CN106387058A - Processing method for agaricus blazei murill nutritional yogurt - Google Patents

Abstract

The invention discloses a processing method for the agaricus blazei murill nutritional yogurt and belongs to the field of beverage production. The method is characterized by successively comprising the steps of selecting materials, soaking, pre-cooking, grinding, filtering, mixing, sterilizing, cooling, inoculating, split charging, fermenting, freezing, checking, finishing products and packaging. According to the technical scheme of the invention, the prepared agaricus blazei murill nutritional yogurt is milk white, smooth and tender in mouthfeel, sour, sweet and agreeable to the taste. Meanwhile, the agaricus blazei murill nutritional yogurt has the unique fragrant flavor of agaricus blazei murill and fermented yogurt. Not only the agaricus blazei murill nutritional yogurt is rich in nutrition, but also the human immunity can be adjusted and enhanced by eating the agaricus blazei murill nutritional yogurt. The agaricus blazei murill nutritional yogurt has the efficacies of strengthening the brain and the kidney, preventing and treating cancers and the like. Therefore, the agaricus blazei murill nutritional yogurt is a type of green food that is delicious, healthy, natural and pure.

Description

The processing method of Agaricus blazei Murrill nutritional yogurt

Technical field

The present invention relates to a kind of processing method of beverage, especially relate to a kind of processing method of Agaricus blazei Murrill nutritional yogurt.

Background technology

Agaricus blazei Murrill, is a kind of saprophytic bacteria of autumn in summer growth, lives in high temperature, in how wet, ventilation environment, and tool Semen Armeniacae Amarum is fragrant Taste, mouthfeel is tender and crisp.Agaricus blazei Murrill cap is tender, and stem is crisp, and mouthfeel is fabulous, the pure fresh perfume (or spice) of taste, and edibility is quite high.Agaricus blazei Murrill is mild-natured, taste Sweet, GUIXIN, lung, liver and kidney channel, there is brain-strengthening, antiinflammatory, kidney tonifying, blood sugar lowering, improve diabetes, cholesterol reducing, strengthen energy, change The effects such as kind arteriosclerosis, anti-angiocardiopathy.Agaricus blazei Murrill is considered the material of strong opposing filterable viruss, and it can prevent Virus and harmful object enter the fragile tissue of harm, increase substantially immunologic function, obstruction, viral interference growth；Promote Enter the hemopoietic function of people's bone marrow；And play the role of to protect liver, kidney.Agaricus blazei Murrill can improve hepatic insufficiency, has anti-allergic effects, Can facilitating digestion road wriggling, reduce blood in cholesterol, reduce blood glucose value, be activation immunologic function good merchantable brand.Agaricus blazei Murrill In polysaccharide and steroid substance, the growth of tumor cell can be suppressed, there is antitumor action, carcinogen is had absorption, Excretion.Agaricus blazei Murrill can promote the hemopoietic function of the bone marrow of people, can disturb leukemic cell proliferation.Mycelium in Agaricus blazei Murill powder In containing the protein of cancerous cell, and whole aminoacid needed by human can be killed, can long-term taking, suit the taste of both old and young.

Agaricus blazei Murrill is of high nutritive value, effect is many, is processed into the achievable comprehensive utilization to Agaricus blazei Murrill of Agaricus blazei Murrill nutritional yogurt, It is easy to store, improve its nutritive value and economic worth.

Content of the invention

Present invention aim to address Agaricus blazei Murrill is difficult the problem preserved, provide a kind of processing side of Agaricus blazei Murrill nutritional yogurt Method.

The present invention solves its technical problem and is adopted the technical scheme that：

A kind of processing method of Agaricus blazei Murrill nutritional yogurt is it is characterised in that using sorting → soak → precook → defibrination → filtration The processing process of → dispensing → sterilization → cooling → inoculation → subpackage → fermentation → cold preservation → inspection → finished product → packaging, tool Body operating procedure is：

（1）Sorting and pretreatment：Choosing is dried, high-quality Agaricus blazei Murrill, and abundant steep raising in clear water rejects the root base of a fruit, and clear water rinses, and puts boiling Boil in water 10 minutes, pull out during in glue-like, use colloid mill defibrination, cross 80 mesh filter clothes, take filter pulp standby；By fresh milk with front With white gauze through filtering twice, prevent that impurity is mixed into；

（2）The preparation of ferment agent for Yoghourt：

1. mother culture preparation：Make culture medium with skim milk, skimmed milk sterilizes 10 minutes at 86 DEG C, is cooled to 38 DEG C, connects The dry powder leaven entering 5% carries out test tube activation 3 times, can inoculate middle leaven and expand strain when spawn activity is stronger；

2. leaven preparation in the middle of：Mother culture is loaded 270 milliliters of triangular flasks be enlarged cultivating, inoculum concentration controls 3%, Cultivate 6 hours at 42 DEG C；

