CN106259892B - Normal-temperature drinking yoghurt and preparation method thereof - Google Patents
Normal-temperature drinking yoghurt and preparation method thereof Download PDFInfo
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- CN106259892B CN106259892B CN201610650098.4A CN201610650098A CN106259892B CN 106259892 B CN106259892 B CN 106259892B CN 201610650098 A CN201610650098 A CN 201610650098A CN 106259892 B CN106259892 B CN 106259892B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
Abstract
The invention discloses normal-temperature drinking yoghurt, which is prepared from the following raw materials in percentage by mass: 80-86% of fresh milk, 7-12% of white sugar, 0.5-2% of whey protein powder, 0.4-0.7% of pectin, 0.04-0.25% of agar, 0-0.03% of gellan gum, 0-0.05% of food essence and the balance of water. The normal temperature drinking yoghurt provided by the invention takes more than 80% of high-quality fresh milk in a pasture as a main raw material, is added with whey protein powder, white sugar, and food additives such as pectin, agar, gellan gum and the like, and is prepared by preheating milk, mixing the preheated milk with the whey protein powder, the white sugar, the agar, the gellan gum and the like, homogenizing, sterilizing, cooling and fermenting for later use. Separately dissolving pectin, cooling, mixing with yogurt, and performing pasteurization at 75-110 deg.C for 5-30 s. The normal-temperature drinking yoghurt meets the requirement that the yoghurt with the flavor of apoplexy must contain more than 80 percent of raw material milk in national standard fermented milk, reduces the addition amount of the stabilizer, and has good flowability and proper mouthfeel and state consistency.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to a normal-temperature drinking yoghurt product and a preparation method of the normal-temperature drinking yoghurt.
Background
With the rapid development of Chinese economy, the living standard of people is gradually improved, and more consumers have higher and higher requirements on safe, healthy, nutritional and delicious foods. The low-temperature drinking yoghurt is a new product in the yoghurt consumption market in recent years, the nutritional index of the yoghurt is taken as endorsement, the protein content is more than 2.3 percent, the nutritional value is higher than that of a sour and sweet milk-containing beverage, the flowability is good, the mouthfeel is smooth, the low-temperature drinking yoghurt is easy to drink, and the low-temperature drinking yoghurt is well loved by consumers.
The normal-temperature yoghourt is based on a low-temperature yoghourt manufacturing process, and the yoghourt is subjected to heat treatment in the later period, so that the product has a longer quality guarantee period at normal temperature, is not limited to be stored and sold at low temperature, the product sale radius is enlarged, the product sale quantity is increased, and the problem that the intestines and the stomach are sensitive to cold stimulation when children, old people and some consumers drink the low-temperature yoghourt is solved. In general, "ambient temperature" means 20-25 ℃ and is the shelf temperature range at room temperature.
However, in order to eliminate the influence of heat treatment on product protein in the production process, the normal-temperature yogurt in the market is often supplemented with a high-content additive to improve the viscosity of the yogurt, so that the problems of viscous mouthfeel, poor fluidity and arduous drinking of the product are caused, great troubles are brought to consumers, and direct damage is also caused to the benefits of the consumers.
The current common normal-temperature yoghourt preparation processes are divided into two types:
the first is a 'pre-batching' process, all auxiliary materials are added into milk at one time for sterilization, fermentation, emulsion breaking, heat treatment and filling to prepare the product. Although the production process is simple and convenient to operate, the viscosity of the yoghourt is greatly damaged by heat treatment, the yoghourt is easily separated into layers and is prevented from being separated out, the content of the stabilizer needs to be increased, the thickness is increased to protect the stability of the yoghourt, the mouthfeel is thick, the drinking yoghourt is poor in liquidity, difficult to drink and high in waste. Therefore, the limitation of the process is mainly that the use of more additives protects the protein in the yogurt from the influence of heat treatment, which results in poor taste of the product.
The second is a "secondary compounding" process. Firstly fermenting and demulsifying the yoghourt for later use, dissolving the rest auxiliary materials in water, mixing with the demulsified yoghourt, and carrying out heat treatment. The process can realize the characteristic of good fluidity of the yoghurt drunk at normal temperature, but because the added composite additives are more in variety, the water consumption is correspondingly increased in order to ensure that the additives are fully dissolved, so that the use amount of the fresh milk does not meet the requirement of the national standard GB19302 fermented milk on the flavor yoghurt containing more than 80 percent of raw milk, only concentrated raw milk or added milk powder can be used for compensating the water consumption, and the nutritional value is greatly reduced. Therefore, the secondary ingredient process is limited in that more water is used for fully dissolving the auxiliary materials, the fresh milk is difficult to meet the standard requirements, and the nutritional value of the yoghourt product is greatly reduced.
Some existing patent documents can find application improvement of the two preparation processes, but the defects are generally difficult to overcome, and specific examples can be as follows:
chinese patent CN104814124A discloses a normal-temperature drinking yoghurt, which uses 56.6-60% of concentrated raw milk, wherein the concentrated raw milk is concentrated reconstituted milk, concentrated fresh milk or fresh milk added with milk powder, which does not meet the requirement that GB19302 fermented milk contains more than 80% of raw milk for flavored yoghurt.
Chinese patent CN105123930A discloses a normal temperature drinking yoghurt, which is prepared by carrying out heat treatment on drinking yoghurt in an ultrahigh pressure sterilization mode, wherein the pressure is 300-550Mpa, the sterilization time is 3-6 minutes, and related production equipment for secondary sterilization is required, and the high pressure and high heat have great destructiveness on the state of the yoghurt and cannot be compared with the taste and state of low temperature drinking yoghurt.
Chinese patent CN103828915A discloses a stirring type heat-treatment flavored fermented milk, which belongs to a pre-yoghourt ingredient fermentation process, the state and the taste can simulate low-temperature drinking type yoghourt, but the process limitation is that the product viscosity is higher than that of the invention, and the yoghourt is more suitable for eating in a sucking mode.
Disclosure of Invention
The invention aims to solve the problems that low-temperature drinking yoghurt has short shelf life and high requirements on production, storage, transportation, sale and the like, but the existing normal-temperature yoghurt has poor viscous mouthfeel, and particularly the production process of 'secondary blending' of the normal-temperature yoghurt cannot meet the problem that the flavored yoghurt contains more than 80% of raw milk in the national standard 'fermented milk', and provides the normal-temperature drinking yoghurt and the preparation method thereof. According to the invention, through innovations of a formula and a process, on the premise of ensuring the usage amount of (fresh) milk, additives used in various types of yogurt are optimized, the addition amount is reduced, the addition sequence of the additives is adjusted, the water consumption is saved, through mass production field tests, the obtained normal-temperature drinking yogurt has good fluidity, the taste and the state are proper, and the yogurt is suitable for being eaten in a drinking mode.
In order to achieve the above purpose, the invention provides the following technical scheme:
a normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 80-86% of fresh milk, 7-12% of white sugar, 0.5-2% of whey protein powder, 0.4-0.7% of pectin, 0.04-0.25% of agar, 0-0.03% of gellan gum, 0-0.05% of food essence and the balance of water.
In the normal-temperature drinking yoghurt, the inventor screens the additive of the normal-temperature drinking yoghurt, reduces the range of the stabilizer, reduces the content of the stabilizer and ensures that the addition amount of fresh milk is more than 80 percent. The normal-temperature drinking yoghurt firstly meets the requirement of the national standard fermented milk on the flavor yoghurt containing more than 80 percent of raw milk, adjusts the feeding sequence of additives, mixes white sugar, agar, gellan gum and fresh milk for early fermentation, and dissolves pectin and a small amount of water for later fermentation. Not only ensures the milk usage amount, but also saves the water consumption of the product, and also reduces the addition amount of the additive. Through production actual tests, the yoghourt has good fluidity and appropriate taste and state, is particularly suitable for eating in a drinking mode, can realize pasteurization heat treatment by using a conventional plate heat exchanger, does not need to transform equipment, and can be stored at normal temperature for 6 months without obvious layering after aseptic filling. Obviously, the sum of the proportions of the raw materials is 100%.
