A kind of Monascus purpura strain, method for preparing fermented yogurt by using it, and fermented yogurt prepared

A technology of Monascus purpura and Aspergillus, applied in the field of fermented yoghurt, achieving a breakthrough in understanding

Active Publication Date: 2019-11-26
BRIGHT DAIRY & FOOD CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of Monascus purpura, a method for preparing fermented yogurt and the fermented yogurt produced by using Monascus purpura in view of the current situation that the field still lacks the preparation of fermented yogurt with Monascus

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of Monascus purpura strain, method for preparing fermented yogurt by using it, and fermented yogurt prepared
  • A kind of Monascus purpura strain, method for preparing fermented yogurt by using it, and fermented yogurt prepared
  • A kind of Monascus purpura strain, method for preparing fermented yogurt by using it, and fermented yogurt prepared

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention provides a strain of Monascus purpureus (Monascus purpureus) MN-2 strain, which is classified as Monascus purpureus, and its Latin scientific name is Monascus purpureus; it is preserved in the General Microorganism Center (CGMCC) of China Microbiological Culture Collection Management Committee, and the preservation address is Beijing. The Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, the preservation date is November 30, 2015, and the preservation number is CGMCC 11612.

[0030] The present invention also provides a method for preparing fermented yoghurt by using the above-mentioned Monascus purpura, the method comprising the following steps:

[0031] (1) Take fresh raw milk and heat it to 50°C for milk fat separation to obtain separated skim milk and cream, wherein the fat content in the skim milk is 0.04%, and the fat content in the cream is 30%. A certain ratio is mixed, and the mil...

Embodiment 2

[0038] The invention provides a strain of Monascus purpureus (Monascus purpureus) MN-2 strain, which is classified as Monascus purpureus, and its Latin scientific name is Monascus purpureus; it is preserved in the General Microorganism Center (CGMCC) of China Microbiological Culture Collection Management Committee, and the preservation address is Beijing. The Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, the preservation date is November 30, 2015, and the preservation number is CGMCC 11612.

[0039] The present invention also provides a method for preparing fermented yoghurt by using the above-mentioned Monascus purpura, the method comprising the following steps:

[0040] (1) Take fresh raw milk and heat it to 60°C for milk fat separation to obtain separated skim milk and cream, wherein the fat content in the skim milk is 0.05%, and the fat content in the cream is 40%. Mixing is carried out according to a ...

Embodiment 3

[0047] The invention provides a strain of Monascus purpureus (Monascus purpureus) MN-2 strain, which is classified as Monascus purpureus, and its Latin scientific name is Monascus purpureus; it is preserved in the General Microorganism Center (CGMCC) of China Microbiological Culture Collection Management Committee, and the preservation address is Beijing. The Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, the preservation date is November 30, 2015, and the preservation number is CGMCC 11612.

[0048] The present invention also provides a method for preparing fermented yoghurt by using the above-mentioned Monascus purpura, the method comprising the following steps:

[0049] (1) Take fresh raw milk and heat it to 55°C for milk fat separation to obtain separated skim milk and cream, wherein the fat content in the skim milk is 0.03%, and the fat content in the cream is 35%. A certain ratio is mixed, and the mil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
concentrationaaaaaaaaaa
concentrationaaaaaaaaaa
concentrationaaaaaaaaaa
Login to view more

Abstract

The invention provides a strain of Monascus purpura, the preservation number of which is CGMCC 11612; the invention also provides a method for preparing fermented yoghurt by using Monascus purpura and the prepared fermented yoghurt. The Monascus purpura of the present invention is a new Monascus strain, and the method for preparing fermented yogurt by using it is simple and easy, and is convenient for popularization and application, and the fermented yogurt produced belongs to the mature product of natural mold. In the preparation method of the present invention, lactic acid bacteria starter is used as the main starter, and Monascus purpura and Geotrichum candidum are used as secondary starters, so as to break through the restrictions on the strains used in traditional fermented yogurt and develop a fermented yogurt with a new texture and flavor, a breakthrough Consumer awareness of traditional fermented yogurt.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a strain of Monascus purpura, a method for preparing fermented yoghurt by using it, and the fermented yoghurt prepared. Background technique [0002] Commercially available commercial yogurt can be divided into solidification type and stirring type according to the process. Consumers in different regions prefer products with different textures and flavors, and Chinese consumers prefer fermented yogurt with a thick texture. Therefore, Greek yogurt and aged yogurt have good market prospects in China. Many consumers abroad also prefer thick dairy products, such as Scandinavians. There is a wide variety of traditional Scandinavian dairy products, including viili, ymer, skyr, langfil, keldermilk, and more. Among them, viili (vilia or filia) is fermented yogurt originated in Finland. This dairy product has a linear or viscous texture, a pleasant spicy smel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23C9/127C12R1/645
CPCA23C9/127C12R2001/645C12N1/145A23V2400/231A23V2400/321
Inventor 孙颜君刘振民徐致远苏米亚应杰
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap