CN104351338A - Preparation method of agrocybe cylindracea yogurt - Google Patents
Preparation method of agrocybe cylindracea yogurt Download PDFInfo
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- CN104351338A CN104351338A CN201410592112.0A CN201410592112A CN104351338A CN 104351338 A CN104351338 A CN 104351338A CN 201410592112 A CN201410592112 A CN 201410592112A CN 104351338 A CN104351338 A CN 104351338A
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- agrocybe
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- polysaccharide
- yoghourt
- agrocybe cylindracea
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Abstract
The invention discloses a preparation method of agrocybe cylindracea yogurt. The preparation method comprises the following steps: firstly, smashing and extracting agrocybe cylindracea, preparing obtaining agrocybe cylindracea polysaccharide, then adding white granulated sugar as well as the agrocybe cylindracea polysaccharide into fresh milk, and inoculating with lactobacillus for fermenting so as to obtain the agrocybe cylindracea yogurt. The preparation method of the agrocybe cylindracea yogurt has the benefit that the agrocybe cylindracea yogurt prepared by the method is light bright grey curdy, the curds are solid and uniform, the viscosity is moderate, the whey separation and bubble generation are avoided, the lactic acid taste is fragrant and pure, the unique agrocybe cylindracea fragrance is achieved and the mouth feel is delicate and smooth.
Description
Technical field
That the present invention relates to is a kind of preparation method of beverage, in particular a kind of preparation method of agrocybe Yoghourt.
Background technology
At present, the agrocybe deep-processed food on market is few, and the overwhelming majority is the drying raw material of agrocybe, and eating method is single, has had a strong impact on the consumption quantity of agrocybe like this.For this reason, develop the economic worth that agrocybe food can not only improve agrocybe, but also there is good social value.Inquired into herein and utilized lactic fermentation to produce fermented type agrocybe milk, not only nutritious, fragrance is unique, and absorption easy to digest, has the wide prospect of marketing.
And Yoghourt is a kind of functional food integrating nutrition and health care, it not only has unique local flavor, and containing a large amount of lactic acid bacterias and catabolite thereof, can suppress the existence of other harmful bacterias in stomach and intestine, and promotion digests, prevents and cures diseases, improves health.Agrocybe juice and Yoghourt fermentation combine by this test, make agrocybe health care yoghurt, attempt agrocybe resource for making full use of China's abundant and the processing of development Yoghourt and open up a new approach.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of agrocybe Yoghourt, to provide a kind of preparation technology with peculiar flavour, nutritious agrocybe Yoghourt with health role.
The present invention is achieved by the following technical solutions, the present invention includes following steps:
(1) dry agrocybe is pulverized, with the NaOH lixiviate of 0.5mol/L, obtain leaching liquor, then leaching liquor is carried out decompress filter, add ethanol in the filtrate obtained, separate out precipitation, by de-for precipitation albumen, then concentrate, add ethanol and carry out secondary precipitation, obtain Methods of Polysaccharide From Agrocybe Chaxingu crude product;
(2) by the water-soluble solution of Methods of Polysaccharide From Agrocybe Chaxingu crude product of step (1), the n-butanol of the chloroform and 7% volume ratio that add 20% volume ratio flocculates, centrifugal segregation flocculate, repeats flocculation step, generates to without flocculate, obtains Methods of Polysaccharide From Agrocybe Chaxingu;
(3) in every 100mL fresh milk, add the Methods of Polysaccharide From Agrocybe Chaxingu of the white granulated sugar of 7 ~ 12mg and the step (2) of 60 ~ 300mg, obtain mixed liquor, after mixed liquor sterilization, inoculating lactic acid bacterium ferments, and obtains described agrocybe Yoghourt.
The condition of the NaOH lixiviate of described step (1) is: lixiviate 5 hours at 70 DEG C.
During fermentation, the tart flavour that appropriate sugar can improve finished product is added in zymotic fluid, agrocybe Yoghourt is made to have good taste, on the contrary, if sugaring is too much, not only the mouthfeel of finished milk is excessively sweet, but also the osmotic pressure of mixed emulsion can be made to increase and hinder the growth of lactic acid bacteria, therefore, preferably, when the addition of the white granulated sugar of described step (3) is that when adding 10mg in every 100mL fresh milk, the local flavor of agrocybe yoghurt is best.
