CN-121986846-A - Multilayer milk skin layered yoghourt and preparation method thereof

CN121986846ACN 121986846 ACN121986846 ACN 121986846ACN-121986846-A

Abstract

The invention provides multilayer milk skin layered yoghourt and a preparation method thereof, and relates to the technical field of yoghourt, the multilayer milk skin layered yoghourt comprises 80-90 parts of raw milk, 1-10 parts of cream, 0-1.2 parts of compound stabilizer, 0.01-0.05 part of strain, 3-8 parts of acid-resistant fruit and vegetable sauce and 1-8 parts of sugar, the yoghourt is at least three layers, the milk skin is positioned on the upper layer, the middle layer is a yoghourt substrate, the bottom layer is fruit and vegetable sauce, the acid-resistant fruit and vegetable sauce is added, the acid-resistant fruit and vegetable sauce and the compound stabilizer cooperate to realize the fruit and milk co-fermentation of fermented milk, the multilayer milk skin layered weaning effect is obvious, the limit is clear, the product taste is fine and smooth, the natural fruit fragrance and the milk fragrance are provided, the visual color is vivid, the layer is distinct, and the appetite and the edible interestingness are greatly enhanced.

Inventors

HUANG XUE
LIU XIAOBO
QIU SHAOMING
ZHANG XUECHAO
SHI TIANCHENG
Duan Qiaoyun
WU HONGJUN

Assignees

宁夏夏进乳业集团股份有限公司

Dates

Publication Date: 20260508
Application Date: 20260317

Claims (10)

