Fermented food production technology

Microbial fermented food refers to a kind of food that people process and manufacture with beneficial microorganisms, with unique flavor, the most common is yogurtAt present, fermented food has become an important branch of the food industry in a broad sense, functional fermented food is mainly high-tech biotechnology, including fermentation method, enzyme method, the production of a certain physiological activity of the substance to produce food that can regulate the physiological function of the bodyWe common lying yogurt, beer, cheese, etc, the following we will be based on yogurt production technology to briefly introduce:yogurt is milk as raw materials, after pasteurization to add beneficial bacteria (fermentation agent), after fermentation, and then cool the filling of a milk productsNot only retains all the advantages of milk, but also some aspects of the processing process also promotes the short, become more suitable for human nutrition and health care productsIts production process is:p style"text-align: center; Wipe clean with a clean towel and cut it open for usethe second, equipment disinfection:reference related equipment disinfection standardsthird and heating:heat the milk in the pan to 39 degrees C, then turn off the switch to keep warmAdd the extrecital when the temperature rises to 42-43 degrees Cfourth, add the exadding:will be better matched by the preparation of the mixture, and slowly add to the heated milk, stirring evenlythe fifth, add bacteria: will be called good bacteria mixed, slowly added to 42-43 degrees C of milk, and stirred evenly Note that the inoculation temperature is 42-43 degrees C sixth and overfiltration: , the mixed milk is filtered to the thermos bucket Requires at least four layers of gauze to be layered on the filter sieve the seventh, filling: milk filter after filling, each pot of milk master in about 30 minutes to fill eighth, fermentation: after filling the milk into the yogurt machine for fermentation Note that the temperature of the yogurt machine rises to 25 degrees C before you can put in the well-poured milk Fill the fermentation time, the end time (7 hours after the fermentation starts), the shipping time (12 hours after the fermentation end) into the label The fermentation time of the yogurt machine is 6.5-7.0 hours in summer, 7.0-7.2 hours in spring and autumn, 7.5-8 hours in winter, and 43 degrees C "type-style"text-align: center;"img src""""fermented food production technology" "fermented food production technology" title"" need to note: 1, yogurt machine boot: before the production of yogurt to move yogurt in the yogurt machine into the freezer, and turn on the yogurt machine UV light for sterilization Turn off the UV light before filling, start the yogurt machine, and transfer to the fermentation gear to heat up 2, thermometer observation: when measuring the temperature of milk, the thermometer should be put vertically into the milk, the thermometer can not be connected to the bottom, and look flat to observe the temperature in fact, yogurt production technology is very simple, with a small yogurt machine can do at home, but need to pay attention to the temperature, as well as the problem of hybrid infection, then you can also make delicious yogurt Learn more about microbial fermentation techniques and read the recommendations