WO2022088777A1 - Set-style flavor yogurt and preparation method therefor - Google Patents

Abstract

A preparation method for set-style flavor yogurt, comprising: (1) sterilizing raw milk and then separating same by a RO membrane filtration device to obtain a RO trapped fluid and a RO penetrating fluid; (2) uniformly mixing a portion of the RO trapped fluid with sugar, whey protein powder, cheese powder, and mono- and di-glycerol fatty acid esters to obtain a base material; (3) homogenizing and sterilizing the base material, then inoculating same into a fermentation strain for fermentation, and performing demulsification to obtain fermented milk; (4) mixing the fermented milk with a first glue solution prepared by using the RO penetrating fluid, pectin, and sugar, and performing sterilization and cooling; (5) preparing a second glue solution by mixing the RO penetrating fluid with two or more raw materials of agar, gelatin, carrageenan, xanthan gum, locust bean gum and sugar, heating feed liquid obtained in step (4), and then mixing the feed liquid with the second glue solution; and (6) performing online cooling after aseptic hot filling to obtain the set-style flavor yogurt. Also provided is the set-style flavor yogurt prepared by using the preparation method.

Description

A kind of solidified flavored yogurt and preparation method thereof technical field

The invention relates to a solidified flavored yogurt and a preparation method thereof, belonging to the technical field of fermented dairy products.

Background technique

The current fermentation process of set yogurt is carried out in the packaging container, so that the finished product retains the curd state due to fermentation. The coagulated yogurt needs to be fermented in a packaging container, so that the coagulated yogurt cannot be fermented and demulsified like agitated yogurt, then pasteurized, and then aseptically filled, so that it can be stored at room temperature for more than 5 months.

Due to the technological limitations of solidified yogurt, the current solidified yogurt requires low temperature storage, cold chain transportation, and cold chain sales, and the shelf life is generally about 28 days. Shipping and sales costs are high.

In addition, the solidified yogurt needs to be fermented in the packaging container, which also makes the factory need a large area of constant temperature warehouse when producing solidified yogurt. Compared with the stirred yogurt that can be fermented with a 10T-20T or even larger fermentation tank, it is greatly Increased construction costs.

SUMMARY OF THE INVENTION

The present invention provides a method for preparing coagulated flavored yogurt that can be fermented in a large tank. The prepared coagulated flavored yogurt can be stored at room temperature, and can solve the technical problem that the current coagulated yogurt needs a large area of constant temperature warehouse and cannot be stored at room temperature during fermentation. .

In order to achieve the above object, the present invention provides a preparation method of a solidified flavored yogurt, comprising:

(1) after the raw milk is sterilized, the RO retentate and the RO permeate are obtained through RO membrane filtration equipment separation;

(2) mixing part of the RO retentate with sugar, whey protein powder, cheese powder, mono- and diglycerol fatty acid esters to obtain base material;

(3) the base material is homogenized and sterilized and then connected to a fermented strain for fermentation, and the demulsification after fermentation is performed to obtain fermented milk;

(4) mixing the fermented milk with the first glue prepared by utilizing the RO permeate, pectin and sugar, homogenizing, sterilizing, and cooling;

(5) utilize two or more mixed raw materials in the described RO permeate and agar, gelatin, carrageenan, xanthan gum, locust bean gum, sugar to prepare the second glue solution, the feed solution obtained in step (4) After heating, it is mixed with the second glue solution;

(6) on-line cooling after aseptic hot filling to obtain solidified flavored yogurt.

In some embodiments, in step (1), the separated RO permeate is 10-40% of the mass of the raw milk.

In some embodiments, in step (1), the temperature of raw milk sterilization is 70-89°C, preferably 70-75°C, and the sterilization time is 10-20s.

In some embodiments, step (2) includes heating 50%-70% of the fermented milk ingredient amount of the membrane filtration RO retentate to 60-65°C, adding sugar, whey protein powder, cheese powder, mono-, diglycerol Fatty acid ester, mix well, then add remaining RO retentate and mix well.

In some embodiments, in step (3), the homogenization temperature is 60-65°C, the homogenization pressure is 30/160bar, the sterilization temperature is 90-100°C, the sterilization time is 2-10min, and the fermentation temperature is 42- 44°C, the fermentation endpoint is 110-125°T, and the pH is 4.2-4.4.

In some embodiments, in step (4), the sterilization temperature is 70-80°C, the sterilization time is 20-30s, the cooling temperature is 50-70°C, and the mixing mass ratio is 8:1 (that is, the fermented milk and the first glue The mass ratio when the liquid is mixed), and the mixing temperature is 40-50 °C. Preferably, in-line mixing can be performed using dynamic mixers and static mixers.

In some embodiments, in step (4), the preparation method of the first glue solution is as follows: after the RO permeate, which accounts for 91-92% of the first glue solution, is heated to 60-80°C, pectin is added. The first glue solution is sterilized at 110-130 DEG C/40-45s and cooled to 40-45 DEG C.

In some embodiments, in step (5), the heating temperature of the feed liquid is 45-60° C., and the mixing mass ratio is 9:1 (that is, when the feed liquid obtained in step (4) is mixed with the second glue solution after heating mass ratio), and the mixing temperature is 45-60 °C.

In some embodiments, in step (5), the preparation method of the second glue solution is: after heating the RO permeate to 60-80° C., adding agar, gelatin, carrageenan, xanthan gum, and locust bean gum Two or more kinds of raw materials and sugar accounting for 4-6% of the amount of the second glue solution are mixed evenly. The second glue solution is sterilized at 110°C-130°C/40-45s, and cooled to 50-65°C.

In some embodiments, in step (6), the filling temperature is 45-60°C, and the cooling temperature is below 30°C.

In some embodiments, the weight percentage of the raw materials of the solidified flavored yogurt is: raw milk 86%-91% (preferably 86.2%-91%), sugar 6%-10%, whey protein powder 0.1%-0.5 %, cheese powder 0.2%-0.3%, mono, diglycerol fatty acid ester 0.05%-0.1%, pectin 0.3%-0.6%, agar 0%-0.5%, gelatin 0-0.6%, carrageenan 0%-1 %, xanthan gum 0%-0.1% and locust bean gum 0%-0.2%.

In some embodiments, the raw milk is raw cow's milk or raw goat's milk. The sugar is one or more of white granulated sugar, fructose syrup, sucrose, glucose, glucose syrup, fructose, maltose, maltose syrup, and lactose.

The present invention also provides a solidified flavored yogurt prepared by the preparation method.

Compared with the prior art, the preparation method of the present invention has the following beneficial effects:

The preparation method of the invention is fermented in a large tank after one batch of ingredients, and does not need to be fermented again in a packaging container, so as to solve the problem that coagulated yogurt needs a large-area constant temperature warehouse; the last two batches + online mixing + pasteurization + sterile heat The filling + online cooling process ensures the solidified state of the product, can be stored at room temperature, and is suitable for industrialized continuous production.

The invention adopts membrane concentration to increase the protein content of the raw milk, and improves the nutritional value of the final product, and the protein content of the final product can be higher than 4.0%.

This product does not add water during the production process, which maximizes the nutritional value of the product.

Detailed ways

In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments.

The invention provides a preparation method of solidified flavored yogurt, which can solve the technical problem that the current solidified yogurt needs a large-area constant temperature warehouse during fermentation and cannot be stored at normal temperature. In some embodiments, the raw material of the set-type flavored yogurt includes the following components by mass percentage: raw milk 86%-91%, white sugar 6%-10%, whey protein powder 0.1%-0.5%, cheese powder 0.2%-0.4%, Mono, Diglyceride Fatty Acid Esters 0.05%-0.1%, Pectin 0.3%-0.6%, Agar 0%-0.5%, Gelatin 0-0.6%, Carrageenan 0%-1%, Xanthan Gum 0%-0.1% and Locust Bean Gum 0%-0.2%. The preparation method of the present invention comprises the following steps:

(1) obtain RO retentate and RO permeate through reverse osmosis device after raw material milk is sterilized;

In this step, the raw milk sterilization conditions are: 75±5°C/15s.

15wt%-40wt% of RO permeate is separated out using RO membrane equipment. The purpose of the separation is to increase the protein content of the raw milk and to separate the RO permeate required for the preparation of the first glue solution and the second glue solution.

(2) mixing part of the RO retentate with part of white granulated sugar, whey protein powder, cheese powder, mono-, diglyceride fatty acid esters and other raw materials to obtain base material;

In this step, the RO retentate, which accounts for 50%-70% of the fermented milk ingredients, is heated to 60-65°C, and some raw materials such as white sugar, whey protein powder, cheese powder, mono- and diglycerol fatty acid esters are added into it. , Using the chemical equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into a uniform and dispersed mixture. Pour the remaining RO retentate into it and mix well. The use of 50%-70% RO to intercept the liquefied feed is to reduce energy consumption.

(3) the base material is homogenized and sterilized and then connected to a fermented strain for fermentation, and the demulsification after fermentation is performed to obtain fermented milk;

In this step, the base material homogenization and sterilization conditions are:

Homogenization: The temperature is 60-65°C, and the homogenization pressure is 30/160bar (the pressure of the homogenizer is divided into two stages, 30bar refers to the secondary pressure, and 160bar refers to the primary pressure).

Sterilization: 95℃/5min.

The base is cooled to 42-44°C and pumped into the fermenter.

When fermenting, the fermenting strain is connected, and the added amount of strain is 100-200 DCU/ton, and the fermentation is carried out after stirring for 15-30 minutes, and the fermentation temperature is kept at 42-44°C.

When the acidity of the feed liquid is 110-125°T and the pH is 4.2-4.4, demulsification is carried out to obtain the fermented milk base material A.

(4) on-line mixing of described fermented milk base material A with the first glue prepared by utilizing described RO permeate, pectin and part of white granulated sugar, homogenization, sterilization, and cooling to obtain fermented milk base material B;

In this step, the preparation of the first glue solution: after the RO permeate, which accounts for 91-92% of the first glue solution, is heated to 60-80° C., pectin and 4.5% of the first glue solution are added. Sugar, and mix evenly, the first glue solution is sterilized at 110-130°C/40-45s, and cooled to 40-45°C. The first glue is used to prevent protein denaturation during sterilization and to provide product shelf life stability.

The mixing mass ratio of fermented milk base material A and the first glue liquid is 8:1.

Mixing temperature: 40-45℃.

Homogenization: 20/100±5bar.

Sterilization parameters: 70-80℃/20-30s.

Cooling temperature: 20-30℃.

(5) after the above-mentioned fermented milk base material B is heated and utilize two or more mixed raw materials in the described RO permeate, agar, gelatin, carrageenan, xanthan gum, locust bean gum, part white granulated sugar to prepare the first The two glues are mixed and homogenized;

In this step, the preparation method of the second glue solution is as follows: after the RO permeate is heated to 60-80° C., adding two or more raw materials of agar, gelatin, carrageenan, xanthan gum and locust bean gum and white granulated sugar, which accounts for 5% of the ingredient amount of the second glue solution, and mix them evenly to obtain the second glue solution. The second glue solution is sterilized at 110°C-130°C/40-45s, and cooled to 50-65°C. The second glue is used to provide the set texture of the product.

Fermented milk base material B heating temperature: 45-60 ℃.

The mixing mass ratio of the fermented milk base material B and the second glue liquid is 9:1.

Homogenization parameters: 20/100±5bar.

(6) on-line cooling after aseptic hot filling to obtain solidified flavored yogurt.

In this step, the filling temperature is 45-60°C.

Aseptically cool to below 30°C.

Packed and shipped from the factory.

Example 1

In this embodiment, the product formula ratio of the coagulated flavored yogurt is: 90% raw milk, 8% white sugar, 0.3% whey protein powder, 0.2% cheese powder, 0.1% mono- and diglycerol fatty acids ester, 0.4% pectin, 0.4% agar, 0.4% gelatin, 0.2% carrageenan.

The production process of the solidified flavored yogurt product is as follows:

(1) Pre-sterilization of raw milk: 75±5℃/15s.

(2) Using RO membrane equipment to separate the RO permeate which accounts for 25wt% of the pre-sterilized milk.

