CN104026234A - Production method of agaricus bisporus yoghurt - Google Patents
Production method of agaricus bisporus yoghurt Download PDFInfo
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- CN104026234A CN104026234A CN201410247358.4A CN201410247358A CN104026234A CN 104026234 A CN104026234 A CN 104026234A CN 201410247358 A CN201410247358 A CN 201410247358A CN 104026234 A CN104026234 A CN 104026234A
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- agaricus bisporus
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Abstract
The invention discloses a production method of agaricus bisporus yoghurt. The preparation method adopts agaricus bisporus and fresh milk as main raw materials, and comprises the following steps: (1) preparing agaricus bisporus liquid, namely adding water, 0.3wt% of citric acid and 0.3wt% of ascorbic acid into agaricus bisporus, pulping for 5-10 minutes, and filtering to obtain the agaricus bisporus liquid; (2) mixing, namely mixing the agaricus bisporus liquid with the fresh milk according to a weight ratio of 1 to (2-4), adding 0.25wt% of stabilizer and 6wt% of sucrose, and stirring to obtain mixed liquid; (3) homogenizing, namely homogenizing at 65 DEG C under the pressure of 20MPa; (4) sterilizing, namely sterilizing in a water bath pot at the temperature of 90-100 DEG C for 20 minutes; (5) cooling, inoculating and fermenting, namely cooling the mixed liquid to 42 DEG C, inoculating 1wt% of yoghurt strains in an aseptic environment, and fermenting in a constant-temperature culture box at the temperature of 42 DEG C for 4-6 hours; and (6) after-ripening at low temperature, namely after-ripening in a refrigerator at the temperature of 2-5 DEG C for 12-24 hours. The agaricus bisporus yoghurt prepared by the method is easy to digest and absorb by a human body and has specific fragrance of agaricus bisporus and double nutrients of agaricus bisporus and yoghurt.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of agaricus bisporus Yoghourt and production method thereof.
Background technology
Agaricus bisporus, another name mushroom, mushroom, white mushroom are under the jurisdiction of Eumycota in classification, Basidiomycetes, Holobasidiomycetidae, dodges Zoopagales, Agaricus edibilis, Agaricus.Agaricus bisporus is that artificial cultivation is the most extensive in the world at present, and output is the highest, and the edible mushroom of consumption figure maximum accounts for 40% left and right of whole world edible mushroom total output.This mushroom delicious flavour, nutritious, contains 18 seed amino acids, wherein have 8 kinds by human body essential, and have antitumor, antiviral, reduce the pharmacological action such as cholesterol, be called healthy food by the world.
In China, mushroom industry is a large strong industry at present, and the added value that how to make full use of its resource, raising edible mushroom is the important topic of current research.Along with the raising of people's living standard and the enhancing of diet conservancy consciousness, further exploitation edible mushroom Yoghourt becomes the large problem of food enterprise one, agaricus bisporus Yoghourt is exactly that a kind of Nutrition and health function processing with fresh milk with agaricus bisporus of developing under this overall background is in the new type of health Yoghourt of one, for the utilization of agaricus bisporus provides a new way, simultaneously also for Yoghurt Market increases new kind.
Summary of the invention
The object of this invention is to provide a kind of production method that agaricus bisporus is added to the agaricus bisporus Yoghourt forming through lactobacillus-fermented in fresh milk, milky white slightly yellowish, highly polished, the sour and sweet palatability of the equal color and luster of agaricus bisporus Yoghourt that makes, delicate mouthfeel, local flavor are pure, very easily digested and absorb by human body, there is the double nutrition of the distinctive fragrant of agaricus bisporus and agaricus bisporus and Yoghourt.
The present invention adopts following technical scheme to achieve these goals:
A production method for agaricus bisporus Yoghourt, is primary raw material by agaricus bisporus and fresh milk, adopts following steps to produce:
(1) preparation of agaricus bisporus mushroom liquid: select fresh high-quality agaricus bisporus, remove mushroom root, clean up, then by mushroom: the ratio row that water is 1: 3 add water, add again 0.3% citric acid and 0.3% ascorbic acid, with tissue mashing refiner making beating 5-10 minute, filter to get filtrate, filtrate is boiled 8-10 minute by 90-100 DEG C, is then cooled to room temperature and obtains agaricus bisporus mushroom liquid; Gained agaricus bisporus mushroom liquid color is golden yellow, and mushroom is aromatic strongly fragrant;
(2) mixing preparation: agaricus bisporus mushroom liquid prepared by step (1) is 1 with fresh milk by weight: the ratio of 2-4 is mixed, then add the stabilizing agent of above-mentioned mixed liquor weight 0.25%, 6% sucrose, at the uniform velocity stir and be warming up to 75-80 DEG C and carry out preheating, obtain mixed liquor; Will be at the uniform velocity while noting stirring, to prevent that hot-spot from causing protein denaturation;
(3) homogeneous: the mixed liquor of step (2), at 65 DEG C, is carried out to homogeneous under 20MPa condition;
(4) sterilizing: the mixed liquor after homogeneous is placed in to 90-100 DEG C of water-bath sterilizing 20 minutes;
(5) cooling inoculation, fermentation: when the mixed liquor after sterilizing is cooled to 42 DEG C, under gnotobasis, inoculate, the yoghurt bacterium of access 1%, sealing after mixing, then be positioned over the 4-6 hour that ferments in 42 DEG C of constant incubators, mixed liquor is solidified, form Yoghourt, described yoghurt bacterium is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and both ratios are 1: 1;
(6) low temperature after-ripening: the Yoghourt fermenting, place after-ripening 12-24 hour in 2-5 DEG C of refrigerator, get product.
Preferably, the agaricus bisporus mushroom liquid described in step (2) and fresh milk are the ratio mixing of 1: 2 by weight.
Preferably, the stabilizing agent described in step (2) is CMC.
Preferably, described CMC first melts by 30-40 DEG C of warm water before use.
Preferably, the Yoghourt fermenting in step (6), places in 4 DEG C of refrigerators after-ripening 12 hours.Taste is better, and mushroom is aromatic strongly fragrant.
Compared with the prior art, beneficial effect of the present invention is as follows:
1, the agaricus bisporus that the present invention selects is that artificial cultivation is the most extensive in the world at present, output is the highest, the edible mushroom of consumption figure maximum, account for 40% left and right of whole world edible mushroom total output, this mushroom delicious flavour, nutritious, contain 18 seed amino acids, wherein have 8 kinds by human body necessary, and have antitumor, antiviral, reduce the pharmacological actions such as cholesterol, it is the Nutrition and health function that integrates agaricus bisporus and Yoghourt that agaricus bisporus is added to the agaricus bisporus Yoghourt of preparing through lactobacillus-fermented in fresh milk, the smooth exquisiteness of mouthfeel, mushroom is aromatic strongly fragrant, sweet and sour taste, very easily digested and absorb by human body.
2, the production method of agaricus bisporus Yoghourt of the present invention, while adding the citric acid of 0.3% ascorbic acid and 0.3%, agaricus bisporus is protected to chromatic effect best, the in the situation that of this consumption simultaneously, ascorbic acid is all used for for polyphenol oxidase, produces and preferably controls brown stain effect; When addition is too high or too low, protect chromatic effect poor, unnecessary ascorbic acid is oxidized, produces hydroascorbic acid, easily reacts with amino acid and produces brown stain, causes the intensification of brown stain.
