CN101690517B - Yoghourt added with yolk powder and preparation method thereof - Google Patents
Yoghourt added with yolk powder and preparation method thereof Download PDFInfo
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- CN101690517B CN101690517B CN2009102091343A CN200910209134A CN101690517B CN 101690517 B CN101690517 B CN 101690517B CN 2009102091343 A CN2009102091343 A CN 2009102091343A CN 200910209134 A CN200910209134 A CN 200910209134A CN 101690517 B CN101690517 B CN 101690517B
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- milk
- sour milk
- yolk powder
- raw material
- sour
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- Dairy Products (AREA)
Abstract
The invention relates to a yoghourt and a preparation method thereof, in particular to a yoghourt added with yolk powder and a preparation method thereof. The yoghourt is prepared by adding yolk powder into raw milk and fermenting the yolk powder by using strains. The invention takes the yoghourt as a carrier, organically combines the nutrition of the yolk powder and the yoghourt, provides a healthy food with higher nutritive value, and can realize good stability and good mouthfeel of the product in the shelf life under the refrigeration condition through a reasonable formula and a proper process.
Description
Technical field
The invention relates to a kind of sour milk and preparation method thereof, specifically is about a kind of sour milk that in fermentation raw material, has added yolk powder and preparation method thereof, belongs to the fermented dairy product manufacture field.
Background technology
(yogurt is to be main material with ox (sheep) breast or reconstituted milk yoghurt) to sour milk, and through degreasing, partially skimmed or not degreasing, the dairy products that other compositions are processed are added or do not add in sterilization, fermentation, stirring or do not stir.Yoghurt-flavoured is sour-sweet fine and smooth, and is nutritious.Lactic acid bacteria in the sour milk can secrete the material useful to health when in human body intestinal canal, breeding, and can strengthen people's digestion power, promotes appetite, improves intestinal environment; Sour milk also can effectively improve calcium, the phosphorus utilization rate in human body.
Along with improving constantly of living standard, add increasing the weight of day by day of people's mental labour burden, people pay attention to health care property and many trophism of food more.In sour milk, add some nutrition classes or functional raw material and produce novel sour milk and becoming a kind of development trend.
Yolk powder is that the yolk with bright egg is raw material, the egg products of processing through processed, drying.Rich in protein in the yolk powder, and contain the necessary amino acid of a large amount of needed by human body; Contain in the yolk powder significant quantities of fat (fat content in every 100g yolk powder >=60g), be main with monounsaturated fatty acids, wherein over half is oleic acid, useful to prevention of cardiac; The lecithin that contains in the yolk powder can provide choline, helps synthetic a kind of important neurotransmitter---acetylcholine.Also contain several mineral materials such as phosphorus, iron etc. in the yolk powder, and contain multivitamin such as vitamin A, vitamin D and B family vitamin, also have vitamin E and vitamin K; Also contain lutein and luteole in the yolk powder and also can help the filtering noxious ultraviolet ray of eyes, delay the aging of eyes, eye illnesses such as prevention macula retinae sex change and cataract.Based on the high nutritive value of yolk powder, at present yolk powder has been widely used in adding in some solid nutrient food such as bread, the biscuit etc., and yolk powder directly adds as a kind of raw material, is convenient to the operation of purchasing and producing.
Yet for Yoghourt Production, yolk powder is not to add the material that uses very easily.The fermentation of sour milk is a very complicated process, and the influence of its stability to sweat and sour milk products of the equal considered of the interpolation of any material, mouthfeel and local flavor is to guarantee the quality of product.The yolk powder complicated component; Has heavier unique fishy smell (mainly be wherein albumen, unrighted acid, vitamins, mineral matter class etc. some local flavors beastly all can be arranged); Directly add the variation that can cause whole sour milk products local flavor in the sour milk to, also can influence the structural state of sour milk products and the stability in shelf life.
Do not see at present the relevant technology report that adds the sour milk of yolk powder, do not see the Related product listing yet.
Summary of the invention
Main purpose of the present invention is yolk powder is added in the fermented dairy product, and research provides a kind of sour milk that adds yolk powder, so that yolk powder is combined with the nutrition of sour milk.
Another object of the present invention is to provide a kind of said method of having added the sour milk of yolk powder of producing, and, realize good stability and the good taste of product in shelf life through reasonably filling a prescription and appropriate process.
At first, the invention provides a kind of sour milk (yogurt), this sour milk is in raw material milk (raw milk), to add yolk powder as nutrition fortifier, the product of processing through strain fermentation.
