Making method of mushroom health milk beverage with function of replenishing calcium
A production method and milk beverage technology, which are applied in the fields of dairy products, applications, and milk preparations, etc., can solve the problems of inability to absorb and utilize calcium and low vitamin D.
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[0010] Add 3% glucose, 2% wheat bran, 0.5% soybean powder, 0.5% soybean protein peptide, 0.1% potassium dihydrogen phosphate, and 0.1% magnesium sulfate to clean water, stir well, and sterilize at 121°C for 25 Minutes, cooled to 24°C, inoculated with shiitake mushrooms, cultivated for 5 days at 24°C and 160rpm on a rotary shaker to obtain a mushroom mycelium culture solution, filtered the mushroom mycelium culture solution to obtain wet mushroom mycelium, and put The wet shiitake mushroom mycelium is placed in the sun to dry, the dried shiitake mushroom mycelium is added to 100 times the mass of milk, stirred evenly, first passed through a colloid mill, and then homogenized to obtain the shiitake mushroom mycelium nutrient solution. Take a certain quality of mushroom mycelium nutrient solution, weigh 0.05% monoglyceride of the quality of the mushroom mycelium nutrient solution, then weigh 2% olive oil of the quality of the mushroom mycelium nutrient solution, first dissolve the...
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