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Preparation process of stirring aloe yogurt

A processing technology, the technology of aloe acid, which is applied in the field of processing technology of stirred aloe yoghurt, can solve the problems such as the blank of stirred aloe yoghurt, and achieve the effect of moderate viscosity, uniform texture and fine texture

Inactive Publication Date: 2012-05-16
赵明杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production of stirred aloe yoghurt is still blank in China

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Processing step of the present invention is:

[0021] 1. Raw material selection, cleaning and peeling

[0022] Use fresh, ripe, good flavor, easy to eat, and colorless aloe vera as raw materials, and remove the oxidized and discolored parts;

[0023] 2. deployment

[0024] It is divided into two deployments. The first time is to mix the fermented yogurt with sugar solution, citric acid, lactic acid and stabilizer, and stir evenly;

[0025] The second time is to add aloe vera particles and mix with milk;

[0026] 3. Fermentation

[0027] Inoculate and ferment at 40-45°C for 8-10 hours;

[0028] 4. Homogenization, canning, sterilization

[0029] Sterilize twice, the first time is to sterilize milk at 85-95°C for 10-30 minutes before fermentation; the second time is to sterilize milk at 85-95°C for 10-30 minutes after filling and capping.

[0030] As a kind of preferred version, processing step of the present invention is:

[0031] During the deployment process, the...

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PUM

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Abstract

The invention discloses a preparation process of stirring aloe yogurt, which relates to the preparation process of yogurt, more specifically to the preparation process of the stirring aloe yogurt. The invention provides the preparation process of the stirring aloe yogurt which has unique taste and rich nutrition. The invention adopts the technical scheme which comprises the process steps that: raw materials selection, cleaning, peeling, mixing, fermentation, stirring, canning and sterilization.

Description

Technical field: [0001] The invention relates to a processing technology of yoghurt, more specifically, relates to a processing technology of stirring type aloe yoghurt. Background technique: [0002] Yogurt is made by processing fresh milk through disinfection, fermentation, homogenization and other processes. Due to the different starters added to yogurt, it can be processed into a variety of yogurt products, such as lactic acid bacteria yogurt, acidophilus yogurt, lactic acid yeast yogurt, lactic acid yeast-alcoholic yeast yogurt, etc. It is a nutritious, easy to digest and absorb, high-quality and cheap food. There are two main types of yogurt: set yogurt and stirred yogurt. The curd yogurt is packaged immediately after being inoculated with the starter, and fermented and matured in the packaging container. Stirred yogurt is inoculated and cultivated in a fermenter, then subpackaged and cooled under aseptic conditions. [0003] Aloe is a perennial succulent herb of L...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 赵明杰
Owner 赵明杰
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