CN109645119A - A kind of solidification type yoghourt and preparation method thereof - Google Patents
A kind of solidification type yoghourt and preparation method thereof Download PDFInfo
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- CN109645119A CN109645119A CN201811636431.1A CN201811636431A CN109645119A CN 109645119 A CN109645119 A CN 109645119A CN 201811636431 A CN201811636431 A CN 201811636431A CN 109645119 A CN109645119 A CN 109645119A
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- solidification type
- type yoghourt
- lactobacillus
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- milk
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 32
- 238000007711 solidification Methods 0.000 title claims abstract description 28
- 230000008023 solidification Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000013365 dairy product Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 108010033929 calcium caseinate Proteins 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 150000008144 steviol glycosides Chemical class 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 241001478240 Coccus Species 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 108010011756 Milk Proteins Proteins 0.000 claims 1
- 102000014171 Milk Proteins Human genes 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- 235000021239 milk protein Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000523 sample Substances 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of solidification type yoghourts and preparation method thereof, the raw material of the solidification type yoghourt contains the component of following mass percent: 0.2-5% butter oil raw material, 0.1-10% sweetening material, 0.1-2.0% stabilizer, 0.4-1.5% gelatin, 0.3-1.0% yolk powder, 0.1-5% albumen powder, remaining is dairy milk starting material；The sum of each component percentage is 100%.Solidification type yoghourt mouthfeel high resilience provided by the invention, unique flavor.
Description
Technical field
The present invention relates to a kind of solidification type yoghourts and preparation method thereof.
Background technique
The state of solidification type yoghourt product is that solidification shape belongs to semi-solid state.This kind of product is first to be filled in bottle,
A kind of Yoghourt to ferment again.The edible way of solidification type yoghourt is usually that spoon eats type, and also having is partially to be inhaled with suction pipe
Food.The delicate mouthfeel of solidification type yoghourt is smooth, quality stiff, deep to be liked by part loyal consumer.But on the market solidifying
Curable type Yoghourt is without elasticity well, and the thawing of entrance is felt, and the experience of jelly mouthfeel is poor.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel high resiliences, the solidification type yoghourt of unique flavor and preparation method thereof.
The present invention solves above-mentioned technical problem using following technical scheme.
The present invention provides a kind of solidification type yoghourts, and by mass percentage, raw material contains following component: 0.2-5% cream
Fatty raw material, 0.1-10% sweetening material, 0.1-2.0% stabilizer, 0.4-1.5% gelatin, 0.3-1.0% yolk powder, 0.1-5%
Albumen powder, remaining is dairy milk starting material；The sum of each component percentage is 100%.
In the present invention, preferably, not containing preservative in the raw material.
In the present invention, the butter oil raw material is one of butter, dilute cream, condensed milk or a variety of.
In the present invention, the sweetening material is the sweetening material of this field routine, it is preferable that is white granulated sugar, fructose syrup, fruit
One of sugar, honey, xylitol, steviol glycoside, mogroside are a variety of.
In the present invention, the stabilizer is the stabilizer of this field routine, it is preferable that in pectin, starch, agar
It is one or more.
In the present invention, the albumen powder is the albumen powder of this field routine, it is preferable that is PURE WHEY, milk egg
One of white powder, calcium caseinate are a variety of.
In the present invention, the dairy milk starting material is one of raw milk, whole-fat milk powder, skimmed milk powder or a variety of, dairy milk starting material
When using raw milk, does not need plus water needs when using the reconstituted milk of whole-fat milk powder and skimmed milk powder formula plus water is recovered to cream
Product selects different proportions as needed.
The production method of solidification type yoghourt provided by the invention, includes the following steps:
(1) by all raw material mixes, homogeneous, sterilization, cooling；
(2) inoculation fermentation, filling, fermentation, it is cooling to get.
In step (1), the method for the homogeneous can be using conventional homogenizing method, it is preferable that homogenizing temperature 60-
70 DEG C, homogenization pressure 180-250bar.
In step (1), the sterilizing can use conventional sterilant method, it is preferable that sterilization temperature is 85-100 DEG C, the time
For 1min-10min.
