CN1628529A - Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus - Google Patents
Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus Download PDFInfo
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- CN1628529A CN1628529A CN 200310107758 CN200310107758A CN1628529A CN 1628529 A CN1628529 A CN 1628529A CN 200310107758 CN200310107758 CN 200310107758 CN 200310107758 A CN200310107758 A CN 200310107758A CN 1628529 A CN1628529 A CN 1628529A
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- milk
- dry powder
- fermented
- streptococcus thermophilus
- leaven
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- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a dried powder leaven for production of yoghourt or other fermentation milks which comprises, Streptococcus thermophilus 40-50%, skimmed milk powder 50-60%. The invention provides a direct-to-vat yoghourt single specie dried powder leaven, which can prevent the change of bacterial amount and metabolic activity during the conservation and subculture process, thus the product quality can be guaranteed to be uniform and stable.
Description
(1) technical field
What the present invention relates to is a kind of starter.Specifically a kind of starter that is used for sour milk or the making of other fermented-milks.
(2) background technology
The fermented-milk of yogurt and other type, have be of high nutritive value, nutrition easily by human body absorb, many advantages such as mouthfeel uniqueness.Yogurt and yoghurt drink thereof have good health care, longevity, stimulation organism immune response, alleviate health-care effecies such as lactose intolerance, lowering blood glucose cholesterol levels.The quality quality of yogurt and yoghurt drink thereof, except that needing good raw dairy and production technique, the quality of ferment agent for sour milk and quality are directly determining the final quality of yogurt and yoghurt drink thereof to a great extent.The preparation of China's ferment agent for sour milk at present still rests on the level of the artificial type starter of tradition.Adopt traditional starter to make that the operation of sour milk is many, the cycle is long, bacterial classification pollutes easily and degenerates, thereby causes the final quality instability of sour milk or fermented-milk drink.Though existing part unit has carried out the research work of efficient concentrated type yogurt starter, does not also have commercial throw type leaven to appear on the market so far.
(3) summary of the invention
The object of the present invention is to provide a kind of thermophilus streptococcus sour milk or other fermented-milk dry powder leaven that can simplify production process, raising sour milk and the fermented-milk beverage quality of sour milk or other fermented-milks.
The object of the present invention is achieved like this: it is that thermophilus streptococcus accounts for 40～50%, skim-milk 50～60% that its weight is formed.Viable count wherein is 10
11～10
12Cfu/g.
By detecting indexs such as acidity, viscosity, acetaldehyde, protein vigor, Sumylact L vigor, select good strains of streptococcus thermophilus; Bacterial strain is cultivated in its improvement proliferated culture medium, made viable count reach 1.05 * 10
9Cfu/ml; In high speed freezing centrifuge, carry out centrifugal treating; Add skim-milk as protective material, under-32 ℃ of temperature, carry out precooling and handle; In vacuum tightness is 4pa, and temperature is handled for carrying out vacuum lyophilization under＞-45 ℃ the condition, makes that to contain viable count be 10
11～10
12The product of cfu/g.
Contain a high proportion of viable bacteria in the product of the present invention, viable count wherein reaches 10
11～10
12Cfu/g, fermenting speed is fast.With product of the present invention, the ratio according to 0.005% joins in the milk, and 42～43 ℃ of temperature bottom fermentations 6～7 hours, acidity can reach 65～70 ° of T, and product viscosity can reach 3800mPa/s, and acetaldehyde can reach 12mg/L.
Product of the present invention is a kind of direct yoghourt or other fermented-milk dry powder leaven, and its using method is fast economical, can prevent preserve, bacterial classification is formed and metabolic activity changes in the succeeding transfer culture process.In the use, can guarantee effectively that the Yoghourt fermentation process carries out smoothly, prevent the pollution of harmful bacterium, and reduce the possibility that phage pollutes.Use product of the present invention can improve the quality of sour milk or fermented-milk drink, guarantee the quality homogeneous, stable of product.
(4) specific embodiments
For example the present invention is done in more detail below and describes:
By detecting indexs such as acidity, viscosity, acetaldehyde, protein vigor, Sumylact L vigor, select good strains of streptococcus thermophilus; Bacterial strain is cultivated in the improvement proliferated culture medium, and cultivating inoculum size is 2～3%, makes viable count reach 1.05 * 10
9Cfu/ml; In high speed freezing centrifuge, carry out centrifugal treating; According to the ratio of thermophilus streptococcus 40～50%, skim-milk 50～60%, add skim-milk as protective material, under 42～43 ℃ of temperature, carry out precooling and handle; In vacuum tightness is 4pa, and temperature is handled for carrying out vacuum lyophilization under＞-45 ℃ the condition, makes that to contain viable count be 10
11～10
12The product of cfu/g.
By detecting indexs such as acidity, viscosity, acetaldehyde, protein vigor, Sumylact L vigor, select good strains of streptococcus thermophilus; Bacterial strain is cultivated in the improvement proliferated culture medium, and cultivating inoculum size is 2～3%, makes viable count reach 1.05 * 10
9Cfu/ml; In high speed freezing centrifuge, carry out centrifugal treating; According to the ratio of thermophilus streptococcus 50%, skim-milk 50%, add skim-milk as protective material, under 42～43 ℃ of temperature, carry out precooling and handle; In vacuum tightness is 4pa, and temperature is handled for carrying out vacuum lyophilization under＞-45 ℃ the condition, makes that to contain viable count be 10
11～10
12The product of cfu/g.
Claims (2)
1, a kind of thermophilus streptococcus sour milk or other fermented-milk dry powder leaven is characterized in that: it is that thermophilus streptococcus is 40～50%, skim-milk 50～60% that its weight is formed.
2, thermophilus streptococcus sour milk according to claim 1 or other fermented-milk dry powder leaven, it is characterized in that: viable count wherein is 10
11～10
12Cfu/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310107758 CN1628529A (en) | 2003-12-19 | 2003-12-19 | Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310107758 CN1628529A (en) | 2003-12-19 | 2003-12-19 | Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1628529A true CN1628529A (en) | 2005-06-22 |
Family
ID=34843020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310107758 Pending CN1628529A (en) | 2003-12-19 | 2003-12-19 | Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1628529A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
-
2003
- 2003-12-19 CN CN 200310107758 patent/CN1628529A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |