摘要：【中文】本发明公开了一种可常温贮存的果料酸奶的制备方法，所述制备方法中，制备果料酸奶的原料包括：甜味剂3.5‑6.5％、蛋白粉0.3‑2％、发酵剂0.002‑0.01％、果酱1‑14％，余量为原料乳，上述百分比为各物料占原料总质量的百分比；所述果酱中包括益生菌载体颗粒；所述制备方法按以下步骤进行：(1)原料乳预热，加入甜味剂、蛋白粉，搅拌混合均匀；(2)将步骤(1)中得到的物料均质、杀菌、冷却后得到发酵基质；(3)向发酵基质中加入发酵剂，保温发酵至酸度达到发酵终点，终止发酵；(4)将步骤(3)中得到的物料破乳，杀菌，冷却，在无菌环境下添加果酱，灌装得到最终产品。本发明还公开了一种可常温贮存的果料酸奶。该果料酸奶兼具了活性乳酸菌功效和常温运输、销售的便利。 【EN】The invention discloses a preparation method of fruit yoghourt capable of being stored at normal temperature, wherein the preparation method comprises the following raw materials: 3.5 to 6.5 percent of sweetening agent, 0.3 to 2 percent of albumen powder, 0.002 to 0.01 percent of leavening agent, 1 to 14 percent of jam and the balance of raw milk, wherein the percentages are percentages of the materials in the total mass of the raw materials; the jam comprises probiotic carrier particles; the preparation method comprises the following steps: (1) preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing uniformly; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; (4) and (4) demulsifying the material obtained in the step (3), sterilizing, cooling, adding jam in a sterile environment, and filling to obtain a final product. The invention also discloses fruit yoghourt capable of being stored at normal temperature. The fruit material yoghourt has the efficacy of active lactobacillus and is convenient to transport and sell at normal temperature.

摘要：【中文】本发明公开了一种可常温存放的活菌酸奶的制备方法，所述方法中，活菌酸奶的原料包括原料乳89.594‑92.78999％、甜味剂6‑7.5％、蛋白粉0.9‑2.9％、发酵剂0.00501‑0.011％，上述百分比为占原料总质量的质量百分比，并按以下步骤依次进行：(1)将原料乳预热，加入甜味剂、蛋白粉，搅拌混合；(2)将步骤(1)中得到的物料均质、杀菌并冷却得到发酵基质；(3)在发酵基质中加入发酵剂进行发酵，至酸度达到发酵终点；(4)将步骤(3)得到的物料搅拌升温至48‑55℃，保温7‑15min,冷却，灌装得到产品。本发明还公开了一种采用上述制备方法制备的可常温存放的活菌酸奶。 【EN】The invention discloses a preparation method of viable bacteria yoghourt capable of being stored at normal temperature, wherein the raw materials of the viable bacteria yoghourt comprise 89.594-92.78999% of raw milk, 6-7.5% of sweetening agent, 0.9-2.9% of protein powder and 0.00501-0.011% of fermenting agent, the percentages are mass percentages of the total mass of the raw materials, and the preparation method comprises the following steps in sequence: (1) preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) adding a leaven into the fermentation substrate for fermentation until the acidity reaches the fermentation end point; (4) and (4) stirring the material obtained in the step (3), heating to 48-55 ℃, preserving heat for 7-15min, cooling and filling to obtain the product. The invention also discloses the viable bacteria yoghourt which is prepared by the preparation method and can be stored at normal temperature.

摘要：【中文】本发明公开了一种可常温贮存的活菌酸奶的制备方法，制备活菌酸奶的原料包括：甜味剂6.5‑8.5％、蛋白粉0.3‑2％、发酵剂0.002‑0.01％、益生菌载体颗粒1‑10％，余量为原料乳，上述百分比为各物料占原料总质量的百分比；制备方法按以下步骤进行：(1)原料乳预热，加入甜味剂、蛋白粉，搅拌混合均匀；(2)将步骤(1)中得到的物料均质、杀菌、冷却后得到发酵基质；(3)向发酵基质中加入发酵剂，保温发酵至酸度达到发酵终点，终止发酵；(4)将步骤(3)中得到的物料破乳，杀菌，冷却，在无菌环境下添加益生菌载体颗粒，灌装得到最终产品。另一方面，本发明还公开了一种采用上述方法制备的可常温贮存的活菌酸奶。该活菌酸奶兼具了活性乳酸菌功效和常温运输、销售的便利。 【EN】The invention discloses a preparation method of viable bacteria yoghourt capable of being stored at normal temperature, which comprises the following raw materials: 6.5-8.5% of sweetening agent, 0.3-2% of albumen powder, 0.002-0.01% of leavening agent, 1-10% of probiotic carrier particles and the balance of raw milk, wherein the percentages are percentages of the materials in the total mass of the raw materials; the preparation method comprises the following steps: (1) preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing uniformly; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; (4) and (4) demulsifying the material obtained in the step (3), sterilizing, cooling, adding probiotic carrier particles in a sterile environment, and filling to obtain a final product. On the other hand, the invention also discloses the viable bacteria yoghourt which is prepared by the method and can be stored at normal temperature. The viable bacteria yoghourt has the efficacy of the viable lactic acid bacteria and is convenient to transport and sell at normal temperature.