Nutritious due to mixed emulsion, the easiest growth and breeding of microorganism, as sterilization temperature is too low, after sterilization, the color of mixed emulsion is good, stability is high, but has raw taste, simultaneously, under suitable temperature conditions, microorganism also can breed in ramp, causes the growth of lactic acid bacteria to be suppressed, thus can not get desirable agrocybe milk; But sterilization temperature is too high, overlong time, Maillard reaction can occur, and makes protein serious degenerative, the color of product is comparatively dark, stability reduces, and have impact on aesthetic quality; Therefore the optimum condition of the mixed liquor sterilization of described step (3) is: sterilization temperature is 80 DEG C, and sterilizing time is 15min, while keeping optimum taste, do not affect follow-up fermentation time.
In described step (3), the condition that lactic acid bacteria carries out fermenting is: ferment at constant temperature 8 hours at 42 DEG C.
The present invention has the following advantages compared to existing technology: the preparation method that the invention provides a kind of agrocybe Yoghourt, the agrocybe Yoghourt prepared by the method is light bright grey curdy, grumeleuse is solid evenly, stickiness is moderate, no whey is separated and bubble produces, lactic acid taste delicate fragrance is pure, and having unique agrocybe fragrance, delicate mouthfeel lubricates.
Detailed description of the invention
Elaborate to embodiments of the invention below, the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
The preparation method of a kind of agrocybe Yoghourt of the present embodiment, comprises the following steps:
(1) dry agrocybe is pulverized, with the lixiviate 5 hours at 70 DEG C of the NaOH of 0.5mol/L, obtain leaching liquor, then leaching liquor is carried out decompress filter, in the filtrate of acquisition, add ethanol, separate out precipitation, by de-for precipitation albumen, then concentrate, add ethanol and carry out secondary precipitation, obtain Methods of Polysaccharide From Agrocybe Chaxingu crude product;
(2) by the water-soluble solution of Methods of Polysaccharide From Agrocybe Chaxingu crude product of step (1), the n-butanol of the chloroform and 7% volume ratio that add 20% volume ratio flocculates, centrifugal segregation flocculate, repeats flocculation step, generates to without flocculate, obtains Methods of Polysaccharide From Agrocybe Chaxingu;
(3) in every 100mL fresh milk, add the Methods of Polysaccharide From Agrocybe Chaxingu of the white granulated sugar of 10mg and the step (2) of 100mg, obtain mixed liquor, sterilization 15min at mixed liquor being placed in 80 DEG C, inoculate lactic acid bacteria, ferment at constant temperature 8 hours at 42 DEG C, obtain agrocybe Yoghourt, this agrocybe Yoghourt delicate mouthfeel lubricates, for light bright grey curdy, grumeleuse is solid evenly, stickiness is moderate, and no whey is separated and bubble produces, and lactic acid taste delicate fragrance is pure, sour-sweet taste is moderate, is applicable to popular taste.
Embodiment 2
The preparation method of the agrocybe Yoghourt of the present embodiment, wherein, in described step (3), the addition of white granulated sugar is add 12mg in every 100mL fresh milk, and the addition of described Methods of Polysaccharide From Agrocybe Chaxingu is add 300mg in every 100mL fresh milk, other step is with embodiment 1, the agrocybe Yoghourt obtained is partially sweet, and agrocybe is highly seasoned, and delicate mouthfeel lubricates, viscosity is higher, no whey is separated and bubble produces, and lactic acid taste delicate fragrance is pure, is applicable to sweet food fan.
Embodiment 3
The preparation method of the agrocybe Yoghourt of the present embodiment, wherein, in described step (3), the addition of white granulated sugar is add 7mg in every 100mL fresh milk, and the addition of described Methods of Polysaccharide From Agrocybe Chaxingu is add 60mg in every 100mL fresh milk, other step is with embodiment 1, the agrocybe Yoghourt sweet taste obtained is lighter, and be applicable to the needs of low Sugar intake crowd, agrocybe taste is lighter, delicate mouthfeel is salubrious, viscosity is lower, and no whey is separated and bubble produces, and lactic acid taste delicate fragrance is pure.
