一种菌剂及其在常温酸奶制备中的应用
By using a combination of specific bacterial strains and maltodextrin as a carbon source for fermentation, room-temperature live culture yogurt was prepared, solving the problems of unstable live bacteria count and short shelf life, and achieving long-term preservation and health benefits of live culture yogurt at room temperature.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
- Filing Date
- 2021-12-30
- Publication Date
- 2026-07-17
AI Technical Summary
Existing room-temperature live bacteria yogurt products have a short shelf life at room temperature and unstable live bacteria counts, which affects the product's taste and texture. Furthermore, room-temperature yogurts on the market do not contain live probiotics, making it difficult to meet the needs of cross-regional sales.
A live-culture yogurt at room temperature is prepared by using a microbial agent composed of a specific ratio of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium using maltodextrin, combined with maltodextrin as a carbon source, and then adding probiotics after fermentation and sterilization.
Under normal temperature conditions, the product maintains a stable number of live bacteria within 90 days, has a good taste and texture, possesses the health benefits of probiotics, and is suitable for long-term storage and sales.
Smart Images
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