CN112868766A - Cheese yoghourt and preparation method thereof - Google Patents
Cheese yoghourt and preparation method thereof Download PDFInfo
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- CN112868766A CN112868766A CN201911210138.3A CN201911210138A CN112868766A CN 112868766 A CN112868766 A CN 112868766A CN 201911210138 A CN201911210138 A CN 201911210138A CN 112868766 A CN112868766 A CN 112868766A
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/133—Fruit or vegetables
Abstract
The invention relates to the technical field of food processing, in particular to cheese yogurt and a preparation method thereof. The invention provides a novel cheese yoghourt, aiming at solving the problems that cheese needs to be independently prepared when cheese yoghourt is prepared, the steps are complicated, the time and the labor are consumed, the cheese yoghourt adopts the step of not discharging whey, the short-time cheese yoghourt fermentation is realized through a special raw material formula, the time is saved, the product yield is increased, the obtained cheese yoghourt not only has the mouthfeel of the texture of cheese, but also has the characteristics of yoghourt, and the cheese yoghourt meets the selection of more consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to cheese yogurt and a preparation method thereof.
Background
At present, the consumption habit of cheese in the domestic new generations is being rapidly cultivated, and on one hand, the economic condition of a high proportion of new generations of families is obviously improved; on the other hand, after 70, 80 or even 90, the life habits and thinking ways of parents are more open, the nutrition supplement for children is more prone to westernization, and the cheese is taken as a dairy product with rich nutrient substances and higher calcium content and is very suitable for children to eat. Therefore, breakfast cheese and children cheese become the mainstream products in retail cheese market in China. In recent years fermented milk has also been produced in combination with cheese. The cheese yoghourt not only has the texture of cheese but also gives consideration to the mouthfeel of fermented milk, and sweet taste or other fruit flavors make the cheese yoghourt more popular, thereby meeting different requirements of consumers.
At present, whey discharging technology is mostly adopted in cheese making technology in the market, the cheese making technology mainly comprises the steps of coagulating, cutting and heating to form curd, and then, whey is removed through squeezing and fermenting, so that the making time is long and the cheese yield is low.
Therefore, there is a need to develop a cheese yogurt that can omit the tedious cheese making process, maintain the texture and taste of cheese, and still maintain high nutrients.
Disclosure of Invention
The invention provides a novel cheese yoghourt, aiming at solving the problems that cheese needs to be independently prepared when cheese yoghourt is prepared, the steps are complicated, the time and the labor are consumed, the step of discharging whey is omitted when the cheese yoghourt is prepared, the short-time cheese yoghourt fermentation is realized through a special raw material formula, the product yield is increased, the obtained cheese yoghourt not only has the mouthfeel of the texture of cheese, but also has the characteristics of yoghourt, and the cheese yoghourt meets the selection of more consumers.
Therefore, the invention provides cheese yogurt, which comprises the following raw materials in percentage by mass according to the total amount of the cheese yogurt:
a) 60-70% of raw milk;
b) 10 to 15 percent of protein powder;
c) 15% -25% of cream;
d) 0.002% -0.1% of a leavening agent;
e) 0.02 to 0.1 percent of emulsifier;
wherein the protein powder is used for preparing cream cheese. The protein powder for preparing cream cheese is commercially available.
In other preferred embodiments of the present invention, the cheese yogurt comprises the following raw materials by mass, based on the total amount of the cheese yogurt:
a) 66% -68% of raw milk;
b) 10 to 12 percent of protein powder;
c) 16-21% of cream;
d) 0.005-0.05% of leaven;
e) 0.04 to 0.06 percent of emulsifier;
wherein the protein powder is concentrated milk protein powder and/or whey protein powder.
The protein powder used in the invention is protein powder suitable for preparing cream cheese, and the cheese yogurt can obtain cheese mouthfeel and texture when being used in the yogurt of the invention due to the special structural performance. Preferably, the concentrated milk protein powder is
CH-5559 protein powder and/or
CH-7694 protein powder.
In some embodiments of the invention, the raw milk comprises fresh cow's milk and/or reconstituted milk, the raw milk having a fat mass content of 2.9-3.4% and a protein mass content of 2.6-3.4%.
