CN112544711A - Preparation method of bubble yoghourt - Google Patents

Preparation method of bubble yoghourt Download PDF

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Publication number
CN112544711A
CN112544711A CN202011392313.8A CN202011392313A CN112544711A CN 112544711 A CN112544711 A CN 112544711A CN 202011392313 A CN202011392313 A CN 202011392313A CN 112544711 A CN112544711 A CN 112544711A
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parts
yoghourt
yogurt
powder
stirring
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黄鹏
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products

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

Abstract

The invention provides a bubble yoghourt, wherein banana puree is used as an auxiliary raw material of the bubble yoghourt, bananas contain a large amount of dietary fibers, the banana puree is pressed into puree and then mixed with other raw materials, the internal dietary fibers are uniformly distributed in mixed liquid, when the yoghourt is fermented, the criss-cross dietary fibers are used as a supporting structure for gas expansion when the internal liquid is fermented, small-volume gas is enclosed by the criss-cross dietary fibers and cannot be released by rising, and the small-volume gas finally stays in the liquid, so that the fermented yoghourt has bubbles, and the preparation method of the bubble yoghourt comprises the following steps: the method comprises the steps of raw material weighing, mixing and stirring, heating and stirring, starter addition, emulsion fermentation, yoghourt sterilization, cooling and placing and yoghourt packaging, effectively ensures the taste of the bubble yoghourt which is exploded when the bubble yoghourt is drunk, simultaneously improves the viscosity of the yoghourt by the banana puree, further improves the shearing resistance and the fineness of the taste of the product, does not need to add extra inflating equipment, and has lower cost.

Description

Preparation method of bubble yoghourt
Technical Field
The invention relates to the technical field of yogurt preparation, in particular to a preparation method of bubble yogurt.
Background
The existing 90-degree bubble yogurt becomes a mainstream consumer group, the consumption characteristics of the mainstream consumer group are subversively changed, the fashion, personality, quality and enjoyment become the tradition of the mainstream consumer group, and the bubble yogurt can be produced after the consumer mode of 90-degree bubble yogurt is deeply insights; the air-bubble yoghurt is an innovative product in the yoghurt field, and the development of the product is not developed by dairy enterprises in China. Different mouthfeel experiences are given to people before and after the shaking, the technical innovation is realized to drive product innovation, and good, playable experience and participation of young consumers are provided while the function and the mouthfeel of the yoghourt are not lost;
at present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like. Compared with fresh milk, the yoghourt not only has all signboard nutrients of the fresh milk, but also can make protein form fine milk blocks, and the calcium lactate generated by combining the lactic acid and the calcium is easier to digest and absorb. The yoghourt contains a plurality of enzymes, promotes digestion and absorption, maintains the ecological balance of intestinal flora, forms a biological barrier and inhibits harmful bacteria from invading the intestinal tract. The yogurt can inhibit saprophytic bacteria and growth of certain bacteria in intestinal tract, thereby inhibiting carcinogenic factors generated by the bacteria and preventing cancer. It also can prevent constipation by producing a large amount of short chain fatty acids to promote intestinal peristalsis and large amount of thallus growth to change osmotic pressure. The yoghourt can moisten skin, improve eyesight, strengthen teeth and strengthen hair after being drunk frequently, and is characterized in that the yoghourt contains rich calcium, is easier to digest and absorb and has high utilization rate. Lactic acid bacteria can produce some substances for enhancing immunity, and can improve immunity and prevent diseases.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of the air bubble yoghourt, which can obtain the yoghourt with unique taste by directly adding raw materials for fermentation, and effectively solves the problems of poor stability and high cost of the existing yoghourt.
The invention is realized by the following technical scheme:
the invention provides a bubble yoghourt, which comprises the following components in parts by weight: 20-40 parts of whole milk powder, 5-20 parts of banana puree, 5-20 parts of whey protein, 4-10 parts of walnut powder, 4-10 parts of peanut powder, 4-10 parts of almond powder, 10-15 parts of cane sugar, 0.4-1 part of yoghourt leavening agent and 40-60 parts of purified water.
Further, the air bubble yoghourt comprises the following components in parts by weight: 20 parts of whole milk powder, 20 parts of banana puree, 5 parts of whey protein, 4 parts of walnut powder, 4 parts of peanut powder, 10 parts of almond powder, 10 parts of cane sugar, 0.4 part of yoghourt leavening agent and 40 parts of purified water.
Further, the air bubble yoghourt comprises the following components in parts by weight: 40 parts of whole milk powder, 5 parts of banana puree, 20 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
Further, the air bubble yoghourt comprises the following components in parts by weight: 30 parts of whole milk powder, 15 parts of banana puree, 10 parts of whey protein, 4 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 10 parts of cane sugar, 0.6 part of yoghourt leavening agent and 50 parts of purified water.
Further, the air bubble yoghourt comprises the following components in parts by weight: 40 parts of whole milk powder, 10 parts of banana puree, 15 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 10 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
Further, the preparation method of the air bubble yoghourt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 20-30min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 60-65 ℃, and stirring while heating for 5-8min to obtain a heated mixed emulsion;
s4-adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 5-10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 6-9 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 2-3min, then putting the yogurt curd into a heating vessel to be heated to 70-80 ℃ and keeping the temperature for 30-40S to obtain the sterilized yogurt;
s7-cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4-6 ℃, and placing for 1-3h to obtain refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
Further, the preparation method of the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
Further, the stirring speed of the stirrer in the step S2 is 60-120 r/min.
Further, the stirring manner in step S3 is manual stirring.
Further, the stirring speed of the stirrer in the step S6 is 20-40 r/min.
The invention has the beneficial effects that:
according to the invention, banana puree is taken as an auxiliary raw material of the bubble yoghourt, bananas contain a large amount of dietary fibers, the banana puree is pressed into puree and then mixed with other raw materials, the internal dietary fibers are uniformly distributed in mixed liquid, when the yoghourt is fermented, the criss-cross dietary fibers are taken as a supporting structure for gas expansion when the internal liquid is fermented, gas with small volume is enclosed by the criss-cross dietary fibers and cannot rise and be released, and the gas with small volume finally stays in the liquid, so that the fermented yoghourt has bubbles, and the preparation method of the bubble yoghourt comprises the following steps: the method comprises the steps of raw material weighing, mixing and stirring, heating and stirring, starter addition, emulsion fermentation, yoghourt sterilization, cooling and placing and yoghourt packaging, effectively ensures the taste of the bubble yoghourt which is exploded when the bubble yoghourt is drunk, simultaneously improves the viscosity of the yoghourt by the banana puree, further improves the shearing resistance and the fineness of the taste of the product, does not need to add extra inflating equipment, is simpler and more convenient to prepare, and has lower cost.
Drawings
FIG. 1 is a process flow diagram of the preparation method of the air bubble yoghurt provided by the invention.
Detailed Description
