Production method of Tibetan mushroom yogurt

A production method, the technology of mushroom acid, applied in the field of bioengineering, can solve the problems of the large number of Tibetan mushrooms, the difficulty of large-scale production, and the large amount of inoculation, and achieve fine and uniform texture, good solidification state, and shortened fermentation cycle Effect

Inactive Publication Date: 2012-08-15
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The object of the present invention is to provide a kind of production method of Tibetan Linggu yoghurt, to solve existing Tibetan Linggu yoghurt product

Method used

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  • Production method of Tibetan mushroom yogurt

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Experimental program
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Effect test

Embodiment 1

[0025] Filter the milk that has passed the inspection through a tubular filter, raise the temperature to 60°C, add 0.5% yogurt stabilizer (ZG-20 type, Changsha Richengsheng Food Additives Factory) and the mass percent The 7% sucrose is mixed and added through a mixer, and then passed through a colloid mill with a cycle time of 15 minutes to ensure that the excipients are fully dissolved. Homogenization is carried out in a homogenizer at a temperature of 60° C. and a pressure of 18 MPa. Sterilize the homogenized milk at 95°C for 5 minutes, then cool it down to 37°C for later use. The sterilized milk is divided into three parts, one part is used to make starter, one part is used to make expanded starter, and one part is used for inoculation fermentation.

[0026] Inoculate Tibetan Linggu with 3% inoculation amount into cooled pasteurized milk, stir for 10 minutes every hour, cultivate at 37°C for 8 hours, and filter the mushroom body to obtain a starter. The starter was inocul...

Embodiment 2

[0031] Filter the milk that has passed the inspection through a tubular filter, raise the temperature to 65°C, add 0.5% yogurt stabilizer (ZG-20 type, Changsha Richengsheng Food Additives Factory) and the mass percent The 7% sucrose is mixed and added through a mixer, and then passed through a colloid mill with a cycle time of 20 minutes to ensure that the excipients are fully dissolved. Homogenization is carried out in a homogenizer at a temperature of 65° C. and a pressure of 20 MPa. Sterilize the homogenized milk at 98°C for 10 minutes, then cool it down to 37°C for later use. The sterilized milk is divided into three parts, one part is used to make starter, one part is used to make expanded starter, and one part is used for inoculation fermentation.

[0032] Inoculate Tibetan Linggu with 4% inoculum amount into cooled pasteurized milk, stir for 15 minutes every hour, incubate at 37°C for 9 hours, and filter the mushroom body to obtain a starter. The starter was inoculate...

Embodiment 3

[0037] Filter the milk that has passed the inspection through a tubular filter, raise the temperature to 62°C, add a yogurt stabilizer (ZG-20 type, Changsha Richengsheng Food Additives Factory) with a mass percentage of 0.5% and the mass percentage The 7% sucrose is mixed and added through a mixer, and then passed through a colloid mill with a cycle time of 18 minutes to ensure that the excipients are fully dissolved. Homogenization is carried out in a homogenizer at a temperature of 62° C. and a pressure of 19 MPa. Sterilize the homogenized milk at 96°C for 8 minutes, then cool it down to 37°C for later use. The sterilized milk is divided into three parts, one part is used to make starter, one part is used to make expanded starter, and one part is used for inoculation fermentation.

[0038]Inoculate Tibetan Linggu with 5% inoculum amount into cooled pasteurized milk, stir for 12 minutes every hour, incubate at 37°C for 9 hours, and filter the mushroom body to obtain a starte...

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Abstract

The invention discloses a production method of Tibetan mushroom yogurt, aiming at solving the problems in existing production method of the Tibetan mushroom yogurt that the inoculation quantity is large, a great amount of Tibetan mushroom is demanded, mass production is difficult to realize, and the like. The production method comprises the steps of: milk pretreatment, proportioning standardization, homogenization, pasteurization, starter propagation, inoculation fermentation, cold storage and ripening. The produced Tibetan mushroom yogurt has a good coagulation state, is milk-white, has uniform color, is rich in milk fragrance, has exquisite and uniform texture, and is appropriate in a sweet and sour taste and rich in nutrients. The fermentation period is shortened, and the production cost is saved.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a production method of Tibetan mushroom yoghurt. Background technique [0002] With the improvement of people's living standards, people's awareness of health care continues to increase, and natural health-care dairy products that have both nutrition and pharmacological effects have become popular among consumers. From the perspective of global development, the production and consumption of dairy products are gradually increasing, although the consumption of dairy products in developed countries has reached a relatively high level (per capita annual consumption of more than 200 kg)? Among all dairy products, yogurt products ( Mainly various types of yogurt and yogurt drinks) have the largest annual growth rate, up to about 10%. In my country, yogurt and lactic acid bacteria drinks have developed rapidly and have become one of the fastest growing varieties of dai...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张卫兵何林马红富李宝柱陶生俭赵小元
Owner GANSU AGRI UNIV
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