Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof

A real jiji mushroom, anti-aging technology, applied in the field of food processing, can solve the problems of unguaranteed pharmacological activity, uneven tissue state, high cost of raw materials, etc., and achieve the effects of convenient promotion and application, stable quality and cost saving

Inactive Publication Date: 2017-02-22
天津益健元生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in the prior art, such as uneven tissue state, poor flavor, unguaranteed pharmacological activity, high cost of raw materials, and long cycle time in yoghurt with shimeji mushroom, an anti-aging yoghurt with polysaccharides from shiji mushroom and its preparation method are provided

Method used

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  • Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof
  • Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof
  • Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 100g milk, 0.03g real mushroom polysaccharide, and 3g white granulated sugar in the formula amount. The white granulated sugar is selected from edible-grade refined sugar with sucrose as the main component, pasteurized at 95°C for 10 minutes, and cool to 40~ At 45°C, inoculate 0.05g starter under aseptic conditions (the starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus according to the mass part of 3:1:1), after mixing uniformly, the fermentation is maintained at 40°C 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.

Embodiment 2

[0032] Take 100g of milk, 0.20g of real shimeji mushroom polysaccharide and 9g of white granulated sugar in formula amount. The said white granulated sugar is selected from edible refined sugar with sucrose as the main component, pasteurized at 95°C for 10min, and cool to 40~ Inoculate 0.2g of starter under aseptic conditions at 45°C (this starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus in proportions of 3:1:1 by mass), mix well, and then ferment at 40°C. 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.

Embodiment 3

[0034] Take 100g milk, 0.12g real mushroom polysaccharide and 6g white granulated sugar in formula amount. The white granulated sugar is selected from edible-grade refined sugar with sucrose as the main component, pasteurized at 95℃ for 10min, and cool to 40~ Inoculate 0.1g starter under aseptic conditions at 45°C (this starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus according to the mass parts of 3:1:1), after mixing uniformly, the fermentation is maintained at 40°C 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.

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Abstract

The present invention belongs to the technical field of food processing and particularly relates to hypsizygus marmoreus polysaccharide aging preventing yogurt and a preparation method thereof. The hypsizygus marmoreus polysaccharide aging preventing yogurt consists of the following raw material components in parts by weight: 100 parts of milk, 0.03-0.20 part of hypsizygus marmoreus polysaccharide, 3-9 parts of white granulated sugar, and 0.05-0.2 part of a leavening agent. The hypsizygus marmoreus polysaccharide aging preventing yogurt prepared by utilizing the method has no differences in texture from the common yogurt, is higher in the nutrient component than the common yogurt, good in taste, and easy to accept by consumers, contains more contents of the hypsizygus marmoreus polysaccharides, full plays the nutritional values of the hypsizygus marmoreus polysaccharides and yogurt, and has the effects of preventing oxidation, beautifying features and nourishing skins, etc.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an anti-aging yogurt with polysaccharides of mushrooms and a preparation method thereof. Background technique [0002] Hypsizigus marmoreus (Hypsizigus marmoreus) belongs to the genus Basidiomycotina, Layer Fungi, Agaricus, White Mushroom Family, and Yumushroom. Its taste is excellent and it has a unique crab fragrance. In Yuji" said. Pharmacological studies have shown that, as its main biologically active ingredient, the polysaccharides of Shimeji mushroom play significant effects in improving immunity, anti-tumor, lowering blood lipids, and anti-oxidation. [0003] There have been studies in the prior art that have explored the real Shimeji mushroom yogurt, but it mainly uses real Shimeji mushroom powder as the raw material. Due to the taste and flavor of the real Shiji mushroom powder itself, the simple processing technology causes its organization to be uneven. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 陈恒新李广福
Owner 天津益健元生物科技有限公司
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