Method for preparing Tibetan spiritual mushroom yoghurt powder

Abstract

The invention discloses a method for preparing Tibetan spiritual mushroom yoghurt powder. The method comprises the following steps of: pretreating and sterilizing raw material emulsion, performing starter propagation, performing incubation and fermentation, and finally freezing and drying. The method for preparing the Tibetan spiritual mushroom yoghurt powder has the advantages of simple process and easiness in operation. The Tibetan spiritual mushroom yoghurt powder is uniform in color, is milky or light-yellow powdered, loose and multihole and block-free, has typical yoghurt flavor, can sink quickly after being wetted; and after the Tibetan spiritual mushroom yoghurt powder is mixed with water, no block exits.

Description

technical field

[0001] The invention belongs to the technical field of bioengineering, and relates to a preparation method of Tibetan mushroom yoghurt powder. Background technique

[0002] "Tibetan Reishi Mushroom", also known as "Tibetan Ganoderma lucidum" or "Tibetan Saussurea", is a unique and rare fungus originating from the snowy plains of Tibet. It is a milky white, colloidal lump, resembling rice grains in shape, and its main components are water, viscous polysaccharides, a small amount of protein, lipids and other components. Lactococcus, bacillus, yeast and acetic acid bacteria live on the grains. microorganism. It is the only strain of natural wild yogurt. The yogurt made of Tibetan spirit mushroom can improve immunity, supplement vitamins, delay aging, prevent colds, treat rheumatism, prevent intestinal infection, lose weight, and improve liver function. Function, regulating gastrointestinal function, etc., especially suitable for patients with stomach disease, ...

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