Ganoderma lucidum and roxburgh rose fermented yoghurt and preparation method thereof

Abstract

The invention provides a preparation method of ganoderma lucidum and roxburgh rose fermented yoghurt, which comprises the following steps: sterilizing skim milk, adding cane sugar into the skim milk, and uniformly stirring; centrifuging a ganoderma lucidum and roxburgh rose fermentation product, taking supernate, sterilizing and cooling ganoderma lucidum and roxburgh rose fermentation liquor, adding the ganoderma lucidum and roxburgh rose fermentation liquor into milk, and uniformly mixing; adding a yoghurt starter into the milk mixed solution, and performing fermentation and after-ripening to obtain the ganoderma lucidum and roxburgh rose fermented yoghurt. According to the yoghurt, the ganoderma lucidum and roxburgh rose fermentation liquor with high active ingredients is prepared through liquid fermentation and added into the milk according to a certain proportion for fermentation, health-care ingredients of ganoderma lucidum and roxburgh rose are organically combined with nutritional ingredients of the milk, the tissue form of the yoghurt is the same as that of common yoghurt, and the yoghurt is rich in various active ingredients beneficial to the human body; according to the present invention, the nutritional ingredients are high, the taste is delicate, the pleasant fragrance is provided, the production process is simple, the cost is low, the implementation is convenient, and the broad market development prospect is provided.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt preparation, and in particular to ganoderma lucidum and roxburgh fermented yogurt and a preparation method thereof. Background Art

[0002] Ganoderma lucidum belongs to the kingdom of fungi, phylum Basidiomycetes, order Polyporaceae, family Ganodermaceae, genus Ganoderma. It is also known as Lingzhi grass, Shenzhi, Zhicao, Xiancao, and Ruicao. It is a famous medicinal and edible fungus. Modern pharmacological studies have shown that Ganoderma lucidum has good physiological functions in anti-oxidation, anti-aging, liver protection, anti-tumor, and immune regulation.

[0003] Rosa roxburghii Tratt, scientifically known as Rosa roxburghii, also known as Sending Spring Back, is a plant of the genus Rosa in the Rosaceae family. It is a wild fruit mainly produced in southwest my country and is one of my country's wild resources with rich nutritional value. It is rich in polysaccharides, flavonoids, superoxide dismutase, vitamin C and other active ingredients, and has antioxidant, anti-tumor, blood sugar lowering and blood lipid lowering effects.

[0004] Yogurt is a fermented dairy product with sweet and sour taste and pleasant aroma, made from fresh milk and fermented by two or more lactic acid bacteria. Yogurt not only retains the nutrition of milk, but also increases its health effects, can reduce the impact of lactose intolerance, and improve the body's absorption of calcium, phosphorus, iron and other elements. The main preparation process of yogurt includes blending, sterilization, cooling, inoculation, heat preservation fermentation, and post-ripening. At present, most of the yogurts on the market are mainly solidified, stirred, and added fruit types, which are deeply loved by consumers for their rich nutrition, delicate taste, and sweet and sour taste. With the continuous innovation and research of yogurt varieties, the types and flavors of yogurt are more abundant, including fruit yogurt, vegetable yogurt, and plant-added yogurt. Among them, functional yogurt has become a new trend in the research and development of yogurt products, and edible and medicinal fungi fermented yogurt has become a research hotspot. Although many patents have disclosed such as Ganoderma lucidum yogurt and Hericium erinaceus yogurt, most of them are based on fruiting bodies, which have problems such as high cost and long cycle. Summary of the invention

[0005] The invention aims to solve the problems existing in the prior art and provide a ganoderma lucidum and roxburgh fermented yogurt and a preparation method thereof, which has the characteristics of simple preparation, low cost, short cycle and rich nutritional value.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A ganoderma lucidum and roxburghii fermented yogurt is prepared by the following method: sterilizing skimmed milk at 95 DEG C for 10 minutes, adding 6% to 10% sucrose (by mass ratio) into the skimmed milk, and stirring evenly; centrifuging the ganoderma lucidum and roxburghii fermented product to obtain the supernatant, sterilizing the ganoderma lucidum and roxburghii fermented liquid at 100 DEG C for 10 minutes, cooling to 35 to 45 DEG C, adding 0 to 3% of the ganoderma lucidum and roxburghii fermented liquid into the milk, and mixing evenly; adding 0.1% to 0.3% (by mass ratio) of yogurt starter into the milk mixture, fermenting at a constant temperature of 40 to 43 DEG C for 5 to 8 hours, and after cooling, putting into a refrigerator at 4 DEG C for post-ripening for 24 hours to obtain the ganoderma lucidum and roxburghii fermented yogurt.

