%~15%, and the percentage is the mass percent that the milk powder accounts for the reconstituted milk.The milk powder
For the milk powder of this field routine, preferably whole milk powder and skimmed milk power.The additive amount of the raw milk be 85.3~
97.3%, preferably 89.6~97.3%, the percentage is the mass percent for accounting for total mass of raw material.
The liquid coffee concentrate is the liquid coffee concentrate of this field routine, preferably, it is made by following preparation methods: coffee
Coffee beans roast 15~20 minutes at 210~240 DEG C, and powder is taken to extract 1~10 point at 90~100 DEG C, 8~9Mpa after fine lapping
Clock, crosses 120~300 meshes, and cooling is saved in -18 DEG C.The coffee bean is the coffee bean of this field routine, and preferably tooth is bought
Add Blue Mountain Coffee coffee bean.The additive amount of the liquid coffee concentrate is 1.2~2.0%, preferably 1.2~1.4%, described
Percentage is the mass percent for accounting for total mass of raw material.
The ground coffee is the ground coffee of this field routine, preferably, it is made by following preparation methods: coffee bean is through dividing
Grade is roasted, is milled, packing.The coffee bean is the coffee bean of this field routine, preferably Jamaica's Blue Mountain Coffee coffee
Coffee beans.The additive amount of the ground coffee is 0.4~0.8%, preferably 0.4~0.6%, and the percentage is total to account for raw material
The mass percent of quality.
The dilute cream is the dilute cream of this field routine.The additive amount of the dilute cream be 1~5%, preferably 2~
5%, the percentage is the mass percent for accounting for total mass of raw material.
The sweetener is the sweetener of this field routine, preferably sucrose, Sucralose, stevioside, A Siba
One of sweet tea and acesulfame potassium are a variety of, are more preferably sucrose.The additive amount of the sweetener is 0.01~6.5%.The sweet tea
When taste agent is sucrose, the additive amount of the sweetener is 4.5~6.5%, preferably 5~6%.The sweetener is trichlorine sugarcane
One of sugar, stevioside, Aspartame and acesulfame potassium or it is a variety of when, the additive amount of the sweetener is 0.01~0.02%,
The percentage is the mass percent for accounting for total mass of raw material.
The emulsifier be this field routine food emulsifying agent, preferably singly, bi-tristearin, phosphatide and
Two or more in sucrose fatty ester, are more preferably list, bi-tristearin and sucrose fatty ester.The emulsifier
Additive amount be 0.05~0.08%, be more preferably 0.05~0.06%, the percentage is the quality for accounting for total mass of raw material
Percentage.
The stabilizer is the stabilizer of this field routine, and preferably gellan gum, xanthan gum, carragheen and crystallite is fine
One of element or a variety of is tieed up, is more preferably gellan gum.The additive amount of the stabilizer is 0.01~0.1%, preferably
0.01~0.05%, the percentage is the mass percent for accounting for total mass of raw material.
The sodium bicarbonate and the casein sodium are this field general food grade raw material.The sodium bicarbonate or junket egg
The additive amount of one or both of white acid sodium is 0.02~0.04%, is more preferably 0.02~0.03%, the percentage
For the mass percent for accounting for total mass of raw material.
The medium temperature lactic acid bacteria fermenting agent includes medium temperature lactobacillus inoculation.The medium temperature lactobacillus inoculation is rear sour very weak, olibanum
Taste is strong, and fermentation temperature is generally in 34~39 DEG C or so of lactobacillus inoculation.The medium temperature lactic acid bacteria fermenting agent includes Lactococcus lactis
Bacterium lactic acid subspecies (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus
Lactis subsp.cremoris), preferably, the medium temperature lactic acid bacteria fermenting agent further includes Bifidobacterium Bifidum
(Bifidobacterium) and one or both of leukonid (Leuconostoc).
The additive amount of the medium temperature lactic acid bacteria fermenting agent is 0.01~0.2%, and the percentage is to account for total mass of raw material
Mass percent.The inoculum concentration of the leavening is 5 × 105Cfu/g~5.5 × 107Cfu/g, preferably 5.4 ×
106Cfu/g~5 × 107cfu/g.Wherein cfu/g refers to the viable count of probiotics described in every gram of fermentation substrate.