摘要：【中文】本发明公开了一种可脱冷含活菌的酸奶的制备方法，所述制备方法中原料包括原料乳82.798‑88.792％、甜味剂10‑15％、蛋白粉0.4‑1.9％、增稠剂0.3‑0.8％、发酵剂0.002‑0.008％，上述百分比为各原料质量占原料总质量的百分比；所述制备方法按以下步骤进行：(1)将原料乳预热，加入甜味剂、蛋白粉及增稠剂，搅拌混合15‑30min；(2)将步骤(1)中得到的物料均质、杀菌、冷却得到发酵基质；(3)向发酵基质中加入发酵剂，保温发酵至酸度达到发酵终点，终止发酵；(4)将步骤(3)中得到的物料搅拌均匀并在常温下灌装；且步骤(3)中发酵终点的酸度为90‑130°T。本发明还公开了采用上述方法制备的可脱冷含活菌的酸奶。本发明提供的可脱冷含活菌的酸奶兼具了活性乳酸菌功效和常温运输、销售的便利。 【EN】The invention discloses a preparation method of yoghurt capable of removing cold and containing live bacteria, wherein the raw materials in the preparation method comprise 82.798-88.792% of raw milk, 10-15% of sweetening agent, 0.4-1.9% of protein powder, 0.3-0.8% of thickening agent and 0.002-0.008% of fermenting agent, and the percentages are percentages of the mass of each raw material in the total mass of the raw materials; the preparation method comprises the following steps: (1) preheating raw milk, adding sweetener, protein powder and thickener, stirring and mixing for 15-30 min; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; (4) uniformly stirring the material obtained in the step (3) and filling at normal temperature; and the acidity of the fermentation end point in the step (3) is 90-130 DEG T. The invention also discloses the yoghourt containing the live bacteria and capable of being refrigerated, which is prepared by the method. The yoghourt containing live bacteria and capable of being refrigerated provided by the invention has the efficacy of active lactic acid bacteria and is convenient to transport and sell at normal temperature.

摘要：【中文】本发明公开了一种舒缓减压酸奶的制备方法，所述酸奶的原料包括：甜味剂5‑7.5％、留兰香提取物0.3‑0.9％、γ氨基丁酸0.01‑0.1％、α乳白蛋白0.5‑3％、果酱3‑10％、发酵剂0.002‑0.01％，余量为原料乳，上述各百分比为各原料质量占总原料质量的百分比；所述制备方法按以下步骤依次进行：(1)将原料乳预热，加入甜味剂、留兰香提取物、γ氨基丁酸、α乳白蛋白，保温搅拌；(2)将步骤(1)中得到的物料均质、灭菌并冷却，得到发酵基质；(3)向发酵基质中接入发酵剂，保温发酵至酸度达到发酵终点，终止发酵；(4)将步骤(3)中得到的物料翻缸冷却，加入果酱，混匀灌装得到最终产品。本发明还公开了一种舒缓减压酸奶。所述舒缓减压酸奶，实现了功能理念与产品风味的融合统一。 【EN】The invention discloses a preparation method of a relieving and pressure reducing yoghourt, which comprises the following raw materials of 5-7.5% of a sweetening agent, 0.3-0.9% of spearmint extract, 0.01-0.1% of gamma aminobutyric acid, 0.5-3% of α lactalbumin, 3-10% of jam, 0.002-0.01% of a fermenting agent and the balance of raw milk, wherein the raw milk accounts for the total mass of the raw materials, the preparation method comprises the following steps of (1) preheating the raw milk, adding the sweetening agent, the spearmint extract, the gamma aminobutyric acid and the α lactalbumin, stirring at a heat preservation temperature, (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate, (3) inoculating the fermenting agent into the fermentation substrate, fermenting at a heat preservation temperature until the acidity reaches the fermentation end point, stopping the fermentation, and (4) turning over the material obtained in the step (3) to cool, adding the jam, uniformly mixing and filling to obtain a final product.

摘要：【中文】本发明公开了一种护眼酸奶的制备方法，所述酸奶的原料包括：甜味剂5‑8％、乳蛋白粉0.7‑1.5％、藻油DHA 0.001‑0.01％、叶黄素酯0.001～0.006％、波斯莓汁0.5～2％、紫薯提取液0.04～0.4％、蓝莓黑米果酱3～12％、发酵剂0.002‑0.01％，余量为原料乳，上述各百分比为各原料质量占总原料质量的百分比；制备方法按以下步骤依次进行：(1)将原料乳预热，加入甜味剂、乳蛋白粉、藻油DHA、叶黄素酯、波斯莓汁、紫薯提取液，保温搅拌；(2)将步骤(1)中得到的物料均质、灭菌并冷却，得到发酵基质；(3)向发酵基质中接入发酵剂，保温发酵至酸度达到发酵终点，终止发酵；(4)将步骤(3)中得到的物料翻缸冷却，加入果酱，混匀灌装得到最终产品。本发明还公开了一种护眼酸奶，实现了功能理念与产品风味的融合统一。 【EN】The invention discloses a preparation method of eye-protecting yoghourt, which comprises the following raw materials: 5-8% of sweetening agent, 0.7-1.5% of milk protein powder, 0.001-0.01% of algae oil DHA, 0.001-0.006% of lutein ester, 0.5-2% of Persian berry juice, 0.04-0.4% of purple sweet potato extract, 3-12% of blueberry and black rice jam, 0.002-0.01% of leavening agent and the balance of raw milk, wherein the percentages are percentages of the mass of the raw materials in the total mass of the raw materials; the preparation method comprises the following steps in sequence: (1) preheating raw milk, adding sweetener, milk protein powder, algae oil DHA, lutein ester, Perilla frutescens juice and purple sweet potato extract, and stirring while keeping the temperature; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) inoculating a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; (4) and (4) turning over the materials obtained in the step (3) to cool, adding jam, mixing uniformly and filling to obtain the final product. The invention also discloses eye-protecting yoghourt, which realizes the integration and unification of the functional concept and the product flavor.