CN101223911A - Mushroom acid milk and preparing process thereof - Google Patents
Mushroom acid milk and preparing process thereof Download PDFInfo
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- CN101223911A CN101223911A CNA2008100261788A CN200810026178A CN101223911A CN 101223911 A CN101223911 A CN 101223911A CN A2008100261788 A CNA2008100261788 A CN A2008100261788A CN 200810026178 A CN200810026178 A CN 200810026178A CN 101223911 A CN101223911 A CN 101223911A
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- mushroom
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- zymotic fluid
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Abstract
The invention relates to a mushroom yogurt and a preparation method thereof. Fresh milk and fermented solution of mushroom are mixed by volume ratio of 5-7:1; after 5.0-10 percent (weight percentage) of sucrose is added to and well mixed with the fresh milk and the fermented solution, thus the acquired material is used as fermentation medium, into which 5-10 percent (volume ratio) of inoculative lactobacillus is added and uniformly mixed together, being canned, sealed and cultured for 3.0-4.0h in an incubator of 42-43 DEG C; after curd appears, the culture is stopped and the acquired material is transferred into a refrigerator of 4 DEG C to be refrigerated and fermented for over 24h, thus acquiring the finished product of the mushroom yogurt. The mushroom yogurt prepared by the invention not only changes taste of the traditional yogurt and has more refreshing flavor, but also increases the functions of health care and nutrition of mushrooms; besides, as mushroom promotes the growth of lactobacillus, the quantity of lactobacillus in the yogurt is greatly increased. The yogurt health care drink prepared by the invention provides technical support for the diversity of yogurt health care drinks.
Description
[technical field]
The invention belongs to food-processing industry, relate to a kind of health drink and manufacture craft thereof, promptly utilize the shiitake mushroom hypha zymotic fluid to join by a certain percentage of the weight in the cow's milk, a kind of health drink that the fermented and cultured by lactic acid bacteria obtains.
[background technology]
Mushroom [Lentinus edods (Berk) Sing] has another name called fragrant bacterium, flower mushroom, mushroom, is commonly called as the China mushroom, is a kind of important edible medicinal cultivation fungi, and it belongs to Eumycota, Basidiomycetes, Agaricales, Tricholomataceae, Lentinus.Mushroom is described as " queen in the mushroom " by people, very popular at the title of among the people have " mountain delicacy ", is rare desirable health food.Show a lot of metabolites such as lentinan in mushroom fruiting body and the mycelium according to the study, structural similarity can improve immune function of human body, prevents tumour cell further growth and diffusion and effect such as antiviral, and concrete health care and medicinal function are as follows:
The one, anti-curing oncoma: mushroom contains multiple active drug component, especially lentinan (LNT) and has certain antitumor action.LNT has the effect that suppresses and prevent the postoperative micrometastasis to chronic myelocytic leukemia, cancer of the stomach, snuff cancer etc., and this effect is by body immunity cancer cell to be showed indirect toxicity, is particularly useful for human body rehabilitation after being ill.Compare with other antineoplastic, LNT is almost without any side effects, is one of at present known the strongest immunopotentiator.The 2nd, strengthen immunity: according to the study, lentinan has important immune pharmacological action, can improve body metabolism, strengthens immunity.The 3rd, reducing blood lipid, antithrombotic: discover that mushroom adenine and lentinan all can promote cholesterol metabolic and reduce its content in serum.Mushroom contains abundant vitamin, and vitamin has the effect of reducing blood lipid, increase coronary blood flow, and hypertension and cardiovascular and cerebrovascular diseases are had good preventing and treatment function.The 4th, be good for the stomach, protect the liver: mushroom has certain curative effect to treating acute and chronic hepatitis such as virus hepatitis, catarrhal jaundice, cirrhosis etc.Lentinan and nutrient solution thereof have liver protection effect and strengthen the toxin expelling ability, reduce the serum transaminase level.Normal food mushroom can be used for prevention and treats weakness of the spleen and the stomach, abdominal distension, limbs fatigue, disease of digestive system such as lean and haggard.The 5th, prevention rickets and eliminate-poverty blood: mushroom calcic, iron are higher, and contain pure ergosterol, so modern Chinese medicine thinks that mushroom is the medicament of compensation vitamin D, can prevent rickets, and eliminate-poverty blood.The 6th, suppress tumor vascular new life: shiitake mushroom hypha extract LEM mainly is motion and the metamorphosis angiogenesis inhibiting by the inhibition vascular endothelial cell, and the body effect is relaxed.The 7th, other function: lentinan and derivative thereof all have therapeutic action to the infection of bacterium, mould, virus and AIDS.In a word, the effect that mushroom has nourishing and fit keeping function, upholds the good and suppress the bad is the treasure that people promote longevity.