Preferably, the normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 81-85% of fresh milk, 8-10% of white sugar, 0.5-2% of whey protein powder, 0.4-0.6% of pectin, 0.05-0.2% of agar, 0-0.03% of gellan gum, 0-0.05% of food essence and the balance of water.
Preferably, the normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 82-84% of fresh milk, 8-9.5% of white sugar, 0.5-1.8% of whey protein powder, 0.4-0.6% of pectin, 0.05-0.2% of agar, 0-0.03% of gellan gum, 0-0.05% of food essence and the balance of water.
Preferably, the normal-temperature drinking yoghurt comprises, by mass, 81% of fresh milk, 8.5% of white sugar, 2% of whey protein powder, 0.4% of pectin, 0.15% of agar, 0.01% of gellan gum, 0.02% of food essence, and 100% of water, wherein the sum of the proportions of the raw materials is 100%.
Preferably, the normal-temperature drinking yoghurt comprises, by mass, 83% of fresh milk, 9% of white sugar, 2% of whey protein powder, 0.5% of pectin, 0.15% of agar, 0.02% of gellan gum, 0.03% of food essence, and 100% of water, wherein the sum of the proportions of the raw materials is 100%.
Preferably, the normal-temperature drinking yoghurt comprises, by mass, 83% of fresh milk, 9.5% of white sugar, 1.5% of whey protein powder, 0.5% of pectin, 0.05% of agar, 0.02% of gellan gum, 0.04% of food essence, and 100% of water, wherein the sum of the proportions of the raw materials is 100%.
Preferably, the normal-temperature drinking yoghurt comprises, by mass, 85% of fresh milk, 8% of white sugar, 0.5% of whey protein powder, 0.6% of pectin, 0.05% of agar, 0.01% of gellan gum, 0.05% of food essence, and 100% of water, wherein the sum of the proportions of the raw materials is 100%.
The invention also aims to provide a method for preparing the normal-temperature drinking yoghurt, which comprises the following steps:
A. preparing yoghourt: heating part of fresh milk to 40-60 deg.C, preferably about 50 deg.C, adding whey protein powder, agar, gellan gum, white sugar and food essence, and high-shear dissolving for 15-20min, preferably using high-shear emulsifying machine. Adding the rest fresh milk to make the total amount of fresh milk reach the designed amount. Heating to 60-70 deg.C, preferably 65-70 deg.C; homogenizing under 20-22MPa, preferably sterilizing at 95 deg.C for 300 s; cooling to 31-42 deg.C, preferably 42 deg.C, adding strain, and fermenting.
Preferably, the fresh milk for dissolving the whey protein powder, the agar, the gellan gum, the white sugar and the food essence is not less than 80 percent of the total amount of the product.
B. Preparing a pectin solution: dissolving pectin with water 1-4 hr before fermentation of yogurt, preferably 2 hr before fermentation. Preferably heating to 70-85 deg.C, preferably about 80 deg.C with RO water, adding pectin, circularly dissolving for 10-20min, preferably 15min, and cooling.
Wherein RO (reverse osmosis) is reverse osmosis water. Step B, the step of preparing the pectin solution may also be performed before step a, i.e. the pectin solution is prepared for later use, which does not affect the implementation of the invention and should be regarded as an equivalent technical solution. Preferably, the pectin is prepared in the order according to the invention, which is more favorable for product stability.
C. Pasteurization: adding pectin solution into fermented yogurt, homogenizing, and performing conventional plate pasteurization at 75-110 deg.C for 5-30s, preferably 80 deg.C for 15 s; then cooling to below 25 ℃.
D. And (3) sterile filling: and (5) aseptic packaging and filling to obtain the normal-temperature drinking yoghurt. And (4) after the inspection, each index is qualified and leaves the factory.
In the yoghourt preparation process, the use sequence of the additives is optimized and adjusted, and agar, gellan gum and the like are mixed with fresh milk for fermentation, so that the water consumption is greatly saved. The pectin belongs to hydrophilic colloid, has good solubility and low viscosity, can be fully dissolved by using a small amount of water, is mixed with cooled pectin solution after the yoghurt is fermented, and is subjected to pasteurization heat treatment. Therefore, the invention can prepare the normal-temperature drinking yoghurt with better fluidity, palatable viscosity and longer storage life by optimizing the process, adjusting the parameters and carrying out homogenizing sterilization heat treatment by using an air-compression conventional plate heat exchanger, thereby completing the invention.
Further, step a is: when preparing the yoghourt, part of fresh milk is heated to 40-60 ℃, whey protein powder, agar, gellan gum, white sugar and food essence are dissolved, the dissolving speed is high, the dissolving effect is good, and most of the nutrient components in the fresh milk are reserved. When the temperature is lower than 40 ℃, the raw material is dissolved in the fresh milk at a lower speed, wherein a high-shear emulsifying machine is preferably used for high-shear dissolution, the raw material is dissolved quickly and uniformly under the action of the high-shear emulsifying machine, and is completely dissolved within 15-20min generally, so the high-shear dissolution time is preferably controlled to be 15-20min, and the efficiency is higher.
The raw material components are added into the fresh milk after the components added into the fresh milk are completely dissolved, and the rest fresh milk is added, so that the total amount of the fresh milk reaches the designed dosage. The adding of all the fresh milk for different times is realized by dissolving the added components with part of the fresh milk, and the rest parts maintain higher original nutritional value. After mixing, heating the fresh milk to 60-70 ℃, homogenizing at 20-22MPa, carrying out appropriate homogenization treatment in the temperature range, mixing all the fresh milk and additive components, sterilizing at 95 ℃ for 300s, cooling to 42 ℃, adding the strain for fermentation, ensuring good fermentation quality, and having no interference, wherein the prepared yoghurt has better taste and flavor.
Further, preparing a pectin solution in the step B: dissolving pectin in water 1-4 hr before fermenting yogurt. The pectin solution is prepared at present, the solution viscosity is well protected, the recovery of the viscosity of the yoghourt is facilitated, the mixing effect is better when the pectin solution is added into the fermented yoghourt in the subsequent application, and the pressure of final sterilization is reduced. Preferably, RO water is used to heat to 70-85 deg.C, pectin is added, and the pectin solution is obtained by circularly dissolving for 10-20 min. The RO reverse osmosis water has high purity and good sterility, and can better meet the requirements of subsequent mixing and preparation of fermented yoghourt.
Further, step C pasteurization: adding pectin solution into fermented yogurt, homogenizing, wherein the pectin solution is prepared from RO water, and has high cleanliness and good sterility, and the uniformly mixed yogurt can be directly and rapidly pasteurized at 75-110 deg.C for 5-30s, preferably 80 deg.C for 15s, to complete the whole preparation of yogurt, and then cooled to below 25 deg.C (i.e. cooled to room temperature) for canning.
Compared with the prior art, the invention has the beneficial effects that:
the normal-temperature drinking yoghurt disclosed by the invention is subjected to pasteurization heat treatment to protect the quality of yoghurt at normal temperature, and also has the following innovation points by ensuring better flowability of the yoghurt and taking reference to and breaking through the process thought of normal-temperature yoghurt:
1. material preparation innovation: the variety of the additives is optimized, the range of the stabilizer is narrowed, the product is protected by three kinds of colloids, the total amount of the additives is not more than 0.1%, agar and gellan gum are added to improve the viscosity, the pectin is used to protect protein stability, and the problem that the viscosity of the yogurt loses due to the fact that the yogurt with good fluidity is subjected to heat treatment, and the product is separated into layers and is drained is avoided. The commercial normal-temperature yoghurt additive takes modified starch as a main ingredient and a small amount of other colloids as auxiliary ingredients, and the total addition amount of the additive exceeds 1 percent.
