CN106900850A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN106900850A CN106900850A CN201510977949.1A CN201510977949A CN106900850A CN 106900850 A CN106900850 A CN 106900850A CN 201510977949 A CN201510977949 A CN 201510977949A CN 106900850 A CN106900850 A CN 106900850A
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/133—Fruit or vegetables
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Abstract
The invention discloses Yoghourt and preparation method thereof.The viscosity of the Yoghourt is 500~700mPas, and protein content is 2.71~2.79g/100mL in the Yoghourt.The Yoghourt includes：The raw milk of 88~91 weight portions；The hydroxypropyl PASELLI EASYGEL of 0.3~1.2 weight portion；The agar of 0.08~0.28 weight portion；The LM of 0.15~0.45 weight portion；The diacetyl tartarate list double glyceride of 0.055~0.12 weight portion；The gellan gum of 0.01~0.03 weight portion；The dilute cream of 0.3~0.48 weight portion；The white granulated sugar of 7.5~8.5 weight portions；And 10~30 weight portion milk particle and fruit at least one.Yoghourt of the invention has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability is strong.
Description
Technical field
The present invention relates to field of food.In particular it relates to Yoghourt and preparation method thereof.
Background technology
Yoghourt species layer currently on the market goes out thoroughly, is even more has started one normal-temperature yoghourt tide recently.Normal-temperature yoghourt is because can be normal
Temperature storage, the characteristics of nutritious, is favored by consumers in general.Do not like especially cool food consumer be even more like having plus.
However, Yoghourt and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, it is an object of the present invention to carry
For Yoghourt and preparation method thereof.The Yoghourt has at least one of following advantages using the Yoghourt that the preparation method is obtained：Wind
Taste excellent taste, viscosity are low, nutritious and stability is strong.
It should be noted that the present invention is to be based on the following discovery of inventor and complete：
The current most mouthfeel of normal-temperature yoghourt on the market is sticky, and consumer is easy to substantial amounts of Yoghourt to remain in when drinking
In packaging, very big waste is caused.Do not have a clean taste on the market, but nutrition drinks type acid as normal-temperature yoghourt
Milk.
Inventor has found by many experiments, by raw milk, white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, low-methoxy
Pectin, diacetyl tartarate list double glyceride, gellan gum and dilute cream are mixed, and the product that will be mixed to get enters successively
Row homogeneous, first sterilized, cooling, fermentation, demulsification and micronization processes, then to adding suspended particulate in micronization processes product,
And the second sterilization processing is carried out, thus obtained Yoghourt has at least one of following advantages：Flavor taste is splendid, viscosity is low,
Protein content is high, nutritious and stability is strong.
In the first aspect of the present invention, the present invention proposes Yoghourt.Embodiments in accordance with the present invention, the viscosity of the Yoghourt is
500~700mPas, protein content is 2.71~2.79g/100mL in the Yoghourt.Thus, acid according to embodiments of the present invention
Milk has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability
By force.
Embodiments in accordance with the present invention, above-mentioned Yoghourt can also have following additional technical feature：
Embodiments in accordance with the present invention, the Yoghourt includes：The raw milk of 88~91 weight portions；The hydroxypropyl of 0.3~1.2 weight portion
PASELLI EASYGEL；The agar of 0.08~0.28 weight portion；The LM of 0.15~0.45 weight portion；0.055~0.12 weight
Measure the diacetyl tartarate list double glyceride of part；The gellan gum of 0.01~0.03 weight portion；The dilute cream of 0.3~0.48 weight portion；
The white granulated sugar of 7.5~8.5 weight portions；And 10~30 weight portion milk particle and fruit at least one.Thus, according to this hair
The Yoghourt of bright embodiment has splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient
Or stronger stability.
At least one addition of embodiments in accordance with the present invention, the milk particle and fruit is 20 weight portions.Thus, root
There is splendid flavor taste, relatively low viscosity, protein content higher, more rich battalion according to the Yoghourt of the embodiment of the present invention
Form point or stronger stability.