Step 1) are as follows: the cream is heated to 40~60 DEG C and is concentrated with the dilute cream in the raw material, ground coffee, coffee
Liquid, emulsifier and stabilizer and the mixing of one or both of sodium bicarbonate or casein sodium, keep the temperature 15~30 minutes, obtain
Material A.Wherein, the temperature of the heating is 40~60 DEG C, preferably 50~60 DEG C.The time of the heat preservation be 15~
30min, preferably 15~20min.
Step 2) are as follows: by the resulting material A homogeneous of step 1), sterilization, obtain fermentation substrate.Wherein, the temperature of the homogeneous
For the temperature of this field routine, preferably 60~65 DEG C.The pressure of the homogeneous is the pressure of this field routine, preferably
18~25MPa.The sterilization is the sterilization of this field routine, and it is more preferably 85 DEG C of Pasteur that preferably pasteurize, which is handled,
Sterilization 15 seconds.
Step 3) are as follows: the resulting fermentation substrate of step 2) is cooled to 35~38 DEG C, 35~38 DEG C of the leavening is added
Fermentation.Wherein, the temperature of the fermentation is 35~38 DEG C, preferably 35~37 DEG C.The terminal of the fermentation is ability
The terminal of domain routine preferably reaches 70~80 ° of T to the acidity of the fermentation substrate.Preferably, further including after the fermentation
The step of cooling, filling and refrigeration.The temperature of the cooling be this field routine cooling temperature, preferably 16~22
DEG C, it is more preferably 16~20 DEG C.The temperature of the refrigeration be this field routine temperature, preferably 4~10 DEG C, more preferably for
4~5 DEG C.
Preferably, the raw material further includes coffee aroma.The coffee aroma is the coffee aroma of this field routine, symbol
Close the requirement that relevant food additive uses standard.The additive amount of the coffee aroma is the additive amount of this field routine, preferably
Ground is 0.05~0.1%, and the percentage is the mass percent for accounting for total mass of raw material.
Preferably, further including that coffee is added when the raw material further includes coffee aroma, in step (3), after the cooling
The step of coffee essence mixes, then carries out the filling step.
Preparation method of the present invention can be using conventional equipment, such as ingredient used in large-scale production process
Cylinder, homogenizer, jar fermenter, sterilization machine etc., to realize industrialization, large-scale production.
The present invention also provides a kind of coffee Yoghourt as obtained by the preparation method.The coffee Yoghourt tissue
In stable condition, flavor coordination, structural state is uniform, and illumi yarn is sliding, and delicate mouthfeel has both the peculiar fragrance and Yoghourt of coffee with milk
Milk.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that: the present invention provides a kind of coffee Yoghourt and preparation method thereof.The coffee
Coffee Yoghourt has filled up the blank of this kind of product in the market, properly solve coffee flavor and yoghourt-flavored coordination problem, after
Acid leads to the problem of and the problem of coffee sour milk stability, and obtained coffee Yoghourt stable texture state, flavor coordination have both
The peculiar fragrance of coffee with milk and the milk of Yoghourt can make consumer obtain the good pleasure of the senses as silk cunning, deep to be consumed
The welcome of person；Meanwhile obtained coffee Yoghourt reduces the additive amount of stabilizer and emulsifier, on the one hand reduces manufacturer
Production cost, the content on the other hand reducing food additives are conducive to consumer's health.The preparation method operation
It is simple and feasible, mixed fermentation substrate is stablized by preparation ground coffee, liquid coffee concentrate and raw milk, and being capable of industrialized production
The coffee Yoghourt.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
Raw materials used source in the embodiment of the present invention are as follows:
Cow's milk, full-cream/skimmed milk power, dilute cream: it is purchased from four factory of Shanghai Bright Dairy & Food Co., Ltd.'s dairy products.
Ground coffee, liquid coffee concentrate: it is purchased from Shanghai Li Wei International Trading Company Ltd.
Emulsifier, stabilizer: it is purchased from "ShangHai YiFang Rural Technology Holdings Co., Ltd..
Sodium bicarbonate, casein sodium: it is purchased from Shanghai Jie Cong trade Co., Ltd.
Edible coffee aroma: it is purchased from Firmenich Aromatics (China) Co., Ltd..
Medium temperature lactic acid bacteria fermenting agent: it is purchased from section's Hansen (Beijing) trade Co., Ltd, including Lactococcus lactis
Subspecies (Lactococcus lactis subsp.Lactis) and lactococcus lactis subsp (Lactococcus lactis
It subsp.cremoris) or further include Bifidobacterium Bifidum (Bifidobacterium), in leukonid (Leuconostoc)
It is one or two kinds of.
Embodiment 1
Formula:
Processing step is as follows:
1. cow's milk is heated to 60 DEG C, dilute cream, ground coffee, liquid coffee concentrate, sucrose, list, double glycerol stearates are added
Ester, sucrose fatty ester, carragheen, microcrystalline cellulose and sodium bicarbonate keep the temperature 15min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 60 DEG C, 25Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 35 DEG C, 35 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
80 ° of T of acidity are cooled to 16 DEG C, and edible coffee aroma is added, after mixing evenly, filling, 10 DEG C of refrigerations.
Embodiment 2
Formula:
Processing step is as follows:
1. cow's milk is heated to 40 DEG C, dilute cream, ground coffee, liquid coffee concentrate, Sucralose, list, double stearic acid are added
Glyceride, gellan gum and casein sodium keep the temperature 30min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 65 DEG C, 25Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 38 DEG C, 38 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
80 ° of T of acidity are cooled to 16 DEG C, and edible coffee aroma is added, after mixing evenly, filling, 4 DEG C of refrigerations.
Embodiment 3
Formula:
Wherein, the preparation method of reconstituted milk is: 150kg whole milk powder is added in 850L water to being completely dissolved.
Processing step is as follows:
1. reconstituted milk is heated to 50 DEG C, dilute cream, ground coffee, liquid coffee concentrate, sucrose, list is added, double stearic acid are sweet
Grease, phosphatide, microcrystalline cellulose, xanthan gum and sodium bicarbonate keep the temperature 20min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 60 DEG C, 25Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 38 DEG C, 37 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
70 ° of T of acidity are cooled to 20 DEG C, and edible coffee aroma is added, after mixing evenly, filling, 4 DEG C of refrigerations.
Embodiment 4
Formula:
Wherein, the preparation method of reconstituted milk is: 120kg skimmed milk power is added in 880L water to being completely dissolved.
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, dilute cream, ground coffee, liquid coffee concentrate, Aspartame, acesulfame potassium, list is added, it is double
Tristerin, sucrose fatty ester, gellan gum and sodium bicarbonate after stirring and dissolving, keep the temperature 20min, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 60 DEG C, 18Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 38 DEG C, 37 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
70 ° of T of acidity are cooled to 22 DEG C, and edible coffee aroma is added, after mixing evenly, filling, 5 DEG C of refrigerations.
Embodiment 5
Formula:
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, dilute cream, ground coffee, liquid coffee concentrate, sucrose, list, double glycerol stearates are added
Ester, gellan gum, sodium bicarbonate and casein sodium keep the temperature 20min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate after 60 DEG C of the resulting material A of step 1,18Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 38 DEG C, 37 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
70 ° of T of acidity.
Embodiment 6
Formula:
Processing step is as follows:
1. cow's milk is heated to 40 DEG C, dilute cream, ground coffee, liquid coffee concentrate, sucrose, list, bis-fatty acid glycerol is added
Ester, gellan gum, sodium bicarbonate and casein sodium keep the temperature 30min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 65 DEG C, 25Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 38 DEG C, 38 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
80 ° of T of acidity.
Embodiment 7
Formula:
Processing step is as follows:
1. cow's milk is heated to 60 DEG C, dilute cream, ground coffee, liquid coffee concentrate, stevioside, Sucralose, A Si is added
Ba Tian, acesulfame potassium, list, bi-tristearin, gellan gum and sodium bicarbonate keep the temperature 15min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate by the resulting material A of step 1 after 60 DEG C, 25Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 35 DEG C, 35 DEG C of medium temperature lactic acid bacteria fermenting agent fermentations are added to terminal
80 ° of T of acidity are cooled to 16 DEG C, and edible coffee aroma is added, after mixing evenly, filling, 10 DEG C of refrigerations.
Comparative example 1
Formula:
Processing step is as follows:
Cow's milk is heated to 60 DEG C, is added dilute cream, ground coffee, liquid coffee concentrate, sucrose, list, bi-tristearin,
Sucrose fatty ester, microcrystalline cellulose and carragheen keep the temperature 15min after stirring and dissolving, obtain material A；
It flocculates on a small quantity as a result, it has been found that albumen occurs in material A, albumen flocculation is serious after heat preservation, can not be as stable fermentation base
Matter.This is because acid ground coffee, liquid coffee concentrate additional amount are larger, and without a large amount of colloid protected protein in system
Matter, therefore system can not be stablized.
Comparative example 2
Formula:
Processing step is as follows:
1. cow's milk is heated to 50 DEG C, dilute cream, ground coffee, liquid coffee concentrate, sucrose, list, double glycerol stearates are added
Ester, gellan gum, sodium bicarbonate and casein sodium keep the temperature 20min after stirring and dissolving, obtain material A；
2. 85 DEG C of pasteurize 15s obtain fermentation substrate after 60 DEG C of the resulting material A of step 1,18Mpa homogeneous；
3. the resulting fermentation substrate of step 2 is cooled to 45 DEG C, 45 DEG C of leavening fermentations, 70 ° of T of acidity to terminal are added, i.e.,
It can.
As a result, it has been found that the coffee sour milk products obtained of comparative example 2 are compared with caffeic acid prepared by the embodiment of the present invention 1
Dairy products only has typical Yoghourt fermentation taste, and olibanum is unobvious, improper with the collocation of coffee flavor, there is disconnection；And
For the coffee sour milk products obtained of comparative example 2 with the rising of acidity within the shelf-life, tart flavour is more serious thus and coffee
Coffee flavor is more discord.
1 sensory evaluation of effect example
Subjective appreciation experiment is completed by 20 valuation officers.The high person's effect of score is good, and evaluation is high.The specific scoring of sensory evaluation
Standard is as shown in table 1:
The specific standards of grading of 1 sensory evaluation of table
The results are shown in Table 2, and numerical value is exactly the resulting score of respective selection in table 2.
The result of 2 sensory evaluation of table
Table 2 illustrates that the sensory evaluations index such as caffeic acid milk color, fragrance, taste prepared by the present invention is far superior to
Coffee Yoghourt prepared by comparative example.Coffee Yoghourt flavor coordination prepared by the present invention, has both the peculiar of coffee milk
The milk of fragrance and Yoghourt, mouthfeel silk is sliding, meets drinking person to the dual requirements of coffee and Yoghourt.Especially embodiment 1~
2, degree of recognition is very high.
2 estimation of stability of effect example
Coffee Yoghourt prepared by coffee Yoghourt prepared by Examples 1 to 7 and comparative example 1~2 is being produced respectively
It when product have just prepared completion and is placed at room temperature for before 21 days shelf life terminate, carries out the measurement of pH, viscosity and product form, as a result such as
Shown in table 3.Wherein, pH measuring method is referring to GB6920-86；Viscosimetric analysis is (public purchased from Brookfield using Brookfield viscometer
Department), specific measuring method is referring to product description；The evaluation method that product form is is felt referring to table 1 in GB 19302-2010
Official requires.
The result of 3 estimation of stability of table
Table 3 illustrates that pH value of the coffee sour milk products before shelf life terminates prepared by the embodiment of the present invention relatively compares reality
It is higher to apply coffee Yoghourt prepared by example, and coffee sour milk products prepared by the embodiment of the present invention terminate from preparation to shelf life
Preceding pH value is basicly stable, reduces seldom.Thus illustrate that coffee Yoghourt prepared by embodiment compared to comparative example, produces acid temperature
Less with rear acid generation, mouthfeel is more soft.Meanwhile coffee Yoghourt prepared by the embodiment of the present invention is before shelf life terminates
Viscosity better than coffee Yoghourt prepared by comparative example, there is the mouthfeel that more preferably silk is sliding.In addition, institute of the embodiment of the present invention
Viscosity change is little before the coffee sour milk products of preparation terminate from preparation to shelf life；Before terminating simultaneously from preparation to shelf life,
Product form tissue is fine and smooth, uniform, to illustrate coffee Yoghourt stable texture state prepared by embodiment, is readily transported and sells
It sells, market prospects are broad.
It should be understood that those skilled in the art can make the present invention various after having read above content of the invention
Change or modification, these equivalent forms also fall within the scope of the appended claims of the present application.
