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Production of dry vacuum freeze-drying technology of yoghurt culture

Author: HuangLiangChang
Tutor: LvXiaoLing
School: Tianjin University of Science and Technology
Course: Of Food Science
Keywords: MRS medium optimization Yoghurt culture Vacuum freeze-drying
CLC: TS252
Type: Master's thesis
Year: 2002
Downloads: 579
Quote: 2
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Abstract


In this paper, Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophillus) The culture conditions were studied to determine the Lactobacillus bulgaricus culture conditions : fermentation temperature 40 ℃, initial pH 5.80 , general biochemistry box training, training time 12h; Streptococcus thermophilus culture conditions : fermentation temperature 40 ℃, initial pH 6.40 , general biochemistry box training, training time 12h. At the same time to optimize the enrichment medium , to obtain the optimal culture of Lactobacillus bulgaricus MRS medium 1: modified MRS medium tomato juice 12% 7.5% malt extract 0.009mol/LCaCl 2 2% whey . Optimization of Streptococcus thermophilus culture MRS medium 2 : Improved MRS medium 3% 12% malt beer, tomato juice, 2% 6% whey 1% CaCO 3 . With 20% Na 2 CO 3 , respectively in solution as a neutralizer and experiments cultured Lactobacillus bulgaricus bacteria count was 7.5 × 10 9 a / ml, Streptococcus thermophilus bacteria count was 3.6 × 10 9 a / ml. The Lactobacillus bulgaricus and Streptococcus thermophilus fermentation broth was centrifuged (4000r/min × 20min) , the composite protective agents were added into the bacterial suspension , after vacuum freeze- dried powder leavening agent , viable counts were: Lactobacillus bulgaricus coli bacteria was 2.1 × 10 10 a / g, the number of bacteria Streptococcus thermophilus 1.7 × 10 10 a / g. The Lactobacillus bulgaricus and Streptococcus thermophilus ferment powder 1:1 carrot juice, skim milk is placed in 42 ℃, activating 40 ~ 60min, to 0.18% to 0.37 % of the inoculum inoculated yogurt fermentation . Using fuzzy mathematics method assessed the quality of the finished yogurt , evaluation results obtained : the yoghurt culture comprehensive quality.

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