Ganoderma lucidum product fermented yoghurt tablet and preparation method thereof

Abstract

The invention discloses a ganoderma lucidum product fermented yoghurt tablet and a preparation method thereof. The ganoderma lucidum product fermented yoghurt tablet comprises the following components in parts by weight: 5-25 parts of a ganoderma lucidum product, 90-110 parts of fresh camel milk, 4-10 parts of saccharides, 4-10 parts of sugar alcohol, 1-5 parts of a leavening agent, 1-5 parts of magnesium stearate and 1-5 parts of a filling agent. The camel milk and the lucid ganoderma product are cooperatively fermented, the nutrition absorption rate of the lucid ganoderma product and the camel milk is increased, the medicinal value of the lucid ganoderma product and the nutritional value of the camel milk yoghourt are fully exerted, and the camel milk yoghourt has the effects of enhancing immunity, resisting oxidation, protecting the liver and the like. And after fermentation, the fermented yogurt has a strong yogurt flavor, a good taste and a unique flavor. The acid environment after fermentation significantly improves the stability and shelf life of the product. The pressed yoghurt tablet is convenient to carry and eat, and is suitable for various consumption scenes. By optimizing a formula and a process, the milk tablet not only retains nutrients and probiotic components of camel milk, but also can give full play to the health-care efficacy of a lucid ganoderma product, and has good taste and stability.

Description

Technical Field

[0001] The invention relates to the technical field of dairy product processing and health food, and in particular to a ganoderma lucidum product fermented yogurt slice and a preparation method thereof. Background Art

[0002] Ganoderma lucidum is a precious medicinal fungus. Ganoderma lucidum powder is a powder made by drying and crushing the fruiting bodies of Ganoderma lucidum. Ganoderma lucidum spore powder is the reproductive cell of Ganoderma lucidum. Ganoderma lucidum mycelium refers to the mycelial network formed after the germination of Ganoderma lucidum spores. Ganoderma lucidum related products are rich in bioactive ingredients, such as Ganoderma lucidum polysaccharides and triterpenoids, which have multiple health benefits such as enhancing immunity, anti-fatigue, and anti-oxidation, and help protect the liver, regulate blood sugar and blood lipids, and calm the nerves and help sleep. Ganoderma lucidum spore powder contains higher concentrations of polysaccharides and triterpenoids, as well as special ingredients such as adenosine, and performs better in the same efficacy, especially in anti-tumor, regulating blood lipids, and improving cardiovascular health.

[0003] Camel milk is known as "liquid gold in the desert". The calcium and vitamin D in camel milk help to grow and maintain bones and prevent osteoporosis; protein, immunoglobulin and lactoferrin help to enhance human immunity, promote growth and development, and improve disease resistance; tryptophan can be converted into serotonin, which helps to improve sleep quality. Compared with cow's milk, it has a high protein content and is easy to absorb. It has a high content of vitamins and minerals, rich in unsaturated fatty acids, which are good for cardiovascular health, and a relatively low fat content. It contains more immunoglobulins and lactoferrin, which are significantly beneficial to human health. Camel milk is fermented into yogurt, which can provide the human body with rich probiotics while retaining the nutrients of camel milk. It also produces a variety of beneficial nutrients and functional ingredients such as lactic acid and oligosaccharides during the fermentation process. It has the function of balancing and improving intestinal flora, can reduce the cholesterol content in the blood, prevent cardiovascular diseases, and has a certain effect on stomach diseases and constipation. Research has shown that Ganoderma lucidum fermented extract is rich in fungal extracellular polysaccharides, which can promote the proliferation of lactic acid bacteria and significantly promote the proliferation and growth of thermophilic Streptococcus, increase the types of volatile flavor substances in yogurt, help improve the flavor of yogurt, make the distribution of various compounds in yogurt more dispersed and reasonable, and improve its flavor. The fermentation broth obtained by liquid fermentation contains fungal extracellular polysaccharides, and these characteristics can be used to develop edible and medicinal fungal composite yogurt products.

