Yoghurt containing hippophae rhamnoides

Abstract

The invention relates to health preserving yoghurt containing hippophae rhamnoides and a preparation method of the health preserving yoghurt. Dairy products are matched with hippophae rhamnoides powder, stabilizing agents and sugarcane to be subjected to strain fermentation, wherein the stabilizing agents are selected from combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The health preserving yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the health preserving yoghurt realizes various health care and nutrition effects of various kinds of probiotics and the hippophae rhamnoides.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, more specifically, the invention relates to a health-preserving yogurt containing seabuckthorn and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's quality of life, a nutritious, healthy and scientific lifestyle has gradually become people's pursuit. As people gradually deepen their understanding of the concept of health preservation, natural, high-quality, nutritious and healthy yogurt products have also become the mainstream of dairy consumption. In today's dairy market, apart from the common function of regulating the stomach, most yogurt products have other functions, which can no longer meet the needs of consumers. [0003] Seabuckthorn, Latin Chinese medicine name: FRUCTUS HIPPOPHAE, seabuckthorn oil contains 206 kinds of active substances that are beneficial to the human body, including 46 kinds of biologically active...

AI Technical Summary

Problems solved by technology

[0007] CN101664061A discloses a seabuckthorn yogurt and its production process, including fermenting fresh milk, seabuckthorn powder, stabilizer, thickener, mango and peach juice, etc., but there is no specific mention of which stabilizer and fermentation strain to use in this document

Adding seabuckthorn powder to fresh milk or reconstituted milk for co-fermentation can increase the Vc content of yogurt, but during the fermentation process of yogurt (due to the acidification of the produced acid), casein precipitation will occur, and the addition of seabuckthorn powder , will cause the crystallization of the produced casein, resulting in changes in the tissue state of the yogurt, not only causing the loss of Vc content, but also making the yogurt lose its original smooth texture, and the entrance will have a rough feeling; on the other hand, how to make the added Seabuckthorn yogurt has a greater probiotic function than ordinary yogurt, which also needs to be explored and studied

The prior art does not disclose any way to solve the defects of strong acidity of seabuckthorn and special flavor of seabuckthorn, which adversely affect yoghurt