Preparation process for additive-free dried yoghourt and yoghourt powder

Abstract

The invention discloses a preparation process for additive-free dried yoghourt and yoghourt powder. The preparation process is provided directed at technical problems in the prior art and is implemented in strict accordance with related standards in China. The preparation process comprises the following steps: selection of dairy yak; hand milking and mechanical milking; milk filtering; stirring and heating of milk; separation of the milk; stirring and heating; stirring and cooling; filtering and dehydration; seasoning; cooling and solidification; trituration into small blocks; blow-drying with a drying box; and timely filling into a food vacuum bag and packaging and sealing through vacuum-pumping (wherein a vacuum machine is an internal-pumping type DZD series vacuum package machine and a food-grade vacuum bag is adopted as a packaging bag for the dried yoghourt). No antiseptic is added into the bag, and the dried yoghourt has a shelf-life of 180 d when kept in a dark place and can retain unchanged taste; and the dried yoghourt is directly eaten in the dry state.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a production process of dry yoghurt and yoghurt powder without additives. Background technique [0002] At present, ordinary dairy cows are mainly raised on large-scale artificial feed and artificially planted pastures. The cows are uniformly milked by mechanization, and the milk sources are easily collected together. The milk is usually processed into milk powder, sterilized liquid fresh milk, pasteurized milk by large-scale mechanized production lines. Liquid yogurt and other milk products, but yaks in Tibetan areas are raised in families, yaks are scattered in various alpine grasslands to eat wild grass for a living, artificially milked by families, and yak milk from multiple families It is not easy to collect together, and the freshly squeezed yak milk is easy to go bad, so it can only be processed and preserved manually in a family-based manner. Usually, the yak milk i...

AI Technical Summary

Problems solved by technology

Moreover, the method of storing yak milk with ghee and milk dregs made before is not completely convenient and reliable. Often, ghee and milk dregs are improperly stored and deteriorated, and they are finally thrown away. This is a great waste of yak milk.

In addition, liquid yogurt made of ordinary milk or yak milk must be sealed with various additives in the market so that it can be stored at low temperature for half a month, and the transportation cost of liquid milk is expensive, which is very inconvenient.

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