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Termitomyces albuminosus brown stirred yoghurt and preparation method thereof

A technology of Gallus pilosula and black skin, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problem of reducing Maillard browning reaction time, poor fermentation flavor and tissue state, and difficulty in yogurt fermentation To achieve the effect of reducing whey precipitation rate, unique color and flavor, and meeting the needs of nutritional and functional diversification

Inactive Publication Date: 2019-08-20
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Purpose of the invention: The present invention provides a brown stirred yogurt with Gallus fruticosa, which can significantly reduce the reaction time of Maillard browning, increase the nutritional value of yogurt, and solve the fermentation difficulties, fermentation flavor and tissue state of the current blended yogurt Technical problems such as poor quality and easy precipitation of whey

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] 1.1 Preparation of white fungus powder

[0025] Prepare fresh white fungus, wash and drain, dry at 40°C for 6±1h, and then dry at 55°C until constant weight. The tremella that has been dried to a constant weight is pulverized, passed through a 200-mesh sieve, and the particle size is below 70 microns to obtain tremella powder.

[0026] 1.2 Preparation of compound starter

[0027] Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum were mixed to form a compound starter with a ratio of viable bacteria of 1:1:1.

[0028] 1.3 Preparation of mixed sugar

[0029] Mix sucrose and fructose evenly in a mass ratio of 1.5:1 to prepare mixed sugar.

[0030] 2. Sample preparation

Embodiment 1

[0031] Embodiment 1: In terms of parts by mass, weigh 2 parts of white fungus powder, 5 parts of Gallus pilosulae juice, 85 parts of fresh milk, 0.3 part of acidity regulator lactic acid, 0.3 part of caramel syrup, 3 parts of mixed sugar, 3 parts of Compound starter.

[0032] Step 1: Fresh milk is treated at 6°C with a homogenizing pressure of 25 MPa for 10-15 minutes, and then sterilized at 90°C for 20 seconds; after drying and pulverizing the Gallus fruticosa, after sieving, add a mass percentage of 0.8 % cellulase solution, enzymolysis at 60°C for 2h, the pH of the solution is 6.5, the solid-liquid ratio of P. juice.

[0033] Step 2: Add white fungus powder, black-skinned chicken fir juice, mixed sugar, caramel syrup, acidity regulator, etc. to the fresh milk treated in step 1, stir, and preheat the raw material mixture to 65°C , Homogenize at 30MPa for 15min, then homogenize at 20MPa homogenizing pressure for 8min, pressurize the feed liquid at 4MP, keep at 100°C, make i...

Embodiment 2

[0036] Embodiment 2: In terms of parts by mass, weigh 3 parts of white fungus powder, 6 parts of Gallus pilosulae juice, 83 parts of fresh milk, 4 parts of mixed sugar, 0.2 part of lactic acid, 0.4 part of caramel syrup, 3 parts of acidity regulator Compound starter.

[0037] Step 1: Fresh milk is treated at 4°C with a homogenization pressure of 20 MPa for 10 minutes, and then sterilized at 85°C for 30 seconds; after drying and pulverizing Gallus fruticosa, after sieving, add 0.8% fiber by mass In the enzymatic solution, hydrolyze at 55°C for 3 hours, the pH of the solution is 6.5, the solid-liquid ratio of P. nigeri to cellulase solution is 1:8g / mL, and filter to obtain the enzymolyzed juice of P. nigeri.

[0038] Step 2: Add white fungus powder, black-skinned chicken fir juice, mixed sugar, caramel syrup, acidity regulator, etc. to the fresh milk, stir, preheat the mixed material to 70°C, and homogenize at 25MPa Treat for 15 minutes, then homogenize under 20MPa homogeneous ...

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Abstract

The invention discloses termitomyces albuminosus brown stirred yoghurt and a preparation method thereof. The stirred yoghurt contains the following components in percentages by mass: 2-3 parts of white tremella powder, 5-7 parts of termitomyces albuminosus juice, 80-85 parts of fresh milk, 3-5 parts of mixed sugar, 0.2-0.3 part of acidity regulator, 0.2-0.4 part of caramel syrup and 2-3 parts of compound starters. The preparation method includes the following steps: raw material preparing, homogenizing, browning, fermenting and after-ripening; and the stirred yoghurt obtained by the preparation method has stable performance. The stirred yoghurt prepared by the invention is moderate in color, and solves the technical problems that the fresh milk is difficult in high-sugar fermentation and poor in fermentation flavor and tissue state after high temperature browning for a long time. By using the special coagulation effect of the termitomyces albuminosus to remove the use of stabilizers, the product is good in caramel flavor and fermentation flavor, uniform and fine and smooth in tissue state, shorter in fermentation time, high in quality and suitable for various people to eat with special effects of the white tremella and the termitomyces albuminosus.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, in particular to a brown stirring type nutritional yoghurt of the gallinaceous fungus and a preparation method thereof. Background technique [0002] Stirred yogurt is made by stirring and mixing the auxiliary materials and the yogurt gel obtained after fermentation. Compared with ordinary yogurt, it has the characteristics of diversified taste and richer nutrition. The product features are mainly determined by the auxiliary materials added during stirring. . In the research and development of stirred yogurt, the applicant is committed to improving the flavor of yogurt and reducing additives in yogurt. [0003] Brown yogurt is a low-viscosity drinkable yogurt, which is an emerging yogurt drink. Because the protein and reducing sugar in the raw milk undergo a Maillard reaction at a suitable temperature, that is, carbonyl compounds (reducing sugars) and amino compounds (proteins) are c...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/249A23V2400/169
Inventor 许俊齐王瑞谢春芹贾君洪文龙凡军民曹淼刘风驰
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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