CN112772721A - Normal-temperature solidified fruit-grain-flavored yogurt and preparation method thereof - Google Patents
Normal-temperature solidified fruit-grain-flavored yogurt and preparation method thereof Download PDFInfo
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- CN112772721A CN112772721A CN202011553792.7A CN202011553792A CN112772721A CN 112772721 A CN112772721 A CN 112772721A CN 202011553792 A CN202011553792 A CN 202011553792A CN 112772721 A CN112772721 A CN 112772721A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 53
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 238000002156 mixing Methods 0.000 claims abstract description 36
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 27
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- 210000004080 milk Anatomy 0.000 claims abstract description 21
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- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
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- 241001494479 Pecora Species 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
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Classifications
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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
- A23C3/00—Preservation of milk or milk preparations
-
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy products, in particular to normal-temperature set fruit grain flavor yoghourt and a preparation method thereof. The invention provides a preparation method of normal-temperature solidified fruit grain flavor yoghourt, which comprises the following steps: mixing raw milk, white granulated sugar and a stabilizer, and homogenizing to provide a milk base material; mixing the milk base material with the jam, and performing resistance sterilization treatment on the mixture; fermenting the material subjected to resistance sterilization treatment; cooling and ultrahigh pressure treating the fermentation product. The preparation method of the normal-temperature solidified fruit grain flavored yoghourt provided by the invention overcomes the defect that the traditional yoghourt jam needs to be independently sterilized in the preparation process, the prepared solidified fruit grain yoghourt has fine, smooth and mellow mouthfeel, the natural aroma, mouthfeel and freshness of the jam are retained to the greatest extent, the fruit and vegetable grains are complete and full, the chewing feeling is strong, and therefore, the preparation method has good industrialization prospect.
Description
Technical Field
The invention relates to the field of dairy products, in particular to normal-temperature set fruit grain flavor yoghourt and a preparation method thereof.
Background
In the development of normal-temperature yoghourt for nearly ten years, the variety is gradually developed from a single original taste to a plurality of tastes such as jam, real fruit grains and the like, the packaging form is also developed from an initial diamond bag to a single cup, a bottle and the like, but compared with a plurality of low-temperature yoghourt, the normal-temperature yoghourt still has more innovative space. However, as seen from the recent market increase, the increase of the normal-temperature yogurt has been slowed down, the market tends to be saturated, and a new innovation point is needed to stimulate the increase.
Due to the characteristic of long-time and normal-temperature storage of the normal-temperature yoghourt, the yoghourt base material and the jam need to be sterilized for the second time so as to ensure commercial sterility. The secondary sterilization damages protein in the yoghourt base material, and whey is easy to separate out to generate powdery feeling. For products added with fruit particles, flavor loss is easily caused, essence needs to be additionally added to make up for the loss, and the natural flavor of the jam is still difficult to restore. In addition, due to the design limitation of the sterilization machine, the types, the sizes and the hardness of the particles are higher, and the types of jam products are limited.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention aims to provide a normal temperature set fruit granule flavored yogurt and a preparation method thereof, which are used for solving the problems in the prior art.
In order to achieve the above objects and other related objects, the present invention provides a method for preparing room temperature set fruit flavored yogurt, comprising:
(1) mixing raw milk, white granulated sugar and a stabilizer, and homogenizing to provide a milk base material;
(2) mixing the milk base material with the jam, and performing resistance sterilization treatment on the mixture;
(3) fermenting the material subjected to resistance sterilization treatment;
(4) cooling and ultrahigh pressure treating the fermentation product.
In some embodiments of the invention, the raw materials of the normal-temperature set fruit granule flavored yogurt comprise the following components in percentage by mass:
80-83% of raw milk;
7% -8% of white granulated sugar;
10-13% of jam.
In some embodiments of the invention, the raw milk comprises a combination of one or more of raw milk, whole milk, reduced milk, the raw milk being derived from bovine and/or ovine.
