阅读说明：本技术 一种含有奶酪酱的发酵乳饮料及其制备方法 (Fermented milk beverage containing cheese sauce and preparation method thereof ) 是由 洪青 刘振民 李楠 郑远荣 雍靖怡 刘景� 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种含有奶酪酱的发酵乳饮料及其制备方法,其原料包括奶酪酱爆珠、白砂糖、淀粉、复配稳定剂、发酵剂,水和牛乳基料；其制备方法包括以下步骤：将白砂糖、淀粉、稳定剂和发酵剂混合均匀,溶解于牛乳基料中,搅拌、均质、巴氏杀菌并冷却；添加发酵菌剂进行发酵,发酵至终点,翻缸冷却,得到酸奶基料；将水和酸奶基料按比例混合均匀,添加酸味调节剂；二级均质,冷却,添加奶酪酱爆珠,搅拌均匀,无菌罐装即得。本发明提供了一种奶酪酱发酵乳饮料及其制备方法。该制备方法生产工艺简单,易于操作；制得的发酵乳饮料口感和体感丰富,具有很强的咀嚼性,并且状态稳定、质地和口感俱佳。(The invention discloses a fermented milk beverage containing cheese sauce and a preparation method thereof, wherein the raw materials comprise cheese sauce pops, white granulated sugar, starch, a compound stabilizer, a leavening agent, water and milk base material; the preparation method comprises the following steps: mixing white granulated sugar, starch, stabilizer and leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; adding a zymophyte agent for fermentation, turning over the cylinder and cooling to obtain a yoghourt base material; mixing water and yogurt base material at a certain proportion, and adding acidity regulator; second-stage homogenizing, cooling, adding cheese sauce bead, stirring, and aseptic canning. The invention provides a cheese sauce fermented milk beverage and a preparation method thereof. The preparation method has simple production process and easy operation; the prepared fermented milk beverage has rich taste and body feeling, strong chewiness, stable state and good texture and taste.)

1. A preparation method of fermented milk beverage containing cheese sauce is characterized in that raw materials of the fermented milk beverage comprise 8-15% of cheese sauce pops, 25-30% of yogurt base material and sterile drinking water which are supplemented to 100%, wherein the percentage is the percentage of the total mass of the fermented milk beverage raw materials; the raw materials of the yoghourt base material comprise 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.5-1.5% of compound stabilizer, 0.001-0.006% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch, stabilizer and leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;

(2) adding a zymophyte agent for fermentation, turning over the cylinder and cooling to obtain a yoghourt base material;

(3) mixing water and yogurt base material at a certain proportion, and adding acidity regulator; second-stage homogenizing, cooling, adding cheese sauce bead, stirring, and aseptic canning.

2. The method for preparing a fermented milk beverage containing cheese spread according to claim 1, wherein the cheese spread bead is obtained by embedding cheese spread under aseptic conditions, is prepared by a pill dropping machine, and is sterilized by high pressure steam.

3. A method of preparing a fermented milk beverage containing cheese spread according to claim 2, characterized in that the preparation composition of cheese spread comprises: 5-30% of natural cheese, 0.5-4% of emulsifying salt, 12-50% of milk fat, 0.2-1% of acidity regulator, 0.2-1.0% of stabilizer, 3-10% of sweetener and 20-53% of water, wherein the percentages are mass percentages of the components in the cheese sauce.

4. The method for producing a fermented milk beverage containing cheese spread according to claim 2, wherein the ingredient indices of the cheese spread are: water 53-69%, fat 15-25%, protein 5.0-8.0%, and pH 4.8-5.2.

5. The method of producing a fermented milk drink containing cheese spread according to claim 1, wherein the stabilizer is a combination of pectin, agar and gellan gum, wherein the amount of pectin added is 0.3 to 0.6%, the amount of agar added is 0.1 to 0.3%, and the amount of gellan gum added is 0.1 to 0.6%.

6. A method for producing a fermented milk beverage containing cheese spread according to claim 1, wherein in the step (1), the mixing temperature is 65 to 70 ℃ and the mixing time is 20 to 30 min.

7. The method for preparing a fermented milk beverage containing cheese jam according to claim 1, wherein in the step (1), the homogenization is a two-stage homogenization at 65-70 ℃, the pressure of the one-stage homogenization is 200-250bar, and the pressure of the two-stage homogenization is 30-80 bar.

8. The method for producing a fermented milk beverage containing cheese spread according to claim 1, wherein in the step (2), the fermentation agents are lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6 to 8 hours, and the final fermentation acidity is 70 ° T or more.

