CN109198014A - One kind being stored at room temperature drinking yoghourt and preparation method thereof - Google Patents
One kind being stored at room temperature drinking yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN109198014A CN109198014A CN201710552354.0A CN201710552354A CN109198014A CN 109198014 A CN109198014 A CN 109198014A CN 201710552354 A CN201710552354 A CN 201710552354A CN 109198014 A CN109198014 A CN 109198014A
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- Prior art keywords
- room temperature
- stored
- starch
- sterilization
- drinking yoghourt
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- Granted
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- 235000008924 yoghurt drink Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 54
- 235000019698 starch Nutrition 0.000 claims abstract description 54
- 239000008107 starch Substances 0.000 claims abstract description 54
- 235000010987 pectin Nutrition 0.000 claims abstract description 45
- 239000001814 pectin Substances 0.000 claims abstract description 45
- 229920001277 pectin Polymers 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 41
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 37
- 229920001817 Agar Polymers 0.000 claims abstract description 21
- 239000008272 agar Substances 0.000 claims abstract description 21
- 235000010419 agar Nutrition 0.000 claims abstract description 21
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 20
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 20
- 239000000216 gellan gum Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 96
- 238000000855 fermentation Methods 0.000 claims description 77
- 230000004151 fermentation Effects 0.000 claims description 77
- 230000001954 sterilising effect Effects 0.000 claims description 60
- 238000004659 sterilization and disinfection Methods 0.000 claims description 50
- 238000011049 filling Methods 0.000 claims description 45
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 39
- 235000013905 glycine and its sodium salt Nutrition 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 21
- 229920002120 photoresistant polymer Polymers 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 11
- 235000020201 recombined milk Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 7
- -1 hexanedioic acid ester Chemical class 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- 230000021736 acetylation Effects 0.000 claims description 3
- 238000006640 acetylation reaction Methods 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 229960000250 adipic acid Drugs 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N hexanedioic acid Natural products OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 2
- 229920001903 high density polyethylene Polymers 0.000 claims description 2
- 239000004700 high-density polyethylene Substances 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- UKGRTCZMPQERFQ-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(C)O UKGRTCZMPQERFQ-UHFFFAOYSA-N 0.000 claims description 2
- 239000001254 oxidized starch Substances 0.000 claims description 2
- 235000013808 oxidized starch Nutrition 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 2
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 230000003647 oxidation Effects 0.000 claims 1
- 238000007254 oxidation reaction Methods 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 53
- 238000002156 mixing Methods 0.000 description 31
- 239000006185 dispersion Substances 0.000 description 18
- 239000003651 drinking water Substances 0.000 description 12
- 235000020188 drinking water Nutrition 0.000 description 12
- 238000007872 degassing Methods 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 241000186660 Lactobacillus Species 0.000 description 10
- 241000194020 Streptococcus thermophilus Species 0.000 description 10
- 230000001804 emulsifying effect Effects 0.000 description 10
- 229940039696 lactobacillus Drugs 0.000 description 10
- 238000010008 shearing Methods 0.000 description 10
- 239000000654 additive Substances 0.000 description 9
- 230000000996 additive effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000003019 stabilising effect Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 230000035807 sensation Effects 0.000 description 5
- 235000019615 sensations Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 125000005456 glyceride group Chemical group 0.000 description 4
- 230000000903 blocking effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000010358 mechanical oscillation Effects 0.000 description 3
- 235000021262 sour milk Nutrition 0.000 description 3
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 description 2
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002981 blocking agent Substances 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/30—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/249—Thermophilus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses one kind to be stored at room temperature drinking yoghourt, it is characterized in that, based on the mass percent of total mass of raw material, the raw material of the drinking yoghourt includes: the raw milk of 80-90%, the white granulated sugar of 8-9.5%, the stabilizer of 0.87-3.21%, the emulsifier of 0.05-0.2%, appropriate leavening, and surplus is water；The stabilizer is converted starch, pectin, gellan gum and agar.The present invention further discloses the preparation method of the drinking yoghourt.Room temperature drinking yoghourt room temperature long-term preservation of the invention occurs without bleed or phenomena such as precipitating, and product smooth in taste, yoghourt-flavored are pure just.
Description
Technical field
The present invention relates to Dairy Processing fields.Drinking yoghourt and its preparation side are stored at room temperature more particularly, to one kind
Method.
Background technique
Room temperature yoghourt with long shelf life is convenient for carrying and is stored with its good mouthfeel, by more and more consumer groups
Favor, the products such as " An Muxi " " Mo Silian " " pure Zhen " successively emerge, and open wide market often to protect sour milk products.
The existing normal stabilising system for protecting Yoghourt is based on converted starch system, and converted starch can provide product good mouthfeel, simultaneously
Product is set to have higher viscosity, the mouthfeel of product is more nearly the sticky feeling of solidification type yoghourt, is liked by people.But
It is that there is also corresponding drawbacks for starch system, the anti-shear ability of product is poor, lower or by mechanical oscillation in starch dosage
It is easy the combination water of starch being changed into free water afterwards, so that product different degrees of layering is occurred, upper and lower level viscosity has differences.
Phenomena such as product often will appear coarse mouthfeel simultaneously, and smoothness is inadequate.
Therefore, existing to be stored at room temperature in drinking yoghourt, having by changing stabilising system improves the above problem, example
Such as, selection specifically be free of converted starch stabilising system, to avoid product layering, but the cost of these stabilising systems usually compared with
Height, and still there is also certain problems for mouthfeel smoothness of obtained product etc., or by change preparation method come gram
It is harsh and at high cost to take the above problem, such as ultra-high pressure sterilization etc., but the preparation condition.
A kind of new drinking yoghourt and preparation method thereof is stored at room temperature in view of the above problems, needing to provide.
Summary of the invention
The first purpose of this invention is that providing one kind is stored at room temperature drinking yoghourt.This is stored at room temperature drinking yoghourt
Modest viscosity is suitble to drink between 1000-3000cp, at the same can be stored at room temperature in shelf life 8 months even 10 months with
On, product is without bleed lamination or albuminous degeneration phenomenon occurs, product structural state is excellent, delicate mouthfeel is smooth, Yoghourt wind
Taste is strong and pure.
Second object of the present invention is to provide a kind of preparation method for being stored at room temperature drinking yoghourt.This method is into one
Step overcomes existing for the room temperature drinkable yoghourt in traditional stabilising system containing converted starch in the easy bleed of shelf life product point
The problems such as layer and coarse mouthfeel.
In order to achieve the above first purpose, the present invention adopts the following technical solutions:
One kind being stored at room temperature drinking yoghourt, based on the mass percent of total mass of raw material, the original of the drinking yoghourt
Material includes: the emulsification of the raw milk of 80-90%, the white granulated sugar of 8-9.5%, the stabilizer of 0.87-3.21%, 0.05-0.2%
Agent, appropriate fermenting microbe, surplus are water；The stabilizer is converted starch, pectin, gellan gum and agar.
The present invention is stored at room temperature in drinking yoghourt, viscosity 1000-3000cp.The drinking yoghourt viscosity is to pass through
Bu Lefei viscosimeter is measured, determination condition are as follows: LV3 rotor, 20r/min, time of measuring 30s.In addition, such as without special theory
Bright, viscosity mentioned in the present invention is to measure to obtain by the method.Of the invention is stored at room temperature the viscous of drinking yoghourt
Degree not only meets " can drinking " of requiring in conventional drinking yoghourt between 1000-3000cp, while viscosity number is also
It is moderate, and the sour milk products meet that the requirement containing 80% or more raw milk is needed in fermented dairy product.
Be stored at room temperature in drinking yoghourt in of the invention, guarantee product in containing 80% or more raw milk condition
Under, experiment discovery of the inventor by a large amount of research and repeatedly works as stabilization when the stabilizer of raw material is main with converted starch
When agent is the system of converted starch, pectin, gellan gum and agar composition, help to improve product to a certain extent easy in shelf life
The problem of bleed layering and coarse mouthfeel.
According to the preferred embodiment of the present invention, based on the mass percent of total mass of raw material, the stabilizer is 0.5-
2% converted starch, the pectin of 0.3-1%, the gellan gum of 0.02-0.06% and 0.05-0.15% agar.At this point, pectin,
Gellan gum, the additive amount of agar are less, not only control cost, while additionally aiding preferably improvement product under this condition
Shelf life mouthfeel and prevent bleed be layered and albuminous degeneration.
In the present invention, also PURE WHEY and/or Evamilk albumen can be added in the feed according to actual needs.Tool
The protein content that the product that body chooses whether to add or additive amount need to meet meets the sour milk products required in GB19302 exists
2.3% or more.According to the preferred embodiment of the present invention, based on the mass percent of total mass of raw material, the drinking yoghourt
Raw material further include: the PURE WHEY of 0.5-1% and/or the Evamilk albumen of 0.05-0.5%.
