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Preparation method of yoghourt

A yogurt and material technology, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of the typical flavor of yogurt is not prominent, the proportion of bacilli and cocci is unbalanced, and the coagulation state of yogurt is poor, so that the sour taste is suitable and refreshing, and the stability is improved. , Solve the effect of poor solidification state

Active Publication Date: 2014-04-23
QINGHAI XIAOXINIU BIOLOGICAL DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally, when the production raw materials and equipment processes of yogurt are fixed, the quality of the strains becomes the dominant factor in determining the quality of yogurt, and the quality of the strains mainly depends on the ratio of the number of bacilli and cocci in the starter in the yogurt. Usually, a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus is used. During the subculture and preservation of the strains, due to the instability of the strains, it is easy to encounter the problem of an imbalance in the ratio of bacilli and cocci, which causes the yogurt to coagulate during the production process. Poor state, sour taste, insufficient aroma or acidity and typical flavor of yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The concrete breeding process of described plantarum lactobacillus is as follows:

[0036] 1. Diethyl Sulfate (DES) Mutation Breeding

[0037] (1) Take a ring of Lactobacillus plantarum on the inclined surface of the test tube on the ultra-clean bench, insert it into a 250mL Erlenmeyer flask containing 50mL liquid MRS xylan medium, and incubate at 200rpm at 40°C for about 12h, so that the bacteria are in the right condition. Early growth period.

[0038] (2) Take 5mL of bacterial liquid, centrifuge at 5000rpm for 10min to collect bacterial cells, and wash twice with normal saline.

[0039] (3) Dilute to 10 with pH7.0 phosphate buffer 7 individual / mL bacterial suspension.

[0040] (4) Take 32mL of pH7.0 potassium phosphate buffer solution, 8mL of bacterial suspension, and 0.4mL of DES and mix thoroughly in a 150mL Erlenmeyer flask pre-placed in the rotor, so that the final concentration of DES is 1% (v / v).

[0041] (5) React in a shaker at 30°C at 150rpm for 30min, t...

Embodiment 2

[0057] A method for preparing yogurt, comprising the steps of:

[0058] (1) Acceptance of raw milk: choose milky white or slightly yellow, with an acidity of 15°T, a temperature of 4°C, and the number of bacteria not higher than 500,000 CFUmL -1 , with a total dry matter content of 13.5%, of which non-fat dry matter is 8.6%, fresh milk without residual antibiotics, bactericides, preservatives, and adulteration, for standby;

[0059] (2) Sterilization storage: use a sterilizer, high temperature pasteurization, temperature 93°C, time 5min.

[0060] (3) Standardization and ingredients: standardize the fat and protein of the raw milk before batching, pour the raw milk into the batching tank and heat it in a cycle until the temperature reaches 45°C, then add 7% milk powder and 4.5% sweetener , 0.3% essence, at the same time turn on the stirring and high-speed emulsification pump to chemicalize the material, the cycle time is 30 minutes;

[0061] The sweetener is xylitol;

[0062...

Embodiment 3

[0072] Step (6) Cooling and inoculation: the sterilized material is cooled to 45°C, and the mixed working fermentation bacteria agent is added in an amount of 1% of the material;

[0073] The mixed working starter is a mixed bacterial agent of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus;

[0074] For the mixed bacterial agent, the mass ratio of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus is 1:0.8:0.3.

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Abstract

The invention discloses a preparation method of yoghourt. The method comprises the following steps: cooling a sterilized material to 43-45 DEG C at the cooling inoculation phase for preparing the yoghourt; adding a mixed working fermentation bacteria agent, wherein the adding amount is 1-4% of that of the materials, and the mixing working fermentation bacteria agent is a mixed bacteria agent of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus. Cooperative fermentation of the yoghourt is carried out by adopting the lactobacillus plantarum, the streptococcus thermophilus and the lactobacillus bulgaricus. The produced yoghourt also has the characteristics of being high in viscosity, strong in water binding capacity and good in post-acidification.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to yoghurt. Background technique [0002] Yogurt not only tastes good, but its nutritional value and health care function deserve more attention. Yogurt has the functions of improving appetite, easy digestion, lowering cholesterol, preventing and treating constipation, preventing cancer and preventing osteoporosis. For example: the invention patent with the application number "201210009973.2" discloses a preparation method of GABA-rich yoghurt, by activating high-yielding GABA strains and commonly used strains, expanding the culture and mixing them for fermenting yoghurt. A new type of health-care yogurt with high safety and high GABA content; the invention patent with the application number "200910223090.X" discloses a yogurt containing probiotics and its production method, through Lactobacillus acidophilus, Bifidobacterium and basic The bacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 邵素英孔日祥
Owner QINGHAI XIAOXINIU BIOLOGICAL DAIRY IND
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