In step (1), cooling can use conventional chilling method, it is preferable that cooling temperature is 28-45 DEG C.
Preferably, in step (2), the leavening of inoculation be streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus,
Bifidobacterium, Lactobacillus casei, lactobacillus paracasei, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Switzerland's cream
One of bacillus, Lactobacillus rhamnosus and lactobacillus plantarum are a variety of, additive amount 1*106-9*107Cfu/mL, more preferably,
Additive amount is 3*106-1*107Cfu/mL, above-mentioned cfu/mL are the number of viable in every milliliter of ingredient.
Preferably, in step (2), for filling post-fermentation temperature at 28-45 DEG C, fermentation termination control is 4.40-4.80 in pH.
Preferably, in step (2), in step (2), cooling temperature is 10-20 DEG C.
In the present invention, step (2) afterwards resulting product can be packed according to the method for this field routine, store or
Person's transport, sale etc..
In the present invention, in addition to special instruction, the percentage is mass percent.
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.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that:
The present invention provides a kind of solidification type yoghourts and preparation method thereof, by adding gelatin, yolk powder in dairy milk starting material
Etc. components, and control adding proportion, reduce its synergistic effect by the mobility of Yoghourt, to promote the consistency and elasticity of Yoghourt,
Make its mouthfeel high resilience, unique flavor.
Specific embodiment
The present invention will be further explained with reference to the examples below, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, usually according to normal condition, or according to manufacture
Condition proposed by manufacturer.
Embodiment 1:
1, composition of raw materials:
2, production method:
(1) ingredient, homogeneous, sterilization, cooling:
Above-mentioned raw materials are mixed in proportion, are warming up to 65 DEG C, 200bar homogeneous, 95 DEG C, 5min sterilization are cooled to 42
℃；
(2) inoculation, filling, fermentation, cooling:
It is inoculated with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus paracasei, the additive amount of leavening
For 5*106cfu/mL；Being fermented under the conditions of 42 DEG C after filling to pH is 4.55, is cooled to 16 DEG C, solidification type yoghourt product is made.
Embodiment 2:
1, composition of raw materials:
2, production method:
(1) ingredient, homogeneous, sterilization, cooling:
Above-mentioned raw materials are mixed in proportion, are warming up to 70 DEG C, 180bar homogeneous, 85 DEG C, 10min sterilization are cooled to
28℃；
(2) inoculation, filling, fermentation, cooling:
It is inoculated with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus paracasei, the additive amount of leavening
For 3*106cfu/mL；Being fermented under the conditions of 28 DEG C after filling to pH is 4.80, is cooled to 10 DEG C, solidification type yoghourt product is made.
Embodiment 3:
1, composition of raw materials:
2, production method:
(1) ingredient, homogeneous, sterilization, cooling:
Above-mentioned raw materials are mixed, are warming up to 68 DEG C, 250bar homogeneous, 90 DEG C, 5min sterilization are cooled to 38 DEG C；
(2) inoculation, filling, fermentation, cooling:
It is inoculated with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus paracasei, the additive amount of leavening
For 1*107cfu/mL；Being fermented under the conditions of 38 DEG C after filling to pH is 4.40, is cooled to 12 DEG C, solidification type yoghourt product is made.
Comparative example 1:
1, composition of raw materials:
2, production method:
(1) ingredient, homogeneous, sterilization, cooling:
Above-mentioned raw materials are mixed in proportion, are warming up to 65 DEG C, 200bar homogeneous, 95 DEG C, 5min sterilization are cooled to 42
℃；
(2) inoculation, filling, fermentation, cooling:
It is inoculated with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus paracasei, the additive amount of leavening
For 5*106cfu/mL；Being fermented under the conditions of 42 DEG C after filling to pH is 4.55, is cooled to 16 DEG C, solidification type yoghourt product is made.
