CN109275712A - One kind two eats Yoghourt and preparation method thereof - Google Patents

One kind two eats Yoghourt and preparation method thereof Download PDF

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Publication number
CN109275712A
CN109275712A CN201710598701.3A CN201710598701A CN109275712A CN 109275712 A CN109275712 A CN 109275712A CN 201710598701 A CN201710598701 A CN 201710598701A CN 109275712 A CN109275712 A CN 109275712A
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China
Prior art keywords
yoghourt
milk
eat
parts
variety
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CN201710598701.3A
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Chinese (zh)
Inventor
杨梅
张丽媛
谷宝玉
李�浩
韩琬
张海斌
孙云峰
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

The present invention provides one kind two and eats Yoghourt and preparation method thereof, this two eats Yoghourt in refrigeration as Yoghourt, it is ice cream in freezing, this two eat Yoghourt be it is fermented be made, every 1000 parts by weight ferment this two eat Yoghourt raw material composition include: 6~8 parts of 0~40 part of white granulated sugar, 20~40 parts of trehalose, 20~40 parts of crystal diabetin, 5~10 parts of albumen powder, 6~8 parts of starch, 30~50 parts of dilute cream, egg yolk liquid and/or yolk powder, milk surplus part.Provided by the invention two, which eat Yoghourt after the freezing, can maintain the sugariness of product, and the state of ice cream is presented in only tiny ice crystal；Food additives, emulsifier are not added in product, good mouthfeel, flavor and stability are all had under refrigeration and freezing conditions.

Description

One kind two eats Yoghourt and preparation method thereof
Technical field
The present invention relates to one kind two to eat Yoghourt and preparation method thereof, is related to food processing field.
Background technique
The immunity of promotion digestion, raising human body that Yoghourt has, promotes human body to micro- at the harmful substance in removing enteron aisle The benefits such as the absorption of secondary element receive the widespread love of consumer.For the shape of lactic bacteria activity, product in maintenance Yoghourt State, flavor and taste do not change, and Yoghourt needs are saved, transport and sold under refrigerated condition (2 DEG C~6 DEG C).
Fro-yo can organically be combined the healthcare function of Yoghourt with the mouthfeel of ice cream as a kind of emerging food Get up, has many advantages, such as to sell that radius is big, shelf life is wide, edible way is various, need to store, sell under freezing conditions (- 18 DEG C or less).
In order to control the ice crystal size of fro-yo and congeal state, at present about the patent of fro-yo, in formula Be added to emulsifier (diacetyl tartaric acid monodiglyceride, single, double glycerin fatty acid value, calgon etc.), sodium glutamate, One of food additives such as glycerol, sodium alginate, pectin, agar, hydroxypropyl PASELLI EASYGEL, acetylated starch are more Kind, this kind of frozen yogurt prod is capable of forming the mouthfeel of similar ice cream.For normal person, additive is used by national standard Food be harmless to human health, but for the specific groups such as children, food additives are easily reduced body immunity, Influence upgrowth and development of children and nervous system health.
Therefore, develop a kind of health two eat type Yoghourt and are necessary, and do not add food additives, cream in this product Agent meets the health demand of consumer objects.Product can be refrigerated and be sold, and increase the sale radius of product；Product has two to eat spy It is ice cream that property is under Yoghourt, freezing conditions under refrigerated condition, increases edible way and edible enjoyment.
However, develop above-mentioned two eat type Yoghourt during, encounter many difficulties, these difficulties relate generally to how The sugariness of product is maintained under freezing conditions, controls the size of product ice crystal, simultaneously because quasi- do not use food additives, emulsification How agent maintains the mouthfeel, state and stability etc. of product under refrigeration, freezing conditions.Can these difficulties how to be overcome to be Above-mentioned two keys for eating Yoghourt are developed in success.
Summary of the invention
To solve the above-mentioned problems, the main purpose of the present invention is to provide one kind two to eat Yoghourt, is acid in refrigeration It is ice cream when milk, freezing；The sugariness of product can be maintained under freezing conditions, and ice crystal is tiny；Food additive is not added in the Yoghourt Add agent, emulsifier, product all has good taste and flavor under refrigeration, freezing state；Product is able to maintain that in shelf life Good stability, meet pursuit of the consumer to health, be suitble to children edible.
The object of the invention is also to provide the preparation methods that aforementioned two eat Yoghourt, and preparation method is simple for this, use One step proportioning process.
