CN112841305A - Natural aerated normal-temperature storage set yogurt and preparation method thereof - Google Patents
Natural aerated normal-temperature storage set yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN112841305A CN112841305A CN201911186665.5A CN201911186665A CN112841305A CN 112841305 A CN112841305 A CN 112841305A CN 201911186665 A CN201911186665 A CN 201911186665A CN 112841305 A CN112841305 A CN 112841305A
- Authority
- CN
- China
- Prior art keywords
- temperature
- fermentation
- milk
- fermented milk
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 49
- 238000003860 storage Methods 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 238000002156 mixing Methods 0.000 claims abstract description 44
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 43
- 238000003756 stirring Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000003292 glue Substances 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 235000010987 pectin Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 53
- 238000002844 melting Methods 0.000 claims description 45
- 230000008018 melting Effects 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 32
- 238000000265 homogenisation Methods 0.000 claims description 27
- 238000009928 pasteurization Methods 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 10
- 229920002148 Gellan gum Polymers 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 10
- 235000010419 agar Nutrition 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 239000000216 gellan gum Substances 0.000 claims description 10
- 235000010492 gellan gum Nutrition 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 229920002581 Glucomannan Polymers 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 229940023476 agar Drugs 0.000 claims description 8
- 229940046240 glucomannan Drugs 0.000 claims description 8
- 235000010485 konjac Nutrition 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 239000000451 gelidium spp. gum Substances 0.000 claims description 7
- 230000000087 stabilizing effect Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008236 heating water Substances 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229920000591 gum Polymers 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-QMKXCQHVSA-N alpha-L-arabinopyranose Chemical compound O[C@H]1CO[C@@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-QMKXCQHVSA-N 0.000 claims description 2
- 239000004568 cement Substances 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 239000011344 liquid material Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 14
- 230000001804 emulsifying effect Effects 0.000 description 9
- 238000010008 shearing Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 238000009924 canning Methods 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 235000020247 cow milk Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 206010060766 Heteroplasia Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention provides natural aerated normal-temperature storage set yogurt and a preparation method thereof. The method comprises the following steps: taking milk, high-ester pectin and white granulated sugar as raw materials, fermenting to obtain fermented milk, and after fermentation, performing high-shear stirring on the fermented milk to fully mix gas into the fermented milk; mixing the fermented milk and the stabilizer glue solution according to a mass ratio of 9:1, controlling the mixing pressure to be 0.5-4bar and the mixing temperature to be 65-75 ℃, and then homogenizing and sterilizing to obtain the natural aerated normal-temperature storage set yoghurt. The invention also provides the natural aerated normal-temperature storage set yoghurt prepared by the method. The technical scheme provided by the invention is a preparation method of the aerated set normal-temperature storage yoghourt taking the yoghourt as the main raw material, and the finished product prepared by the process method is silky in taste, has the taste different from that of the set yoghourt on sale, and has the characteristics of moderate sour and sweet taste, moderate hardness and pure flavor.
Description
Technical Field
The invention relates to natural aerated normal-temperature storage set yogurt and a preparation method thereof, belonging to the technical field of set yogurt preparation.
Background
The yogurt is a dairy product prepared by fermenting milk serving as a raw material with probiotics, and the history of the yogurt is at least 4500 years ago. The yoghourt not only retains all the nutrient components of the milk, generates a plurality of vitamins necessary for human nutrition in the fermentation process, but also decomposes the lactose, and is particularly suitable for people who are intolerant to the lactose to drink. At present, the yoghourt is favored by more and more people as a leisure food.
Data show that the annual average yoghurt consumption of urban residents in the past few years has increased by more than 20 percent, exceeds the income increasing speed of residents, is far higher than the development of other dairy product subdivision fields, and has great development prospects. The dairy industry in China starts late, the product structure and the type are single, the market is difficult to open, and the diversified requirements of consumers are met, which means that the enriched product types are the key driving force for the development of the power-assisted yogurt market.
In the last year, the cold yogurt 'heteroplasia' overcomes the defect that the cold yogurt is harsh on transportation and storage conditions, and fills the blank of the yogurt industry. However, the development of normal-temperature yoghourt to date breaks through the bottleneck, breaks through innovation in the field, and is one of the problems worthy of industrial thinking.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the aerated normal-temperature storage set yoghurt taking the yoghurt as the main raw material and the preparation method thereof.
