Milk is a nutritious food. It contains rich nutrients such as protein, fat, lactose, inorganic salts and vitamins. It is called "liquid bread". If the milk is processed into yogurt, it not only contains the original nutrition of the milk, but also contains lactic acid and a large amount of lactic acid bacteria, which can inhibit the growth of harmful microorganisms in the intestine, enhance the body's immune function, prevent breast cancer, facilitate digestion, and promote appetite. Overcoming lactose intolerance, it is an ideal food for calcium supplementation. The simple yogurt processing technology is: milk raw material selection → sterilization → cooling → adding starter → filling → fermentation → cooling → labeling factory. The main points of the process are:
1. Raw material selection: 100% milk, white sugar (5428, 17.00, 0.31%) 7%, yogurt 1.5%. Milk is fresh, premium milk and does not contain any preservatives or other additives.
2. Sterilization: Pour the milk into a sandwich pot and heat it. Stir at 20 ° C. Keep it at 90 ° C for 10 minutes, then add white sugar and stir.
3. Cooling: Cool to 42 to 45 °C.
4. Adding starter: You can buy high-quality yogurt as a starter from the market, add it to the milk in proportion and mix well.
5. Filling: Filling machine can be used, or can be manually filled, leaving a head gap of 0.5 to 1 cm.
6. Fermentation: The filled milk is placed in an incubator and kept at a constant temperature of 41 ° C for 4 hours until the upper surface has whey separation.
7. Cooling: Slowly cool to room temperature, then label the product into the market, the shelf life is 5 days, try not to oscillate when storing.
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