Pleurotus eryngii yoghurt and production method thereof

A technology of Pleurotus eryngii and yogurt, applied in the field of food science, can solve the problems of loss, complicated process, inconvenient operation, etc., and achieve the effects of increasing the type and content of nutrients, improving health care functions, and promoting rational processing and utilization

Inactive Publication Date: 2013-12-18
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the above processing method is that Pleurotus eryngii juice loses a large amount of beneficial nutrients such as crude fiber, polysaccharides, etc., and the process of making yogurt using mycelium is complicated, the technical requirements are high, and it is inconvenient to operate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1. A Pleurotus eryngii yoghurt, the product color is milky white, the texture is fine and uniform, it has rich milk flavor and the unique aroma of Pleurotus eryngii, moderate sweet and sour, protein content ≥ 3.0%; fat content ≥ 3.1%; acidity ≥ 70 °T; the number of lactic acid bacteria ≥1×10 6 CFU / mL.

Embodiment 2

[0014] Example 2. A kind of processing method of Pleurotus eryngii yoghurt is characterized in that,

[0015] ⑴Cut Pleurotus eryngii into 2~3mm thick slices, add water into the sandwich pot according to the ratio of mushroom: demineralized water = 1:3, add mushroom slices after boiling, stir evenly, boil for 3 minutes after the water boils, remove, Cool to room temperature in demineralized water;

[0016] ⑵Weigh the above-mentioned precooked mushroom slices, add the same amount of demineralized water and beat them with a beater. The fresh milk is tested according to the GB19301-2010 standard, and the antibiotic test is negative. After the milk is purified and standardized, it is mixed in a high-speed mixer. Mushroom pulp and fresh milk are mixed at a ratio of 1:6. After preheating to 65°C, slowly add 3% sucrose, 0.15‰ acesulfame potassium, and 0.06% stabilizer (PGA: pectin = 2: 1) Homogenize once with a high-pressure homogenizer at 20MPa, and sterilize the homogenized mixtur...

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PUM

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Abstract

The invention provides pleurotus eryngii yoghurt and a production method thereof, and belongs to the technical field of food science. The pleurotus eryngii yoghurt is milk white in color, has uniform and exquisite texture, moderate viscosity, faint fragrance of pleurotus eryngii and special aroma of fermented milk, and moderate soursweet, and contains not less than 3.0% of protein, not less than 3.1% of fat, not greater than 70 thorner degrees of acidity, and not less than 1*10<6>CFU (Colony Forming Unit) / mL of lactobacilli count. The production method comprises the following steps: getting pleurotus eryngii and milk as the major raw materials; slicing and pre-cooking the pleurotus eryngii; pulping the pleurotus eryngii with equivalent water; adding milk, granulated sugar, a stabilizer and a sweetening agent in proportion; homogenizing; sterilizing; cooling; adding 2.5% of lactobacillus bulgaricus and streptococcus thermophilus in proportion of 1: 1.5; filling; fermenting at 42 DEG C until the titration acidity reaches 65 to 75 thorner degrees; and stopping to refrigerate and after-ripen for 24 hours at 4 to 6 DEG C to obtain the pleurotus eryngii yoghurt. The production method has the beneficial effects that the whole pleurotus eryngii is pulped and added, thus the variety and content of nutritional components in the yoghurt are increased, the healthcare function of the yoghurt is improved, and new taste is created. The production method is important for promoting the rational processing and utilizing of pleurotus eryngii resources, formation of an after-production processing industry chain and adjustment of an agriculture product processing industry structure.

Description

technical field [0001] The invention relates to pleurotus eryngii yoghurt and a processing method thereof, belonging to the field of food science and technology. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii (DC.exFr.) Quel., belongs to Tricholomaceae and belongs to the genus Pleurotus. Variety. Pleurotus eryngii is rich in nutrition, especially rich in protein, ash, dietary fiber and polysaccharides. According to literature reports, the fruiting body of Pleurotus eryngii has the effect of lowering blood pressure and blood lipids. The fungal polysaccharides contained in it can enhance the immune function of the body and have Anti-virus, lowering the body's cholesterol content and preventing arteriosclerosis. [0003] At present, Pleurotus eryngii is mainly sold fresh, and a small amount is used for processing into canned food and dry products, but the added value is not high. Using Pleurotus eryngii and milk as raw materials, yogurt is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 刘亚琼王颉牟建楼孙剑锋赵松王晓茹徐立强李岩
Owner HEBEI AGRICULTURAL UNIV.
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