In the present invention, the converted starch can be converted starch commonly used in the art, preferably acetylated starch,
Aoxidize the double starch of hydroxypropul starch, oxidized starch, acid treated starches, hydroxypropul starch, phosphate, acetate starch and hydroxypropyl
One or more of starch；It is highly preferred that the acetylated starch is selected from Ultra Tex 2, the double starch of acetylation
Hexanedioic acid ester, the hydroxypropul starch are selected from hydroxypropyl PASELLI EASYGEL.
In the present invention, the raw milk may include raw milk commonly used in the art, preferably fresh milk and/or
Processing cream；The fresh milk can be the fresh milk of this field routine, preferably raw milk；The processing cream can be should
Such as in conventional processing, preferably skimmed milk or recombined milk.Wherein, recombined milk preferably can for by milk powder and water in mass ratio
The ratio mixed preparing of 100-120:680-700 obtains.
In the present invention, the emulsifier be may include but be not limited to selected from diacetyl tartaric acid monodiglyceride, stearoyl cream
One of sour sodium, stearyl lactate, maltitol and propylene glycol alginate are a variety of etc..Preferably diacetyl tartarate
One of single double glyceride and propylene glycol alginate are a variety of；More preferably diacetyl tartaric acid monodiglyceride.
In the present invention, the leavening can be the leavening of this field routine, be more preferably Bulgarian Lactobacillus,
One of streptococcus thermophilus etc. is a variety of.In addition, dosage those skilled in the art of leavening can add according to the actual situation,
For example, the additive amount of leavening can be 100-200U/ tons.
In the present invention, those skilled in the art can also need to select addition this field conventional in the feed according to the actual situation
Flavor substance, such as powdered flavor.
In the present invention, those skilled in the art can also need to select addition edible essence etc. in the feed according to the actual situation
Additive.Its additive amount can be conventional additive amount.
To reach above-mentioned second purpose, the present invention provides a kind of preparation method for being stored at room temperature drinking yoghourt, the party
Method includes the following steps:
1) it prepares fermentation liquid: raw milk, the part white granulated sugar, PURE WHEY, concentration of total mass of raw material 50-55% will be accounted for
After milk protein, converted starch, part pectin, gellan gum, agar and emulsifier mixing, material, then it is mixed with remaining raw milk
Conjunction, degassing, homogeneous, sterilization, addition are ferment-fermented, obtain fermentation liquid；
2) it prepares glycocoll liquid: with the white granulated sugar of the water dissolution surplus of formula ratio and the pectin of surplus, glycocoll liquid is obtained after sterilization,
And it is stored in 40-45 DEG C of temperature；
3) fermentation liquid is mixed with glycocoll liquid, then carries out homogeneous, cooling, sterilization, filling, must be stored at room temperature and drink type acid
Milk.
In preparation method of the invention, in step 2), the dosage of the pectin of the white granulated sugar and surplus of surplus meets formula ratio
Water dissolve it sufficiently.For example, the white granulated sugar of surplus can be the 1/ of white granulated sugar additive amount total in composition of raw materials in step 2)
10-1/8；The pectin of surplus can be the 3/5-4/5 of pectin additive amount total in composition of raw materials.
In preparation method of the present invention, on the basis of specific raw material composition has been determined, optimizes and revises and prepared fermentation liquid
And the method for second batch.It carries out whole converted starch, gellan gum, agar and partial pectin to mix hair with other raw materials
Ferment, stabilizer on the one hand can be made, which to fully play it, to be improved bleed layering and improves the effect of mouthfeel, another aspect gellan gum, fine jade
Rouge and pectin can protect converted starch, prevent it from can not improve the stability of product well because of anti-shearing force difference and preventing point
The effect of layer.In addition, by specifically preparing glycocoll liquid, being found surprisingly that, by part white granulated sugar and part pectin in the present invention
Be dissolved in the water of formula ratio, the glycocoll liquid being prepared mixes with fermentation liquid again, homogeneous, sterilization, it is filling after obtained product
System stability is more preferable, improves the problem of conventional room temperature drinking yoghourt containing converted starch is easy centrifugation bleed, layering, makes
It obtains product and is being stored at room temperature the problem of all no appearance was not centrifuged bleed or layering or precipitating, agglomerates in even 10 months 8 months, product group
Knit state stable homogeneous.Meanwhile after being mixed using the specific glycocoll liquid with fermentation liquid, the mouthfeel for the product being prepared is also more
Smooth, fine and smooth, yoghourt-flavored is pure just, while the control that the viscosity of product can be stable is between 1000-3000cp.
