CN107156297A - A kind of purple sesame Yoghourt and preparation method thereof - Google Patents
A kind of purple sesame Yoghourt and preparation method thereof Download PDFInfo
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- CN107156297A CN107156297A CN201710497854.9A CN201710497854A CN107156297A CN 107156297 A CN107156297 A CN 107156297A CN 201710497854 A CN201710497854 A CN 201710497854A CN 107156297 A CN107156297 A CN 107156297A
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- purple sesame
- yoghourt
- zymotic fluid
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- 241000207961 Sesamum Species 0.000 title claims abstract description 84
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 84
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 238000000605 extraction Methods 0.000 claims abstract description 15
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000012530 fluid Substances 0.000 claims description 44
- 239000006228 supernatant Substances 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000894007 species Species 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 239000008236 heating water Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000002253 acid Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- 150000001875 compounds Chemical group 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 31
- 238000000855 fermentation Methods 0.000 description 22
- 230000004151 fermentation Effects 0.000 description 22
- 238000002474 experimental method Methods 0.000 description 11
- 240000005066 Euchiton japonicus Species 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 238000007792 addition Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 239000002609 medium Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 230000031700 light absorption Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 241000222383 Polyporales Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- MWPLVEDNUUSJAV-UHFFFAOYSA-N anthracene Chemical compound C1=CC=CC2=CC3=CC=CC=C3C=C21 MWPLVEDNUUSJAV-UHFFFAOYSA-N 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000010835 comparative analysis Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000007619 statistical method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241001489091 Ganoderma sinense Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 102000013081 Tumor Necrosis Factor Ligand Superfamily Member 13 Human genes 0.000 description 1
- 108010065323 Tumor Necrosis Factor Ligand Superfamily Member 13 Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to bioengineering field, it is related to a kind of purple sesame Yoghourt and preparation method thereof.The raw material and parts by weight of the purple sesame Yoghourt be：60 80 parts of fresh milk, 20 40 parts of broth extraction liquid, 4 10 parts of sucrose, Bulgarian 0.5 2 parts of bacterium, 0.5 2 parts of streptococcus thermophilus, 0.5 2 parts of Bifidobacterium.Each finished acid milk acidity is all relatively mild under the formula that the present invention makes, and the indices of Yoghourt all meet national standard.The development of Japanese purple sesame Yoghourt provides feasible scheme and technological process for the edible bacteria yoghurt of the exploitation more compound function of nutrition and health care, with higher reference value.
Description
Technical field
The invention belongs to bioengineering field, it is related to a kind of purple sesame Yoghourt and preparation method thereof.
Background technology
Edible mushroom delicious flavour, with abundant nutrition and higher medical value, China's Known Edible Mushrooms strain is about
Kind more than 2000, and wherein by the edible mushroom known to us up to 981 kinds or so.With people's constantly carrying to food requirement
Height, is more likely to nutrition, health in the selection of food variety.In edible mushroom containing many nutriments beneficial to human body and
Functional components, are liked by people for a long time.In recent years, edible mushroom scientific and technological industry is improved constantly, edible fungus
Alimentary health-care function is further developed.Japanese purple sesame also known as Ganoderma Sinense, wooden sesame, belong to Basidiomycota, Aphyllophorales
（Aphyllophorales）, also known as Aphyllophorales, ganoderma lucidum Cordycepps, ganoderma lucidum Pseudomonas.Japanese purple sesame has very high nutrition and health care
And medical value, there is Wen Gan, benefiting qi for tranquillization improves hypoxia-bearing capability, has certain corrective action to many physiological functions.Purple sesame pair
In enhancing body immunity, blood glucose is adjusted, blood pressure is controlled, adjuvant therapy chemicotherapy, liver protecting promotes to have in terms of sleep
There is significant curative effect.
Yoghourt is rich in the biodiasmin of beneficial health, it has also become one of whole world food most favored by customers.
It is reported that Yoghourt consumption figure is 2.5 times in 2001 to China town dweller in 2012 per capita, present a rapidly rising trend, Yoghourt system
Product are just diversified towards local flavor, and the direction of nutrition reinforced type and Functional Yogurt is developed.Yoghourt is, using fresh milk as raw material, to pass through
Add a kind of milk product after lactobacillus-fermented after pasteurize into milk again.Yoghourt not only remains all excellent of milk
Point, and some aspects also maximize favourable factors and minimize unfavourable ones by processing, as being more suitable for the nutrient and healthcare products that people drink.Herein with the modern times
Fermentation technique, extracts the abundant Japanese G.japonicum mycelium zymotic fluid addition milk of nutritive value and lactic acid bacteria is fermented, and will eat
Combined together with the alimentary health-care function of bacterium and the peculiar flavour of Yoghourt, by determine suitable raw material proportioning and to its it is related because
The research of son, develops the optimum formula of yogurt production.There is positive effect to the exploitation for promoting edible fungi food, have very
Big market potential.
