CN114052078B - Probiotic yogurt containing auricularia auricula polysaccharide and preparation method thereof - Google Patents
Probiotic yogurt containing auricularia auricula polysaccharide and preparation method thereof Download PDFInfo
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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
- 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
- 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
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2400/515—Animalis
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- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a probiotic yogurt containing auricularia auricula polysaccharide and a preparation method thereof, wherein the probiotic yogurt containing auricularia auricula polysaccharide comprises the following components in parts by weight: 2-12 parts of auricularia auricula polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar and 2-12 parts of lactic acid bacteria. The probiotics yoghurt containing the auricularia auricula polysaccharide is a milky thick solid, has no foreign matters, does not contain chemical additives such as preservative and the like, and is unique in flavor, pure in milk taste, moderate in sour and sweet taste and fine in tissue. The polysaccharide in the auricularia auricula polysaccharide extract has the functions of resisting oxidization, reducing blood sugar and blood fat, has certain effects of preventing cell aging, maintaining beauty and keeping young, promoting gastrointestinal absorption, improving digestion and enhancing immunity after eating the yoghurt.
Description
Technical Field
The invention relates to the field of food and beverage, in particular to a probiotic yogurt containing auricularia auricula polysaccharide and a preparation method thereof.
Background
Along with the development of economy and the improvement of living standard, people pay more attention to health preservation. Wherein the normal operation of the stomach and intestine is a precondition for ensuring the health of the body, and most young people have stomach and intestine diseases: gastroenteritis, gastric ulcer, gastric perforation and the like, western medicine suggests that omeprazole, cimetidine and the like are taken to relieve stomachache, but western medicine has side effects on bodies and even causes other diseases.
The yoghurt is a fermented dairy product popular in the market and has relatively rich nutritive value. With the rapid development of society, the working pressure of people is increased, the life rhythm is accelerated, and the diet is irregular, so that intestines and stomach are damaged, the digestion function is reduced, and lactobacillus in the yoghourt can promote the peristalsis of intestines and stomach and improve the digestion function. Therefore, the yoghurt is a nutritional health-care product suitable for people to eat daily.
Auricularia auricula (Auricularia cornea cv. Yumu er) is a natural variant strain which is obtained by separating, purifying and domesticating and cultivating Auricularia auricula strains by a Jilin agricultural university Li Yu institution team to form a stable genetic structure, and is named Auricularia auricula or white Auricularia, and is commonly called as bamboo ear in southern areas such as Fujian, zhejiang and the like. The edible fungus has the name of Bai Fumei, high edible value, high anticancer activity, and special effects of clearing lung, tonifying qi, reducing blood fat, reducing blood plasma cholesterol, inhibiting platelet aggregation and the like. The Auricularia auricula-judae contains essential amino acids and vitamins of human body, and is rich in polysaccharide, and modern medical research proves that the Auricularia auricula-judae polysaccharide has various effects of resisting oxidation, resisting inflammation, protecting liver, regulating alcohol metabolism, and the like, and has good inhibition effect on escherichia coli, bacillus subtilis and staphylococcus aureus.
The invention aims to research a probiotic yogurt containing auricularia auricula polysaccharide, so that the yogurt plays the role of auricularia auricula polysaccharide as much as possible, and has ideal effects of resisting oxidization, maintaining beauty and keeping young and the like.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides a probiotic yogurt containing auricularia auricula polysaccharide and a preparation method thereof.
The invention provides a probiotic yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by weight: 2-12 parts of auricularia auricula polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar and 2-12 parts of lactic acid bacteria.
The probiotics yoghurt containing the auricularia auricula polysaccharide is milky thick solid, has no foreign matters, does not contain chemical additives such as preservative and the like, and is unique in flavor, pure in milk taste, moderate in sour and sweet taste and fine in tissue. The polysaccharide in the auricularia auricula polysaccharide extract has the functions of resisting oxidization, reducing blood sugar and blood fat, has certain effects of preventing cell aging, maintaining beauty and keeping young, promoting gastrointestinal absorption, improving digestion and enhancing immunity after eating the yoghurt.
Further, the auricularia auricula polysaccharide extract is a viscous liquid, and each milliliter of the auricularia auricula polysaccharide extract contains 3-5 grams of auricularia auricula polysaccharide.
Further, the auricularia auricula polysaccharide extract is prepared by a hot water extraction method. The Auricularia auricula polysaccharide extract is yellow brown viscous liquid, has no precipitate or suspended matter, has light fragrance, and has no pungent smell.
Specifically, the preparation method of the auricularia auricula polysaccharide extract comprises the following steps:
(1) Weighing Auricularia, drying, pulverizing, sieving with 20 mesh sieve, soaking, and reflux extracting with distilled water;
(2) And (3) removing the auricularia auricula particles from the extracting solution, merging the extracting solution, concentrating to a certain volume, and cooling to obtain the auricularia auricula polysaccharide extracting solution.
