CN107927163A - A kind of room temperature drinking yoghourt and preparation method thereof - Google Patents

A kind of room temperature drinking yoghourt and preparation method thereof Download PDF

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Publication number
CN107927163A
CN107927163A CN201711129307.1A CN201711129307A CN107927163A CN 107927163 A CN107927163 A CN 107927163A CN 201711129307 A CN201711129307 A CN 201711129307A CN 107927163 A CN107927163 A CN 107927163A
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China
Prior art keywords
room temperature
yoghourt
polyunsaturated fatty
sterilization
drinking yoghourt
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CN201711129307.1A
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洪青
杭锋
刘振民
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Shanghai Bright Dairy and Food Co Ltd
Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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Priority to CN201711129307.1A priority Critical patent/CN107927163A/en
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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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/529—Infantis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis

Abstract

A kind of room temperature drinking yoghourt and preparation method thereof, raw milk, sweetener and stabilizer are mixed, stir evenly first, divide double-stage homogenization, thermal sterilization processing, cooling.Leavening is seeded in the mixture after processing and carries out fermentation process.Acidity value terminates fermentation when reaching 70 80 ° of T, adds 3 polyunsaturated fatty acids of ω.Gained zymotic fluid divides double-stage homogenization, sterilization, and cooling, sterile filling is up to room temperature drinking yoghourt of the present invention.By the way that 3 polyunsaturated fatty acids of ω are added in room temperature drinking yoghourt, meet supplement of the domestic consumer to polyunsaturated fatty acid intake.In addition unrighted acid is rich in drinking yoghourt provided by the invention, the mobility of Yoghourt is improved, its mouthfeel is more lubricated.

Description

A kind of room temperature drinking yoghourt and preparation method thereof
Technical field
The present invention relates to dairy fermentation technical field, and in particular to a kind of room temperature containing omega-3 polyunsaturated fatty acids drinks type The preparation method of Yoghourt, and the room temperature drinking yoghourt containing omega-3 polyunsaturated fatty acids made of this method.
Background technology
Drinking yoghourt be a kind of fermentation fully, delicate mouthfeel, good fluidity, the Yoghourt that can directly drink, room temperature drinks Type Yoghourt is that room temperature is stored compared with low-temperature yoghurt advantage, easy to carry.Overseas market is quickly grown at present, and brand positioning is various Change, including promote enteron aisle digestive health, supplement energy and natural organic etc..And domestic Yoghurt Market is still with the coagulability of low form Based on stirred yoghurt, drinking yoghourt is still in infancy, and positioning is single, and flavor is dull, and market type is few, therefore rich Rich drinking yoghourt species has its own strategic significance for market development.
Omega-3 polyunsaturated fatty acids is the important substance for forming cell membrane, and related, tool is formed with cranial nerve and retina There is adjusting blood fat, reduce the cardiovascular and cerebrovascular diseases such as critical function, preventing hypertension, headstroke such as cholesterolemia.Mainly include α- Leukotrienes, eicosapentaenoic acid and docosahexaenoic acid etc., are the necessary aliphatic acid that human body itself cannot synthesize, can only pass through Food is fed.Research finds that China belongs to one of country of omega-3 polyunsaturated fatty acids intake wretched insufficiency, its is effective Supplement is one of important channel for improving national health.
The omega-3 polyunsaturated fatty acids of daily consumption is from deep sea fish oil, seaweed, microalgae and linseed, perilla seed Deng.The omega-3 polyunsaturated fatty acids in deep sea fish oil source has dense fishlike smell, and oxidizable.And other are rich for linseed etc. Dispensing containing omega-3 polyunsaturated fatty acids is in recent years due to the gradual fashionable whole world of significant beneficial function.Due in daily life Most people can not eat deep-sea fish everyday, also not remove special diet of the supplement intake containing omega-3 polyunsaturated fatty acids specially Food or health food so that the omega-3 polyunsaturated fatty acids of daily intake and the demand of human normal differ greatly.
Drinking yoghourt species of the in the market rich in omega-3 polyunsaturated fatty acids is less, and dairy products are supplemented as people The important sources of the nutritional ingredient such as protein and calcium, type acid is drunk by omega-3 polyunsaturated fatty acids added to good portability Milk, had both improved the nutritive value of Yoghourt, meets supplement of the domestic consumer to polyunsaturated fatty acid intake, can also enrich Sour milk products species, stimulates room temperature to drink the development of Yoghourt, has a vast market prospect.
