CN114403221A - Preparation method of strawberry and cheese flavored yogurt - Google Patents

Preparation method of strawberry and cheese flavored yogurt Download PDF

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Publication number
CN114403221A
CN114403221A CN202111658177.7A CN202111658177A CN114403221A CN 114403221 A CN114403221 A CN 114403221A CN 202111658177 A CN202111658177 A CN 202111658177A CN 114403221 A CN114403221 A CN 114403221A
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milk
parts
emulsion
cooling
flavored yogurt
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李萍
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New Hope Shuangxi Dairy Suzhou Co ltd
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New Hope Shuangxi Dairy Suzhou Co ltd
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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
    • 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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Abstract

The invention provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps: cleaning milk: removing impurities in the raw milk by centrifugation to purify the milk, and cooling and storing the milk; preparing materials: heating the stored raw milk, adding whey protein powder, circularly stirring, standing and hydrating; adding white granulated sugar, sweetened condensed milk, cream and strawberry cheese jam as auxiliary materials after hydration, and stirring to obtain mixed ingredient emulsion; temporary storage: cooling the obtained mixed ingredient emulsion, fixing the volume and temporarily storing; homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing; pasteurization: sterilizing the homogenized emulsion; sterilizing and cooling; inoculation: adding a leaven at the temperature of 2-6 ℃ for inoculation, and stirring after inoculation to fully mix the leaven with the emulsion; filling, insulating and fermenting: and (4) cooling and refrigerating for storage after fermentation is finished, and obtaining the final flavored yogurt product after refrigeration.

Description

Preparation method of strawberry and cheese flavored yogurt
Technical Field
The invention relates to the technical field of fermented milk product preparation, and particularly relates to a preparation method of strawberry cheese flavored yogurt.
Background
Milk is one of the oldest natural beverages, is known as 'white blood', is the most close to perfect nutritional food, contains rich nutritional substances such as protein, fat, vitamins, minerals, amino acids and the like, and is very easy to be absorbed by human bodies.
The fermented milk is a product with a reduced pH value, which is prepared by taking raw cow (sheep) milk or milk powder as a raw material through sterilization and fermentation, and the flavored yogurt in the classification is a product prepared by taking more than 80% of raw cow (sheep) milk or milk powder as a raw material, adding other raw materials, and adding or not adding food additives, nutrition enhancers, fruits, vegetables, grains and the like before or after sterilization and inoculation of streptococcus thermophilus and lactobacillus bulgaricus (lactobacillus delbrueckii subsp bulgaricus) and fermentation. Compared with milk, the lactic acid milk has the advantages that the lactic acid bacteria function, so that lactose which is not easy to digest and absorb by human bodies in the milk is changed into lactic acid, the growth and the reproduction of harmful microorganisms in intestinal tracts are inhibited, and the effect of improving the intestinal flora is achieved; in addition, lactic acid bacteria also inhibit the activity of harmful bacterial enzymes such as beta-glucosidase, beta-glucuronidase and nitroreductase, reduce the action of the bacterial enzymes to convert precancerogen into carcinogen in intestines, reduce the risk of tumor occurrence, and synergistically play an antioxidant role in SOD, Ve and Vc in flavored yogurt.
The method has the advantages that the foreign research on the processing of dairy products is early, the development of foreign technologies is advanced, the development of the yoghourt market is led, for example, direct vat set strains used in the production of yoghourt in China at present are mostly used by a plurality of foreign companies such as Denmark Hansen, French Rodiya and the like, the traditional 'passage' strains are replaced, the fermentation end point is controllable, and the acidity fluctuation range of the flavored yoghourt after fermentation is small, so the development of the domestic yoghourt in the aspects of quality safety, acidity stability, process improvement, equipment upgrading and the like is promoted.
With the development of economic technologies at home and abroad, the living standard of people is continuously improved, under the condition that the material conditions are met, the healthy life becomes the target pursued by people, and the yoghourt is taken as a necessary product in daily life, is not limited by consumer groups, is suitable for people of all ages and is popular with more and more consumers due to the uniqueness of the flavor, the diversity of tastes and the variability of derivatives thereof.
Although the domestic dairy product enterprises are rapidly developed, the domestic dairy product enterprises still face a plurality of problems that the product structure is relatively single, the automation degree of production equipment is low, a leavening agent depends on foreign strains and the like, and in order to reduce the impact of foreign imported yoghurt on the domestic dairy product market, the domestic dairy product enterprises improve the market competitiveness of yoghurt in aspects of channel improvement, taste diversification and the like, and meet the market demands of consumers on flavored yoghurt.
