CN116135026A - Normal temperature setting type yoghurt and preparation method thereof - Google Patents

Normal temperature setting type yoghurt and preparation method thereof Download PDF

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Publication number
CN116135026A
CN116135026A CN202111371074.2A CN202111371074A CN116135026A CN 116135026 A CN116135026 A CN 116135026A CN 202111371074 A CN202111371074 A CN 202111371074A CN 116135026 A CN116135026 A CN 116135026A
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yoghurt
jam
yogurt
preparing
mixing
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CN116135026B (en
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胡嘉杰
李洪亮
吴秀英
尚一娜
冯志宽
冯志伟
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to the field of dairy products and foods, in particular to normal-temperature setting type yoghurt and a preparation method thereof. The preparation method of the normal-temperature set yoghurt comprises the following steps of: preparing the yoghurt fermentation raw material for the first time; the fermented yoghourt and the jam are mixed for the second time; and thirdly, blending the jam-added yoghurt with a setting system. According to the invention, through three batching processes, namely, the steps of fermenting the yoghourt, mixing the jam and forming a solidification system to respectively batching, the jam-containing solidification yoghourt with good solidification state, fine taste and good normal-temperature storage stability is effectively formed, vitality is injected into the market, and the diversified demands of consumers are met.

Description

Normal temperature setting type yoghurt and preparation method thereof
Technical Field
The invention relates to the field of dairy products and foods, in particular to normal-temperature setting type yoghurt and a preparation method thereof.
Background
Milk and its products are one of the important sources of protein, calcium, phosphorus, vitamin a, vitamin D and vitamin B2 in the diet, and are well-known nutritional foods. The yogurt produced by adding the fermentation strain on the basis of milk has proper sour-sweet ratio and is easier to be absorbed by human bodies, so that the yogurt is popular with the masses.
The yogurt is classified into set yogurt and stirred yogurt according to the process and texture. The set yoghurt on the market at present mostly needs to be stored at low temperature, and has a short storage period, generally 14-25 days. In response to this problem, research and development workers have studied the preparation of a set-at-room temperature yoghurt, for example CN105211282a discloses a set-at-room temperature yoghurt.
However, the existing market has the defect of single product, and the diversified demands of consumers cannot be met. The invention aims to provide the normal-temperature set yoghurt containing jam.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides normal-temperature setting type yoghurt and a preparation method thereof.
Specifically, the invention provides the following technical scheme:
the invention provides a preparation method of normal temperature setting type yoghurt, which comprises the following steps of: preparing the yoghurt fermentation raw material for the first time; the fermented yoghourt and the jam are mixed for the second time; and thirdly, blending the jam-added yoghurt with a setting system.
The normal temperature set type yoghurt needs to keep the good set state of the yoghurt for a long time at normal temperature, has full and smooth taste, and is not easy, and the jam is added into the normal temperature set type yoghurt, so that the set state, the texture, the taste and the like of the set type yoghurt are more difficult and challenging to keep. Through a great deal of research, the inventor finds that the stable solidification state of the product can be ensured by adopting a three-time batching process and adding jam during the second batching, and the taste is fine.
Further, the mass ratio of fruit particles to fruit puree in the jam is more than 2.5, the particle size of the fruit particles is less than 8mm, and the pH of the jam is 4.1-4.5.
Further preferably, the jam comprises the following components in parts by mass: 20-40 parts of fruit particles with the particle size smaller than 8mm, 0.1-8 parts of fruit juice puree, 25-30 parts of white sugar, 5-30 parts of stabilizer and a proper amount of pH regulator. Wherein the stabilizer is one or more selected from pectin, carrageenan, locust bean gum and agar. The pH regulator is selected from citric acid and sodium citrate, and is used for regulating pH of jam to 4.1-4.5.
The fruit used in the jam can be yellow peach, blueberry, cranberry, strawberry and other fruits.
In the prior art, the content of fruit juice puree in the jam is generally larger than that of fruit granules, and the pH of the jam is not required. According to the invention, the research shows that the fruit puree content and pH in the jam have great influence on the solidification state, stability and the like of the final product in the batching system, and the control is more suitable in the range of the invention.
