CN106857832A - A kind of preparation method of roasting Yoghourt - Google Patents
A kind of preparation method of roasting Yoghourt Download PDFInfo
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- CN106857832A CN106857832A CN201611202269.3A CN201611202269A CN106857832A CN 106857832 A CN106857832 A CN 106857832A CN 201611202269 A CN201611202269 A CN 201611202269A CN 106857832 A CN106857832 A CN 106857832A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The present application relates to the preparation technical field of cultured milk, a kind of preparation method of roasting Yoghourt is specifically disclosed, comprised the following steps successively, 1）Weighing；2）Brown stain；3）Dispensing：To the brown stain milk that in previous step 35~40% are added in material-compound tank, being cooled to 70 DEG C carries out shearing manipulation, slow dispersion adds well mixed stabilizer, monoglyceride and white granulated sugar, and white granulated sugar, PURE WHEY and condensed milk are added after shearing 5min, continues to shear；4）Constant volume；5）Homogeneous, sterilization, inoculation, fermentation, demulsification；6）Turn over cylinder：Upset fills the container of foodstuff, and temperature control turns over cylinder frequency for 25~50HZ at 16 DEG C during turning over cylinder, and material viscosity is 2000cp after turning over cylinder, and it is 40~90min of every cylinder material to turn over the cylinder time；7）Filling, storage, inspection.The Yoghourt being made by the technical program is finer and smoother in mouthfeel, and color and luster is more uniform, and mobility is strong, viscosity is lower, and state is closer to liquid beverage, drinks and more facilitates.
Description
Technical field
The present invention relates to the preparation technical field of cultured milk, a kind of preparation method of Yoghourt is specifically disclosed.
Background technology
Yoghourt refers to recombined milk or fresh milk as raw material, by adding a kind of health food obtained from probiotics fermention
Product, before B.C. more than 3000 years, live in the ancient times nomad of Anatolia plateau (being now also referred to as Turkey plateau)
Race has just made and has drunk Yoghourt；Twentieth century, Yoghourt be increasingly becoming South Asia, the Central Asia, West Asia, W. Asia and in
The foodstuff in Europe area；The clan herded in Caucasia is carried out for a long time in order to extend the holding time of fresh milk to fresh milk
Infusion, then being fermented, prolonged heating causes the Yoghourt of white because Maillard reaction is changed into brown, fermentation
Local flavor has a kind of special burnt odor taste afterwards, and taste is better.
Yoghourt sugar, protein hydrolysis galactolipin and lactic acid and small peptide as small molecule in fermentation process makes milk
Chain and amino acid etc., and make the adipose conversion in milk be various aliphatic acid that are more easy to digest and absorbing；Yoghourt is by milk or reduction
Milk fermentation is formed, and in addition to the whole nutritional ingredients for remaining milk, lactic acid bacteria can also produce human nutrition during the fermentation
Necessary multivitamin, such as VB1, VB2, VB6, VB12.
Yoghourt can be divided into solidification type yoghourt and stirred yoghurt by its structural state, and wherein coagulating type acid fermentation process is in bag
Carried out in packaging container, so that Yoghourt retains its curdled milk state；Stirred yoghurt, filling obtaining is stirred in demulsification afterwards by fermentation for it
To finished product, it is easy to the overall of Yoghourt to ferment and filling, control of product quality is more convenient, and production cost is lower.But stirring
The state of type Yoghourt is more sticky, and wall built-up is serious, causes inconvenience when drinking.
The content of the invention
It is an object of the invention to provide a kind of preparation method of roasting Yoghourt, with solve in the prior art stirred yoghurt compared with
It is the serious problem of sticky, wall built-up.