Embodiments in accordance with the present invention, the Yoghourt is preserved at least 150 days at ambient temperature.Thus, implemented according to the present invention
Example Yoghourt have splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient or compared with
Strong stability.
Embodiments in accordance with the present invention, the Yoghourt first passes through micronization processes in advance, according to a preferred embodiment of the invention, described thin
Change treatment carried out in smoothing filter, the smoothing filter include upstream line, downstream line and baffle plate, it is described on
The caliber in play pipe road is 1~2 millimeter, and the outlet of the upstream line is 1~3 millimeter, the downstream tube with the distance of the baffle plate
The caliber in road is 5~10 millimeters.Thus, Yoghourt according to embodiments of the present invention have splendid flavor taste, relatively low viscosity,
Protein content higher, more rich nutritional ingredient or stronger stability.
In the method that the second aspect of the present invention, proposition of the present invention prepare Yoghourt.Embodiments in accordance with the present invention, methods described bag
Include：(1) it is the white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate list is double sweet
Grease and gellan gum carry out the first mixed processing, and the mixture that will be obtained carries out the second mixed processing with the dilute cream, obtains
Premix product；(2) the premix product is carried out into the 3rd mixed processing with raw milk, obtains mixed material；(3) will be described mixed
Compound material carries out homogeneous, the first sterilized and cooling treatment successively, obtains cooling treatment product；(4) leavening is inoculated into described
Fermented successively in cooling treatment product and demulsification treatment, obtained the product that is demulsified；(5) the demulsification product is carried out at refinement
Reason, and resulting refinement product and at least one of the milk particle and fruit are carried out into the 4th mixed processing, and it is mixed by what is obtained
Compound carries out the second sterilization processing, to obtain the Yoghourt.Thus, the method that Yoghourt is prepared according to embodiments of the present invention is obtained
Yoghourt there are at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and steady
It is qualitative strong.
Embodiments in accordance with the present invention, the 3rd mixed processing is carried out by the premix product and 40~50 degrees Celsius of raw milk, and
Stir 15 minutes at 60 c, the first class pressure of the homogenization is 120~140bar, and secondary pressure is 60~80bar,
First sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds, and second sterilization processing is at 75 degrees Celsius
At a temperature of carry out 200 seconds, the cooling treatment is that the product of first sterilization processing is cooled into 42 degrees Celsius, works as fermentation
When the pH value of liquid is 4.3, stop the fermentation process, the demulsification treatment be by the product of the fermentation process 35 turns/
Stirring 10 minutes under minute.Thus, the Yoghourt that the method for Yoghourt obtains is prepared according to embodiments of the present invention has splendid local flavor
Mouthfeel, relatively low viscosity, protein content higher, more rich nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, the micronization processes are carried out in smoothing filter, and the smoothing filter includes upper
Play pipe road, downstream line and baffle plate, the caliber of the upstream line are 1~2 millimeter, the outlet of the upstream line and the gear
The distance of plate is 1~3 millimeter, and the caliber of the downstream line is 5~10 millimeters.Thus, acid is prepared according to embodiments of the present invention
The Yoghourt that the method for milk is obtained has splendid flavor taste, relatively low viscosity, protein content higher, more rich nutrition
Composition or stronger stability.
Additional aspect of the invention and advantage will be set forth in part in the description, and partly will from the following description become bright
It is aobvious, or recognized by practice of the invention.
Brief description of the drawings
Of the invention above-mentioned and/or additional aspect and advantage be will be apparent from description of the accompanying drawings below to embodiment is combined and
It is readily appreciated that, wherein：
Fig. 1 shows the structural representation of smoothing filter according to an embodiment of the invention.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining the present invention, and
It is not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, " first ", the feature of " second " are defined
Can express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise
Illustrate, " multiple " is meant that two or more.