In order to achieve the purpose, the invention provides a method for preparing natural aerated normal-temperature storage set yoghurt, wherein the method comprises the following steps:
taking milk, high-ester pectin and white granulated sugar as raw materials, fermenting to obtain fermented milk, and after fermentation, performing high-shear stirring on the fermented milk to fully mix gas into the fermented milk;
mixing the fermented milk and the stabilizer glue solution according to a mass ratio of 9:1, controlling the mixing pressure to be 0.5-4bar and the mixing temperature to be 65-75 ℃, and then homogenizing and sterilizing to obtain the natural aerated normal-temperature storage set yoghurt.
According to an embodiment of the present invention, preferably, the high shear whipping is performed at a rotational speed of 800r/min for a period of 15 min.
According to a particular embodiment of the invention, preferably, the fermentation is carried out in the following manner:
controlling the fermentation temperature to 42-44 ℃, fermenting by using lactobacillus and bifidobacterium as strains, demulsifying when the pH value is less than or equal to 4.5, controlling the stirring speed to 20-30 r/min and the stirring time to 5-10 min;
adjusting temperature to 27-30 deg.C, adding emulsifier and yeast, fermenting under 0.5-4bar in the fermentation container, stopping fermentation when pH is not more than 4.1, and stirring the fermented milk with high shear to make gas fully mixed into the fermented milk.
The invention applies the aeration technology to the yoghourt industry by using the principle of the aerated candy for reference. But different from the traditional mechanical stirring aeration, the invention adopts saccharomycetes to ferment and produce gas, and then the gas is mixed into the yoghourt, thereby reducing the use of large-scale process equipment, emphatically creating a soft and fluffy mouthfeel which is just melt in the mouth, increasing the dessert attribute which is not possessed by the traditional normal-temperature yoghourt, and enjoying light and high-quality life.
According to the specific embodiment of the invention, the addition amount of the high-ester pectin can be controlled to be 3-4% of the mass of the milk, and the addition amount of the white granulated sugar can be controlled to be 5-7% of the mass of the milk.
According to a specific embodiment of the present invention, the stabilizer gum solution may be prepared from konjac gum, xanthan gum, carrageenan, agar, gellan gum according to a ratio of 4.5-3.5: 1.5-0.5: 1.5-0.5: 1: 1.5-0.5 in water. And the total mass of the konjac glucomannan, the xanthan gum, the carrageenan, the agar and the gellan gum can be controlled to be 3-5% of the mass of the water.
According to a specific embodiment of the present invention, the pressure for homogenizing the fermented milk after mixing with the stabilizer gum solution may be controlled to be 100 bar.
According to a specific embodiment of the invention, the temperature for sterilizing the fermented milk after mixing and homogenizing the stabilizer gum solution is 70-75 ℃ and the time is 25-35 seconds.
According to a particular embodiment of the invention, the fermented milk may be prepared according to the following steps:
filtering milk, homogenizing for the first time, stabilizing protein, pasteurizing raw milk, cooling, storing, melting, homogenizing for the second time, sterilizing, and fermenting to obtain fermented milk;
wherein the high-ester pectin and the white granulated sugar are mixed with the milk in the step of material melting.
In the process of preparing fermented milk, the filtration is carried out by using a single filter or a double filter with 60-80 meshes.
In the process of preparing the fermented milk, the temperature of the first homogenization is 60-65 ℃, and the first homogenization is carried out in a primary homogenization mode or a secondary homogenization mode, wherein the pressure of the primary homogenization is 100bar, and the pressure of the secondary homogenization is 20bar/100 bar.
In the process of preparing fermented milk, the protein is stabilized at a temperature of 90-95 deg.C for a period of 40-80 seconds, preferably 60 seconds.
In the process of preparing fermented milk, the temperature of pasteurization is 121-123 ℃ and the time is 4 seconds.
In the process of preparing fermented milk, the temperature of the cooling storage is 1-8 ℃.
In the process of preparing the fermented milk, the material melting is carried out according to the following modes: heating milk to 70-75 deg.C, maintaining the temperature at 70-75 deg.C for 5-10 min to make the material melt (using material melting equipment with mixing, dispersing, shearing and emulsifying effects) to make the material liquid into uniform and dispersed mixture, adding high ester pectin and white sugar into the material liquid at 70-75 deg.C, and maintaining at 70-75 deg.C for 15-20 min to make the material melt.
In the process of preparing fermented milk, the temperature of the second homogenization is 64-66 ℃, and the homogenization pressure is 160 bar.
In the process of preparing the fermented milk, the primary sterilization is pasteurization, the temperature is 90-95 ℃, and the time is 280-300 s.
In the process of preparing fermented milk, the fermentation is carried out in the following manner: controlling the fermentation temperature to 42-44 ℃, fermenting by using lactobacillus and bifidobacterium as strains, demulsifying when the pH value is less than or equal to 4.5, controlling the stirring speed to 20-30 r/min and the stirring time to 5-10 min; adjusting the temperature to 27-30 ℃, adding a gas-liquid emulsifier and yeast for further fermentation, wherein the gas-liquid emulsifier is used for promoting gas to be dissolved in liquid, the adding amount of the gas-liquid emulsifier is 0.2 wt% of the demulsified fermentation liquid, the pressure of a fermentation container is controlled to be 0.5-4bar in the fermentation process, the fermentation is stopped when the pH is less than or equal to 4.1, the fermented milk is subjected to high-shear stirring, the rotating speed of the high-shear stirring is 800r/min, and the time is 15min, so that the gas is fully mixed into the fermented milk.
According to a particular embodiment of the invention, the stabilizer cement may be prepared according to the following steps:
heating water to 70-75 deg.C, adding konjac glucomannan, xanthan gum, carrageenan, agar, and gellan gum, and melting for 20-30 min to obtain uniform and dispersed mixture;
the liquid material is sterilized at the temperature of 121 ℃ for 40-45s at 115 ℃ to obtain the stabilizer glue solution.
According to the specific embodiment of the invention, the filling temperature can be controlled to be 65-70 ℃, and the pressure of the filling environment can be kept at 0.5-4.5 bar. The package for filling can be aseptic cup with higher hardness. And cooling the filled finished product to room temperature to recover the texture.
The invention also provides natural aerated normal-temperature storage set yoghurt which is prepared by the preparation method.
The technical scheme provided by the invention is a preparation method of the aerated set normal-temperature storage yoghourt taking the yoghourt as the main raw material, and the finished product prepared by the process method is silky in taste, has the taste different from that of the set yoghourt on sale, and has the characteristics of moderate sour and sweet taste, moderate hardness and pure flavor.
Drawings
FIG. 1 is a texture plot of the product of example 1.
Figure 2 is a graph of the texture of the product of example 2.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
According to the specific embodiment of the invention, the preparation method provided by the invention can be carried out according to the following steps:
s1 filtering: filtering fresh cow milk by using a 60-80-mesh single-connection or double-connection filter;
s2 homogenizing: homogenizing S1 milk at 60-65 deg.C under first-stage homogenization of 100bar or second-stage homogenization of 20/100 bar;
s3 raw milk pasteurization: a protein stabilizing section with the temperature of 90-95 ℃/60s is configured before the pasteurization section; the pasteurization temperature and time are 121 ℃/4 s;
s4 cooling and storing: pasteurizing, cooling to 1-8 deg.C, and storing;
preparation of S5 feed liquid: heating the milk obtained in the step S4 to 70-75 ℃, keeping the material melting temperature at 70-75 ℃, keeping the material melting time at 5-10 minutes, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, adding high-ester pectin (with the addition of 4 per mill) and white granulated sugar (with the addition of 5-7%) into a material melting system at 70-75 ℃, keeping the material melting temperature at 70-75 ℃, and keeping the material melting time at 15-20 minutes;
s6 homogenizing: homogenizing the material obtained in S5 at a homogenizing temperature of 64-66 deg.C and a homogenizing pressure of 160 bar;
s7 pasteurization: sterilizing at 95 deg.C/300 s;
s8 fermentation: adjusting the temperature to 42-44 deg.C, maintaining, adding lactobacillus and Bacillus bifidus, fermenting, stirring at pH not more than 4.5 for demulsification at stirring speed of 20-30 r/min for 5-10 min; then adjusting fermentation temperature to 27-30 deg.C, adding emulsifier and yeast for further fermentation, controlling container pressure at 0.5-4bar during fermentation process, stopping fermentation when pH is less than or equal to 4.1, stirring fermented milk with high shear to make gas fully mixed into yogurt;
s9 glue melting: heating water to 70-75 ℃, adding konjac glucomannan, xanthan gum, carrageenan, agar and gellan gum (the mass ratio is 4.5: 1.5: 1.5: 1: 1.5) mixed colloid (the addition amount is 3-5%), and adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material melting time is 20-30 minutes;
s10 sterilization: sterilizing the glue solution obtained in the step S9 at the temperature of 115-121 ℃/40-45S;
s11 mixing: quantitatively mixing the yogurt of S8 and the glue solution of S10, mixing the fermented milk and the stabilizer by an online mixer at a mixing ratio of 9:1, a mixing pressure of 0.5-4bar and a mixing temperature of 65-75 ℃, and homogenizing (100 bar);
s12 sterilization: sterilizing the yoghourt obtained in the step S11 at the temperature of 75 ℃/25S;
s13 canning: filling the feed liquid obtained in the step S12 into a sterile cup with higher hardness at the filling temperature of 65-70 ℃, and keeping the filling environment pressure at 0.5-4.5 bar;
s14 forming: cooling the canned product to room temperature to recover the texture.
Example 1
The embodiment provides a method for preparing natural aerated normal-temperature storage set yogurt, which specifically comprises the following steps:
s1 filtering: filtering fresh cow milk by adopting a 60-mesh single-connection or double-connection filter;
s2 homogenizing: homogenizing S1 milk at 60 deg.C under first-stage homogenization of 100bar or second-stage homogenization of 20/100 bar;
s3 raw milk pasteurization: a protein stabilizing section with the temperature of 90 ℃/60s is configured before the pasteurization section; the pasteurization temperature and time are 121 ℃/4 s;
s4 cooling and storing: pasteurizing, cooling to 4 deg.C, and storing;
preparation of S5 feed liquid: heating the milk obtained in the step S4 to 70 ℃, keeping the material melting temperature at 70 ℃, keeping the material melting time at 5 minutes, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, adding high-ester pectin (with the addition of 4 per mill) and white granulated sugar (with the addition of 5%) into a material melting system at 70 ℃, keeping the material melting temperature at 70 ℃, and keeping the material melting time at 15 minutes;
s6 homogenizing: homogenizing the material obtained in S5 at a homogenizing temperature of 64 ℃ and a homogenizing pressure of 160 bar;
s7 pasteurization: sterilizing at 95 deg.C/300 s;
s8 fermentation: adjusting the temperature to 42 ℃ and keeping the temperature, adding lactobacillus and bifidobacterium for fermentation, starting stirring for demulsification when the pH is 4.4, wherein the stirring speed is 20 r/min, and the stirring time is 5 min; then adjusting the fermentation temperature to 27 ℃, adding a gas-liquid emulsifier (with the addition of 0.2 wt% per mill) and yeast for further fermentation, controlling the pressure of a container to be 0.5bar in the fermentation process, stopping fermentation when the pH value is 4.1, and stirring the fermented milk by using high shear so as to fully mix the gas into the yoghourt;
s9 glue melting: heating water to 70 ℃, adding a mixed colloid (the addition amount is 4%) of konjac glucomannan, xanthan gum, carrageenan, agar and gellan gum (the mass ratio is 4.5: 1.5: 1.5: 1.5), and adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material melting time is 20 minutes;
s10 sterilization: sterilizing the glue solution obtained in the step S9 at the temperature of 115 ℃/40S;
s11 mixing: quantitatively mixing the yogurt of S8 and the glue solution of S10, mixing the fermented milk and the stabilizer by an online mixer at a mixing ratio of 9:1 and a mixing pressure of 4bar at a mixing temperature of 72 ℃, and homogenizing (100 bar);
s12 sterilization: sterilizing the yoghourt obtained in the step S11 at the temperature of 75 ℃/25S;
s13 canning: filling the feed liquid obtained in the step S12 into a sterile cup with higher hardness at the filling temperature of 70 ℃, and keeping the filling environment pressure at 4.5 bar;
s14 forming: cooling the canned product to room temperature to recover the texture.
