Production process of homemade yogurt

Abstract

The embodiment of the invention discloses a production process of a homemade yogurt, and belongs to the technical field of food processing. According to the embodiment, with New Zealand milk powder, drinking water, white granulated sugar and lactic acid bacteria as raw materials, by optimizing and refining the types and ratios of all the raw materials and process conditions of all steps of disinfection, blending, homogenization, sterilization, cooling, inoculation, filling, fermentation and after-ripening, the yogurt production process scientific and reasonable in matching is obtained, the large-scale production of the yogurt is achieved, and the yogurt product which is high in quality, good in taste, rich in nutrition and beneficial to the health of the human body is obtained; the prepared homemade yogurt is milky white, uniform in color and fine and lustrous in texture, has no whey precipitation or bubbles or a delamination or precipitation phenomenon, has a unique flavor generated by the fermentation of the lactic acid bacteria, and is palatable in sourness and sweetness, delicate and soft in taste, free of odor and good in sensory quality, and the physical and chemical indicators and microbiological indicators meet the requirements of GB 19302-2010.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of food processing, in particular to a production process of handmade yoghurt. Background technique [0002] Yogurt is a kind of milk product obtained by using milk as raw material, adding lactic acid bacteria to milk after high temperature treatment, and cooling after fermentation. Yogurt is very popular because of its high nutritional value and easy digestion by the human body. In order to meet the market demand, the current yogurt production generally adopts industrialized mass production. Because the vibration of yogurt during transportation reduces the viscosity of the original curd milk state, The taste becomes worse, and the shelf life is also shortened. Even under refrigerated conditions, it can only be stored for 7 days, and the longer the storage time, the worse the taste. This is an Achilles heel to the sales of industrialized production, which severely limits the sales r...

AI Technical Summary

Problems solved by technology

Generally, the acidity of yogurt produced industrially is very low when it is just produced, so it needs to be formulated with additives such as citric acid. Consumers hope that the yogurt is the freshest and the acidity is the most suitable for them, which is often difficult to achieve both in industrial production

Various food additives greatly reduce the nutritional value of yogurt, and the product is stored for too long in the transportation and terminal sales channels, causing the aging of lactic acid bacteria to lose their original activity, and the number of viable lactic acid bacteria is greatly reduced

[0004] Manual yogurt can effectively solve the above problems, but in the yogurt production process, the proportioning range of various raw materials and the process conditions of each step are not clear, although those skilled in the art can adjust the proportioning through experiments during the production process, however Because the selection of raw materials such as milk powder (or milk) and fermentation bacteria has great ambiguity, the range of proportioning is also difficult to be clear, and the production process is also diverse and lacks unity. These factors determine the manual process in the prior art. Yogurt is not good for mass production