阅读说明：本技术 一种凝固型发酵乳及其制备方法 (Solidified fermented milk and preparation method thereof ) 是由 杨梅 张丽媛 谷宝玉 杨小冲 张海斌 孙云峰 于 2020-07-06 设计创作，主要内容包括：本发明提供了一种凝固型发酵乳及其制备方法。该凝固型发酵乳包括由单甘油脂肪酸酯含量不同的单(双)甘油脂肪酸酯组成的复合乳化剂。本发明的发酵乳具有独特的奶香气和有弹性的清爽口感,保质期可达35天以上,并且在保质期内产品状态稳定,无乳清析出。(The invention provides solidified fermented milk and a preparation method thereof. The set-type fermented milk comprises a composite emulsifier composed of mono (di) glycerin fatty acid esters with different monoglyceride contents. The fermented milk has unique milk fragrance and elastic refreshing taste, the quality guarantee period can reach more than 35 days, and the product state is stable in the quality guarantee period without whey precipitation.)

1. A set-style fermented milk characterized by comprising: a composite emulsifier is composed of mono (di) glycerin fatty acid esters with different monoglyceride contents.

2. The set-type fermented milk according to claim 1, wherein the composite emulsifier comprises a mono (di) glycerin fatty acid ester having a monoglyceride content of 40% and a mono (di) glycerin fatty acid ester having a monoglyceride content of 95% or more, preferably in a mass ratio of 1: 1.

3. The set fermented milk according to claim 1 or 2, further comprising gelatin having a gel strength of 240 Bloom-g as a thickener.

4. The set fermented milk according to claim 3, wherein the raw materials of the set fermented milk include: 4.0 to 8.0 percent of sweetening agent, 0.11 to 0.55 percent of stabilizing agent, 0.4 to 0.8 percent of thickening agent, 0.08 to 0.16 percent of emulsifying agent, 0.1 to 0.3 percent of protein powder and 1 to 5 multiplied by 10 of lactic acid bacteria based on the total weight of the raw materials⁹cfu/g, the balance of raw milk.

5. A set fermented milk according to claim 4, wherein the stabilizer comprises 0.01-0.05% pectin and 0.1-0.5% starch.

6. The set fermented milk according to claim 5, wherein the pectin is low-fat pectin and the starch is one or more of hydroxypropyl distarch phosphate, acetylated starch, physically modified starch.

7. A method for producing set fermented milk, characterized by comprising the steps of:

mixing half of the total dosage of the sweetening agent with a part of the stabilizing agent, the thickening agent and the compound emulsifying agent, adding the raw milk heated in advance, and mixing to obtain an ingredient milk;

cooling the ingredient milk to 50-55 ℃;

uniformly mixing the residual sweetener, the residual stabilizer and the protein powder to obtain an ingredient;

mixing the ingredients with the cooled ingredient milk, heating to 60-65 ℃, homogenizing, and fermenting to obtain a semi-finished product;

wherein the compound emulsifier comprises mono (di) glycerin fatty acid ester with different monoglyceride content.

8. The method according to claim 7, wherein the composite emulsifier comprises a mono (di) glycerin fatty acid ester having a monoglyceride content of 40% and a mono (di) glycerin fatty acid ester having a monoglyceride content of 95% or more, preferably in a mass ratio of 1: 1.

9. The method of claim 7, wherein the thickener is gelatin having a gel strength of 240 Bloom-g.

10. The method according to claim 7, wherein the raw milk is pre-warmed to 70-75 ℃.

Technical Field

The invention belongs to the technical field of fermented milk products, and particularly relates to solidified fermented milk and a preparation method thereof.

Background

Stirred yogurts and set yogurts are two types common to fermented milks. The stirring type yoghourt is a yoghourt product which is obtained by uniformly stirring and mixing auxiliary materials such as jam and the like with the yoghourt gel obtained after fermentation, then putting the mixture into a cup or other containers, and cooling and then cooking the mixture. Different from stirred yoghurt, the set yoghurt is a yoghurt product prepared by filling yoghurt and fermenting in an original cup, and the production mode can reduce fragrance loss to the maximum extent, retain the fragrance of the product and is popular with consumers. However, due to the limitation of the production mode, whey is easily separated out and the state of the product is easily damaged in the transportation process, thereby influencing the evaluation of the product by consumers.

The Chinese patent application CN 109645119A provides a set yoghurt, which improves the hardness and elasticity of the yoghurt through the synergistic effect of gelatin and egg yolk powder, so that the yoghurt has rich elasticity in mouthfeel and unique flavor, but the flavor of the product mainly comes from the egg yolk powder.

Disclosure of Invention

The invention aims to provide solidified fermented milk, which is fresh and elastic in mouthfeel by adopting a composite emulsifier consisting of mono (di) glycerin fatty acid esters with different monoglyceride contents, has unique milk fragrance without adding a fragrant substance, and has prolonged shelf life and enhanced stability.

According to an aspect of the present invention, there is provided a set-style fermented milk including: a composite emulsifier is composed of mono (di) glycerin fatty acid esters with different monoglyceride contents.

The mono (di) glyceride fatty acid ester is an emulsifier which is most widely applied in food, has excellent emulsifying property, can react with oil, protein and carbohydrate to form a complex, and is beneficial to a stable system of products. Preferably, the composite emulsifier of the present invention comprises a mono (di) glycerin fatty acid ester having a monoglyceride content of 40% and a mono (di) glycerin fatty acid ester having a monoglyceride content of 95% or more, preferably in a mass ratio of 1: 1.

Further, the set fermented milk further includes gelatin having a gel strength of 240Bloom g as a thickener.

Preferably, the raw materials of the set fermented milk include: based on the total weight of the raw materials, 4.0 percent

8.0% of sweetening agent, 0.11-0.55% of stabilizing agent, 0.4-0.8% of thickening agent, 0.08-0.16% of emulsifying agent, 0.1-0.3% of protein powder and 1-5X 10% of lactic acid bacteria⁹cfu/g, the balance of raw milk.

Preferably, the stabilizer comprises 0.01-0.05% pectin and 0.1-0.5% starch.

Preferably, the pectin is a low-fat pectin and the starch is one or more of hydroxypropyl distarch phosphate, acetylated starch, physically modified starch.

According to another aspect of the present invention, there is provided a method of preparing set fermented milk, comprising the steps of:

mixing half of the total dosage of the sweetening agent with a part of the stabilizing agent, the thickening agent and the compound emulsifying agent, adding the raw milk heated in advance, and mixing to obtain an ingredient milk;

cooling the ingredient milk to 50-55 ℃;

uniformly mixing the residual sweetener, the residual stabilizer and the protein powder to obtain an ingredient;

mixing the ingredients with the cooled ingredient milk, heating to 60-65 ℃, homogenizing, and fermenting to obtain a semi-finished product;

wherein the compound emulsifier comprises mono (di) glycerin fatty acid ester with different monoglyceride content.

Preferably, the raw milk is preheated to 70-75 ℃.

The solidified fermented milk provided by the invention has unique milk fragrance without adding additional fragrance regulating substances, has fresh and elastic mouthfeel, can be stored for more than 35 days, and is stable in product state and free of whey precipitation in the storage period.

Detailed Description

Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

The invention provides solidified fermented milk, which comprises the following components: a composite emulsifier is composed of mono (di) glycerin fatty acid esters with different monoglyceride contents.

The present inventors have surprisingly found that when a combination of mono (di) glycerin fatty acid esters having different monoglyceride contents is used, particularly a combination of a mono (di) glycerin fatty acid ester having a monoglyceride content of 40% and a mono (di) glycerin fatty acid ester having a monoglyceride content of 95% or more, preferably at a mass ratio of 1:1, a unique milk flavor can be imparted to a finished fermented milk product.

The single (double) glycerin fatty acid ester with the content of the monoglyceride of 40 percent or the single (double) glycerin fatty acid ester with the content of the monoglyceride of more than 95 percent is independently adopted, the fermented milk product has softer state and insufficient fragrance, and whey precipitation is easy to occur in the shelf life of the product.

In the fermented milk raw material of the present invention, the percentage content of the above-mentioned complex emulsifier is 0.08 to 0.16%, preferably 0.1 to 0.14%, more preferably 0.12%.

When a combination of a mono (di) glycerin fatty acid ester having a monoglyceride content of 40% and a mono (di) glycerin fatty acid ester having a monoglyceride content of 95% or more is used in other mass ratios, it is difficult to achieve both the elastic state, shelf life stability, and aroma of the product.

The set-type fermented milk may further contain high freezing strength gelatin as a thickener, and gelatin having a gel strength of 240Bloom g is preferable. If the gel strength of the gelatin is too high, the hardness of the product is too high, and if the gel strength of the gelatin is too low, the elasticity of the product is insufficient, and the taste becomes sticky and not fresh.

The percentage content of the thickener in the fermented milk raw material may be 0.4-0.8%, preferably 0.5-0.7%, more preferably 0.6%.

According to a specific embodiment, the raw materials of the set-style fermented milk may include: 4.0 to 8.0 percent of sweetening agent, 0.11 to 0.55 percent of stabilizing agent, 0.4 to 0.8 percent of thickening agent, 0.08 to 0.16 percent of emulsifying agent, 0.1 to 0.3 percent of protein powder and lactic acid based on the total weight of the raw materialsFungus 1-5X 10⁹cfu/g, the balance of raw milk.

The sweetener can be a sweetener conventional in the art, and can be white granulated sugar, for example. Preferably, the raw material can also comprise other alternative sweeteners, such as one or more of fructose syrup, acesulfame potassium, sucralose, aspartame, stevioside, xylitol and mogroside, and the addition amount of the alternative sweeteners is half of the sweetness of the white granulated sugar.

The stabilizer is pectin and starch. Preferably, the pectin herein is a low-fat pectin. The starch may comprise one or more of hydroxypropyl distarch phosphate, acetylated starch, physically modified starch.

The protein powder is conventional protein powder in the field, and preferably can be one or more of concentrated whey protein powder, concentrated milk protein powder, casein powder, whey protein powder and soybean protein powder.

The lactobacillus comprises streptococcus thermophilus and lactobacillus bulgaricus, the addition ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1:2 or 1:3, and the lactobacillus can also comprise one or more of bifidobacterium lactis, streptococcus thermophilus, bifidobacterium longum, bifidobacterium infantis, lactobacillus plantarum, lactobacillus casei and lactobacillus paracasei besides the two lactobacillus. The addition amount of lactobacillus is 1 × 10⁹-5×10⁹cfu/g。

The raw milk can be raw milk, and the nutritional indexes of the raw milk meet the requirements of the national standard GB 19301.

According to another embodiment of the present invention, there is provided a method for preparing the set fermented milk described above, including the steps of:

mixing half of the total dosage of the sweetening agent with a part of the stabilizing agent, the thickening agent and the compound emulsifying agent, adding the raw milk heated in advance, and mixing to obtain an ingredient milk;

cooling the blended milk to 50-55 ℃, preferably 53 ℃;

uniformly mixing the residual sweetener, the residual stabilizer and the protein powder to obtain a mixture;

mixing the above mixture with cooled adjuvant milk, heating to 60-65 deg.C, preferably 63 deg.C, homogenizing, and fermenting to obtain semi-finished product.

Further, the method also comprises the step of cooling and after-ripening the semi-finished product to obtain the solidified fermented milk.

Wherein the compound emulsifier, sweetener, thickener, protein powder, stabilizer and raw milk are defined as above.

Specifically, the raw milk is previously heated to a temperature of 70 ℃ to 75 ℃, preferably 75 ℃, and this step is performed by circulation for 15 to 20min, preferably 20 min.

The step of mixing the raw milk to obtain the ingredient milk is performed by circulating for 25-30min, preferably 30 min.

