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 add 0.6% sodium alginate thickener; 0.05% potassium sorbate, heating concentrated to 45% of the solids can stop heating. Put into a 5-10 kilogram large plastic bottle for use.
2. Processing of formulated yoghurt: Use 1 part of milk powder to add 10 parts of water (water should be strictly filtered and disinfected, stirring constantly, add additive 0.2% sodium alginate, and add kiwi fruit jam with the same weight as milk powder; 4- 5% white sugar; 0.5% citric acid; 0.05% potassium sorbate, 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. Preheating: Kiwi yogurt is heated to 80-90 degrees Celsius through a plate heat exchanger.
5. Bottling or canning: polypropylene plastic bottle 100-150 ml capacity can be used for packaging, capping and sealing
6. Sterilization: Heat in water at 95 degrees Celsius for 10 minutes.
7. Cool.
Phosphate Series,Trisodium Phosphate,Tripotassium Phosphate In Food,Dimagesium Hydrogen Phosphate
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