CN100381059C - Honey lucid ganoderma sour milk and its preparation method - Google Patents
Honey lucid ganoderma sour milk and its preparation method Download PDFInfo
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- CN100381059C CN100381059C CNB2005100417152A CN200510041715A CN100381059C CN 100381059 C CN100381059 C CN 100381059C CN B2005100417152 A CNB2005100417152 A CN B2005100417152A CN 200510041715 A CN200510041715 A CN 200510041715A CN 100381059 C CN100381059 C CN 100381059C
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Abstract
The present invention relates to honey ganoderma lucidum sour milk manufactured by adding 5 to 15 parts of honey, 3 to 15 parts of ganoderma lucidum extracted solution (the ganoderan content is 10 g/L) and 1.5 to 10 parts of lactobacillus leavening agents to 100 parts of milk by weight. The preparation process of the solid honey ganoderma lucidum sour milk comprises the following steps of raw material fresh milk selection, honey and ganoderma lucidum extracted solution adding, sterilization, inoculation, subpackage fermentation and inspection. The preparation process of the liquid honey ganoderma lucidum sour milk comprises the following steps of raw material-fresh milk selection, honey and ganoderma lucidum extracted solution adding, sterilization, inoculation, fermentation and inspection. An inventor tests the product according to the national inspection standards of milk and dairy products to obtain the result that the fat content, the total number of lactobacillus, the acid degree, the protein content, the whole milk solid and mercury contents and the contents of coliform groups and pathogenic bacteria come up to the inspection index about milk and dairy products in the national standard GB4789.18-84 of People Republic of China. Therefore, the product can be widely popularized and drunk.
Description
Technical field
The invention belongs to the dairy products technical field, be specifically related to use the yoghurt of honey, lucidum extracting liquid and lactic acid bacteria preparation.
Background technology
Sour milk is to be raw material with the fresh whole milk, through the ferment-fermented dairy products of making.Protein, fat, carbohydrate, mineral matter and various vitamin content are abundant in the sour milk, and nutritive value is very high, have become indispensable a kind of Food ﹠ Drink in people's life.Sell the Main Ingredients and Appearance basic fixed of yoghurt in the market, used sweetener mainly is a sucrose, and kind is single, and multiple have very the food additives of high nutritive value and fail and its effective combination, and nutritive value is lower.
Honey is the nectar and the secretion of honeybee herborization, by fully brewageing, is stored at the nutriment of a kind of sticky shape in the honeycomb, and honey has the effect of improving the human brain circulation, strengthening body immunity and copingability.Glossy ganoderma is purple sesame (Ganoderma sinense) of Polyporaceae edible fungus or red sesame (Ganoderma lucidum), purple sesame is distinguished the flavor of sweet warm in nature, red sesame bitter is flat, purple sesame, its main component be organic germanium (content be genseng 4-6 doubly) and GL-B, be considered to the precious tonic that a kind of beneficial gas qi-restoratives, body-building increase intelligence, strengthen the body resistance to consolidate the constitution, promote longevity.Modern medicine proves, that glossy ganoderma has is antitumor, protecting liver and detoxication, prevent and treat apoplexy, improve immunocompetence, multiple function such as delay senility.
Summary of the invention
Technical problem to be solved by this invention is to overcome the shortcoming of above-mentioned yoghurt, provide a kind of with the honey place of sucrose, with sour milk and glossy ganoderma and honey organically combine, increase sour milk nutritional labeling, have the honey lucid ganoderma sour milk of health care.
Solving the problems of the technologies described above the technical scheme that is adopted is that it is made by following raw material and weight portion proportioning thereof:
100 parts in milk
5～15 parts of honey
3～15 parts of lucidum extracting liquids
1.5～10 parts of lactic acid bacteria fermenting agents.
In the above-mentioned lucidum extracting liquid, ganoderma polyoses content is 10g/L.
