Kiwi yogurt how to process?
At present, yoghurt sold on the market is fermented by lactic acid, and also formulated yoghurt is not fermented by lactic acid. In this case, the product of formulated yoghurt is added to kiwi fruit jam. The processing process is as follows: 1. Processing of kiwifruit jam: Kiwi fruit is selected and rinsed, drained, peeled (the production can be used on the skin to peel), into a pulper paste, heated in a stainless steel pot Add raw sugar with a weight of 1:1 or 0.5 and add 0.6% sodium alginate thickener; 0.05% potassium sorbate, heat and concentrate until solids reach 45% to stop heating. Put into a 5-10 kilogram large plastic bottle for use. 2. Processing of formulated yoghurt: Use 1 part of milk powder to add 10 parts of water (water should be strictly filtered and disinfected, stirring constantly, add additive 0.2% sodium alginate, and add kiwi fruit jam with the same weight as milk powder; 4- 5% white sugar, 0.5% citric acid, 0.05% potassium sorbate, mixed uniformly with a stirrer 3. High-pressure homogenization: The mixed liquor passes through a high-pressure homogenizing pump with the aim of making the feed at 170 atmospheres per square centimeter. Break down the material molecules evenly and evenly to avoid serious precipitation 4. Preheating: Kiwi yoghurt is heated to 80-90 degrees Celsius through a plate heat exchanger 5. Bottling or canning: Polypropylene plastic bottle 100 can be used- 150ml capacity for packaging, bottling, sealing and sealing 6. Sterilization: heating in water at 95 degrees Celsius for 10 minutes 7. Cooling Finished product: sweet and sour flavor, kiwifruit milk flavor, with a certain nutritional value.