2. The process is innovative:
1) the process parameters are adjusted, the yoghourt and the pectin are mixed and then are sent to a plate type sterilization machine through a pump, the sterilization parameters are searched for through a plurality of experiments, the sterilization heat treatment can be completed by using an air pressure homogenizing and conventional plate type heat exchanger, the existing production equipment is utilized, the cost for transforming the production equipment is not required, the production time and the labor cost are greatly saved, and the prepared normal-temperature drinking yoghourt has the microbial indexes reaching the national sanitation and safety standard.
2) The national standard GB19302 fermented milk requires that the fermented milk with the flavor contains more than 80% of raw milk, the water consumption is correspondingly increased due to more types of compound additives of a secondary batching process, the usage amount of fresh milk is occupied, agar, gellan gum and the like are mixed with the fresh milk and fermented by adjusting the sequence of adding the stabilizer, the water consumption space is saved, the viscosity is low when pectin is dissolved, less than 10% of water can be fully dissolved, the usage amount of the fresh milk is ensured, the nutritional value is improved, and the national standard is met.
3. The taste is innovative: through continuous optimization experiments of a formula and a process, the prepared normal-temperature drinking yoghurt has the same nutritional value as the existing market normal-temperature yoghurt, has no obvious difference with the taste of the low-temperature drinking yoghurt, but has obvious difference with the greasy taste of milk-containing beverages, the sour-sweet taste and texture of the yoghurt, the state and the thickness are proper, the flowability is good, the yoghurt is particularly suitable for being eaten in a drinking mode, the viscosity is controlled to be about 1500mPas, the viscosity of the market normal-temperature yoghurt is higher, and the yoghurt reaches 3000-4000mPas, has thick taste, serious wall hanging and more waste.
3. According to the invention, through innovations of a formula and a process, on the premise of ensuring the use amount of fresh milk, additives used in various yoghurts are preferably selected, the addition amount is reduced, the addition sequence of the additives is adjusted, the water consumption is saved, through mass production field tests, the obtained normal-temperature drinking yoghurt has good fluidity and appropriate taste and state and is suitable for eating in a drinking mode, meanwhile, the production process is simple and convenient to operate, pasteurization heat treatment can be realized through a conventional plate-type heat exchanger, equipment does not need to be modified, no obvious layering exists after aseptic filling and storage for 6 months at normal temperature, the quality guarantee period is greatly prolonged, the product sale radius is enlarged, the process of the normal-temperature drinking yoghurt reaches the national standard, and the domestic market blank is filled.
Detailed Description
Further, the whey protein powder is whey protein separated and extracted from milk. The whey protein powder has extremely high purity, is easy to digest and absorb, is rich in amino acid components and is known as the king of protein.
Further, the agar is a polysaccharide extracted from seaweed, and is one of seaweed gels. The yoghurt has coagulability and stability, and can be applied to the yoghurt drunk at normal temperature to cooperate with gellan gum to improve the form of the yoghurt and improve the quality of the yoghurt and the stability of the yoghurt in the process of storage at normal temperature.
Furthermore, the gellan gum is a natural polysaccharide component, and the main components of the gellan gum are glucose, glucuronic acid and rhamnose, wherein the ratio of glucose to rhamnose is 2: 1: 1, and the four monosaccharides are linear polysaccharides formed by repeating structural units. The gellan gum is stable in quality, the gel after gelling is rich in juice, has good flavor release property and mouth feel of melting in the mouth, has a good promoting effect on improving the mouth feel of normal-temperature yoghourt, and particularly has a better effect when being matched with agar for application. The agar and the gellan gum are matched for application, so that the proportion of additives required for preparing the normal-temperature yoghourt in the prior art can be effectively reduced, and the normal-temperature yoghourt has good help effects on improving the mouthfeel and controlling in the fermentation process.
The present invention will be described in further detail with reference to test examples and specific embodiments. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention. The percentages not specifically described in the present invention are percentages by weight, and the "wt%" in the present invention is a percentage by weight. The fresh milk is a basic raw material component in preparing the yoghourt, the meaning is the same as that expressed by the general milk, the application of the milk component is not particularly limited, and the yoghourt product prepared by using the fresh milk is slightly rich in nutrition.
