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Preparation method of Nostoc commune sour milk

A technology of ground fungus and yogurt, which is applied in the field of food processing, can solve the problems of low effective absorption rate of nutrients, and achieve significant health benefits, delicate taste, and light blue-green color

Inactive Publication Date: 2010-04-07
TAIYUAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the edible fungus is only limited to the traditional primary processing at present, so the effective absorption rate of its nutrients that can be absorbed by the human body is still low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 10kg of rinsed water-fat fungus, mix it with 10kg of water, and make a homogenate to make fungus juice.

[0022] Take 8kg of ground fungus juice, mix it with 80kg of milk and 7kg of glucose, heat it to 55°C, and pass it through a 40-mesh sieve to prepare the mixture. Dissolve 95g of chopped solid agar in warm water to make a 2% stabilizer solution, add it to the above mixture, stir well, sterilize at 90°C for 30 minutes, cool to 40°C, add 2.85kg The mixed starter obtained by mixing coccus and Lactobacillus bulgaricus, fully stirred evenly, and fermented at 41°C for 4 hours until the acidity of the emulsion reached 0.7-0.8%, added an appropriate amount of sorbic acid, and placed in 0-5°C for refrigeration to obtain ground fungus yoghurt .

Embodiment 2

[0024] Take 10kg of rinsed water-fat fungus, mix it with 10kg of water, and make a homogenate to make fungus juice.

[0025] Take 14kg of ground fungus juice, mix it evenly with 70kg of milk and 9kg of granulated sugar, heat to 50°C, and pass through a 50-mesh sieve to prepare the mixture. Dissolve 0.465kg of solid gelatin in warm water to make a 3% stabilizer solution, add it to the above mixture, stir well, sterilize at 110°C for 1 minute, cool to 45°C, add 1.86kg of Streptococcus lactis and 1.86kg of Lactobacillus bulgaricus, fully stirred evenly, and fermented at 44°C for 3 hours until the acidity of the emulsion reached 0.7-0.8%, adding an appropriate amount of sorbic acid, and placing it in refrigeration at 0-5°C to obtain ground fungus yoghurt.

[0026] The ground fungus yogurt prepared in the above-mentioned examples 1 and 2 has a delicate taste and light blue-green color, not only has the unique fragrance of the ground fungus, but also retains the inherent nutritional...

Embodiment 3

[0028] Take 10kg of rinsed water-fat fungus, mix it with 10kg of water, and make a homogenate to make fungus juice.

[0029] Take 11kg of ground fungus juice, mix it evenly with 75kg of milk and 10kg of honey, heat to 60°C, and pass through a 60-mesh sieve to prepare the mixture. Dissolve 0.288kg of starch in warm water to make a 4% stabilizer solution, add it to the above mixture, stir well, sterilize at 135°C for 2 seconds, cool to 40°C, add 2.4kg of cooked milk chain Stir cocci and 2.4kg Lactobacillus bulgaricus, stir well, ferment at 43°C for 4 hours until the acidity of the emulsion reaches 0.7-0.8%, add an appropriate amount of sorbic acid, place in 0-5°C for refrigeration, and obtain ground fungus yoghurt.

[0030] The ground fungus yogurt prepared in this embodiment has a delicate taste, light blue-green color, delicious sour-sweet taste and a special clear fragrance of honey, and retains the inherent nutritional components and medicinal effects of the ground fungus. ...

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PUM

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Abstract

The invention provides a preparation method of Nostoc commune sour milk, which comprises the following steps: uniformly mixing Nostoc commune juice prepared by homogenating water-swollen Nostoc commune or initial Nostoc commune with cow milk and sweetening agent to obtain a mixture; adding a stabilizing agent solution into the mixture; after sterilizing and cooling, adding a mixed fermentation agent, and fully stirring the fermentation agent uniformly for fermentation; and obtaining the Nostoc commune sour milk when the milk acidity reaches 0.7-0.8%. The Nostoc commune sour milk which is prepared by the preparation method of the invention has exquisite, delicious, sour and sweet taste and simultaneously keeps the inherent nutrient components and medicinal efficacy of the Nostoc commune.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of ground fungus yoghurt. Background technique [0002] Ground fungus (Nostoc commune), also known as common nostoc, ground vegetable or ground soft, belongs to the cyanobacteria. It is rich in protein, contains 15 kinds of amino acids, multivitamins and other trace elements such as Mn, Ca, Zn, Fe, P, etc. that are necessary for the human body due to lack of natural foods; it also contains myoglobin, echinenone, chanterelles , phosphorus, sterols, glucosides, balsamols, etc. In addition, ground fungus also has certain medical and health care functions. It is recorded in the "Chinese Medical Dictionary": ground fungus has the effect of "improving eyesight, nourishing qi, and making people have children"; it can also be used as a whole. Clearing away heat and improving eyesight, astringent and replenishing qi; it can also be used to treat ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 石瑛李砧谢树莲
Owner TAIYUAN NORMAL UNIV
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