CN112889917A

CN112889917A - Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof

Info

Publication number: CN112889917A
Application number: CN202110179382.9A
Authority: CN
Inventors: 魏曼; 伍素芳; 蒋明江; 郑艳芳
Original assignee: XIAMEN OUKAI TECHNOLOGY CO LTD
Current assignee: XIAMEN OUKAI TECHNOLOGY CO LTD
Priority date: 2021-02-07
Filing date: 2021-02-07
Publication date: 2021-06-04
Anticipated expiration: 2041-02-07
Also published as: CN112889917B

Abstract

The invention belongs to the technical field of yoghourt, and particularly relates to a normal-temperature set type yoghourt stabilizer, a normal-temperature set type yoghourt and a preparation method thereof. The normal-temperature setting type yoghurt stabilizer comprises the following raw materials, 40-65% of hydroxypropyl distarch phosphate, 15-25% of sodium carboxymethylcellulose, 5-15% of pectin, 3-10% of agar, 1-5% of carrageenan, 0-5% of diacetyl tartaric acid monoglyceride and 1-5% of citrus fiber. The normal-temperature set yogurt provided by the invention adopts the normal-temperature set yogurt stabilizer, has good storage stability, can adopt a conventional pasteurization process and a conventional packaging material, and does not need to adopt a high-temperature instantaneous sterilization technology.

Description

Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof

Technical Field

The invention belongs to the technical field of yoghourt, and relates to a normal-temperature set type yoghourt stabilizer, a normal-temperature set type yoghourt and a preparation method thereof.

Background

The yoghurt is a semisolid product prepared by fermenting milk or reconstituted milk with lactic acid bacteria. The special flavor, the rich and full taste, the rich and diversified eating scenes and the eating methods, and the concept of nutrition and health are all deeply accepted by the consumers. However, the traditional low-temperature yogurt needs to be in a cold chain in the transportation and sale environments, so that the product is limited to large and medium-sized markets in cities to a great extent, and the product sale is further limited due to the characteristic of short shelf life.

In recent years, in order to break through the limit of low-temperature yogurt on the sale environment and the shelf life, various large enterprises have introduced products of normal-temperature yogurt. However, although the normal-temperature yoghourt products effectively prolong the sales radius, expand the sales channels and prolong the sales cycle of the products, the products are viscous semi-solid products with the same texture and taste, and are technically sterilized at high temperature for a short time (75-100 ℃/15-30S) and then subjected to aseptic cold filling, the packaging materials are tetra Pak, and PET is used by the packaging materials of individual enterprises. The design of the process and the package has high requirements on enterprise equipment, environment and the like, so that a plurality of medium and small-sized dairy enterprises cannot produce the products, and the further expansion of the product market is limited by the single taste.

Meanwhile, although the existing normal-temperature yogurt has a long shelf life at normal temperature, the storage is unstable easily along with the change of the storage environment temperature (such as from winter to summer).

Disclosure of Invention

The invention aims to overcome the defects of the prior art, provides a normal-temperature set yoghurt stabilizer, improves the storage stability of normal-temperature set yoghurt, avoids the problems of texture change (curd is broken and collapsed, the taste is rough and the like due to transportation and the like) or water separation (also called clear water separation and water separation, which means the phenomenon that clear liquid is separated out from the surface of the yoghurt due to dehydration) in the shelf life, and improves the taste of the yoghurt.

The invention also aims to provide the normal-temperature set yogurt, the process is designed to be a conventional pasteurization process after filling, a high-temperature short-time sterilization process is not needed, the selection range of the packaging materials is wide, the conventional HDPE, PP, three-piece cans, glass bottles or cooking bags and the like can be used, and the limitation of equipment and the packaging materials is eliminated.

The invention also aims to provide a preparation method of the normal-temperature set yoghurt.