3, the production method of agaricus bisporus Yoghourt of the present invention, moves in step (6) in the refrigerator of 4 DEG C, and growth that can lactic acid bacteria inhibiting, in order to avoid continue fermentation and cause acidity to raise, maintains best local flavor and curdled milk state.At During Cold Storage, acidity still has rising, and flavor components diacetyl content can increase simultaneously.The after-ripening of Yoghourt is the key factor that promotes fragrant flavor formation, the K cryogenic treatment of 2～5 DEG C can make the aquation of curdled milk albumen strengthen, Yoghourt improved texture, viscosity increase, in the process of refrigeration, further promote that lactobacillus bulgaricus produces aromatic substance as two second phthaleins, acetaldehyde and methyl sulfide etc., while refrigerating 12～24 hours, taste flavor and the structural state of Yoghourt just reach optimum level simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A production method for agaricus bisporus Yoghourt, is primary raw material by agaricus bisporus and fresh milk, adopts following steps to produce:
(1) preparation of agaricus bisporus mushroom liquid: select fresh high-quality agaricus bisporus, remove mushroom root, clean up, then by mushroom: the ratio row that water is 1: 3 add water, add again 0.3% citric acid and 0.3% ascorbic acid, with tissue mashing refiner making beating 10 minutes, filter to get filtrate, 100 DEG C are boiled filtrate 8 minutes, are then cooled to room temperature and obtain agaricus bisporus mushroom liquid; Gained agaricus bisporus mushroom liquid color is golden yellow, and mushroom is aromatic strongly fragrant;
(2) mixing preparation: agaricus bisporus mushroom liquid prepared by step (1) mixes with the ratio that fresh milk is 1: 2 by weight, then add the CMC of above-mentioned mixed liquor weight 0.25%, 6% sucrose, at the uniform velocity stir and be warming up to 75 DEG C and carry out preheating, obtain mixed liquor; Notice that CMC first melts by 30-40 DEG C of warm water before use, will be at the uniform velocity when stirring, to prevent that hot-spot from causing protein denaturation;
(3) homogeneous: the mixed liquor of step (2), at 65 DEG C, is carried out to homogeneous under 20MPa condition;
(4) sterilizing: the mixed liquor after homogeneous is placed in to 95 DEG C of water-bath sterilizings 20 minutes;
(5) cooling inoculation, fermentation: when the mixed liquor after sterilizing is cooled to 42 DEG C, under gnotobasis, inoculate, the yoghurt bacterium of access 1%, sealing after mixing, then be positioned in 42 DEG C of constant incubators and ferment 5 hours, mixed liquor is solidified, form Yoghourt, described yoghurt bacterium is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and both ratios are 1: 1;
(6) low temperature after-ripening: the Yoghourt fermenting, in placement 4 refrigerators, after-ripening 12 hours, gets product.
Embodiment 2:
A production method for agaricus bisporus Yoghourt, is primary raw material by agaricus bisporus and fresh milk, adopts following steps to produce:
(1) preparation of agaricus bisporus mushroom liquid: select fresh high-quality agaricus bisporus, remove mushroom root, clean up, then by mushroom: the ratio row that water is 1: 3 add water, add again 0.3% citric acid and 0.3% ascorbic acid, with tissue mashing refiner making beating 5 minutes, filter to get filtrate, 90 DEG C are boiled filtrate 8 minutes, are then cooled to room temperature and obtain agaricus bisporus mushroom liquid; Gained agaricus bisporus mushroom liquid color is golden yellow, and mushroom is aromatic strongly fragrant;
(2) mixing preparation: agaricus bisporus mushroom liquid prepared by step (1) mixes with the ratio that fresh milk is 1: 3 by weight, then add the CMC of above-mentioned mixed liquor weight 0.25%, 6% sucrose, at the uniform velocity stir and be warming up to 75 DEG C and carry out preheating, obtain mixed liquor; Notice that CMC first melts by 30 warm waters before use, will be at the uniform velocity when stirring, to prevent that hot-spot from causing protein denaturation;
(3) homogeneous: the mixed liquor of step (2), at 65 DEG C, is carried out to homogeneous under 20MPa condition;
(4) sterilizing: the mixed liquor after homogeneous is placed in to 90 DEG C of water-bath sterilizings 20 minutes;
(5) cooling inoculation, fermentation: when the mixed liquor after sterilizing is cooled to 42 DEG C, under gnotobasis, inoculate, the yoghurt bacterium of access 1%, sealing after mixing, then be positioned in 42 DEG C of constant incubators and ferment 4 hours, mixed liquor is solidified, form Yoghourt, described yoghurt bacterium is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and both ratios are 1: 1;
(6) low temperature after-ripening: the Yoghourt fermenting, place in 2 DEG C of refrigerators after-ripening 20 hours, get product.
