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Method for preparing nutritional yogurt with agaricus blazei murill

A technology of Agaricus blazei and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problem that Agaricus blazei is not easy to store, and achieve the effects of enhancing human immunity, rich nutrition, and delicate and smooth taste

Inactive Publication Date: 2017-01-04
安徽智联管理咨询有限公司
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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 Agaricus blazei is not easy to store, and to provide a preparation method of Agaricus blazei nutritional yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of Agaricus blazei nutritional yoghurt, the specific operation steps are:

[0020] (1) Material selection and pretreatment: choose high-quality Agaricus blazei 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. Grind with colloid, 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 a ...

Embodiment 2

[0031] A preparation method of Agaricus blazei nutritional yoghurt, the specific operation steps are:

[0032] (1) Material selection and pretreatment: choose high-quality Agaricus blazei 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] ②Preparat...

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PUM

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Abstract

The invention discloses a method for preparing nutritional yogurt with agaricus blazei murill, and belongs to the field of beverage processing. The method is characterized by comprising processing technological procedures of material selecting, soaking, preliminary cooking, grinding, filtering, proportioning, sterilizing, cooling, inoculating, split charging, fermenting, refrigerating, inspecting, finished product obtaining and packaging. The method has the advantages that the nutritional yogurt is milk white, has fine, smooth and tender taste, is sweet, sour and palatable and has specific faint scent flavor of the agaricus blazei murill and fermented yogurt; the nutritional yogurt contains abundant nutrition and is tasty, healthful, natural and pure green food, the immunity of human bodies can be regulated and enhanced by the nutritional yogurt, and effects of strengthening brains, tonifying kidneys, preventing and resisting cancer can be realized by the nutritional yogurt.

Description

technical field [0001] The invention relates to a preparation method of a beverage, in particular to a preparation method of Agaricus blazei nutritional yoghurt. Background technique [0002] Agaricus Blazei is a saprophytic fungus that grows in summer and autumn. It lives in a high-temperature, humid, and ventilated environment. It has an almond fragrance and a crisp and tender taste. Agaricus blazei has a tender cap, crisp stipe, excellent taste, pure and delicious taste, and high edible value. Agaricus blazei is mild in nature and sweet in taste, and it guides the heart, lung, liver, and kidney channels. It has the functions of strengthening the brain, reducing inflammation, nourishing the kidney, lowering blood sugar, improving diabetes, lowering cholesterol, enhancing energy, improving arteriosclerosis, and preventing and treating cardiovascular diseases. Agaricus blazei is regarded as a strong anti-filtering virus substance. It can prevent viruses and harmful objects ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/133A23C9/1307
Inventor 吴蓓蓓杨新阳郑宏明
Owner 安徽智联管理咨询有限公司
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