Change into being rich in nutrition sweetener and honey health care in the proportioning of the present invention, and increased lucidum extracting liquid, the main component of glossy ganoderma is organic germanium (content is 4～6 times of genseng) and GL-B, it is the precious tonic that a kind of beneficial gas qi-restoratives, body-building increase intelligence, strengthen the body resistance to consolidate the constitution, promote longevity, modern medicine proves, that glossy ganoderma has is antitumor, protecting liver and detoxication, prevent and treat apoplexy, multiple function such as delay senility.
Preferred weight part proportioning of the present invention is:
100 parts in milk
8～12 parts of honey
5～12 parts of lucidum extracting liquids
3～8 parts of lactic acid bacteria fermenting agents.
Optimum weight part proportioning of the present invention is:
100 parts in milk
10 parts of honey
8 parts of lucidum extracting liquids
7 parts of lactic acid bacteria fermenting agents.
Its step of preparation process is as follows:
One, the step of preparation process of coagulating type honey lucid ganoderma sour milk
1, the selection of raw material fresh milk
Select for use do not contain antibiotic, do not contain anticorrisive agent, fat content is lower than 30%, dry greater than 8.5%, acidity is raw material at the fresh milk of 14～18 ° of T, in the reactor of packing into.
2, add honey and lucidum extracting liquid
In reactor, add honey and lucidum extracting liquid by weight ratio, stir, it is fully mixed with mixer.
3, sterilization
The honey glossy ganoderma milk of above-mentioned mixing under 90～100 ℃ temperature, was sterilized 8～12 minutes, and normal temperature is cooled to 42～45 ℃, and is standby.
4, inoculation
In the cooled honey glossy ganoderma milk of step 3 sterilization, add lactic acid bacteria fermenting agent by weight ratio, it is fully mixed with the mixer stirring.
5, packing fermentation
With the sterilization of sour milk cup, then postvaccinal honey glossy ganoderma milk branch is packed in the sour milk cup earlier, seal, 42～46 ℃ of temperature bottom fermentations 6～8 hours, with the acidometer check, when acidity is 70～80 ° of T, naturally cool to room temperature at normal temperatures, move in 0～5 ℃ the freezer after-ripening and preserve.
6, check
Test by quality control standards (QCS) of the present invention.
Two, the step of preparation process of liquid honey lucid ganoderma sour milk
1, the selection of raw material fresh milk
Select for use do not contain antibiotic, do not contain anticorrisive agent, fat content is lower than 30%, dry greater than 8.5%, acidity is that raw material is packed in the reactor at the fresh milk of 14～18 ° of T.
2, add honey and lucidum extracting liquid
The 1/2 weight portion honey that adds lucidum extracting liquid and proportioning thereof in reactor by weight ratio stirs with mixer, and it is fully mixed.
3, sterilization
The honey glossy ganoderma milk of above-mentioned mixing under 90～100 ℃ temperature, was sterilized 8～12 minutes, and normal temperature is cooled to 42～45 ℃, and is standby.
4, inoculation
In the cooled honey glossy ganoderma milk of step 3 sterilization, add lactic acid bacteria fermenting agent by weight ratio, it is fully mixed with the mixer stirring.
5, fermentation
With postvaccinal honey glossy ganoderma milk 42～46 ℃ of temperature bottom fermentations 6～8 hours, check with acidometer, when acidity is 70～80 ° of T, naturally cool to room temperature at normal temperatures, add identical with step 3 after sterilizing and the other 1/2 weight portion honey of its proportioning then, stir into aqueously with mixer, aseptic subpackagedly go in the finished bag, after-ripening and preserving in 0～5 ℃ freezer.
6, check
Test by quality control standards (QCS) of the present invention.
The preparation method of the lucidum extracting liquid in the proportioning of the present invention is as follows:
(1) material: commercially available purple sesame (Ganoderma sinense).
(2) through the requirement of check character combined foodstuff.
(3) glossy ganoderma is shredded, cleans, dries, add pure water, the material-water ratio weight ratio is 1: 60,85 ℃, extracted 2～3 hours, and plate-frame filtering gets extract just.
