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Anti-post-acidification fermented yoghurt 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: 2015-09-30
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 of yogurt, and provides an anti-post-acidification fermented yogurt and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing anti-post-acidification 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 skim milk, mix well, and incubate at 37°C for 24 ~28h, complete the first activation, then take 3-5% of the first activated strains, and carry out the second activation according to the steps of the first activation, a total of 3 to 4 activations, to obtain the activated strains;

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

[0023] (3) Fermentation by inoculation: inoculate the activated strains into the raw material mixture after cooling, the inoculum amount is 2% of the fre...

Embodiment 2

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

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

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

[0030] (3) Inoculation fermentation: inoculate the activated bacteria into the raw material mixture after cooling, the inoculum amount is 2.5% of the fresh milk volume, stir evenly and ferment at a constant temperature of 40°C for 28 hours to obtain fermented yoghurt;

[0031] (4) Post-ripening: post-ripening the fermented yogurt at 0°C for 10 hours to obtain the finished product.

[0032] Testing of finished yogurt: the number of Lactobacillus rhamnosus in yogurt reached 4 .51x10 8 cfu / ...

Embodiment 3

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

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

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

[0037] (3) Inoculation fermentation: after cooling the activated strains, inoculate them into the raw material mixture, the inoculum amount is 3% of the fresh milk volume, stir evenly and ferment at a constant temperature of 38°C for 26 hours to obtain fermented yoghurt;

[0038] (4) Post-ripening: post-ripening the fermented yoghurt at 0°C for 20 hours to obtain the finished product.

[0039] Testing of finished yogurt: the number of Lactobacillus rhamnosus in yogurt reached 5.52x10 8 cfu / ...

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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 belongs to the technical field of microbial fermentation and relates to yoghurt, in particular to post-acidification resistant fermented yoghurt and a preparation method thereof. Background technique [0002] Yogurt is produced by fermenting fresh milk with lactic acid bacteria. During the fermentation process, lactic acid bacteria decompose lactose in milk to produce lactic acid, decompose protein in milk to produce polypeptides and amino acids, and lactic acid bacteria can also produce polysaccharides and aromatic substances. The smooth texture and unique flavor of yogurt. In fermented yogurt, the most commonly used lactic acid bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus. [0003] Yogurt is a dairy product containing active lactic acid bacteria. After the production and fermentation are completed, during the process of product storage, transportation, sales, and before consumption, lactic acid bacteria still ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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