According to the preferred embodiment of the present invention, in step 2), the method for preparing glycocoll liquid are as follows: heat the water of formula ratio
To 65-75 DEG C, the white granulated sugar of surplus and the pectin of surplus is added, dissolves 15-20 minutes, sterilization obtains glycocoll liquid, wherein kill
The temperature of bacterium is 115-121 DEG C, and the time of sterilization is 40-60s.
According to the preferred embodiment of the present invention, in step 3), the homogeneous is double-stage homogenization, wherein double-stage homogenization
Low pressure is 10-50bar, high pressure 50-250bar；Preferably, the ratio of low pressure and high pressure is 1:5.
According to the preferred embodiment of the present invention, in step 3), cooling, which refers to, is cooled to 10-20 DEG C.
According to the preferred embodiment of the present invention, in step 3), the condition of the sterilization are as follows: temperature is 70-80 DEG C, the time
For 25-35s.
According to the preferred embodiment of the present invention, in step 3), the filling temperature is 15-30 DEG C.
In preparation method of the invention, in step 3), filling packaged form is unlimited.E.g., including but it is not limited to benefit
One of happy brick, Lilezhen, Bai Libao, Kang Meibao, PET bottle, HDPE bottles or aforementioned packaging comprising Photoresist etc..Light blocking
Agent is present in aforementioned packaging in the form adulterated.Wherein, the selection of Photoresist meets in related national standard or professional standard and can use
Photoresist in food packaging.According to the preferred embodiment of the present invention, filling in the present invention to be packaged as containing light blocking
The PET bottle of agent.The Photoresist is doped in PET bottle.This is packed using the PET bottle containing Photoresist and is stored at room temperature drinking yoghourt,
The flavor of product can be improved.
It is doped during being included in PET bottle casting and forming suitable for the method for the invention adulterated.PET bottle is cast as
The method of type can be existing conventional forming method, and this will not be repeated here.In addition, being suitable for the Photoresist of the PET bottle of the packaging
Can be conventional Photoresist, for example including but be not limited to the Photoresist etc. containing titanium dioxide.Preferably, described containing Photoresist
In the raw material of PET bottle, the additive amount of Photoresist is 6-15wt%.It is highly preferred that the Photoresist is selected from Dutch color company
(HCA) Photoresist or Jia Luosi company (Colormatrix) model of model " the white 487-10-27404 of Holcomer "
The Photoresist of " Lactra SX-CN-250117 ".At this point, room temperature can be greatly reduced in the obtained PET packaging containing this barrier
The generation of bad flavor in drinking yoghourt product is saved, while can also extend the shelf life of product.
Unless otherwise specified, raw material used in the present invention can be by commercially available commercially available.
Beneficial effects of the present invention are as follows:
Of the invention is stored at room temperature in drinking yoghourt, by select specific composition and the stabilising system of content proportion with
And specific distribution, namely during preparing fermentation liquid, by whole converted starch, gellan gum, agar and part fruit
Glue is mixed with raw milk, then part white granulated sugar and remaining pectin are dissolved in water and prepare glycocoll liquid, and mixing is further prepared
Be stored at room temperature drinking yoghourt compared to more conventional room temperature drinking yoghourt, viscosity is more moderate, and mouthfeel is more smooth and Yoghourt
Taste is pure just strong, while product tissue morphology is uniform, and storage 8 months to 10 months or more still without bleed, layering or precipitating
The case where occur.
The packaging with light blocking effect containing Photoresist is further used in the application, which has better light blocking
Property, the generation for being stored at room temperature bad flavor in drinking yoghourt product can be reduced well, while can also extend the shelf of product
Phase.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
Embodiment 1
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 7/8
It is white granulated sugar, PURE WHEY, Evamilk albumen, acetylated starch, the pectin for accounting for pectin total amount 5/30, gellan gum, agar, double
Acetyltartaric acid list double glyceride is added in raw milk, using having mixing, dispersion, shearing, the material equipment of emulsifying effectiveness, makes
Feed liquid becomes the mixture of uniform dispersion, and the material time is maintained at 15-20 minutes, mixes after cooling with remaining raw milk, is added
Edible essence；
It is carried out after mixing:
Degassing: temperature 60 C, pressure -0.4Mpa；
Homogeneous: temperature 60 C, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar and surplus of surplus is added
Pectin, dissolve 15-20 minute, glycocoll liquid is sterilized, sterilization 115 DEG C/45s of parameter, be cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1220cp.
