Anti-aging yoghurt containing flavonoids and preparation method thereof
The technology of a flavonoid compound and a preparation method is applied in the field of fermented dairy product processing, and can solve the problems of inability to market, affect product quality, appearance of yogurt products, influence on the stability of flavor system, etc., so as to improve production efficiency, reduce the risk of fermentation, Amplifies the effect of anti-aging functionality
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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 (purity about 90%); take 400g of β-cyclodextrin, and prepare it in a saturated aqueous solution at 62°C; dissolve the flavonoid compound with edible alcohol Add it to the saturated aqueous solution of β-cyclodextrin, keep the temperature at 62°C and stir slowly for 2 hours to obtain a white suspension, cool to room temperature and let stand overnight, filter to obtain a precipitate, and dry the obtained precipitate at 45°C. The pretreated flavonoids are obtained.
[0058] The pretreated flavonoids are white powder without peculiar smell. After testing, the flavonoid compound content is 12.76±0.21% (n=3).
[0059] 2. Prepare yo...
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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