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Drinkable yoghurt with suspended fruit particles and preparation method thereof

A drinking-type, yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve problems such as affecting the appearance and quality of products, easily destroying the structure of yogurt, and unstable yogurt system, so as to ensure the smoothness of filling and suspension. Good effect, stable suspension effect

Active Publication Date: 2021-11-16
广州风行乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the secondary homogenization of drinking yogurt, the yogurt system itself is relatively unstable. Adding jam will easily destroy the structure of the yogurt, resulting in water precipitation or layered precipitation during the storage period of the yogurt.
Moreover, drinking yogurt has a low viscosity, and the grains tend to sink to the bottom after adding jam, which affects the appearance and quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0041] The preparation method of the suspended fruit particle drinking yoghurt comprises the following steps:

[0042] 1) Emulsification and shearing: Prepare fresh milk in the emulsification tank, raise the temperature to 55°C-65°C, start stirring, put the stabilizer into the tank, and shear; then add whey protein powder, egg yolk powder and white sugar, and shear ;

[0043] 2) Cooling: cooling the material obtained in step 1) to below 10°C through an ice water circulation cooling system;

[0044] 3) Constant volume: transport the material obtained in step 2) to the blending tank for constant volume, detect physical and chemical indicators, and temporarily store;

[0045] 4) Homogenization: heat up the material obtained in step 3) to 60°C-65°C, transport it to a homogenizer, and homogenize it at 160bar-180bar;

[0046] 5) Pasteurization: the material obtained in step 4) is sterilized at 94°C to 96°C by a plate type sterilizer, and then cooled to 40°C to 45°C;

[0047] 6) F...

Embodiment 1

[0064] Based on 1000 parts by mass of raw materials, the suspended fruit drinking yoghurt of Example 1 includes 50 parts of jam, 7 parts of whey protein powder, 2 parts of egg yolk powder, 80 parts of white sugar, 5 parts of stabilizer, and the rest of fresh milk. Quantity: Add 0.1 active unit of lactic acid bacteria per 1000 grams of raw materials for fermentation.

[0065] Among them, the jam is a mixed jam composed of pulp and oats with a mass ratio of 1:1.5. The pulp is composed of strawberry fruit particles with a particle size of 5×5×5mm and cranberry fruit particles with a particle size of 3×3×3mm. Ratio 4:1, the viscosity of the mixed jam at 20°C is 11cm / min; the stabilizer is a mixture of diacetyl tartaric acid mono-diglyceride, hydroxypropyl distarch phosphate and gellan gum, diacetyl tartaric acid mono-diglyceride The mass ratio of diglyceride: hydroxypropyl distarch phosphate: gellan gum = 3:4:2.

Embodiment 1

[0066] Embodiment 1 The preparation method of suspended fruit particle drinking type yoghurt is as follows:

[0067] 1) Emulsification and shearing: Prepare fresh milk in a high-speed emulsification tank, heat up to 55-65°C, start stirring at a speed of 1500r / min, put the above stabilizer into the tank, and shear for 5 minutes; then add whey protein powder and white sugar, cut for 5 minutes;

[0068] 2) Cooling: Cool the above materials to below 10°C through the ice water circulation cooling system;

[0069] 3) Constant volume: transport the above materials to the blending tank for constant volume, use a refractometer to determine the dry matter of the material, and use a dairy physical and chemical analyzer to measure the physical and chemical indicators of the material such as protein and fat, and store them temporarily;

[0070] 4) Homogenization: Cool the above materials to 60-65°C, transport them to a homogenizer and homogenize at 170bar;

[0071] 5) Pasteurization: The...

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Abstract

The invention discloses a drinking type yoghurt with suspended fruit particles and a preparation method thereof. The suspended fruit drinking yoghurt is composed of the following raw materials in mass percentage: 5%-10% of jam, 0.5%-1% of whey protein powder, 0.1%-0.3% of egg yolk powder, 8%-10% of white sugar, Stabilizer 0.4% ~ 0.6% and the balance of fresh milk. Also disclosed is a method for preparing the suspended fruit drinking yoghurt, comprising the following steps: 1) emulsification and shearing; 2) cooling; 3) constant volume; 4) homogenization; 5) pasteurization; 6) fermentation; 7) Demulsification; 8) Secondary homogenization; 9) Adding jam; 10) Filling. The present invention prepares a suspended fruit drinking yoghurt, which has low viscosity, good fluidity and smooth taste, and the preparation process can ensure the stability and quality of the yoghurt without obvious water separation and stratification. It can also save production costs.

Description

technical field [0001] The invention relates to a drinking yoghurt with suspended fruit particles and a preparation method thereof. Background technique [0002] With the acceleration of the social rhythm and the iterative upgrade of consumption, in recent years, following the set yogurt and stirred yogurt, drinking yogurt has risen rapidly as the third force of yogurt, and has already occupied one market. Drinking yogurt is a kind of yogurt with better fluidity. Compared with stirred yogurt, it not only retains the unique fermented aroma and strong milk flavor of yogurt, but also is more refreshing, especially suitable for consumption in hot summer. Compared with set yogurt, drinking yogurt is usually in a cup or bowl and needs to be eaten with a spoon, while drinking yogurt is usually in a box or bottle and eaten with a straw, which is more convenient and better to drink, especially Suitable for children and the elderly to drink. The main consumers of drinking yogurt are...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1307A23C9/1315A23C9/133
Inventor 吴达雄王军赵燕清许嘉伟
Owner 广州风行乳业股份有限公司
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