Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for leavening special for goat milk yoghourt

A technology of starter and yogurt, which is applied in the field of preparation of special starter for goat milk yogurt, which can solve problems such as poor coagulation, easy whey precipitation, and long curdling time

Inactive Publication Date: 2011-07-06
SHAANXI NORMAL UNIV
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemical composition and fermentation characteristics of goat milk are different from those of milk. When goat milk yogurt is produced with the starter of fermented milk yogurt, it is prone to quality defects such as poor coagulation, long curdling time, and easy precipitation of whey, which affects the quality of goat milk. Milk Yogurt Quality
Some experts believe that cow's milk yogurt starter is not suitable for use in goat's milk yogurt

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for leavening special for goat milk yoghourt
  • Preparation method for leavening special for goat milk yoghourt
  • Preparation method for leavening special for goat milk yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Isolation and purification of lactic acid bacteria

[0026] Separation and purification of Lactobacillus bulgaricus and Streptococcus thermophilus from commercial milk yoghurt by streaking on the plate, the separation and purification method is as follows: use skim milk powder and water to prepare skim milk with a mass fraction of 12%, and sterilize at 115°C for 20 minutes , put the commercial milk yogurt into the sterilized skim milk, the commercial milk yogurt is 2% of the 12% skim milk, fermented to the curd at 37°C; Mark the MRS solid medium and M17 solid medium. MRS solid medium is cultured at 37°C under anaerobic conditions for 2 to 3 days, and M17 solid medium is cultured at 37°C for 2 to 3 days in the atmosphere, and the morphology is selected. The single colonies with the same number and the largest number were stained by Gram, and the characteristics of the bacteria were observed under the oil microscope. The colonies with bacillus characteristics were cult...

Embodiment 2

[0040] In step 2 of the multiplication and cultivation of lactic acid bacteria of the present embodiment, carrot juice, tomato juice and calcium carbonate are added to the MRS liquid medium, the amount of carrot juice added is 10% of the volume of the MRS liquid medium, and the amount of tomato juice added is MRS 12.5% ​​of the volume of the liquid medium, and the amount of calcium carbonate added is 0.5% of the mass of the MRS liquid medium; carrot juice, tomato juice and calcium carbonate are added to the M17 liquid medium, and the amounts of carrot juice and tomato juice are both M17 7.5% of the volume of the liquid medium, and the amount of calcium carbonate added is 0.7% of the quality of the M17 liquid medium, and the other steps of this step are the same as in Example 1. The other steps are the same as in Example 1, and a special starter for goat milk yogurt is prepared.

Embodiment 3

[0042] In the proliferation culture step 2 of the lactic acid bacteria of the present embodiment, carrot juice, tomato juice and calcium carbonate are added in the MRS liquid medium, the addition of carrot juice is 12.5% ​​of the volume of the MRS liquid medium, and the addition of tomato juice is MRS 10% of the volume of the liquid medium, the amount of calcium carbonate added is 0.7% of the quality of the MRS liquid medium; carrot juice, tomato juice and calcium carbonate are added to the M17 liquid medium, and the amount of carrot juice added is the volume of the M17 liquid medium 12.5%, the addition of tomato juice is 10% of the volume of the M17 liquid medium, the addition of calcium carbonate is 0.5% of the quality of the M17 liquid medium, and the other steps of this step are the same as in Example 1. The other steps are the same as in Example 1, and a special starter for goat milk yogurt is prepared.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A preparation method for a leavening special for goat milk yoghourt comprises the steps of conducting separation and purifying on lactic acid bacteria, conducting enrichment culture on the lactic acid bacteria, conducting centrifugal separation on the lactic acid bacteria, freezing bacterial sludge, freezing mixed bacterial sludge, vacuum cooling and drying the mixed bacterial sludge, and preparing the leavening special for the goat milk yoghourt. The leavening special for the goat milk yoghourt is used for producing the goat milk yoghourt, the goat milk yoghourt is smooth and fine in the curd state, special in the flavor, not obvious in the smelling of goat milk, and the prepared goat milk yoghourt achieves the requirements on acidified milk of GB 2746-1999 yoghourt and GB 19302-2010 national food safety standards, and the preparation method can be used for producing the goat milk yoghourt.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a preparation method of a special starter for goat milk yogurt. Background technique [0002] Yogurt has rich nutritional value and good health function. In recent years, the production and sales volume of yogurt has grown rapidly at an average annual rate of 25%, and it has become the largest fermented dairy product in my country. With the gradual enhancement of consumers' awareness of the nutritional and health effects of yogurt, yogurt still has a large room for development. At present, in the production of yogurt in our country, more than 80% of the starters are freeze-dried starters purchased from some foreign companies. Due to the high sales price of foreign starters, the final cost of the product is affected. Therefore, the research and development of new yogurt freeze-drying starter has important practical significance to promote the healthy developme...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/127C12N1/20C12R1/225
Inventor 张富新雷长鹏
Owner SHAANXI NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com