The content of the invention
The technical problem to be solved by the invention is to provide a kind of method for preparing room temperature drinking yoghourt, pass through improvement Add the utilization rate that Preparation Method improves unrighted acid.Type acid is drunk by the way that omega-3 polyunsaturated fatty acids is added to room temperature Method in milk, overcomes omega-3 polyunsaturated fatty acids in room temperature drinking yoghourt and easily becomes sour and cause the Yoghourt unstable The problem of layering.The room temperature drinking yoghourt being prepared meets domestic consumer to omega-3 polyunsaturated fatty acids intake Supplement.In addition omega-3 polyunsaturated fatty acids is rich in room temperature drinking yoghourt provided by the invention, and improves Yoghourt Mobility, its mouthfeel is more lubricated.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of method for preparing room temperature drinking yoghourt, this method comprise the following steps：
(1) it is the steady of the raw milk of 80%-90%, the sweetener of 1%-8% and 0.25%-0.5% by mass percent To determine agent to be mixed, temperature during mixing is 45-55 DEG C, and time 5-15min, mixed mixture carries out double-stage homogenization, Thermal sterilization, the cooling temperature of mixture is 38-45 DEG C after sterilization；
(2) leavening is seeded in the mixture after step (1) processing and carries out fermentation process, acidity value reaches 70-80 ° Fermentation is terminated during T, adds omega-3 polyunsaturated fatty acids；
(3) zymotic fluid obtained by step (2) is subjected to double-stage homogenization again, sterilized, cooling, sterile filling is up to described normal Warm drinking yoghourt.
Further optimize, the raw milk in step (1) is fresh milk and/or processing breast；The content of the raw milk is 80%-90%.
Further optimization, double-stage homogenization described in step (1), temperature are 55-65 DEG C, and level-one homogenization pressure is 15- 20MPa, double-stage homogenization pressure are 2-5MPa.
Further optimization, leavening described in step (2) for lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, One or more in bifidobacterium lactis or Lactobacillus rhamnosus；The leavening additive amount is 106-108CFU/mL；Fermentation Time is 5-12h, and fermentation temperature is 35-45 DEG C, and terminal fermentation acidity value is 70-80 ° of T.
Further optimization, the omega-3 polyunsaturated fatty acids described in step (2) are containing omega-3 polyunsaturated fatty acids Linseed oil product, the Purple Perilla Seed Oil product containing omega-3 polyunsaturated fatty acids or one kind in omega-3 polyunsaturated fatty acids or It is a variety of；
Further optimization, the double-stage homogenization temperature described in step (3) is 15-30 DEG C, and level-one homogenization pressure is 15-20MPa, Double-stage homogenization pressure is 2-5MPa.
Further optimization, sterilization is ultra high temperature short time sterilization or ultra-high pressure sterilization described in step (3)；The superhigh temperature wink When sterilization conditions for 114-120 DEG C of temperature, time 2-10s, use ultra high temperature short time sterilization method cooling temperature as 15-30 DEG C； The ultra-high pressure sterilization condition is pressure 200-600MPa, sterilization time 3-10min.
Room temperature drinking yoghourt made of a kind of method for preparing room temperature drinking yoghourt, the Yoghourt is by following matter Measure the raw material composition of percentage：Raw milk 80%-90%, leavening 0.001%-0.006%, stabilizer 0.25%-0.5%, Sweetener 1%-8%, omega-3 polyunsaturated fatty acids 3%-6%, surplus are that the sum of water, each component mass percent is 100%.
Further optimize, fruit juice, jam, essence, chocolate, coffee or mouthfeel are added with the room temperature drinking yoghourt One or more in modifying agent, content 1%-10%.
Further optimize, added with bifidobacterium lactis, bifidobacterium infantis, cheese breast bar in the room temperature drinking yoghourt One or more in bacterium, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum or Lactococcus lactis, The probiotics additive amount is 106-108CFU/mL。
Further prioritization scheme
The invention discloses the preparation method of above-mentioned room temperature drinking yoghourt, including raw milk pretreatment, homogeneous, heat are killed Bacterium, cooling, inoculation fermentation, addition omega-3 polyunsaturated fatty acids, again homogeneous, sterilization, cooling, sterile filling.More specifically, Include the following steps：
(1) raw milk, sweetener and stabilizer are mixed first, stirred evenly, homogeneous, thermal sterilization processing, cooling；
(2) leavening is seeded in the mixture after step (1) processing and carries out fermentation process.Acidity value reaches 70-80 ° Fermentation is terminated during T, adds omega-3 polyunsaturated fatty acids.
