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Method for preparing direct throwing type yoghourt leaven

A yogurt starter, direct-injection technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of less variety and low vitality, and achieve the effects of stable quality, high vitality and rich nutrition

Active Publication Date: 2011-08-31
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increase in demand for fermented dairy products, some university scientific research departments and companies have also begun to research and produce dairy starters, such as Northeast Agricultural University, Inner Mongolia Dairy Research Institute, China Agricultural University and other units, in addition to providing liquid fermentation for dairy factories. In addition to the starter, a small amount of general freeze-dried starter is also prepared, but the activity is low and there are few types

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0041] Example 1: Preparation of direct-throwing yogurt starter

[0042] The selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus were cultured in high-density fermenters respectively, and the weight ratio of the medium formula consisted of: 1.5% glucose, 1% peptone, 5% whey powder, and 2% yeast extract , diammonium citrate 0.2%, dipotassium hydrogen phosphate 0.02%, anhydrous sodium acetate 0.1% and the remaining amount of distilled water, pH6.5; cultivated at 38°C for 20 hours, and added sodium hydroxide solution to control the acidity of the culture to pH4 .5. Cultivate at 30-40°C for 20 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 cfu / ml. The bacterium is separated by filtration through a ceramic membrane with a pore size of 1 μm and a water pressure of 0.05MPa-0.5MPa to obtain a bacterium sludge. Then add fungus slime active protective agent, the formula is sodium glutamate 1.0%, lactose 2.0%, trehalose ...

example 2

[0043] Example 2: Preparation of direct throw type yogurt starter

[0044] The selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus were cultured in high-density fermenters respectively, and the weight ratio of the medium formula consisted of: 2% glucose, 1.5% peptone, 3% whey powder, and 2% yeast extract , diammonium citrate 0.2%, dipotassium hydrogen phosphate 0.02%, anhydrous sodium acetate 0.1% and the remaining amount of distilled water, pH6.5; cultivated at 38°C for 20 hours, and added sodium hydroxide solution to control the acidity of the culture to pH4 .5. Cultivate at 30-40°C for 20 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 cfu / ml. Under the condition of 8000rpm, the bacterial cells were separated by a disc centrifuge to obtain the bacterial sludge. Then add fungus slime active protective agent, the formula is lactose 2.5%, trehalose 3%, glutamic acid 1.5%, skimmed milk powder 5%, glycerin or Twe...

example 3

[0045] Example 3: Preparation of household yogurt starter

[0046] The selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus were cultured in high-density fermenters respectively, and the weight ratio of the medium formula consisted of: 0.5% glucose, 2% peptone, 6% whey powder, and 1% yeast extract , diammonium citrate 0.2%, dipotassium hydrogen phosphate 0.02%, anhydrous sodium acetate 0.1% and the remaining amount of distilled water, pH6.5; cultivated at 38°C for 20 hours, and added sodium hydroxide solution to control the acidity of the culture to pH4 .5. Cultivate at 30-40°C for 20 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 cfu / ml. The fungus slime is obtained by performing centrifugal separation in a tubular centrifuge under the condition of 8000 rpm. Then add fungus slime active protective agent, the formula is sodium glutamate 3.0%, lactose 2.0%, isovitamin C 0.5%, skimmed milk powder 5%, glycerin or ...

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Abstract

The present invention provides a method for preparing DVS yogurt starter cultures. The screened thermophilic streptococcus and lactobacillus bulgaricus are respectively executed with high-density culture to cause that the active bacteria number in the fermentation liquor obtains 1.0*10<10> cfu / ml. The bacterium mud is obtained through membrane filtering or separation of centrifugal technique. Then the bacterium mud active protectant is added. The mixture is dried according to a freezing drying technique with the following drying steps and conditions: prefreezing for 1-5 hours in the temperature of -60 to -40 DEG C, then vacuum freeze-drying for 10-30 hours at the temperature of -60 DEG C and vacuum degree of 1-8 pa. The single freeze dried bacterium powder which has the active bacteria number larger than 1.0*10<11> cfu / g is obtained after drying. Then the thermophilic streptococcus and lactobacillus bulgaricus are mixed according to a proportion of 1:10- 1:100. Then a carrier protectant which is composed of 1-30% of milk powder and 0.1-2% of antioxidant is added, namely the DVS yogurt starter cultures are obtained. The method of the invention settles the problems of higher cost and longer fermentation time in prior freeze drying technique.

Description

technical field [0001] The invention relates to a preparation method of a direct throw type yogurt starter. Background technique [0002] Yogurt starter (strain) is a specific microbial culture material required for making yogurt. The role of starter in the yogurt production process is very important, and it is the basis and main reason for the production of acid and aroma of yogurt products. The quality of yogurt mainly depends on the quality, type and vigor of the yogurt starter. [0003] According to the origin of yogurt starter to the current application of yogurt starter in fermented dairy products, starter can be divided into three types, namely liquid starter, frozen starter and dry starter. [0004] Liquid starter, that is, traditional artificial starter, its production method generally needs to go through processes such as strain activation, mother starter, intermediate starter, and production of starter. Evaluation and inspection can be given before use, and pro...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 方曙光
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD