CN105580901A - Pleurotus eryngii grain-containing blueberry yoghourt and preparation method thereof - Google Patents

Abstract

The invention discloses a pleurotus eryngii fruit granule blueberry yoghurt, which is prepared from the following raw materials in parts by weight: fresh milk 400-450, blueberry 14-15, pleurotus eryngii 8-10, almond wine 2-4, and jujube 6-7, seaweed powder 1-2, tangerine peel 3-4, lily seed 2-3, Angelica dahurica 0.8-1, gelatin 0.8-0.9, white sugar 10-12, pectinase 0.14-0.15, appropriate amount of starter, appropriate amount of salt, Appropriate amount of water. The present invention uses fresh milk and blueberries as the main ingredients, and simultaneously adds Chinese herbal ingredients such as tangerine peel, which has the effects of clearing away heat and detoxifying, diuresis, resolving stagnation, regulating qi, invigorating the spleen, drying dampness and resolving phlegm; Blood lipids, the function of moistening the stomach.

Description

A kind of Pleurotus eryngii fruit grain blueberry yoghurt and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a pleurotus eryngii fruit granule blueberry yoghurt and a preparation method thereof.

Background technique

Blueberry, which means blue fruit, is scientifically known as lingonberry, a plant of the genus Vaccinium in the Azalea family, a perennial shrub. Originally produced in North America, Scotland and Russia, blueberries are a natural wild resource with strong cold resistance and adaptability. Blueberry fruit is rich in blue color and rich in nutrients. Its pulp is delicate, the seeds are extremely small, sweet and sour, and has a refreshing and pleasant aroma. It also contains antioxidant substances such as anthocyanins, which can improve vision, antioxidant Cancer and delay brain aging and other health functions. Therefore, the International Food and Agriculture Organization lists it as one of the five health foods for human beings, and is known as the "king of berries".

The lactic acid bacteria in yogurt can inhibit the activity and reproduction of harmful microorganisms in the intestinal tract, thereby reducing the production of harmful substances in the human body; the lactic acid bacteria ingested in the human body can strengthen the vitality of the digestive function, promote appetite, and produce antibiotics. It can inhibit the pathogens that cause diseases such as mastitis, tuberculosis and pneumonia, and can synthesize B vitamins.

Based on blueberries and milk, the blueberry yogurt with different flavors developed is a green health drink that meets the nutritional needs of the modern public and has high nutritional value.

Contents of the invention

The object of the present invention is to provide a kind of Pleurotus eryngii fruit granule blueberry yoghurt and its preparation method in order to remedy the defects of the prior art.

The present invention is achieved through the following technical solutions:

A kind of Pleurotus eryngii fruit granule blueberry yogurt is made from the following raw materials in parts by weight:

Fresh milk 400-450, blueberry 14-15, king oyster mushroom 8-10, almond wine 2-4, hairy jujube 6-7, seaweed powder 1-2, tangerine peel 3-4, lily seed 2-3, angelica 0.8- 1. Gelatin 0.8-0.9, white sugar 10-12, pectinase 0.14-0.15, appropriate amount of starter, appropriate amount of salt, and appropriate amount of water.

The preparation method of described a kind of Pleurotus eryngii fruit grain blueberry yoghurt, comprises the following steps:

(1) After cleaning the surface of the blueberries, put them in hot water at 95°C for 5 minutes, and the hot water contains 1% salt; drop the temperature of the blueberries after blanching to 50°C and send them to a beater for beating. After beating, add pectinase and 50mg/L SO2, incubate at 50°C for 2-3 hours for enzymolysis; filter the enzymolyzed blueberry juice, and obtain the filtrate at a low temperature of 0-4°C Stand still for 24 hours to obtain clear and transparent blueberry juice for subsequent use;

(2) heating and extracting tangerine peel, lily seed, and angelica dahurica with 8-10 times the amount of water, and filtering to obtain the Chinese medicine extract for subsequent use;

