| 摘要 |
PURPOSE: A method of making yoghurt is provided to have a simple yoghurt manufacturing method enabling to be easily be made at home and be provided to a grocery store. CONSTITUTION: A method of making yoghurt is composed of the following steps. 7-13 weight% of malt powder is filtered by 20-100 mesh and mixed with 90 weight% of a cooled mixture and stirred. The mixture of Hordei Fructus Germinatus powder is fermented to 30-50°C for 12-24 hours. The fermented mixture is filtered in a net of 300 mesh and comprises of the first mixture. After 0.01 weight% of calcium is added into 99.99 weight% of the first mixture, 80-85 weight% of the first mixture and 15-20 weight% of low fat milk powder are mixed which comprises of the second mixture. Heat and sterilize the second mixture to 80-110°C for 20-30 minutes. Cool down the second mixture to 30-50°C. Add 0.1 weigh% of lactobacillus into 99.9 weight% of the second mixture and ferment for 4-8 hours at 30-50°C comprised of a third mixture. 1 weight% of undiluted fruit solution is mixed with 99 weight% of the third mixture and comprises of the fourth mixture. [Reference numerals] (AA) Crushing step of cereals; (BB) Mixing cereal power and water; (CC,HH,RR) Mixing; (DD) Heating; (EE) Cooling; (FF) Crushing malt; (GG) Mixing malt powder; (II) Fermenting; (JJ) Filtering; (KK) Adding calcium; (LL) Forming first mixture; (MM) Filtering; (NN) Mixing first mixture with power milk; (OO) Forming second mixture; (PP) Sterilizing; (QQ) Mixing lactic acid; (SS) Fermenting; (TT) Mixing undiluted fruit solution; (UU) Storing |
