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 preservative

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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Example Embodiment

[0023] Example 1 Preparation of Ganoderma lucidum and red date fermentation broth

[0024] Step 1: After peeling and cutting the potatoes, add 4 times the mass of deionized water, boil for 30 minutes, filter the filtrate, add 2% of the total mass of sucrose, dissolve, adjust with deionized water to the volume before boiling, the obtained solution is It is potato liquid medium. Take 2 pieces (1cm×1cm) of Ganoderma lucidum slant strains aseptically into 100mL potato liquid medium, culture for 5 days on a shaker at 28℃, 150r / min, the same method for continuous transfer and culture for 2 generations, and then the obtained The seed solution is aseptically connected to a certain volume of potato liquid medium at a volume ratio of 10% for expansion culture. The expansion culture conditions are 28 ℃, 150r / min, ventilation VVM=1:1, culture for 3 days, and expand culture to obtain The seed liquid can meet the needs of fermentation;

[0025] Step 2: Take 10kg of coreless dried red dates, ad...

Example Embodiment

[0027] Example 2 Yogurt fermentation (1)

[0028] The Ganoderma lucidum and red jujube fermentation liquid prepared in Example 1 was homogenized by a homogenizer, and then 10L of the homogenate was added to 90L of purified water, and then 12.5kg of skimmed milk powder, 6kg of sucrose and 2kg of dried nucleated red dates cut into rice grains were added The granules are dissolved and mixed evenly by stirring, sterilized at 85°C for 18 minutes, then cooled to 42°C, and connected to the yogurt fermentation broth with a volume ratio of 1% (the fermentation broth is Lactobacillus, Lactobacillus bulgaricus and Thermophile The mixed bacteria of cocci, the mixing ratio is 0.5:0.5:1, and the concentration of viable bacteria is 10 9 Pcs / mL), mix well, dispense into glass yogurt bottles, and seal. Fermented at 42°C for about 12 hours until the yogurt is solidified, and transferred to 2°C and allowed to stand for 6 hours to obtain solidified Ganoderma lucidum and red date yogurt. The yogurt ...

Example Embodiment

[0029] Example 3 Yogurt fermentation (2)

[0030] The Ganoderma lucidum and red jujube fermentation liquid prepared in Example 1 was homogenized by a homogenizer, and then 5L of the homogenate was added to 95L of purified water, and then 10kg of skimmed milk powder, 8kg of sucrose and 5kg of dried nucleated red date particles cut into rice grains were added , Dissolve and mix well by stirring, sterilize at 85°C for 20 minutes, and then cool to about 46°C, insert 1% yogurt fermentation broth (fermented broth is Lactobacillus, Lactobacillus bulgaricus and thermophilic The mixed bacteria of streptococcus, the mixing ratio is 0.6:0.4:1, and the concentration of viable bacteria is 10 9 Pcs / mL), mix well, dispense into glass yogurt bottles, and seal. Fermented at 46°C for about 8 hours until the yogurt is solidified, and then transferred to 4°C and allowed to stand for 8 hours to obtain solidified Ganoderma lucidum and red date yogurt. The yogurt has good coagulability after sensory i...

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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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