Technology for fabricating peanut yoghurt

Abstract

The invention relates to a technology for fabricating peanut yoghurt, and relates to fabrication of the peanut yoghurt. The technology comprises the following process routes: preparing peanut kernel, baking, peeling, soaking, preparing propylene glycol alginate and xanthan gum, grinding, separating, boiling and sterilizing, homogenizing, cooling, inoculating a leavening agent, bulking, fermenting, performing cold storage, inspecting quality, and forming the product. The peanut yoghurt prepared by the fabrication technology can facilitate digestion and inhibit intestinal harmful bacteria, and is high in nutritive value and long in quality guarantee period.

Description

technical field

[0001] The invention belongs to the field of peanut food preparation, in particular to a production process of peanut yoghurt. Background technique

[0002] Ordinary yogurt is a kind of milk product that uses fresh milk as the raw material, adds beneficial bacteria (starter) to the milk after pasteurization, and then cools and fills the milk after fermentation. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. In recent years, peanut vegetable protein milk has been developed rapidly in China, but there is still considerable market space for the development and production of lactic acid bacteria fermented peanut yogurt. Contents of the invention

[0003] The present in...

Examples

Embodiment 1

[0017] A production process of peanut yoghurt, first make skimmed milk powder into a 10% solution, heat it at 121°C for 30 minutes to sterilize, when the liquid temperature drops to 42°C, inoculate the amount of mother bacteria at a ratio of 1:1 2% were inserted into Lactobacillus bulgaricus and Streptococcus thermophilus, cultured in a 43°C incubator for 48 hours, taken out, and stored at 4°C-5°C for later use; then, separated from peanut kernels and stabilizer , pumped into the cold and hot conditioning cylinder to heat and boil. When the temperature reaches 80°C, the liquid surface foams as false boiling, and part of the foam can be skimmed to ensure the quality; secondly, when the temperature reaches 94-96°C, keep it for two minutes Stop heating, and homogenize when the temperature is lowered to 75°C. After homogenization, the protein and fat particles in the feed liquid are fully emulsified to stabilize the peanut milk, and the homogenized peanut milk is cooled to 40-45°C;...

technical field

[0001] The invention belongs to the field of peanut food preparation, in particular to a production process of peanut yoghurt. Background technique

[0002] Ordinary yogurt is a kind of milk product that uses fresh milk as the raw material, adds beneficial bacteria (starter) to the milk after pasteurization, and then cools and fills the milk after fermentation. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. In recent years, peanut vegetable protein milk has been developed rapidly in China, but there is still considerable market space for the development and production of lactic acid bacteria fermented peanut yogurt. Contents of the invention

[0003] The present in...

Examples

Embodiment 1

[0017] A production process of peanut yoghurt, first make skimmed milk powder into a 10% solution, heat it at 121°C for 30 minutes to sterilize, when the liquid temperature drops to 42°C, inoculate the amount of mother bacteria at a ratio of 1:1 2% were inserted into Lactobacillus bulgaricus and Streptococcus thermophilus, cultured in a 43°C incubator for 48 hours, taken out, and stored at 4°C-5°C for later use; then, separated from peanut kernels and stabilizer , pumped into the cold and hot conditioning cylinder to heat and boil. When the temperature reaches 80°C, the liquid surface foams as false boiling, and part of the foam can be skimmed to ensure the quality; secondly, when the temperature reaches 94-96°C, keep it for two minutes Stop heating, and homogenize when the temperature is lowered to 75°C. After homogenization, the protein and fat particles in the feed liquid are fully emulsified to stabilize the peanut milk, and the homogenized peanut milk is cooled to 40-45°C;...