Preparation process of solidified hericium erinaceus yoghurt

A preparation process and technology of Hericium erinaceus, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of high cost, time-consuming, non-conflicting nutritional value, etc.

Pending Publication Date: 2019-04-12
贾国军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Both yogurt and Hericium erinaceus have very high nutritional value. However, most of us eat yogurt and Hericium erinaceus alone at present. Since the nutritional value of the two does not conflict and their effects are ve

Method used

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Embodiment Construction

[0029] The present invention will be further explained below in conjunction with specific embodiments.

[0030] A kind of solidification type Hericium erinaceus yoghurt preparation technology, comprises the following steps:

[0031] S1. Select fresh Hericium erinaceus without disease spots and moths, remove impurities on the surface of Hericium erinaceus, prevent impurities on Hericium erinaceus from being mixed into yogurt, and affect the quality of yogurt;

[0032] S2. Cut the fresh Hericium erinaceus into slices, boil it at 100°C for 20 minutes, and add 10 grams of rock sugar at the same time;

[0033] S3, cooling the boiled Hericium erinaceus, the cooling temperature of the Hericium erinaceus is 37°C, and then squeezing the Hericium erinaceus juice;

[0034] S4. Pour fresh milk into a triangular bottle with a capacity of 250 ml, and then sterilize it at 115°C and 0.05 MPa for 15 minutes to kill harmful bacteria in the fresh milk and avoid affecting it when eating. In goo...

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PUM

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Abstract

The invention discloses a preparation process of solidified hericium erinaceus yoghurt, which comprises the following steps: S1, selecting fresh hericium erinaceus without disease spots and without being damaged by worms, and removing impurities on the surface of hericium erinaceus; and S2, cutting fresh hericium erinaceus into slices, then performing boiling over for 20 minutes at 100 DEG C, andadding 10 grams of ice sugar at the same time. Hericium erinaceus mycelium fermentation liquid is added to milk to be fermented by lactic acid bacteria, and the medicinal effect of hericium erinaceusmetabolite and the nutritional and health function of yoghurt are used to produce a hericium erinaceus compound health yoghurt, which can be regarded as a health food with development values for somespecial people, and the prepared yoghurt has delicate taste, moderate acidity, acidity but not astringency, and strong mushroom flavor, has the due flavor and taste of the lactobacillus feed, no peculiar smell and rich nutrition. At the same time, the inhibitory effect of hericium erinaceus polysaccharide on a yoghurt starter is reduced, the viscosity of the material is increased, the uniformity and stability of the material are improved, and any stabilizer does not need to be added.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a preparation process of solidified Hericium erinaceus yoghurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, and becomes a nutritional and health product more suitable for human beings. Yogurt is recognized as a functional food integrating nutrition and health care. It also contains a large amount of lactic acid bacteria and their decomposition products, which can inhibit the survival of harmful bacteria in the gastrointestinal tract, promote digesti...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 贾国军
Owner 贾国军
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