Flavored yoghurt rich in functional factors and preparation method thereof
A technology of functional factors and flavors, applied in the direction of milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of single type and function, and achieve the effect of improving biological activity
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Embodiment 1
[0057] A method for preparing flavored yoghurt rich in functional factors, said method comprising two fermentations: the first fermentation, using enzymolyzed hawthorn leaves, lotus leaves, ginkgo leaves and red bean dregs as substrates, inoculated with ganoderma lucidum starter Fermentation; the second fermentation, on the basis of the first fermentation product, add red bean sprouts, skim milk powder, and sucrose as fermentation substrates, inoculate Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and short milk Bacillus fermentation.
[0058] The specific steps of the method are as follows:
[0059](1) Strain activation: under sterile conditions, Lactobacillus delbrueckii subsp. bulgaricus (BNCC336436), Lactobacillus plantarum (BNCC337796), Lactobacillus breve (BNCC337373), Streptococcus thermophilus (BNCC187932) were inoculated in MRS liquid respectively. In the culture medium, cultivate them in an incubator at 37°C for 30 ...
Embodiment 2
[0074] The difference with embodiment 1 is:
[0075] Step (1) Strain activation: under sterile conditions, inoculate Lactobacillus delbrueckii subsp. bulgaricus (BNCC187941), Lactobacillus plantarum (BNCC192556), Lactobacillus brevis (BNCC181703), Streptococcus thermophilus (BNCC186629 or BNCC175937) respectively In the MRS liquid medium, cultivate them in an incubator at 38°C for 24 hours;
[0076] Step (2) Preparation of starter: under sterile conditions, inoculate the activated strains of step (1) in skim milk medium at 37°C respectively, and cultivate them in an incubator at 39°C for 4 hours until the number of viable bacteria reaches 10 7 cfu / mL.
Embodiment 3
[0078] The difference with embodiment 1 is:
[0079] Step (3) Ganoderma lucidum strain cultivation: Activate the Ganoderma lucidum strain (BNCC185311) at 28°C for 30 minutes, inoculate it on the PDA slant medium, and cultivate it in a biochemical incubator at 28°C for 9 days until the slant is covered with mycelium; the activated slant The strains were inoculated into shake flasks filled with PDB medium, and cultured at 28°C and 180rpm for 8 days;
[0080] Step (4) Preparation of red bean sprouts: soak red beans in 26°C water for 5 hours, then adjust the pH to 5.7, add 0.12% sodium glutamate, 0.4mmol / L VB 6 , transferred to a square sieve, and cultivated in a 26°C constant temperature incubator in the dark. After the bud stems grow to 3-4cm, the germinated red beans are collected, placed in a 60°C oven for 4 hours, and 6 times the mass of water is added for thermal refining. , after separation, red bean sprouts and red bean dregs are obtained.
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