A kind of preparation method of yoghurt

A technology of yogurt and fermentation method, which is applied in the direction of milk preparations, dairy products, applications, etc. It can solve the problems of unremarkable typical flavor of yogurt, unbalanced ratio of bacilli and cocci, and poor coagulation state of yogurt, so as to achieve suitable and refreshing sour taste and acid production High volume, the effect of solving poor solidification state

Active Publication Date: 2018-06-01
GUANGDONG YANTANG DAIRY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Generally, when the production raw materials and equipment process of yogurt are fixed, the quality of the strain becomes the dominant factor in determining the quality of yogurt, and the quality of the strain mainly depends on the ratio of bacilli and cocci in the starter in yogurt. Usually, a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus is used. During the passage 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The concrete breeding process of described plantarum lactobacillus is as follows:

[0037] 1. Diethyl Sulfate (DES) Mutation Breeding

[0038] (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 of liquid MRS xylan medium, and culture it at 200rpm at 40°C for about 12h, so that the bacteria are in the right condition. Early growth period.

[0039] (2) Take 5 mL of the bacterial liquid, centrifuge at 5000 rpm for 10 minutes to collect the bacterial cells, and wash twice with normal saline.

[0040] (3) Dilute to 10 with pH7.0 phosphate buffer 7 individual / mL bacterial suspension.

[0041] (4) Take 32mL of pH7.0 potassium phosphate buffer, 8mL of bacterial suspension, and 0.4mL of DES in a 150mL Erlenmeyer flask pre-placed in the rotor and mix thoroughly so that the final concentration of DES is 1% (v / v).

[0042] (5) React in a shaker at 30°C at 150rpm fo...

Embodiment 2

[0058] A method for preparing yogurt, comprising the steps of:

[0059] (1) Acceptance of raw milk: choose milky white or slightly yellow, acidity 15°T, temperature 4°C, and the number of miscellaneous bacteria is 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;

[0060] (2) Sterilization storage: use a sterilizer, high temperature pasteurization, temperature 93°C, time 5min.

[0061] (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, 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 make the material, the cycle time is 30 minutes;

[0062] The sweetener is xylitol;

[0063] (4) Degas...

Embodiment 3

[0073] A kind of preparation method of yoghurt, concrete steps are as follows:

[0074] (1) Acceptance of raw milk: choose milky white or slightly yellow, acidity at 16°T, temperature at 7°C, and the number of bacteria not higher than 500,000 CFU mL -1 , the total dry matter content is 12.5%, of which the non-fat dry matter is 8.6%, fresh milk without residual antibiotics, bactericides, preservatives, and adulteration, for standby;

[0075] (2) Sterilization storage: use a sterilizer, high temperature pasteurization, temperature 95°C, time 5min.

[0076] (3) Standardization and batching: after standardizing the fat and protein of raw milk, batching is carried out, and the raw milk is put into the batching tank for circulation heating. Sweetener, 0.1% essence, simultaneously turn on the stirring and high-speed emulsification pump to chemicalize the material, and the cycle time is 30 minutes;

[0077] The sweetener is acesulfame K and aspartame, and the mixing ratio of the ace...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing yoghurt, which belongs to the field of dairy product processing and manufacturing. The preparation method of the yogurt specifically includes the following steps: acceptance of raw milk, sterilization, storage, standardization, batching, degassing, homogenization, secondary sterilization, cooling, inoculation, stirring and fermentation, cooling, crushing curd, filling , cooling, post-cooking. On the basis of inheriting the traditional Streptococcus thermophilus and Lactobacillus bulgaricus for yogurt fermentation, the present invention adds Lactobacillus plantarum with high acid production and strong stability, and cooperates with Streptococcus thermophilus and Lactobacillus bulgaricus to improve the overall bacteria The stability of the species prevents the imbalance of the ratio of bacilli and cocci, solves the problem of poor coagulation state of yogurt, makes the sour taste of yogurt suitable and refreshing, and has a typical and prominent flavor of yogurt; at the same time, the strong acid production capacity of Lactobacillus plantarum in the fermentation process , can speed up the fermentation speed of yogurt, shorten the production cycle, and save the cost of manpower, energy consumption, equipment and so on.

Description

technical field [0001] The invention belongs to the field of dairy product processing and manufacturing, and in particular relates to a method for preparing yoghurt. Background technique [0002] Yogurt is a fermented milk product prepared by adding fresh milk or reconstituted milk as raw material, adding lactic acid bacteria starter to it after pasteurization, and fermenting at about 40°C. Yogurt is divided into pure yogurt, flavored yogurt, fruit yogurt. Pure yogurt refers to the product made from milk or reconstituted milk, which is inoculated and fermented; flavored yogurt is made from 65-80% milk or reconstituted milk, which is inoculated and fermented or added with flavoring agents and other raw materials The finished product; and fruit yogurt refers to more than 50-80% milk or reconstituted milk as the raw material, which is made by adding flavoring agents, fruits and vegetables, grains and other raw materials before or after inoculation and fermentation. All kinds ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123
Inventor 李政李绩王玉张健飞
Owner GUANGDONG YANTANG DAIRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap