CN111011506A - Normal-temperature drinking yoghurt containing cheese particles and preparation method thereof - Google Patents
Normal-temperature drinking yoghurt containing cheese particles and preparation method thereof Download PDFInfo
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- CN111011506A CN111011506A CN201911397269.7A CN201911397269A CN111011506A CN 111011506 A CN111011506 A CN 111011506A CN 201911397269 A CN201911397269 A CN 201911397269A CN 111011506 A CN111011506 A CN 111011506A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 81
- 239000002245 particle Substances 0.000 title claims abstract description 59
- 235000008924 yoghurt drink Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 235000013618 yogurt Nutrition 0.000 claims abstract description 33
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 21
- 239000011259 mixed solution Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229960004793 sucrose Drugs 0.000 claims abstract description 9
- 239000007858 starting material Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000000265 homogenisation Methods 0.000 claims description 15
- 229920001277 pectin Polymers 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000009928 pasteurization Methods 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 239000000216 gellan gum Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 2
- 235000020244 animal milk Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000013861 fat-free Nutrition 0.000 claims description 2
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 239000000451 gelidium spp. gum Substances 0.000 claims description 2
- 235000020251 goat milk Nutrition 0.000 claims description 2
- 230000001502 supplementing effect Effects 0.000 claims description 2
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract description 2
- 238000012994 industrial processing Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- -1 Carbohydrate compound Chemical class 0.000 description 4
- 241000206672 Gelidium Species 0.000 description 4
- 235000015140 cultured milk Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000005086 pumping Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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 OR TREATMENT 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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a normal-temperature drinking yoghurt containing cheese particles and a preparation method thereof, wherein the preparation method comprises the following steps of mixing pre-sterilized raw milk with cane sugar, starch and food additives to obtain a mixed solution; homogenizing the mixed solution, sterilizing, cooling, adding edible essence, inoculating starter, and fermenting to obtain yogurt base material; demulsifying the yoghourt base material, adding cheese particles, cooling, sterilizing, cooling again and filling to obtain the normal-temperature drinking yoghourt. The cheese particles in the product have good formability, complete particles, good chewing taste, simple and easy process and convenient industrial production; the preparation method has the advantages of simple process, easy operation and convenience for industrial processing production, and the cheese particles are innovatively added into the yoghourt product, so that the cheese particles have better shape retention property in the processing process and the quality guarantee period through formula and process optimization.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to normal-temperature drinking yoghurt containing cheese particles and a preparation method thereof.
Background
Since the introduction of the Mosleian brand of the Guangming Dairy industry, various domestic dairy enterprises have been simulated, and the normal-temperature yogurt product occupies a relatively large market share in the Chinese dairy market in recent years. At present, the product extends from original taste to various flavors and contains real vegetable, fruit and grain particle products, the homogenization is serious, and how to further carry out product innovation and lead the next consumption potential of the product is a problem of deep thinking of each dairy enterprise. The cheese is also known as cheese, is known as 'creamy gold' and has higher nutritional value. European and American countries have a habit of eating cheese, and the cheese is classified according to the mode of producing area, texture and the like, and the variety reaches thousands. The acceptance of Chinese consumers for cheese is continuously improved, and the consumption amount of cheese is increased year by year in China. In recent years, various cheese flavor yogurts are proposed in the low-temperature yoghurt market, but most of them are added with processed cheese powder or cheese flavor essence, and do not contain cheese components capable of actually providing mouthfeel. The cheese prepared by patent CN105341170B, namely temperature-resistant reproduced cheese and a preparation method thereof, can be baked for 30min at 135 ℃ in a dry base, and the shape retention is up to more than 70 percent, but the shape retention in a wet base is not researched.
Disclosure of Invention
The invention aims to solve the technical problem that the normal-temperature drinking yoghurt containing cheese particles is developed by optimizing a formula and a process aiming at the serious homogenization of the current normal-temperature yoghurt product. The cheese particles are applied to normal-temperature yoghourt to produce a normal-temperature drinking yoghourt product containing the cheese particles, the cheese flavor is rich, consumers can taste real cheese particles while experiencing the smooth mouthfeel of the yoghourt, a chewable yoghourt product is provided for the consumers, and the consumers are provided with healthy and convenient brand-new experience.
