Ultra-high pressure HPP technology to strengthen product nutrition

People not only pay attention to the quality and safety of food, but also pay attention to the nutritional value and effect of food. Yogurt is a dairy product that produces a large amount of active substances through microbial fermentation, and is also one of the important sources of dietary protein and calcium. So yogurt With rich nutritional value and efficacy, it is deeply loved by people, and the consumption power of yogurt has steadily increased.

Yogurt not only retains the advantages of milk, but also develops advantages after processing in ultra-high pressure food sterilization equipment, avoids disadvantages, and becomes a suitable nutrition and product. It is called a "functional nutrition product", which can regulate the body Microbial balance. However, traditional yogurt processing techniques can lead not only to nutrient deficiencies but also to taste changes. In order to pursue high quality and avoid nutrient loss, people continue to explore the innovation of yogurt production and processing technology. The ultra-high pressure HPP technology retains the inherent taste during yogurt processing and avoids the loss of some nutrients.

Ultra-high pressure yogurt has a good response in the dairy market. The ultra-high pressure yogurt HPP technology can inactivate yeast and thunderbolt bacteria. Shelf life up to 3 months, keeping fresh. Only certain probiotics survive. While sterilizing, increase nutritional value.