Post-acidification resistant fermented yogurt and preparation method thereof

A fermentation type, post-acidification technology, applied in the field of microbial fermentation, can solve problems such as acidification, and achieve the effect of good taste and long storage period

Active Publication Date: 2014-08-27
SHANXI WELL BIOLOGY DAIRY PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem of post-acidification acidification o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] A method for preparing anti-postacidification fermented yogurt, the steps are:

[0021] (1) Activation of Lactobacillus rhamnosus: Inoculate the freeze-dried bacterial powder of Lactobacillus rhamnosus ATCC5310 into a test tube containing sterilized skimmed milk, mix well, and incubate at 37°C for 24 ~28h, complete the first activation, and then take 3 to 5% of the first activated bacteria, and perform the second activation according to the first activation steps, and activate 3 to 4 times in total to obtain the activated bacteria;

[0022] (2) The raw materials are mixed and homogeneous: take 100Kg of fresh milk, add 0.8Kg glucose, 0.08Kg carboxymethyl cellulose CMC, 0.08Kg propylene glycol alginate PGA, 0.02KgCaCl 2 , After mixing, homogenize under high pressure at 60°C and 20Mpa, and then sterilize to obtain a raw material mixture;

[0023] (3) Inoculation and fermentation: After cooling, the activated strains are inoculated into the raw material mixture, ...

Example Embodiment

[0026] Example 2

[0027] A method for preparing anti-postacidification fermented yogurt, the steps are:

[0028] (1) Activation of Lactobacillus rhamnosus: The method is the same as in Example 1;

[0029] (2) The raw materials are mixed and homogeneous: take 100Kg of fresh milk, add 0.9Kg glucose, 0.09Kg carboxymethyl cellulose CMC, 0.09Kg propylene glycol alginate PGA, 0.02KgCaCl 2 , After mixing, homogenize under high pressure at 60°C, 20Mpa, and sterilize at 95°C for 5 minutes to obtain a raw material mixture;

[0030] (3) Inoculation and fermentation: After cooling, the activated strains are inoculated into the raw material mixture, the inoculation amount is 2.5% of the volume of the fresh milk, and the mixture is stirred and fermented at 40°C for 28 hours to obtain fermented yogurt;

[0031] (4) Post-cooking: the fermented yogurt is placed at 0℃ and post-cooked for 10 hours to obtain the finished product.

[0032] Test the finished yogurt: the number of Lactobacillus rhamnosus in t...

Example Embodiment

[0033] Example 3

[0034] A method for preparing anti-postacidification fermented yogurt, the steps are:

[0035] (1) Activation of Lactobacillus rhamnosus: The method is the same as in Example 1;

[0036] (2) The raw materials are mixed and homogeneous: take 100Kg fresh milk, add 1.0Kg glucose, 0.1Kg carboxymethyl cellulose CMC, 0.1Kg propylene glycol alginate PGA, 0.04KgCaCl 2 , After mixing, homogenize under high pressure at 60°C, 20Mpa, and sterilize at 95°C for 10 minutes to obtain a raw material mixture;

[0037] (3) Inoculation fermentation: After cooling the activated strain, inoculate it in the raw material mixture, the inoculation amount is 3% of the volume of fresh milk, stir it evenly and ferment at 38°C for 26 hours to obtain fermented yogurt;

[0038] (4) Post-cooking: the fermented yogurt is placed at 0°C and post-cooked for 20 hours to obtain the finished product.

[0039] Test the finished yogurt: the number of Lactobacillus rhamnosus in the yogurt reaches 5.52x10 8 cf...

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PUM

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Abstract

The invention discloses post-acidification resistant fermented yogurt and a preparation method thereof, belongs to the technical field of microbial fermentation, and solves the problem of yogurt fermentation post acidification. The post-acidification resistant fermented yogurt is prepared by the following preparation method: activating Lactobacillusrhamnosus for 3-4 times to get an activated strain, then inoculating the activated strain to fresh milk added with monosaccharide and a stabilizer for constant temperature fermentation to obtain fermented yogurt, namely the post-acidification resistant fermented yogurt; wherein taking 100g of the fresh milk as a reference, 0.8-1g of the monosaccharide is added, 0.18-0.24g of the stabilizer is added, and the Lactobacillusrhamnosus volume is 2-3% of the fresh milk volume. The post-acidification resistant fermented yogurt solves the problem of yogurt fermentation post acidification, and is good in taste and long in shelf life.

Description

Technical field [0001] The invention is the field of microbial fermentation technology, which involves yogurt, which involves a postprandive fermented yogurt and their preparation methods. Background technique [0002] Yogurt is generated by fresh milk by lactic acid bacteria. During the fermentation process of lactic acid bacteria, lactic acid in milk is decomposed to generate lactic acid, and the protein in milk produces polypeptides and amino acids. Lactic acid bacteria can also produce a variety of ingredients such as polysaccharides and aromatherapy, which forms it to form a formation of polysaccharides and aromatherapy, which forms it.Yogurt's unique smooth taste and unique flavor.Among the fermented yogurt, the most commonly used lactic acid bacteria are Lactobacillus. Bulgaricus and the Spreptococcus thermophilus. [0003] Yogurt is a dairy product containing active lactic acid bacteria. After the production of fermentation, in the process of product storage, transportati...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 赵玉明潘佩平蔡颖慧杜莹李海涛张国柱宫俊峰常立娟
Owner SHANXI WELL BIOLOGY DAIRY PROD CO LTD
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