Yogurt is to be raw material with the fresh milk, adds an amount of granulated sugar.Through pasteurize, the cooling back adds pure lactic acid bacteria fermenting agent, the product of making through heat-preservation fermentation again.Because it has unique local flavor, moderately sour and sweet, fragrance is good to eat, nutritious, contain multiple to the human body beneficial lactic acid bacteria and be subjected to consumers in general's favor deeply.
Yogurt is compared with ordinary milk, since the effect of lactic acid bacteria among the cultured milk, milk proem (mainly being casein) sex change solidify out into particulate, and connect to bean curd-like institutional framework mutually.This casein particle of being done to produce by lactic acid is easier to human consumption and absorbs less than the particle that milk proem produces under the hydrochloric acid in gastric juice effect.Also contain among the cultured milk in addition and be equivalent to essential amino acid and the multiple polypeptides of ordinary milk more than 4 times; The biologically active of these polypeptide classes has been carried out broad research, finds that these polypeptide have antibiotic, anti-hypertension, enhance metabolism, strengthen different physiological roles such as calcium absorption.Contain abundant vitamin in cultured milk's the primary raw material milk, these vitamin ingredients do not suffer damage in cultured milk's manufacture process, and owing to the metabolic activity of lactic acid bacteria, a part has obtained enhancing on the contrary.And because fermentation makes yogurt milk present acidity, make and enrich the easier dissolving of mineral matter in the milk, be convenient to the absorption of stomach; As calcium in the milk, not only be not damaged, also be converted into the solubility calcium lactate that is easier to absorption of human body, simultaneously the milk proem function that the also helpful calcium of polypeptide class that produces absorbs that is decomposed under the lactic acid bacteria effect.
Lactic acid bacteria in the yogurt not only can be improved nutritive value of food, improve flavour of food products, improve food preservation and added value, and by a large amount of studies show that, lactic acid bacteria has many-sided health-care effect to human body, as regulate the body gastrointestinal tract normal flora, keep microecological balance in the body, improve food digestion rate and biological value, improve constipation, reduce cholesterol levels, improve liver function, alleviate lactose intolerance, the control endotoxin, suppress the generation of interior corrupt bacteria growing breeding of enteron aisle and spoilage product, make nutriment, stimulate tissue development, thereby to the nutritional status of body, physiological function, cell infection, drug effect, toxic reaction, immune response, tumour takes place, aging course and unexpected generation effects such as emergency reaction.This shows that the physiological function of lactic acid bacteria and the vital movement of body are closely bound up.
At present, fermentation type yogurt is because its unique local flavor, and is subjected to consumer's favor deeply; What but modern consumer was pursued is a kind of continuous variation of diet, wishes the variation of taste, rather than unalterable healthy food.
[summary of the invention]
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of mouthfeel that can change traditional yogurt, make yogurt have fresh scent, can increase the health care and the trophism of mushroom, and lactobacter growth played facilitation, improve the mushroom acid milk and the manufacture craft thereof of the lactic acid bacterium number in the material yogurt.
The technical solution adopted for the present invention to solve the technical problems is: a kind of mushroom acid milk, with fresh milk: Lentinus edodes fermented liquid mixes by 5～7: 1 volume ratio, and the adding weight percent content is 5.0～10% sucrose, after mixing,, in fermentation culture, add physique again and join in the above-mentioned fermentation culture than the inoculating lactic acid bacterium that is 5～10% as fermentation culture.
Described inoculating lactic acid bacterium be by quantity than being the inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus=1: 1.
The manufacture craft of mushroom acid milk is with fresh milk: Lentinus edodes fermented liquid is in 5～7: 1 ratio is mixed, and the sucrose of adding weight percent content 5.0～10%, fully behind the homogeneous as fermentation culture, through the sterilization, to be cooled to 25～50 ℃ after, be added to above-mentioned fermentation culture with physique than the inoculating lactic acid bacterium that is 5～10% inoculum concentration again, the homogeneous mixing, filling and sealing, in 42～43 ℃ of insulating boxs, cultivate 3.0～4.0h, wait to occur to stop to cultivate after the curdled milk, change over to then more than 4 ℃ of refrigeration of refrigerator after fermentation 24h, promptly get the mushroom acid milk finished product.The preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out Liquid Culture, be cultured to a large amount of mycelium pellets of generation and zymotic fluid and be transparence, with tissue mashing machine mycelium is smashed to pieces again, obtain smashing to pieces the mycelial zymotic fluid in back, above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid; Or to add weight percent content in mycelial zymotic fluid be that 0.1% citric acid and weight percent content are 0.05% ascorbic acid, at 90～100 ℃ of lixiviate 1～3h; Then above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid.
