CN107616226A - Coagulating type mushroom Yoghourt and its processing method - Google Patents
Coagulating type mushroom Yoghourt and its processing method Download PDFInfo
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- CN107616226A CN107616226A CN201710933927.4A CN201710933927A CN107616226A CN 107616226 A CN107616226 A CN 107616226A CN 201710933927 A CN201710933927 A CN 201710933927A CN 107616226 A CN107616226 A CN 107616226A
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Abstract
The present invention relates to a kind of coagulating type mushroom Yoghourt, including 70 88 parts of fresh milk, 5 20 parts of mushroom liquid, sugared 59 parts, 25 parts of composite bacteria in terms of parts by weight.Present invention also offers the preparation method of mushroom Yoghourt, including：The step of raw material blanching, mashing, batch mixing, defibrination, homogeneous, sterilization, inoculation, fermentation, after-ripening.The present invention carries out appropriate destruction by defibrination process to mushroom polysaccharide, the content of mushroom polysaccharide fragment is improved, reduces inhibitory action of the mushroom polysaccharide to ferment agent for sour milk, and add the viscosity of material, the uniformity and stability of material are improved, and any stabilizer need not be added.It is bad that Yoghourt produced by the present invention improves mushroom liquid sour milk stability made from conventional method, coagulation result is poor, the problems such as coarse mouthfeel, Yoghourt smooth in taste produced by the present invention, homogeneous, surfacing is bright and clean, product has had the nutrition of Yoghourt and mushroom concurrently, and no mushroom typically dislikes avoiding property flavor.
Description
Technical field
The present invention relates to dairy products field, specifically a kind of coagulating type mushroom Yoghourt and its processing method.
Background technology
Edible mushroom refers to that fructification is very large, gill fungus bacterium (macro fungi) that can be edible, is commonly referred to as mushroom, is also mushroom.
Edible mushroom is not only delicious, and nutritious, is often referred to as healthy food by people.The protein content of mushroom class is general
For fresh mushroom 1.5-6%, dry mushroom 15-35%, higher than general vegetables, and its amino acid ratio of components is more comprehensive, and most mushroom class contains
There is eight kinds of amino acid necessary to human body, wherein lysine content enriches in mushroom, straw mushroom, asparagus, and lacks in cereal, relies ammonia
Acid is advantageous to children physique and intelligence development.Mushroom class contains multivitamin and a variety of mineral elements with physiologically active, such as
VB1, VB12, Vc, Vk, VD and phosphorus, sodium, potassium, calcium, iron and many trace elements, can supplement the deficiency in other food.It is edible
Bacterium also has abundant medicinal health value：1. antitumaous effect：The polysaccharide body of edible mushroom, the formation of antibody can be stimulated, improve and adjust
The defence capability of whole internal body；The incidence of Cucumber induced tumor can be reduced, and has synergy work to Treated with Chemotherapeutic Drugs thing
With；In addition the Organic Selenium being rich in chestnut mushroom, selenium-supply food can be made, if long-term consumption, can almost prevent all cancerations.2. resist
Bacterium, antivirus action.3. lowering blood pressure and blood fat, antithrombotic, anti-arrhythmia, cardiac stimulant etc..4. stomach invigorating, digestion-aid effect.5. stop
Cloperastine asthma, phlegm-dispelling functions.6. cholagogic, liver protection, removing toxic substances.It is 7. hypoglycemic.8. defaecation diuresis.9. immunological regulation.
Yoghourt is using milk as raw material, adds beneficial bacterium (leavening) into milk again after pasteurize, fermented
Afterwards, then a kind of filling milk product is cooled down.The fermentation process of Yoghourt makes carbohydrate in milk, protein have 20% or so respectively by water
Solution turns into small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid), and fat content is usually 3-5% in milk.Through
After fermentation, the aliphatic acid in breast increases by 2 times than raw material milk, and these changes make Yoghourt more easy to digest and absorbed, various nutrients
Utilization rate be improved.Yoghourt is formed by plain chocolate fermentation, in addition to the whole nutritional ingredients for remaining fresh milk, is being fermented
Lactic acid bacteria can also produce multivitamin necessary to human nutrition, such as VB1, VB2, VB6, VB12 in journey.
