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A technology for Greek yogurt and strain, applied in the field of Greek yogurt and its preparation, can solve the problems of sour taste, strong back acid, single taste of yogurt, etc., and achieve the effect of ensuring taste, moderate acidity, and ensuring acidity and taste.
Pending Publication Date: 2022-04-22
北京乐纯悠品食品科技有限公司
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[0004] The purpose of the present invention is to provide a Greek yogurt and its preparation method, aiming at solving the technical problems of single taste, sour taste and strong aftertaste in the yogurt prepared by the existing yogurt preparation process
Method used
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Embodiment 1
[0041] Please also refer to Figure 1 to Figure 3 , the preparation method of a kind of Greek yoghurt provided by the present invention is described now. The preparation method of described a kind of Greek yogurt, comprises the following steps:
[0042] S1. Pre-processing the raw milk to obtain skimmed raw milk;
[0043] The implementation of step S1 can be as follows:
[0044] Step S1.1, raw milk acceptance;
[0045] Step S1.2, milk cleaning;
[0046] Step S1.3, refrigerating at 2-6°C;
[0047] Step S1.4, standardization processing;
[0048] Step S1.5, heating up to 50-55°C;
[0049] Step S1.6, degreasing under the condition of 50-55°C.
[0050] S2. Homogenize the material obtained in step S1 (i.e. skimmed raw milk) at 50-55°C and 18-20MPa;
[0051] S3. Perform batching operation on the cream obtained in step S2; then sterilize at 90-95°C for 10-15min; then cool to 20±2°C and set aside;
[0052] In step S3, the batching operation of the cream is to add dry matter to ...
Embodiment 2
[0082] In this example, a Greek yogurt prepared based on the preparation method described in Example 1 is provided. Compared with the prior art, the Greek yoghurt provided by the invention has the characteristics of moderate acidity and good smoothness.
[0083] Table 1. Comparative data of shelf life inspection of Greek yogurt products with different processes
[0084]
[0085]
[0086] Investigation data on shelf life of zero-fat Greek yogurt (2-6°C) passivation process preparation
[0087]
[0088] Investigation data on shelf life of zero-fat Greek yogurt (2-6°C) prepared without passivation process
[0089]
[0090] According to actual investigation and comparison, the Greek yogurt prepared by this process, with or without adding cream, has stable acidity data, stable number of active lactic acid bacteria, soft and delicate taste, moderate sweet and sour ratio, and no obvious whey precipitation within the shelf life , better texture and taste.
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Abstract
The present invention provides Greek yogurt and a preparation method thereof, and belongs to the technical field of food engineering, and the preparation method comprises the following steps: step 1, raw material milk is subjected to pretreatment to obtain degreased raw material milk; s2, carrying out homogenization treatment on the material obtained in the step S1; s3, blending the single cream obtained in the step S2; then sterilizing again; then cooling; s4, sterilizing and cooling other materials obtained in S2, inoculating strains, uniformly stirring, and then standing for fermentation; s5, stopping fermentation, demulsifying and stirring to dilute the emulsion; s6, passivating treatment is conducted for 60-200 s under the condition of 50-65 DEG C, and the acid production activity of the strains is inhibited; s7, carrying out centrifugal whey removal treatment on the product prepared in the step S6, and then introducing the product into a temporary storage tank; and S8, uniformly stirring the product obtained in the step S7 and the product prepared in the step 3, and filling. According to the preparation method of the Greek yoghurt provided by the invention, the taste of the final product is ensured through the combination of a single cream melting process and a passivation process.
Description
technical field [0001] The invention belongs to the technical field of food engineering, and more specifically relates to a Greek yogurt and a preparation method thereof. Background technique [0002] Yogurt is a food with a unique flavor. It has the characteristics of high nutritional value, high-quality protein that is easy to digest, and active probiotics that are beneficial to human intestinal health. With the improvement of people's living standards and consumers' demand for a healthy lifestyle Pursuing, people's demand for "protein-rich", "skimmed" and "low-calorie" yogurt is also expanding. Therefore, low-calorie, high-protein yogurt is liked by more and more consumers. [0003] As a new type of yogurt, Greek fermented yogurt is very popular among consumers because of its high protein content. At present, there are many Greek fermented yogurt dairy products on the market, but the yogurt prepared by the existing yogurt preparation process has defects such as single t...
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