CN111742995A - Tremella milk product and production method thereof - Google Patents
Tremella milk product and production method thereof Download PDFInfo
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- CN111742995A CN111742995A CN202010633163.9A CN202010633163A CN111742995A CN 111742995 A CN111742995 A CN 111742995A CN 202010633163 A CN202010633163 A CN 202010633163A CN 111742995 A CN111742995 A CN 111742995A
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- 229930195725 Mannitol Natural products 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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Images
Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of tremella dairy products, and discloses a tremella dairy product and a production method thereof, wherein the tremella dairy product is prepared from the following raw materials in parts by mass: 50-75 parts of fermented milk, 1-3 parts of tremella, 0.01-0.5 part of beneficial bacteria, 0.01-0.5 part of acidity regulator, 0.1-1 part of white sugar and 10-24 parts of white sugar. The invention has fine and smooth tissue, uniform color, rich nutrition, moderate sweet and sour taste, unique flavor and higher commercial popularization value.
Description
Technical Field
The invention relates to the field of tremella dairy products, in particular to a tremella dairy product and a production method thereof.
Background
The yoghourt is a dairy product popular in the world, has a long history, and is already made and drunk by ancient nomadic nationalities living in the plateau of Turkey more than 3000 years ago before the Yong Yuan, the yoghourt is a semisolid dairy product which is prepared by heating a mixture of standardized milk and fermenting through the synergistic action of streptococcus thermophilus and lactobacillus bulgaricus, casein in the milk is solidified when meeting lactic acid in the fermentation process to form the special flavor and taste of the yoghourt, and meanwhile, the yoghourt is richer in nutrient components and easy to absorb compared with the milk due to the fermentation, so the yoghourt is favored by consumers.
The tremella contains rich nutrient components, protein fat, various amino acids, mineral substances and glycogen, the tremella contains 17 amino acids, 3/4 of the amino acids necessary for human bodies can be provided, the tremella also contains various mineral substances, such as calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur and the like, wherein the content of the calcium and the iron is high, 643 mg of the calcium and 30.4 mg of the iron are contained in per hundred grams of the tremella, and in addition, the tremella also contains trehalose, pentosan, mannitol and other glycogen, so that the tremella has high nutritional value.
With the increasing improvement of the quality and taste of people's life, the health concern is rising, and therefore a tremella milk product and a production method thereof are provided.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides the tremella dairy product and the production method thereof.
(II) technical scheme
In order to solve the problems, the invention provides a tremella milk product which is prepared from the following raw materials in parts by mass:
50-75 parts of fermented milk, 1-3 parts of tremella, 0.01-0.5 part of beneficial bacteria, 0.01-0.5 part of acidity regulator, 0.1-1 part of white sugar and 10-24 parts of white sugar.
Preferably, the feed additive comprises the following raw materials in percentage by mass: 60-75 parts of fermented milk, 2-3 parts of tremella, 0.03-0.5 part of beneficial bacteria, 0.03-0.5 part of acidity regulator, 0.5-1 part of white sugar and 18-24 parts of white sugar.
Preferably, the feed additive comprises the following raw materials in percentage by mass: 50-60 parts of fermented milk, 1-2 parts of tremella, 0.01-0.3 part of beneficial bacteria, 0.01-0.3 part of acidity regulator, 0.1-0.5 part of white sugar and 10-18 parts of white sugar.
A tremella milk product is produced by the following specific steps:
s1, selecting raw materials according to the proportion;
s2, preparing white fungus pulp
Submerging dried tremella in water, placing the dried tremella to enable the dried tremella to be fully rehydrated, boiling the tremella, fully crushing and pulping the tremella through a pulping machine, and adjusting pulp to a required viscosity;
s3, blending
Mixing the prepared tremella pulp, milk and white sugar according to a formula proportion, rehydrating, and heating and stirring to uniformly mix the tremella pulp, the milk and the white sugar;
s4, homogenizing
Heating the blended raw milk, and homogenizing;
s5, sterilizing and cooling;
s6, expanding culture of strains;
s7, inoculating and subpackaging;
s8, fermentation
After inoculation and subpackaging are finished, putting the mixture into a water-proof constant-temperature incubator at 41 ℃ for fermentation for 5 hours;
s9, after ripening
After fermentation, the tremella yogurt is put into a refrigerator with the temperature of 4 ℃ for after-ripening for 12 hours, so that the flavor of the tremella yogurt is further developed.
