Corn yoghurt
First, the process slag Corn pretreatment→infusion→refining→maize pulp→filtration→mixing→homogenization→sterilization→cooling→inoculation→pre-fermentation→post-fermentation→finished product Second, the operating requirements 1, corn pretreatment to pick the moldy corn without any mildew, remove it with a pulverizer after peeling, peeling as completely as possible, so as not to affect the taste of the product due to rough. 2, soaking refining, filtration with 6-8 times the water soaked corn to the center of grain water softening, with 7 times the hot water mixed with 80 °C (colloidal mill), to obtain corn syrup. The coarse residue was removed by filtration through a 100 mesh screen. 3. The best formula for blending and sterilizing and cooling corn yoghurt is: corn syrup: milk=1:2, sucrose content is 10%, stabilizer is agar, xanthan gum and monoglyceride, according to 0.2%, 0.05% Add 0.05% ratio. According to the formulation requirements, the raw materials were homogenized and homogenized. The mixture was sterilized at 90° C. for 15 minutes and then cooled to 40%. 4. Inoculate fermentation with 4% of mixed strains (Streptococcus lactis: Lactobacillus bulgaricus = 1:1), ferment for 6 hours at 42°C, and then leave at 0-5°C for 12 hours to produce finished products. . 5. Product Evaluation Corn yoghurt is a creamy yellow or light yellow curd with uniform texture, no bubbles, no delamination, and a clear scent and milky taste of corn. The taste is delicate and a small amount of whey precipitates. Foot and leg massager Foot and leg massager Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizonscares.com