Set yogurt and preparation process thereof

Abstract

The invention discloses set yogurt and a preparation process thereof, and the formula of the yogurt comprises raw milk, white granulated sugar, modified starch, gelatin, gelatin type lactoalbumin, dilute cream, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacteria. The preparation process comprises the following process steps: material preparation, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, stirring, secondary homogenization and filling. Compared with the traditional manufacturing process, the process is simpler, easy to operate and low in cost; a product is more lubricating and delicate, and good in mouthfeel, the resistance to mechanical force of a finished product is enhanced, the product is less prone to damages during the logistics transportation, elutriation is avoided during the guarantee period, and the product can be re-condensed by virtue of re-cooling after heating up for dissolution.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a production process of solidified yoghurt. Background technique [0002] Yogurt can be divided into three types of products according to its organizational state: stirred yogurt, set yogurt and drinking yogurt. The production process of traditional stirred yogurt is: batching, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, stirring, and filling in sequence; while the production process of traditional set yogurt is batching, preheating, Homogenization, sterilization, cooling, inoculation, filling, fermentation and cooling are carried out in sequence. The main difference in technology between traditional set yogurt and stirred yogurt is that it is fermented after filling. [0003] However, the traditional solidified yogurt process has the following defects: 1. Milk is a high-nutrient medium, which is easily contaminated under neutral condi...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional solidified yogurt process has the following defects: 1. Milk is a high-nutrient medium, which is easily contaminated under neutral conditions. Therefore, in the traditional production of solidified yogurt, the aseptic degree of the packaging process is very high. ;2. Since the process of inoculating active lactic acid bacteria has been carried out before packaging, the packaging process is also a process of recovery of the bacteria. If the milk canning takes too long after inoculation, the lactic acid bacteria will enter the fermentation state before being filled. Fermentation time, temperature and other conditions are different from the fermentation conditions after filling, and cannot be monitored, so it may cause adverse effects on milk fermentation. In order to avoid such effects, it is necessary to complete filling quickly after inoculation. The above restrictions also limit the output of each batch of yogurt, which brings great trouble to production; 3. The fermentation of set yogurt needs to establish a fermentation warehouse, which increases the production cost; Destroyed during transportation, so the requirements for the logistics process are very high