CN103583691A - Yoghurt and processing technology - Google Patents
Yoghurt and processing technology Download PDFInfo
- Publication number
- CN103583691A CN103583691A CN201310619056.0A CN201310619056A CN103583691A CN 103583691 A CN103583691 A CN 103583691A CN 201310619056 A CN201310619056 A CN 201310619056A CN 103583691 A CN103583691 A CN 103583691A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- yogurt
- processing technology
- cooled
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention discloses a yogurt and a processing technology, wherein per 1000 L of the yogurt comprises 800-1000 kg of fresh milk, 40-90 kg of white granulated sugar, 10-30 kg of defatted powder, 5-100 U of a strain, and the balance of distilled water. The yogurt processing technology comprises six steps such as material preparing, shearing, homogenization and sterilization, inoculation and filling, warehousing and cold preservation, and inspection. The yogurt produced through the steps has characteristics of no particle and uniform layering.
Description
Technical field
The invention belongs to dairy products, be specifically related to Yogurt and processing technology thereof.
Background technology
Yogurt is the food being transformed from fresh milk, contains the nutritional labeling of fresh milk and lactic acid bacteria simultaneously, and the lactose in fresh milk is fermented into lactic acid in manufacture process, and lactic acid is easier to the absorption of iron.The nutritional labeling of Yogurt, except calcium, phosphorus, potassium, also has vitamin A, B, B
2, B
6, B
12, be also the ideal source of folic acid and nicotinic acid.The topmost function of Yogurt is contribute to digestion and prevent constipation, helps beneficial bacterium to suppress bad bacteria growing, thereby improves the flora ratio in intestines, promotes the normal creepage of gastrointestinal functions of stomach, and then restriction human body is to fatty picked-up.Although there is in the market the Yogurt product compared with multiple types, mostly adopt traditional processing technology, in the Yogurt processing, remain particle, solidify the layering of shape lactic acid inhomogeneous.
Summary of the invention
The technical problem to be solved in the present invention is to provide even, the agranular Yogurt of a kind of layering and processing technology thereof.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
Yogurt and processing technology thereof, the Yogurt of every 1000L comprises fresh milk 800～1000kg, white granulated sugar 40～90kg, skimmed milk 10～30kg, bacterial classification 5～100U, surplus is distilled water; The processing technology of described Yogurt comprises the steps,
A batching: squeeze into 800～1000kg raw milk in material-compound tank, by plate type heat exchanger circulating-heating to 45 ℃;
B shears: the material of joining until step a adds 10～30kg skimmed milk to shear at least 5 minutes extremely without particle after slowly disperseing, close cutter, stationary water and 40 minutes, by plate type heat exchanger, the material after cutting being cooled to 15 ℃, to squeeze into below temporary tank standby, add residue raw milk to requirement, turn on agitator stirs the material of shearing;
C homogeneous, sterilization: by pasteurize unit, the material that makes step b is homogeneous under 65～70 ℃, one-level 20Mpa, secondary 5Mpa condition, and sterilization under 95 ℃/300S condition, is cooled to 18 ℃ and squeezes into fermentation tank;
D inoculation, filling: drop into the bacterial classification of 5～100U by sterile working to the material in fermentation tank, inoculation fermentation completes and in backward material, adds 40～90kg white granulated sugar, by plate be warming up to 43 ℃ ± 1 ℃ direct filling, storehouse immediately enters to ferment, when fermentation storehouse keeps 70 ° of T/100g of 43 ℃ ± 1 ℃ fermentation termination acidity, stop fermentation, the material after fermentation is cooled to normal temperature;
E warehouse-in, refrigeration: at 2～6 ℃, the material of steps d is refrigerated, refrigeration after-ripening is 12hr at least;
F check: according to GB19302, the material of step e is tested, qualified after, clearance is dispatched from the factory.
The Yogurt of producing with reference to such scheme is without particle, and final finished product layering is even.In shearing step, the filamentary structure in fresh milk is pulverized, make raw material there is no the residual of particle, make material in subsequent production all without particle; In homogenizing step, processing materials is carried out to layering processing, make Yogurt product without obvious layering.
The nutrition of above-mentioned Yogurt requires as follows: protein 2～5%; Fat 2～5%; Carbohydrate 7～20%; Sodium 50～70%; Energy 300～450KJ.
Above-mentioned nutrition determines after requiring to consider according to needed by human body energy etc., and human body can supplement the nutriments such as protein after having eaten the Yogurt of the technical program in time, and the while can also be obtained certain energy.
The specific embodiment
The invention provides Yogurt and processing technology thereof,
The composition of raw materials of Yogurt is:
| Sequence number | Fresh milk (kg) | White granulated sugar (kg) | Skimmed milk (kg) | Bacterial classification (U) |
| One | 800 | 40 | 10 | 5 |
| Two | 900 | 50 | 20 | 20 |
| Three | 1000 | 90 | 30 | 100 |
| Four | 850 | 60 | 25 | 60 |
| Five | 950 | 70 | 15 | 80 |
| Six | 1000 | 80 | 20 | 90 |
| Seven | 900 | 65 | 18 | 100 |
By the dosage of sequence number three, carry out the explanation of Yogurt processing technology below,
Weighing: take with auxiliary material standby by formula.
A batching: squeeze into 1000kg raw milk in material-compound tank, by plate type heat exchanger circulating-heating to 45 ℃;
B shears: the material of joining until step a adds 30kg skimmed milk to shear at least 5 minutes extremely without particle after slowly disperseing, close cutter, stationary water and 40 minutes, by plate type heat exchanger, the material after cutting being cooled to 15 ℃, to squeeze into below temporary tank standby, add residue raw milk to requirement, turn on agitator stirs the material of shearing;
C homogeneous, sterilization: by pasteurize unit, the material that makes step b is homogeneous under 65～70 ℃, one-level 20Mpa, secondary 5Mpa condition, and sterilization under 95 ℃/300S condition, is cooled to 18 ℃ and squeezes into fermentation tank;
D inoculation, filling: drop into the bacterial classification of 100U by sterile working to the material in fermentation tank, inoculation fermentation completes and in backward material, adds 90kg white granulated sugar, by plate be warming up to 43 ℃ ± 1 ℃ direct filling, storehouse immediately enters to ferment, when fermentation storehouse keeps 70 ° of T/100g of 43 ℃ ± 1 ℃ fermentation termination acidity, stop fermentation, the material after fermentation is cooled to normal temperature;
E warehouse-in, refrigeration: at 2～6 ℃, the material of steps d is refrigerated, refrigeration after-ripening is 12hr at least;
F check: according to GB19302, the material of step e is tested, qualified after, clearance is dispatched from the factory.
It is above-described that above-mentioned processing technology is produced is only the preferred embodiment of the present invention, should be understood that for a person skilled in the art, do not departing under the principle of the principle of the invention, can also make some distortion and improvement, these can not affect effect of the invention process and practical applicability.
Claims (1)
1. Yogurt and processing technology thereof, is characterized in that: the Yogurt of every 1000L comprises fresh milk 800～1000kg, white granulated sugar 40～90kg, skimmed milk 10～30kg, bacterial classification 5～100U, and surplus is distilled water; The processing technology of described Yogurt comprises the steps,
A batching: squeeze into 800～1000kg raw milk in material-compound tank, by plate type heat exchanger circulating-heating to 45 ℃;
B shears: the material of joining until step a adds 10～30kg skimmed milk to shear at least 5 minutes extremely without particle after slowly disperseing, close cutter, stationary water and 40 minutes, by plate type heat exchanger, the material after cutting being cooled to 15 ℃, to squeeze into below temporary tank standby, add residue raw milk to requirement, turn on agitator stirs the material of shearing;
C homogeneous, sterilization: by pasteurize unit, the material that makes step b is homogeneous under 65～70 ℃, one-level 20Mpa, secondary 5Mpa condition, and sterilization under 95 ℃/300S condition, is cooled to 18 ℃ and squeezes into fermentation tank;
D inoculation, filling: drop into the bacterial classification of 5～100U by sterile working to the material in fermentation tank, inoculation fermentation completes and in backward material, adds 40～90kg white granulated sugar, by plate be warming up to 43 ℃ ± 1 ℃ direct filling, storehouse immediately enters to ferment, when fermentation storehouse keeps 70 ° of T/100g of 43 ℃ ± 1 ℃ fermentation termination acidity, stop fermentation, the material after fermentation is cooled to normal temperature;
E warehouse-in, refrigeration: at 2～6 ℃, the material of steps d is refrigerated, refrigeration after-ripening is 12hr at least;
F check: according to GB19302, the material of step e is tested, qualified after, clearance is dispatched from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310619056.0A CN103583691A (en) | 2013-11-29 | 2013-11-29 | Yoghurt and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310619056.0A CN103583691A (en) | 2013-11-29 | 2013-11-29 | Yoghurt and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583691A true CN103583691A (en) | 2014-02-19 |
Family
ID=50074179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310619056.0A Pending CN103583691A (en) | 2013-11-29 | 2013-11-29 | Yoghurt and processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583691A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430914A (en) * | 2014-12-13 | 2015-03-25 | 重庆光大(集团)有限公司 | Preparation method of modified soya-bean milk containing vitamin E |
| CN106857830A (en) * | 2016-12-21 | 2017-06-20 | 重庆光大集团乳业股份有限公司 | A kind of preparation method of ice cream local flavor yoghurt |
| CN107509811A (en) * | 2016-06-17 | 2017-12-26 | 扬州市扬大康源乳业有限公司 | A kind of Yogurt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488005A (en) * | 2011-12-22 | 2012-06-13 | 重庆光大(集团)有限公司 | Process for producing colostrum yoghourt |
| CN102499283A (en) * | 2011-12-22 | 2012-06-20 | 重庆光大(集团)有限公司 | Yoghurt containing dark chocolate particle and preparation method thereof |
-
2013
- 2013-11-29 CN CN201310619056.0A patent/CN103583691A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488005A (en) * | 2011-12-22 | 2012-06-13 | 重庆光大(集团)有限公司 | Process for producing colostrum yoghourt |
| CN102499283A (en) * | 2011-12-22 | 2012-06-20 | 重庆光大(集团)有限公司 | Yoghurt containing dark chocolate particle and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李宏梁等: "发酵酸奶生产工艺优化", 《现代食品科技》, vol. 24, no. 4, 31 December 2008 (2008-12-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430914A (en) * | 2014-12-13 | 2015-03-25 | 重庆光大(集团)有限公司 | Preparation method of modified soya-bean milk containing vitamin E |
| CN107509811A (en) * | 2016-06-17 | 2017-12-26 | 扬州市扬大康源乳业有限公司 | A kind of Yogurt and preparation method thereof |
| CN106857830A (en) * | 2016-12-21 | 2017-06-20 | 重庆光大集团乳业股份有限公司 | A kind of preparation method of ice cream local flavor yoghurt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN101889635B (en) | Premix of yeast, bacillus subtilis and lactobacillus for livestock and poultry and preparation method thereof | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| CN105077423A (en) | Sour-flavor beverage prepared from yellow serofluid | |
| CN103004987A (en) | Compound health protection yoghourt and processing technology thereof | |
| CN104886249A (en) | Lactobacillus fruit juice beverage and preparation method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN108029766A (en) | A kind of normal-temperature yoghourt containing complete fruit and preparation method thereof | |
| CN104068118A (en) | Okra yoghourt and preparation method thereof | |
| CN105076408A (en) | Miniaturized brown beverage production process | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN101543244A (en) | Fermented pumpkin dairy product and preparation method thereof | |
| CN102726523B (en) | Processing method for zero-additive probiotics yoghourt | |
| CN104068116A (en) | Longan and hippophae rhamnoides yoghourt and preparation method thereof | |
| CN101204175B (en) | Coconut-flavored active lactic acid bacteria beverage and producing method thereof | |
| CN103583691A (en) | Yoghurt and processing technology | |
| CN103168853A (en) | Fermentation dairy product and preparation method thereof | |
| CN104304462A (en) | Fruit type fermented milk and preparation method thereof | |
| CN104068111A (en) | Liver-nourishing and eyesight-improving yoghourt and preparation method thereof | |
| CN102960445A (en) | Donkey-hide gelatin-red date yoghourt | |
| CN102239911A (en) | Drinking type yoghourt and preparation technology thereof | |
| CN101720955A (en) | Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice | |
| CN104996563A (en) | Ficus carica fruit whey polypeptide containing fermented milk and preparation method thereof | |
| CN102726525A (en) | Processing method for egg yoghurt | |
| CN100496261C (en) | A bifidobacterium yoghurt preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140219 |