[0008] The yogurt starter is composed of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1;

[0009] The Ganoderma lucidum roxburghii fermented liquid is prepared by the following method:

[0010] a. Use 250mL conical flasks with 100mL of liquid in the seed culture medium, sterilize at 121℃ for 30min, cool to room temperature, inoculate the Ganoderma lucidum into the seed culture medium under a sterile environment, place it in a constant temperature oscillator, shake and culture at 25-28℃ and 150-180r / min for 6-8d, and end the culture when the culture medium is clear and transparent and covered with mycelium balls. Store at 4℃ for later use after the culture ends;

[0011] b. The fermentation medium was 100 mL in a 250 mL conical flask, and Rosa roxburghii powder was added to the fermentation medium. The amount of Rosa roxburghii powder added was 4 to 20 g / L, and the mixture was sterilized at 121 ° C. for 30 min. The Ganoderma lucidum seed solution was inoculated into the fermentation medium in an aseptic environment. The inoculation amount of the Ganoderma lucidum seed solution was 2 to 10%, and the mixture was placed in a constant temperature oscillator at 25 to 28 ° C. and 150 to 180 r / min. The shaking culture was 6 to 8 d to obtain a Ganoderma lucidum Rosa roxburghii fermentation product;

[0012] c. The fermented product of Ganoderma lucidum and Rosa roxburghii was centrifuged at 8000-10000 r / min for 10 min, and the supernatant was taken to obtain the fermented liquid of Ganoderma lucidum and Rosa roxburghii.

[0013] The preparation method of the seed culture medium is as follows: glucose 35g / L, MgSO 4 7H 2 O 0.50g / L, KH 2 PO 4 1g / L, yeast extract powder 5g / L, vitamin B 1 0.10g / L, peptone 5g / L.

[0014] The preparation method of the fermentation medium is as follows: 35 g / L glucose, 5 g / L peptone, MgSO 4 7H 2 O 1g / L, KH2 PO 4 1g / L, yeast extract powder 5g / L, vitamin B 1 0.10 g / L, and use NaOH and HCl solutions to adjust the pH value of the fermentation medium to 5.00-6.00.

[0015] The preparation method of the roxburghii powder is as follows: the roxburghii is washed with deionized water, placed in an oven and dried at 60° C. until the mass is constant, taken out and crushed with a high-speed crusher, passed through a 40-mesh sieve, and stored for later use.

[0016] The beneficial effects of the present invention are:

[0017] Different from the traditional method of directly adding the fruiting bodies or extracts of ganoderma lucidum and roxburgh to cow's milk, the method adopts liquid fermentation to prepare the ganoderma lucidum and roxburgh fermented liquid with high active ingredients, and adds it into the cow's milk in a certain proportion for fermentation, so as to organically combine the health-care ingredients of ganoderma lucidum and roxburgh with the nutritional ingredients of milk. The yogurt of the invention has the same tissue morphology as ordinary yogurt, is rich in a variety of active ingredients beneficial to the human body, has high nutritional ingredients, delicate taste, and has a pleasant fragrance, and the production process is simple, the cost is relatively low, and it is easy to implement. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the pH of yogurt

[0019] Figure 2 Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the acidity of yogurt

[0020] Figure 3 Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the water holding capacity of yogurt DETAILED DESCRIPTION

[0021] Examples 1-5

[0022] According to the combination of the embodiments in Table 1, the preparation of Ganoderma lucidum and Rosa roxburghii fermented yogurt was carried out according to the following steps.

[0023] Step 1: Preparation of Ganoderma Lucidum Rosa Roxb Fermentation Liquid

[0024] a. The seed culture medium is filled with 100 mL of liquid in a 250 mL conical bottle, sterilized at 121°C for 30 min, cooled to 30-40°C after sterilization, and inoculated into the seed culture medium with 5 pieces of 0.50 cm × 0.50 cm in size under a sterile environment, placed in a constant temperature oscillator, shaken and cultured at 28°C and 150 r / min for 7 days. The culture is completed when the culture solution is clear and transparent and covered with mycelial balls. After the culture is completed, it is stored at 4°C for later use;

[0025] b. The fermentation medium was 100 mL in a 250 mL conical flask, and Rosa roxburghii powder was added to the fermentation medium. The amount of Rosa roxburghii powder was 20 g / L, and the mixture was sterilized at 121 ° C and autoclaved for 30 min. The Ganoderma lucidum seed solution was inoculated into the fermentation medium in an aseptic environment. The inoculation amount of the Ganoderma lucidum seed solution was 4%, and the mixture was placed in a constant temperature oscillator at 28 ° C and 150 r / min shaking culture for 7 days to obtain a Ganoderma lucidum Rosa roxburghii fermentation product;

[0026] c. The fermented product of Ganoderma lucidum and Rosa roxburghii was centrifuged at 8000r / min for 10min, the supernatant was taken, filtered through three layers of gauze, and sterilized to obtain the fermented liquid of Ganoderma lucidum and Rosa roxburghii.