In order to achieve the above object, base case of the invention provides a kind of preparation method of roasting Yoghourt, successively including with
Lower step, 1) weighing：By recipe calculation and accurately to weigh auxiliary material standby；2) brown stain：Raw milk is added into brown stain tank, white sand is added
Sugar and glucose, stir, and circulating-heating is incubated 4h to more than 95 DEG C at 92~98 DEG C, until brown stain；3) dispensing：To
In previous step 35~40% brown stain milk is added in material-compound tank, being cooled to 70 DEG C carries out shearing manipulation, slow dispersion is added
Well mixed stabilizer, monoglyceride and white granulated sugar, white granulated sugar, PURE WHEY and condensed milk are added after shearing 5min, after
Continuous shearing, is cooled to 15~20 DEG C and is put into constant volume tank；4) constant volume：Remaining brown stain milk is added into constant volume tank, 15min is stirred；5)
Homogeneous, sterilization, inoculation, fermentation, demulsification；6) cylinder is turned over：Upset fills the container of foodstuff, during turning over cylinder temperature control at 16 DEG C,
Cylinder frequency is turned over for 25~50HZ, material viscosity is 2000cp after turning over cylinder, it is 40~90min of every cylinder material to turn over the cylinder time；7) filling,
Storage, inspection.
The beneficial effect of this base case is：By that white granulated sugar and glucose will be added to be heated in raw milk,
Make mixture that brown stain to occur, cow's milk is produced burnt odor, and reduce the viscosity of cow's milk, mobility is stronger, is realizing mouthfeel and flavour
While lifting, prevent Yoghourt large area from sticking on container；Stabilizer, monoglyceride and white sand are added in the milk of brown stain
Shearing manipulation is carried out while sugared, makes that the mixing of brown stain cow's milk is more uniform, mouthfeel is finer and smoother；Brown stain later stage benefit fills out white granulated sugar
It is to prevent the excessive brown stain of milk in browning.Stabilizer, monoglyceride and white granulated sugar are added in shearing prior to whey egg
White powder and condensed milk are added, and are to produce agglomerate to prevent stabilizer and monoglyceride from directly meeting milk, are more prone to dispersion.Low temperature is put
Entering constant volume tank can keep the freshness of foodstuff.Carry out turning over cylinder treatment again after milk fermentation stirring, can further improve
The mobility of brown stain milk, reduces the viscosity of Yoghourt, the fine and smooth sense of lifting Yoghourt.The Yoghourt being made by the technical program
Finer and smoother in mouthfeel, color and luster is more uniform, and mobility is strong, viscosity is lower, and state is closer to liquid beverage, drinks
More facilitate.
Scheme two：This for it is further preferably, the step 5) in homogeneous and sterilization be that material is in pasteurization machine
75 DEG C -85 DEG C are preheated to, 80 DEG C -90 DEG C are then heated to；The homogeneous under conditions of pressure is 20-25Mpa；The sterilized temperature of material
Degree：95 ± 2 DEG C, pasteurize time：300S, 40 DEG C of material outlet temperature.By sterilization conditions control in above-mentioned condition, to brown
The composition influence for becoming cow's milk is smaller, does not interfere with the quality of cow's milk, and homogenization is carried out under above-mentioned pressure condition, makes Yoghourt
Middle brown stain cow's milk and other compositions it is more uniform, color and luster and mouthfeel more, and Yoghourt mobility more preferably, without wall built-up phenomenon.
Scheme three：This for it is further preferably, the step 5) in inoculation, fermentation be to be added in fermentation tank material
Strain, stirs 15~20 minutes, dispersed to strain, and inoculation temperature is 40 DEG C~41 DEG C；Static mixer in fermentation process, hair
Ferment temperature is 40 DEG C~41 DEG C, material fermentation 70~75 ° of T of acidity to terminal.Above-mentioned inoculation condition and ferment strength are controlled, to reach
The microbiological indicator for arriving, lifts the activity of Yoghourt.
Scheme four：This is for further preferably, the strain includes lactobacillus.Abundant Yoghourt micropopulation, lifting acid
The health of milk.
Scheme five：This for it is further preferably, the step 5) in demulsification be stirring at low speed demulsification, be demulsified the time
5min.Make tissue more uniform, lift color and luster and mouthfeel.
Scheme six：This for it is further preferably, the step 7) in filling need to sampling after censorship is qualified again can fill
Dress, failing in time it is filling, it is filling before need to be kept stirring for about 1 minute.Yoghourt even tissue when ensureing filling, it is to avoid should deposit
The uneven problem of brought quality.
