CN101755909A - Making method of pleurotus edible fungus flavor yoghourt - Google Patents
Making method of pleurotus edible fungus flavor yoghourt Download PDFInfo
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- CN101755909A CN101755909A CN200910229176A CN200910229176A CN101755909A CN 101755909 A CN101755909 A CN 101755909A CN 200910229176 A CN200910229176 A CN 200910229176A CN 200910229176 A CN200910229176 A CN 200910229176A CN 101755909 A CN101755909 A CN 101755909A
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- edible fungus
- pleurotus
- yoghourt
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- mushroom
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Abstract
The invention relates to a making method of pleurotus edible fungus flavor yoghourt, which belongs to the field of food processing and comprises the following steps of: applying an edible fungus submerged fermentation liquid to yoghourt fermentation to obtain a flavor yoghourt product; mixing the edible fungus submerged fermentation liquid with liquid skim milk through germicidal treatment and then proportionally adding a probiotics fermenting agent to obtain the yoghourt product with the edible fungus flavor through cultivation. The pleurotus edible fungus flavor yoghourt has the nutritive value of both edible fungi and the yoghourt, and unique flavor and is a novel fermentation milk product.
Description
Affiliated technical field
The invention belongs to field of food, edible mushroom liquid state fermentation production method is combined with the production of sour milk, obtain a kind of healthy food that has two kinds of style nutritive values concurrently.
Background technology
The Pleurotus fungi is a kind of fungi under the white mushroom of the Eumycota Basidiomycetes Agaricales section, is tame main edible fungus variety, mainly comprises flat mushroom, pleurotus eryngii, elegant precious mushroom or the like.Be rich in mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, human body is had effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.
It is abundant that carbohydrate in the sour milk digests easily, protein is easy to absorb, the metabolism of cholesterol and fat is better than cow's milk, vitamin and content of mineral substances.And sour milk has improvement effect, whole intestines effect to gut flora, can prevent intestines problem; Sour milk can reduce cholesterol in serum content, angiocardiopathy preventing; Sour milk has antitumous effect; Sour milk has anti-aging and merit that promote longevity; Sour milk has certain curative effect to stomach trouble, constipation, diabetes, hepatopathy etc.
Summary of the invention
The object of the present invention is to provide a kind of preparation method with pleurotus edible fungus flavor yoghourt, the product that this method is produced has increased the beneficial effect of edible mushroom to human body outside the effect that has kept sour milk.
Technical scheme of the present invention is: with the pleurotus edible fungus bacterial strain behind liquid deep layer fermenting, filter, mycelium is added through sterilization treatment, and be cooled in the middle of 35～42 ℃ the skimmed milk, add probiotics leaven in 0.1%～1% ratio simultaneously, at 35 ± 2 ℃ of fermentation 8～12h, obtain sour milk products.
Pleurotaceae edible mushroom of the present invention can be pleurotus eryngii, flat mushroom, elegant precious mushroom, Pleurotus nebrodensis.
Pleurotus edible fungus liquid fermentation method of the present invention is an analysis for soybean powder 46%, glucose 2～5%, peptone 0.1～0.2%, KH
2PO
40.04～0.06%, MgSO
40.02～0.05%, VB
112～16mg/L.30～40 ℃ of cultivation temperature are shaken bottle rotating speed a 200～260r/min, inoculum concentration 10～13% (v/v).Under these conditions, culture period is 4～6d.
Probiotics leaven of the present invention includes Bifidobacterium (Bifidobacterium), lactobacillus bulgaricus (L.acidophilus Asl.), streptococcus thermophilus (S.thermophilus), lactobacillus acidophilus (L.rhamnosus Asl.); Ratio is 0.5: 1: 1 in order: 0.5
The sterilization treatment condition of skimmed milk of the present invention is 95 ℃, 5min.
The invention has the beneficial effects as follows, the Pleurotaceae edible mushroom is carried out liquid fermentation, obtain mycelium after filtration, mycelium is mixed with skimmed milk, carry out the sour milk product that Yoghourt fermentation production obtains having concurrently sour milk and glossy ganoderma double effects then.
The specific embodiment
Embodiment 1
The pleurotus eryngii sour milk: with the pleurotus eryngii bacterial classification inoculation in analysis for soybean powder 5.8%, glucose 3.2%, peptone 0.15%, KH
2PO
40.04%, MgSO
40.04%, VB
1In the 13mg/L fluid nutrient medium.32 ℃ of cultivation temperature are shaken a bottle rotating speed 220r/min, inoculum concentration 13% (v/v).Culture period is 5d, obtains containing the mycelial zymotic fluid of pleurotus eryngii.Zymotic fluid is filtered in 100 mesh sieves, obtain the pleurotus eryngii mycelium.Skimmed milk is pressed protein content 5% add the 1000g reduction, carry out standardization by national standard, be preheated to 60 ℃, cross homogenizer (20Mpa), at 95 ℃, sterilization 5min is cooled to 37 ℃ then, insert 2g ferment agent for sour milk and 10mL pleurotus eryngii mycelium, 40 ℃ of fermentation 10h finish fermentation and obtain the pleurotus eryngii sour milk products.4 ℃ of refrigerations, storage.
Embodiment 2
Elegant precious mushroom sour milk: the oyster mushroom kind is inoculated in analysis for soybean powder 6%, glucose 4%, peptone 0.2%, KH
2PO
40.04%, MgSO
40.04%, VB
1In the 13mg/L fluid nutrient medium.Other production process obtains elegant precious mushroom sour milk products with embodiment 1.
Claims (4)
1. the preparation method of pleurotus edible fungus flavor yoghourt, with the pleurotus edible fungus bacterial strain behind liquid deep layer fermenting, filter, mycelium is added through 95 ℃, the 5min sterilization treatment, and be cooled in the middle of 35～42 ℃ the skimmed milk, add probiotics leaven in 0.1%～1% ratio simultaneously, at 35 ± 2 ℃ of fermentation 8～12h, obtain sour milk products.
2. preparation method according to claim 1, Pleurotaceae edible mushroom comprise pleurotus eryngii, flat mushroom and elegant precious mushroom.
3. preparation method according to claim 1 is characterized in that: Pleurotaceae edible fungus liquid fermentation process is an analysis for soybean powder 46%, glucose 2～5%, peptone 0.1～0.2%, KH
2PO
40.04～0.06%, MgSO
40.02～0.05%, VB
112～16mg/L.30～40 ℃ of cultivation temperature are shaken bottle rotating speed a 200～260r/min, inoculum concentration 10～13% (v/v).Under these conditions, culture period is 4～6d.
4. preparation method according to claim 1 is characterized in that: probiotics leaven includes Bifidobacterium (Bifidobacterium), lactobacillus bulgaricus (L.acidophilus Asl.), streptococcus thermophilus (S.thermophilus), lactobacillus acidophilus (L.rhamnosus Asl.); Ratio is 0.5: 1: 1 in order: 0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229176A CN101755909A (en) | 2009-12-14 | 2009-12-14 | Making method of pleurotus edible fungus flavor yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229176A CN101755909A (en) | 2009-12-14 | 2009-12-14 | Making method of pleurotus edible fungus flavor yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101755909A true CN101755909A (en) | 2010-06-30 |
Family
ID=42487414
Family Applications (1)
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|---|---|---|---|
| CN200910229176A Pending CN101755909A (en) | 2009-12-14 | 2009-12-14 | Making method of pleurotus edible fungus flavor yoghourt |
Country Status (1)
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| WO2013000934A1 (en) * | 2011-06-27 | 2013-01-03 | Compagnie Des Brevets Nutraceutiques | Milk drink based on oyster mushroom lovastatin |
| CN103444869A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii yoghurt and production method thereof |
| CN103734022A (en) * | 2012-10-16 | 2014-04-23 | 中国科学院天津工业生物技术研究所 | Bacterial strain producing L-erythrothioneine and method of preparing the L-erythrothioneine |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
| CN104261942A (en) * | 2014-09-28 | 2015-01-07 | 永和县旺达食用菌有限责任公司 | Pleurotus nebrodensis liquid strain culture medium and propagation method of strain |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
| CN104872282A (en) * | 2015-06-05 | 2015-09-02 | 襄汾县侯临农业科技有限公司 | Novel purpose of pleurotus eryngii fungi residue |
| CN107646975A (en) * | 2017-09-20 | 2018-02-02 | 福建农林大学 | A kind of edible and medical fungi particle Yoghourt and preparation method thereof |
-
2009
- 2009-12-14 CN CN200910229176A patent/CN101755909A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013000934A1 (en) * | 2011-06-27 | 2013-01-03 | Compagnie Des Brevets Nutraceutiques | Milk drink based on oyster mushroom lovastatin |
| BE1020033A3 (en) * | 2011-06-27 | 2013-04-02 | Cie Des Brevets Nutraceutiques | LACTEE BEVERAGE BASED ON PLEUROTE LOVASTATIN. |
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| CN103734022A (en) * | 2012-10-16 | 2014-04-23 | 中国科学院天津工业生物技术研究所 | Bacterial strain producing L-erythrothioneine and method of preparing the L-erythrothioneine |
| CN103444869A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii yoghurt and production method thereof |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
| CN104261942A (en) * | 2014-09-28 | 2015-01-07 | 永和县旺达食用菌有限责任公司 | Pleurotus nebrodensis liquid strain culture medium and propagation method of strain |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
| CN104872282A (en) * | 2015-06-05 | 2015-09-02 | 襄汾县侯临农业科技有限公司 | Novel purpose of pleurotus eryngii fungi residue |
| CN104872282B (en) * | 2015-06-05 | 2018-04-27 | 襄汾县侯临农业科技有限公司 | Application of the Pleurotus eryngii bacteria residue extract in Yoghourt |
| CN107646975A (en) * | 2017-09-20 | 2018-02-02 | 福建农林大学 | A kind of edible and medical fungi particle Yoghourt and preparation method thereof |
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Open date: 20100630 |