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Additive-free defatted yoghurt starter and application thereof

A yogurt starter, no additive technology, applied in the direction of application, milk preparations, bacteria used in food preparation, etc., can solve problems such as the general effect of skimmed yogurt, to avoid too thin stirring products, speed up fermentation, and can High operability effect

Active Publication Date: 2022-05-10
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Chinese invention patent application with the application number 201910644913.X discloses a preparation method of a weak post-sour yogurt compound starter, its application, and corresponding yogurt. , Streptococcus thermophilus JMCC0019, Streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp. bulgaricus JMCC0018 are mixed with the number of bacteria 1000: (1~10000): (1~1000): (1~100), The acid effect is obvious after the starter is weak, but the effect is average when used in skim yogurt, and there is still room for improvement

Method used

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  • Additive-free defatted yoghurt starter and application thereof
  • Additive-free defatted yoghurt starter and application thereof
  • Additive-free defatted yoghurt starter and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 A kind of starter and its application without adding non-fat yoghurt

[0025] This embodiment is a non-added defatted yogurt starter and its application. The non-added defatted yogurt starter takes the number of viable bacteria as 1×10 10 CFU / g of 100g Streptococcus thermophilus JMCC0031 freeze-dried bacteria powder, 100g Streptococcus thermophilus JMCC0032 freeze-dried bacteria powder and 400g Streptococcus thermophilus JMCC0033 freeze-dried bacteria powder were prepared by mixing 600g of this non-added non-fat yogurt starter It is used to ferment skim milk to prepare yogurt. The method of yogurt preparation refers to the method of using the yogurt compound starter JLB-1510 provided by Hebei Yiran Biotechnology Co., Ltd. The difference is that the yogurt compound starter JLB-1510 is replaced by non-additional defatted yogurt fermentation agent.

[0026] The yogurt compound starter JLB-1510 is composed of four freeze-dried bacterial powders of Streptococcu...

Embodiment 2-6

[0069] Embodiment 2-6 does not add non-fat yoghurt starter and its application

[0070] Examples 2-6 are respectively a kind of non-added defatted yogurt starter and its application, and these non-added non-fat yogurt starters are respectively taken as 1 × 10 live bacteria. 10 CFU / g Streptococcus thermophilus JMCC0031, Streptococcus thermophilus JMCC0033 and Streptococcus thermophilus JMCC0032 freeze-dried bacteria powder are prepared by mixing at a mass ratio of 1:0.5-2:4, and these have no marking codes for non-fat yogurt starter For F2-F6. Yogurt was prepared by fermenting skimmed reconstituted milk. The preparation method of yogurt was the same as in Example 1, and the specific ratio data was shown in Table 6.

[0071] Control group 1: yoghurt fermented with skimmed reconstituted milk using yogurt compound starter JLB-1510, Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 combined starter as control group 1, and the fermentation method was the s...

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Abstract

The invention discloses an additive-free defatted yoghurt starter and application thereof, the additive-free defatted yoghurt starter comprises streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032 and streptococcus thermophilus JMCC0033 with the viable count ratio of 1: 0.5-2: 4, and the additive-free defatted yoghurt starter is used for preparing yoghurt by fermenting defatted milk or defatted reconstituted milk. The aroma and texture of the prepared yoghourt are remarkably improved, and the additive defatted yoghourt leavening agent remarkably increases the fermentation speed.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to a no-additive defatted yogurt starter, in particular to a no-additive defatted yogurt starter and application thereof. Background technique [0002] The choice of starter is very important in the preparation of fermented milk, and it is necessary to use the complex synergistic relationship between different strains to produce fermented milk with good flavor and texture. As people's demand for nutrition, health and fitness and shaping gradually increases, the demand for non-fat yogurt is also gradually increasing. The reduction of fat and sugar in the fermentation matrix of non-fat yogurt will have different degrees of impact on the fermentation speed, texture and aroma of yogurt. Therefore, it is necessary to develop a starter suitable for skim fermented milk. [0003] The Chinese invention patent application with the application number 201910644913.X discloses a preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1238A23V2400/249Y02P60/87
Inventor 张栋苏海涛康志远魏立华袁庆彬王世杰冯丽莉荀一萍薛玉玲杨婉秋封肖颖
Owner JUNLEBAO DAIRY GRP CO LTD
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