CN104686654A - Lactarius volemus polysaccharide yoghourt and preparation method thereof - Google Patents
Lactarius volemus polysaccharide yoghourt and preparation method thereof Download PDFInfo
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- CN104686654A CN104686654A CN201410400201.0A CN201410400201A CN104686654A CN 104686654 A CN104686654 A CN 104686654A CN 201410400201 A CN201410400201 A CN 201410400201A CN 104686654 A CN104686654 A CN 104686654A
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Abstract
The invention provides a preparation method of lactarius volemus polysaccharide yoghourt. The preparation method comprises the following steps: mixing 0.5 to 2% of lactarius volemus polysaccharide, 0.3 to 2g/L of a stabilizer, 5 to 7% of soluble sugar and raw milk; adding 0.01 to 0.05% of CaCl2 to obtain a fermenting raw material; sterilizing the fermenting raw material; inoculating activated lactobacillus bulgaricus and streptococcus thermophilus; carrying out fermental cultivation for 4 to 6 hours to obtain a fermenting product; curing the fermenting product at 0 to 5 DEG C to obtain the lactarius volemus polysaccharide yoghourt. Various indexes of the prepared lactarius volemus polysaccharide yoghourt meet national standard, the yoghourt has the special flavor of fungus, has a color of light coffee, and tastes sour and sweet; the lactarius volemus polysaccharide is contained, so that the yoghourt has a certain effect of improving the immunity, resisting tumor, lowering down the blood sugar, delaying the ageing, and resisting fatigue.
Description
Technical field
The invention belongs to dairy products technical field, be specifically related to a kind of laetarius volemus polysaccharide Yoghourt and preparation method thereof.
Background technology
Edible fungus be a kind of have of a great variety, biomass large, easily to cultivate and nutritious microorganism, very wide in distributed in nature, be generally included in mushroom, straw mushroom, mushroom, auricularia auriculajudae, white fungus, bolete etc.The polysaccharide material of edible mushroom, generally can be divided into 4 classes: heteroglycan, mannosan, glucan, glycoprotein and polysaccharide skin.Wherein glucan has R-1, and the straight chain that the general bond of 2-glucose is closed and the side chain that the general bond of R-1,3-glucose is closed are formed, and have special sky and ask structure, have good physiologically active, have important effect to human immune system; As: anti-inflammatory, anticoagulation, antiviral, hypoglycemic fat, the function such as delay senility, and also have inhibitory action to multiple carcinogenic, short cancer thing.
Yoghourt has good improvement result to gut flora, can prevent intestines problem; And its protein is easy to absorb, and the metabolism of cholesterol and fat is better than cow's milk; Can serum cholesterol levels be reduced, angiocardiopathy preventing, there is antitumous effect and anti-oxidation efficacy.
But mostly only there is the single component of itself in existing above-mentioned edible fungus and Yoghourt, fail to carry out to be combined into the complex food that the food more with nutrition and health care effectively combines.
Summary of the invention
The object of the embodiment of the present invention is the above-mentioned deficiency overcoming prior art, there is provided one to have the distinctive local flavor of edible fungi, can possess improve immunity, antitumor, hypoglycemic, delay senility, the color of the effect such as antifatigue is the laetarius volemus polysaccharide Yoghourt of light coffee color, delicious taste.
In order to realize foregoing invention object, the technical scheme of the embodiment of the present invention is as follows:
A kind of laetarius volemus polysaccharide method for preparing sour milk, comprises the steps:
Extract laetarius volemus polysaccharide;
Described laetarius volemus polysaccharide, stabilizing agent, soluble sugar are mixed with former milk, and add CaCl
2obtain fermentation raw material; Wherein, in described fermentation raw material, laetarius volemus polysaccharide is 0.5 ~ 2%, soluble sugar is 5 ~ 7%, CaCl
2be 0.01 ~ 0.05%, stabilizing agent 0.3g ~ 2g/L;
After described fermentation raw material is carried out sterilization treatment, the lactobacillus bulgaricus after inoculation activation and streptococcus thermophilus, and carry out fermented and cultured 4 ~ 6h, obtain tunning;
By described tunning after 0 ~ 5 DEG C of maturation process, obtain laetarius volemus polysaccharide Yoghourt.
The present invention also proposes a kind of laetarius volemus polysaccharide Yoghourt prepared according to the method described above further
In preparation method of the present invention, laetarius volemus polysaccharide adopts gentle mode to extract, and can maximize and ensure the complete and active of its structure and composition; Final laetarius volemus polysaccharide Yoghourt indices all meets national standard, and has the distinctive local flavor of mushroom, and color is light coffee color, sweet and sour taste; Due to the polysaccharide component tool containing laetarius volemus improve immunity, antitumor, hypoglycemic, delay senility, the effect such as antifatigue.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
The embodiment of the present invention provides a kind of laetarius volemus polysaccharide Yoghourt, and its preparation method comprises the steps:
S10, extracts laetarius volemus polysaccharide;
S20, mixes laetarius volemus polysaccharide, stabilizing agent, soluble sugar with former milk, and adds CaCl
2obtain fermentation raw material;
Wherein, in fermentation raw material, laetarius volemus polysaccharide is 0.5 ~ 2%, soluble sugar is 5 ~ 7%, CaCl
2be 0.01 ~ 0.05%;
S30, carries out sterilization treatment by fermentation raw material, obtains aseptic fermentation raw material;
S40, after inoculating the lactobacillus bulgaricus after activation and streptococcus thermophilus according to aseptic fermentation raw material quality 3% ~ 5%, fermented and cultured 4 ~ 6h, obtains tunning;
S50, by tunning after 0 ~ 5 DEG C of maturation process, obtains laetarius volemus polysaccharide Yoghourt.
Wherein, first extract the step S10 of laetarius volemus polysaccharide in the above-mentioned preparation process of the present invention, concrete operations are as follows:
S11, is crushed to 10-100 order by laetarius volemus;
S12, leaches the laetarius volemus water after pulverizing, obtains preliminary extract;
S13, carries out reduced pressure concentration by preliminary extract and obtains concentrate;
S14, carries out alcohol and analyses thing analysed by alcohol by concentrate ethanol, then add water make alcohol analyse thing dissolve, obtain secondary raffinate;
S15, after the albumen in Sevage method removing secondary raffinate, is drying to obtain laetarius volemus polysaccharide.
And in the step of said extracted laetarius volemus polysaccharide, adopt various solvent method to coordinate the technique such as simply ultrasonic, concentrated to carry out, while realizing extraction efficiency, overall step carries out mild condition, can not cause the degraded of product, sex change etc.Wherein laetarius volemus is crushed to 10-100 object fineness in step s 11, fineness in the process just carried is achieved the goal the abundant leaching of product.
Water extraction is carried out under preferably adopting Ultrasonic Conditions further in step s 12; Ultrasonic power 100W, ultrasonic extraction 1h.This step, for the water soluble characteristic of laetarius volemus polysaccharide, adopts ultrasonic assistant, accelerates speed and the leaching degree of leaching in the process extracted; And in this course according to by solid-liquid volume ratio laetarius volemus powder: the ratio for 1:30 ~ 1:50 of water adds water, and ensures the abundant leaching of desired polysaccharide.
Ultrasonic just carry after, adopt the method in step S13-14, prior to reduced pressure concentration under 0.05Mpa, 60 DEG C of conditions after 2 hours, then carry out alcohol and analyse, the ethanol that preferably can adopt 95% analysed in process by alcohol; Because polysaccharide is insoluble to ethanol, therefore after interpolation ethanol, polysaccharide can be separated out with precipitation form, that certainly together separates out also has protein, so follow-uply in step S15, separates albumen again by Sevage method, can obtain laetarius volemus polyoses extract of the present invention.