Embodiment 2
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 85/95
White granulated sugar, PURE WHEY, Evamilk albumen, acetylated starch, the pectin for accounting for pectin total amount 3/10, gellan gum, agar,
Diacetyl tartaric acid monodiglyceride be added raw milk in, using have mixing, dispersion, shearing, emulsifying effectiveness material equipment,
Feed liquid is set to become the mixture of uniform dispersion, the material time is maintained at 15-20 minutes, mixes, adds with remaining raw milk after cooling
Enter edible essence；
It is carried out after mixing:
Degassing: 65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 10h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar and surplus of surplus is added
Pectin, dissolve 15-20 minute, glycocoll liquid is sterilized, sterilization 121 DEG C/40s of parameter, be cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 2870cp.
Embodiment 3
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, recombined milk is obtained by 106g milk powder and 694g drinking water mixed preparing；
Strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the recombined milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 75/85
White granulated sugar, PURE WHEY, Evamilk albumen, hydroxypropul starch, the pectin for accounting for pectin total amount 1/3, gellan gum, agar,
Diacetyl tartaric acid monodiglyceride be added recombined milk in, using have mixing, dispersion, shearing, emulsifying effectiveness material equipment,
Feed liquid is set to become the mixture of uniform dispersion, the material time is maintained at 15-20 minutes, mixes, adds with remaining recombined milk after cooling
Enter edible essence；
It is carried out after mixing:
Degassing: 62 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 62 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 8h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar and surplus of surplus is added
Pectin, dissolve 15-20 minute, glycocoll liquid is sterilized, sterilization 115 DEG C/40s of parameter, be cooled to 40-42 DEG C of storage.
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1570cp.
Embodiment 4
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, recombined milk is obtained by 106g milk powder and 694g drinking water mixed preparing；
Strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the recombined milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 75/85
White granulated sugar, PURE WHEY, Evamilk albumen, hydroxypropul starch, acetylated starch, the pectin for accounting for pectin total amount 1/3, knot
Cold glue, agar, diacetyl tartaric acid monodiglyceride are added in recombined milk, using with mixing, dispersion, shearing, emulsifying effectiveness
Material equipment, make feed liquid become uniformly, the mixture of dispersion, the material time is maintained at 15-20 minute, goes back after cooling with remaining
Former cream mixing, is added edible essence；
It is carried out after mixing:
Degassing: 63 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 63 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6-10h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar and surplus of surplus is added
Pectin, dissolve 15-20 minute, glycocoll liquid is sterilized, sterilization 121 DEG C/45s of parameter, be cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1850cp.
Embodiment 5
Embodiment 1 is repeated, difference is, the filling use in step 4) is packaged as " doped with 6wt%'s in raw material
HCA company model is the PET bottle of the Photoresist of " the white 487-10-27404 of Holcomer " ", remaining condition is constant, must be stored at room temperature
Drinking yoghourt.
Embodiment 6
Embodiment 1 is repeated, difference is, the filling use in step 4) is packaged as " doped with 15wt%'s in raw material
HCA company model is the PET bottle of the Photoresist of " the white 487-10-27404 of Holcomer " ", remaining condition is constant, must be stored at room temperature
Drinking yoghourt.
Embodiment 7
Embodiment 1 is repeated, difference is, the filling use in step 4) is packaged as " doped with 6wt%'s in raw material
The PET bottle of the Photoresist of Colormatrix model " Lactra SX-CN-250117 " ", remaining condition is constant, obtains room temperature guarantor
Deposit drinking yoghourt.
Embodiment 8
Embodiment 1 is repeated, difference is, the filling use in step 4) is packaged as " doped with 15wt%'s in raw material
The PET bottle of the Photoresist of Colormatrix model " Lactra SX-CN-250117 " ", remaining condition is constant, obtains room temperature guarantor
Deposit drinking yoghourt.
Comparative example 1
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
Technique:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, by white granulated sugar, lactalbumin
Powder, Evamilk albumen, converted starch, pectin, gellan gum, agar, diacetyl tartaric acid monodiglyceride are added in milk, adopt
With with mixing, dispersion, shearing, the material equipment of emulsifying effectiveness, feed liquid is made to become mixture that is uniform, dispersing, material time
It is maintained at 15-20 minutes, is mixed after cooling with remaining milk, edible essence is added in drinking water constant volume；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h；
2) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 2), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 4000cp.
Comparative example 2
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, by white granulated sugar, lactalbumin
Powder, Evamilk albumen, acetylated starch, the pectin for accounting for pectin total amount 5/30, gellan gum, agar, diacetyl tartarate Dan Shuan
Glyceride be added raw milk in, using have mixing, dispersion, shearing, emulsifying effectiveness material equipment, make feed liquid become uniformly,
The mixture of dispersion, material time are maintained at 15-20 minutes, mix after cooling with remaining raw milk, and edible essence is added；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glue: being all heated to 65-75 DEG C for the drinking water of surplus, and the pectin of surplus is added, and dissolves 15-20
Minute, glycocoll liquid is sterilized, 115 DEG C/45s of parameter is sterilized, is cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1850cp.
Lack the participation of white granulated sugar, the solution rate of pectin reduces, the phenomenon that uniting, under the uniformity and viscosity of glue
Drop.
Comparative example 3
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 7/8
White granulated sugar, PURE WHEY, Evamilk albumen, acetylated starch, pectin, will account for the gellan gum of pectin total amount 1/2, agar,
Diacetyl tartaric acid monodiglyceride be added raw milk in, using have mixing, dispersion, shearing, emulsifying effectiveness material equipment,
Feed liquid is set to become the mixture of uniform dispersion, the material time is maintained at 15-20 minutes, mixes, adds with remaining raw milk after cooling
Enter edible essence；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar of surplus is added and ties cold
Glue is dissolved 15-20 minutes, is sterilized to glycocoll liquid, is sterilized 115 DEG C/45s of parameter, is cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1637cp.
Comparative example 4
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 7/8
White granulated sugar, PURE WHEY, Evamilk albumen, acetylated starch, gellan gum, agar, diacetyl tartaric acid monodiglyceride
Be added raw milk in, using have mixing, dispersion, shearing, emulsifying effectiveness material equipment, make feed liquid become uniformly, dispersion
Mixture, material time are maintained at 15-20 minutes, mix after cooling with remaining raw milk, and edible essence is added；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and white granulated sugar and the fruit of surplus is added
Glue is dissolved 15-20 minutes, is sterilized to glycocoll liquid, is sterilized 115 DEG C/45s of parameter, is cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1754cp.
Comparative example 5
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
Wherein, strain is the mixing of Bulgarian Lactobacillus and streptococcus thermophilus.
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 68/80
White granulated sugar, PURE WHEY, Evamilk albumen, the acetylated starch for accounting for acetylated starch total amount 1/3, account for pectin total amount 5/
30 pectin, gellan gum, agar, diacetyl tartaric acid monodiglyceride are added in raw milk, mix, disperse, cut using having
It cuts, the material equipment of emulsifying effectiveness, so that feed liquid is become the mixture of uniform dispersion, the material time is maintained at 15-20 minutes, cold
But it is mixed after with remaining raw milk, edible essence is added；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and white granulated sugar, the acetyl of surplus is added
Change starch and pectin, dissolve 15-20 minutes, glycocoll liquid is sterilized, sterilizes 115 DEG C/45s of parameter, be cooled to 40-42 DEG C of storage
It deposits；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 531cp.