The present invention proposes Yoghourt and preparation method thereof, will be described in greater detail respectively below.
Yoghourt
In the first aspect of the present invention, the present invention proposes Yoghourt.Embodiments in accordance with the present invention, the viscosity of Yoghourt is
500~700mPas, protein content is 2.71~2.79g/100mL in Yoghourt.In the prior art, high protein content Yoghourt is usual
All there is viscosity higher, mouthfeel is sticky, and easily wall built-up, cause damage.Protein content is higher in Yoghourt of the invention, but
It is relatively low viscosity, clean taste is difficult wall built-up.
Embodiments in accordance with the present invention, the Yoghourt includes：The raw milk of 88~91 weight portions；The hydroxypropyl two of 0.3~1.2 weight portion
Starch phosphate；The agar of 0.08~0.28 weight portion；The LM of 0.15~0.45 weight portion；0.055~0.12 weight
The diacetyl tartarate list double glyceride of part；The gellan gum of 0.01~0.03 weight portion；The dilute cream of 0.3~0.48 weight portion；7.5~8.5
The white granulated sugar of weight portion；And 10~30 weight portion milk particle and fruit at least one.Inventor sieves in numerous stabilizers
Choosing obtains above-mentioned optimal stabilizer, i.e. hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate Dan Shuan
Glyceride and gellan gum.Aforementioned stable agent can make protein molecule form the network structure of stabilization, to limit moving freely for water,
Prevent the phenomenon of bleed and layering.Inventor obtains the addition of stabilizer by many experiments optimization, under this addition
Yoghourt can either be made has stronger stability, meanwhile, make Yoghourt that there is relatively low viscosity, assign Yoghourt salubrious mouthfeel.By
This, Yoghourt according to embodiments of the present invention has splendid flavor taste, relatively low viscosity, protein content higher, richer
Rich nutritional ingredient or stronger stability.
At least one addition of embodiments in accordance with the present invention, milk particle and fruit is 20 weight portions..Milk particle and/or fruit
The addition of grain imparts the splendid flavor taste of Yoghourt, additionally, the addition of stabilizer ensure that milk particle and/or fruit can hang
Float in Yoghourt, can't precipitate, so as to ensure that the stability of Yoghourt.
Embodiments in accordance with the present invention, Yoghourt is preserved at least 150 days at ambient temperature.Thus, Yoghourt has more long guaranteeing the quality
Phase.
Embodiments in accordance with the present invention, Yoghourt first passes through micronization processes in advance, and according to a preferred embodiment of the invention, micronization processes are
Carried out in smoothing filter.
It should be noted that inventor is screened in numerous devices for playing refining effect, discovery is entered using smoothing filter
Preferably, the refining effect of the effect on driving birds is not good of other device for thinning, such as homogenizer is too strong, easily makes Yoghourt for the effect of row refinement
Viscosity is too low, bleed and lamination easily occurs.The refining effect of existing smoothing filter is too small.Inventor is by many experiments
It was found that, existing smoothing filter generally includes upstream line 100, baffle plate 200 and downstream line 300, concrete structure such as Fig. 1
It is shown, and the outlet 110 of the caliber d1 of upstream line 100, upstream line and baffle plate 200 apart from d2 and downstream line 300
Caliber d3 it is more significant to the influential effect of micronization processes.Specific example of the invention, the caliber of upstream line is 1~2
Millimeter, the outlet of upstream line is 1~3 millimeter with the distance of baffle plate, and the caliber of downstream line is 5~10 millimeters.Specifically,
After feed liquid enters smoothing filter, the pressure of 20~30bar is first subjected to, feed liquid is 1~2 millimeter by caliber at this pressure
Upstream line 100, thus, feed liquid in thinner pipeline by the pressure of 100~150bar, with to larger in feed liquid
Grain is crushed, and forms little particle, for example, larger fat globule is broken into less fat globule.110 are exported by upstream line
The feed liquid gone out is beaten on baffle plate 200, and the outlet 110 of upstream line is 1~3 millimeter with the distance of baffle plate 200, it is possible thereby to
Further crush.Then, feed liquid flows into downstream line 300, the caliber d3 (5~10 millimeters) of downstream line along baffle plane
More than the caliber d1 (1~2 millimeter) of upstream line, the pressure of formation is small, and thus, the particle crushed in upstream line is under
Play pipe is evenly dispersed in road.Inventor by many experiments optimization obtain optimal upstream line and downstream line caliber and
The outlet of upstream line and the distance of baffle plate.The Yoghourt for finally giving can be made with this understanding has fine and smooth mouthfeel, while drop
The low viscosity of Yoghourt.By buying existing smoothing filter, then change the caliber of its upstream line, the outlet of upstream line with
The distance of baffle plate and the caliber of downstream line, make its parameter value in the range of restriction of the invention, preferable so as to obtain thinning effect
Smoothing filter.
