Preparation method of yogurt starter freeze-dried powder

Abstract

The invention provides a method for preparing yogurt starter freeze-dried powder, which comprises the following steps: preparation of mixed bacterial species: the mixed bacterial species is composed of Lactobacillus bulgaricus and Streptococcus thermophilus, and the ratio of viable bacteria per milliliter of bacterial liquid is: thermophilic bacteria Streptococcus viable count: Lactobacillus bulgaricus viable count = 10:1; Preparation of Lactobacillus bulgaricus strains: Lactobacillus bulgaricus strains were stored in the form of glycerol tubes; Seed medium: skim milk powder: 10%; fermentation culture Base: Maltose: 1%-5%, Glucose 2%-5%, Lactose 2%-10%, Skim Milk Powder 3%-8%, Whey Powder 1%-10%, Magnesium Sulfate 0.1%-1%, Manganese sulfate 0.01%-1%, Tween 80: 0.1%-1%, biotin 0.1%-1%; medium sterilization: sterilize the seed medium, let it cool for use, sterilize the fermentation medium, wait for the temperature Inoculate when cooled to below 37°C. The invention makes full use of the symbiotic relationship between Lactobacillus bulgaricus and Streptococcus thermophilus, and prepares direct-throwing yogurt fermentation bacteria through one-time fermentation.

Description

technical field [0001] The invention belongs to the technical field of yogurt starter, in particular to a preparation method of freeze-dried powder of yogurt starter. Background technique [0002] Direct-cast yogurt fermentation bacteria are the mainstream commercial yogurt fermentation bacteria on the market. The direct-injection yogurt fermentation bacteria is generally composed of several strains such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus thermophilus, etc. It is characterized by high content of viable bacteria and strong fermentation activity, and can be directly put into milk or milk powder solution for fermentation Yogurt without traditional transculture. Among them, Lactobacillus bulgaricus and Streptococcus thermophilus are the main fermenting bacteria, but these two bacteria can not generally be used as yogurt fermentation bacteria alone, and there are major defects in the texture and flavor of the final yogurt when used alone, such...

AI Technical Summary

Problems solved by technology

The biggest challenge in the mixed fermentation process is the stability of fermentation between batches