CN112352835A - Set cheese buttermilk yogurt and preparation method thereof - Google Patents
Set cheese buttermilk yogurt and preparation method thereof Download PDFInfo
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- CN112352835A CN112352835A CN202010877252.8A CN202010877252A CN112352835A CN 112352835 A CN112352835 A CN 112352835A CN 202010877252 A CN202010877252 A CN 202010877252A CN 112352835 A CN112352835 A CN 112352835A
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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
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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
- A23C9/137—Thickening substances
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Abstract
The invention provides a set cheese buttermilk yoghourt and a preparation method thereof, relating to the technical field of yoghourt preparation, and comprising 77.29-86.1% of raw milk, 7-9% of sugar, 3-5% of cream, 1.3-3.4% of concentrated whey protein powder, 1-3% of cheese powder, 0.5-1% of enzymolysis cream, 0.65-0.75% of thickening agent, 0.4-0.5% of essence and 0.05-0.08% of leavening agent. By adding cheese powder, enzymolysis cream and dilute cream, the yoghourt not only has cheese flavor, but also has cheese pudding taste, so that the yoghourt has more unique flavor and taste and is more popular with people.
Description
Technical Field
The invention relates to the technical field of yogurt preparation, and particularly relates to set cheese yogurt and a preparation method thereof.
Background
The yoghurt is an acidic milk product formed by fermenting milk or dairy products under the action of characteristic bacteria. The product can be classified into set yogurt and stirred yogurt according to texture state of the product. Regarding the set yogurt, the current market products are single, and mostly have the original taste or are added with unfused jam, and cheese buttermilk set yogurt prepared by fermenting cheese powder only once through ingredients is rarely seen.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a set cheese yogurt and a preparation method thereof, and solves the problem of making cheese yogurt set yogurt by one-time ingredient fermentation.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a set cheese buttermilk yogurt comprises 77.29-86.1% of raw milk, 7-9% of sugar, 3-5% of cream, 1.3-3.4% of concentrated whey protein powder, 1-3% of cheese powder, 0.5-1% of enzymolysis cream, 0.65-0.75% of thickening agent, 0.4-0.5% of essence and 0.05-0.08% of leavening agent.
Preferably, the raw milk is raw milk, the sugar is white granulated sugar, the dilute cream is dilute cream with 35% of fat content, the concentrated whey protein powder is gel-type protein powder with 34.5% of protein content, the enzymolysis cream is enzymolysis cream with 97% of fat content, the thickening agent is a mixture of gelatin, diacetyl tartaric acid monoglyceride and pectin, the fermenting agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus, the essence is cheese-flavor essence, and the cheese-flavor essence is mixed according to a ratio of 1: 1.
Preferably, the preparation method of the set cheese buttermilk yoghourt comprises the following steps:
s1, carrying out centralized collection and transportation on raw milk in a pasture, transporting the raw milk to a processing plant within 2h for raw milk acceptance check, and carrying out centralized collection and filtration on the raw milk to purify the milk;
s2, heating and batching the purified raw milk;
s3, heating and homogenizing the milk material after the batching is finished;
s4, sterilizing the homogenized milk material at high temperature;
s5, cooling the milk material subjected to high-temperature sterilization, and then filling and fermenting;
and S6, detecting the fermented product, packaging and leaving the factory.
Preferably, the method for heating and batching in S2 includes the following steps:
1) heating part of raw milk to 55-60 ℃, then pouring the concentrated whey protein powder and cheese powder into the heated raw milk, stirring for 15-20 min;
2) adding the stirred milk material into the dry-mixed white granulated sugar and the stabilizer, and mixing for 15-20min at the temperature of 55-60 ℃;
3) finally, sequentially adding the enzymolysis cream, the cream and the essence, adding the rest raw milk in the environment of 55-60 ℃, and uniformly mixing.
Preferably, the homogenizing temperature environment in the S3 is 60-65 ℃, and the pressure environment is 23-24 Mpa.
Preferably, the high-temperature sterilization environment in the S4 is that the temperature is raised to 92-98 ℃, and the sterilization time is 5 min.
Preferably, the fermentation environment is 36-40 ℃, the fermentation is stopped when the fermentation substrate reaches 70-75 ℃ T, the temperature is reduced to 2-6 ℃, the starter is added when the sterilized fermentation substrate is cooled to 2-10 ℃, and the temperature is raised to 36-40 ℃ after the starter is uniformly stirred.
Preferably, the blending in 3) is that no particles or powder visible to the naked eye exist after the mixing is finished.
(III) advantageous effects
The invention provides a set cheese buttermilk yoghourt and a preparation method thereof. The method has the following beneficial effects:
the cheese powder is added to adjust the flavor of the cheese pudding so that the cheese pudding has obvious cheese flavor, and the enzyme-hydrolyzed cream and the cream are added on the basis of keeping the original yogurt flavor, so that the yogurt has the taste closer to that of cheese pudding, and is fine, smooth and non-sticky. Therefore, the invention provides the set cheese buttermilk yoghourt with obvious cheese flavor and cheese pudding taste, which has more unique flavor and taste and is more popular with people.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a set cheese buttermilk yoghourt which comprises 86.1% of raw milk, 7% of sugar, 3% of cream, 1.3% of concentrated whey protein powder, 1% of cheese powder, 0.5% of enzymolysis cream, 0.65% of thickening agent, 0.4% of essence and 0.05% of fermenting agent.
Raw milk is used as raw milk, sugar is white granulated sugar, the dilute cream is dilute cream with 35% of fat content, the concentrated whey protein powder is gel-type protein powder with 34.5% of protein content, the enzymolysis cream is enzymolysis cream with 97% of fat content, the thickening agent is a mixture of gelatin, diacetyl tartaric acid monoglyceride and diglyceride and pectin, the fermenting agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus, the essence is cheese-flavored essence, and the cheese is essence, and the raw milk, the sugar and the enzymolysis cream are mixed according to a ratio of 1: 1.
A preparation method of set cheese buttermilk yoghourt comprises the following steps:
s1, carrying out centralized collection and transportation on raw milk in a pasture, transporting the raw milk to a processing plant within 2h for raw milk acceptance check, and carrying out centralized collection and filtration on the raw milk to purify the milk;
s2, heating and batching the purified raw milk;
s3, heating and homogenizing the milk material after the batching is finished;
s4, sterilizing the homogenized milk material at high temperature;
s5, cooling the milk material subjected to high-temperature sterilization, and then filling and fermenting;
and S6, detecting the fermented product, packaging and leaving the factory.
The method for heating and batching in the S2 comprises the following steps:
1) heating part of raw milk to 55 ℃, pouring the concentrated whey protein powder and cheese powder into the heated raw milk, stirring for 15 min;
2) adding the stirred milk material into the dry-mixed white granulated sugar and the stabilizer, and mixing for 15min at the temperature of 55 ℃;
3) finally, sequentially adding the enzymolysis cream, the cream and the essence, adding the rest raw milk in the environment of 55 ℃, and uniformly mixing.
The homogenizing temperature environment in S3 is 60 deg.C, and the pressure environment is 23 Mpa. The high-temperature sterilization environment in the S4 is that the temperature is raised to 92 ℃, and the sterilization time is 5 min. The fermentation environment is 36 ℃, when the fermentation substrate reaches 70 DEG T, the fermentation is stopped, the temperature is reduced to 2 ℃, and the starter is added when the sterilized fermentation substrate is cooled to 2 ℃, and the fermentation substrate is heated to 36 ℃ after being uniformly stirred. 3) The mixing is that no visible particles or powder exist after the mixing is finished.
Example two:
the difference between the present embodiment and the first embodiment is: the embodiment of the invention provides a set cheese buttermilk yoghourt which comprises 81.05% of raw milk, 8.5% of sugar, 4% of cream, 2.5% of concentrated whey protein powder, 2% of cheese powder, 0.8% of enzymolysis cream, 0.69% of thickening agent, 0.4% of essence and 0.06% of fermenting agent. A preparation method of set cheese buttermilk yoghourt comprises the following steps:
s1, carrying out centralized collection and transportation on raw milk in a pasture, transporting the raw milk to a processing plant within 2h for raw milk acceptance check, and carrying out centralized collection and filtration on the raw milk to purify the milk;
s2, heating and batching the purified raw milk;
s3, heating and homogenizing the milk material after the batching is finished;
s4, sterilizing the homogenized milk material at high temperature;
s5, cooling the milk material subjected to high-temperature sterilization, and then filling and fermenting;
and S6, detecting the fermented product, packaging and leaving the factory.
The method for heating and batching in the S2 comprises the following steps:
1) heating part of raw milk to 58 ℃, pouring the concentrated whey protein powder and cheese powder into the heated raw milk, stirring for 18 min;
2) adding the stirred milk material into the dry-mixed white granulated sugar and the stabilizer, and mixing for 18min at the temperature of 58 ℃;
3) finally, sequentially adding the enzymolysis cream, the cream and the essence, adding the rest raw milk in an environment of 58 ℃, and uniformly mixing.
The homogenizing temperature environment in S3 is 62 deg.C, and the pressure environment is 23 Mpa. The high-temperature sterilization environment in S4 is heating to 95 deg.C, and the sterilization time is 5 min. The fermentation environment is 38 ℃, when the fermentation substrate reaches 72-DEG T, the fermentation is stopped, the temperature is reduced to 4 ℃, the starter is added when the sterilized fermentation substrate is cooled to 8 ℃, the mixture is uniformly stirred, and the temperature is raised to 38 ℃.
Example three:
the embodiment of the invention provides a set cheese buttermilk yoghourt which comprises 79.69% of raw milk, 8% of sugar, 5% of cream, 3% of concentrated whey protein powder, 2% of cheese powder, 1% of enzymolysis cream, 0.74% of a thickening agent, 0.5% of essence and 0.07% of a fermenting agent.
A preparation method of set cheese buttermilk yoghourt comprises the following steps:
s1, carrying out centralized collection and transportation on raw milk in a pasture, transporting the raw milk to a processing plant within 2h for raw milk acceptance check, and carrying out centralized collection and filtration on the raw milk to purify the milk;
s2, heating and batching the purified raw milk;
s3, heating and homogenizing the milk material after the batching is finished;
s4, sterilizing the homogenized milk material at high temperature;
s5, cooling the milk material subjected to high-temperature sterilization, and then filling and fermenting;
and S6, detecting the fermented product, packaging and leaving the factory.
The method for heating and batching in the S2 comprises the following steps:
1) heating part of raw milk to 59 ℃, pouring the concentrated whey protein powder and cheese powder into the heated raw milk, stirring for 20 min;
2) adding the stirred milk material into the white granulated sugar and the stabilizer which are mixed uniformly and dry, and mixing for 20min at the temperature of 58 ℃;
3) finally, sequentially adding the enzymolysis cream, the cream and the essence, adding the rest raw milk in an environment of 58 ℃, and uniformly mixing.
The homogenizing temperature environment in S3 is 64 deg.C, and the pressure environment is 24 Mpa. The high-temperature sterilization environment in S4 is to heat to 97 deg.C, and the sterilization time is 5 min. The fermentation environment is 40 ℃, when the fermentation substrate reaches 74 DEG T, the fermentation is stopped, the temperature is reduced to 5 ℃, and the starter is added when the sterilized fermentation substrate is cooled to 8 ℃, and the fermentation substrate is heated to 39 ℃ after being uniformly stirred.
