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Domestic direct yoghourt ferment and preparation method thereof

A yogurt starter, direct-injection technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of short shelf life of yogurt, achieve high bacterial activity, high bacterial collection rate, and promote professional production Effect

Active Publication Date: 2009-05-06
BIOGROWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional yogurt has a short shelf life, usually about two weeks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0048] Example 1: Preparation of probiotic household direct-throw yogurt starter

[0049] Prepare Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus medium, the weight ratio of the medium is composed of glucose 1-2%, peptone 0.5-1%, whey powder 0.1-10%, yeast extract 1-5%, Diammonium citrate 2g, K 2 HPO 4 0.01-0.2%, anhydrous sodium acetate 0.1-0.5% and the rest of distilled water, pH6.0-7.0. Insert Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus into the liquid culture medium of the Erlenmeyer flask for separate culture, culture at 30-40°C for 10-30 hours, and then respectively connect to large fermentation tanks for separate fermentation, 30 Incubate at -40°C for 10-30 hours. The fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is subjected to centrifugal treatment by pipeline centrifuge at a flow rate of 2000ml-6000ml per minute under the condition of 0-5°C. By weight, i...

example 2

[0051] Example 2: Preparation of Probiotic Household Direct Throwing Type Yogurt Starter

[0052] Prepare Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus medium, the weight ratio of the medium is composed of glucose 1-2%, peptone 0.5-1%, whey powder 0.1-10%, yeast extract 1-5%, Diammonium citrate 2g, K 2 HPO 4 0.01-0.2%, anhydrous sodium acetate 0.1-0.5% and the rest of distilled water, pH6.0-7.0. Insert Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus into the liquid culture medium of the Erlenmeyer flask for separate culture, culture at 30-40°C for 10-30 hours, and then respectively connect to large fermentation tanks for separate fermentation, 30 Incubate at -40°C for 10-30 hours. The fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is subjected to centrifugal treatment by pipeline centrifuge at a flow rate of 2000ml-6000ml per minute under the condition of 0-5°C. By w...

example 3

[0055] Example 3: Preparation of Probiotic Household Direct Throwing Type Yogurt Starter

[0056] Prepare Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus medium, the weight ratio of the medium is composed of glucose 1-2%, peptone 0.5-1%, whey powder 0.1-10%, yeast extract 1-5%, Diammonium citrate 2g, K 2 HPO 4 0.01-0.2%, anhydrous sodium acetate 0.1-0.5% and the rest of distilled water, pH6.0-7.0. Insert Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus into the liquid culture medium of the Erlenmeyer flask for separate culture, culture at 30-40°C for 10-30 hours, and then respectively connect to large fermentation tanks for separate fermentation, 30 Incubate at -40°C for 10-30 hours. The fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is subjected to centrifugal treatment by pipeline centrifuge at a flow rate of 2000ml-6000ml per minute under the condition of 0-5°C. By w...

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Abstract

The invention relates to the food technology field, in particular to a domestic DVS yoghurt starter culture and a preparation method thereof. The invention discloses a domestic DVS yoghurt starter culture which is freeze-dried powder prepared from a composition containing a protective agent and probiotics. The domestic DVS yoghurt starter culture is characterized in that the proportion by weight of the protective agent and the probiotics in the composition is equal to 1.0:0.1-100, wherein, the protective agent consists of the following components (proportion by weight): 0.1 percent to 5.0 percent of sodium glutamate, 0.1 percent to 8.0 percent of milk sugar, 0.1 percent to 2 percent of antioxidant, 1 percent to 30 percent of milk powder, 800.1 percent to 5.0 percent of glycerin or tween and water as the rest. The domestic DVS yoghurt starter culture disclosed by the invention has strong fermentation activity and 5.0 multiplied by 10<6> cfu / g to 5.0 multiplied by 10<10> cfu / g of viable count, can be inoculated directly when producing acidophilus milk or fermented dairy products without intermediate succesive transfer culture and being convenient for use, and can promote the specialization, socialization, standardization and unification of the production of the acidophilus milk and other fermented dairy products and improve the quality of the fermented dairy products, thereby guaranteeing the interest and health of consumers.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a household direct-throwing type yogurt starter and a preparation method thereof. Background technique [0002] Yogurt is a traditional fermented milk product with rich nutritional value and good health functions. It is easier to digest and absorb than fresh milk. Also because there are vigorous lactic acid bacteria in fermented milk, many strains of lactic acid bacteria can release active enzymes and Vitamin B and other nutrients. Bifidobacteria from the human gut have been found to produce vitamin B 1 , folic acid, vitamin B 6 , Vitamin B 12 And other multivitamins, the quantity varies due to different types. Studies have shown that lactic acid bacteria can survive and reproduce in the human intestine, which not only increases the content of protein and vitamins, but also inhibits foreign harmful bacteria, improves the structure of the intestinal microflora, and is beneficial...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 周美凤王翠华方曙光宋锦安
Owner BIOGROWING CO LTD
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