Workshop type technique for preparing yoghourt

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...

AI Technical Summary

Problems solved by technology

Generally, the acidity of industrially produced yogurt is very low when it is just produced, so it needs to be formulated with additives such as citric acid, but industrialized mass production, the product sales cycle is longer, and it will often be very sour in the hands of consumers.

In reality, some consumers do not particularly like yogurt with high acidity, and some like yogurt with high acidity. Therefore, consumers hope that the yogurt is the freshest and the acidity is the most suitable for them. This is often the case in industrial production. It's hard to have both

Not only that, the addition of food additives to yogurt in industrial production also greatly reduces the nutritional value of yogurt, and the products are stored for too long in transportation and terminal sales channels, which makes lactic acid bacteria lose their original activity due to aging, and the number of viable lactic acid bacteria is greatly reduced.