Manufacture method for set type additive-free yogurt and lactobacillus casei used therein

Abstract

The invention discloses lactobacillus casei JY68 which is assigned the accession number of CGMCC No. 3567. The invention also discloses a manufacture method for set type additive-free yogurt. The method comprises the following steps: step one, preparing a fermentation stock solution, that is, blending and mixing fresh milk with a concentration of 80% and fructose liquid and carrying out sterilization and cooling; step two, inoculating lactobacillus casei JY68, streptococcus thermophilus and lactobacillus bulgaricus into the fermentation stock solution and carrying out stirring; step three, filling an obtained mixed solution after stirring in step two into packaging cups for fermentation and putting the packaging cups in a refrigeration storage for refrigeration preservation after the mixed solution in the packaging cups are solidified.

Description

technical field [0001] The invention relates to a method for manufacturing solidified non-added yoghurt and the Lactobacillus casei used therein. Background technique [0002] At present, in yogurt products, a single strain or several strains of Lactobacillus are mainly fermented, and there is no product that uses Lactobacillus to ferment at the same time. The content of live bacteria in these yogurt products is too low. The lower limit set by the national standard for the product is relatively low. The functionalities of the strains used are based on the inherent improvement of the intestinal flora and immunity of general probiotics as the main health claim, and no reduction in the antigenicity of milk protein has been found. strains. Contents of the invention [0003] The invention provides a method for manufacturing coagulated non-additive yogurt and the Lactobacillus casei used therein, which not only can reach the small intestine in a living state, but also can impro...

AI Technical Summary

Problems solved by technology

[0002]At present, in yogurt products, a single strain or several strains of Lactobacillus are mainly fermented, and there is no product that uses Lactobacillus for fermentation at the same time. The content of live bacteria in yogurt products is too low, coupled with the low lower limit set by the national standard for yogurt products, the functionality of the strains used in it is based on the inherent improvement of intestinal flora and enhancement of common probiotics. Immunity is the main health claim, and there is no strain that reduces the antigenicity of milk protein

Images