(3) The RO entrapment liquid, which accounts for 60% of the fermented milk ingredients, is heated to 63°C, and some raw materials such as white granulated sugar, whey protein powder, cheese powder, mono- and di-glycerol fatty acid esters are added into it, and the mixture is mixed and dispersed. , shearing, emulsifying effect of the material equipment, so that the material liquid into a uniform and dispersed mixture. Pour the remaining RO retentate into it and mix well.

Homogenization: temperature 63℃, homogenization pressure 30/160bar.

Sterilization: 95℃/5min.

The base was cooled to 43°C and pumped into the fermenter.

When fermenting, the fermenting strains are connected, and the amount of strains added is 100-200 DCU/ton. After stirring for 20 minutes, static fermentation is performed, and the fermentation temperature is kept at 43 °C.

When the acidity of the feed liquid is 110°T and pH 4.4, demulsification is carried out to obtain fermented milk base material A.

(4) Preparation of the first glue solution: after heating the RO permeate, which accounts for 91-92% of the first glue solution, to 60-80 °C, add pectin and white granulated sugar, which accounts for 4.5% of the first glue solution. , and mixed evenly to obtain the first glue solution, then the first glue solution is subjected to sterilization treatment at 110°C-130°C/40-45s, and cooled to 40-45°C.

(5) Quantitatively mixing the fermented milk base A and the first glue solution to obtain the fermented milk base B.

Mixing ratio: 8:1.

Mixing temperature: 40-45℃.

Homogenization: 20/100±5bar.

(6) Sterilize the fermented milk base material B

Sterilization parameters: 70-80℃/20-30s.

Cooling temperature: 20-30℃.

(7) Preparation of the second glue solution: after heating the RO permeate that accounts for 83-84% of the second glue solution to 70° C., add agar, gelatin, carrageenan and 5% of the second glue solution. White granulated sugar, and mix well to obtain the second glue. The second glue solution is sterilized at 110°C-130°C/40-45s, and cooled to 50-65°C.

(8) After heating the fermented milk base material B to 45-60° C., quantitatively mix and homogenize it with the second glue solution.

The mixing ratio of the fermented milk base material B and the second glue liquid is 9:1.

Homogenization parameters: 20/100±5bar.

(9) Filling: Filling temperature is 45-60℃.

(10) Cooling and solidification: cooling to below 30°C (30min is required for solidification).

(11) Packaging: sleeve labeling, scooping, covering, packing, coding, etc.

(12) Factory.

Example 2

In this embodiment, the product formula ratio of the solidified flavored yogurt is: raw milk 89.9%, white sugar 8%, whey protein powder 0.3%, cheese powder 0.2%, mono- and diglycerol fatty acid ester 0.05%, pectin 0.5% %, agar 0.1%, carrageenan 0.9%, locust bean gum 0.05%.

The production process of the solidified flavored yogurt product is as follows:

(1) Pre-sterilization of raw milk: 75±5℃/15s.

(2) Using RO membrane equipment to separate the RO permeate which accounts for 30wt% of the pre-sterilized milk.

(3) The RO entrapment liquid, which accounts for 60% of the fermented milk ingredients, is heated to 63 ° C, and some raw materials such as white granulated sugar, whey protein powder, cheese powder, mono- and di-glycerol fatty acid esters are added into it, and the mixture is mixed and dispersed. , shearing, emulsifying effect of the material equipment, so that the material liquid into a uniform and dispersed mixture. Pour the remaining RO retentate into it and mix well.

Homogenization: temperature 63℃, homogenization pressure 30/160bar.

Sterilization: 95℃/5min.

The base was cooled to 43°C and pumped into the fermenter.

During fermentation, fermenting strains were added, and the added amount of strains was 200 DCU/ton. After stirring for 20 minutes, static fermentation was performed, and the fermentation temperature was maintained at 43 °C.

When the acidity of the feed liquid is 110°T and pH is below 4.4, demulsification is carried out to obtain fermented milk base material A.

(4) Preparation of the first glue solution: after heating the RO permeate that accounts for 91-92% of the first glue solution to 60-80° C., add pectin and white granulated sugar accounting for 4.5% of the first glue solution , and mixed evenly to obtain the first glue solution, and then the first glue solution is subjected to sterilization treatment at 110°C-130°C/40-45s, and cooled to 40-45°C.

