Bulk packing yoghourt processing method and its processing device

Abstract

Disclosed is a processing method of bulk packed yoghourt consisting two phases of manufacture in milk product factory and on-site processing of eating consumption, the first of which comprises original milk disinfecting, homogenizing, inoculating, loading, packing, fermenting, stirring with various bulk yoghourt machines, and freezing to obtain the bulk packed yoghourt, one or two of vaccination and fermentation processes can be conducted on the eating consumption phase.

Description

Technical field: [0001] The invention relates to a yogurt processing method and a processing device thereof, in particular to a bulk yogurt processing method and a processing device thereof. Background technique: [0002] Yogurt is made from pure milk fermented by lactic acid bacteria. But yogurt is not only rich in egg-based nutrients like pure milk, but also has a series of health-care substances such as lactic acid bacteria. At the same time, it tastes good and is easy to digest and absorb. It is very popular among people. . [0003] At present, yogurt is made by a dairy factory through a series of processing such as fermentation of pure milk, and then sealed and packaged before leaving the factory. The yogurt sold in the market is packaged by a special packaging machine in a dairy factory, and generally the manufacturers that have not reached saturation production The fermented tank has a large container, relatively little fermented material, too much oxygen in the tank...

AI Technical Summary

Problems solved by technology

[0003] At present, yogurt is made by a dairy factory through a series of processing such as fermentation of pure milk, and then sealed and packaged before leaving the factory. The yogurt sold in the market is packaged by a special packaging machine in a dairy factory, and generally the manufacturers that have not reached saturation production The fermented tank has a large container, relatively little fermented material, too much oxygen in the tank, and it is difficult to achieve uniform fermentation of milk without stirring, and the yogurt package has a long storage time after leaving the factory. In order to prevent the yogurt from stratifying, a stabilizer must be added , thus affecting the taste and quality of yogurt

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