In some embodiments of the invention, the pure fruit particles in the jam are 40-50 wt%, and the particle size of the particles is 3-20 mm.
In some embodiments of the invention, in the step 1), the addition amount of the stabilizer is 1-2 per mill of the total amount of the raw materials of the normal-temperature solidified fruit granule flavored yoghurt;
and/or, in the step 1), the stabilizer is one or more of hydroxyphenyl distarch phosphate, agar, diacetyl tartaric acid ester of mono-di-glycerol and gellan gum.
In some embodiments of the invention, in the step 1), the material mixing mode is vacuum material mixing, the material mixing temperature is 40-50 ℃, and the material mixing time is 15-20 min;
and/or in the step 1), the homogenizing temperature is 60-65 ℃, and the homogenizing pressure is 20-25 MPa;
and/or in the step 1), cooling the material after homogenizing, preferably cooling the material to 2-10 ℃.
In some embodiments of the invention, in the step 2), the sterilization temperature is 100-115 ℃, preferably 105-115 ℃, more preferably 108-112 ℃, the sterilization time is 10-30 s, preferably 10-15 s, the sterilization voltage is 50-80V, preferably 70-80V;
and/or, in the step 2), the mixture is preheated before resistance sterilization treatment, preferably to 50-85 ℃;
and/or in the step 2), cooling the material after the resistance sterilization treatment, preferably cooling the material after the resistance sterilization treatment to 15-30 ℃.
In some embodiments of the invention, in the step 3), the bacterial species used in the fermentation treatment are selected from one or more of lactobacillus bulgaricus and streptococcus thermophilus;
and/or, in the step 3), the fermentation treatment is aerobic fermentation treatment;
and/or in the step 3), the temperature of fermentation treatment is 43-44 ℃, and the time of fermentation treatment is 5-7 h;
and/or in the step 3), the end point of the fermentation treatment is acidity of 65-80 DEG T;
and/or in the step 3), cooling the fermentation system to 2-10 ℃ to terminate the fermentation.
In some embodiments of the present invention, in the step 4), the pressure condition of the ultra-high pressure treatment is 300 to 600MPa, preferably 400 to 550MPa, and more preferably 440 to 460MPa, and the treatment time is 5 to 10min, preferably 6 to 8min, and more preferably 6 to 7 min.
The invention also provides normal-temperature set fruit-grain-flavored yoghourt which is prepared by the preparation method of the normal-temperature set fruit-grain-flavored yoghourt.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.
The invention provides a preparation method of normal-temperature set fruit granule flavor yoghourt, which changes a secondary sterilization mode of a yoghourt base material by adjusting a fermentation sequence and adopts a brand-new jam sterilization method to change the defect that the traditional yoghourt jam needs to be independently sterilized.
The invention provides a preparation method of normal-temperature set fruit particle flavored yoghourt, which comprises the following steps:
(1) mixing raw milk, white granulated sugar and a stabilizer, and homogenizing to provide a milk base material;
(2) mixing the milk base material with the jam, and performing resistance sterilization treatment on the mixture;
(3) fermenting the material subjected to resistance sterilization treatment;
(4) cooling and ultrahigh pressure treating the fermentation product.
In the preparation method of the normal-temperature set fruit particle-flavored yogurt, the raw materials of the normal-temperature set fruit particle-flavored yogurt comprise, by mass, 80-83% of raw milk, 80-80.5% of raw milk, 80.5-81% of raw milk, 81-81.5% of raw milk, 81.5-82% of raw milk, 82-82.5% of raw milk, or 82.5-83% of raw milk. The raw milk can be various raw milks suitable for preparing yoghourt in the field. For example, the raw milk may include one or a combination of more of raw milk, preferably whole milk, or reconstituted milk, and the like. For another example, the raw milk can meet the relevant standards of GB 19301-2010 and the reduced milk can meet the relevant standards of GB 19644-2010 and the like. The source of the raw milk may preferably be cattle and/or sheep.
In the preparation method of the normal-temperature set fruit granule flavor yoghourt provided by the invention, the raw materials of the normal-temperature set fruit granule flavor yoghourt can comprise 7-8%, 7-7.5% or 7.5-8% of white granulated sugar by mass percentage. The white granulated sugar is various edible sugar suitable for preparing yoghourt in the food field. For example, the method can conform to related standards such as GB/T317-.
In the preparation method of the normal-temperature set fruit particle-flavored yogurt, the raw materials of the normal-temperature set fruit particle-flavored yogurt comprise, by mass, 10-13%, 10-11%, 11-12%, or 12-13% of jam. The jam may be any jam suitable for preparing yogurt in the art. For example, various commercially available jams are available. For another example, the pure fruit particles in the jam may be 40-50 wt%, 40-42 wt%, 42-44 wt%, 44-46 wt%, 46-48 wt%, or 48-50 wt%, and the particle size of the particles may be 3-20 mm, 3-4 mm, 4-6 mm, 6-8 mm, 8-10 mm, 10-15 mm, or 15-20 mm.
In a specific embodiment of the invention, the raw materials of the normal-temperature set fruit-granule-flavor yoghourt comprise the following components in percentage by mass:
80-83% of raw milk;
7% -8% of white granulated sugar;
10-13% of jam.
In the preparation method of the normal-temperature set fruit-grain-flavored yoghourt provided by the invention, a stabilizer is usually introduced into a milk base material. The kind and amount of the stabilizer can be appropriately adjusted by those skilled in the art. For example, the amount of the stabilizer added may be 1 to 2%, 1 to 1.5%, 1.5 to 2% of the raw material of the room-temperature setting fruit-flavored yogurt. As another example, the stabilizer may be any suitable stabilizer for preparing yogurt, and may be any commercially available stabilizer, and specifically may include one or more combinations of hydroxyphenyl distarch phosphate, agar, diacetyl tartaric acid esters of mono-and diglycerides, gellan gum, and the like.
The preparation method of the normal-temperature set fruit particle-flavored yoghourt provided by the invention can comprise the following steps: mixing the raw milk, the white granulated sugar and the stabilizer, and homogenizing to provide the milk base material. Before mixing with jam, raw milk, white granulated sugar and stabilizer are generally required to be fully mixed and homogenized. The mixing and homogenizing conditions can be appropriately adjusted by those skilled in the art. For example, the material mixing mode can be vacuum material mixing, the material mixing temperature can be 40-50 ℃, 40-42 ℃, 42-44 ℃, 44-46 ℃, 46-48 ℃ or 48-50 ℃, and the material mixing time can be 15-20 min, 15-16 min, 16-17 min, 17-18 min, 18-19 min or 19-20 min. For example, the homogenization temperature may be 60 to 65 ℃, 60 to 61 ℃, 61 to 62 ℃, 62 to 63 ℃, 63 to 64 ℃ or 64 to 65 ℃, and the homogenization pressure may be 20 to 25MPa, 20 to 21MPa, 21 to 22MPa, 22 to 23MPa, 23 to 24MPa or 24 to 25 MPa. After sufficient homogenization, the material can be cooled, for example, the material can be cooled to 2 to 10 ℃, 2 to 4 ℃, 4 to 6 ℃, 6 to 8 ℃ or 8 to 10 ℃.
