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Yogurt is mostly based on drinking, but there are also yoghurts that can be "chewed" on the market. In fact, no matter what kind of eating method, it is important to ensure the flavor taste, probiotic activity, nutrient content and quality safety of yogurt products. In this regard, the role of fermenters and vacuum freezers should not be underestimated.
Yogurt: Fermentation tank guarantees flavor and quality
When it comes to yogurt, it is not unfamiliar to everyone. Yogurt mainly uses milk as raw material. After pasteurization, it adds beneficial bacteria (fermenting agent) to the milk and ferments it into a dairy product. At present, yoghurt products of various brands are often seen on the market, and most of them are solidified, and fruity types such as various kinds of juices, fruit pieces and the like are added. According to a yogurt processing manufacturer, although the yogurt making process is not complicated, in terms of the fermentation process, the time and temperature requirements are high, and at the same time, harmful bacteria pollution is also prevented.
The author understands that Lactobacillus bulgaricus and Streptococcus thermophilus are suitable for growth fermentation at a temperature of about 45 °C. If it is homemade yoghurt, there is no professional fermentation equipment, the fermentation temperature is not accurate, the heat is not uniform, it is easy to over-ferment or insufficient fermentation, and can not effectively guarantee the natural flavor and taste of yoghurt. It is worth noting that if the fermentation environment is susceptible to the external environment and breeds a large number of harmful bacteria, this will undoubtedly directly affect the quality and safety of the yogurt.
In this regard, some manufacturers suggest that yogurt processing enterprises can introduce fermenters for yogurt fermentation. Since fermenting yoghurt with fermenter, there is no need to worry about the inaccurate fermentation temperature and affect the taste of yogurt powder. Because the fermenter is equipped with a temperature control system, it can be accurately set according to the temperature at which the beneficial bacteria can be properly fermented. In addition, this type of equipment uses a closed aseptic system to prevent contamination of harmful bacteria from outside, thus better ensuring the quality of yogurt fermentation.
Yogurt block: The vacuum freeze dryer allows the yogurt to "chew and eat"
In my opinion, yogurt is present in a thick liquid. As everyone knows, yogurt can also be processed into yogurt pieces, which exist in a solid state. According to reports, the main fresh milk of the yogurt block is fermented, stirred, diluted, extruded and dried. Or the fermented yogurt is poured into the sweet milk, heated and boiled, then poured into the mold, squeezed the yellow water with gauze, dried in white, called yogurt. It is understood that this is one of the traditional cuisines of ethnic minorities, and the milk thistle has become the "Golden Dragonfly" for its wealth.
However, it should be noted that yogurt blocks made by traditional production techniques, especially in the drying process, can easily lose probiotic activity and destroy other nutrients, and can not maintain the original flavor of yogurt. At the same time, if it relies solely on natural drying, it does not rule out that the yogurt block is contaminated by the outside world, resulting in problems such as product safety and hygiene. It is reported that an enterprise introduces intelligent yogurt block production line, including vacuum freeze-drying machine. By using vacuum freeze-drying technology to dry the yogurt block, it not only retains the probiotic activity and nutrients, but also locks the color and fragrance.
In fact, many foods today use advanced vacuum freeze-drying techniques, such as freeze-dried noodles, freeze-dried tremella soup, freeze-dried porridge, fresh jelly-dried mooncakes, and so on. Vacuum freeze-drying technology can quickly freeze the moisture in the yogurt block to ice at a lower temperature, and then quickly heat it in a vacuum environment, so that the water can be directly sublimated without passing through the liquid state. * The effect of dehydrating and drying the yogurt block is finally achieved. . More importantly, lyophilization technology preserves the probiotic activity and nutrients in the yogurt bar and effectively extends the shelf life of the product.
With the improvement of people's living standards, more and more dairy products such as yogurt and yogurt block appear in people's field of vision, and are loved by many consumers. Whether it is liquid yogurt or solid yogurt, how to ensure the flavor and quality of the flavor is a problem that dairy processing companies can't ignore. Fermentation tanks and vacuum freeze dryers play an important role in ensuring their probiotic activity, flavor, nutrients and quality.
