CN113712081A - Normal-temperature grain-flavored yogurt and preparation method thereof - Google Patents
Normal-temperature grain-flavored yogurt and preparation method thereof Download PDFInfo
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- CN113712081A CN113712081A CN202110926802.5A CN202110926802A CN113712081A CN 113712081 A CN113712081 A CN 113712081A CN 202110926802 A CN202110926802 A CN 202110926802A CN 113712081 A CN113712081 A CN 113712081A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/023—Preservation of milk or milk preparations by heating in packages
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Abstract
The invention provides normal-temperature grain-flavored yogurt and a preparation method thereof. The normal-temperature cereal-flavored yogurt comprises the following raw materials: whole milk powder or raw milk, white granulated sugar, a thickening agent, a stabilizer, concentrated whey protein powder, concentrated milk protein powder, oat rice and a fermentation strain; and one or more of sweeteners, flavors, jams and water. The normal-temperature grain provided by the invention has the function of replacing the food with the normal-temperature yogurt, and the flavored yogurt has thick and full mouthfeel and excellent chewing experience.
Description
Technical Field
The invention relates to the technical field of food, in particular to normal-temperature cereal yoghourt and a preparation method thereof.
Background
With the continuous improvement of the requirement of consumers on nutrition and health, the yoghourt is popular with the consumers due to the unique flavor, rich nutrient substances and various health factors, and the consumption market of the yoghourt is continuously expanded, so that the yoghourt becomes one of the fastest-growing products in food and beverage. The yoghourt is divided into low-temperature yoghourt and normal-temperature yoghourt from storage, transportation and sale forms, the existing yoghourt market is influenced by imperfect cold chain construction, in recent years, the normal-temperature yoghourt is in a high-speed growth period, the normal-temperature yoghourt gets rid of cold chain constraint, and can be sold under the normal-temperature condition. At present, the brand types of the normal-temperature yoghourt are rich, the market competition is strong, and the differentiation of products under the environment is the direction sought by the field.
In recent two years, the enthusiasm of health and weight reduction is high, the concept of meal replacement is also rising, and a new and potential variety, namely meal replacement yoghourt, gradually comes into the visual field of consumers. Cereals are excellent choices as representatives of healthy satiety and as meal replacements. Therefore, the cereal nuts are mostly added in the meal replacement yoghourt as selling points. The taste of the traditional yoghourt is kept, and meanwhile, the flavor of the yoghourt is further enriched by adding the elements such as the oat and the like, and the chewing pleasure is increased. Compared with the traditional yogurt, the meal replacement yogurt has more prominent dietary fiber content and can enhance satiety. The normal-temperature yoghourt meal replacement function is a development direction in the field.
Disclosure of Invention
The normal-temperature grain flavor yogurt provided by the invention has the function of replacing food with normal-temperature yogurt, and has the advantages of thick and full taste, excellent chewing experience and the like.
The invention provides normal-temperature grain-flavored yogurt, which comprises the following raw materials: whole milk powder or raw milk, white granulated sugar, a thickening agent, a stabilizer, concentrated whey protein powder, concentrated milk protein powder, oat rice and a fermentation strain; and one or more of sweetener, essence, jam, and water. In the invention, the normal-temperature grain-flavored yogurt has excellent chewing experience and thick and full mouthfeel. The normal-temperature cereal-flavor yogurt has the quality guarantee period of more than 60 days at normal temperature, and the oat rice can keep Q elastic mouthfeel in the quality guarantee period.
The normal-temperature cereal-flavored yogurt provided by the invention comprises the following raw materials in parts by weight:
or replacing 100-140 parts of whole milk powder in the raw materials with 800-950 parts of raw milk.
According to the invention, the added jam and oat rice provide better fruit flavor and grain chewing experience under the coordination of the components of the formula.
The normal-temperature cereal-flavored yogurt provided by the invention comprises the following raw materials in parts by weight:
according to the normal-temperature grain-flavored yogurt provided by the invention, in the whole milk powder, the protein content is more than or equal to 34% by mass of non-fat milk solids, and the fat content is more than or equal to 26% by mass; and/or the presence of a gas in the gas,
the raw milk has somatic cells less than or equal to 30 ten thousand CFU/mL, total bacterial count less than or equal to 20 ten thousand CFU/mL and protein content more than or equal to 3.2% by mass; and/or the presence of a gas in the gas,
the protein content in the concentrated whey protein powder is more than or equal to 50% by mass; and/or the presence of a gas in the gas,
the protein content of the concentrated milk protein powder is more than or equal to 50% by mass.
According to the normal-temperature cereal flavor yogurt provided by the invention, the thickening agent is selected from one or more of sodium carboxymethylcellulose, agar, pectin, xanthan gum, gellan gum, acetylated distarch phosphate and hydroxypropyl distarch phosphate; and/or the presence of a gas in the gas,
the stabilizer is selected from one or more of sodium citrate, sodium dihydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate.
According to the invention, under the condition that the components and the dosage of the formula are matched with each other, especially the thickener and the stabilizer are matched for use, the protein stability in the product sterilization process can be effectively ensured, and simultaneously, the full and viscous mouthfeel is provided.
According to the normal-temperature cereal-flavored yogurt provided by the invention, the oat rice is prepared by cooking raw oat rice; and/or the presence of a gas in the gas,
the fermentation strain comprises one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, bifidobacterium, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus and lactobacillus reuteri; in the present invention, the preferred species is the above species, but not limited to the above species.
The invention also provides a preparation method of the normal-temperature cereal flavor yogurt, which comprises the following steps: the method comprises the following steps:
1) primary burdening: heating appropriate amount of water or raw milk, adding whole milk powder and/or white sugar according to a ratio, dissolving, standing and hydrating;
2) homogenizing and sterilizing; then cooling to 41-43 ℃, adding a fermentation strain, and fermenting; when the acidity reaches 100-110 DEG T, stopping fermentation, and stirring and demulsifying to obtain a first yogurt base material;
3) secondary burdening: adding a thickening agent and a stabilizing agent into water according to a ratio, dissolving, adding into the first yogurt base material, and mixing to obtain a second yogurt base material;
4) cooking oat rice: cleaning oat, soaking in water, and steaming to obtain cooked oat;
5) secondary sterilization: mixing the cooked oat rice with the second yoghurt base, with or without jam and essence; filling and carrying out secondary sterilization.
Further preferably, the preparation method of the room-temperature cereal-flavored yogurt provided by the invention comprises the following steps:
1) primary burdening: heating a proper amount of water or raw milk to 45-55 ℃, adding whole milk powder and/or white granulated sugar and the like according to a ratio, dissolving, fixing the volume, and cooling to 10-20 ℃ for storage;
2) homogenizing and sterilizing; homogenizing at 60-65 ℃ under 18-20 MPa; sterilizing at 90-95 ℃ for 300 s; then cooling to 41-43 ℃, adding a fermentation strain, and fermenting; when the acidity reaches 100-110 DEG T, stopping fermentation, and stirring and demulsifying to obtain a first yogurt base material;
3) secondary burdening: adding raw materials including a stabilizer and a thickening agent into water according to a ratio, dissolving, adding into the first yogurt base material, and mixing to obtain a second yogurt base material;
4) cooking oat rice: cleaning oat, soaking in water, and steaming to obtain cooked oat;
5) secondary sterilization: mixing the cooked oat rice with the second yoghurt base, with or without jam and essence; filling and carrying out secondary sterilization.
In the flavored yogurt, raw oat rice is used as a raw material, and the oat rice is kept in the yogurt to have Q-elasticity mouthfeel through process treatment, and the retrogradation condition cannot occur. According to the invention, the shelf life of the product can reach more than 60 days at normal temperature through a reasonable formula and process, the taste is thick and full, and the chewing experience of grains is accompanied. Furthermore, the oat rice is steamed by adopting a special process, so that the oat rice can keep complete particles, and the Q-elasticity chewing feeling is better ensured.
According to the preparation method of the normal-temperature cereal-flavor yogurt, in the step 1), the heating temperature is 45-55 ℃, and the standing hydration time is 30-40 min; and/or in the step 2), the homogenizing temperature is 60-65 ℃, and the homogenizing pressure is 18-20 MPa; the sterilization temperature is 90-95 ℃, and the sterilization time is 300 s; and/or in the step 3), the temperature of the water is 75-85 ℃.
According to the preparation method of the normal-temperature cereal-flavor yogurt, in the step 4), the soaking water temperature is 18-25 ℃, preferably 20 ℃, and the soaking time is 30-90 min; the cooking temperature is 90-110 ℃, and the cooking time is 25-35 min; the water consumption for cooking is 50-200% of the weight of the oat rice.
According to the preparation method of the normal-temperature cereal-flavor yogurt, in the step 5), the secondary sterilization temperature is 75-85 ℃, and the secondary sterilization time is 25-35 min, preferably 30 min.
According to the invention, by adopting further optimized condition parameters, the prepared normal-temperature grain-flavored yogurt can be better displayed in all aspects.
The invention has the beneficial effects that: compared with similar products, the oat yogurt provided by the invention is prepared by directly adding oat jam into yogurt, and the oat is easy to soften in the storage and sale process. The product is processed by raw oat, and the oat keeps Q elastic taste in shelf life by process control; most of the grain yogurts sold in the market are low-temperature yogurts, and the shelf life is 21 to 28 days. The product is a normal-temperature product, and the quality guarantee period of the product can reach more than 60 days under the normal-temperature condition by using a secondary sterilization technology.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The instruments and the like are conventional products which are purchased by normal distributors and are not indicated by manufacturers. The process is conventional unless otherwise specified, and the starting materials are commercially available from the open literature. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications.
In the embodiment of the invention, the stabilizing agent is sodium citrate specifically, the thickening agent is sodium carboxymethylcellulose specifically, and the fermenting agent is Hansen YF-L904 (streptococcus thermophilus and lactobacillus bulgaricus).
Example 1
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 125g of whole milk powder, 90g of white granulated sugar, 10g of thickening agent, 0.3g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps:
primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in 20 deg.C water for 30min, and cooking at 90 deg.C for 25min while adding 50 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 2
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 120g of whole milk powder, 85g of white granulated sugar, 8g of thickening agent, 0.1g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 45min, and steaming at 100 deg.C for 30min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 3
The embodiment provides normal-temperature grain-flavored fermented milk, which comprises 115g of whole milk powder, 80g of white granulated sugar, 12g of thickening agent, 0.5g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 60min, and steaming at 100 deg.C for 30min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 4
The embodiment provides normal-temperature grain-flavored fermented milk, which comprises 110g of whole milk powder, 75g of white granulated sugar, 15g of thickening agent, 0.8g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water of 20 deg.C for 75min, and cooking at 105 deg.C for 25min while adding 150 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 5
The embodiment provides normal-temperature grain-flavored fermented milk, which comprises 105g of whole milk powder, 70g of white granulated sugar, 14g of thickening agent, 1.0g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 60-65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yoghourt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 90min, and cooking at 105 deg.C for 30min while adding 150 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 6
The embodiment provides normal-temperature grain-flavored fermented milk, which comprises 100g of whole milk powder, 70g of white granulated sugar, 17g of thickening agent, 2.0g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 90min, and cooking at 110 deg.C for 35min while adding water 200 wt% of raw oat; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 7
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 130g of whole milk powder, 87g of white granulated sugar, 12g of thickening agent, 1.2g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps:
primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 60-65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yoghourt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in 20 deg.C water for 30min, and cooking at 100 deg.C for 25min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 8
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 118g of whole milk powder, 76g of white granulated sugar, 5g of thickening agent, 2.0g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps:
primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 60-65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yoghourt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water of 20 deg.C for 45min, and steaming at 105 deg.C for 30min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 9
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 112g of whole milk powder, 83g of white granulated sugar, 15g of thickening agent, 0.7g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps:
primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 60-65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yoghourt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water of 20 deg.C for 60min, and cooking at 105 deg.C for 35min while adding 150 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Example 10
The embodiment provides room-temperature grain-flavored fermented milk, which comprises the following formula: 107g of whole milk powder, 72g of white granulated sugar, 8g of thickening agent, 1.0g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps:
primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T;
secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 75min, and steaming at 95 deg.C for 25min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Comparative example 1
The formula of the room-temperature grain-flavored fermented milk comprises 120g of whole milk powder, 85g of white granulated sugar, 10g of thickening agent, 0.5g of stabilizing agent, 100g of oat jam and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; selecting oat rice jam provided by jam company, adding the oat rice jam into the mixed yoghourt, uniformly stirring, filling, and performing secondary sterilization at 80 ℃ for 30 min; sterilizing, and storing at room temperature.
Comparative example 2
The formula of the room-temperature grain-flavored fermented milk comprises 115g of whole milk powder, 80g of white granulated sugar, 12g of thickening agent, 0.3g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 60-65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yoghourt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 120min, and cooking at 120 deg.C for 35min while adding water 200 wt% of raw oat; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Comparative example 3
The formula of the room-temperature grain-flavored fermented milk comprises 110g of whole milk powder, 75g of white granulated sugar, 15g of thickening agent, 1.0g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to a formula, heating to 85 ℃, adding a stabilizer and a thickening agent, adding the oat rice into a yoghourt base material after complete dissolution, cleaning the oat rice, directly cooking the oat rice without soaking, adding water accounting for 200% of the weight of the raw oat rice during cooking, wherein the cooking temperature is 110 ℃, and the cooking time is 35 min; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Comparative example 4
The formula of the room-temperature grain-flavored fermented milk comprises 105g of whole milk powder, 80g of white granulated sugar, 12g of thickening agent, 0.7g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 10min, and cooking at 85 deg.C for 20min while adding 30 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Comparative example 5
The formula of the room-temperature grain-flavored fermented milk comprises 100g of whole milk powder, 74g of white granulated sugar, 6g of thickening agent, 0.9g of stabilizing agent, 30g of oat rice and 200U of fermenting agent.
The preparation method of the normal-temperature grain-flavored fermented milk comprises the following steps: primary burdening: heating water to 55 ℃, heating whole milk powder, adding white granulated sugar, stirring for 15min, standing for hydration for 30min after dissolution is completed, carrying out homogenization and sterilization after volume metering, wherein the homogenization temperature is 65 ℃, the homogenization pressure is 18Mpa, the sterilization temperature is 95 ℃, the sterilization time is 300s, cooling to 42 ℃, inoculating a leavening agent, fermenting for 6h at 42 ℃, measuring acidity, and demulsifying when the acidity of the yogurt is 100-110 DEG T; secondary burdening: calculating water consumption according to the formula, heating to 85 ℃, adding a stabilizer and a thickening agent, and adding the mixture into the yogurt base material after the stabilizer and the thickening agent are completely dissolved; cleaning oat, soaking in water at 20 deg.C for 105min, and cooking at 115 deg.C for 40min while adding 100 wt% of water; adding cooked oat rice into the mixed yogurt, stirring well, filling, and performing secondary sterilization at 80 deg.C for 30 min; sterilizing, and storing at room temperature.
Experimental example 1
In the experimental example, the room-temperature cereal yogurt prepared in examples 1 to 10, the room-temperature cereal yogurt prepared in comparative examples 1 to 3, and two kinds of room-temperature cereal yogurt A and B commercially available were used. Storing at normal temperature for 60 days, and comparing physicochemical analysis, microbiological analysis, and sensory analysis.
(1) Physical and chemical analysis: according to national food safety standard fermented milk GB 19302 one 2010, national food safety standard protein determination GB 5009.5-2016, national food safety standard infant food and dairy fat determination GB 5413.3-2010, and national food safety standard food acidity determination GB 5009.239-2016, protein, fat and acidity are analyzed, and the results of physicochemical indexes are shown in Table 1.
(2) And (3) analyzing microorganisms: according to the national food safety standard fermented milk GB 19302-2010, the national food safety standard food microbiology inspection lactobacillus inspection GB 4789.35-2016, the national food safety standard food microbiology inspection mould and yeast count GB 4789.15-2016, the national food safety standard food microbiology inspection mould and yeast count GB 4789.15-2016, and the national food safety standard food microbiology inspection coliform bacteria count GB 4789.3-2016. The lactobacillus, mould, yeast and coliform groups were analyzed, and the results of the microorganism indicators are shown in table 2.
(3) Sensory analysis: the sensory analysis items are the Q elasticity degree of oat rice in the sample, the tissue state of the sample and the flavor of the sample, each full score is 10, the sensory analysis is completed by 20 professionals, the total score is taken as the sensory score, the higher the score is, the more the optimal characteristic of the product is represented, and the sensory score result is shown in table 3.