In order to achieve the above object, present invention firstly provides one kind two to eat Yoghourt, is Yoghourt in refrigeration, is freezing When be ice cream, this two eat Yoghourt be it is fermented be made, every 1000 parts by weight ferment this two eat Yoghourt raw material composition include: white 0~40 part of granulated sugar, 20~40 parts of trehalose, 20~40 parts of crystal diabetin, 5~10 parts of albumen powder, 6~8 parts of starch, dilute cream 30 6~8 parts of~50 parts, egg yolk liquid and/or yolk powder, milk surplus part；Preferably, raw material composition may also include nutrient 1~4 Part.
Provided by the invention two, which eat Yoghourt after the freezing, can maintain the sugariness of product, and ice cream is presented in only tiny ice crystal State；Food additives, emulsifier are not added in product, good mouthfeel, flavor are all had under refrigeration and freezing conditions And stability.
In the raw material composition that of the invention two eat Yoghourt, by adjusting the addition of white granulated sugar, trehalose, crystal diabetin Amount controls the sugariness and ice crystal size of product under freezing state；Both pass through addition egg yolk liquid/yolk powder, dilute cream and control Additive amount, the size of control product ice crystal under freezing conditions；By adjusting the adding proportion of starch, albumen powder, maintain to produce The stability of product in the mouthfeels of product, state and shelf life.
Outer without specializing, percentage of the invention, percentage, content, ratio, part is weight percentage respectively, weight Percentage, weight content, weight ratio and parts by weight.
Specific embodiment according to the present invention, the present invention two eat Yoghourt and may also include jam, it is preferable that two eat acid with this Milk total weight is 100% meter, the additive amount of jam be 5%~20% remaining be that the present invention is fermented resulting yogurt base material.
It is further preferred that the jam includes one of water fruits and vegetables and nut or a variety of.The i.e. described jam can wrap Include water fruits and vegetables, nut, " fruit+vegetables ", " fruit+nut ", " vegetables+nut " or " fruit+vegetables+nut " etc..
The fruit is for example including strawberry, blueberry, orange, passionflower, banana, dragon fruit, apple, pears, Kiwi berry, mango and spinach One of trailing plants is a variety of.
The vegetables are for example including one of purple sweet potato, carrot, pumpkin, spinach, Chinese yam and sweet potato or a variety of.
The nut is for example including one of Chinese chestnut, walnut, cashew nut, chestnut, green fruit, raisins and American pistachios or more Kind.
Specific embodiment according to the present invention, of the invention two, which eat Yoghourt, may also include chocolate ball, chocolate tablet, skilful One of gram force bits and quick-fried pearl are a variety of.
Specific embodiment according to the present invention, this two is eaten and does not add food additives in Yoghourt, such as emulsifier.Herein Food additives, emulsifier include but is not limited to the type being mentioned above, such as gelatin, pectin isocolloid based food addition The emulsifiers such as agent, glyceride type.
Specific embodiment according to the present invention, it is preferable that the protein content in the albumen powder is 40%~80%, It may include one of whole milk powder, skimmed milk power, Evamilk albumen powder and concentrated whey protein powder or a variety of.
Specific embodiment according to the present invention, it is preferable that fat content is 3.5~80% in the dilute cream, can To include one of UHT dilute cream and pasteurized cream or a variety of.
Specific embodiment according to the present invention, it is preferable that the starch includes that cornstarch, tapioca and wax are beautiful One of rice starch is a variety of.
Specific embodiment according to the present invention, it is preferable that the nutrient includes DHA fish oil, DHA algal oil, lutein Ester, vitamin A, vitamin C, vitamin D3With one of milk calcium or a variety of.
Specific embodiment according to the present invention, it is preferable that preparing described two and eating strain used by Yoghourt includes that cream is double Discrimination bacillus and Lactococcus lactis, wherein counted with the weight that raw material forms, the additive amount of bifidobacterium lactis is 1 × 108~3 × 108Cfu/g, the additive amount of Lactococcus lactis are 1 × 107~3 × 107cfu/g。
In Yoghourt provided by the present invention, it is preferable that the strain may also include streptococcus thermophilus, bulgarian milk bar One of strains such as bacterium, lactobacillus acidophilus, Lactobacillus casei and bifidobacterium infantis are a variety of；The weight formed with raw material Meter, the additive amount of also included strain are 1 × 107~3 × 107cfu/g。
On the other hand, the present invention also provides the preparation methods that above-mentioned two eat Yoghourt comprising following steps:
Step 1: in parts by weight, the albumen powder being put into milk and carries out material, circulation, obtains to match with material milk Material milk stands hydration；
Step 2: will step 1 stand hydration after with material milk heat up, in parts by weight, be added the starch, dilute cream, Egg yolk liquid and/or yolk powder, circulation；
The white granulated sugar, trehalose, crystal diabetin are added in step 1 or step 2；
Step 3: homogeneous is carried out with material milk after step 2 is recycled；
Step 4: by being sterilized with material milk after step 3 homogeneous；
Step 5: cooling down after step 4 is sterilized with material milk is added strain and is fermented to obtain cultured milk；
Step 6: after step 5 cultured milk demulsification, cooling obtains described two and eats Yoghourt.