The technical scheme of the invention is as follows:

a normal temperature setting type yoghurt stabilizer comprises the following raw material components by weight percent of 100%,

preferably, consists of the following raw material components,

more preferably, the catalyst consists of the following raw material components,

more preferably, the citrus fruit juice beverage comprises 60% of hydroxypropyl distarch phosphate, 16% of sodium carboxymethyl cellulose, 9% of pectin, 6% of agar, 3% of carrageenan, 3% of diacetyl tartaric acid monoglyceride and 3% of citrus fiber.

In the invention, the hydroxypropyl distarch phosphate is one of the esterified starch, has the advantages of good water solubility, high gelatinization viscosity, high transparency, shear resistance and low cost, and is a common thickener in yoghourt products.

In the invention, sodium carboxymethylcellulose is a common thickener with excellent acid resistance and thickening property, can generate electrostatic interaction with positive charges of casein in normal-temperature set yoghurt to form a hydrophilic compound, so that casein micelle particles can be stably dispersed, the protein can be effectively protected, the conditions of protein particle aggregation and particle thickening in the sterilization process of the fermented yoghurt can be prevented, the smooth mouthfeel and good stability of the product can be ensured, and the common thickener has the advantage of lower cost compared with high-ester pectin with the same efficacy. In the invention, the viscosity (mass fraction is 1% aqueous solution, 25 ℃, S62/30rpm) of the sodium carboxymethyl cellulose is more suitable to be 750-850 cP;

in the present invention, the pectin may specifically be selected from low ester pectins. In the normal-temperature set yoghurt, as the pH value of the product is lower and lower along with the fermentation, calcium in the milk is gradually released in the form of calcium ions, and the low-ester pectin can be combined with the free calcium ions to form gel, thereby playing the roles of thickening and setting.

In the invention, agar is a complex water-soluble polysaccharide, can form gel under the condition of low dosage, and is the most effective neutral gel. The formed gel has excellent melting hysteresis, namely the melting temperature of the gel is far higher than the gel temperature, the texture of the product can be well ensured not to be obviously changed when the product is sold at normal temperature in the normal-temperature set yoghurt, and the product has better set state and digging resistance.

In the present invention, carrageenan is a generic term for algal polysaccharides, because the origin of algae is different and the colloidal properties are also different. The carrageenan can be selected from iota carrageenan, the iota carrageenan can form strong gel with calcium ions, the elasticity is good, compared with the conventional kappa carrageenan, the gel formed by the iota carrageenan cannot be dehydrated and shrunk, and the problem of water separation in the shelf life of a product can be well guaranteed in normal-temperature set yoghurt.

In the invention, diacetyl tartaric acid monoglyceride and diacetyl tartaric acid monoglyceride are emulsifiers with acetic acid characteristic flavor, and can enhance the fermented after-ripening flavor of the yogurt in the normal-temperature set yogurt. And the HLB value of the diacetyl tartaric acid ester of mono-diglyceride is between 8 and 10, the hydrophile-lyophile performance is equivalent, the emulsification and the stability of a milk system are very suitable, and the product taste can be more exquisite and full in normal-temperature set yoghurt.

The citrus fiber is dietary fiber extracted from natural citrus, belongs to food auxiliary materials, has the characteristics of the dietary fiber, has good water retention property, can absorb 50 times of water at most, has good thickening property and gel property, and can effectively improve the compactness of a curd structure and solve the problem of clearing in the shelf life in normal-temperature set yogurt.

The normal-temperature setting type yoghurt stabilizer can be prepared by uniformly mixing hydroxypropyl distarch phosphate, sodium carboxymethylcellulose, pectin, agar, carrageenan, diacetyl tartaric acid monoglyceride and citrus fiber according to a proportion to obtain the normal-temperature setting type yoghurt stabilizer. Specifically, the raw materials of the components are added into a double-helix conical mixer, the rotation speed of the conical mixer is set to be 40-70 rpm, the revolution speed of the conical mixer is set to be 1-5 rpm, the conical mixer is started and stirred for 10-20 min, then the conical mixer is stopped, the discharged base material is discharged from a discharge port, then the discharged base material is added back into the conical mixer, and the stirring is carried out at the same speed for 2-10 min, so that the normal-temperature setting type yogurt stabilizer is obtained.

