CN102630749B - Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt - Google Patents
Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt Download PDFInfo
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Abstract
The invention relates to a preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt, wherein the lucid ganoderma-pleurotus nebrodensis yoghourt is prepared by adding a lucid ganoderma fermentation broth and a pleurotus nebrodensis fermentation broth in milk for fermenting, wherein the mass ratio of the lucid ganoderma fermentation broth and the pleurotus nebrodensis fermentation broth to the milk is 1: 5 (mass ratio), the mass ratio of the lucid ganoderma fermentation broth to the pleurotus nebrodensis fermentation broth is 2.25: 1, and the lucid ganoderma fermentation broth and the pleurotus nebrodensis fermentation broth are prepared by performing fermentation culture by using lucid ganoderma strains and pleurotus nebrodensis strains. The yoghourt prepared by the preparation method of a lucid ganoderma-pleurotus nebrodensis yoghourt disclosed by the invention has the nutritional values of lucid ganoderma, pleurotus nebrodensis and yoghourt and unique flavour, and is a healthcare-type fermented dairy product having the lactic acid bacteria quantity of 108 cfu/mL, wherein the protein degradation is more adequate, and the contents of amino acids and polysaccharides are remarkably increased. The lucid ganoderma-pleurotus nebrodensis yoghourt has a good mouthfeel, and the fungi polysaccharides in the lucid ganoderma fermentation broth and the pleurotus nebrodensis fermentation broth have a great healthcare function.
Description
Technical field:
The present invention relates to a kind of preparation method of glossy ganoderma Pleurotus nebrodensis sour milk, belong to technical field of dairy products.
Background technology:
Carbohydrate in the sour milk digests easily, and protein is easy to absorb, and cholesterol is better than cow's milk with the metabolism of fat, and vitamin and content of mineral substances are abundant.And sour milk is improved effect to gut flora, whole intestines effect, but prevention of intestinal tract disease; Sour milk can reduce cholesterol in serum content, angiocardiopathy preventing; Have antitumous effect and anti-oxidation efficacy, nutritive value is high, has become indispensable a kind of Food ﹠ Drink in people's life.The main component of selling in the market sour milk is substantially fixing, and multiple have food that highly nourishing health care is worth very much and fail combination effective with it, and the sour milk kind is single.
Glossy ganoderma (
Ganoderma Lucidum) belong to Basidiomycota, Aphyllophorales, Polyporaceae is the medicinal fungus of China's application among the people, is a kind of of edible fungus, has very high nutrition, health care and medical value.Glossy ganoderma can be adjusted body physiological function, improves immunity; Can reduce blood fat, blood sugar, blood pressure; Can suppress tumor growth; Remove free radical, anti-ageing.
Pleurotus nebrodensis (
Pleurotusnebrodensis) be a kind of of edible fungus, except containing rich in protein, polysaccharide, aliphatic acid, also contain abundant vitamin (mainly containing vitamin D), dietary fibre, and be rich in multiple mineral element and the trace elements such as calcium, iron, zinc, manganese.Modern pharmacology shows that the content of Pleurotus nebrodensis biologically active active principle edible and medicinal fungi polysaccharide is very high; The fungi polysaccharide that produces in its fruitbody polysaccharide and the liquid state fermentation incubation is used as medicine the effect of eliminating stagnated food to destroy intestinal worms, can strengthen immune function of human body in addition, has antiviral, antitumor action, and can reduce cholesterol level, prevents artery sclerosis.
Although at present domestic existing multinomial patent disclosure so-called glossy ganoderma sour milk, Pleurotus nebrodensis sour milk, but it mainly is as raw material take glossy ganoderma, Pleurotus nebrodensis sporophore and diffusion juice thereof, form, component difference because of used glossy ganoderma, Pleurotus nebrodensis, cause the content of its pharmacological component entirely maybe can not guarantee, and its processing technology is complicated, high cost, the product taste is not good.
