CN112450276A - Cherry black forest cake flavored yogurt and preparation method thereof - Google Patents
Cherry black forest cake flavored yogurt and preparation method thereof Download PDFInfo
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- CN112450276A CN112450276A CN202010876644.2A CN202010876644A CN112450276A CN 112450276 A CN112450276 A CN 112450276A CN 202010876644 A CN202010876644 A CN 202010876644A CN 112450276 A CN112450276 A CN 112450276A
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- cherry
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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
- A23C9/1307—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
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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
- A23C9/133—Fruit or vegetables
Abstract
The invention provides cherry black forest cake flavor yoghourt and a preparation method thereof, and relates to the technical field of yoghourt preparation, wherein the yoghourt comprises 82-83% of raw milk, 2-4% of white granulated sugar, 2-6% of cream, 1-2.5% of concentrated whey protein powder, 3-6% of whole egg powder, 0.9-1% of a stabilizer, 1.5-2% of chocolate, 0.5-0.7% of fruit particles, 0.04-0.05% of essence and 0.1-0.3% of a leavening agent. Through the cherry fruit particles, the chocolate and the essence, the yoghourt has the silky mouthfeel and nutrition of the traditional yoghourt, and also has the appearance and mellow flavor of the black forest cake.
Description
Technical Field
The invention relates to the technical field of yoghourt preparation, and particularly relates to a cherry black forest cake flavored yoghourt and a preparation method thereof.
Background
In the early season of cherry harvest every year in the Germany black forest region, farmers can pack a large number of cherries in an interlayer of a cake when making the cake and finally decorate a beautiful cherry on the cake carefully, which is the source of a famous cherry black forest cake. The black forest always has fascinating charm to people, and people always feel mad no matter how long the forest is passed. The fruity flavor and the chocolate flavor are the essences of the black forest cake and are indispensable. When the fruity flavor, the chocolate flavor and the cake flavor are matched with a high-quality golden milk source, the cherry black forest cake flavor yoghourt is the source of the cherry black forest cake flavor yoghourt. 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 natural pure yogurt, sugared yogurt, fruit yogurt (with sugar and fruit), compound yogurt (with grain and dried fruit, etc.), etc. according to the taste of the product. The product can be divided into set yogurt and stirred yogurt according to the texture state of the product. For the stirring type yoghourt with fine and smooth mouthfeel but in a flowing state, the taste of the yoghourt and the taste of the dark forest cake can be fully contacted and fused in a manner of adding the cherry chocolate related fruit materials and essence.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides cherry black forest cake flavor yoghourt and a preparation method thereof, and solves the problem that the taste of the black forest cake and the yoghourt cannot be fused.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a cherry black forest cake flavored yogurt comprises 82-86% of raw milk, 2-4% of white granulated sugar, 2-6% of cream, 1-2.5% of concentrated whey protein powder, 3-6% of whole egg powder, 0.9-1% of a stabilizer, 1.5-2% of chocolate, 0.5-0.7% of fruit particles, 0.04-0.05% of essence and 0.1-0.3% of a leavening agent.
Preferably, the raw milk is raw milk, the dilute cream is a dilute cream with fat content of 40-43%, the concentrated whey protein powder is gel type protein powder with protein content of 33.2-35.5%, the stabilizer is a thickener mixed by gelatin, diacetyl tartaric acid monoglyceride and pectin, the fruit particles are cherry particles, the essence is chocolate essence, cherry essence and cake essence, and the leavening agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus.
Preferably, the preparation method of the cherry black forest cake flavored yogurt comprises the following steps:
s1, intensively collecting the yogurt in a pasture, feeding the raw milk into a processing plant within 2h, and detecting the raw milk;
s2, heating the qualified raw milk to 45-50 ℃, carrying out on-line batching, adding a stabilizer for mixing after uniformly mixing the batching, and shearing after uniformly mixing;
s3, heating, pressurizing and homogenizing the sheared emulsion;
s4, sterilizing the homogenized emulsion at high temperature;
s5, inoculating and fermenting the sterilized emulsion, simultaneously melting part of the chocolate blocks, and shredding the rest chocolate blocks;
s6, filling the fermented emulsion into a plastic cup, adding a chocolate solution and chocolate shreds, and adding fruit grains;
and S7, finally, sealing the filled plastic cup and storing at low temperature.