Example 2
The embodiment provides a method for preparing natural aerated normal-temperature storage set yogurt, which specifically comprises the following steps:
s1 filtering: filtering fresh cow milk by adopting a 60-mesh single-connection or double-connection filter;
s2 homogenizing: homogenizing S1 milk at 60 deg.C under first-stage homogenization of 100bar or second-stage homogenization of 20/100 bar;
s3 raw milk pasteurization: a protein stabilizing section with the temperature of 90 ℃/60s is configured before the pasteurization section; the pasteurization temperature and time are 121 ℃/4 s;
s4 cooling and storing: pasteurizing, cooling to 4 deg.C, and storing;
preparation of S5 feed liquid: heating the milk obtained in the step S4 to 70 ℃, keeping the material melting temperature at 70 ℃, keeping the material melting time at 5 minutes, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, adding high-ester pectin (with the addition of 4 per mill) and white granulated sugar (with the addition of 5%) into a material melting system at 70 ℃, keeping the material melting temperature at 70 ℃, and keeping the material melting time at 15 minutes;
s6 homogenizing: homogenizing the material obtained in S5 at a homogenizing temperature of 64 ℃ and a homogenizing pressure of 160 bar;
s7 pasteurization: sterilizing at 95 deg.C/300 s;
s8 fermentation: adjusting the temperature to 42 ℃ and keeping the temperature, adding lactobacillus and bifidobacterium for fermentation, starting stirring for demulsification when the pH is 4.4, wherein the stirring speed is 20 r/min, and the stirring time is 5 min; then adjusting the fermentation temperature to 27 ℃, adding a gas-liquid emulsifier (with the addition of 0.2 wt% per mill) and yeast for further fermentation, controlling the pressure of a container to be 0.5bar in the fermentation process, stopping fermentation when the pH value is 4.1, and stirring the fermented milk by using high shear so as to fully mix the gas into the yoghourt;
s9 glue melting: heating water to 70 ℃, adding a mixed colloid (the addition amount is 3%) of konjac glucomannan, xanthan gum, carrageenan, agar and gellan gum (the mass ratio is 4.5: 1.5: 1.5: 1.5), and adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material melting time is 20 minutes;
s10 sterilization: sterilizing the glue solution obtained from S9 at 115 ℃/40S, and cooling to 65-75 ℃;
s11 mixing: quantitatively mixing the yogurt of S8 and the glue solution of S10, mixing the fermented milk and the stabilizer by an online mixer at a mixing ratio of 9:1 and a mixing pressure of 0.5-4bar at a mixing temperature of 65-75 ℃, and performing online homogenization (the homogenizing pressure is 100bar) on the mixed solution at 70 ℃;
s12 sterilization: sterilizing the yoghourt obtained in the step S11 at the temperature of 75 ℃/25S;
s13 canning: filling the feed liquid obtained in the step S12 into a sterile cup with higher hardness at the filling temperature of 65 ℃, and keeping the filling environment pressure at 0.5 bar;
s14 forming: cooling the canned product to room temperature to recover the texture.
