Natural Food Enhancers In Yoghurt Products
As the leading provider of food enhancer, Jiangsu YimingBiological Technology Co., Ltd. mainly engage in bio-engineering of food additives and ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets.
Enzymes of Yogurt Production
Ingredients
pasteurized milk 100kg
gelatin 0.55kg
sugar 9kg
transglutaminase (TG 100U) 0.04kg
Production Process of Yoghurt Enzymes
Step 1: preparation: 85% pasteurization
Step 2: add TG and keep at 50°C for 30mins
Step 3: add 9% sugar and 15% milk pre-dissolved gelatin
Step 4: homogenization: 95% pasteurization
Step 5: cool to 40°C, then start fermentation
Step 6: end of fermentation (pH=4.30)
Step 7: after-ripening (store at 4°C for 12hrs)
Advantages of Using Transglutaminase In Yoghurt Products
Reduce syneresis
Enhance the gel strength
Improve the viscosity and consistency
Reduce or replace the usage of emulsifiers or stabilizers
Cut cost by reducing proteins and other additives
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