CN109156527A - A kind of true pleurotus cornucopiae fermentation liquid Yoghourt and preparation method thereof - Google Patents
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt and preparation method thereof Download PDFInfo
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- 241000222351 Pleurotus cornucopiae Species 0.000 title claims abstract description 62
- 238000000855 fermentation Methods 0.000 title claims abstract description 58
- 230000004151 fermentation Effects 0.000 title claims abstract description 58
- 239000007788 liquid Substances 0.000 title claims abstract description 58
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 13
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 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 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 239000004471 Glycine Substances 0.000 claims abstract description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 14
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 14
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 14
- 108010039918 Polylysine Proteins 0.000 claims abstract description 12
- 229920000656 polylysine Polymers 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000002609 medium Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000011218 seed culture Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 239000004472 Lysine Substances 0.000 claims 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract 1
- 235000011083 sodium citrates Nutrition 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 238000011534 incubation Methods 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008924 yoghurt drink Nutrition 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
Abstract
The invention discloses a kind of true pleurotus cornucopiae fermentation liquid Yoghourts, including following component: fresh milk, true pleurotus cornucopiae strain, leavening, sucrose, sodium carboxymethylcellulose, xanthan gum, sodium citrate, polylysine, glycine, delicate mouthfeel, has the advantages that animal food high protein and vegetable food low fat simultaneously, the present invention ferments true pleurotus cornucopiae fermentation liquid and fresh milk, produce function type health care beverage, sour and sweet palatability, pass through optimization of fermentation conditions, both the nutritive value of Yoghourt had been can increase, remain the healthcare function of true pleurotus cornucopiae to the greatest extent again, with very high market value.
Description
Technical field
The invention belongs to milk product processing technology fields, and in particular to a kind of true pleurotus cornucopiae fermentation liquid Yoghourt and its preparation side
Method.
Background technique
Yoghourt is the acidified milk system made of the lactobacillus-fermented by two or more using high-quality fresh cow milk as raw material
Product.Be it is a kind of integrate nutrition, health care, beautification function multifunctional food, not only remain all advantages of milk, and
The processed process of some aspects is also maximized favourable factors and minimized unfavourable ones, and the nutrient and healthcare products for being more suitable for the mankind are become.Fermentation process make in milk sugar,
Protein has 20% or so to be hydrolyzed into for small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid).Rouge in milk
Fat content is usually 3%-5%.After fermented, the fatty acid in cream increases by 2 times than raw material milk.These variations are easier to Yoghourt
Digestion and absorption, the utilization rate of various nutrients are improved.
True pleurotus cornucopiae is a kind of excellent edible fungus variety, its morphological appearance, and quality is also very tender and crisp, and taste is very fresh
Beauty.Protein, amino acid and vitamin rich in simultaneously are the rare rare edible mushrooms of a kind of high protein, low fat.
Due to its these good characteristics, so that it is becoming increasingly popular in countries in the world, true pleurotus cornucopiae has begun quotient in China now
Productization plantation.
The Yoghourt drink all good as nutrition, flavor becomes an important direction of current food research exploitation, with
The improvement of people's living standards and the accelerating rhythm of life, requirement of the people to food rise to nutrition via safety, health
And health care, while requirement of the people to quality of the life is also higher and higher, it is also increasing for the demand of healthy food, therefore,
A kind of nutrition and mouthfeel for being not only able to maintain Yoghourt is invented, but also Yoghourt with health care function is trend of the times.
Summary of the invention
The present invention provides a kind of true pleurotus cornucopiae fermentation liquid Yoghourt and preparation method thereof, solves existing Yoghourt nutrition in background technique
It is worth not high, taste unification, poor taste, problem not easy for human absorption.
Specific technical solution is as follows:
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt, including following component: 50-60 parts of fresh milk, it is pleurotus cornucopiae strain 15-20 parts true,
8-10 parts of leavening, 10-12 parts of sucrose, 3-5 parts of sodium carboxymethylcellulose, 2-6 parts of xanthan gum, 1-3 parts of sodium citrate, poly- bad ammonia
It is 2-4 parts sour, 2-4 parts of glycine.
Preferably, including following component: 55 parts of fresh milk, 17 parts of true pleurotus cornucopiae strain, 9 parts of leavening, 11 parts of sucrose, carboxylic
4 parts of sodium carboxymethylcellulose pyce, 3 parts of xanthan gum, 2 parts of sodium citrate, 3 parts of polylysine, 3 parts of glycine.
Preferably, the leavening is Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, cheese
One or more of lactobacillus.
A kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, comprising the following steps: true pleurotus cornucopiae strain is inoculated in the inclined-plane PDA
On, 28 DEG C of culture 4-6d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into the true of sterilizing respectively
In pleurotus cornucopiae liquid seed culture medium, seed liquor is made in 5~7d of constant-temperature shaking culture at 28 DEG C, shaking speed 150r/min；?
Under aseptic condition, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium；After inoculation, the constant temperature incubation 4-6d at 28 DEG C,
Shaking speed is 150r/min；It is limpid to culture solution, collect fermentation liquid；Supernatant is obtained after 8 layers of filtered through gauze ferment filtrate filtering
Liquid sterilizing is spare；After pretreatment by fresh milk, sucrose, true pleurotus cornucopiae fermentation liquid, carboxymethyl is added when newborn temperature reaches 55-60 DEG C
Sodium cellulosate, xanthan gum stir evenly, and are warming up to 90 DEG C of -95 DEG C of sterilizations, and sterilization terminates to be rapidly cooled to 35 DEG C -40 DEG C, then
Sodium citrate, polylysine, glycine is added to be uniformly mixed；Under aseptic technique, leavening is accessed into mixing cream
In liquid, bottles after full and uniform, be placed in constant incubator and ferment；After fermentation, 4 DEG C of preservations are spare.
Preferably, when being inoculated into seed liquor in true pleurotus cornucopiae liquid fermentation medium, the volume of the inoculum concentration of seed liquor
Than being 10%.
Preferably, sterilizing time 5-15min.
The utility model has the advantages that
The present invention provides a kind of true pleurotus cornucopiae fermentation liquid Yoghourt and preparation method thereof, remain the nutrition of fresh milk at
Point, multivitamin necessary to human nutrition is generated, delicate mouthfeel is aromatic；While there is uniform texture, high stability,
Extended shelf-life, delicate mouthfeel；The nutritive value of true pleurotus cornucopiae has animality between animal food and vegetable food
The advantages of food high protein and vegetable food low fat, other opposite edible mushrooms have very high nutritive value, and the present invention will
True pleurotus cornucopiae fermentation liquid and fresh milk ferment, and produce function type health care beverage, sour and sweet palatability both can increase the nutriture value of Yoghourt
Value, and the healthcare function of true pleurotus cornucopiae is remained to the greatest extent.
Specific embodiment
Embodiment: clearly narration in detail is carried out to the solution of the present invention below with reference to embodiment.
Embodiment 1:
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt, including following component: 50 parts of fresh milk, 20 parts of true pleurotus cornucopiae strain, bifid bar
Bacterium and 8 parts of lactobacillus bulgaricus, 12 parts of sucrose, 3 parts of sodium carboxymethylcellulose, 6 parts of xanthan gum, 1 part of sodium citrate, poly- bad ammonia
2 parts, 4 parts of glycine of acid.
A kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, comprising the following steps: true pleurotus cornucopiae strain is inoculated in the inclined-plane PDA
On, 28 DEG C of culture 6d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into a true Ji for sterilizing respectively
In mushroom liquid seed culture medium, seed liquor is made in constant-temperature shaking culture 5d at 28 DEG C, shaking speed 150r/min；Sterile
Under the conditions of, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium, the volume ratio of inoculum concentration is 10%；After inoculation, 28
Constant temperature incubation 4-6d at DEG C, shaking speed 150r/min；It is limpid to culture solution, collect fermentation liquid；8 layers of filtered through gauze fermentation filter
It is spare that supernatant sterilizing is obtained after liquid filtering；After pretreatment by fresh milk, sucrose, true pleurotus cornucopiae is added when newborn temperature reaches 60 DEG C
Fermentation liquid, sodium carboxymethylcellulose, xanthan gum stir evenly, and are warming up to 90 DEG C of sterilizations, and sterilizing time 15min, sterilization terminates
37 DEG C are rapidly cooled to, sodium citrate, polylysine, glycine is then added and is uniformly mixed；Under aseptic technique,
Leavening is accessed in mixed emulsion, is bottled after full and uniform, is placed in constant incubator and ferments；After fermentation, 4 DEG C of preservations
It is spare.
Embodiment 2:
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt, including following component: 55 parts of fresh milk, 17 parts of true pleurotus cornucopiae strain, thermophilic chain
Coccus and 9 parts of lactobacillus acidophilus, 11 parts of sucrose, 4 parts of sodium carboxymethylcellulose, 3 parts of xanthan gum, 2 parts of sodium citrate, polylysine
3 parts, 3 parts of glycine.
A kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, comprising the following steps: true pleurotus cornucopiae strain is inoculated in the inclined-plane PDA
On, 28 DEG C of culture 4d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into a true Ji for sterilizing respectively
In mushroom liquid seed culture medium, seed liquor is made in constant-temperature shaking culture 6d at 28 DEG C, shaking speed 150r/min；Sterile
Under the conditions of, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium, the volume ratio of inoculum concentration is 10%；After inoculation, 28
Constant temperature incubation 4-6d at DEG C, shaking speed 150r/min；It is limpid to culture solution, collect fermentation liquid；8 layers of filtered through gauze fermentation filter
It is spare that supernatant sterilizing is obtained after liquid filtering；After pretreatment by fresh milk, sucrose, true pleurotus cornucopiae is added when newborn temperature reaches 58 DEG C
Fermentation liquid, sodium carboxymethylcellulose, xanthan gum stir evenly, and are warming up to 93 DEG C of sterilizations, and sterilizing time 10min, sterilization terminates
38 DEG C are rapidly cooled to, sodium citrate, polylysine, glycine is then added and is uniformly mixed；Under aseptic technique,
Leavening is accessed in mixed emulsion, is bottled after full and uniform, is placed in constant incubator and ferments；After fermentation, 4 DEG C of preservations
It is spare.
Embodiment 3:
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt, including following component: 58 parts of fresh milk, 15 parts of true pleurotus cornucopiae strain, cheese cream
10 parts of bacillus, 10 parts of sucrose, 5 parts of sodium carboxymethylcellulose, 5 parts of xanthan gum, 3 parts of sodium citrate, 4 parts of polylysine, glycine 2
Part.
A kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, comprising the following steps: true pleurotus cornucopiae strain is inoculated in the inclined-plane PDA
On, 28 DEG C of culture 5d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into a true Ji for sterilizing respectively
In mushroom liquid seed culture medium, seed liquor is made in constant-temperature shaking culture 7d at 28 DEG C, shaking speed 150r/min；Sterile
Under the conditions of, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium, the volume ratio of inoculum concentration is 10%；After inoculation, 28
Constant temperature incubation 4-6d at DEG C, shaking speed 150r/min；It is limpid to culture solution, collect fermentation liquid；8 layers of filtered through gauze fermentation filter
It is spare that supernatant sterilizing is obtained after liquid filtering；After pretreatment by fresh milk, sucrose, true pleurotus cornucopiae is added when newborn temperature reaches 55 DEG C
Fermentation liquid, sodium carboxymethylcellulose, xanthan gum stir evenly, and are warming up to 94 DEG C of sterilizations, sterilizing time 7min, and sterilization terminates fast
Speed is cooled to 40 DEG C, and sodium citrate, polylysine, glycine is then added and is uniformly mixed；Under aseptic technique, will
Leavening accesses in mixed emulsion, bottles after full and uniform, is placed in constant incubator and ferments；After fermentation, 4 DEG C of preservations are standby
With.
Embodiment 4:
A kind of true pleurotus cornucopiae fermentation liquid Yoghourt, including following component: 60 parts of fresh milk, 16 parts of true pleurotus cornucopiae strain, Bao Jiali
8 parts of sub- lactobacillus, 11 parts of sucrose, 4 parts of sodium carboxymethylcellulose, 2 parts of xanthan gum, 3 parts of sodium citrate, 3 parts of polylysine, sweet ammonia
3 parts of acid.
A kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, comprising the following steps: true pleurotus cornucopiae strain is inoculated in the inclined-plane PDA
On, 28 DEG C of culture 4d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into a true Ji for sterilizing respectively
In mushroom liquid seed culture medium, seed liquor is made in constant-temperature shaking culture 6d at 28 DEG C, shaking speed 150r/min；Sterile
Under the conditions of, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium, the volume ratio of inoculum concentration is 10%；After inoculation, 28
Constant temperature incubation 4-6d at DEG C, shaking speed 150r/min；It is limpid to culture solution, collect fermentation liquid；8 layers of filtered through gauze fermentation filter
It is spare that supernatant sterilizing is obtained after liquid filtering；After pretreatment by fresh milk, sucrose, true pleurotus cornucopiae is added when newborn temperature reaches 57 DEG C
Fermentation liquid, sodium carboxymethylcellulose, xanthan gum stir evenly, and are warming up to 95 DEG C of sterilizations, sterilizing time 5min, and sterilization terminates fast
Speed is cooled to 39 DEG C, and sodium citrate, polylysine, glycine is then added and is uniformly mixed；Under aseptic technique, will
Leavening accesses in mixed emulsion, bottles after full and uniform, is placed in constant incubator and ferments；After fermentation, 4 DEG C of preservations are standby
With.
Sensory test:
Subjective appreciation is carried out to Yoghourt made from embodiment 1-4 and commercially available common sour milk, standards of grading are shown in Table 1.Sense organ
Evaluating result is as shown in table 2.
Table 2: sensory test result
Test result shows that the tart flavour of Yoghourt is soft, thick flavor by true pleurotus cornucopiae fermentation liquid Yoghourt produced by the present invention,
Delicate mouthfeel, acidity are suitable for and sour and sweet palatability having faint scent made of lactobacillus-fermented, pure tart flavour, mushroom is fragrant conveniently, sense organ
Score value is higher.
Microbial indicators detected and result:
Microbial indicators detected is carried out to Yoghourt made from embodiment 1-4, experimental result is as shown in table 3.
Table 3: microbial indicators detected result
| Inspection project | Standard regulation | Inspection result | Conclusion |
| Lactic acid bacteria | ≥1×106 | 1×109 | It is qualified |
| Mould | ≤30 | < 20 | It is qualified |
| Saccharomycete | ≤100 | < 30 | It is qualified |
| Coliform | ≤90 | < 25 | It is qualified |
| Salmonella | It must not detect | It is not detected | It is qualified |
| Shigella | It must not detect | It is not detected | It is qualified |
| Staphylococcus aureus | It must not detect | It is not detected | It is qualified |
According to the result shown in table 3, the microbiological indicator in true pleurotus cornucopiae fermentation liquid Yoghourt is qualified.
Obviously present invention specific implementation is not subject to the restrictions described above, as long as using method concept and skill of the invention
The improvement for the various unsubstantialities that art scheme carries out, or not improved the conception and technical scheme of the invention are directly applied to it
Its occasion, within that scope of the present invention.
Claims (6)
1. a kind of true pleurotus cornucopiae fermentation liquid Yoghourt, it is characterised in that: including following component: 50-60 parts of fresh milk, true pleurotus cornucopiae strain
15-20 parts, 8-10 parts of leavening, 10-12 parts of sucrose, 3-5 parts of sodium carboxymethylcellulose, 2-6 parts of xanthan gum, sodium citrate 1-3
Part, 2-4 parts of polylysine, 2-4 parts of glycine.
2. true pleurotus cornucopiae fermentation liquid Yoghourt as described in claim 1, it is characterised in that: including following component: 55 parts of fresh milk,
True 17 parts of pleurotus cornucopiae strain, 9 parts of leavening, 11 parts of sucrose, 4 parts of sodium carboxymethylcellulose, 2 parts of sodium citrate, gather 3 parts of xanthan gum
3 parts of lysine, 3 parts of glycine.
3. true pleurotus cornucopiae fermentation liquid Yoghourt as claimed in claim 1 or 2, it is characterised in that: the leavening is Bifidobacterium, protects
Add one or more of Leah lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
4. a kind of preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt, it is characterised in that: the following steps are included: true pleurotus cornucopiae strain is inoculated with
In on the inclined-plane PDA, 28 DEG C of culture 4-6d, until covering with mycelia on inclined-plane；Aseptically, slant strains are inoculated into respectively
In the true pleurotus cornucopiae liquid seed culture medium of sterilizing, 5~7d of constant-temperature shaking culture at 28 DEG C, shaking speed 150r/min are made
Seed liquor；Aseptically, seed liquor is inoculated into true pleurotus cornucopiae liquid fermentation medium；After inoculation, the constant temperature at 28 DEG C
Cultivate 4-6d, shaking speed 150r/min；It is limpid to culture solution, collect fermentation liquid；After 8 layers of filtered through gauze ferment filtrate filtering
It is spare to obtain supernatant sterilizing；After pretreatment by fresh milk, sucrose, the fermentation of true pleurotus cornucopiae are added when newborn temperature reaches 55-60 DEG C
Liquid, sodium carboxymethylcellulose, xanthan gum stir evenly, be warming up to 90 DEG C -95 DEG C sterilization, sterilization terminate be rapidly cooled to 35 DEG C -
40 DEG C, sodium citrate, polylysine, glycine is then added and is uniformly mixed；Under aseptic technique, leavening is connect
Enter in mixed emulsion, bottles after full and uniform, be placed in constant incubator and ferment；After fermentation, 4 DEG C of preservations are spare.
5. the preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt as claimed in claim 3, it is characterised in that: be inoculated by seed liquor
When in true pleurotus cornucopiae liquid fermentation medium, the volume ratio of the inoculum concentration of seed liquor is 10%.
6. the preparation method of true pleurotus cornucopiae fermentation liquid Yoghourt as claimed in claim 3, it is characterised in that: sterilizing time 5-
15mm。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| CN106417607A (en) * | 2016-10-10 | 2017-02-22 | 天津益健元生物科技有限公司 | Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof |
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2018
- 2018-09-12 CN CN201811090534.2A patent/CN109156527A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| CN106417607A (en) * | 2016-10-10 | 2017-02-22 | 天津益健元生物科技有限公司 | Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof |
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