Formula for secondarily preparing yoghourt with high-index base stock, preparation technique and use method thereof

Abstract

The invention provides a formula for secondarily preparing yoghourt with high-index base stock. The formula comprises the following components by weight part: 80-100 parts of milk, 0-15 parts of white granulated sugar, 0-5 parts of single cream, 0-5 parts of concentrated whey protein, first fermentation culture, secondary fermentation culture, 0-0.5 part of stable thickening emulgator, nutrient supplement, glutamine transaminase, lactase and chymosin. The formula has the beneficial effects that the fermentation base stock is uniformly produced, the products in different forms are variously produced, the formula is conveniently sold in catering terminal, the formula can meet the requirements of various clients and much more yoghourt need not be stored.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a formula, a production process and a use method for secondary preparation of yoghurt from a high-index base material. Background technique [0002] The traditional production line produces yogurt in batches, the ingredients are fixed, and there will be no major adjustments after standardization (milk protein ≥ 2.3%, milk fat ≥ 2.5%), it is difficult to adjust the product after fermentation, sweet and sour It is fixed than a single one, and the product pattern cannot be changed very quickly (except for the jam flavor). [0003] When the catering terminal makes and sells various types of yogurt and flavored yogurt, it needs to store various types of yogurt or the pre-products of various types of yogurt in the catering terminal for sales needs, which will increase the cost and increase of the catering terminal. The probability of dairy products being expired also occupies t...

AI Technical Summary

Problems solved by technology

[0002] The traditional production line produces yogurt in batches, the ingredients are fixed, and there will be no major adjustments after standardization (milk protein ≥ 2.3%, milk fat ≥ 2.5%), it is difficult to adjust the product after fermentation, sweet and sour It is fixed than a single one, and the product pattern cannot be changed very quickly (except the jam flavor)

[0003] When the catering terminal makes and sells various types of yogurt and flavored yogurt, it needs to store various types of yogurt or the pre-products of various types of yogurt in the catering terminal for sales needs, which will increase the cost and increase of the catering terminal. The probability of expired dairy products also takes up the storage space of the catering terminal