Mixed inoculant for yoghurt fermentation

A technology of mixed bacterial agents and mixed starters, which is applied in the fields of application, milk preparations, dairy products, etc., can solve the problems of restricting the development of probiotic lactic acid bacteria industry and fermented dairy products, and high production costs, and achieve subtle whey precipitation with taste changes Less, improve the coagulation state, reduce the effect of whey separation

Inactive Publication Date: 2016-12-14
INNER MONGOLIA PUZE BIOLOGICAL PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The large-scale use of foreign probiotic starters not only has high production costs, but more importantly, it will rest

Method used

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  • Mixed inoculant for yoghurt fermentation
  • Mixed inoculant for yoghurt fermentation
  • Mixed inoculant for yoghurt fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1. proves the bacterial classification ratio of science by experiment

[0029] Using single factor experiment results and analysis:

[0030] Determination of strain ratio (Streptococcus thermophilus + Lactobacillus bulgaricus): Bifidobacterium V9: Lactobacillus plantarum PP12, the experimental results are as follows figure 1 , figure 2 shown.

[0031] From figure 1 It can be seen from the figure that with the change of the ratio of strains, the comprehensive sensory score of yogurt also changes; from figure 2 It can be seen that the acidity of yogurt fermentation is too high or too low, and the overall score is not very high, which means that the acidity of yogurt must be moderate to suit people's taste. Therefore, the comprehensive evaluation considers the selection (Streptococcus thermophilus + Lactobacillus bulgaricus): the ratio of Bifidobacterium V9: Lactobacillus plantarum PP12 is 2:1:1.

Embodiment 2

[0032] Embodiment 2. Two kinds of strains play a synergistic effect

[0033] 1. Single strain growth

[0034] Study the growth process of Bifidobacterium V9 and Lactobacillus plantarum PP12 in skim milk medium, so as to understand the optimum harvest period of fermentation, and measure the growth curve. The inoculum size is 10 7 cfu / mL, 42 ℃ constant temperature culture, Bifidobacterium V9, Lactobacillus plantarum PP12 counted viable bacteria every once in a while, the specific growth changes are as follows image 3 , Figure 4 .

[0035] Depend on image 3 and Figure 4 It can be seen that Bifidobacterium V9 entered the logarithmic growth phase after a short delay period, reached a peak at 12 hours, and then entered a stable growth period. After that, the number of bacteria basically stopped increasing, and began to decline at 18 hours, entering the decline period. However, Lactobacillus plantarum PP12 grew slowly from the beginning. Compared with Bifidobacterium V9, it ...

Embodiment 3

[0039] Embodiment 3. Yogurt starter inhibits spoilage and the growth and reproduction of pathogenic bacteria

[0040] Harmful bacteria mainly refer to pathogenic bacteria, mold and so on. In addition, some facultative bacteria will also transform into harmful bacteria such as Escherichia coli and Bacteroides, which are not conducive to human health when the health of the body is in trouble. Probiotics must not only proliferate, but also inhibit the proliferation of harmful bacteria. It is confirmed by experiments that the starter has obvious inhibitory effect on harmful bacteria Clostridium, and has no proliferation effect on potential pathogenic bacteria (such as Enterobacter, Enterococcus). Experimental design (see Table 1), 12% skimmed milk culture medium (introduced strain starter and non-introduced strains), cultivated in a constant temperature incubator at 42°C under non-sterile conditions, cultivated for 12h, and detected the fermentation Various microbiological healt...

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Abstract

The invention belongs to the field of diary product processing and manufacturing, and relates to a yoghurt preparation method. The mixed leavening agent is composed of streptococcus thermophilus, lactobacillus plantarum, and bifidobacterium animalis. The weight ratio of mixed inoculant (streptococcus thermophilus and lactobacillus bulgaricus): bifidobacterium V9: lactobacillus plantarum PP12 is 2:1:1; wherein the preservation number of bifidobacterium V9 is CGMCC No.4473, and the preservation number of lactobacillus plantarum PP12 is CGMCC No.8871. The bifidobacterium V9 and lactobacillus plantarum PP12 generate a synergetic effect on yoghurt fermentation. The nutrients of fermented yoghurt are prominently increased; moreover, the yoghurt is enabled to have a certain flavor and structure; the growth and reproduction of spoilage bacteria and pathogenic bacteria in yoghurt are effectively inhibited; the shelf life of yoghurt is prolonged, and the quality and safety of yoghurt are improved.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to a mixed bacterial agent for fermenting yogurt and a method for preparing yogurt using the bacterial agent. Background technique [0002] Yogurt is a fermented milk product prepared by adding fresh milk or reconstituted milk as raw material, adding lactic acid bacteria starter to it after pasteurization, and fermenting at about 40°C. Yogurt is divided into pure yogurt, flavored yogurt, fruit yogurt. Pure yogurt refers to the product made from milk or reconstituted milk, which is inoculated and fermented; flavored yogurt is made from 65-80% milk or reconstituted milk, which is inoculated and fermented or added with flavoring agents and other raw materials The finished product; and fruit yogurt refers to more than 50-80% milk or reconstituted milk as the raw material, which is made by adding flavoring agents, fruits and vegetables, grains and ot...

Claims

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Application Information

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IPC IPC(8): A23C9/127
CPCA23C9/127
Inventor 闫继彪高杰刘伟学张文孙洁宇李翠平王潇潇李秀峰
Owner INNER MONGOLIA PUZE BIOLOGICAL PROD CO LTD
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