富含β-葡聚糖松茸酸奶片的制备方法
Method of Preparation of Tricholoma matsutake Yogurt Pressed Candy Containing β-glucan
孙秋 1崔慧如 1胡伟龙1
作者信息
- 1. 同溢堂药业有限公司,福建 漳州 363200
- 折叠
摘要
研究一种成分中包含松茸的酸奶品的制备生产工艺,通过该方法生产出的产品含有较多的β-葡聚糖活性成分,能够满足亚健康人群的营养需求并具有松茸的特殊鲜美口感,助力于人们的高品质生活.选用松茸子实体,采用酿酒酵母发酵松茸,然后将其与牛奶、乳酸菌等益生菌通过二次发酵制备成酸奶原料,并通过实验筛选填充剂等辅料,采用干法制粒压制成片.经过两次发酵后,β-葡聚糖含量由原始松茸中的 0.53%提高到 1.09%,同时松茸丰富了酸奶口感.本工艺制成的酸奶片不仅保留了传统酸奶中的益生菌,同时松茸中的活性成分及β-葡聚糖也会对人体的健康发挥重要生理作用.
Abstract
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.
关键词
松茸/β-葡聚糖/酿酒酵母/发酵/酸奶片Key words
Tricholoma matsutake/β-glucan/Saccharomyces cerevisiae/fermented/yogurt pressed candy引用本文复制引用
出版年
2024
NETL
NSTL
万方数据