Method for preparing Tibetan spiritual mushroom yoghurt powder
A technology of mushroom yogurt and milk powder, which is applied in the field of preparation of Tibetan mushroom yogurt powder, to achieve the effects of easy operation, fast wetting and sinking, and simple method
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Embodiment 1
[0021] Filter the qualified raw milk through a tubular filter, then raise the temperature to 60°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 60°C, and the pressure of the homogenizer is 20MPa. The homogenized raw milk was sterilized at 95°C for 5 minutes, and then cooled to 37°C for later use. Inoculate Tibetan Linggu with 3% inoculum in sterilized 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 inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 10 minutes every hour, and cultivated at 37° C. for 5 hours to obtain an expanded starter. Inoculate the sterilized milk with 8% inoculum amount of the expanded starter, stir for 10 minutes every hour, and...
Embodiment 2
[0023] Filter the qualified raw milk through a tubular filter, then raise the temperature to 65°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 65°C, and the pressure of the homogenizer is 18MPa. The homogenized raw milk was sterilized at 96°C for 8 minutes, and then cooled to 37°C for later use. Inoculate Tibetan Linggu with 4% inoculum in sterilized milk, stir for 12 minutes every hour, cultivate at 37°C for 8.5 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 12 minutes every hour, and cultivated at 37° C. for 5.5 hours to obtain an expanded starter. Inoculate the sterilized milk with an 8% inoculation amount of the expanded starter, stir for 12 minutes every...
Embodiment 3
[0025] Filter the qualified raw milk through a tubular filter, then raise the temperature to 62°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 62°C, and the pressure of the homogenizer is 19MPa. The homogenized raw milk was sterilized at 98°C for 10 minutes, and then cooled to 37°C for later use. Inoculate Tibetan spirit mushrooms in sterilized milk with an inoculum amount of 5%, stir for 15 minutes every hour, cultivate at 37°C for 9 hours, and filter mushroom bodies to obtain a starter. The starter was inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 15 minutes every hour, and cultivated at 37° C. for 6 hours to obtain an enlarged starter. Inoculate the sterilized milk with 8% inoculation amount of the expanded starter, stir for 1...
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