Yogurt fermentation device and yogurt preparation method

Abstract

The invention discloses a yogurt fermentation device and a yogurt preparation method. The yogurt fermentation device comprises a fermentation tank body and a cleaning tank body, the fermentation tankbody is connected with a feeding mechanism and an air exchange mechanism, respectively, the bottom end of the fermentation tank body is also equipped with a heat preservation mechanism, the inside ofthe fermentation tank body is also provided with a self-cleaning module, the air exchange mechanism includes a hollow air supply ring and a hollow air exhaust ring installed on the surface of the fermentation tank body, the feeding mechanism includes a charge pipe installed at the top end of the fermentation tank body through a sealed bearing, and the bottom end of the charge pipe is connected with a rapid diffusion module. The yogurt preparation method includes the following five steps: sterilizing raw materials; carrying out first time homogenization; subjecting the initially homogenized mixture to mixing with auxiliary materials, sterilization and second time homogenization; subjecting the additionally homogenized mixture to mixing with ingredients and third time homogenization; and carrying out constant temperature fermentation and making yogurt take shape. The yogurt fermentation device creates good conditions for yogurt fermentation, and can not only quickly supply clean fresh air, but also accurately control the fermentation temperature. Characteristics of the yogurt produced by the preparation method are that the yogurt is rich in nutrients and easy to absorb, so that the yogurt can meet the use needs of different groups of people.

Description

technical field [0001] The invention relates to the technical field of yogurt production, in particular to a yogurt fermentation device and a preparation method. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. [0003] At present, yogurt products on the market are mostly solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects during processing, making it more suitable for yogurt. Nutraceuticals for humans. [0004] During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3% to 5%. After fermentation...

AI Technical Summary

Problems solved by technology

[0008] (1) Fresh air needs to be replaced during fermentation, and the traditional fermentation device is not only troublesome to ventilate, but also cannot guarantee the quality of the replaced air, which is likely to affect the hygiene of yogurt;

[0009] (2) Moreover, the temperature needs to be precisely controlled during fermentation. The traditional direct heating and heat preservation method is prone to overheating, which is not conducive to temperature control, resulting in poor controllability of the fermentation process and prone to poor quality yogurt.

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