Yoghourt fermenting agent and preparation method thereof

A technology of yogurt starter and lactic acid bacteria, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of strong sour taste, insufficient fragrance, and unsatisfactory taste, etc., and achieve good growth and state Good results

Active Publication Date: 2016-02-24
THANKCOME BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Some existing yogurt starters have the problems of not strong enough fragrance, too strong sour taste, and the taste is not very ideal, so that additives such as sweeteners and spices need to be added

Method used

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  • Yoghourt fermenting agent and preparation method thereof
  • Yoghourt fermenting agent and preparation method thereof
  • Yoghourt fermenting agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (embodiment 1, yogurt starter)

[0045] The yogurt starter of this embodiment includes a lactic acid bacteria composition and a carrier protecting agent, and the mass ratio of the lactic acid bacteria composition and the carrier protecting agent is 1:5-100.

[0046] The lactic acid bacteria composition is composed of Streptococcus thermophilus NJ21 freeze-dried bacteria powder and Lactobacillus delbrueckii subspecies bulgaricus NJ441 freeze-dried bacteria powder, wherein the mass percentage of Streptococcus thermophilus NJ21 freeze-dried bacteria powder is The content is 50%-80%, and the mass percentage content of the Lactobacillus delbrueckii subspecies bulgaricus NJ441 freeze-dried bacteria powder is 20%-50%.

[0047] The number of viable bacteria of Streptococcus thermophilus NJ21 in each gram of Streptococcus thermophilus NJ21 freeze-dried bacteria powder is 1*10 9 cfu~1*10 10 cfu, the number of live bacteria of Lactobacillus delbrueckii subsp. bulgaricus NJ441 pe...

Embodiment 2

[0049] (the preparation method of embodiment 2, yogurt starter)

[0050] The preparation method of the yogurt starter of the present embodiment is as follows: first prepare respectively the freeze-dried bacteria powder of Streptococcus thermophilus (Streptococcus thermophilus) NJ21 and Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspeciesbulgaricus) NJ441 freeze-dried bacteria powder; The number of viable bacteria of Streptococcus thermophilus NJ21 in NJ21 freeze-dried bacteria powder is 1*10 9 cfu~1*10 10 cfu, the number of live bacteria of Lactobacillus delbrueckii subsp. bulgaricus NJ441 per gram of freeze-dried bacteria powder is 1*10 9 cfu~1*10 10 cfu.

[0051] Among them, Streptococcus thermophilus NJ21, the preservation date was June 9, 2014, and the preservation place is China Center for Type Culture Collection (address is China, Wuhan, Wuhan University), and its abbreviation is CCTCC. The deposit number is CCTCCNO.M2014250.

[0052...

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Abstract

The invention discloses a yoghourt fermenting agent and a preparation method thereof. The yoghourt fermenting agent consists of two kinds of freeze-dried bacterium powder namely lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ 441 and streptococcus thermophilus (Streptococcus thermophilus ) NJ21, wherein the NJ 441 has the main effect of acid production, so that the pH value of the yoghourt obtained through fermentation of the NJ 441, is slightly higher than that of the yoghourt which is obtained through fermentation of lactobacillus delbrueckii subspecies bulgaricus sold in the market, and the differences are reflected in the mouth feel that the yoghourt which is obtained through the fermentation of bacteria disclosed by the invention is sour and soft rather than irritant or strong; fermentation experiments are performed on milk through the NJ21 in a composition, people find that the yoghourt which is obtained through the fermentation of the NJ21 is glutinous and soft in texture and just melts in the mouths, the texture and the mouth feel of the yoghourt are improved, besides, the curding time is short, the production efficiency is improved, and the fermentation cost is reduced.

Description

technical field [0001] The invention relates to a yogurt starter and a preparation method thereof. Background technique [0002] The quality of yogurt starter directly affects the quality of the product. At present, yogurt starter is mainly divided into three types, namely liquid starter, frozen starter and dry starter. The dry starter refers to a starter made of lactic acid bacteria cultured in a liquid, concentrated and separated, mixed with a protective medium, and then dried in a certain way. The dry starter is easy to store, transport and manage, and has stronger stability and lactic acid bacteria viability, which reduces the chance of bacterial trait variation and bacteriophage contamination; in addition, the dry starter is easy to inoculate, and can be directly processed by simple rehydration treatment. for production. The lactic acid bacteria in the current yogurt starter consist of Streptococcus thermophilus and Lactobacillus bulgaricus. [0003] For example, Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1238A23V2400/137A23V2400/249
Inventor 陈咏梅
Owner THANKCOME BIOLOGICAL SCI & TECH CO LTD
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