CN103749676A - Mushroom yogurt and manufacturing method thereof - Google Patents
Mushroom yogurt and manufacturing method thereof Download PDFInfo
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- CN103749676A CN103749676A CN201110319209.0A CN201110319209A CN103749676A CN 103749676 A CN103749676 A CN 103749676A CN 201110319209 A CN201110319209 A CN 201110319209A CN 103749676 A CN103749676 A CN 103749676A
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Abstract
The invention relates to mushroom yogurt and a manufacturing method thereof. The manufacturing method comprises the following steps of mixing fresh milk and mushroom fermentation broth according to a volume ratio of 5-7: 1, adding 5.0-10wt% of cane sugar into the mixture, carrying out mixing to obtain a uniform mixture as a fermentation culture solution, adding 5-10% by volume of inoculated lactobacilli into the fermentation culture solution, carrying out homogenization mixing to obtain a uniform mixture, carrying out loading, carrying out sealing, carrying out culture in an incubator having a temperature of 42-43 DEG C for 3.0-4.0h until curd is produced, transferring the curd into a refrigerator, carrying out refrigeration at a temperature of 4 DEG C, and carrying out fermentation for more than 24h to obtain the mushroom yogurt finished product. The mushroom yogurt changes a taste of the traditional lactic acid, has a fresh fragrance of lactic acid, has health care and nutrition effects of mushroom, and greatly improves the amount of lactobacilli in lactic acid by lactobacillus growth promotion effects produced by mushroom. The mushroom yogurt as a yogurt health beverage provides a technical support for yogurt health beverage diversification.
Description
Technical field
The invention belongs to food-processing industry, relate to a kind of health drink and manufacture craft thereof, utilize shiitake mushroom hypha zymotic fluid to join by a certain percentage of the weight in cow's milk, a kind of health drink obtaining by the fermented and cultured of lactic acid bacteria.
Background technology
Mushroom, has another name called fragrant bacterium, flower mushroom, mushroom, is commonly called as Chinese 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 mushroom " by people, at the title of among the people have " mountain delicacy ", very popular, is rare desirable health food.Show that according to the study a lot of metabolites in mushroom fruiting body and mycelium are as lentinan, structural similarity, can improve immune function of human body, prevents tumour cell further growth and diffusion and the 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 postoperative micrometastasis to chronic myelocytic leukemia, cancer of the stomach, snuff cancer etc., this effect is, by body immunity, cancer cell is showed to indirect toxicity, is particularly useful for human body rehabilitation after being ill.Compared with other antineoplastic, LNT is almost without any side effects, is current one of known the strongest immunopotentiator.The 2nd, strengthen immunity: according to the study, lentinan has important ImmunopharmacologicaAction Action, can improve body metabolism, strengthen immunity.The 3rd, reducing blood lipid, antithrombotic: research discovery, the fast cry of certain animals of mushroom gland 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 to good prevention and treatment function.The 4th, stomach invigorating, protect the liver: mushroom has certain curative effect to treatment acute and chronic hepatitis as virus hepatitis, catarrhal jaundice, cirrhosis etc.Lentinan and nutrient solution thereof have liver protection effect and strengthen toxin expelling ability, reduce serum aminotransferase levels at commencement.Normal food mushroom, can be used for prevention and treats weakness of the spleen and the stomach, abdominal distension, limbs fatigue, the disease of digestive system such as lean and haggard.The 5th, prevention rickets eliminate-poverty blood: mushroom calcic, iron are higher, and contain pure ergosterol, and therefore 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 is mainly motion and the metamorphosis angiogenesis inhibiting by suppressing vascular endothelial cell, and 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 take fresh milk as raw material, adds appropriate granulated sugar. through pasteurize, add pure lactic acid bacteria fermenting agent after cooling, then the product of making through heat-preservation fermentation.Because it has unique local flavor, moderately sour and sweet, fragrance is good to eat, nutritious, contains and multiple the useful lactic acid bacteria of human body is subject to consumers in general's favor deeply.
Yogurt is compared with ordinary milk, and due to the effect of lactic acid bacteria in cultured milk, milk proem (being mainly casein) sex change solidifies out into particulate, and mutually connects to bean curd-like institutional framework.This casein particle of being done to produce by lactic acid is less than the particle that milk proem produces under hydrochloric acid in gastric juice effect, is easier to human body and digests and assimilates.In cultured milk, also contain in addition and be equivalent to 4 times of above essential amino acid and multiple polypeptides of ordinary milk; The biologically active of these polypeptide classes has been carried out broad research, finds that these polypeptide have antibacterial, anti-hypertension, enhance metabolism, strengthen the different physiological roles such as calcium absorption.In cultured milk's primary raw material milk, contain abundant vitamin, in cultured milk's manufacture process, these vitamin ingredients do not suffer damage, and due 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 in milk to enrich mineral matter more soluble, be convenient to the absorption of stomach; As calcium in milk, be not only damaged, be also converted into the solubility calcium lactate that is easier to absorption of human body, simultaneously the milk proem polypeptide class function that also helpful calcium absorbs producing that is decomposed under lactic acid bacteria effect.
Lactic acid bacteria in yogurt not only can be improved nutritive value of food, improve flavour of food products, improve food preservation and added value, and show by a large amount of research, lactic acid bacteria has many-sided health-care effect to human body, as regulate body gastrointestinal tract normal flora, microecological balance in holder, improve food digestion rate and biological value, improve constipation, reduce cholesterol levels, improve liver function, alleviate lactose intolerance, control endotoxin, suppress the generation of the interior corrupt bacteria growing breeding of enteron aisle and spoilage product, manufacture nutriment, stimulate tissue development, thereby to the nutritional status of body, physiological function, cell infection, drug effect, toxic reaction, immune response, tumour occurs, the generation effects such as aging course and unexpected emergency reaction.As can be seen here, the physiological function of lactic acid bacteria and the vital movement of body are closely bound up.
At present, fermentation type yogurt is due to its unique local flavor, and is deeply subject to consumer's favor; 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 can change traditional yogurt mouthfeel, make yogurt there is fresh scent, can increase health care and the trophism of mushroom, and lactobacter growth is played to facilitation, improve mushroom acid milk of the lactic acid bacterium number in material yogurt and preparation method thereof.
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 to add weight percent content be 5.0～10% sucrose, after mixing, as fermentation culture, then in fermentation culture, add physique than joining in above-mentioned fermentation culture for the inoculating lactic acid bacterium of 5-10%.
Described inoculating lactic acid bacterium is to be inoculation streptococcus thermophilus by quantity ratio: lactobacillus 21: 1 lactic acid bacteria.
The manufacture craft of mushroom acid milk is with fresh milk: Lentinus edodes fermented liquid is in 5-7: 1 ratio is mixed, and add the sucrose of weight percent content 5.0～10%, fully after homogeneous as fermentation culture, through sterilizing, to be cooled to 25～50 ℃ after, take physique, than the inoculating lactic acid bacterium as 5～10% inoculum concentration, be added to above-mentioned fermentation culture again, homogeneous mixes, filling and sealing, in 42～43 ℃ of insulating boxs, cultivate 3.0～4.0h, after there is curdled milk, stop cultivating, then, more than proceeding to 4 ℃ of refrigeration after fermentation 24h of refrigerator, obtain mushroom acid milk finished product.
The preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out to 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 rear mycelial zymotic fluid, above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid; Or be the ascorbic acid that 0.1% citric acid and weight percent content are 0.05% to adding weight percent content in mycelial zymotic fluid, 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 red big rj of this B does has not only changed the mouthfeel of traditional yogurt, increase the fresh scent of yogurt; And increased health care and the trophism of mushroom, and due to the facilitation of mushroom to lactobacter growth, significantly improved the lactic acid bacterium number in yogurt.The yogurt health drink of made of the present invention, for the variation of yogurt health drink provides a kind of technical support.
The specific embodiment
Below in conjunction with example, manufacture craft of the present invention is further described.
The preparation of shiitake mushroom hypha zymotic fluid: the mushroom slant strains of preservation is positioned over and cultivates 1d activation Xianggu mushroom strain in 25 ℃ of constant incubators, the bacterial classification of activation is inoculated in to PDA slant medium [PDA slant medium formula (percentage by weight): potato (peeling) 20.0%, glucose 2.0%, agar 2.0%, pH nature, water 1000ml).On, 25 ℃ of constant temperature culture 7-10d expand inclined-plane bacterial strain, then in the triangular flask of 250ml, fill PDBIP rent land Liquid Culture based formulas (percentage by weight): potato (peeling) 20.0%, glucose 2.0%, pH nature, water 1000ml) fluid nutrient medium 150ml, on superclean bench, inoculate the bacterial strain that expands inclined-plane, 4～5 (the every about 0.5X0.5em of area) mycelia pieces 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, the inoculum concentration inoculation liquid body note mushroom strains that is further 10% by triangular flask or the fermentation tank of 500ml according to volume ratio, by the constant temperature culture of 25 ℃, cultivate 5～8d, till being transparence and generating required a large amount of mycelium pellets to zymotic fluid.Mycelium pellet and zymotic fluid are all put in tissue mashing machine, the mycelium in mycelium pellet is smashed to pieces fully, then add wherein 0.1% citric acid and 0.05% ascorbic acid, at 90 ℃ of lixiviate 3h, with 100 order filter-cloth filterings, get filtrate, finally obtain shiitake mushroom hypha zymotic fluid.The expansion of lactobacillus inoculation is cultivated: in fresh milk, adding weight percent content is 5.0% sucrose, in 115 ℃ of sterilizing 15min, be cooled to 45 ℃, inoculation streptococcus thermophilus: lactobacillus 21: the lactic acid bacteria of 1 ratio, in 42～43 ℃ of insulating boxs, cultivate 3.5h as yogurt bacterial classification.
