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Anti-ageing yoghourt containing flavonoid compounds and production method for same

The technology of a flavonoid compound and a production method is applied in the field of fermented dairy product processing, and can solve the problems of inability to market, the appearance of yogurt products, the influence of the stability of the flavor system, and the influence of product quality, so as to improve production efficiency and expand anti-aging functionality. , the effect of reducing the risk of fermentation

Active Publication Date: 2013-07-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the natural flavonoid extract itself has a darker color and a bitter taste, and directly adding it to yogurt will have a significant impact on the appearance, flavor, and system stability of the yogurt product, thereby affecting product quality. better market

Method used

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  • Anti-ageing yoghourt containing flavonoid compounds and production method for same
  • Anti-ageing yoghourt containing flavonoid compounds and production method for same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 Stirred yoghurt rich in flavonoids and preparation method thereof

[0042] 1. Pretreatment of flavonoids:

[0043] The raw material of flavonoids used in this example is seabuckthorn flavonoids (hereinafter referred to as seabuckthorn flavone raw materials), purchased from Beijing Gaoyuan Shengguo Seabuckthorn Products Co., Ltd., mainly extracted from seabuckthorn fruits, in the form of dark brown powder, non-toxic and side effects, slightly bitter taste , the total flavonoid content in the raw material is about 50%.

[0044] Take 100g of the seabuckthorn flavonoid raw material, fully dissolve it in about 100ml of edible alcohol (purity about 90%); take 500g of β-cyclodextrin, and prepare it in a saturated aqueous solution at 60°C; dissolve the flavonoid compound with edible alcohol Add it into the saturated aqueous solution of β-cyclodextrin, keep stirring slowly (60-200rpm) at 60°C for 2 hours to obtain a white suspension, cool to room temperature and le...

Embodiment 2

[0054] Embodiment 2 is rich in the set type yoghurt of flavonoid compound and its preparation method

[0055] 1. Pretreatment of flavonoids:

[0056] The raw materials of flavonoids used in this example are the same as those in Example 1.

[0057] Take 100g of the seabuckthorn flavonoid raw material, fully dissolve it in about 100ml of edible alcohol (about 90% purity); take 400g of β-cyclodextrin, and prepare it in a saturated aqueous solution at 62°C; dissolve the flavonoids dissolved in edible alcohol The compound was added to the saturated aqueous solution of β-cyclodextrin, and the temperature was maintained at 62°C and stirred slowly for 2 hours to obtain a white suspension, which was cooled to room temperature and left to stand overnight, filtered to obtain a precipitate, and the obtained precipitate was dried at 45°C , to obtain the pretreated flavonoids.

[0058] The pretreated flavonoids are white powder without peculiar smell. After testing, the flavonoid compoun...

Embodiment 3

[0067] Embodiment 3 Stirred yoghurt rich in ginkgo flavonoids and its preparation method

[0068] 1. Pretreatment of flavonoids:

[0069] The raw material of flavonoids used in this example is commercially available ginkgo flavonoids (ginkgo biloba extract), which is a light yellow-brown flowable brown-yellow powder with a slight smell of ginkgo leaves and a bitter taste. Wherein the total flavone glycoside content: 24-26% (HPLC method), total terpene lactone content 8-10% (HPLC method), bilobalide ≥ 2.5%, ginkgolide A ≥ 1.4%, ginkgolide B ≥ 1.2% %, ginkgolide C ≥ 0.9%, ginkgolic acid ≤ 1-5ppm, heavy metal content ≤ 20ppm, AS ≤ 1PPM, loss on drying ≤ 3%, residue on ignition ≤ 1.5%, and solvent residue ≤ 1%.

[0070] Get 100g of the ginkgo flavone raw material, fully dissolve in about 80ml of edible alcohol (purity about 90%); get 500g beta-cyclodextrin, and mix it in a saturated aqueous solution at 62°C; Add it to the saturated aqueous solution of β-cyclodextrin, keep the te...

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Abstract

The invention provides a yoghourt containing flavonoid compounds and a production method for the same. The production method comprises the following steps of: pre-treating the flavonoid compounds; adding the pre-treated flavonoid compounds in milk, or adequately dissolving the pre-treated flavonoid compounds and milk powder in water, and preparing fermentation substrate solution; and producing the yoghourt after homogenizing and sterilizing. According to the production method disclosed by the invention, the flavonoid compounds are added in the yoghourt after a special pre-treatment process, so that the product has a certain anti-ageing function because of containing the flavonoid compounds; moreover, the influences of the colour and bitter taste of the natural flavonoid compounds on the yoghourt are furthest eliminated and reduced, so that the quality of the product is ensured; further, via the addition of the flavonoid compounds, a fermentation process can also be promoted.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a yogurt which is added with natural flavonoids for fermentation so that the product has an anti-aging function and a preparation method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] Yogurt (yogurt, yoghurt) has a sweet and sour taste and is rich in nutrition. Yogurt contains active lactic acid bacteria, which can inhibit the growth of harmful bacteria in the intestinal tract, regulate the balance of intestinal microecology, enhance human immunity, and enhance human digestion. ability, promote appetite, improve intestinal environment, and effectively increase the utilization rate of calcium and phosphorus in the human body; there are also studies reported that lactic acid bacteria contain oxidoreductase and peroxidase, which can fight free radicals in the human body and inhibit The growth of spoilage bacteria reduc...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 董强马国文张海斌杨美清程海强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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