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 nutriti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] 1.1 Preparation of Tremella Powder

[0025] Prepare fresh white fungus, wash and drain, dry at 40℃ for 6±1h, and then dry at 55℃ to constant weight. The white fungus dried to constant weight is pulverized, passed through a 200-mesh sieve, and the particle size is less than 70 microns to obtain white fungus powder.

[0026] 1.2 Preparation of composite starter

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

[0028] 1.3 Preparation of mixed sugar

[0029] The sucrose and fructose are uniformly mixed at a mass ratio of 1.5:1 to prepare a mixed sugar.

[0030] 2. Sample preparation

Example Embodiment

[0031] Embodiment 1: In parts by mass, take by weighing 2 parts of white fungus powder, 5 parts of black-skinned chicken fir mushroom juice, 85 parts of fresh milk, 0.3 part of lactic acid of acidity regulator, 0.3 part of caramel syrup, 3 parts of mixed sugar, 3 parts of Compound starter.

[0032] Step 1: Under the condition of 6 ℃, the homogenization pressure is 25MPa, and the fresh milk is treated for 10-15 minutes, and then sterilized at 90 ℃ for 20 s; after drying and crushing the black-skinned chickpea fungus, after sieving, add the mass percentage of 0.8 % cellulase solution, enzymolysis at 60 °C for 2 hours, the pH of the solution is 6.5, and the ratio of the solid-liquid ratio of C. niger to the cellulase solution is 1:6 g / mL, and the enzymatic hydrolysis of C. nigrum is obtained by filtration. juice.

[0033] Step 2: Add white fungus powder, black-skinned chicken fir mushroom juice, mixed sugar, caramel syrup, acidity regulator, etc. to the fresh milk processed in s...

Example Embodiment

[0036] Embodiment 2: In parts by mass, take by weighing 3 parts of white fungus powder, 6 parts of black-skinned chicken fir mushroom 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: Under the condition of 4℃, the homogenization pressure is 20MPa, and the fresh milk is treated for 10min, and then sterilized at 85℃ for 30S; after drying and pulverizing the fungus, sieve, adding 0.8% fiber by mass In the vegetase solution, enzymatic hydrolysis was carried out at 55 °C for 3 hours, the pH of the solution was 6.5, the ratio of the solid-liquid ratio of G. niger to the cellulase solution was 1:8 g / mL, and the enzymatic hydrolyzed juice of G. nigrum was obtained by filtration.

[0038] Step 2: Add white fungus powder, black-skinned chicken fir mushroom juice, mixed sugar, caramel syrup, acidity regulator, etc. to the fresh milk, stir, and preheat the mixed feed l...

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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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