In order to more clearly and completely explain the technical scheme of the invention, the invention is further explained with reference to the attached drawings.
Example 1
Referring to fig. 1, the present invention provides a bubble yogurt, which comprises, by mass: 20 parts of whole milk powder, 20 parts of banana puree, 5 parts of whey protein, 4 parts of walnut powder, 4 parts of peanut powder, 10 parts of almond powder, 10 parts of cane sugar, 0.4 part of yoghourt leavening agent and 40 parts of purified water.
Further, the preparation method of the air bubble yoghourt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 20min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 60 ℃, and stirring while heating for 5min to obtain a heated mixed emulsion;
s4, adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 6 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 2min, and then putting the yogurt curd into a heating vessel to be heated to 80 ℃ and kept for 30-40S to obtain the sterilized yogurt;
s7, cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4 ℃, and placing for 1h to obtain the refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
Further, the preparation method of the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
Further, the stirring rotation speed of the stirrer in step S2 is 60 r/min.
Further, the stirring manner in step S3 is manual stirring.
Further, the stirring rotation speed of the stirrer in step S6 was 40 r/min.
Example 2
Referring to fig. 1, the present invention provides a bubble yogurt, which comprises, by mass: 40 parts of whole milk powder, 5 parts of banana puree, 20 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
Further, the preparation method of the air bubble yoghourt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 30min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 65 ℃, and stirring while heating for 8min to obtain a heated mixed emulsion;
s4, adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 7 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 3min, and then putting the yogurt curd into a heating vessel to be heated to 80 ℃ and kept for 30-40S to obtain the sterilized yogurt;
s7-cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4-6 ℃, and placing for 1-3h to obtain refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
Further, the preparation method of the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
Further, the stirring rotation speed of the stirrer in step S2 was 80 r/min.
Further, the stirring manner in step S3 is manual stirring.
Further, the stirring rotation speed of the stirrer in step S6 was 30 r/min.
Example 3
Referring to fig. 1, the present invention provides a bubble yogurt, which comprises, by mass: 30 parts of whole milk powder, 15 parts of banana puree, 10 parts of whey protein, 4 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 10 parts of cane sugar, 0.6 part of yoghourt leavening agent and 50 parts of purified water.
Further, the preparation method of the air bubble yoghourt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 25min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 60 ℃, and stirring while heating for 5min to obtain a heated mixed emulsion;
s4, adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 8 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 2min, and then putting the yogurt curd into a heating vessel to be heated to 75 ℃ and kept for 30-40S to obtain the sterilized yogurt;
s7-cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4-6 ℃, and placing for 1-3h to obtain refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
Further, the preparation method of the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
Further, the stirring rotation speed of the stirrer in step S2 is 100 r/min.
Further, the stirring manner in step S3 is manual stirring.
Further, the stirring rotation speed of the stirrer in step S6 was 40 r/min.
Example 4
Referring to fig. 1, the present invention provides a bubble yogurt, which comprises, by mass: 40 parts of whole milk powder, 10 parts of banana puree, 15 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 10 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
Further, the preparation method of the air bubble yoghourt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 30min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 65 ℃, and stirring while heating for 8min to obtain a heated mixed emulsion;
s4, adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 9 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 2-3min, then putting the yogurt curd into a heating vessel to be heated to 80 ℃ and keeping the temperature for 30-40S to obtain the sterilized yogurt;
s7-cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4-6 ℃, and placing for 1-3h to obtain refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
Further, the preparation method of the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
Further, the stirring rotation speed of the stirrer in step S2 is 120 r/min.
Further, the stirring manner in step S3 is manual stirring.
Further, the stirring rotation speed of the stirrer in step S6 was 40 r/min.
In summary, in the present bubble yogurt, banana puree is used as an auxiliary raw material of the bubble yogurt, bananas contain a large amount of dietary fibers, the banana puree is pressed into puree and then mixed with other raw materials, the internal dietary fibers are uniformly distributed in the mixed liquid, when the yogurt is fermented, the criss-cross dietary fibers are used as a support structure for gas expansion when the internal liquid is fermented, and small-volume gas is enclosed by the criss-cross dietary fibers and cannot rise and be released, and finally stays in the liquid, so that the fermented yogurt has bubbles, and the preparation method of the bubble yogurt comprises: the method comprises the steps of raw material weighing, mixing and stirring, heating and stirring, starter addition, emulsion fermentation, yoghourt sterilization, cooling and placing and yoghourt packaging, effectively ensures the taste of the bubble yoghourt which is exploded when the bubble yoghourt is drunk, simultaneously improves the viscosity of the yoghourt by the banana puree, further improves the shearing resistance and the fineness of the taste of the product, does not need to add extra inflating equipment, is simpler and more convenient to prepare, and has lower cost.
Of course, the present invention may have other embodiments, and based on the embodiments, those skilled in the art can obtain other embodiments without any creative effort, and all of them are within the protection scope of the present invention.