In some embodiments of the invention, the raw milk comprises fresh cow's milk and/or reconstituted milk, the raw milk having a fat mass content of 3.0-3.2% and a protein mass content of 2.8-3.0%.
The raw milk with specific fat content and protein content is obtained by standardization treatment, wherein the standardization treatment refers to treatment of partial degreasing and the like of the raw milk according to the product requirement, so that the product index meets the product requirement, and the standardization treatment is conventional operation in the field.
In other embodiments of the invention, the leavening agent comprises Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus).
In some embodiments of the invention, the starter further optionally comprises at least one of Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus casei (Lactobacillus casei), Lactococcus Lactis subsp Lactis (Lactococcus Lactis), Lactococcus Lactis cremoris (Lactococcus Lactis cremoris).
In some embodiments of the invention, the emulsifier is selected from at least one of diacetyl tartaric acid esters of mono-and diglycerides, monoglycerol fatty acid esters, diglycerol fatty acid esters, propylene glycol alginate.
In some preferred embodiments of the invention, the emulsifier is diacetyl tartaric acid esters of mono-and diglycerides.
In other embodiments of the present invention, the cheese yogurt further comprises an optional flavoring agent.
In other preferred embodiments of the present invention, the flavoring agent is a sweetener and/or a flavoring agent.
In yet still further preferred embodiments of the present invention, the sweetener is selected from at least one of table sugar, high fructose corn syrup and sugar substitute, the table sugar is selected from at least one of white granulated sugar, powdered sugar, soft white sugar, and rock sugar, preferably white granulated sugar and/or powdered sugar, further preferably white granulated sugar.
In other embodiments of the present invention, the salty agent is common salt.
The selection and dosage of the flavoring agent added into the cheese yogurt can be adjusted according to the requirement of taste. For example, it can be 0-7% of white granulated sugar or 0-0.4% of salt.
The second aspect of the invention provides a preparation method of cheese yoghourt, which comprises the following steps:
mixing the components: mixing 60-70% of raw milk, 10-15% of protein powder, 15-25% of cream and 0.02-0.1% of emulsifier, and homogenizing to obtain a first mixture;
and (3) sterilization treatment: sterilizing the first mixture to obtain a sterilized mixture;
a fermentation step: inoculating 0.002% -0.1% of a starter into the sterilized mixture, and fermenting;
and (3) stopping fermentation: demulsifying the mixture in fermentation, terminating fermentation when the fermentation end point is reached, shearing and refining to obtain the cheese yoghourt.
In other embodiments of the present invention, the method for preparing cheese yogurt comprises the steps of:
mixing the components: mixing 66-68% of raw milk, 10-12% of protein powder, 16-21% of cream and 0.04-0.06% of emulsifier, and homogenizing to obtain a first mixture;
and (3) sterilization treatment: sterilizing the first mixture to obtain a sterilized mixture;
a fermentation step: inoculating 0.005-0.05% of a leaven into the sterilized mixture for fermentation;
and (3) stopping fermentation: demulsifying the mixture in fermentation, terminating fermentation when the fermentation end point is reached, shearing and refining to obtain the cheese yoghourt.
In some embodiments of the invention, the temperature of the mix during the step of mixing the components is between 50 ℃ and 55 ℃; the homogenization conditions are as follows: the secondary pressure is 30-40bar, and the primary pressure is 160-180 bar.
In other embodiments of the invention, in the step of mixing the components, the protein powder is a protein powder for preparing cream cheese, preferably a concentrated milk protein powder and/or a whey protein powder.
In some embodiments of the present invention, in the step of mixing components, the raw milk comprises fresh milk and/or reconstituted milk, and the raw milk has a fat content of 2.9-3.4% by mass and a protein content of 2.6-3.4% by mass.
In other embodiments of the present invention, in the mixing component step, the emulsifier is selected from at least one of diacetyl tartaric acid ester of mono-and diglycerides, monoglycerides, diglycerides, and propylene glycol alginate, and preferably diacetyl tartaric acid ester of mono-and diglycerides.
In some embodiments of the present invention, in the sterilization treatment step, the sterilization conditions are: the sterilization temperature is 90-95 ℃, and the sterilization time is 200-300 s.