3. bulk starter preparation：Make culture medium with defat fresh milk, sterilize 10 minutes at 90 DEG C, be cooled to and connect at 28 DEG C Kind, inoculum concentration is advisable with 8%, cultivates 10 hours at 36 DEG C, takes out after culture medium solidifying；

（3）Dispensing：Agaricus blazei Murrill filter pulp, fresh milk press 1:5 ratio mixing, adds high-quality protein sugar 20%, high-quality powder of Radix Puerariae 3%th, Pericarpium Citri Reticulatae slurry 2%, pollen powder of sweet osmanthus 1%, stabilizer 0.1%, mix homogeneously；

（4）The process of compound：First it is heated to 68 DEG C, homogenizing under 0.12 MPa is so as to fully dissolve；

（5）Sterilization and inoculation：After the sterilization 8 minutes at 102 DEG C of the feed liquid after homogenizing, be rapidly cooled to 40 DEG C, add 3% plus Leaven after work, is sufficiently stirred for rear fill；

（6）Subpackage and fermentation：With 400 milliliters of Sour milk bottle cup subpackages, sealings, send into 26 DEG C of bottom fermentations in calorstat, constant temperature culture 4 Hour, check that solidification well can send into Freezing room cold preservation；

（7）Cold preservation is ripe：The Yoghourt having solidified is taken out, carries out cold preservation in the cold storage at constant temperature sending into rapidly 2 DEG C, close through inspection Lattice, finished product vanning is dispatched from the factory.

Beneficial effect：Product of the present invention is creamy white, and delicate mouthfeel slides tender, sour and sweet palatability, has Agaricus blazei Murrill and fermentation acid Milk distinctive delicate fragrance local flavor.This product is not only nutritious, can adjust, strengthen body immunity, has brain-strengthening kidney tonifying, anti-cancer The effects such as anticancer, be a kind of healthy, the naturally pure pollution-free food of delicious food.

Specific embodiment

Embodiment 1：

A kind of processing method of Agaricus blazei Murrill nutritional yogurt, concrete operation step is：

（1）Sorting and pretreatment：Choosing is dried, color plain boiled pork is thick, a big high-quality Agaricus blazei Murrill, and abundant steep raising in clear water rejects root The base of a fruit, clear water rinses, and puts and boils in boiling water 10 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 120 mesh filter clothes, takes filter pulp Standby；By fresh milk with front white gauze through filtering twice, prevent that impurity is mixed into；

（2）The preparation of ferment agent for Yoghourt：

1. mother culture preparation：Make culture medium with skim milk, skimmed milk sterilizes 25 minutes at 108 DEG C, is cooled to 40 DEG C, connects The dry powder leaven entering 2% carries out test tube activation 2 times, can inoculate middle leaven and expand strain when spawn activity is stronger；

2. leaven preparation in the middle of：Mother culture is loaded 250 milliliters of triangular flasks be enlarged cultivating, inoculum concentration controls 1.8%, cultivate 12 hours at 28 DEG C；

3. bulk starter preparation：Make culture medium with full-cream fresh milk, sterilize 8 minutes at 98 DEG C, be cooled to inoculation at 35 DEG C, Inoculum concentration is advisable with 5%, cultivates 3-4 hour at 42 DEG C, takes out after culture medium solidifying；

（3）Dispensing：Agaricus blazei Murrill filter pulp, fresh milk press 1:8 ratio mixing, adds high-quality sucrose 8%, high-quality maltose 2%, Fructus Jujubae Slurry 4%, Bulbus Lilii powder 1.2%, stabilizer 0.8%, mix homogeneously；

（4）The process of compound：First it is heated to 70 DEG C, homogenizing under 4.7 MPa is so as to fully dissolve, thus increasing steady Qualitative, and can effectively prevent milk surum from separating out in a large number；

（5）Sterilization and inoculation：After the sterilization 5-8 minute at 108 DEG C of the feed liquid after homogenizing, it is rapidly cooled to 32 DEG C, adds 8% Leaven after processing, is sufficiently stirred for rear fill；

（6）Subpackage and fermentation：With 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 38 DEG C of bottom fermentations in calorstat, constant temperature culture 4-6 hour, checks that solidification well can send into Freezing room cold preservation；

（7）Cold preservation is ripe：The Yoghourt having solidified is taken out, carries out cold preservation in the cold storage at constant temperature sending into rapidly 3-5 DEG C, close through inspection Lattice, finished product vanning is dispatched from the factory.

Embodiment 2：

A kind of processing method of Agaricus blazei Murrill nutritional yogurt, concrete operation step is：

（1）Sorting and pretreatment：Choosing is dried, color plain boiled pork is thick, a big high-quality Agaricus blazei Murrill, and abundant steep raising in clear water rejects root The base of a fruit, clear water rinses, and puts and boils in boiling water 22 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 200 mesh filter clothes, takes filter pulp Standby；By fresh milk with front white gauze through filtering twice, prevent that impurity is mixed into；

（2）The preparation of ferment agent for Yoghourt：

1. mother culture preparation：Make culture medium with skim milk, skimmed milk sterilizes 25 minutes at 100 DEG C, is cooled to 40 DEG C, connects The dry powder leaven entering 0.8% carries out test tube activation 2-4 time, can inoculate middle leaven and expand strain when spawn activity is stronger；

2. leaven preparation in the middle of：Mother culture is loaded 250 milliliters of triangular flasks be enlarged cultivating, inoculum concentration controls 3.5%, cultivate 5 hours at 42 DEG C；

3. bulk starter preparation：Make culture medium with defat fresh milk, sterilize 10 minutes at 92 DEG C, be cooled to and connect at 26 DEG C Kind, inoculum concentration is advisable with 1.5%, cultivates 4 hours at 42 DEG C, takes out after culture medium solidifying；

（3）Dispensing：Agaricus blazei Murrill filter pulp, fresh milk press 1:10 ratio mixing, adds high-quality Fructose 10%, high-quality maltodextrin 1%th, Sucus Cocoiss 2%, Fructus Crataegi pulp 5%, Radix Paeoniae powder 2%, Flos Rosae Rugosae sauce 1%, stabilizer 1%, mix homogeneously；

（4）The process of compound：First it is heated to 45 DEG C, homogenizing under 7.5 MPa is so as to fully dissolve, thus increasing steady Qualitative, and can effectively prevent milk surum from separating out in a large number；

（5）Sterilization and inoculation：After the sterilization 1 minute at 112 DEG C of the feed liquid after homogenizing, be rapidly cooled to 45 DEG C, add 3% plus Leaven after work, is sufficiently stirred for rear fill；

（6）Subpackage and fermentation：With 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 32 DEG C of bottom fermentations in calorstat, constant temperature culture 6 Hour, check that solidification well can send into Freezing room cold preservation；

（7）Cold preservation is ripe：The Yoghourt having solidified is taken out, carries out cold preservation in the cold storage at constant temperature sending into rapidly 3 DEG C, close through inspection Lattice, finished product vanning is dispatched from the factory.

Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.

Claims (1)

1. a kind of processing method of Agaricus blazei Murrill nutritional yogurt is it is characterised in that using sorting → soak → precook → defibrination → mistake The processing process of filter → dispensing → sterilization → cooling → inoculation → subpackage → fermentation → cold preservation → inspection → finished product → packaging, Concrete operation step is：

（1）Sorting and pretreatment：Choosing is dried, high-quality Agaricus blazei Murrill, and abundant steep raising in clear water rejects the root base of a fruit, and clear water rinses, and puts boiling Boil in water 10 minutes, pull out during in glue-like, use colloid mill defibrination, cross 80 mesh filter clothes, take filter pulp standby；By fresh milk with front With white gauze through filtering twice, prevent that impurity is mixed into；

（2）The preparation of ferment agent for Yoghourt：

1. mother culture preparation：Make culture medium with skim milk, skimmed milk sterilizes 10 minutes at 86 DEG C, is cooled to 38 DEG C, connects The dry powder leaven entering 5% carries out test tube activation 3 times, can inoculate middle leaven and expand strain when spawn activity is stronger；

2. leaven preparation in the middle of：Mother culture is loaded 270 milliliters of triangular flasks be enlarged cultivating, inoculum concentration controls 3%, Cultivate 6 hours at 42 DEG C；

3. bulk starter preparation：Make culture medium with defat fresh milk, sterilize 10 minutes at 90 DEG C, be cooled to and connect at 28 DEG C Kind, inoculum concentration is advisable with 8%, cultivates 10 hours at 36 DEG C, takes out after culture medium solidifying；

（3）Dispensing：Agaricus blazei Murrill filter pulp, fresh milk press 1:5 ratio mixing, adds high-quality protein sugar 20%, high-quality powder of Radix Puerariae 3%th, Pericarpium Citri Reticulatae slurry 2%, pollen powder of sweet osmanthus 1%, stabilizer 0.1%, mix homogeneously；

（4）The process of compound：First it is heated to 68 DEG C, homogenizing under 0.12 MPa is so as to fully dissolve；

（5）Sterilization and inoculation：After the sterilization 8 minutes at 102 DEG C of the feed liquid after homogenizing, be rapidly cooled to 40 DEG C, add 3% plus Leaven after work, is sufficiently stirred for rear fill；

（6）Subpackage and fermentation：With 400 milliliters of Sour milk bottle cup subpackages, sealings, send into 26 DEG C of bottom fermentations in calorstat, constant temperature culture 4 Hour, check that solidification well can send into Freezing room cold preservation；

（7）Cold preservation is ripe：The Yoghourt having solidified is taken out, carries out cold preservation in the cold storage at constant temperature sending into rapidly 2 DEG C, close through inspection Lattice, finished product vanning is dispatched from the factory.