CN109619179A - One kind drinking type normal temperature fermentation cream and preparation method thereof - Google Patents
One kind drinking type normal temperature fermentation cream and preparation method thereof Download PDFInfo
- Publication number
- CN109619179A CN109619179A CN201811646116.7A CN201811646116A CN109619179A CN 109619179 A CN109619179 A CN 109619179A CN 201811646116 A CN201811646116 A CN 201811646116A CN 109619179 A CN109619179 A CN 109619179A
- Authority
- CN
- China
- Prior art keywords
- preparation
- normal temperature
- sterilization
- type normal
- homogeneous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 55
- 238000000855 fermentation Methods 0.000 title claims abstract description 46
- 230000004151 fermentation Effects 0.000 title claims abstract description 46
- 239000006071 cream Substances 0.000 title claims abstract description 34
- 230000035622 drinking Effects 0.000 title claims description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 62
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 46
- 235000013336 milk Nutrition 0.000 claims abstract description 36
- 239000008267 milk Substances 0.000 claims abstract description 36
- 210000004080 milk Anatomy 0.000 claims abstract description 36
- 239000005862 Whey Substances 0.000 claims abstract description 28
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 28
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 28
- 235000013618 yogurt Nutrition 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 19
- 239000003765 sweetening agent Substances 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000007858 starting material Substances 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims description 41
- 235000010987 pectin Nutrition 0.000 claims description 41
- 229920001277 pectin Polymers 0.000 claims description 41
- 229920002148 Gellan gum Polymers 0.000 claims description 36
- 244000068988 Glycine max Species 0.000 claims description 36
- 235000010469 Glycine max Nutrition 0.000 claims description 36
- 239000000216 gellan gum Substances 0.000 claims description 36
- 235000010492 gellan gum Nutrition 0.000 claims description 36
- 125000002252 acyl group Chemical group 0.000 claims description 28
- 239000000654 additive Substances 0.000 claims description 17
- 230000000996 additive effect Effects 0.000 claims description 17
- 239000000835 fiber Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 8
- 235000013861 fat-free Nutrition 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 230000000295 complement effect Effects 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 238000001556 precipitation Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 238000000265 homogenisation Methods 0.000 description 13
- 230000006872 improvement Effects 0.000 description 10
- 235000004213 low-fat Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000008924 yoghurt drink Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 241000186866 Lactobacillus thermophilus Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses one kind to drink type normal temperature fermentation cream and preparation method thereof, which obtains mixed liquor the following steps are included: by uniformly mixing after antibiotic-free milk pre-sterilizing with sweetener, PURE WHEY, stabilizer and jam；By mixed liquor homogeneous, sterilize, it is cooling, edible essence is added, inoculating starter ferments, and fermentation to terminal, obtains yogurt base material；Homogeneous after yogurt base material is demulsified, sterilization are filling to drink type normal temperature fermentation cream up to described.It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product clean taste made of the preparation method, smooth, mobility is good, and the upper and lower layer viscosity fluctuation of product is little during placing under room temperature 6~9 months, phenomena such as also precipitation without layering and whey.
Description
Technical field
The present invention relates to fermented food technical fields, and in particular to one kind drinks type normal temperature fermentation cream and preparation method thereof.
Background technique
2009, bright milk industry listed domestic first item " Mo Silian pasteurize is heat-treated flavor cream ", domestic major
Dairy Enterprise lists such product one after another, just lists the stage, and product special flavour is mostly original flavor, and then each has listed fruits and vegetables wind respectively
The products such as taste, flower fragrance flavor and fruit and vegetable series.So far, normal-temperature yoghourt product domestic sales is about 29,000,000,000 yuan, how into
The innovation of row product, seizes the first market opportunities, is the problem of major Dairy Enterprise is endeavoured always.
According to the market survey of Mintel as a result, the sales volume of drinking yoghourt increases 62%, reach 8.93 hundred million dollars, and
And the step increased can't stop.Drinking yoghourt is becoming increasingly popular in the consumer group because of its health, convenience,
With the sustainable growth of the category, innovation is also constantly being broken through.As consumer is for the need of healthy, high-end and convenient product
The increase asked, multiple enterprises release PET bottle subpack normal-temperature yoghourt over 2017, and the product mouthfeel is smooth, and spiral cover design has
Preferable drinking experience, but such product is mostly " secondary ingredient technology ", and need to carry out multiple homogeneous, technique is relatively complicated.