A normal temperature set yogurt comprises the normal temperature set yogurt stabilizer of any one of the embodiments as a stabilizer.

Preferably, the usage amount of the normal-temperature setting type yogurt stabilizer in the normal-temperature setting type yogurt is 1.5-2.0 wt%.

Preferably, the normal-temperature set yoghurt also comprises fresh milk, white granulated sugar, lactalbumin, strains and water. In the present invention, the bacterial species may be selected from Lactobacillus bulgaricus and Streptococcus thermophilus.

More preferably, the whey protein is whey protein isolate, the protein content in the whey protein isolate is more than or equal to 95g/100g, and the whey protein isolate has remarkable thickening function and gel property.

Preferably, the normal-temperature set yogurt comprises, by weight, 100% of the following raw material components, 85-88% of the fresh milk, 7-9% of the white granulated sugar, 0.3-0.5% of the whey protein, 1.5-2.0% of the normal-temperature set yogurt stabilizer, a proper amount of strain, and the balance of water. In the invention, the bacterial strain can be added in an amount of 100-300U per ton of normal-temperature set yoghurt (the bacterial strains produced by different manufacturers are slightly different in amount).

A method for preparing normal temperature set yoghurt as described in any one of the above embodiments, comprising the steps of,

s1, dissolution stabilizer: uniformly mixing the normal-temperature setting type yogurt stabilizer, the white granulated sugar and the lactalbumin, slowly adding the mixture into the fresh milk which is 30-40 times of the weight of the normal-temperature setting type yogurt stabilizer and is heated to 50-60 ℃, and uniformly mixing to obtain a first mixed material liquid; in the step, in order to better and more quickly dissolve the normal-temperature setting type yogurt stabilizer, the fresh milk can be heated to 50-60 ℃, and then the normal-temperature setting type yogurt stabilizer is slowly added while stirring the fresh milk, wherein the stirring speed can be 1400-2000 rpm, and the stirring time can be 10-20 min.

S2, mixing, blending and fixing the volume: heating the rest fresh milk to 50-60 ℃, adding the heated fresh milk into the first mixed feed liquid obtained in the step S1, adding the water to a constant volume, and uniformly stirring and mixing to obtain a second mixed feed liquid; in this step, the stirring speed may be 300-2000 rpm, and the stirring time may be 5-20 min.

S3, homogenizing: homogenizing the second mixed material liquid obtained in the step S2 to obtain a third mixed material liquid; in this step, the homogenizing pressure may be 15-18 MPa, and the homogenizing temperature may be 50-60 ℃.

S4, pre-sterilization: sterilizing the third mixed feed liquid obtained in the step S3 to obtain a fourth mixed feed liquid; in the step, the sterilization condition is that the sterilization is carried out for 5min at the temperature of 90-95 ℃.

S5, inoculation: cooling the fourth mixed feed liquid obtained in the step S4 to 41-45 ℃, adding the strains under the clean and aseptic condition, and stirring after inoculation to uniformly disperse the strains to obtain a fifth mixed feed liquid; in this step, the stirring time after inoculation may be 5 to 10 minutes.

S6, filling and sealing: filling the fifth mixed feed liquid obtained in the step S5, and sealing to obtain a sealing feed liquid; in this step, the container to be filled is not particularly limited, and may be a PE bottle or a glass bottle.

S7, fermentation: fermenting the sealing material liquid obtained in the step S6 to obtain fermented material liquid; in the step, the product can be placed in a constant temperature environment of 42-43 ℃ for fermentation until the end point of the fermentation. The sign of fermentation to the end point is that the total acid of the product is more than or equal to 70T.

S8, sterilization: and (5) sterilizing the fermentation liquid obtained in the step (S7), and cooling to obtain the normal-temperature set yoghurt. In the step, the sterilization condition is that the product is sterilized for 30-35 min at 85-90 ℃, and the sterilization process avoids large vibration of the product.