In other embodiments of the invention, in the fermentation step, the conditions of the fermentation are: the fermentation temperature is 39-43 ℃, and the fermentation time is 5.5-7.5 h.
In other preferred embodiments of the present invention, in the fermentation step, the conditions of the fermentation are: the fermentation temperature is 41-43 ℃, and the fermentation time is 6-7 h.
In some embodiments of the invention, in the step of fermenting, the fermenting agent comprises lactobacillus bulgaricus and streptococcus thermophilus.
In other embodiments of the present invention, in the fermentation step, the starter culture further optionally comprises at least one of lactobacillus plantarum, lactobacillus casei, lactococcus lactis subsp.
In some embodiments of the invention, in the terminating fermentation step, the fermentation endpoint is acidity 60-70 ° T.
In some preferred embodiments of the invention, in terminating the fermentation step, the fermentation endpoint is acidity 65 ° T.
In other preferred embodiments of the present invention, in the step of terminating fermentation, the mixture during fermentation is stirred to break emulsion, and is cooled to 15-18 ℃ to terminate fermentation, and is filled after being cut and refined, and the finished product of cheese yogurt is obtained after being filled, and is refrigerated at 2-6 ℃.
The third aspect of the invention provides cheese yogurt containing fruit particles and/or jam, which comprises 10-20% of fruit particles and/or jam by mass and 80-90% of cheese yogurt or cheese yogurt prepared by the preparation method of cheese yogurt.
In some embodiments of the invention, the fruit pieces are selected from at least one of strawberry, blueberry, yellow peach, passion fruit, raspberry, cranberry.
In other embodiments of the present invention, the jam is selected from at least one of strawberry, blueberry, yellow peach, passion fruit, raspberry, and cranberry.
Because most of the existing methods for preparing cheese yogurt need to prepare cheese firstly, and the cheese manufacturing process mainly comprises the steps of coagulation, cutting, heating to form curd, squeezing, fermenting and whey removal, the preparation time is long, the cheese yield is low, and additional production equipment is required. The cheese yogurt is developed by adopting a non-whey discharging process, the whey discharging process step is omitted, short-time cheese yogurt fermentation is realized through a formula, the time is saved, the product yield is increased, the obtained cheese yogurt has the texture taste of cheese, the characteristics of yogurt are considered, and the cheese yogurt accords with the selection of more consumers.
The cheese yogurt prepared by the method has the texture of cheese and the mouthfeel of fermented milk, can be matched with various fruit flavors to be favored more, and further meets different requirements of consumers, and the finally obtained cheese yogurt has the protein content of more than or equal to 8.0%, the fat content of more than or equal to 7.8%, and the dry matter content of more than or equal to 35%, and greatly improves the product yield compared with the whey discharging process under the same conditions.
Drawings
FIG. 1 is a radar chart of sensory evaluation of flavor of a fruit grain-containing cheese yogurt sample of the present invention.
Detailed Description
The technical solution of the present invention will be described below by specific examples. However, these examples are for illustrative purposes only, and are not meant to limit the scope of the present invention thereto. The numerical numbering in the present invention is for ease of reference and does not represent the order of execution of particular steps.
Unless otherwise stated, all the raw materials used in the present invention are commercially available and meet the requirements of relevant quality standards.
When the cheese yogurt is prepared in the embodiments of the invention, the raw materials are added, and the balance is supplemented with water.
The cream used in the examples of the present invention was purchased from Tianjin Okay Co.
The fermentation strains used in the examples of the present invention were purchased from cohansen (china) limited.
The cheese yoghourt provided by the invention comprises the following raw materials in percentage by mass according to the total amount of the cheese yoghourt:
60-70% of raw milk, 10-15% of protein powder, 15-25% of cream, 0.002-0.1% of leavening agent, 0.02-0.1% of emulsifying agent, 0-7% of optional white granulated sugar or 0-0.4% of salt, and the balance of water.
Wherein the protein powder is concentrated milk protein powder, preferably concentrated milk protein powder
CH-5559 protein powder and/or
CH-7694 protein powder.
The embodiment of the invention specifically uses
CH-7694 protein powder (available from Arala, Denmark).
The preparation method of the cheese yoghourt provided by the invention comprises the following steps:
1) standardizing raw milk: standardizing fresh milk and/or reconstituted milk to make the final fat content in the raw milk be 2.9-3.4% and the protein content be 2.6-3.4%;
2) mixing, homogenizing and sterilizing: mixing the standardized raw milk obtained in step 1) with protein powder, cream, white sugar or salt and emulsifier at 50-55 deg.C for 30min, hydrating for 20min, and homogenizing under homogenizing pressure of 30-40bar (secondary pressure)/160-180 bar (primary pressure); the sterilization temperature is between 90 and 95 ℃, and the sterilization time is controlled to be 200 and 300 s;
3) fermentation: cooling the materials mixed in the step 2) to 39-43 ℃, inoculating a leavening agent according to a proportion, and fermenting at constant temperature;
4) cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 60-70 DEG T at the fermentation end point, cooling to 15-18 ℃ to stop fermentation, shearing and refining, and filling;
5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at the temperature of 2-6 ℃.
Example 1 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 3.0 percent and the protein content is 2.8 percent;
(2) mixing, homogenizing and sterilizing: mixing 67% of the standardized raw milk obtained in the step (1) with 10% of protein powder, 7% of white granulated sugar, 16% of cream and 0.04% of diacetyl tartaric acid monoglyceride and diglyceride circularly at 50 ℃ for 30min, hydrating for 20min, and homogenizing under the conditions that the homogenizing pressure is 30bar at the second stage and 160bar at the first stage; the sterilization temperature is 90 ℃, and the sterilization time is controlled to be 200 s;
(3) fermentation: cooling the material mixed in the step (2) to 42 ℃, adding 0.005% of leaven according to the proportion, and fermenting at the constant temperature of 42 ℃ for 6 hours;
wherein, the leaven is four kinds of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei and lactococcus lactis subspecies lactis, and the weight ratio is 1: 5: 2.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 65 DEG T at the fermentation end point, cooling to 15 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Example 2 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 3.0 percent and the protein content is 2.8 percent;
(2) mixing, homogenizing and sterilizing: mixing 66.5% of the standardized raw milk obtained in step (1) with 12% of protein powder, 21% of cream, 0.05% of diacetyl tartaric acid monoglyceride and 0.4% of salt at 50 deg.C for 30min, hydrating for 20min, and homogenizing under the conditions of second-stage pressure of 30bar and first-stage pressure of 160 bar; the sterilization temperature is 90 ℃, and the sterilization time is controlled to be 200 s;
(3) fermentation: cooling the material mixed in the step (2) to 42 ℃, adding 0.05% of leaven according to the proportion, and fermenting at the constant temperature of 42 ℃ for 5.5 h;
wherein the leaven is four kinds of subspecies of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus plantarum and lactococcus lactis, and the weight ratio of the four kinds of subspecies is 2: 1: 10: 2.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 65 DEG T at the fermentation end point, cooling to 15 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Example 3 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 3.0 percent and the protein content is 2.8 percent;
(2) mixing, homogenizing and sterilizing: mixing 67.7% of the standardized raw milk obtained in the step (1) with 11% of protein powder, 3% of white granulated sugar, 18% of cream, 0.05% of diacetyl tartaric acid monoglyceride and 0.2% of salt at 50 ℃ for 30min in a circulating manner, hydrating for 20min, and homogenizing under the conditions that the homogenizing pressure is 30bar at the second stage and 160bar at the first stage; the sterilization temperature is 90 ℃, and the sterilization time is controlled to be 200 s;
(3) fermentation: cooling the material mixed in the step (2) to 42 ℃, adding 0.01% of leaven according to the proportion, and fermenting at the constant temperature of 42 ℃ for 6 hours;
the starter is four kinds of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei and lactococcus lactis subspecies lactis, and the weight ratio of the starter is as follows: 1: 3: 2.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 65 DEG T at the fermentation end point, cooling to 15 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Example 4 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 2.9 percent and the protein content is 3.4 percent;