(5) Quantitatively mixing the fermented milk base material A and the first glue solution to obtain the fermented milk base material B.

Mixing ratio: 8:1;

Mixing temperature: 40-45℃;

Homogenization: 20/100±5bar.

(6) Sterilize the fermented milk base material B

Sterilization parameters: 70-80℃/20-30s;

Cooling temperature: 20-30℃.

(7) Preparation of the second glue solution: after heating the RO permeate that accounts for 85% of the second glue solution to 70°C, add agar, gelatin, carrageenan and white granulated sugar accounting for 5% of the second glue solution , and mixed evenly to obtain the second glue. The second glue solution is sterilized at 110°C-130°C/40-45s, and cooled to 50-65°C.

(8) After heating the fermented milk base material B to 45-60° C., quantitatively mix and homogenize it with the second glue solution.

The mixing ratio of fermented milk base material B and the second glue is 9:1;

Homogenization parameters: 20/100±5bar

(9) Filling: Filling temperature is 45-60℃.

(10) Cooling and solidification: cooling to below 30°C (1h required for solidification).

(11) Packaging: sleeve labeling, scooping, covering, packing, coding, etc.

(12) Factory.

Comparative Example 1

(1) Sterilize 1000 kg of milk at a sterilization temperature of 130°C for 3 seconds;

(2) Mix 55 kg of white sugar, 9.2 kg of hydroxypropyl distarch phosphate and 0.1 kg of pectin; after mixing, add 0.2 kg of cream and 3 kg of whey protein powder to the sterilized milk and mix Dissolve to obtain feed liquid A;

(3) Homogenize the feed liquid A, the homogenization temperature is 55 ℃, the pressure is 120Pa, and the feed liquid A after the homogenization is obtained;

(4) pasteurize the feed solution A after the homogenization, the temperature is 85 ° C, and the duration is 300 seconds, and the feed solution A after the sterilization is obtained;

(5) cooling the feed liquid A after sterilization to 40±3° C., adding bacterial species and fermenting, the fermentation end point pH 4.4, and obtaining the post-fermentation feed liquid A after demulsification;

(6) adding 15 kilograms of white granulated sugar, 1.1 kilograms of agar, 0.7 kilograms of gelatin and 0.8 kilograms of konjac gum after heating the feed liquid A to 60-65°C after fermentation, and stirring and dissolving to obtain feed liquid B;

(7) sterilize the feed liquid B, the sterilization temperature is 72°C, and the time is 30 seconds;

(8) Filling, the temperature of the material liquid during filling is 45°C, and after filling, let it stand at 2-6°C until the material liquid solidifies (it takes 6 hours to solidify).

Product texture characteristic testing

method:

Testing Equipment	Brookfield CT3 Texture Analyzer	sample temperature	25℃
test type	TPA Texture Analysis	recovery time	0s
Target	30.0mm	same trigger point	real
waiting time	0s	Pre-test speed	2mm/s
Trigger point load	3.0g	data frequency	10points/sec
Test speed	1.00mm/s	probe	TA11/1000
return speed	1.00mm/s	Fixture	TA-RT-KIT
Cycles	2.0	load cell	4500g

The hardness of the solidified flavored yogurt prepared in the above-mentioned embodiment is detected immediately, and the results are shown in the following table:

	Hardness/g
Example 1	160
Example 2	155
Comparative Example 1	115

After being stored at 25°C for 5 months, the hardness of the solidified flavored yogurt prepared in the above embodiment was tested, and the results are shown in the following table:

	Hardness/g
Example 1	161
Example 2	151
Comparative Example 1	112

Product hardness reflects the force of the teeth to squeeze the sample. According to the sensory test, the yogurt product has a solidified state when the hardness reaches more than 90g. If the hardness is too high, the taste is not good. If the hardness is too low, the texture state of the product is easy to be stored and sold. changes happened. The suitable hardness of solidified yogurt is 100-200g.

