CN112704120A - Fermented milk containing cheese sauce and its preparation method - Google Patents
Fermented milk containing cheese sauce and its preparation method Download PDFInfo
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- CN112704120A CN112704120A CN202011600737.9A CN202011600737A CN112704120A CN 112704120 A CN112704120 A CN 112704120A CN 202011600737 A CN202011600737 A CN 202011600737A CN 112704120 A CN112704120 A CN 112704120A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 83
- 235000015067 sauces Nutrition 0.000 title claims abstract description 50
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 239000011324 bead Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 235000013618 yogurt Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims description 16
- 229920001817 Agar Polymers 0.000 claims description 11
- 235000010419 agar Nutrition 0.000 claims description 11
- 235000010987 pectin Nutrition 0.000 claims description 11
- 239000001814 pectin Substances 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000007865 diluting Methods 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 229960002713 calcium chloride Drugs 0.000 claims description 3
- 235000011148 calcium chloride Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000451 gelidium spp. gum Substances 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 10
- 108010010803 Gelatin Proteins 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000005422 blasting Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000001090 Papaver somniferum Species 0.000 description 2
- 235000008753 Papaver somniferum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses fermented milk containing cheese sauce and a preparation method thereof, wherein the preparation raw materials comprise the following components in percentage by mass: 8-15% of cheese sauce puffed beads, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material; the preparation method comprises the following steps: (1) mixing white granulated sugar, starch and stabilizer leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material; (3) and (3) uniformly mixing the cheese sauce puffed bead and the yogurt base material. The invention provides fermented milk containing cheese sauce and a preparation method thereof, and the preparation method has simple production process and easy operation; the prepared fermented milk has rich mouthfeel and experience, strong chewiness, stable state and good texture and mouthfeel.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to fermented milk containing cheese sauce and a preparation method thereof.
Background
Fermented milk (fermented milk) is a product with a reduced pH value, which is prepared by taking raw cow (sheep) milk or milk powder as a raw material and sterilizing and fermenting the raw material. The additive can be classified into fermented milk and flavored fermented milk according to the additive, and can be classified into setting type, stirring type and drinking type (flavored) fermented milk according to the processing mode;
more and more market research reports show that the future fermented milk market focuses on the group over 25 years old, especially the female group, increases the functional association of consumers from the aspect of product naming and product publicity, and develops loyal and rational consumers by matching with a formula with real body feeling.
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 or cow milk. Therefore, how to improve the form stability of the cheese sauce in the fermented milk and endow the fermented milk with the body feeling of popping the milk on the premise of keeping the taste and the color of the fermented milk is a technical problem in the technical field.
Disclosure of Invention
The invention aims to solve the technical problem of poor chewing feeling of cheese sauce fermented milk and provides fermented milk containing cheese sauce and a preparation method thereof. The cheese sauce fermented milk provided by the invention has the advantages that the cheese sauce has strong cheese fragrance and good form stability, the fluid cheese sauce is embedded into the popping beads through an embedding means, the product is endowed with a popping body feeling during eating, and the eating pleasure of consumers is improved.
The invention is realized by the following technical scheme in order to achieve the purpose:
on one hand, the invention provides a preparation method of fermented milk containing cheese sauce, and the preparation raw materials comprise the following components in percentage by mass: 8-15% of cheese sauce puffed beads, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material;
the preparation method comprises the following steps:
(1) mixing white granulated sugar, starch and stabilizer leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;
(2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material;
(3) and (3) uniformly mixing the cheese sauce puffed bead and the yogurt base material.
Further, the cheese sauce popsicle is prepared by carrying out aseptic embedding processing on cheese sauce, wherein the cheese sauce popsicle is prepared by processing the cheese sauce, sodium alginate, calcium chloride and potassium sorbate as raw materials through a pill dropping machine and then carrying out high-pressure steam sterilization.
Further, the physical and chemical indexes of the cheese sauce 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.
Further, the cheese sauce is prepared by stirring and mixing the cheese sauce raw materials, diluting the mixture with water, uniformly adding the diluted mixture, heating, melting and fully mixing, homogenizing and pasteurizing, filling the product, and quickly cooling;
preferably, the cheese sauce raw material comprises the following components in percentage by mass: 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.
Further, the stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of the pectin is 0.05-0.3%, the addition amount of the agar is 0.2-0.6%, and the addition amount of the gellan gum is 0.05-0.2%, and the percentages are percentages of the total mass of the raw materials.