[0027] The preparation method of the seed culture medium is as follows: glucose 35g / L, MgSO 4 7H 2 O 0.50g / L, KH 2 PO 4 1g / L, yeast extract powder 5g / L, vitamin B 1 0.10g / L, peptone 5g / L.

[0028] The preparation method of the roxburghii powder is as follows: the roxburghii is washed with deionized water, placed in an oven and dried at 60° C. until the mass is constant, taken out and crushed with a high-speed crusher, passed through a 40-mesh sieve, and stored for later use.

[0029] The preparation method of the fermentation medium is as follows: 35 g / L glucose, 5 g / L peptone, MgSO 4 7H 2 O 1g / L, KH 2 PO 4 1g / L, yeast extract powder 5g / L, vitamin B 1 0.10 g / L, and the pH value of the fermentation medium was adjusted to 5.50 using NaOH and HCl solutions.

[0030] Step 2: Preparation of Ganoderma Lucidum and Rosa Rosa Fermented Yogurt

[0031] a. Sterilize skim milk at 95°C for 10 min, add 8% sucrose (mass ratio) to the skim milk and stir evenly;

[0032] b. Sterilize the fermented broth of Ganoderma lucidum and roxburghii at 100°C for 10 min, cool to 35-45°C, add a certain proportion of the fermented broth of Ganoderma lucidum and roxburghii to the milk, and mix well;

[0033] c. Add 0.2% (mass ratio) of yogurt starter to the milk mixture, ferment at 43°C for 6h, cool and place in a 4°C refrigerator for 24h to obtain Ganoderma lucidum and Rosa roxburghii fermented yogurt.

[0034] Table 1. Combination of ingredients ratios in preparation of Ganoderma lucidum and Rosa roxburghii

[0035]

[0036] The inventors conducted relevant tests on the ganoderma lucidum and roxburghii yogurt obtained in each embodiment of the present invention, and the specific experimental process and data are as follows:

[0037] 1. Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the pH and acidity of yogurt

[0038] The pH of yogurt was measured using a FE28-Standard pH meter; the acidity was measured according to GB 5009.239-2016 "National Food Safety Standard - Determination of Acidity of Foods". 10 g of evenly stirred yogurt was placed in a 250 mL conical flask and 20 mL of H 2 O and mix well, add 0.5mL of 5g / L phenolphthalein indicator, and titrate with 0.1mol / L NaOH until the solution turns slightly red and does not fade within 30s.

[0039] Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the pH of yogurt Figure 1 As shown in the figure, the pH of yogurt tends to decrease with the increase of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added. The decrease in pH is mainly due to the growth of lactic acid bacteria. Polysaccharides produce organic acids during the fermentation process. Lowering the pH can improve the flavor and tissue morphology of fermented milk, inhibit the growth of harmful bacteria, and extend the storage period of yogurt.

[0040] During the yogurt fermentation process, lactic acid bacteria will decompose lactose to produce lactic acid, which will increase the acidity of the yogurt and cause protein denaturation, cross-linking and coagulation. Acidity is an important indicator for examining the end point of yogurt fermentation and the quality of fermentation. Figure 2 As shown, the acidity of yogurt showed an increasing trend with the increase of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added.

[0041] 2. Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the water holding capacity of yogurt

[0042] Take an empty 50mL centrifuge tube and weigh its mass, record it as m 0 , add 10mL of yogurt sample to each centrifuge tube, accurately weigh the total mass, record it as m 1 After centrifugation at 3000r / min for 10min, the mixture was allowed to stand for 15min, the supernatant was discarded, and the remaining mass was weighed and recorded as m 2 , the water holding capacity calculation formula is:

[0043]

[0044] Effect of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid added on the water holding capacity of yogurt Figure 3As shown in the figure, the water holding capacity of yogurt increases first and then decreases with the increase of the amount of Ganoderma lucidum and Rosa roxburghii fermented liquid. Fermented milk contains a large amount of casein components, and the amino acid molecules in the protein can form a dense network colloidal structure that can accommodate water and other substances. When the polysaccharide content increases, it will destroy the coagulation of protein, resulting in excessive whey precipitation and decreased water holding capacity.

[0045] 3. Sensory Evaluation

[0046] The sensory evaluation panel consisted of 10 tasters, who had not consumed spicy food within 4 h. The sensory evaluation and scoring criteria are shown in Table 2.

