Preparation process of stirring aloe yogurt

A processing technology, the technology of aloe acid, which is applied in the field of processing technology of stirred aloe yoghurt, can solve the problems such as the blank of stirred aloe yoghurt, and achieve the effect of moderate viscosity, uniform texture and fine texture

Inactive Publication Date: 2012-05-16
赵明杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production of sti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] The process steps of the present invention are:

[0021] 1. Raw material selection, cleaning and peeling

[0022] Use fresh, mature, good-flavored, easy-to-eat, colorless aloe flesh as raw materials, and remove the oxidized and discolored parts;

[0023] 2. Deployment

[0024] Mix it in two batches. The first time is to mix the fermented yogurt with sugar liquid, citric acid, lactic acid, and stabilizer together, and mix well;

[0025] The second time is to add aloe vera particles and milk and mix them well;

[0026] 3. Fermentation

[0027] Inoculate and ferment at 40~45℃ for 8~10h;

[0028] 4. Homogenization, canning, sterilization

[0029] Sterilize the milk twice, the first time is before fermentation, the milk is sterilized at 85~95℃ for 10~30min; the second time is after filling and capping, the milk is sterilized at 85~95℃ for 10~30min.

[0030] As a preferred solution, the process steps of the present invention are:

[0031] During the blending process, the ratio of stabilizer ...

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PUM

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Abstract

The invention discloses a preparation process of stirring aloe yogurt, which relates to the preparation process of yogurt, more specifically to the preparation process of the stirring aloe yogurt. The invention provides the preparation process of the stirring aloe yogurt which has unique taste and rich nutrition. The invention adopts the technical scheme which comprises the process steps that: raw materials selection, cleaning, peeling, mixing, fermentation, stirring, canning and sterilization.

Description

Technical field: [0001] The invention relates to a processing technology of yoghurt, more specifically, relates to a processing technology of stirring type aloe yoghurt. Background technique: [0002] Yogurt is made by processing fresh milk through disinfection, fermentation, homogenization and other processes. Due to the different starters added to yogurt, it can be processed into a variety of yogurt products, such as lactic acid bacteria yogurt, acidophilus yogurt, lactic acid yeast yogurt, lactic acid yeast-alcoholic yeast yogurt, etc. It is a nutritious, easy to digest and absorb, high-quality and cheap food. There are two main types of yogurt: set yogurt and stirred yogurt. The curd yogurt is packaged immediately after being inoculated with the starter, and fermented and matured in the packaging container. Stirred yogurt is inoculated and cultivated in a fermenter, then subpackaged and cooled under aseptic conditions. [0003] Aloe is a perennial succulent herb of L...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 赵明杰
Owner 赵明杰
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