CN111248266A

CN111248266A - Preparation of high-protein pasteurized drinking yoghurt

Info

Publication number: CN111248266A
Application number: CN201811448185.7A
Authority: CN
Inventors: 周冠宏
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-11-30
Filing date: 2018-11-30
Publication date: 2020-06-09

Abstract

The invention relates to the field of dairy processing, and particularly relates to preparation of high-protein pasteurized drinking yoghurt. In particular, the invention relates to a composition which can be used for preparing yoghurt, a method for preparing yoghurt and yoghurt prepared by the composition or the method.

Description

Preparation of high-protein pasteurized drinking yoghurt

Technical Field

The invention relates to the field of dairy processing, in particular to the preparation of pasteurized drinking yoghurt.

Background

The pasteurized yogurt is favored by more and more consumers due to the advantages of long shelf life, good mouthfeel, convenience in carrying and storage and the like, and the products such as Anmu xi, Mosleian and pure coconut are produced in sequence, so that a wide market is opened for pasteurized yogurt products.

Whey protein powder (such as common heat stable WPC80) or milk protein powder is added into the existing pasteurized yoghurt product, so that the protein content of the yoghurt can reach 3.1%. However, a protein content of 3.1% has not met the increasing consumer demand for nutrition. In theory, the protein content can be increased by increasing the adding amount of whey protein powder in the yogurt, however, when the adding amount of whey protein (such as common heat stable WPC80) is large, gel can be formed under heating condition, therefore, if the adding amount of whey protein powder (such as common heat stable WPC80) is large, gel is easily formed in the material melting process, and further the subsequent production process is influenced, and the product stability is influenced.

In addition, the stable system of the existing pasteurized yoghurt product mainly adopts a modified starch and pectin combined system, and the modified starch system can provide good mouthfeel of the product and simultaneously enable the product to have higher viscosity, so that the mouthfeel of the product is closer to the viscous feeling of set yoghurt. However, the modified starch is used as a stable system, so that the shearing resistance of the product is poor, the bound water of the starch is easily converted into free water after the starch is used in a low amount or subjected to mechanical vibration, the product is layered to different degrees, and the viscosity of the upper layer and the lower layer is different; and the product often has the phenomena of rough mouthfeel, burnt mouthfeel, insufficient smoothness and the like, and the requirement of drinking yoghurt on the mouthfeel is difficult to meet.

Disclosure of Invention

Definition of terms

In the present invention, unless otherwise specified, scientific and technical terms used herein have the meanings that are commonly understood by those skilled in the art. Also, the laboratory procedures referred to herein are all conventional procedures widely used in the corresponding field. Meanwhile, in order to better understand the present invention, the definitions and explanations of related terms are provided below.

As used herein, the term "yogurt" is also called "yogurt" and refers to a product prepared by sterilizing raw cow (sheep) milk or milk powder, inoculating streptococcus thermophilus and lactobacillus bulgaricus (lactobacillus delbrueckii subsp. bulgaricus) and fermenting, and can be classified into a coagulability type, a stirring type and a drinking type according to the tissue state of the product. The set yogurt is fermented in a packaging container, and the final product retains the curd state. The fermentation of stirred yoghurt is carried out in a fermentation tank, and after the fermentation is finished, the yoghurt in a curd state is obtained, is stirred into a paste and then is packaged. The production mode of the drinking yoghurt is similar to that of the stirring yoghurt, but the product has lower viscosity, smooth liquid, no wall hanging and more refreshing mouthfeel.

As used herein, the term "pasteurized yogurt" refers to yogurt that is pasteurized after fermentation, belonging to normal-temperature yogurt, which can be preserved at normal temperature for a longer time than yogurt that is not pasteurized after fermentation (normal yogurt).

As used herein, the term "whey protein" refers to a protein preparation obtained by removing non-protein components from whey, the main components of which are α -lactalbumin, β -lactoglobulin, lactoferrin, and other trace proteins, usually in powder form, whey is a pale yellowish green, slightly sour liquid by-product from cheese or casein production.

As used herein, the term "low heat stable 80% whey protein concentrate" (low heat stable WPC80) refers to a whey protein powder having a protein content of about 80% and having the following properties: the whey protein powder is added into water or milk at the temperature of about 95 ℃ in an amount of 40-70 per mill, and no gel is generated within 5 minutes. An exemplary low-viscosity heat-stable WPC80 may be the wheatprotein Concentrate 515 from the new zealand permanent Natural (NZMP) group, see, e.g., the product specification thereof.

As used herein, the term "high ester pectin" refers to pectins having a degree of esterification of 50% or more, for example from about 65% to about 70%.

As used herein, the term "about" should be understood by those skilled in the art and will vary to some extent depending on the context in which it is used. If the use of the term is not clear to one of ordinary skill in the art based on the context in which the term is used, then "about" means no more than plus or minus 10% of the stated particular value or range.

The invention aims to provide pasteurized drinking yoghurt with high protein content and good product stability. The invention obtains a formula and a process for preparing the yoghourt by creative labor, and compared with the existing like products, the obtained pasteurized drinking yoghourt has higher protein content, good shear resistance and water holding capacity and proper viscosity, thereby providing the following invention.

In one aspect, the present application provides a composition useful for preparing yogurt, in particular pasteurized drinkable yogurt, comprising raw milk, a sweetening substance, whey protein powder, pectin, soy polysaccharide, an emulsifier and a starter; the proportion of each component in the composition is as follows by weight: the raw milk is not less than 80 percent, the sweet substance is 70-95 per mill, the whey protein powder is 50-70 per mill, the pectin is 4-5 per mill, the soybean polysaccharide is 2-4 per mill, the emulsifier is 0.5-2.0 per mill, and the leavening agent is 50-100 DCU per mill; wherein the whey protein powder is low-viscosity heat-stable WPC 80.

As a raw material for preparing the yogurt, the raw milk in the composition may be milk or reconstituted milk. The milk may be whole milk or low fat milk. The reconstituted milk may be reconstituted milk prepared from whole milk powder or low fat milk powder. The raw milk should have a high hygienic quality and be free of substances which hinder the fermentation of yoghurt. In actual production, the raw milk should meet the requirements of relevant standards, for example, the relevant requirements in the national standard GB 19302. In certain embodiments, the raw milk comprises 80% to 85%, 85% to 90%, or 90% to 95% of the composition.

The whey protein powder is added into the formula of the yoghourt, so that the nutritive value of the yoghourt can be improved. However, the type of whey protein powder has an influence on the quality of yogurt. The invention uses special low-viscosity heat stable whey protein powder, which is not easy to denature under high temperature, has good solution state and lower viscosity. Compared with other types of whey protein powder, the whey protein powder used in the invention is not easy to cause the system to generate gel, the addition amount of the whey protein powder is up to 70 per mill, the gel is not generated during material melting, and the yogurt is not particularly viscous after fermentation. In certain embodiments, the Whey Protein powder in the composition is a constant naturally occurring Whey Protein Concentrate 515. In certain embodiments, the whey protein powder comprises from 50% o to 55% o, from 55% o to 60% o, or from 60% o to 70% o of the composition.

In yogurt formulations, the role of the stabilizer is primarily to maintain or enhance the good properties of the yogurt (e.g., texture, structure, viscosity, consistency, appearance, mouthfeel, etc.). The type and amount of stabilizer directly affect the properties of the product and may have an effect on the manufacturing process. The composition of the invention takes the soybean polysaccharide and the pectin as a stabilizer system, so that the product formed after fermentation has proper viscosity, meets the requirement of drinking yoghurt on palatability, has good stability, and can meet the requirement of normal-temperature storage. In certain embodiments, the pectin is a high ester pectin. In certain embodiments, the pectin comprises between 4% and 5% o of the composition. In certain embodiments, the proportion of soy polysaccharide to the composition is from 2% o to 4% o or from 4% o to 6% o.