The method for preparing Yoghourt
In the method that the second aspect of the present invention, proposition of the present invention prepare Yoghourt.Embodiments in accordance with the present invention, the method includes
The following steps, the method for preparing Yoghourt according to embodiments of the present invention can effectively obtain Yoghourt.Thus, implemented according to the present invention
The Yoghourt that the method for preparing Yoghourt of example is obtained has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein
Content is high, nutritious and stability is strong.
(1) by white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate list diglycerol
Ester and gellan gum carry out the first mixed processing, and the mixture that will be obtained carries out the second mixed processing with dilute cream, obtain premix and produce
Thing.
Inventor has found, first carries out solid material dry-mixed, makes each material dispersed, then mixes with dilute cream, to obtain
Uniform mixture.If dilute cream and solid material are mixed together, easily make material conglomeration, it is impossible to dispersed.Thus,
The Yoghourt that the method for preparing Yoghourt according to embodiments of the present invention is obtained has splendid flavor taste, relatively low viscosity, higher
Protein content, more rich nutritional ingredient or stronger stability.
(2) premix product and raw milk are carried out into the 3rd mixed processing, obtains mixed material.Specific implementation of the invention
Example, carries out the 3rd mixed processing, and stir 15 minutes at 60 c by premix product and 40~50 degrees Celsius of raw milk.
With this understanding, premix product can be made to be sufficiently mixed with raw milk, obtains uniform mixture.Thus, according to of the invention real
Apply the Yoghourt that the method for preparing Yoghourt of example obtains have splendid flavor taste, relatively low viscosity, protein content higher,
More rich nutritional ingredient or stronger stability.
(3) mixed material is carried out homogeneous, the first sterilized and cooling treatment successively, cooling treatment product is obtained.
Embodiments in accordance with the present invention, the first class pressure of homogenization is 120~140bar, and secondary pressure is 60~80bar, first
Sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds, and cooling treatment is that the product of the first sterilization processing is cooled into 42
Degree Celsius.Inventor obtains optimal homogenization condition by many experiments optimization, can effectively prevent fat floating, makes egg
White matter etc. is uniformly attached to fat surface, improves the nutritive value of Yoghourt, and makes mouthfeel finer and smoother, further, since fat number
Purpose increases, and increased refraction and reflection chance of the light in Yoghourt, Yoghourt color is become whiter, more homogeneous.First kills
Bacterium treatment can effectively kill miscellaneous bacteria, prevent its influence subsequent fermentation from processing.The purpose of cooling is to prevent too high temperature damage
The physiologically active of leavening, influence fermentation.Thus, the Yoghourt that the method for preparing Yoghourt according to embodiments of the present invention is obtained has
Splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient or stronger stability.
(4) leavening is inoculated into cooling treatment product and is fermented successively and demulsification treatment, obtain the product that is demulsified.