The above ingredient milk and mixture are mixed by circulation for 25-30min, preferably 30 min.

The homogenization process generally adopts two-stage homogenization, and the homogenization pressure can be 40Bar +180 Bar.

The fermentation temperature of the above ingredient milk is 40-43 deg.C, preferably 42 deg.C. And (5) stopping fermentation when the titration acidity is more than 70.

The after-ripening time of the semi-finished product is 12-24 h, and the optimal time is 24 h.

According to a specific embodiment, the invention provides a preparation method of set yogurt, which specifically comprises the following steps:

(1) mixing half amount of white sugar, pectin, gelatin and compound mono (di) glycerin fatty acid ester, adding raw milk heated to 70-75 deg.C, and circulating for 15-20min to obtain adjuvant milk;

(2) cooling the blended milk in the step (1) to 50-55 ℃;

(3) uniformly mixing the rest of white granulated sugar, starch and protein powder to obtain a mixture, putting the mixture into the cooled ingredient milk in the step (2), and circulating for 25-30 min;

(4) heating the mixed milk obtained in the step (3) to 60-65 ℃ again, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 40Bar +180 Bar;

(5) and (4) cooling and fermenting the ingredient milk obtained in the step (4) until the titrated acidity is more than 70, and stopping fermentation to obtain a semi-finished product.

(6) And (5) cooling the semi-finished product in the step (5), and discharging the semi-finished product out of the warehouse after post-ripening.

The solidified fermented milk provided by the invention is fresh and cool in taste, good in elasticity and unique in milk fragrance. In addition, the shelf life of the solidified fermented milk can be prolonged to 35 days, no whey is separated out in the shelf life, and the product state is stable.

Examples

The experimental methods and apparatuses used in the following examples are conventional methods and apparatuses unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

Example 1

1. The formula (each 1000kg of raw materials contains):

raw materials	Addition amount (kg)
		White granulated sugar	65
Acesulfame potassium	0.1
		Sucralose	0.084
Hydroxypropyl distarch phosphate	3
		Low fat pectin	0.3
Gelatin (240Bloom g)	6.0
		Mono (di) glycerol fatty acid ester 40	0.7
Mono (di) glycerin fatty acid ester 97	0.7
		Concentrated whey protein powder	2.0
Streptococcus thermophilus (cfu/g)	1×109
		Lactobacillus bulgaricus (cfu/g)	2×109
Raw milk	Balance of

2. The preparation method comprises the following steps:

(1) mixing 32.5kg of white sugar, low-fat pectin, gelatin and mono (di) glycerin fatty acid ester 40, 97, adding raw milk heated to 70 deg.C, and circulating for 20min to obtain the adjuvant milk.

(2) Cooling the ingredient milk obtained in the step (1) to 55 ℃.

(3) And (3) uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and putting the mixture into the cooled ingredient milk in the step (2) for circulating for 30 min.

(4) And (4) raising the temperature of the blended milk obtained in the step (3) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 40Bar +180 Bar.

(5) And (4) cooling the ingredient milk obtained in the step (4) to 41.8 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrating acidity is more than 70.

(6) And (5) cooling the semi-finished product in the step (5), and after 12 hours of after-ripening, taking out of the warehouse.

Example 2

1. The formula (each 1000kg of raw materials contains):

raw materials	Addition amount (kg)
		White granulated sugar	60
Acesulfame potassium	0.1
		Sucralose	0.084
Hydroxypropyl distarch phosphate	3
		Low fat pectin	0.3
Gelatin (240Bloom g)	5.0
		Mono (di) glycerol fatty acid ester 40	0.6
Mono (di) glyceryl fatty acidEster 97	0.6
		Concentrated whey protein powder	2.0
Streptococcus thermophilus (cfu/g)	1.5×109
		Lactobacillus bulgaricus (cfu/g)	3×109
Raw milk	Balance of

2. The preparation method comprises the following steps:

(1) mixing 30kg white sugar, low fat pectin, gelatin and mono (di) glycerin fatty acid ester 40, 97, adding raw milk heated to 72 deg.C, and circulating for 20min to obtain adjuvant milk.