Preferably, in the step S1, the raw milk is subjected to detection of sensory index, physicochemical index and microbial index, and is further subjected to antibiotic examination.
Preferably, white granulated sugar, concentrated whey protein powder, whole egg powder and cream are added during online feeding in S2, stirred for 15-20min, uniformly stirred, added with a stabilizer for mixing, heated to 55-60 ℃ and cut for 15-20 min.
Preferably, the temperature homogenization environment in S3 is 55-65 ℃, and the pressure environment is 180-200 bar. The raw materials are fully and uniformly mixed, cream is prevented from floating upwards, the stability and the consistency of the yogurt are improved, and the uniform distribution of milk fat is ensured.
Preferably, the high-temperature sterilization environment in S4 is to heat to 92-98 ℃ for 300S. Denaturalize 70% -80% of whey protein, and improve the hardness and viscosity of the yogurt.
Preferably, preheating is carried out through a plate heat exchanger before S5 fermentation, the cold milk which is newly fed in is preheated and simultaneously cooled to about 45 ℃, a starter culture is added into the raw milk through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter culture is fully stirred for 10 minutes after being added, the thalli and the milk are completely mixed, static fermentation is carried out under the condition of keeping the milk temperature, the starter culture fermentation time under the condition is 4-8 hours, the fermentation is stopped when the titrated acidity is 73-77 DEG T, the temperature is immediately reduced, stirring and demulsification are carried out, the stirring speed is 1-2r/min, and stirring is carried out for 4-8 min. The fermented curd is cooled to 20-25 deg.C to prevent further increase of acidity, and to ensure ideal viscosity of the final product.
Preferably, the storage temperature in S7 is 2-6 ℃, and yogurt can be inspected and delivered only after the refrigerated after-ripening time of 12-24h is ensured.
(III) advantageous effects
The invention provides cherry black forest cake flavored yoghourt and a preparation method thereof. The method has the following beneficial effects:
1. by means of cup packaging, chocolate liquid and chocolate threads are added into the yoghourt, the yoghourt layer is clear in side, the appearance is more like a black forest cake, and fruit grains and the chocolate threads are blended into the yoghourt, so that the yoghourt is better in taste, bright in color and more like the taste of the black forest cake.
2. By adding cherry chocolate jam and essence such as chocolate, cherry, cake and the like, the mouthfeel of the yoghourt is distinct, the dark-forest cake and the yoghourt are fully blended, and the yoghourt has the mouthfeel and nutrition of the yoghourt and the mellow and delicious taste of the dark-forest cake.
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 cherry black forest cake flavor yoghourt, which comprises 82% of raw milk, 2% of white granulated sugar, 2% of cream, 1% of concentrated whey protein powder, 3% of whole egg powder, 0.9% of a stabilizer, 1.5% of chocolate, 0.5% of fruit particles, 0.04% of essence and 0.1% of a leavening agent.
Raw milk is used as raw milk, the dilute cream is the dilute cream with 40 percent of fat content, the concentrated whey protein powder is gel type protein powder with 33.2 percent of protein content, the stabilizer is a thickening agent mixed by gelatin, diacetyl tartaric acid monoglyceride and pectin, the fruit particles are cherry particles, the essence is chocolate essence, cherry essence and cake essence, and the leavening agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus.
A preparation method of cherry black forest cake flavor yoghourt comprises the following steps:
s1, intensively collecting the yogurt in a pasture, feeding the raw milk into a processing plant within 2h, and detecting the raw milk;
s2, heating the qualified raw milk to 45 ℃, carrying out on-line batching, adding a stabilizer for mixing after uniformly mixing the batching, and shearing after uniformly mixing;
s3, heating, pressurizing and homogenizing the sheared emulsion;
s4, sterilizing the homogenized emulsion at high temperature;
s5, inoculating and fermenting the sterilized emulsion, simultaneously melting part of the chocolate blocks, and shredding the rest chocolate blocks;
s6, filling the fermented emulsion into a plastic cup, adding a chocolate solution and chocolate shreds, and adding fruit grains;
and S7, finally, sealing the filled plastic cup and storing at low temperature.
