阅读说明：本技术 一种瓶装褐色凝固型酸奶及其制备方法 (bottled brown set yogurt and preparation method thereof ) 是由 杨若茜 崇志文 王红兵 许小英 胡长利 龄南 于 2018-05-30 设计创作，主要内容包括：本发明属于酸奶制备技术领域,具体涉及一种瓶装褐色凝固型酸奶及其制备方法,所述酸奶由酸奶原料经传代菌种发酵而成,所述酸奶原料包括以下重量百分比组分：葡萄糖4-6％、白砂糖2-7％、果葡糖浆0-3％、稳定剂0-1％、焦糖浆0-0.5％、余量为牛奶,每吨酸奶原料中接种传代菌种菌液20-50kg。本发明制备的酸奶将焦香和奶香完美结合,质构浓稠,回味绵长。(The invention belongs to the technical field of yoghourt preparation, and particularly relates to bottled brown set yoghurt and a preparation method thereof, wherein the yoghourt is prepared by fermenting yoghourt raw materials through passage strains, and the yoghourt raw materials comprise the following components in percentage by weight: 4-6% of glucose, 2-7% of white granulated sugar, 0-3% of high fructose corn syrup, 0-1% of stabilizer, 0-0.5% of caramel slurry and the balance of milk, wherein 20-50kg of subculture strain liquid is inoculated in each ton of yoghourt raw materials. The prepared yoghourt perfectly combines the burnt fragrance and the milk fragrance, has thick texture and lasting aftertaste.)

1. The bottled brown set yoghurt is prepared by fermenting yoghurt raw materials through passage strains, wherein the yoghurt raw materials comprise the following components in percentage by weight: 4-6% of glucose, 2-7% of white granulated sugar, 0-3% of high fructose corn syrup, 0-1% of stabilizer, 0-0.5% of caramel slurry and the balance of milk, wherein 20-50kg of subculture strain liquid is inoculated in each ton of yoghourt raw materials.

2. The bottled brown set yogurt of claim 1, wherein: the subculture strain is Lactobacillus delbrueckii, and the microbial preservation number of the Lactobacillus delbrueckii is CGMCC No. 13737.

3. The bottled brown set yogurt of claim 1, wherein: the yoghourt raw material comprises the following components in percentage by weight: 87.45% of milk, 4.75% of glucose, 4% of white granulated sugar, 3% of high fructose corn syrup, 0.6% of stabilizer and 0.2% of caramel syrup.

4. The bottled brown set yogurt of claim 1, wherein: the stabilizer is one or more of hydroxypropyl distarch phosphate, agar and pectin.

5. A method of preparing a bottled brown set style yogurt as claimed in claim 1, characterized by: the method comprises the following steps:

(1) Adding the milk with the formula amount into a mixing tank, circularly heating to 40-50 ℃, then adding the glucose with the formula amount, and circularly preserving heat;

(2) homogenizing after the material mixing is finished;

(3) Adding the feed liquid into a browning cylinder, heating to brown, carrying out Maillard reaction, and cooling a browning base material after the reaction is finished;

(4) adding the white granulated sugar, the stabilizer, the high fructose corn syrup and the caramel syrup in the formula amount into the browning base material, and performing circulating heat preservation;

(5) homogenizing, sterilizing, and cooling;

(6) inoculating subculture strains, filling into a packaging bottle, fermenting, and finally refrigerating and taking out of the warehouse.

6. The method of preparing a bottled brown set style yogurt as claimed in claim 5, characterized in that: the temperature of the homogenization treatment in the step (2) is 60-70 ℃, and the pressure is 18-20 MPa.

7. the method of preparing a bottled brown set style yogurt as claimed in claim 5, characterized in that: the temperature of the browning treatment in the step (3) is 92-98 ℃, the browning time is 1.5-3h, the browning end point is 719-721U, and the browning base material is cooled to 4-10 ℃ after the browning is finished.

8. the method of preparing a bottled brown set style yogurt as claimed in claim 5, characterized in that: the temperature of the homogenization treatment in the step (5) is 60-70 ℃, the pressure is 18-20MPa, the sterilization condition is that the sterilization is carried out for 6min at the temperature of 95 ℃, and the ingredients are cooled to 7-13 ℃ after the sterilization is finished.

9. the method for preparing bottled brown set style yogurt as claimed in claim 5, wherein the fermentation temperature in step (6) is 41-45 ℃, the acidity at the end of fermentation is 70-80 ⁰ T, and the refrigeration temperature is 2-6 ℃.

Technical Field

The invention belongs to the technical field of yogurt preparation, and particularly relates to bottled brown set yogurt and a preparation method thereof.

Background

At the present stage, the number of the stirred yoghurt with new taste on the market is infinite, and some products with characteristics or different styles attract people more and more. The process of the charcoal-roasted yoghourt is from Russia, and the raw milk is subjected to Maillard reaction before fermentation, which is non-enzymatic browning and can generate special burnt fragrance, so that the yoghourt which is fermented continuously is also called cooked yoghourt or roasted yoghourt. The large, medium and small milk enterprises such as Mongolian cattle, Yili, Wandashan, West province spring and the like all have corresponding stirring type yoghourt products, and the packages are mainly in two forms of plastic bottles and transparent bags.

At present, glass bottled set yoghurt in the eyes of consumers is a traditional symbol. Some old brands of milk enterprises, such as Nanjing Weigang milk industry, Shanghai Guangming milk industry and Hangzhou beautiful healthy milk industry, are sold and produced, special products are free of high calcium type, sucrose-free type, low fat or degreasing type, additive-free type and the like, and have no great difference in color and fragrance. The traditional yoghurt cannot meet the higher pursuit of the yoghurt of consumers in taste.

Chinese patents CN103598328A and CN102388962A disclose normal temperature yoghourt and a preparation method thereof, which have the common points that the prepared normal temperature yoghourt is normal temperature yoghourt, although the yoghourt has long shelf life, the mouthfeel is not as fine as the mouthfeel of low temperature yoghourt, and the patent products have single color and luster and need to be further improved in flavor and nutritional performance.

Disclosure of Invention

The invention mainly provides bottled brown set yogurt and a preparation method thereof, and the yogurt perfectly combines burnt flavor and milk flavor, has thick texture and lingering aftertaste. The technical scheme is as follows:

The bottled brown set yoghurt is prepared by fermenting yoghurt raw materials through passage strains, wherein the yoghurt raw materials comprise the following components in percentage by weight: 4-6% of glucose, 2-7% of white granulated sugar, 0-3% of high fructose corn syrup, 0-1% of stabilizer, 0-0.5% of caramel slurry and the balance of milk, wherein 20-50kg of subculture strain liquid is inoculated in each ton of yoghourt raw materials.

preferably, the subculture strain is lactobacillus delbrueckii, and the microbial preservation number of the lactobacillus delbrueckii is CGMCC No. 13737.

preferably, the raw materials of the yoghourt comprise the following components in percentage by weight: 87.45% of milk, 4.75% of glucose, 4% of white granulated sugar, 3% of high fructose corn syrup, 0.6% of stabilizer and 0.2% of caramel syrup.

preferably, the stabilizer is one or more of hydroxypropyl distarch phosphate, agar and pectin.

A preparation method of the bottled brown set yogurt comprises the following steps:

(1) Adding the milk with the formula amount into a mixing tank, circularly heating to 40-50 ℃, then adding the glucose with the formula amount, and circularly preserving heat;

(2) homogenizing after the material mixing is finished;

(3) Adding the feed liquid into a browning cylinder, heating to brown, carrying out Maillard reaction, and cooling a browning base material after the reaction is finished;

(4) Adding the white granulated sugar, the stabilizer, the high fructose corn syrup and the caramel syrup in the formula amount into the browning base material, and performing circulating heat preservation;

(5) homogenizing, sterilizing, and cooling;

(6) inoculating subculture strains, filling into a packaging bottle, fermenting, and finally refrigerating and taking out of the warehouse.

preferably, the temperature of the homogenization treatment in the step (2) is 60-70 ℃, and the pressure is 18-20 MPa.

Preferably, the browning treatment in the step (3) is carried out at the temperature of 92-98 ℃, the browning time is 1.5-3h, the browning end point is 719-721U, and the browning base material is cooled to 4-10 ℃ after the browning is finished.

Preferably, the temperature of the homogenization treatment in the step (5) is 60-70 ℃, the pressure is 18-20MPa, the sterilization condition is that the sterilization is carried out for 6min at the temperature of 95 ℃, and the ingredients are cooled to 7-13 ℃ after the sterilization is finished.

Preferably, the fermentation temperature in the step (6) is 41-45 ℃, the fermentation termination acidity is 70-80 ℃ T, and the refrigeration temperature is 2-6 ℃.

By adopting the scheme, the invention has the following advantages:

(1) The yogurt adopts the Deschs lactobacillus with the microorganism preservation number of CGMCC No.13737 for bottled fermentation, and the strain is unique, so that the fermentation process is stable;

(2) The yoghourt has special burnt flavor by browning the milk, perfectly combines the burnt flavor and the milk flavor, has thick texture and lasting aftertaste, is a bottle of yoghourt beneficial to intestinal health, and can be used as a delicious dessert.

Drawings

Fig. 1 is a photograph of a pantone color card against which the browning endpoint of the present invention is compared.

Detailed Description

The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental reagents and materials involved are conventional biochemical reagents and materials unless otherwise specified.