(2) mixing, homogenizing and sterilizing: mixing 60% of the standardized raw milk obtained in step (1) with 10% of protein powder, 25% of cream and 0.1% of diacetyl tartaric acid monoglyceride and diglyceride at 55 deg.C for 30min, hydrating for 20min, and homogenizing under second-stage pressure of 40bar and first-stage pressure of 180 bar; sterilizing at 95 deg.C for 300 s;
(3) fermentation: cooling the material mixed in the step (2) to 39 ℃, adding 0.002% of leavening agent according to the proportion, and fermenting at the constant temperature of 39 ℃ for 7.5 hours;
wherein the leaven is lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 2: 1.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 60 DEG T at the fermentation end point, cooling to 15 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Example 5 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 3.4 percent and the protein content is 2.6 percent;
(2) mixing, homogenizing and sterilizing: mixing 70% of the standardized raw milk obtained in step (1) with 10% of protein powder, 16% of cream and 0.02% of diacetyl tartaric acid monoglyceride and diglyceride at 55 deg.C for 30min, hydrating for 20min, and homogenizing under second-stage pressure of 40bar and first-stage pressure of 180 bar; sterilizing at 95 deg.C for 300 s;
(3) fermentation: cooling the material mixed in the step (2) to 43 ℃, adding 0.1% of leaven according to the proportion, and fermenting at the constant temperature of 43 ℃ for 6 hours;
wherein the leaven is lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 2: 1.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 70 DEG T of the fermentation end point, cooling to 18 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Example 6 preparation of cheese yogurt
The cheese yogurt (10kg) is produced by the following specific process:
(1) standardizing raw milk: standardizing fresh milk or reconstituted milk to ensure that the final fat content in the raw milk is 3.4 percent and the protein content is 2.6 percent;
(2) mixing, homogenizing and sterilizing: mixing 68% of the standardized raw milk obtained in step (1) with 15% of protein powder, 15% of cream and 0.06% of diacetyl tartaric acid monoglyceride and diglyceride at 55 deg.C for 30min, hydrating for 20min, and homogenizing under second-stage pressure of 40bar and first-stage pressure of 180 bar; sterilizing at 95 deg.C for 300 s;
(3) fermentation: cooling the material mixed in the step (2) to 43 ℃, adding 0.05% of a leavening agent according to the proportion, and fermenting at the constant temperature of 43 ℃ for 6 hours;
wherein the leaven is lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 2: 1.
(4) Cooling: stirring and demulsifying the cheese yogurt obtained after fermentation in the step 3) when the acidity reaches 70 DEG T of the fermentation end point, cooling to 18 ℃ to terminate fermentation, shearing and refining, and filling;
(5) and (3) storage: filling the cheese yoghourt obtained in the step 4) to obtain the cheese yoghourt, and refrigerating at 4 ℃.
Comparative example 1 preparation of cheese yogurt
The difference between the comparative example 1 and the example 2 is only that the added protein powder mass content is 5%, and the balance is supplemented by water.
Comparative example 2 preparation of cheese yogurt
Comparative example 2 differs from example 2 only in that 20% by mass of protein powder and 13% by mass of cream were added.
Comparative example 3 preparation of cheese yogurt
Comparative example 3 differs from example 2 only in that the cream added has a mass content of 5% and the balance is supplemented with water.
Comparative example 4 preparation of cheese yogurt
Comparative example 4 differs from example 2 only in that the added cream has a mass content of 30% and a protein powder content of 3%.
Example 7 sensory evaluation of plain cheese yogurt samples
The original cheese yogurt samples of examples 1-6 and comparative examples 1-4 were taken for sensory evaluation. The cheese yogurts of examples 1 to 6 and comparative examples 1 to 4 were tasted by a total of 60 persons (30 persons each of males and females aged 18 to 35), and the odor, color, texture, taste and overall preference of the samples were scored comprehensively, and the average values were taken, and the evaluation criteria and the taste results were shown in table 1 and table 2, respectively.
TABLE 1 organoleptic evaluation criteria for plain cheese samples
TABLE 2 sensory evaluation results of plain cheese yogurt samples
From the results in Table 2, it is clear that the cheese yogurts prepared in examples 1 to 6 by the method of the present invention have cheese flavor and drinkable mouthfeel, and are very popular with tasters. The cheese yogurt in comparative examples 1-4 has poor flavor of cheese and texture and taste of yogurt due to the fact that the protein powder or cream in the dosage range of the invention is not added during preparation, and cannot meet the requirements of tasters.