In secondary ingredient technology, part colloid is hydrated, and Product labelling needs to indicate the printed words of " drinking water " or " water ", in this way
It will affect judgement of the consumer for product, be mistakenly considered " being watered " product.
For type normal-temperature yoghourt technique very complicated is drunk at present, the present invention is directed to overcome above-mentioned drawback, pass through formula, work
The various aspects such as skill optimize, produce meet consumer demand drink type normal-temperature yoghourt, give delicious consumer, health and
Convenient complete new experience.
Summary of the invention
The object of the present invention is to provide one kind to drink type normal temperature fermentation cream and preparation method thereof, by optimizing product formula,
Simplify production technology, produces the product that mouthfeel is smooth, salubrious, preparation method is simple, can be used for industrialized production.
The present invention in order to achieve the above objectives, is achieved especially by following technical scheme:
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method include following raw materials: sweetener 0.005~
8%, PURE WHEY 0.2~0.6%, stabilizer 0.9~2.3%, jam 0~2%, leavening 0.003~0.009%, food
With essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage is that each raw material accounts for the quality percentage of raw material total amount
Than；
The preparation method the following steps are included:
S1: it will uniformly mix, mixed with sweetener, PURE WHEY, stabilizer and jam after antibiotic-free milk pre-sterilizing
Liquid；S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, and inoculating starter ferments, and sends out
Ferment to terminal, obtains yogurt base material；S3: homogeneous after the yogurt base material demulsification that step S2 is obtained, sterilization are filling up to described
Drink type normal temperature fermentation cream.
Further improvement to above-mentioned preparation method: protein content >=2.8wt% in antibiotic-free milk, lactose content >=
3.0wt%, nonfat milk solids content >=8.1wt%, titratable acidity≤18 ° T, above-mentioned degree refer both to each ingredient and account for nonreactive
The mass percent of milk.
Further improvement to above-mentioned preparation method: stabilizer is the group of pectin, soybean polyoses, soybean fiber and gellan gum
It closes, additive amount is respectively pectin 0.3~0.5%, soybean polyoses 0.1~0.5%, soybean fiber 0.3~0.7%, gellan gum
0.2~0.6%, the percentage is the mass percent for accounting for raw material total amount.
Further improvement to above-mentioned preparation method: the pectin is the combination of high-ester pectin and low-ester pectin, addition
Amount is respectively high-ester pectin 0.2~0.35% and low-ester pectin 0.1~0.15%；And/or the soybean polyoses molecular weight is
5000~24000Da；And/or gellan gum is the combination of high acyl gellan gum and low acyl gellan gum, additive amount is 0.1~
0.3%.
Further improvement to above-mentioned preparation method: pre-sterilizing described in step S1 is ultra high temperature short time sterilization, sterilization temperature
Degree is 135~137 DEG C, and the time is 3~5s.
Further improvement to above-mentioned preparation method: homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70
DEG C, the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and double-stage homogenization pressure is 30~80bar.
Further improvement to above-mentioned preparation method: sterilization is that pasteurize is killed using tubular type sterilization mode in step S2
Bacterium temperature is 93~97 DEG C, and the time is 3~7min；And/or being cooled to temperature is 42~45 DEG C.
Further improvement to above-mentioned preparation method: leavening is lactobacillus bulgaricus and thermophilus in step S2
Bacterium；And/or fermentation time is 4~7h, the mixing liquid acidity of fermentation termination is 70~90 ° of T.
Further improvement to above-mentioned preparation method: the pressure of homogeneous is 100~150bar in step S3, and homogenizing temperature is
42~45 DEG C.
Further improvement to above-mentioned preparation method: sterilization is that pasteurize is killed using board-like sterilization mode in step S3
Bacterium temperature is 70~80 DEG C, and the time is 10~40s.
It is provided by the invention a kind of newborn using type normal temperature fermentation is drunk made from above-mentioned any preparation method.
Protein content is 2.81~3.14% in the room temperature drinking yoghourt, and fat content is 2.60~2.97, carbon water
The content of compound be 8.7~15.8%, viscosity be 28~60cP, titratable acidity be 70~90 ° of T, above-mentioned content refer both to it is each at
Divide the mass percent for accounting for Yoghourt.
Viscosity is 28~60cP after the product room temperature, and the upper and lower layer of product is viscous during room temperature 6~9 months
Less, also without layering and whey precipitation phenomenon, Product Status is good, and product special flavour is good in the shelf-life for degree fluctuation.