As consumer is constantly pushed out for health and delicious pursuit, various fresh food.But close in recent years
Very rare in the research of mushroom Yoghourt, in the market is even more to lose its trace.
The A of Chinese patent application CN 104026234《A kind of production method of agaricus bisporus Yoghourt》, disclose a kind of double spores
The production method of mushroom Yoghourt, including it is the preparation of agaricus bisporus solid-liquid, mixing preparation, homogeneous, sterilizing, cooling inoculation, fermentation, low
Warm after-ripening more steps.
The A of Chinese patent application CN 103444869《Pleurotus eryngii Yoghourt and its production method》Disclose pleurotus eryngii Yoghourt
Production technology include pleurotus eryngii section precook, be beaten, mixing, homogeneous, inoculation, fermentation, the process of after-ripening.
However, both techniques are all the homogeneous stages that is directly entered after batch mixing, such technique due to fungal particles compared with
Greatly, it is impossible to and fresh cow milk uniformly mixes.Because the fungi polysaccharide with bioactivity, these fungies are rich in macro fungi
Fermentation of the polysaccharide to lactic acid bacteria has certain inhibitory action.It has also been found that adding mushroom in milk during our experiment
After juice, according to currently used direct putting type ferment agent for sour milk, then fermentation process can be affected.
Second, such material carries out homogeneous according to high pressure, easily causes the blocking of homogenizer, so that production process
It can not be carried out continuously；According to low pressure homogeneous, be then not easily formed good dispersion effect, easily cause sour milk product layering,
The problems such as curdled milk state is bad, institutional framework is loose and surface is not smooth enough.These problems, can great shadow for Yoghourt
Its mouthfeel and mode of appearance are rung, and mouthfeel and mode of appearance can be largely for this product that help digestion soon of solidification type yoghourt
Influence its sales situation.
On the other hand, the mode according to filtering evades the blockage problem of high pressure homogenizer, can cause a large amount of mushroom raw materials
Waste, and second-time breakage can cause complicated and energy consumption the increase of equipment and production process.Therefore have no in the market with
Mushroom occurs for the sour milk product of raw material.
The content of the invention
According to above-mentioned weak point, it is an object of the invention to provide a kind of coagulating type mushroom Yoghourt and its processing method.
By Yoghourt smooth in taste made from this method, homogeneous, surfacing is bright and clean, and product has had the battalion of Yoghourt and mushroom concurrently
Support, and no mushroom typically dislikes avoiding property flavor.
To achieve the above object, technical program of the present invention lies in：Coagulating type mushroom Yoghourt, including fresh in terms of parts by weight
Milk 70-88 parts, mushroom liquid 5-20 parts, sugared 5-9 parts, composite bacteria 2-5 parts.
Preferably：Composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, wherein, Lactobacillus delbrueckii
The weight of subspecies bulgaricus and streptococcus thermophilus ratio 1:1.
Present invention also offers the processing method of coagulating type mushroom Yoghourt, comprise the following steps：
(1) raw material blanching：The mushroom of cleaning is shredded, blanching 5-10 minutes in 55-60 DEG C of water is put into, pulls out and drain the water
Point, it is stand-by to be cooled to room temperature；
(2) it is beaten：The water that its weight is 3-7 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 70-75 DEG C, homogeneous is carried out in 20-25Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up to 90-95 DEG C of insulation sterilization 5-10 minute；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 2-6h in 41-43 DEG C of constant incubator, treats Yoghourt
Incubator is removed after coagulation forming；6-12h is placed at 20-25 DEG C first, is subsequently placed in 1-4 DEG C of continuation more than after-ripening 12h.
The beneficial effects of the present invention are：The present invention carries out appropriate destruction by defibrination process to mushroom polysaccharide, improves
The content of mushroom polysaccharide fragment, inhibitory action of the mushroom polysaccharide to ferment agent for sour milk is reduced, and adds the viscosity of material,
The uniformity and stability of material are improved, and any stabilizer need not be added.Yoghourt produced by the present invention improves tradition side
Sour milk stability is bad made from method, and coagulation result is poor, the problems such as coarse mouthfeel, Yoghourt smooth in taste produced by the present invention, matter
Ground is uniform, surfacing is bright and clean, and product has had the nutrition of Yoghourt and mushroom concurrently, and no mushroom typically dislikes avoiding property flavor.
Embodiment
With reference to specific embodiment, the present invention will be further described.
The present invention relates to coagulating type mushroom Yoghourt, including fresh milk 70-88 parts, mushroom liquid 5-20 parts, sugar in terms of parts by weight
5-9 parts, composite bacteria 2-5 parts.
The present invention is using fresh milk, if because being processed using reconstituted milk as raw material, meeting band in finished product Yoghourt
There is boiling taste, this taste is very unfavorable to the quality of sour milk product, and the Yoghourt using reconstituted milk as raw material often adds at present
Fruity flavor, inspissated juice etc. is added to be covered up.And it is of the invention on the basis of any essence and flavoring agent or inspissated juice is not added,
By using fresh milk, to keep the preferable quality of finished product Yoghourt.
The sugar that the present invention uses can be white granulated sugar or soft white sugar.
Mushroom liquid can be that single mushroom liquid can also be compound mushroom liquid, mushroom can be mushroom, flat mushroom, asparagus,
The edible mushrooms such as the red Stropharia rugoso-annulata of Hericium erinaceus, wine.
As a kind of preferred embodiment, composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, its
In, the weight ratio 1 of lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus liquid starter:1.The present invention is adopted as Qingdao agriculture
The freeze-drying lactobacillus of dairy products research department's preservation, manufactured liquid starter after activated, expansion culture are learned by sparetime university.
At present, milk plant prevents Yoghourt to be acidified after producing, generally when carrying out Yoghourt processing to extend the shelf life of Yoghourt
Completed in the form of lactobacillus delbruockii subspecies bulgaricus ratio is reduced, the corresponding enterprise for producing Direct Vat Set
Dairy processing enterprise is catered to the mode for reducing bacillus.
In traditional Production of Yogurt, throw type leaven typically is used in domestic Yoghourt processing at present, it is therein
For lactic acid bacteria based on coccus, the quantity of bacillus is few.And present invention employs weight than 1:1 Lactobacillus delbrueckii is sub-
Kind and streptococcus thermophilus, 1:1 ratio enhances the mutuality of the two, and (mutuality is one kind of microorganism relation, is existed
The microorganism of this relation can individually be cultivated, the culture but if both microorganisms are put together, its certain tunning meeting
Facilitation is played in growth to another microorganism, the two in this way, so co-incubation can to accelerate its growth numerous
Speed is grown, accelerates fermentation.On the premise of the two ratio is not reciprocity, facilitation unobvious), bacterium is reduced to a certain extent
Suppression of the mushroom polysaccharide to ferment agent for sour milk, makes the fermenting stability of Yoghourt be improved, and ensure that the normal fermentation of product.
Present invention also offers the processing method of coagulating type mushroom Yoghourt, comprise the following steps：
(1) raw material blanching：The mushroom of cleaning is shredded, blanching 5-10 minutes in 55-60 DEG C of water is put into, pulls out and drain the water
Point, it is stand-by to be cooled to room temperature；The purpose of blanching is to remove the bad flavor in mushroom, and the enzyme that can be passivated in mushroom, is prevented
There is brown stain in process in mushroom.
(2) it is beaten：The water that its weight is 3-7 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
Defibrination process carries out appropriate destruction to mushroom polysaccharide, improves the content of mushroom polysaccharide fragment, reduces mushroom polysaccharide to Yoghourt
The inhibitory action of leavening, and the viscosity of material is added, improve the uniformity and stability of material；
(5) homogeneous：Feed liquid after defibrination is preheated to 70-75 DEG C, homogeneous is carried out in 20-25Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up into 90-95 DEG C of insulation to sterilize 5 minutes；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 2-6h in 41-43 DEG C of constant incubator, treats Yoghourt
Incubator is removed after coagulation forming；6-12h is placed at 20-25 DEG C first, is subsequently placed in 1-4 DEG C of continuation more than after-ripening 12h.
Embodiment 1
Coagulating type mushroom Yoghourt, including 71 parts of fresh milk, 20 parts of mushroom liquid, 6 parts of white granulated sugar, composite bacteria in terms of parts by weight
3 parts.
Wherein, composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, wherein, Lactobacillus delbrueckii protect plus
Leah subspecies and the weight of streptococcus thermophilus liquid starter ratio 1:1.
The processing method of coagulating type mushroom Yoghourt, comprises the following steps：
(1) raw material blanching：The mushroom of cleaning is shredded, blanching 5 minutes in 55 DEG C of water is put into, pulls out and drain away the water, is cooled down
It is stand-by to room temperature；
(2) it is beaten：The water that its weight is 3 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds white granulated sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 70 DEG C, homogeneous is carried out in 20Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up into 90 DEG C of insulations to sterilize 5 minutes；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 2h in 41 DEG C of constant incubator, treats that Yoghourt solidifies
Incubator is removed after shaping；6h is placed at 20 DEG C first, is subsequently placed in 1 DEG C of continuation more than after-ripening 12h.
Embodiment 2
Coagulating type mushroom Yoghourt, including 73 parts of fresh milk, 15 parts of mushroom liquid, sugared 8 parts, 4 parts of composite bacteria in terms of parts by weight.
Preferably：Composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, wherein, Lactobacillus delbrueckii
The weight of subspecies bulgaricus and streptococcus thermophilus ratio 1:1.
Present invention also offers the processing method of coagulating type mushroom Yoghourt, comprise the following steps：
(1) raw material blanching：By the flat mushroom of cleaning and asparagus chopping, blanching 10 minutes in 60 DEG C of water are put into, pulls out and drains
Moisture, it is stand-by to be cooled to room temperature；
(2) it is beaten：The water that its weight is 7 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 75 DEG C, homogeneous is carried out in 25Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up into 95 DEG C of insulations to sterilize 5 minutes；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 6h in 43 DEG C of constant incubator, treats that Yoghourt solidifies
Incubator is removed after shaping；12h is placed at 25 DEG C first, is subsequently placed in 4 DEG C of continuation more than after-ripening 12h.
Embodiment 3
Coagulating type mushroom Yoghourt, including 88 parts of fresh milk, 5 parts of mushroom liquid, sugared 5 parts, 2 parts of composite bacteria in terms of parts by weight.
Preferably：Composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, wherein, Lactobacillus delbrueckii
The weight of subspecies bulgaricus and streptococcus thermophilus ratio 1:1.
Present invention also offers the processing method of coagulating type mushroom Yoghourt, comprise the following steps：
(1) raw material blanching：By the red Stropharia rugoso-annulata chopping of the wine of cleaning, blanching 7 minutes in 57 DEG C of water are put into, pulls out and drains the water
Point, it is stand-by to be cooled to room temperature；
(2) it is beaten：The water that its weight is 5 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 72 DEG C, homogeneous is carried out in 23Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up into 93 DEG C of insulations to sterilize 5 minutes；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 4h in 42 DEG C of constant incubator, treats that Yoghourt solidifies
Incubator is removed after shaping；7h is placed at 22 DEG C first, is subsequently placed in 3 DEG C of continuation more than after-ripening 12h.
The red Stropharia rugoso-annulata of wine used in the present embodiment, also known as Stropharia rugoso-annulata, Stropharia rugoso annulata, wrinkle Stropharia rugoso-annulata, Fei Shi spherical caps
Mushroom, mushroom body is bright in colour, and the sturdy mushroom lid of mushroom handle is fertile, and mouthfeel is slided tender.In addition, the red Stropharia rugoso-annulata of wine also has prevention coronary heart disease, helped
Digest, discongest the effect of human body mental fatigue.
Stropharia rugoso-annulata has boundless development prospect.First, cultivation technique simplicity is extensive, directly can be planted using raw material
Training, has very strong anti-hybrid ability, is readily available success.Secondly, culturing raw material abundance, it can be grown in various stalk trainings
On nutriment (such as straw, wheat straw, flax stalk)., can be when a kind of major measure for dealing with stalk in the vast rural area of China.Plant
Waste material after training can direct returning to farmland, improved soil, increase fertility.Third, Stropharia rugoso-annulata strong stress resistance, adaptive temperature scope is wide,
Can be in 4~30 DEG C of scope fruitings, can be with overwintering in Fujian Yue Deng provinces and regions.Due to suitable kind of season length, be advantageous to adjustment at other
Listed when gill fungus bacterium or vegetables dull season.Fourth, Stropharia rugoso-annulata, because yield is high, production cost is low, and nutrition is enriched again, as new product
One launches, it is easy to is received by consumers in general.
