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Preparation method of ganoderma lucidum and red jujube yoghourt

A technology of red dates and Ganoderma lucidum, which is used in milk preparations, dairy products, and food ingredients as taste improvers, etc., to reduce the use of thickeners and preservatives, have good taste, and improve physical properties.

Pending Publication Date: 2019-12-24
HUAIYIN TEACHERS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, yogurt products on the market are mostly solidified, stirred, and fruity types with various fruit juices and jams added, and a large amount of preservatives, flavor enhancers, etc. are often added. If the human body drinks a large amount of preservatives, Beverage products with flavor enhancers have no benefit to the human body

Method used

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  • Preparation method of ganoderma lucidum and red jujube yoghourt
  • Preparation method of ganoderma lucidum and red jujube yoghourt

Examples

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Effect test

Embodiment 1

[0023] Embodiment 1 Preparation of ganoderma lucidum jujube fermented liquid

[0024] Step 1: After peeling and cutting the potatoes, add 4 times the mass of deionized water, boil for 30 minutes, filter to get the filtrate, add 2% sucrose in total mass, dissolve, adjust to the volume before boiling with deionized water, and the obtained solution is liquid medium for potatoes. Two pieces (1cm×1cm) of ganoderma lucidum slant strains were aseptically inserted into 100mL potato liquid medium, cultured on a shaker at 28°C and 150r / min for 5 days, and the same method was continuously transferred for 2 generations, and then the obtained The seed liquid is aseptically inserted into a certain volume of potato liquid medium at a volume ratio of 10% for expanded cultivation. The expanded cultivation conditions are 28°C, 150r / min, ventilation volume VVM=1:1, and cultivated for 3 days to obtain The seed liquid can meet the needs of fermentation;

[0025] Step 2: Take 10kg of pitted dried...

Embodiment 2

[0027] Embodiment 2 yogurt fermentation (1)

[0028] Homogenize the Ganoderma lucidum jujube fermented liquid prepared in Example 1 through a homogenizer, then take 10 L of the homogenate and add it to 90 L of pure water, then add 12.5 kg of skimmed milk powder, 6 kg of sucrose and 2 kg of dry pitted red dates cut into the size of rice grains The granules are dissolved and mixed evenly by stirring, sterilized at 85°C for 18 minutes, cooled to 42°C, and added with 1% yogurt fermentation broth (the fermentation broth is Lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophilus) A mixture of cocci, the mixing ratio is 0.5:0.5:1, and the concentration of live bacteria is 10 9 per mL), mix well, dispense into glass yogurt bottles, and seal them. Ferment at about 42°C for about 12 hours until the yoghurt is coagulated, then place it at 2°C and let it stand for 6 hours to obtain solidified ganoderma lucidum and red date yoghurt. The yoghurt has good coagulation propert...

Embodiment 3

[0029] Embodiment 3 yogurt fermentation (2)

[0030] Homogenize the Ganoderma lucidum jujube fermented liquid prepared in Example 1 through a homogenizer, then take 5 L of the homogenate and add it to 95 L of pure water, then add 10 kg of skimmed milk powder, 8 kg of sucrose and 5 kg of dry pitted jujube granules cut into the size of rice grains , dissolve and mix by stirring, sterilize at 85°C for 20 minutes, and then cool to about 46°C, add 1% yogurt fermentation broth (fermentation bacteria liquid is Lactobacillus, Lactobacillus bulgaricus and thermophilic Streptococcus mixed bacteria, the mixing ratio is 0.6:0.4:1, the concentration of live bacteria is 10 9 per mL), mix well, dispense into glass yogurt bottles, and seal them. Ferment at about 46°C for about 8 hours until the yoghurt solidifies, then transpose and stand at 4°C for 8 hours to obtain solidified Ganoderma lucidum red date yoghurt. The yogurt has good coagulation property through the sensory test, the scaveng...

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Abstract

The invention discloses a preparation method of ganoderma lucidum and red jujube yoghourt. The preparation method comprises the following steps of (1) preparing ingredients in a weight ratio of 10-15%of nonfat dry milk, 6-8% of cane sugar, 5-20% of ganoderma lucidum and red jujube fermentation liquor, 0-5% of red jujube granules and the balance water; (2) performing uniform mixing and sterilization: performing uniform mixing through mechanical stirring, and performing sterilization at 80-90 DEG C for 18-22 minutes; (3) performing inoculation and subpackaging: performing cooling to 42-46 DEG C, adding yoghourt fermentation bacterium liquor, performing uniform mixing, performing subpackaging into yoghourt bottles, and performing sealing well; and (4) performing fermentation and performing cooling. Through the steps of preparing yoghourt ingredients, fermenting the yoghourt and the like, the ganoderma lucidum and red jujube yoghourt is obtained, nutrition, mouth feel of red jujubes, oxidation resisting efficacy and the like are given to the ganoderma lucidum and red jujube yoghourt, besides, the use of thickening agents and preservatives is reduced, and the ganoderma lucidum and redjujube yoghourt facilitates the health of human bodies.

Description

technical field [0001] The invention relates to the fields of fermentation engineering, deep processing of agricultural products and the like, and in particular relates to a preparation method of ganoderma lucidum jujube yoghurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization and then adding starter, after fermentation, and then cooling and filling. During the fermentation process of fermented bacteria, lactose is converted into lactic acid, and calcium element is converted into calcium lactate, which can promote human digestion and improve immunity. Long-term drinking can not only ensure the calcium demand, but also strengthen the stomach and regulate the human body Metabolism, improve people's disease resistance, so more and more people are favored. [0003] Jujube has the laudatory title of "King of Vitamins". Throughout the ages, people have always called jujube "the grain of this tree". There is also...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/156A23C9/152A23V2002/00A23V2200/32A23V2200/30A23V2200/14
Inventor 邬建国梁小华钱栋王媛媛周玲欣赵思文吴倩文冯柳颖陈雪莲
Owner HUAIYIN TEACHERS COLLEGE
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