Comparative example 3
The comparative example provides a method for preparing natural aerated normal-temperature storage set yogurt, which specifically comprises the following steps:
s1 filtering: filtering fresh cow milk by adopting a 60-mesh single-connection or double-connection filter;
s2 homogenizing: homogenizing S1 milk at 60 deg.C under first-stage homogenization of 100bar or second-stage homogenization of 20/100 bar;
s3 raw milk pasteurization: a protein stabilizing section with the temperature of 90-95 ℃/60s is configured before the pasteurization section; the pasteurization temperature and time are 121 ℃/4 s;
s4 cooling and storing: pasteurizing, cooling to 4 deg.C, and storing;
preparation of S5 feed liquid: heating the milk obtained in the step S4 to 70 ℃, keeping the material melting temperature at 70 ℃, keeping the material melting time at 5 minutes, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, adding high-ester pectin (with the addition of 4 per mill) and white granulated sugar (with the addition of 5%) into a material melting system at 70 ℃, keeping the material melting temperature at 70 ℃, and keeping the material melting time at 15 minutes;
s6 homogenizing: homogenizing the material obtained in S5 at a homogenizing temperature of 64 ℃ and a homogenizing pressure of 160 bar;
s7 pasteurization: sterilizing at 95 deg.C/300 s;
s8 fermentation: adjusting the temperature to 42 ℃ and keeping the temperature, adding lactobacillus and bifidobacterium for fermentation, starting stirring for demulsification when the pH is 4.5, wherein the stirring speed is 20 r/min, and the stirring time is 5 min; then adjusting the fermentation temperature to 27 ℃, adding a gas-liquid emulsifier (with the addition of 0.2 per mill) and yeast for further fermentation, controlling the pressure of a container to be 0.5bar in the fermentation process, stopping fermentation when the pH value is 4.1, and stirring the fermented milk by using high shear so as to fully mix the gas into the yoghourt;
s9 glue melting: heating water to 70 ℃, adding a mixed colloid (the addition amount is 4%) of konjac glucomannan, xanthan gum, carrageenan, agar and gellan gum (the mass ratio is 4.5: 1.5: 1.5: 1.5), and adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material melting time is 20 minutes;
s10 sterilization: sterilizing the glue solution obtained in the step S9 at the temperature of 115 ℃/40S;
s11 mixing: quantitatively mixing the yogurt of S8 and the glue solution of S10, mixing the fermented milk and the stabilizer by an online mixer at a mixing ratio of 9:1 and a mixing pressure of 0.5-4bar at a mixing temperature of 60 ℃, and performing online homogenization (a homogenizing pressure of 100bar) on the mixed solution at 60 ℃;
s12 sterilization: sterilizing the yoghourt obtained in the step S11 at the temperature of 75 ℃/25S;
s13 canning: filling the feed liquid obtained in the step S12 into a sterile cup with higher hardness at the filling temperature of 65 ℃, and keeping the filling environment pressure at 0 bar;
s14 forming: cooling the canned product to room temperature to recover the texture.
Product mouthfeel ranking test
The samples of the above examples and comparative examples were ranked and analyzed according to GBT12315-2008 sensory analysis ranking method, and the scores were 3, 2, and 1, respectively, from good to bad according to personal preference. The taste results are shown in table 1.
TABLE 1
Through statistics and calculation, Ft is 33.27, Z is 1.96(α is 0.05), and LSD is 10.84.
Ftext (33.27) > F (5.99), which proves that there are significant differences among the 3 groups of products, and the results are shown in Table 2.
TABLE 2
The taste test results show that the taste test results of the product in example 1 are better than those of example 2 and comparative example 3, and the difference reaches a remarkable level, which proves that the process used in example 1 has a good effect of promoting the flavor of the product.
The product was tested using a texture analyzer under the conditions shown in table 3.
TABLE 3
| Type of test | TPA texture analysis | |
0 |
| Target | 30.0mm | Same trigger point | True |
| Waiting time | 0s | Pretest speed | 2mm/s |
| Trigger point load | 3.0g | Data frequency | 10points/sec |
| Speed of measurement | 1.00mm/s | Probe head | TA11/1000 |
| Speed of return | 1.0mm/s | Clamp apparatus | TA-RT-KIT |
| Number of cycles | 2.0 | Load cell | 4500g |
The results and parameters are shown in table 4, and the texture graphs of the products of examples 1 and 2 are shown in fig. 1 and 2, respectively.
TABLE 4
The sample of comparative example 3 was poorly formed and was not measured.
Taste analysis
1. Comparing the mouthfeel of the product, example 1 is obviously superior to example 2 and comparative example 3, which shows that the example has the function of obviously improving the mouthfeel on the key production process control;
2. the product of the embodiment is detected and analyzed by a texture analyzer, the product of the embodiment 1 has lower hardness, smaller viscosity, higher elasticity and low adhesiveness, and the low chewiness is the reason for winning the mouthfeel;
3. comparing the volume of 100g of the sample, the product of example 1 can be obtained to have the largest volume, which indicates that more gas is retained in the system, and has obvious effect on improving the mouth feel.
Claims (10)
1. A method for preparing natural aerated normal-temperature storage set yogurt comprises the following steps:
taking milk, high-ester pectin and white granulated sugar as raw materials, fermenting to obtain fermented milk, and after fermentation, performing high-shear stirring on the fermented milk to fully mix gas into the fermented milk; preferably, the rotation speed of the high-shear stirring is 800r/min, and the time is 15 min;
mixing the fermented milk and the stabilizer glue solution according to a mass ratio of 9:1, controlling the mixing pressure to be 0.5-4bar and the mixing temperature to be 65-75 ℃, and then homogenizing and sterilizing to obtain the natural aerated normal-temperature storage set yoghurt.