The invention has the beneficial effects as follows: the mushroom acid milk that the present invention makes has not only changed the mouthfeel of traditional yogurt, increases the fresh scent of yogurt; And increased the health care and the trophism of mushroom, and because mushroom to the facilitation of lactobacter growth, has significantly improved the lactic acid bacterium number in the yogurt.The yogurt health drink of made of the present invention is for the variation of yogurt health drink provides a kind of technical support.
[specific embodiment]
Below in conjunction with example manufacture craft of the present invention is further described.
Shiitake mushroom hypha preparation of fermentation liquid: the mushroom slant strains of preservation is positioned over cultivation 1d activation Xianggu mushroom strain in 25 ℃ of constant incubators, with the bacterial classification inoculation of activation in PDA slant medium [PDA slant medium prescription (percentage by weight): potato (peeling) 20.0%, glucose 2.0%, agar 2.0%, the pH nature, water 1000ml].On, 25 ℃ of constant temperature culture 7～10d enlarge the inclined-plane bacterial strain, in the triangular flask of 250ml, adorn PDB[PDB Liquid Culture based formulas (percentage by weight) then: potato (peeling) 20.0%, glucose 2.0%, the pH nature, water 1000ml] fluid nutrient medium 150ml, inoculate the bacterial strain that enlarges the inclined-plane on the superclean bench, 4～5 (every about 0.5 * 0.5cm) mycelia pieces of area of every bottle graft test tube kind, in 25 ℃, 130r/min shaken cultivation 10～12d, to generating a large amount of mycelium pellets as liquid spawn, further triangular flask by 500ml or fermentation tank are 10% inoculum concentration inoculation liquid body note mushroom strains according to volume ratio, cultivate 5～8d by 25 ℃ constant temperature culture, till being transparence and generating required a large amount of mycelium pellets to zymotic fluid.Mycelium pellet and zymotic fluid all are put in the tissue mashing machine, the mycelium in the mycelium pellet is smashed to pieces fully, then to wherein adding 0.1% citric acid and 0.05% ascorbic acid, at 90 ℃ of lixiviate 3h, filter with 100 order filter clothes, get filtrate, obtain the shiitake mushroom hypha zymotic fluid at last.
The expansion of lactobacillus inoculation is cultivated: the adding weight percent content is 5.0% sucrose in fresh milk, in 115 ℃ of sterilization 15min, be cooled to 45 ℃, the inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus=1: 1 ratio, cultivate 3.5h in 42～43 ℃ of insulating boxs as the yogurt bacterial classification.
The making of mushroom acid milk: with fresh milk: Lentinus edodes fermented liquid mixes in 6: 1 ratio, and the adding weight percent content is 5.0% sucrose, fully behind the homogeneous as fermentation culture, adopt pasteurization, to be cooled during to 45 ℃, be inoculated into above-mentioned fermentation culture with physique than the inoculating lactic acid bacterium that is 5% inoculum concentration, mixing, filling and sealing is cultivated 3.5h in 42～43 ℃ of insulating boxs, wait to occur to stop to cultivate after the curdled milk.Change over to then more than 4 ℃ of refrigeration of refrigerator after fermentation 24h; Get final product the mushroom acid milk finished product.
Every index determining result of yogurt is as follows:
Sense index:
Color and luster: slightly light yellow in the milky white.Flavour: have distinctive yogurt taste, sour-sweet suitable.
Smell: alcohol-free fermented flavour, musty, stink, the pure and fresh fragrance of tool.
Structural state: the grumeleuse uniform and smooth does not have bubble, has small amount of whey to separate out, and viscosity is moderate, solidifies good.
(it is good that the organoleptic indicator of mushroom acid milk all compares according to the sense index of yogurt)
Physical and chemical index:
Fat (g/100g) 4.0
Total solid (g/100g) 17.0
Acidity (° T) 92 (acidity (° T) 80 that does not add the contrast yogurt of mushroom zymotic fluid)
Pb(mg/kg) ＜0.05
As(mg ＜0.05
Aflatoxin (ug/kg)＜0.5
Microbiological indicator:
Coliform (MPN/100g)＜3
Saccharomycete does not detect
Mould does not detect
Pathogenic bacteria do not detect
Lactic acid bacteria number (cfu/g) 9.85 * 10
8(the lactic acid bacteria number (cfu/g) 0.53 * 10 that does not add the contrast yogurt of mushroom zymotic fluid
8).
Claims (5)
1. mushroom acid milk, it is characterized in that: with fresh milk: Lentinus edodes fermented liquid mixes by 5～7: 1 volume ratio, and the adding weight percent content is 5.0～10% sucrose, after mixing,, in fermentation culture, add physique again than being that 5～10% inoculating lactic acid bacterium is in above-mentioned fermentation culture as fermentation culture.
2. mushroom acid milk as claimed in claim 1 is characterized in that: described inoculating lactic acid bacterium be by quantity than being the inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus=1: 1.
3. the technology for preparing mushroom acid milk as claimed in claim 1, it is characterized in that: be with fresh milk: Lentinus edodes fermented liquid is in 5～7: 1 ratio is mixed, and the sucrose of adding weight percent content 5.0～10%, fully behind the homogeneous as fermentation culture, through sterilization, to be cooled after 25～50 ℃, join above-mentioned fermentation culture with physique than the inoculating lactic acid bacterium that is 5～10% inoculum concentration again, the homogeneous mixing, filling and sealing, in 42～43 ℃ of insulating boxs, cultivate 3.0～4.0h, wait to occur to stop to cultivate after the curdled milk, change over to then more than 4 ℃ of refrigeration of refrigerator after fermentation 24h, promptly get the mushroom acid milk finished product.
4. as the manufacture craft of claim 1 or 3 described mushroom acid milks, it is characterized in that: the preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out Liquid Culture, be cultured to a large amount of mycelium pellets of generation and zymotic fluid and be transparence, with tissue mashing machine mycelium is smashed to pieces again, obtain smashing to pieces the mycelial zymotic fluid in back, above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid.
5. as the manufacture craft of claim 1 or 3 described mushroom acid milks, it is characterized in that: or to add weight percent content in mycelial zymotic fluid be that 0.1% citric acid and weight percent content are 0.05% ascorbic acid, at 90～100 ℃ of lixiviate 1～3h; Then above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100261788A CN101223911A (en) | 2008-01-28 | 2008-01-28 | Mushroom acid milk and preparing process thereof |
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| CNA2008100261788A CN101223911A (en) | 2008-01-28 | 2008-01-28 | Mushroom acid milk and preparing process thereof |
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| CN101223911A true CN101223911A (en) | 2008-07-23 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499290A (en) * | 2011-12-27 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Nutrient milk powder with selenium-enriched lentinus edodes and method for producing nutrient milk powder with selenium-enriched lentinus edodes |
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN102823648A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Jasmine tea yoghourt and preparation method thereof |
| CN103222661A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Tremellodon gelatinosum fermentation beverage production method |
| CN103621623A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Manufacturing method of mushroom flavored yoghurt |
| CN103919224A (en) * | 2014-04-08 | 2014-07-16 | 德州学院 | Pholiota adipose fermentation liquor fermented lactic acid beverage and preparation method thereof |
| CN105341596A (en) * | 2015-09-22 | 2016-02-24 | 山东宇程生物科技有限公司 | Brown lactic acid bacterium beverage containing shii-take flesh and processing method thereof |
| CN111602717A (en) * | 2020-06-02 | 2020-09-01 | 甘肃省科学院生物研究所 | Preparation method of lactobacillus beverage containing live mycelium |
-
2008
- 2008-01-28 CN CNA2008100261788A patent/CN101223911A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499290A (en) * | 2011-12-27 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Nutrient milk powder with selenium-enriched lentinus edodes and method for producing nutrient milk powder with selenium-enriched lentinus edodes |
| CN102499290B (en) * | 2011-12-27 | 2013-04-10 | 内蒙古伊利实业集团股份有限公司 | Nutrient milk powder with selenium-enriched lentinus edodes and method for producing nutrient milk powder with selenium-enriched lentinus edodes |
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN102823648A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Jasmine tea yoghourt and preparation method thereof |
| CN102823648B (en) * | 2012-07-31 | 2013-09-25 | 安徽省天旭茶业有限公司 | Jasmine tea yoghourt and preparation method thereof |
| CN102812998B (en) * | 2012-07-31 | 2013-10-09 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN103222661A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Tremellodon gelatinosum fermentation beverage production method |
| CN103621623A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Manufacturing method of mushroom flavored yoghurt |
| CN103919224A (en) * | 2014-04-08 | 2014-07-16 | 德州学院 | Pholiota adipose fermentation liquor fermented lactic acid beverage and preparation method thereof |
| CN105341596A (en) * | 2015-09-22 | 2016-02-24 | 山东宇程生物科技有限公司 | Brown lactic acid bacterium beverage containing shii-take flesh and processing method thereof |
| CN111602717A (en) * | 2020-06-02 | 2020-09-01 | 甘肃省科学院生物研究所 | Preparation method of lactobacillus beverage containing live mycelium |
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Open date: 20080723 |