Corn yoghurt is yoghurt made by mixing corn and milk together and fermenting it. It not only has a fresh corn aroma, it further improves the nutritional value of corn and milk.
Soak the corn in warm water at 40°C for more than 24 hours until it fully absorbs water. The judgment method is as follows: corn kernels are cut longitudinally, and no soaking is done at the center.
The beating and filtering were performed with warm water below 50°C, the ratio of material to water was 1:5, and then filtered through a 200 mesh filter cloth. The slurry was ready for use.
Liquefaction Add liquefaction enzyme to corn juice, adjust the pH to 6 with citric acid, heat to about 95°C, and incubate for 1 hour.
Blending fresh milk and corn syrup by 1:1, adding stabilizers, 6% sucrose, and a small amount of corn flavor and ethyl maltol in order, mixing well, homogenizing pressure 40 MPa, sterilization, cooling, Inoculate the slurry with 95 °C for 20 minutes, and then cooled to 42 °C, according to 2.5% of the amount of inoculation mother fermentation broth, culture, after the final cooked, the corn milk cultured at 42 °C for 3.5 hours, and then refrigerated at 4 °C 24 hours That is the finished product.
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