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Method for preparing Tibetan spiritual mushroom yoghurt powder

A technology of mushroom yogurt and milk powder, which is applied in the field of preparation of Tibetan mushroom yogurt powder, to achieve the effects of easy operation, fast wetting and sinking, and simple method

Inactive Publication Date: 2013-08-21
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there have been related reports in China in recent years, there is no highly active Tibetan mushroom yogurt powder on the market.

Method used

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  • Method for preparing Tibetan spiritual mushroom yoghurt powder

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Filter the qualified raw milk through a tubular filter, then raise the temperature to 60°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 60°C, and the pressure of the homogenizer is 20MPa. The homogenized raw milk was sterilized at 95°C for 5 minutes, and then cooled to 37°C for later use. Inoculate Tibetan Linggu with 3% inoculum in sterilized milk, stir for 10 minutes every hour, cultivate at 37°C for 8 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 10 minutes every hour, and cultivated at 37° C. for 5 hours to obtain an expanded starter. Inoculate the sterilized milk with 8% inoculum amount of the expanded starter, stir for 10 minutes every hour, and...

Embodiment 2

[0023] Filter the qualified raw milk through a tubular filter, then raise the temperature to 65°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 65°C, and the pressure of the homogenizer is 18MPa. The homogenized raw milk was sterilized at 96°C for 8 minutes, and then cooled to 37°C for later use. Inoculate Tibetan Linggu with 4% inoculum in sterilized milk, stir for 12 minutes every hour, cultivate at 37°C for 8.5 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 12 minutes every hour, and cultivated at 37° C. for 5.5 hours to obtain an expanded starter. Inoculate the sterilized milk with an 8% inoculation amount of the expanded starter, stir for 12 minutes every...

Embodiment 3

[0025] Filter the qualified raw milk through a tubular filter, then raise the temperature to 62°C, mix and add auxiliary materials such as stabilizer and sucrose through a mixer, and then pass through a colloid mill with a cycle time of 15 minutes to ensure that the auxiliary materials are fully dissolved. Homogenize with a homogenizer, the temperature is 62°C, and the pressure of the homogenizer is 19MPa. The homogenized raw milk was sterilized at 98°C for 10 minutes, and then cooled to 37°C for later use. Inoculate Tibetan spirit mushrooms in sterilized milk with an inoculum amount of 5%, stir for 15 minutes every hour, cultivate at 37°C for 9 hours, and filter mushroom bodies to obtain a starter. The starter was inoculated into the sterilized milk with an inoculation amount of 8%, stirred for 15 minutes every hour, and cultivated at 37° C. for 6 hours to obtain an enlarged starter. Inoculate the sterilized milk with 8% inoculation amount of the expanded starter, stir for 1...

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Abstract

The invention discloses a method for preparing Tibetan spiritual mushroom yoghurt powder. The method comprises the following steps of: pretreating and sterilizing raw material emulsion, performing starter propagation, performing incubation and fermentation, and finally freezing and drying. The method for preparing the Tibetan spiritual mushroom yoghurt powder has the advantages of simple process and easiness in operation. The Tibetan spiritual mushroom yoghurt powder is uniform in color, is milky or light-yellow powdered, loose and multihole and block-free, has typical yoghurt flavor, can sink quickly after being wetted; and after the Tibetan spiritual mushroom yoghurt powder is mixed with water, no block exits.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to a preparation method of Tibetan mushroom yoghurt powder. Background technique [0002] "Tibetan Reishi Mushroom", also known as "Tibetan Ganoderma lucidum" or "Tibetan Saussurea", is a unique and rare fungus originating from the snowy plains of Tibet. It is a milky white, colloidal lump, resembling rice grains in shape, and its main components are water, viscous polysaccharides, a small amount of protein, lipids and other components. Lactococcus, bacillus, yeast and acetic acid bacteria live on the grains. microorganism. It is the only strain of natural wild yogurt. The yogurt made of Tibetan spirit mushroom can improve immunity, supplement vitamins, delay aging, prevent colds, treat rheumatism, prevent intestinal infection, lose weight, and improve liver function. Function, regulating gastrointestinal function, etc., especially suitable for patients with stomach disease, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 张炎张卫兵梁琪杨敏宋雪梅陆婧
Owner GANSU AGRI UNIV
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