Summary of the invention:
Not enough for existing sour milk products kind, expensive goods is less, active principle content is incomplete, processed complex, high in cost of production defective, technical problem to be solved of the present invention is to overcome the shortcoming of the said goods, a kind of preparation method of glossy ganoderma Pleurotus nebrodensis sour milk is provided, utilize sour milk that the present invention prepares that cow's milk and glossy ganoderma and Pleurotus nebrodensis zymotic fluid are organically combined, the nutritional labeling and the health care that have increased sour milk are worth.
A kind of glossy ganoderma Pleurotus nebrodensis sour milk is to be formed by glossy ganoderma and Pleurotus nebrodensis zymotic fluid and cow's milk preparation fermentation; Its preparation method is as follows: ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid are mixed rear the filtration, and filtrate joins when being cooled to 39-43 ℃ in 10 minutes the cow's milk of 95 ℃ of sterilizations through 100 ℃ of sterilizations 5 minutes; In the cow's milk mixed liquor, add again 6% sucrose (mass ratio), stir and evenly mix; When 39-43 ℃ of cow's milk mixeding liquid temperature, add cow's milk mixed liquor 3-6%(mass ratio) the mixing probiotics leaven, 41 ℃ of ferment at constant temperature 5-8h obtain glossy ganoderma Pleurotus nebrodensis sour milk.
The ratio of described ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid and cow's milk is the 1:5(mass ratio); Wherein the ratio of ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid is the 2.25:1(mass ratio);
The preparation method of described mixing probiotics leaven is: the skimmed milk power with 10% and 90% water are mixed into recovery milk (mass ratio), 121 ℃ of sterilization 20min, be cooled to about 41 ℃, inoculate respectively lactobacillus bulgaricus and streptococcus thermophilus with sterile manner, behind the mixing, put into 41 ℃ of insulating box fermentations to solidifying; Wherein the inoculative proportion of streptococcus thermophilus and lactobacillus bulgaricus is 1.2:1.
Described ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid are obtained by following method:
1) glossy ganoderma and Pleurotus nebrodensis strain are inoculated in respectively on the PDA inclined-plane solid medium, cultivated 4-6 days for 28 ℃, until cover with mycelia on the inclined-plane;
2) seed culture medium is respectively charged into two heatproof containers, liquid amount accounts for the 20%-30%(volume ratio of container total amount), 121 ℃ of moist heat sterilization 20min; Glossy ganoderma and Pleurotus nebrodensis strain that step 1 is cultivated are inoculated into respectively under aseptic condition in the seed culture medium of sterilization, and after the inoculation, be placed on the constant temperature oscillator and cultivate, 25-28 ℃ of lower constant temperature culture 6-8d, shaking speed is 150-180r/min; Treat that nutrient solution is limpid, have little mycelium pellet to form the seed liquor of namely making glossy ganoderma and Pleurotus nebrodensis;
3) Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium are respectively charged into heatproof container, liquid amount accounts for the 20%-30%(volume ratio of container total amount) about, 121 ℃ of high-temperature sterilization 20min; In the glossy ganoderma that step 2 is cultivated and Pleurotus nebrodensis seed liquor are inoculated into respectively sterilization under aseptic condition the Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium, inoculum concentration is respectively the 10%(mass ratio of Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium); After the inoculation, be placed on the constant temperature oscillator and cultivate, 25-28 ℃ of lower constant temperature culture 6-8d, shaking speed is 150-180r/min; Treat that nutrient solution is limpid, obtain respectively ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid.
The preparation method of described PDA slant medium is: with the peeling potatoes stripping and slicing, take by weighing 200g and add 1000mL water, filter after boiling 30min, the filtrate moisturizing adds glucose 20g to 1000mL, agar 20g.Rear packing is dissolved in heating, 121 ℃ of sterilization 20min.
Described seed culture medium is: sucrose 1.5%, and peptone 0.5%, KH2PO43H2O 0.1%, and MgSO47H2O 0.05%, distilled water preparation, 5.0,121 ℃ of sterilizations of pH 20min.
