Processing method of pleurotus nebrodensis yoghurt
A processing method and technology of Bailing mushroom, applied in milk preparations, dairy products, applications, etc., can solve the problems that Bailing mushroom is not easy to store, and achieve the effects of enhancing human immune function, regulating human physiological balance, and rich nutrition
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Embodiment 1
[0019] A processing method of Bailing mushroom yogurt, the specific operation steps are:
[0020] (1) Material selection and pretreatment: choose high-quality Bailing mushrooms that are dry, white in color, thick in flesh, and large in size. Soak them in clean water, remove the roots, rinse them in clean water, boil them in boiling water for 10 minutes, and remove them when they become gluey. , 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;
[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 starter into...
Embodiment 2
[0031] A processing method of Bailing mushroom yogurt, the specific operation steps are:
[0032] (1) Material selection and pretreatment: choose high-quality Bailing mushrooms that are dry, white in color, thick in flesh, and large in size. Soak them in clean water, remove the roots, rinse them in clean water, boil them in boiling water for 22 minutes, and remove them when they become gluey. , 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;
[0033] (2) Preparation of yogurt starter:
[0034] 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;
[0035] ②Preparation of in...
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