(3) zymotic fluid homogeneous, sterilization, cooling, sterile filling obtained by step (2) are drunk up to room temperature of the present invention Type Yoghourt.
Wherein, temperature when step (1) raw milk, sweetener and stabilizer mix preferably is maintained at 45-55 DEG C；Stir It is 5-15min to mix the time；The homogenizing temperature is preferably maintained at 55-65 DEG C, and level-one homogenization pressure is preferably maintained at 15-20MPa, Double-stage homogenization pressure is preferably maintained at 2-5MPa；The sterilization is preferably pasteurize or ultra high temperature short time sterilization (UHT sterilizings)； The pasteurize condition is preferably 85-95 DEG C of temperature, time 5-25min, and the ultra high temperature short time sterilization condition is preferably temperature Spend 130-140 DEG C, time 2-10s；The cooling temperature is preferably maintained at 38-45 DEG C.
More preferably, the temperature when raw milk, sweetener and stabilizer mix is 50-55 DEG C；Mixing time is 10- 15min。
The homogenizing temperature is 60 DEG C, and level-one homogenization pressure is 18MPa, double-stage homogenization pressure 3MPa.
The thermally-sterilized condition：Pasteurizing temperature is 90-95 DEG C, time 5-10min.Superhigh temperature wink can also be used When sterilization conditions replace：137 DEG C of temperature, 3s.
Step (2) fermentation process condition is preferably：Fermentation time is 5-12h, and fermentation temperature is 35-45 DEG C.More preferably, institute It is 6-10h to state the fermentation process time, and fermentation temperature is 40-45 DEG C.Most preferably fermentation temperature is 42 DEG C.The terminal fermentation acid Angle value is preferably 70-80 ° of T, is more preferably 70-75 ° of T, is most preferably 70 ° of T.Fermentation time is finally determined by fermentation acidity.
Homogenizing temperature described in step (3) is preferably maintained at 15-30 DEG C, and level-one homogenization pressure is preferably maintained at 15- 20MPa, double-stage homogenization pressure are preferably maintained at 2-5MPa；The sterilization is preferably ultra high temperature short time sterilization and ultra-high pressure sterilization； The ultra high temperature short time sterilization condition is preferably 114-120 DEG C of temperature, time 2-10s；The ultra-high pressure sterilization condition is preferably Pressure 200-600MPa, sterilization time 3-10min；Ultra high temperature short time sterilization method cooling temperature is preferably 15-30 DEG C.
More preferably, the homogenizing temperature is 20 DEG C, and level-one homogenization pressure is 18MPa, double-stage homogenization pressure 3MPa.
The thermally-sterilized condition：Ultra high temperature short time sterilization condition：114 DEG C of temperature, 4s.20 DEG C of cooling temperature.May be used also To be replaced with ultra-high pressure sterilization：Pressure 600MPa, 5min.
A kind of room temperature drinking yoghourt, is made of the raw material of following mass percent：Raw milk 80-90%, leavening 0.001%-0.006%, stabilizer 0.25%-0.5%, sweetener 1%-8%, omega-3 polyunsaturated fatty acids 3%-6% are remaining It is 100% to measure as the sum of water, each component mass percent.
In the present invention, the raw milk is raw milk commonly used in the art, preferably fresh milk and processing breast；Institute State fresh milk and be preferably raw milk；The processing breast is preferably skimmed milk and reconstituted milk；The reconstituted milk is ability Prepared by domain conventional practices, be mixed by milk powder and water.The content of the raw milk is 80%-90%, preferably 82%-86%, is most preferably 85%, and the percentage is the mass percent for accounting for the raw material gross mass.
The stabilizer is this area conventional stabilizer, preferably pectin, carragheen, gelatin, agar, gellan gum, sea One or more in propylene glycol alginate and converted starch are more preferably pectin, one kind in gelatin, agar and converted starch It is or a variety of.The stabiliser content is preferably 0.25%-0.5%, is more preferably 0.35%-0.45%, most preferably for 0.4%, the percentage is the mass percent for accounting for the raw material gross mass.
