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Yoghurt and processing technology

A processing technology, yogurt technology, applied in the field of yogurt and its processing technology, can solve the problem of uneven layering of solidified lactic acid

Inactive Publication Date: 2014-02-19
重庆光大(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many kinds of yogurt products on the market, most of them adopt the traditional processing technology. The processed yogurt has particles left in it, and the layering of solidified lactic acid is uneven.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] The invention provides yogurt and its processing technology,

[0016] The raw material formula of yogurt is:

[0017] serial number Fresh milk (kg) White sugar (kg) Skim powder (kg) Strains (U) one 800 40 10 5 two 900 50 20 20 three 1000 90 30 100 Four 850 60 25 60 Fives 950 70 15 80 six 1000 80 20 90 seven 900 65 18 100

[0018] Carry out the explanation of yogurt processing technology by the allocation of serial number three below,

[0019] Weighing: Weigh according to the formula and reserve the auxiliary materials.

[0020] a Ingredients: Pour 1000kg of fresh milk into the ingredient tank, and heat it to 45°C through a plate heat exchanger;

[0021] b Shearing: After the material prepared in step a is slowly dispersed, add 30kg of degreasing powder and shear it for at least 5 minutes until there are no particles, turn off the shearing machine, and cool it with still water for 40 mi...

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Abstract

The present invention discloses a yogurt and a processing technology, wherein per 1000 L of the yogurt comprises 800-1000 kg of fresh milk, 40-90 kg of white granulated sugar, 10-30 kg of defatted powder, 5-100 U of a strain, and the balance of distilled water. The yogurt processing technology comprises six steps such as material preparing, shearing, homogenization and sterilization, inoculation and filling, warehousing and cold preservation, and inspection. The yogurt produced through the steps has characteristics of no particle and uniform layering.

Description

technical field [0001] The invention belongs to dairy products, in particular to yogurt and its processing technology. Background technique [0002] Yogurt is a food transformed from fresh milk. It also contains the nutrients of fresh milk and lactic acid bacteria. The lactose in fresh milk is fermented into lactic acid during the manufacturing process, and lactic acid is easier to absorb iron. The nutrients of yogurt include calcium, phosphorus, and potassium, as well as vitamins A, B, and B 2 , B 6 , B 12 , is also an ideal source of folic acid and niacin. The main function of yogurt is to help digestion and prevent constipation, help beneficial bacteria to inhibit the growth of bad bacteria, thereby improving the proportion of intestinal flora, promoting normal gastrointestinal motility, and limiting the body's intake of fat. Although there are many kinds of yogurt products on the market, most of them adopt traditional processing technology, and there are particles le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杨朔
Owner 重庆光大(集团)有限公司
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