In order to maintain or increase the stability of the yoghurt, emulsifiers are also included in the compositions of the invention. The emulsifier may be an emulsifier commonly used in acidic milk systems. In certain embodiments, the emulsifier is diacetyl tartaric acid esters of mono-and diglycerides.

In the composition of the invention, the leavening agent can be a strain commonly used for fermenting the yoghourt. In certain embodiments, the starter culture is a mixed starter culture of lactobacillus bulgaricus and streptococcus thermophilus.

To improve the mouthfeel of the yoghurt, a sweetening substance, such as white granulated sugar, is included in the composition of the invention. In certain embodiments, the proportion of sweetening substance to the composition is 70 to 75%, 75 to 80%, 80 to 85%, 85 to 90% or 90 to 95%.

Optionally, the composition may further comprise a flavorant.

In certain embodiments, the yogurt is a high protein (e.g., protein content greater than 6%, such as 6% -8%) pasteurized drinking yogurt.

In another aspect, the present application provides a method of preparing a yoghurt, in particular a pasteurized drinking yoghurt, comprising preparing using a composition as described above.

In certain embodiments, the method comprises the steps of:

1) and separating the pasteurized milk by an RO membrane filtration device to obtain RO trapped fluid and RO penetrating fluid.

In certain embodiments, the suggested value of fat content (%) for the RO retentate: fat is more than or equal to 4.3 and less than or equal to 4.6, and the recommended value (%) of the protein content of the RO trapped fluid: the protein is more than or equal to 3.9 and less than or equal to 4.2.

In certain embodiments, RO permeate is produced at 10% -20% (e.g., 10% -12%, 12% -15%, 15% -18%, or 18% -20%) of the pasteurized milk.

2) Preparing fermentation liquor: heating (e.g., to 50-55 deg.C) 50-55% of the total amount of the pasteurized milk RO retentate, adding whey protein powder, emulsifier, and 80-90% of the total amount of the sweetener to the pasteurized milk RO retentate, melting, cooling, mixing with the rest pasteurized milk RO retentate, and adding optional essence; the solution is then degassed, homogenized, sterilized and fermented.

The material melting is to mix, heat, stir and dissolve the materials to form a uniformly dispersed mixture. The material can be melted by adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects. The material melting time can be 15-20 minutes.

After the material is dissolved, the material is degassed to remove air and volatile peculiar smell substances in the material liquid, reduce precipitates generated in the heat treatment process, improve the working condition of homogenizing equipment and improve the stability of the yoghourt. In certain embodiments, degassing comprises: pumping the feed liquid heated to a certain temperature into a vacuum degassing tank, boiling the feed liquid under negative pressure, and sucking out air and volatile odor substances through a vacuum pump. In certain embodiments, degassing is performed at a temperature of 60-65 ℃. In certain embodiments, degassing is performed at a pressure of-0.2 to-0.4 MPa.

After degassing, homogenizing the feed liquid to refine and uniformly disperse fat balls in the feed liquid, keep uniform distribution of fat, avoid floating of the fat and achieve the purpose of improving the stability and consistency of the yoghourt. Usually, the feed liquid is forced through a slit in a high-pressure homogenizer, causing fat globules in the feed liquid to break up under strong mechanical action. The feed solution is usually preheated before homogenization, for example to a temperature of 60-65 ℃. Homogenization can be carried out at pressures of from 30 to 35/150 to 165 bar.

The homogenized feed liquid is sterilized under the heating condition to kill microorganisms, provide a sterile environment for fermentation, and simultaneously, the whey protein is denatured and precipitated, the water holding capacity of the protein is increased, and the tissue structure of the yoghourt is improved. In certain embodiments, the sterilization temperature is 95-100 ℃. In certain embodiments, the sterilization time is from 200s to 300 s.

