Novel mixed fungicide for fermenting yogurt

A technology of mixed bacterial agents and mixed starters, applied in the fields of application, milk preparations, dairy products, etc., can solve the problems of unremarkable typical flavor of yogurt, unbalanced ratio of bacilli and cocci, poor coagulation state of yogurt, etc., to achieve a suitable and refreshing sour taste , high acid production, and the effect of solving poor solidification state

Active Publication Date: 2014-04-23
皇氏集团湖南优氏乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The concrete breeding process of described plantarum lactobacillus is as follows:

[0033] 1. Diethyl Sulfate (DES) Mutation Breeding

[0034] (1) Take a ring of Lactobacillus plantarum on the inclined surface of the test tube on the ultra-clean bench, insert it into a 250mL Erlenmeyer flask containing 50mL liquid MRS xylan medium, and incubate at 200rpm at 40°C for about 12h, so that the bacteria are in the right condition. Early growth period.

[0035] (2) Take 5mL of bacterial liquid, centrifuge at 5000rpm for 10min to collect bacterial cells, and wash twice with normal saline.

[0036] (3) Dilute with pH7.0 phosphate buffer to 107 / mL bacterial suspension.

[0037] (4) Take 32mL of pH7.0 potassium phosphate buffer solution, 8mL of bacterial suspension, and 0.4mL of DES and mix thoroughly in a 150mL Erlenmeyer flask pre-placed in the rotor, so that the final concentration of DES is 1% (v / v).

[0038] (5) React in a shaker at 30°C at 150rpm for 30min, take 1mL of th...

Embodiment 2

[0054] The composition of the mixed bacteria agent for yogurt fermentation is as follows: the mixed starter agent is composed of Lactobacillus plantarum, Lactobacillus bulgaricus and Bifidobacterium animal;

[0055] The mixed bacterial agent: the mass ratio of Lactobacillus plantarum, Lactobacillus bulgaricus and Bifidobacterium animalis 1:0.5:0.1;

[0056] A method for preparing yogurt, comprising the steps of:

[0057] Raw material processing: acceptance, sterilization, storage, standardization, batching, degassing and homogenization of raw milk;

[0058] Secondary sterilization: After homogenization, the material is sterilized through a heat exchanger under the condition of 95°C for 300s;

[0059] Cooling and inoculation: cool down the sterilized material to 43-45°C, add the mixed working fermentation bacteria agent, and the addition amount is 2% of the material.

[0060] Stirring fermentation: After the inoculation work is completed, start stirring, stop stirring after 1...

Embodiment 3

[0063] Embodiment 3: The composition of the mixed bacteria agent for yogurt fermentation is as follows: the mixed starter agent is composed of plant Lactobacillus, Lactobacillus bulgaricus and animal Bifidobacterium; the mixed bacteria agent: plant Lactobacillus, bulgaricus and animal Bifidobacterium The mass ratio of mycobacteria is 1:0.2:0.1.

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 邵素英孔日祥
Owner 皇氏集团湖南优氏乳业有限公司
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