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Preparation method for disturbing yoghurt

A yogurt and stirring type technology is applied in the field of preparation of stirring yogurt, which can solve the problems of product instability, difficult to control fermentation acidity, low acidity, etc., and achieve the effects of improving product quality stability, shortening on-the-job time, and improving product acidity.

Inactive Publication Date: 2013-11-13
YANGZHOU YANGDA KANGYUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for preparing stirred yoghurt, which overcomes the defects in the prior art that the acidity of fermentation is difficult to control due to the relatively large amount of bacteria, the acidity fluctuates up and down, and the product is unstable.

Method used

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  • Preparation method for disturbing yoghurt
  • Preparation method for disturbing yoghurt
  • Preparation method for disturbing yoghurt

Examples

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preparation example Construction

[0025] like figure 2 As shown, a method for preparing stirred yoghurt includes the following steps in sequence: raw milk acceptance, auxiliary material acceptance, batching, homogenization, disinfection, primary cooling, inoculation, fermentation, secondary batching, stirring, secondary cooling, filling , sealing, coding, packing, refrigeration,

[0026] The homogenization is to preheat the prepared raw materials to 55-65°C, and perform homogenization to obtain a mixed material, and the homogenization pressure is 18-20Mpa;

[0027] The disinfection is to sterilize the homogenized mixed material for 300 seconds with an equipment sterilizer at 90-95°C;

[0028] The primary cooling and inoculation is to cool the sterilized mixed material and keep the outlet temperature at 27-33°C, and insert 0.3-0.4% (percentage by weight) of bacteria accounting for the weight of the mixed material;

[0029] The fermentation is carried out in a fermentation room at 30±3°C, the fermentation tim...

Embodiment 1

[0032] Acceptance of raw and auxiliary materials;

[0033] a Raw milk inspection, according to GB19301-2010 "Raw Milk" inspection of raw milk;

[0034] b Acceptance of white granulated sugar auxiliary materials, white granulated sugar, sensory, physical and chemical meet the requirements of GB317;

[0035] According to the production plan quantity of the next day, according to the planned ingredients (per ton) at 2 p.m.: Preheat 85% (weight percentage) of fresh milk to 40-45 degrees, add 6% (weight percentage) of white sugar and Dissolve 0.25% (weight percent) stabilizer together, mix well, and dilute to 100% with water.

[0036] Homogenization: Preheat the prepared raw materials to 55-65°C for homogenization, and the homogenization pressure is 18-20Mpa;

[0037] Disinfection: Disinfection temperature 90~95℃; Disinfection time 300s;

[0038] Cooling and inoculation: the outlet temperature of the mixed material after disinfection is cooled to 28-30°C, and the amount of bacte...

Embodiment 2

[0045] Acceptance of raw and auxiliary materials;

[0046] a Raw milk inspection, according to GB19301-2010 "Raw Milk" inspection of raw milk;

[0047] b Acceptance of white granulated sugar auxiliary materials, white granulated sugar, sensory, physical and chemical meet the requirements of GB317;

[0048] According to the production plan quantity of the next day, according to the planned ingredients (per ton) at 2 p.m.: Preheat 90% (weight percentage) of fresh milk to 40-45 degrees, add 5% (weight percentage) of white sugar and 0.5% (percentage by weight) of the stabilizer is dissolved together, mixed evenly during batching, and replenished to 100% (percentage by weight) with water.

[0049] Homogenization: Preheat the prepared raw materials to 55-65°C for homogenization, and the homogenization pressure is 18-20Mpa;

[0050] Disinfection: Disinfection temperature 90~95℃; Disinfection time 300s;

[0051] Cooling and inoculation: After disinfection, the outlet temperature is...

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Abstract

The invention relates to a preparation method for disturbing yoghurt. The preparation method comprises the following successive steps: acceptance inspection of raw milk; acceptance inspection of accessory materials; batching; homogenization; sterilization; primary cooling; inoculation; fermentation; secondary batching; stirring; secondary cooling; filling; sealing; coding; binning; and refrigeration; wherein temperature for primary cooling and inoculation is 27 to 33 DEC C, a strain accounting for 0.3 to 0.4% (wt%) of a mixed material is inoculated, fermentation is carried out in a fermentation cylinder at a temperature of 30 + / - 3 DEG C for 16 to 20 h and is terminated when acidity reaches 65 to 70 DEG C T, and fermentation broth is cooled to a temperature of 20 + / - 3 DEG C in secondary cooling. Compared with inoculation temperature of 42 to 45 DEG C in a traditional process, inoculation temperature the invention is controlled to be 27 to 33 DEG C, so the fermentation speed of the yoghourt decreases, acidity slowly increases, an acidity generation speed is slowed down, and acidity of the yoghourt can be better controlled in actual operation; with the preparation method, the quality of the produced yoghourt is improved and stable, fermentation can be reasonably carried out at night, on-duty time of a worker is shortened, and labor efficiency is improved.

Description

technical field [0001] The invention relates to a method for preparing stirred yoghurt, which belongs to the field of dairy product processing. Background technique [0002] See attached table 1 for the flow chart and parameters of the traditional stirred yoghurt preparation method. There are disadvantages in the traditional method of preparing stirred yogurt: for the production of stirred yogurt for small and medium-sized enterprises, it is generally produced in the morning for inoculation and fermentation, and filled in the afternoon. Due to the long fermentation time in the middle of the day, the working hours of workers are correspondingly longer, resulting in low average work efficiency and equipment utilization rate of workers, and relatively increased production costs; Ups and downs, the product is unstable. It takes a long time to cool down with a plate cooler after stirring the traditional process to produce agitated products, the viscosity of the product is great...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 杨仁琴印伯星房东升王锦荣吴慧王志国倪翃
Owner YANGZHOU YANGDA KANGYUAN DAIRY
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