Comparative example 6
One kind being stored at room temperature drinking yoghourt, by raw material total amount for 1000g based on, include in raw material:
The above-mentioned preparation method for being stored at room temperature drinking yoghourt includes the following steps:
1) prepared by fermentation liquid: the raw milk for accounting for total amount 50-55% being heated to 50-55 DEG C, will account for white granulated sugar total amount 7/8
It is white granulated sugar, PURE WHEY, Evamilk albumen, acetylated starch, the pectin for accounting for pectin total amount 5/30, carragheen, agar, double
Acetyltartaric acid list double glyceride is added in raw milk, using having mixing, dispersion, shearing, the material equipment of emulsifying effectiveness, makes
Feed liquid becomes the mixture of uniform dispersion, and the material time is maintained at 15-20 minutes, mixes after cooling with remaining raw milk, is added
Edible essence；
It is carried out after mixing:
Degassing: 60-65 DEG C of temperature, pressure -0.4Mpa；
Homogeneous: 60-65 DEG C of temperature, 30/150bar；
Sterilization: 95 DEG C of sterilization temperature, sterilizing time 300s；
Fermentation: access strain, 40-42 DEG C of fermentation temperature, fermentation time 6h obtain fermentation liquid after fermentation；
2) preparation of glycocoll liquid: being all heated to 65-75 DEG C for the drinking water of surplus, and the white granulated sugar and surplus of surplus is added
Pectin, dissolve 15-20 minute, glycocoll liquid is sterilized, sterilization 115 DEG C/45s of parameter, be cooled to 40-42 DEG C of storage；
3) mix: by step 1) and step 2) fermentation liquid and glycocoll liquid mix, homogeneous, 42 DEG C of homogenizing temperature,
Homogenization pressure 10/50bar cools down feed liquid after homogeneous, and cooling temperature is 10-20 DEG C；
4) it sterilizes and filling: sterilization processing being carried out to mixed liquor made from step 3), sterilizes the 70-80 DEG C of time of parameters of temperature
25s, filling temperature 15-30 DEG C filling using PET bottle.
It is detected, the obtained viscosity for being stored at room temperature drinking yoghourt is 1462cp.
The observation of 1 products obtained therefrom system stability of test example
Method:
Centrifugation bleed experiment: obtained product is subjected to centrifugal treating under conditions of placing different number of days respectively, is centrifuged
Condition are as follows: revolving speed 3000r/s, time 10min.After the completion of centrifugation, bleed height is observed.Experimental result is as shown in table 1 below.
Baking oven storage experiment: product is continuously placed under the conditions of 45 DEG C, and test place different time product in whether
There is the problem of bleed layering.As a result as shown in table 1 below, wherein " invisible ", which refers to, bleed layering does not occur in product
Problem." visible ", which refers in product, there is the problem of bleed layering.
Mechanical oscillation test: by product it is offline after carry out the self weight of 1.5m height in 30 days and fall 10 times and then just putting standing to see
It examines.With investigate product after by mechanical oscillation whether can bleed layering, as a result as shown in table 1 below.Wherein, " invisible " refers to
Do not occur the problem of bleed layering in product." visible ", which refers in product, there is the problem of bleed layering.
Each embodiment of table 1 and comparative example product stability result
The sensory testings such as 2 product mouthfeel of experimental example
For the filling obtained product of the various embodiments described above after saving 240 days, the mouthfeel of product is still fine and smooth, smooth, acid
Milk pure flavor, and color is glossy.
By embodiment 1, the filling obtained product of embodiment the 5-8 prolonged exposure under the UV illumination containing a small amount of visible light respectively
10 months, there is the peculiar smell that the unacceptable discomfort of human body is drunk in the product of embodiment 1, and the product of embodiment 5-8 then has no
The peculiar smell that unacceptable discomfort is drunk generates.
Influence of 3 processing condition of test example to product quality
Further, it is investigated influence of the homogenization pressure to product quality.Wherein, relative to embodiment 4, change respectively
The low pressure and high pressure of double-stage homogenization study its influence to product viscosity and quality.As a result as shown in table 2 below.
Influence of the different processing conditions of table 2 to product quality
| Different homogenization pressures | Product viscosity/cp | Product quality |
| 10/50bar | 1850 | Exquisiteness, it is glossy |
| 20/100bar | 1652 | Exquisiteness, it is glossy |
| 30/150bar | 1463 | Exquisiteness, it is glossy |
| 40/200bar | 1233 | Exquisiteness, it is glossy |
| 50/250bar | 1056 | Exquisiteness, it is glossy |
| 10/30bar | 1923 | Slight granular sensation |
| 20/80bar | 1762 | Slight granular sensation |
| 30/170bar | 1523 | Slight granular sensation |
| 40/210bar | 1167 | Slight granular sensation |
| 50/220bar | 1098 | Slight granular sensation |
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. one kind is stored at room temperature drinking yoghourt, which is characterized in that described to drink type based on the mass percent of total mass of raw material
The raw material of Yoghourt includes: the raw milk of 80-90%, the white granulated sugar of 8-9.5%, the stabilizer of 0.87-3.21%, 0.05-0.2%
Emulsifier, appropriate leavening, surplus is water；
The stabilizer is converted starch, pectin, gellan gum and agar.
