Low-fat yoghourt and making method thereof
A technology for yogurt and whole milk powder, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of increasing product cost and technical difficulty, and achieves the effect of easy control of process conditions and low cost.
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[0036] The preparation method of above-mentioned a kind of low-fat yogurt, comprises the following steps:
[0037] 1) Prepare water at 80-90°C in the emulsification tank, pour the stabilizer into the emulsification tank for emulsification and shear for 4-6 minutes;
[0038] 2) Add white granulated sugar into the emulsification tank, cut for 4-6 minutes, then add water to cool the material to 50-60°C;
[0039] 3) Add whole milk powder, skimmed milk powder and concentrated whey protein powder into the emulsification tank, cut for 4-6 minutes, add water to make the material volume, and let it stand for 25-35 minutes to hydrate;
[0040] 4) The material is subjected to homogeneous sterilization, the homogenization pressure is ≥16Mpa, the sterilization temperature is 93-97°C, and the sterilization time is 300s;
[0041] 5) add sterile water to make the product volume;
[0042] 6) Lower the temperature of the semi-finished product to 47-50°C;
[0043] 7) Add strains, keep stirrin...
Embodiment 1
[0060] A kind of preparation method of low-fat yogurt is as follows:
[0061] 1. Prepare 300kg of hot water at 90°C in the emulsification tank, pour 4.5kg of stabilizer into the emulsification tank for emulsification and shear for 5 minutes;
[0062] 2. Add 100kg white granulated sugar into the emulsification tank, cut for 5 minutes, then add appropriate amount of normal temperature water to cool the material down to 58°C;
[0063]3. Add 44kg of whole milk powder, 65kg of skimmed milk powder and 5kg of concentrated whey protein powder into the emulsification tank, cut for 5 minutes, add water to make the material volume to 800kg, and let it stand for 30 minutes to hydrate;
[0064] 4. Homogenize and sterilize the above materials, the homogenization pressure is 16Mpa, the sterilization temperature is 95°C, 300s;
[0065] 5. Add sterile water to dilute the product to 1000kg;
[0066] 6. The semi-finished product temperature is 48°C;
[0067] 7. Hygienically add strains: use 7...
Embodiment 2
[0072] A kind of preparation method of low-fat yogurt is as follows:
[0073] 1. Prepare 300kg of hot water at 85°C in the emulsification tank, pour 4.5kg of stabilizer into the emulsification tank for emulsification and shear for 5 minutes;
[0074] 2. Add 900kg of white granulated sugar into the emulsification tank, cut for 5 minutes, then add appropriate amount of normal temperature water to cool the material to 55°C;
[0075] 3. Add 44kg of whole milk powder, 48kg of skimmed milk powder and 17kg of concentrated whey protein powder into the emulsification tank, cut for 5 minutes, add water to make the material volume to 800kg, and let it stand for 30 minutes to hydrate;
[0076] 4. Homogenize and sterilize the above materials, the homogenization pressure is 16Mpa, the sterilization temperature is 95°C, 300s;
[0077] 5. Add sterile water to dilute the product to 1000kg;
[0078] 6. The semi-finished product temperature is 48°C;
[0079] 7. Hygienically add strains: use 7...
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