2. The method of claim 1, wherein the fermentation is performed as follows:
controlling the fermentation temperature to 42-44 ℃, fermenting by using lactobacillus and bifidobacterium as strains, demulsifying when the pH value is less than or equal to 4.5, controlling the stirring speed to 20-30 r/min and the stirring time to 5-10 min;
adjusting temperature to 27-30 deg.C, adding emulsifier and yeast, fermenting under 0.5-4bar in the fermentation container, stopping fermentation when pH is not more than 4.1, and stirring the fermented milk with high shear to make gas fully mixed into the fermented milk.
3. The preparation method of claim 1, wherein the addition amount of the high ester pectin accounts for 3-4% of the milk mass, and the addition amount of the white granulated sugar accounts for 5-7% of the milk mass.
4. The method according to claim 1, wherein the stabilizer gum solution is prepared from konjac gum, xanthan gum, carrageenan, agar and gellan gum according to a ratio of 4.5-3.5: 1.5-0.5: 1.5-0.5: 1: 1.5-0.5 mass ratio in water;
preferably, the total mass of the konjac glucomannan, the xanthan gum, the carrageenan, the agar and the gellan gum accounts for 3-5% of the mass of the water.
5. The method of claim 1, wherein the homogenization pressure is 100 bar.
6. The method of claim 1, wherein the sterilization is carried out at a temperature of 70-75 ℃ for 25-35 seconds.
7. The production method according to any one of claims 1 to 6, wherein the fermented milk is prepared according to the following steps:
filtering milk, homogenizing for the first time, stabilizing protein, pasteurizing raw milk, cooling, storing, melting, homogenizing for the second time, sterilizing, and fermenting to obtain fermented milk;
wherein the high-ester pectin and the white granulated sugar are mixed with the milk in the step of material melting;
preferably, the filtration is performed by using a single filter or a double filter with 60-80 meshes;
preferably, the temperature of the first homogenization is 60-65 ℃, and the first homogenization is carried out in a one-stage homogenization mode or a two-stage homogenization mode, wherein the pressure of the one-stage homogenization is 100bar, and the pressure of the two-stage homogenization is 20bar/100 bar;
preferably, the temperature for stabilizing the protein is 90-95 ℃ and the time is 40-80 seconds;
preferably, the temperature of the pasteurization is 121-123 ℃, and the time is 4 seconds;
preferably, the temperature of the cooling storage is 1-8 ℃;
preferably, the material melting is carried out according to the following modes: heating milk to 70-75 deg.C, maintaining at 70-75 deg.C for 5-10 min to make the feed liquid into uniform and dispersed mixture, adding high ester pectin and white sugar into the feed liquid at 70-75 deg.C, and maintaining at 70-75 deg.C for 15-20 min to make the feed liquid into mixture;
preferably, the temperature of the second homogenization is 64-66 ℃, and the homogenization pressure is 160 bar;
preferably, the first sterilization is pasteurization, the temperature is 90-95 ℃, and the time is 280-300 s;
preferably, the fermentation is carried out in the following manner: controlling the fermentation temperature to 42-44 ℃, fermenting by using lactobacillus and bifidobacterium as strains, demulsifying when the pH value is less than or equal to 4.5, controlling the stirring speed to 20-30 r/min and the stirring time to 5-10 min; adjusting the temperature to 27-30 ℃, adding a gas-liquid emulsifier and yeast for further fermentation, wherein the addition amount of the gas-liquid emulsifier is 0.2 wt% per mill of the demulsified fermentation liquid, controlling the pressure of a fermentation container to be 0.5-4bar in the fermentation process, stopping fermentation when the pH is less than or equal to 4.1, and performing high-shear stirring on the fermented milk, wherein the rotation speed of the high-shear stirring is 800r/min, and the time is 15min, so that the gas is fully mixed into the fermented milk.
