CN102150705A - Yoghourt ferment and preparation method thereof - Google Patents
Yoghourt ferment and preparation method thereof Download PDFInfo
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- CN102150705A CN102150705A CN2010106094894A CN201010609489A CN102150705A CN 102150705 A CN102150705 A CN 102150705A CN 2010106094894 A CN2010106094894 A CN 2010106094894A CN 201010609489 A CN201010609489 A CN 201010609489A CN 102150705 A CN102150705 A CN 102150705A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 title abstract description 7
- 238000000855 fermentation Methods 0.000 title description 3
- 239000002245 particle Substances 0.000 claims abstract description 66
- 239000003223 protective agent Substances 0.000 claims abstract description 32
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000021262 sour milk Nutrition 0.000 claims description 36
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 241000186660 Lactobacillus Species 0.000 claims description 23
- 229940039696 lactobacillus Drugs 0.000 claims description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 16
- 238000004108 freeze drying Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
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- 241000894006 Bacteria Species 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
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- 235000009508 confectionery Nutrition 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 108010079058 casein hydrolysate Proteins 0.000 claims description 5
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
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- 239000008101 lactose Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
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- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
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- 230000001954 sterilising effect Effects 0.000 claims description 5
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- 102100026189 Beta-galactosidase Human genes 0.000 claims description 2
- 108010059881 Lactase Proteins 0.000 claims description 2
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- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 102000057297 Pepsin A Human genes 0.000 claims description 2
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- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
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- 229940116108 lactase Drugs 0.000 claims description 2
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- 241000186673 Lactobacillus delbrueckii Species 0.000 abstract description 8
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- 241000233866 Fungi Species 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a yoghourt ferment. The ferment contains a carrier, an enzyme preparation and probiotic particles, wherein the probiotic particles are prepared from a composition containing a protective agent and probiotics through freezing and drying; and improved probiotic particles contain lactobacillus delbrueckii subsp bulgaricus particles and streptococcus thermophilus in a mass ratio of 1:(1-100). According to the invention, a freeze-dried particle mode is adopted, thus the stability of a product in a preservation period can be improved; and the ferment provided by the invention has the characteristics that the fermenting activity is strong; the yoghourt ferment can be directly inoculated in production of a yoghourt or ferment diary product without a process of intermediate subculture, and is convenient to use; and the fermented product has stable quality and the like.
Description
Technical field
The present invention relates to a kind of leavening and preparation method thereof, relate in particular to a kind of ferment agent for sour milk, belong to field of food industry.
Background technology
Sour milk has abundant nutritive value and good health care function, be easy to digest and assimilate, contain biodiasmin, can discharge nutriments such as active enzyme and vitamin(e) B group, has the content that increases vitamin in the body, suppress harmful bacteria growing, regulate microecological balance in the enteron aisle, improve human immunological competence's function.Sour milk output has become the first fermented dairy product that people like with higher speed increase of year.
Ferment agent for sour milk is to make the used microorganism fungus kind of sour milk.The effect of leavening in the Yoghourt Production process is extremely important, is that sour milk produces acid, produces sticking and produces fragrant basis, is the key factor of decision sour milk quality.Traditional Yoghourt fermentation technology is is raw material with dairy products through the fermentation of going down to posterity such as lactobacillus bulgaricus, streptococcus thermophilus, because bacterial classification is at the proportional imbalance of the process of going down to posterity, strain properties is lost and reason such as contaminated bacteria amplification, cause sour milk products quality instability, direct putting type ferment agent for sour milk has effectively solved the problems referred to above.
Yet the direct putting type ferment agent for sour milk product preparation process is loaded down with trivial details at present, price is more expensive, and by technology controlling and process and improvement, the highly active direct putting type ferment agent for sour milk of developing low-cost is necessary.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defective of prior art and a kind of ferment agent for sour milk is provided, this is ferment-fermented energetic, when producing sour milk or fermented dairy product, can directly inoculate, need not in the middle of the subculture incubation, easy to use, the fermented product steady quality; In addition, the present invention also will provide the preparation method of this leavening.
Technical problem of the present invention is realized by following technical scheme.