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 (1), the pasteurization temperature is 80-95 ℃ and the time is 5-10 min. And cooling the mixture until the temperature of the mixed solution is 42-45 ℃.
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.
In another aspect, the present invention provides a fermented milk containing cheese spread produced by the method for producing a fermented milk containing cheese spread according to any one of the above-mentioned methods.
Compared with the prior art, the invention has the positive improvement effects that:
the invention provides fermented milk containing cheese sauce and a preparation method thereof, and the preparation method has simple production process and easy operation; the prepared fermented milk has rich mouthfeel and experience, strong chewiness, stable state and good texture and mouthfeel.
Detailed Description
The embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
The invention relates to a preparation method of fermented milk containing cheese sauce, which comprises the following raw materials: 8-15% of cheese sauce puffed beads, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material;
the preparation method comprises the following steps: (1) mixing white granulated sugar, starch and stabilizer, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material, and storing at 20 ℃; (3) and (3) uniformly mixing the cheese sauce puffed bead and the yogurt base material.
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 the pectin is 0.05-0.3%, the addition amount of the agar is 0.2-0.6%, and the addition amount of the gellan gum is 0.05-0.2%, and the percentages are percentages of the total mass of the raw materials.
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 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.
In the step (1), the pasteurization temperature is 80-95 ℃ and the time is 5-10 min. And cooling the mixture until the temperature of the mixed solution is 42-45 ℃.
In the step (2), the leaven is lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6-8h, and the final titration acidity of the fermentation is more than 70 DEG T.
In the step (3), the cheese sauce pops the beads in an aseptic state, and the cheese sauce pops the beads directly into the yogurt base material without a sterilization step.
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 puffed beads:
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. and (4) quickly cooling after packaging and forming, and storing for later use after the central temperature of the product is reduced to below 25 ℃ within 30 minutes.
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 fermented milk containing cheese sauce comprises the following raw materials: 8% of cheese sauce puffed beads, 3.5% of white granulated sugar, 0.6% of starch, 0.05% of pectin, 0.2% of gelatin, 0.05% of agar, 0.001% 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, dissolving in 65 deg.C milk base material, stirring for 30min, homogenizing at 65 deg.C under 250bar for the first stage and 80bar for the second stage; pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;
(2) adding a fermentation agent, wherein the fermentation temperature is 42 ℃, and the fermentation end point acidity is 70 DEG T; turning over the jar and cooling to obtain the yogurt base material, and storing at 20 ℃;
(3) and (3) uniformly mixing the cheese sauce and the yoghourt base material.
Example 3
The fermented milk containing cheese sauce comprises the following raw materials: 15% of cheese sauce puffed beads, 7% of white granulated sugar, 1.2% of starch, 0.2% of pectin, 0.6% of gelatin, 0.2% of agar, 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 and stabilizer, dissolving in milk base material at 70 deg.C, stirring for 20 min, and homogenizing at 70 deg.C under 200bar for the first stage and 30bar for the second stage; pasteurizing at 95 deg.C for 5min, and cooling to 45 deg.C;
(2) adding a fermentation agent, wherein the fermentation temperature is 45 ℃, and the acidity at the fermentation end point is 70 DEG T; turning over the cylinder, cooling to 20 ℃, and storing to obtain the yogurt base material;
(3) and (3) uniformly mixing the cheese sauce and the yoghourt base material.
Example 4
The fermented milk containing cheese sauce comprises the following raw materials: 10% of cheese sauce puffed beads, 5% of white granulated sugar, 0.9% of starch, 0.1% of pectin, 0.4% of gelatin, 0.1% of agar, 0.003% 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, dissolving the mixture in milk base material at 65 ℃, stirring the mixture for 30 minutes, and homogenizing the mixture, wherein the homogenizing condition is that the primary homogenization is 220bar at 70 ℃, and the secondary homogenization is 50 bar; pasteurizing at 90 deg.C for 10min, and cooling to 42 deg.C;
(2) adding a fermentation agent, wherein the fermentation temperature is 42 ℃, and the fermentation end point acidity is 70 DEG T; turning over the cylinder, cooling to 20 ℃, and storing to obtain the yogurt base material;
(3) and (3) uniformly mixing the cheese sauce and the yoghourt base material.
Example 5
The fermented milk containing cheese sauce comprises the following raw materials: 12% of cheese sauce puffed beads, 6% of white granulated sugar, 1% of starch, 0.12% of pectin, 0.5% of gelatin, 0.13% of agar, 0.004% 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, dissolving in 65 deg.C milk base material, stirring for 30min, homogenizing at 65 deg.C under 250bar for the first stage and 80bar for the second stage; 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 is 75 ° T, turning over the jar, cooling to 20 deg.C to obtain yogurt base material, and storing;
(3) and (3) uniformly mixing the cheese sauce puffed bead and the yogurt base material.