The present invention is a carrier with the sour milk, has added yolk powder, has increased the nutritive value of product.Sour milk unique flavor of the present invention, the general population who is fit to each age group is edible for a long time as diet, instant.
According to specific embodiments of the present invention; Said yolk powder should meet the for example requirement among the GB2749 of relevant criterion; It can suitably add some auxiliary materials in the processing and manufacturing process; For example can be that yolk with bright egg is raw material, add maltose, pectin and water-solublely be mixed even, spray-dried and yolk powder that obtain.This yolk powder can be purchased acquisition.
According to specific embodiments of the present invention; In the sour milk of the present invention; The addition of said yolk powder in the sour milk raw material is preferably 0.3wt%～3wt% (in the gross weight of sour milk raw material; Except that specifying, percentage described in the present invention, percentage composition are part by weight and content), 0.5wt%～2.0wt% more preferably.The inventor finds under study for action; The addition of yolk powder will directly influence the local flavor of product; More addition will bring serious fishy smell and make the consumer be difficult for accepting to product, and the addition of yolk powder also will influence the fermentation time of product and the structural state after the fermentation in addition, if addition is bigger; The fermentation time of product is prolonged, and the structural state after the fermentation after-ripening is soft more coarse.And in the addition scope of yolk powder of the present invention, particularly in the preferred range; Cooperate other components of the present invention and process conditions; Can realize fermenting moist, glossy, the anhydrous wash rice of product structural state after the after-ripening, local flavor is pure, and egg is fragrant soft with milk.The yolk powder complicated component has heavier unique fishy smell, directly adds in the sour milk according to routine operation and prepares burden, the structural state and the stability that can cause the variation of whole sour milk products local flavor and influence sour milk products.Even suitably risingization material temperature, prolongationization material time for example reached at 55～60 ℃ of shear agitation material and changes material state (at plate blanking liquid status homogeneous, no fine particle) preferably in 20 minutes, more coarse, the lacklustre phenomenon of structural state still can appear in the product after fermentation.According to preferred specific embodiments of the present invention, sour milk of the present invention joins said yolk powder to be changed material and processes through strain fermentation after leaving standstill 20～120 minutes at 50～60 ℃ again in the milk.The inventor experiment showed, with yolk powder through 50～60 ℃ leave standstill 20～120 minutes after, the stability through the sour milk that makes of fermentation significantly improves again, and local flavor significantly improves.Among the present invention, the said feed liquid that contains yolk powder is also referred to as " hydration " process 50～60 ℃ of processes that left standstill 20～120 minutes.In the prior art before the present invention, though relevant for the powdered rubber dissolving hydration technology that contains albumen, it adopts the mode of low temperature material, long-time hydration usually, and then with the protein liquid after the hydration with change other feed liquids of getting well and mix mutually.And the inventor finds under study for action; If low temperature hydration mode of the prior art is applied to the change material of yolk powder of the present invention; It is not very good to change the material effect; Even under plate, observe feed liquid state homogeneous, no fine particle, the product structural state that after fermentation, obtains again is still more coarse, and glossiness is bad.In the present invention; Creatively adopt yolk powder directly done with sugar material, other stabilizing agents and mix the back and add the mode of changing material in the milk and under higher temperature, leaving standstill certain hour, can make that yolk powder is dispersed to be increased, solved flour is prone to the difficult dispersion of caking under higher temperature problem; And simplified the operation that other feed liquids are changed material once more; Practiced thrift energy consumption, improved production efficiency, and can realize that the sour milk after the fermentation has fine and smooth structural state, glossy.
According to specific embodiments of the present invention, the primary raw material of sour milk of the present invention---raw material milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be whole milk, also the lowfat milk of partially skimmed or all milk of degreasing; Also can be goat milk in addition.
Among the present invention, said fermented bacterium can for example comprise streptococcus thermophilus and/or lactobacillus bulgaricus for the conventional bacterial classification in the sour milk field.According to preferred specific embodiments of the present invention, also can comprise Bifidobacterium and/or lactobacillus acidophilus in the fermented bacterium of the present invention.
