Small yogurt processing equipment

Most yogurts on the market are derived from the same raw material, one milk. In the past two years, Chinese consumers have bought a new choice for yogurt-plant-based yogurt. In March 2019, Nongfu Spring launched plant-based yogurt. In November 2019, Shengyoo's plant-based yogurt entered China. Now they can be seen in Ma Xiansheng, Tmall, and Taobao. For Turnkey Food Beverage Production Line/Can Food Machinery/ Fruits Juice Machinery/Tomato Sauce Machinery/Fruits Jam Machinery/Milk Yogurt Machinery Please Contact us.
In fact, the plant-based yogurt based on plant-based raw materials such as soy, oats, etc. is quite different from traditional yogurt. 51% of consumers around the world have shifted their goals from "traditional snacks" to "low sugar" alternatives. Immune system, beauty function, gastrointestinal health and brain health are the four main directions people are concerned about.

Now Danone’s plant-based yogurt has four plant-based yogurts including soybean plant-based, almond plant-based, oat plant-based and snacks. In 2011, short bases accounted for 80% of global non-dairy yogurt products. The FONA International report shows that plant-based yogurt products using coconut as raw material increased by 35% in 2016.

  The Shengyohuo French vegetable yogurt is fermented with a dual plant base-pure natural coconut milk and non-GMO instant soy flour. In order to improve the taste experience of consumers, it is different from the current Chinese plant yogurt which is mainly based on nuts. Shengyohuo chooses quite innovative flavors-lychee rose, blueberry raspberry, sea salt caramel, gallon cherry, passion fruit.
SOYBIO soymilk yogurt products mainly contain a kind of easily absorbed isoflavones obtained by fermenting soymilk with four kinds of active lactic acid bacteria. Isoflavones are a kind of phytoestrogens that can prevent cancer, cytoporosis and other diseases. Soy is the only effective source for humans to obtain isoflavones. -Generally speaking, the digestibility and absorption rate of isoflavones in soymilk are not high, but SOYBIO fermentes soymilk to form aglycone isoflavones that are easier to digest and absorb, thereby increasing the isoflavones in the human body. The content helps maintain daily health and beauty.
  The emerging Israeli plant fermentation brand Yofix uses oatmeal lentils and sesame seeds as a mixed base to launch ONLY series of plant-based yogurt. The highlight of this product is the clean label, which does not contain dairy products, short preservatives, and artificial additives. The only ingredients used in the product are grains, seeds, fruits, bio and probiotics, which have high nutritional value and a sustainable production process.
  The production process of yogurt designed by Shanghai Jiabei Light Industry Machinery Co., Ltd. is as follows:
1. Production process of solidified yogurt
Fresh milk->standardization->homogenization->sterilization->cooling->inoculation->stirring->filling and sealing-fermentation->cooling->after ripening
2 Stirred yogurt production process
  Fresh milk->standardization->homogenization-sterilization->cooling-fermentation->stirring-~filling and sealing->refrigerated ripening->yogurt ↑fruit, flavor
  The former is cooled and packaged first, then cultured and fermented. The latter is first cooled, inoculated and fermented, and then packed.
  The coagulated yogurt is used in the production of pure yogurt, and the stirred yogurt can also be used in the production of fruity, fruity and other colorful yogurt. Generally, solidified pure yogurt must have a good structure to prevent cracks from appearing, so it must be stirred, packed, and then fermented. The yogurt with fruit material affects the fermentation of lactic acid bacteria and cannot maintain a good tissue state. The method of fermenting first, then stirring and adding fruit material is adopted.
  Key points of yogurt production process operation
1. Ingredients 2. Homogenization 3. Sterilization and cooling 4. Preparation of lactic acid (emphasis) 5. Fermentation operating conditions and end-point judgment (difficulty)
Selection and requirements of ingredients: Choose various raw and auxiliary materials that meet the quality standards: milk, milk powder, sugar and stabilizers, etc. After mixing milk powder and sugar, add 50 ~ 60°C warm water to dissolve. Stabilizers such as agar and gelatin can be mixed with a small amount of sugar and then added after heating and dissolving fully.
  The purpose of homogenization is to prevent fat from floating, make fat micronized, and improve taste. Generally, a high-pressure homogenizer is used. Homogenization process: Before homogenization, the mixture should be preheated to 50 ~ 60°C, and the homogenization pressure is 9.81 ~ 24.5MPa.