9. A method for producing a fermented milk beverage containing cheese spread according to claim 1, wherein in the step (3), the acid adjustment is preferably adjusted to 50 ° T to 60 ° T.

10. An ambient temperature milk drink containing cheese spread prepared by the method for producing a fermented milk drink containing cheese spread according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of dairy processing, in particular to a fermented milk beverage containing cheese sauce and a preparation method thereof.

Background

The fermented milk beverage is prepared by taking cow milk as a main raw material, adding white granulated sugar and a thickening agent as auxiliary materials, and carrying out processes of homogenizing, sterilizing, cooling, fermenting, adjusting acid, filling and the like. Fermented milk beverages are becoming increasingly thin and popular in the market for their convenience of consumption. More and more market research reports show that the future market of fermented milk beverages focuses on the group over 25 years old, especially the female group, increases the functional association of consumers from product naming, product publicity and place places, and develops loyal and rational consumers by matching with real somatosensory formulas.

In combination with the continuous improvement of the acceptance of Chinese consumers on cheese, the consumption of cheese is increased year by year in China. In recent years, various cheese flavor yogurts are proposed in the low-temperature yoghurt market, but most of them are added with processed cheese powder or cheese flavor essence, and do not contain cheese components capable of actually providing mouthfeel. CN200910195301.3 provides a sweet and sour cheese sauce which is soft in texture, fine, smooth and tender, strong in fluidity, moderate in viscosity, good in emulsification, stable in shelf life, free of bleeding and better in flavor. The product has low freezing point, can be kept in fluid state at low temperature, and can be dissolved in fermented milk beverage or cow milk. Therefore, how to improve the form stability of the cheese sauce in the fermented milk beverage and endow the fermented milk beverage with the popping feeling on the milk is a technical problem in the technical field on the premise of keeping the taste and the color of the fermented milk beverage.

Disclosure of Invention

The invention aims to solve the technical problems of poor chewing feeling and poor stability of cheese sauce fermented milk beverages and provides a fermented milk beverage containing cheese sauce particles and a preparation method thereof. The cheese jam particle fermented milk beverage provided by the invention has strong cheese fragrance, and simultaneously, the cheese jam and the milk beverage thereof have good stability, and the fluid cheese jam is embedded into the popping beads by an embedding means, so that the product is endowed with popping pulp feeling when being eaten, and the edible pleasure of consumers is improved.

The invention is realized by the following technical scheme in order to achieve the purpose:

a method for preparing a fermented milk beverage containing cheese sauce comprises the following raw materials of 8-15% of cheese sauce poplock, 55-72% of sterile drinking water and 25-30% of yogurt base material, wherein the percentages are percentages of the total mass of the raw materials of the fermented milk beverage; the raw materials of the yoghourt base material comprise 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.5-1.5% of compound stabilizer, 0.001-0.006% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch, stabilizer and leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;

(2) adding a zymophyte agent for fermentation, turning over the cylinder and cooling to obtain a yoghourt base material;

(3) mixing water and yogurt base material at a certain proportion, and adding acidity regulator; second-stage homogenizing, cooling, adding cheese sauce bead, stirring, and aseptic canning.

Further, the cheese sauce popsicle is obtained by embedding cheese sauce under aseptic condition, is prepared from cheese sauce, sodium alginate, calcium chloride and potassium sorbate by a pill dropping machine, and is finally sterilized by high-pressure steam.

Further, the preparation composition of the cheese sauce comprises the following components: 5-30% of natural cheese, 0.5-4% of emulsifying salt, 12-50% of milk fat, 0.2-1% of acidity regulator, 0.2-1.0% of stabilizer, 3-10% of sweetener and 20-53% of water, wherein the percentages are mass percentages of the components in the cheese sauce.

Further, the ingredient indexes of the cheese sauce are as follows: water 53-69%, fat 15-25%, protein 5.0-8.0%, and pH 4.8-5.2.

Further, the stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of the pectin is 0.3-0.6%, the addition amount of the agar is 0.1-0.3%, and the addition amount of the gellan gum is 0.1-0.6%.

Further, in the step (1), the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.

Further, in the step (1), the homogenization is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization is 200-250bar, and the pressure of the second-stage homogenization is 30-80 bar.

Further, in the step (2), the leaven is lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6-8h, and the fermentation end point titration acidity is more than 70 DEG T.

Further, in the step (3), the acid is preferably adjusted to 50-60T.