Embodiments in accordance with the present invention, when the pH value of zymotic fluid is 4.3, stop fermentation process.It is of the invention another
Individual embodiment, demulsification treatment is that the product of fermentation process is stirred 10 minutes under 35 revs/min.When the pH value of zymotic fluid is
When 4.3, thalline is in stationary phase, produces more nutriment, and flavor taste is preferable.If pH value continues to decline, will
Influence the taste of Yoghourt.Demulsification treatment can slow down the speed of fermentation.Thus, the according to embodiments of the present invention Yoghourt for preparing
The Yoghourt that method is obtained has splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient
Or stronger stability.
(5) demulsification product is carried out into micronization processes, and resulting refinement product is carried out with least one of milk particle and fruit
4th mixed processing, and the mixture that will be obtained carries out the second sterilization processing, to obtain Yoghourt.Inventor has found, by inciting somebody to action
Refinement product carries out mixed processing with least one of milk particle and fruit, can assign Yoghourt splendid flavor taste, for example, chew
Sense.Embodiments in accordance with the present invention, the second sterilization processing is to be carried out at a temperature of 75 degrees Celsius 200 seconds.Sterilized bar herein
Under part, harmful bacteria, and the less nutritional ingredient in destruction Yoghourt can either be killed.Thus, system according to embodiments of the present invention
The Yoghourt that the method for standby Yoghourt is obtained has splendid flavor taste, relatively low viscosity, protein content higher, more rich
Nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, micronization processes are carried out in smoothing filter.
It should be noted that inventor is screened in numerous devices for playing refining effect, discovery is entered using smoothing filter
Preferably, the refining effect of the effect on driving birds is not good of other device for thinning, such as homogenizer is too strong, easily makes Yoghourt for the effect of row refinement
Viscosity is too low, bleed and lamination easily occurs.The refining effect of existing smoothing filter is too small.Inventor is by many experiments
It was found that, existing smoothing filter generally includes upstream line 100, baffle plate 200 and downstream line 300, concrete structure such as Fig. 1
It is shown, and the outlet 110 of the caliber d1 of upstream line 100, upstream line and baffle plate 200 apart from d2 and downstream line 300
Caliber d3 it is more significant to the influential effect of micronization processes.Specific example of the invention, the caliber of upstream line is 1~2
Millimeter, the outlet of upstream line is 1~3 millimeter with the distance of baffle plate, and the caliber of downstream line is 5~10 millimeters.Specifically,
After feed liquid enters smoothing filter, the pressure of 20~30bar is first subjected to, feed liquid is 1~2 millimeter by caliber at this pressure
Upstream line 100, thus, feed liquid in thinner pipeline by the pressure of 100~150bar, with to larger in feed liquid
Grain is crushed, and forms little particle, for example, larger fat globule is broken into less fat globule.110 are exported by upstream line
The feed liquid gone out is beaten on baffle plate 200, and the outlet 110 of upstream line is 1~3 millimeter with the distance of baffle plate 200, it is possible thereby to
Further crush.Then, feed liquid flows into downstream line 300, the caliber d3 (5~10 millimeters) of downstream line along baffle plane
More than the caliber d1 (1~2 millimeter) of upstream line, the pressure of formation is small, and thus, the particle crushed in upstream line is under
Play pipe is evenly dispersed in road.Inventor by many experiments optimization obtain optimal upstream line and downstream line caliber and
The outlet of upstream line and the distance of baffle plate.The Yoghourt for finally giving can be made with this understanding has fine and smooth mouthfeel, while drop
The low viscosity of Yoghourt.By buying existing smoothing filter, then change the caliber of its upstream line, the outlet of upstream line with
The distance of baffle plate and the caliber of downstream line, make its parameter value in the range of restriction of the invention, preferable so as to obtain thinning effect
Smoothing filter.
It will be appreciated to those of skill in the art that above for the feature and advantage described by Yoghourt, being equally applicable to the preparation
The method of Yoghourt, will not be repeated here.
