processing_flavouring

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processing_flavouring

	PROCESSING METHODS: *FLAVOURING*
			Blending is a means of dispensing additional components or ingredients into an existing food system, uniform distribution of ingredients/components
							© 1999 Helene Coetzee
	Yoghurt types Stirred yoghurt Set yoghurt Drinking yoghurt Frozen yoghurt Long-life yoghurt Individual processes Individual processes Clarification Pre-heating Separation Standardization Fortification and stabilization Homogenization Pasteurization Cooling Inoculation Flavouring Filling and sealing Fermentation Stirring Labelling Freezing Hardening Legislation Energy requirements Suppliers Other sites						© 1999 Helene Coetzee

		Additional ingredients may be added - before fermentation for set, long-life set yoghurt - after fermentation for stirred, long-life stirred, drinking and frozen yoghurt pasteurised fruit is added drinking yoghurt : fruit juice, stabilizers and sugars also added frozen yoghurt: soft serve products contains about 80% yoghurt and 20% fruit syrup base and emulsifiers and stabilisers hard frozen yoghurt contains about 65% yoghurt and 35% fruit syrup base and emulsifiers and stabilisers in line mixers with a gentle stirring action are used to disperse the fruit evenly throughout the yoghurt requirements set by the legislation must be met and adhered to fruit can be manually added to the yoghurt in the vessel (batch blending). continuous blending consists of three units metering device to ensure the correct amount of fruit per volume yoghurt added metering device for the yoghurt mixing chamber to ensure uniform distribution of the fruit. (Graphics courtesy of Tetra Pak Processing Systems) Figure:fruit mixer incorporated into the pipe