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Preparation method of beta-glucan-rich tricholoma matsutake yoghurt tablets

A technology for yogurt tablets and glucan, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, can solve the problems of affecting the original flavor of milk tablets, unable to satisfy consumers, etc., and improve the human intestinal tract. function, improve immunity, improve the effect of intestinal flora

Pending Publication Date: 2021-09-03
云南西草资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of traditional probiotic milk tablets is mostly similar, and the addition of too many synthetic excipients affects the original flavor of milk tablets, which cannot meet consumers’ needs for milk tablets with unique flavor and high nutritional value.

Method used

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  • Preparation method of beta-glucan-rich tricholoma matsutake yoghurt tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of matsutake yogurt slices rich in β-glucan, comprising the steps of:

[0026] (1) Select 500g matsutake fruiting bodies, wash, dry and crush, then add 2000ml containing 10 strains 6 cfu / ml-10 7 cfu / ml Saccharomyces cerevisiae malt extract powder culture solution, cultured at 20°C for 26 hours and then filtered;

[0027] (2) Add 80g of milk powder to the filtered filtrate in step (1), add Lactobacillus bulgaricus for fermentation, ferment at 28°C for 15 hours, freeze-dry to obtain yogurt bacteria powder;

[0028] (3) Weigh 95g of the yogurt bacteria powder obtained in step (2), add 5g of white sugar and mix evenly, quickly granulate with ethanol with a volume ratio concentration of 80%, and immediately put it in an electric blast drying oven not higher than 55°C Dry, when the water content is 2%-3%, pass through a 20-mesh sieve and directly press into tablets.

Embodiment 2

[0030] A method for preparing yogurt slices rich in matsutake oligosaccharides, comprising the steps of:

[0031] (1) Select 500g matsutake fruiting bodies, wash, dry and crush, then add 2000ml containing 10 strains 6 cfu / ml-10 7 cfu / ml Saccharomyces cerevisiae malt extract powder culture solution, cultured at 37°C for 24 hours and then filtered;

[0032] (2) Add 80 g of milk powder to the filtered filtrate in step (1), add Bifidobacterium lactis to ferment, ferment at 32°C for 12 hours, and freeze-dry to obtain yogurt bacteria powder;

[0033] (3) Weigh 95g of the yogurt bacteria powder obtained in step (2), add 5g of xylitol and mix evenly, quickly granulate with ethanol with a volume ratio concentration of 75%, and immediately put it into an electric blast drying oven not higher than 55°C When the water content is 2%-3%, pass through a 20-mesh sieve and directly press into tablets.

Embodiment 3

[0035] A method for preparing yogurt slices rich in matsutake oligosaccharides, comprising the steps of:

[0036] (1) Select 500g matsutake fruiting bodies, wash, dry and crush, then add 2000ml containing 10 strains 6 cfu / ml-10 7 cfu / ml Saccharomyces cerevisiae malt extract powder culture solution, cultured at 38°C for 22 hours and then filtered;

[0037] (2) Add 80 g of milk powder to the filtrate filtered in step (1), add Streptococcus thermophilus, and ferment, ferment at 37°C for 8 hours, and freeze-dry to obtain yogurt bacteria powder;

[0038] (3) Weigh 91g of the yogurt bacteria powder obtained in step (2), add 9g of erythritol and mix evenly, quickly granulate with ethanol with a volume ratio concentration of 80%, and immediately put it into an electric blast drying at no higher than 55°C Dry in the box, and when the moisture content is 2%-3%, pass through a 20-mesh sieve and directly press into tablets.

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Abstract

The invention belongs to the technical field of dairy product processing, and discloses a preparation method of beta-glucan-rich tricholoma matsutake yoghurt tablets. The preparation method comprises the following steps: (1) selecting tricholoma matsutake fruiting bodies, performing cleaning, drying and crushing, then performing inoculating with a saccharomyces cerevisiae-containing malt extract powder culture solution, and performing filtering after stationary culture; (2) adding milk powder into a filtrate obtained after filtering in the step (1), adding a yoghurt fermentation strain for fermentation, and performing freeze-drying to obtain yoghurt bacterial powder; And (3) uniformly mixing the yoghurt bacterial powder obtained in the step (2) with a sweetening agent, performing quick granulating by using ethanol with the volume by volume concentration of 70%-80%, immediately putting granules in an electrothermal blowing drying box of which the temperature is not higher than 55 DEG C for drying, and then performing sieving, and directly pressing into tablets. The yoghourt tablets prepared by the process retain various probiotics required by human intestinal tracts, and meanwhile, beta-glucan converted from substances such as polysaccharides in tricholoma matsutake under the action of microorganisms exert important physiological functions in the aspects of improving organism immunity and the like, so that the yoghourt tablets are beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to a method for preparing matsutake yoghurt slices rich in beta-glucan. Background technique [0002] Matsutake is also known as matsutake mushroom, synbacterium, etc., and belongs to agaric, Tricholomaceae. Tricholoma grows together with pine forests in temperate and cold temperate zones, and is a symbiotic fungus. Because the fungus is born under the pine forest, the buds are like velvet antler, so it is called matsutake. Most of them grow in the cold temperate zone above 3,500 meters above sea level, and they are distributed more in Japan, North Korea and China. In my country, they are mainly distributed in the northeast, southwest and Taiwan. Matsutake contains polysaccharides, proteins, fatty acids, exogenous ningjisu, sterols, vitamins and trace elements. The protein content is as high as about 40%. Matsutake polysaccharide can enhance the immune activity of t...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/113A23V2400/249A23V2400/531
Inventor 孙秋丁瑞赵平舟
Owner 云南西草资源开发有限公司
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