Yogurt stabilizer
A stabilizer and yogurt technology, applied in the field of food processing, can solve the problems of yogurt stickiness, sticky taste, poor swallowability, etc., and achieve the effect of smooth taste, no sticky feeling and good stability
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Embodiment 1
[0013] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethyl cellulose: cross-linked starch: agar: edible gum = 15:40:10:5; After treatment, add yoghurt stabilizer and sugar-gum mixture at 50°C, then homogenize at 60°C and 20MPa, and pasteurize at 95°C for 5 minutes, add fermentation strains after cooling and ferment at 43°C. When the acidity reaches 68°T, stir to break the emulsification and cool down to 20°C to stop the fermentation, pasteurize at 75°C for 25 seconds, and then aseptically fill at 25°C to obtain the product; the weight of the yogurt stabilizer added The serving ratio is: milk: yogurt stabilizer = 85:3.
Embodiment 2
[0015] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethyl cellulose: cross-linked starch: agar: edible gum = 22:45:3:10; After treatment, add yogurt stabilizer and sugar gum mixture at 60°C, then homogenize at 65°C, 15MPa, and pasteurize at 90°C for 10 minutes, add fermentation strains after cooling and ferment at 43°C. When the acidity reaches 75°T, stir to break the emulsification and cool down to 20°C to stop the fermentation. After pasteurization at 110°C for 10 seconds, carry out aseptic filling at 30°C to obtain the product; among them, the weight of yogurt stabilizer added The serving ratio is: milk: yogurt stabilizer = 95: 1.5.
Embodiment 3
[0017] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethylcellulose: cross-linked starch: agar: edible gum = 25:35:7:0.1; After treatment, add stabilizer and sugar-gum mixture at 55°C, then homogenize at 55°C, 20MPa, and pasteurize at 95°C for 5 minutes, add fermentation strains after cooling, and ferment at 43°C. When it reaches 80°T, stir to break the emulsification, and pasteurize at 90°C for 10s to stop fermentation, cool down to 50°C for filling, and put the filled airtight container at 85°C for 20 minutes in a water bath Pasteurization, cooling to below 25°C to obtain the product; wherein, the weight ratio of the yogurt stabilizer is: milk:stabilizer=90:1.2.
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