Yoghurt starter culture medium and application thereof

A yogurt starter and culture medium technology, applied in the application, milk preparation, microorganism-based method and other directions, can solve the problems of prolonged fermentation time of yogurt, poor taste and flavor, pollution of starter agent, etc., and achieves low price and rich flavor. , the effect of fast growth and reproduction

Active Publication Date: 2015-05-27
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, lactic acid bacteria ferment lactose in milk to produce acid and curd milk, and can no longer concentrate the bacteria
In addition, the subculture and activation of yogurt starter with skim milk as the culture medium can easily lead to phage contamination of the starter, prolonging the fermentation time of yogurt and deteriorating the taste and flavor of the product
Therefore, the use of skimmed milk as the cultivation of yogurt starter strains also has limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] 1. Fruit and vegetable juice processing: Weigh 10 grams of fresh onions, 20 grams of fresh tomatoes, and 10 grams of fresh oranges. After cleaning, add 200 grams of purified water, use a juicer to crush the onions, tomatoes, and oranges, squeeze the juice, and pass through a cloth bag. Type filter to remove crude fiber, etc., to obtain clear, sediment-free fruit and vegetable juices.

[0074] 2. Enzyme treatment of whey protein, fish meat, and pork liver: Weigh 15 grams of fresh grass carp meat and 10 grams of fresh pork liver, clean them, stir and break the fish meat and pork liver with a juicer, and further grind them with a colloid mill, add 15 grams of WPC34 whey protein powder and 150 grams of purified water, stir well, mix evenly, heat up to 45°C, add 0.16g of food-grade protease PB04 and 0.04g of food-grade lipase LVK-F100, keep stirring in a water bath at 45°C for 1 hour , standing in a water bath for 7 hours for enzymatic hydrolysis. After the enzyme treatment...

Embodiment 2

[0085] 1. Fruit and vegetable juice processing: Weigh 10 grams of fresh onions, 20 grams of fresh tomatoes, and 30 grams of fresh grapes. After cleaning, add 200 grams of purified water, use a juicer to crush the onions, tomatoes, and grapes, and squeeze the juice. Type filter to remove crude fiber, etc., to obtain clear, sediment-free fruit and vegetable juices.

[0086] 2. Enzyme treatment of whey protein, fish meat and pork liver: Weigh 20 grams of fresh silver carp fish meat and 10 grams of fresh pork liver, clean them, stir and break the fish meat and pork liver with a juicer, and further grind them with a colloid mill , add 20 grams of WPC34 whey protein powder, 150 grams of purified water, stir well, mix evenly, heat up to 55°C, add 0.25g of food-grade protease NP, 0.05g of food-grade lipase JS10524, keep stirring in a 55°C water bath for 0.5 hours Afterwards, put it in a water bath for 3.5 hours for enzymatic hydrolysis. After the enzyme treatment, heat the system at ...

Embodiment 3

[0098] 1. Fruit and vegetable dissolution and filtration treatment: Weigh 2 grams of onion powder, 5 grams of tomato powder, 10 grams of banana powder, and 13 grams of apple powder, dissolve them in 200 grams of purified water, and remove crude fibers through a bag filter to obtain clarification, no Settled fruit and vegetable juices.

[0099] 2. Enzyme treatment of whey protein, fish meat and pork liver: Weigh 10 grams of fresh grass carp meat and 10 grams of fresh pork liver, clean them, stir and break the fish meat and pork liver with a juicer, and further grind them with a colloid mill, add 20 grams of whey protein powder, 200 grams of purified water, fully stir, mix evenly, heat up to 55 ° C, add 0.08 grams of food-grade protease PB-04, 0.02 grams of food-grade lipase LVK-F100, keep warm in a 55 ° C water bath, stir After 1 hour, put it in a water bath to keep warm for 6 hours for enzymatic hydrolysis. After the enzyme treatment, heat the system at 95°C for 20 minutes to...

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PUM

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Abstract

The invention discloses a yoghurt starter culture medium and application thereof. The yoghurt starter culture medium comprises the following raw materials in percentage by weight: 3%-8% of fruit and vegetable juice and/or fruit and vegetable powder, 1%-2% of whey protein, 1%-2% of fish meat, 0.5%-1% of pork livers, 1.5%-2% of glucose power and/or high fructose syrup, 0.1%-0.2% of sodium citrate and the balance of purified water. All the raw materials of the yoghurt starter culture medium are food raw materials or food additives and are low in price and high in safety. According to the yoghurt starter culture medium, streptococcus thermophilus and lactobacillus bulgaricus are faster in growth and propagation and high in microbial content, and the microbial content can reach 109 CFU/mL for about 12 hours; in addition, because the yoghurt starter culture medium is rich in components, namely polypeptide, free amino acid and the like, a fermentation cultivation bacterium solution as a producing strain is directly inoculated to cow milk, and the formation of a yoghurt flavor substance is specially facilitated, so that a final yoghurt product is strong in flavor, short in yoghurt fermentation time and high in microbial content.

Description

technical field [0001] The invention relates to a method for cultivating yogurt starter strains in the fermented dairy industry and its application. Background technique [0002] Yogurt starter is the core ingredient in yogurt production and a key factor in making high-quality yogurt, generally composed of Streptococcus thermophilus and Lactobacillus bulgaricus. At present, Direct Vat Set (DVS) is favored by domestic dairy producers for its high concentration, high activity and stable production performance. Regrettably, due to the limitation of technical level, there is no mature DVS industry in China at present. Spend hundreds of millions of yuan to introduce direct-input starter for the production of fermented dairy products such as yogurt and cheese. In order to break the monopoly of my country's yogurt starter market by foreign companies, in recent decades, domestic research institutes and large-scale dairy production enterprises have invested in the breeding of excel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/46C12R1/225
CPCA23C9/1238C12N1/20A23V2400/123A23V2400/249
Inventor 马成杰徐志平程国军李莎
Owner 武汉光明乳品有限公司
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