From the beginning of industrial production of the yoghourt to the present, the domestic yoghourt industry has made a rapid development, becomes the fastest growing food in food and beverage, and various domestic dairy product enterprises aim at the opportunity, grasp the opportunity, diversify the taste, refine the consumption demand of people, and change the taste of the yoghourt from the original single original taste yoghourt to the later fruit-flavored yoghourt such as strawberry yoghourt, blueberry yoghourt, yellow peach yoghourt and the like, and then the later fruit-particle yoghourt, nut, cereal yoghourt, fruit and coarse grain mixed yoghourt to the current cooked yoghourt, cheese yoghourt, sea salt yoghourt and the like, wherein the taste of the yoghourt also undergoes various changes of 'sour, sweet, bitter, spicy and salty', and the 'brand new' era of the yoghourt market is developed. Aiming at the situation, the invention provides a preparation method of strawberry cheese flavored yogurt.
Disclosure of Invention
The invention aims to provide a preparation method of strawberry cheese flavored yogurt, and the flavored yogurt prepared by the method is added with the flavored yogurt with delicate and viscous texture and unique taste; and the product is firm in the solidification state.
The invention adopts the following technical scheme to solve the technical problems:
a preparation method of strawberry cheese flavored yogurt comprises the following steps:
(1) cleaning milk: removing impurities from raw milk by centrifugation, cleaning milk, cooling to 2-6 deg.C, and storing;
(2) preparing materials: heating stored raw milk to 45-55 deg.C, adding whey protein powder, circularly stirring for 4-8min, standing, and hydrating for 20-50 min; adding white granulated sugar, sweetened condensed milk, cream and strawberry cheese jam as adjuvants after hydration, and stirring for 5-15min to obtain mixed ingredient emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2-12 ℃, fixing the volume and temporarily storing;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing;
(5) pasteurization: sterilizing the homogenized emulsion; sterilizing, and cooling at 2-6 deg.C;
(6) inoculation: adding a starter at 2-6 deg.C for inoculation, and stirring for 15-20min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2-6 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigeration.
Furthermore, the auxiliary materials in the preparation process also comprise a stabilizer, lactic acid bacteria and egg yolk liquid.
Further, the lactic acid bacteria include live Streptococcus thermophilus and Lactobacillus bulgaricus mixed lactic acid bacteria of 1 × 106CFU/mL or more.
Further, the stabilizer comprises one or more of gelatin, diacetyl tartaric acid esters of mono-and diglycerides, and pectin
Further, the preparation method comprises the following raw materials in parts by weight: 900 parts of raw milk, 950 parts of whey protein powder, 10-12 parts of white granulated sugar, 25-50 parts of sweetened condensed milk, 35-40 parts of dilute cream, 30-65 parts of strawberry cheese jam, 0.1-0.2 part of lactobacillus leavening agent, 1.2-3 parts of stabilizer, 0.05-1 part of lactic acid bacteria and 35-50 parts of egg yolk liquid.
Further, the temporary storage temperature is 2-12 ℃, and the temporary storage time is not more than 4 h.
Further, the homogenizing pressure is 18-20Mpa, and the temperature is 60-65 ℃.
Further, the pasteurization temperature is 90-100 ℃, and the pasteurization time is 4-6 min.
Further, the filling, heat preservation and fermentation steps are as follows: filling at 41-43 deg.C, and fermenting at 40-42 deg.C for 6-8 h.
The invention has the advantages that:
the invention relates to a preparation method of strawberry cheese flavored yogurt, which adopts high-quality raw milk as a raw material, adds auxiliary materials such as whey protein powder, cream, strawberry cheese jam and the like, uniformly stirs the raw materials by a stirring pipe which is matched with the raw material, and stands for hydration to ensure that water molecules completely enter and are more fully dissolved; then regulating and controlling the fermentation temperature, and after-ripening for 12 hours in a cold storage at the temperature of 2-6 ℃ to ensure that the flavor yogurt is more delicate in texture and the flavor is fully released, so that the prepared flavor yogurt is delicate and thick in texture and unique in taste; the product is firm in the solidification state;
the invention also utilizes the acid-base neutralization principle, and is determined by a plurality of acidity detection tests, the end point acidity is 80-90oT, the pH value is 4.35-4.4, the acidity is proper, the taste is good, the flavor yogurt has stronger competitiveness and market prospect in the market, and the economic benefit is obvious.
Detailed Description
The invention is further illustrated by the following examples, which are intended to illustrate, but not to limit the invention further.
The invention provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities from raw milk by centrifugation, cleaning milk, cooling to 2-6 deg.C, and storing;
(2) preparing materials: heating stored raw milk to 45-55 deg.C, adding whey protein powder, circularly stirring for 4-8min, standing, and hydrating for 20-50 min; adding adjuvants such as white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, and strawberry cheese jam after hydration, and stirring for 5-15min to obtain mixed ingredient emulsion;
the added strawberry cheese cake-flavored fruit-flavored sauce (containing cochineal) is more than or equal to 6 percent, so that the flavored yogurt has the special flavor of the fruit-flavored mixed sauce, and the existing flavored yogurt products are enriched;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2-12 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 2-12 ℃, and the temporary storage time is not more than 4 h;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine, and homogenizing under the conditions of pressure of 18-20Mpa and temperature of 60-65 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 90-100 deg.C for 4-6 min; sterilizing, and cooling at 2-6 deg.C;
(6) inoculation: adding a starter at 2-6 deg.C for inoculation, and stirring for 15-20min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 41-43 deg.C, and fermenting at 40-42 deg.C for 6-8 hr; and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2-6 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigeration.
The preparation method comprises the following raw materials in parts by weight: 900 parts of raw milk, 950 parts of whey protein powder, 10-12 parts of white granulated sugar, 25-50 parts of sweetened condensed milk, 35-40 parts of dilute cream, 30-65 parts of strawberry cheese jam, 0.1-0.2 part of lactobacillus leavening agent, 1.2-3 parts of stabilizer, 0.05-1 part of lactic acid bacteria and 35-50 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the concentration of more than 1 x 106 CFU/mL. The stabilizer comprises one or more of gelatin, diacetyl tartaric acid ester of mono-and diglycerides, and pectin.
The mixed lactobacillus containing more than 1 × 106CFU/mL live streptococcus thermophilus and lactobacillus bulgaricus can effectively regulate the intestinal flora of human bodies and endow the product with unique flavor.
The raw milk is prepared from the following raw materials in percentage by weight:
physical and chemical indexes and microbial limit:
Figure BDA0003446283540000041
Figure BDA0003446283540000051
the production processing standards of raw milk raw materials are as follows:
Figure BDA0003446283540000052
the standard of the raw material whey protein powder is as follows: the whey protein powder suppliers are Dairy International trade (Shanghai) Co., Tianjinpeng and Haidan International trade Co., Ltd;
physical and chemical indexes and microbial limit:
Figure BDA0003446283540000053
Figure BDA0003446283540000061
the production treatment standard of the raw material whey protein powder is as follows:
Figure BDA0003446283540000062
the standard of the raw material white granulated sugar is as follows: the white granulated sugar suppliers are Suzhou Wansheng sugar industry responsibility company, Zhejiang Oriental sugar wine company, Shanghai Jia foreign international trade company.
The production processing standards are as follows:
Figure BDA0003446283540000063
Figure BDA0003446283540000071
the suppliers of raw material sweetened condensed milk are Shanghai Xin melt food raw material Co., Ltd, Hangzhou Kanghong trade Co., Ltd.
Sensory requirements: is in uniform milky white or cream yellow color, luster, milk flavor, pure sweet taste, fine and smooth tissue, uniform texture and moderate viscosity.
The production method comprises the following steps: raw milk, dairy products and sugar are used as raw materials, and food additives and nutrition enhancers are added or not added, and the raw milk, the dairy products and the sugar are processed into a sticky product.
The suppliers of the raw material cream are Shanghai Xin melt food raw materials GmbH and Hangzhou kang hong trade GmbH.
Sensory requirements: is in uniform milky white and milky yellow or has proper color of corresponding auxiliary materials, has the fragrance of milk without peculiar smell and has no visible foreign matters for normal vision.
The production method comprises the following steps: the milk is used as a raw material, the separated fat-containing part is added with or without other raw materials, food additives and nutrition enhancers, and the product with the fat content of 10.0-80.0% is prepared.
The standard of the strawberry cheese jam is as follows: the supplier of the raw material strawberry cheese jam is baoding cichoreifeng food limited.
The production processing standards are as follows:
Figure BDA0003446283540000072
Figure BDA0003446283540000081
the suppliers of the leaven are Shanghai Yue industry Co., Ltd, Chengdui Fukang food Co., Ltd, and Chengdui Yijia commerce Co., Ltd.
Sensory requirements: the freeze-dried powder strain is white to light yellow in color and has no peculiar smell.
Consists of the following components: uses lactobacillus approved by the national ministry of health as a main raw material.
The production method comprises the following steps: the lactobacillus powder is prepared by freeze-drying and spray-drying lactobacillus fermentation substrate.
The storage mode is as follows: storing in dry and well ventilated place. The product can not be stored with toxic, harmful, odor-containing, volatile and corrosive articles, and can be stored in a refrigerator at-18 deg.C for 12-24 months.
Pretreatment before use: before use, whether the sense organ is normal, whether peculiar smell exists or not, whether impurities exist or not and whether all indexes are normal or not are checked, and the strain is used after being activated according to relevant process requirements.
Physical and chemical indexes of the leavening agent and microbial limit:
Figure BDA0003446283540000082
the following specific examples are provided to explore the advantages of the flavored yogurt preparation method provided by the present invention:
example 1
The embodiment provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities in the raw milk by centrifugation, cleaning the milk, cooling to 2 ℃, and storing;
(2) preparing materials: heating the stored raw milk to 45 ℃, adding the whey protein powder, circularly stirring for 4min, standing and hydrating for 20 min; adding adjuvants such as white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, strawberry cheese jam, and stirring for 5min to obtain mixed emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 2 ℃, and the temporary storage time is not more than 4 hours;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing under the conditions of the pressure of 18Mpa and the temperature of 60 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 90 deg.C for 4 min; sterilizing, and cooling at 2 deg.C;
(6) inoculation: adding a starter at 2 deg.C for inoculation, and stirring for 15min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 41 ℃, and then fermenting at 40 ℃ for 6 h; and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigerating.
The preparation method comprises the following raw materials in parts by weight: 900 parts of raw milk, 10 parts of whey protein powder, 60 parts of white granulated sugar, 25 parts of sweetened condensed milk, 35 parts of cream, 30 parts of strawberry cheese jam, 0.1 part of lactic acid bacteria starter, 1.2 parts of stabilizer, 0.05 part of lactic acid bacteria and 35 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the strain number ratio of 1:1, wherein the live streptococcus thermophilus and the lactobacillus bulgaricus are more than 1 × 106 CFU/mL. The stabilizer comprises gelatin, diacetyl tartaric acid monoglyceride and pectin, and the weight part ratio of the three stabilizers is 1:2: 1.
Example 2
The embodiment provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities in the raw milk by centrifugation, purifying the milk, cooling to 6 ℃, and storing;
(2) preparing materials: heating stored raw milk to 55 deg.C, adding whey protein powder, circularly stirring for 4-8min, standing, and hydrating for 50 min; adding adjuvants including white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, strawberry cheese jam, and stirring for 15min to obtain mixed emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 12 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 12 ℃, and the temporary storage time is not more than 4 h;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing under the conditions of the pressure of 20Mpa and the temperature of 65 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 100 deg.C for 6 min; sterilizing, and cooling at 6 deg.C;
(6) inoculation: adding a starter at 6 deg.C for inoculation, and stirring for 20min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 43 deg.C, and fermenting at 42 deg.C for 8 hr; and (3) after fermentation, cooling and refrigerating for at least 12h at the refrigerating temperature of 6 ℃, and refrigerating to obtain the final flavored yogurt product.
The preparation method comprises the following raw materials in parts by weight: 950 parts of raw milk, 12 parts of whey protein powder, 80 parts of white granulated sugar, 50 parts of sweetened condensed milk, 40 parts of thin cream, 65 parts of strawberry cheese jam, 0.2 part of lactic acid bacteria starter, 3 parts of stabilizer, 1 part of lactic acid bacteria and 50 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the strain number ratio of 1:1, wherein the live streptococcus thermophilus and the lactobacillus bulgaricus are more than 1 × 106 CFU/mL. The stabilizer comprises gelatin, diacetyl tartaric acid monoglyceride and pectin, and the weight part ratio of the three stabilizers is 1:2: 1.
Example 3
The embodiment provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities in the raw milk by centrifugation, cleaning the milk, cooling to 4 ℃, and storing;
(2) preparing materials: heating stored raw milk to 50 ℃, adding whey protein powder, circularly stirring for 4-8min, standing and hydrating for 40 min; adding adjuvants including white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, strawberry cheese jam, and stirring for 10min to obtain mixed emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 6 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 6 ℃, and the temporary storage time is not more than 4 hours;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing under the conditions of the pressure of 19Mpa and the temperature of 62 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 95 deg.C for 5 min; sterilizing, and cooling at 4 deg.C;
(6) inoculation: adding a starter at 4 deg.C for inoculation, and stirring for 17min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 42 ℃, and then fermenting at 41 ℃ for 7 h; and (3) after the fermentation is finished, cooling and refrigerating for storage, wherein the refrigerating temperature is 4 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigerating.