The sweetener is this area conventional sweetener, preferably white granulated sugar, Aspartame, acesulfame potassium, fructose, fruit Portugal One or more in syrup and Sucralose are more preferably white granulated sugar, Aspartame, acesulfame potassium and one kind in fructose syrup or It is a variety of, it is most preferably white granulated sugar, Aspartame and acesulfame potassium.When the sweetener is white granulated sugar, content is preferably 1%- 8%, it is more preferably 3%-8%, is most preferably 5%-7%；When the sweetener is Aspartame and acesulfame potassium, content is preferable Ground is 0.01%-0.03%, is most preferably 0.02%, and the percentage is the mass percent for accounting for the raw material gross mass.
The leavening is this area normal fermentation agent, preferably lactobacillus bulgaricus, streptococcus thermophilus, cheese breast One or more in bacillus, bifidobacterium lactis and Lactobacillus rhamnosus；More preferably it is lactobacillus bulgaricus and/or thermophilic chain Coccus.The leavening additive amount is preferably 106-108CFU/mL, is more preferably 106-107CFU/mL, most preferably for 107CFU/mL。
The water is this area routine drinking water.
The omega-3 polyunsaturated fatty acids is field of food conventional liposome material, can be insatiable hunger more than simple ω -3 Flax seed product with aliphatic acid or based on omega-3 polyunsaturated fatty acids or using omega-3 polyunsaturated fatty acids as Main purple perilla oil product.
In the present invention, raw material can also preferably include various flavor substances.The flavor substance is conventional for this area One or more in material, preferably fruit juice, jam, essence, chocolate, coffee and mouthfeel modifying agent.The flavor substances Matter content is preferably 1%-10%, is more preferably 1%-8%, and the percentage is the quality percentage for accounting for the raw material gross mass Than.The flavor substance adds after step (3) described cooling.
In the present invention, the raw material can also preferably include various probiotics, and the probiotics is this area routine bacterium Kind, it is preferably bifidobacterium lactis, bifidobacterium infantis, Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus, Luo Yishi One or more in lactobacillus, lactobacillus plantarum and Lactococcus lactis are more preferably bifidobacterium lactis, Lactobacillus casei and plant One or more in thing lactobacillus.The probiotics additive amount is preferably 106-108CFU/mL, is more preferably 106- 107CFU/mL.Together it is added to during addition with leavening in raw material.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be combined, up to each good reality of the present invention Example.
Above-mentioned Yoghourt can be prepared into various fermented dairy products according to actual conditions, prepared by every Yoghourt using the present invention Dairy products, be within the scope of the present invention.
Beneficial effects of the present invention are：
The method of room temperature drinking yoghourt prepared by the present invention, effectively solves ω -3 by secondary double-stage homogenization The problem of polyunsaturated fatty acid easily becomes sour in room temperature drinking yoghourt and causes the Yoghourt to be layered, secondary two level is equal Omega-3 polyunsaturated fatty acids is not only more stablized in room temperature drinking yoghourt system after matter, and improves room temperature and drink type The mobility of Yoghourt, makes the Yoghourt not only have lifting in feature, and is more easy to fill in preparation after changing mobility Dress reduces production cost.
Drinking yoghourt prepared by the present invention is convenient, nutritional ingredient gets a promotion, and mouthfeel is more smooth, more containing ω -3 Unrighted acid, helps cranial nerve, retina unsoundness, has and adjust blood fat, reduce the critical functions such as cholesterolemia.
Omega-3 polyunsaturated fatty acids, the linseed oil rich in omega-3 polyunsaturated fatty acids are added in drinking yoghourt Product or the Purple Perilla Seed Oil rich in omega-3 polyunsaturated fatty acids, can improve that people are daily to take the photograph omega-3 polyunsaturated fatty acids Enter amount, reduce the trouble that must be absorbed from special diet food or health food.
Embodiment
The present invention will be further explained by specific embodiment below, it being understood, however, that can be with each Kind form realizes the present invention without should be limited by embodiments set forth here.Conversely, there is provided these embodiments are to be able to The present invention is best understood from, and the scope of the present invention can be completely communicated to those skilled in the art.