And inoculating a strain into the sterilized feed liquid for fermentation to obtain fermentation liquid. In certain embodiments, the fermentation temperature is 40-42 ℃. In certain embodiments, the fermentation time is 6-9 hours. The fermentation can be stopped when the pH of the fermentation liquid is about 4.4 and the acidity is about 100-120 ℃ T.

3) Preparing glue solution: heating pasteurized milk RO permeate (e.g. to 70-75 deg.C), adding pectin, soybean polysaccharide and the rest sweet materials, melting (e.g. for 15-20min), sterilizing (e.g. at 120-125 deg.C for 40-50s), and cooling (e.g. to 40-45 deg.C).

4) Mixing the fermentation liquor with the glue solution: mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 8:1-9:1 (calculated according to the formula weight) (for example, mixing at the temperature of 40-45 ℃), homogenizing (for example, homogenizing at the temperature of 40-45 ℃ and under the pressure of 20/100 bar), and cooling (for example, cooling to 15-20 ℃).

5) And (3) sterilization and filling: sterilizing and filling the mixed solution prepared in the step 4).

In order to achieve a long storage time at ambient temperature, the fermentation broth needs to be sterilized, e.g. pasteurized, before filling. In certain embodiments, the sterilization temperature is 70-80 ℃. In certain embodiments, the time for sterilization is 25-35 s. Filling is performed after sterilization. In certain embodiments, the filling is performed at 15-30 ℃.

The application also provides yoghourt which is prepared from the composition or the method. The protein content of the yoghourt obtained by using the composition and the preparation method can reach 6%, the viscosity of the product is 500-700cp (testing conditions of Buhlefel viscometer, LV4 rotor, 10r/min, and measuring time of 30s), the viscosity is close to that of a milk beverage, and the texture state of the product has the basic characteristics of drinking yoghourt and has good shelf life stability.

The invention relates to a packaging form of products, which is not limited and comprises a plurality of forms of tetra Pak bricks, tetra Pak pillows, Bailey bags, Karmei bags, PET bottles, HDPE bottles and the like.

Advantageous effects

The yogurt produced by the composition or the method has the basic characteristics of drinking yogurt in the tissue state, has good shelf life stability, improves the protein content of the yogurt, has low viscosity, eliminates the common water separation and stratification of yogurt products, and has the characteristics of rough tissue state, poor mouthfeel, high viscosity, paste mouth and the like.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

Example 1

The product formula comprises (every 1000kg of the product contains)

The process comprises the following steps:

1) and (3) RO membrane filtration process treatment: and separating the pasteurized milk by an RO membrane filtration device to obtain RO trapped fluid and RO penetrating fluid.

RO retentate fat content (%): 4.3

RO retentate protein content (%): 3.9

According to the above process, RO permeate was prepared, which accounted for 15% of the pasteurized milk quantity.

2) Preparing fermentation liquor: heating pasteurized milk RO trapped fluid accounting for 55% of the total amount to 50-55 ℃, adding whey protein powder, white granulated sugar accounting for 90% of the total amount of the white granulated sugar, diacetyl tartaric acid monoglyceride and diglyceride into the pasteurized milk RO trapped fluid, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, cooling, mixing with the rest pasteurized milk RO trapped fluid, and adding essence.

After mixing, the solution was subjected to:

degassing: the temperature is 60-65 ℃, and the pressure is-0.4 Mpa

Homogenizing: the temperature is 60-65 ℃, 30/150bar

And (3) sterilization: the temperature is 95 ℃ and the time is 300s

Fermentation: inoculating strain, fermenting at 40-42 deg.C for 9 hr, demulsifying, and stirring.

3) Preparing glue solution: heating pasteurized milk RO penetrating fluid to 70-75 deg.C, adding mixture of pectin, soybean polysaccharide and the rest white sugar, and melting for 15-20min by using melting equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform, dispersed and non-visible granule mixture.

After mixing, the solution was subjected to:

and (3) sterilization: the temperature is 121 ℃ and the time is 45s

And (3) cooling: the temperature is 40-45 ℃ for standby.

4) Mixing the fermentation liquor with the glue solution: quantitatively mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 9:1 (calculated according to the weight of the formula), wherein the mixing temperature is 40-45 ℃.

Homogenizing a mixed solution: the temperature is 40-45 deg.C, and the pressure is 20/100bar

And (3) cooling: the temperature is 18 DEG C

5) And (3) sterilization and filling: sterilizing the mixed solution prepared in the step 4), wherein the sterilizing temperature is 70-80 ℃, the sterilizing time is 25s, and the filling temperature is 25-30 ℃.

6) The product viscosity was 600cp (test conditions: brookfield viscometer, LV4 spindle, 10r/min, measurement time 30 s).

Example 2

Product formulation constitution (1000kg product middle content)

The process comprises the following steps:

RO retentate fat content (%): 4.3

RO retentate protein content (%): 3.9

After mixing, the solution was subjected to:

degassing: the temperature is 60-65 ℃, and the pressure is-0.4 Mpa

Homogenizing: the temperature is 60-65 ℃, 30/150bar

And (3) sterilization: the temperature is 95 ℃ and the time is 300s

After mixing, the solution was subjected to:

and (3) sterilization: the temperature is 121 ℃ and the time is 45s

And (3) cooling: the temperature is 40-45 ℃ for standby.

5) Mixing the fermentation liquor with the glue solution: quantitatively mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 9:1 (calculated according to the weight of the formula), wherein the mixing temperature is 40-45 ℃.

And (3) cooling: the temperature is 18 DEG C

6) The product viscosity was 700cp (test conditions: brookfield viscometer, LV4 spindle, 10r/min, measurement time 30 s).

Comparative example 1

The product formula comprises (every 1000 g of the product contains)

The process comprises the following steps:

RO retentate fat content (%): 4.3

RO retentate protein content (%): 3.9

2) Preparing fermentation liquor: heating pasteurized milk RO trapped fluid accounting for 55% of the total amount to 50-55 ℃, adding albumen powder, white granulated sugar accounting for 90% of the total amount of the white granulated sugar and diacetyl tartaric acid monoglyceride and diglyceride into the pasteurized milk RO trapped fluid, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, cooling, mixing with the rest pasteurized milk RO trapped fluid, and adding essence.

After mixing, the solution was subjected to:

degassing: the temperature is 60-65 ℃, and the pressure is-0.4 Mpa

Homogenizing: the temperature is 60-65 ℃, 30/150bar

And (3) sterilization: the temperature is 95 ℃ and the time is 300s

3) Preparing glue solution: heating pasteurized milk RO penetrating fluid to 70-75 deg.C, adding mixture of pectin, acetylated distarch phosphate and the rest white sugar, and melting for 15-20min by using melting equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform, dispersed and non-visible granule mixture.

After mixing, the solution was subjected to:

and (3) sterilization: the temperature is 121 ℃ and the time is 45s

And (3) cooling: the temperature is 40-45 ℃ for standby.

6) Mixing the fermentation liquor with the glue solution: quantitatively mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 9:1 (calculated according to the weight of the formula), wherein the mixing temperature is 40-45 ℃.

And (3) cooling: the temperature is 18 DEG C

6) Product viscosity 12000cp (test conditions: brookfield viscometer, LV4 spindle, 10r/min, measurement time 30 s).

Comparative example 2

The process comprises the following steps:

RO retentate fat content (%): 4.3

RO retentate protein content (%): 3.9

2) Preparing fermentation liquor: heating pasteurized milk RO trapped fluid accounting for 55% of the total amount to 50-55 ℃, adding the protein powder, white granulated sugar accounting for 90% of the total amount of the white granulated sugar and diacetyl tartaric acid monoglyceride and diglyceride into the pasteurized milk RO trapped fluid, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, cooling, mixing with the rest pasteurized milk RO trapped fluid, and adding essence.

After mixing, the solution was subjected to:

degassing: the temperature is 60-65 ℃, and the pressure is-0.4 Mpa

Homogenizing: the temperature is 60-65 ℃, 30/150bar

And (3) sterilization: the temperature is 95 ℃ and the time is 300s

3) Preparing glue solution: heating pasteurized milk RO penetrating fluid to 70-75 deg.C, adding mixture of pectin, soybean polysaccharide and the rest white sugar, and adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting for 15-20min to make the material liquid into uniform, dispersed and non-visible granule mixture.

After mixing, the solution was subjected to:

and (3) sterilization: the temperature is 121 ℃ and the time is 45s

And (3) cooling: the temperature is 40-45 ℃ for standby.

7) Mixing the fermentation liquor with the glue solution: quantitatively mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 9:1 (calculated according to the weight of the formula), wherein the mixing temperature is 40-45 ℃.

And (3) cooling: the temperature is 18 DEG C

6) The product viscosity was 8000cp (test conditions: brookfield viscometer, LV4 spindle, 10r/min, measurement time 30 s).

The system viscosity measurements for each example and comparative example are shown in table 1:

TABLE 1 results of viscosity measurements

Sample (I)	Viscosity (cp)
		Example one	600
Example two	700
		Comparative example 1	12000
Comparative example No. two	8000

From the above results, it can be seen that the formula and process of the present invention result in a yogurt with a lower viscosity.

Stability investigation experiment

The yoghurts of examples 1 to 2 and comparative examples 1 to 2 were used as test samples and placed at normal temperature (about 25 ℃ C.) and observed at regular intervals. The method mainly observes the tissue states of the samples in different storage periods, including protein flocculation, water bleeding and the like, and measures the water bleeding condition of the samples through visual inspection to investigate the stability of the yoghourt. The results are shown in Table 2.

TABLE 2 stability test results (25 ℃ C.)

As can be seen from the experimental results observed in Table 2, the pasteurized high-protein yogurt of the invention can be stored at normal temperature for more than 6 months, has no unacceptable phenomena of water precipitation, protein precipitation, tissue agglomeration and the like, has a longer shelf life, and is beneficial to product popularization and sale, while the products of comparative example 2 have the phenomena of rough tissue state, severe water precipitation and upper and lower layering in 60 days.

From the above experiments, it can be seen that the embodiment of the integral product of examples 1-2 is feasible, fully meeting market requirements.

Sensory evaluation test

The yoghurts of the examples and the comparative examples are taken as taste test samples to perform a taste and flavor tasting experiment, wherein the tasting population is 260 persons (130 persons for 22-35 years old men and women), the product is evaluated and scored according to the flavor, the taste and the color of the product by adopting an anonymous scoring system, each item is full of 10 points, the score is high, the effect is good, and the preference (the product preference degree) is generally evaluated. The results are shown in Table 3.

TABLE 3 taste and flavor test results

As can be seen from Table 3, the high-protein normal-temperature yoghurt of the invention has better mouthfeel and flavor than the comparative example 1 and the comparative example 2, and is easier to be favored by consumers.

The results of measuring the protein content of each example and comparative example are shown in Table 4 (the test method employs Kjeldahl method):

TABLE 4 protein content measurement results

Claims

1. A composition useful for preparing yogurt, said composition comprising raw milk, a sweet substance, whey protein powder, pectin, soy polysaccharide, an emulsifier and a starter; the proportion of each component in the composition is as follows by weight: the raw milk is not less than 80 percent, the sweet substance is 70-95 per mill, the whey protein powder is 50-70 per mill, the pectin is 4-5 per mill, the soybean polysaccharide is 2-4 per mill, the emulsifier is 0.5-2.0 per mill, and the leavening agent is 50-100 DCU per mill; wherein the whey protein powder is low-viscosity heat-stable WPC 80.