Described Ganoderma lucidum submerged fermentation culture medium is: glucose 4-6%, dusty yeast 0.3-0.8%, KH2PO43H2O 0.1-0.3%, MgSO47H2O 0.1-0.3%, VB1 8-15mg/L, pH 5.5-6.8, distilled water preparation.
Described Pleurotus nebrodensis liquid fermentation medium is: potato 20%, glucose 2-6%, peptone 0.6-0.9%, CaCl2 0.1-0.3%, (NH4) 2SO4 0.3-0.7%, pH 6.5-7.0, distilled water preparation.
Beneficial effect of the present invention:
1, not that direct fructification or extract with glossy ganoderma, Pleurotus nebrodensis adds in the cow's milk, but adopt solution fermentation to prepare the higher glossy ganoderma of content of functional component, Pleurotus nebrodensis zymotic fluid, and it is cooperated fermentation according to certain ratio with cow's milk, make the organic combination of nutritive value of health-care components and the milk of edible and medicinal fungi.Tissue morphology of the present invention and common sour milk indifference, nutrition composition is higher than common sour milk, and mouthfeel is good, and the consumer is easy to accept; And manufacture craft is simple, and cost is low, is easy to promotion and implementation.
2, contain fungi polysaccharide in glossy ganoderma, the Pleurotus nebrodensis zymotic fluid, each seed amino acid, the nutritional labelings such as peptide class, some peptide class is the growth factor of lactic acid bacteria, can promote the growth of lactic acid bacteria, the sum of lactobacillus bulgaricus and streptococcus thermophilus＞10 in the product of gained
8Cfu/mL has significantly improved the viable bacteria content in the sour milk.Lactobacillus bulgaricus and streptococcus thermophilus number average are higher than the sour milk that does not add glossy ganoderma, Pleurotus nebrodensis zymotic fluid in certain shelf time.
The specific embodiment:
Related PDA slant medium and the seed culture medium of present embodiment is produced as follows:
The PDA slant medium: with the peeling potatoes stripping and slicing, take by weighing 200g and add 1000mL water, filter with double gauze after boiling 30min, the filtrate moisturizing adds glucose 20g to 1000mL, agar 20g.Rear packing is dissolved in heating, 121 ℃ of sterilization 20min.
Seed culture medium is: sucrose 1.5%, and peptone 0.5%, KH2PO43H2O 0.1%, and MgSO47H2O 0.05%, distilled water preparation, 5.0,121 ℃ of sterilizations of pH 20min.
Embodiment 1:
1, the preparation of glossy ganoderma, Pleurotus nebrodensis zymotic fluid
1) with cryopreserved glossy ganoderma (
Ganoderma Lucidum), Pleurotus nebrodensis (
Pleurotusnebrodensis) the bacterial classification taking-up, under gnotobasis, be inoculated on the fresh PDA slant medium.
2) 28 ℃ of cultivations of constant temperature are 4-6 days, can use until white hypha covers with whole inclined-plane.
3) glossy ganoderma and Pleurotus nebrodensis seed liquor: make seed culture medium and be respectively charged in two 250mL triangular flasks, every bottled 50mL seals bottleneck with tampon, and external application brown paper encases, 121 ℃ of lower moist heat sterilization 20min.After the sterilization, naturally cool to 30 ℃ and namely can be used for inoculation.In above-mentioned every triangular flask that the glossy ganoderma seed culture medium is housed, access 1-2cm
2The glossy ganoderma slant strains, in above-mentioned every triangular flask that the Pleurotus nebrodensis seed culture medium is housed, access 1-2cm
2The Pleurotus nebrodensis slant strains.After the inoculation, place on the shaking table 28 ℃ constant temperature culture 6-8 days, shaking speed is 150r/min.Treat that nutrient solution is limpid, have little mycelium pellet to form and namely make seed liquor.
