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Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis

A technology of Lactococcus lactis and yogurt, which is applied in the field of bioengineering, can solve the problems of increasing the heat energy cost of the factory, high fermentation temperature of yogurt, and flavor precipitation of whey, and achieves the effects of good curdling performance, short fermentation period and high viscosity.

Inactive Publication Date: 2013-04-10
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fermentation temperature in the yogurt production process is usually about 42°C, and the yogurt fermented at this temperature will have quality problems such as post-acidification, whey precipitation, and flavor change during storage.
In addition, due to the high temperature of yogurt fermentation, it will increase the heat energy cost of the factory

Method used

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  • Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis
  • Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis
  • Lactococcus lactis fermented at low temperature and method for preparing yoghurt by using Lactococcus lactis

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Preparation of sterilized milk: Add 0.3kg of sucrose to 4.6kg of fresh milk or reconstituted milk, dissolve and filter to remove impurities, then preheat to 60°C, then homogenize at 15MPa for 10min, and then sterilize the obtained homogeneous liquid at 95°C for 5min , and then cooled to 30°C for later use.

[0040] Yogurt preparation: insert Lactococcus lactis 3 rings of the present invention into 0.04kg sterilized milk, cultivate for 24h so that the cell number is 10 8 ~10 9 Between cfu / mL, take 0.03kg and inoculate it into spare sterilized milk, culture it at 25°C until curdling, then cool it down to 4°C, store it in a refrigerator at 0-5°C, and ripen it for 24 hours.

Embodiment 2

[0049] Preparation of sterilized milk: add 0.40kg sucrose to 4.60kg fresh milk or reconstituted milk, dissolve and filter to remove impurities, then preheat to 65°C, then homogenize at 25MPa for 20min, and then sterilize the obtained homogeneous liquid at 95°C for 5min , and then cooled to 30°C for later use.

[0050] Yogurt preparation: insert Lactococcus lactis 3 rings of the present invention into 0.04kg sterilized milk respectively, cultivate for 24h to make the cell number at 10 8 ~10 9 Between cfu / mL, take 0.03kg each and inoculate it into spare sterilized milk, culture it at 25°C until curdling, then cool it down to 4°C, store it in a freezer at 0-5°C, and ripen it for 24 hours.

Embodiment 3

[0063] Preparation of sterilized milk: Add 0.20kg of sucrose to 4.80kg of fresh milk or reconstituted milk, dissolve and filter to remove impurities, then preheat to 62°C, then homogenize at 20MPa for 15min, and then sterilize the obtained homogeneous liquid at 95°C for 5min , and then cooled to 30°C for later use.

[0064] Yogurt preparation: insert Lactococcus lactis 3 rings of the present invention into 0.04kg sterilized milk, cultivate for 24h so that the cell number is 10 8 ~10 9 Between cfu / mL, take 0.03kg and inoculate it into spare sterilized milk, culture it at 25°C until curdling, then cool it down to 4°C, store it in a refrigerator at 0-5°C, and ripen it for 24 hours.

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Abstract

The invention discloses Lactococcus lactis fermented at low temperature and a method for preparing yoghurt by using the Lactococcus lactis. The Lactococcus lactis is obtained by separating fermented yak milk of Gannan Tibetan Autonomous Prefecture, Gansu Province by an improved M17 culture medium. Milk can be condensed by fermenting the strain for 12h at the temperature of 25 DEG C. The yoghurt prepared from the strain has the characteristic of high viscosity, and is weakly post-acidified when stored.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to Lactococcus lactis with good fermentation performance under low temperature conditions and a method for preparing yoghurt with it. Background technique [0002] Yogurt originated in Bulgaria and was originally a nutritious and easy-to-digest folk drink. At the beginning of the 20th century, Russian scientist Mechnikov, a Nobel laureate, went to Bulgaria to investigate the issue of human longevity and found that 4 out of every 1,000 dead died over the age of 100. He loves to drink yogurt, and he concluded that drinking yogurt is an important reason for people to live longer. The results of his research on yogurt prove that yogurt contains a growth active factor, which can enhance the immune function of the body, which is beneficial to health, disease resistance and anti-aging. There are many longevity places in the world, and residents have the habit of drinking yogurt for ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/01
Inventor 张卫兵任发政郭慧媛何林甘伯中山琳
Owner GANSU AGRI UNIV
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