Comparative example 1
The raw material formula is as follows: 5% of white granulated sugar, 0.9% of starch, 0.1% of pectin, 0.4% of gelatin, 0.1% of agar, 0.003% of leavening agent and the balance of milk base material;
the preparation method comprises the following steps:
(1) mixing milk base material, white granulated sugar, starch and stabilizer leaven uniformly, dissolving in 65 deg.C raw milk, stirring for 30min, and homogenizing. The homogenizing conditions include one-stage homogenizing at 65 deg.C under 200bar, and two-stage homogenizing under 30 bar. Pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;
(2) adding a fermentation agent, wherein the fermentation temperature is 42 ℃, and the acidity at the fermentation end point is 70 DEG T. Turning over the jar and cooling to 20 ℃ for storage to obtain the commercial fermented milk.
Sensory evaluation was performed on examples 2 to 3 and comparative example 1 within 4 weeks of shelf life, see table 1, and the results of the experiment are shown in table 2.
TABLE 1 sensory evaluation rules for fermented milks
TABLE 2 sensory evaluation results of the different examples
As can be seen from table 2, compared with conventional commercially available fermented milk (comparative example 1), the cheese sauce poppy fermented milk obtained by the preparation method provided by the present invention has abundant cheese flavor, normal color and texture state, and the best poppy experience.
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.
Claims (10)
1. The preparation method of the fermented milk containing the cheese sauce is characterized in that the preparation raw materials comprise the following components in percentage by mass: 8-15% of cheese sauce puffed beads, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material;
the preparation method comprises the following steps:
(1) mixing white granulated sugar, starch and stabilizer leaven uniformly, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;
(2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material;
(3) and (3) uniformly mixing the cheese sauce puffed bead and the yogurt base material.
2. The method for preparing fermented milk containing cheese spread according to claim 1, wherein the cheese spread bead is prepared by aseptic embedding cheese spread, which is prepared from cheese spread, sodium alginate, calcium chloride and potassium sorbate, by processing with a drop pill machine, and sterilizing with high-pressure steam.
3. The method for producing fermented milk containing cheese spread according to claim 2, wherein the physical and chemical indicators of cheese spread are: 53-69% of water, 15-25% of fat, 5.0-8.0% of protein and 4.8-5.2 of pH value.
4. The method for preparing fermented milk containing cheese spread according to claim 2, wherein the cheese spread is prepared by stirring and mixing cheese spread raw materials, diluting with water, uniformly adding, heating, melting, mixing, homogenizing, pasteurizing, filling, and rapidly cooling;
the cheese sauce comprises the following raw materials in percentage by mass: 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.
5. The method for preparing fermented milk containing cheese spread according to claim 1, wherein the stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.05-0.3%, the addition amount of agar is 0.2-0.6%, and the addition amount of gellan gum is 0.05-0.2%, wherein the percentages are percentages of the total mass of the raw materials.
6. The method for producing fermented milk containing cheese spread according to claim 1, wherein the mixing temperature in step (1) is 65 to 70 ℃ and the mixing time is 20 to 30 min.
7. The method for preparing fermented milk containing cheese jam according to claim 1, wherein in 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 preparing fermented milk containing cheese spread according to claim 1, wherein the pasteurization temperature in step (1) is 80-95 ℃ for 5-10 min. And cooling the mixture until the temperature of the mixed solution is 42-45 ℃.
9. The method for producing fermented milk 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.
10. A fermented milk containing cheese spread produced by the method for producing a fermented milk containing cheese spread according to any one of claims 1 to 9.
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| CN202011600737.9A CN112704120A (en) | 2020-12-29 | 2020-12-29 | Fermented milk containing cheese sauce and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN111248282A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cheese granules, jam containing cheese granules and yoghourt containing cheese granules |
| CN115868551A (en) * | 2022-10-10 | 2023-03-31 | 中国农业科学院农产品加工研究所 | Fermented aerated cheese and preparation method thereof |
| CN115997821A (en) * | 2021-10-22 | 2023-04-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bead-explosion yoghurt and preparation method thereof |
| CN116114765A (en) * | 2021-11-12 | 2023-05-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese sauce and application thereof in core-filled ice cream |
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Application publication date: 20210427 |