According to the above test results, Example 1, Example 2, and Comparative Example 1 all satisfy the texture state of solidified yogurt. Among them, Comparative Example 1 is soft, and Example 1 and Example 2 are more suitable for softness and hardness.

Evaluation of texture and flavor of solidified flavored yogurt

Take the products of Example 1-2 and Comparative Example 1 as taste test samples, and carry out a taste and flavor evaluation experiment: a total of 200 people (100 men and women aged 18-28), respectively The product and the product of Comparative Example 1 were tasted, and an anonymous scoring system was used to score the overall preference of the product.

The scoring criteria are as follows:

Rules	Score
like it very much	5
Quite like it	4
In general, I can't say whether I like it or not.	3
don't like	2
don't like it at all	1

Calculation method:

Result=[(very like) number of people + (more like) number of people]/total number of people.

The evaluation results are as follows:

project	Example 1	Example 2	Comparative Example 1
Fraction	92	89	80

It can be seen from the evaluation results that the taste of the room temperature yogurt provided by Example 1-2 of the present invention is better than that of the solidified flavored yogurt provided by Comparative Example 1.

Test for changes in texture state during product storage and transportation

Method: Pack 5,000 cups of products, use normal temperature logistics vehicles for transportation, and transport them from Wuzhong, Ningxia to Nanjing branch of Yili Group's liquid milk business department (transportation distance is about 1,600 kilometers, and vehicle transportation time is more than 20 hours). Avoid product storage and transportation. Drop and shake violently, avoid placing the product horizontally, tilted or upside down, and violent shipment is strictly prohibited. 1000 cups of products are randomly selected from the sub-warehouses for state testing. The sampling results are shown in the table below.

	Product texture state breakage rate/%
Example 1	0.2
Example 2	0.3
Comparative Example 1	twenty three

The sample whose texture state is broken is the sample whose solidification state of the product is changed due to the action of physical external force.

According to the above test results, the breakage rate of Example 1 and Example 2 is significantly lower than that of Comparative Example 1, indicating that the hardness of Example 1 and Example 2 is more suitable for transportation at room temperature, while the hardness of the product of Comparative Example 1 is softer, and when transported at room temperature The texture state of the product is prone to change.

Product shelf life stability testing

Method: Store the product at normal temperature (25°C), 37°C, and 45°C, observe the whey precipitation of the product, and observe the results as follows:

	1 month at 37°C	2 months at 37°C
Example 1	No obvious whey separation	No obvious whey separation
Example 2	No obvious whey separation	No obvious whey separation
Comparative Example 1	A small amount of whey dehydrated	more whey

	45℃ for 1 month	2 months at 45°C
Example 1	No obvious whey separation	A small amount of whey dehydrated
Example 2	No obvious whey separation	A small amount of whey dehydrated
Comparative Example 1	more whey water	more whey

Product Microbiological Testing

Method: According to GB4789.1 "Food Microbiological Inspection General Rules" and GB4789.18 "Food Microbiological Inspection Milk and Dairy Product Inspection"

The microorganisms of the solidified flavored yogurt prepared in the above-described embodiment are detected immediately, and the detection results are as follows:

The solidified flavored yogurt prepared in the above embodiment was stored for 6 months under normal temperature (25° C.) conditions, and the microorganisms were detected. The results are as shown in the following table:

The specific embodiments described above further describe the purpose, technical solutions and beneficial effects of the present invention in further detail. It should be understood that the above are only specific embodiments of the present invention, and are not intended to limit the present invention. Within the spirit and principle of the present invention, any modifications, equivalent replacements, improvements, etc. made should be included within the protection scope of the present invention.

