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Preparation method of additive-free yoghourt

A technology of additives and yogurt, which is applied in the field of preparation of zero-additive yogurt, and can solve the problem of high additive content

Inactive Publication Date: 2016-11-16
SHAOXING YIJING DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the homogenization of yogurt products in the market is serious now. Natural products with high nutritional value must meet the needs of the public, such as products with fewer additives, more natural ingredients, and higher protein products. However, the yogurt currently on the market Products are generally high in additive content, therefore, this case arises

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  • Preparation method of additive-free yoghourt

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with specific examples.

[0024] 1. Yogurt production process

[0025] 1. Preparation of working starter

[0026] Fresh milk—sterilization—cooling—inoculation (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium)—fermentation culture—working starter;

[0027] 2. Raw milk—testing—measurement—separation and purification—ingredients—homogenization—sterilization—cooling—inoculation—fermentation—demulsification and stirring—filling—testing—storage.

[0028] 2. Process requirements

[0029] (1) Preparation of working starter

[0030] 1. Container

[0031] 1) The cleaning of the working starter culture tank and seed tank is strictly in accordance with the CIP cleaning requirements to remove residual proteins, fats, salts and other residual substances. CIP is a commonly used technology at present, so I will not repeat it here.

[0032] 2) Disinfection of wor...

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Abstract

The invention discloses a preparation method of yoghourt. The preparation method comprises the following steps: preparation of a working stock culture: feeding fresh milk, sterilizing, cooling, inoculating (streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and bifidobacteria), and fermenting and culturing to obtain the working stock culture; and preparation of the yoghourt: feeding raw milk, detecting, metering, separating and purifying, blending, homogenizing, sterilizing, cooling, inoculating, fermenting, carrying out emulsion breaking stirring and filling. The yoghourt prepared by the preparation process does not contain any additives, and meets diet demands of people who pursues to health in the modern society.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to a preparation method of zero-additive yoghurt. Background technique [0002] At present, the nutritional value of dairy products is recognized by consumers. Among them, yogurt products not only provide consumers with high-quality milk protein but also provide a large number of active lactic acid bacteria, which are deeply loved by consumers. However, the homogenization of yogurt products in the market is serious now. Natural products with high nutritional value must meet the needs of the public, such as products with fewer additives, more natural ingredients, and higher protein products. However, the yogurt currently on the market Products are generally high in additive content, therefore, this case was born. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide ...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1307
Inventor 李一清
Owner SHAOXING YIJING DAIRY
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