2. The composition of claim 1, having one or more of the following characteristics:

(1) the raw milk is milk or reconstituted milk;

(2) the emulsifier is diacetyl tartaric acid monoglyceride and diglyceride;

(3) the leaven is a mixed leaven of lactobacillus bulgaricus and streptococcus thermophilus;

(4) the composition further comprises a flavorant;

(5) the pectin is high ester pectin;

(6) the sweet substance is white granulated sugar;

(7) the yoghurt is a pasteurized drinking yoghurt, for example a pasteurized drinking yoghurt with a protein content higher than 6%.

3. A method of preparing yoghurt comprising preparing using a composition according to claim 1 or 2.

4. The method of claim 3, comprising the steps of:

1) separating the pasteurized milk by RO membrane filtration equipment to obtain RO trapped fluid and RO penetrating fluid;

2) preparing fermentation liquor: heating 50-55% of the total amount of the pasteurized milk RO trapped fluid, adding whey protein powder, an emulsifier and 80-90% of the total amount of sweet substances into the pasteurized milk RO trapped fluid, melting, cooling, mixing with the rest pasteurized milk RO trapped fluid, and adding optional essence; then degassing, homogenizing, sterilizing and fermenting the solution;

3) preparing glue solution: heating pasteurized milk RO penetrating fluid, adding pectin, soybean polysaccharide and other sweet substances, melting, sterilizing, and cooling;

4) mixing the fermentation liquor with the glue solution: mixing the fermentation liquor prepared in the step 2) and the glue solution prepared in the step 3) according to the proportion of 8:1-9:1 (calculated according to the weight of the formula), homogenizing and cooling;

5. The method of claim 4, step 1) having one or more of the following features:

(1) suggested fat content (%) for RO retentate: fat is more than or equal to 4.3 and less than or equal to 4.6;

(2) suggested protein content (%) for RO retentate: protein is more than or equal to 3.9 and less than or equal to 4.2;

(3) preparing RO penetrating fluid accounting for 10% -20% of the pasteurized milk by the step 1).

6. The method of claim 4 or 5, step 2) having one or more of the following features:

(1) heating 50-55% of the total amount of the RO retentate of the pasteurized milk to 50-55 ℃;

(2) the material melting time is 15-20 minutes;

(3) degassing at 60-65 deg.C;

(4) degassing is carried out under the pressure of-0.2 to-0.4 MPa;

(5) homogenizing at 60-65 deg.C;

(6) homogenizing under 30-35/150-165 bar;

(7) sterilizing at 95-100 deg.C;

(8) sterilizing for 200-300 s;

(9) fermenting at 40-42 deg.C;

(10) the fermentation is carried out for 6-9 hours.

7. The method of any one of claims 4-6, step 3) having one or more of the following features:

(1) heating the pasteurized milk RO penetrating fluid to 70-75 ℃;

(2) melting for 15-20 min;

(3) the sterilization is carried out at the temperature of 120 ℃ and 125 ℃;

(4) sterilizing for 40-50 s;

(5) and cooling the sterilized glue solution to 40-45 ℃.

8. The method of any one of claims 4-7, step 4) having one or more of the following features:

(1) mixing the fermentation liquor prepared in the step 2) with the glue solution prepared in the step 3) at the temperature of 40-45 ℃;

(2) homogenizing at 40-45 deg.C;

(3) homogenization is carried out at a pressure of 20/100 bar;

(4) cooling the homogenized mixture to 15-20 deg.C.

9. The method of any one of claims 4-8, step 5) having one or more of the following features:

(1) sterilizing at 70-80 deg.C;

(2) sterilizing for 25-35 s;

(3) the filling is carried out at a temperature of 15-30 ℃.

10. A yogurt made from the composition of claims 1-2 or the method of any one of claims 3-9;

preferably, the yoghurt is a pasteurized drinking yoghurt, for example a pasteurized drinking yoghurt with a protein content higher than 6%;

preferably, the packaging form of the yoghourt is selected from tetra Pak, Bailey bag, Karme bag, PET bottle and HDPE bottle.