Process and manufacturing method of "fermented buttermilk"
Process: pre-heat treatment of raw milk → sterilization → cooling → inoculation → culture → cooling, stirring → adding materials → filling → refrigerating Production Method: 1. Raw material requirements: mainly use high-quality skim milk or instant skim milk powder, low-fat milk or whole milk. A small amount of fat in the raw material can improve the consistency and flavor of the product. The non-fat milk solid content of the raw material depends on the viscosity of the product, generally 10-11% for high viscosity products, 9-10% for medium viscosity products, but at least 8.5%, in order to ensure the flavor of fermented buttermilk, 0.5 to 0.75 sodium citrate is added to the milk by dissolving the sodium citrate with warm water and then adding it to the milk before sterilization. 2. Heating: The heating temperature for producing fermented buttermilk should be controlled between 85 and 88 ° C, and kept at this temperature for 30 to 60 minutes. The raw materials treated in this way not only reach the inhibitory component of the fermentation agent in the sterilization and purification raw materials. Moreover, it will enhance the water absorption capacity of the milk protein, avoid the precipitation of the finished whey, and help to improve the viscosity of the finished product. 3. Inoculation and culture: the heat-treated milk is cooled to 21-24 ° C, then inoculated with 1% starter, mixed with milk, and fermented at this temperature, the length of fermentation and selective fermentation Related to the agent. The starter should be a combination of bacteria capable of decomposing lactose to produce acid and fermenting citric acid. The acid-producing bacteria use Streptococcus lactis and Streptococcus lactis, and the citrate-fermenting bacteria use Pseudomonas citrate or Leuconostoc. Generally, the acidity at the end of the fermentation should be 0.85% (14 to 16 hours), and sufficient flavor compounds can be produced at this acidity. 4. Cooling and stirring: The cultured fermented buttermilk should be cooled to below 10 °C to avoid further increase in acidity. Stirring operation is carried out, the starting speed is higher, the clot is crushed to form a uniform lubrication state, and then decelerated to maintain the flow state of the fermented buttermilk, and the stirring operation should not be excessive, so as to prevent mixing of air. 1.25 to 2.5% of refined salt may be added during the agitation to increase flavor. Features: It has a unique aromatic flavor of acid cream. It is a viscous liquid yoghurt with low fat content and rich protein and mineral content. It is suitable for patients with weak gastrointestinal function and infants. Chemical Gloves Ningbo Staneex Imp. & Exp. Co., Ltd. , https://www.staneex.com
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