The preparation method of the normal-temperature set fruit particle-flavored yoghourt provided by the invention can also comprise the following steps: mixing the milk base material and the jam, and performing resistance sterilization treatment on the mixture. In the present application, the resistance sterilization treatment generally refers to a treatment method in which a suitable current is passed through a material to be treated, and the resistance of the material to be treated itself is converted into heat energy through joule reaction, thereby sterilizing the material to be treated. After the milk base material and the jam are mixed, all the materials can be sterilized together. In the resistance sterilization treatment, because the heat is produced by the food, the resistance sterilization treatment has the advantages of uniform heat distribution, high temperature rising speed and the like, the sterilization phenomenon can not be caused, the particle integrity is better, different types of liquid, solid and the like can be treated simultaneously, and the particle size which can be treated is larger than that of the traditional indirect heating due to the consideration of factors such as no heat exchange area. The conditions of the resistance sterilization treatment may be appropriately adjusted by those skilled in the art. For example, the sterilization temperature may be 100 to 115 ℃, 100 to 103 ℃, 103 to 105 ℃, 105 to 108 ℃, 108 to 110 ℃, 110 to 112 ℃, or 112 to 115 ℃, preferably 105 to 115 ℃, and more preferably 108 to 112 ℃. For another example, the sterilization time may be 10 to 30 seconds, 10 to 15 seconds, 15 to 20 seconds, 20 to 25 seconds, or 25 to 30 seconds, and preferably 10 to 15 seconds. For another example, the sterilization voltage may be 50-80V, 50-60V, 60-70V, or 70-80V, and preferably 70-80V. For example, before the resistance sterilization treatment, the mixture may be preheated, preferably, the mixture may be preheated to 50 to 85 ℃, 50 to 60 ℃, 60 to 70 ℃, or 70 to 85 ℃. For example, the material can be cooled after the resistance sterilization treatment, and the material subjected to the resistance sterilization treatment can be cooled to 15-30 ℃, 15-20 ℃, 20-25 ℃ or 25-30 ℃.
The preparation method of the normal-temperature set fruit particle-flavored yoghourt provided by the invention can also comprise the following steps: and (4) fermenting the material subjected to the resistance sterilization treatment. In the present application, a fermentation process generally refers to a process of preparing a microbial cell itself, or a direct metabolite or a secondary metabolite, by virtue of the life activity of the microorganism under aerobic or anaerobic conditions. Will withstand the action of electric resistanceInoculating proper strains to the material after the bacteria treatment, and fermenting under proper conditions to obtain a fermentation product. For example, the species used for the fermentation treatment may include one or a combination of more of Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), and the like. As another example, the inoculum size of the bacterial species in the material may be 1X 106～8×106cfu/mL、1×106～2×106cfu/mL、2×106～4×106cfu/mL、4×106～6×106cfu/mL, or 6X 106～8×106cfu/mL, the inoculation ratio of the streptococcus thermophilus to the lactobacillus bulgaricus can be 1-3: 1, 1-1.2: 1, 1.2-1.4: 1, 1.4-1.6: 1, 1.6-1.8: 1, 1.8-2: 1, 2-2.2: 1, 2.2-2.4: 1, 2.4-2.6: 1, 2.6-2.8: 1, or 2.8-3: 1. For another example, the fermentation treatment may be an aerobic fermentation treatment, and may be carried out under atmospheric conditions, and specifically, the sterilized material may be canned and then subjected to the fermentation treatment. For example, the temperature of the fermentation treatment may be 43 to 44 ℃, 43 to 43.5 ℃, or 43.5 to 44 ℃, and the time of the fermentation treatment may be 5 to 7 hours, 5 to 5.5 hours, 5.5 to 6 hours, 6 to 6.5 hours, or 6.5 to 7 hours. For another example, the end point of the fermentation treatment may be (fermentation system) acidity of 65 to 80 ° T, 65 to 70 ° T, 70 to 75 ° T, or 75 to 80 ° T. For example, the fermentation system may be cooled to 2 to 10 ℃, 2 to 4 ℃, 4 to 6 ℃, 6 to 8 ℃, or 8 to 10 ℃ to terminate the fermentation.