Scheme seven：, for further preferably, filling temperature is 16~22 DEG C in the pouring process, filling speed is for this
3000~4000 bottles/h.
Scheme eight：The step 7) in storage enter freezer immediately for the product after filling, refrigerated storage temperature is 2~6 DEG C, cold
Hide more than after-ripening 12h.Prevent Yoghourt from going bad in process of production, it is ensured that Quality of Yoghourt, and lift Yoghourt mouthfeel.
Brief description of the drawings
Fig. 1 is a kind of schematic flow sheet of the preparation method embodiment of roasting Yoghourt of the present invention.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of preparation method of roasting Yoghourt, as shown in Figure 1, by taking the roasting Yoghourt of 1000kg yield as an example, specific steps
It is as follows：S1. weighing：By recipe calculation and accurately to weigh auxiliary material standby.
S2. brown stain：800kg raw milks are added into brown stain tank, 3kg white granulated sugars and 40kg glucose is added, stirred, followed
Ring is heated to more than 95 DEG C, and is incubated 4h at 92 DEG C, until brown stain, needs to extend soaking time, until color reaches if of light color
Mark.
S3. dispensing：To the brown stain milk that 350kg is added in material-compound tank, 70 DEG C are cooled to through plate type heat exchanger, start shearing
Machine, slow dispersion adds the well mixed stabilizers of 2kg, monoglyceride and 10kg white granulated sugars (stabilizer and monoglyceride：White granulated sugar=
1:5) 45kg white granulated sugars, 2kg PURE WHEYs and 3kg condensed milk, are added after shearing 5min, in 65~75 DEG C of condition down cuts
15~20 minutes uniform without obvious particle to material dispersion, is cooled to 15~20 DEG C through plate type heat exchanger and squeezes into constant volume tank.
S4. constant volume：Remaining brown stain milk is added into constant volume tank, requirement is settled to, 15min is stirred, censorship of sampling.
S5. homogeneous, sterilization：Material is preheated to 75 DEG C -85 DEG C in pasteurization machine, is then heated to 80 DEG C -90 DEG C；
Pressure is homogeneous under conditions of 20-25Mpa；Material sterilization temperature：Optimal is 95 ± 2 DEG C (being not less than 90 DEG C), during pasteurize
Between：300S, 40 DEG C of material outlet temperature, after material all is put into fermentation tank, stir sampling censorship.
S6. it is inoculated with, ferments：By sterile working, to addition 50AU strains (strain is lactobacillus) in fermentation tank material,
Stirring 15-20 minutes, it is dispersed to strain；Inoculation temperature：40℃；Fermentation temperature：40 DEG C, static mixer in fermentation process,
Material fermentation 70 ° of T of acidity to terminal.
S7. it is demulsified：Fermentation acidity to terminal, after sample detecting is qualified, carries out stirring at low speed demulsification in fermentation tank, is demulsified
Time 5min (can carry out suitably adjusting) according to different cylinder body demulsifications.
S8. cylinder is turned over：Foodstuff is relayed in rotating cylinder from fermentation tank to carry out turning over cylinder, and temperature control is 16 during turning over cylinder
℃；Speed is 25HZ；Material viscosity is 2000cp after turning over cylinder；The control of cylinder rotating speed is turned over during viscosimetric in 60r/min；When turning over cylinder
Between：The cylinder time is turned over per cylinder material less than 90min.
S9. it is filling：Demulsification can be filling after turning over cylinder post-sampling censorship being qualified again, failing to filling in time, it is filling before
Need to be kept stirring for about 1 minute, 3000 bottles/h of filling speed, filling temperature is 16 DEG C.
S10. be put in storage：Product after filling enters freezer immediately, and refrigerated storage temperature is 2~6 DEG C, more than cold preservation time 12h.
S11. check：Product is tested according to GB19302, it is qualified after, product is let pass and is dispatched from the factory.
Embodiment 2：
A kind of preparation method of roasting Yoghourt, as shown in Figure 1, by taking the roasting Yoghourt of 1000kg yield as an example, specific steps
It is as follows：S1. weighing：By recipe calculation and accurately to weigh auxiliary material standby.
