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Stirred type Pleurotus eryngii nutritional yogurt drink and preparation method thereof

A technology for king oyster mushrooms and beverages, which is applied in the field of dairy products to achieve the effects of rich nutrition, smooth taste, unique flavor and taste

Inactive Publication Date: 2012-07-04
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the market, Pleurotus eryngii milk with rich nutritional components has not been used as a raw material to produce Pleurotus eryngii milk with health care and immune function. The purpose of the present invention is to provide a pleurotus eryngii yogurt and its preparation method

Method used

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  • Stirred type Pleurotus eryngii nutritional yogurt drink and preparation method thereof
  • Stirred type Pleurotus eryngii nutritional yogurt drink and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] Preparation of Pleurotus eryngii juice: a) Selection of materials, selection of fresh, non-rotten, pest-free, full-bodied, mushroom-flavored Pleurotus eryngii; washing with softened water that meets the national application water label to remove impurities, b) Pleurotus eryngii Mushrooms are cut into 1-2cm slices, and then cut into fine particles, which is convenient for precooking and beating; c) precooking, adding an equal amount (w / w) of water, precooking at 90-95°C for 10 minutes, the precooking process Add 0.2-0.5% vitamin C (V C ) and 0.3-0.5% citric acid for color protection; d) beating, the pre-cooked Pleurotus eryngii and water are beaten in a ratio of 1:2 (w / w); e) sterilized for later use: 95-100 Sterilize at ℃ for 10-15min, and store at 4℃ after cooling for later use;

[0043] Preparation of high-quality goat milk: The control of raw milk is crucial to product quality. Its quality and safety factors directly affect the quality of finished milk. It is requir...

Embodiment 2

[0053] Preparation of Pleurotus eryngii juice: a) Selection of materials, selection of fresh, non-rotten, pest-free, full-bodied, mushroom-flavored Pleurotus eryngii; washing with softened water that meets the national application water label to remove impurities, b) Pleurotus eryngii Mushrooms are cut into 1-2cm slices, and then cut into fine particles, which is convenient for precooking and beating; c) precooking, adding an equal amount (w / w) of water, precooking at 90-95°C for 10 minutes, the precooking process Add 0.2%-0.5% vitamin C (V C ) and 0.3%-0.5% citric acid for color protection; d) beating, the pre-cooked Pleurotus eryngii and water are beaten in a ratio of 1:2 (w / w); e) sterilizing for future use: 95~ Sterilize at 100°C for 10-15 minutes, and store at 4°C after cooling for later use;

[0054] Preparation of high-quality goat milk: The control of raw milk is crucial to product quality. Its quality and safety factors directly affect the quality of finished milk. I...

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Abstract

The invention discloses a novel nutritional Pleurotus eryngii juice yogurt drink, which comprises the main ingredients: Pleurotus eryngii juice, high-quality Codonopsis lanceolata, a stabilizing agent and a leavening agent, and is prepared through fermentation. The prepared yogurt drink has favorable concretionary state without whey separated, is smooth and delicate in taste, rich in dietary fiber, Pleurotus eryngii polysaccharides, vitamins, trace elements and other nutrient substances, and has health-care and nutritional functions.

Description

technical field [0001] The invention relates to yogurt and a preparation method thereof, in particular to pleurotus eryngii yogurt and a preparation method thereof, belonging to the field of dairy products. Background technique [0002] The nutritional structure of yogurt is closest to the ideal nutritional dietary standard, and it can regulate the function of the gastrointestinal tract and the immune system. , prevent diseases, and prolong life, it is called a health food. At present, yogurt products on the market are mostly solidified, stirred and added with various fruit juices, jams, dietary fiber, etc. Yogurt not only retains all the advantages of cow and goat milk, but also develops its strengths and avoids weaknesses in some aspects during processing, becoming a more suitable product. Nutrients and health products for human beings are a kind of nutritional products that people of all ages like to eat. [0003] Carbohydrates in yogurt are easy to digest (Dong Kaifa 2...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 葛武鹏陈瑛刘学波秦立虎张静吴育飞
Owner NORTHWEST A & F UNIV
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