The preparation method of the normal-temperature set fruit particle-flavored yoghourt provided by the invention can also comprise the following steps: cooling and ultrahigh pressure treating the fermentation product. In the present application, the ultra-high pressure treatment generally refers to a treatment method in which a material to be treated is placed under a high pressure condition for a certain period of time, thereby performing cold sterilization. The normal-temperature solidified fruit-grain-flavor yoghourt can be provided after the fermentation product is cooled and processed under ultrahigh pressure, the protein structure can be protected to the maximum extent, the protein water-holding capacity is improved, and the damage to the yoghourt texture is reduced. The conditions of the ultrahigh-pressure treatment can be appropriately adjusted by those skilled in the art. For example, the pressure condition of the ultrahigh pressure treatment may be 300 to 600MPa, 300 to 350MPa, 350 to 400MPa, 400 to 420MPa, 420 to 440MPa, 440 to 460MPa, 460 to 480MPa, 480 to 500MPa, 500 to 550MPa, or 550 to 600MPa, preferably 400 to 550MPa, more preferably 440 to 460MPa, and the treatment time may be 5 to 10min, 5 to 6min, 6 to 6.5min, 6.5 to 7min, 7 to 8min, 8 to 9min, or 9 to 10min, preferably 6 to 8min, more preferably 6 to 7 min.
The invention provides normal-temperature solidified fruit flavored yoghourt which is prepared by the preparation method of the normal-temperature solidified fruit flavored yoghourt provided by the first aspect of the invention.
The preparation method of the normal-temperature solidified fruit grain flavored yoghourt provided by the invention overcomes the defect that the traditional yoghourt jam needs to be independently sterilized in the preparation process, the prepared solidified fruit grain yoghourt has fine, smooth and mellow mouthfeel, the natural aroma, mouthfeel and freshness of the jam are retained to the greatest extent, and the fruit and vegetable grains are complete and full and have strong chewing feeling, so that the yoghourt has good industrialization prospect.
The present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.
The raw materials used in the following examples were all commercially available ones unless otherwise specified.
The sources of the raw materials of the following examples are:
raw milk: guangming Dairy industries, Inc.
Compound stabilizer (hydroxyphenyl distarch phosphate, agar, diacetyl tartaric acid mono-and diglycerides, gellan gum): DuPont (China) Inc.
Starter (lactobacillus bulgaricus, streptococcus thermophilus): DuPont (China) Inc.
Blueberry jam, black rice jam, mango jam, oat jam and yellow peach jam: aco anana fruit ltd.
Example 1
(1) Mixing 80g of raw milk, 7g of white granulated sugar and 0.1g of compound stabilizer at 40-50 ℃ for 20min in vacuum, homogenizing at 60 ℃ and 20MPa, cooling to 2-8 ℃, and temporarily storing;
(2) mixing 13g of blueberry jam (the net fruit grain content is 40-45%, and the particle size is 6 multiplied by 6 mm-8 multiplied by 8mm) with a milk base material, preheating from 2-4 ℃ to 50 ℃, sterilizing by a resistance of 100 ℃, 10s and 50V, cooling to 15 ℃, and temporarily storing;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 65 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 1h at the temperature of 2 ℃;
(6) and (3) carrying out ultrahigh pressure treatment on the cooled yoghourt for 10min under 300MPa to obtain a finished product, and storing the finished product in a normal temperature warehouse.
Example 2
(1) Mixing 83g of raw milk, 7g of white granulated sugar and 0.2g of compound stabilizer at 40-45 ℃ for 15min in vacuum, homogenizing at 65 ℃ and 25MPa, cooling to 2-6 ℃, and temporarily storing;
(2) mixing 10g of yellow peach jam (the net fruit particle content is 40-45%, and the particle size is 10 multiplied by 10 mm-15 multiplied by 15mm) with a milk base material, preheating from 2-6 ℃ to 70 ℃, sterilizing by a resistance of 105 ℃, 15s and 60V, cooling to 18 ℃ and temporarily storing;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 70 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 2h at the temperature of 10 ℃;
(6) and (3) carrying out ultrahigh pressure treatment on the cooled yoghourt for 8min under 400MPa to obtain a finished product, and storing the finished product in a normal temperature warehouse.