The invention has the beneficial effects that:

(1) the normal-temperature setting type yoghurt stabilizer provided by the invention is prepared by preferably selecting several raw material components of hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, pectin, agar, carrageenan, diacetyl tartaric acid monoglyceride and citrus fiber and mixing according to a specific proportion, has good stabilizing effect and improves the mouthfeel of the yoghurt when being used in the normal-temperature setting type yoghurt, prevents the problems of poor formability, clearness and water precipitation in the production, transportation and sale processes of the normal-temperature setting type yoghurt, and simultaneously can ensure that the normal-temperature setting type yoghurt has good mouthfeel.

(2) The normal-temperature set yogurt provided by the invention is uniform and stable in state within the quality guarantee period of 8 months (the quality guarantee period of the normal-temperature yogurt on the market is within 3-6 months at present, and the quality guarantee period of 5 months is taken as the main point), no clear and no water is separated out, and the product taste is slightly elastic, fine and smooth.

Detailed Description

The technical solution of the present invention is further illustrated and described by the following detailed description.

Unless otherwise specified, the parts described in the following examples are parts by weight.

Examples 1 to 5 preparation of Normal temperature setting type yogurt stabilizer

Example 1

The components of the raw materials are shown in a table 1;

the preparation method of the normal-temperature setting type yoghurt stabilizer comprises the following steps:

weighing: weighing the raw material components according to the weight ratio of table 1 according to the total weight of 25 Kg;

mixing: adding the weighed components into a double-helix conical mixer, setting the rotation number to be 57rpm and the revolution speed to be 2rpm, starting up and stirring for 15 minutes, stopping the mixer, discharging the materials from a discharge port, adding the materials back into the conical mixer, and stirring for 5 minutes at the same stirring speed to obtain a normal-temperature setting type yogurt stabilizer, which is marked as S-1;

example 2

The components of the raw materials are shown in a table 1;

the preparation method was the same as that described in example 1, to obtain a normal temperature setting type yogurt stabilizer, denoted as S-2.

Example 3

The components of the raw materials are shown in a table 1;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, denoted as S-3, was obtained.

Example 4

The components of the raw materials are shown in a table 1;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, denoted as S-4, was obtained.

Example 5

The components of the raw materials are shown in a table 1;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, denoted as S-5, was obtained.

Table 1 examples 1-5 ambient setting type yogurt stabilizer formula table (wt%)

Ingredients of raw materials	Example 1	Example 2	Example 3	Example 4	Example 5
						Hydroxypropyl radicalDistarch phosphate	65	60	50	40	55
Sodium carboxymethylcellulose	15	16	20	25	20
						Low ester pectin	10	9	10	15	5
Agar-agar	3	6	8	10	7
						Iota type carrageenan	1	3	4	5	5
Diacetyl tartaric acid esters of mono-and diglycerides	5	3	4	0	4
						Citrus fiber	1	3	4	5	4
Total up to	100	100	100	100	100

Examples 6 to 15 preparation of Normal temperature set-type yogurt

Example 6

The normal temperature set type yogurt stabilizer (hereinafter referred to as stabilizer) S-1 prepared in the above example 1 was used to prepare normal temperature set type yogurt, and the formula is shown in table 2 (in wt%):

(1) dissolving the stabilizer: uniformly mixing the normal-temperature setting type yogurt stabilizer S-1 with white granulated sugar and whey protein isolate, slowly adding the mixture into fresh milk with the temperature of 50-60 ℃ and the weight 35 times that of the stabilizer S-1, stirring while adding, wherein the stirring speed is 1600rpm, and the stirring time is 14min, and obtaining a first mixed feed liquid after the normal-temperature setting type yogurt stabilizer is fully dissolved;

(2) mixing, blending and fixing the volume: heating the rest fresh milk to 50-60 ℃, adding the rest fresh milk into the first mixed feed liquid obtained in the step (1), adding water to a constant volume, and stirring for 10 minutes until the mixture is uniformly mixed to obtain a second mixed feed liquid;

(3) homogenizing: homogenizing the second mixed material liquid obtained in the step (2), wherein the homogenizing pressure is 15-18 MPa, and the homogenizing temperature is 50-60 ℃, so as to obtain a third mixed material liquid;

