Novel mixed fungicide for fermenting yogurt

Abstract

The invention belongs to the field of machining and manufacturing of a dairy product, and relates to a preparation method of yogurt. A mixed fungicide is prepared from lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium animalis, wherein the mass ratio of the lactobacillus plantarum to the lactobacillus bulgaricus to the bifidobacterium animalis in the mixed fungicide is 1:(0.2-0.5):(0.1-0.2); the lactobacillus plantarum is Li-2013-01 with the preservation number being CGMCC No.7928. Cooperative fermentation of the yogurt is carried out by adopting the lactobacillus plantarum, streptococcus thermophilus and the lactobacillus bulgaricus, and the generated yogurt also has the characteristics of being high in viscosity, strong in water binding capacity and good in post-acidification.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to a method for preparing yoghurt. Background technique [0002] Yogurt is a fermented milk product prepared by adding fresh milk or reconstituted milk as raw material, adding lactic acid bacteria starter to it after pasteurization, and fermenting at about 40°C. Yogurt is divided into pure yogurt, flavored yogurt, fruit yogurt. Pure yogurt refers to a product made from milk or reconstituted milk, which is inoculated and fermented; flavored yogurt is made from 65-80% milk or reconstituted milk, which is inoculated and fermented or added with flavoring agents and other raw materials The product made; and fruit yogurt refers to more than 50-80% milk or reconstituted milk as raw material, and the product is made by adding flavoring agents, fruits and vegetables, grains and other raw materials before or after inoculation and fermentation. All kinds ...

AI Technical Summary

Problems solved by technology

[0004] Generally, when the production raw materials and equipment process of yogurt are fixed, the quality of the strain becomes the dominant factor determining the quality of yogurt, and the quality of the strain mainly depends on the ratio of the number of bacilli and cocci in the starter in the yogurt. Usually, a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus is used. During the passage and preservation of the strains, due to the instability of the strains, it is often easy to encounter the problem of an imbalance in the ratio of bacilli and cocci, causing the yogurt to coagulate during the production process. Poor state, sour taste, insufficient aroma or acidity and typical flavor of yogurt