When (4) just extract is 10g/L through being evaporated to ganoderma polyoses content, carry out being lucidum extracting liquid after germ-free homogenising is handled.
The present invention adopts other active ingredient that contains GL-B and glossy ganoderma bacterium in the prepared yoghurt of milk, honey and glossy ganoderma, in its proportioning, substitute sucrose as leavening and sweetener with honey, make product keep active ingredient that honey had and fragrance, increased the nutrition of sour milk, make taste fragrant and sweet more submissive, agreeable to the taste, have that enriching yin is strong mends, strengthens immune function of human body and function such as delay senility, both improved the nutritive value of sour milk, overcome the edible inconvenient difficulty of honey and glossy ganoderma again, had certain meaning improving health.The inventive method adopts biofermentation method, does not add any chemical substance, and raw material is agricultural byproducts, does not produce any pollution in process of production.The inventor adopts the prepared coagulating type honey lucid ganoderma sour milk of weight proportion of the present invention and preparation method thereof, tests according to the country's breast and the test stone of dairy products.Test result: fat content, lactic acid bacteria sum, acidity, protein content, real milk solids, the content of mercury, coliform, pathogenic bacteria meet State Standard of the People's Republic of China GB4789.18-84 about the test rating of breast with dairy products.Product of the present invention can extensively be promoted and drink.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
With 100kg milk is example, and used raw material and weight proportion thereof are as follows:
Milk 100kg
Honey 10kg
Lucidum extracting liquid 8kg
Lactic acid bacteria fermenting agent 7kg
Its step of preparation process is as follows:
One, the step of preparation process of coagulating type honey lucid ganoderma sour milk
1, the selection of raw material fresh milk
Select for use do not contain antibiotic, do not contain anticorrisive agent, fat content is lower than 30%, dry greater than 8.5%, acidity is raw material at the fresh milk of 14～18 ° of T, in the reactor of packing into.
2, add honey and lucidum extracting liquid
In reactor, add honey and lucidum extracting liquid by weight ratio, stir, it is fully mixed with mixer.
3, sterilization
The honey glossy ganoderma milk of above-mentioned mixing under 90～100 ℃ temperature, was sterilized 8～12 minutes, and normal temperature is cooled to 42～45 ℃, and is standby.
4, inoculation
In the cooled honey glossy ganoderma milk of step 3 sterilization, add lactic acid bacteria fermenting agent by weight ratio, it is fully mixed with the mixer stirring.
5, packing fermentation
With the sterilization of sour milk cup, then postvaccinal honey glossy ganoderma milk branch is packed in the sour milk cup earlier, seal, 42～46 ℃ of temperature bottom fermentations 6～8 hours, with the acidometer check, when acidity is 70～80 ° of T, naturally cool to room temperature at normal temperatures, move in 0～5 ℃ the freezer after-ripening and preserve.
6, check
Test by quality control standards (QCS) of the present invention.
Two, the step of preparation process of liquid honey lucid ganoderma sour milk
1, the selection of raw material fresh milk
Select for use do not contain antibiotic, do not contain anticorrisive agent, fat content is lower than 30%, dry greater than 8.5%, acidity is raw material at the fresh milk of 14～18 ° of T, in the reactor of packing into.
2, add honey and lucidum extracting liquid
The 1/2 weight honey that adds lucidum extracting liquid and its proportioning in reactor by weight ratio stirs with mixer, and it is fully mixed.
3, sterilization
The honey glossy ganoderma milk of above-mentioned mixing under 90～100 ℃ temperature, was sterilized 8～12 minutes, and normal temperature is cooled to 42～45 ℃, and is standby.
4, inoculation
In the cooled honey glossy ganoderma milk of step 3 sterilization, add lactic acid bacteria fermenting agent by weight ratio, it is fully mixed with the mixer stirring.
5, fermentation
With postvaccinal honey glossy ganoderma milk 42～46 ℃ of temperature bottom fermentations 6～8 hours, check with acidometer, when acidity is 70～80 ° of T, naturally cool to room temperature at normal temperatures, add identical with step 3 after sterilizing and the other 1/2 weight honey of its proportioning then, stir into aqueously with mixer, aseptic subpackagedly go in the finished bag, after-ripening and preserving in 0～5 ℃ freezer.
6, check
Test by quality control standards (QCS) of the present invention.
Embodiment 2
With 100kg milk is example, and used raw material and weight proportion thereof are as follows:
Milk 100kg
Honey 5kg
Lucidum extracting liquid 3kg
Lactic acid bacteria fermenting agent 1.5kg
The preparation method of coagulating type honey lucid ganoderma sour milk and liquid honey lucid ganoderma sour milk is identical with embodiment 1.
Embodiment 3
With 100kg milk is example, and used raw material and weight proportion thereof are as follows:
Milk 100kg
Honey 15kg
Lucidum extracting liquid 15kg
Lactic acid bacteria fermenting agent 10kg
The preparation method of coagulating type honey lucid ganoderma sour milk and liquid honey lucid ganoderma sour milk is identical with embodiment 1.
In order to verify beneficial effect of the present invention, the present inventor will adopt the coagulating type honey lucid ganoderma sour milk of the embodiment of the invention 1 weight ratio and preparation method thereof preparation to check, and various check situations are as follows:
1, item inspecting
The coagulating type honey lucid ganoderma sour milk.
2, inspection machine
Butyrometer, butterfat centrifuge, buret, kjeldahl apparatus.
Above-mentioned inspection machine is the commercial goods.
3, the method for inspection
(1) examination by sensory organs
Test with reference to Interventions Requested listed among the GB2746-85.
(2) physical and chemical inspection
The determination of fat: in butyrometer, add 10mL sulfuric acid earlier, add the 5.0mL sample that is verified of mixing along the wall pipe again, draw 6mL water then, the suction pipe of careful washing sample, washing lotion is injected butyrometer, adds the 1mL isoamyl alcohol again, rubber stopper beyond the Great Wall, make bottleneck downward, simultaneously with cloth parcel in case go out, firmly jolting makes into even brown liquid, left standstill 5 minutes, place 65～70 ℃ of water-baths heating 5 minutes, put into the butterfat centrifuge after the taking-up centrifugal 5 minutes, put again in 65～70 ℃ of water-baths and heat with 1000 rev/mins rotating speed, notice that the water-bath water surface should be higher than the butyrometer fat deposit, take out after 5 minutes, reading is fatty percentage immediately.
Acidity assaying: measure the sample that 10mL is verified, inject in the 150mL conical flask, with the neutral distilled water diluting of 20mL, add 5 of 1% phenolphthalein indicators, careful mixing is with 0.1 molar sodium hydroxide titer titration, constantly shake, till blush did not disappear in 1 minute.The 0.1 molar sodium hydroxide titer mL number that is consumed during titration multiply by 10, i.e. the acidity of 100mL sample (° T).
The protein content check: adopt Kjeldahl to measure, with reference to " Food Inspection and analysis ", Beijing, Chinese Light Industry Press, 1993.
The full milk solid content is measured: press GB5409-85 operation detection sour milk solid content.
Mercury content is measured: the content that is verified mercury in the sample by the GB5009.17-85 operation detection.
GL-B is measured: extract the back concentrated sulfuric acid-phynol method with precipitation with alcohol, thermokalite and measure.
The microbiology index test: the spot sampling articles for use comprise sampling box, stirring rod, spoon, follpet plug wide-mouth bottle, sterilized plastic bag, thermometer, 75% cotton ball soaked in alcohol, alcolhol burner and ethanol.Culture medium, reagent and the method for inspection are carried out the pathogenic bacteria check by GB4789.2-84 " microbiological test of food hygiene total plate count mensuration ", GB4789.2-84 " microbiological test of food hygiene coli-group mensuration " and GB4789.1～4789.28-84 " food sanitary testing method microbiology part ".
3, assay
Assay sees Table 1.
Table 1 coagulating type honey lucid ganoderma sour milk examination table
4, check conclusion:
The key technical indexes comprises fat content, lactic acid bacteria sum, acidity, protein content, real milk solids, the content of mercury, coliform, pathogenic bacteria, meets State Standard of the People's Republic of China GB4789.18-84 about the test rating of breast with dairy products.
Contain lucidum extracting liquid in the proportioning of honey lucid ganoderma sour milk of the present invention, other active ingredient that contains GL-B and glossy ganoderma bacterium in the made honey lucid ganoderma sour milk, in its proportioning, substitute the sweetener of sucrose as leavening with honey, make product keep active ingredient that honey had and fragrance, increase the nutrition of sour milk, made taste fragrant and sweet more submissive.
The inventive method adopts biofermentation method, does not add any chemical substance, and raw material is agricultural byproducts, does not produce any pollution in process of production.
Claims (3)
1. honey lucid ganoderma sour milk is characterized in that adding following raw material in the milk of 100 weight portions and the weight portion proportioning is made:
100 parts in milk
5～15 parts of honey
3～15 parts of lucidum extracting liquids
1.5～10 parts of lactic acid bacteria fermenting agents
In the lucidum extracting liquid of said ratio, ganoderma polyoses content is 10g/L.
2. according to the described honey lucid ganoderma sour milk of claim 1, it is characterized in that in the milk of 100 weight portions, wherein adding following raw material and the weight portion proportioning is made:
100 parts in milk
8～12 parts of honey
5～12 parts of lucidum extracting liquids
3～8 parts of lactic acid bacteria fermenting agents.
3. according to the described honey lucid ganoderma sour milk of claim 1, it is characterized in that in the milk of 100 weight portions, wherein adding following raw material and the weight portion proportioning is made:
100 parts in milk
10 parts of honey
8 parts of lucidum extracting liquids
7 parts of lactic acid bacteria fermenting agents.
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| CNB2005100417152A CN100381059C (en) | 2005-02-22 | 2005-02-22 | Honey lucid ganoderma sour milk and its preparation method |
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| CN100381059C true CN100381059C (en) | 2008-04-16 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356940B (en) * | 2007-08-02 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| CN101623033B (en) * | 2008-07-07 | 2013-04-10 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing honey and bee pollen and production method thereof |
| CN102356777A (en) * | 2011-10-17 | 2012-02-22 | 河南佳源乳业股份有限公司 | Production method of honey yoghurt |
| CN103518842A (en) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | Honey, lucid ganoderma, fruit and vegetable yoghurt and preparation method thereof |
| CN103549003B (en) * | 2013-10-25 | 2015-07-08 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104855513A (en) * | 2015-06-06 | 2015-08-26 | 崔子扬 | Nutritive yak yogurt and preparing method thereof |
| CN106259894A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of processing method of edible fungi lactacidase fermenting beverage |
| CN107156297A (en) * | 2017-06-27 | 2017-09-15 | 商丘师范学院 | A kind of purple sesame Yoghourt and preparation method thereof |
| CN108432876A (en) * | 2018-03-20 | 2018-08-24 | 上海理工大学 | A kind of brewing method of antrodia flavored fermented milk |
| CN108902307A (en) * | 2018-06-19 | 2018-11-30 | 青岛农业大学 | A kind of functional yoghourt and preparation method thereof |
| CN109874866A (en) * | 2019-02-01 | 2019-06-14 | 广东工业大学 | A kind of Yoghourt and preparation method thereof |
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| CN1103550A (en) * | 1993-12-08 | 1995-06-14 | 李和平 | Preparing technology for glossy ganoderma honey milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103550A (en) * | 1993-12-08 | 1995-06-14 | 李和平 | Preparing technology for glossy ganoderma honey milk |
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| 灵芝酸奶制作工艺与营养. 黄书铭等.饮料工业（2004年第7卷第1期第16-20页）公开与营养，第7卷第1期. 2004 * |
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