Yogurt fermentation agent as well as preparation method and application thereof

A technology of yogurt starter and yogurt, which is applied in the field of starter and yogurt starter, and can solve the problems of imperfect starter preparation technology, low industrial production capacity, and insufficient resources of freeze-dried starter cultures, etc.

Active Publication Date: 2018-05-04
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic research on freeze-dried starter started relatively late, and it was only started in the 1990s, resulting in insufficient resources of freeze-dried starter bacteria in my country, imperfect starter preparation technology, and low industrial production capacity, which further caused my country's current Most of the yogurt starters used are imported starters, resulting in high production costs of yogurt

Method used

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  • Yogurt fermentation agent as well as preparation method and application thereof
  • Yogurt fermentation agent as well as preparation method and application thereof
  • Yogurt fermentation agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0106] Embodiment 1-6 Yogurt starter and preparation method thereof

[0107] Embodiments 1-6 respectively provide a yogurt starter, all of which are composed of Lactobacillus delbrueckii subsp. bulgaricus JMCC0018 and Streptococcus thermophilus JMCC0019 at a live bacteria ratio of 1:100-10000. in:

[0108] (1) Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 (Lactobacillus delbrueckii subsp.bulgaricus)

[0109] Lactobacillus delbrueckii subsp. Bulgaria JMCC0018 was isolated and screened from traditional Tibetan fermented milk. The strain has been preserved in the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing on July 14, 2017 14425。 The culture collection center, the preservation number is CGMCC NO. 14425. After molecular biological identification of the strain, through DNA extraction, PCR amplification, and 16SrDNA sequencing, the NCBI website blast finally confirmed that it was Lactobacillus delbrueck...

Embodiment 3 Embodiment 2

[0193] Embodiment 3 A kind of application of the yoghurt starter made in embodiment 2

[0194] The yogurt starter prepared in Example 2 is used to prepare yogurt with milk or reconstituted milk through a fermentation step.

[0195] The preparation method comprises the steps of base material preparation, homogenization and sterilization, fermentation and demulsification carried out in sequence. in:

[0196] 1. the base material deployment steps are:

[0197] Pour the main ingredient milk / reconstituted milk into the mixing tank, add auxiliary materials, and stir until the auxiliary materials are completely dissolved; store under temperature control to obtain the base material;

[0198] Temperature-controlled storage refers to: store at 0-15°C for 0-1 hour, and start stirring for 15 minutes 15 minutes before homogenization and sterilization; when the storage time reaches 1 hour but cannot enter the homogenizer for homogenization, the temperature needs to be controlled at 0-1 1...

Embodiment 7

[0202] Embodiment 7 Comparative test of the taste of the yoghurt prepared in Examples 1-6

[0203] In order to accurately and comprehensively grasp consumers' acceptance and evaluation of the yogurt made in Examples 1-6, we conducted blind taste tests of the products in communities, supermarkets, and universities.

[0204] Objects and requirements: A total of 92 males and 87 females were surveyed, aged 18-63, who had consumed yogurt products within three months.

[0205] 1) Test method

[0206] The product is evaluated from three aspects of appearance, flavor and taste. The actual score of the sample is obtained by multiplying the score of each evaluation by the scoring weight and adding it up. Products are evaluated according to the weight method. The scoring weights and descriptions of the three indicators are shown in the table below:

[0207]

[0208] 2) Test results

[0209] The statistical results of the product taste test are shown in the table below, which shows...

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Abstract

The invention discloses a yogurt fermentation agent. The yogurt fermentation agent is prepared from lactobacillus bulgaricus JMCC0018 and streptococcus thermophilus JMCC0019 according to the viable count ratio of 1 to (100 to 10000). The yogurt fermentation agent is prepared by combining probiotic bacteria with good fermentation properties and is used for fermenting milk to prepare yogurt, so thatflavor requirements of consumers are met. The invention further discloses a preparation method and application of the yogurt fermentation agent and a preparation method of the yogurt. The fermentation agent disclosed by the invention is prepared by compounding the lactobacillus bulgaricus JMCC0018 and the streptococcus thermophilus JMCC0019 and is used as the fermentation agent to prepare the yogurt; the yogurt fermentation agent has a rapid fermentation speed and the prepared yogurt has good flavor and aweak sour aftertaste.

Description

technical field [0001] The invention belongs to the technical field of dairy product fermentation, and relates to a starter, in particular to a yogurt starter, its preparation method and application. Background technique [0002] At present, the research and application of yogurt starter in western developed countries are in the leading position in the world, and they also have advanced large-scale production capacity. For example, Denmark's Hansen Company provides nearly 50% of the dairy starter needed in the world. Domestic research on freeze-dried starter started relatively late, and it was only started in the 1990s, resulting in insufficient resources of freeze-dried starter bacteria in my country, imperfect starter preparation technology, and low industrial production capacity, which further caused my country's current Most of the yogurt starters used are imported starters, resulting in high production costs of yogurt. [0003] With the development of my country's econ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/225C12R1/46
CPCA23C9/1238C12N1/20A23V2400/123A23V2400/249
Inventor 朱宏王世杰冯丽莉刘茁张栋薛玉玲荀一萍
Owner JUNLEBAO DAIRY GRP CO LTD
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