Selectively, the nutrient can also be added in step 2.
Selectively, may also include after step 6 by gained two eat Yoghourt further with jam, chocolate ball, chocolate One of piece, chocolate crumb and quick-fried pearl a variety of etc. mix further two to eat Yoghourt.
Specific embodiment according to the present invention, it is preferable that material temperature in step 1 is 45 DEG C~50 DEG C, when circulation Between be 20min~30min, standings hydration time be 30~40min.
Specific embodiment according to the present invention, it is preferable that the heating in step 2 is that temperature is risen to 55 DEG C~60 DEG C, Circulation time is 20min~30min.
Specific embodiment according to the present invention, it is preferable that the temperature of the homogeneous in step 3 is 55 DEG C -60 DEG C, homogeneous Secondary pressure be 20bar~40bar, first class pressure be 180bar~200bar.
Specific embodiment according to the present invention, it is preferable that the sterilization in step 4 is continued at 95 DEG C ± 5 DEG C 300s。
Specific embodiment according to the present invention, it is preferable that the cooling in step 5 is to cool the temperature to 29 DEG C~31 DEG C, Fermentation time is 7~9h.
Specific embodiment according to the present invention, it is preferable that the cooling in step 6 is that temperature is cooled to 10 DEG C~20 ℃。
Specific embodiment according to the present invention, it is preferable that above-mentioned preparation method the following steps are included:
Step 1: in parts by weight, milk protein powder being put into milk and carries out material, and material temperature is 45 DEG C~50 DEG C, to get to material milk is matched after circulation 20min~30min, it will be stood with material milk and be hydrated 30min~40min；
Step 2: the material milk of matching after step 1 to be stood to hydration is warming up to 55 DEG C~60 DEG C, in parts by weight, white sand is added Sugar, trehalose, crystal diabetin, starch, dilute cream, egg yolk liquid and/or yolk powder recycle 20min~30min；
Step 3: homogeneous is carried out with material milk after step 2 is recycled, the temperature of homogeneous is 55 DEG C~60 DEG C, secondary pressure For 20bar~40bar, first class pressure is 180bar~200bar；
Step 4: by sterilizing after step 3 homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: being cooled to 29 DEG C~31 DEG C with material milk after step 4 is sterilized, strain be added and ferments, when fermentation Between be 7~9h, obtain cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 10 DEG C~20 DEG C, filling, obtains described two and eats Yoghourt.
In summary, invention broadly provides one kind two to eat Yoghourt and preparation method thereof, has the advantage that
(1) food additives are not added in product formula, are not had to addition emulsifier especially, are only added raw-food material.
(2) product, which can refrigerate, sells, can also freeze and sell；It is eaten after use can be refrigerated, can also be freezed, cold The sugariness of product can be maintained after jelly, the state of ice cream is presented in only tiny ice crystal；Food additives, cream are not added in product Agent all has good mouthfeel, flavor and stability under refrigeration and freezing conditions.
(3) it is not necessarily to secondary allotment, a step ingredient, the processing cost of product is low, production process is simple.
Specific embodiment
In order to which technical characteristic of the invention, purpose and beneficial effect are more clearly understood, now in conjunction with specific implementation Example carries out technical solution of the present invention described further below, it should be understood that these examples are merely to illustrate the present invention rather than limit The scope of the present invention processed.In embodiment, each Starting reagents material is commercially available, and test method without specific conditions is Conventional method and normal condition known to fields, or according to condition proposed by apparatus manufacturer.