Texture instrument analysis and sensory testing are carried out to the sample of embodiment and comparative example, wherein sensory testing utilizes
The consistency and elasticity of TA.XT.Plus instrumental test sample.Using P/0.5R cylinder probe, speed before setting is surveyed: 1.00mm/
s；Test speed: 1.00mm/s；Speed after survey: 1.00mm/s, press depth: 10.000mm；Time: 5.00s；Trigger force:
0.1g；Probe pushes twice in continuous mode.Each sample replication twice, is averaged, and obtains texture data result.
For sensory testing by professional sensory evaluation teacher test, marking result is 1-10, and " 1 " represents that preference degree is most weak, and " 10 " represent likes
It spends most strong；The texture and sense organ comparison structure of embodiment and comparative example sample are as shown in the table:
The texture and sense organ contrast table of embodiment and comparative example sample
By texture analysis and sensory testing, the comparative example 1 of yolk powder is not added and the embodiment 1 for being added to yolk powder is right
Than, the sample of comparative example 1 is substantially better than in the elasticity and sense organ preference degree parameter of discovery 1 sample of embodiment, so yolk powder
Addition plays the role of key to the formation of elastic texture.The sample elastic index of other embodiments compared with Gao Jun 0.9 or more, sense organ
Evaluation on score also reach 8.5 or more, have outstanding performance.
Embodiment described above only expresses a specific embodiment of the invention, and the description thereof is more specific and detailed, but
It cannot be construed as a limitation to the scope of the present invention.It should be pointed out that for the ordinary skill people of this field
For member, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to of the invention
Protection scope.
Claims (10)
1. a kind of solidification type yoghourt, which is characterized in that by mass percentage, raw material contains following component: 0.2-5% butter oil
Raw material, 0.1-10% sweetening material, 0.1-2.0% stabilizer, 0.4-1.5% gelatin, 0.3-1.0% yolk powder, 0.1-5% albumen
Powder, remaining is dairy milk starting material；The sum of each component percentage is 100%.
2. solidification type yoghourt according to claim 1, which is characterized in that butter oil raw material is butter, dilute cream, in condensed milk
It is one or more.
3. solidification type yoghourt according to claim 1, which is characterized in that sweetening material be white granulated sugar, fructose syrup, fructose,
One of honey, xylitol, steviol glycoside, mogroside are a variety of.
4. solidification type yoghourt according to claim 1, which is characterized in that stabilizer is one of pectin, starch, agar
Or it is a variety of.
5. solidification type yoghourt according to claim 1, which is characterized in that albumen powder be PURE WHEY, milk protein powder,
One of calcium caseinate is a variety of.
6. solidification type yoghourt according to claim 1, which is characterized in that dairy milk starting material is raw milk, whole-fat milk powder, skimmed milk
One of powder is a variety of.
7. a kind of production method of any solidification type yoghourt of claim 1-6, which comprises the steps of:
(1) by all raw material mixes, homogeneous, sterilization, cooling；
(2) inoculation fermentation, filling, fermentation, cooling.
8. the production method of solidification type yoghourt according to claim 7, which is characterized in that in step (1), homogenizing temperature is
60-70 DEG C, homogenization pressure 180-250bar；
And/or sterilization temperature is 85-100 DEG C, time 1min-10min；
And/or cooling temperature is 28-45 DEG C.
9. the production method of solidification type yoghourt according to claim 7, which is characterized in that in step (2), the fermentation of inoculation
Agent is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, lactobacillus paracasei, cream
One in yogurt coccus lactic acid subspecies, lactococcus lactis subsp, Lactobacillus helveticus, Lactobacillus rhamnosus and lactobacillus plantarum
Kind or a variety of, additive amount 1*106-9*107cfu/mL。
10. the production method of solidification type yoghourt according to claim 7, which is characterized in that in step (2), sent out after filling
For ferment temperature at 28-45 DEG C, fermentation termination control is 4.40-4.80 in pH；
And/or in step (2), cooling temperature is 10-20 DEG C.
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