In S1, the raw milk is subjected to sensory index, physicochemical index and microorganism index detection, and is also subjected to antibiotic examination. Adding white granulated sugar, concentrated whey protein powder, whole egg powder and cream into the material in S2 on line, stirring for 15-20min, adding stabilizer uniformly after stirring, mixing, heating to 55 deg.C, and shearing for 15 min. The temperature homogenization environment in S3 is 55 deg.C, and the pressure environment is 180 bar. The raw materials are fully and uniformly mixed, cream is prevented from floating upwards, the stability and the consistency of the yogurt are improved, and the uniform distribution of milk fat is ensured. The high-temperature sterilization environment in the S4 is heated to 92 ℃ for 300S. Denaturalize 70% of whey protein and improve the hardness and viscosity of the yogurt.
S5, preheating by a plate heat exchanger before fermentation, cooling the newly-entered cold milk to about 45 ℃ by itself while preheating, adding a starter to the raw milk by a metering pump, keeping the raw milk in a stirring state all the time in the inoculation process, fully stirring for 10 minutes after the starter is added to completely mix the thalli and the milk, and statically fermenting under the condition of keeping the milk temperature, wherein the starter fermentation time under the condition is 4 hours, the fermentation is terminated when the titration acidity is 73 DEG T, immediately cooling and stirring demulsification are needed, the stirring speed is 1r/min, and stirring is 4 min. The fermented curd is cooled to 20 ℃ to prevent further increase of acidity and to ensure the desired consistency of the final product. The storage temperature in S7 is 2 ℃, and yogurt can be inspected and delivered only after the refrigerated after-ripening time of 12h is ensured.
Example two:
the difference between the present embodiment and the first embodiment is: taking the following raw materials according to the following formula: 83% of raw milk, 3% of white granulated sugar, 4% of cream, 1.4% of concentrated whey protein powder, 4% of whole egg powder, 0.9% of stabilizer, 1.8% of chocolate, 0.6% of fruit granules, 0.04% of essence and 0.2% of leavening agent.
Raw milk is used as raw milk, the dilute cream is 42% of fat content, the concentrated whey protein powder is 34% of protein content, white granulated sugar, concentrated whey protein powder, whole egg powder and dilute cream are added during online feeding in S2, stirring is carried out for 17min, stabilizer is added after uniform stirring for mixing, the temperature is increased to 57 ℃ and shearing is carried out for 18min, the temperature homogenization environment in S3 is 58 ℃, the pressure environment is 185bar, the high-temperature sterilization environment in S4 is increased to 96 ℃ and the temperature is kept for 300S.
Example three:
the difference between the present embodiment and the first embodiment is: taking the following raw materials according to the following formula: 86% of raw milk, 4% of white granulated sugar, 3% of cream, 1.7% of concentrated whey protein powder, 4% of whole egg powder, 0.9% of stabilizer, 1.8% of chocolate, 0.6% of fruit granules, 0.05% of essence and 0.2% of leavening agent.
Raw milk is used as raw milk, the dilute cream is dilute cream with fat content of 40%, the concentrated whey protein powder is gel type protein powder with protein content of 34%, white granulated sugar, concentrated whey protein powder, whole egg powder and dilute cream are added during online feeding in S2, stirring is carried out for 17min, stabilizer is added after uniform stirring for mixing, the temperature is raised to 56 ℃ and shearing is carried out for 16min, the temperature homogenization environment in S3 is 57 ℃, the pressure environment is 196bar, the high-temperature sterilization environment in S4 is the temperature raised to 94 ℃, and the temperature is kept for 300S.
Example four:
the difference between the present embodiment and the first embodiment is: taking the following raw materials according to the following formula: 84% of raw milk, 5% of white granulated sugar, 6% of cream, 2.5% of concentrated whey protein powder, 6% of whole egg powder, 0.9% of stabilizer, 2% of chocolate, 0.6% of fruit granules, 0.04% of essence and 0.3% of leavening agent.
Raw milk is used as raw milk, the dilute cream is dilute cream with the fat content of 43%, the concentrated whey protein powder is gel-type protein powder with the protein content of 35.5%, white granulated sugar, concentrated whey protein powder, whole egg powder and dilute cream are added during online feeding in S2, stirring is carried out for 20min, a stabilizer is uniformly added after uniform stirring, mixing is carried out, the temperature is raised to 60 ℃ and shearing is carried out for 18min, the temperature homogenization environment in S3 is 65 ℃, the pressure environment is 200bar, the high-temperature sterilization environment in S4 is raised to 98 ℃ and the temperature lasts 300S.
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 (9)
1. A cherry black forest cake flavor yoghourt is characterized in that: comprises 82 to 86 percent of raw milk, 2 to 4 percent of white granulated sugar, 2 to 6 percent of cream, 1 to 2.5 percent of concentrated whey protein powder, 3 to 6 percent of whole egg powder, 0.9 to 1 percent of stabilizer, 1.5 to 2 percent of chocolate, 0.5 to 0.7 percent of fruit granules, 0.04 to 0.05 percent of essence and 0.1 to 0.3 percent of leavening agent.
2. The cherry dark forest cake flavored yogurt of claim 1, wherein: the raw milk is raw milk, the dilute cream is dilute cream with fat content of 40-43%, the concentrated whey protein powder is gel type protein powder with protein content of 33.2-35.5%, the stabilizer is a thickening agent mixed by gelatin, diacetyl tartaric acid monoglyceride and pectin, the fruit particles are cherry particles, the essence is chocolate essence, cherry essence and cake essence, and the leavening agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus.
3. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 1, wherein the cherry dark forest cake flavored yogurt comprises the following steps: the method comprises the following steps:
s1, intensively collecting the yogurt in a pasture, feeding the raw milk into a processing plant within 2h, and detecting the raw milk;
s2, heating the qualified raw milk to 45-50 ℃, carrying out on-line batching, adding a stabilizer for mixing after uniformly mixing the batching, and shearing after uniformly mixing;
s3, heating, pressurizing and homogenizing the sheared emulsion;
s4, sterilizing the homogenized emulsion at high temperature;
s5, inoculating and fermenting the sterilized emulsion, simultaneously melting part of the chocolate blocks, and shredding the rest chocolate blocks;
s6, filling the fermented emulsion into a plastic cup, adding a chocolate solution and chocolate shreds, and adding fruit grains;
and S7, finally, sealing the filled plastic cup and storing at low temperature.
4. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: in S1, the raw milk is subjected to sensory index, physicochemical index and microorganism index detection, and is also subjected to antibiotic examination.
5. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: adding white granulated sugar, concentrated whey protein powder, whole egg powder and cream into the S2 on line, stirring for 15-20min, uniformly stirring, adding stabilizer, mixing, heating to 55-60 deg.C, and shearing for 15-20 min.
6. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: the temperature of the S3 is 55-65 ℃ in a homogeneous environment, and the pressure environment is 180-200 bar.
7. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: and in the S4, the high-temperature sterilization environment is that the temperature is raised to 92-98 ℃ for 300S.
8. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: s5, preheating by a plate heat exchanger before fermentation, self-cooling to about 45 ℃ while preheating the newly-entered cold milk, adding a leavening agent into the raw milk by a metering pump, keeping the raw milk in a stirring state all the time in the inoculation process, fully stirring for 10 minutes after adding the leavening agent to completely mix the thalli and the milk, and statically fermenting under the condition of keeping the milk temperature, wherein the leavening agent fermentation time under the condition is 4-8 hours, the fermentation is stopped when the titrating acidity is 73-77 DEG T, immediately cooling and stirring for demulsification, the stirring speed is 1-2r/min, and the stirring is 4-8 min.
9. The preparation method of the cherry dark forest cake flavored yogurt as claimed in claim 3, wherein the cherry dark forest cake flavored yogurt comprises the following steps: the storage temperature in S7 is 2-6 deg.C, and yogurt can be inspected and delivered after 12-24h of storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010876644.2A CN112450276A (en) | 2020-08-27 | 2020-08-27 | Cherry black forest cake flavored yogurt and preparation method thereof |
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| CN202010876644.2A CN112450276A (en) | 2020-08-27 | 2020-08-27 | Cherry black forest cake flavored yogurt and preparation method thereof |
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| CN112450276A true CN112450276A (en) | 2021-03-09 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180988A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean dessert sour milk and preparation method thereof |
| CN101708020A (en) * | 2009-12-10 | 2010-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN111096365A (en) * | 2018-10-26 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof |
-
2020
- 2020-08-27 CN CN202010876644.2A patent/CN112450276A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180988A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean dessert sour milk and preparation method thereof |
| CN101708020A (en) * | 2009-12-10 | 2010-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN111096365A (en) * | 2018-10-26 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | Jam and jam yogurt containing chocolate and fruit particles and preparation method thereof |
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Application publication date: 20210309 |