Method of Preparation of Tricholoma matsutake Yogurt Pressed Candy Containing β-glucan
Study the preparation and production process of a yogurt product containing matsutake as an ingredient,and the product produced by this method contains a significant amount of β-glucan.The active ingredient can meet the nutritional needs of sub healthy individuals and has the unique and delicious taste of matsutake,helping people to live a high-quality life.Selecting matsutake fruiting bodies,fermenting matsutake with brewing yeast,and then preparing yogurt raw materials through secondary fermentation with milk and probiotics such as lactic acid bacteria.Fillers and other auxiliary materials are screened through experiments,and dry granulation and compression are used to form slices.After two rounds of fermentation,the content of β-glucan increased from 0.53%to 1.09%in the original matsutake,and matsutake enriched the taste of yogurt.The yogurt slices made by this process not only retain the probiotics in traditional yogurt,but also the active ingredients in matsutake β-Glucan also play an important physiological role in human health.
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