Compared with the prior art, the invention has the following advantages:
It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product made of the preparation method
Clean taste, smooth, mobility is good, and it is little to place the upper and lower layer viscosity fluctuation of product during 6~9 months under room temperature, also without
Phenomena such as layering and whey are precipitated, product viscosity is stablized in the shelf-life, and flavor is preferable.And product microorganism meets within the shelf-life
Phenomena such as national standard, product property are stablized, and no layering whey is precipitated.
Specific embodiment
To become apparent from the purposes, technical schemes and advantages of the embodiment of the present invention, below in the embodiment of the present invention
Technical solution carries out clear, complete description, it is clear that and described embodiment is a part of the embodiments of the present invention, rather than
Whole embodiments, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method include following raw materials: sweetener 0.005~
8%, PURE WHEY 0.2~0.6%, stabilizer 0.9~2.3%, jam 0~2%, leavening 0.003~0.009%, food
With essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage is that each raw material accounts for the quality percentage of raw material total amount
Than；
The preparation method the following steps are included:
S1: it will uniformly mix, mixed with sweetener, PURE WHEY, stabilizer and jam after antibiotic-free milk pre-sterilizing
Liquid；S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, and inoculating starter ferments, and sends out
Ferment to terminal, obtains yogurt base material；S3: homogeneous after the yogurt base material demulsification that step S2 is obtained, sterilization are filling up to described
Drink type normal temperature fermentation cream.
Preferably, nonreactive cream is milk, goat milk or the exclusive use of other animal creams or several mixing, wherein requiring
Protein content >=2.8wt% in mixed antibiotic-free milk, lactose content >=3.0wt%, nonfat milk solids content >=8.1wt%,
Titratable acidity≤18 ° T, above-mentioned degree refer both to the mass percent that each ingredient accounts for antibiotic-free milk.
Sweetener used, which refers to, assigns food with the additive of sweet taste, preferably sucrose and/or sugar replacement.Sugar substitution
Object refers to a kind of can generating sweet taste or strengthens sweet taste and heat is far below the substance of sucrose, preferably Aspartame,
The one or more of acesulfame potassium, Sucralose, lactitol, xylitol and antierythrite.Wherein the additive amount of sucrose be 4~
8%, the additive amount of sugar replacement is 0.005~0.015% and the pure water dilution of in addition addition 4~8%, or combination addition.
The additive amount of sweetener is no more than the range of national standard defined.
Preferably, stabilizer is the combination of pectin, soybean polyoses, soybean fiber and gellan gum, and additive amount is respectively fruit
Glue 0.3~0.5%, soybean polyoses 0.1~0.5%, soybean fiber 0.3~0.7%, gellan gum 0.2~0.6%, the percentage
Than the mass percent to account for raw material total amount.
It is further preferred that pectin is the combination of high-ester pectin and low-ester pectin, additive amount is respectively 0.2~0.35%
With 0.1~0.15%；And/or the soybean polyoses molecular weight is 5000~24000Da；And/or gellan gum is that high acyl knot is cold
The combination of glue and low acyl gellan gum, additive amount are 0.1~0.3%.
Jam is added or not added in step S1, if addition jam, jam type is to commonly use in food processing, for Huang
One of peach, blueberry, Cranberry, strawberry, banana, apple, raspberry, carrot, pimento, tomato and loquat etc. or several lists
Solely or it is used in mixed way addition.
Preferably, pre-sterilizing described in step S1 is ultra high temperature short time sterilization, and sterilization temperature is 135~137 DEG C, and the time is
3~5s.
In step S1, mixed uniformly operation temperature is 65~70 DEG C, and the vacuum cycle time is 20~30min.
Further improvement to above-mentioned preparation method: homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70
DEG C, the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and double-stage homogenization pressure is 30~80bar.
Preferably, sterilization is pasteurize in step S2, and using tubular type sterilization mode, sterilization temperature is 93~97 DEG C, when
Between be 3~7min.
Preferably, it is 42~45 DEG C that mixeding liquid temperature is cooled in step S2.
Preferably, leavening is lactobacillus bulgaricus and streptococcus thermophilus in step S2；And/or fermentation time be 4~
7h, the mixing liquid acidity of fermentation termination are 70~90 ° of T.
Preferably, the pressure of homogeneous is 100~150bar in step S3, and homogenizing temperature is 42~45 DEG C.
Preferably, sterilization is pasteurize in step S3, and using board-like sterilization mode, sterilization temperature is 70~80 DEG C, when
Between be 10~40s.
