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Processing method for egg yoghurt

A processing method, egg acid technology, applied in the field of egg yoghurt processing, can solve the problems of low nutritional value, no milk and egg fermented products, etc.

Active Publication Date: 2012-10-17
ZHEJIANG INM FOOD
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AI Technical Summary

Problems solved by technology

[0002] Milk products have high nutritional value and are easy to digest and absorb, so they are very popular with consumers. There are many milk products in the market, including yogurt, lozenges, milk beverages, milk fermentation, etc., but milk and eggs do not currently exist in the market Combined fermented products, in the traditional processing process, secondary sterilization will be carried out to kill all the bacteria and prolong their shelf life. At the same time, food additives will be added to adjust the acidity to meet the appropriate taste requirements, so the nutritional value is not high. not very high

Method used

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Embodiment Construction

[0025] A method for processing egg yogurt, the processing steps are as follows:

[0026] In the first step of milk preparation, fresh milk or milk powder can be used to prepare milk.

[0027] Use of fresh milk: fresh milk is filtered and centrifuged to clean the milk and then quickly cooled to 4°C for storage. When the fresh milk is used, it is heated to 70°C by plate replacement and put into the batching tank; or use milk powder for recovery: add whole milk powder to an appropriate amount of 65°C In hot water, emulsify and shear for 15 minutes, and let it stand for hydration for 30 minutes, then put it into the batching tank after being cooled by plate exchange;

[0028] The second step of egg liquid treatment involves the prepared solution. If fresh milk is used in the first step, it is also fresh milk when prepared in this step; if the milk prepared by whole milk powder is used in the first step, When preparing in this step, water is preferred. Of course, fresh milk is als...

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Abstract

The invention relates to a processing method for a dairy product, and particularly relates to a processing method for egg yoghurt. The processing method for the egg yoghurt comprises the following steps of: adding an egg solution and invert sugar gum acquired from processing of a prepared milk solution and an egg solution to a dosing tank according to certain proportion of ingredients; performing homogenization, sterilization and inoculating fermentation on the mixture, then filling, cooling and performing after-ripening on the processed mixture to acquire the egg yoghurt. Different form the processing method for sour milk beverage and lactic acid beverage, the processing method provided by the invention does not have a secondary sterilization process in the yoghurt production process, so that the bacteria in the yoghurt are kept to be viable bacteria; the acid is formed purely biologically without extra acid, and the yoghourt is prepared by fermenting fresh milk (milk liquid prepared by 12%-13% of whole milk powder), so that food additive is not added, and the content of nutrients is high.

Description

technical field [0001] The invention relates to a dairy product processing method, in particular to an egg yoghurt processing method. Background technique [0002] Milk products have high nutritional value and are easy to digest and absorb, so they are very popular with consumers. There are many milk products in the market, including yogurt, lozenges, milk beverages, milk fermentation, etc., but milk and eggs do not currently exist in the market Combined fermented products, in the traditional processing process, secondary sterilization will be carried out to kill all the bacteria and prolong their shelf life. At the same time, food additives will be added to adjust the acidity to meet the appropriate taste requirements, so the nutritional value is not high. Not very high. Contents of the invention [0003] The object of the present invention is to provide a method for processing egg yoghurt with high nutritional value. [0004] The technical solution adopted by the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 朱立科
Owner ZHEJIANG INM FOOD
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