Embodiment 3:
A production method for agaricus bisporus Yoghourt, is primary raw material by agaricus bisporus and fresh milk, adopts following steps to produce:
(1) preparation of agaricus bisporus mushroom liquid: select fresh high-quality agaricus bisporus, remove mushroom root, clean up, then by mushroom: the ratio row that water is 1: 3 add water, add again 0.3% citric acid and 0.3% ascorbic acid, with tissue mashing refiner making beating 10 minutes, filter to get filtrate, 100 DEG C are boiled filtrate 8 minutes, are then cooled to room temperature and obtain agaricus bisporus mushroom liquid; Gained agaricus bisporus mushroom liquid color is golden yellow, and mushroom is aromatic strongly fragrant;
(2) mixing preparation: agaricus bisporus mushroom liquid prepared by step (1) mixes with the ratio that fresh milk is 1: 4 by weight, then add the CMC of above-mentioned mixed liquor weight 0.25%, 6% sucrose, at the uniform velocity stir and be warming up to 80 DEG C and carry out preheating, obtain mixed liquor; Notice that CMC first melts by 30-40 DEG C of warm water before use,
Will be at the uniform velocity when stirring, to prevent that hot-spot from causing protein denaturation;
(3) homogeneous: the mixed liquor of step (2), at 65 DEG C, is carried out to homogeneous under 20MPa condition;
(4) sterilizing: the mixed liquor after homogeneous is placed in to 100 DEG C of water-bath sterilizings 20 minutes;
(5) cooling inoculation, fermentation: when the mixed liquor after sterilizing is cooled to 42 DEG C, under gnotobasis, inoculate, the yoghurt bacterium of access 1%, sealing after mixing, then be positioned in 42 DEG C of constant incubators and ferment 6 hours, mixed liquor is solidified, form Yoghourt, described yoghurt bacterium is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and both ratios are 1: 1;
(6) low temperature after-ripening: the Yoghourt fermenting, place in 5 DEG C of refrigerators after-ripening 24 hours, get product.
Test example:
1, sensory evaluation scores:
The organoleptic indicator of Yoghourt generally has three projects: flavour, smell and structural state and color and luster.General Requirements sour milk products has the distinctive flavour of Yoghourt, smell, alcohol-free fermented flavour, musty and other external bad smells; Grumeleuse uniform and smooth, without bubble, allowed a small amount of whey to separate out; Color and luster uniformity, is creamy white or is slightly with micro-yellow.According to above-mentioned requirements, this test is separated out situation, local flavor, mouthfeel from the whey of agaricus bisporus Yoghourt and is carried out the formulation of sensory evaluation scores standard, and specific standards is in table 1:
Table 1 sensory evaluation scores table and standards of grading
Agaricus bisporus Yoghourt prepared by the present embodiment 1, embodiment 2 and embodiment 3, by sensory evaluation scores, result is as following table 2:
Table 2 sensory evaluation scores result
| Embodiment | Sensory evaluation scores |
| Embodiment 1 | 90 |
| Embodiment 2 | 85 |
| Embodiment 3 | 80 |
Result shows: agaricus bisporus Yoghourt prepared by the present invention, sense organ is roughly the same.Color and luster: milky white slightly light yellow, uniformity, but make of zymotic fluid by the Yoghourt color that agaricus bisporus mushroom liquid does dark; Local flavor: have the distinctive fragrance of lactic acid, have strong agaricus bisporus delicate fragrance and milk, sour and sweet palatability, alcohol-free fermented flavour, musty and other bad smells; Structural state: milkiness type, homogeneous, fine and smooth, separate out without whey, without precipitation, without layering, denseness is moderate.Meanwhile, when agaricus bisporus mushroom liquid: fresh milk=1: 2, bacterial classification access amount is 1%, sugaring amount is 6%, fermentation time is 5 hours, after-ripening 12 hours in 4 DEG C of refrigerators, the agaricus bisporus Quality of Yoghourt of preparation is best.