Embodiment 1
It present embodiments provides one kind two and eats Yoghourt, in terms of 1000kg raw material, the raw material of the Yoghourt is formed such as the following table 1 institute Show:
Table 1
Raw material Additive amount Raw material Additive amount
Ingredient milk 845.5kg Starch 8kg
White granulated sugar 40kg DHA fish oil 0.25kg
Trehalose 20kg Milk calcium 3kg
Crystal diabetin 20kg Vitamin C 0.25kg
Dilute cream 50kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 5kg Bifidobacterium lactis 3×108cfu/g
Egg yolk liquid 8kg
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: it will stand after being hydrated and be warming up to 57 DEG C with material milk, starch, white granulated sugar, trehalose, crystallization fruit is added Sugar, egg yolk liquid, DHA fish oil, milk calcium, vitamin C recycle 20min~30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains described two and eats Yoghourt.
Children two eat Yoghourt taste and flavor and judge verifying
Two Blind Test for eating Yoghourt progress taste and flavor that embodiment 1 obtains are tested.Primary sensory's inspection item: viscous Situation is precipitated in degree, flavor and whey.Comparative sample is presently commercially available Erie QQ star children flavored fermented milk (product list of ingredients: raw Cow's milk, white granulated sugar, Evamilk albumen powder, starch, fish oil extract, sodium ascorbate salt, streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus acidophilus, bifidobacterium lactis), sense organ and flavour mark standard are as shown in table 2, and sense organ and flavour mark table are shown in Table 3.
2 sense organ of table and flavour mark standard
Scoring item Standards of grading Score
Structural state Clearly, fine and smooth, no whey is precipitated 5
Color Uniform color has the feature of Yoghourt 5
Sour-sweet ratio The ratio of tart flavour and sweet taste in product 5
Flavor There is the natural fragrance of milk in product, after swallowing, aftertaste is preferable 5
Mouthfeel Product is smooth, fine and smooth 5
What the two of 3 embodiment 1 of table ate Yoghourt and commercially available QQ star Yoghourt judges comparison table
Index The two of the preparation of embodiment 1 eat Yoghourt Comparative sample
Structural state 4.8 4.2
Color 4.5 4.0
Sour-sweet ratio 4.5 4.1
Flavor 4.3 4.0
Mouthfeel 4.8 4.2
Total score 22.9 20.5
According to judging result: the two of embodiment 1 eat Yoghourt and receive liking for consumer, competing with positive market Strive power.
Two obtained according to embodiment 1 eat stability test of the Yoghourt within the shelf-life and are shown in Table 4, including are stored at room temperature (25 DEG C -28 DEG C) and it is stored refrigerated (4-8 DEG C).
4 liang of table are eaten product stability test of the Yoghourt within the shelf-life
According to table 4, product is able to maintain that its stability within the shelf-life.
The state of product, cooling time, thawing time under freezing conditions are tracked, concrete outcome is shown in Table 5.
5 liang of table are eaten Yoghourt freezing state
Freezing state No ice crystal, sour-sweet ratio is suitable, milk fragrance is sufficient
Cooling time 2h
Thawing time 15min
Embodiment 2
It present embodiments provides one kind two and eats Yoghourt, be formulated: base-material 90%+10% carrot orange jam, with 1000kg original The raw material composition of material meter, the base-material that ferments is as shown in table 6 below:
Table 6
Raw material Additive amount Raw material Additive amount
Ingredient milk 845.73kg Starch 8kg
White granulated sugar 40kg Vitamine D3 0.02kg
Trehalose 20kg Milk calcium 3kg
Crystal diabetin 20kg Vitamin A 0.25kg
Dilute cream 50kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 5kg Bifidobacterium lactis 3×108cfu/g
Yolk powder 8kg
Carrot orange jam formulations: orange juice 10%, orange Rong 5%, carrot paste 25%, white granulated sugar 25%, crystal diabetin 15%, Starch 0.8%, pectin 0.5%, water surplus.
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: being warming up to 57 DEG C with material milk after standing hydration, be added starch and dilute cream, white granulated sugar, trehalose, Crystal diabetin, yolk powder, vitamin A, milk calcium, vitamine D3 recycle 20min-30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains described two base-materials for eating Yoghourt；
Step 7: gained base-material is mixed with carrot orange jam and eats Yoghourt up to the present embodiment two.
Embodiment 3
It present embodiments provides one kind two and eats Yoghourt, be formulated: base-material 90%+10% blueberry purple sweet potato jam, with 1000kg The raw material composition of raw material meter, the base-material that ferments is as shown in table 7 below:
Table 7
Raw material Additive amount Raw material Additive amount
Ingredient milk 856.5kg Starch 8kg
White granulated sugar 40kg DHA fish oil 0.25kg
Trehalose 20kg Lutein ester 3kg
Crystal diabetin 20kg Vitamin C 0.25kg
Dilute cream 40kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 4kg Bifidobacterium lactis 3×108cfu/g
Yolk powder 8kg
Blueberry purple sweet potato jam formula: blueberry pulp 28%, purple sweet potato 3%, white granulated sugar 25%, crystal diabetin 15%, starch 0.8%, pectin 0.5%, water surplus.
