Process for producing corn-konjak-flavor probiotic yogurt

Abstract

The invention provides a process for producing corn-konjak-flavor probiotic yogurt. The process comprises the following steps: collecting milk, pretreating, proportioning materials, pretreating, degassing, homogenizing, sterilizing, inoculating, mixing for 15-20 minutes, fermenting, adding corn slurry and konjak slurry, filling and performing cold preservation, wherein strains comprise bifidobacterium, lactobacillus acidophilus and enterococcus, and the volume ratio of the three strains is 0.5: 0.5: 1.6, the inoculation amount is 3-4 percent, the inoculation temperature is 40-42 DEG C; and the step of fermentation comprises fermenting uniformly-mixed materials under 40-42 DEG C for 4-6 hours by controlling the acidity, demulsifying after fermentation reaches the final acidity, and cooling to 18-24 DEG C. The corn-konjak-flavor probiotic yogurt obtained according to the process disclosed by the invention has unique flavor, is sour and sweet, has aroma of corn and konjak, scientific formula and balanced nutrition, can be easily absorbed by human bodies, and has a good health care effect.

Description

technical field [0001] The invention relates to a production process of probiotic yoghurt with corn and konjac taste. 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 pro...

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.