Preferably, in S1, the selected white fungus has bright white color, slight yellow color, luster, light and loose mass, fleshy, tough and elastic, and has no ear, foot and black spot on the pedicel, no impurity and no odor; the milk is commercially available bagged whole milk, and the milk contains no food additive for influencing the growth of the strain; white sugar is required to be crystalline and uniform in particle, pure white in color and pure in sweet taste.
Preferably, in S3, adding appropriate amount of water, adding dried Tremella, submerging Tremella, soaking for more than 7 hr for fully rehydrating, removing pedicles and impurities, removing excessive water on surface, chopping, weighing, adding water amount 6 times of the rehydrated Tremella, decocting at 90 deg.C for 60min, and processing with beater.
Preferably, in S4, the blended raw milk is preheated to 60 ℃ and homogenized under the pressure of 20-30Mpa, so that the materials in the raw milk are fully and uniformly mixed.
Preferably, in S5, the raw milk is sterilized at a temperature higher than 80 deg.C for a time longer than 5min, so that after homogenization, sterilization is performed at 90 deg.C for 10min, and after heat treatment, cooling to 40 deg.C.
Preferably, in S6, the strain is reactivated at room temperature, milk is taken, a Chuanxiu bifidobacterium yoghurt starter is added for one bag, the mixture is fermented for 8 hours at the temperature of 45 ℃, and then an acidity regulator is added according to the weight ratio and is placed in a refrigerator for later use.
Preferably, in S7, 5% leaven is added to the raw milk cooled to 40 ℃, stirred well, dispensed into sterilized erlenmeyer flasks, and sealed quickly.
The technical scheme of the invention has the following beneficial technical effects:
the invention has fine and smooth tissue, uniform color, rich nutrition, moderate sweet and sour taste, unique flavor, higher commercial popularization value, excellent preparation method and favorable popularization.
Drawings
Fig. 1 is a flow chart of a tremella milk product and a production method thereof provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings 1 in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Example 1
A tremella milk product is composed of the following raw materials in parts by mass:
60 parts of fermented milk, 2 parts of tremella, 0.4 part of beneficial bacteria, 0.4 part of acidity regulator, and 0.5 part and 17 parts of white sugar.
A tremella milk product is produced by the following specific steps:
s1, selecting raw materials according to the proportion;
s2, preparing white fungus pulp
Submerging dried tremella in water, placing the dried tremella to enable the dried tremella to be fully rehydrated, boiling the tremella, fully crushing and pulping the tremella through a pulping machine, and adjusting pulp to a required viscosity;
s3, blending
Mixing the prepared tremella pulp, milk and white sugar according to a formula proportion, rehydrating, and heating and stirring to uniformly mix the tremella pulp, the milk and the white sugar;
s4, homogenizing
Heating the blended raw milk, and homogenizing;
s5, sterilizing and cooling;
s6, expanding culture of strains;
s7, inoculating and subpackaging;
s8, fermentation
After inoculation and subpackaging are finished, putting the mixture into a water-proof constant-temperature incubator at 41 ℃ for fermentation for 5 hours;
s9, after ripening
After fermentation, the tremella yogurt is put into a refrigerator with the temperature of 4 ℃ for after-ripening for 12 hours, so that the flavor of the tremella yogurt is further developed.
In an alternative embodiment, in S1, the selected white fungus has bright white color with slight yellow color, luster, light and loose shape, thick and thick pulp, toughness and elasticity, and has no ear, foot, black spot, impurity or odor; the milk is commercially available bagged whole milk, and the milk contains no food additive for influencing the growth of the strain; white sugar is required to be crystalline and uniform in particle, pure white in color and pure in sweet taste.
In an alternative embodiment, in S3, adding appropriate amount of water, adding dried Tremella, submerging Tremella, soaking for more than 9 hr to fully rehydrate Tremella, removing pedicles and impurities, removing excess water on surface, chopping, weighing, adding water amount 6 times of the rehydrated Tremella, cooking at 90 deg.C for 60min, and processing with beater.
In an optional embodiment, in S4, the blended raw milk is preheated to 60 ℃, and homogenized under a pressure of 25Mpa, so that the materials in the raw milk are fully and uniformly mixed, fat floating is prevented, and the fermented yogurt has smooth and fine texture and does not slag.
In an alternative embodiment, in S5, the raw milk is sterilized at 96 ℃ for 6min, and harmful microorganisms are killed, so as to improve the viscosity and hardness of the yogurt and reduce the whey separation rate, so that after homogenization, the raw milk is sterilized at 90 ℃ for 10min, and after heat treatment, the raw milk is cooled to 40 ℃.
In an alternative embodiment, in S6, the strain is reactivated at room temperature, milk is taken, a Chuanxiu bifidobacterium yoghurt starter packet is added, and after fermentation is carried out for 8 hours at 45 ℃, an acidity regulator is added according to the weight ratio.
In an alternative embodiment, in S7, 5% leaven is added to the raw milk cooled to 40 ℃, stirred well, dispensed into sterilized erlenmeyer flasks, and sealed quickly.
Example 2
A tremella milk product is composed of the following raw materials in parts by mass:
66 parts of fermented milk, 2.5 parts of tremella, 0.4 part of beneficial bacteria, 0.2 part of acidity regulator, 0.6 part of white sugar and 20 parts of white sugar.
A tremella milk product is produced by the following specific steps:
s1, selecting raw materials according to the proportion;
s2, preparing white fungus pulp
Submerging dried tremella in water, placing the dried tremella to enable the dried tremella to be fully rehydrated, boiling the tremella, fully crushing and pulping the tremella through a pulping machine, and adjusting pulp to a required viscosity;
s3, blending
Mixing the prepared tremella pulp, milk and white sugar according to a formula proportion, rehydrating, and heating and stirring to uniformly mix the tremella pulp, the milk and the white sugar;
s4, homogenizing
Heating the blended raw milk, and homogenizing;
s5, sterilizing and cooling;
s6, expanding culture of strains;
s7, inoculating and subpackaging;
s8, fermentation
After inoculation and subpackaging are finished, putting the mixture into a water-proof constant-temperature incubator at 41 ℃ for fermentation for 5 hours;
s9, after ripening
After fermentation, the tremella yogurt is put into a refrigerator with the temperature of 4 ℃ for after-ripening for 12 hours, so that the flavor of the tremella yogurt is further developed.
In an alternative embodiment, in S1, the selected white fungus has bright white color with slight yellow color, luster, light and loose shape, thick and thick pulp, toughness and elasticity, and has no ear, foot, black spot, impurity or odor; the milk is commercially available bagged whole milk, and the milk contains no food additive for influencing the growth of the strain; white sugar is required to be crystalline and uniform in particle, pure white in color and pure in sweet taste.
In an alternative embodiment, in S3, adding appropriate amount of water, adding dried Tremella, submerging the Tremella, soaking for 10h to fully rehydrate, removing pedicles and impurities, removing excess water on the surface, chopping, weighing, adding water amount 6 times of the rehydrated Tremella, decocting at 90 deg.C for 60min, and processing with beater.
In an optional embodiment, in S4, the blended raw milk is preheated to 60 ℃, and homogenized under 22Mpa pressure, so that the materials in the raw milk are fully and uniformly mixed, the fat is prevented from floating upwards, and the fermented yoghurt has smooth and fine texture and does not slag.
In an alternative embodiment, in S5, the raw milk is sterilized at 100 ℃ for 8min, and the sterilization conditions are capable of killing harmful microorganisms, thereby improving the viscosity and hardness of the yogurt and reducing the whey separation rate, so that after homogenization, sterilization is performed at 90 ℃ for 10min, and after heat treatment, the raw milk is cooled to 40 ℃.
In an alternative embodiment, in S6, the strain is reactivated at room temperature, milk is taken, a Chuanxiu bifidobacterium yoghurt starter packet is added, and after fermentation is carried out for 8 hours at 45 ℃, an acidity regulator is added according to the weight ratio.