The preparation method comprises the following raw materials in parts by weight: 920 parts of raw milk, 11 parts of whey protein powder, 70 parts of white granulated sugar, 30 parts of sweetened condensed milk, 37 parts of cream, 50 parts of strawberry cheese jam, 0.15 part of lactic acid bacteria starter, 2 parts of stabilizer, 0.5 part of lactic acid bacteria and 40 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the strain number ratio of 1:1, wherein the live streptococcus thermophilus and the lactobacillus bulgaricus are more than 1 × 106 CFU/mL. The stabilizer comprises gelatin, diacetyl tartaric acid monoglyceride and pectin, and the weight part ratio of the three stabilizers is 1:2: 1.
Example 4
The embodiment provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities in the raw milk by centrifugation, cleaning the milk, cooling to 2 ℃, and storing;
(2) preparing materials: heating the stored raw milk to 45 ℃, adding the whey protein powder, circularly stirring for 4min, standing and hydrating for 20 min; adding adjuvants such as white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, strawberry cheese jam, and stirring for 5min to obtain mixed emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 2 ℃, and the temporary storage time is not more than 4 hours;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing under the conditions of the pressure of 18Mpa and the temperature of 60 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 90 deg.C for 4 min; sterilizing, and cooling at 2 deg.C;
(6) inoculation: adding a starter at 2 deg.C for inoculation, and stirring for 15min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 41 ℃, and then fermenting at 40 ℃ for 6 h; and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigerating.
The preparation method comprises the following raw materials in parts by weight: 900 parts of raw milk, 10 parts of whey protein powder, 60 parts of white granulated sugar, 25 parts of sweetened condensed milk, 35 parts of cream, 30 parts of strawberry cheese jam, 0.1 part of lactic acid bacteria starter, 1.2 parts of stabilizer, 0.05 part of lactic acid bacteria and 35 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the concentration of more than 1 x 106 CFU/mL; the ratio of the number of strains is 1: 1. The stabilizer comprises gelatin and pectin, and the weight ratio of the gelatin to the pectin is 1: 1.
Example 5
The embodiment provides a preparation method of strawberry cheese flavored yogurt, which comprises the following steps:
(1) cleaning milk: removing impurities in the raw milk by centrifugation, cleaning the milk, cooling to 2 ℃, and storing;
(2) preparing materials: heating the stored raw milk to 45 ℃, adding the whey protein powder, circularly stirring for 4min, standing and hydrating for 20 min; adding adjuvants such as white sugar, sweetened condensed milk, cream, stabilizer, lactobacillus, yolk liquid, strawberry cheese jam, and stirring for 5min to obtain mixed emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2 ℃, fixing the volume and temporarily storing; the temporary storage temperature is 2 ℃, and the temporary storage time is not more than 4 hours;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing under the conditions of the pressure of 18Mpa and the temperature of 60 ℃;
(5) pasteurization: sterilizing the homogenized emulsion at 90 deg.C for 4 min; sterilizing, and cooling at 2 deg.C;
(6) inoculation: adding a starter at 2 deg.C for inoculation, and stirring for 15min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: filling at 41 ℃, and then fermenting at 40 ℃ for 6 h; and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigerating.
The preparation method comprises the following raw materials in parts by weight: 900 parts of raw milk, 10 parts of whey protein powder, 60 parts of white granulated sugar, 25 parts of sweetened condensed milk, 35 parts of cream, 30 parts of strawberry cheese jam, 0.1 part of lactic acid bacteria starter, 1.2 parts of stabilizer, 0.05 part of lactic acid bacteria and 35 parts of egg yolk liquid.
The lactic acid bacteria comprise live streptococcus thermophilus and lactobacillus bulgaricus mixed lactic acid bacteria with the concentration of more than 1 x 106 CFU/mL; the ratio of the number of strains is 1: 1. The stabilizing agent is gelatin.
The flavored milks obtained in examples 1 to 5 were all in a uniform and stable state during the shelf life. The evaluation results are shown in table 1.
The acidity detection method comprises the following steps: direct titration method, required reagents: titrating the tested sample to be reddish and keeping the color of the tested sample unchanged for 30s by 0.1mol/LNaOH standard solution and 0.5 percent phenolphthalein indicator, and calculating the acidity of the tested sample according to the volume of the consumed NaOH standard solution;
protein content Fat content Acidity of the solution pH value
Example 1 4.2g/100g 4.9g/100g 85 4.35
Example 2 4.5g/100g 5.1g/100g 86 4.35
Example 3 4.2g/100g 4.9g/100g 89 4.4
Example 4 4.8g/100g 5.4g/100g 85 4.4
Example 5 4.8g/100g 5.0g/100g 88 4.35
Therefore, the protein content of the flavored yogurt finally prepared in the embodiment of the invention is more than or equal to 3.2g/100 g; the fat content is more than or equal to 4.3g/100 g; acidity of 80-90oT, pH 4.35-4.4; the number of the lactic acid bacteria is more than or equal to 1 × 106 CFU/mL.
In addition, the yogurt is subjected to sensory evaluation, has good thick and thick feeling, fine and greasy feeling, good taste, stable structure and no obvious whey, and has certain advantages compared with the commercial products.
Finally, it should be noted that: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; it will be understood by those skilled in the art that the present invention may be modified and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.

Claims (9)

1. A preparation method of strawberry cheese flavored yogurt is characterized by comprising the following steps:
(1) cleaning milk: removing impurities from raw milk by centrifugation, cleaning milk, cooling to 2-6 deg.C, and storing;
(2) preparing materials: heating stored raw milk to 45-55 deg.C, adding whey protein powder, circularly stirring for 4-8min, standing, and hydrating for 20-50 min; adding white granulated sugar, sweetened condensed milk, cream and strawberry cheese jam as adjuvants after hydration, and stirring for 5-15min to obtain mixed ingredient emulsion;
(3) temporary storage: cooling the obtained mixed ingredient emulsion to 2-12 ℃, fixing the volume and temporarily storing;
(4) homogenizing: introducing the temporary storage emulsion into a sterilization machine for homogenizing;
(5) pasteurization: sterilizing the homogenized emulsion; sterilizing, and cooling at 2-6 deg.C;
(6) inoculation: adding a starter at 2-6 deg.C for inoculation, and stirring for 15-20min to mix the starter with the emulsion;
(7) filling, insulating and fermenting: and (3) after fermentation, cooling and refrigerating for storage, wherein the refrigerating temperature is 2-6 ℃, the refrigerating time is not less than 12h, and the final flavored yogurt product is obtained after refrigeration.
2. The method for preparing strawberry cheese flavored yogurt according to claim 1, wherein the auxiliary materials in the preparation process further comprise a stabilizer, lactic acid bacteria and egg yolk liquid.
3. The method for preparing strawberry cheese flavored yogurt according to claim 2, wherein the lactic acid bacteria comprise live Streptococcus thermophilus and Lactobacillus bulgaricus mixed lactic acid bacteria of 1 x 106CFU/mL or more.
4. The method for preparing strawberry cheese flavored yogurt according to claim 2, wherein the stabilizer comprises one or more of gelatin, diacetyl tartaric acid esters of mono-and diglycerides, and pectin.
5. The preparation method of strawberry cheese flavored yogurt according to claim 2, wherein the raw materials in the preparation method comprise: 900 parts of raw milk, 950 parts of whey protein powder, 10-12 parts of white granulated sugar, 25-50 parts of sweetened condensed milk, 35-40 parts of dilute cream, 30-65 parts of strawberry cheese jam, 0.1-0.2 part of lactobacillus leavening agent, 1.2-3 parts of stabilizer, 0.05-1 part of lactic acid bacteria and 35-50 parts of egg yolk liquid.
6. The method for preparing strawberry cheese flavored yogurt according to claim 1, wherein the storage temperature is 2-12 ℃ and the storage time is not more than 4 h.
7. The method for preparing strawberry cheese flavored yogurt according to claim 1, wherein the homogenizing pressure is 18-20Mpa and the temperature is 60-65 ℃.
8. The method for preparing strawberry cheese flavored yogurt according to claim 1, wherein the pasteurization temperature is 90-100 ℃ and the pasteurization time is 4-6 min.
9. The method for preparing strawberry cheese flavored yogurt according to claim 1, wherein the filling, heat preservation and fermentation steps are as follows: filling at 41-43 deg.C, and fermenting at 40-42 deg.C for 6-8 h.
CN202111658177.7A 2021-12-30 2021-12-30 Preparation method of strawberry and cheese flavored yogurt Pending CN114403221A (en)

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