Preparation method of set-style yogurt containing acid juice
A technology of coagulated yogurt and acid juice, which is applied in the field of food processing to achieve uniform distribution of juice, increase product added value, and strong versatility of equipment
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[0023] An example of this method is as follows:
[0024] 1. Preparation of auxiliary material a: In the batching tank 1, 10% fruit juice and 0.5% stabilizer are mixed vigorously through a colloid mill for 3 times, and then homogenized at a pressure of 18-35 MPa to obtain auxiliary material a.
[0025] 2. Raw milk pretreatment: Centrifuge and clean 83% of the raw milk, raise the temperature to 45°C, pump it into the batching tank 2, add 8% white sugar, and mix well.
[0026] 3. Ingredients: Pour auxiliary ingredient a into the ingredient tank 2 filled with milk and mix. Add 1.5% water to constant volume, and mix well to become the fermentation base material.
[0027] 4. Homogenization: After the fermentation base material is prepared, it is homogenized. Preheat to 55°C before homogenization, and the average pressure is 25MPa.
[0028] 5. Sterilization: The homogenized material is sterilized by heat preservation, the temperature is controlled at 95°C, and the ster...
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