In an alternative embodiment, in S7, 5% leaven is added to the raw milk cooled to 40 ℃, stirred well, dispensed into sterilized erlenmeyer flasks, and sealed quickly.
Example 3
A tremella milk product is composed of the following raw materials in parts by mass:
55 parts of fermented milk, 1.5 parts of tremella, 0.2 part of beneficial bacteria, 0.02 part of acidity regulator, 0.4 part of white sugar and 14 parts of white sugar.
A tremella milk product is produced by the following specific steps:
s1, selecting raw materials according to the proportion;
s2, preparing white fungus pulp
Submerging dried tremella in water, placing the dried tremella to enable the dried tremella to be fully rehydrated, boiling the tremella, fully crushing and pulping the tremella through a pulping machine, and adjusting pulp to a required viscosity;
s3, blending
Mixing the prepared tremella pulp, milk and white sugar according to a formula proportion, rehydrating, and heating and stirring to uniformly mix the tremella pulp, the milk and the white sugar;
s4, homogenizing
Heating the blended raw milk, and homogenizing;
s5, sterilizing and cooling;
s6, expanding culture of strains;
s7, inoculating and subpackaging;
s8, fermentation
After inoculation and subpackaging are finished, putting the mixture into a water-proof constant-temperature incubator at 41 ℃ for fermentation for 5 hours;
s9, after ripening
After fermentation, the tremella yogurt is put into a refrigerator with the temperature of 4 ℃ for after-ripening for 12 hours, so that the flavor of the tremella yogurt is further developed.
In an alternative embodiment, in S1, the selected white fungus has bright white color with slight yellow color, luster, light and loose shape, thick and thick pulp, toughness and elasticity, and has no ear, foot, black spot, impurity or odor; the milk is commercially available bagged whole milk, and the milk contains no food additive for influencing the growth of the strain; white sugar is required to be crystalline and uniform in particle, pure white in color and pure in sweet taste.
In an alternative embodiment, in S3, adding appropriate amount of water, adding dried Tremella, submerging the Tremella, soaking for 9 hr to fully rehydrate, removing pedicles and impurities, removing excess water on the surface, cutting, weighing, adding water amount 6 times of the rehydrated Tremella, decocting at 90 deg.C for 60min, and processing with beater.
In an alternative embodiment, in S4, the blended raw milk is preheated to 60 ℃, and homogenized under 29Mpa, so that the materials in the raw milk are fully and uniformly mixed to prevent the fat from floating upward, and the fermented yogurt has smooth and fine texture and does not slag.
In an alternative embodiment, in S5, the raw milk is sterilized at a temperature higher than 80 ℃ for a time longer than 9min, and harmful microorganisms are killed, which is beneficial to increase the viscosity and hardness of the yogurt and reduce the whey separation rate, so that after homogenization, sterilization is performed at 90 ℃ for 10min, and after heat treatment, cooling is performed to 40 ℃.
In an alternative embodiment, in S6, the strain is reactivated at room temperature, milk is taken, a Chuanxiu bifidobacterium yoghurt starter packet is added, and after fermentation is carried out for 8 hours at 45 ℃, an acidity regulator is added according to the weight ratio.
In an alternative embodiment, in S7, 5% leaven is added to the raw milk cooled to 40 ℃, stirred well, dispensed into sterilized erlenmeyer flasks, and sealed quickly.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (10)
1. The tremella milk product is characterized by comprising the following raw materials in parts by mass:
50-75 parts of fermented milk, 1-3 parts of tremella, 0.01-0.5 part of beneficial bacteria, 0.01-0.5 part of acidity regulator, 0.1-1 part of white sugar and 10-24 parts of white sugar.
2. The tremella milk product and the production method thereof according to claim 1, wherein the tremella milk product is composed of the following raw materials by mass: 60-75 parts of fermented milk, 2-3 parts of tremella, 0.03-0.5 part of beneficial bacteria, 0.03-0.5 part of acidity regulator, 0.5-1 part of white sugar and 18-24 parts of white sugar.
