Honey lucid ganoderma sour milk

A technology of ganoderma lucidum acid and milk, applied in the field of yogurt, can solve the problems of low nutritional value and single variety, and achieve the effects of improving nutritional value, sweet and soft taste, and improving human health.

Inactive Publication Date: 2008-04-16
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main ingredients of yogurt sold in the market are basically fixed. The sweetener used is mainly sucrose, which has a single variety. Many food additives with high nutritional value have not been effectively combined with it, and the nutritional value is low.

Method used

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  • Honey lucid ganoderma sour milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Taking 100kg of milk as an example, the raw materials used and their weight ratios are as follows:

[0058] Milk 100kg

[0059] honey 10kg

[0060] Ganoderma lucidum extract 8kg

[0061] Lactic acid bacteria starter 7kg

[0062] Its preparation process steps are as follows:

[0063] 1. The preparation process steps of coagulated honey ganoderma lucidum yoghurt

[0064] 1. Selection of raw milk

[0065] Fresh milk with no antibiotics, no preservatives, a fat content of less than 30%, a dry matter greater than 8.5%, and an acidity of 14-18°T is selected as a raw material and loaded into a reaction kettle.

[0066] 2. Add honey and Ganoderma lucidum extract

[0067] Add honey and Ganoderma lucidum extract in the reaction kettle according to the weight ratio, and stir with a mixer to make them fully mixed.

[0068] 3. Sterilization

[0069] The above-mentioned mixed honey ganoderma milk is sterilized at a temperature of 90-100° C. for 8-12 minutes, cooled to 42-45° ...

Embodiment 2

[0090] Taking 100kg of milk as an example, the raw materials used and their weight ratios are as follows:

[0091] Milk 100kg

[0092] Honey 5kg

[0093] Ganoderma lucidum extract 3kg

[0094] Lactic acid bacteria starter 1.5kg

[0095] The preparation method of solidified honey ganoderma lucidum yogurt and liquid honey ganoderma lucidum yoghurt is the same as that of Example 1.

Embodiment 3

[0097] Taking 100kg of milk as an example, the raw materials used and their weight ratios are as follows:

[0098] Milk 100kg

[0099] Honey 15kg

[0100] Ganoderma lucidum extract 15kg

[0101] Lactic acid bacteria starter 10kg

[0102] The preparation method of solidified honey ganoderma lucidum yogurt and liquid honey ganoderma lucidum yoghurt is the same as that of Example 1.

[0103] In order to verify the beneficial effects of the present invention, the inventors of the present invention have tested the coagulated honey Ganoderma lucidum yoghurt prepared by adopting the embodiment of the present invention 1 weight ratio and its preparation method, and various test conditions are as follows:

[0104] 1. Inspection items

[0105] Coagulated honey ganoderma yoghurt.

[0106] 2. Inspection equipment

[0107] Milk fat meter, milk fat centrifuge, burette, Kjeldahl nitrogen analyzer.

[0108] The above test equipments are commercially available.

[0109] 3. Inspection m...

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Abstract

A sour honey-ganoderma milk is prepared proportionally from fresh milk, honey, liquid extract of ganoderma and lactobacillus through mixing the first three, sterilizing, inoculating lactobacillus, and fermenting.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to yoghurt prepared by using honey, ganoderma lucidum extract and lactic acid bacteria. Background technique [0002] Yogurt is a dairy product made from fresh whole milk and fermented with a starter. Yogurt is rich in protein, fat, sugar, minerals and various vitamins, and has high nutritional value. It has become an indispensable food and drink in people's life. At present, the main ingredients of yogurt sold in the market are basically fixed, and the sweetener used is mainly sucrose, which has a single variety, and a variety of food additives with high nutritional value have not been effectively combined with it, and the nutritional value is low. [0003] Honey is a viscous nutrient that is collected by bees from the nectar and secretions of plants. It is fully brewed and stored in the honeycomb. Honey has the effect of improving human brain circulation, enhan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23L1/08A23L1/28A23C9/123A23L31/00A23L33/10
Inventor 王喆之孙红旗魏晶石陶铭马小魁
Owner SHAANXI NORMAL UNIV
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