Cooling outlet temperature is 60~70 DEG C in step S3.
It is provided by the invention a kind of newborn using type normal temperature fermentation is drunk made from above-mentioned any preparation method.
Protein content is 2.81~3.14% in the room temperature drinking yoghourt, and fat content is 2.60~2.97, carbon water
The content of compound be 8.7~15.8%, viscosity be 28~60cP, titratable acidity be 70~90 ° of T, above-mentioned content refer both to it is each at
Divide the mass percent for accounting for Yoghourt.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available unless otherwise specified.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents
Material: sweetener (sucrose) 4%, PURE WHEY 0.2%, pectin high in fat 0.2%, low-fat pectin 0.1%, soybean polyoses 0.1%,
Soybean fiber 0.3%, high acyl gellan gum 0.3%, low acyl gellan gum 0.3%, leavening (lactobacillus bulgaricus and thermophilus
Bacterium) 0.003%, remaining complements to 100% by antibiotic-free milk.Wherein, the protein content of antibiotic-free milk is 2.8wt%, and lactose content is
4.0wt%, fat are 2.8wt%, nonfat milk solids content 8.1wt%, titratable acidity≤18 ° T.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, PURE WHEY, pectin high in fat, low fat after 135 DEG C of temperature, the sterilization of time 5s
Pectin, soybean polyoses, soybean fiber, high acyl gellan gum and low acyl gellan gum uniformly mix, and mixing temperature is 65 DEG C, vacuum cycle
Time is 30min, obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 65 DEG C, firsts and seconds homogenization pressure is respectively
200bar and 30bar；Pasteurize, sterilization temperature are 93 DEG C, sterilizing time 7min；After being cooled to 42 DEG C, inoculating starter
It ferments, 7 as a child reached 70 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterile homogeneous is pumped into from fermentor by the mobile pump of forward direction
Machine carries out homogeneous, homogenization pressure 150bar, and temperature is 42 DEG C；Pasteurize, using board-like sterilizer, sterilization temperature 70
DEG C, sterilizing time 40s；Hot filling is carried out after sterilization, filling temperature is 70 DEG C and drinks type normal temperature fermentation cream to get of the invention.
Storage, it is cooling.
The index of made product such as the following table 1:
Table 1
| Index | Numerical value |
| Protein wt% | 2.82 |
| Fatty wt% | 2.84 |
| Carbohydrate wt% | 8.70 |
| Titratable acidity (° T) | 70 |
Rear viscosity is 30cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 2
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents
Material: sweetener (sucrose) 8%, PURE WHEY 0.6%, pectin high in fat 0.35%, low-fat pectin 0.15%, soybean polyoses
0.5%, soybean fiber 0.7%, high acyl gellan gum 0.1%, low acyl gellan gum 0.1%, jam 2%, edible essence 0.1%, hair
Ferment agent (lactobacillus bulgaricus and streptococcus thermophilus) 0.009%, remaining complements to 100% by antibiotic-free milk.Wherein, antibiotic-free milk
Protein content is 3.0wt%, lactose content 4.0wt%, and fat is 2.8wt%, nonfat milk solids content 9wt%, Titrable acid
Spend≤18 ° of T.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, PURE WHEY, pectin high in fat, low fat after 137 DEG C of temperature, the sterilization of time 3s
Pectin, soybean polyoses, soybean fiber, high acyl gellan gum, low acyl gellan gum and jam uniformly mix, and mixing temperature is 70 DEG C, very
The idle loop time is 20min, obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 70 DEG C, firsts and seconds homogenization pressure is respectively
250bar and 80bar；Pasteurize, sterilization temperature are 97 DEG C, sterilizing time 3min；After being cooled to 45 DEG C, edible perfume is added
Essence, inoculating starter ferment, and 5.5 as a child reached 80 ° of T of fermentation termination, obtain yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterile homogeneous is pumped into from fermentor by the mobile pump of forward direction
Machine carries out homogeneous, homogenization pressure 100bar, and temperature is 45 DEG C；Pasteurize, using board-like sterilizer, sterilization temperature 80
DEG C, sterilizing time 10s；Hot filling is carried out after sterilization, filling temperature is 65 DEG C and drinks type normal temperature fermentation cream to get of the invention.
Storage, it is cooling.