According to specific embodiments of the present invention, the raw material of sour milk of the present invention also comprises an amount of stabilizing agent and sweet taste material in forming.Preferably, said stabilizing agent comprises starch, gelatin and/or pectin, and the addition of said stabilizing agent in the sour milk raw material is 0.7wt%～1.4wt%.Sweet taste material of the present invention can comprise white granulated sugar, fructose, syrup, compound sugar and in the sugar one or more; Described generation sugar can be selected from that acesulfame potassium, Aspartame, knob are sweet, one or more the combination in Sucralose, xylitol, maltitol, D-sorbite etc.The addition of sweet taste material in sour milk raw material of the present invention is preferably the sugariness of 6%～8% the sucrose of amounting to into the raw material total amount.Preferred sweet taste material is a white granulated sugar among the present invention, and its preferred addition in the sour milk raw material is 6.5wt%～7.5wt%.
According to a specific embodiments of the present invention, the raw material of sour milk of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): raw milk 800～900 weight portions; Sweet taste material 65～75 weight portions; Stabilizing agent 7～14 weight portions; Preferred 5～20 weight portions of yolk powder 3～30 weight portions; Bacterial classification is an amount of.
Among the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.
Sour milk of the present invention specifically can be a solidification type yoghourt, also can be stirred yoghurt.
On the other hand, the present invention also provides the method for the sour milk of making said interpolation yolk powder, and this method mainly comprises step:
Said yolk powder joined change material in the raw material milk, and left standstill hydration 20～120 minutes,, process said sour milk then through homogeneous, sterilization, inoculation, fermentation at 50～60 ℃.
According to the preferred embodiments of the invention, saidization material is operating as: stirred 15～20 minutes at 50～60 ℃ of temperature down cuts.
According to the preferred embodiments of the invention, said processing condition is: 65～70 ℃, and homogenization pressure 160～180Bar; Said sterilization conditions is: 95 ℃ of following sterilizations 300 seconds.
In a specific embodiments of the present invention, the production method of the sour milk of said interpolation yolk powder mainly comprises step:
A, former milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect raw material milk; Can defatted milk be mixed with the whole milk according to index makes it become standardization milk; Preferred feedstock total milk solid content is 11%～14% among the present invention, and non-fat milk solids is not less than 8.5%;
B, standardization milk is warmed up to 50～60 ℃, adds yolk powder and (, stabilizing agent, sweet taste material and yolk powder are done in advance mixed as containing stabilizing agent, sweet taste material in the prescription; Be beneficial to dispersing and dissolving more fully), after raw material added well, circulation was stirred 15～20 minutes; Feed liquid is fully dissolved; Add residue fresh milk as required, constant volume, the feed liquid that obtains preparing;
C, hydration: the feed liquid for preparing among the step b keeps 50～60 ℃ and left standstill 20～120 minutes, and preferred 20～60 minutes, thus can make the tissue of product reach optimum state, and can also reduce the distinctive fishy smell of yolk, make local flavor softer; Though state behind helping of the proper extension material of time of repose is considered microbial growth under this temperature, feed acidity variation and production efficiency and energy consumption etc., preferred time of repose is no more than 60 minutes among the present invention;
50～60 ℃ of materials that leave standstill behind the certain hour are preheated to 65～70 ℃ among d, the step c, carry out homogeneous, and homogenization pressure is 160～180Bar; Material behind the homogeneous carries out sterilization (common sterilization conditions is: 95 ℃ sterilization 300 seconds);
Material after e, the sterilization is cooled to 41 ℃～43 ℃; Inoculation can be adopted online vaccination ways, gets in the process of sour milk can jar or fermentation tank at cooled material; Join in the material bacterial classification is online, can stir 15～20 minutes so that bacterial classification is distributed in the milk material equably;
F, if produce stirred yoghurt: can above-mentioned postvaccinal material be maintained the temperature at 41～43 ℃, ferment 4～5 hours, when treating that acidity reaches 70～78 ° of T; The sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately; Can refrigerates about 12 hours of after-ripening down at 2～6 ℃ after the can, gets product;
If produce solidification type yoghourt: can above-mentioned postvaccinal material be filled in the unit packaging, maintain the temperature at 41～43 ℃ then, ferment 4～5 hours, when treating that acidity reaches 70～78 ° of T, product cooled to 2～6 ℃ refrigerate about 12 hours of after-ripening down.
Produce the sour milk that obtains according to the present invention, product special flavour and mouthfeel are all good, and have the good shelf-life, can be 0 ℃～6 ℃ refrigerations 21 days.
Device therefor is for example changed batch can, homogenizer, sterilization machine, fermentation tank, bottle placer etc. and is the conventional equipment in this area in the process of the present invention, and related process all can be operated according to the routine techniques in this area except that specifying.
