What does yogurt machine ripening mean?

How long does it take for the yogurt machine to enter the refrigeration mode during the ripening process?

I can do it in six hours

The principle of the yogurt machine and how to make yogurt

< p> Multifunctional intelligent yogurt machine introduction Our company's multifunctional intelligent yogurt machine equipment simplifies and intelligently operates the complex industrialized yogurt production process. It adopts a more convenient one-button computer control, from sterilization, mixing, cooling, inoculation, cooling, fermentation, aging, automatic switching to refrigeration, eliminating the trouble of tossing in the middle, multiple functions are integrated into one, this equipment It is currently the most intelligent, professional and automated yogurt equipment. Our company's equipment is a professional OEM supplier for chain brands in the domestic fresh yogurt industry. With yogurt chain brands and other formats selling well in large and medium-sized cities such as Beijing, Shanghai, Guangzhou, Wuhan, Xi'an, etc., some are exported to developed dairy countries such as Australia, New Zealand, and Europe. It is especially welcomed by small and medium-sized investors and entrepreneurs, and is known as the "wealth harvester for small entrepreneurship". No professional operation is required, no professional production workshop is required, just fresh milk and special compound special bacteria are needed, and the best freshly brewed yogurt will be freshly baked in about 9 hours. This equipment can make solidified and stirred yogurt at the same time. Our company has been supplying the best imported special compound strains in China for a long time. We use high-quality compound strains to make freshly brewed yogurt with a particularly good taste. We provide a full set of standard yogurt technology training. The fresh yogurt brewed with a smart commercial yogurt machine has a surface as shiny as jade, a bean-like brain shape, a delicate texture, and a gentle and rich natural fermented frankincense. The taste is pure, gentle and smooth, with suitable sour and sweet taste, and is particularly thick. Freshness and naturalness make people have endless aftertaste. No additives, thickeners, preservatives, or pigments. It can be called the most classic yogurt! Tested by the National Dairy Center, an authoritative department, the content of active bacteria in fresh yogurt is hundreds of times higher than the national standard. The product has passed the national authoritative testing. Facts have proved that using our company's equipment and special compound strains to operate freshly brewed yogurt bars, yogurt houses, and yogurt shops will make a successful business! This equipment brews pure original yogurt, which can be prepared on-site for consumers to make various delicious flavors (more than 200 kinds). Such as honey yogurt, soy yogurt with special health care effects can also be made. It can produce and process pure original yogurt, chocolate yogurt, fruit yogurt, sour soy milk, yogurt ice cream, fruit yogurt, jam yogurt, green tea yogurt, honey bean yogurt, frozen yogurt, yogurt ice cream, yogurt salad, various fruity yogurt, sour milk Milkshakes and other drinks. This machine is suitable for yogurt bars, ice cream shops, burger shops, cake shops, soymilk shops and milk tea shops, various canteens near universities, middle schools and primary schools, offices and other places, inside and outside large supermarkets, various hotels cold drink coffee shops, hospitals and for the production of fresh yogurt for the public. For Sale You can open the latest and trendy "yogurt bar", "yogurt shop" or "yogurt house" in a residential area on a town street. You can also set up a shop within a shop. Fresh, classic specialty yogurt without any additives is processed on site and sold immediately.

How to use the Little Hero yogurt machine

The process of making yogurt with the Little Hero yogurt machine is: raw milk - pasteurization - cooling to 45 degrees - inoculation - insulation fermentation - cooling to Room temperature - put it in the refrigerator and mature for more than 10 hours - the finished product is ready to taste. The technology is provided by the technical consultant of the Heqike Fresh Milk Bar Franchise Headquarters.

What is the optimal temperature for low-temperature aging of natto?

The low-temperature curing temperature of natto is 35-42 degrees, and the optimal temperature is 37-38 degrees. If the temperature is high, it will dry out. The time is 15-24 hours, usually 20 hours is enough. It will become painful after a long time. Put some water in the fermentation container to maintain humidity (not water in the beans). The fermented natto box cannot use metal boxes such as stainless steel, but must use a crisper box made of PP material.

Due to the weak penetrating ability of Natto bacteria, small soybeans are used to make Natto.

How to use ordinary soybeans:

1. Mass production: Go to a grain processing plant to break the soybeans into 1/4 of the original size.

2. Make a small amount at home: soak the soybeans and rub them with a washboard, just like rubbing clothes, rub the soybeans in half and remove the skin. You can steam more at a time, divide it into small bags, freeze it, and just heat it when you cook it later.

Households generally use yogurt machines, but yogurt machines use varistor to control the temperature. The temperature control is not accurate and can easily be too high, up to 50-60 degrees. Just ask a professional to add a normally closed temperature control switch. Note: Must be a professional!