[0004] In the prior art, ganoderma products and camel milk products are mostly processed separately, and the synergistic effect of the two cannot be fully utilized. At the same time, the taste of traditional ganoderma products is not good, and the stability of camel milk products needs to be improved. Moreover, if ganoderma participates in the fermentation of yogurt, the nutritional elements in ganoderma will be lost. Therefore, a new processing method is needed to combine ganoderma products with camel milk, and prepare yogurt slices with rich nutrition, good taste and strong stability through synergistic fermentation to meet market demand. Summary of the invention

[0005] The purpose of the present invention is to provide a ganoderma lucidum product fermented yogurt slice and a preparation method thereof, so as to solve the problems of poor taste and nutrient loss when ganoderma lucidum products are involved in the preparation of camel milk products in the prior art. The present invention ferments ganoderma lucidum products and camel milk in a certain proportion, strictly controls the proportion of probiotic fermentation agent, fermentation time and pH value, and adds oligofructose and glucose, which not only promotes the growth of lactic acid bacteria, but also can reduce the loss of ganoderma lucidum nutrients. The low-temperature vacuum drying technology is used in the later stage of milk slice production to effectively retain active ingredients and probiotics, which has significant innovation and practicality.

[0006] To achieve the above object, the present invention provides the following technical solutions: The invention provides a ganoderma product fermented yogurt slice, comprising the following components in parts by weight: 5-25 parts of ganoderma product, 90-110 parts of fresh camel milk, 4-10 parts of sugars, 4-10 parts of sugar alcohol, 1-5 parts of starter, 1-5 parts of magnesium stearate and 1-5 parts of filler. The ganoderma product is one of ganoderma fermentation liquid, ganoderma powder and wall-broken ganoderma spore powder.

[0007] Furthermore, the composition comprises the following components in parts by weight: 5-25 parts of ganoderma lucidum products, 100 parts of fresh camel milk, 6 parts of sugars, 6 parts of sugar alcohols, 3 parts of leavening agents, 2 parts of magnesium stearate and 2 parts of fillers. The ganoderma lucidum products are one of ganoderma lucidum fermentation liquid, ganoderma lucidum powder and wall-broken ganoderma lucidum spore powder.

[0008] Furthermore, the sugar is a mixture of oligofructose and glucose in a mass ratio of 2:1, the starter is a mixed probiotic starter in which Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus are in a ratio of 1:1:2, and the filler is dextrin.

[0009] The present invention also provides a method for preparing a ganoderma lucidum product fermented yogurt slice, comprising the following steps: S1. Prepare the raw materials by weight: 5-25 parts of ganoderma lucidum products, 90-110 parts of fresh camel milk, 4-10 parts of sugars, 4-10 parts of sugar alcohols, 1-5 parts of starter, 1-5 parts of magnesium stearate and 1-5 parts of filler; S2, mixing the ganoderma lucidum product with fresh camel milk into a uniform mixed solution; S3, synergistic fermentation: sterilize the mixed solution obtained in S2 at 80°C for 10 min, cool it to 41°C at room temperature, add sugar to the mixed solution, inoculate the mixed probiotic fermentation agent, and ferment it at a constant temperature of 41°C for 5-8 h until the pH reaches 4.0-4.5, take it out and cool it, and ripen it in a cold storage at 4°C for 12 h to obtain fermented milk; S4, low-temperature drying and mixing: placing the fermented milk in a vacuum dryer, drying and dehydrating at 45°C until the moisture content of the yogurt particles is 2.5%, and then adding auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion; S5, crushing: crush the yogurt particles by a hammer mill, pass through an 80-mesh sieve, and obtain fine yogurt powder; S6. Tableting: Pour the yogurt powder into the tablet press hopper for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18° C., and the relative humidity is 4% to 5%.

[0010] Furthermore, when the ganoderma lucidum product is a ganoderma lucidum fermentation liquid, the ganoderma lucidum fermentation liquid is prepared by the following steps: A1. Mycelium activation: Inoculate the refrigerated Ganoderma lucidum strains onto fresh PDA slant culture medium under a sterile environment and culture at a constant temperature of 28°C for 4-6 days until the slant of the culture medium is covered with white mycelium; A2. Preparation of seed solution: Prepare 50 mL of seed culture medium and put it into a 250 mL conical flask. Seal the flask with a cotton plug and wrap it with kraft paper. Sterilize it with wet heat at 121°C for 20 min. After sterilization, cool it naturally to 30°C and it can be used for inoculation. Inoculate 1-2 cm of Ganoderma lucidum into each conical flask containing the seed culture medium. 2 After inoculation, place the slant strain of Ganoderma lucidum on a shaker at 28°C for 6-8 days at a shaker speed of 150 rpm. When the culture solution becomes clear and small mycelial balls are formed, the seed solution is prepared. A3. Preparation of Ganoderma lucidum fermentation liquid: prepare 150 mL of Ganoderma lucidum fermentation medium, put it into a 500 mL triangular flask, seal the bottle mouth with a cotton plug, wrap it with kraft paper, and sterilize it with wet heat at 121°C for 20 min. After sterilization, cool it naturally to 30°C; inoculate the grown Ganoderma lucidum seed liquid into the Ganoderma lucidum fermentation medium at an inoculation amount of 10% by mass. After inoculation, place it on a shaker at a constant temperature of 28°C for 6-8 days with a shaker speed of 180 rpm. The fermentation liquid is clear and filtered through 8 layers of gauze to collect the Ganoderma lucidum fermentation liquid.

[0011] Further, the PDA slant culture medium is prepared as follows: Peel and cut potatoes into pieces, weigh 200 g, add appropriate amount of water, boil for 30 min, filter with double-layer gauze, make up the filtrate to 1000 ml, add 200 g glucose and 20 g agar, dissolve and dispense into test tubes, the amount of which is about 1 / 5 of the test tube capacity, seal and sterilize with high-pressure steam at 121℃ for 15 min. After sterilization, place the test tube on a slope rack while it is hot so that the culture medium forms a slope, which will solidify after cooling.

[0012] Furthermore, the seed culture medium comprises: 1.5% sucrose, 0.5% peptone, 0.1% KH2PO4·3H2O, 0.05% MgSO4·7H2O, prepared with distilled water, pH 5.0, and sterilized at 121°C for 20 min; the Ganoderma lucidum fermentation culture medium comprises: 5% glucose, 0.5% yeast powder, 0.15% KH2PO4·3H2O, 0.15% MgSO4·7H2O, VB110 mg / L, pH 5.5, prepared with distilled water, and sterilized at 121°C for 20 min.

[0013] Furthermore, when the Ganoderma lucidum product is Ganoderma lucidum powder or broken-wall Ganoderma lucidum spore powder, S2 specifically comprises: preheating fresh camel milk to 65° C., adding Ganoderma lucidum powder or broken-wall Ganoderma lucidum spore powder, and emulsifying and homogenizing with a dispersing emulsifier at a speed of 7500 rpm to obtain a mixed solution.

[0014] Furthermore, the S6 tabletting step further includes packaging, wherein the pressed yogurt tablets are evacuated and packaged in aluminum platinum bags, and then sent to a cold storage for storage to obtain finished live bacteria yogurt tablets.

[0015] Based on the above technical solution, the embodiments of the present invention can at least produce the following technical effects: (1) Raw materials: The present invention optimizes the raw materials and uses camel milk to replace traditional cow milk. Camel milk is not only rich in bioactive ingredients such as immunoglobulins and lactoferrin, but also has significant nutritional value. Its vitamin C content is 3-5 times that of cow milk, and its mineral content such as calcium, iron, and zinc is also significantly higher than that of cow milk. By using camel milk instead of cow milk, not only the nutritional value of the product is improved, but also a more friendly choice is provided for people with lactose intolerance and consumers who are allergic to milk, broadening the applicable population of the product.

[0016] (2) Process: The present invention optimizes the nutritional content and improves the taste by synergistically fermenting Ganoderma lucidum products and camel milk in a specific ratio. During the fermentation process, the addition ratio of the probiotic fermentation agent, the fermentation time and the pH value are strictly controlled, and oligofructose and glucose are specially added. This not only makes the effective ingredients such as polysaccharides and triterpenoid compounds in the Ganoderma lucidum products easier to release and absorb, but also effectively reduces the loss of nutrients by precisely controlling the fermentation conditions, thereby achieving dual optimization of nutrition and flavor.