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: being warming up to 57 DEG C with material milk after standing hydration, be added starch and white granulated sugar, dilute cream, trehalose, Crystal diabetin, egg yolk liquid, DHA fish oil, lutein ester, vitamin C recycle 20min-30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains the base-material；
Step 7: gained base-material is mixed with blueberry purple sweet potato jam and eats Yoghourt up to the present embodiment two.
Embodiment 4
It present embodiments provides one kind two and eats Yoghourt, be formulated: base-material 90%+10% strawberry tomato jam, with 1000kg The raw material composition of raw material meter, the base-material that ferments is as shown in table 8 below:
Table 8
Raw material Additive amount Raw material Additive amount
Ingredient milk 865.5kg Starch 8kg
White granulated sugar 10kg DHA algal oil 0.25kg
Trehalose 40kg Milk calcium 3kg
Crystal diabetin 30kg Vitamin A 0.25kg
Dilute cream 30kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 5kg Bifidobacterium lactis 3×108cfu/g
Egg yolk liquid 8kg
Strawberry tomato jam formulations: strawberry starches 30%, tomato 5%, white granulated sugar 25%, crystal diabetin 15%, starch 0.8%, pectin 0.5%, water surplus.
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: being warming up to 57 DEG C with material milk after standing hydration, be added starch and white granulated sugar, dilute cream, trehalose, Crystal diabetin, egg yolk liquid, DHA algal oil, milk calcium, vitamin A recycle 20min-30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains the base-material；
Step 7: gained base-material is mixed with strawberry tomato jam and eats Yoghourt up to the present embodiment two.
Embodiment 5
It present embodiments provides one kind two and eats Yoghourt, be formulated: base-material 90%+10% vanilla walnut jam, with 1000kg The raw material composition of raw material meter, the base-material that ferments is as shown in table 9 below:
Table 9
Raw material Additive amount Raw material Additive amount
Ingredient milk 850.5kg Starch 8kg
White granulated sugar 10kg DHA fish oil 0.25kg
Trehalose 30kg Milk calcium 3kg
Crystal diabetin 40kg Vitamin C 0.25kg
Dilute cream 45kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 5kg Bifidobacterium lactis 3×108cfu/g
Egg yolk liquid 8kg
Vanilla walnut jam formulations: walnut cream 20%, vanilla 5%, white granulated sugar 25%, crystal diabetin 15%, starch 0.8%, pectin 0.5%, water surplus.
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: being warming up to 57 DEG C with material milk after standing hydration, be added starch and white granulated sugar, dilute cream, trehalose, Crystal diabetin, egg yolk liquid, DHA fish oil, milk calcium, vitamin C recycle 20min-30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains the base-material；
Step 7: gained base-material is mixed with the vanilla walnut jam and eats Yoghourt up to the present embodiment two.
Embodiment 6
It present embodiments provides one kind two and eats Yoghourt, be formulated: base-material 90%+10% Chinese chestnut banana jam, with 1000kg The raw material composition of raw material meter, the base-material that ferments is as shown in the following table 10:
Table 10
Raw material Additive amount Raw material Additive amount
Ingredient milk 860.5kg Starch 8kg
White granulated sugar 40kg DHA fish oil 0.25kg
Trehalose 20kg Milk calcium 3kg
Crystal diabetin 20kg Vitamin C 0.25kg
Dilute cream 35kg Lactococcus lactis 3×107cfu/g
Evamilk albumen powder 5kg Bifidobacterium lactis 3×108cfu/g
Yolk powder 8kg
Chinese chestnut banana jam formulations: banana 20%, Chinese chestnut 10%, white granulated sugar 25%, crystal diabetin 15%, starch 0.8%, Pectin 0.5%, water surplus.
The present embodiment additionally provides above-mentioned two preparation methods for eating Yoghourt, specifically includes the following steps:
Step 1: Evamilk albumen powder being put into milk and carries out material, and material temperature is 48 DEG C, after recycling 20min, Ingredient milk is obtained, hydration 30min will be stood with material milk；
Step 2: being warming up to 57 DEG C with material milk after standing hydration, be added starch and white granulated sugar, dilute cream, trehalose, Crystal diabetin, yolk powder, DHA fish oil, milk calcium, vitamin C recycle 20min-30min；
Step 3: homogeneous will be carried out with material milk after circulation, the temperature of homogeneous is 60 DEG C, secondary pressure 40bar, level-one Pressure is 180bar；
Step 4: by sterilizing after homogeneous with material milk, sterilization continues 300s at 95 DEG C ± 5 DEG C；
Step 5: 30 DEG C will be cooled to material milk after sterilization, be added 3 × 107The Lactococcus lactis of cfu/g and 3 × 108The bifidobacterium lactis of cfu/g ferments, and fermentation time 7h obtains cultured milk；
Step 6: after cultured milk is demulsified, being cooled to 18 DEG C, filling, obtains the base-material；
Step 7: gained base-material is mixed with Chinese chestnut banana jam and eats Yoghourt up to the present embodiment two.
Experimental example 1
The preparation method that the two of this experimental example offer eat Yoghourt is substantially the same manner as Example 1, and different is only following table 11 In different ratio sugared alternative embodiment 1 in white sugar, crystal diabetin and trehalose, made by the sugar being equipped with different in following table The product sweetness obtained is 8%, while observing gained two and eating Yoghourt product under the conditions of (2-6 DEG C) of refrigeration freezing (- 18 DEG C or less) Sugariness and freezing conditions under product ice crystal size and the thawing time, i.e., product freezing after, product is placed in room temperature (20- 25 DEG C) under, product is by solid state transformed time, that is, product thawing time as semisolid (ice crystal disappearance).
The state of the different sugar source proportion sour milk products of table 11 and thawing time
As can be seen that control white granulated sugar additive amount is of the invention 0~4% from upper table 11, crystal diabetin additive amount is When 2~4% and trehalose additive amount of the invention is of the invention 2%~4%, of the invention two, which eat Yoghourt, is refrigerating and is freezing Under the conditions of state, better flavor, and its thawing time is appropriate.And it selects not in the white granulated sugar of the ratio range, crystallization fruit Will appear when sugar, trehalose it is sour-sweet than lacking of proper care, a series of problems, such as ice crystal size is improper, the thawing time is too long, obtained acid Dairy products does not meet two and eats Yoghourt characteristic.
Experimental example 2
The preparation method that the two of the offer of this experimental example 2 eat Yoghourt is substantially the same manner as Example 1, and different is only following table 12 In Different adding amount anhydrous butter oil or dilute cream replace dilute cream therein, and evaluate gained two under freezing conditions and eat acid Milk state, mouthfeel, flavor, as a result as shown in the table:
Influence of the different cream of table 12 to product
Comprehensively consider product mouthfeel, state, from upper table it can be found that control cream source is dilute cream of the invention, and Make its additive amount it is of the invention 3%~5% when, product mouthfeel is full, entrance is salubrious, non-greasy, and is fitted after freezing without ice crystal It is edible to close children.And when the dilute cream of selection not in this range or after the mouthfeel of product, fragrance are general, and product freezes Ice crystal can be generated, the freezing state of product is affected；Product mouthfeel is excessively greasy, and it is edible to be not suitable for children.
Experimental example 3
The preparation method that the two of this experimental example offer eat Yoghourt is substantially the same manner as Example 1, and different is only following table 13 In the egg yolk liquid of Different adding amount replace egg yolk liquid therein, and evaluate gained two under freezing conditions and eat Yoghourt state, mouth Feel, flavor, and determines dilute consistency (viscosity detection BROOKFIELD viscosimeter DV- II of product by the viscosity of testing product +, rotor model: S64, time: 30S), as a result as shown in the table:
Influence of the 13 egg yolk liquid additive amount of table to product
Additive amount % Product viscosity Product mouthfeel, state
1 3500 There is granular sensation, ice crystal is larger
2 3380 There is granular sensation, ice crystal is larger
3 3350 There is granular sensation, ice crystal is larger
4 3060 There is granular sensation, ice crystal is larger
5 2860 There is granular sensation, ice crystal is larger
6 2820 Delicate mouthfeel, smooth, no ice crystal
7 2462 Delicate mouthfeel, smooth, no ice crystal
8 2010 Delicate mouthfeel, smooth, no ice crystal
9 1645 Mouthfeel is dilute, no ice crystal
10 1631 Mouthfeel is dilute, no ice crystal
From upper table 13 as can be seen that by egg yolk liquid additive amount control be of the invention 6%~8% when, the mouthfeel of product It is fine and smooth, smooth, and product it is chilled after without ice crystal generate, and when the additive amount of egg yolk liquid not in the range when, egg yolk liquid adds When dosage is few, there are particles in product, and state is not smooth enough, and ice crystal is larger after product freezing, does not meet two and eats characteristic；Work as egg Yellow liquor it is excessively high when, although can control product freezing after form ice crystal, the mouthfeel of product is partially dilute, out of order.