In sum, the present invention is a carrier with the sour milk, has added yolk powder, and a kind of nutritious fermented dairy product is provided.Product of the present invention combines the nutrition of yolk powder and sour milk, and the general population who is fit to each age group is edible for a long time as diet.And the present invention is through reasonably prescription and appropriate process, and the sour milk products structural state stiff that institute is produced obtain is appropriate, and delicate mouthfeel is smooth, and state is full, has guaranteed good taste and the good stability of product in shelf life.Sour milk of the present invention meets not only nutrition but also modern diet trend easily, is the higher healthy food of a nutritive value.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, a kind of solidification type yoghourt and production method thereof of adding yolk powder
One, composition of raw materials (by basic 1000 gram weight components):
Fresh milk: 922 grams; White granulated sugar: 65 grams; Stabilizing agent: (gelatin+starch+pectin) 8 grams; Yolk powder: 5 grams; Bacterial classification (CHR HANSEN YC-380 freeze-drying lactobacillus) 250DCU.
Said yolk powder is for being purchased acquisition; It is with bright egg through select egg, wash egg, sterilize, beat eggs, filter-sterilized, batching (proportioning raw materials of yolk powder (mass parts): egg yolk liquid 100, maltose 5, pectin 7, clean water 100) dissolve be mixed even, get into hothouse through nozzle atomization; Process after the reusable heat wind drying machine drying; Wherein fat content is about 60%, and protein content is about 30%, carbohydrate about 9%.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1, the selection of former milk: select fresh milk, require albumen >=2.9%, fat >=3.1%, dry matter content >=12% through being up to the standards;
2, batching and standardization: about 1/3 milk is added material-compound tank; Open and stir; When being warmed up to 50 ℃, stabilizing agent, white granulated sugar and yolk powder (stabilizing agent, white granulated sugar, yolk powder do in advance mix) are slowly added in the material-compound tank, through the batch mixer circulation and stirred 20 minutes; Feed liquid is fully dissolved, add remaining milk and constant volume as required.The feed liquid that obtains preparing;
3, keep 55 ℃ the above-mentioned feed liquid for preparing left standstill hydration about 60 minutes, so that contained humidity better combines in yolk powder and the feed liquid;
4, the material after the hydration is preheated to 65 ℃, carries out homogeneous, homogenization pressure is 180Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds;
5, the material after the sterilization is cooled to 42 ℃, adopts the online mode inoculation: get in the process of sour milk can jar at cooled material, join in the material bacterial classification is online, and in the can jar, stirred 15 minutes so that bacterial classification is distributed in the milk material equably;
6, above-mentioned postvaccinal material is filled in the unit packaging, maintains the temperature at 42 ℃ then, fermented about 4.5 hours, when treating that acidity reaches 70 ° of T, product is cooled to 6 ℃ refrigerate about 12 hours of after-ripening down.
Produce the sour milk that obtains according to present embodiment; Unacceptable layering, deposition and fat floating phenomenon did not appear in 21 day shelf-life through detecting under 0～6 ℃ of refrigeration of low temperature, to preserve to reach; In the storage life, product keeps fine and smooth, smooth mouthfeel, and egg is fragrant to be coordinated with milk fragrance; Strong aromatic, local flavor is fine.
Embodiment 2, a kind of solidification type yoghourt and production method thereof of adding yolk powder
One, composition of raw materials (by basic 1000 gram weight components):
Fresh milk: 910 grams; White granulated sugar: 70 grams; Stabilizing agent: (gelatin+starch+pectin) 10 grams; Yolk powder: 10 grams; Bacterial classification (CHRHANSEN YC-380 freeze-drying lactobacillus): 250DCU.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1, the selection of former milk: select fresh milk, require albumen >=2.9%, fat >=3.1%, dry matter content >=12% through being up to the standards;
2, batching and standardization: about 1/3 milk is added material-compound tank; Open and stir; When being warmed up to 50 ℃, stabilizing agent, white granulated sugar and yolk powder (stabilizing agent, white granulated sugar, yolk powder do in advance mix) are slowly added in the material-compound tank, through the batch mixer circulation and stirred 18 minutes; Feed liquid is fully dissolved, add remaining milk and constant volume as required.The feed liquid that obtains preparing;
3, keep 55 ℃ the above-mentioned feed liquid for preparing left standstill water contract 80 minutes, so that contained humidity better combines in yolk powder and the feed liquid;
4, the material after the hydration is preheated to 60 ℃, carries out homogeneous, homogenization pressure is 170Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds;
5, the material after the sterilization is cooled to 41 ℃; Employing online mode inoculation: get in the process of sour milk can jar at cooled material; Join in the material bacterial classification is online, and in the can jar stir about 17 minutes so that bacterial classification be distributed to equably in the milk material;
6, above-mentioned postvaccinal material is filled in the unit packaging, maintains the temperature at 41 ℃ then, fermented about 5 hours, when treating that acidity reaches 72 ° of T, product is cooled to 6 ℃ refrigerate about 12 hours of after-ripening down.