To sum up, embodiments in accordance with the present invention, Yoghourt of the present invention and preparation method thereof have at least one of following advantages：
1st, Yoghourt has protein content and relatively low viscosity higher, and clean taste, local flavor is splendid, and is difficult wall built-up.
2nd, the addition of stabilizer can make protein molecule form the network structure of stabilization, to limit moving freely for water, prevent
There is the phenomenon of bleed and layering.Milk particle and/or fruit granular suspended in Yoghourt can either be made, and with stronger stability, can
Store at ambient temperature at least 150 days, meanwhile, make Yoghourt that there is relatively low viscosity, assign Yoghourt salubrious mouthfeel.
3rd, homogenization can effectively prevent fat floating, protein etc. is uniformly attached to fat surface, improve Yoghourt
Nutritive value, and make mouthfeel finer and smoother, further, since fat number purpose increases, increased refraction of the light in Yoghourt and
Reflection chance, makes Yoghourt color become whiter, more homogeneous.The purpose of cooling is the physiology of the temperature damage leavening for preventing too high
Activity, influence fermentation.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that the following examples
The present invention is merely to illustrate, and be should not be taken as limiting the scope of the invention.Unreceipted particular technique or condition, press in embodiment
Carried out according to the technology or condition described by document in the art or according to product description.Agents useful for same or the unreceipted life of instrument
Produce manufacturer person, be can by city available from conventional products.
Leavening：Purchased from Hansen Corp. of section, main component is streptococcus thermophilus and lactobacillus bulgaricus.
Embodiment 1
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 7.5 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.3 weight portion, the agar of 0.08 weight portion,
The LM of 0.15 weight portion, 0.055 weight portion diacetyl tartarate list double glyceride it is cold with the knot of 0.01 weight portion
Glue mixes, and mixed material is mixed with the dilute cream of 0.3 weight portion.
(2) in material-compound tank, the milk of 91 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization is carried out, first class pressure 120bar,
Secondary pressure 60bar, carries out sterilization processing after homogeneous, sterilization temperature is 110 degrees Celsius, and the time is 3 seconds, and sterilized product is cold
But to 42 degrees Celsius of addition leavenings, in fermentation cylinder for fermentation, demulsification stirring, speed of agitator 35 when pH value reaches 4.3
Rpm, stir 10 minutes.
(3) mixture obtained by step (2) is carried out into micronization processes by smoothing filter, wherein smoothing filter is upper
The caliber in play pipe road is 1 millimeter, and the outlet of upstream line is 2 millimeters with the distance of baffle plate, and the caliber of downstream line is 7 millimeters.
Then the product of refinement is mixed with the coconut palm fruit of 20 weight portions, it is then sterilized 200 seconds under 75 degrees Celsius, obtain Yoghourt.
Yoghourt is cooled again, it is filling.
Embodiment 2
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 8.0 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.4 weight portion, the agar of 0.12 weight portion,
The LM of 0.17 weight portion, the diacetyl tartarate list double glyceride of 0.059 weight portion, 0.03 weight portion knot it is cold
Glue mixes, and mixed material is mixed with the dilute cream of 0.38 weight portion.
(2) in material-compound tank, the milk of 90.841 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization is carried out, first class pressure 130bar,
Secondary pressure 70bar, carries out sterilization after homogeneous, sterilization temperature is 110 degrees Celsius, and the time is 3 seconds, and sterilized product is cooled to
42 degrees Celsius of addition leavenings, in fermentation cylinder for fermentation, the demulsification stirring when pH value reaches 4.3,35 turns of speed of agitator is every
Minute, stir 10 minutes.
(3) mixture obtained by step (2) is carried out into micronization processes by smoothing filter, wherein smoothing filter is upper
The caliber in play pipe road is 1 millimeter, and the outlet of upstream line is 2 millimeters with the distance of baffle plate, and the caliber of downstream line is 7 millimeters.