Experimental example 4
Since the shelf-life of sour milk products is usually 21d-28d, and of the invention two eat in the raw material composition of Yoghourt not Containing food additives, therefore, stability of the product in shelf life is maintained to become technical problem.Inventor is to different additions Influence of the starch of amount to the mouthfeel and state of product in shelf life is compared, and see Table 1 for details 4.
Influence of the 14 Different adding amount starch of table to sour milk stability
According to table 14 it is found that can be very good to maintain of the invention two when the additive amount of starch is 0.6%~0.8% The mouthfeel for eating stability and product of the Yoghourt in shelf life, when the additive amount of starch is more than 0.8%, Product Status is sticky, It ekes out a living and feels strong.
According to above experiment, it can determine that the formula of product is as follows: the raw material based on 1000 parts by weight comprising: it is white 0~40 part of granulated sugar, 20~40 parts of trehalose, 20~40 parts of crystal diabetin, 5~10 parts of albumen powder, 6~8 parts of starch, dilute cream 30 6~8 parts of~50 parts, egg yolk liquid and/or yolk powder, milk surplus part, remaining deal are supplied by milk.
Finally, it is stated that: above embodiments are merely to illustrate implementation process and feature of the invention, rather than limit this hair Bright technical solution, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art answer Work as understanding: it is still possible to modify or equivalently replace the present invention, without departing from the spirit and scope of the present invention any Modification or part replacement, should all cover in protection scope of the present invention.

Claims (10)

  1. Be Yoghourt in refrigeration 1. one kind two eats Yoghourt, be ice cream in freezing, this two eat Yoghourt be it is fermented be made, Every 1000 parts by weight ferment this two eat Yoghourt raw material composition include: 0~40 part of white granulated sugar, 20~40 parts of trehalose, crystallization fruit 20~40 parts of sugar, 5~10 parts of albumen powder, 6~8 parts of starch, 30~50 parts of dilute cream, egg yolk liquid and/or 6~8 parts of yolk powder, ox Milk surplus part；Preferably, raw material composition may also include 1~4 part of nutrient.
  2. 2. according to claim 1 two eat Yoghourt, wherein two to eat Yoghourt further include jam for this, it is preferable that two eat acid with this Milk total weight is 100% meter, and the additive amount of jam is 5%~20%；
    It is highly preferred that the jam includes one of water fruits and vegetables and nut or a variety of；
    The fruit is for example including in strawberry, blueberry, orange, passionflower, banana, dragon fruit, apple, pears, Kiwi berry, mango and pineapple It is one or more；
    The vegetables are for example including one of purple sweet potato, carrot, pumpkin, spinach, Chinese yam and sweet potato or a variety of；
    The nut is for example including one of Chinese chestnut, walnut, cashew nut, chestnut, green fruit, raisins and American pistachios or a variety of.
  3. 3. according to claim 1 two eat Yoghourt, wherein two to eat Yoghourt further include chocolate ball, chocolate tablet, chalk for this One of power bits and quick-fried pearl are a variety of.
  4. 4. described in any one of claim 1 to 3 two eat Yoghourt, wherein this two eat do not added in Yoghourt food addition Agent, such as emulsifier.
  5. 5. described in any one of claim 1 to 3 two eat Yoghourt, wherein the protein content of the albumen powder is 40%~80%, it is preferable that it includes in whole milk powder, skimmed milk power, Evamilk albumen powder and concentrated whey protein powder It is one or more.
  6. 6. described in any one of claim 1 to 3 two eat Yoghourt, wherein the fat content in the dilute cream is 3.5 ~80%, it is preferable that it includes one of UHT dilute cream and pasteurized cream or a variety of.
  7. 7. described in any one of claim 1 to 3 two eat Yoghourt, wherein the starch includes cornstarch, para arrowroot One of powder and waxy corn starch are a variety of.
  8. 8. described in any one of claim 1 to 3 two eat Yoghourt, wherein the nutrient includes DHA fish oil, DHA algal Oil, lutein ester, vitamin A, vitamin C, vitamin D3With one of milk calcium or a variety of.
  9. 9. described in any one of claim 1 to 3 two eat Yoghourt, wherein prepare described two and eat bacterium used by Yoghourt Kind includes bifidobacterium lactis and Lactococcus lactis, wherein is counted with the weight that raw material forms, the additive amount of the bifidobacterium lactis is 1×108~3 × 108Cfu/g, the additive amount of the Lactococcus lactis are 1 × 107~3 × 107cfu/g；
    The strain may also include streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, cheese cream bar One of bacterium and bifidobacterium infantis are a variety of；It is counted with the weight that raw material forms, also included strain is preferably 1 × 107~3 ×107cfu/g。
  10. 10. according to any one of claims 1 to 9 two eat the preparation method of Yoghourt comprising following steps:
    Step 1: in parts by weight, the albumen powder being put into milk and carries out material, circulation, obtains that material milk will be matched with material milk Stand hydration；
    Step 2: the material milk of matching after step 1 to be stood to hydration heats up, and in parts by weight, the starch, dilute cream, yolk is added Liquid and/or yolk powder, circulation；
    The white granulated sugar, trehalose, crystal diabetin are added in step 1 or in step 2；
    Step 3: homogeneous is carried out with material milk after step 2 is recycled；
    Step 4: by being sterilized with material milk after step 3 homogeneous；
    Step 5: cooling down after step 4 is sterilized with material milk is added strain and is fermented to obtain cultured milk；
    Step 6: after step 5 cultured milk demulsification, cooling obtains described two and eats Yoghourt；
    Selectively, the nutrient can also be added in step 2；
    Selectively, may also include after step 6 by gained two eat Yoghourt further with jam, chocolate ball, chocolate tablet, skilful Gram force bits and one of quick-fried pearl a variety of etc. mix further two to eat Yoghourt；
    Preferably, the material temperature in step 1 is 45 DEG C~50 DEG C, and circulation time is 20min~30min, stands hydration time For 30~40min；
    Preferably, the heating in step 2 is that temperature is risen to 55 DEG C~60 DEG C, and circulation time is 20min~30min；
    Preferably, the temperature of the homogeneous in step 3 is 55 DEG C~60 DEG C, and the secondary pressure of homogeneous is 20bar~40bar, level-one Pressure is 180bar~200bar；
    Preferably, the sterilization in step 4 is to continue 300s at 95 DEG C ± 5 DEG C；
    Preferably, the cooling in step 5 is to cool the temperature to 29 DEG C~31 DEG C, and fermentation time is 7~9h；
    Preferably, the cooling in step 6 is that temperature is cooled to 10 DEG C~20 DEG C.
CN201710598701.3A 2017-07-21 2017-07-21 One kind two eats Yoghourt and preparation method thereof Withdrawn CN109275712A (en)

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CN111011492A (en) * 2019-12-06 2020-04-17 黄冈师范学院 Fingered citron and Chinese yam frozen yogurt block and preparation method thereof
CN112640954A (en) * 2020-12-22 2021-04-13 临沂友康生物科技有限公司 Formula and method for emulsifying and mixing DHA (docosahexaenoic acid) eggs and yoghourt
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CN110839754A (en) * 2019-11-08 2020-02-28 内蒙古蒙牛乳业（集团）股份有限公司 Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof
CN110839754B (en) * 2019-11-08 2024-04-16 内蒙古蒙牛乳业（集团）股份有限公司 Frozen drink with double coatings of chocolate and processed cheese and preparation method thereof
CN111011492A (en) * 2019-12-06 2020-04-17 黄冈师范学院 Fingered citron and Chinese yam frozen yogurt block and preparation method thereof
CN110999971A (en) * 2019-12-24 2020-04-14 徐州绿健乳品饮料有限公司 Yoghourt with eye protection effect and preparation method thereof
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CN112640954A (en) * 2020-12-22 2021-04-13 临沂友康生物科技有限公司 Formula and method for emulsifying and mixing DHA (docosahexaenoic acid) eggs and yoghourt
CN116058481A (en) * 2021-11-04 2023-05-05 内蒙古蒙牛乳业（集团）股份有限公司 Jam, frozen drink and preparation method thereof
CN116058481B (en) * 2021-11-04 2024-04-16 内蒙古蒙牛乳业（集团）股份有限公司 Jam, frozen drink and preparation method thereof
CN116762864A (en) * 2023-08-17 2023-09-19 内蒙古蒙牛乳业（集团）股份有限公司 Yoghurt and preparation method thereof
CN116762864B (en) * 2023-08-17 2023-11-14 内蒙古蒙牛乳业（集团）股份有限公司 Yoghurt and preparation method thereof

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