(3) Mix white granulated sugar with 2-3 times of water into the pot, heat until the white granulated sugar is completely dissolved, and cool down to room temperature for later use; place Pleurotus eryngii into cubes and soak in the above sugar water at 4-7°C Sugar for 5-6 hours, then transfer to the pot and boil on high heat, then keep boiling on low heat for 8-10 minutes, remove the diced Pleurotus eryngii for later use, and use the remaining sugar water for later use;

(4) After removing the core of the jujube, mix it with almond wine and mash it, then add seaweed powder and stir evenly, put it in a steamer and steam it for 8-10 minutes, take it out, dry it, and pulverize it to obtain a powder for later use ;

(5) Mix the materials processed in steps (1), (2), (3), and (4) with fresh milk and gelatin, and homogenize at 60°C and 17MPa pressure; then mix the above-mentioned mixed raw materials at 95°C Sterilize for 5 minutes, and when rapidly cooling to 42-45°C, add 5% of the starter culture agent, subpackage and seal under aseptic conditions; after the fermentation culture subpackage is completed, quickly move it into a constant temperature incubator for fermentation and cultivation, and the cultivation temperature is After 3.5 hours at 42°C, when the curd is observed to be good, transfer it to a refrigerator at 2-5°C for post-ripening fermentation at a low temperature for 12-24 hours.

The advantages of the present invention are: firstly, the present invention pretreats the blueberries, and puts the blueberries in hot water at 95° C. for 5 minutes. The hot water contains 1% salt, which can effectively inactivate the activity of oxidase and prevent the blueberries from being oxidized. Change color and soften blueberries at the same time, which is beneficial to beating; adding pectinase and 50mg/L SO2 to blueberry pulp can promote the leaching of anthocyanin pigments and hydrolysis of pectin, making the viscosity and color of the yogurt better , and the taste is smoother and more delicate; the Pleurotus eryngii is soaked in sugar and cooked to make the Pleurotus eryngii sweet and delicious; at the same time, fully heating the fresh milk can fully denature the whey protein in the milk, and the casein molecules will gather Form a network structure, bind the whey protein molecules, which is beneficial to curdling, and then transfer the inoculated yogurt to the refrigerator for low-temperature fermentation and post-cooking, so as to strengthen the hydration of the curd protein, improve the texture of the yogurt, and increase the viscosity , and at the same time further promote the fermentation agent to produce aromatic substances in the process of post-ripening at low temperature; the present invention uses fresh milk and blueberries as the main ingredients, and at the same time adds Chinese herbal ingredients such as tangerine peel, which has the functions of clearing away heat and detoxification, diuresis, resolving stagnation, regulating qi, invigorating the spleen, and drying dampness. Phlegm effect; In addition, the auxiliary materials such as Pleurotus eryngii that the present invention adopts have the function of lowering blood fat, moistening intestines and stomach.

detailed description

A kind of Pleurotus eryngii fruit granule blueberry yogurt is made from the following raw materials in parts by weight:

Fresh milk 400, blueberry 14, king oyster mushroom 8, almond wine 2, hairy jujube 6, seaweed powder 1, tangerine peel 3, lily seed 2, angelica dahurica 0.8, gelatin 0.8, white sugar 10, pectinase 0.14, appropriate amount of starter, Appropriate amount of salt and water.

The preparation method of described a kind of Pleurotus eryngii fruit grain blueberry yoghurt, comprises the following steps:

(1) After cleaning the surface of the blueberries, put them in hot water at 95°C for 5 minutes, and the hot water contains 1% salt; drop the temperature of the blueberries after blanching to 50°C and send them to a beater for beating. After beating, add pectinase and 50mg/L SO2, incubate at 50°C for 2h for enzymolysis; filter the enzymolyzed blueberry juice, and let the filtrate stand at 0°C for 24h , to obtain clear and transparent blueberry juice for later use;

(2) heating and extracting tangerine peel, lily seed, and angelica dahurica with 8 times the amount of water, and filtering to obtain the Chinese medicine extract for subsequent use;

