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CN-121986845-A - Preparation method of wiredrawing yoghourt and wiredrawing yoghourt

CN121986845ACN 121986845 ACN121986845 ACN 121986845ACN-121986845-A

Abstract

The invention discloses a preparation method of wiredrawing yoghourt and the wiredrawing yoghourt, the preparation method comprises the steps of obtaining cream and skimmed milk, carrying out enzymolysis on the cream by utilizing lipase to obtain enzymolysis cream, adding protease into the skimmed milk to carry out enzymolysis to obtain enzymolysis skimmed milk, mixing the enzymolysis cream and the enzymolysis skimmed milk to obtain a mixture, sterilizing the mixture, and adding fermentation strains into the mixture to carry out fermentation to obtain the wiredrawing yoghourt. The wiredrawing yoghourt prepared by the preparation method provided by the embodiment of the invention has the advantages of good taste and flavor, good tissue state, no whey precipitation, remarkable wiredrawing effect, higher water holding capacity, good storage stability, simple and clean formula and healthier.

Inventors

  • XU PENGFEI
  • LI HAO
  • MA GUOWEN
  • ZHANG HAIBIN

Assignees

  • 内蒙古伊利实业集团股份有限公司

Dates

Publication Date
20260508
Application Date
20241105

Claims (10)

  1. 1. A method for preparing wiredrawing yoghurt, which is characterized by comprising the following steps: Obtaining cream and skim milk; performing enzymolysis on the cream by using lipase to obtain enzymatic hydrolysis cream; adding protease into the skim milk for enzymolysis to obtain enzymolysis skim milk; mixing the enzymolysis cream with the enzymolysis skimmed milk to obtain a mixture; Sterilizing the mixture; and adding fermentation strains into the mixture for fermentation to obtain the wiredrawing yoghourt.
  2. 2. The preparation method according to claim 1, wherein the mass ratio of the cream to the skim milk is (9-9.6): 0.4-1.
  3. 3. The preparation method of claim 1, wherein in the process of performing enzymolysis on the cream by using lipase, the enzymolysis temperature is 30-50 ℃ and the enzymolysis time is 45-60 min.
  4. 4. A process according to claim 1 or 3, wherein, The addition amount of the lipase is 0.25-1.25 per mill of the mass of the cream.
  5. 5. The preparation method according to claim 1, wherein in the process of adding protease into the skim milk for enzymolysis, the enzymolysis temperature is 40-55 ℃ and the enzymolysis time is 60-120 min.
  6. 6. The method according to claim 1 or 5, wherein, The addition amount of the protease is 1-2 per mill of the mass of the skim milk.
  7. 7. The process according to claim 1, wherein the fermentation temperature is 30-43 ℃ and the fermentation time is 4-7h.
  8. 8. The preparation method according to claim 1, wherein the sterilization temperature is 80-95 ℃ and the sterilization time is 200-400 seconds.
  9. 9. The method of preparing as claimed in claim 1, further comprising, prior to sterilizing the mixture: Homogenizing the mixture.
  10. 10. A wiredrawn yogurt, characterized in that it is prepared by the preparation method according to any one of claims 1 to 9.

Description

Preparation method of wiredrawing yoghourt and wiredrawing yoghourt Technical Field The invention belongs to the technical field of yoghurt, and particularly relates to a preparation method of wiredrawing yoghurt and the wiredrawing yoghurt. Background In recent years, the living standard of residents in China is continuously improved, the health consciousness of consumers is enhanced, and real material, healthy and nutritional food or beverage are gradually becoming the focus of attention. Under the newly increased wave of global dairy products, the method has positive attitude to related products of the yoghourt in China, the scenes and demands of the yoghourt for eating the products in China are gradually increased, the yoghourt with different flavors or qualities is more and more, a user has requirements on the ingredients and flavors of the yoghourt, and other performances of the yoghourt, such as viscosity, assembly state, wiredrawing condition and the like of the yoghourt, the stability of the existing yoghourt is poor, whey is easy to separate out, and the demands of the user are difficult to meet. Disclosure of Invention The embodiment of the invention aims to provide a preparation method of wiredrawing yoghourt and the wiredrawing yoghourt, which are used for solving the problems of poor stability and easy precipitation of whey of the traditional yoghourt. In a first aspect, an embodiment of the present invention provides a method for preparing a wiredrawn yogurt, including: Obtaining cream and skim milk; performing enzymolysis on the cream by using lipase to obtain enzymatic hydrolysis cream; adding protease into the skim milk for enzymolysis to obtain enzymolysis skim milk; mixing the enzymolysis cream with the enzymolysis skimmed milk to obtain a mixture; Sterilizing the mixture; and adding fermentation strains into the mixture for fermentation to obtain the wiredrawing yoghourt. Optionally, the mass ratio of the cream to the skim milk is (9-9.6) (0.4-1). Optionally, in the process of carrying out enzymolysis on the cream by using lipase, the enzymolysis temperature is 30-50, and the enzymolysis time is 45-60 min. Optionally, the addition amount of the lipase is 0.25-1.25 per mill of the mass of the cream. Optionally, in the process of adding protease into the skimmed milk for enzymolysis, the enzymolysis temperature is 40-55 ℃ and the enzymolysis time is 60-120 min. Optionally, the addition amount of the protease is 1-2 per mill of the mass of the skim milk. Alternatively, the fermentation temperature is 30-43 ℃ and the fermentation time is 4-7h. Optionally, the sterilization temperature is 80-95 ℃ and the sterilization time is 200-400 seconds. Optionally, before sterilizing the mixture, the method further comprises: Homogenizing the mixture. In a second aspect, an embodiment of the present invention provides a drawn yogurt prepared by the preparation method described in the above embodiment. According to the preparation method of the wiredrawing yoghourt, provided by the embodiment of the invention, the cream and the skim milk are obtained, the cream is subjected to enzymolysis by utilizing lipase to obtain enzymolysis cream, the protease is added into the skim milk to carry out enzymolysis to obtain enzymolysis skim milk, the enzymolysis cream and the enzymolysis skim milk are mixed to obtain a mixture, the mixture is sterilized, and the mixture is added with fermentation strains to carry out fermentation to obtain the wiredrawing yoghourt. The wiredrawing yoghourt prepared by the preparation method provided by the embodiment of the invention has the advantages of good taste and flavor, good tissue state, no whey precipitation, remarkable wiredrawing effect, higher water holding capacity, good storage stability, simple and clean formula and healthier. Detailed Description The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The terms first, second and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that embodiments of the invention may be practiced otherwise than as described herein. Furthermore, in the description and claims, "and/or" means at least one of the connected objects, and the character "/", generally means that the associated object is an "or" relationship. The preparation method of the wiredrawing yoghourt comprises the