Preparation method of yoghourt

Abstract

The invention discloses a preparation method of yoghourt, and belongs to the field of processing and manufacturing of dairy products. The preparation method of the yoghourt comprises the following steps: material treatment, secondary sterilization, cooling, inoculating, fermenting, cooling, crushing curd, bulking, cooling and after-ripening, wherein the added mixing work leavening agent is prepared from lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium animalis in the cooling and inoculating steps. The yoghourt is produced by mixed strains of the lactobacillus plantarum, the lactobacillus bulgaricus and the bifidobacterium animalis, the mixed strains can greatly grow and breed, and produce acids at the early stage of yogurt fermentation. Thus, the coagulation time of the yoghourt is shortened, the coagulation state of the yoghourt is improved, whey separation is reduced, the yoghourt is appropriate and refresh in tart flavor, has typical outstanding fermented milk flavor, not only is the fermentation speed of sour milk quickened, but also the production cycle is also shortened by strong acid yield of the lactobacillus plantarum, and the costs in the aspects such as manpower, energy consumption, equipment and the like are saved.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to a method for preparing yoghurt. Background technique [0002] Yogurt is a fermented milk product prepared by adding fresh milk or reconstituted milk as raw material, adding lactic acid bacteria starter to it after pasteurization, and fermenting at about 40°C. Yogurt is divided into pure yogurt, flavored yogurt, fruit yogurt. Pure yogurt refers to a product made from milk or reconstituted milk, which is inoculated and fermented; flavored yogurt is made from 65-80% milk or reconstituted milk, which is inoculated and fermented or added with flavoring agents and other raw materials The product made; and fruit yogurt refers to more than 50-80% milk or reconstituted milk as raw material, and the product is made by adding flavoring agents, fruits and vegetables, grains and other raw materials before or after inoculation and fermentation. All kinds ...

AI Technical Summary

Problems solved by technology

[0004] Generally, when the production raw materials and equipment processes of yogurt are fixed, the quality of the starter becomes the dominant factor in determining the quality of the yogurt, and the quality of the bacteria mainly depends on the stability of the starter in the yogurt. During the preservation process, unstable phenomena are prone to occur, while during the fermentation process, the bacteria grow slowly, produce less acid, and the yogurt coagulates for a long time. The finished yogurt produced has poor sensory quality, severe whey separation, sour taste, Insufficient aroma and acid production, the typical flavor of fermented milk is not outstanding, and the shelf life is short. At the same time, the number of beneficial bacteria contained in yogurt is small and their vitality is low, which cannot achieve the nutritional value and health care function of yogurt itself

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