Then the product of refinement is mixed with the coconut palm fruit of 20 weight portions, it is then sterilized 200 seconds under 75 degrees Celsius, obtain Yoghourt.
Yoghourt is cooled again, it is filling.
Embodiment 3
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 8.5 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.5 weight portion, the agar of 0.17 weight portion,
The LM of 0.22 weight portion, 0.067 weight portion diacetyl tartarate list double glyceride it is cold with the knot of 0.04 weight portion
Glue mixes, and mixed material is mixed with the dilute cream of 0.48 weight portion.
(2) in material-compound tank, the milk of 90.023 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization is carried out, first class pressure 140bar,
Secondary pressure 80bar, carries out sterilization processing after homogeneous, sterilization temperature is 110 degrees Celsius, and the time is 3 seconds, and sterilization processing is produced
Thing is cooled to 42 degrees Celsius of addition leavenings, in fermentation cylinder for fermentation, demulsification stirring, speed of agitator when pH value reaches 4.3
35 rpms, stir 10 minutes.
(3) mixture obtained by step (2) is carried out into micronization processes by smoothing filter, wherein smoothing filter is upper
The caliber in play pipe road is 1 millimeter, and the outlet of upstream line is 2 millimeters with the distance of baffle plate, and the caliber of downstream line is 7 millimeters.
Then the product of refinement is mixed with the coconut palm fruit of 20 weight portions, it is then sterilized 200 seconds under 75 degrees Celsius, obtain Yoghourt.
Yoghourt is cooled again, it is filling.
Comparative example 1
Method according to embodiment 1 prepares Yoghourt, and difference is that raw material includes：The white granulated sugar of 7.5 weight portions, 0.7 weight portion
Hydroxypropyl PASELLI EASYGEL, the agar of 0.19 weight portion, the LM of 0.28 weight portion, 0.072 weight portion
The dilute cream of diacetyl tartarate list double glyceride, the gellan gum of 0.06 weight portion and 0.56 weight portion.
Comparative example 2
Method according to embodiment 1 prepares Yoghourt, and difference is that raw material includes：The white granulated sugar of 8.5 weight portions, 0.2 weight portion
Hydroxypropyl PASELLI EASYGEL, the agar of 0.06 weight portion, the LM of 0.14 weight portion, 0.038 weight portion
The dilute cream of diacetyl tartarate list double glyceride, the gellan gum of 0.04 weight portion and 0.25 weight portion.
Embodiment 4
Product after being preserved 5 months to (20-30 DEG C) of the product and normal temperature just prepared respectively is detected, as a result such as table 1
It is shown, it can be seen that the sour milk stability that the present invention is obtained is strong, and flavor taste is good.
The stability of table 1 and flavor taste are detected
| The whey just prepared separates out situation | Whey after preservation 4 months separates out situation | |
| Embodiment 1 | No whey is separated out | A small amount of whey is separated out |
| Embodiment 2 | No whey is separated out | A small amount of whey is separated out |
| Embodiment 3 | No whey is separated out | A small amount of whey is separated out |
| Comparative example 1 | No whey is separated out | A large amount of wheys are separated out and caking occur |
| Comparative example 2 | A small amount of whey is separated out | A large amount of wheys are separated out and are layered |
Embodiment 5
Viscosity to the Yoghourt obtained by embodiment 1~3 and comparative example 1~2 is detected.Wherein, viscosity number detection instrument
It is BROOKFIELD, rotor used by same is No. 64 rotors, and rotating speed is 2rmp.Result is as shown in table 2, it can be seen that
The viscosity of the Yoghourt that embodiment 1~3 is obtained is relatively low.The Yoghourt viscosity that comparative example 1 and 3 is obtained is higher, the viscosity of comparative example 2 compared with
It is low, cause its less stable, hygroscopic layering.
