Process of Softeness-Improved Yoghurt, STT Technology(Soft and Tender Taste Technology)

摘要

Crude oil, skim milk powder, sodium caseinate, glucose, and pectin were mixed in a mixer, homogenized in a homogenizer, sterilized in a sterilizer, cooled, mixed with lactic acid bacteria, fermented in a fermenter, cooled in a cooler, By stabilizing the fermented milk and filtering it through a line filter, it is possible to improve the flavor of the fermented milk, which is the final product, by fermenting at a low temperature, and by controlling the microvalve installed at one side of the transfer pipe, By adjusting the space, the texture of the fermented milk, which is the final product, can be improved, and since the stabilized curd liquid stored in the storage tank is filtered by the line filter, the stabilized curd liquid particles can not be combined with each other to maintain a constant particle size It is possible to prevent the texture from deteriorating.;A method for producing a fermented milk with improved smooth texture according to the present invention,;A mixed oil production process (first process) of mixing crude oil, skimmed milk powder, sodium caseinate, glucose, and pectin in a mixer; A homogenization process (second process) in which the mixed oil mixed in the first process is transferred through a transfer tube and homogenized in a homogenizer; A sterilization and cooling step (third step) of transferring the homogeneous oil of the second step to a sterilizer through a transfer tube, sterilizing the sterilized sterilization machine, and cooling the sterilized homogeneous oil; A fermentation process (fourth process) in which lactic acid bacteria are mixed after the sterilization / cooling oil of the third process is transferred to a fermenter through a transfer tube and fermented in a fermenter; A cooling step (fifth step) of transferring fermented sterilization / cooling oil after the lactic acid bacteria are mixed in the fourth step to a cooler through a transfer tube and then cooling the sterilized / cooled oil; A stabilization step (sixth step) of transferring the curd liquid of the fifth step to a storage tank through a transfer tube, and then storing and stabilizing the curd liquid; And a filter process (seventh process) for transferring the curd liquid stored in the storage tank to the line filter through a transfer pipe and then filtering the curd liquid stored in the storage tank in the sixth process.;STT method, fermented milk, crude oil, skim milk powder, sodium caseinate, glucose, pectin, mixed, lactic acid bacteria, fermentation, cooling, curd liquid, microvalve, line filter, transfer tube