It can also be seen that from said extracted step, its method adopted progressively carries out purifies and separates, mild condition on the whole based on the dissolving situation of polysaccharide in various solvent, and implementation process is comparatively simple; And recovery rate is higher, and the structures and characteristics of extract is not destroyed substantially.Therefore, adopt extracting method of the present invention, the component substances obtained is tending towards the affine type of solvent, in the active component extracted with alternate manner, more can as the type of Yoghourt fermentation activity on component type, and in composition and original crop, structural form is also more suitable with active efficiency.
Prepare burden to the raw material needed for Yoghourt preparation in step S20 further, wherein in batching, be added with stabilizing agent, stabilizing agent can adopt the one in gelatin, agar, pectin, carragheen in this enforcement; The colloid characteristic that stabilizing agent own has itself can promote viscosity and the coagulability of Yoghourt, and adds in right amount, and the whey in all right mode sweat is separated out; And contribute to fermentation and acid.And add the soluble sugar of 5 ~ 7% in batching, general preferably sucrose, is used as zymogenic growth metabolism; And in order to realize the hardness of the tunning promoting Yoghourt further, in the process of fermentation raw material batching, be also added with the CaCl of 0.01 ~ 0.05%
2.Certainly, when preparing burden in fermentation raw material, need the amount of composition to carry out adjustment and make it balance, laetarius volemus polysaccharide is 0.5 ~ 2%, soluble sugar is 5 ~ 7%, CaCl
20.01 ~ 0.05%; And the consumption of stabilizing agent can according to all kinds carry out controlling be 0.3 ~ 2g/L scope in, after equivalent adds too much, can cause producing whey in acid and fermentation on the contrary separates out disequilibrium; Therefore the general most preferably gelatin of Row sum-equal matrix is 0.3 ~ 2g/L, agar is 0.5 ~ 1g/L, pectin is 0.5 ~ 1g/L, carragheen 0.3 ~ 1.1g/L for being added to of measuring in aforesaid way.
After the blending process of step S20 completes, fermentation raw material can also be carried out preheating and homogeneous process by step S30 before sterilization; Wherein the temperature of preheating generally to 50 degree, under being then placed in 20MPa condition, carries out homogeneous process with homogenizer, makes whole product system more stable.Carry out sterilization treatment more afterwards, can adopt in the invention process process and be quickly cooled to the mode of 43 DEG C to carry out after pasteurize 5min, and ensure that the composition of fermentation raw material is not destroyed, and prevent the interference of miscellaneous bacteria in sweat after sterilization.
Afterwards in step S40, carry out the lactobacillus bulgaricus after inoculating activation and streptococcus thermophilus, the lactobacillus bulgaricus wherein after activation is preferably 1:1 with streptococcus thermophilus and mixes, and inoculum concentration is preferably fermentation raw material quality 3% ~ 5%; In the sweathouse of 43 DEG C, 4 ~ 6h is cultivated after filling again.The Yoghourt will fermented after having fermented, puts immediately in people's 0 ~ 5 DEG C of freezer and refrigerates 24h, complete post curing process.
Laetarius volemus polysaccharide Yoghourt indices prepared by the present invention all meets national standard, and has the distinctive local flavor of mushroom, and color is light coffee color, sweet and sour taste; Due to the polysaccharide component tool containing laetarius volemus improve immunity, antitumor, hypoglycemic, delay senility, the effect such as antifatigue.
In order to make the above-mentioned preparation method of the present invention clearly should be readily appreciated that and effect embodiment, be illustrated below by way of multiple embodiment:
Embodiment 1
Obtain raw material: laetarius volemus (place of production, commercially available Yunnan), white granulated sugar, former milk, gelatin, lactobacillus bulgaricus and streptococcus thermophilus; Then Yoghourt preparation is carried out according to following step:
S11, the laetarius volemus that cleaning is also dry is crushed to 10-100 order;
S12, get 20g laetarius volemus powder add 200ml (1:8 ~ 1:30g/mL) boiling pure water after slow fire keep micro-ly boiling, condensing reflux extracts 2h, filters to obtain extract;
S13, by extract after centrifugal under 0.05Mpa, 60 DEG C of conditions reduced pressure concentration after 2 hours, obtain concentrate;
S14, in concentrate, add 3 times of volume 95% ethanol carry out alcohol and analyse and spend the night, centrifuging and taking precipitates, then alcohol analyses 2 times; With appropriate pure water dissolution precipitation, obtain secondary raffinate;
S15, adopt the albumen in Sevage method removing secondary raffinate, then centrifuging and taking filtrate is dry, and obtain laetarius volemus Thick many candies, yield is about 2%.