(2) Cooling the blended milk obtained in the step (1) to 50 ℃.

(3) And (3) uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and putting the mixture into the cooled ingredient milk in the step (2) for circulating for 30 min.

(4) And (4) raising the temperature of the blended milk obtained in the step (3) to 65 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 40Bar +180 Bar.

(5) And (4) cooling the ingredient milk obtained in the step (4) to 42 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrated acidity is more than 70.

(6) And (5) cooling the semi-finished product in the step (5), after-ripening for 18h, and then taking out of the warehouse.

Example 3

1. The formula (each 1000kg of raw materials contains):

raw materials	Addition amount (kg)
		White granulated sugar	55
Acesulfame potassium	0.1
		Sucralose	0.084
Hydroxypropyl distarch phosphate	3
		Low fat pectin	0.3
Gelatin (240Bloom g)	6.5
		Mono (di) glycerol fatty acid ester 40	0.7
Mono (di) glycerin fatty acid ester 97	0.7
		Concentrated whey protein powder	2.0
Streptococcus thermophilus (cfu/g)	1×109
		Lactobacillus bulgaricus (cfu/g)	3×109
Raw milk	Balance of

2. The preparation method comprises the following steps:

(1) mixing 27.5kg of white sugar, low-fat pectin, gelatin and mono (di) glycerol fatty acid ester 40, 97, adding raw milk heated to 75 deg.C, and circulating for 25min to obtain adjuvant milk.

(2) Cooling the blended milk obtained in the step (1) to 53 ℃.

(3) And (3) uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and putting the mixture into the cooled ingredient milk in the step (2) for circulating for 25 min.

(4) And (4) raising the temperature of the blended milk obtained in the step (3) to 63 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 40Bar +180 Bar.

(5) And (4) cooling the ingredient milk obtained in the step (4) to 43 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrated acidity is more than 70.

(6) And (5) cooling the semi-finished product in the step (5), after-ripening for 12h, and then taking out of the warehouse.

Examples of the experiments

In the following experimental examples, all the related reference samples were set yogurt products (Junlebao yogurt) sold in the market.

1. Hardness and viscoelasticity measurements

Hardness and viscoelasticity measurements were performed on the samples of examples 1-3 and comparative samples, respectively, using a TPA texture analyzer using a TA11/1000 standard cylindrical probe.

The parameters are set as follows:

speed before measurement: 1.00 mm/s;

testing speed: 1.00 mm/s;

and (3) measuring the speed: 1.00 mm/s;

punching depth: 15.000 mm;

time: 10.00 s;

trigger force: 0.1 g.

The detection method comprises the following steps: the test was repeated three times for each sample, and the average was taken, and the results of hardness and viscoelasticity tests are shown in table 1 below.

TABLE 1 hardness and viscoelasticity measurements

	Hardness per gram	Viscoelastic property
			Example 1	46.6	1.24
Example 2	43.2	1.19
			Example 3	41.9	1.32
Control sample	53.8	0.78

From the results of the texture analysis shown in table 1 above, it was found that the samples of examples 1 to 3 of the present invention had a hardness reduction degree and an increased viscoelasticity as compared with the comparative sample.

2. Sensory evaluation

For the samples and the comparative samples of examples 1-3, 30 professional evaluators (male-female ratio is 1:1) were selected and evaluated according to the tissue state, aroma, viscoelasticity and mouth feel of the product, the evaluation criteria are shown in table 2, and each index is 10 points full. The results of the sensory evaluation are the average of the 30-person scores.