Example 3
(1) Mixing 81g of raw milk, 8g of white granulated sugar and 0.1g of compound stabilizer at 40-45 ℃ for 15min in vacuum, homogenizing at 65 ℃ and 20MPa, cooling to 2-10 ℃, and temporarily storing;
(2) mixing 11g of oat jam (the net fruit grain content is 45-50%, and the particle size is 6 multiplied by 6 mm-8 multiplied by 8mm) with a milk base material, preheating the mixture from 2-10 ℃ to 80 ℃, sterilizing the mixture by a resistance of 108 ℃, 10s and 70V, cooling the mixture to 24 ℃ and temporarily storing the mixture;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 80 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 1.5h at the temperature of 8 ℃;
(6) and (3) carrying out ultrahigh pressure treatment on the cooled yoghourt for 6min under 450MPa to obtain a finished product, and storing the finished product in a normal temperature warehouse.
Example 4
(1) Mixing 80g of raw milk, 8g of white granulated sugar and 0.2g of compound stabilizer at 40-45 ℃ for 20min in vacuum, homogenizing at 60 ℃ and 25MPa, cooling to 2-4 ℃, and temporarily storing;
(2) mixing 12g of oat jam (the net fruit grain content is 45-50%, and the particle size is 8 multiplied by 8 mm-10 multiplied by 10mm) with a milk base material, preheating from 2-4 ℃ to 85 ℃, sterilizing by a resistance of 112 ℃, 10s and 80V, cooling to 25 ℃, and temporarily storing;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 65 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 1h at 6 ℃;
(6) and (3) carrying out ultrahigh pressure treatment on the cooled yoghourt for 5min under 550MPa to obtain a finished product, and storing the finished product in a normal temperature warehouse.
Example 5
(1) Mixing 82g of raw milk, 7g of white granulated sugar and 0.2g of compound stabilizer at 40-45 ℃ for 20min in vacuum, homogenizing at 60 ℃ and 25MPa, cooling to 2-4 ℃, and temporarily storing;
(2) mixing 11g of black rice jam (the net fruit grain content is 40-45%, and the particle size is 8 multiplied by 8 mm-10 multiplied by 10mm) with a milk base material, preheating from 2-4 ℃ to 60 ℃, sterilizing by a resistance of 115 ℃, 30s and 80V, cooling to 30 ℃, and temporarily storing;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 65 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 2h at 4 ℃;
(6) and (3) carrying out ultrahigh pressure treatment on the cooled yoghourt for 7min under 600MPa to obtain a finished product, and storing the finished product in a normal temperature warehouse.
Example 6
(1) Mixing 81g of raw milk, 7g of white granulated sugar and 0.2g of compound stabilizer at 40-45 ℃ for 15min in vacuum, homogenizing at 63 ℃ and 20MPa, cooling to 2-4 ℃, and temporarily storing;
(2) mixing 12g of mango jam (the net fruit grain content is 40-45%, and the particle size is 15 multiplied by 15 mm-20 multiplied by 20mm) with a milk base material, preheating the mixture from 2-4 ℃ to 80 ℃, sterilizing the mixture by a resistor with the temperature of 110 ℃, 15s and 70V, cooling the mixture to 20 ℃, and temporarily storing the mixture;
(3) 2.4g of fermentation strain is inoculated, and the mixed base material is filled;
(4) and (4) putting the intermediate sample in the step (3) into a heat reservoir at 43-44 ℃. Fermenting for 5-7 h to 65 DEG T;
(5) putting the fermented yoghourt in the step (4) into a refrigeration house, and storing for 2h at 4 ℃;
(6) subjecting the cooled yogurt to ultrahigh pressure treatment at 450MPa for 7min to obtain the final product, and storing in room temperature warehouse
Comparative example 1
Compared with the method in the embodiment 1, the method in the comparative example is characterized in that the jam is sterilized by adopting a traditional tubular sterilization mode, the sterilization parameter is 110 ℃, and 20s, and essence is not added.
Comparative example 2
The comparative example process differs from example 2 in that the ultra-high pressure is 600 MPa.