S20, by former milk through the laggard column criterion of the purifying step such as filtering and impurity removing, then adds white granulated sugar, gelatin add CaCl, obtains fermentation raw material; Wherein laetarius volemus Thick many candies 0.8% in fermentation raw material, white granulated sugar 5%, gelatin 0.5g/L, CaCl
20.03%;
S30, the fermentation raw material after batching carries out sterilizing by heat-exchangers of the plate type series connection homogenizer; Fermentation raw material enters plate type heat exchanger through pump and is preheated to 55 DEG C, then under 16MPa pressure, carries out homogeneous through homogenizer, returns in sterilisating section, is warming up to 85 DEG C, and keeps 20min at soaking zone, then is cooled to 42 DEG C at cooling section;
S40, by the lactobacillus bulgaricus after the activation of the fermentation raw material inoculation 3% after sterilizing and streptococcus thermophilus, wherein lactobacillus bulgaricus and streptococcus thermophilus are 1:1; Carry out sterile filling after inoculation, load in the containers such as the vial after cleaning and sterilizing, ferment 4-6h in 41 DEG C of incubators, cools rapidly after reaching fermentation termination, is cooled to 0-5 DEG C;
S50, hides after-ripening 12h by tunning in 0-5 DEG C of refrigerator and cooled, gets product.
Embodiment 2
Obtain raw material: laetarius volemus (place of production, commercially available Jiangxi), sucrose, former milk, carragheen, lactobacillus bulgaricus and streptococcus thermophilus; Then Yoghourt preparation is carried out according to following step:
S11, the laetarius volemus that cleaning is also dry is crushed to 10-100 order;
S12, get 20g laetarius volemus powder and add 800ml pure water in ultrasonic power 100W, ultrasonic extraction 1h, filters to obtain extract;
S13, by extract after centrifugal under 0.05Mpa, 55 DEG C of conditions reduced pressure concentration after 2.5 hours, obtain concentrate;
S14, in concentrate, add 3 times of volume 95% ethanol carry out alcohol and analyse and spend the night, centrifuging and taking precipitates, then alcohol analyses 2 times; With appropriate pure water dissolution precipitation, obtain secondary raffinate;
S15, adopt the albumen in Sevage method removing secondary raffinate, then centrifuging and taking filtrate is dry, and obtain laetarius volemus Thick many candies, yield is about 2%.
S20, by former milk through the laggard column criterion of the purifying step such as filtering and impurity removing, then adds white granulated sugar, gelatin add CaCl, obtains fermentation raw material; Wherein laetarius volemus Thick many candies 1.5% in fermentation raw material, sucrose 5%, carragheen 0.3g/L, CaCl
20.03%;
S30, the fermentation raw material after batching carries out sterilization immediately; This process is undertaken by heat-exchangers of the plate type series connection homogenizer; Fermentation raw material enters plate type heat exchanger through pump and is preheated to 55 DEG C, then under 16MPa pressure, carries out homogeneous through homogenizer, returns in sterilisating section, is warming up to 85 DEG C, and keeps 20min at soaking zone, then is cooled to 42 DEG C at cooling section;
S40, by the lactobacillus bulgaricus after the activation of the fermentation raw material inoculation 3% after sterilizing and streptococcus thermophilus, wherein lactobacillus bulgaricus and streptococcus thermophilus are 1:1; Carry out sterile filling after inoculation, load in the containers such as the vial after cleaning and sterilizing, ferment 6h in 41 DEG C of incubators.Cool rapidly after reaching fermentation termination, be cooled to 0-5 DEG C.And hide after-ripening 12h in 0-5 DEG C of refrigerator and cooled, get product.
