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Deep-frozen yoghurt starter and preparation method thereof

A yogurt starter and deep freezing technology, which is applied in biochemical equipment and methods, milk preparations, and microbial-based methods, can solve problems such as unstable yogurt product quality, loss of strain characteristics, and cumbersome preparation processes, and achieve The effect of shortening the production cycle, high strain vigor and high purity

Inactive Publication Date: 2012-05-02
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional yogurt fermentation technology uses dairy products as raw materials to be subcultured and fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. Due to the imbalance of the proportion of the bacteria in the subculture process, the loss of the characteristics of the bacteria and the amplification of contaminated bacteria, etc., the quality of the yogurt product will be affected. Unstable, direct-throw yogurt starter effectively solves the above problems
[0004] However, the preparation process of direct-injection yogurt starter products is cumbersome and expensive, and it is necessary to develop low-cost and high-activity direct-injection yogurt starter products through process control and improvement.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. Prepare medium, the proportion of medium is lactose 2%, peptone 1%, hydrolyzed casein 2%, yeast extract 1%, diammonium citrate 2%, K 2 HPO 4 0.05% (over K 2 HPO 4 0.01-0.2%), 0.5% anhydrous sodium acetate, and distilled water as the balance, adjust the pH to 6.0-7.0 with NaOH solution, and set aside;

[0025] b. Cultivate probiotics: insert Lactobacillus delbrueckii subspecies bulgaricus into the medium obtained in step a according to the inoculum amount of 5%, culture at 30°C for 10 hours, then maintain the temperature for fermentation and culture for 10 hours, and then place it at 10°C for 2 hours , fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus, set aside;

[0026] c. Centrifugation treatment: the fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus obtained in step b was subjected to pipeline centrifugation at 4° C. and a flow rate of 2000 ml / min to obtain Lactobacillus delbrueckii subsp. bulgaricus sludge for subsequent use...

Embodiment 2

[0031] a. Preparation of medium: The proportion of medium is lactose 1%, peptone 1.5%, hydrolyzed casein 1%, yeast extract 1.5%, diammonium citrate 1.5%, K 2 HPO 4 0.15%, anhydrous sodium acetate 0.2%, the balance is distilled water, adjust the pH to 6.0-7.0 with NaOH solution, and set aside;

[0032] b. Cultivate probiotics: insert Lactobacillus delbrueckii subspecies bulgaricus into the medium obtained in step a according to the inoculum amount of 5%, culture at 40°C for 30 hours, then maintain the temperature for fermentation and culture for 30 hours, and then place it at 20°C for 6 hours , fermentation liquid of Lactobacillus delbrueckii subsp. bulgaricus, set aside;

[0033] c. Centrifugation treatment: the fermentation broth of Lactobacillus delbrueckii subsp. bulgaricus obtained in step b is subjected to pipeline centrifugation at 10° C. and a flow rate of 3000 ml / min to obtain Lactobacillus delbrueckii subsp. bulgaricus sludge for subsequent use;

[0034] d. Add pr...

Embodiment 3

[0038] a. Prepare the medium, the proportion of the medium is lactose 2.2%, peptone 0.8%, hydrolyzed casein 0.18%, yeast extract 1.6%, diammonium citrate 1.6%, K 2 HPO 4 0.03%, anhydrous sodium acetate 0.3%, the rest distilled water, adjust pH 6.0-7.0 with NaOH solution, set aside;

[0039]b. Cultivate probiotics: insert Lactobacillus delbrueckii subspecies bulgaricus into the medium obtained in step a according to the inoculum amount of 5% and cultivate at 35°C for 20 hours, then maintain the temperature for fermentation and culture for 20 hours, and then place it at 15°C for 4 hours. Lactobacillus delbrueckii subsp. bulgaricus fermentation liquid, set aside;

[0040] c. Centrifugation treatment: the fermentation broth of Lactobacillus delbrueckii subsp. bulgaricus obtained in step b was subjected to pipeline centrifugation at 7° C. and a flow rate of 4000 ml / min to obtain Lactobacillus delbrueckii subsp. bulgaricus sludge for subsequent use;

[0041] d. Add protective ag...

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PUM

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Abstract

The invention relates to a deep-frozen yoghurt starter and a preparation method thereof. The starter contains probiotics and a protecting agent, wherein the probiotics contain lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the weight ratio of 1: 1-100. The invention further provides the preparation method of the starter. The starter is of a deep-frozen granular form, product cost can be greatly reduced, and the starter has the characteristics of strong fermentation activity, direct inoculation during production of yoghurt or fermented dairy products, no need of intermediate successive transfer culture process, convenience for use and the like; and the fermented products have stably quality.

Description

technical field [0001] The invention relates to a starter and a preparation method thereof, in particular to a deep-frozen yoghurt starter and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Yogurt has rich nutritional value and good health functions, easy to digest and absorb, contains active lactic acid bacteria, can release active enzymes and vitamin B and other nutrients, can increase the content of vitamins in the body, inhibit the growth of harmful bacteria, and regulate the microecology in the intestinal tract Balance and improve the function of human immunity. Yogurt production is increasing at a high rate every year, and has become the number one fermented dairy product that people like. [0003] Yogurt starter is the microbial strain used to make yogurt. The role of starter in the production process of yogurt is very important. It is the basis for the production of acid, stickiness and aroma of yogurt, and is ...

Claims

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Application Information

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IPC IPC(8): A23C9/13C12N1/20C12R1/225C12R1/46C12R1/23C12R1/245C12R1/01
Inventor 马凯刘哲君王广贤王润鑫
Owner HEBEI BROS ILONG FOOD TECH LLC
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