Example 1
Taking the following raw materials in percentage by mass: 81% of fresh milk, 8.5% of white sugar, 2% of whey protein powder, 0.4% of pectin, 0.15% of agar, 0.01% of gellan gum, 0.02% of food essence and 100% of water. Preparing yogurt, heating partial milk to about 50 deg.C, adding whey protein powder, agar, gellan gum and white sugar, dissolving at high shear for 15-20min, preheating at 65-70 deg.C, homogenizing at 20-22MPa, and sterilizing at 95 deg.C for 300 s; cooling to 42 deg.C, adding strain, and fermenting. And (3) when the fermentation of the yoghourt is close to the end point for 2 hours, heating to 80 ℃ by using RO water, adding pectin, circularly dissolving for 15min, and cooling to below 40 ℃ for later use. After the fermentation of the yoghourt is finished, adding the pectin solution into the fermented yoghourt, homogenizing under air pressure, carrying out plate pasteurization heat treatment at 80 ℃ for 15s, and cooling to below 25 ℃ to an aseptic tank. And (5) sterile packaging, filling, and leaving the factory after inspection.
Example 2
A normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 83% of fresh milk, 9% of white sugar, 1.5% of whey protein powder, 0.5% of pectin, 0.1% of agar, 0.03% of gellan gum, 0.03% of food essence and 100% of water. The preparation procedure was the same as in example 1.
Example 3
A normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 83% of fresh milk, 9.5% of white sugar, 2% of whey protein powder, 0.5% of pectin, 0.05% of agar, 0.02% of gellan gum, 0.04% of food essence and water supplement to 100% in volume, and the preparation steps are the same as those in example 1.
Heating partial milk to about 50 deg.C, adding whey protein powder, agar, gellan gum, white sugar, etc., high-shear dissolving for 15-20min, preheating at 65-70 deg.C, homogenizing at 20-22MPa, sterilizing at 95 deg.C for 300 s; cooling to 42 deg.C, adding strain, and fermenting. And 2 hours before the fermentation of the yoghourt approaches the end point, heating to 80 ℃ by using RO water, adding pectin, circularly dissolving for 15min, and cooling for later use. Adding pectin solution into fermented yogurt, homogenizing under air pressure, performing plate pasteurization at 80 deg.C for 15s, and cooling to below 25 deg.C to sterile tank. And (5) carrying out aseptic packaging and filling, and leaving the factory after various indexes are inspected to be qualified.
Examples 4 to 14
The preparation method is the same as that of example 1, except that the mixture ratio of the raw materials is selected as shown in the following table:
table 1 examples 4-14 raw material formulation list (wt%)
The normal-temperature drinking yoghurt prepared by the formula meets the requirement of national standard fermented milk on the flavor yoghurt containing more than 80% of raw milk, reduces the addition amount of a stabilizer, has good yoghurt fluidity, is suitable for being eaten in a drinking mode, has simple and convenient production process operation, can be realized by a conventional plate heat exchanger, does not need to transform equipment, and can be stored at normal temperature for 6 months without obvious layering after aseptic filling.
Comparative example 1
Taking the following raw materials in percentage by mass: 81% of fresh milk, 8.5% of white sugar, 0.5% of whey protein powder, 0.45% of pectin, 0.1% of agar, no gellan gum and 0.01% of essence for food. Preparing yogurt, heating partial milk to about 50 deg.C, adding whey protein powder, agar, gellan gum and white sugar, dissolving at high shear for 15-20min, preheating at 65-70 deg.C, homogenizing at 20-22MPa, and sterilizing at 95 deg.C for 300 s; cooling to 42 deg.C, adding strain, and fermenting. And (3) when the fermentation of the yoghourt is close to the end point for 2 hours, heating to 80 ℃ by using RO water, adding pectin, circularly dissolving for 15min, and cooling to below 40 ℃ for later use. After the fermentation of the yoghourt is finished, adding the pectin solution into the fermented yoghourt, homogenizing under air pressure, carrying out plate pasteurization heat treatment at 80 ℃ for 15s, and cooling to below 25 ℃ to an aseptic tank. And (5) sterile packaging, filling, and leaving the factory after inspection.