Example 8 physicochemical indices of cheese Yoghurt
The results of the physical and chemical indexes of the cheese yogurt in examples 1-6 are as follows:
TABLE 3 results of physicochemical indices of cheese-yogurt
| Physical and chemical indexes | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Examples6 |
| Protein content% | 8.12 | 10.03 | 8.65 | 8.79 | 8.83 | 9.01 |
| Content of fat% | 7.85 | 10.24 | 8.23 | 7.84 | 8.91 | 9.66 |
| Dry matter% | 38.51 | 43.82 | 46.34 | 40.11 | 36.76 | 39.87 |
It can be seen that the non-milkability cheese yogurt finally obtained in examples 1-6 has a protein content of not less than 8.0%, a fat content of not less than 7.8%, and a dry matter content of not less than 35%.
Example 9
Cheese yoghurt containing fruit particles and/or fruit pulp was prepared from 80-90% of the cheese yoghurt prepared in example 1 and the fruit particles or jam added in the amounts indicated in table 4 below.
The jam is prepared from one or more of strawberry, blueberry, yellow peach, passion fruit, etc.
The specific fruit particle size and the addition amount are as follows:
TABLE 4
Example 10
The cheese yoghurt containing fruit pieces and/or pulp of example 9 was subjected to sensory evaluation, evaluation method: the sensory evaluation of the samples was performed according to the scoring criteria shown in Table 5. The overall flavor, fruit particle uniformity and overall preference of the samples were scored by the sensory panel of example 7 and averaged, and the results are shown in Table 6 and FIG. 1.
TABLE 5 organoleptic evaluation criteria for cheese yogurt samples containing fruit pieces and/or pulp
TABLE 6 organoleptic evaluation results of cheese yogurt samples containing fruit pieces and/or pulp
As can be seen from the statistical data in table 6 and fig. 1, the cheese yogurt samples containing fruit particles and/or fruit pulp obtained finally in example 10 were subjected to yogurt screening according to overall flavor, fruit particle uniformity, and overall preference, where strawberry jam yogurt, strawberry blueberry jam yogurt, yellow peach and passion fruit jam yogurt, and passion fruit pulp yogurt are superior to blueberry jam yogurt and yellow peach jam yogurt.
It should be noted that the above-mentioned embodiments are only for explaining the present invention, and do not constitute any limitation to the present invention. The present invention has been described with reference to exemplary embodiments, but the words which have been used herein are words of description and illustration, rather than words of limitation. The invention can be modified, as prescribed, within the scope of the claims and without departing from the scope and spirit of the invention. Although the invention has been described herein with reference to particular means, materials and embodiments, the invention is not intended to be limited to the particulars disclosed herein, but rather extends to all other methods and applications having the same functionality.
Claims (15)
1. The cheese yoghourt comprises the following raw materials in percentage by mass according to the total amount of the cheese yoghourt:
a) 60-70% of raw milk, preferably 66-68%;
b) 10-15% of protein powder, preferably 10-12%;
c) cream 15% -25%, preferably 16-21%;
d) 0.002% -0.1% of leaven, preferably 0.005% -0.05%;
e) emulsifier 0.02% -0.1%, preferably 0.04% -0.06%;
wherein the protein powder is protein powder for preparing cream cheese, preferably concentrated milk protein powder and/or whey protein powder.
2. The cheese yogurt according to claim 1, wherein the raw milk comprises fresh milk and/or reconstituted milk, the raw milk has a fat content of 2.9-3.4% by mass and a protein content of 2.6-3.4% by mass.
3. The cheese yogurt according to claim 1 or 2, wherein the starter comprises Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus), optionally further comprising at least one of Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus casei (Lactobacillus casei), Lactobacillus Lactis subsp.
4. Cheese yoghurt according to any one of claims 1 to 3, wherein the emulsifier is selected from at least one of diacetyl tartaric acid esters of mono-and diglycerides, monoglycerides of fatty acids, diglycerides of fatty acids, propylene glycol alginate, preferably diacetyl tartaric acid esters of mono-and diglycerides.
5. Cheese yoghurt according to any one of claims 1 to 4, further comprising an optional flavouring agent, preferably a sweetener selected from at least one of table sugar, high fructose syrup and sugar substitute, and/or a flavour-forming agent, wherein the table sugar is selected from at least one of white granulated sugar, powdered sugar, soft white sugar, and rock sugar, preferably white granulated sugar and/or powdered sugar, more preferably white granulated sugar; the salty agent is preferably common salt.