4) glossy ganoderma and Pleurotus nebrodensis zymotic fluid: make respectively glossy ganoderma, Pleurotus nebrodensis fermentation medium, and be respectively charged in the 500mL triangular flask, every bottled 150mL seals bottleneck with tampon, and external application brown paper encases, 121 ℃ of lower moist heat sterilization 20min.After the sterilization, naturally cool to glossy ganoderma, the Pleurotus nebrodensis seed liquor that it is good that 30 ℃ will be grown respectively and be inoculated in glossy ganoderma and the Pleurotus nebrodensis fermentation medium, inoculum concentration is the 10%(mass ratio).After the inoculation, place on the shaking table 28 ℃ constant temperature culture 6-8 days, shaking speed is 150r/min.Zymotic fluid is limpid, collects respectively to obtain ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid, and zymotic fluid is with 8 layers of filtered through gauze.
Described Ganoderma lucidum submerged fermentation culture medium is glucose 5%, dusty yeast 0.5%, KH
2PO
43H
2O 0.15%, MgSO
47H
2O 0.15%, VB
110mg/L, pH 5.5, distilled water preparation, 121 ℃ of sterilization 20min.
Described Submerged Fermentation of Pleurotus ferulae culture medium is potato 20%, glucose 2%, and peptone 0.75%, CaCl2 0.2%, and (NH4) 2,SO4 0.5%, and pH 6.8, distilled water preparation, 121 ℃ of sterilization 20min.
2, the preparation of glossy ganoderma, Pleurotus nebrodensis sour milk
1) with among the embodiment 1 preparation ganoderma lucidum fermented liquid and the Pleurotus nebrodensis zymotic fluid under 100 ℃, the sterilization 5min, normal temperature is cooled to 41 ℃.
2) determine ganoderma lucidum fermented liquid by the response surface test: the mass ratio of Pleurotus nebrodensis zymotic fluid is 2.25:1.With ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid in mass ratio 2.25:1 mix.
3) above-mentioned sterilized glossy ganoderma and Pleurotus nebrodensis mixed culture fermentation liquid are pressed milk quality than in the 20% adding cow's milk, mix.
4) add its sucrose of 6% (mass ratio) in mixed liquor, stir and evenly mix, inoculate the mixing probiotics leaven, inoculum concentration is the 3-6%(mass ratio of mixed liquor); Wherein the ratio of streptococcus thermophilus and lactobacillus bulgaricus is 1.2:1; Make its abundant mixing after the inoculation.
5) with postvaccinal cow's milk at 41 ℃ of lower ferment at constant temperature 5-8h, until milk is solidified.Take out cooling, after-ripening 12h in Cool Room 4℃ namely makes finished product.
The beneficial effect of embodiment 2 glossy ganodermas and Pleurotus nebrodensis sour milk.
Table 1 is the test rating that utilizes the glossy ganoderma Pleurotus nebrodensis sour milk that the present invention prepares
The quality determination of table 1 glossy ganoderma Pleurotus nebrodensis sour milk
| ? | (* 10 for lactic acid bacteria number 7） | Retention ability WHC | Protein mg/mL | Amino acid mmol/L | Polyoses content mg/mL | Acetaldehyde mg/L | Diacetyl mg/L |
| Glossy ganoderma Pleurotus nebrodensis sour milk | 19.35±0.52 | 35.93±0.65 | 15.89±0.34 | 39.53±0.43 | 0.275±0.074 | 27.04±0. 55 | 10.27±0.74 |
Lactic acid bacteria number in the sour milk is one of important indicator of this product quality of reflection.Lactic acid bacterium number not only can reflect the attenuation degree of sour milk, can also reflect sour milk nutritive value height.Lactic acid bacteria number 〉=10 in yogurt sanitary standard (GB 19302-2003) the regulation yogurt
6Cfu/g.As seen from the above table, glossy ganoderma and Pleurotus nebrodensis Content of Lactis In Yoghurt all reach 10
8Cfu/mL.Show that glossy ganoderma and Pleurotus nebrodensis zymotic fluid have facilitation to the growth of lactic acid bacteria in the Yoghourt fermentation process.