The making of mushroom acid milk: with fresh milk: Lentinus edodes fermented liquid mixes in the ratio of 6: 1, and to add weight percent content be 5.0% sucrose, fully after homogeneous as fermentation culture, adopt pasteurization, to be cooled during to 45 ℃, take physique, than the inoculating lactic acid bacterium as 5% inoculum concentration, be inoculated into above-mentioned fermentation culture, mix, filling and sealing is cultivated 3.5h in 42～43 ℃ of insulating boxs, stops cultivating after there is curdled milk.Then more than proceeding to 4 ℃ of refrigeration after fermentation 24h of refrigerator; Get final product to obtain mushroom acid milk finished product.
The indices measurement result of yogurt is as follows:
Sense index:
Color and luster: slightly light yellow in milky white.Flavour: there is distinctive yogurt taste, sour-sweet suitable.
Smell: alcohol-free fermented flavour, musty, stink, the pure and fresh fragrance of tool.
Structural state: grumeleuse uniform and smooth, without bubble, has a small amount of whey to separate out, and viscosity is moderate, solidifies good.
(organoleptic indicator of mushroom acid milk is all good than the sense index of contrast yogurt)
Physical and chemical index:
Moon purport fat (g/100g) 4.0
Total solid (g/100g) 17.0
Acidity (° T) 92 (does not add the acidity (° T80) of the contrast yogurt of Lentinus edodes fermented liquid
Pb(mg/kg)＜0.05
As(mg＜0.05
Aflatoxin (ug/kg) < 0.5
Microbiological indicator:
3 of coliform (MPN/100g) <
Saccharomycete does not detect
Mould does not detect
Pathogenic bacteria do not detect
Lactic acid bacteria number (cfu/g) 9.85X10
8(do not add lactic acid bacteria number (cfu/g) 0.5X10 of the contrast yogurt of Lentinus edodes fermented liquid
8.
Claims (5)
1. a mushroom acid milk, it is characterized in that: with fresh milk: Lentinus edodes fermented liquid is by 5～7: 1 volume ratio mixes, and to add weight percent content be the sucrose of 5.0-10%, after mixing, as fermentation culture, then in fermentation culture, add physique than being that 5～10% inoculating lactic acid bacterium is in above-mentioned fermentation culture.
2. mushroom acid milk as claimed in claim 1, is characterized in that: described inoculating lactic acid bacterium is to be inoculation streptococcus thermophilus by quantity ratio: lactobacillus 21: 1 lactic acid bacteria.
3. the technique of preparation 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 add the sucrose of weight percent content 5.0-10%, fully after homogeneous as fermentation culture, through sterilizing, to be cooled after 25-50 ℃, take physique ratio as the inoculating lactic acid bacterium of the inoculum concentration of 5-10%, join above-mentioned fermentation culture again, homogeneous mixes, filling and sealing, in 42～43 ℃ of insulating boxs, cultivate 3.0-4.0h, after there is curdled milk, stop cultivating, then more than proceeding to 4 ℃ of refrigeration after fermentation 24h of refrigerator, obtain mushroom acid milk finished product.
4. the manufacture craft of the mushroom acid milk as described in claim 1 or 3, it is characterized in that: the preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out to 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 rear mycelial zymotic fluid, above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid.
5. the manufacture craft of the mushroom acid milk as described in claim 1 or 3, it is characterized in that: or be the ascorbic acid that 0.1% citric acid and weight percent content are 0.05% to adding weight percent content in mycelial zymotic fluid, 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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| CN201110319209.0A CN103749676A (en) | 2011-10-20 | 2011-10-20 | Mushroom yogurt and manufacturing method thereof |
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| CN201110319209.0A CN103749676A (en) | 2011-10-20 | 2011-10-20 | Mushroom yogurt and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186654A (en) * | 2014-08-04 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Making method of mushroom health milk beverage with function of replenishing calcium |
| CN104856150A (en) * | 2015-04-26 | 2015-08-26 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of lentinan health-care beverage |
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2011
- 2011-10-20 CN CN201110319209.0A patent/CN103749676A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186654A (en) * | 2014-08-04 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Making method of mushroom health milk beverage with function of replenishing calcium |
| CN104186654B (en) * | 2014-08-04 | 2016-08-17 | 顾湘 | A kind of manufacture method of the lentinus edodes health care milk beverage with calcium supplementing effect |
| CN104856150A (en) * | 2015-04-26 | 2015-08-26 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of lentinan health-care beverage |
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Application publication date: 20140430 |