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Preparation method and system of black rice and highland barley yoghourt

A technology of highland barley and black rice, which is applied in the field of black rice highland barley yogurt preparation, can solve the problems of uneven fermentation of yogurt, and achieve the effects of easy industrial scale production, uniform fermentation degree, and low raw material requirements

Pending Publication Date: 2022-04-12
NINGXIA HAIDA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original fermentation room is piled up on the ground, the fermented milk is fermented, and the surrounding walls are heated up, which often results in uneven fermentation of the yogurt. The yogurt in some places is fully fermented, while the yogurt in some places is not fully fermented.

Method used

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  • Preparation method and system of black rice and highland barley yoghourt
  • Preparation method and system of black rice and highland barley yoghourt
  • Preparation method and system of black rice and highland barley yoghourt

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Embodiment Construction

[0042] The present invention, especially the preparation system, will be further described in detail below in conjunction with the accompanying drawings. Embodiment: a black rice highland barley yogurt preparation system, including a heating device, a stirring device, a sterilizing device, a homogenizer and a fermentation chamber; the heating device is used to heat fresh milk to about 80°C; the stirring device It is used to stir the mixture composed of fresh milk, sugar and stabilizer to make it uniform; the output port of the heating device is connected to the input port of the stirring device, and the connection between the output port of the heating device and the input port of the stirring device The pipeline is provided with a valve; the sterilizing device is used to sterilize the mixture composed of fresh milk, sugar and stabilizer at a temperature of 90°C;

[0043] The homogenizer is used for homogenizing the mixture composed of fresh milk, sugar and stabilizer; the fer...

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PUM

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Abstract

The invention discloses a preparation method and system of black rice and highland barley yoghourt, and the black rice and highland barley yoghourt is prepared from the following raw material components in parts by weight: 90-110 parts of fresh milk; 6-36 parts by weight of black rice; 8-16 parts by weight of highland barley; 2-6 parts by weight of wolfberry; 9-12 parts by weight of white sugar; 0.2 to 0.48 part by weight of a stabilizing agent; 0.001 to 0.002 part by weight of a commercially available direct vat set strain; the black rice and highland barley yoghourt preparation system comprises a heating device, a stirring device, a sterilization device, a homogenizer and a fermentation chamber. The fermentation system disclosed by the invention is high in fermentation uniformity.

Description

technical field [0001] The invention relates to a method and system for preparing black rice and highland barley yoghurt. Background technique [0002] Yogurt is a milk drink with a sweet and sour taste. It is a milk product that uses milk as a raw material. After pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. The production process of yogurt can be roughly summarized as batching, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, packaging and post-cooking. Modified starch is added in the batching stage. Control is closely related. [0003] Ingredients: Select the required raw materials according to the material balance table, such as fresh milk, sugar and stabilizers. Modified starch can be added alone or mixed with other food gums before adding. Considering that most starches and food gums are highly hydrophilic polymer substances, it is best to mix them with an appropriat...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/13
Inventor 王聪王庆山王雪霞
Owner NINGXIA HAIDA BIOTECH DEV
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