The index of made product such as the following table 2:
Table 2
| Index | Numerical value |
| Protein wt% | 2.92 |
| Fatty wt% | 2.61 |
| Carbohydrate wt% | 15.78 |
| Titratable acidity (° T) | 80 |
Rear viscosity is 60cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 3
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents
Material: sweetener (sucrose) 7%, PURE WHEY 0.4%, pectin high in fat 0.28%, low-fat pectin 0.12%, soybean polyoses
0.3%, soybean fiber 0.5%, high acyl gellan gum 0.2%, low acyl gellan gum 0.2%, jam 2%, edible essence 0.08%, hair
Ferment agent (lactobacillus bulgaricus and streptococcus thermophilus) 0.006%, remaining complements to 100% by antibiotic-free milk.Wherein, antibiotic-free milk
Protein content is 2.8wt%, lactose content 4.0wt%, and fat is 2.8wt%, nonfat milk solids content 9wt%, Titrable acid
Spend≤18 ° of T.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, PURE WHEY, pectin high in fat, low fat after 136 DEG C of temperature, the sterilization of time 4s
Pectin, soybean polyoses, soybean fiber, high acyl gellan gum, low acyl gellan gum and jam uniformly mix, and mixing temperature is 68 DEG C, very
The idle loop time is 25min, obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 70 DEG C, firsts and seconds homogenization pressure is respectively
220bar and 60bar；Pasteurize, sterilization temperature are 95 DEG C, sterilizing time 5min；After being cooled to 43 DEG C, edible perfume is added
Essence, inoculating starter ferment, and 7 as a child reached 90 ° of T of fermentation termination, obtain yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterile homogeneous is pumped into from fermentor by the mobile pump of forward direction
Machine carries out homogeneous, homogenization pressure 130bar, and temperature is 43 DEG C；Pasteurize, using board-like sterilizer, sterilization temperature 75
DEG C, sterilizing time 25s；Hot filling is carried out after sterilization, filling temperature is 60 DEG C and drinks type normal temperature fermentation cream to get of the invention.
Storage, it is cooling.
The index of made product such as the following table 3:
Table 3
| Index | Numerical value |
| Protein wt% | 2.81 |
| Fatty wt% | 2.67 |
| Carbohydrate wt% | 14.16 |
| Titratable acidity (° T) | 90 |
Rear viscosity is 48cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 4
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents
Material: sweetener (acesulfame potassium) 0.005%, PURE WHEY 0.2%, pectin high in fat 0.2%, low-fat pectin 0.1%, soybean polyoses
0.1%, soybean fiber 0.3%, high acyl gellan gum 0.1%, low acyl gellan gum 0.1%, leavening (lactobacillus bulgaricus and thermophilic
Hot streptococcus) 0.003%, remaining complements to 100% by antibiotic-free milk.Wherein, the protein content of antibiotic-free milk is 2.8wt%, lactose
Content is 4.0wt%, and fat is 2.8wt%, nonfat milk solids content 8.1wt%, titratable acidity≤18 ° T.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, PURE WHEY, pectin high in fat, low fat after 136 DEG C of temperature, the sterilization of time 4s
Pectin, soybean polyoses, soybean fiber, high acyl gellan gum and low acyl gellan gum uniformly mix, and mixing temperature is 70 DEG C, vacuum cycle
Time is 20min, obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 68 DEG C, firsts and seconds homogenization pressure is respectively
220bar and 60bar；Pasteurize, sterilization temperature are 95 DEG C, sterilizing time 5min；After being cooled to 43 DEG C, inoculating starter
It ferments, 4 as a child reached 70 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterile homogeneous is pumped into from fermentor by the mobile pump of forward direction
Machine carries out homogeneous, homogenization pressure 130bar, and temperature is 43 DEG C；Pasteurize, using board-like sterilizer, sterilization temperature 75
DEG C, sterilizing time 25s；Hot filling is carried out after sterilization, filling temperature is 60 DEG C and drinks type normal temperature fermentation cream to get of the invention.
Storage, it is cooling.
