Workshop type technique for preparing yoghourt

A production process and workshop-style technology, applied in the field of workshop-style yogurt production technology, can solve the problems of long product sales cycle, reduction of viable lactic acid bacteria, loss of original activity of lactic acid bacteria, etc.

A production process and workshop-style technology, applied in the field of workshop-style yogurt production technology, can solve the problems of long product sales cycle, reduction of viable lactic acid bacteria, loss of original activity of lactic acid bacteria, etc.

CN1957720AInactive Publication Date: 2007-05-09王曭
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Embodiment Construction

[0014] When using the process of the present invention to make yogurt, at first there must be a clean workshop of about 10 square meters. The workshop is equipped with disinfection and sterilization facilities to basically ensure aseptic operation, and then prepare some equipment to produce it. The specific implementation is as follows:

[0015] 1. Equipment: two stainless steel barrels (or basins), a filter spoon, a stainless steel spoon, a temperature control cabinet, and other supporting tools (stirring sticks, spoons, thermometers, etc.)

[0016] 2. Production process

[0017] a. Wash the bucket, filter spoon, and supporting tools with clean water, sterilize them with boiling water, and sterilize them with ultraviolet light for 30 minutes;

[0018] b. Brew and stir the milk powder of 8-9% by weight and the white sugar of 5-8% with boiling water;

[0019] c, filter the solution obtained in step b into the material barrel with a filter spoon;

[0020] d, the filtrate obtai...

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Abstract

A process for preparing sour milk in workshop manner includes such steps as proportionally dissolving milk powder and white sugar in boiling water, filtering, loading in a container, sterilizing, immersing the container in water for cooling the milk to 40-45 deg.C, adding lactic ferments, stirring, pouring it in cups, sealing them, and fermenting in temp controllable cabinet at 43-45 deg.C for 3-4 hr.

Description

technical field [0001] The invention relates to a workshop-style yogurt production process. Background technique [0002] Yogurt is very popular because of its high nutritional value and easy digestion by the human body. In order to meet market demand, current yogurt production generally adopts industrialized mass production. And because the yoghurt shakes when transporting and moving, the viscosity of the original curd milk state is reduced, and the mouthfeel becomes worse. The shelf life is also shortened, and it can only be stored for 7 days even under refrigerated conditions, and the longer the storage time, the worse the taste. This is an Achilles' heel to the sales of industrialized production, which severely restricts the sales radius. In order to prevent the structural change of yogurt during long-distance transportation and prevent the taste from deteriorating after a long storage time, there are generally stabilizers and thickeners in the ingredients of industria...

Claims

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Application Information

Patent Timeline
09 May 2007
Publication
CN1957720A
IPC
A23C9/123; A47J31/00
Inventors
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