Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof
A real jiji mushroom, anti-aging technology, applied in the field of food processing, can solve the problems of unguaranteed pharmacological activity, uneven tissue state, high cost of raw materials, etc., and achieve the effects of convenient promotion and application, stable quality and cost saving
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Embodiment 1
[0030] Take 100g milk, 0.03g real mushroom polysaccharide, and 3g white granulated sugar in the formula amount. The white granulated sugar is selected from edible-grade refined sugar with sucrose as the main component, pasteurized at 95°C for 10 minutes, and cool to 40~ At 45°C, inoculate 0.05g starter under aseptic conditions (the starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus according to the mass part of 3:1:1), after mixing uniformly, the fermentation is maintained at 40°C 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.
Embodiment 2
[0032] Take 100g of milk, 0.20g of real shimeji mushroom polysaccharide and 9g of white granulated sugar in formula amount. The said white granulated sugar is selected from edible refined sugar with sucrose as the main component, pasteurized at 95°C for 10min, and cool to 40~ Inoculate 0.2g of starter under aseptic conditions at 45°C (this starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus in proportions of 3:1:1 by mass), mix well, and then ferment at 40°C. 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.
Embodiment 3
[0034] Take 100g milk, 0.12g real mushroom polysaccharide and 6g white granulated sugar in formula amount. The white granulated sugar is selected from edible-grade refined sugar with sucrose as the main component, pasteurized at 95℃ for 10min, and cool to 40~ Inoculate 0.1g starter under aseptic conditions at 45°C (this starter is mixed with Lactobacillus plantarum, Lactobacillus bulgaricus, and Streptococcus thermophilus according to the mass parts of 3:1:1), after mixing uniformly, the fermentation is maintained at 40°C 6h until the milk solidified, and then post-cooked at 4°C for 12h to prepare the anti-aging yogurt with polysaccharide of shimeji mushroom.
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