In the step (1), the soaking time is preferably 30min-1h.
In the step (1), the number of times of water extraction is preferably 2, the extraction time is preferably 2 hours each time, and the feed-liquid ratio is preferably 10 times.
In the step (2), the Auricularia auricula impurities can be removed by gauze filtration.
In the step (2), the concentration method is preferably concentration under reduced pressure.
In the step (2), the cooling mode is preferably natural cooling to room temperature.
Further, the lactobacillus is a mixture of bifidobacterium lactis, bulgaria bacillus and streptococcus thermophilus, and the viable count of the lactobacillus is more than or equal to 1 multiplied by 10 8 CFU/100g。
In a preferred embodiment of the invention, the mass ratio of bifidobacterium lactis, lactobacillus bulgaricus and streptococcus thermophilus is 1:1:1.
Further, the yoghurt also comprises 2-15 parts of auricularia auricula granules. According to the invention, a certain amount of the auricularia auricula granules are added into the yoghurt, so that the yoghurt has the crisp feeling of the auricularia auricula granules and has better taste. In addition, the Auricularia auricula-judae has high dietary fiber content, has good help and promotion effects on gastrointestinal peristalsis and digestion and absorption of eaters, and can coordinate with probiotics by adding a certain amount of Auricularia auricula-judae particles, so that intestinal flora balance can be well conditioned, and immunity can be improved.
Further, the particle size of the auricularia auricula particles is 0.5-0.8 cm.
In a preferred embodiment of the invention, the yoghurt comprises the following components in parts by weight: 2 parts of auricularia auricula polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of auricularia auricula particles.
The invention also provides a preparation method of the probiotic yogurt containing auricularia auricula polysaccharide.
The preparation method provided by the invention comprises the steps of mixing the auricularia auricula polysaccharide extract, the pure milk and the white granulated sugar, and then sterilizing, inoculating and fermenting.
The preparation method has simple procedures and proper cost, and is suitable for mass production.
In a specific embodiment of the present invention, the preparation method specifically includes the following steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white sugar;
sterilizing: sterilizing at 55-80 deg.c for 5-30 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 250-300 mesh filter cloth, standing and cooling;
inoculating: inoculating mixed strains: the mass ratio of the bifidobacterium lactis, the bulgaricus and the streptococcus thermophilus is 1:1:1, the inoculation amount is 5-7%, and the mixture is fully and uniformly stirred;
fermentation: placing the inoculated yoghourt at 42 ℃ for culture and fermentation;
post-ripening: and (5) preserving the fermented yoghourt at the temperature of 4 ℃ for not less than 12 hours.
Further, when the yogurt comprises the auricularia auricula granules, the auricularia auricula granules are added after the post-ripening process, and the mixture is stirred uniformly.
According to the research of the invention, the adding time of the auricularia auricula particles has a great influence on the mouthfeel of the finally obtained yoghurt, and if the auricularia auricula particles are added together with raw materials such as milk at first, the mouthfeel of the obtained yoghurt is poor.
The invention provides a probiotic yogurt containing auricularia auricula polysaccharide and a preparation method thereof, wherein the probiotic yogurt containing auricularia auricula polysaccharide is a milky thick solid, has no foreign matters, does not contain chemical additives such as preservative and the like, has unique flavor, pure milk taste, moderate sour and sweet taste and fine tissue. The polysaccharide in the auricularia auricula polysaccharide extract has the functions of resisting oxidization, reducing blood sugar and blood fat, has certain effects of preventing cell aging, maintaining beauty and keeping young, promoting gastrointestinal absorption, improving digestion and enhancing immunity after eating the yoghurt.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The raw materials and auxiliary materials used in the following examples were commercially available unless otherwise specified.
The lactobacillus used in the following examples is a mixed strain of bifidobacterium lactis, bulgaria bacillus and streptococcus thermophilus in a mass ratio of 1:1:1, and the viable count is more than or equal to 1X 10 8 CFU/100g。
The particle size of the auricularia auricula particles is 0.5-0.8 cm.
The auricularia auricula polysaccharide extract is obtained by drying and crushing auricularia auricula, and then extracting with distilled water, and the specific steps are as follows:
(1) Weighing Auricularia auricula, drying, pulverizing, sieving with 20 mesh sieve, soaking, adding 10 times of distilled water, and reflux extracting with distilled water; the extraction times are 2 times;
(2) And (3) removing the auricularia auricula particles from the extracting solution, merging the extracting solution, concentrating to a certain volume, and cooling to obtain the auricularia auricula polysaccharide extracting solution which is yellow-brown viscous liquid, wherein each milliliter of the auricularia auricula polysaccharide extracting solution contains about 4 grams of auricularia auricula polysaccharide.