The viscosity measurements of table 2
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specific
The description of example " or " some examples " etc. mean to combine the specific features that the embodiment or example describe, structure, material or
Person's feature is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term
Necessarily it is directed to identical embodiment or example.And, the specific features of description, structure, material or feature can be
Combined in an appropriate manner in any one or more embodiments or example.Additionally, in the case of not conflicting, this area
Technical staff can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment be it is exemplary,
It is not considered as limiting the invention, one of ordinary skill in the art can enter to above-described embodiment within the scope of the invention
Row change, modification, replacement and modification.
Claims (8)
1. a kind of Yoghourt, it is characterised in that the viscosity of the Yoghourt is 500~700mPas, protein content in the Yoghourt
It is 2.71~2.79g/100mL.
2. Yoghourt according to claim 1, it is characterised in that including：
The raw milk of 88~91 weight portions；
The hydroxypropyl PASELLI EASYGEL of 0.3~1.2 weight portion；
The agar of 0.08~0.28 weight portion；
The LM of 0.15~0.45 weight portion；
The diacetyl tartarate list double glyceride of 0.055~0.12 weight portion；
The gellan gum of 0.01~0.03 weight portion；
The dilute cream of 0.3~0.48 weight portion；
The white granulated sugar of 7.5~8.5 weight portions；And
The milk particle of 10~30 weight portions and at least one of fruit.
3. Yoghourt according to claim 2, it is characterised in that at least one addition of the milk particle and fruit
It is 20 weight portions.
4. Yoghourt according to claim 1, it is characterised in that the Yoghourt is preserved at least 150 days at ambient temperature.
5. Yoghourt according to claim 1, it is characterised in that the Yoghourt first passes through micronization processes in advance,
Preferably,
The micronization processes are carried out in smoothing filter,
The smoothing filter includes upstream line, downstream line and baffle plate, and the caliber of the upstream line is 1~2 millimeter,
The outlet of the upstream line is 1~3 millimeter with the distance of the baffle plate, and the caliber of the downstream line is 5~10 millimeters.
6. a kind of method for preparing the Yoghourt described in any one of Claims 1 to 5, it is characterised in that including：
(1) by the white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate Dan Shuan
Glyceride and gellan gum carry out the first mixed processing, and the mixture that will be obtained carries out the second mixed processing with the dilute cream,
Obtain premixing product；
(2) the premix product is carried out into the 3rd mixed processing with raw milk, obtains mixed material；
(3) mixed material is carried out homogeneous, the first sterilized and cooling treatment successively, cooling treatment product is obtained；
(4) leavening is inoculated into the cooling treatment product and is fermented successively and demulsification treatment, obtain the product that is demulsified；
(5) the demulsification product is carried out into micronization processes, and by resulting refinement product with the milk particle and fruit at least
One kind carries out the 4th mixed processing, and the mixture that will be obtained carries out the second sterilization processing, to obtain the Yoghourt.
7. method according to claim 6, it is characterised in that
The premix product and 40~50 degrees Celsius of raw milk are carried out into the 3rd mixed processing, and stirs 15 at 60 c
Minute,
The first class pressure of the homogenization is 120~140bar, and secondary pressure is 60~80bar,
First sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds,
Second sterilization processing is to be carried out at a temperature of 75 degrees Celsius 200 seconds,
The cooling treatment is that the product of first sterilization processing is cooled into 42 degrees Celsius,
When the pH value of zymotic fluid is 4.3, stop the fermentation process,
The demulsification treatment is that the product of the fermentation process is stirred 10 minutes under 35 revs/min.
8. method according to claim 6, it is characterised in that the micronization processes are carried out in smoothing filter,
The smoothing filter includes upstream line, downstream line and baffle plate, and the caliber of the upstream line is 1~2 millimeter,
The outlet of the upstream line is 1~3 millimeter with the distance of the baffle plate, and the caliber of the downstream line is 5~10 millimeters.
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