Produce the sour milk that obtains according to present embodiment; Unacceptable layering, deposition and fat floating phenomenon did not appear in 21 day shelf-life through detecting under 0～6 ℃ of refrigeration of low temperature, to preserve to reach; In the storage life, product keeps fine and smooth, smooth mouthfeel, and egg is fragrant to be coordinated with milk fragrance; Strong aromatic, local flavor is fine.
Embodiment 3, a kind of stirred yoghurt and production method thereof of adding yolk powder
One, composition of raw materials (by basic 1000 gram weight components):
Fresh milk: 899 grams; White granulated sugar: 75 grams; Stabilizing agent: (gelatin+starch+pectin) 11 grams; Yolk powder: 15 grams; Bacterial classification: (CHR HANSEN YC-380 freeze-drying lactobacillus): 250DCU.Used each raw material sources are with embodiment 1.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1, the selection of former milk: select fresh milk, require albumen >=2.9%, fat >=3.1%, dry matter content >=12% through being up to the standards;
2, batching and standardization: about 1/3 milk is added material-compound tank; Open and stir, when being warmed up to 55 ℃, slowly add stabilizing agent, white granulated sugar and yolk powder (stabilizing agent, white granulated sugar, yolk powder are done in advance and mixed) in the material-compound tank; Through batch mixer circulation and stirred 15 minutes; Feed liquid is fully dissolved, add remaining milk and constant volume as required, the feed liquid that obtains preparing;
3, keep 50 ℃ the above-mentioned feed liquid for preparing left standstill water contract 100 minutes, so that contained humidity better combines in yolk powder and the feed liquid;
4, the material after the hydration is preheated to 68 ℃, carries out homogeneous, homogenization pressure is 170Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds;
5, the material after the sterilization is cooled to 41 ℃, adopts the online mode inoculation: get in the process of Yoghourt fermentation jar at cooled material, join in the material bacterial classification is online, and in fermentation tank, stirred 20 minutes so that bacterial classification is distributed in the milk material equably;
6, above-mentioned postvaccinal material maintains the temperature at 41 ℃, ferments about 5 hours, when treating that acidity reaches 75 ° of T, the sour milk breakdown of emulsion is also cooled to 24 ℃ immediately, and can refrigerates about 12 hours of after-ripening down at 4 ℃ after the can, promptly gets the finished yogurt prod of present embodiment.
Produce the sour milk that obtains according to present embodiment; Unacceptable layering, deposition and fat floating phenomenon did not appear in 21 day shelf-life through detecting under 0～6 ℃ of refrigeration of low temperature, to preserve to reach; In the storage life, product keeps fine and smooth, smooth mouthfeel, and egg is fragrant to be coordinated with milk fragrance; Strong aromatic, local flavor is fine.
Embodiment 4, a kind of stirred yoghurt and production method thereof of adding yolk powder
One, composition of raw materials (by basic 1000 gram weight components):
Fresh milk: 897 grams; White granulated sugar: 72 grams; Stabilizing agent: (gelatin+starch+pectin) 13 grams; Yolk powder: 18 grams; Bacterial classification: (CHR HANSEN YC-380 freeze-drying lactobacillus): 250DCU.Used each raw material sources are with embodiment 1.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1, the selection of former milk: select fresh milk, require albumen >=2.9%, fat >=3.1%, dry matter content >=12% through being up to the standards;
2, batching and standardization: about 1/3 milk is added material-compound tank; Open and stir, when being warmed up to 53 ℃, slowly add stabilizing agent, white granulated sugar and yolk powder (stabilizing agent, white granulated sugar, yolk powder are done in advance and mixed) in the material-compound tank; Through batch mixer circulation and stirred 18 minutes; Feed liquid is fully dissolved, add remaining milk and constant volume as required, the feed liquid that obtains preparing;
3, keep 52 ℃ the above-mentioned feed liquid for preparing left standstill water contract 110 minutes, so that contained humidity better combines in yolk powder and the feed liquid;
4, the material after the hydration is preheated to 68 ℃, carries out homogeneous, homogenization pressure is 180Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds;
5, the material after the sterilization is cooled to 43 ℃, adopts the online mode inoculation: get in the process of Yoghourt fermentation jar at cooled material, join in the material bacterial classification is online, and in fermentation tank, stirred 20 minutes so that bacterial classification is distributed in the milk material equably;
6, above-mentioned postvaccinal material maintains the temperature at 43 ℃, ferments about 4 hours, when treating that acidity reaches 70 ° of T, the sour milk breakdown of emulsion is also cooled to 23 ℃ immediately, and can refrigerates about 12 hours of after-ripening down at 5 ℃ after the can, promptly gets the finished yogurt prod of present embodiment.
