Preparation method and special yoghourt stabilizer of yoghourt with long shelf life

Abstract

The invention discloses a preparation method and special yoghourt stabilizer of yoghourt with long shelf life. The method of the invention comprises the following steps: dissolving whole milk powder, stabilizer and sucrose; 2) preheating and homogenizing the materials; 3) sterilizing fluid milk at 90-95 DEG C for 5min, cooling; 4) inoculating, fermenting, breaking emulsion; 5) filling, sealing; 6) pasteuring; 7) cooling, packaging, and 8) inspecting and warehousing. In the method of the invention, the mixed yoghourt is creatively pasteurized, the flora in the yoghourt can be killed and the syneresis of protein resulting in precipitating large amount of whey can not be caused under the protection of the stabilizer; and after either stirred yoghurt or set yoghurt is pasteurized, the yoghourt stabilizer can realize the aims of preventing the precipitation of whey, improving mouthfeel and product quality and increasing product stability. The special yoghourt stabilizer of the invention can effectively prolong the shelf life of yoghourt without controlling the cold chain, and the product shelf life is up to six months under the room temperature.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making yoghurt with a long shelf life and a special yoghurt stabilizer. Background technique [0002] At present, industrial production of yogurt includes set yogurt and stirred yogurt, generally including the following steps: 1) milk preheating, sugar and stabilizer: preheat milk to 60°C-70°C, dry mix sugar and stabilizer, press Add appropriate ratio to milk and stir at high speed for 10-30 minutes; 2) Sterilize the mixed milk: sterilize at 90°C-95°C for 5 minutes; 3) Inoculate and ferment: cool the sterilized milk to 43°C, After the strains are inserted and fermented to the required acidity, the fermentation is terminated, cooled, filled (for the set type yogurt, it is filled first and then fermented), and the finished product is obtained after 12 hours of final fermentation. In the above-mentioned preparation process, it is necessary to add a stabilizer to make up ...

AI Technical Summary

Problems solved by technology

[0006] If only a single post-pasteurization method is used, there is no suitable stabilizer to protect the protein, and long-life yogurt cannot be produced; if a stabilizer is used, no post-pasteurization is used, and long-life yogurt cannot be produced;

[0007] If stabilizers and post-pasteurization are used, but the stabilizers are not effective in stabilizing the protein during post-pasteurization, the same cannot produce long-life yogurt

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