And (3) passing the prepared yoghourt sample through 7-mesh and 70-mesh sieves, and repeatedly washing to wash off the yoghourt. The sieve with the fruit particles was tilted at 45 ° and left for 15min to remove the water. The fruit pieces on the two screens were weighed, the 70 mesh particles were regarded as broken fruit pieces, and the fruit piece breakage rate was calculated. Fruit grain breakage rate — damaged fruit grain weight/total fruit grain weight, see table 1:
TABLE 1
| Breakage rate of fruit | |
| Example 1 | 1.57％ |
| Example 2 | 1.86％ |
| Example 3 | 1.17％ |
| Example 4 | 2.64％ |
| Example 5 | 3.05％ |
| Example 6 | 2.11％ |
| Comparative example 1 | 8.69％ |
| Comparative example 2 | 7.02％ |
As is clear from the results in Table 1, the products sterilized by electric resistance had a low fruit breakage rate. And the product that uses traditional tubular sterilization because tubular sterilization elbow is more, and there is the reducing in the pipeline even for the granule collides, extrudees and then causes the breakage. The comparison 2 shows that too high a pressure also tends to break the fruit pieces.
Selecting 20 sensory evaluators (10 male and female, respectively, and is a domestic yoghourt industry research expert) to taste the yoghourt samples, and performing sensory evaluation on the three aspects of appearance, texture, mouthfeel and taste, wherein the evaluation standard is shown in a table 2, and the result is shown in a table 3:
TABLE 2
TABLE 3
| Appearance of the product | Texture of | Taste of the product | Smell of nourishing | Total score | |
| Example 1 | 19 | 18 | 28 | 30 | 95 |
| Example 2 | 20 | 17 | 28 | 28 | 93 |
| Example 3 | 18 | 20 | 29 | 28 | 95 |
| Example 4 | 17 | 17 | 27 | 29 | 90 |
| Example 5 | 17 | 17 | 27 | 28 | 89 |
| Example 6 | 20 | 20 | 29 | 29 | 98 |
| Comparative example 1 | 12 | 17 | 28 | 22 | 79 |
| Comparative example 2 | 8 | 15 | 27 | 28 | 78 |
As is clear from the results in table 3, when the conventional tubular sterilization is used, the heat load is larger than that of the electric resistance sterilization, and thus the flavor of the jam is lost much. However, it is also shown by comparative example 2 that too high a pressure also easily destroys the texture of the finished product, affecting the texture of the finished product.
In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which may be accomplished by those skilled in the art without departing from the spirit and scope of the present invention as set forth in the appended claims.
Claims (10)
1. A preparation method of normal-temperature solidified fruit-flavored yogurt comprises the following steps:
(1) mixing raw milk, white granulated sugar and a stabilizer, and homogenizing to provide a milk base material;
(2) mixing the milk base material with the jam, and performing resistance sterilization treatment on the mixture;
(3) fermenting the material subjected to resistance sterilization treatment;
(4) cooling and ultrahigh pressure treating the fermentation product.
2. The preparation method of the normal-temperature setting type fruit grain flavor yoghourt as claimed in claim 1, wherein the raw materials of the normal-temperature setting type fruit grain flavor yoghourt comprise the following components in percentage by mass:
80-83% of raw milk;
7% -8% of white granulated sugar;
10-13% of jam.
3. The method for preparing room temperature setting fruit granule flavor yoghourt as claimed in claim 2, wherein the raw milk comprises one or more of raw milk, full cream milk and reduced milk, and the raw milk is derived from cattle and/or sheep.
4. The preparation method of the normal-temperature setting fruit-granule-flavored yogurt as claimed in claim 2, wherein the pure fruit granule content of the jam is 40-50 wt%, and the particle size of the granules is 3-20 mm.
5. The preparation method of the normal-temperature setting type fruit grain flavor yoghourt as claimed in claim 1, wherein in the step 1), the addition amount of the stabilizer is 1-2 per mill of the total amount of the raw materials of the normal-temperature setting type fruit grain flavor yoghourt;
and/or, in the step 1), the stabilizer is one or more of hydroxyphenyl distarch phosphate, agar, diacetyl tartaric acid ester of mono-and diglycerides and gellan gum.