Further, the second compounding process also comprises a stabilizer, wherein the stabilizer comprises at least one of high-ester pectin, PGA (propylene glycol alginate) and gellan gum.
Further, the setting system includes agar and gelatin.
To prepare set yoghurt, those skilled in the art will generally shape yoghurt using substances such as agar which act as a gel. In the invention, gel substances such as agar and the like are added into the final ingredients to form the product, but although the combination of a plurality of solidification systems is tried, the obtained product still has the problems of loose structure and unsmooth mouthfeel, and later, the special stabilizer is added into the second ingredients and matched with the solidification system added into the third ingredients before and after the second ingredients are found unexpectedly, so that the good effect can be realized.
Further, the mass ratio of the stabilizing agent is (7-16) 1 to 1.5-3 of high-ester pectin, propylene glycol alginate and gellan gum; the solidification system is agar and gelatin with mass ratio of (2-3): 2; the mass ratio of the stabilizer to the solidification system is (4.8-6): 5.
In a preferred embodiment of the invention, the stabilizing agent is high ester pectin, PGA and gellan gum in a mass ratio of 8:3:1; the solidification system is agar and gelatin with a mass ratio of 1:1; the mass ratio of the stabilizer to the solidification system is 1.2:1.
In a specific embodiment of the invention, the preparation method comprises the following steps:
(1) Mixing cow milk, sugar and optional protein powder, homogenizing, sterilizing, inoculating, fermenting, and demulsifying;
(2) Diluting jam, mixing with stabilizer, mixing with demulsified yogurt, and pasteurizing;
(3) After solidification and sterilization, mixing the solidified material with the yoghourt obtained in the step (2);
(4) And (5) hot filling and cooling.
The cow milk of the present invention is one or more of fresh cow milk, skim milk or reconstituted milk. Preferably, raw milk is selected for standardization and concentration, the protein content is 4-6%, the fat is less than or equal to 4.0%, the microorganism is less than 50CFU, and the concentrated and separated water can be stored for use as a material to be converted.
The protein powder can be whey protein powder and casein powder.
The strain used in the fermentation of the invention can be lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, streptococcus acidophilus and the like. Preferably, the species is 50% of lactobacillus bulgaricus and 50% of streptococcus thermophilus, or the species is 40% of lactobacillus bulgaricus, 50% of streptococcus thermophilus, 3% of bifidobacterium and 7% of streptococcus acidophilus.
The steps of homogenization, sterilization, inoculation fermentation and the like mentioned in the preparation method of the invention, which are not specially described for operation, are carried out according to the conventional operation conditions.
Further, in the step (2), the jam is diluted with water to 3-4 times of the volume, the diluted liquid is heated to 80+/-2 ℃, a stabilizer is added, and the jam is sheared at a high speed. The jam is mixed according to the method, so that the uniformity of the jam in the finished product and the stability of the product can be ensured, meanwhile, the protein in the yoghourt can be protected, and the nutritive value of the product can be ensured.
Further, in the step (3), the mixing temperature is 45-60 ℃.
In the prior art, fermented yoghourt is mixed with a solidification system, and the general condition is that a stabilizing agent is directly added into concentrated water, jam is added at normal temperature after secondary mixing, and the invention discovers that the problem of local caking can be avoided in the subsequent solidification process when the yoghourt is mixed at the temperature of more than 45 ℃.
Further, in the step (4), the temperature of the hot filling is 40 ℃ or higher.
In a preferred embodiment of the present invention, the preparation method comprises the steps of:
s1, raw milk standardization
Purifying raw milk, degassing, standardizing, sterilizing and separating;
the process requires 3.0% protein, less than or equal to 4.0% fat, and less than 50CFU microorganism.
S2, raw milk concentration
Concentrating sterilized and separated raw milk, concentrating at 4-6deg.C, concentrating protein to 4-6%, concentrating with RO/UF membrane, and storing the concentrated water for gel formation.
S3, first material melting
Heating the concentrated milk to 40-50deg.C, sequentially adding white sugar, concentrated whey protein powder or cream, and stirring for dispersing for 5-10min at high shearing speed of 1000-3000 r/min.
S4, homogenizing
Heating the material to 40-70 deg.c and homogenizing at 120-260 bar pressure.
S5, sterilizing
Sterilizing all materials at 95-142 deg.C for 4-300 s.
S6, fermenting
Adding strain at 36-42deg.C, fermenting for 4-8 hr, and ending fermentation when pH is 4.2-4.55 and acidity is more than 70 deg.C.
S7, demulsification (adding acid materials)
Maintaining the rotation speed at 25-60 r/min, and continuously stirring for 1-5min to finish the processes of demulsification, stirring and mixing materials.
S8, secondary material
Adding concentrated water into jam according to (2-4) 1 ratio, heating the mixed solution to 65-85deg.C, adding stabilizer, optionally adding adjuvants, controlling high shear rotation speed at 1000-3000r/min, stirring and dispersing for 5-10min.
S9, mixing the feed liquid for the first time
Slowly adding the heated jam and stabilizer feed liquid into the demulsified yoghurt, and continuously stirring.
S10, pasteurization
Pasteurizing the mixed solution at 65-80deg.C for 20-60s, and cooling to 40-55deg.C.
S11, third batching
Heating the rest concentrated water to 60-80deg.C, adding into solidification system for material dissolving, controlling high shear rotation speed at 1000-3000r/min, and stirring for dispersing for 5-10min.
S12, mixing for the second time
Pasteurizing the coagulation system solution at 65-80deg.C for 20-60s, cooling to 45-60deg.C, mixing with yogurt, and stirring for 5-15min.
S13, hot filling
Hot filling at above 40deg.C, and cooling to below 25deg.C.
The invention also provides the normal-temperature set type yoghurt, which is prepared by the preparation method of any one of the normal-temperature set type yoghurt.
The invention has the following beneficial effects:
the invention provides a normal-temperature set yoghurt and a preparation method thereof, wherein three ingredients, namely yoghurt fermentation, jam mixing and set system forming, are respectively used for preparing the normal-temperature set yoghurt, so that the set yoghurt containing jam with good setting state, fine taste and good normal-temperature storage stability is effectively formed, vitality is injected into the market, and the diversified demands of consumers are met.
Drawings
FIG. 1 is a graphical representation of the yoghurt obtained in example 1;
FIG. 2 is a graphical representation of the yogurt obtained in comparative example 5.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The reagents and equipment involved in the examples below are commercially available unless otherwise noted.
The methods described in the examples below, unless otherwise indicated, may be accomplished by methods conventional in the art.
The jam formulations used in the remaining examples and comparative examples except comparative example 3 were as follows:
30 parts of blueberry granules with the particle size smaller than 8mm, 5 parts of blueberry juice puree, 30 parts of white sugar, 25 parts of stabilizer, and a pH regulator, namely citric acid and sodium citrate, and adjusting the pH of the jam to 4.1-4.5.
Example 1
The present example provides a yogurt set at room temperature, the ingredients of which are shown in table 1 (the unit in table is kg, the same applies below).
Table 1 ingredients table
Figure BDA0003362182550000061
Figure BDA0003362182550000071
The embodiment also provides a preparation method of the normal-temperature set yoghurt, which comprises the following specific steps:
s1, raw milk standardization
Purifying raw milk, degassing, standardizing, sterilizing and separating;
the process requires 3.0% protein, less than or equal to 4.0% fat, and less than 50CFU microorganism.
S2, raw milk concentration
Concentrating sterilized and separated raw milk, concentrating at 6deg.C to 5% protein, concentrating with RO/UF membrane, and storing the concentrated water for chemical material.
S3, first material melting
Heating the concentrated milk to 45deg.C, sequentially adding white sugar, concentrated whey protein, cream, mono-di-glycerin fatty acid, low-fat pectin and starch, pre-mixing pectin and other colloid with white sugar at a ratio of 1:3, controlling high shear rotation speed at 1000r/min, stirring and dispersing for 10min.
