Wild mushroom yoghourt and preparation method thereof

The technology of wild mushroom and wild mushroom powder is applied in the field of wild mushroom yogurt and its preparation, which can solve the problems of not reaching the nutritional value and health-care function of yogurt, the flavor of fermented milk is not outstanding, the sensory quality of yogurt is poor, and the like, so as to shorten the coagulation time. , the sour taste is suitable for refreshing, good quality and flavor

Pending Publication Date: 2021-01-12
红河云牧乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the fermentation process of yogurt, the growth of bacteria is slow, the amount of acid production is small, and the yogurt coagulation time is long. Probiotics are prominent and have a short shelf life. At the same time, the number of probiotics contained in yogurt is small and their vitality is low, which cannot reach the nutritional value and health care function of yogurt itself.

Method used

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  • Wild mushroom yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 matsutake yoghurt

[0028] 1. Recipe

[0029] Made by mixing and fermenting the following components, by mass percentage, including 0.5% stabilizer, 0.6% cream, 7% white sugar, 0.3% whey protein powder, 0.16% wild bacteria powder and 0.6% % of prebiotics, the balance is raw milk. The stabilizer includes: xanthan gum, modified starch and agar, and the weight ratio of xanthan gum, modified starch and agar is 6:3:1. The wild bacteria powder is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus, and the mass ratio of Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus is 3:1:2:1.

[0030] 2. Preparation method

[0031] First prepare the wild fungus powder:

[0032] A1), choose the best fresh matsutake, pick out the mushrooms with big flesh, plump, no decay, no maggots, wash and dry the surface moisture;

[0033] A2), the fungi are sliced, and the thickness is not more than 2mm, and then placed in ...

Embodiment 2

[0043] Example 2 Chicken fir yoghurt

[0044] 1. Recipe

[0045] Made by mixing and fermenting the following components, by mass percentage, including 0.2% stabilizer, 0.3% cream, 6% white sugar, 0.1% whey protein powder, 0.1% wild mushroom powder and 0.5% % of prebiotics, the balance is raw milk. The stabilizer includes: xanthan gum, modified starch and agar, wherein the weight ratio of xanthan gum, modified starch and agar is 6:3:1. The wild bacteria powder is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus, and the mass ratio of Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus is 3:1:2:1.

[0046] 2. Preparation method

[0047] First prepare the wild fungus powder:

[0048] A1), choose the best fresh chicken fir, select the fungus with big, plump, no rot and no maggots, wash and cool and dry the surface moisture;

[0049] A2), the fungi are sliced, and the thickness is not more than 2mm, and then plac...

Embodiment 3

[0058] Example 3 Truffle Yogurt

[0059] 1. Recipe

[0060] Made by mixing and fermenting the following components, by mass percentage, including 0.7% stabilizer, 0.8% cream, 9% white sugar, 0.5% whey protein powder, 0.25% wild bacteria powder and 0.8% % of prebiotics, the balance is raw milk. The stabilizer includes: xanthan gum, modified starch and agar, and the weight ratio of xanthan gum, modified starch and agar is 6:3:1. The wild bacteria powder is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus, and the mass ratio of Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus and Lactococcus is 3:1:2:1.

[0061] Preparation

[0062] First prepare the wild fungus powder:

[0063] A1), choose the best fresh truffles, pick out the fungus with big flesh, plump, no decay, no maggots, wash and dry the surface moisture;

[0064] A2), the fungi are sliced, and the thickness is not more than 2mm, and then placed in an oven and dried...

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Abstract

The invention relates to the technical field of fermented milk products, in particular to wild mushroom yoghourt and a preparation method thereof. The wild mushroom yoghourt is prepared by mixing andfermenting the following components in percentage by mass: 0.2-0.7% of a stabilizer, 0.3-0.8% of single cream, 6-9% of white granulated sugar, 0.1-0.5% of whey protein powder, 0.1-0.25% of wild mushroom powder, 0.5-0.8% of prebiotics and the balance of raw milk. Aiming at the defects in the prior art, the invention provides the wild mushroom yoghourt and the preparation method thereof, so that theyoghourt is high in acid yield and high in probiotic activity, and the quality and stability of the yoghourt are improved.

Description

technical field [0001] The invention relates to the technical field of fermented milk products, in particular to a yoghurt with wild bacteria and a preparation method thereof. Background technique [0002] Modern medical research shows that wild mushrooms contain 8 essential amino acids, 14 vitamins, a variety of minerals and polysaccharides and other nutrients. Wild bacteria also have medicinal effects such as lowering serum cholesterol, improving blood microcirculation, increasing blood oxygen-carrying capacity, and improving liver detoxification ability. Regular consumption can fully regulate the physiological functions of the human body, promote metabolism, enhance immune function, and delay aging. It is an ideal health food. In addition, wild fungi can also increase the activity of various enzymes in cells, so eating more edible fungi can improve the body's immunity and eliminate nervous tension. [0003] Yogurt is a dairy product made of cow's milk or reconstituted m...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13A23C9/133
CPCA23C9/127A23C9/1307A23C9/133A23V2400/121A23V2400/21
Inventor 孔祥菊汤建明马树军张云洪
Owner 红河云牧乳业有限公司
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