Example 1
The embodiment provides a probiotic yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by mass: 2 parts of auricularia auricula polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar and 2 parts of lactic acid bacteria.
The embodiment also provides a preparation method of the yoghurt, which comprises the following specific steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white granulated sugar in a container;
sterilizing: sterilizing at 60deg.C for 25min;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculating: inoculating the mixed strain with the inoculum size of 6%, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 hours;
post-ripening: taking out from the incubator, transferring to a refrigerator, and preserving at 4 ℃ for not less than 12 hours.
Example 2
The embodiment provides a probiotic yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by mass: 2 parts of auricularia auricula polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of auricularia auricula particles.
The embodiment also provides a preparation method of the yoghurt, which comprises the following specific steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white granulated sugar in a container;
sterilizing: sterilizing at 60deg.C for 25min;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculating: inoculating the mixed strain with the inoculum size of 6%, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 hours;
post-ripening: taking out from the incubator, transferring to a refrigerator, and preserving at 4 ℃ for not less than 12 hours;
and (3) mixing: adding Auricularia auricula granule, and stirring.
Example 3
The embodiment provides a probiotic yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by mass: 6 parts of auricularia auricula polysaccharide extract, 150 parts of pure milk, 21 parts of white granulated sugar, 8 parts of lactic acid bacteria and 10 parts of auricularia auricula particles.
The embodiment also provides a preparation method of the yoghurt, which comprises the following specific steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white granulated sugar in a container;
sterilizing: sterilizing at 60deg.C for 25min;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculating: inoculating the mixed strain with the inoculum size of 6%, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 hours;
post-ripening: taking out from the incubator, transferring to a refrigerator, and preserving at 4 ℃ for not less than 12 hours;
and (3) mixing: adding Auricularia auricula granule, and stirring.
Example 4
The embodiment provides a probiotic yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by mass: 12 parts of auricularia auricula polysaccharide extract, 200 parts of pure milk, 12 parts of white granulated sugar, 12 parts of lactic acid bacteria and 15 parts of auricularia auricula particles.
The embodiment also provides a preparation method of the yoghurt, which comprises the following specific steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white granulated sugar in a container;
sterilizing: sterilizing at 60deg.C for 25min;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculating: inoculating the mixed strain with the inoculum size of 6%, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 hours;
post-ripening: taking out from the incubator, transferring to a refrigerator, and preserving at 4 ℃ for not less than 12 hours;
and (3) mixing: adding Auricularia auricula granule, and stirring.
Comparative example 1
The comparative example provides a yogurt containing auricularia auricula polysaccharide, which comprises the following components in parts by mass: 6 parts of auricularia auricula polysaccharide extract, 150 parts of pure milk, 21 parts of white granulated sugar, 8 parts of lactic acid bacteria and 10 parts of auricularia auricula particles.
The preparation method comprises the following steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk, white sugar and Auricularia auricula granule in a container;
sterilizing: sterilizing at 60deg.C for 25min;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculating: inoculating the mixed strain with the inoculum size of 6%, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 hours;
post-ripening: taking out from the incubator, transferring to a refrigerator, and preserving at 4deg.C for not less than 12 hr.
Experimental example 1
The yogurt obtained in examples 1 to 4 and comparative example 1 was evaluated for texture and mouthfeel, and the results are shown in Table 1.
TABLE 1 tissue states and mouthfeel of yogurt of examples and comparative examples
Experimental example 2
(1) Test object
40 volunteers with no milk allergy history were selected, age 25-45 years, and the volunteers were divided into 4 groups of 10 persons each, group 1 volunteers took the yoghurt prepared in example 1, group 2 volunteers took the yoghurt prepared in example 2, group 3 volunteers took the yoghurt prepared in example 3, and group 4 volunteers took the yoghurt prepared in example 4. The medicine is continuously taken for 49 days, once a day, 200 g of the medicine is taken once, and various indexes are detected.
(2) Moisture retention performance test
The water content of the facial skin of each group of volunteers was measured by a water division tester and measured before taking, on 14 th day, 28 th day and 49 th day, and the average value of the measurement results of each group was taken, and the measurement results are shown in table 2.
Table 2 skin moisture content of each of the groups
(3) Skin elasticity test
The skin elasticity of the face was measured by a skin elasticity tester, and the measurement was carried out before taking, on the 14 th day, on the 28 th day, and on the 49 th day, and the average value of each measurement was taken, and the measurement results are shown in table 3.
TABLE 3 skin elasticity for each of the groups
(4) Melanin content detection
The melanin content of facial skin was measured by an autologous melanocyte tester, and the measurement results were obtained by taking the average value of each group of measurement results before taking, on 14 th day, 28 th day and 49 th day, respectively, and are shown in table 4.
