Method for preparing direct-throwing acidophilous milk leaven

The technology of a yogurt starter and a production method is applied in the field of the production of dry powder starter for producing yogurt, which can solve the problems of complicated work and easy pollution, and achieve the effects of easy storage, strong acid-producing ability and high viscosity

Inactive Publication Date: 2004-06-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the amount of starter used in the production of yogurt and other dairy products is 3%-5% of the raw milk. If the amount i...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Bulgarian bacillus and Streptococcus thermophilus are isolated from commercial yogurt or natural fermented food; 4%-12% skimmed milk powder, 4%-6% enzymatic whey powder, 2%-6% tomato juice, 0.5% %-0.7% yeast powder, 4%-6% maltose; 1%-3% lactose, 0.4%-0.6% serine or valine, 0.4%-0.6% methionine or cystine or cysteine Acidic acid, 0.5%-1% calcium carbonate, 50-80mg / kg formic acid and the remainder of water are used as the enrichment culture solution, and the bulgaric bacteria and the streptococcus thermophilus are mixed at a ratio of 1:1 to inoculate Fermentation is carried out in the enrichment culture solution, and the pH value is controlled at 5.8-6.1 with 10%-15% sodium hydroxide, and the fermentation is cultivated at a temperature of 41.5°C to 43°C for 4-5 hours. During the fermentation process, lactose is added, and the added amount is 3-5 times of the consumed sodium hydroxide, and the wolfberry extract which accounts for 4-8% of the weight of the fermentation liquid i...

Embodiment 2

[0012] Bacillus bulgaricus and Streptococcus thermophilus are isolated from commercial yogurt or naturally fermented food; 10-12% skimmed milk powder, 4% enzymatic whey powder, 4% tomato juice, 0.5% yeast powder, 4% Maltose; 1% lactose, 0.4% serine or valine, 0.4% methionine or cysteine, 0.5% calcium carbonate, 50mg / kg formic acid and the remainder of water as the enrichment culture medium, Bulgarian bacillus and Streptococcus thermophilus are mixed at a ratio of 1:1, and inoculated into the enriched culture broth for fermentation and culture, and the pH value is controlled at 5.8-6.1 with 10%-15% sodium hydroxide at 41.5℃~ Fermentation and cultivation at 43°C for 4-5 hours. During the fermentation process, lactose is added, and the added amount is 3-5 times of the consumed sodium hydroxide, and the wolfberry extract which accounts for 4-8% of the weight of the fermentation liquid is added. The wolfberry extract is the extract obtained by adding 10 times the water of the wolfberry...

Embodiment 3

[0014] Bacillus bulgaricus and Streptococcus thermophilus are isolated from commercial yogurt or natural fermented foods; 5% skimmed milk powder, 5% enzymatic whey powder, 5% tomato juice, 0.7% yeast powder, 6% maltose ; 3% lactose, 0.6% serine or valine, 0.3% methionine or cystine or cysteine, 1% calcium carbonate, 80mg / kg formic acid and the remainder of water as the enrichment culture medium , Mix Bulgarian bacillus and Streptococcus thermophilus at a ratio of 1:1, and inoculate them into the enriched culture broth for fermentation and culture, and use 10%-15% sodium hydroxide to control the pH between 5.8-6.1 and 41.5 Fermentation and cultivation at a temperature of ℃~43℃ for 4-5 hours. During the fermentation process, lactose is added, and the added amount is 3-5 times of the consumed sodium hydroxide, and the wolfberry extract which accounts for 4-8% of the weight of the fermentation liquid is added. The wolfberry extract is the extract obtained by adding 10 times the water ...

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Abstract

The present invention relates to a method for preparing directly-added sour milk fermenting agent, and said method includes the following steps: separating out lactobacillus bulgaricus and streptococcus thermophilus from commodity sour milk or natural fermented food, mixing the lactobacillus bulgaricus and streptococcus thermophilus according to ratio of 1:1, inoculating them into special enrichment culture liquor to make fermentation culture, and drop-adding 10-20% of sodium hydroxide to control pH value of enrichment process and retain the pH value in 5.8-6.1, fermentation culture of 4-5 hr. at 41.5-43 deg.C, centrifugal treating fermented liquor to obtain centrifugal precipitate, uniformly mixing said precipitate with somatic freeze-drying protecting agent under the sterile condition, before freeze-drying pre-cooling treatment for 6-12 hr, then vacuum freeze-drying and nitrogen-charging packaging.

Description

[0001] (1) Field [0002] The invention relates to a method for preparing a starter, in particular to a method for preparing a dry powder starter for producing yogurt. (2) Background technology [0003] The traditional process of fermented dairy products is to use a part of fermented dairy products as starter for fresh milk. Natural strains represented by the production of a small amount of high-quality fermented dairy products are still used in workshop-style production. For example, Bulgaria’s “Podkvasa” is The best source of original strains (Korolev and Kondratenko, 1978). After natural fermentation, microorganisms are separated from their natural habitats, and different fermentation agents for fermented dairy products are obtained by culturing, proliferating, and mixing bacterial species with different physiological and metabolic characteristics. This kind of starter can be used in the industrial production of fermented dairy products, which is a prerequisite for the formation...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 张兰威
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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