A Novel Mixed Bacteria Agent for Yogurt Fermentation

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 ...