The invention is realized by the following technical scheme in order to achieve the purpose:
a preparation method of normal-temperature drinking yoghurt containing cheese particles comprises the following raw materials in percentage by mass: 5-8% of cane sugar, 0.7-1.2% of starch, 0.41-0.93% of food additive, 0-0.1% of edible essence, 0.001-0.005% of leavening agent, 0.8-1.2% of cheese particles and raw milk for supplementing to 100%;
the preparation method comprises the following steps:
s1, uniformly mixing the raw milk subjected to pre-sterilization with cane sugar, starch and food additives to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter, and fermenting to obtain a yoghourt base material;
s3, demulsifying the yoghourt base material obtained in the step S2, adding cheese particles, cooling, sterilizing, cooling and filling to obtain the normal-temperature drinking yoghourt.
The technical scheme is further improved, the raw milk is nonreactive milk and is milk, goat milk or other animal milk which is used independently or mixed, wherein the content of protein in the mixed milk is more than or equal to 3.0 wt%, the content of lactose is more than or equal to 3.0 wt%, the content of non-fat milk Solids (SNF) is more than or equal to 8.1 wt%, the titer acidity is less than or equal to 18 DEG T, and the contents are the mass percent of all the components in the raw milk.
The scheme is further improved, the food additive is a combination of pectin, agar and gellan gum, wherein the addition amount of the pectin is 0.3-0.6%, the addition amount of the agar is 0.1-0.3%, and the addition amount of the gellan gum is 0.01-0.03%.
The scheme is further improved, in the step S1, the pre-sterilization is ultra-high temperature instant sterilization, the temperature is 135-137 ℃, and the time is 3-5S.
The scheme is further improved, in the step S1, the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.
In step S2, the homogenization is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar.
The scheme is further improved, in the step S2, pasteurization is carried out, a tubular sterilization mode is adopted, the sterilization temperature is 90-95 ℃, and the time is 3-7 min; and/or, cooling to the temperature of the mixed solution of 42-45 ℃.
According to the further improvement of the scheme, in the step S2, the fermenting agents are lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6-8 h, and the pH value of the mixed solution at the fermentation end is 4.8-4.9.
The scheme is further improved, in the step S3, the cheese particles are temperature-resistant cheese which is Chinese invention patent CN105341170B, and the 'temperature-resistant processed cheese and the preparation method thereof' are prepared, and the cheese particles are cut into 3 x 3mm by adopting cutting equipment under the aseptic condition3～6*6*6mm3Particles; the sterilization is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 98-102 ℃, and the time is 10-40 s; cooling to 18-24 ℃, and then aseptically filling. In the step S3, the first cooling temperature is 18-24 ℃, and the sterilization is carried out after cooling, and because the sterilization is not carried out in time in the actual production, the cooling is needed to prevent the risk of microorganisms; meanwhile, cheese particles can keep a better shape at high temperature after being cooled and then sterilized at 98-102 ℃.
The invention also provides normal-temperature drinking yoghurt prepared by the preparation method of any normal-temperature drinking yoghurt containing cheese particles.
The yoghourt product contains 2.5-2.6% of protein, 2.6-2.8% of fat, 8.2-11.7% of carbohydrate, 200-250 cP of filling viscosity and 4.8-5.0 of end point pH, and the contents refer to the mass percentage of the ingredients in the yoghourt.
The viscosity of the product after being placed at normal temperature is 260-351 cP, the viscosity fluctuation of the upper layer and the lower layer of the product is small in the process of being placed at normal temperature for 6-9 months, the phenomena of layering and whey separation are avoided, the product is good in quality and flavor in the quality guarantee period, and the cheese particles have good chewing feeling.
Compared with the prior art, the invention has the following beneficial effects:
the cheese particles in the product have good formability, complete particles, good chewing taste, simple and easy process and convenient industrial production; the preparation method has the advantages of simple process, easy operation and convenience for industrial processing production, and the cheese particles are innovatively added into the yoghourt product, so that the cheese particles have better shape retention property in the processing process and the quality guarantee period through formula and process optimization. The consumer can enjoy the smoothness of the yogurt and taste the real cheese particles, a chewable yogurt product is provided for the consumer, and a brand new health and convenient experience is provided for the consumer. Opens up a new direction for normal-temperature drinking yoghurt products with serious homogenization. The prepared cheese can be placed for 6-9 months at normal temperature, the sensory test of the cheese is excellent, the microorganisms of the cheese meet the national standard in the quality guarantee period, the cheese is stable in property, the phenomena of layered whey precipitation and the like do not exist, and the cheese is good in chewing feeling in the quality guarantee period.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
The normal-temperature drinking yoghurt containing cheese particles comprises the following preparation raw material components in parts by weight:
| raw materials | Addition amount (%) |
| Raw milk | 90.217 |
| White granulated sugar | 7 |
| Temperature resistant cheese granules 3 x 3mm3 | 1 |
| Pectin | 0.5 |
| Gellan gum | 0.02 |
| Edible essence | 0.06 |
| Starch | 1 |
| Agar-agar | 0.2 |
| Streptococcus thermophilus and lactobacillus bulgaricus | 0.003 |
| Total up to | 100 |
In the ingredients, the protein content in the raw milk is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, stirring the raw milk sterilized at 137 ℃ for 3S, sucrose, starch and food additives at a high speed of 65 ℃ for 30min, and uniformly mixing to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 65 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 200bar and 30bar respectively; sterilizing (pasteurizing at 90 deg.C for 7min), cooling to 42 deg.C, adding edible essence, inoculating starter, fermenting for 7 hr until the fermentation end point is pH4.8 to obtain yogurt base material;
s3, pumping the yoghourt base material obtained in the step S2 for demulsification, adding temperature-resistant cheese particles, cooling, performing secondary sterilization (pasteurization by adopting a tubular sterilizer at the sterilization temperature of 98 ℃ for 30S), cooling to 18 ℃, and filling to obtain the normal-temperature drinking yoghourt with the filling viscosity of 200 cp.
The viscosity of the cheese is 260cP after being placed at normal temperature for a period of time, the viscosity of the product is not greatly fluctuated in the process of being placed at normal temperature for 9 months, the phenomena of layering, whey separation and the like are avoided, and the cheese particles have better mouthfeel and shape.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.52 |
| Fat | 2.70 |
| Carbohydrate compound | 10.43 |
| Total solids content | 15.65 |
Example 2
The normal-temperature drinking yoghurt containing cheese particles comprises the following preparation raw material components in parts by weight:
| raw materials | Addition amount (%) |
| Raw milk | 89.285 |
| White granulated sugar | 8 |
| Temperature resistant cheese granules 4 x 4mm3 | 0.8 |
| Pectin | 0.3 |
| Gellan gum | 0.01 |
| Essence | 0.1 |
| Starch | 1.2 |
| Agar-agar | 0.3 |
| Streptococcus thermophilus and lactobacillus bulgaricus | 0.005 |
| Total up to | 100 |
In the ingredients, the protein content in the raw milk is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, stirring the raw milk sterilized at 135 ℃ for 5S, sucrose, starch and food additives at a high speed for 25min at 68 ℃, and uniformly mixing to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 68 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 220bar and 60bar respectively; sterilizing (pasteurizing at 93 deg.C for 5min), cooling to 43 deg.C, adding edible essence, inoculating starter, fermenting for 6 hr until the fermentation end point is pH4.8 to obtain yogurt base material;
s3, pumping the yoghourt base material obtained in the step S2 for demulsification, adding temperature-resistant cheese particles, cooling, performing secondary sterilization (pasteurization by adopting a tubular sterilizer at the sterilization temperature of 102 ℃ for 20S), cooling to 18 ℃, and filling to obtain the normal-temperature drinking yoghourt with the filling viscosity of 250 cp.
