Yoghurt starter culture medium and application thereof

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...

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