Processing method of tremella fruity yoghurt
A processing method and yoghurt technology are applied in the processing field of Tremella fruit-flavored yogurt, can solve the problem of tremella being difficult to store and the like, and achieve the effects of enhancing human immunity, rich in nutrition, and having a delicate and smooth taste.
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Embodiment 1
[0019] A processing method of tremella fruity yoghurt, the specific operation steps are:
[0020] (1) Material selection and pretreatment: choose high-quality white fungus that is dry, white in color, thick in flesh, and large in size. Soak them in clean water, remove the ear stems, rinse them in clean water, boil them in boiling water for 10 minutes, and remove them when they are in the form of glue. Colloid grinding, passing through a 120-mesh filter cloth, and taking the filter pulp for later use; before using the fresh milk, filter it twice with white gauze to prevent impurities from mixing;
[0021] (2) Preparation of yogurt starter:
[0022] ① Mother starter preparation: use skim milk as the medium, sterilize the skim milk at 108°C for 25 minutes, cool to 40°C, add 2% dry powder starter to activate the test tube twice, and immediately It can be inoculated with intermediate starter to expand strains;
[0023] ②Preparation of intermediate starter: put the mother starter ...
Embodiment 2
[0031] A processing method of tremella fruity yoghurt, the specific operation steps are:
[0032] (1) Material selection and pretreatment: choose high-quality white fungus that is dry, white in color, thick in flesh, and large in size. Soak them in clean water, remove the ear stems, rinse them in clean water, boil them in boiling water for 22 minutes, and remove them when they are in the form of glue. Colloidal grinding, passing through a 200-mesh filter cloth, and taking the filter pulp for later use; filter the fresh milk twice with white gauze before use to prevent impurities from mixing;
[0033] (2) Preparation of yogurt starter:
[0034] ① Mother starter preparation: use skim milk as the medium, sterilize the skim milk at 100°C for 25 minutes, cool to 40°C, add 0.8% dry powder starter to activate the test tube for 2-4 times, and the bacteria have strong vitality When the intermediate fermentation agent can be inoculated to expand the strain;
[0035] ②Preparation of in...
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