Technology for fabricating peanut yoghurt
A production process, peanut technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effects of easy digestion and absorption, promotion of gastric juice secretion, and lower cholesterol
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0016] Example 1:
[0017] A process for making peanut yogurt. First, skim milk powder is made into a 10% solution, and it is kept at 121°C for 30 minutes to sterilize. When the liquid temperature drops to 42°C, inoculate the amount of mother bacteria in a ratio of 1:1 2% is connected to Lactobacillus bulgaricus and Streptococcus thermophilus, cultured in a thermostat at 43°C for 48 hours, then taken out, and stored at 4°C-5°C until use; then, the peanut kernels are separated from the stabilizer , Pump into the cold and heat modulating cylinder to heat and boil, when the temperature reaches 80 ℃, the liquid surface foams as pseudo boiling, part of the foam can be skimmed to ensure quality; secondly, when the temperature reaches 94-96 ℃, keep it for two minutes Stop heating and homogenize when the temperature is lowered to 75℃. After homogenization, the protein and fat particles in the liquid are fully emulsified to stabilize the peanut milk. Cool the homogenized peanut milk to 40...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2023 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap