阅读说明：本技术 双色凝固型龟苓膏酸奶及其制备工艺 (Double-color solidified tortoise jelly yoghourt and preparation process thereof ) 是由 吕锋 蔡永康 娜日斯 韩洋 陈剑 柳俊超 谢美玲 官怡雪 于 2019-09-30 设计创作，主要内容包括：本发明公开了一种双色凝固型龟苓膏酸奶,其独创的龟苓膏配方与龟苓膏制备工艺可将龟苓膏的凝固温度调整至与酸奶的凝固温度相重合,保留了龟苓膏的特殊风味,同时兼顾龟苓膏料液组分的爽滑口感,在龟苓膏与酸奶的混合灌装工序中,利用生姜蛋白酶的独特特性,在与酸奶料液混合时催化酸奶料液中的蛋白质成凝固状态,使混合料液瞬间成凝固状态的表现形式,防止与二灌的龟苓膏料液混料,实现了龟苓膏与酸奶分层结构的工业化量产,保证了产品各自独立的状态。(The invention discloses a bicolor solidified tortoise jelly yoghourt, which is characterized in that the original tortoise jelly formula and tortoise jelly preparation process can adjust the solidification temperature of tortoise jelly to coincide with the solidification temperature of yoghourt, the special flavor of tortoise jelly is kept, and the smooth mouthfeel of the components of tortoise jelly feed liquid is considered at the same time.)

1. A preparation process of a bicolor solidified tortoise jelly yoghourt is characterized by comprising the following steps: in the double-color solidified tortoise jelly yoghourt, every 1000 parts by weight of yoghourt raw materials comprise: raw milk: 800-950 parts, white granulated sugar: 20-100 parts of whey protein powder: 5-15 parts of a single cream: 0-50 parts of stabilizer: 1.0-3.0 parts of emulsifier: 0.5-2.0 parts of strain: 50-200 DCU, and supplementing the rest by water;

every 1000 weight parts of tortoise jelly comprises the following raw materials: tortoise jelly powder: 30-70 parts of high fructose corn syrup: 20-50 parts of malt syrup: 100-200 parts of gellan gum: 0.1-0.5 part, and the balance is supplemented by water; wherein the total adding amount of the high fructose corn syrup and the maltose is controlled within the range of 10-12;

wherein the whey protein powder, the cream, the tortoise jelly powder, the high fructose corn syrup, the maltose syrup and the gellan gum are conventional products;

the stabilizer is one or any combination of pectin, gelatin, carrageenan, locust bean gum, agar, gellan gum, hydroxypropyl distarch phosphate, acetylated distarch adipate, and acetylated distarch phosphate;

The emulsifier is one or any combination of monoglyceride stearate and diacetyl tartaric acid monoglyceride and diglyceride;

The preparation process of the bicolor solidified tortoise jelly yoghourt comprises the following steps:

1) Preparing yoghourt;

2) preparing tortoise jelly:

2.1) pretreatment of raw materials: dissolving tortoise herb jelly powder in water with the pH value of 7.5-8.0 and the temperature of 10-15 ℃; dissolving gellan gum in water with the pH value of 4.0-4.5 and the temperature of 10-15 ℃ until the solution has no lumps and granular feel;

2.2) preheating and mixing: heating water to 70-75 ℃, slowly adding the tortoise herb jelly liquid obtained in the step 2.1) into a mixing pot, then sequentially adding the fructose-glucose syrup and the maltose, stirring until the raw materials are uniformly mixed, and fixing the volume;

2.3) homogenizing: homogenizing the uniformly mixed materials in the step 2.2), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 4-6 Mpa in a second stage, and the homogenizing pressure is controlled to be 19-21 Mpa in a first stage;

2.4) sterilization: sterilizing the uniformly mixed materials in the step 2.3), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

2.5) cooling: cooling the sterilized feed liquid in the step 2.4) to 55-60 ℃, introducing the feed liquid into a to-be-canned container, continuously starting stirring, keeping the temperature within the range of 55-60 ℃, and simultaneously canning the feed liquid to a filling head pipeline for heat preservation;

3) Mixing and filling the yoghourt and the tortoise jelly:

3.1) preheating the yoghourt material liquid prepared in the step 1) to 36-38 ℃ through a preheating plate, and simultaneously filling the yoghourt material liquid and the ginger protease solution with the concentration of 10 +/-2 according to the proportion of 9: 1-8: 1, and waiting for solidification of the mixed material liquid;

3.2) after the mixed material liquid in the step 3.1) is solidified, cooling the reserved tortoise jelly material liquid to 38-40 ℃ by a heat exchanger, filling and subpackaging; sequentially adding the high fructose corn syrup and the maltose, stirring until the raw materials are uniformly mixed, and fixing the volume;

4) fermentation: transferring the subpackaged product into a heat preservation chamber within 20 minutes, maintaining the temperature of the heat preservation chamber at 36-38 ℃, fermenting for 4-8 hours, and controlling the fermentation acidity at 80-85 DEG T;

5) And (3) cooling: cooling the fermented product to 20-25 ℃ within 2 hours;

6) warehousing: and (4) timely transferring the cooled product into a cold storage at 2-6 ℃, storing for more than 12 hours, and then taking out.

2. the preparation process of the bi-color set tortoise jelly yogurt as claimed in claim 1, wherein the preparation process comprises the steps of: the water used to dissolve the starting material is deionized water.

3. The preparation process of the bi-color set tortoise jelly yogurt as claimed in claim 1, wherein the preparation process comprises the steps of: 3) the filling amount ratio of the yoghourt material liquid and the tortoise jelly material liquid used in the filling step is 9: 1-8: 1.

4. a double-color solidified tortoise jelly yoghourt is characterized in that: the bi-color solidified tortoise jelly yoghourt is prepared by the preparation process of the bi-color solidified tortoise jelly yoghourt as claimed in any one of claims 1 to 3.

Technical Field

The invention relates to the field of flavored fermented milk processing, in particular to a double-color solidified tortoise jelly yoghourt and a preparation process thereof.

background

at present, products of low-temperature fermented milk series in domestic markets are basically flavored, functionally mixed or added with some new tastes and new contents, and the innovation capability of the products in the markets is insufficient. Aiming at the characteristics of the set yoghurt, the set yoghurt is sold in the market mainly by some local brands at present, is limited by factors such as process limitation, market and the like, and has single structural form and product taste. For example, the form and the taste of a 'old yoghourt' product which is popular in the previous years are different from those of ordinary yoghourt in the current market, so that certain freshness and different experience are brought to consumers, the 'old yoghourt' product is generally accepted and loved by the consumers after being marketed, meanwhile, other large domestic brands are immediately followed to promote the 'old yoghourt' brand, the blue-white, blue-blue and blue-white blue-based blue-white blue-.

therefore, the development of new solidified fermented milk products with special flavor and nutrition and health care effects ensures that the high quality, nutrition and health care and convenient eating of the products are breakthrough points for opening the current domestic low-temperature solidified fermented milk market and are development trends of future markets.

Disclosure of Invention

the invention aims to provide a preparation process of a bicolor solidified tortoise jelly yoghourt.

the technical scheme for realizing the first purpose of the invention is as follows: a preparation process of a double-color solidified tortoise jelly yoghourt comprises the following raw materials in parts by weight per 1000 parts of yoghourt: raw milk: 800-950 parts, white granulated sugar: 20-100 parts of whey protein powder: 5-15 parts of a single cream: 0-50 parts of stabilizer: 1.0-3.0 parts of emulsifier: 0.5-2.0 parts of strain: 50-200 DCU, and supplementing the rest by water;

every 1000 weight parts of tortoise jelly comprises the following raw materials: tortoise jelly powder: 30-70 parts of high fructose corn syrup: 20-50 parts of malt syrup: 100-200 parts of gellan gum: 0.1-0.5 part, and the balance is supplemented by water; wherein the total adding amount of the high fructose corn syrup and the maltose is controlled within the range of 10-12;

Wherein the whey protein powder, the cream, the tortoise jelly powder, the high fructose corn syrup, the maltose syrup and the gellan gum are conventional products;

The stabilizer is one or any combination of pectin, gelatin, carrageenan, locust bean gum, agar, gellan gum, hydroxypropyl distarch phosphate, acetylated distarch adipate, and acetylated distarch phosphate;

the emulsifier is one or any combination of monoglyceride stearate and diacetyl tartaric acid monoglyceride and diglyceride;

The preparation process of the bicolor solidified tortoise jelly yoghourt comprises the following steps:

1) Preparing yoghourt;

2) preparing tortoise jelly:

2.1) pretreatment of raw materials: dissolving tortoise herb jelly powder in water with the pH value of 7.5-8.0 and the temperature of 10-15 ℃; dissolving gellan gum in water with the pH value of 4.0-4.5 and the temperature of 10-15 ℃ until the solution has no lumps and granular feel;

2.2) preheating and mixing: heating water to 70-75 ℃, slowly adding the tortoise herb jelly liquid obtained in the step 2.1) into a mixing pot, then sequentially adding the fructose-glucose syrup and the maltose, stirring until the raw materials are uniformly mixed, and fixing the volume;

2.3) homogenizing: homogenizing the uniformly mixed materials in the step 2.2), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 4-6 Mpa in a second stage, and the homogenizing pressure is controlled to be 19-21 Mpa in a first stage;

2.4) sterilization: sterilizing the uniformly mixed materials in the step 2.3), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

2.5) cooling: cooling the sterilized feed liquid in the step 2.4) to 55-60 ℃, introducing the feed liquid into a to-be-canned container, continuously starting stirring, keeping the temperature within the range of 55-60 ℃, and simultaneously canning the feed liquid to a filling head pipeline for heat preservation;

3) Mixing and filling the yoghourt and the tortoise jelly:

3.1) preheating the yoghourt material liquid prepared in the step 1) to 36-38 ℃ through a preheating plate, and simultaneously filling the yoghourt material liquid and the ginger protease solution with the concentration of 10 +/-2 according to the proportion of 9: 1-8: 1, and waiting for solidification of the mixed material liquid;

3.2) after the mixed material liquid in the step 3.1) is solidified, cooling the reserved tortoise jelly material liquid to 38-40 ℃ by a heat exchanger, filling and subpackaging;

4) fermentation: transferring the subpackaged product into a heat preservation chamber within 20 minutes, maintaining the temperature of the heat preservation chamber at 36-38 ℃, fermenting for 4-8 hours, and controlling the fermentation acidity at 80-85 DEG T;

5) and (3) cooling: cooling the fermented product to 20-25 ℃ within 2 hours;

6) warehousing: and (4) timely transferring the cooled product into a cold storage at 2-6 ℃, storing for more than 12 hours, and then taking out.

furthermore, the water used for dissolving the raw materials is deionized water, so that the influence of calcium ions, magnesium ions and the like contained in the drinking water in the conventional life on main flavor substances (tuckahoe and tortoise) in the tortoise jelly powder is avoided.

further, the ratio of the filling amount of the yoghourt material liquid and the tortoise jelly material liquid used in the step 3) of filling is 9: 1-8: 1.

the formula of the tortoise jelly fully considers the appropriate freezing point, state, viscosity and special flavor retention factors of the tortoise jelly in the production process, and simultaneously considers the smooth mouthfeel of the components of the tortoise jelly, thereby ensuring that the filling process is carried out smoothly in the production process (the viscosity of the liquid is in the range of 3000-3500 CP), and ensuring that the mouthfeel of the product is smooth and the sweetness is high in acceptability to consumers. The tortoise jelly formula and the preparation process of the tortoise jelly can adjust the solidification temperature of the tortoise jelly to coincide with the solidification temperature of the yoghourt, and in the mixing and filling process of the tortoise jelly and the yoghourt, the unique characteristics of the ginger protease are utilized to catalyze the protein in the yoghourt feed liquid to be in a solidification state when the tortoise jelly and the yoghourt are mixed, so that the mixed feed liquid is instantly in an expression form of the solidification state, the mixing with the tortoise jelly feed liquid in two tanks is prevented, the industrial mass production of the layered structure of the tortoise jelly and the yoghourt is realized, and the respective independent states of the products are ensured.

the solidified yoghurt prepared by the formula and the preparation process has the special flavor of the tortoise jelly and the new product of the solidified yoghurt with the business health care function, ensures the high quality, nutrition and health care of the product and is convenient to eat, opens the breakthrough point of the low-temperature solidified yoghurt market in China at present, and leads the development trend of the future market.

the invention also aims to provide the bicolor solidified tortoise jelly yoghourt which is prepared by the preparation process of the bicolor solidified tortoise jelly yoghourt.

the black tortoise jelly is selected to be matched with the white yoghourt, and the jump of black and white color gives visual impact to consumers, so that the phenomenon of single element of set yoghourt in the current market is overcome, and the product items of the set yoghourt are enriched; because the tortoise jelly has slightly bitter characteristic and is opposite to the sweet feeling of the yoghourt, the taste difference of the tortoise jelly and the yoghourt is fully utilized, and the flavor of the tortoise jelly is adjusted and the matching proportion of the tortoise jelly and the yoghourt is adjusted, so that consumers can experience different feelings in the taste in the eating process without losing the characteristic of the yoghourt, the nutritive value of the yoghourt is enriched, and the yoghourt has special health care function; on the other hand, the two are mutually coordinated in taste, and the sweet and greasy feeling brought in the process of eating the yoghourt can be optimized by utilizing the slightly bitter feeling of the tortoise jelly while the slightly bitter feeling of the tortoise jelly is utilized to alleviate the slightly bitter feeling brought in the process of eating the tortoise jelly.

Detailed Description

the following is a detailed description of the preferred embodiments of the invention.