Comparative example 2
Taking the following raw materials in percentage by mass: 83% of fresh milk, 9% of white sugar, 1.5% of whey protein powder, 0.5% of pectin, 0.03% of gellan gum and 0.01% of essence for food, wherein agar is not added. Preparing yogurt, heating partial milk to about 50 deg.C, adding whey protein powder, agar, gellan gum and white sugar, dissolving at high shear for 15-20min, preheating at 65-70 deg.C, homogenizing at 20-22MPa, and sterilizing at 95 deg.C for 300 s; cooling to 42 deg.C, adding strain, and fermenting. And (3) when the fermentation of the yoghourt is close to the end point for 2 hours, heating to 80 ℃ by using RO water, adding pectin, circularly dissolving for 15min, and cooling to below 40 ℃ for later use. After the fermentation of the yoghourt is finished, adding the pectin solution into the fermented yoghourt, homogenizing under air pressure, carrying out plate pasteurization heat treatment at 80 ℃ for 15s, and cooling to below 25 ℃ to an aseptic tank. And (5) sterile packaging, filling, and leaving the factory after inspection.
Score comparison
First, scoring method
Aiming at the target consumer group of normal-temperature drinking yoghurt, 100 testers 12-45 years old are randomly intercepted at the street, the testers are randomly given two bottles of yoghurt (the two bottles of yoghurt are different) in the yoghurt prepared by the above examples 1-3, 7 and 9 and the comparative example 1-2, no obvious type or related information mark exists on the yoghurt bottle, the testers can score and evaluate the two bottles of yoghurt by forgetting the name, the different yoghurts are subjected to point evaluation, and the important description characteristics of the drinkers are extracted.
Second, grade standard
The 1-3 min yoghurt has uneven state, too thin, strong powder feeling or poor fluidity, too sticky and unacceptable.
4-6 min of the yoghurt has a good state, a common flavor and no particularly serious defects.
The 7-10 min yoghurt has good fluidity, proper sour and sweet taste, refreshing and fine taste and is tasty and refreshing to drink.
Third, tester sample information
The total number of the testers was 100, wherein 31 male patients were obtained and 69 female patients were obtained.
The age groups include 12 people under 18 years old, 36 people 18-25 years old, 25-35 years old, 25-45 years old, 18 people 35-45 years old, and 9 people over 45 years old.
Dividing according to the milk drinking frequency: 63 people twice a week, 23 people once a week, 9 people once a week, and 5 people once a week.
Therefore, the random distribution of the sample information of the testers is good, the general and representative characteristics of general consumer groups are met, and the statistical result has general significance.
Fourth, scoring results
The scoring statistics and the important descriptive attributes are summarized in the following table.
TABLE 2 common temperature drinking type yogurt anonymous scoring results
From the above taste results, it can be seen that the normal temperature drinking yoghurt prepared in examples 1-3, 7 and 9 of the present invention has palatable sour and sweet taste, good fluidity, and is suitable for drinking, and has similar taste to the low temperature drinking yoghurt, and compared with the sample without adding a certain colloid in comparative examples 1-2, the viscosity is better, and is more easily accepted by consumers.
Claims (10)
1. A normal-temperature drinking yoghurt is prepared from the following raw materials in percentage by mass: 80-86% of fresh milk, 7-12% of white sugar, 0.5-2% of whey protein powder, 0.4-0.7% of pectin, 0.04-0.25% of agar, 0.01-0.03% of gellan gum, 0-0.05% of food essence and the balance of water;
the normal-temperature drinking yoghurt is prepared by the following method:
A. preparing yoghourt: heating part of fresh milk to 40-60 deg.C, adding whey protein powder, agar, gellan gum, white sugar and food essence, dissolving for 15-20min, and adding the rest fresh milk to make the total amount of fresh milk reach design amount;
heating to 60-70 deg.C and preheating; homogenizing under 20-22MPa, sterilizing at 95 deg.C for 300 s; cooling to 31-42 deg.C, adding strain, and fermenting;
B. preparing a pectin solution: dissolving pectin with water 1-4 hr before fermenting yogurt;
C. pasteurization: adding pectin solution into fermented yogurt, homogenizing, performing plate pasteurization at 75-110 deg.C for 5-30s, and cooling to below 25 deg.C;
