Preparation method of frozen yoghourt
A technology for freezing yogurt and yogurt, which is applied in the directions of milk preparations, dairy products, applications, etc.
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Embodiment 1
[0040] 1) Milk preparation
[0041] Weigh raw materials according to the above weight ratio:
[0042] 20% skimmed milk powder, 4% sucrose, 0.05% trehalose, 0.2% sodium glutamate, 0.6% pectin, 0.2% essence, and the rest of water, add the above substances into water with a water temperature of 60°C, dissolve and prepare milk ;
[0043] 2) homogeneous
[0044] The milk is homogenized at 25MPa;
[0045] 3) Sterilization
[0046] Sterilize the homogenized milk at 92°C for 5 min;
[0047] 4) cooling
[0048] Cool the sterilized milk to 37°C;
[0049] 5) Inject Lactobacillus casei (Lactobacillus casei) accounting for 0.001% of the total weight of the milk into the milk treated in step 4), and ferment at 37°C for 72 hours to form yogurt;
[0050] 6) Fill the yogurt obtained in step 5);
[0051] 7) The yogurt that has been processed in step 6) is cooled to 4°C first, and then stored below -15°C.
Embodiment 2
[0053] 1) Milk preparation
[0054] Weigh raw materials according to the above weight ratio:
[0055] Skimmed milk powder 8%, sucrose 12%, trehalose 4%, sodium glutamate 0.2%, propylene glycol alginate 0.1%, essence 0.01%, water balance, add the above substances into water with a water temperature of 45°C, dissolve and prepare milk liquid;
[0056] 2) homogeneous
[0057] The milk is homogenized at 15MPa;
[0058] 3) Sterilization
[0059] Sterilize the homogenized milk at 88°C for 5 min;
[0060] 4) cooling
[0061] Cool the sterilized milk to 44°C;
[0062] 5) Introduce 0.5% direct-injected lactic acid bacteria into the milk treated in step 4) and ferment at 44°C for 4 hours to form yogurt. The direct-introduced lactic acid bacteria are produced by Lactobacillus acidophilus acidophilus) and Lactobacillus delbrueckii subsp.bulgaricus were mixed according to the ratio of viable bacteria at 1:1;
[0063] 6) Fill the yogurt obtained in step 5);
[0064] 7) The yogurt th...
Embodiment 3
[0066] 1) Milk preparation
[0067] Weigh raw materials according to the above weight ratio:
[0068] 15% skimmed milk powder, 4% sucrose, 2% trehalose, 0.1% sodium glutamate, 0.3% sodium carboxymethylcellulose, 0.1% essence, and the rest of water. blended into milk;
[0069] 2) homogeneous
[0070] The milk is homogenized at 18MPa;
[0071] 3) Sterilization
[0072] Sterilize the homogenized milk at 92°C for 5 min;
[0073] 4) cooling
[0074] Cool the sterilized milk to 44°C;
[0075] 5) Inject Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) accounting for 0.01% of the total weight of the milk into the milk treated in step 4), and ferment at 44°C for 8 hours to form yogurt;
[0076] 6) Fill the yogurt obtained in step 5);
[0077] 7) The yogurt that has been processed in step 6) is cooled to 4°C first, and then stored below -15°C.
PUM
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Abstract
Description
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Application Information
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