Preparation method of solid yoghourt

Abstract

The invention discloses a preparation method of solid yoghourt. The preparation method comprises the following steps: uniformly stirring 60-65 parts by weigh of milk with 5-10 parts by weight of sugar, heating until boiling, further heating for 10-20 minutes, and cooling to be 70 DEG C; adding 20-27 parts by weight of unsalted butter, and uniformly stirring; and adding 10-12 parts by weight of a fermentation fungicide, and uniformly stirring; introducing milk syrup into a mold, and fermenting at 60-70 DEG C for 1-3 days, so as to obtain the solid yoghourt. According to the preparation method of the solid yoghourt, no preservative, additive and thickening agent are added, and the guarantee period is 3-4 days; the solid yoghourt is prepared by fermenting microorganisms in the fermentation fungicide in a single-cup fermentation manner and a fresh milk source and has the rich milk flavor and smooth taste and is dense; the contents of protein, calcium and vitamins are relatively high, nutrients are beneficially digested by human bodies, the cholesterol is reduced, and the intestinal tract movement and absorption are promoted.

Description

technical field [0001] The invention relates to the field of dairy product processing and manufacturing, in particular to a method for making solid yoghurt. Background technique [0002] Yogurt is a fermented milk product prepared by adding lactic acid bacteria starter to fresh milk or reconstituted milk as raw material after pasteurization. Because yogurt has relatively rich nutrients, it is favored by people of all ages. Experts call it "the food of the 21st century" and a "nutrient with unique functions" that can regulate the balance of microorganisms in the body. [0003] Compared with fresh milk, yogurt not only has all the signature nutrients of fresh milk, but also can make protein form fine milk lumps, and lactic acid and calcium combine to form calcium lactate, which is easier to digest and absorb. Intake of yogurt products can prevent constipation, inhibit pathogenic bacteria, activate the human immune system, remove human carcinogens, lower blood cholesterol, re...

AI Technical Summary

Problems solved by technology

[0004] But the shelf life of yogurt is short, usually need to add a lot of preservatives, stabilizers, eating too much additives will have some negative effects on the body, and will affect the taste of yogurt