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CN-122004295-A - Layered yogurt with cloud mousse and preparation method thereof

CN122004295ACN 122004295 ACN122004295 ACN 122004295ACN-122004295-A

Abstract

The invention provides a layered yogurt of a cloud mousse and a preparation method thereof, which relates to the technical field of yogurt, and comprises 78-90 parts of raw milk, 1-10 parts of cream, 0.6-1.2 parts of compound stabilizer, 0-8 parts of fruits and vegetables, 0-8 parts of sugar and 0.01-0.05 part of strain by weight, wherein the yogurt is formed by two layers, milk skin is positioned on the upper layer, and the yogurt is combined by the low-fat formula, the cream is reduced, the yoghourt with thicker milk skin effect is prepared, the fat content of the yoghourt is low, but the milk skin thickness is more than 8mm, layering is more obvious, meanwhile, the use effect of light burden is achieved, the yoghourt has the sensory texture effect like a cloud mousse, and also has rich fruit taste selection, so that the trend of modern people on double requirements on health and delicacy is met.

Inventors

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

Assignees

  • 宁夏夏进乳业集团股份有限公司

Dates

Publication Date
20260512
Application Date
20260317

Claims (10)

  1. 1. The layered yogurt for the cloud mousse is characterized by comprising 78-90 parts of raw milk, 1-10 parts of cream, 0.6-1.2 parts of compound stabilizer, 0-8 parts of milk skin thickening agent for increasing the thickness of milk skin, 0-8 parts of sugar and 0.01-0.05 part of strain by weight, wherein the yogurt is formed by two layers, milk skin is positioned on the upper layer, the thickness of the milk skin is more than 8mm, and the milk skin thickening agent is fruits and vegetables.
  2. 2. The cloud mousse layered yogurt according to claim 1, wherein the compound stabilizer is at least 3 of gelatin, diacetyl tartaric acid mono-di-glycerol, starch, agar, pectin, mono-di-glycerol fatty acid ester, carrageenan, gellan gum, locust bean gum, guar gum.
  3. 3. The cloud mousse layered yogurt according to claim 2, wherein the compound stabilizer is gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono-diglyceride, and mono-diglyceride fatty acid ester, and the compound stabilizer is gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono-diglyceride, and mono-diglyceride fatty acid ester in a weight ratio of 3-5:2-4:0.5-1:0.5-1:0.5-1.5.
  4. 4. The cloud mousse layered yogurt according to claim 1, wherein the fruit and vegetable is one or a combination of several of red wolfberry, black wolfberry, red date, blueberry, mulberry, grape, peach, sea buckthorn, mango, pineapple, strawberry, ballet, melon, avocado, kale, kiwi, bamboo, green tea, black tea, green tea, tomato, cucumber, oat.
  5. 5. The cloud mousse layered yogurt according to claim 1, wherein the bacterial species is at least 3 of lactobacillus bulgaricus, lactobacillus delbrueckii subspecies lactis, streptococcus thermophilus, lactobacillus paracasei, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk, lactococcus lactis diacetyl subspecies.
  6. 6. A method for preparing the layered yoghurt of a cloud mousse according to any one of claims 1-5, comprising the steps of: s1, heating 30-50 parts of raw milk, stirring, adding sugar, compound stabilizer, cream, fruits and vegetables, shearing, 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 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. 7. The method for preparing the layered yogurt of the cloud mousse according to claim 6, wherein in S1, the 35-50 parts of raw milk are heated to 60-65 ℃, and the shearing speed is 1000-3000rpm, and shearing is performed for 3-10 minutes.
  8. 8. The method for preparing the layered yogurt of the cloud mousse according to claim 6, wherein in the step S2, the semi-finished product I is heated to 55-65 ℃ and the homogenizing pressure is less than 2MPa.
  9. 9. The method for preparing a layered yogurt of a cloud mousse according to claim 8, characterized in that in S2, the homogenizing pressure is 0MPa.
  10. 10. The method for preparing the layered yogurt of the cloud mousse according to claim 6, wherein in S3, the layered yogurt is cooled to 15-20 ℃ after sterilization.

