摘要：【中文】一种美容酸奶的制备方法，其特征在于，所述酸奶的原料包括：甜味剂6.5‑8.5％、乳蛋白粉0.5‑1.7％、橄榄果实粉0.04‑0.4％、唾液酸0.01‑0.07％、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、乳蛋白粉、橄榄果实粉、唾液酸，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美容酸奶。所述美容酸奶，实现了功能理念与产品风味的融合统一。 【EN】The preparation method of the beauty yogurt is characterized in that the yogurt comprises the following raw materials: 6.5-8.5% of sweetening agent, 0.5-1.7% of milk protein powder, 0.04-0.4% of olive fruit powder, 0.01-0.07% of sialic acid, 3-10% of 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 a sweetening agent, milk protein powder, olive fruit powder and sialic acid, 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 beauty yogurt. The beauty yogurt realizes the integration of the functional concept and the product flavor.

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】本发明公开了一种洋姜提取物、洋姜酸奶及其制备方法，洋姜酸奶原料包括的组分：洋姜提取物5‑10％、洋姜果酱5‑15％、甜味剂4‑6％以及补充至100％的原料乳。洋姜酸奶制备方法包括以下步骤：将洋姜提取物、甜味剂与预热至45～55℃的原料乳混合，均质，杀菌，冷却，得混合料液，所述百分比为占混合料液质量的质量百分比；向混合料液中添加发酵剂，发酵、冷却，得酸奶基料；将酸奶基料中与洋姜果酱混合，即得洋姜酸奶。本发明将洋姜通过热水浸提洋姜功能性物质，制备洋姜提取物，充分发挥洋姜的功效，并通过制备洋姜果酱，增加了产品的咀嚼感。 【EN】The invention discloses a jerusalem artichoke extract, jerusalem artichoke yoghourt and a preparation method thereof, wherein the jerusalem artichoke yoghourt comprises the following raw materials: 5-10% of jerusalem artichoke extract, 5-15% of jerusalem artichoke jam, 4-6% of sweetening agent and raw milk supplemented to 100%. The preparation method of the jerusalem artichoke yoghourt comprises the following steps: mixing the jerusalem artichoke extract, the sweetener and the raw milk preheated to 45-55 ℃, homogenizing, sterilizing and cooling to obtain a mixed material liquid, wherein the mass percentage of the jerusalem artichoke extract, the sweetener and the raw milk is the mass percentage of the mixed material liquid; adding a leaven into the mixed feed liquid, fermenting and cooling to obtain a yoghourt base material; mixing the yogurt base material with Jerusalem artichoke jam to obtain Jerusalem artichoke yogurt. According to the invention, the jerusalem artichoke is subjected to hot water extraction to prepare the jerusalem artichoke extract, so that the effect of the jerusalem artichoke is fully exerted, and the chewing feeling of the product is increased by preparing the jerusalem artichoke jam.

摘要：【中文】本发明公开了一种减糖酸奶及其制备方法，其制备方法包括：将原料乳预热，加入甜味剂和乳蛋白粉，保温混合搅拌，得混合物料；将所得混合物料升温后均质，杀菌，冷却，加入发酵剂发酵，得发酵基料；所述发酵剂菌种为Y‑1；将所得发酵基料冷却，均质，灌装，即得所述减糖酸奶。本发明提供的减糖酸奶具有良好的稳定性和优良的口感，通过发酵后的均质工艺，克服了该乳酸菌不产多糖，质构粗糙的缺陷，同时优化产品中蛋白比例的，使得该产品具有良好的稳定性。 【EN】The invention discloses sugar acid-reducing milk and a preparation method thereof, wherein the preparation method comprises the following steps: preheating raw milk, adding a sweetening agent and milk protein powder, preserving heat, mixing and stirring to obtain a mixed material; heating the obtained mixed material, homogenizing, sterilizing, cooling, adding a leaven, and fermenting to obtain a fermentation base material; the starter strain isY-1; and cooling, homogenizing and filling the obtained fermentation base material to obtain the sugar-reduced yoghourt. The sugar acid reducing milk provided by the invention has good stability and good taste, overcomes the defects that the lactobacillus does not produce polysaccharide and has rough texture through a homogenization process after fermentation, and simultaneously optimizes the proportion of protein in the product, so that the product has good stability.

摘要：【中文】本发明公开了一种无蔗糖添加酸奶及其制备方法，该制备方法包括以下步骤：将原料乳预热后与甘蔗汁和/或甜菜汁、水果原料以及乳蛋白粉混合，得混合物料；将所得的混合物料均质，杀菌，冷却，加入发酵剂保温发酵，得发酵基料；所述发酵剂为Y‑1发酵剂；将所得的物料冷却，无菌均质，灌装，即得所述无蔗糖添加酸奶。本发明采用上述技术方案，包括以下有益效果：本发明提供的低糖酸奶具有良好的稳定性和优良的口感，制得的酸奶比市售酸奶的糖含量＜4％，满足了消费者对低糖产品的需求。 【EN】The invention discloses a cane sugar-free yoghurt and a preparation method thereof, wherein the preparation method comprises the following steps: preheating raw milk, and mixing with sugarcane juice and/or beet juice, fruit raw material and milk protein powder to obtain a mixed material; homogenizing the obtained mixed material, sterilizing, cooling, adding a leaven, and fermenting under heat preservation to obtain a fermentation base material; the leaven isY-1 leavening agent; and cooling, carrying out sterile homogenization and filling on the obtained material to obtain the sucrose-free yoghurt. By adopting the technical scheme, the invention has the following beneficial effects: the low-sugar yogurt provided by the invention has good stability and good mouthfeel, and the sugar content of the prepared yogurt is less than 4% compared with that of the yogurt sold in the market, so that the requirements of consumers on low-sugar products are met.

摘要：【中文】本发明公开了一种白霉再制奶酪的制备方法，制备方法中，原料包括：干酪15‑35％、乳脂肪9‑55％、乳蛋白8‑22％、全脂乳粉4‑12％、乳化盐1‑5％、食盐0.2‑0.65％，余量为水，所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依次进行：(1)将干酪、乳脂肪、乳蛋白、全脂乳粉、乳化盐、食盐和水，混合加热，并保温搅拌；(2)在步骤(1)得到的物料中加入调酸剂调节酸度并保持保温搅拌；(3)将步骤(2)中得到的物料杀菌，注入模具，成型，脱模，得到成型奶酪；(4)向成型奶酪接种白霉菌成熟剂，风干，成熟，得到最终产品。本发明还公开了一种白霉再制奶酪，所述白霉再制奶酪与天然白霉奶酪风味和外观相近，具有更高的附加价值。 【EN】The invention discloses a preparation method of white mold processed cheese, which comprises the following raw materials: 15-35% of cheese, 9-55% of milk fat, 8-22% of milk protein, 4-12% of full cream milk powder, 1-5% of emulsifying salt, 0.2-0.65% of salt and the balance of water, wherein the percentage is the percentage of the mass of each raw material in the total mass of the raw materials; the preparation method comprises the following steps in sequence: (1) mixing and heating cheese, milk fat, milk protein, whole milk powder, emulsifying salt, salt and water, and stirring at a constant temperature; (2) adding an acid regulating agent into the material obtained in the step (1) to regulate acidity and keeping the temperature and stirring; (3) sterilizing the material obtained in the step (2), injecting the sterilized material into a mold, molding and demolding to obtain molded cheese; (4) inoculating a white mold maturing agent to the formed cheese, air-drying and maturing to obtain the final product. The invention also discloses the white mold reproduced cheese which has similar flavor and appearance to the natural white mold cheese and higher added value.

摘要：【中文】本发明提供了一种常温发酵稀奶油的制备方法，通过工艺优化改变了其存储条件，同时延长了保质期，无任何添加剂成分并且保留了发酵稀奶油芳香的风味。本发明公开的常温发酵稀奶油，其终产品脂肪含量在28‑32％之间，蛋白在2.4‑2.8％之间。该常温发酵其由下述原料制备而成：原料乳、乳清蛋白、新鲜乳脂肪和发酵剂；以原料乳、乳清蛋白、新鲜乳脂肪三组分的总重量为100％，其中：原料乳16‑56％、乳清蛋白粉0.3‑4％和补至100％的新鲜乳脂肪；以原料乳、乳清蛋白、新鲜乳脂肪三组分的总重量为100％，上述发酵稀奶油的原料还添加了1‑2％发酵剂。 【EN】The invention provides a preparation method of normal-temperature fermented cream, which changes the storage condition through process optimization, prolongs the quality guarantee period, does not contain any additive component, and keeps the aromatic flavor of the fermented cream. The final product of the normal temperature fermented cream disclosed by the invention has the fat content of 28-32% and the protein content of 2.4-2.8%. The normal temperature fermentation is prepared from the following raw materials: raw milk, whey protein, fresh milk fat and a leavening agent; the total weight of raw milk, whey protein and fresh milk fat is 100%, wherein: 16-56% of raw milk, 0.3-4% of whey protein powder and fresh milk fat which is supplemented to 100%; the total weight of raw milk, whey protein and fresh milk fat is 100%, and 1-2% of leaven is added into the raw material of the fermented cream.

摘要：【中文】本发明提供了一种即食降脂奶油的加工和制作方法，相对常见稀奶油，降低其中脂肪含量，并保留期其风味、质地、口感和良好的加工特性。本发明具体公开了奶油的制备方法，其终产品脂肪含量在17‑20％之间，其由包括下述组分的原料制成：原料乳33‑75％；稳定剂和乳化剂0.05‑0.3％；其中稳定剂和乳化剂包括明胶、双乙酰酒石酸单双甘油酯或乙酰化双淀粉己二酸酯中的一种或两种、添加果胶或单，双甘油脂肪酸酯中的一种或两种，和补至100％的新鲜乳脂肪原料。本发明的奶油通过在上述原料中加入1‑2％的发酵剂发酵而成。 【EN】The invention provides a processing and manufacturing method of instant lipid-lowering cream, which reduces the fat content in the cream compared with common cream, and retains the flavor, texture and mouthfeel of the cream and has good processing characteristics. The invention particularly discloses a preparation method of cream, wherein the fat content of a final product is 17-20%, and the final product is prepared from the following raw materials: 33-75% of raw milk; 0.05 to 0.3 percent of stabilizing agent and emulsifying agent; wherein the stabilizer and emulsifier comprise one or two of gelatin, diacetyl tartaric acid ester of mono-diglyceride or acetylated distarch adipate, pectin or one or two of mono-diglyceride fatty acid ester, and fresh milk fat material with a content of 100%. The cream of the invention is prepared by adding 1-2% of leaven into the raw materials for fermentation.

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.