"comprising" or " comprising " as mentioned in working as in specification in the whole text and claim are an open language, therefore should It is construed to " including but not limited to ".To implement the better embodiment of the present invention, so description is specification subsequent descriptions For the purpose of the rule of specification, the scope of the present invention is not limited to.Protection scope of the present invention is when regarding appended power Profit is required subject to institute's defender.
There is no specified otherwise such as, various raw materials of the present invention are commercially available.
Embodiment 1
Room temperature drinking yoghourt composition of raw materials：Fresh milk 90%, leavening 108CFU/mL, pectin 0.5%, acesulfame potassium 0.01%, omega-3 polyunsaturated fatty acids 3%, surplus is that the sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) fresh milk, pectin and acesulfame potassium are sufficiently stirred 15min under the conditions of 55 DEG C, are uniformly mixed, at 65 DEG C 20MPa level-one homogeneous, 2MPa double-stage homogenizations.Under the conditions of 95 DEG C, thermal sterilization processing 5min, is cooled to 45 DEG C.
(2) by leavening lactobacillus bulgaricus 108CFU/mL and streptococcus thermophilus 108CFU/mL is seeded to step (1) place Ferment in cow's milk after reason under the conditions of 45 DEG C, after fermentation acidity reaches 70 ° of T, terminate fermentation.Insatiable hunger more than the ω -3 of addition 3% And aliphatic acid, stir evenly.
(3) batch mixing 20MPa level-ones homogeneous at 30 DEG C, 2MPa double-stage homogenizations.120 DEG C of sterilizing 2s of ultra high temperature short time sterilization are cold But to 30 DEG C, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 2
Room temperature drinking yoghourt composition of raw materials：Fresh milk 80%, leavening 106CFU/mL, converted starch 0.25%, white sand Sugar 1%, Purple Perilla Seed Oil 6%, surplus are that the sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) fresh milk, converted starch and white granulated sugar are sufficiently stirred 5min under the conditions of 45 DEG C, are uniformly mixed, at 55 DEG C 15MPa level-one homogeneous, 5MPa double-stage homogenizations.Under the conditions of 85 DEG C, thermal sterilization processing 25min, is cooled to 38 DEG C.
(2) by leavening lactobacillus bulgaricus 106CFU/mL and streptococcus thermophilus 106CFU/mL is seeded to step (1) place Ferment in cow's milk after reason under the conditions of 38 DEG C, after fermentation acidity reaches 80 ° of T, terminate fermentation.The Purple Perilla Seed Oil of addition 6%, is stirred Mix uniformly.
(3) batch mixing 15MPa level-ones homogeneous at 15 DEG C, 2MPa double-stage homogenizations.The ultrahigh-pressure sterilization pressure 600MPa times 3min, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 3
Room temperature drinking yoghourt composition of raw materials：Skimmed milk 85%, leavening 7 × 106CFU/mL, gellan gum 0.35%, Ah This Ba Tian 0.03%, linseed oil 5%, surplus are that the sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) skimmed milk, gellan gum and Aspartame are sufficiently stirred 10min under the conditions of 50 DEG C, are uniformly mixed, 60 DEG C Lower 18MPa level-one homogeneous, 3MPa double-stage homogenizations.Under the conditions of 90 DEG C, thermal sterilization processing 10min, is cooled to 42 DEG C.
(2) by leavening lactobacillus bulgaricus 5 × 106CFU/mL and streptococcus thermophilus 5 × 106CFU/mL is seeded to step Suddenly ferment in the cow's milk after (1) processing under the conditions of 42 DEG C, after fermentation acidity reaches 72 ° of T, terminate fermentation.Flax of addition 5% Seed oil, stirs evenly.
(3) batch mixing 18MPa level-ones homogeneous at 20 DEG C, 3MPa double-stage homogenizations.114 DEG C of sterilizing 10s of ultra high temperature short time sterilization 15 DEG C are cooled to, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 4
Room temperature drinking yoghourt composition of raw materials：Reconstituted milk 88%, leavening 107CFU/mL, gelatin and propylene glycol alginate Ester 0.45%, fructose 8%, omega-3 polyunsaturated fatty acids and linseed oil (1:1) 5%, surplus is water, each component quality percentage Than the sum of be 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) by reconstituted milk, gelatin, propylene glycol alginate and fructose under the conditions of 55 DEG C, 5min is sufficiently stirred, mixing is equal It is even, 15MPa level-ones homogeneous at 65 DEG C, 4MPa double-stage homogenizations.Under the conditions of 92 DEG C, thermal sterilization processing 6min, is cooled to 39 DEG C.
