A kind of preparation method of yoghurt

Abstract

The invention discloses a method for preparing yoghurt, which belongs to the field of dairy product processing and manufacturing. The preparation method of the yogurt specifically includes the following steps: acceptance of raw milk, sterilization, storage, standardization, batching, degassing, homogenization, secondary sterilization, cooling, inoculation, stirring and fermentation, cooling, crushing curd, filling , cooling, post-cooking. On the basis of inheriting the traditional Streptococcus thermophilus and Lactobacillus bulgaricus for yogurt fermentation, the present invention adds Lactobacillus plantarum with high acid production and strong stability, and cooperates with Streptococcus thermophilus and Lactobacillus bulgaricus to improve the overall bacteria The stability of the species prevents the imbalance of the ratio of bacilli and cocci, solves the problem of poor coagulation state of yogurt, makes the sour taste of yogurt suitable and refreshing, and has a typical and prominent flavor of yogurt; at the same time, the strong acid production capacity of Lactobacillus plantarum in the fermentation process , can speed up the fermentation speed of yogurt, shorten the production cycle, and save the cost of manpower, energy consumption, equipment and so on.

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 the 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 finished product; and fruit yogurt refers to more than 50-80% milk or reconstituted milk as the raw material, which 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 process of yogurt are fixed, the quality of the strain becomes the dominant factor in determining the quality of yogurt, and the quality of the strain mainly depends on the ratio of bacilli and cocci in the starter in yogurt. Usually, a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus is used. During the passage and preservation of the strains, due to the instability of the strains, it is easy to encounter the problem of an imbalance in the ratio of bacilli and cocci, which causes the yogurt to coagulate during the production process. Poor state, sour taste, insufficient aroma or acidity and typical flavor of yogurt