(3) Mix white granulated sugar and 2 times water into the pot, heat until the white granulated sugar is completely dissolved, and cool down to room temperature for later use; place Pleurotus eryngii into cubes and soak in the above sugar water for 5 hours at 4°C, then Transfer to the pot and boil over high heat, keep boiling on low heat for 8 minutes, remove the diced Pleurotus eryngii mushrooms for later use, and use the remaining sugar water for later use;

(4) After removing the core of the jujube, mix it with almond wine and mash it, then add seaweed powder and stir evenly, put it in a steamer and steam it for 8 minutes, take it out, dry it, and pulverize it to obtain a powder for later use;

(5) Mix the materials processed in steps (1), (2), (3), and (4) with fresh milk and gelatin, and homogenize at 60°C and 17MPa pressure; then mix the above-mentioned mixed raw materials at 95°C Sterilize for 5 minutes, quickly cool down to 42°C, add 5% of the starter, subpackage and seal under aseptic conditions; after the fermentation culture is subpackaged, quickly move it into a constant temperature incubator for fermentation and culture, and the culture temperature is 42°C After 3.5 hours, when the curd is observed to be good, transfer it to a refrigerator at 2°C for post-ripening fermentation at a low temperature for 12 hours.

Claims (2)

1. a pleurotus eryngii fruit grain blueberry Yoghourt, is characterized in that being made up of the raw material of following weight portion:

Fresh milk 400-450, blueberry 14-15, pleurotus eryngii 8-10, almond wine 2-4, hair leaf jujube 6-7, marine algaPowder 1-2, dried orange peel 3-4, greenish lily seed 2-3, root of Dahurain angelica 0.8-1, gelatin 0.8-0.9, white granulated sugar 10-12, reallyGlue enzyme 0.14-0.15, leavening is appropriate, salt is appropriate, water is appropriate.

2. the preparation method of a kind of pleurotus eryngii fruit grain blueberry Yoghourt according to claim 1, is characterized in thatComprise the following steps:

(1) after blueberry surface clean is clean, be placed in the hot water blanching 5min of 95 DEG C, in hot water, contain 1%Salt; After blueberry temperature after blanching is dropped to 50 DEG C, send into beater and pull an oar, after making beating, add fruitThe SO2 of glue enzyme and 50mg/L is under 50 DEG C of conditions, to be incubated 2-3h to carry out enzymolysis in temperature; By the indigo plant after enzymolysisCertain kind of berries fruit juice filters, and gained filtrate is under the cryogenic conditions of 0-4 DEG C, to leave standstill 24h in temperature, obtains limpidBright blueberry juice is for subsequent use;

(2) the water heating of dried orange peel, greenish lily seed, the root of Dahurain angelica doubly being measured with 8-10 is extracted, and filters, and obtains traditional Chinese medicine extractionLiquid is for subsequent use;

(3) white granulated sugar and 2-3 times of water are mixed into pot, are heated to white granulated sugar and dissolve completely, be down to room temperature stand-by;Pleurotus eryngii is diced to be placed on and in above-mentioned syrup, under the condition of 4-7 DEG C, soak sugared 5-6h, then proceed to big fire in pot and boilAfter boiling, slow fire keep boiling 8-10min, pleurotus eryngii fourth is pulled out for subsequent use, residue syrup for subsequent use;

(4) by after the stoning of hair leaf jujube, be blended into almond wine and smash to pieces, then add seawood meal to stir, be placed in steamerMiddle water proof steams 8-10min, takes out, and dries, and ultramicro grinding, obtains powder for subsequent use;

(5) step (1), (2), (3), (4) material after treatment are mixed with fresh milk, gelatin,Homogeneous under 60 DEG C, 17MPa pressure; By above-mentioned mixed material sterilizing 5min at 95 DEG C, cooling rapidly againDuring to 42-45 DEG C, by 5% amount access leavening, coating-dividing sealing under aseptic condition; Fermented and cultured is divided and is installedFinish, move into rapidly fermented and cultured in constant incubator, cultivation temperature is 42 DEG C, observes curdled milk good after 3.5hTime, proceed in 2-5 DEG C of refrigerator and carry out low temperature afterripening fermentation 12-24h, to obtain final product.