The index of made product such as the following table 4:
Table 4
| Index | Numerical value |
| Protein wt% | 2.93 |
| Fatty wt% | 2.97 |
| Carbohydrate wt% | 14.86 |
| Titratable acidity (° T) | 70 |
Rear viscosity is 28cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 5
A kind of preparation method for drinking type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents
Material: sweetener (trichlorine glycan) 0.005%, PURE WHEY 0.6%, pectin high in fat 0.35%, low-fat pectin 0.15%, soybean
Polysaccharide 0.5%, soybean fiber 0.7%, high acyl gellan gum 0.3%, low acyl gellan gum 0.3%, edible essence 0.1%, leavening
(lactobacillus bulgaricus and streptococcus thermophilus) 0.009%, remaining complements to 100% by antibiotic-free milk.Wherein, the albumen of antibiotic-free milk
Content is 2.8wt%, lactose content 4.0wt%, and fat is 2.8wt%, nonfat milk solids content 8.1wt%, titratable acidity
≤18°T。
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, PURE WHEY, pectin high in fat, low fat after 137 DEG C of temperature, the sterilization of time 3s
Pectin, soybean polyoses, soybean fiber, high acyl gellan gum and low acyl gellan gum uniformly mix, and mixing temperature is 70 DEG C, vacuum cycle
Time is 20min, obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 70 DEG C, firsts and seconds homogenization pressure is respectively
250bar and 80bar；Pasteurize, sterilization temperature are 97 DEG C, sterilizing time 3min；After being cooled to 45 DEG C, edible perfume is added
Essence, inoculating starter ferment, and 5.5 as a child reached 80 ° of T of fermentation termination, obtain yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterile homogeneous is pumped into from fermentor by the mobile pump of forward direction
Machine carries out homogeneous, homogenization pressure 100bar, and temperature is 45 DEG C；Pasteurize, using board-like sterilizer, sterilization temperature 80
DEG C, sterilizing time 10s；Hot filling is carried out after sterilization, filling temperature is 65 DEG C and drinks type normal temperature fermentation cream to get of the invention.
Storage, it is cooling.
The index of made product such as the following table 5:
Table 5
| Index | Numerical value |
| Protein wt% | 3.14 |
| Fatty wt% | 2.85 |
| Carbohydrate wt% | 8.10 |
| Titratable acidity (° T) | 80 |
Rear viscosity is 60cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Comparative example 1
With embodiment 1, be only selected soybean polyoses molecular weight be 25000~1000000Da, the other the same as in Example 1.
Comparative example 2
It is only the low-ester pectin removed in raw material, while high-ester pectin additive amount is adjusted to 0.4% with embodiment 2, remaining
With embodiment 2.
Comparative example 3
It is only that low-ester pectin additive amount is 0.2% in adjustment raw material, high-ester pectin 0.2%, remaining is same with embodiment 2
Embodiment 2.
Comparative example 4
It is only that high acyl gellan gum additive amount is adjusted to 0.4%, while low acyl gellan gum additive amount in raw material with embodiment 3
It is adjusted to 0.05%, remaining is the same as embodiment 3.
Comparative example 5
It is only homogenization pressure in step S2 with embodiment 4, firsts and seconds pressure is respectively 150bar and 50bar.
Effect example 1
Finished yogurt prod carries out heat preservation test, i.e., 25 DEG C and 37 DEG C are respectively placed 1 month, opens 3 sample packets of packet every time, observes Yoghourt
State.The state of Yoghourt is cut off respectively from bottom and top, has seen whether whey precipitation phenomenon, and it is viscous to measure upper and lower layer
Degree (measuring temperature is 25 DEG C).
37 DEG C of heat preservation 1 month test result such as the following table 6:
Table 6
By upper table result it is found that 25 DEG C place 1 month after, it is existing without bleed no matter embodiment product upper layer or lower layer
As, and upper and lower level viscosity difference is smaller.There is obvious bleed on comparative example 1~4, upper layer, although 5 upper layer of comparative example is without obvious cream
Clearly, but compare with initial sample, upper and lower level differences in viscosity increases；Same trend is presented with 25 DEG C of products in 37 DEG C of heat preservation results.
Effect example 2
Subjective appreciation method
Select 10 dairy products researchers for having a background context to carry out sense organ training and select at random 5 names therein as
Subjective appreciation person.Standards of grading are as shown in table 7 below:
7 subjective appreciation standard of table
It counts the score data of sensory evaluation person and is averaged, indices score, which is added, calculates total score, and score is higher
Representative products quality is better, and measurement result see the table below 8:
Table 8
| Product number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 5 |
| Flavor | 23 | 22 | 23 | 22 | 22 |
| Whey | 21 | 21 | 22 | 23 | 12 |
| Quality | 23 | 21 | 20 | 21 | 9 |
| Color | 23 | 22 | 23 | 19 | 18 |
| Total score | 90 | 86 | 88 | 85 | 61 |
It can be seen from the above result that embodiment 1,2,3 and 4 has preferable flavor and quality；Comparative example 5 has a little particle,
Quality is coarse, smoothness is poor.
