CN110604179B - Preparation method of lucid ganoderma and red date yoghourt - Google Patents
Preparation method of lucid ganoderma and red date yoghourt Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of lucid ganoderma and red date yoghourt, which comprises the following steps: 1) Preparing ingredients: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 0-5% of red date particles and the balance of water according to the weight ratio; 2) Mixing and sterilizing: mixing the materials evenly by mechanical stirring, and sterilizing for 18-22 minutes at 80-90 ℃; 3) Inoculating and split charging: cooling to 42-46 deg.c, adding fermented yoghurt liquid, mixing, packing into yoghurt bottle and sealing; 4) Fermenting and cooling. According to the invention, through the steps of preparing the yoghourt, fermenting the yoghourt and the like, the lucid ganoderma and red date yoghourt is obtained, and the use of a thickening agent and a preservative is reduced while the yoghourt is endowed with nutrition, red date taste, antioxidation efficacy and the like, so that the lucid ganoderma and red date yoghourt is more beneficial to human health.
Description
Technical Field
The invention relates to the fields of fermentation engineering, deep processing of agricultural products and the like, in particular to a preparation method of lucid ganoderma and red date yoghourt.
Background
The yoghourt is a dairy product which takes milk as raw material, is prepared by pasteurizing, then adding a ferment, fermenting, and then cooling and filling. In the fermentation process of the zymophyte, lactose is converted into lactic acid, and calcium element is converted into calcium lactate, so that the digestion of human bodies can be promoted, the immunity can be improved, the requirement of calcium can be met after long-term drinking, the intestines and stomach can be also be strengthened, the metabolism of human bodies can be regulated, and the disease resistance of people can be improved, so that the compound feed is favored by more and more people.
Fructus Jujubae is known as vitamin king, and people always refer to fructus Jujubae as this wood grain. There are also three dates eaten daily and the hundred years old. Modern food nutrition shows that polysaccharide is a main functional nutrient component in red dates, and the red date polysaccharide plays an extremely important role in liver protection, antioxidation, aging delaying, anti-tumor and other aspects; the ganoderma lucidum is called "Mesona chinensis", which is the fruiting body of ganoderma lucidum belonging to Polyporaceae. In the past, ganoderma lucidum plays an extremely rare role in five thousand years of China. Ganoderma polysaccharide is an extremely important component in Ganoderma, contains polysaccharide such as dextran, peptidoglycan, heteropolysaccharide, etc., is main effective component in Ganoderma, has important activity in resisting aging, virus and tumor, has strong inhibiting effect on cancer cells, and can activate phagocyte to stimulate antibody, thereby improving immunity of organism.
At present, the yogurt products in the market are mostly in a set type, a stirring type and a fruit type with various fruit jam and other auxiliary materials, and a large amount of preservative, flavoring agent and the like are often added, and if a large amount of beverage products with the preservative, flavoring agent are drunk by a human body, the yogurt products have no benefit to the human body.
Disclosure of Invention
The invention mainly aims to provide a preparation method of lucid ganoderma and red date yoghourt, which can effectively solve the problems in the background technology.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a lucid ganoderma and red date yoghourt comprises the following ingredients in parts by weight: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 0-5% of red date particles and the balance of water; then adding the yoghurt fermentation bacteria liquid for post fermentation.
Further, the feed comprises the following ingredients in parts by weight: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 1-5% of red date particles and the balance of water; then adding the yoghurt fermentation bacteria liquid for post fermentation.
A preparation method of lucid ganoderma and red date yoghourt comprises the following steps:
1) Preparing ingredients: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 0-5% of red date particles and the balance of water according to the weight ratio;
2) Mixing and sterilizing: mixing the materials evenly by mechanical stirring, and sterilizing for 18-22 minutes at 80-90 ℃;
3) Inoculating and split charging: cooling to 42-46 deg.c, adding fermented yoghurt liquid, mixing, packing into yoghurt bottle and sealing;
4) Fermenting and cooling: fermenting at 42-46 deg.c for 8-12 hr until the yoghurt is set, and standing at 2-6 deg.c for 6-12 hr to obtain set glossy ganoderma and red date yoghurt.
Further, the preparation method of the ganoderma lucidum red date fermentation liquor comprises the following steps: inoculating Ganoderma mycelium seed solution into fructus Jujubae culture medium, and fermenting.
Further, the red date particles in the step 1) are cut into the size of rice grains from the pit-removed dry red date.
Further, the yoghurt fermentation bacteria liquid is mixed bacteria of lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus, and the mixed weight ratio is (0.5-0.6): (0.4-0.5): 1.
compared with the prior art, the invention has the following beneficial effects:
compared with the prior art, the invention has the following obvious advantages:
1. the lucid ganoderma and red date fermentation liquor contains more than 5500mg/L of compound polysaccharide, and contains new polysaccharide components except lucid ganoderma polysaccharide and red date polysaccharide, the molecular weight is mainly between 2w and 10w, the lucid ganoderma and red date fermentation liquor is added into the yoghurt ingredients, and the compound polysaccharide in the lucid ganoderma and red date fermentation liquor does not generate corresponding physical, chemical and biological changes in the yoghurt fermentation process, so that the yoghurt has the effects of nourishing stomach, aiding digestion and the like, and also has the effects of antioxidant activity and the like of the compound polysaccharide;
2. the composite polysaccharide contained in the lucid ganoderma and red date fermentation liquor has certain water absorption characteristics, is favorable for solidification of the yoghourt, improves the physical properties of the yoghourt, does not generate liquid-solid separation phenomenon, and has better taste after being eaten.
3. The addition of the red date particles increases the dietary fiber, and the glossy ganoderma and red date yoghourt is obtained by the scheme of the invention, so that the use of a thickening agent and a preservative is reduced while the nutrition, the taste and the antioxidation efficacy of the yoghourt are endowed, and the invention is more beneficial to the health of human bodies.
Detailed Description
The invention is further described in connection with the following detailed description, in order to make the technical means, the creation characteristics, the achievement of the purpose and the effect of the invention easy to understand.
Example 1 preparation of Ganoderma lucidum Red date fermentation broth
Step one: peeling potato, cutting, adding deionized water with the mass being 4 times that of potato, boiling for 30min, filtering to obtain filtrate, adding sucrose with the mass being 2% of the total mass, dissolving, and adjusting the volume to be before boiling with deionized water to obtain a solution which is the potato liquid culture medium. Inoculating 2 blocks (1 cm×1 cm) of Ganoderma lucidum inclined plane strain into 100mL potato liquid culture medium in sterile mode, culturing at 28deg.C on a 150r/min shaking table for 5 days, continuously inoculating and culturing for 2 generations by the same method, inoculating the obtained seed liquid into potato liquid culture medium with a certain volume in sterile mode at a volume ratio of 10% for expansion culture under the conditions of 28deg.C and 150r/min and ventilation VVM=1:1, and culturing for 3 days, wherein the seed liquid obtained by expansion culture can meet fermentation requirement;
step two: taking 10kg of dry red jujubes with kernels removed, adding 40kg of softened water for soaking for 2 hours, mechanically stirring, then, homogenizing in a homogenizer, adding 160kg of softened water, 10kg of sucrose, 2kg of yeast extract powder and 1kg of sodium dihydrogen phosphate into the homogenate, uniformly mixing and dissolving, sterilizing by high-pressure steam, inoculating 10L of ganoderma lucidum mycelium seed liquid prepared in the first step for liquid fermentation, controlling the fermentation temperature at 28 ℃ and the rotation speed at 200r/m, and finishing fermentation after 5 days of fermentation to obtain ganoderma lucidum red jujube fermentation liquid.
Through detection, the polysaccharide content in the ganoderma lucidum red date fermentation liquor reaches 5921mg/L, and the ganoderma lucidum red date fermentation liquor is rich in new polysaccharide with the molecular weight of 2-10 ten thousand, the hydroxy radical clearance rate of the fermentation liquor is 95.2%, and the DPPH clearance rate is 96.2%.
EXAMPLE 2 yogurt fermentation (1)
Homogenizing the fermentation broth of Ganoderma and fructus Jujubae prepared in example 1Homogenizing by a machine, adding 10L of homogenate into 90L of purified water, adding 12.5kg of skimmed milk powder, 6kg of sucrose and 2kg of dry stoned red date particles cut into rice grains, dissolving and uniformly mixing by stirring, sterilizing at 85deg.C for 18 min, cooling to 42deg.C, and inoculating yogurt fermentation broth (mixed bacteria of Lactobacillus bulgaricus, lactobacillus bulgaricus and Streptococcus thermophilus with a mixing ratio of 0.5:0.5:1 and viable bacteria concentration of 10) at volume ratio of 1% 9 And (3) uniformly mixing, subpackaging into a glass sour milk bottle, and sealing. Fermenting at about 42 ℃ for about 12 hours until the yoghurt is solidified, and standing at 2 ℃ for 6 hours to obtain the solidified ganoderma lucidum red date yoghurt. The yogurt has good solidification property after sensory inspection, has the clearance rate of hydroxyl free radicals and DPPH of more than 30%, and has the taste of red dates.
EXAMPLE 3 yogurt fermentation (2)
Homogenizing the fermented liquid of Ganoderma and fructus Jujubae prepared in example 1 by a homogenizer, adding 5L of homogenate into 95L of purified water, adding 10kg of skimmed milk powder, 8kg of sucrose and 5kg of dry and enucleated fructus Jujubae particles cut into granule size, dissolving and mixing under stirring, sterilizing at 85deg.C for 20 min, cooling to about 46 deg.C, and inoculating 1% yogurt fermentation broth (the fermentation broth is mixed bacteria of Lactobacillus, lactobacillus bulgaricus and Streptococcus thermophilus, the mixing ratio is 0.6:0.4:1, and the viable bacteria concentration is 10) 9 And (3) uniformly mixing, subpackaging into a glass sour milk bottle, and sealing. Fermenting at about 46 ℃ for about 8 hours until the yoghurt is solidified, and standing at 4 ℃ for 8 hours to obtain the solidified ganoderma lucidum red date yoghurt. The yogurt has good solidification property after sensory inspection, has the clearance rate of hydroxyl free radicals and DPPH of more than 25%, and has the taste of red dates.
EXAMPLE 4 yogurt fermentation (3)
Homogenizing Ganoderma and fructus Jujubae fermentation broth prepared in example 1 by a homogenizer, adding 20L homogenate into 80L purified water, adding 15kg skimmed milk powder, 6kg sucrose and 1kg dry and enucleated fructus Jujubae granule cut into granule size, dissolving and mixing under stirring, sterilizing at 85deg.C for 20 min, cooling to about 44deg.C, and inoculating 1% yogurt fermentation broth (including Lactobacillus, lactobacillus bulgaricus and Lactobacillus acidophilus)Mixed bacteria of streptococcus thermophilus, the mixing proportion is 0.5: 0.5:1, viable bacteria concentration is 10 9 And (3) uniformly mixing, subpackaging into a glass sour milk bottle, and sealing. Fermenting at about 44 ℃ for about 10 hours until the yoghurt is solidified, and standing at a temperature of 6 ℃ for 12 hours to obtain the solidified ganoderma lucidum red date yoghurt. The yogurt has good solidification property after sensory inspection, has the clearance rate of hydroxyl free radicals and DPPH reaching more than 35%, and has the taste of red dates.
EXAMPLE 5 yogurt fermentation (4)
The technical scheme of the example is that red date particles are not added, the other embodiments are the same as those of the example 4, the final yoghurt has good solidification performance after sensory test, and the clearance rate of hydroxyl free radicals and DPPH is above 30%.
The above-mentioned methods for measuring the scavenging rate of hydroxyl radicals and the scavenging rate of DPPH are all operated as follows.
1) Method for measuring hydroxyl radical clearance
A X Test tube: sequentially adding the sample solution and 1mmol/L FeSO 4 Solution, 6mmol/L H 2 O 2 1mL each of the solution and the 6mmol/L salicylic acid solution.
