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Health-care yoghurt containing resistant starch, fruit and vegetable juice and edible mushrooms

A technology of resistant starch and health-care yogurt, applied in the direction of bacteria, application, lactobacilli, etc. used in food preparation, to achieve good economic and ecological benefits, reduce pollution, achieve comprehensive utilization and sustainable development

Inactive Publication Date: 2017-12-22
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the published literature, there is no report on the application of fruit and vegetable juice, edible fungus pellets and enzymatic hydrolyzate in yogurt at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Select fresh, pest-free apples, pears, grapes and cantaloupe, wash them, peel and core them, cut them into small pieces of 2.5~3cm, put them into a juicer, and filter them to obtain clear fruit and vegetable juices and pomace;

[0026] 2) Use part of the fruit and vegetable juice obtained in step 1) as a liquid fermentation medium, inoculate Hericium erinaceus hyphae in a sterile environment, shake and culture at 22°C and 100rpm for 5 days, until a diameter of 0.5-1.0cm visible to the naked eye is formed. edible mushroom pellets, then cook them at 85°C for 8 minutes, cool them down, and put them in the refrigerator for later use;

[0027] 3) Use the pomace obtained in step 1) as a solid-state fermentation medium, add water to adjust the water content of the medium to 40%, and then inoculate the mycelia of Agrocybe spp. in an aseptic environment, and cultivate it at 22°C for 30 days to obtain solid-state fermentation of Agrocybe spp. Mycoplasma;

[0028] 4) Select t...

Embodiment 2

[0035] 1) Select fresh, pest-free citrus, dragon fruit, cucumber, wash, peel and remove the core, cut into small pieces of 1.5~2.5cm, then put it into a juicer to squeeze the juice, filter, and get clarified fruit and vegetable juice and pomace;

[0036] 2) Use part of the fruit and vegetable juice obtained in step 1) as a liquid fermentation medium, inoculate Dictyophora mycelium in a sterile environment, shake and culture at 25°C and 150rpm for 8 days, until a diameter of 0.5-1.0cm visible to the naked eye is formed. Edible fungus pellets, then cook them at 90°C for 6 minutes, cool them down, and put them in the refrigerator for later use;

[0037] 3) Use the pomace obtained in step 1) as a solid-state fermentation medium, add water to adjust the water content of the medium to 45%, then inoculate the mycelia of Dictyophora in a sterile environment, and cultivate it at 26°C for 20 days to obtain solid-state fermentation of Dictyophora Mycoplasma;

[0038] 4) Select the matu...

Embodiment 3

[0045] 1) Select fresh, pest-free citrus, pears, carrots and lychees, wash them, peel and core them, cut them into small pieces of 1~3cm, put them into a juicer, and filter them to obtain clear fruit and vegetable juices with pomace;

[0046] 2) Use part of the fruit and vegetable juice obtained in step 1) as a liquid fermentation medium, inoculate white fungus mycelium in a sterile environment, shake and culture at 30°C and 200rpm for 6 days, until the formation of food with a diameter of 0.5-1.0cm visible to the naked eye Bacteria spheroids, then cook them at 92°C for 5 minutes, cool them down, and put them in the refrigerator for later use;

[0047] 3) Use the pomace obtained in step 1) as a solid-state fermentation medium, add water to adjust the water content of the medium to 50%, then inoculate the mycelium of Grifola frondosa in a sterile environment, and culture at 30°C for 15 days to obtain Grifola frondosa solid-state fermentation bacteria;

[0048] 4) Select the m...

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Abstract

The invention discloses health-care yoghurt containing resistant starch, fruit and vegetable juice and edible mushrooms. Fruit and vegetable raw materials are squeezed into juice at first, obtained pomace is utilized as an edible mushroom solid state fermentation medium to prepare edible mushroom mycoplasm powder, obtained part fruit and vegetable juice is utilized as an edible mushroom liquid state fermentation medium to prepare edible mushroom ball particles, then obtained edible mushroom mycoplasm powder enzymatic hydrolysate and the edible mushroom ball particles are mixed with primary fermentation yoghurt to be fermented to obtain the health-care yoghurt containing the resistant starch, the fruit and vegetable juice and the edible mushrooms, and the primary fermentation yoghurt is prepared from the raw materials of fresh milk, fruit and vegetable juice and the radix puerariae resistant starch. According to the health-care yoghurt disclosed by the invention, a nutritional and health-care effect of yoghurt is improved, types and tastes of yoghurt are enriched, and a consumption requirement of modern people in diversified healthy diet is met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-care yoghurt containing resistant starch, fruit and vegetable juice and edible fungi. Background technique [0002] Yogurt is rich in nutrients. In addition to most of the nutrients contained in milk, it also contains a variety of vitamins necessary for the human body. Long-term consumption of yogurt can not only ensure the human body's demand for calcium, but also strengthen the stomach, prevent intestinal diseases, improve human immunity, and benefit human health. With the improvement of people's living standards, the existing yogurt on the market can no longer meet the needs of consumers. Therefore, enriching the variety and taste of yogurt, increasing the nutritional and health effects of yogurt and cross-nutrition is an effective way to promote the healthy development of this industry. method. [0003] Edible fungi contain many bioactive substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/125A23V2400/123A23V2400/113A23V2400/51A23V2400/249
Inventor 曾峰赵慧肖正陈弘培刘斌董诗婷
Owner FUJIAN AGRI & FORESTRY UNIV
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