What is the production process of the Yogurt production line?

The yogurt produced by the Yogurt production line is a milk drink with a sweet and sour taste. It is a kind of milk drink with milk as raw material. After pasteurization, beneficial bacteria (starter) are added to the milk. After fermentation, it is cooled and filled. milk products.

What are the production requirements for the Yogurt production line?

What is the production process of the Yogurt production line?

What are the final steps in yogurt making on the Yogurt production line?

What are the production requirements for the Yogurt production line?

Yogurt production line needs to provide a constant temperature device for milk fermentation, the temperature is between 35-45 degrees, in this environment, probiotics multiply, lactose in milk is converted into lactic acid, and milk is fermented into yogurt.

In addition to temperature, another major factor for homemade yogurt is time, and the fermentation time of yogurt is not static. The quality of milk, the quality of yogurt baking powder, the ambient temperature, the initial temperature of the milk and the constant temperature of the yogurt machine will all affect the fermentation. The length of time, so even with the timing control function, it is useless and needs to be adjusted through practice, and the change of each factor will bring about changes in time.

After the yogurt is fermented, it needs to be placed at room temperature for a period of time before putting it in the refrigerator to avoid the invasion of harmful bacteria. Such yogurt is safe.

What is the production process of the Yogurt production line?

Ingredients: Select the required raw materials according to the material balance table, such as fresh milk, sugar and stabilizers. Modified starch can be added either alone or after being dry mixed with other food glues. Considering that starch and food glues are mostly high hydrophilic polymer substances, it is best to mix with an appropriate amount of sugar when mixing and adding, and dissolve in hot milk (55 ° C ~ 65 ° C, specific temperature selection) under high-speed stirring. depending on the instructions for use of modified starch) to improve its dispersibility.

Preheating: The purpose of preheating is to improve the efficiency of the next process - homogenization. The selection of the preheating temperature should be no higher than the gelatinization temperature of starch (to avoid starch gelatinization in the process of homogenization. The particle structure is destroyed ).

Homogenization: Homogenization refers to the mechanical treatment of milk fat globules so that they are uniformly dispersed in milk as smaller fat globules. In the homogenization stage, the material is subjected to three effects of shear, collision and cavitation. Modified starch starch can maintain a complete particle structure due to its strong mechanical shear resistance after cross-linking and modification, which is conducive to maintaining the viscosity and body of yogurt.

Sterilization: Pasteurization is generally used. Dairy plants generally use a sterilization process of 95°C and 300S. The modified starch is fully expanded and gelatinized at this stage to form viscosity.

What are the final steps in yogurt making on the Yogurt production line?

Cooling, Inoculation and Fermentation: Modified starch is a kind of high molecular substance, which still retains part of the properties of native starch, that is, the properties of polysaccharides, compared with native starch. In the pH environment of yogurt, starch will not be degraded by bacteria, so the stability of the system can be maintained. When the pH value of the fermentation system drops to the isoelectric point of casein, the casein is denatured and solidified to form a three-dimensional network system skeleton in which casein micelles are connected with water to form a curd, and the gelatinized starch can fill the skeleton. Among them, it binds free moisture and maintains the stability of the system.

Cooling, stirring and post-cooking: The purpose of cooling stirring yogurt is to quickly inhibit the growth of microorganisms and the activity of enzymes, mainly to prevent excessive acid production during fermentation and dehydration during stirring. Modified starch has many sources of raw materials and different degrees of modification, and different modified starches have different effects in the production of yogurt. Therefore, corresponding modified starch can be provided according to different demands on the quality of yogurt.

If you want to order a Yogurt production line, you must choose WeiShu Machinery Technology (Shanghai) Co., Ltd. because they can provide the most high-quality and cheap Yogurt production line.