Specific embodiment in the present invention is only explanation of the invention, is not limitation of the present invention, ability
Field technique personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but
As long as all by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
1. a kind of preparation method for drinking type normal temperature fermentation cream, which is characterized in that the preparation method includes following raw materials: sweetener
0.005~8%, PURE WHEY 0.2~0.6%, stabilizer 0.9~2.3%, jam 0~2%, leavening 0.003~
0.009%, edible essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage be each raw material account for raw material total amount
Mass percent；
The preparation method the following steps are included:
S1: it will uniformly be mixed after antibiotic-free milk pre-sterilizing with sweetener, PURE WHEY, stabilizer and jam, obtain mixed liquor；
S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, and inoculating starter ferments,
Fermentation to terminal, obtains yogurt base material；
S3: homogeneous after the yogurt base material demulsification that step S2 is obtained, sterilization are filling to drink type normal temperature fermentation cream up to described.
2. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that egg in the antibiotic-free milk
Bai Hanliang >=2.8wt%, lactose content >=3.0wt%, nonfat milk solids content >=8.1wt%, titratable acidity≤18 ° T are above-mentioned
Degree refers both to the mass percent that each ingredient accounts for antibiotic-free milk.
3. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that the stabilizer is fruit
The combination of glue, soybean polyoses, soybean fiber and gellan gum, additive amount are respectively pectin 0.3~0.5%, and soybean polyoses 0.1~
0.5%, soybean fiber 0.3~0.7%, gellan gum 0.2~0.6%, the percentage is the mass percent for accounting for raw material total amount.
4. the preparation method according to claim 3 for drinking type normal temperature fermentation cream, which is characterized in that the pectin is high ester
The combination of pectin and low-ester pectin, additive amount are respectively high-ester pectin 0.2~0.35% and low-ester pectin 0.1~0.15%；
And/or the soybean polyoses molecular weight is 5000~24000Da；And/or gellan gum is high acyl gellan gum and low acyl gellan gum
Combination, additive amount is 0.1~0.3%.
5. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that pre- described in step S1
Sterilization is ultra high temperature short time sterilization, and sterilization temperature is 135~137 DEG C, and the time is 3~5s.
6. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that homogeneous is in step S2
Two-stage homogeneous, homogenizing temperature are 65~70 DEG C, and the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and second level is equal
Matter pressure is 30~80bar.
7. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that in step S2 sterilization be
Pasteurize, using tubular type sterilization mode, sterilization temperature is 93~97 DEG C, and the time is 3~7min；And/or it is cooled to temperature and is
42~45 DEG C.
8. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that leavening in step S2
For lactobacillus bulgaricus and streptococcus thermophilus；And/or fermentation time is 4~7h, the mixing liquid acidity of fermentation termination is 70~
90°T。
9. the preparation method according to claim 1 for drinking type normal temperature fermentation cream, which is characterized in that homogeneous in step S3
Pressure is 100~150bar, and homogenizing temperature is 42~45 DEG C；And/or sterilization is pasteurize in step S3, is killed using board-like
Bacterium mode, sterilization temperature are 70~80 DEG C, and the time is 10~40s.
