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Brown stirred yoghourt containing morchella esculenta and preparation method of brown stirred yoghourt containing morchella esculenta

A technology of morel and morel powder, which is applied to milk preparations, bacteria and lactobacilli used in food preparation, and can solve the problems of reducing Maillard browning reaction time, poor fermentation flavor and tissue state, and yogurt Fermentation difficulties and other problems, to achieve the effect of unique color and flavor, rich nutrition, and stable tissue state

Active Publication Date: 2019-02-15
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Purpose of the invention: The present invention provides a nutritional compound type, which can significantly reduce the reaction time of Maillard browning, increase the nutritional value of yogurt, and solve technical problems such as difficult fermentation, poor fermentation flavor and tissue state in the current blended yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: Brown stirred yoghurt containing morels was prepared using the following method:

[0031] (1) Clean and drain fresh morels, then dry them in stages, at 40°C for 7 hours, at 55°C, and dry until constant weight. After crushing, pass through a 300-mesh sieve to obtain a particle size of ≤50 μm The hickory chick powder; fresh Hericium erinaceus is dried, pulverized, sieved, and the obtained Hericium erinaceus powder is added in the mass percent and is 1% in the cellulase solution, and the material-liquid ratio of Hericium erinaceus to cellulase solution is 1:10g / mL, adjust the pH of the solution to 6, and enzymatically hydrolyze it at 55°C for 4 hours to obtain Hericium erinaceus juice.

[0032] (2) Prepare 85 parts of goat milk, 3 parts of morel powder, and 3 parts of Hericium erinaceus juice in parts by weight. Treat the goat milk at 10°C with a homogenization pressure of 25MPa for 10 minutes, and then sterilize it at 85°C Process 20s.

[0033](3) Add 3 parts...

Embodiment 2

[0036] Embodiment 2: adopt the following method to prepare the brown stirred yoghurt containing morel:

[0037] (1) Wash the fresh morels, drain them, dry them in two stages, dry at 35°C for 5 hours, dry at 50°C until constant weight, crush them, and pass through a 300-mesh sieve; dry and crush Hericium erinaceus Finally, after sieving, add the mass percent to 0.5% cellulase solution, enzymolysis at 55°C for 4 hours, the pH of the solution is 6.5, the material-liquid ratio of Hericium erinaceus and cellulase solution is 1:8g / mL, Filter to get Hericium erinaceus juice.

[0038] (2) Prepare 85 parts of goat milk, 2 parts of morel powder, and 3 parts of Hericium erinaceus juice in parts by weight. Treat the goat milk at 4°C with a homogenization pressure of 30MPa for 15 minutes, and then sterilize it at 90°C Processing 30s.

[0039] (3) Add 2 parts of morel powder, 3 parts of Hericium erinaceus juice, 4.3 parts of sucrose, and 1.7 parts of fructose into 85 parts of goat milk, s...

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PUM

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Abstract

The invention discloses brown stirred yoghourt containing morchella esculenta powder and a preparation method of the brown stirred yoghourt containing morchella esculenta powder. The stirred type yoghourt comprises the following components in parts by mass: 2-3 parts of morchella esculenta powder, 1-2 parts of hericium erinaceus juice, 80-85 parts of fresh milk, 4-6 parts of mixed sugar, 3-4 partsof a composite fermenting agent and 0.3-0.5 part of an emulsion stabilizer, wherein the mixed sugar consists of cane sugar and levulose in the mass ratio of the cane sugar to the levulose being (2-2.5) to 1. The preparation method of the brown stirred type yoghourt comprises the following steps of preparing raw materials, performing homogenizing, performing brown stains, performing fermentation and performing after-ripening. The stirred type yoghourt prepared by the method is stable in properties. The stirred type yoghourt prepared by the method disclosed by the invention is moderate in color, the technical problems that milk (goat milk) is difficult to ferment during high glucose fermentation after long-time high-temperature brown stain, and is poor in fermentation flavor and tissue state, can be solved, the product namely the brown stirred yoghourt is excellent in scorch aroma flavor and fermentation flavor, uniform, fine and smooth in tissue state, short in fermentation time and high in quality, and through combination of the special efficacy of morchella esculenta and hericium erinaceus, the brown stirred yoghourt can be suitable for various crowds to eat.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a browning stirring type nutritional yogurt and a preparation method thereof. Background technique [0002] Stirred yogurt is made by stirring and mixing the auxiliary materials and the yogurt gel obtained after fermentation. Compared with ordinary yogurt, it has the characteristics of diversified taste and richer nutrition. The product features are mainly determined by the auxiliary materials added during stirring. . [0003] Brown yogurt is a low-viscosity drinkable yogurt, which is an emerging yogurt drink. Because the protein and reducing sugar in the raw milk undergo a Maillard reaction at a suitable temperature, that is, carbonyl compounds (reducing sugars) and amino compounds (proteins) are condensed. , dehydration, degradation, cracking, polymerization and a series of reactions to generate melanin-like substances, and has a special caramel aroma, which is quit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/249
Inventor 许俊齐谢春芹贾君洪文龙凡军民曹淼曹婷
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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