Flavored yoghurt stored at room temperature and preparation process thereof

Abstract

The invention discloses flavored yogurt stored at room temperature and a preparation process thereof. Since the flavored yogurt contains fruit grains inside, the flavored yogurt has certain chewinessand sense of solidity; the flavored yogurt comprises physically modified starch; based on the special processing characteristics of physically modified starch, great viscosity is provided before secondary pasteurization, so that dried fruit grains are tightly adhered and wrapped in the yogurt to avoid that the dried fruit grains are broken due to heated treatment and flow shearing, so that the flavored yogurt maintains the sense of solidity, and the flavor and the taste of the flavored yogurt are improved; meanwhile, a stabilizer is added into the flavored yogurt, so that the flavored yogurt has relatively high stability, and can be stored at the room temperature; in the preparation process, yogurt filling equipment is utilized to fill a yogurt base material; the yogurt filling equipmenthas a high degree of automation, so that the production efficiency of the flavored yogurt is effectively improved, the stability of yogurt bottles is improved, and the accuracy of filling and installation of bottle caps is further guaranteed.

Description

technical field [0001] The invention relates to the field of food, in particular to flavored yogurt stored at normal temperature and a preparation process thereof. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, adding starter to the milk, after fermentation, cooling and filling. However, the existing yogurt has the disadvantages of poor flavor and difficulty in preservation . [0003] In the yogurt production process, yogurt filling equipment is involved, but the existing yogurt filling equipment has a low degree of automation, and in the process of yogurt bottle transportation, due to the poor stability of the yogurt bottle, the yogurt bottle is easy to shake or even topple over. It affects the production efficiency of yogurt and affects the accuracy of yogurt filling. [0004] Therefore, how to improve the existing yoghurt has poor flavor, is difficult to preserve at room temperature, and the existing ...

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the above-mentioned technical problems, the object of the present invention is to provide a flavored yogurt stored at room temperature and its preparation process: (1) by including fruit pieces in the yogurt, it has a certain sense of chewing and solidity, wherein the flavored yogurt Including physically modified starch, based on the special processing characteristics of physically modified starch, it provides a great viscosity before the second pasteurization, tightly sticks the dried fruit and wraps it in the yogurt, avoiding the dried fruit The shattering caused by heat treatment and flow shear keeps it solid and improves the flavor and taste of the flavored yogurt. At the same time, the flavored yogurt is added with a stabilizer to make it more stable and can be stored at room temperature. It can be stored under low temperature, which solves the problem that the existing yogurt has poor flavor and is difficult to preserve at room temperature; (2) the yogurt base material is transported to the inner cavity of the storage box through the feeding pipe through the delivery pump, and several yogurt bottles are The bottle caps are placed in the inner cavity of the loading tube with the opening facing downwards. The conveyor belt is driven to rotate by the operation of the conveying motor, and the yogurt bottle is placed in the limit base. When the sensor detects that the yogurt bottle is located on the first combination plate , Between the second combination plate, the yogurt bottle is clamped by two arc-shaped splints close to each other. When the yogurt bottle moves to the right below the injection pipe, the yogurt bottle stops moving, and several injection tubes are extended by the movable rod of the filling cylinder. The bottom end of the tube extends into several yogurt bottles respectively, start the vacuum machine, and the vacuum machine runs to vacuum the inner cavity of the injection tube to form a negative pressure, press the yogurt base material in the vacuum machine into the yo

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