CN103734312A - Preservation method for tibetan mushroom grains - Google Patents
Preservation method for tibetan mushroom grains Download PDFInfo
- Publication number
- CN103734312A CN103734312A CN201310730357.0A CN201310730357A CN103734312A CN 103734312 A CN103734312 A CN 103734312A CN 201310730357 A CN201310730357 A CN 201310730357A CN 103734312 A CN103734312 A CN 103734312A
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- CN
- China
- Prior art keywords
- tibetan
- milk
- mushroom
- room temperature
- fermented milk
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004321 preservation Methods 0.000 title abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000020191 long-life milk Nutrition 0.000 claims abstract 3
- 238000005138 cryopreservation Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 3
- 235000015140 cultured milk Nutrition 0.000 claims 7
- 210000002686 mushroom body Anatomy 0.000 claims 3
- 235000013618 yogurt Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010565 inoculated fermentation Methods 0.000 abstract 1
- 235000015138 kumis Nutrition 0.000 description 39
- 235000020167 acidified milk Nutrition 0.000 description 28
- 235000013339 cereals Nutrition 0.000 description 25
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000028804 PERCHING syndrome Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001145025 Saussurea involucrata Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029162 bladder disease Diseases 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000026533 urinary bladder disease Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preservation method for tibetan mushroom grains. The preservation method for the tibetan mushroom grains comprises the steps of raw milk sterilization, inoculated fermentation, cooling and cryopreservation. The preservation method for the tibetan mushroom grains has the advantages of simplicity, easiness in operation, low cost and the like; the tibetan mushroom grains preserved by the method can be inoculated into sterilized milk to continue fermenting yogurt; the method also has the characteristics that preservation time is long, mushroom grain activity is high, the forms of the mushroom grains and the flavor of the fermented yogurt are not changed and the like.
Description
technical field
The invention belongs to technical field of bioengineering, relate to a kind of store method of tibet koumiss mushroom grain.
Background technology
" tibet koumiss " also named " hiding glossy ganoderma " or " Tibet saussurea involucrata ", is the peculiar rare bacterial classification that is derived from snowfield, Tibet.It exactly likes the grain of rice, is the block of milky, colloidal substance.The main component of tibet koumiss is water, viscous polysaccharide, a small amount of albumen, lipid and other composition, is perching the microorganisms such as galactococcus, bacillus, saccharomycete and acetic acid bacteria on mushroom grain.The Yoghourt made from tibet koumiss, long-term drinking can improve immunity, and replenishing vitamins has and delays senility, the effects such as preventing cold, treatment rheumatism, control enteric infection, fat-reducing, raising liver function, adjusting gastrointestinal function, are particularly suitable for stomach trouble, ephrosis and liver and bladder disease patient.
Tibet koumiss Yoghourt extensively passes drink at folks of china.Among the people when using tibet koumiss, mushroom grain generally can be placed in pasteurized milk in room temperature preservation, and this store method need to regularly replace milk, otherwise the too high vigor that can reduce the fermentation of mushroom grain of Yoghourt acidity, while the method needs every day and all consumes great deal of milk.Also have people that mushroom grain is taken out from milk, with cold water, rinsed well, be then placed in natural air drying under room temperature, be then placed under 4 ℃ of conditions of refrigerator and preserve, this method is saved milk, but the holding time is unsuitable long, easily by the living contaminants in refrigerator.In addition, somebody, by the freeze drying of mushroom grain, is then placed under 4 ℃ of conditions of refrigerator and preserves, and this method mushroom grain form is easily damaged, and again accesses after milk, is difficult to see original form again, and vigor also can decline much in addition.The store method of a kind of tibet koumiss mushroom grain involved in the present invention, has that method is simple, easy to operate, low cost and other advantages.After the tibet koumiss mushroom grain access sterilization breast of preserving through said method, can continue fermented yoghourt, and there is long, the feature such as mushroom grain vigor is high, mushroom grain form is unchanged, fermented yoghourt local flavor is unchanged of holding time.
Summary of the invention
The object of this invention is to provide a kind of store method of tibet koumiss mushroom grain.The object of the invention is to realize by following technical scheme, it is characterized in that it comprises the following steps:
(1) raw milk sterilization
By raw milk sterilization 5～10 minutes at 95 ℃～98 ℃, be then down to room temperature;
(2) inoculation fermentation
By the tibet koumiss mushroom grain of processing with 30～45%(w/v) inoculum concentration be inoculated in the sterilization Ruzhong of being down to room temperature, room temperature fermentation 18～24 hours, obtains tibet koumiss acidified milk;
(3) cooling
The tibet koumiss acidified milk fermenting is moved in freezer or cold compartment of refrigerator immediately, make its temperature slowly be down to 0～4 ℃;
(4) freezing preservation
Tibet koumiss acidified milk after cooling is moved in freezer compartment of refrigerator, its temperature is down to below-18 ℃, the tibet koumiss acidified milk after freezing is in-18 ℃ of following preservations, 1～3 year holding time; Before needing to use, the tibet koumiss acidified milk of freezing preservation is placed in to room temperature, makes its temperature increase gradually, acidified milk slowly thaws.After acidified milk thaws completely, with aseptic filter screen, pull tibet koumiss mushroom grain out, during use, directly access sterilization Ruzhong.
beneficial effect of the present invention
(1) store method of tibet koumiss mushroom grain of the present invention, has the advantages such as method is simple, easy to operate, practical.