TABLE 2 sensory evaluation criteria

Item	Scoring criteria	Score value
			Tissue state	Good coagulation state, no whey precipitation, and uniform texture	10
Fragrance	Strong and pure fragrance	10

Viscoelastic property	Good viscoelasticity, good rebound after pressing down the spoon	10
			Taste-changing agent	Has fine and refreshing taste, and can be immediately melted after being taken	10

TABLE 3 sensory evaluation results

Sample (I)	Tissue state	Fragrance	Viscoelastic property	Taste-changing agent	Total score
						Example 1	9.2	9.6	9.4	9.4	37.6
Example 2	9.4	9.3	9.2	9.0	36.9
						Example 3	9.1	9.5	9.1	9.2	36.9
Control sample	8.8	8.4	8.2	8.2	33.6

As can be seen from the results in Table 3, the results of the sensory evaluations of the samples according to examples 1 to 3 of the present invention were much higher than those of the comparative sample.

3. Stability test

The fermented milk of example 1 was compared with a control for stability evaluation, i.e. its stability during shelf life was observed. It is known that the set yogurt, due to its product characteristics, if not stable enough, causes whey to precipitate, which seriously affects the evaluation of the product by consumers. Table 4 shows the product status over shelf life for both samples.

TABLE 4 stability test

As can be seen from the stability test results shown in table 4, the whey deposition continued to increase greatly after 21 days of storage for the control, but the whey deposition remained within the acceptable range after 35 days of storage for the sample according to example 1. It can be seen that the set yoghurt sample according to example 1 of the present invention has an extended shelf life, improving the vitality of the product.

4. Gelatin screening test for different gel strengths

The set-style yogurt product according to the present invention is required to have good viscoelasticity and low hardness, and since the gel strengths of the conventional gelatins are 100(Bloom · g), 150(Bloom · g) and 240(Bloom · g), respectively, it is necessary to perform a screening experiment for gelatins having different gel strengths, in which the amount of gelatin added is limited to 0.6% and the amounts of other raw materials added are shown in table 5 below. The evaluation indexes were a viscoelasticity index, a hardness index, and a chemical texture, and the experimental results are shown in table 6.

TABLE 5 gelatin screening test formulations (addition per 1000kg of raw materials)

Raw materials	Addition amount (kg)
		White granulated sugar	65
Acesulfame potassium	0.1
		Sucralose	0.084
Hydroxypropyl distarch phosphate	3
		Low fat pectin	0.3
Mono (di) glycerol fatty acid ester 40	0.4
		Mono (di) glycerin fatty acid ester 97	0.4
Concentrated whey protein powder	2.0
		Streptococcus thermophilus (cfu/g)	1×109
Lactobacillus bulgaricus (cfu/g)	3×109
		Raw milk	Balance of

Hardness and viscoelasticity were measured using a TPA texture analyser using a TA11/1000 standard cylindrical probe.

The parameters are set as follows:

speed before measurement: 1.00 mm/s;

testing speed: 1.00 mm/s;

and (3) measuring the speed: 1.00 mm/s;

punching depth: 15.000 mm;

time: 10.00 s;

trigger force: 0.1 g;

the detection method comprises the following steps: the test was repeated three times for each sample, and the average was taken, and the results of hardness and viscoelasticity tests are shown in table 6 below.

TABLE 6 gelatin screening test for different gel strengths

	Hardness per gram	Viscoelastic property	Taste-changing agent
				100(Bloom·g)	48.6	0.85	Sticky taste, stringiness after being taken into the mouth and no refreshing
150(Bloom·g)	52.3	0.96	Sticky taste, stringiness after being taken into the mouth and no refreshing
				240(Bloom·g)	39.6	1.28	Has fine and refreshing taste, and can be immediately melted after being taken

As shown in the experimental data in Table 6, the addition of gelatin with a gel strength of 240(Bloom g) can make the yogurt more smooth and refreshing and have better mouthfeel.

Meanwhile, in order to determine the optimum amount of gelatin to be added, screening experiments were carried out for the amount of gelatin added of 240(Bloom · g), and the amounts of the remaining raw materials added are shown in table 5 and the results of the experiments are shown in table 7.