The content of the invention
The present invention farthest utilizes purple sesame battalion to solve in the prior art to be combined the nutrition of purple sesame with fresh milk
The technical problem formed point, discloses a kind of purple sesame Yoghourt and preparation method thereof.
In order to solve the above technical problems, using following technical scheme：
A kind of purple sesame Yoghourt, the raw material and parts by weight of the purple sesame Yoghourt are：60-80 parts of fresh milk, broth extraction liquid 20-40
Part, 4-10 parts of sucrose, Bulgarian 0.5-2 parts of bacterium, 0.5-2 parts of streptococcus thermophilus, 0.5-2 parts of bar bifid bacterium equal proportion.
The preparation method of the broth extraction liquid is：
（1）The preparation of purple sesame zymotic fluid：Purple sesame parent species are purified, purple sesame seed is obtained, purple sesame is obtained after fermenting twice culture
Zymotic fluid；
（2）The processing of purple sesame zymotic fluid：Using 4000 turns/min, 10min separating steps are centrifuged（1）Obtained purple sesame zymotic fluid,
Abandon cell residue and take supernatant, obtain broth extraction liquid；Or use 125W, 100s Ultrasonic Pulverization steps（1）Obtained purple sesame
Zymotic fluid, 4000 turns/min, centrifugation 10min separates and collects supernatant and dirty solution, obtains broth extraction liquid；
The step（1）In, fermenting twice is seed fermentation cultivation and liquid deep layer fermenting cultivation.
The preparation method of purple sesame Yoghourt, step is as follows：
A. the preparation of purple sesame zymotic fluid：Purple sesame parent species are purified, purple sesame seed is obtained, purple sesame hair is obtained after fermenting twice culture
Zymotic fluid；
B. the processing of purple sesame zymotic fluid：The processing of purple sesame zymotic fluid：Using step with centrifugal separation（1）Obtained purple sesame zymotic fluid,
Abandon cell residue and take supernatant, obtain broth extraction liquid；Or use Ultrasonic Pulverization step（1）Obtained purple sesame zymotic fluid, mistake
Dirty solution is collected in filter, obtains broth extraction liquid；
C. fresh milk is taken in 80 DEG C of heating water bath 10min, when being cooled to 40-45 DEG C, adds the broth extraction liquid that step b is obtained,
Sucrose, Bulgarian bacterium, streptococcus thermophilus, Bifidobacterium are added after stirring and evenly mixing, ferment 6-10h in 42 DEG C, is subsequently placed in 4 DEG C
Refrigeration, completes the making of purple sesame Yoghourt.
The beneficial effects of the present invention are：
1. the present invention to Japanese G.japonicum mycelium by carrying out L9 (34) orthogonal experiment, using artificial sensory evaluation scores, through statistical
It is milk that analysis, which calculates the optimal formula that makes,:Zymotic fluid is 80:20mL, sucrose 10g, it is the Bulgarian bacterium of equal proportion, thermophilic
Streptococcus and Bifidobacterium 2g, fermentation time 10h；The finished yogurt prod curdled milk that this formula makes is uniform, and bacterium perfume (or spice) is fresh and clean, acid
Sugariness is moderate, good in taste, and purple sesame polyoses content enriches, and protein content is high, has double nutrition health-care efficacy.
2. the influence of zymotic fluid, fresh milk, sucrose, four factors of Mixed Microbes to the quality of each finished product Yoghourt is entirely different, day
This G.japonicum mycelium supernatant, maximum effect factor of dirty solution Yoghourt are the additions of sucrose, therefore, are making Yoghourt process
In should strictly control to influence the key factor of each kind yogurt production；Fruit body of edible fungi growth cycle length, yield poorly, and deep layer
Liquid fermentation technology can grow the abundant mycelium of nutrient content within a short period of time, by experimental result it can be seen that Japan is purple
Polyoses content is higher in camphorata mycelium supernatant, dirty solution Yoghourt, obtained by the fermented liquid supernatant liquor ratio smudge cells obtained by centrifugation
Dirty solution it is impure less, polyoses content is slightly above purple sesame dirty solution Yoghourt in purple sesame supernatant Yoghourt.
3. each finished acid milk acidity is all relatively mild under the formula that the present invention makes, the indices of Yoghourt all meet country
Standard.The development of Japanese purple sesame Yoghourt provides feasible scheme for the edible bacteria yoghurt that exploitation has more the compound function of nutrition and health care
And technological process, with higher reference value.
Brief description of the drawings
Fig. 1 is the protein content canonical plotting of purple sesame Yoghourt；
Fig. 2 is the glucose content canonical plotting of purple sesame Yoghourt.
Embodiment
Embodiment 1
1 materials and methods
1.1 materials and equipment
1.1.1 material to be tested
Strain：Japanese purple sesame parent species are provided by Shangqiu City Academy of Agricultural Sciences edible mushroom center, and inclined-plane PDA culture medium is preserved；Protect and add
Leah bacterium, streptococcus thermophilus, Bifidobacterium；
Culture medium：PDA culture medium：Potato 200g, agar 20g, glucose 20g, running water 1000mL；
Liquid fermentation medium：Potato 120g, sucrose 21g, peptone 1.8g, yeast extract 0.6g, KH2PO4 0.42g、
MgSO40.12g、VB10.006g；
Other：Plain chocolate, sucrose.
1.1.2 equipment
Balance, superclean bench, shaking table, thermostat water bath, ultracentrifuge, biomixer, constant incubator, pot, crushing
Machine etc..
1.2 cultural method
1.2.1 the purifying of parent species
PDA culture medium is made, it is few with bacterium rod picking from parent species test tube is connect on superclean bench after medium sterilization is cooled down
Mycelia is measured in setting-out on inclined-plane.It is placed in insulating box and cultivates, 28 cultures 7 days, until mycelia uniformly covers with whole inclined-plane.Repeat pure
Change 2-3 times, be placed in stand-by in refrigerator.
1.2.2 seed fermentation cultural method
Japanese purple sesame liquid fermentation medium is made, 6 bottles are dispensed, every bottle of 100mL, conventional high-pressure is sterilized, cooled down after sterile bar
It is inoculated with part.Purified Japanese purple sesame mycelia is divided into roundlet under aseptic operating platform with sterilized circular card punch
Block, about 0.5cm3, it is put into fluid nutrient medium, every bottle is put into 1-2 fritters.It is put into shaking table culture 5-7d after being inoculated with, 28 DEG C,
175r/min, until being full of uniform mycelium pellet in bottle.
1.2.3 liquid deep layer fermenting culture
Make liquid fermentation medium：Formula is identical with seed fermentation culture medium with method.
It is inoculated with after after fluid nutrient medium sterilizing cooling：In every bottle of fluid nutrient medium add seed fermentation liquid, culture medium with
The volume ratio of zymotic fluid is 4:1（Cumulative volume is 100mL）It is packed as 6 bottles.It is put into shaking table culture 5-7d after being inoculated with, 28 DEG C,
175r/min, until being full of uniform mycelium pellet in bottle.
1.3. the preparation method of Japanese G.japonicum mycelium Yoghourt
1.3.1 the extraction of the supernatant, dirty solution of zymotic fluid
Extract the supernatant of zymotic fluid：Cultured zymotic fluid is centrifuged under ultracentrifuge, 4000r/min, centrifugation
10min, after abandon cell residue and take supernatant.
Extract the dirty solution of zymotic fluid：Cultured zymotic fluid is filtered to take after ultrasonic grinder crash cells to be mixed
Turbid liquid.Set working time 2s, intermittent time 2s, all times 100s, 30 DEG C of temperature of protection, power 125w.
1.3.2 mycelium yogurt production flow
Mycelium fermentation broth extract solution
↓
Plain chocolate → 80 DEG C heating water bath 10min → being cooled to 42 DEG C or so → stirs and evenly mixs → added sucrose → addition Bao Jiali
Sub- bacterium, streptococcus thermophilus, Bifidobacterium → 42 DEG C fermentation 6-10h → place 4 DEG C of refrigeration → Physico-chemical tests and subjective appreciation afterwards.