(2) features such as method of the present invention also has holding time length, mushroom grain vigor is high, mushroom grain form is unchanged, fermented yoghourt local flavor is unchanged.
The specific embodiment
the following examples can further illustrate the present invention, but do not limit the present invention in any way.
embodiment 1
By raw milk sterilization 5 minutes at 95 ℃, be then down to room temperature.By the tibet koumiss mushroom grain of processing with 30%(w/v) inoculum concentration be inoculated in sterilization breast, room temperature fermentation 18 hours, obtains tibet koumiss acidified milk.The tibet koumiss acidified milk fermenting is moved in freezer or cold compartment of refrigerator immediately, make its temperature slowly be down to 0～4 ℃.Tibet koumiss acidified milk after cooling is moved in freezer compartment of refrigerator, its temperature is down to below-18 ℃, the tibet koumiss acidified milk after freezing together with mushroom grain-18 ℃ of following preservations 1 year.Before needing to use, the tibet koumiss acidified milk of freezing preservation is placed in to room temperature, makes its temperature increase gradually, acidified milk slowly thaws.After acidified milk thaws completely, with aseptic filter screen, pull tibet koumiss mushroom grain out, during use, directly access sterilization Ruzhong.
embodiment 2
By raw milk sterilization 8 minutes at 98 ℃, be then down to room temperature.By the tibet koumiss mushroom grain of processing with 40%(w/v) inoculum concentration be inoculated in sterilization breast, room temperature fermentation 20 hours, obtains tibet koumiss acidified milk.The tibet koumiss acidified milk fermenting is moved in freezer or cold compartment of refrigerator immediately, make its temperature slowly be down to 0～4 ℃.Tibet koumiss acidified milk after cooling is moved in freezer compartment of refrigerator, its temperature is down to below-18 ℃, the tibet koumiss acidified milk after freezing together with mushroom grain-18 ℃ of following preservations 2 years.Before needing to use, the tibet koumiss acidified milk of freezing preservation is placed in to room temperature, makes its temperature increase gradually, acidified milk slowly thaws.After acidified milk thaws completely, with aseptic filter screen, pull tibet koumiss mushroom grain out, during use, directly access sterilization Ruzhong.
embodiment 3
By raw milk sterilization 10 minutes at 98 ℃, be then down to room temperature.By the tibet koumiss mushroom grain of processing with 45%(w/v) inoculum concentration be inoculated in sterilization breast, room temperature fermentation 24 hours, obtains tibet koumiss acidified milk.The tibet koumiss acidified milk fermenting is moved in freezer or cold compartment of refrigerator immediately, make its temperature slowly be down to 0～4 ℃.Tibet koumiss acidified milk after cooling is moved in freezer compartment of refrigerator, its temperature is down to below-18 ℃, the tibet koumiss acidified milk after freezing together with mushroom grain-18 ℃ of following preservations 3 years.Before needing to use, the tibet koumiss acidified milk of freezing preservation is placed in to room temperature, makes its temperature increase gradually, acidified milk slowly thaws.After acidified milk thaws completely, with aseptic filter screen, pull tibet koumiss mushroom grain out, during use, directly access sterilization Ruzhong.
Claims (1)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310730357.0A CN103734312B (en) | 2013-12-26 | 2013-12-26 | A kind of store method of tibetan mushroom grain |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310730357.0A CN103734312B (en) | 2013-12-26 | 2013-12-26 | A kind of store method of tibetan mushroom grain |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734312A true CN103734312A (en) | 2014-04-23 |
| CN103734312B CN103734312B (en) | 2018-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310730357.0A Expired - Fee Related CN103734312B (en) | 2013-12-26 | 2013-12-26 | A kind of store method of tibetan mushroom grain |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
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2013
- 2013-12-26 CN CN201310730357.0A patent/CN103734312B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
Non-Patent Citations (2)
| Title |
|---|
| BREAD: "了解天山雪莲菌", 《新浪博客，HTTP://BLOG.SINA.COM.CN/S/BLOG_5025DDF3010OSVCL.HTML》 * |
| 张炎，等: "藏灵菇酸奶的制作及工艺条件优化", 《食品工业科》 * |
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| Publication number | Publication date |
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| CN103734312B (en) | 2018-03-13 |
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Inventor after: Zhang Weibing Inventor after: Zhu Yan Inventor after: Zhu Jianning Inventor after: Yang Min Inventor after: Wang Yue Inventor after: Cao Lei Inventor after: Ma Jiang Inventor before: Zhang Weibing Inventor before: Xue Lian Inventor before: He Lin |
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Granted publication date: 20180313 Termination date: 20201226 |