Embodiment 3
Obtain raw material: laetarius volemus (place of production, commercially available Yunnan), white granulated sugar, former milk, gelatin, lactobacillus bulgaricus and streptococcus thermophilus; Then Yoghourt preparation is carried out according to following step:
S11, the laetarius volemus that cleaning is also dry is crushed to 10-100 order;
S12, gets 20g laetarius volemus powder and adds 800ml pure water in ultrasonic power 100W, after ultrasonic extraction 1h, filter to obtain extract;
S13, by extract after centrifugal under 0.05Mpa, 60 DEG C of conditions reduced pressure concentration after 2 hours, obtain concentrate;
S14, in concentrate, add 3 times of volume 95% ethanol carry out alcohol and analyse and spend the night, centrifuging and taking precipitates, then alcohol analyses 1 time; With appropriate pure water dissolution precipitation, obtain secondary raffinate;
S15, adopt the albumen in Sevage method removing secondary raffinate, then centrifuging and taking filtrate is dry, and obtain laetarius volemus Thick many candies, yield is about 2%.
S20, by former milk through the laggard column criterion of the purifying step such as filtering and impurity removing, then adds white granulated sugar, gelatin add CaCl, obtains fermentation raw material; Wherein laetarius volemus Thick many candies 1.5% in fermentation raw material, white granulated sugar 7%, gelatin 1.0g/L, CaCl
20.03%;
S30, the fermentation raw material after batching carries out sterilization immediately; This process is undertaken by heat-exchangers of the plate type series connection homogenizer; Fermentation raw material enters plate type heat exchanger through pump and is preheated to 55 DEG C, then under 20MPa pressure, carries out homogeneous through homogenizer, returns in sterilisating section, is warming up to 85 DEG C, and keeps 20min at soaking zone, then is cooled to 42 DEG C at cooling section;
S40, by the lactobacillus bulgaricus after the activation of the fermentation raw material inoculation 3% after sterilizing and streptococcus thermophilus, wherein lactobacillus bulgaricus and streptococcus thermophilus are 1:1; Carry out sterile filling after inoculation, load in the containers such as the vial after cleaning and sterilizing, ferment 4h in 41 DEG C of incubators, the paddle opening fermentation tank after reaching fermentation termination carries out curdled milk fragmentation to it, Yoghourt product after breakdown of emulsion carries out sterile filling, cools rapidly, is cooled to 0-5 DEG C; And hide after-ripening about 10h in 2-8 DEG C of refrigerator and cooled, get product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a laetarius volemus polysaccharide method for preparing sour milk, is characterized in that, comprises the steps:
Extract laetarius volemus polysaccharide;
Described laetarius volemus polysaccharide, stabilizing agent, soluble sugar are mixed with former milk, and add CaCl
2obtain fermentation raw material; Wherein, in described fermentation raw material, laetarius volemus polysaccharide is 0.5 ~ 2%, soluble sugar is 5 ~ 7%, CaCl
2for 0.01-0.05%, stabilizing agent 0.3g ~ 2g/L;
After described fermentation raw material is carried out sterilization treatment, the lactobacillus bulgaricus after inoculation activation and streptococcus thermophilus, and carry out fermented and cultured 4 ~ 6h, obtain tunning;
By described tunning after 0 ~ 5 DEG C of maturation process, obtain laetarius volemus polysaccharide Yoghourt.
2. laetarius volemus polysaccharide method for preparing sour milk as claimed in claim 1, it is characterized in that, described extraction laetarius volemus polysaccharide comprises:
The laetarius volemus that cleaning is also dry is crushed to 10-100 order;
Described laetarius volemus powder water is leached, obtains extract;
By described extract reduced pressure concentration after centrifugal, obtain concentrate;
Described concentrate is carried out alcohol analyse, obtain precipitation; And precipitation water is dissolved again, obtain secondary raffinate;
Albumen in removing secondary raffinate, obtains laetarius volemus Thick many candies after drying.
3. laetarius volemus polysaccharide method for preparing sour milk as claimed in claim 2, is characterized in that, described laetarius volemus powder water is carried out leaching step and comprises:
Be, after 1:30 ~ 1:50g/mL adds water in the laetarius volemus after described pulverizing, leach in ultrasound environments according to solid-liquid volume ratio.
4. laetarius volemus polysaccharide method for preparing sour milk as claimed in claim 2, is characterized in that, described laetarius volemus powder water is carried out leaching step and comprises:
Be boil after 1:8 ~ 1:30g/mL adds water in the laetarius volemus after described pulverizing according to solid-liquid volume ratio; Under slow fire keeps micro-boiling, condensing reflux leaches.
5. the laetarius volemus polysaccharide method for preparing sour milk according to any one of Claims 1-4, it is characterized in that, described stabilizing agent is selected from gelatin, pectin, agar, carragheen.
6. the laetarius volemus polysaccharide method for preparing sour milk according to any one of Claims 1-4, is characterized in that, before described fermentation raw material is carried out sterilization process steps, also comprises:
Described fermentation raw material is carried out the processing procedure of preheating and homogeneous.
7. the laetarius volemus polysaccharide method for preparing sour milk according to any one of Claims 1-4, it is characterized in that, in lactobacillus bulgaricus and streptococcus thermophilus step after described inoculation activation, according to fermentation raw material quality 3% ~ 5% interpolation Leah lactobacillus and streptococcus thermophilus.
8. the laetarius volemus polysaccharide method for preparing sour milk according to any one of Claims 1-4, is characterized in that, described in carry out fermented and cultured 4 ~ 6h step after, described tunning is carried out stirring and makes curdled milk broken.
9. a laetarius volemus polysaccharide Yoghourt, is characterized in that, the laetarius volemus polysaccharide method for preparing sour milk according to any one of claim 1 to 8 prepares.
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| CN107019043A (en) * | 2017-03-22 | 2017-08-08 | 华南理工大学 | A kind of Lactobacillus plantarum acidified milk of laetarius volemus polysaccharide and preparation method thereof |
| CN107047762A (en) * | 2017-03-22 | 2017-08-18 | 华南理工大学 | A kind of lactobacillus casei fermented milk of laetarius volemus polysaccharide and preparation method thereof |
| CN107987175A (en) * | 2017-11-27 | 2018-05-04 | 西华师范大学 | A kind of fragrant newborn mushroom polysaccharide LC-1 and preparation method and application |
| CN110710569A (en) * | 2019-10-15 | 2020-01-21 | 徐州工程学院 | Phellinus igniarius active lactobacillus beverage and preparation method thereof |
| CN112931618A (en) * | 2021-03-31 | 2021-06-11 | 江南大学 | Pumpkin yoghourt and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912602A (en) * | 2017-01-24 | 2017-07-04 | 深圳市大百汇技术有限公司 | A kind of fermented dairy by Lactobacillus acidophilus of laetarius volemus polysaccharide and preparation method thereof |
| CN107019043A (en) * | 2017-03-22 | 2017-08-08 | 华南理工大学 | A kind of Lactobacillus plantarum acidified milk of laetarius volemus polysaccharide and preparation method thereof |
| CN107047762A (en) * | 2017-03-22 | 2017-08-18 | 华南理工大学 | A kind of lactobacillus casei fermented milk of laetarius volemus polysaccharide and preparation method thereof |
| CN107019043B (en) * | 2017-03-22 | 2020-10-27 | 华南理工大学 | Lactobacillus plantarum fermented milk containing succulent lactarius polysaccharide and preparation method of lactobacillus plantarum fermented milk |
| CN107987175A (en) * | 2017-11-27 | 2018-05-04 | 西华师范大学 | A kind of fragrant newborn mushroom polysaccharide LC-1 and preparation method and application |
| CN110710569A (en) * | 2019-10-15 | 2020-01-21 | 徐州工程学院 | Phellinus igniarius active lactobacillus beverage and preparation method thereof |
| CN112931618A (en) * | 2021-03-31 | 2021-06-11 | 江南大学 | Pumpkin yoghourt and preparation method thereof |
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