Mixture thickener ingredient ratio table
| Ingredients | Proportioning |
| Gelatin | 0.5 portion |
| Diacetyl tartaric acid esters of mono-and diglycerides | 0.2 part |
| Pectin | 0.3 part |
Mixture starter ingredient ratio table
| Ingredients | Proportioning |
| Lactobacillus bulgaricus | 0.7 portion of |
| Streptococcus thermophilus | 0.3 part |
The change of acidity (unit: ° T) within the fermentation time
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A set cheese buttermilk yogurt is characterized in that: comprises raw milk77.29-86.17-9% of sugar, 3-5% of cream, 1.3-3.4% of concentrated whey protein powder, 1-3% of cheese powder, 0.5-1% of enzymolysis cream, 0.65-0.75% of thickening agent, 0.4-0.5% of essence and 0.05-0.08% of leavening agent.
2. A set cheese buttermilk yogurt as claimed in claim 1 wherein: the raw milk is raw milk, the sugar is white granulated sugar, the dilute cream is dilute cream with 35% of fat content, the concentrated whey protein powder is gel-type protein powder with 34.5% of protein content, the enzymolysis cream is enzymolysis cream with 97% of fat content, the thickening agent is a mixture of gelatin, diacetyl tartaric acid monoglyceride and pectin, the fermenting agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus, the essence is cheese flavor, and the cheese flavor is mixed according to a ratio of 1: 1.
3. The method of preparing a set cheese buttermilk yogurt of claim 1, wherein: the method comprises the following steps:
s1, carrying out centralized collection and transportation on raw milk in a pasture, transporting the raw milk to a processing plant within 2h for raw milk acceptance check, and carrying out centralized collection and filtration on the raw milk to purify the milk;
s2, heating and batching the purified raw milk;
s3, heating and homogenizing the milk material after the batching is finished;
s4, sterilizing the homogenized milk material at high temperature;
s5, cooling the milk material after high-temperature sterilization,then, the product is processedTo carry outFillingFermenting;
and S6, detecting the fermented product, packaging and leaving the factory.
4. The method of preparing set cheese buttermilk yogurt of claim 3, wherein: the method for heating and batching in the step S2 comprises the following steps:
1) heating part of raw milk to 55-60 ℃, then pouring the concentrated whey protein powder and cheese powder into the heated raw milk, stirring for 15-20 min;
2) adding the stirred milk material into the dry-mixed white granulated sugar and the stabilizer, and mixing for 15-20min at the temperature of 55-60 ℃;
3) finally, sequentially adding the enzymolysis cream, the cream and the essence, adding the rest raw milk in the environment of 55-60 ℃, and uniformly mixing.
5. The method of preparing set cheese buttermilk yogurt of claim 3, wherein: the homogenizing temperature environment in the S3 is 60-65 ℃, and the pressure environment is 23-24 Mpa.
6. The method of preparing set cheese buttermilk yogurt of claim 3, wherein: and the high-temperature sterilization environment in the S4 is to heat up to 92-98 ℃, and the sterilization time is 5 min.
7. The method of preparing set cheese buttermilk yogurt of claim 3, wherein: the fermentation environment is 36-40 ℃, when the fermentation substrate reaches 70-75 DEG T, the fermentation is stopped, the temperature is reduced to 2-6 ℃, and the starter is added when the sterilized fermentation substrate is cooled to 2-10 ℃, and the temperature is raised to 36-40 ℃ after the starter is uniformly stirred.
8. The method of preparing set cheese buttermilk yogurt of claim 4, wherein: and 3) uniformly mixing until no visible particles or powder exist after the mixing is finished.
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| CN202010877252.8A CN112352835A (en) | 2020-08-27 | 2020-08-27 | Set cheese buttermilk yogurt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010877252.8A CN112352835A (en) | 2020-08-27 | 2020-08-27 | Set cheese buttermilk yogurt and preparation method thereof |
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