TABLE 7 screening experiment for gelatin addition

Addition amount of%	Product condition
		0.1	The product has insufficient viscoelasticity and hardness, and has fine and refreshing taste and good mouthfeel
0.2	The product has insufficient viscoelasticity and hardness, and has fine and refreshing taste and good mouthfeel
		0.3	The product has insufficient viscoelasticity and hardness, and has fine and refreshing taste and good mouthfeel
0.4	The product has good viscoelasticity, proper hardness, fine and refreshing mouthfeel and good mouthfeel
		0.5	The product has good viscoelasticity, proper hardness, fine and refreshing mouthfeel and good mouthfeel
0.6	The product has good viscoelasticity, proper hardness, fine and refreshing mouthfeel and good mouthfeel
		0.7	The product has good viscoelasticity, proper hardness, fine and refreshing mouthfeel and good mouthfeel
0.8	The product has good viscoelasticity, proper hardness, fine and refreshing mouthfeel and good mouthfeel
		0.9	The product has good viscoelasticity, hardness, fine and refreshing taste and poor mouthfeel
1.0	The product has good viscoelasticity, hardness, fine and refreshing taste and poor mouthfeel

Based on the experimental results shown in table 7, it was finally determined that gelatin having a gel strength of 240(Bloom · g) should be used in the product in combination with the hardness, viscoelasticity, and mouth feel indices of the product, and it is preferably added in an amount of 0.4% to 0.8%.

5. Screening experiment of mono (di) glycerin fatty acid ester

The mono (di) glyceride is an emulsifier which is most widely applied in food, has excellent performance, can react with oil, protein and carbohydrate to form a complex, and is beneficial to the stability of a product system. The present inventors screened mono (di) glycerin fatty acid esters having different monoglyceride contents, and the commonly used monoglyceride contents were 40%, 50%, 60%, and 95%. In this screening experiment, the amount of mono (di) glycerin fatty acid ester added was 0.1%, and the amounts of the remaining raw materials added are shown in table 8. The results of the screening experiments are shown in table 9 below.

TABLE 8 residual raw material addition amount

Raw materials	Addition amount (kg)
		White granulated sugar	55
Acesulfame potassium	0.1
		Sucralose	0.084
Hydroxypropyl distarch phosphate	3
		Pectin	0.3
Gelatin	6.5
		Concentrated whey protein powder	2.0
Streptococcus thermophilus	1×109
		Lactobacillus bulgaricus	3×109
Raw milk	Balance of

TABLE 9 screening test for mono (di) glyceryl fatty acid esters

	Product state and flavor
		Mono (di) glycerin fatty acid ester 40%	The product has soft state, whey precipitation in shelf life, and insufficient fragrance
50% of mono (di) glycerin fatty acid ester	The product has elasticity but has peculiar smell
		Fatty acid mono (di) glyceride 60%	The product has elasticity but has peculiar smell
Mono (di) glycerin fatty acid ester 95%	The product has soft state, whey precipitation in shelf life, and insufficient fragrance

Based on the experimental data of table 9 above, the mono (di) glycerin fatty acid ester with a monoglyceride content of 40% and more than 95% was selected for compounding.

6. Screening experiment for compounding of mono (di) glycerin fatty acid ester

Based on the excellent emulsifying performance of the mono (di) glycerin fatty acid ester, the inventors of the present invention found in the course of research that if the mono (di) glycerin fatty acid ester with different contents of the mono (di) glycerin fatty acid ester is subjected to the combination screening, a unique fragrance can be formed in the fermented milk product, specifically, a combination of two kinds of mono (di) glycerin fatty acid esters with the contents of the mono glycerin fatty acid ester of 40% and 95% or more, and the results of the screening experiment are shown in table 10.

TABLE 10 screening test for mono (di) glycerol fatty acid esters

As can be seen from tables 9 and 10, when a combination of mono (di) glycerin fatty acid esters having a monoglyceride content of 40% and a monoglyceride content of 95% was selected, and the mass ratio of the two was 1:1, the yogurt product obtained was excellent in the state and stability during the shelf life, and was able to form a unique flavor.

The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.