[0017] In terms of strain selection, thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus with strong resistance to high temperature and drying are selected. These strains can not only efficiently convert nutrients during the fermentation process, but also produce rich probiotic metabolites, further enhancing the immune regulation and antioxidant functions of Ganoderma lucidum products. The lactic acid flavor produced during the fermentation process can cleverly cover up the natural bitterness of Ganoderma lucidum products, significantly improve the taste of the product, and make it more suitable for the public taste.

[0018] Low-temperature vacuum drying technology is used to retain active ingredients and probiotics to the greatest extent, ensuring the integrity of the product's nutrients during the drying process.

[0019] (3) Product: Camel milk fat and protein molecules are smaller, reducing the risk of allergies; the gel formed by camel milk is softer and more suitable for the preparation of milk tablets, which can provide a more delicate taste and easier digestion and absorption. The surface of the finished milk tablet is smooth, without obvious oil spots, showing a high-quality appearance. Its fast disintegration speed and stable quality ensure the reliability of the product during storage and transportation.

[0020] (4) Health care function: Camel milk has the functions of assisting in lowering blood sugar and enhancing immunity, while Ganoderma lucidum products have multiple health care functions such as anti-tumor, anti-mutation and immune regulation. After the two are fermented together, not only do they retain their respective nutrients, but also the health care value of the products is further enhanced through the biotransformation during the fermentation process, providing consumers with a high-quality food choice that combines nutrition and health care functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention.

[0022] Figure 1 is a comparison chart of the number of lactic acid bacteria in yogurt of the embodiment of the present invention and the comparative example; Figure 2 is a comparison chart of the water holding capacity of yogurt in the embodiment of the present invention and the comparative example; Figure 3 is a comparison chart of the polysaccharide content in the yogurt of the embodiment of the present invention and the comparative example; Figure 4 is a comparison chart of the protein content in the yogurt of the embodiment of the present invention and the comparative example; Figure 5 It is a comparison chart of the amino acid content in the yogurt of the embodiment of the present invention and the comparative example. DETAILED DESCRIPTION

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0024] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0025] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0026] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0027] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0028] Example 1 The PDA slant culture medium and seed culture medium involved in this embodiment are prepared as follows: PDA slant culture medium: Peel and cut potatoes into pieces, weigh 200 g, add appropriate amount of water, boil for 30 min, filter with double-layer gauze, make up the filtrate to 1000 ml, add 200 g glucose and 20 g agar, dissolve and dispense into test tubes, the amount of which is about 1 / 5 of the test tube capacity, seal and sterilize with high-pressure steam at 121°C for 15 min. After sterilization, place the test tube on a slant rack while it is hot so that the culture medium forms a slant, which will solidify after cooling.

[0029] Seed culture medium: sucrose 1.5%, peptone 0.5%, KH2PO4·3H2O 0.1%, MgSO4·7H2O 0.05%, distilled water, pH 5.0, sterilized at 121℃ for 20 min.

[0030] Ganoderma lucidum fermentation medium: glucose 5%, yeast powder 0.5%, KH2PO4·3H2O 0.15%, MgSO4·7H2O0.15%, VB1 10 mg / L, pH 5.5, prepared with distilled water, sterilized at 121℃ for 20 min.

[0031] The raw materials are composed by weight: 20 parts of ganoderma lucidum fermentation liquid, 100 parts of fresh camel milk, 4 parts of oligofructose, 2 parts of glucose, 6 parts of sugar alcohol, 3 parts of starter, 2 parts of magnesium stearate and 2 parts of dextrin.

[0032] This embodiment includes the following steps: (1) Mycelium activation: Inoculate the refrigerated Ganoderma lucidum strains onto fresh PDA slant culture medium under a sterile environment and culture at a constant temperature of 28°C for 4-6 days until the slant of the culture medium is covered with white mycelium.

[0033] (2) Seed liquid preparation: Prepare 50 mL of seed culture medium and put it into a 250 mL conical flask. Seal the flask with a cotton plug, wrap it with kraft paper, and sterilize it with wet heat at 121°C for 20 min. After sterilization, cool it naturally to 30°C and it can be used for inoculation. Inoculate 1-2 cm of Ganoderma lucidum seed culture medium into each conical flask. 2 After inoculation, place the culture medium on a shaker at 28°C for 6-8 days at a speed of 150 rpm. When the culture medium becomes clear and small mycelial balls are formed, the seed solution is prepared.

[0034] (3) Preparation of fermentation broth: Prepare 150 mL of Ganoderma lucidum fermentation medium, put it into a 500 mL triangular flask, seal the bottle mouth with a cotton plug, wrap it with kraft paper, and sterilize it at 121°C for 20 min. After sterilization, cool it naturally to 30°C and inoculate the grown Ganoderma lucidum seed liquid into the Ganoderma lucidum fermentation medium at an inoculation rate of 10% (mass ratio). After inoculation, place it on a shaker at a constant temperature of 28°C for 6-8 days, and the shaker speed is 180 rpm. The fermentation broth is clear and filtered with 8 layers of gauze to collect the Ganoderma lucidum fermentation broth.

[0035] (4) Synergistic fermentation: Add the fermented Ganoderma lucidum to the camel milk at a mass ratio of 20% and mix well. Sterilize the mixture at 80°C for 10 min and cool it to 41°C at room temperature. Add 4% oligofructose and 2% glucose (mass ratio) to the mixture, stir and mix well, and then inoculate the mixed probiotic fermentation agent at a mass ratio of 3% of the mixture; the ratio of Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus is 1:1:2; after inoculation, mix it thoroughly. Ferment the inoculated camel milk at a constant temperature of 41°C for 5-8 h until the pH reaches 4.0-4.5. Take it out and cool it, and then ripen it in a cold storage at 4°C for 12 h to obtain fermented milk.

[0036] (5) Low-temperature drying and mixing: Place the fermented milk in a vacuum dryer and dry it at 45°C to dehydrate it into yogurt particles with a moisture content of 2.5%. Then add auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion.

[0037] (6) Grinding: Grind the yogurt particles by a hammer mill and pass through an 80-mesh sieve to obtain fine yogurt powder.

[0038] (7) Tabletting: Pour the yogurt powder into the hopper of the tablet press for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18°C, and the relative humidity is 4% to 5%.

[0039] (8) Packaging: The pressed yogurt tablets are packaged in vacuum aluminum platinum bags and then stored in cold storage to obtain the finished live bacteria yogurt tablets.

[0040] Example 2 (1) The raw materials are composed by weight: 5 parts of Ganoderma lucidum powder, 100 parts of fresh camel milk, 4 parts of oligofructose, 2 parts of glucose, 6 parts of sugar alcohol, 3 parts of fermentation agent, 2 parts of magnesium stearate and 2 parts of dextrin.

[0041] (2) Emulsification: Preheat 100 g of camel milk to 65°C and add 5 g of Ganoderma lucidum powder. Use a dispersing emulsifier to emulsify and homogenize at 7500 rpm to prevent fat from floating and to evenly disperse the Ganoderma lucidum powder in the milk.

[0042] (3) Synergistic fermentation: Sterilize the homogenized camel milk at 80°C for 10 min and cool it to 41°C at room temperature. Add 4% oligofructose and 2% glucose (mass ratio) to the mixture, stir and mix, and then inoculate the mixed probiotic fermentation agent at a rate of 3% (mass ratio) of the mixture; the ratio of plant lactobacillus, thermophilic streptococcus and bulgaricus is 1:1:2; mix it thoroughly after inoculation. Ferment the inoculated camel milk at a constant temperature of 41°C for 5-8 h until the pH reaches 4.0-4.5. Take it out and cool it, and then ripen it in a cold storage at 4°C for 12 h to obtain fermented milk.

[0043] (4) Low-temperature drying and mixing: Place the fermented milk in a vacuum dryer and dry it at 45°C to dehydrate it into yogurt particles with a moisture content of 2.5%. Then add auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion.

[0044] (5) Grinding: Grind the yogurt particles by a hammer mill and pass through an 80-mesh sieve to obtain fine yogurt powder.

[0045] (6) Tabletting: Pour the yogurt powder into the hopper of the tablet press for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18°C, and the relative humidity is 4% to 5%.

[0046] (7) Packaging: The pressed yogurt tablets are packaged in vacuum aluminum-platinum bags and then stored in cold storage to obtain finished live bacteria yogurt tablets.

[0047] Example 3 (1) The raw materials are composed by weight: 5 parts of broken wall Ganoderma lucidum spore powder, 100 parts of fresh camel milk, 4 parts of oligofructose, 2 parts of glucose, 6 parts of sugar alcohol, 3 parts of fermentation agent, 2 parts of magnesium stearate and 2 parts of dextrin.

[0048] (2) Emulsification: Preheat 100g of camel milk to 65°C, add 5g of broken wall Ganoderma lucidum spore powder, and use a dispersing emulsifier at 7500rpm to emulsify and homogenize to prevent fat from floating and to evenly disperse the Ganoderma lucidum powder in the milk.

[0049] (3) Synergistic fermentation: Sterilize the homogenized camel milk at 80°C for 10 min and cool it to 41°C at room temperature. Add 4% oligofructose and 2% glucose (mass ratio) to the mixture, stir and mix, and then inoculate the mixed probiotic fermentation agent at a rate of 3% (mass ratio) of the mixture; the ratio of plant lactobacillus, thermophilic streptococcus and bulgaricus is 1:1:2; mix it thoroughly after inoculation. Ferment the inoculated camel milk at a constant temperature of 41°C for 5-8 h until the pH reaches 4.0-4.5. Take it out and cool it, and then ripen it in a cold storage at 4°C for 12 h to obtain fermented milk.

[0050] (4) Low-temperature drying and mixing: Place the fermented milk in a vacuum dryer and dry it at 45°C to dehydrate it into yogurt particles with a moisture content of 2.5%. Then add auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion.

[0051] (5) Grinding: Grind the yogurt particles by a hammer mill and pass through an 80-mesh sieve to obtain fine yogurt powder.

[0052] (6) Tabletting: Pour the yogurt powder into the hopper of the tablet press for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18°C, and the relative humidity is 4% to 5%.

[0053] (7) Packaging: The pressed yogurt tablets are packaged in vacuum aluminum-platinum bags and then stored in cold storage to obtain finished live bacteria yogurt tablets.

[0054] Comparative Example (1) The raw materials are composed of 100 parts of fresh camel milk, 4 parts of oligofructose, 2 parts of glucose, 6 parts of sugar alcohol, 3 parts of fermentation agent, 2 parts of magnesium stearate and 2 parts of dextrin by weight.

[0055] (2) Fermentation: Sterilize 100g of camel milk at 80℃ for 10min and cool to 41℃ at room temperature. Add 4% oligofructose and 2% glucose (mass ratio), stir and mix, and then inoculate the mixed probiotic fermentation agent, the inoculation amount is 3% (mass ratio) of the mixed solution; the ratio of plant lactobacillus, thermophilic streptococcus and bulgaricus is 1:1:2; after inoculation, mix it thoroughly. Ferment the inoculated camel milk at a constant temperature of 41℃ for 5-8h until the pH reaches 4.0-4.5. Take out and cool, and ripen in a cold storage at 4℃ for 12h to obtain fermented milk.

[0056] (4) Low-temperature drying and mixing: Place the fermented milk in a vacuum dryer and dry it at 45°C to dehydrate it into yogurt particles with a moisture content of 2.5%. Then add auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion.

[0057] (5) Grinding: Grind the yogurt particles by a hammer mill and pass through an 80-mesh sieve to obtain fine yogurt powder.

[0058] (6) Tabletting: Pour the yogurt powder into the hopper of the tablet press for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18°C, and the relative humidity is 4% to 5%.

[0059] (7) Packaging: The pressed yogurt tablets are packaged in vacuum aluminum-platinum bags and then stored in cold storage to obtain finished live bacteria yogurt tablets.

[0060] The yogurts of Examples 1-3 and the comparative example were tested for lactic acid bacteria count, water holding capacity, polysaccharide content, protein content, and amino acid content. The results are as follows: Figure 1-5 As shown: (1) The number of lactic acid bacteria in yogurt is one of the important indicators of the product quality. The number of lactic acid bacteria can not only reflect the fermentation degree of yogurt, but also reflect the nutritional value of yogurt. According to the national standard GB19302-2010, the number of lactic acid bacteria in yogurt should not be less than 1×10 6 cfu / mL. Figure 1 It can be seen that the lactic acid bacteria content in yogurt reaches 10 8 cfu / mL. This indicates that the fermentation of Ganoderma lucidum-related products in synergistic fermentation has a promoting effect on the growth of lactic acid bacteria.

[0061] (2) The water holding capacity of yogurt is an important indicator of its quality, reflecting the degree of separation of whey in the gel. The higher the water holding capacity, the better the organizational state and stability of the yogurt, and the less the loss of whey protein. It not only increases nutrition, but also makes the milk slices softer and more delicate in taste, and reduces the graininess. Figure 2 As shown, the water holding capacity of the yogurt of Examples 1-3 is higher than that of the comparative example, and the stability is better. This is because the fungal polysaccharide is produced in the synergistic fermentation process of the ganoderma lucidum-related products, and the bacterial cells are connected to the surrounding protein clots through the filamentous polysaccharide to form a complex and stable network structure. The formation of this network structure is conducive to improving the rheological properties of yogurt and reducing the precipitation of yogurt whey.

[0062] (3) If Figure 3 As shown, the polysaccharide content of the yogurt in Examples 1-3 is significantly higher than that in the control group. This is mainly because the added Ganoderma lucidum-related products produce polysaccharides through synergistic fermentation. The extracellular polysaccharides have immune activity, anti-tumor and anti-ulcer effects, and have higher nutritional value and health benefits.

[0063] (4) The amino acid content in yogurt is one of the important indicators to measure its nutritional value. After adding Ganoderma lucidum related products for synergistic fermentation, lactic acid bacteria grow and reproduce rapidly, metabolism is vigorous, and protein degradation is high, which is more conducive to human absorption. Figure 4 , Figure 5 shown.

[0064] (5) The milk slices pressed from fermented yogurt in Example 1-3 are homogeneous yellow-brown in color compared to the control example, and have the same taste as the control example. They have a strong yogurt flavor, sweet and sour taste, a strong milky flavor, a crispy texture, are non-sticky, and have no bitter taste.

[0065] The above is only a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several modifications and improvements without departing from the inventive concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A fermented yogurt slice made from Ganoderma lucidum product, characterized in that: The invention comprises the following components in parts by weight: 5-25 parts of ganoderma lucidum products, 90-110 parts of fresh camel milk, 4-10 parts of sugars, 4-10 parts of sugar alcohols, 1-5 parts of leavening agents, 1-5 parts of magnesium stearate and 1-5 parts of fillers. The ganoderma lucidum products are one of ganoderma lucidum fermentation liquid, ganoderma lucidum powder and wall-broken ganoderma lucidum spore powder.

2. The fermented yogurt slice made from Ganoderma lucidum product according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 5-25 parts of ganoderma lucidum products, 100 parts of fresh camel milk, 6 parts of sugars, 6 parts of sugar alcohols, 3 parts of leavening agents, 2 parts of magnesium stearate and 2 parts of fillers. The ganoderma lucidum products are one of ganoderma lucidum fermentation liquid, ganoderma lucidum powder and wall-broken ganoderma lucidum spore powder.

3. The fermented yogurt slice made from Ganoderma lucidum product according to claim 1 or 2, characterized in that: The sugar is a mixture of oligofructose and glucose in a mass ratio of 2:1, the starter is a mixed probiotic starter in which Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus are in a ratio of 1:1:2, and the filler is dextrin.

4. A method for preparing a fermented yogurt slice of Ganoderma lucidum product, characterized in that: The following steps are involved: S1. Prepare the raw materials by weight: 5-25 parts of ganoderma lucidum products, 90-110 parts of fresh camel milk, 4-10 parts of sugars, 4-10 parts of sugar alcohols, 1-5 parts of starter, 1-5 parts of magnesium stearate and 1-5 parts of filler; S2, mixing the ganoderma lucidum product with fresh camel milk into a uniform mixed solution; S3, synergistic fermentation: sterilize the mixed solution obtained in S2 at 80°C for 10 min, cool it to 41°C at room temperature, add sugar to the mixed solution, inoculate the mixed probiotic fermentation agent, and ferment it at a constant temperature of 41°C for 5-8 h until the pH reaches 4.0-4.5, take it out and cool it, and ripen it in a cold storage at 4°C for 12 h to obtain fermented milk; S4, low temperature drying and mixing: Place the fermented milk in a vacuum dryer and dry it at 45°C to make yogurt particles with a moisture content of 2.5%, then add auxiliary materials such as sugar alcohol, magnesium stearate and dextrin in proportion. S5, crushing: crush the yogurt particles by a hammer mill, pass through an 80-mesh sieve, and obtain fine yogurt powder; S6. Tableting: Pour the yogurt powder into the tablet press hopper for tableting. The tableting pressure is 30 MPa, the ambient temperature is 18° C., and the relative humidity is 4% to 5%.

5. The method for preparing the fermented yogurt slices of Ganoderma lucidum product according to claim 4, characterized in that: When the ganoderma product is a ganoderma fermentation liquid, the ganoderma fermentation liquid is prepared by the following steps: A1. Mycelium activation: Inoculate the refrigerated Ganoderma lucidum strains onto fresh PDA slant culture medium under a sterile environment and culture at a constant temperature of 28°C for 4-6 days until the slant of the culture medium is covered with white mycelium; A2. Seed solution preparation: Inoculate 1-2 cm 2 After inoculation, place the slant strain of Ganoderma lucidum on a shaker at 28°C for 6-8 days at a shaker speed of 150 rpm. When the culture solution becomes clear and small mycelial balls are formed, the seed solution is prepared. A3. Preparation of Ganoderma lucidum fermentation liquid: inoculate the grown Ganoderma lucidum seed liquid into the Ganoderma lucidum fermentation medium at a mass ratio of 10%. After inoculation, place it on a shaker for constant temperature culture at 28°C for 6-8 days at a shaker speed of 180 rpm. The fermentation liquid is clear and is filtered through 8 layers of gauze to collect the Ganoderma lucidum fermentation liquid.

6. The method for preparing the fermented yogurt slices of Ganoderma lucidum product according to claim 5, characterized in that: The seed culture medium comprises: 1.5% sucrose, 0.5% peptone, 0.1% KH2PO4·3H2O, 0.05% MgSO4·7H2O, prepared with distilled water, pH 5.0, and sterilized at 121°C for 20 min; the Ganoderma lucidum fermentation culture medium comprises: 5% glucose, 0.5% yeast powder, 0.15% KH2PO4·3H2O, 0.15% MgSO4·7H2O, 10 mg / L VB1, pH 5.5, prepared with distilled water, and sterilized at 121°C for 20 min.

7. The method for preparing the fermented yogurt slices of Ganoderma lucidum product according to claim 4, characterized in that: When the ganoderma product is ganoderma powder or cracked ganoderma spore powder, S2 is specifically: preheating fresh camel milk to 65° C., adding ganoderma powder or cracked ganoderma spore powder, and emulsifying and homogenizing with a dispersing emulsifier at a speed of 7500 rpm to obtain a mixed solution.

8. The method for preparing the fermented yogurt slices of Ganoderma lucidum product according to claim 4, characterized in that: The S6 tabletting process also includes packaging, wherein the pressed yogurt tablets are evacuated and packaged in aluminum platinum bags, and then sent to a cold storage for storage to obtain finished live bacteria yogurt tablets.

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