The test principle is as follows: based on the principle of spectral absorption (RGB), three wavelengths of light are emitted by the emitter of the instrument probe and are irradiated on the skin surface, and the light reflected by the skin is measured by the receiver. The higher the value, the higher the measurement range 0-999, the higher the skin melanin content.
TABLE 4 melanin content in the skin of each of the groups
Experimental example 3
(1) Test object
40 volunteers with no milk allergy history were selected, age 25-45 years, and the volunteers were divided into 2 groups of 20 persons each, group 1 volunteers took the yoghurt prepared in example 1, and group 2 volunteers took the yoghurt prepared in example 2. The medicine is continuously taken for 28 days, once a day, 200 g of the medicine is taken once, and various indexes are detected.
(2) Integration of clinical symptoms
As a result of statistical analysis of the clinical symptom scores before and after the subject drinks the yogurt, as shown in table 5, the yogurt 14d of example 2 had better abdominal distention symptom improvement effect than that of example 1; the symptoms of abdominal pain and nausea or vomiting of the subjects completely disappear after 28d drinking, and scores of other symptoms such as abdominal distension, early satiety, pantothenic acid, eructation and the like are obviously reduced (P is less than 0.05), which indicates that the yogurt of the example 2 can be used for obviously assisting in improving functional dyspepsia symptoms, and the effect of 28d drinking is optimal.
TABLE 5 variation of clinical symptom scores in subjects
Note that: compared with the group of the embodiment 1 and the group of the embodiment 2 on the same day, the P is less than 0.01
From the results, the probiotics yoghurt containing the auricularia auricula polysaccharide and the auricularia auricula particles provided by the invention has certain effects of preventing cell aging, maintaining beauty and keeping young, and can promote gastrointestinal absorption, improve digestion function and improve immunity.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (3)
1. The probiotic yogurt containing auricularia auricula polysaccharide is characterized by being prepared from the following components in parts by weight: 2-12 parts of auricularia auricula polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar, 2-12 parts of lactic acid bacteria and 2-15 parts of auricularia auricula particles;
the auricularia auricula polysaccharide extracting solution is viscous liquid, and each milliliter of the auricularia auricula polysaccharide extracting solution contains 3-5 grams of auricularia auricula polysaccharide, and the preparation method comprises the following steps: weighing Auricularia, drying, pulverizing, sieving with 20 mesh sieve, soaking, and reflux extracting with distilled water; removing Auricularia auricula granule, mixing the extractive solutions, concentrating, and cooling to obtain Auricularia auricula polysaccharide extractive solution;
the particle size of the auricularia auricula particles is 0.5-0.8 cm;
the lactobacillus is mixed strain of Lactobacillus bifidus, bulgaria bacillus and Streptococcus thermophilus, and its viable count is not less than 1×10 8 CFU/100g；
The preparation method of the probiotic yogurt specifically comprises the following steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white sugar;
sterilizing: sterilizing for 5-30 min at 55-80 ℃;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 250-300 mesh filter cloth, standing and cooling;
inoculating: inoculating mixed strains: the mass ratio of the bifidobacterium lactis, the bulgaricus and the streptococcus thermophilus is 1:1:1, and the inoculation amount is 5-7%;
fermentation: placing the inoculated yoghourt at 42 ℃ for culture and fermentation;
post-ripening: and (3) adding the fermented yoghourt into the auricularia auricula granules, and preserving at the temperature of 4 ℃ for not less than 12 hours.
2. The probiotic yogurt containing auricularia auricula polysaccharide according to claim 1, characterized in that the yogurt is made of the following components in parts by weight: 2 parts of auricularia auricula polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of auricularia auricula particles.
3. The method for preparing the probiotic yogurt containing auricularia auricula polysaccharide according to claim 1 or 2, characterized by comprising the following steps:
mixing: mixing Auricularia auricula polysaccharide extractive solution, pure milk and white sugar;
sterilizing: sterilizing for 5-30 min at 55-80 ℃;
filtering and cooling: filtering the sterilized milk into an sour milk bottle by adopting 250-300 mesh filter cloth, standing and cooling;
inoculating: inoculating mixed strains: the mass ratio of the bifidobacterium lactis, the bulgaricus and the streptococcus thermophilus is 1:1:1, and the inoculation amount is 5-7%;
fermentation: placing the inoculated yoghourt at 42 ℃ for culture and fermentation;
post-ripening: and (3) adding the fermented yoghourt into the auricularia auricula granules, and preserving at the temperature of 4 ℃ for not less than 12 hours.
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| CN105941621A (en) * | 2016-05-05 | 2016-09-21 | 上海交通大学 | Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof |
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