D. and (3) sterile filling: and (5) aseptic packaging and filling to obtain the normal-temperature drinking yoghurt.
2. The normal-temperature drinking yoghurt as claimed in claim 1, which is prepared from the following raw materials in percentage by mass: 81-85% of fresh milk, 8-10% of white sugar, 0.5-2% of whey protein powder, 0.4-0.6% of pectin, 0.05-0.2% of agar, 0.01-0.03% of gellan gum, 0-0.05% of food essence and the balance of water.
3. The normal-temperature drinking yoghurt as claimed in claim 1, which is prepared from the following raw materials in percentage by mass: 82-84% of fresh milk, 8-9.5% of white sugar, 0.5-1.8% of whey protein powder, 0.4-0.6% of pectin, 0.05-0.2% of agar, 0.01-0.03% of gellan gum, 0-0.05% of food essence and the balance of water.
4. The normal-temperature drinking yoghurt as claimed in claim 1, characterized in that the yoghurt is prepared from the following raw materials in percentage by mass:
81% of fresh milk, 8.5% of white sugar, 2% of whey protein powder, 0.4% of pectin, 0.15% of agar, 0.01% of gellan gum, 0.02% of food essence and 100% of water.
5. The normal-temperature drinking yoghurt as claimed in claim 1, characterized in that the yoghurt is prepared from the following raw materials in percentage by mass:
83% of fresh milk, 9% of white sugar, 2% of whey protein powder, 0.5% of pectin, 0.15% of agar, 0.02% of gellan gum, 0.03% of food essence and 100% of water.
6. The normal-temperature drinking yoghurt as claimed in claim 1, characterized in that the yoghurt is prepared from the following raw materials in percentage by mass:
83% of fresh milk, 9.5% of white sugar, 1.5% of whey protein powder, 0.5% of pectin, 0.05% of agar, 0.02% of gellan gum, 0.04% of food essence and 100% of water.
7. The normal-temperature drinking yoghurt as claimed in claim 1, characterized in that the yoghurt is prepared from the following raw materials in percentage by mass:
85% of fresh milk, 8% of white sugar, 0.5% of whey protein powder, 0.6% of pectin, 0.05% of agar, 0.01% of gellan gum, 0.05% of food essence and water to supplement to 100%.
8. The ambient drinking yoghurt of claim 1, wherein in the step A, the heating is carried out at 65-70 ℃.
9. A room-temperature drinking yoghurt as claimed in claim 1, wherein the fresh milk used for dissolving the whey protein powder, agar, gellan gum, white sugar and food flavor is not less than 80% of the total amount of the product.
10. The ambient drinking yoghurt of claim 1, wherein in the step B, the pectin solution is prepared by: heating to 70-85 deg.C with RO water, adding pectin, circularly dissolving for 10-20min, and cooling.
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Address after: Jinjiang District Jinshi road Chengdu City, Sichuan province 610063 No. 366 new hope ZIEC 2 building 18 floor No. 3 Applicant after: New hope dairy Limited by Share Ltd Address before: Sichuan city of Chengdu province Jinjiang District 610063 Jinshi Industrial Development Zone Jinjiang Road No. 376 Applicant before: New Hope Dairy Holdings Co., Ltd. |
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Effective date of registration: 20200423 Address after: 671200 Yunnan province Dali Bai Autonomous Prefecture Eryuan County Chuan Zhen Deng NSW Street No. 88 Co-patentee after: NEW HOPE DAIRY HOLDING Co.,Ltd. Patentee after: YUNNAN XINXIWANG DENGCHUAN DIEQUAN DAIRY Co.,Ltd. Address before: Jinjiang District Jinshi road Chengdu City, Sichuan province 610063 No. 366 new hope ZIEC 2 building 18 floor No. 3 Patentee before: NEW HOPE DAIRY HOLDING Co.,Ltd. |