Yogurt starter and preparation method thereof

A technology of yogurt starter and lactic acid bacteria, applied in biochemical equipment and methods, milk preparations, and microbial-based methods, etc., can solve problems such as strong sour taste, insufficient fragrance, and unsatisfactory taste, and achieve good growth status, good condition

Active Publication Date: 2019-05-07
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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  • Yogurt starter and preparation method thereof
  • Yogurt starter and preparation method thereof
  • Yogurt starter 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 freeze-dried bacteria powder of Streptococcus thermophilus NJ21 and freeze-dried bacteria powder of Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ441, wherein the freeze-dried bacteria powder of Streptococcus thermophilus NJ21 The mass percentage content of Lactobacillus delbrueckii subspecies bulgaricus NJ 441 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 NJ...

Embodiment 2

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

[0050] The preparation method of the yoghurt starter of the present embodiment is: first prepare respectively the freeze-dried bacteria powder of Streptococcus thermophilus NJ21 and Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ 441 freeze-dried bacteria powder; The number of viable bacteria of Streptococcus thermophilus NJ21 in freeze-dried bacteria powder of Streptococcus thermophilus NJ21 is 1*10 9 cfu~1*10 10 cfu, the number of live bacteria of Lactobacillus delbrueckii subsp. bulgaricus NJ 441 per gram of Lactobacillus delbrueckii subsp. bulgaricus NJ 441 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...

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Abstract

The invention discloses a yogurt starter and a preparation method thereof. The yogurt starter is composed of two freeze-dried bacterial powders of Lactobacillus delbrueckii subspecies bulgaricus NJ 441 and Streptococcus thermophilus NJ21 Composition; as NJ 441 that mainly produces acid, the pH value of the yogurt obtained by its fermentation is slightly higher than that of the commercially available Lactobacillus delbrueckii subsp. bulgaricus fermented, which is reflected in the mouthfeel. The sour taste of the yogurt is soft and not irritating or strong; the NJ21 in the composition has been fermented on milk and found that the yogurt obtained by fermentation has a sticky texture and melts in the mouth, which improves the texture and taste of the yogurt, and its curdling time is short. The production efficiency is improved and the fermentation cost is saved.

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 Patents(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/46C12R1/225
CPCA23C9/1238A23V2400/137A23V2400/249
Inventor 陈咏梅
Owner THANKCOME BIOLOGICAL SCI & TECH CO LTD
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