Production technology of probiotic yogurt with yellow peach flavor

Abstract

The invention provides a production technology of probiotic yogurt with yellow peach flavor. The production technology comprises the following steps: collecting milk; pretreating; blending; preheating; degassing; homogenizing; sterilizing; inoculating bacteria including bifidobacterium, lactobacillus acidophilus and enterococcus with the volume ratio of 0.5 to 0.5 to 1, wherein the inoculating amount is 3-4%, and the inoculating temperature is 40-42 DEG C; stirring for 15-20 minutes after inoculation; fermenting, namely, fermenting the uniformly mixed materials at the temperature of 40-42 DEG C for 4-6 hours, controlling the acidity in the fermentation process, demulsifying until fermenting to the terminal acidity, and reducing the temperature to 18-24 DEG C; adding yellow peach sauce; and filling and refrigerating. The physicochemical indexes of the probiotic yogurt are as follows: fat>=2.5%, protein>=2.3%, non-fat milk solid>=6.5%, acidity (DEG T):70DEG T-110DEG T, white granulated sugar>=5.0%, the yellow peach sauce>=10%, and probiotic active bacterium: 105-107CFU / ml.

Description

technical field [0001] The invention relates to a production process of yellow peach-flavored probiotic yoghurt. Background technique [0002] The concept of probiotics originated from Greek, which means "good for life". As early as in ancient times, lactic acid fermented foods have been included in the daily diet of human beings. The so-called probiotics are beneficial bacteria that can reach the small intestine alive, inhibit the reproduction of harmful bacteria in the intestine, promote intestinal movement, thereby improving intestinal function and defecation. Probiotics are friendly, healthy bacteria that enhance and maintain the natural balance of the gut, a balance that is important for overall health and the immune system. [0003] Hundreds of probiotic health care products have been developed abroad, including: yogurt, yogurt, soy milk containing probiotics, and oral liquids, tablets, capsules, powders, etc. containing a variety of probiotics. So far, the probioti...

AI Technical Summary

Problems solved by technology

[0009] Yogurt has a short shelf life due to the presence of probiotics. It can be stored for up to 7 days at 4°C, and lactic acid bacteria still have fermentation power at this temperature. With the extension of storage time, the content of lactic acid bacteria decreases, which affects the health function of yogurt.

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