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Preparation method and application of weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt

A compound starter and yogurt technology, applied in the field of bioengineering, can solve the problems of acid control after yogurt, flavor without too much research, etc.

Inactive Publication Date: 2019-12-06
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese invention patent with the patent number 201410294825.9 discloses a combination of yogurt fermenting lactic acid bacteria and a starter. The starter is compounded from a single strain and has the characteristics of good performance and reduced phage pollution. Not much research has been done on flavor etc.

Method used

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  • Preparation method and application of weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt
  • Preparation method and application of weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt
  • Preparation method and application of weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0126] The preparation method of embodiment 1-7 weak post-sour yoghurt compound starter

[0127] Present examples 1-7 are respectively a kind of weak post-yoghurt compound starter, which are composed of four kinds of bacteria: Streptococcus thermophilus JMCC16, Streptococcus thermophilus JMCC0019, Streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp. bulgaricus JMCC0018 The powder is mixed with the number of bacteria 1000:(1~10000):(1~1000):(1~100), and processed by weak post-acid treatment to obtain the weak post-acid yogurt compound starter JLB-1510 (JLB-1510 is enterprise internal number).

[0128] in:

[0129] Streptococcus thermophilus JMCC16, Streptococcus thermophilus JMCC0019, Streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp. Pre-freeze at ℃ for 3 hours, freeze-dry in vacuum for 35-45 hours at -40~-50℃ and vacuum degree of 1Pa, and make it after crushing.

[0130]

Embodiment 8-14

[0131] Embodiment 8-14 prepares the method for weak post-sour yoghurt

[0132] Examples 8-14 are respectively a method for preparing weak post-sour yoghurt, which is essentially an application of each weak post-sour yoghurt compound starter JLB-1510 provided in Examples 1-7, and each weak post-sour yoghurt The composite starter JLB-1510 was used in Examples 8-14 to ferment fresh milk / reconstituted milk to prepare weak post-sour yogurt.

[0133] Among the embodiment 8-14, the raw material of preparation weak post-sour yoghurt, in parts by weight, comprises main ingredient fresh milk / reconstituted milk 85~95 parts, supplementary sweetener (white granulated sugar, aspartame, sucrose, wood At least one of sugar alcohol or maltose) 7 to 10 parts, a small amount of flavorings of auxiliary materials (conventional types and conventional additions), and 0.01 to 0.1 parts of weak post-yogurt compound starter JLB-1510 (respectively one in Examples 8-14 Correspondingly select the weak po...

Embodiment 16

[0156] Example 16 Research on post-acid control of weak post-acid yoghurt

[0157] In this example, two experimental groups were designed, and the post-acid control research was carried out on the weak post-acid yogurt made in Examples 8-14, wherein:

[0158] Implementation group 1 is yogurt made from commercial starter Junlebao WO-153 (formulated from Lactobacillus bulgaricus and Streptococcus thermophilus) without the weak post-acid control process of the present invention;

[0159] Implementation group 2 is the weak after-sour yoghurts I-VII made from the weak-sour yoghurt compound starter JLB-1510 provided in Examples 1-7.

[0160] All experimental groups were fermented for about 6 hours to reach pH<4.5. The fermented samples were placed at 4°C, 15°C and 30°C respectively, and the pH value and acidity were tested every 7 days. The test results are shown in Table 14 and Table 15.

[0161] Table 14 Changes in pH value of yogurt in each experimental group within 21 days

...

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Abstract

The present invention discloses a preparation method and an application of a weakly post-acidified yogurt compound fermentation agent, and corresponding yogurt. The fermentation agent is prepared by mixing four bacterium powders of streptococcus thermophilus JMCC16, streptococcus thermophilus JMCC0019, streptococcus thermophilus JMCC0022 and lactobacillus bulgaricus subsp. JMCC0018 at bacterium number of 1,000:(1-10,000):(1-1,000):(1-100), and after a weakly post-acidified treatment, the weakly post-acidified yogurt compound fermentation agent JLB-1510 is obtained. The prepared yogurt compoundfermentation agent is applied in fresh cow milk / reconstituted milk for fermentation to prepare weakly post-acidified yogurt. The four bacterium powders are all excellent strains isolated from traditional fermented dairy products in China, and scientific and reasonable in a ratio. Lactic acid and aroma substances produced by using lactose are utilized, so that the fermented yogurt is sour, sweet and tasty. Besides, the weakly post-acidified yogurt compound fermentation agent overcomes a problem that during existing yogurt transportation process, yogurt post-acidification caused by an imperfectcold chain affects product mouthfeel and state. The compound fermentation agent JLB-1510 is applicable to all yogurt and can effectively control post-acidification when further applied in yogurt fermentation.

Description

technical field [0001] The invention belongs to the field of bioengineering, and relates to yogurt fermentation and preparation technology, in particular to a preparation method of a weak post-sour yogurt composite starter, its application, and corresponding yogurt. Background technique [0002] Yogurt is one of our common drinks. Yogurt starter plays an irreplaceable role in yogurt production. Its fermentation characteristics directly affect the flavor and quality of yogurt, and determine the fermentation performance of starter, the flavor of fermented products, the function of fermented products and fermented products. The main factor of the shelf life is the strain used in the starter, so the screening of lactic acid bacteria with excellent characteristics is the prerequisite for the preparation of high-quality starter, but my country's yogurt fermentation speed, fermentation flavor, post-acid control and product consumption There are still great technical barriers in terms...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12C12N1/20C12R1/46C12R1/225
CPCA23C9/1238C12N1/20A23V2400/137A23V2400/123A23V2400/249
Inventor 冯丽莉张栋朱宏王世杰康志远李建磊王少波魏立华
Owner JUNLEBAO DAIRY GRP CO LTD
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