Method for processing flower mushroom compound yoghourt

A processing method and yoghurt technology are applied in the processing field of flower mushroom compound yogurt, which can solve the problem that the flower mushroom is not easy to store, and achieve the effects of delicate and smooth taste, convenient eating, and delaying aging.

Inactive Publication Date: 2016-11-09
章新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that flower mushrooms are not easy to store, and to provide a processing method of flower mushroom compound yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of flower mushroom compound yoghurt, the specific operation steps are:

[0020] (1) Material selection and pretreatment: select dried, thick-fleshed, high-quality flower mushrooms, oyster mushrooms, and Hericium erinaceus, soak them in clean water, remove the roots, rinse with clean water, boil in boiling water for 10 minutes, When it is in the form of glue, take it out, use a colloid mill 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;

[0021] (2) Preparation of yogurt starter:

[0022] ① Mother starter preparation: use skim milk as the medium, sterilize the skim milk at 108°C for 25 minutes, cool to 40°C, add 2% dry powder starter to activate the test tube twice, and immediately It can be inoculated with intermediate starter to expand strains;

[0023] ②Preparation of intermediate starter: put the mother st...

Embodiment 2

[0031] A processing method of flower mushroom compound yoghurt, the specific operation steps are:

[0032] (1) Material selection and pretreatment: Select dry, thick-fleshed, large-flowered high-quality mushrooms, bamboo fungus, and anchovy mushrooms, soak them in clean water, remove the roots, rinse them in clean water, and boil them in boiling water for 15 minutes. When it is in the form of glue, take it out, use a colloid mill to refine the pulp, pass through a 160-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;

[0033] (2) Preparation of yogurt starter:

[0034] 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;

[...

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PUM

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Abstract

The invention discloses a method for processing flower mushroom compound yoghourt, belonging to the field of beverage processing. The method is characterized by comprising the following processing technology steps: selecting materials, soaking, pre-cooking, pulping, filtering, dosing, sterilizing, cooling, inoculating, split charging, fermenting, refrigerating, inspecting, obtaining finished product, and packaging. The processing method has the beneficial effects that the product is smooth and tender in taste and palatable in sourness and sweetness and has special scented flavors of flower mushrooms and fermented yoghourt. The product is rich in nutrition and convenient to eat, contributes to regulating human body metabolism and delaying senescence, has cancer prevention and resistance effects and thus is a delicious, healthy, natural and pure green food.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a processing method of mushroom compound yoghurt. Background technique [0002] Flower mushroom, the top grade among shiitake mushrooms, is known as "mountain delicacy". Each flower mushroom is only as big as a copper coin, and the whole body is full of flowers. The mushroom is thick, fresh and tender, with a strong fragrance, the cap is complete, and there are white and yellowish cracks, which are shaped like chrysanthemum petals. It is formed by irradiation and bridging, so it is also called chrysanthemum mushroom. Bacterium edge curls inwardly, gill pleats are white and fine and clean, and stipe is short. It is famous at home and abroad for its large flowers, thick mushrooms, low water content and long shelf life. Mushrooms contain protein, amino acid, fat, crude fiber and vitamins A, B2, C, niacin, calcium, phosphorus, iron and so on. Its protein includes albumin, gluten, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 章新华杨雅琳
Owner 章新华
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