Yogurt: Fermentation tank guarantees flavor and quality
When it comes to yogurt, it is not unfamiliar to everyone. Yogurt mainly uses milk as raw material. After pasteurization, it adds beneficial bacteria (fermenting agent) to the milk and ferments it into a dairy product. At present, yoghurt products of various brands are often seen on the market, and most of them are solidified, and fruity types such as various kinds of juices, fruit pieces and the like are added. According to a yogurt processing manufacturer, although the yogurt making process is not complicated, in terms of the fermentation process, the time and temperature requirements are high, and at the same time, harmful bacteria pollution is also prevented.
The author understands that Lactobacillus bulgaricus and Streptococcus thermophilus are suitable for growth fermentation at a temperature of about 45 °C. If it is homemade yoghurt, there is no professional fermentation equipment, the fermentation temperature is not accurate, the heat is not uniform, it is easy to over-ferment or insufficient fermentation, and can not effectively guarantee the natural flavor and taste of yoghurt. It is worth noting that if the fermentation environment is susceptible to the external environment and breeds a large number of harmful bacteria, this will undoubtedly directly affect the quality and safety of the yogurt.
In this regard, some manufacturers suggest that yogurt processing enterprises can introduce fermenters for yogurt fermentation. Since fermenting yoghurt with fermenter, there is no need to worry about the inaccurate fermentation temperature and affect the taste of yogurt powder. Because the fermenter is equipped with a temperature control system, it can be accurately set according to the temperature at which the beneficial bacteria can be properly fermented. In addition, this type of equipment uses a closed aseptic system to prevent contamination of harmful bacteria from outside, thus better ensuring the quality of yogurt fermentation.
Yogurt block: The vacuum freeze dryer allows the yogurt to "chew and eat"
In my opinion, yogurt is present in a thick liquid. As everyone knows, yogurt can also be processed into yogurt pieces, which exist in a solid state. According to reports, the main fresh milk of the yogurt block is fermented, stirred, diluted, extruded and dried. Or the fermented yogurt is poured into the sweet milk, heated and boiled, then poured into the mold, squeezed the yellow water with gauze, dried in white, called yogurt. It is understood that this is one of the traditional cuisines of ethnic minorities, and the milk thistle has become the "Golden Dragonfly" for its wealth.
However, it should be noted that yogurt blocks made by traditional production techniques, especially in the drying process, can easily lose probiotic activity and destroy other nutrients, and can not maintain the original flavor of yogurt. At the same time, if it relies solely on natural drying, it does not rule out that the yogurt block is contaminated by the outside world, resulting in problems such as product safety and hygiene. It is reported that an enterprise introduces intelligent yogurt block production line, including vacuum freeze-drying machine. By using vacuum freeze-drying technology to dry the yogurt block, it not only retains the probiotic activity and nutrients, but also locks the color and fragrance.
In fact, many foods today use advanced vacuum freeze-drying techniques, such as freeze-dried noodles, freeze-dried tremella soup, freeze-dried porridge, fresh jelly-dried mooncakes, and so on. Vacuum freeze-drying technology can quickly freeze the moisture in the yogurt block to ice at a lower temperature, and then quickly heat it in a vacuum environment, so that the water can be directly sublimated without passing through the liquid state. * The effect of dehydrating and drying the yogurt block is finally achieved. . More importantly, lyophilization technology preserves the probiotic activity and nutrients in the yogurt bar and effectively extends the shelf life of the product.
With the improvement of people's living standards, more and more dairy products such as yogurt and yogurt block appear in people's field of vision, and are loved by many consumers. Whether it is liquid yogurt or solid yogurt, how to ensure the flavor and quality of the flavor is a problem that dairy processing companies can't ignore. Fermentation tanks and vacuum freeze dryers play an important role in ensuring their probiotic activity, flavor, nutrients and quality.
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