TABLE 1 results of physical and chemical indexes
TABLE 2 microbiological indicator results
TABLE 3 sensory evaluation results
In conclusion, the normal-temperature cereal-flavor yogurt and the preparation method thereof provided by the invention can effectively guarantee the Q-elasticity mouthfeel of the cereal oat grains in the product, and avoid the changes of softening, retrogradation and the like of the cereal oat grains in the shelf life under the normal-temperature condition, so that the stability of the product in the shelf life is ensured.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. The normal-temperature cereal-flavored yogurt is characterized by comprising the following raw materials: whole milk powder or raw milk, white granulated sugar, a thickening agent, a stabilizer, concentrated whey protein powder, concentrated milk protein powder, oat rice and a fermentation strain; and one or more of sweeteners, flavors, jams and water.
2. The room-temperature cereal-flavored yogurt according to claim 1, comprising the following raw materials in parts by weight:
100-140 parts of whole milk powder is replaced by 800-950 parts of raw milk.
3. The room-temperature cereal-flavored yogurt according to claim 2, comprising the following raw materials in parts by weight:
4. normal-temperature grain-flavored yogurt according to claim 2,
in the full-fat milk powder, the protein content is more than or equal to 34% of non-fat milk solid by mass, and the fat content is more than or equal to 26% by mass; and/or the presence of a gas in the gas,
the raw milk has somatic cells less than or equal to 30 ten thousand CFU/mL, total bacterial count less than or equal to 20 ten thousand CFU/mL and protein content more than or equal to 3.2% by mass; and/or the presence of a gas in the gas,
the protein content in the concentrated whey protein powder is more than or equal to 50% by mass; and/or the presence of a gas in the gas,
the protein content of the concentrated milk protein powder is more than or equal to 50% by mass.
5. The room temperature cereal-flavored yogurt according to claim 2, wherein the thickener is selected from one or more of sodium carboxymethylcellulose, agar, pectin, xanthan gum, gellan gum, acetylated distarch phosphate, hydroxypropyl distarch phosphate; and/or the stabilizer is selected from one or more of sodium citrate, sodium dihydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate.
6. The room temperature cereal-flavored yogurt of claim 2, wherein the oat rice is prepared by cooking raw oat rice; and/or the fermentation strain comprises one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, bifidobacterium, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus and lactobacillus reuteri.
7. A method for producing room-temperature cereal-flavored yogurt according to any one of claims 1 to 6, characterized by comprising the steps of:
1) primary burdening: heating appropriate amount of water or raw milk, adding whole milk powder and/or white sugar according to a ratio, dissolving, standing and hydrating;
2) homogenizing and sterilizing; then cooling to 41-43 ℃, adding a fermentation strain, and fermenting; when the acidity reaches 100-110 DEG T, stopping fermentation, and stirring and demulsifying to obtain a first yogurt base material;
3) secondary burdening: adding a thickening agent and a stabilizing agent into water according to a ratio, dissolving, adding into the first yogurt base material, and mixing to obtain a second yogurt base material;
4) cooking oat rice: cleaning oat, soaking in water, and steaming to obtain cooked oat;
5) secondary sterilization: mixing the cooked oat rice with the second yoghurt base, with or without jam and essence; filling and carrying out secondary sterilization.
8. The method for preparing room-temperature cereal-flavored yogurt according to claim 7, wherein in step 1), the heating temperature is 45-55 ℃, and the standing hydration time is 30-40 min; and/or in the step 2), the homogenizing temperature is 60-65 ℃, and the homogenizing pressure is 18-20 MPa; the sterilization temperature is 90-95 ℃, and the sterilization time is 300 s; and/or in the step 3), the temperature of the water is 75-85 ℃.
9. The method for preparing room-temperature cereal-flavored yogurt according to claim 8, wherein in step 4), the soaking water is 18-25 ℃, preferably 20 ℃, and the soaking time is 30-90 min; the cooking temperature is 90-110 ℃, and the cooking time is 25-35 min; the water consumption for cooking is 50-200% of the weight of the oat rice.
10. The method for preparing room-temperature cereal-flavored yogurt according to claim 8, wherein in step 5), the secondary sterilization temperature is 75-85 ℃ and the secondary sterilization time is 25-35 min, preferably 30 min.
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