3. The tremella milk product and the production method thereof according to claim 1, wherein the tremella milk product is composed of the following raw materials by mass: 50-60 parts of fermented milk, 1-2 parts of tremella, 0.01-0.3 part of beneficial bacteria, 0.01-0.3 part of acidity regulator, 0.1-0.5 part of white sugar and 10-18 parts of white sugar.
4. The tremella milk product according to any of claims 1-3, wherein the specific production method is as follows:
s1, selecting raw materials according to the proportion;
s2, preparing white fungus pulp
Submerging dried tremella in water, placing the dried tremella to enable the dried tremella to be fully rehydrated, boiling the tremella, fully crushing and pulping the tremella through a pulping machine, and adjusting pulp to a required viscosity;
s3, blending
Mixing the prepared tremella pulp, milk and white sugar according to a formula proportion, rehydrating, and heating and stirring to uniformly mix the tremella pulp, the milk and the white sugar;
s4, homogenizing
Heating the blended raw milk, and homogenizing;
s5, sterilizing and cooling;
s6, expanding culture of strains;
s7, inoculating and subpackaging;
s8, fermentation
After inoculation and subpackaging are finished, putting the mixture into a water-proof constant-temperature incubator at 41 ℃ for fermentation for 5 hours;
s9, after ripening
After fermentation, the tremella yogurt is put into a refrigerator with the temperature of 4 ℃ for after-ripening for 12 hours, so that the flavor of the tremella yogurt is further developed.
5. The method for producing the tremella milk product as claimed in claim 4, wherein in S1, the selected tremella is white, slightly yellowish, glossy, light and loose, fleshy, tough and elastic, without ears, feet and black spots, impurities and odor; the milk is commercially available bagged whole milk, and the milk contains no food additive for influencing the growth of the strain; white sugar is required to be crystalline and uniform in particle, pure white in color and pure in sweet taste.
6. The method for producing the tremella dairy product as claimed in claim 4, wherein a proper amount of water is added in S3, dried tremella is placed and submerged in the tremella, the tremella is soaked for more than 7 hours to be fully rehydrated, the pedicel and the impurities are removed, excessive water on the surface of the tremella is removed, the tremella is cut and weighed, a water amount 6 times the wet weight of the tremella is added, and the tremella is cooked at 90 ℃ for 60 minutes and then processed by a beater.
7. The method for producing the tremella milk product as claimed in claim 4, wherein in S4, the blended raw milk is preheated to 60 ℃, and homogenized under 20-30Mpa, so that the materials in the raw milk are mixed uniformly.
8. The method for producing the tremella milk product as claimed in claim 4, wherein in S5, the raw milk is sterilized at a temperature higher than 80 ℃ for a time longer than 5min, so that after homogenization, the raw milk is sterilized at 90 ℃ for 10min, and after heat treatment, the raw milk is cooled to 40 ℃.
9. The method for producing the tremella milk product as claimed in claim 4, wherein in S6, the strain is reactivated at room temperature, milk is taken, a Chuanxiu bifidobacterium yoghurt starter is added for one bag, after fermentation is carried out for 8 hours at 45 ℃, an acidity regulator is added according to the weight ratio, and the mixture is placed in a refrigerator for later use.
10. The method for producing the tremella milk product as claimed in claim 4, wherein in S7, 5% of leaven is added into the raw milk cooled to 40 ℃, the mixture is stirred uniformly and distributed into sterilized conical bottles, and the bottles are sealed quickly.
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| CN202010633163.9A CN111742995A (en) | 2020-07-02 | 2020-07-02 | Tremella milk product and production method thereof |
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| CN102113558A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Method for preparing tremella and jujube juice yoghourt |
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2020
- 2020-07-02 CN CN202010633163.9A patent/CN111742995A/en active Pending
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| CN102113558A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Method for preparing tremella and jujube juice yoghourt |
| CN105918460A (en) * | 2016-04-11 | 2016-09-07 | 西南民族大学 | Probiotics cereal yogurt and preparation method thereof |
| CN106106737A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of fruit-flavored tremella yoghurt |
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Application publication date: 20201009 |