6. The preparation method of the normal-temperature setting type fruit-grain-flavored yogurt as claimed in claim 1, wherein in the step 1), the material mixing mode is vacuum material mixing, the material mixing temperature is 40-50 ℃, and the material mixing time is 15-20 min;
and/or in the step 1), the homogenizing temperature is 60-65 ℃, and the homogenizing pressure is 20-25 MPa;
and/or in the step 1), cooling the material after homogenizing, preferably cooling the material to 2-10 ℃.
7. The preparation method of the normal-temperature set fruit-grain-flavored yogurt as claimed in claim 1, wherein in the step 2), the sterilization temperature is 100-115 ℃, the sterilization temperature is preferably 105-115 ℃, the sterilization time is 10-30 s, the sterilization time is preferably 10-15 s, the sterilization voltage is 50-80V, and the sterilization voltage is preferably 70-80V;
and/or, in the step 2), the mixture is preheated before resistance sterilization treatment, preferably to 50-85 ℃;
and/or in the step 2), cooling the material after the resistance sterilization treatment, preferably cooling the material subjected to the resistance sterilization treatment to 15-30 ℃.
8. The method for preparing room temperature set fruit granule flavored yogurt as claimed in claim 1, wherein in the step 3), the bacteria used in the fermentation treatment are selected from one or more of Lactobacillus bulgaricus and Streptococcus thermophilus;
and/or, in the step 3), the fermentation treatment is aerobic fermentation treatment;
and/or in the step 3), the temperature of fermentation treatment is 43-44 ℃, and the time of fermentation treatment is 5-7 h;
and/or in the step 3), the end point of the fermentation treatment is acidity of 65-80 DEG T;
and/or in the step 3), cooling the fermentation system to 2-10 ℃ to terminate the fermentation.
9. The preparation method of the normal-temperature setting fruit-flavored yogurt as claimed in claim 1, wherein in the step 4), the pressure condition of the ultrahigh-pressure treatment is 300-600 MPa, preferably 400-550 MPa, more preferably 440-460 MPa, and the treatment time is 5-10 min, preferably 6-8 min, more preferably 6-7 min.
10. A normal-temperature set fruit-flavored yogurt is prepared by the preparation method of the normal-temperature set fruit-flavored yogurt as claimed in any one of claims 1-9.
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| CN116135026A (en) * | 2021-11-18 | 2023-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature setting type yoghurt and preparation method thereof |
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| WO2014173632A1 (en) * | 2013-04-23 | 2014-10-30 | Unilever N.V. | Sterilization of heterogeneous products by ohmic heating |
| US20160353760A1 (en) * | 2015-06-04 | 2016-12-08 | Fairlife, Llc | Methods for Making Shelf-Stable Cultured Dairy Products |
| CN109007032A (en) * | 2018-09-10 | 2018-12-18 | 光明乳业股份有限公司 | A kind of room temperature drinks type fruit flavor yoghourt and preparation method thereof |
| CN111280254A (en) * | 2018-12-06 | 2020-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nut particles with core-shell structure and normal-temperature yoghourt containing nut particles |
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| WO2014173632A1 (en) * | 2013-04-23 | 2014-10-30 | Unilever N.V. | Sterilization of heterogeneous products by ohmic heating |
| US20160353760A1 (en) * | 2015-06-04 | 2016-12-08 | Fairlife, Llc | Methods for Making Shelf-Stable Cultured Dairy Products |
| CN109007032A (en) * | 2018-09-10 | 2018-12-18 | 光明乳业股份有限公司 | A kind of room temperature drinks type fruit flavor yoghourt and preparation method thereof |
| CN111280254A (en) * | 2018-12-06 | 2020-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nut particles with core-shell structure and normal-temperature yoghourt containing nut particles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116135026A (en) * | 2021-11-18 | 2023-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature setting type yoghurt and preparation method thereof |
| CN116135026B (en) * | 2021-11-18 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature setting type yoghurt and preparation method thereof |
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