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Preparation method of yogurt starter culture

A yogurt starter and anti-oxidant technology, which is applied in the food field, can solve the problems of strong sour taste, insufficient fragrance, and poor taste, and achieve the effects of improving activity, avoiding inactivation of active macromolecules, and preventing freezing damage

Inactive Publication Date: 2018-02-02
石磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: Aiming at the problem that some existing yogurt starters have insufficient fragrance and too strong sour taste, resulting in poor taste and the need to add sweeteners, a preparation method of yogurt starter is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0014] A preparation method of yogurt starter, the preparation method comprises the steps of:

[0015] (1) According to the mass ratio of 3~4: 1~2: 1~2: 1~2, put water, dried dates, lychees, and carrots into the juicer to squeeze the juice, and then put the juice in the temperature Sterilize at 60-70°C for 25-30 minutes, and after cooling, obtain a sterilizing solution;

[0016] (2) In parts by weight, take 70-80 parts of water, 20-30 parts of tryptone, 15-20 parts of agar, 5-6 parts of yeast extract, 5-6 parts of glucose, 5-6 parts of lactose, 5 ~6 parts of sucrose, 4~5 parts of sterilizing solution, 2.5~3 parts of gelatin, 1.5~3 parts of sodium acetate, 0.5~1 part of ascorbic acid are mixed evenly, and sterilized at a pressure of 0.1~0.2MPa for 20~30min to obtain nutrition liquid;

[0017] (3) According to the mass ratio of 7~8:2~3:1, culture the nutrient solution, Streptococcus thermophilus and Lactobacillus acidophilus at a temperature of 30~40°C for 10~30h to obtain a c...

example 1

[0020] The antioxidant is isovitamin C.

[0021] A preparation method of yogurt starter, the preparation method comprises the steps of:

[0022] (1) According to the mass ratio of 3:1:1:1, put water, dried dates, lychees, and carrots into the juicer to squeeze the juice, and then put the squeezed juice at 60°C to sterilize for 25 minutes. After cooling, a sterilizing solution is obtained;

[0023] (2) In parts by weight, take 70 parts of water, 20 parts of tryptone, 15 parts of agar, 5 parts of yeast extract, 5 parts of glucose, 5 parts of lactose, 5 parts of sucrose, 4 parts of sterilizing solution, and 2.5 parts of gelatin , 1.5 parts of sodium acetate, and 0.5 parts of ascorbic acid were mixed evenly, and sterilized at a pressure of 0.1 MPa for 20 minutes to obtain a nutrient solution;

[0024] (3) According to the mass ratio of 7:2:1, culture the nutrient solution, Streptococcus thermophilus, and Lactobacillus acidophilus at a temperature of 30°C for 10 hours to obtain a...

example 2

[0027] The antioxidant is vitamin E.

[0028] A preparation method of yogurt starter, the preparation method comprises the steps of:

[0029] (1) According to the mass ratio of 3.5: 1.5: 1.5: 1.5, put water, dried dates, lychees, and carrots into the juicer to squeeze the juice, and then put the squeezed juice at 65°C to sterilize for 27 minutes. After cooling, a sterilizing solution is obtained;

[0030] (2) In parts by weight, take 75 parts of water, 25 parts of tryptone, 17 parts of agar, 5.5 parts of yeast extract, 5.5 parts of glucose, 5.5 parts of lactose, 5.5 parts of sucrose, 4.5 parts of sterilizing solution, and 3 parts of gelatin , 2.5 parts of sodium acetate, and 0.7 part of ascorbic acid were mixed evenly, and sterilized at a pressure of 0.15 MPa for 25 minutes to obtain a nutrient solution;

[0031] (3) According to the mass ratio of 7.5:2.5:1, culture the nutrient solution, Streptococcus thermophilus, and Lactobacillus acidophilus at a temperature of 35°C for ...

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Abstract

The invention discloses a preparation method of a yogurt starter culture, and belongs to the technical field of foods. According to the invention, fruit juice is added, and various fruits contain components which are beneficial to the human bodies so as to further increase the efficacy of yogurt. Meanwhile, various sugars are added into a nutrient solution, and a sugar content is high so as to notonly provide nutrient fermentation with a better nutrient environment and improve the activity of strains, but also accelerate a fermentation rate. Besides, the two strains adopted by the invention promote the growth of all parties. Meanwhile, defatted milk powder and an antioxidant are added to form a carrier protective agent, so that the carrier protective agent can enter the interior of cellsand prevent freezing injuries inside and outside the cells. A mixture is subjected to pre-freezing, and gets into a solid state so as to avoid the inactivation of active macromolecules in a process ofvacuum freeze-drying and maintain the original characteristics of the strains. The method solves problems of some existing yogurt starter cultures that a flavor is not heavy enough and sourness is too strong, which result in a poor mouth feel and the need of adding sweeteners.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of a yogurt starter. Background technique [0002] Yogurt starter is a specific microbial culture material used to make yogurt. The role of starter in the yogurt production process is very important, and it is the basis and main reason for the production of acid and aroma of yogurt products. Yogurt starter is mainly divided into three types, namely liquid starter, frozen starter and dry starter. Liquid starter, dry starter refers to the starter made of lactic acid bacteria cultured in liquid, concentrated and separated, miscible with protective medium, and then dried in a certain way; freeze-concentrated starter is lactic acid bacteria cultured in liquid, concentrated Separation, miscibility with freezing protection medium, and then freezing to make a starter; dry starter refers to a starter made of lactic acid bacteria that are cultured in a liqui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13C12N1/20C12N1/04C12R1/23C12R1/46
CPCA23C9/1234A23C9/1238A23C9/1307C12N1/04C12N1/20A23V2400/113A23V2400/249
Inventor 石磊刘蓉凤刘沁
Owner 石磊
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