A kind of ferment agent for sour milk; contain carrier, enzyme preparation and probio particle in the described leavening; described probio particle is prepared from through freeze drying by the composition that contains protective agent and probio; after the improvement; contain lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle in the described probio particle, its mass ratio is 1: 1～100.
Above-mentioned ferment agent for sour milk also contains animal bifidobacteria particle, lactobacillus acidophilus particle or Lactobacillus casei particle in the described probio particle, its consumption is lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle gross mass 0.1～1 times.
Above-mentioned ferment agent for sour milk, described protective agent is grouped into by the one-tenth of following mass parts: sweet mellow wine 0.1%～1.0%, sucrose 2.0%-10.0%, vitamin C 0.1%-3.0%, skimmed milk power 5.0-30.0%, Tween 80 0.1%-2.0%, surplus are water.
Above-mentioned ferment agent for sour milk, described protective agent is grouped into by the one-tenth of following mass parts: sweet mellow wine 0.5%, sucrose 3.5 %, vitamin C 1.5 %, skimmed milk power 18 %, tween 0.3%, surplus are water.
Above-mentioned ferment agent for sour milk, the mass ratio of described protective agent and probio are 0.1～100: 1.0～5.0.
Above-mentioned ferment agent for sour milk, the mass percentage content of described carrier are 10-50%, and the mass percentage content of described enzyme preparation is 5-15%; Described carrier is one or more in skimmed milk power, maltodextrin, dietary fiber or the soluble starch; Described enzyme preparation is one or more in neutral proteinase, pepsin, lipase or the lactase.
A kind of method for preparing described ferment agent for sour milk, its special feature are that it carries out as follows:
A. prepare culture medium: each components in mass portion number is counted in the culture medium: lactose 1-3%, peptone 0.5-2%, caseinhydrolysate 0.1-5%, yeast extract 1-5%, dibasic ammonium citrate 0.5g-2g, K2HPO4 0.01-0.2%, anhydrous sodium acetate 0.1-0.5%, surplus is a distilled water, and pH is 6.0～7.0, and is standby after configuring;
B. cultivate probio: probio is inserted in the step a gained culture medium cultivated, cultivate 10～30 h down for 30～40 ℃, carry out fermented and cultured 10～30 h again, place 2～6h for 10～20 ℃ then, benefit and give birth to fermented liquid in temperature, standby;
C. centrifugal treating: at 4～10 ℃, flow is under 2000ml～6000ml/ minute condition with step b gained probiotics fermention liquid, and it is centrifugal to carry out duct type, probiotics bacterial mud, standby;
D. add protective agent: the preparation protective agent and with it 115 ℃ of sterilizations 15 minutes and be cooled to 10 ℃, be 1.0: 0.1～100 ratio according to protective agent and bacterium mud mass ratio, with protective agent and step c gained probiotics bacterial mud mixing mixing, must composition, standby;
E. freeze-drying moulding: in the final vacuum freeze drying in 1～5 hour of-60～-40 ℃ of pre-freezes, the freeze drying temperature is-60 ℃ with the steps d resulting composition, and vacuum is 1～8pa, and the time is 10～30 hours, obtains the probio particle;
F. the probio particle is mixed: other component particles in the described probio also according to the step preparation of step a to e, proportionally mixes step e gained probio particle not of the same race, gets ferment agent for sour milk.
The present invention has adopted the freeze-drying particle form, and it can improve the stability of product in preservation term, and it is strong to have a fermentative activity, when producing sour milk or fermented dairy product, can directly inoculate, need not in the middle of the subculture process of cultivating, easy to use, characteristics such as fermented product steady quality.Preparation method of the present invention has adopted the culture medium that can promote the bacterial classification High Density Cultivation, realized the high density collection of thalline, thalline purity height, the fermentative activity height of each single bacterium freeze-dried products, 3.5 hour ph can reach below 4.5, viable count reaches more than the 5*1011 cfu/g; The present invention adopts duct type centrifugal treating mode, and microorganism collection rate height is little to the damage of thalline, and has adopted pre-freeze, spawn activity height, stable performance; The present invention has shortened freeze-drying time by adding the quick-frozen moulding process, has improved the lactic acid bacteria viability, and then the fermentative activity of raising leavening product, freeze-drying time shortens to 16h from 48h, greatly reduces the energy consumption cost of product, has improved the stability and the fermentative activity of product.The product fermentative activity reaches pH4.8 from 4h and brings up to 4h and reach pH4.5-4.6; Product shows as in 25 degree accelerated tests and placed 5 days, and fermented yoghourt is brought up to 0.5h from 1h time delay.Simultaneously, improved the product dissolubility, used the visual observations dissolution time, it is solubilized that the present invention shakes up in water gently.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further details.
Embodiment 1
A. prepare culture medium, the proportion by weight of culture medium is a lactose 2, peptone 1, and caseinhydrolysate 2, yeast extract 1, dibasic ammonium citrate 2g, K2HPO4 0.5g, the distilled water of anhydrous sodium acetate 0.5g and surplus, pH6.0～7.0, standby;
B. High Density Cultivation probio: lactobacillus delbruockii subspecies bulgaricus inserted in the step a gained culture medium cultivate, cultivate 10 h, ferment again for 30 ℃, cultivate 10h for 30 ℃, place 2h for 10 ℃ then, get the lactobacillus delbruockii subspecies bulgaricus zymotic fluid, standby;
C. centrifugal treating: at 4 ℃, flow is under 2000ml/ minute condition with step b gained lactobacillus delbruockii subspecies bulgaricus zymotic fluid, and it is centrifugal to carry out duct type, lactobacillus delbrueckii subspecies bulgaricus mud, standby;
D. add protective agent: preparation protective agent sweet mellow wine 0.1%, sucrose 3%, vitamin C 0.1%, skimmed milk power 5%, Tween 80 0.1%, surplus is a water, and with protective agent 115 ℃ of sterilizations 15 minutes and be cooled to 10 ℃, be 1.0: 0.1 ratio according to protective agent and bacterium mud mass ratio, with protective agent and step c gained lactobacillus delbrueckii subspecies bulgaricus mud mixing mixing, get composition, standby;
E. freeze-drying moulding: in the final vacuum freeze drying in 1 hour of-60 ℃ of pre-freezes, the freeze drying temperature is-60 ℃ with the steps d resulting composition, and vacuum is 1pa, and the time is 10 hours, obtains every liter of zymotic fluid of lactobacillus delbruockii subspecies bulgaricus particle 20g();
The streptococcus thermophilus particle gets every liter of zymotic fluid of 15g(with legal system), standby;
With lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle with the mass ratio for the 1:1 ratio mixes, ferment agent for sour milk.
Embodiment 2
A. prepare culture medium, the proportion by weight of culture medium is a lactose 1, peptone 1.5, and caseinhydrolysate 1, yeast extract 1.5, dibasic ammonium citrate 1.5 g, K2HPO4 1.15, anhydrous sodium acetate 0.2, the distilled water of % and surplus, pH6.0～7.0, standby;
B. High Density Cultivation probio: lactobacillus delbruockii subspecies bulgaricus inserted in the step a gained culture medium cultivate, cultivate 30 h, ferment again for 40 ℃, cultivate 30 h for 40 ℃, place 6h for 20 ℃ then, get the lactobacillus delbruockii subspecies bulgaricus zymotic fluid, standby;
C. centrifugal treating: at 10 ℃, flow is under 6000ml/ minute condition with step b gained probiotics fermention liquid, and it is centrifugal to carry out duct type, lactobacillus delbrueckii subspecies bulgaricus mud, standby;
D. add protective agent: preparation protective agent sweet mellow wine 0.2, sucrose 1.8, vitamin C 1.6, skimmed milk power 8,, Tween 80 0.15, surplus be water, and with protective agent 115 ℃ of sterilizations 15 minutes and be cooled to 10 ℃, it according to protective agent and bacterium mud mass ratio 1.0: 100 ratio, with protective agent and step c gained lactobacillus delbrueckii subspecies bulgaricus mud mixing mixing, get composition, standby;
E. freeze-drying moulding: with the steps d resulting composition in the final vacuum freeze drying in 5 hours of-40 ℃ of pre-freezes, the freeze drying temperature is-60 ℃, vacuum is 8pa, and the time is 30 hours, obtains every liter of zymotic fluid of lactobacillus delbrueckii subspecies bulgaricus mud particle 25g();
The streptococcus thermophilus particle gets every liter of zymotic fluid of 18g(with legal system), standby;
With lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle is that 1:100 mixes with the mass ratio, gets ferment agent for sour milk.
Embodiment 3
A. prepare culture medium, the proportion by weight of culture medium is a lactose 2.2, peptone 0.8, and caseinhydrolysate 0.18, yeast extract 1.6, dibasic ammonium citrate 1.6, K2HPO4 0.03, the distilled water of anhydrous sodium acetate 0.3 and surplus, pH6.0～7.0, standby;
B. High Density Cultivation probio: lactobacillus delbruockii subspecies bulgaricus inserted in the step a gained culture medium cultivate, cultivate 20h, ferment again for 35 ℃, cultivate 20h for 35 ℃, place 4h for 15 ℃ then, get the lactobacillus delbruockii subspecies bulgaricus zymotic fluid, standby;
C. centrifugal treating: at 7 ℃, flow is under 4000ml/ minute condition with step b gained lactobacillus delbruockii subspecies bulgaricus zymotic fluid, and it is centrifugal to carry out duct type, lactobacillus delbrueckii subspecies bulgaricus mud, standby;
D. add protective agent: preparation protective agent sweet mellow wine 0.3, sucrose 2.6, vitamin C 0.35, skimmed milk power 8.5, Tween 80 0.5, surplus is a water, and with it 115 ℃ of sterilizations 15 minutes and be cooled to 10 ℃, according to protective agent: the ratio of bacterium mud=1.0: 50, with protective agent and step c gained lactobacillus delbrueckii subspecies bulgaricus mud mixing mixing, get composition, standby;
E. freeze-drying moulding: in the final vacuum freeze drying in 3 hours of-50 ℃ of pre-freezes, the freeze drying temperature is-60 ℃ with the steps d resulting composition, and vacuum is 5pa, and the time is 20 hours, obtains every liter of zymotic fluid of lactobacillus delbruockii subspecies bulgaricus particle 22g();
The streptococcus thermophilus particle is got every liter of zymotic fluid of 16g(with legal system); Standby;
With lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle is that 1:100 mixes with the mass ratio, standby;
The animal bifidobacteria particle is got every liter of zymotic fluid of 30g(with legal system), standby;
The lactobacillus acidophilus particle is got every liter of zymotic fluid of 15g(with legal system), standby;
The Lactobacillus casei particle is got every liter of zymotic fluid of 35g(with legal system), standby;
(1) animal bifidobacteria particle and lactobacillus delbruockii subspecies bulgaricus particle, streptococcus thermophilus particle are mixed; the animal bifidobacteria granular mass is lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle gross mass 0.1 times, gets ferment agent for sour milk.
(2) lactobacillus acidophilus particle and lactobacillus delbruockii subspecies bulgaricus particle, streptococcus thermophilus particle are mixed; the lactobacillus acidophilus granular mass is lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle gross mass 1 times, gets ferment agent for sour milk.
(3) Lactobacillus casei particle and lactobacillus delbruockii subspecies bulgaricus particle, streptococcus thermophilus particle are mixed; the Lactobacillus casei granular mass is lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle gross mass 0.5 times, gets ferment agent for sour milk.
Embodiment 4
Other step and technology setting and the foregoing description are basic identical, and only the composition calculated by mass percentage of protective agent consists of: sweet mellow wine 0.5 %, sucrose 3.5 %, vitamin C 1.5 %, skimmed milk power 18%, tween 0.3%, surplus are water.
Claims (7)
1. ferment agent for sour milk; contain carrier, enzyme preparation and probio particle in the described leavening; described probio particle is prepared from through freeze drying by the composition that contains protective agent and probio; it is characterized in that; contain lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle in the described probio particle, its mass ratio is 1: 1～100.
2. ferment agent for sour milk according to claim 1; it is characterized in that; also contain animal bifidobacteria particle, lactobacillus acidophilus particle or Lactobacillus casei particle in the described probio particle, its consumption is lactobacillus delbruockii subspecies bulgaricus particle and streptococcus thermophilus particle gross mass 0.1～1 times.
3. ferment agent for sour milk according to claim 2; it is characterized in that described protective agent is grouped into by the one-tenth of following mass parts: sweet mellow wine 0.1%～1.0%, sucrose 2.0%-10.0%, vitamin C 0.1%-3.0%, skimmed milk power 5.0-30.0%, Tween 80 0.1%-2.0%, surplus are water.
4. ferment agent for sour milk according to claim 3 is characterized in that, described protective agent is grouped into by the one-tenth of following mass parts: sweet mellow wine 0.5 %, sucrose 3.5 %, vitamin C 1.5 %, skimmed milk power 18%, tween 0.3%, surplus are water.
5. ferment agent for sour milk according to claim 4 is characterized in that, the mass ratio of described protective agent and probio is 0.1～100: 1.0～5.0.
6. ferment agent for sour milk according to claim 5 is characterized in that, the mass percentage content of described carrier is 10-50%, and the mass percentage content of described enzyme preparation is 5-15%; Described carrier is one or more in skimmed milk power, maltodextrin, dietary fiber or the soluble starch; Described enzyme preparation is one or more in neutral proteinase, pepsin, lipase or the lactase.
7. method for preparing as ferment agent for sour milk as described in the claim 1,2,3,4,5 or 6 is characterized in that it carries out as follows:
A. prepare culture medium: each components in mass portion number is counted in the culture medium: lactose 1-3%, peptone 0.5-2%, caseinhydrolysate 0.1-5%, yeast extract 1-5%, dibasic ammonium citrate 0.5g-2g, K2HPO4 0.01-0.2%, anhydrous sodium acetate 0.1-0.5%, surplus is a distilled water, and pH is 6.0～7.0, and is standby after configuring;
B. cultivate probio: probio is inserted in the step a gained culture medium cultivated, cultivate 10～30 h down for 30～40 ℃, carry out fermented and cultured 10～30 h again, place 2～6h for 10～20 ℃ then, benefit and give birth to fermented liquid in temperature, standby;
C. centrifugal treating: at 4～10 ℃, flow is under 2000ml～6000ml/ minute condition with step b gained probiotics fermention liquid, and it is centrifugal to carry out duct type, probiotics bacterial mud, standby;
D. add protective agent: the preparation protective agent and with it 115 ℃ of sterilizations 15 minutes and be cooled to 10 ℃, be 1.0: 0.1～100 ratio according to protective agent and bacterium mud mass ratio, with protective agent and step c gained probiotics bacterial mud mixing mixing, must composition, standby;
E. freeze-drying moulding: in the final vacuum freeze drying in 1～5 hour of-60～-40 ℃ of pre-freezes, the freeze drying temperature is-60 ℃ with the steps d resulting composition, and vacuum is 1～8pa, and the time is 10～30 hours, obtains the probio particle;
F. the probio particle is mixed: other component particles in the described probio also according to the step preparation of step a to e, proportionally mixes step e gained probio particle not of the same race, gets ferment agent for sour milk.
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| CN2010106094894A CN102150705A (en) | 2010-12-28 | 2010-12-28 | Yoghourt ferment and preparation method thereof |
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| CN2010106094894A CN102150705A (en) | 2010-12-28 | 2010-12-28 | Yoghourt ferment and preparation method thereof |
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| CN102150705A true CN102150705A (en) | 2011-08-17 |
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| CN (1) | CN102150705A (en) |
Cited By (12)
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| CN102429016A (en) * | 2011-12-28 | 2012-05-02 | 石家庄市兄弟伊兰食品配料有限公司 | Deep-frozen yogurt starter and preparation method thereof |
| CN103333840A (en) * | 2013-07-08 | 2013-10-02 | 昆山佰生优生物科技有限公司 | Probiotic ultralow temperature refrigeration technology and applications thereof in probiotic preparation |
| CN103396959A (en) * | 2013-07-23 | 2013-11-20 | 扬州大学 | (Lactobacillus delbrueckii subsp.bulgaricus) grx33 and application thereof in preparation of fermented milk |
| CN104232542A (en) * | 2014-09-17 | 2014-12-24 | 山东大学 | Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter |
| CN105341149A (en) * | 2015-09-29 | 2016-02-24 | 陈咏梅 | Yoghourt fermenting agent and preparation method thereof |
| CN106172772A (en) * | 2015-05-07 | 2016-12-07 | 浙江李子园牛奶食品有限公司 | Boruga prepared by a kind of super outstanding method of peptide enzymolysis Cross-linked and the method |
| CN106259891A (en) * | 2015-05-28 | 2017-01-04 | 上海旺旺食品集团有限公司 | A kind of probiotic bacteria buccal tablet and preparation method thereof |
| CN106900848A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic gel particle and preparation method thereof |
| CN107937317A (en) * | 2017-12-26 | 2018-04-20 | 山东得益乳业股份有限公司 | Lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom |
| CN112262888A (en) * | 2020-09-11 | 2021-01-26 | 云南皇氏来思尔乳业有限公司 | Bacterial enzyme synergistic starter for preparing yoghourt |
| CN114366719A (en) * | 2022-01-14 | 2022-04-19 | 微康益生菌(苏州)股份有限公司 | A preparation method of probiotic granules based on regulation of human microbiome |
| CN114381383A (en) * | 2020-10-21 | 2022-04-22 | 广东益可维生物技术有限公司 | Freeze-drying and granulating process and equipment for leavening agent |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429016A (en) * | 2011-12-28 | 2012-05-02 | 石家庄市兄弟伊兰食品配料有限公司 | Deep-frozen yogurt starter and preparation method thereof |
| CN103333840A (en) * | 2013-07-08 | 2013-10-02 | 昆山佰生优生物科技有限公司 | Probiotic ultralow temperature refrigeration technology and applications thereof in probiotic preparation |
| CN103396959A (en) * | 2013-07-23 | 2013-11-20 | 扬州大学 | (Lactobacillus delbrueckii subsp.bulgaricus) grx33 and application thereof in preparation of fermented milk |
| CN104232542A (en) * | 2014-09-17 | 2014-12-24 | 山东大学 | Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter |
| CN104232542B (en) * | 2014-09-17 | 2017-01-18 | 山东大学 | Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter |
| CN106172772A (en) * | 2015-05-07 | 2016-12-07 | 浙江李子园牛奶食品有限公司 | Boruga prepared by a kind of super outstanding method of peptide enzymolysis Cross-linked and the method |
| CN106259891A (en) * | 2015-05-28 | 2017-01-04 | 上海旺旺食品集团有限公司 | A kind of probiotic bacteria buccal tablet and preparation method thereof |
| CN105341149A (en) * | 2015-09-29 | 2016-02-24 | 陈咏梅 | Yoghourt fermenting agent and preparation method thereof |
| CN105341149B (en) * | 2015-09-29 | 2019-05-07 | 陈咏梅 | Ferment agent for sour milk and preparation method thereof |
| CN106900848A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic gel particle and preparation method thereof |
| CN107937317A (en) * | 2017-12-26 | 2018-04-20 | 山东得益乳业股份有限公司 | Lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom |
| CN107937317B (en) * | 2017-12-26 | 2021-02-05 | 山东得益乳业股份有限公司 | Lactobacillus delbrueckii subsp bulgaricus, application thereof and yoghourt prepared from lactobacillus delbrueckii subsp bulgaricus |
| CN112262888A (en) * | 2020-09-11 | 2021-01-26 | 云南皇氏来思尔乳业有限公司 | Bacterial enzyme synergistic starter for preparing yoghourt |
| CN114381383A (en) * | 2020-10-21 | 2022-04-22 | 广东益可维生物技术有限公司 | Freeze-drying and granulating process and equipment for leavening agent |
| CN114366719A (en) * | 2022-01-14 | 2022-04-19 | 微康益生菌(苏州)股份有限公司 | A preparation method of probiotic granules based on regulation of human microbiome |
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