Corn yoghurt manufacturing techniques

Corn yoghurt is yoghurt made by mixing corn with milk and fermenting it. Not only does it have a refreshing corn aroma, it further improves the nutritional value of corn and milk, but also increases the economic benefits of corn. The manufacturing method of corn yoghurt is described as follows:

First, soak. The corn is soaked in warm water at 40°C for more than 24 hours until it fully absorbs water and expands. Discrimination method: Corn kernels are cut open longitudinally and no white powder can be found at the center.

Second, beating, filtering. The slurry was beaten with warm water below 50°C, and the ratio of feed to water was 1:5. Thereafter, it was filtered through a 200 mesh filter cloth, and the pulp juice was used as a backup.

Third, liquefaction. The liquefaction enzyme was added to the corn juice, the pH was adjusted to 6 with citric acid, heated to about 95°C, and incubated for 1 hour.

Fourth, deployment. Fresh milk and corn juice were mixed in a ratio of 1:1, cement, 6% sucrose, and a small amount of corn flavor and ethyl maltol were added successively and mixed well.

Fifth, homogenization. The uniform pressure is 40 MPa.

6, sterilization, cooling, inoculation. The slurry was incubated at a temperature of 95°C for 20 minutes, cooled to 42°C, and inoculated with 2.5% of the yeast extract.

Seven, training, after maturity. Finally, the corn milk was cultured at a temperature of 42°C for 3.5 hours, and then refrigerated at a temperature of 4°C for 24 hours to be a finished product.

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