| 摘要 |
PURPOSE: A manufacturing method of a high-nutrient yogurt is provided to reduce the manufacturing period, and produce a high-functional yogurt which is useful to the human body by using Makkeoli(Turbid rice wine) as its raw material. CONSTITUTION: A manufacturing method of a high-nutrient yogurt comprises the following steps: Sterilize milk at 90-100°C for 1-10 minutes and refrigerate at 40-45°C. Mix the refrigerated milk to Makkeoli and starter strains. Ferment the mixture at 40-50°C for 4-5hours and refrigerate. Add 5-20wt% of Makkeoli based on the total weight percent of the yogurt. Mix 1-2wt% of starter strain based on the total weight percent of the yogurt. The fermentation end point is the spot that the pH of the mixture is 4.5-4.6. The refrigerating after the fermentation is at 10-20°C. The starter strain is at least one among Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, Streptococcus salivarius ssp. thermophilus, Carnobacterium fundicum, Bifidobacterium lactis, Probiotics, Carnobacterium alterfundicum, Atopobium rimae, Atopobium parvulum, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Pediococcus Cerevisiae, Tetragenococcus halophilus, Leuconostoc mesenteroides, Leuconostoc citrovorum, and Bifidobacterium bifidum. [Reference numerals] (AA) Sterilizing milk; (BB) Cooling the milk; (CC) Mixing Makkeoli and starter strains; (DD) Fermenting; (EE) Cooling; (FF) Packing |
