Yogurt all-in-one machine for Kerir grain cultivation and fermentation and method for making yogurt

Abstract

The invention relates to a yogurt all-in-one machine for Kerir grain cultivation and fermentation and a method for making yogurt, which are used in the food manufacturing field. The yogurt all-in-one machine comprises a cultivation cabinet, a leaching cabinet which is communicated with the cultivation cabinet and a control cabinet which is provided with a controller, wherein the cultivation cabinet comprises a heating cabinet, an inner container, water bath gaps and a thermal insulation gap, a Kerir grain fixed platform is arranged in the inner container, the heating box is positioned at one side of the outer wall of the inner container, the water bath gaps are formed in the other sides of the outer wall of the inner container, and the thermal insulation gap is arranged at the peripheries of the water bath gaps and the heating box. The method takes pure milk as a raw material to be preheated and mixed with activated Kerir grains, and the yogurt is obtained through vibration and constant temperature fermentation. The yogurt all-in-one machine can be used for solving the clustering phenomenon which is generated during the Kerir grain cultivation and fermentation process, so the fermentation is sufficient, and moreover, secondary pollution is avoided.

Description

technical field [0001] The invention relates to equipment and technology in the field of food manufacturing, in particular to a yogurt integrated machine for cultivating and fermenting kefir grains and a preparation method thereof. Background technique [0002] Kefir grains are a granular substance that is said to have come from Tibet. Currently, local people in India, Pakistan, and Tibet use it to soak milk at home. There are yeast, lactic acid bacteria, acetic acid bacteria and other microorganisms in kefir grains. After long-term mutual adaptation, these bacteria have formed a complex bacterial phase. Kefir grains have formed a complex bacterial phase through long-term mutual adaptation, and alcohol, lactic acid, and acetic acid are produced during the fermentation process, making the fermented milk have a unique fermented flavor and refreshing sandy taste, so this fermented milk is also called yoghurt wine . [0003] At present, many laboratories at home and abroad are...

AI Technical Summary

Problems solved by technology

However, the fermentation steps of this technology are cumbersome and the time period is long. The whole preparation process plus the post-ripening process takes 45-54 hours, and the time period is long, and this technology requires full manual operation. Since the grouping phenomenon during the fermentation process of kefir grains cannot be controlled, Unable to standardize production of kefir yogurt

Images