Description

Layered yogurt with cloud mousse and preparation method thereof Technical Field The invention belongs to the technical field of yoghurt, and particularly relates to a cloud mousse layered yoghurt and a preparation method thereof. Background Consumers are increasingly demanding on food quality, especially on daily dairy products such as yogurt, which not only pay attention to basic nutritional value, but also pursue a perfect combination of health, low fat and sensory experience, thus putting more stringent standards on high quality yogurt. The milk skin is used as a surface layer formed by naturally floating fat in the standing process of the milk, and the thickness of the milk skin is in positive correlation with the fat content of the milk. It is desirable to provide a layered yogurt with low fat content and thick skin. Disclosure of Invention In view of this, the present invention developed a cloud mousse layered yogurt with low fat content and thick skin. It is also necessary to provide a method for preparing the layered yoghurt of the cloud mousse. The layered yogurt for the cloud mousse comprises, by weight, 78-90 parts of raw milk, 1-10 parts of cream, 0.6-1.2 parts of compound stabilizer, 0-8 parts of milk skin thickening agent for increasing the thickness of milk skin, 0-8 parts of sugar and 0.01-0.05 part of strain, wherein the yogurt is formed by two layers, milk skin is positioned on the upper layer, the thickness of the milk skin is more than 8mm, and the milk skin thickening agent is fruits and vegetables. Preferably, the compound stabilizer is at least 3 of gelatin, diacetyl tartaric acid mono-di-glycerol, starch, agar, pectin, mono-di-glycerol fatty acid ester, carrageenan, gellan gum, locust bean gum and guar gum. Preferably, the compound stabilizer is gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono-diglyceride and mono-diglyceride, and the weight ratio of the diacetyl tartaric acid mono-diglyceride to the diglyceride is 3-5:2-4:0.5-1:0.5-1:0.5-1.5. Preferably, the fruits and vegetables are one or a combination of more of red wolfberry, black wolfberry, red date, blueberry, mulberry, grape, peach, sea buckthorn, mango, pineapple, strawberry, ballet, melon, avocado, kale, kiwi, bamboo, green tea, black tea, green tea, tomato, cucumber and oat. Preferably, the bacterial species is at least 3 of lactobacillus bulgaricus, lactobacillus delbrueckii subspecies lactis, streptococcus thermophilus, lactobacillus paracasei, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, lactococcus lactis diacetyl subspecies. The preparation method of the layered yogurt of the cloud mousse comprises the following steps: s1, heating 30-50 parts of raw milk, stirring, adding sugar, compound stabilizer, cream, fruits and vegetables, shearing, 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 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 rotating speed is 1000-3000rpm, and the shearing is carried out for 3-10 minutes. Preferably, in S2, the semi-finished product I is heated to 55-65 ℃ and the homogenization pressure is less than 2MPa. Preferably, in S2, the homogenizing pressure is 0MPa. Preferably, in the step S3, the product is cooled to 15-20 ℃ after sterilization. Compared with the prior art, the invention has the beneficial effects that: The invention provides a layered yogurt of a cloud mousse, which comprises 78-90 parts of raw milk, 1-10 parts of cream, 0.6-1.2 parts of compound stabilizer, 0-8 parts of fruits and vegetables, 0-8 parts of sugar and 0.01-0.05 part of strain by weight, wherein the yogurt is formed by two layers, and the milk skin is positioned on the upper layer. The invention heats 30-50 parts of raw milk, stirs and adds sugar, compound stabilizer, cream, fruit and vegetable, shears to make cream fully emulsified, then the rest raw milk is fixed to volume to obtain semi-finished product I, heats semi-finished product I, then carries out low pressure homogenization to disperse emulsified particles, further the cream and fruit and vegetable particles can be gathered and solidified at proper speed in the fermentation process to obtain semi-finished product II, carries out pasteurization and sterilization to semi-finished product II, cools, then adds 0.01-0.05 part of strain and stirs, heats to 30-43 ℃, adds acid-resistant fruit and vegetable jam after heating,