(2) by leavening lactobacillus bulgaricus 106CFU/mL and streptococcus thermophilus 106CFU/mL is seeded to step (1) place Ferment in cow's milk after reason under the conditions of 39 DEG C, after fermentation acidity reaches 71 ° of T, terminate fermentation.Insatiable hunger more than the ω -3 of addition 5% With aliphatic acid and linseed oil (1:1), stir evenly.
(3) batch mixing 15MPa level-ones homogeneous at 25 DEG C, 5MPa double-stage homogenizations.The ultrahigh-pressure sterilization pressure 200MPa times 10min, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 5
Room temperature drinking yoghourt composition of raw materials：Fresh milk 83%, leavening 5 × 106CFU/mL, mango essence 1%, OK a karaoke club Glue and gelatin 0.4%, fructose syrup 7%, linseed oil and Purple Perilla Seed Oil (1:1) 3.5%, surplus is water, each component quality hundred It is 100% to divide the sum of ratio.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) fresh milk, carragheen, gelatin, fructose syrup and mango essence are sufficiently stirred 10min under the conditions of 55 DEG C, It is uniformly mixed, 17MPa level-ones homogeneous at 60 DEG C, 4MPa double-stage homogenizations.Under the conditions of 92 DEG C, thermal sterilization processing 10min, is cooled to 42℃。
(2) by leavening lactobacillus bulgaricus 5 × 106CFU/mL and streptococcus thermophilus 5 × 106CFU/mL is seeded to step Suddenly ferment in the cow's milk after (1) processing under the conditions of 42 DEG C, after fermentation acidity reaches 73 ° of T, terminate fermentation.The Asia of addition 3.5% Flaxseed oil and Purple Perilla Seed Oil (1:1), stir evenly.
(3) batch mixing 16MPa level-ones homogeneous at 20 DEG C, 5MPa double-stage homogenizations.116 DEG C of sterilizing 4s of ultra high temperature short time sterilization are cold But to 25 DEG C, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 6
Room temperature drinking yoghourt composition of raw materials：Reconstituted milk 84%, leavening 8 × 106CFU/mL, converted starch and pectin 0.42%, strawberry jam 10%, Sucralose 0.02%, omega-3 polyunsaturated fatty acids and Purple Perilla Seed Oil (2:1) 4%, surplus is The sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) reconstituted milk, converted starch, pectin and acesulfame potassium are sufficiently stirred 10min under the conditions of 50 DEG C, are uniformly mixed, 16MPa level-ones homogeneous at 55 DEG C, 5MPa double-stage homogenizations.Under the conditions of 90 DEG C, thermal sterilization processing 8min, is cooled to 40 DEG C.
(2) by leavening lactobacillus bulgaricus 8 × 106CFU/mL and streptococcus thermophilus 8 × 106CFU/mL is seeded to step Suddenly ferment in the cow's milk after (1) processing under the conditions of 40 DEG C, after fermentation acidity reaches 74 ° of T, terminate fermentation.The ω -3 of addition 4% Polyunsaturated fatty acid and Purple Perilla Seed Oil (2:1) and strawberry jam, stir evenly.
(3) batch mixing 18MPa level-ones homogeneous at 25 DEG C, 3MPa double-stage homogenizations.The ultrahigh-pressure sterilization pressure 400MPa times 7.5min, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 7
Room temperature drinking yoghourt composition of raw materials：Fresh milk 86%, leavening 9 × 106CFU/mL, lactobacillus plantarum 9 × 106CFU/mL, agar and gellan gum 0.45%, cider 8%, white granulated sugar 5%, acesulfame potassium 0.01%, linseed oil and purple perilla Seed oil (1:2) 3.8%, surplus is that the sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) by fresh milk, agar, gellan gum, white granulated sugar and acesulfame potassium under the conditions of 45 DEG C, 10min is sufficiently stirred, is mixed Uniformly, 19MPa level-one homogeneous at 55 DEG C, 2MPa double-stage homogenizations.Under the conditions of 90 DEG C, thermal sterilization processing 10min, is cooled to 42 ℃。
(2) by leavening lactobacillus bulgaricus 106CFU/mL, streptococcus thermophilus 106CFU/mL and lactobacillus plantarum ST- III9×106CFU/mL is seeded in the cow's milk after step (1) processing to ferment under the conditions of 42 DEG C, and fermentation acidity reaches 80 ° of T Afterwards, fermentation is terminated.The linseed oil and Purple Perilla Seed Oil (1 of addition 3.8%:2) and cider, stir evenly.
