Yoghourt fermentation cabinet and method for producing fermented yoghourt

Abstract

The invention relates to a yoghourt ferment cabinet and a manufacturing method for fermenting yoghourt, the yoghourt ferment cabinet comprises a cabinet body and a cabinet door. The inside of the cabinet body is provided with a refrigeration part, a heat preservation part, a constant-temperature fermentation part and an automatic sterilization part. The upper part of the cabinet body is provided with an electric part. The cabinet body wall is made of two layers of metal plates, and foaming material is filled between the two layers. The door body is made from hollow glass, the outer layer is steel glass, and the inner layer is reflecting glass. The inside of the cabinet body is equipped with a layered gridding type vessel frame for dividing into different ferment control sections. A sealed vessel with a cover, a semi-sealed vessel with the cover or a vessel without the cover is arranged on the vessel frame. The cabinet door of the cabinet body is equipped with a lockset which comprises an artificial manual external padlock or an intelligent electronic control lock. Detection shows that the cabinet of the invention can ensure the content of active lactobacillus in the yoghourt to be 2400 times higher than the national standard, no pathogen can be detected, and coliform group is much lower than the national standard.

Description

technical field [0001] The invention relates to yogurt fermentation technology, in particular to a commercially used yogurt fermentation cabinet and a method for making fermented yogurt. Background technique [0002] The traditional yogurt production process, fermentation process, and preservation and storage process are realized in different places: [0003] 1) The production process is that the manufacturer mixes milk or goat milk or milk powder with lactic acid bacteria and mixes them evenly through a large mixer; in the production process, some preservatives, thickeners, stabilizers and various pigments need to be added, which are not conducive to the human body The purpose is to ensure the shelf life and taste of yogurt and other effects [0004] 2) The fermentation process is still being carried out during storage and transportation; it is impossible to ensure the environment and temperature for the sufficient and uniform fermentation of lactic acid bacteria, so the c...

AI Technical Summary

Problems solved by technology

[0004] 2) The fermentation process is still being carried out during storage and transportation; in this way, it is impossible to ensure the environment and temperature for the sufficient and uniform fermentation of lactic acid bacteria, so the content of lactic acid bacteria is very unstable, and it is impossible to achieve a great breakthrough

[0006] 4) Traditional yogurt usually takes more than 2 days to reach consumers after going through the above process

However, at present, the quality of fermented yogurt cannot meet the requirements due to the imperfection of the process, equipment and devices for industrial production of yogurt. If it is improved, there is still a lot of room for improvement.

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