Yogurt production methods

1. Ingredients: According to the material balance select the required raw materials, such as milk, sugar and stabilizers. Modified starch ingredients can be added ferrous lactate when other foods can also be dry-mixed before adding glue. Taking into account the starch and food glue mostly highly hydrophilic polymer material, mixed with the right amount of sugar added when the best mix at high speed stirring to dissolve in hot milk (55 ℃ -65 ℃, specific temperature selection Depending on the use of modified starch may be), to increase its dispersibility.
2. Preheating: magnessium lactate is to improve the preheating procedure - homogeneous efficiency options preheating temperature not higher than the starch gelatinization temperature is appropriate (to avoid gelatinization of starch particles in a homogeneous structure is damaged during ).
3. Homogeneous: homogeneous milk fat globule refers to mechanical treatment to make them smaller fat globules was uniformly dispersed in the milk. In homogeneous phase material subjected to shear, impact force and a hole three effects. Modified starch crosslinked starch degeneration due to mechanical shear-resistant ability, can remain intact grain structure is conducive to maintaining the viscosity of yogurt and body.
4. Sterilization: general use pasteurized dairy plant is currently widely used 95 ℃, 300S sterilization process, modified starch at this stage to fully inflate and pasting, forming viscosity.
5. Cooling, inoculation and fermentation: modified starch is a type of polymer material, as compared with the native buffered lactic acid part of the original properties of starch, ie polysaccharide in nature. PH of the yogurt environment, the use of the starch is not degraded species, it is possible to maintain the stability of the system. When the pH of the fermentation system reduced the isoelectric point of casein, the casein protein denaturation coagulation of casein micelle and generating connected to the water system of a three-dimensional network skeleton of a curd-like, at this time the starch gelatinization can fill the skeleton among bondage free water, maintaining system stability.
6. Cooling, stirring and ripening: stirred yoghurt cooling purposes is rapid inhibition of microbial growth and enzyme activity, mainly to prevent excessive acid production during fermentation and mixing the dehydrated. Modified starch as raw materials more variability in varying degrees, different modified starch used in yogurt production the effect is not the same. Therefore, according to the different needs for quality yogurt provide the corresponding starch.