10. a kind of newborn using type normal temperature fermentation is drunk made from any preparation method of claim 1~9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811646116.7A CN109619179A (en) | 2018-12-30 | 2018-12-30 | One kind drinking type normal temperature fermentation cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811646116.7A CN109619179A (en) | 2018-12-30 | 2018-12-30 | One kind drinking type normal temperature fermentation cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109619179A true CN109619179A (en) | 2019-04-16 |
Family
ID=66054935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811646116.7A Pending CN109619179A (en) | 2018-12-30 | 2018-12-30 | One kind drinking type normal temperature fermentation cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109619179A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011503A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Normal-temperature drinking yoghurt and preparation method thereof |
| CN111011504A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Drinking type normal-temperature yoghourt and preparation method thereof |
| CN111011507A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | High-protein normal-temperature drinking yoghurt and preparation method thereof |
| CN112715653A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Brown normal-temperature yoghourt and preparation method thereof |
| CN113519622A (en) * | 2020-04-16 | 2021-10-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer composition, normal-temperature brown yoghourt and preparation method thereof |
| CN114208881A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Mixed-berry-flavor normal-temperature yogurt and preparation method thereof |
| CN114431295A (en) * | 2022-02-24 | 2022-05-06 | 鑫笛香精香料(上海)有限公司 | High-protein low-fat normal-temperature drinking yoghurt and preparation method thereof |
| CN115039810A (en) * | 2021-09-23 | 2022-09-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-viscosity drinking type normal-temperature flavored fermented milk prepared by adopting synchronous double-fermentation process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5910329A (en) * | 1992-01-23 | 1999-06-08 | Rhodia Inc. | Process for producing frozen yogurt mix using S. thermophilus starter culture |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN108174920A (en) * | 2017-12-28 | 2018-06-19 | 光明乳业股份有限公司 | A kind of room temperature drinking yoghourt and preparation method thereof |
-
2018
- 2018-12-30 CN CN201811646116.7A patent/CN109619179A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5910329A (en) * | 1992-01-23 | 1999-06-08 | Rhodia Inc. | Process for producing frozen yogurt mix using S. thermophilus starter culture |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN108174920A (en) * | 2017-12-28 | 2018-06-19 | 光明乳业股份有限公司 | A kind of room temperature drinking yoghourt and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张朝铸: "高酰结冷胶的性质、应用及发展前景", 《中国食品添加剂》 * |
| 熊小辉: "《中国优秀硕士论文全文数据库 工程科技I辑》", 31 December 2015 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011503A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Normal-temperature drinking yoghurt and preparation method thereof |
| CN111011504A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Drinking type normal-temperature yoghourt and preparation method thereof |
| CN111011507A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | High-protein normal-temperature drinking yoghurt and preparation method thereof |
| CN113519622A (en) * | 2020-04-16 | 2021-10-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer composition, normal-temperature brown yoghourt and preparation method thereof |
| CN113519622B (en) * | 2020-04-16 | 2023-06-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer composition, normal-temperature brown yoghourt and preparation method thereof |
| CN112715653A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Brown normal-temperature yoghourt and preparation method thereof |
| CN115039810A (en) * | 2021-09-23 | 2022-09-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-viscosity drinking type normal-temperature flavored fermented milk prepared by adopting synchronous double-fermentation process |
| CN114208881A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Mixed-berry-flavor normal-temperature yogurt and preparation method thereof |
| CN114431295A (en) * | 2022-02-24 | 2022-05-06 | 鑫笛香精香料(上海)有限公司 | High-protein low-fat normal-temperature drinking yoghurt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109619179A (en) | One kind drinking type normal temperature fermentation cream and preparation method thereof | |
| CN108184999B (en) | Normal-temperature yoghourt and preparation method thereof | |
| CN109619180A (en) | A kind of viable type normal temperature fermentation cream and preparation method thereof | |
| CN108174920A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN107821598A (en) | A kind of no added normal-temperature yoghourt and preparation method thereof | |
| CN102524386B (en) | Drinking type flavored fermented milk with Kefir function and preparation method thereof | |
| US7247333B2 (en) | Stabilized milk product containing fruit and fruit juice | |
| CN108094538A (en) | A kind of normal temperature fermentation fruit/vegetable yoghourt and preparation method thereof | |
| US7241467B2 (en) | Stabilized milk product containing juice | |
| CN105010533B (en) | A kind of coffee Yoghourt and preparation method thereof | |
| CN107950657A (en) | A kind of normal-temperature yoghourt containing juice and preparation method thereof | |
| CN111011506B (en) | Normal-temperature drinking yoghurt containing cheese particles and preparation method thereof | |
| CN109430395A (en) | A kind of inflation flavored fermented milk and preparation method thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN109619178A (en) | A kind of oat normal-temperature yoghourt and preparation method thereof | |
| CN109497151A (en) | A kind of oat base normal-temperature yoghourt and preparation method thereof | |
| CN109730149A (en) | A kind of room temperature drinks type acidified milk and preparation method thereof | |
| CN114246214A (en) | Drinking type clean normal-temperature yoghourt and preparation method thereof | |
| US4376126A (en) | Method of making a yoghurt beverage and product thereby | |
| CN111758780A (en) | Drinking type yoghourt and preparation method thereof | |
| CN109619198A (en) | A kind of Ba Danmu normal-temperature yoghourt and preparation method thereof | |
| EP1353563B1 (en) | Stabilized milk product containing fruit and fruit juice | |
| CN109965008A (en) | A kind of natural material fruit former times drink and preparation method thereof | |
| CN109619195A (en) | A kind of oat base normal temperature acid drink and preparation method thereof | |
| CN111011494B (en) | Low-sugar drinking type normal-temperature yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190416 |