CN104719471A - Mushroom yoghurt drink with health care functions and preparation method thereof - Google Patents
Mushroom yoghurt drink with health care functions and preparation method thereof Download PDFInfo
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- CN104719471A CN104719471A CN201310714551.XA CN201310714551A CN104719471A CN 104719471 A CN104719471 A CN 104719471A CN 201310714551 A CN201310714551 A CN 201310714551A CN 104719471 A CN104719471 A CN 104719471A
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Abstract
The invention relates to a mushroom yoghurt drink with health care functions and a preparation method thereof. The preparation method comprises blending fresh milk and a mushroom broth according to a volume ratio of 5.5-6.5: 1, adding 5.5-9.5wt% of cane sugar into the mixture, carrying out blending to obtain a uniform mixture as a fermentation nutrient solution, adding lactobacillus plantarum into the fermentation nutrient solution according to a volume ratio of 5.5-9.5, carrying out homogenization blending, carrying out loading and sealing, carrying out culture in a thermotank at a temperature of 42.1-42.5 DEG C for 3.1-4h until milk curd formation, transferring the culture product into a refrigerator, carrying out refrigeration at a temperature of 4 DEG C, and then carrying out fermentation for 24h or more so that the mushroom yoghurt finished product is obtained. The mushroom yoghurt drink changes a traditional yoghurt taste, has a yoghurt refreshing smell, and has health care and nutrition effects of mushroom. Mushroom has effects of promoting lactobacillus plantarum growth so that a lactobacillus plantarum amount of the yoghurt is greatly improved. The mushroom yoghurt drink provides a technical support for yoghurt health beverage diversification.
Description
Technical field
The invention belongs to food-processing industry, relate to a kind of health drink and manufacture craft thereof, be specifically related to a kind of mushroom lactic acid bacteria beverage and preparation method thereof.
Background technology
Mushroom, has another name called fragrant bacterium, flower mushroom, mushroom, is commonly called as Chinese mushroom, and be a kind of important edible medicinal cultivation fungi, it belongs to Eumycota, Basidiomycetes, Agaricales, Tricholomataceae, Lentinus.Mushroom is described as " in mushroom queen " by people, at the title have " mountain delicacy " among the people, very popular, is rare desirable health food.Show that a lot of metabolites in mushroom fruiting body and mycelium are as lentinan according to the study, structure is similar, can improve immune function of human body, prevents tumour cell further growth and diffusion and the effect such as antiviral, concrete health care and medicinal function as follows:
One is anti-curing oncoma: mushroom contains multiple effective Pharmaceutical ingredients, and especially lentinan (LNT) has certain antitumor action.LNT has the effect suppressing and prevent postoperative micrometastasis to chronic myelocytic leukemia, cancer of the stomach, snuff cancer etc., this effect shows indirect toxicity by body immunity to cancer cell, is particularly useful for human body rehabilitation after being ill.Compared with other antineoplastic, LNT is almost without any side effects, is that oneself knows one of the strongest immunopotentiator at present.Two is develop immunitypty: according to the study, and lentinan has important ImmunopharmacologicaAction Action, can improve body metabolism, develop immunitypty.Three is reducing blood lipid, antithrombotic: research finds, 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 reducing blood lipid, increases the effect of coronary blood flow, has good prevention and therapy function to hypertension and cardiovascular and cerebrovascular diseases.Four are stomach invigoratings, protect the liver: mushroom has certain curative effect to treatment acute and chronic hepatitis such 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 that prevention and therapy is weakness of the spleen and the stomach, abdominal distension, limbs fatigue, the disease of digestive system such as lean and haggard.Five are prevention rickets and eliminate-poverty blood: mushroom calcic, iron are higher, and containing pure ergosterol, therefore modern Chinese medicine thinks that mushroom is the medicament compensating vitamin D, can prevent rickets, and eliminate-poverty blood.Six is new lives of Tumor suppression blood vessel: shiitake mushroom hypha extract LEM mainly by suppressing motion and the metamorphosis angiogenesis inhibiting of vascular endothelial cell, and relaxes body effect.Seven is other functions: the infection to bacterium, mould, virus and AIDS of lentinan and derivative thereof all has therapeutic action.In a word, 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 raw material with fresh milk, adds appropriate granulated sugar. through pasteurize, after cooling, add pure lactic acid bacteria fermenting agent, then the product made through heat-preservation fermentation.Because it has unique local flavor, moderately sour and sweet, fragrance is good to eat, nutritious, the dark favor by consumers in general containing the multiple lactic acid bacteria useful to human body.
