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Agaricus bisporus stem yoghourt processing technology

A technology of mushroom and processing technology of Agaricus bisporus, which is applied in the field of food processing, can solve the problems of high moisture content, perishable and deteriorated, discarded mushroom stalks, etc., and achieves the effects of rich aroma, delicate taste and high nutritional value.

Inactive Publication Date: 2013-04-03
SHANDONG YANTAI AGRI SCHOOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Agaricus bisporus, also known as white mushroom, has extremely high nutritional value and health care function. The nutritional value and health care function of the mushroom stalk is almost the same as that of the mushroom body, but many edible fungus manufacturers discard the mushroom stalk after harvesting Agaricus bisporus, causing It is a great waste of high-quality food resources. Fresh mushrooms with high water content are not resistant to storage after harvesting, and they are easy to rot and deteriorate and lose commercial value.

Method used

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  • Agaricus bisporus stem yoghourt processing technology
  • Agaricus bisporus stem yoghourt processing technology
  • Agaricus bisporus stem yoghourt processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Preparation of Agaricus bisporus stalk slurry:

[0065] For the leftovers of Agaricus bisporus stalks shipped from the factory, select good tissue quality, cut off the browned part of the upper part of the stalk, remove the medium and impurities at the root of the stalk, and obtain a stalk of about 2-3cm*2-3cm , rinse in running water, drain the water; quickly cut the mushroom stalks into uniform blocks with a thickness of about 3mm; blanching in a stainless steel pot, the amount of water used for blanching is the same as the quality of the stalks of Agaricus bisporus, and the blanching water The temperature is 95°C, and the blanching time is controlled for 3 minutes. To remove the bad smell in the mushroom, on the one hand, the mushroom body is further softened and the activity of harmful microorganisms and enzymes are inactivated, and on the other hand, the polysaccharide is dissolved; ) beating, ultrasonic treatment for 25min under ultrasonic power 140w, and 150 mes...

Embodiment 2

[0067] Production of Agaricus bisporus yoghurt

[0068] First of all, the fresh milk is processed, and the sensory inspection, physical and chemical inspection, and microbial inspection are carried out according to the items specified in GB19301-2010, and no antibiotic residue is particularly required. Sensory inspection, physical and chemical inspection, and microbiological inspection are required for the specified items, especially requiring no antibiotic residues. Adjust the ingredients according to the requirements of GB2746-99, add an appropriate amount of skimmed milk powder to adjust the content of solids, especially the ratio between fat and fat-free dry matter; add 13% Agaricus bisporus stalk slurry to the processed fresh milk medium, stir evenly; dissolve 7% sucrose and 0.02% gelatin + 0.10% pectin + 0.15% acid-resistant sodium carboxymethylcellulose thickener in warm water, add to the mixture, stir well; mix well The ultra-high pressure homogenizer for liquid (Shan...

Embodiment 3

[0070] Sensory indicators for finished product quality inspection

[0071] The sensory indicators such as curd shape, appearance, color, taste, volatile aroma, and coordination of finished milk are evaluated.

[0072] Take 20ml of yogurt and place it in a specific container, and 10 professional food assessors will conduct sensory evaluation in the laboratory. Score the color, smell, taste, texture, etc. of the yogurt using a 5-point system. Finally, calculate the sensory score of each evaluator based on the proportion of each indicator, and take the average as the final evaluation result. See Table 8 for sensory scoring indicators and specific gravity, and Table 9 for sensory scoring standards.

[0073] Table 8 Sensory scoring indicators and proportion

[0074]

[0075] Table 9 Sensory scoring criteria

[0076]

[0077] The evaluation result of the finished product is: color: light yellow, uniform color. Taste and smell: The taste is delicate and soft, thick and smoo...

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Abstract

The invention discloses an agaricus bisporus stem yoghourt processing technology. The agaricus bisporus stem yoghourt processing technology comprises the following processes of: generating milk by using raw materials, inspecting, standardizing, filtering, mixing, blending, homogenizing, filtering, sterilizing, cooling, inoculating, filling, fermenting, post-maturating and finishing to obtain finished agaricus bisporus stem yoghourt. The agaricus bisporus stem yoghourt which is prepared from agaricus bisporus stem slurry with the agaricus bisporus polysaccharide content of 1.563mg / g by using the technology is rich in edible granulose, multi-amino acids and mineral substances, is fine in mouthfeel, has an aromatic flavor, and is high in nutrition value, and the main technical index of the agaricus bisporus stem yoghourt corresponds to the relevant provisions of GB19302-2010.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a yoghurt processing technology using the stalk of Agaricus bisporus as a raw material. Background technique [0002] Yogurt is a pure green food. It is made from milk fermented by lactic acid bacteria. In addition to the nutritional value of fresh milk, it contains lactic acid bacteria and produces lactic acid and B vitamins (B2.B6.B12) during the fermentation process. It can promote the digestion and respiration of the human body, improve human immunity, and long-term drinking can ensure the demand for calcium. It can also strengthen the stomach, regulate human metabolism, improve people's disease resistance, and make people healthy and long-lived. It is especially good for children and the elderly. . Therefore, it has been favored by more and more people. [0003] Agaricus bisporus, also known as white mushroom, has extremely high nutritional value and he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 荆亚玲阎立江孔维府沙坤
Owner SHANDONG YANTAI AGRI SCHOOL
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