A X0 Test tube: sequentially adding the sample solution and 1mmol/L FeSO 4 1mL each of the solution, distilled water, and 6mmol/L salicylic acid solution
A 0 Test tube: distilled water and 1mmol/L FeSO are added in turn 4 Solution, 6mmol/L H 2 O 2 1mL each of the solution and the 6mmol/L salicylic acid solution
Vibrating (if the condition allows, professional vibrating instrument can be adopted, otherwise manual vibrating), horizontally placing (room temperature) to allow the mixture to fully react for 30min, adjusting the wavelength of the instrument to 510nm, and measuring A (A) X 、A X0 The control group of (A) is distilled water 0 Control group A of (C) X0 ). Then, the formula of the hydroxyl radical removal rate is:
2) DPPH clearance rate determination method
A X Test tube(stoppered, DPPH solution is easily oxidized, error is reduced): sequentially adding 2×10 -4 2mL of mmol/LDPPH solution, 1.5mL of sample solution and 0.5mL of distilled water;
A X0 test tube (stoppered, DPPH solution is easily oxidized, error reduced): adding 2mL of distilled water, 1.5mL of sample solution and 0.5mL of distilled water in sequence;
A 0 test tube (stoppered, DPPH solution is easily oxidized, error reduced): sequentially adding 2×10 -4 2mL of mmol/LDPPH solution and 2mL of distilled water;
all test tubes vibrate uniformly, keep away from light, stand for 30min, adjust instrument wavelength to 517nm, and measure A (A) X 、 A X0 The control group of (A) is distilled water 0 Control group A of (C) X0 ). The DPPH clearance is calculated as follows:
the foregoing has shown and described the basic principles and main features of the present invention and the advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. The lucid ganoderma and red date yoghourt is characterized by comprising the following ingredients in parts by weight: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 0-5% of red date particles and the balance of water; is prepared by adding a yoghurt fermentation bacterial liquid and then fermenting,
the preparation method of the ganoderma lucidum and red date fermentation broth comprises the following steps:
firstly, peeling potatoes, cutting the potato into pieces, adding deionized water with the mass being 4 times, boiling for 30min, filtering to obtain filtrate, adding sucrose with the total mass being 2%, dissolving, adjusting the volume before boiling by using deionized water, obtaining solution, namely potato liquid culture medium, aseptically inoculating 2 pieces (1 cm multiplied by 1 cm) of ganoderma lucidum inclined surface strain into 100mL potato liquid culture medium, culturing on a shaking table at 28 ℃ for 5 days at 150r/min, continuously transferring and culturing for 2 generations by the same method, aseptically inoculating obtained seed liquid into a potato liquid culture medium with a certain volume in a volume ratio of 10% for expansion culture under the conditions of 28 ℃ and 150r/min, and culturing for 3 days, wherein the seed liquid obtained by expansion culture can meet the fermentation requirement;
taking 10kg of dry red jujubes with kernels removed, adding 40kg of softened water for soaking for 2 hours, mechanically stirring, then, homogenizing in a homogenizer, adding 160kg of softened water, 10kg of sucrose, 2kg of yeast extract powder and 1kg of sodium dihydrogen phosphate into the homogenate, uniformly mixing and dissolving, sterilizing by high-pressure steam, inoculating 10L of ganoderma lucidum mycelia seed liquid prepared in the first step for liquid fermentation, controlling the fermentation temperature at 28 ℃ and the rotation speed at 200r/m, and the ventilation rate at 1:1, and ending fermentation after 5 days to obtain ganoderma lucidum red jujube fermentation liquid.
2. The ganoderma lucidum red date yogurt of claim 1, wherein: comprises the following ingredients in percentage by weight: 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 1-5% of red date particles and the balance of water; is prepared by adding yoghurt fermentation bacteria liquid and then fermenting.
3. The method for preparing the ganoderma lucidum red date yoghourt according to claim 1, which comprises the following steps:
1) Preparing ingredients: preparing 10-15% of skimmed milk powder, 6-8% of sucrose, 5-20% of lucid ganoderma and red date fermentation liquor, 0-5% of red date particles and the balance of water according to the weight ratio;
2) Mixing and sterilizing: mixing by mechanical stirring, and sterilizing at 80-90deg.C for 18-22 min;
3) Inoculating and split charging: cooling to 42-46 deg.c, adding fermented yoghurt liquid, mixing, packing into yoghurt bottle and sealing;
4) Fermenting and cooling: fermenting at 42-46 deg.c for 8-12 hr until the yoghurt is set, and standing at 2-6 deg.c for 6-12 hr to obtain set glossy ganoderma and red date yoghurt.
4. The method for preparing glossy ganoderma and red date yogurt according to claim 3, wherein the red date granule in 1) is obtained by cutting stoned dry red date into granule size.
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