S4, homogenizing
The mass was warmed to 65℃and homogenized at a pressure of 140 bar.
S5, sterilizing
All materials were sterilized at 133℃for 4 s.
S6, fermenting
Adding strain at 42 deg.C, fermenting for 5 hr until the acidity is more than 70 deg.T, and ending fermentation.
S7, demulsification
Maintaining the stirring time for 2min at 30 rpm to finish the process of demulsification, stirring and mixing materials.
S8, secondary material
Adding concentrated water into jam, heating the mixture to 80deg.C, adding high ester pectin and gellan gum, and stirring for 10min while controlling high shear rotation speed at 1000 r/min.
S9, mixing the feed liquid for the first time
Slowly adding the heated jam and stabilizer feed liquid into the demulsified yoghurt, and continuously stirring.
S10, pasteurization
Pasteurizing the mixed solution at 75deg.C for 30s, and cooling to 55deg.C.
S11, third batching
Heating the rest concentrated water to 80deg.C, sequentially adding agar, gelatin, etc., stirring and dispersing for 10min at high shear rotation speed of 1000 r/min.
S12, mixing for the second time
Pasteurizing the agar and gelatin mixed solution at 75deg.C for 25s, cooling to 55deg.C, mixing with yogurt, and stirring for 10min.
S13, hot filling
Hot filling at 45 deg.c, and cooling to below 25 deg.c.
The yogurt obtained in example 1 has a state shown in fig. 1, and can form a uniform and smooth set state, fine and smooth texture and good taste.
Example 2
This example provides a set yoghurt at ambient temperature with ingredients as shown in table 2.
Table 2 ingredients table
Figure BDA0003362182550000081
Figure BDA0003362182550000091
The preparation was carried out in the same way as in example 1, S2, concentrating the protein to 5.5%.
Example 3
This example provides a set yoghurt at ambient temperature with ingredients as shown in table 3.
Table 3 ingredients table
Figure BDA0003362182550000092
Figure BDA0003362182550000101
The preparation method is the same as in example 1.
Example 4
This example provides a set yoghurt at ambient temperature with ingredients as shown in table 4.
Table 4 ingredients table
Figure BDA0003362182550000102
Figure BDA0003362182550000111
The preparation method is the same as in example 1.
Comparative example 1
This comparative example provides a yoghurt with the formulation shown in table 5. The preparation method adopts traditional primary ingredients, wherein the cow milk is not concentrated.
Table 5 ingredients table
Raw milk 814
Concentrated whey protein 17
Cream 52
White granulated sugar 52.6
Mono-di-glycerol fatty acid 0.4
High ester pectin 115H 4
Jam 50
Sugar 5
Agar-agar 3
Gelatin 2
Bacterial strain 100U
Lactobacillus bulgaricus 50％
Streptococcus thermophilus 50％
As a result, the yogurt obtained in this comparative example could not be set, and did not meet the set yogurt requirements.
Comparative example 2
This comparative example provides a yoghurt which differs from example 1 in that no jam is added to the second mix, and the jam is added after the second mix.
As a result, the product has the problems of water separation and unsmooth mouthfeel.
Comparative example 3
This comparative example provides a yoghurt which differs from example 1 in that the jam formulation is different, in particular: 20 parts of blueberry granules (particle size of 12 mm), 20 parts of blueberry juice puree, 25 parts of white sugar and 7 parts of stabilizer.
As a result, the yogurt of the comparative example has 3.8ml of water under the condition of 7d at 42 ℃, the product has softer solidification state and poor taste; whereas the product of example 1 only showed 0.5ml of water under the same conditions.
Comparative example 4
This comparative example provides a yoghurt which differs from example 1 in that no stabilizers are added in the second ingredient, but these stabilizers are added together with agar, gelatin in the third ingredient.
As a result, the gel became rough, and a problem of flocculation of the protein occurred at the time of secondary sterilization.