2, agaricus bisporus Yoghourt acidity assaying:
The acidity of breast is because the effect of microorganism is increased.Acidity (° T) number of degrees are to make indicator with phenolphthalein, in and 100 milliliters of required Standard Volumetric Solutions for Sodium Hydroxides of breast (0.1000mol/L) milliliter number.
Concrete operation step is: take the Yoghourt of 5.00 grams of embodiment that stirred 1, be placed in 150 milliliters of conical flasks, add 40 milliliters and newly boil the distilled water letting cool to 40 DEG C, mix, then add 2 phenolphthalein indicators; With Standard Volumetric Solutions for Sodium Hydroxide (0.1000mol/L) titration, until there is blush, shake, does not disappear as terminal taking color in 0.5 minute; Standard Volumetric Solutions for Sodium Hydroxide milliliter number × 20 that consume, are acidity (° T).Embodiment 2 and embodiment 3 do same test.
The acidity of agaricus bisporus Yoghourt prepared by the present embodiment 1, embodiment 2, embodiment 3 is as following table 3:
The acidity of table 3 agaricus bisporus Yoghourt
Result: the acidity of national Specification Yoghourt need be within the scope of 70～110 ° of T, and the agaricus bisporus Yoghourt acidity that visible the method for the invention is produced meets national standard.
Claims (5)
1. a production method for agaricus bisporus Yoghourt, is characterized in that: be primary raw material by agaricus bisporus and fresh milk, adopt following steps to produce:
(1) preparation of agaricus bisporus mushroom liquid: select fresh high-quality agaricus bisporus, remove mushroom root, clean up, then by mushroom: the ratio row that water is 1: 3 add water, add again 0.3% citric acid and 0.3% ascorbic acid, with tissue mashing refiner making beating 5-10 minute, filter to get filtrate, filtrate is boiled 8-10 minute by 90-100 DEG C, is then cooled to room temperature and obtains agaricus bisporus mushroom liquid;
(2) mixing preparation: agaricus bisporus mushroom liquid prepared by step (1) is 1 with fresh milk by weight: the ratio of 2-4 is mixed, then add the stabilizing agent of above-mentioned mixed liquor weight 0.25%, 6% sucrose, at the uniform velocity stir and be warming up to 75-80 DEG C and carry out preheating, obtain mixed liquor;
(3) homogeneous: the mixed liquor of step (2), at 65 DEG C, is carried out to homogeneous under 20MPa condition;
(4) sterilizing: the mixed liquor after homogeneous is placed in to 90-100 DEG C of water-bath sterilizing 20 minutes;
(5) cooling inoculation, fermentation: when the mixed liquor after sterilizing is cooled to 42 DEG C, under gnotobasis, inoculate, the yoghurt bacterium of access 1%, sealing after mixing, then be positioned over the 4-6 hour that ferments in 42 DEG C of constant incubators, mixed liquor is solidified, form Yoghourt, described yoghurt bacterium is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and both ratios are 1: 1;
(6) low temperature after-ripening: the Yoghourt fermenting, place after-ripening 12-24 hour in 2-5 DEG C of refrigerator, get product.
2. the production method of agaricus bisporus Yoghourt according to claim 1, is characterized in that: the agaricus bisporus mushroom liquid described in step (2) and fresh milk are that the ratio of 1: 2 is mixed by weight.
3. the production method of agaricus bisporus Yoghourt according to claim 1, is characterized in that: the stabilizing agent described in step (2) is CMC.
4. the production method of agaricus bisporus Yoghourt according to claim 3, is characterized in that: described CMC first melts by 30-40 DEG C of warm water before use.
5. the production method of agaricus bisporus Yoghourt according to claim 1, is characterized in that: the Yoghourt fermenting in step (6), place in 4 DEG C of refrigerators after-ripening 12 hours.
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Cited By (3)
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| CN105994626A (en) * | 2016-05-25 | 2016-10-12 | 四川省农业科学院土壤肥料研究所 | Truffle yogurt and preparation method thereof |
| CN107616226A (en) * | 2017-10-10 | 2018-01-23 | 青岛农业大学 | Coagulating type mushroom Yoghourt and its processing method |
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