Study On Processing Technology Of Solidified Yoghurt

At present, the rapid development of China's society, people's living standards continue to improve, so people are increasingly concerned about their own health. On the one hand, with the rapid development of science and technology, more and more consumers are fully aware of their own life and diet are beneficial to human health food ingredients, various diseases exist between the relationship, so people want to use their diet and diet improvement effect makes the food itself to human physiological regulation full play, make people's health improved; on the other hand,because of the media for healthy food and nutrition knowledge publicity and constantly improve,people are concerned about the health degree more and more high, therefore, functional food has become relatively expensive for people to buy the preferred.Yogurt with fresh milk as raw material, the fermentation of lactic acid bacteria was formed at the appropriate temperature. After fermentation, the original part of the lactose in yogurt lactic acid to partial conversion, part of lactose is preserved, which makes yogurt appear sweet and sour taste..Based on goats yogurt as the research object, through introducing the basic concepts related to goat yogurt, from yogurt, definition, classification, origin and development as well as the nutritional value, principle of goat yogurt yogurt gel was introduced in detail, and presents a key part of the yoghurt fermentation process- starter is introduced, the starter role in yoghurt fermentation process are analyzed, including the composition of yoghurt starter cultures,classification and features, and presents a lactic acid fermentation strains of common characteristics in the process of introduction. This paper studies the solidifying goats yogurt processing technology, through the experiment the way affecting the quality of sheep solidifying yoghurt quality conditions are analyzed, and obtained to ensure the quality of coagulability goats yogurt quality to achieve the best related parameters, experimental results show that adding amount of starter of fermented sausages was 3.52%, and the proportion of the rod aureus in 0.88:1,goats yogurt sensory quality best. And analyzes the storage characteristic of solidifying yoghurt, in Lb800(lactobacillus Bulgaria) and St499(thermophilic streptococcus) carried out in accordance with the 1:1 ratio of mixture, temperature storage at 4 ?, sheep yogurt quality is best.