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Hericium erinaceus and yellow peach yogurt processing method

A technology of Hericium erinaceus yellow and processing method, which is applied in the field of beverage processing, can solve the problems that Hericium erinaceus is not easy to store, and achieve the effect of fine and smooth taste, unique flavor and convenient consumption

Inactive Publication Date: 2016-02-03
NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that Hericium erinaceus is not easy to store, and to provide a processing method of Hericium erinaceus yellow peach yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of Hericium erinaceus yellow peach yoghurt, the specific operation steps are:

[0021] (1) Material selection and pretreatment: choose dry Hericium erinaceus that is disease-free, insect-eaten, and non-deteriorating, soak it in clean water, remove the mushroom stem, rinse with clean water, boil in boiling water for 10 minutes, and remove it when it becomes gluey out, use colloid to refine the pulp, pass through a 120-mesh filter cloth, and take the filter pulp for later use; filter the fresh milk twice with white gauze before use to prevent impurities from mixing;

[0022] (2) Preparation of yogurt starter:

[0023] ① Mother starter preparation: use skim milk as the medium, sterilize the skim milk at 112°C for 30 minutes, cool to 35°C, add 1.5% dry powder starter to activate the test tube for 3-4 times, and the bacteria have strong vitality When the intermediate fermentation agent can be inoculated to expand the strain;

[0024] ② Preparation of in...

Embodiment 2

[0032] A processing method of Hericium erinaceus yellow peach yoghurt, the specific operation steps are:

[0033] (1) Material selection and pretreatment: choose dry Hericium erinaceus that is disease-free, insect-eaten, and non-deteriorating, fully soak in clean water, remove the mushroom stalks, rinse with clean water, boil in boiling water for 22 minutes, and remove when it becomes gluey out, use colloid to refine the pulp, pass through a 200-mesh filter cloth, and take the filter pulp for later use; filter the fresh milk twice with white gauze before use to prevent impurities from mixing;

[0034] (2) Preparation of yogurt starter:

[0035] ① Mother starter preparation: use skim milk as the medium, sterilize the skim milk at 100°C for 25 minutes, cool to 40°C, add 0.8% dry powder starter to activate the test tube for 2-4 times, and the bacteria have strong vitality When the intermediate fermentation agent can be inoculated to expand the strain;

[0036] ②Preparation of i...

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Abstract

The present invention discloses a hericium erinaceus and yellow peach yogurt processing method and belongs to the beverage processing field. The hericium erinaceus and yellow peach yogurt processing method is characterized by comprising the following processing processes: raw material selecting, soaking, pre-cooking, pulp grinding, filtering, ingredient blending, sterilizing, cooling, inoculating, sub-packaging, fermenting, refrigerating, inspecting, finished product obtaining, and packaging. The beneficial effects of the hericium erinaceus and yellow peach yogurt processing method are as follows: the hericium erinaceus and yellow peach yogurt is milky white in color, mellow in fruit fragrance, delicate, smooth and tender in mouthfeel, and sour, sweet and palatable in taste, and has a special delicate and fragrant flavor of the hericium erinaceus and yellow peach fermented yogurt. The product is rich in nutrition and delicious in taste, also has efficacies of delaying aging, beautifying features and protecting skin, and lowering cholesterol, and is convenient for consumption, refreshing and smooth in mouthfeel, and unique in flavor.

Description

technical field [0001] The invention relates to a processing method of a beverage, in particular to a processing method of Hericium erinaceus yellow peach yoghurt. Background technique [0002] Hericium erinaceus is one of the four famous dishes (Hericium erinaceus, bear's paw, sea cucumber and shark's fin), which is tender, fragrant and delicious. It is known as "mountain delicacy Hericium erinaceus, seafood bird's nest". This fungus of the Dendrite family has hairy spines on the surface of the cap, about 1 to 3 cm long. Its fruiting bodies are round and thick, white when fresh, light yellow to light brown after drying, and the base is narrow or slightly It has a short stalk, the upper part is enlarged, and the diameter is 3.5-10 cm. It looks like a golden monkey's head from a distance, so it is called "Hericium erinaceus", and it looks like a hedgehog, so it is also called "hedgehog fungus". Hericium erinaceus is an incomparably delicious mountain delicacy. The meat is f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 陈伟张小强郑庆明
Owner NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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