The large molecule of this gel rubber system of the higher explanation of retention ability can be by stronger active force and more water molecules, and the retention ability of glossy ganoderma and Pleurotus nebrodensis sour milk is 35.93%, and stability better.This is owing to contain a large amount of fungi polysaccharides in the glossy ganoderma of adding and the Pleurotus nebrodensis zymotic fluid, and somatic cells is by thread polysaccharide link to each other with on every side protein grumeleuse formation complexity and stable network structure.Being formed with of this network structure is beneficial to the rheological behavior of improving sour milk, reduces soured milk whey and separates out.
Glossy ganoderma and Pleurotus nebrodensis sour milk during the fermentation lactic acid bacteria are constantly bred, and extracellular proteinase and peptase, and under the effect of protease and peptase, can degrade casein and polypeptide produce abundant small-molecular peptides and amino acid.Glossy ganoderma and Pleurotus nebrodensis sour milk
Protein hydrolysate produces in the sweat small-molecular peptides and amino acid have important physiological activity.Amino-acid nitrogen has reacted the hydrolysis degree of lactoprotein, for distribution and the content of the physiological activators such as yogurt small molecular peptide and amino acid indicative function is arranged also.After adding glossy ganoderma and Pleurotus nebrodensis zymotic fluid, the lactobacter growth breeding fast, and is metabolic vigorous, and protein degradation degree height more is conducive to the absorption of human body.Amino acid whose content in the sour milk of interpolation glossy ganoderma and Pleurotus nebrodensis zymotic fluid is 39.53
mMol/L.
The polyoses content of glossy ganoderma and Pleurotus nebrodensis sour milk is 0.275mg/mL, this mainly is because contain a large amount of polysaccharide in the glossy ganoderma of adding and the Pleurotus nebrodensis zymotic fluid, exocellular polysaccharide not only has biologically active such as immunocompetence, antitumor and antiulcer, can also promote the quality of glossy ganoderma and Pleurotus nebrodensis sour milk, such as the viscosity that increases sour milk, strengthen curd strength, improve the mouthfeel of sour milk etc.Therefore glossy ganoderma and Pleurotus nebrodensis sour milk have higher nutritive value and health-care efficacy than common sour milk, have very large market potential.
Acetaldehyde and diacetyl are considered to consist of the main component of yoghourt-flavored always, and its concentration and proportionate relationship have significant impact for yoghourt-flavored.Utilize acetaldehyde concentration 27.04 mg/L in the sour milk that the present invention prepares, diacetyl concn 10.27 mg/L.
Therefore, nutrition composition of the present invention is higher than common sour milk, and mouthfeel is good, and the consumer is easy to accept; And manufacture craft is simple, and cost is low, is easy to promotion and implementation.