In another aspect, the present invention provides a fermented milk beverage containing cheese spread prepared by the method for preparing a fermented milk beverage containing cheese spread as described above.

The positive progress effects of the invention are as follows: the invention provides a cheese sauce fermented milk beverage and a preparation method thereof. The preparation method has simple production process and easy operation; the prepared fermented milk beverage has rich taste and body feeling, strong chewiness, stable state and good texture and taste.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

A method for preparing a fermented milk beverage containing cheese sauce comprises the following raw materials of 8-15% of cheese sauce poplock, 55-72% of sterile drinking water and 25-30% of yogurt base material, wherein the percentages are percentages of the total mass of the raw materials of the fermented milk beverage; the raw materials of the yoghourt base material comprise 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.5-1.5% of compound stabilizer, 0.001-0.006% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps: (1) mixing white granulated sugar, starch, stabilizer and leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding a zymophyte agent for fermentation, turning over the cylinder and cooling to obtain a yoghourt base material; (3) mixing water and yogurt base material at a certain proportion, and adding acidity regulator; second-stage homogenizing, cooling, adding cheese sauce bead, stirring, and aseptic canning.

The cheese jam is prepared by stirring and mixing the raw materials, diluting an acidity regulator with water, uniformly adding the diluted acidity regulator, heating, melting and fully mixing, homogenizing and pasteurizing, filling the product, and quickly cooling. The preferable ingredient indexes of the cheese jam are as follows: 53-69% of water, 15-25% of fat, 5.0-8.0% of protein and 4.8-5.2 of pH value. The formula preferably comprises the following components: 5-30% of natural cheese, 0.5-4% of emulsifying salt, 12-50% of milk fat, 0.2-1% of acidity regulator, 0.2-1.0% of stabilizer, 3-10% of sweetener and 20-53% of water. According to the invention, the cheese jam is processed by the embedding material, so that the cheese jam is in an aseptic state and isolated from the outside to form bead-blasting particles. The bead blasting product is prepared by a pill dropping machine and finally sterilized by high-pressure steam.

The stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.3-0.6%, the addition amount of agar is 0.1-0.3%, and the addition amount of gellan gum is 0.1-0.6%.

In the step (1), the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.

In the step (1), the homogenization is two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization is 200-250bar, and the pressure of the second-stage homogenization is 30-80 bar.

In the step (1), the pasteurization temperature is 80-95 ℃ and the time is 5-10 min. Cooling to obtain mixed solution with temperature of 42-45 deg.C

In the step (2), the leaven is lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6-8h, and the fermentation end point titration acidity is more than 70 DEG T.

In the step (3), the cheese sauce pops up the beads to be in a sterile state, and the cheese sauce pops up the beads to be directly added into the fermented milk beverage without a sterilization step.

In the step (3), the acid is preferably adjusted to 50-60 degrees T.

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The reagents and starting materials used in the present invention are commercially available.

Example 1

Preparation of cheese sauce and cheese sauce popsicle:

1. cutting natural cheese into blocks, stirring with milk solid product, emulsifying salt, sweetener and water, diluting lactic acid with water, adding, heating to 85 deg.C within 3.5 min, melting completely (steam pressure 2.2bar), and shearing at speed 1500 rpm;

2. homogenizing under 15 MPa; the melt was pasteurized conventionally (75 ℃, 10 minutes);

3. quickly cooling after packaging and forming, and reducing the central temperature of the product to below 25 ℃ within 30 minutes to obtain cheese sauce for storage and later use;

4. and (4) mixing the cheese sauce obtained in the step (3) with sodium alginate, calcium chloride and potassium sorbate, preparing the mixture by using a pill dropping machine, and finally sterilizing the mixture by using high-pressure steam to obtain the bead blasting product.

Example 2

The preparation method of the fermented milk beverage containing the cheese sauce comprises the following raw material formulas: 8% of cheese sauce bead explosion, 67% of sterile drinking water and 25% of yoghourt base material; wherein the raw materials of the yogurt base material comprise 3.5 percent of white granulated sugar, 0.6 percent of starch, 0.05 percent of pectin, 0.1 percent of gellan gum, 0.05 percent of agar, 0.001 percent of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) uniformly mixing white granulated sugar, starch and a stabilizer leavening agent, dissolving the mixture in 65 ℃ milk base material, stirring the mixture for 30 minutes and then homogenizing the mixture; the homogenizing condition is that the first-stage homogenizing is 250bar at 65 ℃, and the second-stage homogenizing is 80 bar; pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a starter, fermenting at 42 deg.C until the final acidity reaches 70 ° T, turning over the jar, cooling to 20 deg.C, and storing to obtain yogurt base material;

(3) mixing water and yogurt base material at a certain proportion, and adding acidity regulator to 50 ° T; performing two-stage homogenization at 50 deg.C under 20 MPa; cooling to 20 deg.C, adding cheese sauce bead, stirring, and aseptic canning.

