Freshly-made yoghourt formulation and making technology thereof

Abstract

The invention relates to a freshly-made yoghourt formulation and a making technology thereof, belonging to the technical field of yoghourt making. The formulation comprises fresh milk, white granulated sugar, honey and lactic acid bacteria with the mass ratio of 5000:750:300:5. According to the invention, a production device is very simple, and the freshly-made yoghourt does not have high requirements on a production field. Therefore, the freshly-made yoghourt formulation and the making technology can be used in families, communities, campuses, dinning halls, hotels or the like, and the production field can be found everywhere. The yoghourt can be produced according to sales, so that more people can drink the fresh and delicious yoghourt.

Description

technical field [0001] The invention belongs to the technical field of yoghurt production, and in particular relates to a formula of freshly brewed yoghurt and a production process thereof. Background technique [0002] Yogurt is very popular due to its high nutritional value and easy digestion by the human body. In order to meet the market demand, the current yogurt production generally adopts industrialized mass production, and the viscosity of the original curd milk state is reduced due to the vibration of yogurt during transportation. , the taste becomes worse, and the shelf life is also shortened. Even under refrigerated conditions, it can only be stored for 7 days. In order to prevent the structural change of yogurt during long-distance transportation and prevent the taste from deteriorating after a long storage time, there are generally stabilizers and thickeners in the ingredients of industrial production to prevent yogurt from hydration, and flavors, citric acid, an...

AI Technical Summary

Problems solved by technology

Generally, the acidity of yogurt produced industrially is very low when it is just produced, so it needs to be formulated with additives such as citric acid. Consumers hope that the yogurt is the freshest and the acidity is the most suitable for them, which is often difficult to achieve both in industrial production

Not only that, the addition of food additives to yogurt in industrial production also greatly reduces the nutritional value of yogurt, and the products are stored for too long in transportation and terminal sales channels, which makes lactic acid bacteria lose their original activity due to aging, and the number of viable lactic acid bacteria is greatly reduced.