(3) batch mixing 16MPa level-ones homogeneous at 30 DEG C, 3MPa double-stage homogenizations.The ultrahigh-pressure sterilization pressure 500MPa times 5min, sterile filling is up to room temperature drinking yoghourt of the present invention.
Embodiment 8
Room temperature drinking yoghourt composition of raw materials：Skimmed milk 82%, leavening 107CFU/mL, Lactobacillus casei LC2W 107CFU/mL, propylene glycol alginate and pectin 0.38%, chocolate cream 5%, acesulfame potassium and Aspartame 0.02%, ω -3 Polyunsaturated fatty acid and linseed oil and Purple Perilla Seed Oil (1：3:1) 5%, surplus is that the sum of water, each component mass percent is 100%.
The preparation method of above-mentioned room temperature drinking yoghourt is：
(1) skimmed milk, propylene glycol alginate, pectin, acesulfame potassium and Aspartame are sufficiently stirred under the conditions of 50 DEG C 15min, is uniformly mixed, 18MPa level-ones homogeneous at 60 DEG C, 3MPa double-stage homogenizations.Under the conditions of 92 DEG C, thermal sterilization processing 10min, It is cooled to 42 DEG C.
(2) by leavening lactobacillus bulgaricus 107CFU/mL, streptococcus thermophilus 107CFU/mL and Lactobacillus casei LC2W 107CFU/mL is seeded in the cow's milk after step (1) processing to ferment under the conditions of 42 DEG C, after fermentation acidity reaches 70 ° of T, terminates Fermentation.The omega-3 polyunsaturated fatty acids and linseed oil and Purple Perilla Seed Oil (1 of addition 5%：3:1) and chocolate cream, stirring are equal It is even.
(3) batch mixing 18MPa level-ones homogeneous at 25 DEG C, 3MPa double-stage homogenizations.The ultrahigh-pressure sterilization pressure 600MPa times 7min, sterile filling is up to room temperature drinking yoghourt of the present invention.
Comparative example 1
The preparation method of this comparative example is same as embodiment 1, the difference is that only no added ω -3 polyunsaturated fat Acid.
Comparative example 2
The preparation method of this comparative example is same as embodiment 1, and difference is no step (3).Insatiable hunger more than addition ω -3 With direct sterile filling after aliphatic acid.
Comparative example 3
The preparation method of this comparative example is same as embodiment 1, and difference is to kill using low temperature Pasteur in step (3) Bacterium.
Comparative example 4
The preparation method of this comparative example is same as embodiment 3, and difference is no added omega-3 polyunsaturated fatty acids.
Then the table 1 prepared to embodiment 1-8 and comparative example 1-4
1 each sample index determining of table and results of sensory evaluation
Sample Microbiological indicator Structural state Smell and flavour
Embodiment 1 Normally It is fine and smooth, uniform Free from extraneous odour, mouthfeel are good
Embodiment 2 Normally It is fine and smooth, uniform Free from extraneous odour, mouthfeel are good
Embodiment 3 Normally It is fine and smooth, uniform Free from extraneous odour, mouthfeel are good
Embodiment 4 Normally It is fine and smooth, uniform Free from extraneous odour, mouthfeel are good
Embodiment 5 Normally It is fine and smooth, uniform Mango taste, mouthfeel are good
Embodiment 6 Normally It is fine and smooth, uniform Strawberry flavor, mouthfeel are good
Embodiment 7 Normally It is fine and smooth, uniform Apple aroma, mouthfeel are good
Embodiment 8 Normally It is fine and smooth, uniform Chocolate flavoured, mouthfeel is good
Comparative example 1 Normally Uniformly Free from extraneous odour, taste good
Comparative example 2 Pack flatulence, microbiological contamination Tissue caking, have precipitation Peculiar smell
Comparative example 3 Pack flatulence, microbiological contamination Tissue caking, have precipitation Peculiar smell
Comparative example 4 Normally Uniformly Poor taste
By contrast, the present invention prepares room temperature drinking yoghourt compared with common drinking yoghourt, free from extraneous odour, mouthfeel It is good, rich in omega-3 unsaturated fatty acid.It is often edible, can meet supplement of the people to omega-3 unsaturated fatty acid, to eyesight and Blood fat health has great help.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention Any modification, equivalent substitution and simple modifications for being made in content etc., should all be included in the protection scope of the present invention.

Claims (10)

1. a kind of method for preparing room temperature drinking yoghourt, this method comprise the following steps：
(1) raw milk, the sweetener of 1%-8% and the stabilizer of 0.25%-0.5% by mass percent for 80%-90% Mixed, temperature during mixing is 45-55 DEG C, and time 5-15min, mixed mixture carries out double-stage homogenization, and heat is killed Bacterium, the cooling temperature of mixture is 38-45 DEG C after sterilization；
(2) leavening is seeded in the mixture after step (1) sterilization and carries out fermentation process, when acidity value reaches 70-80 ° of T Fermentation is terminated, adds omega-3 polyunsaturated fatty acids；
(3) zymotic fluid obtained by step (2) is subjected to double-stage homogenization again, sterilized, cooling, sterile filling is drunk up to the room temperature With type Yoghourt.
2. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that the raw milk in step (1) For fresh milk and/or processing breast.
3. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that two level described in step (1) Homogeneous, temperature are 55-65 DEG C, and level-one homogenization pressure is 15-20MPa, and double-stage homogenization pressure is 2-5MPa.
4. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that step is fermented described in (2) Agent is one kind or several in lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, bifidobacterium lactis or Lactobacillus rhamnosus Kind；The leavening additive amount is 106-108CFU/mL；Fermentation time is 5-12h, and fermentation temperature is 35-45 DEG C, terminal hair Ferment acidity is 70-80 ° of T.
5. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that ω -3 described in step (2) Polyunsaturated fatty acid is the linseed oil product containing omega-3 polyunsaturated fatty acids, the purple perilla containing omega-3 polyunsaturated fatty acids One or more in seed oil product or omega-3 polyunsaturated fatty acids.
6. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that described in step (3) again Double-stage homogenization temperature is 15-30 DEG C, and level-one homogenization pressure is 15-20MPa, and double-stage homogenization pressure is 2-5MPa.
7. the method for room temperature drinking yoghourt is prepared according to claim 1, it is characterised in that step (3) described sterilization side Method is ultra high temperature short time sterilization or ultra-high pressure sterilization；The ultra high temperature short time sterilization condition is 114-120 DEG C of temperature, time 2- 10s, uses ultra high temperature short time sterilization method cooling temperature as 15-30 DEG C；The ultra-high pressure sterilization condition is pressure 200- 600MPa, sterilization time 3-10min.
8. room temperature made of a kind of method that room temperature drinking yoghourt is prepared according to 1-7 any claims drinks type acid Milk, it is characterised in that the Yoghourt is made of the raw material of following mass percent：Raw milk 80-90%, leavening 0.001%- 0.006%th, stabilizer 0.25%-0.5%, sweetener 1%-8%, omega-3 polyunsaturated fatty acids 3%-6%, surplus are water, The sum of each component mass percent is 100%.
9. room temperature drinking yoghourt according to claim 8, it is characterised in that in the Yoghourt also added with fruit juice, jam, One or more in essence, chocolate, coffee or mouthfeel modifying agent, content are the 1%-10% of mass percent.
10. room temperature drinking yoghourt according to claim 8, it is characterised in that also added with newborn bifid bar in the Yoghourt Bacterium, bifidobacterium infantis, Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum or One or more in Lactococcus lactis, the probiotics additive amount are 106-108CFU/mL。
CN201711129307.1A 2017-11-15 2017-11-15 A kind of room temperature drinking yoghourt and preparation method thereof Pending CN107927163A (en)

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CN114557386A (en) * 2020-11-27 2022-05-31 内蒙古伊利实业集团股份有限公司 Yoghourt and preparation method thereof
CN112690333A (en) * 2020-12-24 2021-04-23 光明乳业股份有限公司 Normal-temperature recovery lactic acid milk and preparation method thereof
CN112715662A (en) * 2020-12-29 2021-04-30 光明乳业股份有限公司 Normal-temperature yoghourt containing chocolate popping beads and preparation method thereof

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