Vitality construction and standardized preparation method of a direct-throwing type yogurt starter
A starter and direct-injection technology, applied in biochemical equipment and methods, dairy products, testing dairy products, etc., can solve problems such as differences in acid production efficiency, unstable fermentation, and unstable strain viability and activity, and achieve a single The effect of stable bacterial count, good starter activity, total activity of starter and stable bacterial count
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Embodiment 1
[0046] This example provides a method for preparing a direct-injection yogurt starter. The starter is characterized by rapid acid production, sweet fruit aroma, and a conventional fermented yogurt texture. The starter contains the main zymomonas Streptococcus thermophilus, which has fast acid production and a sweet fruity aroma, and the subsidiary zymomonas Lactobacillus bulgaricus is added as a yogurt product standard. The specific steps are as follows:
[0047] S1. Determine the standard activity unit of starter fermentation: the standard activity unit of yogurt starter is determined by the specificity of the production level of the main zymomonas Streptococcus thermophilus freeze-dried powder as 1×10 6 cfu / g;
[0048] S2. Determination of the negative activity unit interval of the required main zymomonas: according to the standard activity unit U of the starter SD =1×10 6 cfu / g for inoculation fermentation. Test Streptococcus thermophilus at 0.1U SD , 0.2U SD , 0.3U S...
Embodiment 2
[0057] This example provides a method for preparing a direct-injection-flavored fermented milk starter. The starter is characterized by fast acid production, high curd hardness, high viscosity, and the flavor of conventional fermented yogurt. The starter contains the main zymomonas Streptococcus thermophilus, which has the fermentation performance of high curd hardness and high viscosity, the main zymomonas Lactobacillus bulgaricus has the fermentation performance of fast acid production, and the subsidiary zymomonas Bifidobacterium lactis Added as a probiotic strain, the specific steps are as follows:
[0058] S1. Determine the fermentation standard activity unit of the starter: the production level of the main zymomonas Streptococcus thermophilus and Lactobacillus bulgaricus freeze-dried powder is specific, and the standard of the flavor fermented milk starter is determined by the freeze-dried powder of Lactobacillus bulgaricus with a lower production level Vitality unit is ...
Embodiment 3
[0069] This example provides a method for preparing a direct-throwing curd cheese starter. The starter is characterized by a strong cheese aroma, a fast acid production rate, and a general yogurt texture. The starter contains the main zymomonas Lactococcus lactis subsp. lactic acid, which has a sour cheese aroma, and the main zymomonas Lactococcus lactis subsp. milkfat, which has a sweet cheese aroma, and does not contain subsidiary zymomonas. The specific steps are as follows:
[0070] S1. Determining the fermentation standard activity unit of the starter: determined specifically by the production level of the freeze-dried powder of Lactococcus lactis subsp. The standard vigor unit of curd cheese starter is 6×10 6 cfu / g.
[0071] S2. Determination of the negative activity unit interval of the required main zymomonas: according to the standard activity unit U of the starter SD =6×10 6 cfu / g for inoculation fermentation. First test Lactococcus lactis subsp. lactis at 0.2U ...
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