High-viscosity yoghurt fermentation method

A fermentation method and high-viscosity technology, applied in the fields of milk preparations, dairy products, applications, etc., can solve the problems of poor water holding capacity, thin taste, and excessive acid after, and achieve good tissue state, strong water holding capacity and high viscosity. Effect

Inactive Publication Date: 2011-01-12
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The above four types of combinations all stay in the most basic yogurt production method, or add some probiotics to increase the number of probiotics in the intestine and enhance the health function of yogurt. Problems such as too strong post-acid have not been well resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Antibiotic-free fresh milk with a protein content of 2.9% was selected and stirred evenly with 8% white granulated sugar, and then pasteurized. The sterilization temperature was 85° C. for 15 minutes. After the sterilized milk was cooled to 42°C, four bacteria including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus were mixed according to 10 6 The ratio of cfu / ml milk liquid is inoculated into sterilized milk liquid, fermented at 42°C for 3.5 hours, the titrated acidity is 102°T, and the pH value is 4.4. Put the fermented yogurt in a refrigerator at 0-10°C for post-fermentation, and it can be eaten after 3 hours of post-fermentation.

[0024] This product has a shelf life of 21 days under refrigerated conditions at 0-10°C. During the shelf life, the viscosity is stable at 13000-14000cp, the titrated acidity is stable at 100-105°T, the pH value is stable at 4.3-4.4, and there is no whey precipitation. ...

Embodiment 2

[0026] Select reconstituted milk containing 12% whole milk powder, stir it evenly with 8% glucose, and then pasteurize it at 80°C for 20 minutes. After the sterilized milk was cooled to 38°C, four bacteria including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus were mixed according to 10 5 The ratio of cfu / ml milk liquid is inoculated into sterilized milk liquid, fermented at 38°C for 4 hours, the titrated acidity is 100°T, and the pH value is 4.4 points. Put the fermented yogurt in a refrigerator at 0-10°C for post-fermentation, and it can be eaten after 3 hours of post-fermentation.

[0027] This product has a shelf life of 21 days under refrigerated conditions at 0-10°C. During the shelf life, the viscosity is stable at 14000-15000cp, the titrated acidity is stable at 100-105°T, the pH value is stable at 4.3-4.4, and there is no whey precipitation.

Embodiment 3

[0029] Antibiotic-free fresh milk with a protein content of 2.5% was selected and stirred evenly with 10% starch syrup, and then pasteurized at 85° C. for 15 minutes. After the sterilized milk was cooled to 42°C, four bacteria including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus were mixed according to 10 8 The ratio of cfu / ml milk liquid is inoculated into sterilized milk liquid, fermented at 42°C for 3 hours, the titrated acidity is 110°T, and the pH value is 4.2. Put the fermented yogurt in a refrigerator at 0-10°C for post-fermentation, and it can be eaten after 3 hours of post-fermentation.

[0030] This product has a shelf life of 21 days under refrigerated conditions at 0-10°C. During the shelf life, the viscosity is stable at 13000-14000cp, the titrated acidity is stable at 105-110°T, the pH value is stable at 4.2-4.3, and there is no whey precipitation.

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PUM

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Abstract

The invention discloses a high-viscosity yoghurt fermentation method. In the method, fermentation is performed according to the yoghurt fermentation method. The method is characterized in that: the fermentation strains are lactobacillus casei, lactobacillu plantarum, lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus. The four lactic acid bacteria are adopted to cooperatively ferment yoghurt and the novel fermentation yoghurt with high viscosity, strong water binding capacity and good postacidification can be produced. The quality guarantee period of the yoghurt under the refrigeration condition of 0 to 10 DEG C can reach 21 days; the viscosity during the quality guarantee period is kept at 12,000 to 15,000cp and is two times higher than that of the same products sold in the market; the titratable acidity is kept at 100 to 110 degrees T; the pH value is kept at 4.2 to 4.4; and whey is not separated out.

Description

technical field [0001] The invention belongs to the technical field of dairy product fermentation. technical background [0002] Yogurt is a kind of fermented milk product prepared by adding fresh milk as raw material, adding lactic acid bacteria starter to the milk after pasteurization, fermenting at about 40°C, and then cooling and fermenting. Yogurt not only tastes good, but its nutritional value and health care function deserve more attention. Yogurt has many functions: (1) improves appetite and is easy to digest; (2) lowers cholesterol; (3) prevents and treats constipation; (4) prevents cancer; (5) prevents and treats osteoporosis. [0003] The fermentation strains used in yogurt production from the past to the present can be divided into the following four categories: [0004] The first type: L+S type, which is composed of Lactobacillus bulgaricus (L) and Streptococcus thermophilus (S), one of which produces aroma and the other produces acid, which is a good combinat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 熊涛谢明勇黄旭慧田微
Owner NANCHANG UNIV
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