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Lactobacillus delbrueckii subsp. bulgaricus as well as application thereof and yoghurt prepared from same

A technology of the Bulgarian subspecies, Lactobacillus delbrueckii, which is applied in the fields of application, dairy products, bacteria, etc., and can solve the problems of large differences in fermentation

Active Publication Date: 2018-04-20
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only in the patent "a production method of collagen buffalo yogurt" using buffalo milk as raw material, the addition ratio of Streptococcus thermophilus and Lactobacillus bulgaricus reached 1:2.3-2.5, but the nutrition of buffalo milk and milk (such as various protein) content and ratio are quite different, when used as a raw material, compared with milk, the fermentation difference is large, and it is not suitable as a reference for the patent of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] 1. Raw milk testing. 72% alcohol, stable protein, acidity ≤ 18°T, normal boiling; detection of fat, protein, non-fat milk solids and antibiotic residues; milk temperature ≤ 4°C. Only after passing the test can the next process (control point) be entered.

[0077] 2. Standardization of raw milk. Milk temperature (50°C) and cycle time (15min) during standardization, after standardization, the fat and non-fat milk solids must meet the specified requirements;

[0078] 3. Yogurt base ingredients. Slowly add 40Kg of sugar into 850Kg of fresh milk heated to 67°C, and mix and stir for 10 minutes. Cool to below 10°C before sterilization. Only after passing the test can the next process (control point) be entered.

[0079] 4. Homogenization and sterilization. The material is homogenized at 20Mpa / 65°C and sterilized at 95°C / 300s. Only after passing the test can the next process (control point) be entered.

[0080] 5. Cooling and inoculation. Cool the material to 45°C, add...

Embodiment 2

[0089] 1. Raw milk testing. 72% alcohol, stable protein, acidity ≤ 18°T, normal boiling; detection of fat, protein, non-fat milk solids and antibiotic residues; milk temperature ≤ 4°C. Only after passing the test can the next process (control point) be entered.

[0090] 2. Standardization of raw milk. Pay attention to the milk temperature (45°C) and cycle time (15min) during standardization. After standardization, the fat and non-fat milk solids must meet the specified requirements;

[0091] 3. Yogurt base ingredients. Slowly add 40Kg of sugar into 810Kg of fresh milk heated to 70°C, and mix and stir for 10 minutes. Cool to below 10°C before sterilization. Only after passing the test can the next process (control point) be entered.

[0092] 4. Homogenization and sterilization. The material is homogenized at 20Mpa / 65°C and sterilized at 95°C / 300s. Only after passing the test can the next process (control point) be entered.

[0093] 5. Cooling and inoculation. Cool the ...

Embodiment 3

[0102]1. Raw milk testing. 72% alcohol, stable protein, acidity ≤ 18°T, normal boiling; detection of fat, protein, non-fat milk solids and antibiotic residues; milk temperature ≤ 4°C. Only after passing the test can the next process (control point) be entered.

[0103] 2. Standardization of raw milk. Pay attention to the milk temperature (48°C) and cycle time (15min) during standardization. After standardization, the fat and non-fat milk solids must meet the specified requirements;

[0104] 3. Yogurt base ingredients. Slowly add 40Kg of sugar into 850Kg of fresh milk heated to 65°C, and mix and stir for 10 minutes. Cool to below 10°C before sterilization. Only after passing the test can the next process (control point) be entered.

[0105] 4. Homogenization and sterilization. The material is homogenized at 20Mpa / 65°C and sterilized at 98°C / 300s. Only after passing the test can the next process (control point) be entered.

[0106] 5. Cooling and inoculation. The materi...

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Abstract

The invention belongs to the technical field of milk product application and in particular relates to lactobacillus delbrueckii subsp. bulgaricus as well as application thereof and yoghurt prepared from same. The bacterium is lactobacillus delbrueckii subsp. Bulgaricus LB-81 which is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.12958. The lactobacillus delbrueckii subsp. bulgaricus is combined with streptococcus thermophilus for yoghurt fermentation, a relatively large amount of bacterial bacilli can be provided, after sourness can be relatively well controlled, the fresh and tasty flavor is maintained, and meanwhile a relatively large amount of active bacilli are provided; yoghurt made of the bacterium is uniform milky white or slight yellow, is fragrant, mellow and fine and uniform in texture, the acidity of the yoghurt is greater than 70 degree T when the yoghurt is delivered, the number of lactic acid bacteria is2-7*10<8>cfu / g, and the clarity rate of the yoghurt stored for 10 days at 2-8 DEG C is less than or equal to 1.5%.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to Lactobacillus delbrueckii subspecies bulgaricus, its application and yoghurt prepared therefrom. Background technique [0002] In contemporary society, milk and dairy products have become an important part of our daily food. They play an irreplaceable role in many aspects such as nutritional composition, basic food, leisure food and functional health care. Countries and regions alike make fermented dairy products a major part of their diets. Yogurt is a kind of fermented dairy product loved by people all over the world. In 2016, domestic yogurt sales increased by 24.2% compared with 2015. The rich nutritional value of yogurt has been recognized by consumers, mainly reflected in protein supplementation, calcium supplementation, antibacterial effect, alleviating lactose intolerance, improving constipation, improving immunity, and anticancer effects. [0003] Ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/13A23C9/123C12R1/225
CPCA23C9/1238A23C9/1307C12N1/205C12R2001/225
Inventor 徐轲王培亮栾庆刚宋泽元彭跃
Owner SHANDONG DEYI DAIRY IND
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