1. The multilayer milk skin sub-layered yoghourt is characterized by comprising, by weight, 80-90 parts of raw milk, 1-10 parts of cream, 0-1.2 parts of compound stabilizer, 0.01-0.05 part of strain, 3-8 parts of acid-resistant fruit and vegetable sauce and 1-8 parts of sugar, wherein the yoghourt is at least three layers, milk skin is positioned on the upper layer, and the acid-resistant fruit and vegetable sauce is one or two of thick fruit and vegetable sauce and pop-bead type fruit and vegetable sauce.
2. The multilayer milk skin layered yogurt according to claim 1, wherein the compound stabilizer comprises gelatin, sodium carboxymethyl cellulose, diacetyl tartaric acid mono-diglyceride, sucrose fatty acid ester, sodium stearoyl lactylate, phospholipid and sodium tripolyphosphate, wherein the weight ratio of gelatin, sodium carboxymethyl cellulose, diacetyl tartaric acid mono-diglyceride, diglycerol fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, phospholipid and sodium tripolyphosphate is 1-4:1-4:0.3-1:0.5-2:0.1-0.5:0.1-0.8:0.5-1.5.
3. The multi-layered milk skin layered yoghurt as claimed in claim 2 wherein the weight ratio of gelatin, sodium carboxymethyl cellulose, diacetyl tartaric acid mono-di-glyceride, mono-, di-glyceride fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactate, phospholipid, sodium tripolyphosphate is 4:4:0.5:0.5:0.3:0.2:0.2:0.6.
4. The multilayer milk skin sub-layered yogurt according to claim 2, wherein the acid-resistant fruit and vegetable paste is a thick fruit and vegetable paste, the viscosity of the thick fruit and vegetable paste is 10000-50000 cp, the thick fruit and vegetable paste is composed of water, fruits and vegetables, sugar, starch, sodium carboxymethyl cellulose, xanthan gum and agar, and the weight ratio of the water, fruits and vegetables, sugar, starch, sodium carboxymethyl cellulose, xanthan gum and agar is 10-50:10-60:10-50:1-10:0.1-2:0.1-1:0.1-2.
5. The multilayer milk skin layered yogurt according to claim 2, wherein the acid resistant fruit and vegetable jam is a pop-bead type fruit and vegetable jam, the pop-bead type fruit and vegetable jam is composed of water, fruit and vegetable pop-beads, sugar and starch, the weight ratio of the water, the fruit and vegetable pop-beads, the sugar and the starch is 10-50:10-60:10-50:1-10, the fruit and vegetable pop-beads are composed of fruits and vegetables, sodium alginate, calcium chloride and water, and the weight ratio of the fruits and vegetables, sodium alginate, calcium chloride and water is 10-90:0.5-3:0.2-1:10-80.
6. A method for preparing a multi-layered milk skin layered yoghurt according to any one of claims 1-5, comprising the steps of: S1, heating 35-50 parts of raw milk, stirring, adding sugar, a compound stabilizer and cream, shearing to enable the cream to be fully emulsified, and fixing the volume of the rest raw milk to obtain a semi-finished product I; s2, heating the semi-finished product I, and homogenizing under low pressure after heating to obtain a semi-finished product II; S3, pasteurizing the semi-finished product II, cooling after sterilization, adding 0.01-0.05 part of strain, stirring, heating to 30-43 ℃, adding acid-resistant fruit and vegetable jam after heating, and fermenting for 4-8 hours to effectively control protein solidification and phase separation to obtain a semi-finished product III; s4, cooling the semi-finished product III to 2-6 ℃ and after-ripening for 12-24 hours to obtain a finished product.
7. The method for preparing a multi-layered milk skin layered yogurt according to claim 6, wherein in said S1, said 35-50 parts of raw milk is heated to 60-65 ℃, and said shearing rate is 1000-3000rpm; in the step S2, the semi-finished product I is heated to 55-65 ℃ and the homogenizing pressure is 0-4MPa; in the step S3, the mixture is cooled to 15-20 ℃ after sterilization.
8. The method for preparing a multi-layered milk skin sub-layered yoghurt as claimed in claim 7, wherein in S2 the homogenizing pressure is less than 2MPa.
9. The method for preparing the multilayer milk skin layered yogurt according to claim 6, wherein in S3, the acid-resistant fruit and vegetable jam is prepared by the following steps: step one, 10-50 parts of water is taken, heated to 70-75 ℃, added with premixed sugar, starch, sodium carboxymethyl cellulose, xanthan gum and agar, stirred and fully dissolved to obtain a semi-finished product I; Step two, cooling the semi-finished product I to 15-25 ℃, adding fruits and vegetables, stirring and fully mixing to obtain a semi-finished product II; filling the semi-finished product II, heating to 95-115 ℃ and reacting for 5-15 minutes to obtain a semi-finished product III; And fourthly, cooling the semi-finished product IV to 20-25 ℃ to obtain the finished product of the antacid fruit and vegetable jam, wherein the viscosity of the finished product of the antacid fruit and vegetable jam is 10000-50000 cP.
10. The method for preparing the multilayer milk skin layered yogurt according to claim 6, wherein in S3, the acid-resistant fruit and vegetable jam is prepared by the following steps: Step one, taking 10-50 parts of water, heating to 60-65 ℃, adding premixed sugar and starch, stirring, and fully dissolving to obtain a semi-finished product A; step two, cooling the semi-finished product A to 20-30 ℃, adding the prepared fruit and vegetable explosion beads, stirring and fully mixing to obtain a semi-finished product B; Step three, after filling the semi-finished product B, heating to 95-115 ℃ and reacting for 5-15 minutes to obtain a semi-finished product C; step four, cooling the semi-finished product C to 20-25 ℃ to obtain the finished product of the acid-resistant fruit and vegetable jam; The fruit and vegetable bursting beads are prepared through the following steps: firstly, adding sodium alginate into water heated to 70-75 ℃, stirring, fully dissolving, and cooling to 20-30 ℃ to obtain solution A; adding calcium chloride into water heated to 70-75 ℃, stirring, fully dissolving, and cooling to 20-30 ℃ to obtain solution B; thirdly, dropping fruits and vegetables and the solution A into the solution B from the high position by using a double-layer needle tube, standing and solidifying for 1-5 minutes, and filtering to obtain the fruits and vegetables explosion beads; wherein the inner layer of the double-layer needle tube is made of fruits and vegetables, and the outer layer of the double-layer needle tube is made of solution A, so that the solution B wraps the fruits and vegetables in the dropping process to form small liquid drops.

Description

Multilayer milk skin layered yoghourt and preparation method thereof Technical Field The invention belongs to the technical field of yoghurt, and particularly relates to multilayer milk skin sub-layered yoghurt and a preparation method thereof. Background With the promotion of global economic level and the popularization of healthy diet concepts, consumers demand increasingly finer yogurt products, and higher requirements are put on high-quality yogurt, particularly focusing on the mouthfeel, nutritional value and visual appeal thereof. Layered yogurt is popular in the market by virtue of interesting design and multi-level visual experience, and becomes a hotspot for innovation of dairy products. However, current layered yogurt production relies mainly on a stirred type process that forcibly mixes the different ingredients by mechanical stirring, resulting in unstable layered structure, insignificant decomposition, and uneven boundaries. Disclosure of Invention In view of this, the present invention has developed a layered stable multi-layered milk skin sub-layered yoghurt product. It is also necessary to provide a method for preparing the multilayer milk skin layered yoghurt. The multilayer milk skin sub-layered yoghourt comprises, by weight, 80-90 parts of raw milk, 1-10 parts of cream, 0-1.2 parts of compound stabilizer, 0.01-0.05 part of strain, 3-8 parts of acid-resistant fruit and vegetable sauce and 1-8 parts of sugar, wherein the yoghourt is at least three layers, the milk skin is positioned on the upper layer, and the acid-resistant fruit and vegetable sauce is one or two of thick fruit and vegetable sauce and pop-bead type fruit and vegetable sauce. Preferably, the compound stabilizer consists of gelatin, sodium carboxymethyl cellulose, diacetyl tartaric acid mono-diglyceride, diglyceride fatty acid ester, sucrose fatty acid ester, sodium stearyl lactate, phospholipid and sodium tripolyphosphate, wherein the weight ratio of the gelatin to the sodium carboxymethyl cellulose to the diacetyl tartaric acid mono-diglyceride to the diglyceride fatty acid ester to the diacetyl tartaric acid sucrose fatty acid ester to the sodium stearyl lactate to the phospholipid to the sodium tripolyphosphate is 1-4:1-4:0.3-1:0.5-2:0.1-0.5:0-0.5:0.1-0.8:0.5-1.5. Preferably, the weight ratio of the gelatin, sodium carboxymethyl cellulose, diacetyl tartaric acid mono-diglyceride, mono-diglyceride fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, phospholipid and sodium tripolyphosphate is 4:4:0.5:0.5:0.3:0.2:0.2:0.6. Preferably, the acid-resistant fruit and vegetable jam is thick fruit and vegetable jam, the viscosity of the thick fruit and vegetable jam is 10000-50000 cP, the thick fruit and vegetable jam is composed of water, fruits and vegetables, sugar, starch, sodium carboxymethyl cellulose, xanthan gum and agar, and the weight ratio of the water to the fruits and vegetables to the sugar to the starch to the sodium carboxymethyl cellulose to the xanthan gum to the agar is 10-50:10-60:10-50:1-10:0.1-2:0.1-1:0.1-2. Preferably, the acid-resistant fruit and vegetable jam is a bead-explosion type fruit and vegetable jam, the bead-explosion type fruit and vegetable jam is composed of water, fruit and vegetable beads, sugar and starch, the weight ratio of the water to the fruit and vegetable beads to the sugar to the starch is 10-50:10-60:10-50:1-10, the fruit and vegetable beads are composed of fruits and vegetables, sodium alginate, calcium chloride and water, and the weight ratio of the fruits and vegetables to the sodium alginate to the calcium chloride to the water is 10-90:0.5-3:0.2-1:10-80. The preparation method of the multilayer milk skin sub-layered yoghurt is characterized by comprising the following steps of: S1, heating 35-50 parts of raw milk, stirring, adding sugar, a compound stabilizer and cream, shearing to enable the cream to be fully emulsified, and fixing the volume of the rest raw milk to obtain a semi-finished product I; s2, heating the semi-finished product I, and homogenizing under low pressure after heating to obtain a semi-finished product II; S3, pasteurizing the semi-finished product II, cooling after sterilization, adding 0.01-0.05 part of strain, stirring, heating to 30-43 ℃, adding acid-resistant fruit and vegetable jam after heating, and fermenting for 4-8 hours to effectively control protein solidification and phase separation to obtain a semi-finished product III; s4, cooling the semi-finished product III to 2-6 ℃ and after-ripening for 12-24 hours to obtain a finished product. Preferably, in the step S1, the 35-50 parts of raw milk is heated to 60-65 ℃, and the shearing speed is 1000-3000rpm; in the step S2, the semi-finished product I is heated to 55-65 ℃ and the homogenizing pressure is 0-4MPa; in the step S3, the mixture is cooled to 15-20 ℃ after sterilization. Preferably, in S2, the homogenizing pressure is less than 2MPa. Preferably, in the step S3, the acid-re