6. A method of preparing cheese yoghurt as claimed in any one of claims 1 to 5, which method comprises the steps of:
mixing the components: mixing raw milk, protein powder, cream and an emulsifier according to the mass content of the raw milk, the protein powder, the cream and the emulsifier, and homogenizing to obtain a first mixture;
and (3) sterilization treatment: sterilizing the first mixture to obtain a sterilized mixture;
a fermentation step: inoculating a starter with the mass content in the claim 1 into the sterilized mixture, and fermenting;
and (3) stopping fermentation: demulsifying the mixture in fermentation, terminating fermentation when the fermentation end point is reached, shearing and refining to obtain the cheese yoghourt.
7. The method of preparing cheese yoghurt as claimed in claim 6, wherein, in the step of mixing the components, the temperature of the mix is 50-55 ℃; the homogenization conditions are as follows: the secondary pressure is 30-40bar, and the primary pressure is 160-180 bar.
8. A method of preparing cheese yoghurt as claimed in claim 6 or 7, characterized in that in the step of mixing the components, the protein powder is a protein powder for preparing cream cheese, preferably a concentrated milk protein powder and/or a whey protein powder.
9. The method of preparing cheese yoghurt according to any one of claims 6 to 8, wherein in the step of mixing the components, the raw milk comprises fresh milk and/or reconstituted milk, the raw milk has a fat content of 2.9 to 3.4% by mass and a protein content of 2.6 to 3.4% by mass; the emulsifier is at least one selected from diacetyl tartaric acid monoglyceride and diglyceride, and propylene glycol alginate, and preferably diacetyl tartaric acid monoglyceride and diglyceride.
10. Method for the preparation of cheese yoghurt according to any one of claims 6 to 9, characterized in that, in the step of sterilisation treatment, the conditions of the sterilisation are: the sterilization temperature is 90-95 ℃, and the sterilization time is 200-300 s.
11. Method for the preparation of cheese yoghurt according to any one of claims 6 to 10, characterized in that, in the fermentation step, the conditions of the fermentation are: the fermentation temperature is 39-43 ℃, and the fermentation time is 5.5-7.5 h.
12. The method of preparing cheese yoghurt according to any one of claims 6 to 11, wherein, in the fermentation step, the starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus, and optionally at least one of Lactobacillus plantarum, Lactobacillus casei, lactococcus lactis subsp.
13. The method of preparing cheese yoghurt according to any one of claims 6 to 12, wherein in the step of terminating fermentation, the end point of fermentation is acidity 60-70 ° T.
14. Cheese yoghurt containing fruit particles and/or jams, comprising 10-20% by mass of fruit particles and/or jams and 80-90% by mass of cheese yoghurt according to any one of claims 1 to 5 or cheese yoghurt prepared by the method for preparing cheese yoghurt according to any one of claims 6 to 13.
15. The cheese yogurt with fruit pieces and/or jam according to claim 14, wherein the fruit pieces are selected from at least one of strawberry, blueberry, yellow peach, passion fruit, raspberry, and cranberry, and the jam is selected from at least one of strawberry, blueberry, yellow peach, passion fruit, raspberry, and cranberry.
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| CN116098206A (en) * | 2021-11-09 | 2023-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature yogurt with cheese texture and preparation method thereof |
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| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
| CN110200069A (en) * | 2019-05-23 | 2019-09-06 | 绿雪生物工程(深圳)有限公司 | A kind of preparation method of high-protein yoghourt |
| CN110235944A (en) * | 2019-07-19 | 2019-09-17 | 绿雪生物工程(深圳)有限公司 | A kind of mousse Yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
| CN110200069A (en) * | 2019-05-23 | 2019-09-06 | 绿雪生物工程(深圳)有限公司 | A kind of preparation method of high-protein yoghourt |
| CN110235944A (en) * | 2019-07-19 | 2019-09-17 | 绿雪生物工程(深圳)有限公司 | A kind of mousse Yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116098206A (en) * | 2021-11-09 | 2023-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature yogurt with cheese texture and preparation method thereof |
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