[0047] Table 2 Yogurt sensory evaluation table

[0048]

[0049] The sensory evaluation results are shown in Table 3. The addition of the ganoderma roxburghii fermented liquid makes the flavor of the yogurt better. From the results, it can be seen that when the addition amount of the ganoderma roxburghii fermented liquid is 1%, the taste and smell of the fermented yogurt are more conducive to acceptance. The yogurt of the present invention uses the ganoderma roxburghii fermented liquid and skimmed milk as raw materials, has a simple production process, has unique nutritional value, health care function and flavor, and has broad market development prospects.

[0050] Table 3 Sensory evaluation results of yogurt

[0051] Evaluation indicators 1 2 3 4 5 Color (20 points) 16.6 16.2 17 15.8 14.5 Taste and smell (40 points) 32 34 36.3 34.2 33.2 Organization status (40 points) 34.2 34.3 36 33.9 33.5 Score 82.8 84.5 89.3 83.9 81.2

[0052] The above embodiments describe the present invention in detail. These embodiments are only used to illustrate the present invention and do not limit the protection scope of the present invention.

Claims

1. A Ganoderma lucidum and Rosa roxburghii fermented yogurt, characterized in that: The preparation method includes the following: The skim milk was sterilized at 95°C for 10 min, sucrose was added to the skim milk, and the mixture was stirred evenly; the supernatant was obtained by centrifugation of the fermented product of ganoderma lucidum and roxburghii, the fermented liquor of ganoderma lucidum and roxburghii was sterilized at 100°C for 10 min, the liquor was cooled to 35-45°C, the fermented liquor of ganoderma lucidum and roxburghii was added to the milk, and the mixture was stirred evenly; a yogurt starter was added to the milk mixture, and the mixture was fermented at a constant temperature of 40-43°C for 5-8 h, and after cooling, the mixture was put into a refrigerator at 4°C for post-ripening for 24 h to obtain ganoderma lucidum and roxburghii fermented yogurt.

2. The preparation method according to claim 1, characterized in that The added amount of sucrose is 8%.

3. The preparation method according to claim 1, characterized in that The added amount of the yogurt starter is 0.2%.

4. The preparation method according to claim 3, characterized in that The yogurt starter is composed of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:

1.

5. The preparation method according to claim 1, characterized in that The Ganoderma lucidum roxburghii fermented liquid is prepared by the following method: a. Use 250mL conical flasks with 100mL of liquid in the seed culture medium, sterilize at 121℃ and high temperature and high pressure for 30min, inoculate the Ganoderma lucidum into the seed culture medium under a sterile environment, place it in a constant temperature oscillator, shake and culture at 25-28℃ and 150-180r / min for 6-8d, and the culture is completed when the culture medium is clear and transparent and covered with mycelium balls. After the culture is completed, store it at 4℃ for future use; b. The fermentation medium was 100 mL in a 250 mL conical flask, and Rosa roxburghii powder was added to the fermentation medium. The amount of Rosa roxburghii powder added was 4 to 20 g / L, and the mixture was sterilized at 121 ° C. for 30 min. The Ganoderma lucidum seed solution was inoculated into the fermentation medium in an aseptic environment. The inoculation amount of the Ganoderma lucidum seed solution was 2 to 10%, and the mixture was placed in a constant temperature oscillator at 25 to 28 ° C. and 150 to 180 r / min. The shaking culture was 6 to 8 d to obtain a Ganoderma lucidum Rosa roxburghii fermentation product; c. The fermented product of Ganoderma lucidum and Rosa roxburghii was centrifuged at 8000-10000 r / min for 10 min, and the supernatant was taken to obtain the fermented liquid of Ganoderma lucidum and Rosa roxburghii.

6. The preparation method according to claim 4, characterized in that The preparation method of the seed culture medium is as follows: 35 g / L glucose, 0.50 g / L MgSO4·7H2O, 1 g / L KH2PO4, 5 g / L yeast extract powder, 0.10 g / L vitamin B1 and 5 g / L peptone.

7. The preparation method according to claim 4, characterized in that The preparation method of the fermentation medium is as follows: 35 g / L glucose, 5 g / L peptone, 1 g / L MgSO4·7H2O, 1 g / L KH2PO4, 5 g / L yeast extract powder, 0.10 g / L vitamin B1, and the pH value of the fermentation medium is adjusted to 5.

50.

8. The preparation method according to claim 4, characterized in that The preparation method of the roxburghii powder is as follows: the roxburghii is washed with deionized water, placed in an oven and dried at 60 DEG C until the mass is constant, taken out and crushed with a high-speed crusher, passed through a 40-mesh sieve, and stored for later use.

9. Ganoderma lucidum and roxburghii fermented yogurt prepared by the preparation method according to any one of claims 1 to 7.

Images