Embodiment 4
Coagulating type mushroom Yoghourt, including 70 parts of fresh milk, 16 parts of mushroom liquid, sugared 9 parts, 5 parts of composite bacteria in terms of parts by weight.
Preferably：Composite bacteria is lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, wherein, Lactobacillus delbrueckii
The weight of subspecies bulgaricus and streptococcus thermophilus ratio 1:1.
Present invention also offers the processing method of coagulating type mushroom Yoghourt, comprise the following steps：
(1) raw material blanching：By the White mushroom of cleaning and pleurotus eryngii chopping, blanching 8 minutes in 55 DEG C of water are put into, pulls out and drains
Moisture, it is stand-by to be cooled to room temperature；
(2) it is beaten：The water that its weight is 3 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 70 DEG C, homogeneous is carried out in 22Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up into 92 DEG C of insulations to sterilize 5 minutes；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 6h in 43 DEG C of constant incubator, treats that Yoghourt solidifies
Incubator is removed after shaping；6h is placed at 20 DEG C first, is subsequently placed in 2 DEG C of continuation more than after-ripening 12h.
Piglet s colibacillosis 1
For carrying out sensory evaluation with mushroom Yoghourt made from embodiment 1-4 formula and technique, evaluated using 100 points of systems
Method, evaluation group are made up of 10 academics and students with relevant professional knowledge, and standards of grading are referring to table 1.Simultaneously for the back of the body
The A of Chinese patent application CN 104026234 mentioned in scape technology《A kind of production method of agaricus bisporus Yoghourt》(hereinafter referred to as
" comparative example 1 ") and the A of Chinese patent application CN 103444869《Pleurotus eryngii Yoghourt and its production method》(hereinafter referred to as " contrast
Example 2 "), carry out same sensory evaluation according to Yoghourt made from formula disclosed in this two pieces patent document and technique, as a result referring to
Table 2.
The coagulating type mushroom Yoghourt subjective appreciation standard of table 1
The Analyses Methods for Sensory Evaluation Results of the coagulating type mushroom Yoghourt of table 2
| Color and luster | Smell | Flavour | Structural state | Total score | |
| Embodiment 1 | 18 | 19 | 18 | 38 | 93 |
| Embodiment 2 | 18 | 19 | 19 | 38 | 94 |
| Embodiment 3 | 20 | 20 | 18 | 40 | 98 |
| Embodiment 4 | 18 | 18 | 20 | 35 | 91 |
| Comparative example 1 | 15 | 15 | 14 | 24 | 68 |
| Comparative example 2 | 17 | 15 | 15 | 22 | 69 |
It was found from the Analyses Methods for Sensory Evaluation Results of table 2, commented by the sense organ of coagulability Yoghourt made from inventive formulation and technique
Valency score is higher, and at 90 points or so, the distinctive milky of Yoghourt can be presented in specifically uniform color and glossy,
It is sour-sweet moderate in terms of smell and flavour, there is the distinctive fragrance of mushroom or delicate flavour, smell/flavour without exception, the surface light of Yoghourt
Sliding, curdled milk uniform and smooth, viscosity is suitable, and hardness is preferable, and close structure, Yoghourt is integrally inverted and do not fallen out, and no whey separates out,
In the case of not adding stabilizer, the uniformity and stability are very good.And according to comparative example 1 and comparative example 2 formula and
Yoghourt organoleptic evaluation points are very low made from method, and not to 70 points, specifically color and luster is locally uneven and part shades,
Peracid or sour-sweet unbalanced in terms of smell and flavour, mushroom taste is heavier, and structural state is loose, and hardness is poor, rough,
There is part whey to separate out.
Piglet s colibacillosis 2
According to Yoghourt made from embodiment 4, comparative example 1 and the method for comparative example 2, using Britain Stable Micro
The TA-XT.Plus type property testers of Systems companies production, tested with P/36R probes, as a result referring to table 3.
The physical property measurement result table (P ＜ 0.05) of Yoghourt made from the distinct methods of table 3
| Hardness | Gumminess | Chewiness | Recovery | Elasticity | Adhesiveness | |
| Embodiment 4 | 80.13±4.36a | 47.40±0.96a | 44.37±1.02a | 0.18±0.01a | 0.94±0.00a | -147.98±20.93a |
| Reference examples 1 | 106.88±11.02b | 59.23±2.82c | 55.72±2.96c | 0.12±0.01c | 0.94±0.01a | -208.45±44.02a |
| Reference examples 2 | 91.38±6.23ab | 52.70±2.09b | 49.51±1.96b | 0.16±0.00b | 0.94±0.00a | -172.32±39.00a |
As can be known from the results of Table 3, on the premise of adhesiveness, recovery and elasticity are without significant difference, the hardness of embodiment 4
It is and of good performance in terms of gumminess and chewiness with the significant difference of embodiment 1, have significantly with reference examples 1 and reference examples 2
Difference.
In addition, by coagulability Yoghourt made from inventive formulation and technique compared with commercially available yoghourt, solidification of the invention
Shape mushroom Yoghourt is on the basis of yoghourt-flavored is pure, delicious fragrant, the sour-sweet moderate, delicate mouthfeel of mushroom, and without mushroom particle
Harsh feeling, surfacing is bright and clean, and product has had the nutrition of Yoghourt and mushroom concurrently, and no mushroom typically dislikes avoiding property flavor.
The invention provides a kind of mushroom Yoghourt of brand-new coagulating type, and the quality of Yoghourt is superior, and nutrition is comprehensive, developing
New dairy produce field, once promoting, liking for consumer certainly will be firmly got.
Claims (3)
1. coagulating type mushroom Yoghourt, it is characterised in that：Including fresh milk 70-88 parts, mushroom liquid 5-20 parts, sugared 5- in terms of parts by weight
9 parts, composite bacteria 2-5 parts.
2. coagulating type mushroom Yoghourt according to claim 1, it is characterised in that：Described composite bacteria is Lactobacillus delbrueckii
Subspecies bulgaricus and streptococcus thermophilus, the weight ratio 1 of the lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus:1.
3. the processing method of coagulating type mushroom Yoghourt according to claim 1 or 2, it is characterised in that：Operating procedure is：
(1) raw material blanching：The mushroom of cleaning is shredded, blanching 5-10 minutes in 55-60 DEG C of water is put into, pulls out and drain away the water, it is cold
But it is stand-by to room temperature；
(2) it is beaten：The water that its weight is 3-7 times is added in the good mushroom particle of blanching, is put into beater mashing；
(3) batch mixing：Fresh milk is added in mushroom slurries, and adds sugar, is stirred stand-by；
(4) defibrination：The raw material mixed is subjected to defibrination using colloid mill, mushroom grain graininess is less than less than 20 μm；
(5) homogeneous：Feed liquid after defibrination is preheated to 70-75 DEG C, homogeneous is carried out in 20-25Mpa pressure condition；
(6) sterilize：Material after homogeneous is warming up to 90-95 DEG C of insulation sterilization 5-10 minute；
(7) it is inoculated with：After material is cooled into less than 45 DEG C, composite bacteria is added；
(8) fermentation, after-ripening：Yoghourt after filling is placed in heat insulating culture 2-6h in 41-43 DEG C of constant incubator, treats that Yoghourt solidifies
Incubator is removed after shaping；6-12h is placed at 20-25 DEG C first, is subsequently placed in 1-4 DEG C of continuation more than after-ripening 12h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497064A (en) * | 2018-02-13 | 2018-09-07 | 广西壮族自治区水牛研究所 | A kind of stirred type dendrobium candidum buffalo yogurt and preparation method thereof |
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| CN108497064A (en) * | 2018-02-13 | 2018-09-07 | 广西壮族自治区水牛研究所 | A kind of stirred type dendrobium candidum buffalo yogurt and preparation method thereof |
| CN108902307A (en) * | 2018-06-19 | 2018-11-30 | 青岛农业大学 | A kind of functional yoghourt and preparation method thereof |
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