Litsea coreana yoghourt and preparation method and application thereof

A technology of eagle tea and yogurt, applied in the field of eagle tea yogurt and its preparation

Inactive Publication Date: 2011-06-29
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Researchers have studied some of the mineral components, chemical components, amino acids, flavonoids and polyphenolic compounds of Eagle Tea, and found that Eagle Tea has the functions of lowering blood sugar, improving blood lipids and liver lipid metabolism disorders, but using Eagle Tea Development of functional dairy products for raw materials Not covered

Method used

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  • Litsea coreana yoghourt and preparation method and application thereof
  • Litsea coreana yoghourt and preparation method and application thereof
  • Litsea coreana yoghourt and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1. Prepare materials

[0056] Component A: fresh milk 85%, isomaltooligosaccharide 3%, fructooligosaccharide 2%, soybean oligosaccharide 1%, sodium caseinate 1.2%;

[0057] Component B: Eagle Tea 7.6%;

[0058] Component C: lactic acid bacteria yogurt starter, the inoculation amount is 1.0g / L.

[0059] 2. Preparation

[0060] a. Mix the raw materials in component A, homogenize at 50°C and 15MPa for 15 minutes, add eagle tea, heat at 80-85°C for 35 minutes to sterilize, filter with sterile cotton balls and cool to 42°C to mix Lotion;

[0061]b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, ferment at 40°C until the pH is 4.5, and then refrigerate at 4°C for 24 hours to obtain the eagle tea yogurt.

[0062] The eagle tea yogurt prepared in this example has the effects of lowering blood sugar and improving immunity.

Embodiment 2

[0064] 1. Prepare materials

[0065] Component A: reconstituted milk 90%, isomalto-oligosaccharide 3.4%, fructo-oligosaccharide 1.5%, soybean oligosaccharide 0.5%, sodium caseinate 0.6%;

[0066] Component B: Eagle Tea 4%;

[0067] Component C: lactic acid bacteria yogurt starter, the inoculation amount is 1.0g / L.

[0068] 2. Preparation

[0069] a. Mix the raw materials in component A, homogenize at 60°C and 20MPa for 10 minutes, add eagle tea, heat at 95-100°C for 10 minutes to sterilize, filter with sterile cotton balls and cool to 42°C to mix Lotion;

[0070] b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, ferment at 40-42°C until the pH is 4.8, and then refrigerate at 4°C for 12 hours to obtain the eagle tea yogurt.

[0071] The eagle tea yogurt prepared in this example has the effects of lowering blood sugar and improving immunity.

Embodiment 3

[0073] 1. Prepare materials

[0074] Component A: fresh milk 86%, isomaltooligosaccharide 4%, fructooligosaccharide 1.8%, soybean oligosaccharide 0.7%, sodium caseinate 1%;

[0075] Component B: Eagle Tea 6.5%;

[0076] Component C: lactic acid bacteria yogurt starter, the inoculation amount is 1.0g / L.

[0077] 2. Preparation

[0078] a. Mix the raw materials in component A, homogenize at 55°C and 18MPa for 12 minutes, add eagle tea, heat at 80-85°C for 35 minutes to sterilize, filter with sterile cotton balls and cool to 42°C to mix Lotion;

[0079] b. Inoculate lactic acid bacteria yogurt starter into the mixed emulsion, ferment at 40-42° C. to pH 4.6, and then refrigerate at 4° C. for 18 hours to obtain eagle tea yogurt.

[0080] The eagle tea yogurt prepared in this example has the effects of lowering blood sugar and improving immunity.

[0081] The lactic acid bacteria yogurt starter used in Examples 1-3 was purchased from Beijing Chuanxiu Technology Co., Ltd.

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Abstract

The invention discloses Litsea coreana yoghourt, a preparation method and application thereof. The Litsea coreana yoghourt is prepared from the following raw materials: fresh milk or reconstituted milk, isomaltose hypgather, fructooligosaccharide, soybean oligosaccharide, sodium caseinate, Litsea coreana, Lactobacillus delbrueckii and Streptococcus thermophilus. The preparation method for the Litsea coreana yoghourt comprises the following steps of: adding the Litsea coreana serving as a functional factor into the fresh milk or the reconstituted milk, and inoculating lactic acid bacteria for fermentation. The Litsea coreana yoghourt can reduce blood sugar and improve immunity, improves the healthcare function value of yoghourt, and enriches the variety of the yoghourt.

Description

1. Technical field [0001] The invention relates to a functional dairy product, in particular to an eagle tea yoghurt and its preparation method and application. 2. Background technology [0002] Yogurt is usually a fermented milk product rich in probiotics, which is prepared by homogenizing, pasteurizing or sterilizing, and lactic acid bacteria fermentation, using fresh milk or reconstituted milk as the main raw material. Streptococcus thermophilus (ys14) and Lactobacillus delbrueckii subsp. bulgaricus (1.1480) are commonly used strains in yogurt production, and they have a good synergistic effect. Yogurt is not only rich in nutrients such as calcium, protein, riboflavin and vitamins, but also contains a large number of probiotics that are beneficial to human health. At present, it has been confirmed that yogurt can balance the intestinal flora, improve the body's immunity, lower cholesterol and delay aging. In addition, as people's requirements for dairy products continue ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 叶明刘冬叶玉娥
Owner HEFEI UNIV OF TECH
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