Example 3

The preparation method of the fermented milk beverage containing the cheese sauce comprises the following raw material formulas: 15% of cheese sauce bead explosion, 55% of sterile drinking water and 30% of yogurt base material; wherein the raw materials of the yogurt base material comprise 7 percent of white granulated sugar, 1.2 percent of starch, 0.6 percent of pectin, 0.3 percent of gelatin, 0.2 percent of agar, 0.006 percent of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) uniformly mixing white granulated sugar, starch and a stabilizer leavening agent, dissolving the mixture in milk base material at 70 ℃, stirring for 20 minutes and homogenizing; homogenizing at 70 deg.C under first-stage homogenization of 200bar and second-stage homogenization of 30bar, pasteurizing at 95 deg.C for 5min, and cooling to 45 deg.C;

(2) adding a fermentation microbial inoculum, wherein the fermentation temperature is 45 ℃, and the fermentation end point acidity is 70 DEG T. Turning over the jar, cooling to 20 deg.C, and storing to obtain yogurt base material.

(3) Mixing water and yogurt base material at a certain proportion, and adding acidity regulator to 60 ° T; performing two-stage homogenization at 55 deg.C under 25 MPa; cooling to 20 deg.C, adding cheese sauce bead, stirring, and aseptic canning.

Example 4

The preparation method of the fermented milk beverage containing the cheese sauce comprises the following raw material formulas: 10% of cheese sauce bead explosion, 62% of sterile drinking water and 28% of yogurt base material; the raw materials of the yoghourt base material comprise 5 percent of white granulated sugar, 0.9 percent of starch, 0.1 percent of pectin, 0.4 percent of gelatin, 0.6 percent of agar, 0.003 percent of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing milk base material, white sugar, starch and stabilizer leaven uniformly, dissolving in 65 deg.C raw milk, stirring for 30min, homogenizing at 70 deg.C under 220bar for the first stage and 50bar for the second stage. Pasteurizing at 90 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a fermentation microbial inoculum, wherein the fermentation temperature is 42 ℃, and the fermentation end point acidity is 70 DEG T. Turning over the jar, cooling to 20 deg.C, and storing to obtain yogurt base material.

(3) Mixing water and yogurt base material at a certain proportion, and adding acidity regulator to 50 ° T; performing two-stage homogenization at 45 deg.C under 22 MPa; cooling to 20 deg.C, adding cheese sauce bead, stirring, and aseptic canning.

Comparative example 1

The preparation method of the fermented milk beverage containing the cheese sauce comprises the following raw material formulas: 10% of cheese sauce bead explosion, 62% of sterile drinking water and 28% of yogurt base material; wherein the raw materials of the yoghourt base material comprise 5 percent of white granulated sugar, 0.9 percent of starch, 0.1 percent of pectin, 0.4 percent of gelatin, 0.1 percent of agar, 0.003 percent of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer leaven uniformly, dissolving in 65 deg.C milk base material, stirring for 30min, and homogenizing. Homogenizing at 65 deg.C under first-stage homogenization of 200bar and second-stage homogenization of 30bar, pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a fermentation microbial inoculum, wherein the fermentation temperature is 42 ℃, and the fermentation end point acidity is 70 DEG T. Turning over the jar, cooling to 20 deg.C, and storing to obtain yogurt base material.

(3) Mixing water and yogurt base material at a certain proportion, adding sour taste regulator to 50 ° T, and homogenizing at 45 deg.C under 22 Mpa. Cooling to 20 deg.C, and aseptically packaging.

Sensory evaluations were conducted after 4 weeks of storage for examples 2-4 and comparative example 1, see table 1, and the results of the experiments are shown in table 2.

TABLE 1 fermented milk beverage sensory evaluation rules

TABLE 2 sensory evaluation results of the different examples

As can be seen from table 2, compared with the conventional commercially available fermented milk beverage (comparative example 1), the cheese sauce popple fermented milk beverage obtained by the preparation method provided by the present invention has abundant cheese flavor, normal color and texture state, optimal popple experience, and good overall stability.

The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.