Claims (10)

1. The air bubble yoghourt is characterized by comprising the following components in parts by weight: 20-40 parts of whole milk powder, 5-20 parts of banana puree, 5-20 parts of whey protein, 4-10 parts of walnut powder, 4-10 parts of peanut powder, 4-10 parts of almond powder, 10-15 parts of cane sugar, 0.4-1 part of yoghourt leavening agent and 40-60 parts of purified water.
2. The foamed yogurt of claim 1, wherein the foamed yogurt comprises, in parts by mass: 20 parts of whole milk powder, 20 parts of banana puree, 5 parts of whey protein, 4 parts of walnut powder, 4 parts of peanut powder, 10 parts of almond powder, 10 parts of cane sugar, 0.4 part of yoghourt leavening agent and 40 parts of purified water.
3. The foamed yogurt of claim 1, wherein the foamed yogurt comprises, in parts by mass: 40 parts of whole milk powder, 5 parts of banana puree, 20 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
4. The foamed yogurt of claim 1, wherein the foamed yogurt comprises, in parts by mass: 30 parts of whole milk powder, 15 parts of banana puree, 10 parts of whey protein, 4 parts of walnut powder, 10 parts of peanut powder, 4 parts of almond powder, 10 parts of cane sugar, 0.6 part of yoghourt leavening agent and 50 parts of purified water.
5. The foamed yogurt of claim 1, wherein the foamed yogurt comprises, in parts by mass: 40 parts of whole milk powder, 10 parts of banana puree, 15 parts of whey protein, 10 parts of walnut powder, 10 parts of peanut powder, 10 parts of almond powder, 15 parts of cane sugar, 1 part of yoghourt leavening agent and 60 parts of purified water.
6. The foamed yogurt of claim 1, wherein the preparation method of the foamed yogurt comprises the following steps:
s1-weighing the raw materials, namely weighing the raw materials in parts by weight;
s2, mixing and stirring, namely pouring whole milk powder, banana puree, whey protein, walnut powder, peanut powder, almond powder, cane sugar and purified water into a stirrer, and stirring for 20-30min to obtain mixed emulsion;
s3-heating and stirring, heating the mixed emulsion to 60-65 ℃, and stirring while heating for 5-8min to obtain a heated mixed emulsion;
s4-adding a starter, adding the yoghourt starter into the heated mixed emulsion obtained in the step S3, and stirring for 5-10min to obtain a mixed starter primary emulsion;
s5-fermenting the emulsion, namely putting the mixed starter primary emulsion into a yoghourt machine for fermenting at the fermentation temperature of 38-45 ℃ for 6-9 hours to obtain yoghourt clot;
s6-sterilizing the yogurt, namely putting the yogurt curd into a stirrer to be stirred for 2-3min, then putting the yogurt curd into a heating vessel to be heated to 70-80 ℃ and keeping the temperature for 30-40S to obtain the sterilized yogurt;
s7-cooling and placing, namely placing the sterilized yoghourt in a refrigerating chamber for refrigerating, controlling the temperature to be 4-6 ℃, and placing for 1-3h to obtain refrigerated yoghourt;
s8-packaging the yoghourt, namely, filling the refrigerated yoghourt in the step S7 into a bottle packaging machine, filling the yoghourt into a packaging bottle according to a fixed weight, sealing the packaging bottle after filling, and then moving the packaging bottle to a cold storage at the temperature of 2-4 ℃ for refrigeration.
7. The method for preparing the bubble yogurt according to claim 1, wherein the method for preparing the banana puree comprises the following steps:
a-peeling the bananas, selecting fresh bananas, and peeling to obtain peeled bananas;
and B, pressing the banana, namely putting the peeled banana into a pressing machine to be pressed to obtain the banana paste.
8. The method for preparing the foamed yogurt according to claim 6, wherein the stirring speed of the stirrer in the step S2 is 60-120 r/min.
9. The method for preparing yoghurt with bubbles according to claim 6, wherein the stirring manner in the step S3 is manual stirring.
10. The method for preparing the foamed yogurt according to claim 6, wherein the stirring speed of the stirrer in the step S6 is 20-40 r/min.
CN202011392313.8A 2021-01-22 2021-01-22 Preparation method of bubble yoghourt Withdrawn CN112544711A (en)

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Application Number Priority Date Filing Date Title
CN202011392313.8A CN112544711A (en) 2021-01-22 2021-01-22 Preparation method of bubble yoghourt

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CN112544711A true CN112544711A (en) 2021-03-26

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