Lactic acid bacteria in yogurt not only can improve nutritive value of food, improve flavour of food products, improve food preservation and added value, and shown by large quantifier elimination, lactic acid bacteria has many-sided health-care effect to human body, as regulated body composition of gut 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 corrupt bacteria growing breeding and spoilage product in enteron aisle, manufacture nutriment, stimulate tissue development, thus the nutritional status to 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 closely bound up.
At present, fermentation type yogurt is due to the local flavor of its uniqueness, and the dark favor by consumer; But what modern consumer was pursued is a kind of continuous change of diet, wishes the variation of taste and has health care, instead of unalterable healthy food.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides the mouthfeel of the traditional yogurt of a kind of energy change, make yogurt have fresh scent, health care and the trophism of mushroom can be increased, and facilitation is played to lactobacter growth, 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 health care, with fresh milk: Lentinus edodes fermented liquid mixes by the volume ratio of 5.5 ~ 6.5:1, and add the sucrose that weight percent content is 5.5 ~ 9.5%, as fermentation culture after mixing, in fermentation culture, add physique again than be the inoculating lactic acid bacterium of 5.5 ~ 9.5% in above-mentioned fermentation culture, described inoculating lactic acid bacterium be by number ratio be inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus two l:1.
The manufacture craft of mushroom acid milk is with fresh milk: Lentinus edodes fermented liquid mixes in the ratio of 5.5 ~ 6.5:1, and add the sucrose of weight percent content 5.5 ~ 9.5%, as fermentation culture after abundant homogeneous, through sterilizing, to be cooled to after 26 ~ 48 DEG C, above-mentioned fermentation culture is joined than the inoculating lactic acid bacterium of the inoculum concentration being 5.5 ~ 9.5% again with physique, homogeneous mixes, filling and sealing, 3.1 ~ 4h is cultivated in 42 ~ 43 DEG C of insulating boxs, stop after curdled milk to appear cultivating, then 4 DEG C, refrigerator refrigeration more than after fermentation 24h is proceeded to, obtain mushroom lactic acid bacteria beverage.。
The preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out Liquid Culture, be cultured to and generate a large amount of mycelium pellet and the transparent shape of zymotic fluid, with tissue mashing machine, mycelium is smashed to pieces again, obtain smashing rear mycelial zymotic fluid to pieces, above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid; Or add in mycelial zymotic fluid weight percent content be 0.1% citric acid and weight percent content be the ascorbic acid of 0.05%, at 90-100 DEG C 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 not only changes the mouthfeel of traditional yogurt, increases the fresh scent of yogurt; And add health care and the trophism of mushroom, and because mushroom is to the facilitation of lactobacter growth, significantly improve the lactic acid bacterium number in yogurt.Yogurt health drink made by the present invention, the variation for yogurt health drink provides a kind of technical support.
Detailed description of the invention
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 in 26 DEG C of constant incubators and cultivates ld activation Xianggu mushroom strain, by the strain inoculation of activation in PDA slant medium [PDA slant medium formula (percentage by weight): potato (peeling) 20.0%, glucose 2.0%, agar 2.0%, pH nature, water 1000m1).On, 26 DEG C of constant temperature culture 7-10d expand inclined-plane bacterial strain, then in the triangular flask of 250ml, PDBIP rent land Liquid Culture based formulas (percentage by weight) is filled: potato (peeling) 20.0%, glucose 2.0%, pH nature, water 1000m1) fluid nutrient medium 150ml, superclean bench carries out inoculate the bacterial strain expanding inclined-plane, every bottle graft test tube kind 4 ~ 5 pieces (every block area is about 0.5X0.5em) mycelia block, in 26 DEG C, 130r/min shaken cultivation 10 ~ 12d, to generating a large amount of mycelium pellet as liquid spawn, be the inoculum concentration inoculation liquid body note mushroom strains of 10% further by the triangular flask of 500ml or fermentation tank according to volume ratio, 5 ~ 8d is cultivated by the constant temperature culture of 26 DEG C, to a large amount of mycelium pellets needed for the transparent shape of zymotic fluid also generates.Mycelium pellet and zymotic fluid are all put in tissue mashing machine, the mycelium in mycelium pellet is smashed to pieces fully, then add the citric acid of 0.1% and the ascorbic acid of 0.05% wherein, at 90 DEG C 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, add the sucrose that weight percent content is 5.5%, in 115 DEG C of sterilizing 15min, be cooled to 45 DEG C, inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus two l:1 ratio, cultivates 3.5h as yogurt bacterial classification in 42 ~ 43 DEG C of insulating boxs.
The making of mushroom acid milk: with fresh milk: Lentinus edodes fermented liquid mixes in the ratio of 6:1, and add the sucrose that weight percent content is 5.5%, as fermentation culture after abundant homogeneous, adopt pasteurization, to be cooled to 45 DEG C time, be inoculated into above-mentioned fermentation culture with physique than the inoculating lactic acid bacterium of the inoculum concentration being 5.5%, mixing, filling and sealing, cultivates 3.5h in 42 ~ 43 DEG C of insulating boxs, stops cultivating after curdled milk to appear.Then 4 DEG C, refrigerator refrigeration more than after fermentation 24h is proceeded to; 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 bubble-free, has a small amount of whey to separate out, moderate viscosity, solidifies good.
(organoleptic indicator of mushroom acid milk is all good than the sense index of contrast yogurt)
Physical and chemical index:
Microbiological indicator:
The above is only preferred embodiment of the present invention, and be not restriction the present invention being made to other form, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the Equivalent embodiments of equivalent variations.But everyly do not depart from technical solution of the present invention content, any simple modification, equivalent variations and the remodeling done above embodiment according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (4)
1. one kind has the mushroom lactic acid bacteria beverage of health care, it is characterized in that: with fresh milk: Lentinus edodes fermented liquid mixes by the volume ratio of 5.5 ~ 6.5:1, and add the sucrose that weight percent content is 5.5 ~ 9.5%, as fermentation culture after mixing, then in fermentation culture, add physique than being that the inoculating lactic acid bacterium of 5.5 ~ 9.5% is in above-mentioned fermentation culture.Described inoculating lactic acid bacterium be by number ratio be inoculation streptococcus thermophilus: the lactic acid bacteria of lactobacillus two 1:1.
2. preparation has the mushroom lactic acid bacteria beverage of health care as claimed in claim 1, it is characterized in that: be with fresh milk: Lentinus edodes fermented liquid mixes in the ratio of 5.5 ~ 6.5:1, and add the sucrose of weight percent content 5.5 ~ 9.5%, as fermentation culture after abundant homogeneous, through sterilizing, to be cooled to after 26 ~ 48 DEG C, above-mentioned fermentation culture is joined than the inoculating lactic acid bacterium of the inoculum concentration being 5.5 ~ 9.5% again with physique, homogeneous mixes, filling and sealing, 3.1 ~ 4h is cultivated in 42 ~ 43 DEG C of insulating boxs, stop after curdled milk to appear cultivating, then 4 DEG C, refrigerator refrigeration more than after fermentation 24h is proceeded to, obtain mushroom lactic acid bacteria beverage.
3. there is the preparation method of the mushroom lactic acid bacteria beverage of health care as claimed in claim 1 or 2, it is characterized in that: the preparation method of described Lentinus edodes fermented liquid is: shiitake mushroom hypha is carried out Liquid Culture, be cultured to and generate a large amount of mycelium pellet and the transparent shape of zymotic fluid, with tissue mashing machine, mycelium is smashed to pieces again, obtain smashing rear mycelial zymotic fluid to pieces, above-mentioned mycelial zymotic fluid is filtered, gets filtrate, obtain Lentinus edodes fermented liquid.
4. there is the preparation method of the mushroom lactic acid bacteria beverage of health care as claimed in claim 1 or 2, it is characterized in that: or add in mycelial zymotic fluid weight percent content be 0.1% citric acid and weight percent content be the ascorbic acid of 0.05%, at 90 ~ 100 DEG C of lixiviate l ~ 3h; Then above-mentioned mycelial zymotic fluid is filtered, get filtrate, obtain Lentinus edodes fermented liquid.
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| CN201310714551.XA CN104719471A (en) | 2013-12-22 | 2013-12-22 | Mushroom yoghurt drink with health care functions and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017222029A1 (en) * | 2016-06-23 | 2017-12-28 | 国立大学法人鳥取大学 | Method for producing fermented milk having high angiotensin converting enzyme inhibition activity, and method for producing physiologically active peptide |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017222029A1 (en) * | 2016-06-23 | 2017-12-28 | 国立大学法人鳥取大学 | Method for producing fermented milk having high angiotensin converting enzyme inhibition activity, and method for producing physiologically active peptide |
| JPWO2017222029A1 (en) * | 2016-06-23 | 2019-04-11 | 国立大学法人鳥取大学 | Fermented milk having high angiotensin converting enzyme inhibitory activity and method for producing bioactive peptide |
| US10780127B2 (en) | 2016-06-23 | 2020-09-22 | National University Corporation Tottori University | Method for producing fermented milk having high angiotensin converting enzyme inhibitory activity and method for producing physiologically active peptide |
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Application publication date: 20150624 |