8. The manufacturing method according to any one of claims 1 to 7, wherein the stabilizer cement is prepared according to the following steps:
heating water to 70-75 deg.C, adding konjac glucomannan, xanthan gum, carrageenan, agar, and gellan gum, and melting for 20-30 min to obtain uniform and dispersed mixture;
the liquid material is sterilized at the temperature of 121 ℃ for 40-45s at 115 ℃ to obtain the stabilizer glue solution.
9. A method of manufacture as claimed in any one of claims 1 to 8, wherein the filling temperature is 65-70 ℃ and the filling ambient pressure is maintained at 0.5-4.5 bar.
10. A natural aerated ambient storage set yoghurt produced by the production method as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911186665.5A CN112841305A (en) | 2019-11-28 | 2019-11-28 | Natural aerated normal-temperature storage set yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911186665.5A CN112841305A (en) | 2019-11-28 | 2019-11-28 | Natural aerated normal-temperature storage set yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841305A true CN112841305A (en) | 2021-05-28 |
Family
ID=75985220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911186665.5A Pending CN112841305A (en) | 2019-11-28 | 2019-11-28 | Natural aerated normal-temperature storage set yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841305A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124927A (en) * | 2006-08-16 | 2008-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing gas and producing method thereof |
| CN106538679A (en) * | 2015-09-16 | 2017-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| US20170258102A1 (en) * | 2014-09-19 | 2017-09-14 | General Mills, Inc. | Aerated strained fermented dairy compositions and methods for preparation |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN107927169A (en) * | 2017-12-18 | 2018-04-20 | 光明乳业股份有限公司 | One kind inflation acidified milk and preparation method thereof |
| CN108065149A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation lactic acid bacteria fruit syrup and preparation method thereof |
-
2019
- 2019-11-28 CN CN201911186665.5A patent/CN112841305A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124927A (en) * | 2006-08-16 | 2008-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing gas and producing method thereof |
| US20170258102A1 (en) * | 2014-09-19 | 2017-09-14 | General Mills, Inc. | Aerated strained fermented dairy compositions and methods for preparation |
| CN106538679A (en) * | 2015-09-16 | 2017-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| CN108065149A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation lactic acid bacteria fruit syrup and preparation method thereof |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN107927169A (en) * | 2017-12-18 | 2018-04-20 | 光明乳业股份有限公司 | One kind inflation acidified milk and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106259892B (en) | Normal-temperature drinking yoghurt and preparation method thereof | |
| CN106804709B (en) | Gas-containing active lactobacillus beverage without stabilizer and preparation method thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN110547329B (en) | High-fiber low-fat yoghourt and preparation method thereof | |
| CN108887381A (en) | A kind of high-protein yoghourt | |
| CN107125427B (en) | Double-fermentation frozen drink and preparation method thereof | |
| CN112998072A (en) | Set-style flavor yoghourt and preparation method thereof | |
| CN112841305A (en) | Natural aerated normal-temperature storage set yogurt and preparation method thereof | |
| CN106900849A (en) | Yoghourt and preparation method thereof | |
| CN102657259B (en) | Device and method for producing additive-free yogurt | |
| CN111184067A (en) | Yoghourt capable of producing aromatic gas and preparation method thereof | |
| US8722119B2 (en) | Process for producing fermented milk | |
| CN111758780A (en) | Drinking type yoghourt and preparation method thereof | |
| CN112493314A (en) | Normal-temperature yoghourt without food additives and preparation method thereof | |
| CN106879740B (en) | Yoghourt and preparation method thereof | |
| CN110800804A (en) | Aerated yoghourt and preparation method thereof | |
| CN106359587A (en) | Fermented milk for ice cream and preparation method thereof | |
| CN107960462A (en) | Yoghourt and preparation method thereof | |
| CN113243423A (en) | Lactose-free milk-containing beverage and preparation method thereof | |
| CN112841306A (en) | Aerated normal-temperature storage set yogurt and preparation method thereof | |
| CN114568538A (en) | Cheese and preparation method thereof | |
| CN114052076A (en) | High-protein yoghourt and preparation process thereof | |
| CN116195647B (en) | Gas-containing plant-based fermented milk and preparation method thereof | |
| CN116135026B (en) | Normal temperature setting type yoghurt and preparation method thereof | |
| RU2316222C2 (en) | Method for producing of ice-cream "harmonia" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210528 |
|
| RJ01 | Rejection of invention patent application after publication |