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• dragonking Food
  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

  December 16, 2022

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• yimingbio technology
  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

  July 5, 2021