Craft Study On Millet Milk And Fermented Millet Milk

The experiment studies production craft of millet milk, and how to solve stability , preservability and other key craft parameter of products, then setting up mathematics model between the stablizers;.Studed on the fermented millet milk craft on this basis , we confirm the best matching of the fermentation adjunct through sense organ , physics and chemistry evaluate. 1. Proportion of millet thick liquid and fresh milk is 2.5:7.5 through test in the whole nutrition millet milk at first, then we draw the best addition quantity of stablizer : xanthan gum 0.024% guar gum0.042% carrageenan 0.050% xanthan gum and guar gum have the synergetic effects among them. The proportion of the millet soaked liquid and fresh milk is 0.184:1 in the millet soaked liquid milk. carrageenan 0.035% , xanthan gum 0.033%;The mixture of the millet soaked liquid and fresh milk and carrageenan have the synergetic effects among them.Two sediment rate of product in following 1% , up to the quality requirement of product. 2. The sterilization crafts of two products are: heat preservation for 3-8 second on 135-138℃, the products can be stored for 6 months under the room temperature. If keep 10-15min warm under 85-90℃, can be preserved for 6 months in 0-4℃. 3. The best fermentation adjunct in the whole nutrition millet milk is: Str.diacetilactis 0.90%, Str.thermophilus 0.62%, L.acidophilus 1.60%; Function of Str.diacetilactis is extremely remarkable in millet milk yogurt flavor among them, L.acidophilus function takes second place; The best fermentation adjunct in the fermentative millet soaked liquid milk is: Str.thermophilus 1.50% , L.bulgaricus 1.50%.