Produce the sour milk that obtains according to present embodiment; Unacceptable layering, deposition and fat floating phenomenon did not appear in 21 day shelf-life through detecting under 0～6 ℃ of refrigeration of low temperature, to preserve to reach; In the storage life, product keeps fine and smooth, smooth mouthfeel, and egg is fragrant to be coordinated with milk fragrance; Strong aromatic, local flavor is fine.
Claims (8)
1. sour milk that adds yolk powder; This sour milk is the product that in raw material milk, adds yolk powder, processes through strain fermentation; This sour milk joins said yolk powder to be changed material and processes through strain fermentation after leaving standstill 20～120 minutes at 50～60 ℃ again in the raw material milk; Saidization material is operating as: circulation was stirred 15～20 minutes under 50～60 ℃ of temperature
Wherein, the addition of said yolk powder in the sour milk raw material is 0.3wt%～3wt%.
2. sour milk according to claim 1, wherein, said raw material milk is low fat, degreasing or whole milk.
3. sour milk according to claim 1, wherein, said raw material milk is milk or goat milk.
4. sour milk according to claim 1, wherein, said yolk powder is that the yolk with bright egg is raw material, adds maltose, pectin and water-solublely is mixed even, spray-dried and yolk powder that obtain.
5. sour milk according to claim 1, the raw material of this sour milk also comprises stabilizing agent and sweet taste material in forming.
6. sour milk according to claim 5, wherein, described stabilizing agent comprises starch, pectin and/or gelatin, the addition of said stabilizing agent in the sour milk raw material is 0.7wt%～1.4wt%; Described sweet taste material comprises white granulated sugar, fructose, syrup, compound sugar and in the sugar one or more; Said generation sugar be selected from that acesulfame potassium, Aspartame, knob are sweet, one or more the combination in the Sucralose, xylitol, maltitol, D-sorbite, the addition of said sweet taste material is the sugariness of amounting to into 6.5%～8% sucrose of raw material total amount.
7. sour milk according to claim 1, this sour milk are stirred yoghurt or solidification type yoghourt.
8. make the method for the sour milk of claim 1～4 or 7 each described interpolation yolk powders, the method comprising the steps of:
Said yolk powder joined change material in the raw material milk, and left standstill 20～120 minutes at 50～60 ℃, then through homogeneous, sterilization, inoculation, fermentation, process said sour milk, saidization material is operating as: circulation was stirred 15～20 minutes under 50～60 ℃ of temperature,
Wherein, the addition of said yolk powder in the sour milk raw material is 0.3wt%～3wt%.
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| CN102726525B (en) * | 2012-07-03 | 2014-03-19 | 浙江一鸣食品股份有限公司 | Processing method for egg yoghurt |
| CN103392816B (en) * | 2013-08-16 | 2015-01-28 | 王莉 | Egg yolk yogurt production method |
| CN104413149A (en) * | 2013-09-06 | 2015-03-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Set-style yogurt and preparation method thereof |
| CN104738176A (en) * | 2013-12-31 | 2015-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of set yogurt with long shelf-life |
| CN106465749B (en) * | 2015-08-14 | 2019-11-08 | 内蒙古伊利实业集团股份有限公司 | A kind of acidified milk and preparation method thereof containing egg yolk liquid |
| CN109820037A (en) * | 2018-12-15 | 2019-05-31 | 湖南上优食品科技有限公司 | A kind of natural yogurt and preparation method thereof |
| CN112006097B (en) * | 2019-05-30 | 2023-12-22 | 新希望乳业股份有限公司 | Dairy product with controllable acid after shelf life and preparation method thereof |
| CN113016880A (en) * | 2021-04-22 | 2021-06-25 | 中铭生物(深圳)集团有限公司 | Preparation method of egg yolk dairy product for astaxanthin and DHA |
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