1.3.3 orthogonal experiment is with compareing setting
By set table 1 Suo Shi Japanese G.japonicum mycelium fermented liquid supernatant liquid, dirty solution technique for preparing yoghourt orthogonal experiment factor and
Level, selects L9(34) orthogonal experiment, it is determined that the optimal making proportioning combination of Japanese purple sesame supernatant, dirty solution Yoghourt.In addition with
It is control that commercially available yoghourt and independent purple sesame zymotic fluid, which include supernatant and turbid solution,.
1.3.4 sensory evaluation scores
Identified using organoleptic quality, truly, objectively reflect Quality of Yoghourt, carried out with reference to GB2746-1999 lactic acid sanitary standard
Appraise.Japanese purple sesame Quality of Yoghourt is tasted by 50 personnel randomly selected, by defined standards of grading integrate commenting
Valency, indoors identification scoring.Evaluation index includes：Curdled milk state, sour-sweet degree, smell, satiny degree, organoleptic scores are respectively 20,
30、20、30；Full marks are 100 points, are averaged as final result.
1.3.5 the measure of physical and chemical index
The Japanese G.japonicum mycelium fermented liquid supernatant liquid of identification sense organ comprehensive grading highest, the protein of dirty solution finished product Yoghourt contain
Amount, polyoses content, acidity.
1.3.5.1 protein content determination（Ultraviolet absorption method）
（1）Prepare protein standard solution：1mg/mL caseins are dissolved in 0.05mol/mL NaOH solutions；
（2）Draw standard curve
Take 6 test tubes（Often pipe does three Duplicate Samples）And number in order, respectively toward adding 0 in test tube, 1.0,2.0,3.0,
4.0th, 5.0mL standard proteins solution, then adds 0.05mol/L NaOH solutions to final volume 5mL, mixes.Now in each pipe
Protein quality concentration is respectively 0,0.2,0.4,0.6,0.8,1.0mg/mL.From the quartz colorimetric utensil that light path is 1cm, in purple
On outer spectrophotometer, it is control to sentence No. 0 pipe in 280nm, and the light absorption value of each pipe solution is determined respectively.It is dense with casein quality
Spend for abscissa, using light absorption value as ordinate, drafting standard curve.
（3）Determination sample
Three Duplicate Samples are done, often pipe adds testing sample 0.1mL and 0.05mol/LNaOH solution 4.9mL, mixed, it is bent with standard
No. 0 pipe in line is control, and the light absorption value at 280nm is determined as stated above.
1.3.5.2 acidity is detected
10mL Yoghourts are taken, 20mL distilled water dilutings are used, 0.5% phenolphthalein indicator 0.5mL is added, are dripped with 0.1mol/LNaoH solution
It is fixed, the sodium hydroxide consumed milliliter number is multiplied by 10, as the acidity number of yoghurt example.
1.3.5.3 measurement of the polysaccharide content（Anthrone-sulfuricacid method）
（1）The formulation of standard curve（With glucose as a standard sample formulates standard curve）
Precision is weighed to dry to the DEXTROSE ANHYDROUS 50mg of constant weight and added water in 500mL volumetric flasks constant volume, respectively essence take 0.2,
0.4th, 0.6,0.8,1.0mL adds distilled water to 1.0mL, using 1.0mL distilled water as blank, is separately added into anthracene in Boiling tube
Ketone 0.5mL, dense H2SO42.5mL, shakes up immediately, and room temperature places 10min and determines absorbance value after 625nm, with abscissa grape
Sugar concentration, ordinate is light absorption value, draws out standard curve.
（2）Yoghourt measurement of the polysaccharide content
Yoghurt example to be measured is respectively taken into 5mg, it is water-soluble and be settled to 50mL, dried and clean test tube is then taken, 5mg/50mL sugar is molten
Liquid, anthrone solution, dense H2SO41.0mL is pressed successively:0.5mL:2.5mL ratio is added, and is mixed.Cool down after 10min, stand, with
Distilled water is compared instead of sugar juice, the colorimetric under 625nm, and each sample is parallel to do three pipes.Gained number average value, to sighting target
Directrix curve can obtain polyoses content.