2. according to claim 1 be stored at room temperature drinking yoghourt, which is characterized in that by the quality percentage of total mass of raw material
Than meter, the stabilizer is the gellan gum and 0.05- of the converted starch of 0.5-2%, the pectin of 0.3-1%, 0.02-0.06%
0.15% agar.
3. according to claim 1 be stored at room temperature drinking yoghourt, which is characterized in that by the quality percentage of total mass of raw material
Than meter, the raw material of the drinking yoghourt further include: the PURE WHEY of 0.5-1% and/or the Evamilk of 0.05-0.5%
Albumen.
4. according to claim 1 be stored at room temperature drinking yoghourt, which is characterized in that the raw milk be fresh milk and/
Or processing cream；Preferably, the fresh milk is raw milk；Preferably, the processing cream is skimmed milk or recombined milk；
The emulsifier be selected from diacetyl tartaric acid monodiglyceride, stearoyl lactate, stearyl lactate, maltitol and
One of propylene glycol alginate is a variety of；Preferably, the emulsifier is selected from diacetyl tartaric acid monodiglyceride.
5. according to claim 1 be stored at room temperature drinking yoghourt, which is characterized in that the converted starch is selected from acetylation
Starch, oxidation hydroxypropul starch, oxidized starch, acid treated starches, hydroxypropul starch, the double starch of phosphate, acetate starch and
One or more of hydroxypropul starch；Preferably, the acetylated starch is selected from Ultra Tex 2, acetylation pair
Starch hexanedioic acid ester；Preferably, the hydroxypropul starch is selected from hydroxypropyl PASELLI EASYGEL.
6. the preparation method as described in any one in claim 1-5 for being stored at room temperature drinking yoghourt, which is characterized in that including such as
Lower step:
1) it prepares fermentation liquid: raw milk, the part white granulated sugar, PURE WHEY, Evamilk of total mass of raw material 50-55% will be accounted for
Albumen, converted starch, part pectin, gellan gum, agar and emulsifier mix, after material, then mix with remaining raw milk, is de-
Gas, homogeneous, sterilization, addition are ferment-fermented, obtain fermentation liquid；
2) it prepares glycocoll liquid: with the white granulated sugar of the water dissolution surplus of formula ratio and the pectin of surplus, obtaining glycocoll liquid, after sterilization, and
It is stored in 40-45 DEG C of temperature；
3) fermentation liquid is mixed with glycocoll liquid, then carries out homogeneous, cooling, sterilization, filling, drinking yoghourt must be stored at room temperature.
7. preparation method according to claim 6, which is characterized in that in step 2), the method for preparing glycocoll liquid are as follows: will match
The water just measured is heated to 65-75 DEG C, and the white granulated sugar of surplus and the pectin of surplus is added, and dissolves 15-20 minutes, and sterilization obtains glue
Liquid glucose, wherein the temperature of sterilization is 115-121 DEG C, and the time of sterilization is 40-60s.
8. preparation method according to claim 6, which is characterized in that in step 3), the homogeneous is double-stage homogenization,
In, the low pressure of double-stage homogenization is 10-50bar, high pressure 50-250bar；Preferably, the ratio of low pressure and high pressure is 1:5.
9. preparation method according to claim 6, which is characterized in that in step 3), the condition of the sterilization are as follows: temperature is
70-80 DEG C, time 25-35s；The filling temperature is 15-30 DEG C.
10. preparation method according to claim 6, which is characterized in that in step 3), the packaging of the filling use is selected from
Aseptic bag, Lilezhen, Bai Libao, Kang Meibao, PET bottle, HDPE bottles and doped with Photoresist one of aforementioned packaging；It is excellent
Selection of land, the PET bottle of the filling use being packaged as doped with Photoresist.
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| CN114788539A (en) * | 2021-01-25 | 2022-07-26 | 内蒙古伊利实业集团股份有限公司 | Cooling material defoaming method in processing process of pasteurized heat-treated fermented milk and application |
| CN114788539B (en) * | 2021-01-25 | 2023-09-26 | 内蒙古伊利实业集团股份有限公司 | Cold material defoaming method in pasteurized fermented milk processing process and application thereof |
| CN113826693A (en) * | 2021-09-29 | 2021-12-24 | 西安市军源牧业有限责任公司 | Fermented normal-temperature-stored sheep yogurt and preparation method thereof |
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