Comparative example 5
This comparative example provides a yoghurt which differs from example 1 in that the mixing temperature in S12 is 40 ℃.
As a result, the yogurt of this comparative example was not regular in edges after setting, and broken, as shown in fig. 2.
The yogurt of each example and comparative example was evaluated for quality, and the results are shown in the following table.
Table 6 yogurt quality evaluation results
Stability of Integral perception Smooth feel Degree of fineness Total score
Example 1 8 8 8 9 33
Example 2 8 8 8 7 31
Example 3 8 8 7 8 31
Example 4 9 7 9 8 33
Comparative example 1 1 8 8 7 24
Comparative example 2 3 6 6 8 23
Comparative example 3 3 5 8 6 22
Comparative example 4 7 5 5 7 24
Comparative example 5 7 8 6 7 28
Description:
the stability score is 1-9, the stability score is 1, the stability score is poor, the stability score is 5, the stability score is acceptable, and the stability score is 9, the stability score is excellent;
the overall perception score is 1-9, the taste is poor in 1, the taste is acceptable in 5, and the taste is excellent in 9;
the smooth feeling is divided into 1-9, 1 is divided into tissue state difference, 5 is divided into tissue state acceptable, and 9 is divided into tissue state excellent;
the fineness score is 1-9, 1 is difficult to produce, 5 is producible, and 9 is easy to produce.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.

Claims (10)

1. The preparation method of the normal-temperature set yoghurt is characterized by comprising the following steps of: preparing the yoghurt fermentation raw material for the first time; the fermented yoghourt and the jam are mixed for the second time; and thirdly, blending the jam-added yoghurt with a setting system.
2. The method for preparing the normal temperature set type yoghurt as claimed in claim 1, wherein the mass ratio of fruit particles to fruit puree in the jam is more than 2.5, the particle size of the fruit particles is less than 8mm, and the pH of the jam is 4.1-4.5.
3. The method for preparing a set yogurt at room temperature according to claim 1 or 2, wherein the second ingredient further comprises a stabilizer, wherein the stabilizer comprises at least one of high-ester pectin, propylene glycol alginate, and gellan gum.
4. A method of preparing a set yoghurt at ambient temperature as claimed in claim 3 wherein the setting system comprises agar and gelatin.
5. The preparation method of the normal temperature setting type yoghurt as claimed in claim 4, wherein the mass ratio of the stabilizing agent is (7-16): (1.5-3): 1 of high-ester pectin, propylene glycol alginate and gellan gum; the solidification system is agar and gelatin with mass ratio of (2-3): 2; the mass ratio of the stabilizer to the solidification system is (4.8-6): 5.
6. The method for preparing a set-at-room temperature yoghurt as claimed in any one of claims 1-5, wherein the method comprises the following steps:
(1) Mixing cow milk, sugar and optional protein powder, homogenizing, sterilizing, inoculating, fermenting, and demulsifying;
(2) Diluting jam, mixing with stabilizer, mixing with demulsified yogurt, and pasteurizing;
(3) After solidification and sterilization, mixing the solidified material with the yoghourt obtained in the step (2);
(4) And (5) hot filling and cooling.
7. The method for preparing a yogurt set at room temperature according to claim 6, wherein in the step (2), the jam is diluted with water to 3-4 times the volume, the diluted liquid is heated to 80±2 ℃, a stabilizer is added, and the yogurt is sheared at high speed.
8. The method for producing a yogurt set at normal temperature according to claim 6, wherein in the step (3), the mixing temperature is 45-60 ℃.
9. The method for producing a yogurt set at normal temperature according to claim 6, wherein in the step (4), the temperature of the hot filling is 40 ℃ or higher.
10. A yogurt set at normal temperature, characterized in that it is prepared by the method for preparing a yogurt set at normal temperature according to any one of claims 1 to 9.
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Citations (5)

* Cited by examiner, † Cited by third party
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CN104814137A (en) * 2015-05-19 2015-08-05 新希望乳业控股有限公司 Fruit grain solidification type yoghourt and preparation method thereof
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