2 results and analysis
The optimization of 2.1 Orthogonal experiment results and Yoghourt fermentation condition
2.1.1 Japanese purple sesame supernatant Yoghourt orthogonal experiment sensory evaluation scores result
The statistical result that factor level as set by table 1 carries out orthogonal experiment and drawn by sensory evaluation scores is as shown in table 2：
The Japanese purple sesame supernatant orthogonal experiment sensory evaluation scores result of table 2
As a result show：The comprehensive grading highest of tested number 3, i.e., the optimization formula group of Japanese G.japonicum mycelium supernatant Yoghourt fermentation
It is combined into A1B3C3D3, i.e. milk:Zymotic fluid is 80:20mL, the g of sucrose 10, wait the Bulgarian bacterium of mass ratio mixing, thermophilic chain
Coccus and Bifidobacterium 2g, fermentation time 10h.And by statistical analysis, influence size of each factor to yogurt production is not
Together.Japanese purple sesame supernatant Yoghourt is B>D>C>Influence of A, i.e. the sucrose addition to yogurt production is maximum, next to that fermentation
Time, it is to add Bulgarian bacterium, streptococcus thermophilus, the amount of Bifidobacterium again, is finally the addition of zymotic fluid and milk
Ratio.
2.1.2 Japanese purple sesame dirty solution orthogonal experiment sensory evaluation scores result
The statistical result that factor level as set by table 1 carries out orthogonal experiment and drawn by sensory evaluation scores is as shown in table 3：
The Japanese purple sesame dirty solution orthogonal experiment sensory evaluation scores result of table 3
As a result show：The comprehensive grading highest of tested number 3, i.e., the optimization formula group of Japanese G.japonicum mycelium dirty solution Yoghourt fermentation
It is combined into A1B3C3D3, i.e. milk:Zymotic fluid is 80:20mL, sucrose 10g, wait Bulgarian bacterium, the streptococcus thermophilus of mass mixing
With Bifidobacterium 2g, fermentation time 10h.And pass through statistical analysis, influence of each factor to yogurt production of different sizes
Each factor is B on Japanese purple sesame dirty solution yogurt production influence size>C>D>A, i.e. sucrose addition are to this kind of yogurt production shadow
Ring maximum, next to that lactic acid bacteria addition, is the difference of fermentation time again, it is finally the ratio of zymotic fluid and fresh milk.
2.2 physical and chemical index measurement results
2.2.1 protein content determination result
Table april protein concentration of standard solution and corresponding light absorption value
Protein content is determined according to ultraviolet absorption method and measures the absorbance of Japanese purple sesame supernatant Yoghourt for 0.4987nm；Japan
The absorbance of purple sesame dirty solution Yoghourt is 0.5047nm；According to the protein standard curve shown in Fig. 1, Japanese purple sesame is calculated
The protein content of supernatant Yoghourt is 3.5%；The protein content of Japanese purple sesame dirty solution Yoghourt is 3.6%.
2.2.2 the measurement result of Yoghourt acidity
The acidity for drawing Japanese purple sesame supernatant finished product Yoghourt after testing is 95T；Japanese purple sesame dirty solution finished acid milk acidity is
100T。
2.2.3 measurement of the polysaccharide content result
The glucose standards solution concentration of table 5 and corresponding light absorption value
Determining the absorbance that polyoses content measures Japanese purple sesame supernatant Yoghourt in Yoghourt according to Anthrone-sulfuricacid method is
0.3363nm；The absorbance of Japanese purple sesame dirty solution Yoghourt is 0.3182nm；According to the glucose standard curve shown in Fig. 2, meter
Calculate Japanese purple sesame supernatant Yoghourt polyoses content be 9.3%；The polyoses content of Japanese purple sesame dirty solution Yoghourt is 8.8%.
2.2.4 physical and chemical index measurement result and national standard comparative analysis
The physical and chemical index measurement result of table 6 and national standard comparative analysis
It can be seen from the result detected by table 6 in four kinds of finished yogurt prods of the above, in addition to independent purple sesame zymotic fluid, other acid
Milk proem matter content and polyoses content are abundant, and mild acidity, and the physical and chemical index of finished yogurt prod meets relevant national standard.Nothing
All shown by sensory evaluation and nutrient component determining, purple sesame Yoghourt is better than commercially available yoghourt and independent purple sesame zymotic fluid.