Claims (10)
1. a kind of preparation method of coffee Yoghourt, which is characterized in that its raw material include: raw milk 85.3 ~ 97.3%, dilute cream 1 ~
5%, ground coffee 0.4 ~ 0.8%, liquid coffee concentrate 1.2 ~ 2.0%, sweetener 0.01 ~ 6.5%, emulsifier 0.05 ~ 0.08%, stabilizer
0.01 ~ 0.1%, one or both of sodium bicarbonate or casein sodium 0.02 ~ 0.04% and medium temperature lactic acid bacteria fermenting agent 0.01 ~
0.2%, the percentage is the mass percent for accounting for total mass of raw material；The medium temperature lactic acid bacteria fermenting agent includes Lactococcus lactis
Bacterium lactic acid subspecies (Lactococcus lactis subsp. Lactis) and lactococcus lactis subsp (Lactococcus
Lactis subsp.cremoris)；The emulsifier is single, in bi-tristearin, phosphatide and sucrose fatty ester
It is any two or more；The stabilizer is gellan gum；The preparation method comprises the following steps:
1) raw milk, is heated to 40 ~ 60 DEG C and the dilute cream in the raw material, ground coffee, liquid coffee concentrate, sweet taste
Agent, emulsifier and stabilizer and the mixing of one or both of sodium bicarbonate or casein sodium, keep the temperature 15 ~ 30 minutes, obtain
Material A；
2) by the resulting material A homogeneous of step 1), sterilization, fermentation substrate is obtained；
3) the resulting fermentation substrate of step 2 is cooled to 35 ~ 38 DEG C, 35 ~ 38 DEG C of medium temperature lactic acid bacteria fermenting agent hairs is added
Ferment.
2. preparation method as described in claim 1, which is characterized in that the additive amount of the raw milk is 89.6 ~ 97.3%；Institute
The additive amount for stating dilute cream is 2 ~ 5%；The additive amount of the liquid coffee concentrate is 1.2 ~ 1.4%；And/or the ground coffee adds
Dosage is 0.4 ~ 0.6%, and the percentage is the mass percent for accounting for total mass of raw material.
3. preparation method as described in claim 1, which is characterized in that the sweetener is sucrose, Sucralose, stevia rebaudianum
One of sugar, Aspartame and acesulfame potassium are a variety of；The sweetener is sucrose, the additive amount of the sweetener is 4.5 ~
6.5%；The sweetener is one of Sucralose, stevioside, Aspartame and acesulfame potassium or a variety of, the sweetener
Additive amount is 0.01 ~ 0.02%；And/or the additive amount of the emulsifier is 0.05 ~ 0.06%, the percentage is to account for raw material
The mass percent of gross mass.
4. preparation method as claimed in claim 3, which is characterized in that the sweetener is sucrose, the addition of the sweetener
Amount is 5 ~ 6%, and the percentage is the mass percent for accounting for total mass of raw material；And/or the emulsifier is single, double tristearin
Acid glyceride and sucrose fatty ester.
5. preparation method as described in claim 1, which is characterized in that the additive amount of the stabilizer is 0.01 ~ 0.05%；With/
Or, the additive amount of one or both of the sodium bicarbonate or casein sodium is 0.02 ~ 0.03%, the percentage is
Account for the mass percent of total mass of raw material.
6. preparation method as described in claim 1, which is characterized in that in step (1), the medium temperature lactic acid bacteria fermenting agent is also wrapped
Include one or both of Bifidobacterium Bifidum (Bifidobacterium) and leukonid (Leuconostoc)；And/or it is described in
The inoculum concentration of warm lactic acid bacteria fermenting agent is 5 × 105cfu/g~5.5×107Cfu/g, preferably 5.4 × 106cfu/g~5×
107cfu/g。
7. preparation method as described in claim 1, which is characterized in that in step (1), the temperature of the heating is 50 ~ 60 DEG C；
The time of the heat preservation is 15 ~ 20min；In step (2), the temperature of the homogeneous is 60 ~ 65 DEG C；The pressure of the homogeneous is 18
~25MPa；The sterilization be 85 DEG C pasteurize 15 seconds；In step (3), the temperature of the fermentation is 35 ~ 37 DEG C；And/or
The terminal of the fermentation is to reach 70 ~ 80 ° of T to the acidity of the fermentation substrate.
8. preparation method as described in claim 1, which is characterized in that further include cooling, filling in step (3), after the fermentation
The step of dress and refrigeration；The temperature of the cooling is 16 ~ 22 DEG C；And/or the temperature of the refrigeration is 4 ~ 10 DEG C.
9. preparation method as claimed in claim 8, which is characterized in that the raw material further includes coffee aroma；The coffee
The additive amount of essence is 0.05 ~ 0.1%, and the percentage is the mass percent for accounting for total mass of raw material；And/or the cooling
After further include the steps that be added coffee aroma mixing, then carry out the filling step.
10. a kind of coffee Yoghourt as obtained by preparation method described in any one of claims 1 to 9.
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| CN201510505729.9A CN105010533B (en) | 2015-08-18 | 2015-08-18 | A kind of coffee Yoghourt and preparation method thereof |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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