Kiwi yogurt processing technology
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1. Processing of kiwi jam: kiwifruit is picked and rinsed, drained, peeled (available on the production of lye to peel), beaten into a pulper, heated and concentrated in a stainless steel pot, adding raw material weight 1 : 1 or 0.5 sugar, and adding 0.6% sodium alginate thickener, 0.05% potassium sorbate, heating to solids to 45% to stop heating. Put into 5 to 10 kg large plastic bottles for use.
2. Preparation of formulated yoghurt: Use 1 part of milk powder to add 10 parts of water (water should be strictly filtered and sterilized), continue to mix evenly, add additive 0.2% sodium alginate, and add kiwi fruit jam with the same weight as milk powder, 4 ～5% white granulated sugar, 0.5% citric acid, 0.05% potassium sorbate, and mixed uniformly by a stirrer.
3. High-pressure homogenization: The mixture liquid passes through a high-pressure homogenizing pump. The purpose is to make the material liquid break down even more finely and uniformly under 170 atmospheres per square centimeter to avoid serious precipitation.
4. Warm-up: Kiwi yogurt is heated to 80-90 degrees Celsius through a plate heat exchanger.
5. Bottling or canning: Polypropylene plastic bottles can be used for 100 to 150 ml capacity for bottling, capping and sealing.
6. Sterilization: Heat in water at 95 degrees Celsius for 10 minutes.
7. Cool. Finished products: sweet and sour flavor, kiwifruit milk flavor, with a certain nutritional value.
Source: China Agricultural Technology Network