| 摘要 |
PURPOSE:To mass product double-layer yogurt, by grinding curd of yogurt prepared by prefermentation method, adding a specific thickening stabilizer, adjusting to proper viscosity, packing fermented milk and adding fruit soda containing a thickening stabilizer onto the fermented milk. CONSTITUTION:Curd of fermented milk prepared by adding gelatin and/or lower methoxylpectin is ground and packed at >=4,000cps into a container. Then a food (e.g. fruit sauce) which is suitable for adding yogurt on the food and contains a low methoxylpectin having 32-40 esterification degree is packed onto the ground curd. In packing the food suitable for adding yogurt, a packing nozzle 3 equipped with baffle plate (a) is used. Consequently, double-layer yogurt having high fashioning properties can be continuously and hygienically mass produced. The prepared products have extremely clear separation between layers and high commercial value. |
