The invention provides
pleurotus eryngii yoghurt and a production method thereof, and belongs to the technical field of
food science. The
pleurotus eryngii yoghurt is milk white in color, has uniform and exquisite texture, moderate
viscosity, faint fragrance of
pleurotus eryngii and special
aroma of fermented milk, and moderate soursweet, and contains not less than 3.0% of
protein, not less than 3.1% of fat, not greater than 70 thorner degrees of acidity, and not less than 1*10<6>CFU (
Colony Forming Unit) / mL of lactobacilli count. The production method comprises the following steps: getting
pleurotus eryngii and milk as the major raw materials;
slicing and pre-cooking the
pleurotus eryngii; pulping the
pleurotus eryngii with equivalent water; adding milk, granulated
sugar, a stabilizer and a
sweetening agent in proportion; homogenizing; sterilizing; cooling; adding 2.5% of
lactobacillus bulgaricus and
streptococcus thermophilus in proportion of 1: 1.5; filling; fermenting at 42 DEG C until the
titration acidity reaches 65 to 75 thorner degrees; and stopping to refrigerate and after-ripen for 24 hours at 4 to 6 DEG C to obtain the pleurotus eryngii yoghurt. The production method has the beneficial effects that the whole pleurotus eryngii is pulped and added, thus the variety and content of nutritional components in the yoghurt are increased, the healthcare function of the yoghurt is improved, and new taste is created. The production method is important for promoting the rational
processing and utilizing of pleurotus eryngii resources, formation of an after-production
processing industry chain and adjustment of an
agriculture product processing industry structure.