What is the small scale yogurt prouction process
mini-milk-pasteurizer-machine
Yogurt production process
Fermentation and condensation (solid yoghurt) process of small output can type sterilized yoghurt machine:
1. Pasteurization (no need to stir before 50 ℃ in the process of sterilization, and stir every 15 minutes after 50 ℃) the fresh milk is cooled to 72 ℃ and added with sugar (use soft white sugar instead of 100 kg of granulated sugar and 6.2 kg of white sugar. When adding sugar, first find a small container to fully dilute and mix the sugar with milk, and then pour it into the milk can).
2. Lower the temperature to 45 degrees (stop the water pump) and add bacteria. Pour 1 jin milk into a small container, add bacteria, fully dilute and mix well. Then pour into the milk can, stir for 3 minutes, and let stand for 5-10 minutes.
3. Put the paper cup into the yoghurt machine.
4. Before the operation of the yogurt machine, spray 75% medical alcohol on the operating platform and the yogurt machine for sterilization (if there are other miscellaneous bacteria contaminating the yogurt, it will cause uneven surface of the yogurt).
5. After alcohol spraying, open the door for about 2-3 minutes to remove the alcohol smell, and then turn on the sterilization lamp for sterilization (the sterilization time has been set at the factory).
6. 42 – 43 ℃ for 8 hours
8. The theoretical requirement is that the fermentation should be cooled for 24 hours; it is normal to cool from 43 ℃ to 4 ℃ – 6 ℃ for no more than 6 hours; the longer the refrigeration time is, the more fully the whey is absorbed and the better the taste is. Whey: some yoghurt is water like. In order to ensure continuous batch production, yoghurt machine can be used to ferment yoghurt and then refrigerate it in the fresh-keeping cabinet. All yoghurt machines have the function of condensation, so it can also be fermented and then condensed in the yoghurt machine.
Technology of stirred yoghurt in production line
1. The temperature of fermentation tank is 43 ℃ (adding 6% soft sugar, strain, stabilizer, etc.)
2. Fermentation time 6-8 hours
3. Cool to room temperature for machine filling
4. Refrigerate at 4-6 ℃ for at least 10 hours