The invention relates to a natural yoghurt
flavor basic charge and a microbiological
fermentation method thereof. The method mainly comprises the following steps:
lactic acid bacteria freeze starters are prepared, yoghurt
fermentation medium is prepared, and the natural yoghurt
flavor basic charge is prepared;
fermentation treatment is carried out on the yoghurt fermentation medium which takes
fresh milk, full cream milk, or nonfat dried milk
powder as main basic charge by using the various
lactic acid bacteria freeze starters, centrifuging for primary
solid-liquid separation; and
clear liquid, i.e. the natural yoghurt
flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation contains various important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and
sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which can be widely applied to various beverages,
dairy foods,
ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.