3. conclusion
Using the supernatant of Japanese G.japonicum mycelium zymotic fluid, the dirty solution of Japanese G.japonicum mycelium zymotic fluid and fresh milk as original
Material, it is determined that the optimization formula of edible mushroom Yoghourt fermentation technique is：Milk:Zymotic fluid is 80:20mL, sucrose 10g, waits mass ratio
Bulgarian bacterium, streptococcus thermophilus and the Bifidobacterium 2g of mixing, fermentation time 10h, and each factor level is to yogurt production shadow
Sound is of different sizes.The organoleptic indicator for the Yoghourt developed to top fermentation technique, physical and chemical index meet the relevant criterion of country.
Claims (5)
1. a kind of purple sesame Yoghourt, it is characterised in that the raw material and parts by weight of the purple sesame Yoghourt be：60-80 parts of fresh milk, zymotic fluid
20-40 parts of extract solution, 4-10 parts of sucrose, Bulgarian 0.5-2 parts of bacterium, 0.5-2 parts of streptococcus thermophilus, 0.5-2 parts of Bifidobacterium.
2. purple sesame Yoghourt as claimed in claim 1, it is characterised in that the preparation method of the broth extraction liquid is：
（1）The preparation of purple sesame zymotic fluid：Purple sesame parent species are purified, purple sesame seed is obtained, purple sesame is obtained after fermenting twice culture
Zymotic fluid；
（2）The processing of purple sesame zymotic fluid：Using 4000 turns/min, 10min separating steps are centrifuged（1）Obtained purple sesame zymotic fluid,
Abandon cell residue and take supernatant, obtain broth extraction liquid；Or use 125W, 100s Ultrasonic Pulverization steps（1）Obtained purple sesame
Zymotic fluid, 4000 turns/min, centrifugation 10min separates and collects supernatant and dirty solution, obtains broth extraction liquid.
3. purple sesame Yoghourt as claimed in claim 2, it is characterised in that：The step（1）In, fermenting twice uses seed successively
Fermented and cultured method and liquid deep layer fermenting cultivation.
4. the preparation method of purple sesame Yoghourt as claimed in claim 1, it is characterised in that step is as follows：
A. the preparation of purple sesame zymotic fluid：Purple sesame parent species are purified, purple sesame seed is obtained, purple sesame hair is obtained after fermenting twice culture
Zymotic fluid；
B. the processing of purple sesame zymotic fluid：Using step with centrifugal separation（1）Obtained purple sesame zymotic fluid, abandons cell residue and takes supernatant
Liquid, obtains broth extraction liquid；Or use Ultrasonic Pulverization step（1）Obtained purple sesame zymotic fluid, is collected by filtration dirty solution, obtains
Broth extraction liquid；
C. fresh milk is taken in 80 DEG C of heating water bath 10min, when being cooled to 40-45 DEG C, adds the broth extraction liquid that step b is obtained,
Sucrose, lactic acid bacteria are added after stirring and evenly mixing, ferment 6-10h in 42 DEG C, is subsequently placed in 4 DEG C of refrigerations, completes the making of purple sesame Yoghourt.
5. the preparation method of purple sesame Yoghourt as claimed in claim 4, it is characterised in that：Fermenting twice is to plant in the step a
Sub- fermented and cultured method and liquid deep layer fermenting cultivation.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090243A (en) * | 2018-09-19 | 2018-12-28 | 江南大学 | A kind of edible and medicinal fungi flavor milk beverage preparation method |
| CN114794233A (en) * | 2022-03-18 | 2022-07-29 | 河西学院 | Method for fermenting yoghourt by using Lyophyllum nuciferum mycelium |
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| CN1656903A (en) * | 2005-02-22 | 2005-08-24 | 陕西师范大学 | Honey lucid ganoderma sour milk and its preparation method |
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102771858A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Ganoderma sinensis health drink prepared by liquid-submerged fermentation and preparation method of Ganoderma sinensis health drink |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
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| CN1656903A (en) * | 2005-02-22 | 2005-08-24 | 陕西师范大学 | Honey lucid ganoderma sour milk and its preparation method |
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102771858A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Ganoderma sinensis health drink prepared by liquid-submerged fermentation and preparation method of Ganoderma sinensis health drink |
| CN104222269A (en) * | 2014-09-22 | 2014-12-24 | 廊坊师范学院 | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090243A (en) * | 2018-09-19 | 2018-12-28 | 江南大学 | A kind of edible and medicinal fungi flavor milk beverage preparation method |
| CN114794233A (en) * | 2022-03-18 | 2022-07-29 | 河西学院 | Method for fermenting yoghourt by using Lyophyllum nuciferum mycelium |
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Application publication date: 20170915 |