Claims (20)

1. A preparation method of solidified flavored yogurt, characterized in that, comprising:

   (1) after the raw milk is sterilized, the RO retentate and the RO permeate are obtained through RO membrane filtration equipment separation;

   (2) mixing part of the RO retentate with sugar, whey protein powder, cheese powder, mono- and diglycerol fatty acid esters to obtain base material;

   (3) the base material is homogenized and sterilized and then connected to a fermented strain for fermentation, and the demulsification after fermentation is performed to obtain fermented milk;

   (4) mixing the fermented milk with the first glue prepared by utilizing the RO permeate, pectin and sugar, sterilizing, and cooling;

   (5) utilize described RO permeate to mix with two or more raw materials in agar, gelatin, carrageenan, xanthan gum, locust bean gum, sugar to prepare the second glue solution, the feed solution obtained in step (4) After heating, it is mixed with the second glue solution;

   (6) on-line cooling after aseptic hot filling to obtain solidified flavored yogurt.
2. The preparation method according to claim 1, wherein, in step (1), the separated RO permeate is 10-40% of the mass of the raw milk.
3. The preparation method according to claim 2, wherein, in step (1), the temperature of raw milk sterilization is 70-89°C.
4. The preparation method according to claim 3, wherein, in step (1), the temperature for sterilizing the raw milk is 70-75°C.
5. The preparation method according to claim 2, wherein, in step (1), the sterilization time of the raw milk sterilization is 10-20s.
6. The preparation method according to claim 1, wherein step (2) comprises heating the membrane filtration RO retentate which accounts for 50%-70% of the fermented milk ingredients to 60-65°C, adding sugar, whey protein powder, cheese Powder, mono- and diglycerol fatty acid esters, mix well, then add the remaining RO retentate, and mix well.
7. The preparation method according to claim 1, wherein, in step (3), the homogenizing temperature is 60-65° C., and the homogenizing pressure is 30/160 bar.
8. The preparation method according to claim 1, wherein, in step (3), the sterilization temperature is 90-100°C, and the sterilization time is 2-10min.
9. The preparation method according to claim 1, wherein, in step (3), the fermentation temperature is 42-44° C., the fermentation end point is 110-125° C., and the pH is 4.2-4.4.
10. The preparation method according to claim 1, wherein, in step (4), the preparation method of the first glue solution is as follows: the RO permeate, which accounts for 91-92% of the first glue solution, is heated to 60-80% After ℃, add pectin and sugar that accounts for 3-5% of the first glue solution, and mix them evenly. The first glue solution is sterilized at 110°C-130°C/40-45s, and cooled to 40-45°C .
11. The preparation method according to claim 1, wherein, in step (4), the sterilization temperature is 70-80°C, the sterilization time is 20-30s, and the cooling temperature is 50-70°C.
12. The preparation method according to claim 1, wherein, in step (4), the mixing mass ratio of the fermented milk and the first glue solution is 8:1, and the mixing temperature is 40-50°C.
13. The preparation method according to claim 1, wherein, in step (5), the preparation method of the second glue solution is: after the RO permeate is heated to 60-80 DEG C, add agar, gelatin, carrageenan, yellow Two or more raw materials in the original gum and locust bean gum and sugar accounting for 4-6% of the second glue solution are mixed evenly, and the second glue solution is sterilized at 110°C-130°C/40-45s , and cooled to 50-65°C.
14. The preparation method according to claim 1, wherein, in step (5), the heating temperature of the feed liquid obtained in step (4) is 45-60°C.
15. The preparation method according to claim 1, wherein, in step (5), the mixing mass ratio of the material liquid obtained in step (4) after heating with the second glue liquid is 9:1, and the mixing temperature is 45- 60°C.
16. The preparation method according to claim 1, wherein, in step (6), the filling temperature is 45-60°C, and the cooling temperature is below 30°C.
17. The preparation method according to claim 1, wherein the weight percentage of the raw materials of the solidified flavored yogurt is: 86.2%-91% of raw milk, 6%-10% of sugar, 0.1%-0.5% of whey protein powder, Cheese powder 0.2%-0.3%, mono, diglyceride fatty acid ester 0.05%-0.1%, pectin 0.3%-0.6%, agar 0%-0.5%, gelatin 0-0.6%, carrageenan 0%-1%, Xanthan gum 0%-0.1% and locust bean gum 0%-0.2%.
18. The preparation method according to claim 17, wherein the raw milk is raw cow milk or raw goat milk.
19. The preparation method according to claim 17, wherein the sugar is one or more of white granulated sugar, fructose syrup, sucrose, glucose, glucose syrup, fructose, maltose, maltose syrup, and lactose.
20. A solidified flavored yogurt prepared by the preparation method of any one of claims 1-19.