Claims (5)
1. a preparation method for agrocybe Yoghourt, is characterized in that, comprises the following steps:
(1) dry agrocybe is pulverized, with the NaOH lixiviate of 0.5mol/L, obtain leaching liquor, then leaching liquor is carried out decompress filter, add ethanol in the filtrate obtained, separate out precipitation, by de-for precipitation albumen, then concentrate, add ethanol and carry out secondary precipitation, obtain Methods of Polysaccharide From Agrocybe Chaxingu crude product;
(2) by the water-soluble solution of Methods of Polysaccharide From Agrocybe Chaxingu crude product of step (1), the n-butanol of the chloroform and 7% volume ratio that add 20% volume ratio flocculates, centrifugal segregation flocculate, repeats flocculation step, generates to without flocculate, obtains Methods of Polysaccharide From Agrocybe Chaxingu;
(3) in every 100mL fresh milk, add the Methods of Polysaccharide From Agrocybe Chaxingu of the white granulated sugar of 7 ~ 12mg and the step (2) of 60 ~ 300mg, obtain mixed liquor, by mixed liquor sterilization, inoculating lactic acid bacterium ferments, and obtains described agrocybe Yoghourt.
2. the preparation method of a kind of agrocybe Yoghourt according to claim 1, is characterized in that, the condition of the NaOH lixiviate of described step (1) is: lixiviate 5 hours at 70 DEG C.
3. the preparation method of a kind of agrocybe Yoghourt according to claim 1, is characterized in that, the addition of the white granulated sugar of described step (3) is add 10mg in every 100mL fresh milk.
4. the preparation method of a kind of agrocybe Yoghourt according to claim 1, is characterized in that, the condition of the mixed liquor sterilization of described step (3) is: sterilization temperature is 80 DEG C, and sterilizing time is 15min.
5. the preparation method of a kind of agrocybe Yoghourt according to claim 1, is characterized in that, the condition of the lactobacillus-fermented of described step (3) is: ferment at constant temperature 8 hours at 42 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410592112.0A CN104351338A (en) | 2014-10-29 | 2014-10-29 | Preparation method of agrocybe cylindracea yogurt |
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| CN201410592112.0A CN104351338A (en) | 2014-10-29 | 2014-10-29 | Preparation method of agrocybe cylindracea yogurt |
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| CN104351338A true CN104351338A (en) | 2015-02-18 |
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| CN201410592112.0A Pending CN104351338A (en) | 2014-10-29 | 2014-10-29 | Preparation method of agrocybe cylindracea yogurt |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686654A (en) * | 2014-08-14 | 2015-06-10 | 深圳市大百汇技术有限公司 | Lactarius volemus polysaccharide yoghourt and preparation method thereof |
| CN107183183A (en) * | 2017-06-19 | 2017-09-22 | 胡钢岑 | A kind of Yoghourt with healthcare function and preparation method thereof |
| CN110710569A (en) * | 2019-10-15 | 2020-01-21 | 徐州工程学院 | Phellinus igniarius active lactobacillus beverage and preparation method thereof |
-
2014
- 2014-10-29 CN CN201410592112.0A patent/CN104351338A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686654A (en) * | 2014-08-14 | 2015-06-10 | 深圳市大百汇技术有限公司 | Lactarius volemus polysaccharide yoghourt and preparation method thereof |
| CN107183183A (en) * | 2017-06-19 | 2017-09-22 | 胡钢岑 | A kind of Yoghourt with healthcare function and preparation method thereof |
| CN110710569A (en) * | 2019-10-15 | 2020-01-21 | 徐州工程学院 | Phellinus igniarius active lactobacillus beverage and preparation method thereof |
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Application publication date: 20150218 |
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| WD01 | Invention patent application deemed withdrawn after publication |