Corn yoghurt is yoghurt made by mixing corn and milk together and fermenting it. It not only has a fresh corn flavor, but also further increases the nutritional value of corn and milk, and at the same time, improves the economic benefits of corn.
Soak Corn soaked in warm water at 40°C for more than 24 hours until it fully swells. Judgment method: Corn kernels are cut open longitudinally, and no white powder at the center is soaked.
The beating and filtration were performed with warm water below 50°C, the ratio of feed to water was 1:5, and then filtered through a 200 mesh filter cloth.
Liquefaction Add liquefaction enzyme to the corn juice, adjust the pH to 6 with citric acid, heat to 95°C, and incubate for 1 hour.
Blend fresh milk and corn juice in 1:1 ratio, add stabilizers, 6% sucrose, and a small amount of corn flavor and ethyl maltol in order, and mix well.
Homogeneous homogeneous pressure is 40 MPa.
Sterilization, cooling, inoculation The slurry was incubated at 95°C for 20 minutes, cooled to 42°C, and inoculated with 2.5% of the mother broth.
After cultivating and ripening, corn yoghurt was cultured at 42°C for 3.5 hours, and then stored at 4°C for 24 hours.
Soak Corn soaked in warm water at 40°C for more than 24 hours until it fully swells. Judgment method: Corn kernels are cut open longitudinally, and no white powder at the center is soaked.
The beating and filtration were performed with warm water below 50°C, the ratio of feed to water was 1:5, and then filtered through a 200 mesh filter cloth.
Liquefaction Add liquefaction enzyme to the corn juice, adjust the pH to 6 with citric acid, heat to 95°C, and incubate for 1 hour.
Blend fresh milk and corn juice in 1:1 ratio, add stabilizers, 6% sucrose, and a small amount of corn flavor and ethyl maltol in order, and mix well.
Homogeneous homogeneous pressure is 40 MPa.
Sterilization, cooling, inoculation The slurry was incubated at 95°C for 20 minutes, cooled to 42°C, and inoculated with 2.5% of the mother broth.
After cultivating and ripening, corn yoghurt was cultured at 42°C for 3.5 hours, and then stored at 4°C for 24 hours.
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