Claims (1)
1. the preparation method of a glossy ganoderma Pleurotus nebrodensis sour milk is characterized in that: will ganoderma lucidum fermented liquid and the Pleurotus nebrodensis zymotic fluid filter after mixing, filtrate joins when being cooled to 39-43 ℃ in 10 minutes the cow's milk of 95 ℃ of sterilizations through 100 ℃ of sterilizations 5 minutes; In the cow's milk mixed liquor, add again the sucrose of mass ratio 6%, stir and evenly mix; Add the mixing probiotics leaven of cow's milk mixed liquor mass ratio 3-6% when 39-43 ℃ of cow's milk mixeding liquid temperature, 41 ℃ of ferment at constant temperature 5-8h obtain glossy ganoderma Pleurotus nebrodensis sour milk;
The mass ratio of described ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid and cow's milk is 1:5; Wherein the mass ratio of ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid is 2.25:1;
The preparation method of described mixing probiotics leaven is: the skimmed milk power of mass ratio 10% and 90% water are mixed into recovery milk, 121 ℃ of sterilization 20min, be cooled to about 41 ℃, inoculate respectively lactobacillus bulgaricus and streptococcus thermophilus with sterile manner, behind the mixing, put into 41 ℃ of insulating box fermentations to solidifying; Wherein the inoculative proportion of streptococcus thermophilus and lactobacillus bulgaricus is 1.2:1;
Described ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid are obtained by following method:
1) glossy ganoderma and Pleurotus nebrodensis strain are inoculated in respectively on the PDA inclined-plane solid medium, cultivated 4-6 days for 28 ℃, until cover with mycelia on the inclined-plane;
2) seed culture medium is respectively charged into two heatproof containers, liquid amount accounts for the 20%-30% of container total amount volume ratio, 121 ℃ of moist heat sterilization 20min; Glossy ganoderma and Pleurotus nebrodensis strain that step 1 is cultivated are inoculated into respectively under aseptic condition in the seed culture medium of sterilization, and after the inoculation, be placed on the constant temperature oscillator and cultivate, 25-28 ℃ of lower constant temperature culture 6-8d, shaking speed is 150-180r/min; Treat that nutrient solution is limpid, have little mycelium pellet to form the seed liquor of namely making glossy ganoderma and Pleurotus nebrodensis;
3) Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium are respectively charged into heatproof container, liquid amount accounts for about the 20%-30% of container total amount volume ratio, 121 ℃ of high-temperature sterilization 20min; In the glossy ganoderma that step 2 is cultivated and Pleurotus nebrodensis seed liquor are inoculated into respectively sterilization under aseptic condition the Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium, inoculum concentration is respectively 10% of Ganoderma lucidum submerged fermentation culture medium and Pleurotus nebrodensis liquid fermentation medium mass ratio; After the inoculation, be placed on the constant temperature oscillator and cultivate, 25-28 ℃ of lower constant temperature culture 6-8d, shaking speed is 150-180r/min; Treat that nutrient solution is limpid, obtain respectively ganoderma lucidum fermented liquid and Pleurotus nebrodensis zymotic fluid;
The preparation method of described PDA slant medium is: with the peeling potatoes stripping and slicing, take by weighing 200g and add 1000mL water, filter after boiling 30min, the filtrate moisturizing adds glucose 20g to 1000mL, agar 20g; Rear packing is dissolved in heating, 121 ℃ of sterilization 20min;
Described seed culture medium is: sucrose 1.5%, peptone 0.5%, KH
2PO
43H
2O 0.1%, MgSO
47H
2O 0.05%, distilled water preparation, 5.0,121 ℃ of sterilizations of pH 20min;
Described Ganoderma lucidum submerged fermentation culture medium is: glucose 4-6%, dusty yeast 0.3-0.8%, KH
2PO
43H
2O 0.1-0.3%, MgSO
47H
2O 0.1-0.3%, VB
18-15mg/L, pH 5.5-6.8, distilled water preparation;
Described Pleurotus nebrodensis liquid fermentation medium is: potato 20%, glucose 2-6%, peptone 0.6-0.9%, CaCl
20.1-0.3%, (NH
4)
2SO
40.3-0.7%, pH 6.5-7.0, distilled water preparation.
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| JP3013157B2 (en) * | 1996-09-27 | 2000-02-28 | カルピス株式会社 | Lactic acid bacteria fermented milk material with suppressed increase in lactic acidity |
| CN1190139C (en) * | 2001-04-22 | 2005-02-23 | 黑龙江省科学院应用微生物研究所 | Ling mushroom milk and its preparing method |
| KR20060052760A (en) * | 2006-04-27 | 2006-05-19 | 주식회사 비락 | Fermented milk which is applied with mushroom mycelia and the manufacturing method |
| CN101755909A (en) * | 2009-12-14 | 2010-06-30 | 天津市林业果树研究所 | Making method of pleurotus edible fungus flavor yoghourt |
| CN101720817A (en) * | 2009-12-17 | 2010-06-09 | 天津市林业果树研究所 | Making method of yoghourt containing edible fungus granules |
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