(4) pre-sterilization: heating the third mixed material liquid obtained in the step (3) to 90-95 ℃ for sterilization for 5min to obtain a fourth material liquid;

(5) inoculation: cooling the fourth mixed feed liquid obtained in the step (4) to 41-45 ℃, adding strains under the clean and aseptic conditions, and stirring for 7min after inoculation to uniformly disperse the strains to obtain a fifth mixed feed liquid;

(6) filling and sealing: filling the fifth mixed feed liquid obtained in the step (5) into a clean PE bottle or a glass bottle, and sealing the bottle;

(7) fermentation: standing the sealed product in the step (6) in a thermostat with the temperature of 42-43 ℃ within 30min, and fermenting to the end point;

(8) and (3) sterilization: and (3) sterilizing the product reaching the fermentation end point in the step (7) at 85-90 ℃ for 32min, and cooling to room temperature to obtain normal-temperature set yogurt, which is marked as M-1.

Example 7

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-2 obtained in example 2. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-2, is obtained.

Example 8

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-3 obtained in example 3. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-3, is obtained.

Example 9

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-4 prepared in example 4. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-4, is obtained.

Example 10

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-5 prepared in example 5. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-5, is obtained.

Example 11

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-2 obtained in example 2. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-6, is obtained.

Example 12

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-3 obtained in example 3. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-7, is obtained.

Example 13

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-4 prepared in example 4. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-8, is obtained.

Example 14

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-2 obtained in example 2. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-9, is obtained.

Example 15

The formulation of the raw materials is shown in Table 2, wherein the stabilizer used is the stabilizer S-3 obtained in example 3. The preparation method is the same as example 6, and normal temperature set yoghurt, which is marked as M-10, is obtained.

Table 2 examples 6-15 ambient set type yogurt formulation table (wt%)

Comparative examples 1-5 preparation of comparative Normal temperature setting type yogurt stabilizer

Comparative example 1

The ingredients of the raw materials are shown in table 3;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, denoted as S-6, was obtained.

Comparative example 2

The ingredients of the raw materials are shown in table 3;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, designated as S-7, was obtained.

Comparative example 3

The ingredients of the raw materials are shown in table 3;

the preparation method was the same as that described in example 1, and a normal temperature setting type yogurt stabilizer, denoted as S-8, was obtained.

Comparative example 4

The ingredients of the raw materials are shown in table 3;

the preparation method is the same as that of example 1, and the normal-temperature setting type yoghurt stabilizer is obtained and is marked as S-9.

Comparative example 5

The ingredients of the raw materials are shown in table 3;

the preparation method is the same as that of example 1, and the normal-temperature setting type yoghurt stabilizer is obtained and is marked as S-10.

Comparative example 6

The ingredients of the raw materials are shown in table 3;

the preparation method is the same as that of example 1, and the normal-temperature setting type yoghurt stabilizer is obtained and is marked as S-11.

TABLE 3 COMPARATIVE EXAMPLES 1-6 ambient-temperature-setting-type yogurt stabilizer formulation tables (wt%)

Comparative examples 7-12 preparation of Normal temperature set yogurt

Comparative example 7

A room temperature set yoghurt, designated M-11, was obtained in accordance with the formulation of example 7, replacing the stabilizer S-3 with the stabilizer S-6, without changing the preparation method.

Comparative example 8

A room temperature set yoghurt, denoted M-12, was obtained in accordance with the formulation of example 7, replacing stabilizer S-3 with stabilizer S-7, without changing the preparation method.

Comparative example 9

A room temperature set yoghurt, denoted M-13, was obtained in accordance with the formulation of example 7, replacing the stabilizer S-3 with the stabilizer S-8, without changing the preparation method.

Comparative example 10

A room temperature set yoghurt, designated M-14, was obtained in accordance with the formulation of example 7, replacing the stabilizer S-3 with the stabilizer S-9, without changing the preparation method.

Comparative example 11

A room temperature set yoghurt, denoted M-15, was obtained in accordance with the formulation of example 7, replacing the stabilizer S-3 with the stabilizer S-10, without changing the preparation method.

Comparative example 12

A room temperature set yoghurt, designated M-16, was obtained in accordance with the formulation of example 7, replacing the stabilizer S-3 with the stabilizer S-11, without changing the preparation method.

And (3) performance testing:

and (3) molding appearance: and scooping the normal-temperature set yogurt sample to be measured with a spoon, and observing the molding condition, the digging resistance, the tissue state and the like.

Cold and thermal shock stability: the normal-temperature set yogurt sample to be detected is placed at room temperature (20-25 ℃) for 24 hours, then placed at 2 ℃ for 4 hours, taken out, placed at 50 ℃ for 4 hours, and is in a cold and hot shock cycle. And (5) testing the samples, placing the samples at room temperature for 24 hours after 5 cold and hot impact cycles, and observing whether the samples have the problems of bleeding, texture change and the like.

Storage stability at room temperature: and placing the normal-temperature set yogurt sample to be detected at room temperature, and observing whether the sample has the problems of clearness, texture change and the like.

And (3) testing the mouthfeel: 10 professionally trained persons were selected for taste testing.

10 min: fine and smooth taste, good strength and good integrity;

8 min: the taste is fine and smooth, the strength is good, and the whole body is excellent;

6 min: the taste is not fine and smooth and not coarse, the strength is general, and the whole body is general;

and 4, dividing: the taste is a little rough, a little soft and collapsed, and the whole body is poor;

and 2, dividing: has rough mouthfeel, obvious soft collapse and poor integrity.

And (3) fragrance testing: 10 professionally trained persons were selected for the fragrance test.

And 5, dividing: the fragrance is normal and pleasant;

and 3, dividing: the fragrance is weak;

1 minute: the fragrance is very weak;

the test results are shown in table 4.

TABLE 4 test results

Therefore, the normal temperature set yoghurt adopting the normal temperature set yoghurt stabilizer has better performances in the aspects of forming, mouthfeel, fragrance, digging resistance, cold and heat shock resistance, room temperature storage and the like.

When the content of each component of the normal-temperature setting type yoghurt stabilizer is not in the range set by the application, the stability of the normal-temperature setting type yoghurt is influenced as follows: (ii) hydroxypropyl distarch phosphate: if the content of the components is less than 40 wt%, the consistency and the gel property are not enough, the tissue state of the yoghourt is poor, and the whole yoghourt is soft and collapsed; the component content is more than 65 wt%, and other effective components are reduced, so that the whole burnt taste of the yoghourt is enhanced, and the digging resistance is not enough; the sodium carboxymethylcellulose has less than 15 wt% of components, is insufficient in protein protection, and easily causes the situation of protein particle thickening or flocculation after sterilization, thereby influencing the taste and the tissue structure of the product; the content of the components is more than 25 wt%, and the conditions that the fermentation time is increased, even the fermentation end point cannot be reached and curd is not formed easily occur if the dosage of other effective components is reduced; ③ pectin: the component content is less than 5 wt%, the gel strength of the yoghourt is not enough, and the tissue state is poor; the content of the components is more than 15 wt%, the dosage of other effective components is reduced, and the yogurt gel has high hardness and strong granular feeling; agar: the component content is less than 3 wt%, the gel strength of the yoghourt is not enough, and the tissue state is poor; the cost is increased when the component content is more than 10 wt%, the content of other components is reduced, the gel hardness is higher, and the elasticity is insufficient. Carrageenan: the content of the components is less than 1 wt%, the reaction with protein is weak, and the gel is weak or can not be gelled; the content of the components is more than 5 wt%, the cost is increased, the content of other components is reduced, and the formed gel is softer and has insufficient coagulability. Sixthly, diacetyl tartaric acid monoglyceride and diglyceride: if the content of the component is 0 wt%, the stability is not obviously affected, but the fermentation flavor of the product is weakened, and if the content of the component is more than 5 wt%, the viscosity of the product is easily too low, and the coagulability is not ideal. Seventhly, citrus fiber: the content of the components is less than 1 wt%, the product is easy to separate water during the shelf life, and the content of the components is more than 5 wt%, the fragrance release of the product is easy to be inhibited, and the rough mouthfeel is caused.

