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Method for preparing direct-throwing acidophilous milk leaven

The technology of a yogurt starter and a production method is applied in the field of the production of dry powder starter for producing yogurt, which can solve the problems of complicated work and easy pollution, and achieve the effects of easy storage, strong acid-producing ability, and improved vitality.

Inactive Publication Date: 2006-03-15
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the amount of starter used in the production of yogurt and other dairy products is 3%-5% of the raw milk. If the amount is large, it needs to be continuously multiplied for several generations, and the work during the period is complicated and easy to pollute.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Isolate Bacillus bulgaricus and Streptococcus thermophilus from commercial yogurt or naturally fermented food; use 4%-12% skim milk powder, 4%-6% enzymatic whey powder, 2%-6% tomato juice, 0.5 %-0.7% yeast powder, 4%-6% maltose; 1%-3% lactose, 0.4%-0.6% serine or valine, 0.4%-0.6% methionine or cystine or cysteine Amino acid, 0.5%-1% calcium carbonate, 50-80mg / kg formic acid and the rest of the water are used as the enrichment culture medium, and Bacillus bulgaricus and Streptococcus thermophilus are mixed in the ratio of initial bacteria number 1:1, and inoculated Carry out fermentation and cultivation in the enrichment culture solution, control the pH value at 5.8-6.1 with 10%-15% sodium hydroxide, and ferment and cultivate at a temperature of 41.5°C-43°C for 4-5 hours. Lactose is added in the fermentation process, and the added amount is 3-5 times of the consumed sodium hydroxide, and wolfberry extract which accounts for 4-8% of the weight of the fermented liquid is ...

Embodiment 2

[0013] Isolate Bacillus bulgaricus and Streptococcus thermophilus from commercial yogurt or naturally fermented food; use 10-12% skimmed milk powder, 4% enzymatic whey powder, 4% tomato juice, 0.5% yeast powder, 4% maltose; 1% lactose, 0.4% serine or valine, 0.4% methionine or cysteine, 0.5% calcium carbonate, 50mg / kg formic acid and the rest of the water as the enrichment culture medium, will Bacillus bulgaricus and Streptococcus thermophilus are mixed at the ratio of initial bacteria number 1:1, inoculated into the enrichment culture medium for fermentation and culture, and the pH value is controlled at 5.8-6.1 with 10%-15% sodium hydroxide, at 41.5℃~ Fermentation and cultivation were carried out at a temperature of 43°C for 4-5 hours. Lactose is added in the fermentation process, and the added amount is 3-5 times of the consumed sodium hydroxide, and wolfberry extract which accounts for 4-8% of the weight of the fermented liquid is added. The wolfberry extract is the extra...

Embodiment 3

[0015]Isolate Bacillus bulgaricus and Streptococcus thermophilus from commercial yogurt or naturally fermented food; use 5% skimmed milk powder, 5% enzymatic whey powder, 5% tomato juice, 0.7% yeast powder, 6% maltose 3% of lactose, 0.6% of serine or valine, 0.3% of methionine or cystine or cysteine, 1% of calcium carbonate, 80mg / kg of formic acid and the rest of the water as the enrichment culture medium , mix Bacillus bulgaricus and Streptococcus thermophilus at the ratio of initial bacteria number 1:1, inoculate into the enrichment culture medium to carry out fermentation culture, and use 10%-15% sodium hydroxide to control the pH value at 5.8-6.1, at 41.5 Ferment and cultivate at a temperature of ℃~43℃ for 4-5 hours. Lactose is added in the fermentation process, and the added amount is 3-5 times of the consumed sodium hydroxide, and wolfberry extract which accounts for 4-8% of the weight of the fermented liquid is added. The wolfberry extract is the extract obtained by ad...

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PUM

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Abstract

The present invention relates to a method for preparing directly-added sour milk fermenting agent, and said method includes the following steps: separating out lactobacillus bulgaricus and streptococcus thermophilus from commodity sour milk or natural fermented food, mixing the lactobacillus bulgaricus and streptococcus thermophilus according to ratio of 1:1, inoculating them into special enrichment culture liquor to make fermentation culture, and drop-adding 10-20% of sodium hydroxide to control pH value of enrichment process and retain the pH value in 5.8-6.1, fermentation culture of 4-5 hr. at 41.5-43 deg.C, centrifugal treating fermented liquor to obtain centrifugal precipitate, uniformly mixing said precipitate with somatic freeze-drying protecting agent under the sterile condition, before freeze-drying pre-cooling treatment for 6-12 hr, then vacuum freeze-drying and nitrogen-charging packaging.

Description

[0001] (1) Fields [0002] The invention relates to a method for preparing a starter, in particular to a method for preparing a dry powder starter for producing yoghurt. (two), background technology [0003] The traditional process of fermented dairy products is to use a part of fermented dairy products as a starter for fresh milk. Natural strains represented by a small amount of high-quality fermented dairy products are still used in workshop production. For example, 'Podkvasa' in Bulgaria is The best source of original strains (Korolev and Kondratenko, 1978). After natural fermentation, microorganisms are isolated from their natural habitats, and different starter cultures for fermented dairy products are obtained by culturing, multiplying, and mixing strains with different physiological and metabolic characteristics. This starter can be used in the industrialized production of fermented dairy products, and is the premise of forming standardized fermented dairy products. A...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
Inventor 张兰威
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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