Key Technology Of Yogurt Powder Production And Processing

Yogurt contains a large number of active lactic acid bacteria,lactic acid bacteria as a probiotic,and always affect the human intestinal flora environment,the relationship between the human health,but the fermentation of milk due to product characteristics make its shelf life and sales radius is limited,and will Yogurt spray drying treatment,you can retain the original nutritional ingredients under the premise of extending the product shelf life,improve transport conditions.At present in the foreign dairy market has been yogurt powder products,but our research on yogurt powder process is still in the initial stage,the application of spray drying technology production of yogurt powder has not yet officially entered the market.Therefore,it has a certain application prospect for the research of key technologies in the process of spray drying to produce yoghurt powder,which is of great significance to promote the development of new products in dairy industry.In this subject,first of all,the production process of fermented milk is optimized,the three factors influencing the quality of yoghurt were optimized by single factor test and response surface optimization experiment,respectively,the fermentation temperature,fermentation time,the amount of bacteria added,and the best craft is ultimately optimized.The results showed that when the fermentation temperature was 42.90?,the dosage of the strain was 3.12% and the fermentation time was 5.12 h,the product had the highest comprehensive score and the best quality.Through the spray drying yogurt into yogurt powder,and its technology was optimized,The single factor experiment and the response surface test were used to optimize the key technical parameters,including parameters such as inlet temperature,outlet temperature,dry matter content and feed rate and so on.The optimum process parameters were as follows: the inlet temperature was 149.21?,the outlet temperature was 70.56?,the dry matter content was 35.32%,and the feed rate was 10.60 mL / min.Under the conditions of the process,the product viable number is higher,the sensory quality is better.Finally,the effects of three kinds of starter on the viable count of yoghurt powder were studied by single factor experiment,which were the protective agents of maltodextrin,skim milk powder and glucose.The results showed that the survival rate of lactic acid bacteria in lactic acid bacteria was the highest when the skim milk powder was used as the protective agent,and the survival rate of the strain was 23.4% when the amount of skim milk powder was 14 g / L.The project will be yogurt powder production technical and economic analysis,the feasibility of the product process and the production of single-ton product energy consumption and calculate the corresponding price,the product cost per ton is 31873.05 yuan.