Further, when the contents of the respective components of the ambient temperature setting type yogurt stabilizer are out of the set ranges, the ambient temperature setting type yogurt stabilizer is deteriorated in both cold thermal shock resistance and storage at room temperature.

The foregoing has shown and described the fundamental principles, principal features and advantages of the invention. It should be understood by those skilled in the art that the present invention is not limited by the foregoing embodiments, which are merely preferred embodiments of the present invention, and the scope of the present invention should not be limited thereby, and that equivalent changes and modifications made within the scope of the present invention and the specification should be covered thereby. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A normal temperature setting type yoghurt stabilizer is characterized by comprising the following raw material components by weight percent of 100%,

2. the ambient solidification type yogurt stabilizer according to claim 1, comprising the following raw material components,

3. the ambient solidification type yogurt stabilizer according to claim 2, comprising the following raw material components,

4. the ambient-setting yoghurt stabilizer according to claim 3, which comprises 60% of hydroxypropyl distarch phosphate, 16% of sodium carboxymethylcellulose, 9% of pectin, 6% of agar, 3% of carrageenan, 3% of diacetyl tartaric acid esters of mono-and diglycerides, and 3% of citrus fibers.

5. A normal temperature set yogurt comprising the normal temperature set yogurt stabilizer according to any one of claims 1 to 4 as a stabilizer.

6. The normal-temperature set yogurt of claim 5, wherein the normal-temperature set yogurt stabilizer is used in an amount of 1.5 to 2.0 wt% of the normal-temperature set yogurt.

7. The normal-temperature set yogurt as claimed in claim 5, further comprising fresh milk, white granulated sugar, whey protein, a strain and water.

8. The ambient-setting yoghurt of claim 7, wherein the whey protein is whey protein isolate.

9. The normal-temperature set yogurt as claimed in claim 5, which comprises, by weight, 100% of the raw material components, 85-88% of the fresh milk, 7-9% of the white granulated sugar, 0.3-0.5% of the whey protein, 1.5-2.0% of the normal-temperature set yogurt stabilizer, a proper amount of a strain, and the balance water.

10. A method for producing room-temperature-set yogurt as claimed in any one of claims 5 to 9, characterized by comprising the steps of,

s1, dissolution stabilizer: uniformly mixing the normal-temperature setting type yogurt stabilizer, the white granulated sugar and the lactalbumin, slowly adding the mixture into the fresh milk which is 30-40 times of the weight of the normal-temperature setting type yogurt stabilizer and is heated to 50-60 ℃, and uniformly mixing to obtain a first mixed material liquid;

s2, mixing, blending and fixing the volume: heating the rest fresh milk to 50-60 ℃, adding the heated fresh milk into the first mixed feed liquid obtained in the step S1, adding the water to a constant volume, and uniformly stirring and mixing to obtain a second mixed feed liquid;

s3, homogenizing: homogenizing the second mixed material liquid obtained in the step S2 to obtain a third mixed material liquid;

s4, pre-sterilization: sterilizing the third mixed feed liquid obtained in the step S3 to obtain a fourth mixed feed liquid;

s5, inoculation: cooling the fourth mixed feed liquid obtained in the step S4 to 41-45 ℃, adding the strains under the clean and aseptic condition, and stirring after inoculation to uniformly disperse the strains to obtain a fifth mixed feed liquid;

s6, filling and sealing: filling the fifth mixed feed liquid obtained in the step S5, and sealing to obtain a sealing feed liquid;

s7, fermentation: fermenting the sealing material liquid obtained in the step S6 to obtain fermented material liquid;

s8, sterilization: and (5) sterilizing the fermentation liquid obtained in the step (S7), and cooling to obtain the normal-temperature set yoghurt.