Refrigerated stirred yoghurt and preparation method thereof

Abstract

The invention relates to the field of food processing, and especially relates to refrigerated stirred yoghurt and a preparation method thereof. The refrigerated stirred yoghurt is prepared by employing milk, white sugar, lactobacillus bulgaricus and streptococcus thermophilus as main raw materials and performing boiling, cooling, high-temperature fermentation, low-temperature fermentation, stirring, packaging, quick-freezing and the like. According to the product, milk, lactobacillus bulgaricus and streptococcus thermophilus are combined, high-temperature fermentation and low-temperature fermentation are employed, and quick freezing is performed after fermentation is finished, so that the product is relatively safe, nutrition is relatively abundant, large-scale production is facilitated, and the refrigerated stirred yoghurt is convenient to eat and suitable for people of all ages, can be sold in supermarkets and all convenience stores and can be eaten by people at home or in travel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to frozen stirred yoghurt and a preparation method thereof. Background technique [0002] The present invention uses milk, white sugar, Lactobacillus bulgaricus and Streptococcus thermophilic lactis as main raw materials, and is prepared through steps such as cooking, cooling, high-temperature fermentation, low-temperature fermentation, stirring, packaging, and quick-freezing. The product of the present invention uses milk, Bulgaricus Lactobacillus and Streptococcus lactis are combined, fermented twice at high temperature and low temperature, and quickly frozen after fermentation. The product is safer, more nutritious, easy to scale production, convenient to eat, suitable for all ages, and can enter supermarkets and the general convenience The shop is used for people's family and eating out. Contents of the invention [0003] The purpose of the present invention is to overcome that...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome that after the yogurt is fermented, if the yogurt is not frozen, Lactobacillus and Streptococcus thermophilic lactis will still grow, and the yogurt will become very sour and taste bad, which greatly shortens the shelf life of the yogurt , brings inconvenience to the promotion of the product, and at the same time, the growth of some low-temperature fungi will cause the deterioration of the yogurt, making the quality of the yogurt unguaranteed. However, Lactobacillus bulgaricus and Streptococcus thermophilic lactis will not be lost under the freezing condition of -40°C. The activity is only in a dormant state, which ensures the efficacy of yogurt lactic acid bacteria. Through low-speed stirring, a large amount of whey exuded in yogurt can be reabsorbed by milk protein, and the taste is softer