Yoghurt starter with endogenous flavoring and preparation method and application thereof

A yogurt starter, endogenous technology, applied in the field of microorganisms, can solve problems such as insufficient capacity of diacetyl

Active Publication Date: 2018-11-30
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the purposes of the present invention is to solve the above-mentioned current yogurt starter applied to yogurt fermentation, which produces insufficient diacetyl capacity, and needs to provide a kind of endogenous flavoring by adding diacetyl and other technical problems. Yogurt starter, the yogurt starter with endogenous flavor enhancement has endogenous high-yield butane because it contains Lactobacillus delbrueckii subsp.bulgaricus SITCC No.10008 and Streptococcus thermophilus SITCC No.10010 The ability of ketones, when it is used for yogurt fermentation, the obtained yogurt does not need to add diacetyl, that is, it has the ability of endogenous flavor enhancement, and the final diacetyl production can reach up to about 23.47±0.20mg / L

Method used

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  • Yoghurt starter with endogenous flavoring and preparation method and application thereof
  • Yoghurt starter with endogenous flavoring and preparation method and application thereof
  • Yoghurt starter with endogenous flavoring and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The isolation and screening steps of 7-1 strain and CN-7 strain are as follows:

[0061] (1), get 1g milk sample under aseptic environment (the described milk sample is the fermented dairy product that takes from various places, for example: Dali milk fan, Dali milk cake, the milk cake of Hami area, yogurt, sour kumiss, After sampling, take it back to the laboratory, place it in the refrigerator for sealed storage, and process it as soon as possible) into a sterile test tube, add 9 mL of physiological saline into the test tube, fully oscillate and dissolve evenly to obtain a dilution of 10 -1 the bacterial liquid;

[0062] (2), take the dilution degree of step (1) gained as 10 -1 Put 1mL of the bacterial solution in another sterile test tube, add 9mL of physiological saline to the test tube, fully oscillate and dissolve evenly to obtain a dilution gradient of 10 -2 the bacterial liquid;

[0063] Repeat the above steps 4 times to obtain a dilution of 10 -3 Bacteria l...

Embodiment 2

[0072] The bacterial strain SITCC No.10008 that embodiment 1 gained is carried out microbiological identification;

[0073] (1) Colony characteristics: The strains were isolated by streaking on the MRS plate, and cultured anaerobically at 37° C. for 48 hours, and the strains grew well. The colonies are round, milky white, with neat edges.

[0074](2), thalline characteristics: adopt Gram staining method (Zhou Deqing. Microbiology Tutorial [J].2011.) SITCC No.10008 gained in the step (1) is carried out Gram staining observation, the result sees figure 1 shown, from image 3 It can be seen from the figure that the bacteria are rod-shaped, the size of the bacteria is generally 0.6μm×1.5μm, no spores are produced, and Gram staining is positive;

[0075] (3), culture characteristics:

[0076] The strain is acid-resistant and temperature-loving. The minimum growth temperature is 15°C, the maximum growth temperature is 40°C, and the best growth temperature is 30-40°C; the maximum ...

Embodiment 3

[0091] A yogurt starter with endogenous aroma enhancement, containing Lactobacillus delbrueckii subsp. 9 cfu / mL, in which the amount of Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) SITCC No.10008 and Streptococcus thermophilus (Streptococcus thermophilus) SITCC No.10010, according to Lactobacillus delbrueckii subsp.bulgaricus SITCC No.10008: The mass ratio of Streptococcus thermophilus SITCC No.10010 is calculated as 1:1, 1:2, 1:3 respectively;

[0092] It is prepared by a method comprising the following steps:

[0093] (1), preparation of sterile skim milk solution

[0094] Add skim milk powder and white sugar into purified water, stir to dissolve, then control the temperature at 118°C for 15 minutes of sterilization, and then naturally cool to 37-40°C to obtain a sterile skim milk solution;

[0095] In the above-mentioned aseptic skim milk solution, the consumption of skim milk powder, white granulated sugar and purified water is ...

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Abstract

The invention discloses a yoghurt starter with endogenous flavoring and a preparation method and application thereof. In the yoghurt starter with endogenous flavoring, a mass ratio of Lactobacillus delbrueckii subsp. bulgaricus SITCC No. 10008 to Streptococcus thermophilus SITCC No. 10010 is 1: 1-3 and the total viable count is at least 1*10<9> cfu/mL. In production of solidified yogurt, the curdtime is short and the curd state is good. Compared with the commercially available yogurt, the yoghurt provided by the invention has good aroma, has the highest butanedione content of 23.47+/-0.20 mg/L and can satisfy the aroma requirements on the solidified yogurt without other strains and food flavors.

Description

technical field [0001] The invention relates to a yogurt starter with endogenous aroma enhancement and its preparation method and application, belonging to the technical field of microbes. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. [0003] The quality of the yogurt starter directly affects the quality of the product. The lactic acid bacteria in the current yogurt starter are composed of Lactobacillus bulgaricus and Streptococcus thermophilus. After it is applied to the fermentation of yogurt, the resulting [0004] The aroma substances in yogurt mainly include acetaldehyde, diacetyl, etc. Diacetyl, also known as diacetyl, is a yellow liquid with a strong creamy aroma. Diacetyl is widely used, mainly used as butter, margarine, cheese flavoring agent and so on. In the flavor of fermented milk products, diacetyl i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1307
Inventor 田怀香俞本杰史雨桦陈臣于海燕陈小燕黄轲
Owner SHANGHAI INST OF TECH
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