CN104872282B - Application of the Pleurotus eryngii bacteria residue extract in Yoghourt - Google Patents
Application of the Pleurotus eryngii bacteria residue extract in Yoghourt Download PDFInfo
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- CN104872282B CN104872282B CN201510302359.9A CN201510302359A CN104872282B CN 104872282 B CN104872282 B CN 104872282B CN 201510302359 A CN201510302359 A CN 201510302359A CN 104872282 B CN104872282 B CN 104872282B
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- bacteria residue
- pleurotus eryngii
- yoghourt
- fermentation
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Abstract
The present invention relates to application of the Pleurotus eryngii bacteria residue extract in Yoghourt, belongs to waste bacterial slag and utilizes technical field；The technical solution used for：Microbial fermentation, fermentation process addition microbial inoculum or biology enzyme are carried out to Pleurotus eryngii bacteria residue, it is therefore intended that fermentative degradation is carried out to material in bacteria residue, the bacteria residue after fermentation carries out water and carries, and Aqueous extracts are condensed into paste and obtain Pleurotus eryngii bacteria residue extract；The Pleurotus eryngii bacteria residue extract is added before fermented yoghourt, and additive amount is the 7 14% of fermented yoghourt fresh milk quality；Contain antioxidant in water extract after Pleurotus eryngii bacteria residue is fermented, there is anti-aging by the use of Yoghourt made of the extract as additive；Patent of the present invention rationally utilizes edible fungi residue, produces health care yoghourt, there is provided a kind of efficient utilization ways of factory edible fungi waste bacterial slag, and obtain the Functional Yogurt that a kind of special taste has health-care efficacy concurrently.
Description
Technical field
The present invention relates to application of the Pleurotus eryngii bacteria residue extract in Yoghourt, belongs to waste bacterial slag and utilizes technical field.
Background technology
Edible mushroom due to its contain high protein, low fat, low energy, rich in mineral element and vitamin, it has also become people
An indispensable part in diet.Into after the eighties, the edible mushroom development in China is extremely rapid, it has also become edible mushroom
Superpower.With the development of edible mushroom, the waste material after bacteria residue, that is, culturing edible fungus of edible mushroom is also more and more, and China is annual
The bacteria residue of generation has millions of tons, since most of cultivation personnel do not know the nutritive value of bacteria residue, the bacteria residue of edible mushroom
Often abandoned or burnt everywhere, substantial amounts of mycelium is still contained in bacteria residue, still containing abundant nutriment, mould and pest
Easily procreation is bred wherein, the significant wastage of resource is on the one hand caused, on the other hand due to the growth of mould and pest, gesture
The quantity of mycotic spore and pest in air must be increased, cause air pollution.
The existing utilization technology to bacteria residue also concentrates on feed and fertilizer field substantially, and the utilization to bacteria residue lacks various
Change.
The content of the invention
Overcome the deficiencies in the prior art of the present invention, the technical problem to be solved is that provide a kind of Pleurotus eryngii bacteria residue extract
Application in Yoghourt.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
Microbial fermentation, fermentation process addition microbial inoculum or biology enzyme are carried out to Pleurotus eryngii bacteria residue, it is therefore intended that in bacteria residue
Material --- being remaining a large amount of mycelium emphatically --- carries out fermentative degradation, and the bacteria residue after fermentation carries out water and carries, and Aqueous extracts are dense
Shorten paste into and obtain Pleurotus eryngii bacteria residue extract；
The Pleurotus eryngii bacteria residue extract is added before fermented yoghourt, and additive amount is the 7- of fermented yoghourt fresh milk quality
14%。
Bacteria residue water after fermentation, which carries, to be carried using a water, can also be carried using secondary water；
One time water carries i.e.：By the bacteria residue after fermentation and pure water in mass ratio 1：8-14 is mixed, and boils 30-45min, is filtered
Concentration is evaporated to filtrate afterwards, obtains pasta Pleurotus eryngii bacteria residue extract.
Secondary water carries i.e.：By the bacteria residue after fermentation and pure water in mass ratio 1：8-14 is mixed, and boils 30-45min, is filtered
Reserved filtrate, filter residue and pure water in mass ratio 1：6-10 is mixed, and boils 30-45min, is filtered, and is merged filtrate twice and is evaporated
Concentration, obtains pasta Pleurotus eryngii bacteria residue extract.
The water content for the Pleurotus eryngii bacteria residue extract paste that water raises is 15-20%.
Pleurotus eryngii bacteria residue extract detailed directions are：By Pleurotus eryngii bacteria residue extract and fresh milk 7-14 in mass ratio：
After 100 mixing, sterilizing, gained mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
The beneficial bacterium can be conventional Yoghourt with probiotics, and such as lactobacillus bulgaricus and streptococcus thermophilus, it is used
Amount is known in the art.
Pleurotus eryngii bacteria residue carry out microbial fermentation method be：The microbial inoculum of bacteria residue quality 5-10% is added, adjusting water content is
50-65%, empirical criteria are with hand to pinch one, have water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 3-5
My god；
The microbial inoculum is preferably the mixing of cellulase, lignoenzyme and brewer's yeast.
The mass ratio of the microbial inoculum cellulase, lignoenzyme and brewer's yeast is preferably 0.1-1：0.3-1：0.5-2.
Compared with prior art the invention has the advantages that：Contain in water extract after Pleurotus eryngii bacteria residue is fermented
Antioxidant, has the function of anti-aging by the use of Yoghourt made of the extract as additive.Patent of the present invention will be edible
Bacterium bacteria residue rationally utilizes, and produces health care yoghourt, there is provided a kind of efficient utilization ways of factory edible fungi waste bacterial slag,
And obtain the Functional Yogurt that a kind of special taste has health-care efficacy concurrently.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 8% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 3 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 0.1 of cellulase, lignoenzyme and brewer's yeast：0.3：0.5；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：10 mixing, boil 35min, filter
Concentration is evaporated to filtrate afterwards, obtains the pasta Pleurotus eryngii bacteria residue extract of water content 15-20%；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 14：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
Embodiment 2
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 6% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 3 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 0.1 of cellulase, lignoenzyme and brewer's yeast：0.6：1.8；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：8 mixing, boil 30min, after filtering
Concentration is evaporated to filtrate, obtains the pasta Pleurotus eryngii bacteria residue extract of water content 15-20%；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 10：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
Embodiment 3
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 5% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 4 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 0.4 of cellulase, lignoenzyme and brewer's yeast：0.3：1.2；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：14 mixing, boil 38min, filter
Concentration is evaporated to filtrate afterwards, obtains the pasta Pleurotus eryngii bacteria residue extract of water content 15-20%；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 14：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
Embodiment 4
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 10% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 5 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 1 of cellulase, lignoenzyme and brewer's yeast：1：2；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：12 mixing, boil 45min, filter
Reserved filtrate, filter residue and pure water in mass ratio 1：10 mixing, boil 40min, filter, and merge filtrate twice and are evaporated concentration,
Obtain pasta Pleurotus eryngii bacteria residue extract；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 11：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
Embodiment 5
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 7% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 5 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 0.8 of cellulase, lignoenzyme and brewer's yeast：0.8：1.5；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：10 mixing, boil 40min, filter
Reserved filtrate, filter residue and pure water in mass ratio 1：7 mixing, boil 40min, filter, and merge filtrate twice and are evaporated concentration, obtain
To pasta Pleurotus eryngii bacteria residue extract；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 7：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
Embodiment 6
1）Pleurotus eryngii bacteria residue carries out microbial fermentation：The microbial inoculum of bacteria residue quality 8% is added, it is to pinch one with hand to adjust water content
Thering is water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 4 days；Obtain fermentation bacteria residue；Fermentation is with microbial inoculum
The mass ratio 0.5 of cellulase, lignoenzyme and brewer's yeast：0.7：1.8；
2）Zymophyte pulp water carries：By the bacteria residue after fermentation and pure water in mass ratio 1：8 mixing, boil 40min, filtering is stayed
Filtrate, filter residue and pure water in mass ratio 1：6 mixing, boil 30min, filter, and merge filtrate twice and are evaporated concentration, obtain
Pasta Pleurotus eryngii bacteria residue extract；
3）It is prepared by Yoghourt：By Pleurotus eryngii bacteria residue extract and fresh milk in mass ratio 8：After 100 mixing, sterilizing, gained
Mixture obtains Functional Yogurt by traditional handicraft addition beneficial bacterium fermentation.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, nothing
By from the point of view of which point, the embodiment above of the invention can only all be considered the description of the invention and cannot limit invention,
Claims indicate the scope of the present invention, and above-mentioned explanation does not point out the scope of the present invention, therefore, with the present invention
The suitable implication and scope of claims in any change, be all considered as being included within the scope of the claims.
Claims (5)
1. application of the Pleurotus eryngii bacteria residue extract in Yoghourt, it is characterised in that：The preparation side of the Pleurotus eryngii bacteria residue extract
Method is：Microbial fermentation is carried out to Pleurotus eryngii bacteria residue, carrying out water to the bacteria residue after fermentation carries, and Aqueous extracts are condensed into paste and obtain apricot
Abalone mushroom bacteria residue extract；
The Pleurotus eryngii bacteria residue extract is added before fermented yoghourt, and additive amount is the 7-14% of fermented yoghourt fresh milk quality；
The method of the Pleurotus eryngii bacteria residue microbial fermentation is：The microbial inoculum of bacteria residue quality 5-10% is added, adjusts water content to use
Hand pinches one, has water to be flowed out between finger, but subject to not oozing, room temperature is sealed by fermentation 3-5 days；The microbial inoculum is cellulose
The mixing of enzyme, lignoenzyme and brewer's yeast；The mass ratio 0.1- of the microbial inoculum cellulase, lignoenzyme and brewer's yeast
1：0.3-1：0.5-2.
2. application of the Pleurotus eryngii bacteria residue extract according to claim 1 in Yoghourt, it is characterised in that：The method that water carries
For by the bacteria residue after fermentation and pure water in mass ratio 1：8-14 is mixed, and boils 30-45min, filtrate is evaporated after filtering
Concentration, obtains pasta Pleurotus eryngii bacteria residue extract.
3. application of the Pleurotus eryngii bacteria residue extract according to claim 1 in Yoghourt, it is characterised in that：The method that water carries
For by the bacteria residue after fermentation and pure water in mass ratio 1：8-14 is mixed, and boils 30-45min, filters reserved filtrate, filter residue with it is pure
Water in mass ratio 1：6-10 is mixed, and boils 30-45min, is filtered, and is merged filtrate twice and is evaporated concentration, obtains pasta apricot
Abalone mushroom bacteria residue extract.
4. application of the Pleurotus eryngii bacteria residue extract according to claim 1 in Yoghourt, it is characterised in that Pleurotus eryngii bacteria residue
The usage of extract is：By Pleurotus eryngii bacteria residue extract and fresh milk 7-14 in mass ratio：After 100 mixing, sterilizing, gained mixes
Material is closed by traditional handicraft addition beneficial bacterium fermentation, obtains Functional Yogurt.
5. application of the Pleurotus eryngii bacteria residue extract according to claim 4 in Yoghourt, it is characterised in that the beneficial bacterium
For lactobacillus bulgaricus and streptococcus thermophilus.
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| CN201510302359.9A CN104872282B (en) | 2015-06-05 | 2015-06-05 | Application of the Pleurotus eryngii bacteria residue extract in Yoghourt |
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| CN104872282B true CN104872282B (en) | 2018-04-27 |
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| CN105707235A (en) * | 2016-01-29 | 2016-06-29 | 广西壮族自治区农业科学院农产品加工研究所 | Intestine moistening and bowel relaxing yogurt drink and preparation method thereof |
| CN115677467B (en) * | 2021-07-28 | 2024-02-27 | 李芒 | New use of fungus dreg material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755909A (en) * | 2009-12-14 | 2010-06-30 | 天津市林业果树研究所 | Making method of pleurotus edible fungus flavor yoghourt |
| CN103621623A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Manufacturing method of mushroom flavored yoghurt |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
-
2015
- 2015-06-05 CN CN201510302359.9A patent/CN104872282B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755909A (en) * | 2009-12-14 | 2010-06-30 | 天津市林业果树研究所 | Making method of pleurotus edible fungus flavor yoghourt |
| CN103621623A (en) * | 2013-11-07 | 2014-03-12 | 青岛文创科技有限公司 | Manufacturing method of mushroom flavored yoghurt |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 搅拌型香菇酸奶的工艺研究;黄聪亮等;《现代食品科技》;20081231;第24卷(第1期);第46-47,54页 * |
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