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A kind of solidified probiotic yogurt and preparation method thereof

A technology of probiotics and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as the unspecified number of viable bacteria, improve functionality and added value, promote colonization, and promote human health. Healthy effect

Inactive Publication Date: 2011-11-30
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned reports and patents all do not illustrate the degree that the number of viable bacteria can reach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of solidified probiotic yogurt comprises the following steps:

[0031] According to 100g of fresh goat milk, add 7g of sucrose and 6g of probiotics. The probiotics are Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus casei, and the inoculation ratio is 2:1:3:6.

[0032] Fresh goat milk is used as raw material, filtered and purified, then added with sucrose, heated and homogenized to make it evenly mixed. Sterilize at 90°C for 5-10 minutes, cool to 40±3°C, insert the activated strains, and ferment at 41°C until the pH value is 4.5. At this time, use the selective technology medium to count the viable bacteria on the product At the same time, the fermented goat milk was refrigerated at 4°C and cooked for 16 hours to obtain the finished product, and stored at 4°C.

[0033] The effect achieved by the scheme: the number of Bifidobacterium bifidum in yogurt milk reaches 1.34×10 8 cfu / mL, the number of La...

Embodiment 2

[0035] The preparation method of solidified probiotic yogurt comprises the following steps:

[0036] According to 100g of fresh goat milk, add 7g of sucrose and 6g of probiotics. The probiotics are Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus casei, and the inoculation ratio is 2:1:5:4.

[0037] Fresh goat milk is used as raw material, filtered and purified, then added with sucrose, heated and homogenized to make it evenly mixed. Sterilize at 90°C for 5-10 minutes, cool to 40±3°C, insert the activated strains, and ferment at 41°C until the pH value is 4.5. At this time, use the selective technology medium to count the viable bacteria on the product At the same time, the fermented goat milk was refrigerated at 4°C and cooked for 16 hours to obtain the finished product, and stored at 4°C.

Embodiment 3

[0039] According to 100g of fresh goat milk, add 5g of sucrose and 7g of probiotics. The probiotics are Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus and Lactobacillus acidophilus, and the ratio of inoculated bacteria is 2:1:9:9.

[0040] Fresh goat milk is used as raw material, filtered and purified, then added with sucrose, heated and homogenized to make it evenly mixed. Sterilize at 90°C for 5-10 minutes, cool to 40±3°C, insert the activated strains, and ferment at 42°C until the pH value is 5.5. At this time, use the selective technology medium to count the viable bacteria on the product At the same time, the fermented goat milk was refrigerated at 4°C and cooked for 20 hours to obtain the finished product, and stored at 4°C.

[0041] The effect achieved by the scheme: the number of Lactobacillus rhamnosus in yogurt milk reaches 2.58×10 8 cfu / mL, the number of Lactobacillus acidophilus reached 1.78×10 8 cfu / mL, the total bacterial count r...

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PUM

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Abstract

The invention discloses a solidified probiotic yoghurt and a preparation method thereof. The goat milk is added with 5-10% of its mass sucrose, inoculated with 5-10% of its mass of probiotics, and prepared at 35-42°C. Constant temperature anaerobic fermentation to a pH of 4-6; the probiotics include Lactobacillus bulgaricus and Streptococcus thermophilus, as well as Bifidobacterium bifidum, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei and milk rhamnosus Two or two of the bacilli. The invention realizes multi-strain mixed fermentation, and significantly reduces the smell of mutton, which can not only improve the taste of yogurt milk, improve the functionality and added value of goat milk, but also make full use of goat milk resources, and promote the development of dairy goat industry .

Description

technical field [0001] The invention belongs to the technical field of functional goat milk products, and relates to a solidified probiotic yogurt and a preparation method thereof. Background technique [0002] Goat milk is regarded as a fine product among dairy products because of its rich nutrition and easy absorption, and is called the "king of milk". It is recognized as the closest to human milk in the world. At present, the production scale of goat milk in my country is small, the production technology is backward, the product is single, and the added value is low. It is mainly exported to foreign countries as raw materials. The main reason is that goat milk has a smell. There are three ways to produce acid and remove mutton by probiotic fermentation. [0003] Probiotics are live bacteria that can exert an effective effect on the health of consumers through intake of appropriate amounts. They can improve the structure of intestinal flora, promote the proliferation of be...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 陈合季丽媛舒国伟王长凤
Owner SHAANXI UNIV OF SCI & TECH
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