Preparation method of high-activity ready-to-use yoghurt starter

Abstract

The invention relates to a preparation method of a high-activity ready-to-use yoghurt starter, and belongs to the technical field of fermenting agents. The preparation method comprises the followings steps: firstly, storing jerusalem artichoke at a shady ventilation place after sun exposure; performing high-temperature enzyme deactivation and drying; smashing, extracting by ultrasonic treatment and constant-temperature stirring to obtain white powder; mixing fruit and vegetable juice prepared from kiwi fruits and the like with yeast extract to obtain a probiotics culture medium for culturing lactobacillus bulgaricus and streptococcus thermophilus; lastly, complexing with the white powder, sodium alginate and the like; pre-refrigerating in a refrigerator, and performing freeze drying in vacuum to obtain the high-activity ready-to-use yoghurt starter. In the preparation method, the fruit and vegetable juice prepared from the kiwi fruits and the like is used for culturing probiotics, so that the activity is increased; a jerusalem artichoke extract, the sodium alginate and glycerol are taken as effective components of a protective agent for protecting the probiotics, so that the probiotics are protected from being damaged by refrigeration, and the problem of slightly low probiotics activity of the conventional read-to-use yoghurt starter is solved effectively.

Description

technical field [0001] The invention relates to a preparation method of a high-energy direct-throwing type yogurt starter, which belongs to the technical field of starters. Background technique [0002] Yogurt is a traditional fermented dairy product with rich nutritional value and good health care function. With the improvement of people's consumption level in our country and the popularity of health concepts, yogurt production has grown at an average annual rate of 25%, and it has become the largest fermented dairy product in my country. [0003] Yogurt starter is a specific microbial culture material used to make yogurt. The role of starter in the yogurt production process is very important, and it is the basis and main reason for the production of acid and aroma of yogurt products. The quality of yogurt mainly depends on the quality, type and vigor of the yogurt starter. [0004] At present, in the production process of fermented yogurt in my country, subculture yogur...

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention is: in the preparation process of the traditional direct-throwing yogurt starter, the protective agent cannot effectively protect the damage of the bacterial cells during the freeze-drying process, resulting in low bacterial activity in the starter and affecting the fermentation speed To solve the problem, a method of using Jerusalem artichoke extract, sodium alginate and glycerin as protective agents, mixing with Lactobacillus bulgaricus and Streptococcus thermophilus to obtain a high-energy direct-throwing yogurt starter by freeze-drying is provided. Jerusalem artichoke is stored in a dark and ventilated place after being exposed to the sun, dried after high-temperature enzyme inactivation, and then crushed and extracted with ultrasound and constant temperature stirring to obtain a white powder, which is then mixed with mixed fruit and vegetable juice made from kiwi fruit and yeast paste. The probiotic medium is used to cultivate Lactobacillus bulgaricus and Streptococcus thermophilus, and finally compounded with self-made white powder, sodium alginate, etc., pre-frozen in the refrigerator and then vacuum freeze-dried to obtain high-activity direct-throw yogurt fermentation agent

The present invention makes full use of fruit and vegetable juices prepared from kiwi fruit to cultivate probiotics to improve their vigor, and uses Jerusalem artichoke extract, sodium alginate and glycerin as the active ingredients of the protective agent to protect the probiotic cells and avoid freezing damage to the cells, and After use, Jerusalem artichoke extract can help the rapid resurrection and growth of probiotics, improve their biological activity, and effectively solve the problem of low bacterial vigor in traditional direct-injection yogurt starters