The viscosity of the cheese is 351cP after being placed at normal temperature for a period of time, the fluctuation of the viscosity of the cheese is small in the process of being placed at normal temperature for 9 months, the phenomena of layering, whey separation and the like do not exist, and the cheese particles have good mouthfeel and shape.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.48 |
| Fat | 2.66 |
| Carbohydrate compound | 11.69 |
| Total solids content | 16.83 |
Example 3
The normal-temperature drinking yoghurt containing cheese particles comprises the following preparation raw material components in parts by weight:
| raw materials | Addition amount (%) |
| Raw milk | 92.369 |
| White granulated sugar | 5 |
| Temperature resistant cheese granules 6 x 6mm3 | 1.2 |
| Pectin | 0.6 |
| Gellan gum | 0.03 |
| Essence | 0 |
| Starch | 0.7 |
| Agar-agar | 0.1 |
| Streptococcus thermophilus and lactobacillus bulgaricus | 0.001 |
| Total up to | 100 |
In the ingredients, the protein content in the raw milk is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, stirring the raw milk sterilized at 134 ℃ for 7S, sucrose, starch and food additives at a high speed for 25min at 70 ℃, and uniformly mixing to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 70 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 250bar and 80bar respectively; sterilizing (pasteurizing at 93 deg.C for 5min), cooling to 45 deg.C, adding edible essence, inoculating starter, fermenting for 8 hr until the fermentation end point is pH4.9 to obtain yogurt base material;
s3, pumping the yoghourt base material obtained in the step S2 for demulsification, adding temperature-resistant cheese particles, cooling, performing secondary sterilization (pasteurization by adopting a tubular sterilizer at the sterilization temperature of 100 ℃ for 25S), cooling to 20 ℃, and filling to obtain the normal-temperature drinking yoghourt with the filling viscosity of 230 cp.
The viscosity of the cheese is 308cP after being placed at normal temperature for a period of time, the fluctuation of the viscosity of the cheese is small in the process of being placed at normal temperature for 9 months, the phenomena of layering, whey separation and the like do not exist, and the cheese particles have good mouthfeel and shape.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.61 |
| Fat | 2.79 |
| Carbohydrate compound | 8.2 |
| Total solids content | 13.60 |
Example 4
The normal-temperature drinking yoghurt containing cheese particles comprises the following preparation raw material components in parts by weight:
| raw materials | Addition amount (%) |
| Raw milk | 91.121 |
| White granulated sugar | 6 |
| Temperature resistant cheese granules 4.5 x 4.5mm3 | 1.1 |
| Pectin | 0.45 |
| Gellan gum | 0.015 |
| Essence | 0.06 |
| Starch | 1.1 |
| Agar-agar | 0.15 |
| Streptococcus thermophilus and lactobacillus bulgaricus | 0.004 |
| Total up to | 100 |
In the ingredients, the protein content in the raw milk is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, stirring the raw milk sterilized at 135 ℃ for 5S, sucrose, starch and food additives at a high speed for 25min at 70 ℃, and uniformly mixing to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 68 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 210bar and 70bar respectively; sterilizing (pasteurizing at 92 deg.C for 5min), cooling to 43 deg.C, adding edible essence, inoculating starter, fermenting for 6.5 hr until the fermentation end point is pH4.8 to obtain yogurt base material;
s3, pumping the yoghourt base material obtained in the step S2 for demulsification, adding temperature-resistant cheese particles, cooling, performing secondary sterilization (pasteurization by adopting a tubular sterilizer at the sterilization temperature of 101 ℃ for 20S), cooling to 18 ℃, and filling to obtain the normal-temperature drinking yoghourt with the filling viscosity of 220 cp.
The viscosity of the cheese is 286cP after being placed at normal temperature for a period of time, the viscosity of the product is not greatly fluctuated in the process of being placed at normal temperature for 9 months, the phenomena of layering, whey separation and the like are avoided, and the cheese particles have better mouthfeel and shape.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.51 |
| Fat | 2.72 |
| Carbohydrate compound | 9.67 |
| Total solids content | 14.80 |
Comparative example 1
As in example 1, only the particle size of cheese particles was 8mm x 8mm, the hardness and mouthfeel of the added particles were poor, the yogurt was allowed to stand for a period of time, the particles fell down, and the product had a swelling during its shelf life.
Comparative example 2
In the same way as in example 2, only the addition amounts of pectin and starch in the formula are respectively adjusted to 0.7% and 1.3%, the filling viscosity of the product is 450cp, the viscosity of the later-stage product is recovered to 562cp, the viscosity is too high, and the taste of the product is poor.
Comparative example 3
In the same way as in example 2, only the addition amounts of pectin and starch in the formula are respectively adjusted to 0.2% and 0.6%, the filling viscosity of the product is 93cp, the viscosity of the product returns to 129cp in the later period, the viscosity of the product is too low, the temperature-resistant cheese particles sink, and the yogurt product has a layering phenomenon.
Comparative example 4
In the same way as example 3, only if the pH value of the fermented yogurt is 4.2, the complete 6mm particle integrity rate of the sterilized temperature-resistant cheese is 52%.
Comparative example 5
In the same way as example 3, only if the pH value of the yogurt fermentation end point is 5.3, the complete 6mm particle integrity rate of the sterilized temperature-resistant cheese is 71%.
Comparative example 6
As in example 1, the sterilization temperature was adjusted to 121 ℃/4s after mixing only yogurt with the granules, and the granules had almost no intact granules.
Comparative example 7
In the same way as in example 1, the sterilization temperature is adjusted to 75 ℃ after the yogurt and the granules are mixed in the step S3, and the sterilization time is 30S, so that the microbial swelling and packing phenomenon exists in the shelf life.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (10)
1. A preparation method of normal-temperature drinking yoghurt containing cheese particles is characterized in that the preparation raw materials comprise the following components in percentage by mass: 5-8% of cane sugar, 0.7-1.2% of starch, 0.41-0.93% of food additive, 0-0.1% of edible essence, 0.001-0.005% of leavening agent, 0.8-1.2% of cheese particles and raw milk for supplementing to 100%;
the preparation method comprises the following steps
S1, mixing the pre-sterilized raw milk with cane sugar, starch and food additives to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter, and fermenting to obtain a yoghourt base material;
s3, demulsifying the yoghourt base material obtained in the step S2, adding cheese particles, cooling, sterilizing, cooling and filling to obtain the normal-temperature drinking yoghourt.
2. The preparation method of the normal-temperature drinking yoghurt containing the cheese particles as claimed in claim 1, wherein the raw milk is nonreactive milk and is milk, goat milk or other animal milk used alone or mixed with several kinds of milk, wherein the mixed milk contains more than or equal to 3.0 wt% of protein, more than or equal to 3.0 wt% of lactose, more than or equal to 8.1 wt% of non-fat milk Solids (SNF), and less than or equal to 18 ° T of titrating acidity, and the contents are the mass percentages of the components in the raw milk.
3. The method for preparing normal-temperature drinking yoghurt containing cheese particles according to claim 1, wherein the food additive is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.3-0.6%, the addition amount of agar is 0.1-0.3%, and the addition amount of gellan gum is 0.01-0.03%.
4. The method for preparing normal-temperature drinking yoghurt containing cheese particles according to claim 1, wherein in the step S1, the pre-sterilization is ultra-high-temperature instant sterilization, the temperature is 135-137 ℃, and the time is 3-5S.
5. The method for preparing normal-temperature drinking yoghurt containing cheese particles according to claim 1, wherein in the step S1, the mixing temperature is 65-70 ℃ and the mixing time is 20-30 min.
6. The method for preparing room-temperature drinking yoghurt containing cheese particles according to claim 1, wherein in step S2, the homogenization is two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar.
7. The preparation method of normal-temperature drinking yoghurt containing cheese particles according to claim 1, wherein in the step S2, the pasteurization is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 90-95 ℃, and the sterilization time is 3-7 min; and/or, cooling to the temperature of the mixed solution of 42-45 ℃.
8. The method for preparing normal-temperature drinking yoghurt containing cheese particles according to claim 1, wherein in step S2, the fermenting agents are Lactobacillus bulgaricus and Streptococcus thermophilus, the fermentation time is 6-8 h, and the pH value of the mixed solution at the fermentation end is 4.8-4.9.
9. The method of claim 1, wherein the cheese granules are cut into 3 x 3mm temperature-resistant cheese in step S3 by cutting equipment under aseptic conditions3～6*6*6mm3Particles; the sterilization is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 98-102 ℃, and the time is 10-40 s; cooling to 18-24 ℃, and then aseptically filling.
10. An ambient drinking yoghurt produced by the method for producing an ambient drinking yoghurt containing cheese particles according to any one of claims 1 to 9.
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