S2. brown stain：850kg raw milks are added into brown stain tank, 5kg white granulated sugars and 50kg glucose is added, stirred, followed
Ring is heated to more than 95 DEG C, and is incubated 4h at 95 DEG C, until brown stain, needs to extend soaking time, until color reaches if of light color
Mark.
S3. dispensing：To the brown stain milk that 390kg is added in material-compound tank, 75 DEG C are cooled to through plate type heat exchanger, start shearing
Machine, slow dispersion adds the well mixed stabilizers of 2.5kg, monoglyceride and 12.5kg white granulated sugars (stabilizer and monoglyceride：White sand
Sugar=1:5) 45kg white granulated sugars, PURE WHEY and 4kg condensed milk, are added after shearing 5min, is cut under the conditions of 65~75 DEG C
15~20 minutes are cut to material dispersion uniformly without obvious particle, 15~20 DEG C is cooled to through plate type heat exchanger and is squeezed into constant volume tank.
S4. constant volume：Remaining brown stain milk is added into constant volume tank, requirement is settled to, 15min is stirred, censorship of sampling.
S5. homogeneous, sterilization：Material is preheated to 75 DEG C~85 DEG C in pasteurization machine, is then heated to 80 DEG C~90 DEG C；
The homogeneous under conditions of pressure is 20~25Mpa；Material sterilization temperature：95 ± 2 DEG C (being not less than 90 DEG C), pasteurize time：
300S, 41 DEG C of material outlet temperature, after material all is put into fermentation tank, stir sampling censorship.
S6. it is inoculated with, ferments：By sterile working, to strain (strain includes lactobacillus) is added in fermentation tank material, stir
Mix 15-20 minutes, it is dispersed to strain；Inoculation temperature：40℃；Fermentation temperature：40 DEG C, static mixer in fermentation process, thing
Expect fermentation 75 ° of T of acidity to terminal.
S7. it is demulsified：Fermentation acidity to terminal, after sample detecting is qualified, carries out stirring at low speed demulsification, is demulsified time 5min
(can be carried out suitably adjusting according to different cylinder body demulsifications), demulsification post-sampling can be filling after censorship is qualified again；If not
Can in time it is filling, it is filling before need to be kept stirring for about 1 minute.
S8. cylinder is turned over：Foodstuff is relayed in rotating cylinder from fermentation tank to carry out turning over cylinder, and temperature control is 16 during turning over cylinder
℃；Speed is 25HZ；Material viscosity is 2000cp after turning over cylinder；The control of cylinder rotating speed is turned over during viscosimetric in 60r/min；When turning over cylinder
Between：The cylinder time is turned over per cylinder material less than 90min.
S9. it is filling：Demulsification can be filling after turning over cylinder post-sampling censorship being qualified again, failing to filling in time, it is filling before
Need to be kept stirring for about 1 minute, 3500 bottles/h of filling speed, filling temperature is 16 DEG C.
S10. be put in storage：Product after filling enters freezer immediately, and refrigerated storage temperature is 2~6 DEG C, more than cold preservation time 12h.
S11. check：Product is tested according to GB19302, it is qualified after, product is let pass and is dispatched from the factory.
Embodiment 3：
A kind of preparation method of roasting Yoghourt, as shown in Figure 1, by taking the roasting Yoghourt of 1000kg yield as an example, specific steps
It is as follows：
S1. weighing：By recipe calculation and accurately to weigh auxiliary material standby.
S2. brown stain：900kg raw milks are added into brown stain tank, 5kg white granulated sugar 60kg glucose is added, stirred, circulated
More than 95 DEG C are heated to, and 4h is incubated at 98 DEG C, until brown stain, needs to extend soaking time, until color is up to standard if of light color.
S3. dispensing：To the brown stain milk that 400kg is added in material-compound tank, 80 DEG C are cooled to through plate type heat exchanger, start shearing
Machine, slow dispersion adds well mixed 3Kg stabilizers, monoglyceride and 15kg white granulated sugars (stabilizer and monoglyceride：White granulated sugar=
1:5) 60kg white granulated sugars, PURE WHEY and condensed milk, are added after shearing 5min, in 65~75 DEG C of condition down cuts 15~20
Minute is uniform without obvious particle to material dispersion, is cooled to 15~20 DEG C through plate type heat exchanger and squeezes into constant volume tank.
S4. constant volume：Remaining brown stain milk is added into constant volume tank, requirement is settled to, 15min is stirred, censorship of sampling.
S5. homogeneous, sterilization：Material is preheated to 75 DEG C~85 DEG C in pasteurization machine, is then heated to 80 DEG C~90 DEG C；
The homogeneous under conditions of pressure is 20~25Mpa；Material sterilization temperature：95 ± 2 DEG C (being not less than 90 DEG C), pasteurize time：
300S, 42 DEG C of material outlet temperature, after material all is put into fermentation tank, stir sampling censorship.
S6. it is inoculated with, ferments：By sterile working, to strain (strain includes lactobacillus) is added in fermentation tank material, stir
Mix 15-20 minutes, it is dispersed to strain；Inoculation temperature：41℃；Fermentation temperature：41 DEG C, static mixer in fermentation process, thing
Expect fermentation 75 ° of T of acidity to terminal.
S7. it is demulsified：Fermentation acidity to terminal, after sample detecting is qualified, carries out stirring at low speed demulsification, is demulsified time 5min
(can be carried out suitably adjusting according to different cylinder body demulsifications), demulsification post-sampling can be filling after censorship is qualified again；If not
Can in time it is filling, it is filling before need to be kept stirring for about 1 minute.
S8. cylinder is turned over：Foodstuff is relayed in rotating cylinder from fermentation tank to carry out turning over cylinder, and temperature control is 16 during turning over cylinder
℃；Cylinder frequency is turned over for 50HZ；Material viscosity is 3000cp after turning over cylinder；The control of cylinder rotating speed is turned over during viscosimetric in 60r/min；When turning over cylinder
Between：The cylinder time is turned over per cylinder material less than 90min.
S9. it is filling：Demulsification can be filling after turning over cylinder post-sampling censorship being qualified again, failing to filling in time, it is filling before
Need to be kept stirring for about 1 minute, 4000 bottles/h of filling speed, filling temperature is 16 DEG C.
S10. be put in storage：Product after filling enters freezer immediately, and refrigerated storage temperature is 2~6 DEG C, more than cold preservation time 12h.
S11. check：Product is tested according to GB19302, it is qualified after, product is let pass and is dispatched from the factory.
Product checking is tested：Choose the roasting Yoghourt in embodiment 1,2 and 3 carries out detection experiment respectively, and chooses on the market
Common sour milk (without baking brown stain) as a comparison case 1, chooses common brown Yoghourt (being processed by baking brown stain) on the market
As a comparison case 2.
1. organoleptic detection：Take during appropriate sample puts 50ml beakers, color and luster and structural state, Wen Qiqi are observed under natural light
Taste, is gargled with warm water, tastes sample taste.Testing result is as follows：
2. microorganism detection：Detect that (detection method is roasting Lactis In Yoghurt group respectively：GB4789.35-2010), detect
Result is as follows：
| Embodiment | Lactic acid bacteria number (CFU/ml) |
| Embodiment 1 | |
| Embodiment 2 | |
| Embodiment 3 | |
| Comparative example 1 | |
| Comparative example 2 |
Test visible by above-mentioned detection, roasting Yoghourt of the embodiment 1,2 with 3 compares comparative example 1, comparative example 2 with higher
Bioactivity, it is more healthy.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete technical scheme was not made herein in scheme
Many descriptions.It should be pointed out that for a person skilled in the art, on the premise of technical solution of the present invention is not departed from, may be used also
To make some improvement, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention
And practical applicability.This application claims protection domain should be defined by the content of its claim, it is specific in specification
Implementation method etc. records the content that can be used for explaining claim.
Claims (8)
1. a kind of preparation method of roasting Yoghourt, comprises the following steps, 1 successively）Weighing：By recipe calculation and accurately to weigh auxiliary material standby
With；Characterized by further comprising 2）Brown stain：Raw milk is added into brown stain tank, white granulated sugar and glucose is added, stirred, followed
Ring is heated to more than 95 DEG C, and is incubated 4h at 92~98 DEG C, until brown stain；3）Dispensing：To in addition previous step in material-compound tank
35~40% brown stain milk, being cooled to 70 DEG C carries out shearing manipulation, and slow dispersion adds well mixed stabilizer, monoglyceride
And white granulated sugar, white granulated sugar, PURE WHEY and condensed milk are added after shearing 5min, continue to shear, it is cooled to 15~20 DEG C and puts
Enter constant volume tank；4）Constant volume：Remaining brown stain milk is added into constant volume tank, 15min is stirred；5）It is homogeneous, sterilization, inoculation, fermentation, broken
Breast；6）Turn over cylinder：Upset fills the container of foodstuff, and temperature control turns over cylinder frequency for 25~50HZ at 16 DEG C during turning over cylinder, turns over cylinder
Material viscosity is 2000cp afterwards, and it is 40~90min of every cylinder material to turn over the cylinder time；7）Filling, storage, inspection.
2. the preparation method of roasting Yoghourt according to claim 1, it is characterised in that：The step 5）In homogeneous and sterilization
For material is preheated to 75 DEG C -85 DEG C in pasteurization machine, is then heated to 80 DEG C -90 DEG C；It is the bar of 20-25Mpa in pressure
Homogeneous under part；Material sterilization temperature：95 ± 2 DEG C, pasteurize time：300S, 40 DEG C of material outlet temperature.
3. the preparation method of roasting Yoghourt according to claim 1, it is characterised in that：The step 5）In inoculation, fermentation
For, to strain is added in fermentation tank material, stir 15~20 minutes, dispersed to strain, inoculation temperature is 40 DEG C~41 DEG C；
Static mixer in fermentation process, fermentation temperature is 40 DEG C~41 DEG C, material fermentation 70~75 ° of T of acidity to terminal.
4. the preparation method of roasting Yoghourt according to claim 3, it is characterised in that：The strain includes lactic acid bacteria.
5. the preparation method of roasting Yoghourt according to claim 1, it is characterised in that：The step 5）In demulsification be low speed
Stirring demulsification, is demulsified time 5min.
6. the preparation method of roasting Yoghourt according to claim 1, it is characterised in that：The step 7）In it is filling need sampling
Can be filling after censorship is qualified again, failing in time it is filling, it is filling before need to be kept stirring for about 1 minute.
7. the preparation method of roasting Yoghourt according to claim 6, it is characterised in that：Filling temperature is in the pouring process
16~22 DEG C, filling speed is 3000~4000 bottles/h.
8. the preparation method of roasting Yoghourt according to claim 1, it is characterised in that：The step 7）In storage for filling
Product afterwards enters freezer immediately, and refrigerated storage temperature is 2~6 DEG C, refrigerates more than after-ripening 12h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611202269.3A CN106857832A (en) | 2016-12-22 | 2016-12-22 | A kind of preparation method of roasting Yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611202269.3A CN106857832A (en) | 2016-12-22 | 2016-12-22 | A kind of preparation method of roasting Yoghourt |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
| CN104957255A (en) * | 2015-06-05 | 2015-10-07 | 光明乳业股份有限公司 | Brown probiotic yogurt and preparation method thereof |
| CN105901136A (en) * | 2016-05-17 | 2016-08-31 | 安徽新希望白帝乳业有限公司 | Brown drinking yoghurt and production method thereof |
| CN106070614A (en) * | 2016-06-17 | 2016-11-09 | 南京卫岗乳业有限公司 | A kind of double fermentation brown Yoghourt and production technology thereof |
-
2016
- 2016-12-22 CN CN201611202269.3A patent/CN106857832A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
| CN104957255A (en) * | 2015-06-05 | 2015-10-07 | 光明乳业股份有限公司 | Brown probiotic yogurt and preparation method thereof |
| CN105901136A (en) * | 2016-05-17 | 2016-08-31 | 安徽新希望白帝乳业有限公司 | Brown drinking yoghurt and production method thereof |
| CN106070614A (en) * | 2016-06-17 | 2016-11-09 | 南京卫岗乳业有限公司 | A kind of double fermentation brown Yoghourt and production technology thereof |
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