Corn yoghurt processing production technical points
Corn yoghurt is yoghurt made by mixing corn and milk together and fermenting it. It not only has a fresh corn aroma, but also further improves the nutritional value of corn and milk. At the same time, it improves the economic benefits of corn and is of great significance to China's corn production.
Processing points soaking: Soak corn in warm water at 40°C for more than 24 hours until it fully absorbs water. The judgment method is as follows: corn kernels are cut longitudinally, and no soaking is done at the center. The beating and filtering were performed with warm water below 50°C, the ratio of material to water was 1:5, and then filtered through a 200 mesh filter cloth. The slurry was ready for use.
Liquefaction: Add liquefaction enzyme to corn juice, adjust ph to 6 with citric acid, heat to about 95°C, and incubate for 1 hour.
Mixing: Fresh milk and corn syrup are mixed by 1:1, followed by adding stabilizer, 6% sucrose, and a small amount of corn flavor and ethyl maltol.
Homogeneous: Homogeneous pressure 40 MPa. Sterilization, cooling, inoculation The slurry was incubated at 95°C for 20 minutes, cooled to 42°C, and inoculated with 2.5% of the mother broth.
Cultivation and post-cooking Finally, the corn milk was incubated at 42°C for 3.5 hours and then refrigerated at 4°C for 24 hours.
Processing points soaking: Soak corn in warm water at 40°C for more than 24 hours until it fully absorbs water. The judgment method is as follows: corn kernels are cut longitudinally, and no soaking is done at the center. The beating and filtering were performed with warm water below 50°C, the ratio of material to water was 1:5, and then filtered through a 200 mesh filter cloth. The slurry was ready for use.
Liquefaction: Add liquefaction enzyme to corn juice, adjust ph to 6 with citric acid, heat to about 95°C, and incubate for 1 hour.
Mixing: Fresh milk and corn syrup are mixed by 1:1, followed by adding stabilizer, 6% sucrose, and a small amount of corn flavor and ethyl maltol.
Homogeneous: Homogeneous pressure 40 MPa. Sterilization, cooling, inoculation The slurry was incubated at 95°C for 20 minutes, cooled to 42°C, and inoculated with 2.5% of the mother broth.
Cultivation and post-cooking Finally, the corn milk was incubated at 42°C for 3.5 hours and then refrigerated at 4°C for 24 hours.
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