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It will have a certain soy flavor and can be flavored with some other spices. Because it does not contain animal fat, there will be some problems with the coagulation of the yogurt, and a certain amount of coconut oil, and a little stabilizer will be... moreIt will have a certain soy flavor and can be flavored with some other spices. Because it does not contain animal fat, there will be some problems with the coagulation of the yogurt, and a certain amount of coconut oil, and a little stabilizer will be added to increase the coagulation of the yogurt.
#soya #yogurt #protein
https://www.dragonkingfood.com/soybean-powder-for-yogurt.html less
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Natural Food Enhancers In Yoghurt Products
#enzymes #in #yogurt #production
Preparation of Yoghurt Products
Ingredients
pasteurized milk 100kg
gelatin 0.55kg
sugar 9kg
transglutaminase (TG 100U) 0.04kg
Production Process of Yoghurt Products
Step... moreNatural Food Enhancers In Yoghurt Products
#enzymes #in #yogurt #production
Preparation of Yoghurt Products
Ingredients
pasteurized milk 100kg
gelatin 0.55kg
sugar 9kg
transglutaminase (TG 100U) 0.04kg
Production Process of Yoghurt Products
Step 1: preparation: 85% pasteurization
Step 2: add TG and keep at 50°C for 30mins
Step 3: add 9% sugar and 15% milk pre-dissolved gelatin
Step 4: homogenization: 95% pasteurization
Step 5: cool to 40°C, then start fermentation
Step 6: end of fermentation (pH=4.30)
Step 7: after-ripening (store at 4°C for 12hrs)
Advantages of Using Transglutaminase In Yoghurt Products
Reduce syneresis
Enhance the gel strength
Improve the viscosity and consistency
Reduce or replace the usage of emulsifiers or stabilizers
https://www.yimingbiotechnology.com/yoghurt-enzymes/ less
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