Corn yoghurt is yoghurt made by mixing corn and milk together and fermenting it. It not only has a fresh corn aroma, it further improves the nutritional value of corn and milk.
Soak the corn in warm water at 40°C for more than 24 hours until it fully absorbs water. The judgment method is as follows: corn kernels are cut longitudinally, and no soaking is done at the center.
The beating and filtering were performed with warm water below 50°C, the ratio of material to water was 1:5, and then filtered through a 200 mesh filter cloth. The slurry was ready for use.
Liquefaction Add liquefaction enzyme to corn juice, adjust the pH to 6 with citric acid, heat to about 95°C, and incubate for 1 hour.
Blending fresh milk and corn syrup by 1:1, adding stabilizers, 6% sucrose, and a small amount of corn flavor and ethyl maltol in order, mixing well, homogenizing pressure 40 MPa, sterilization, cooling, Inoculate the slurry with 95 °C for 20 minutes, and then cooled to 42 °C, according to 2.5% of the amount of inoculation mother fermentation broth, culture, after the final cooked, the corn milk cultured at 42 °C for 3.5 hours, and then refrigerated at 4 °C 24 hours That is the finished product.
Organic Spirulina powder
Organic spirulina powder is extracted from 100% natural spirulina. Spirulina is neither an animal nor a plant, it is actually a natural freshwater alga. Its protein content is incredibly high. It also contains iron, vitamin B6, and several other micronutrients. Ensuring that micronutrient intake is maintained is very important to ensure optimal physical condition.
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