Burdock fermented milk

A technology of fermented milk and burdock, applied in dairy products, applications, milk preparations, etc., can solve the problem of low economic added value of burdock, achieve the effects of improving the body's immunity, maintaining the balance of human metabolism, and promoting intestinal health

Inactive Publication Date: 2013-07-10
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

China's burdock is mainly exported fresh, and only a small part is us...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Extraction of burdock oligosaccharides: select fresh unpeeled burdock, wash and dry the surface moisture, add deionized water 20 times the weight of fresh burdock, crush it with a beater, extract it in 80 water bath for 4 hours, and collect The filtrate was precipitated with ethanol, and the precipitate was collected and freeze-dried to obtain burdock oligosaccharides;

[0018] (2) 0.6% of burdock oligosaccharides, 7% of milk powder, 7% of added sugar, mixed in proportion and homogeneous;

[0019] (3) Sterilize the liquid in step (2) at 60°C for 30 minutes, and cool at room temperature;

[0020] (4) Inoculate 10 in step (3) 8 CFU / mL lactic acid casein bacteria, the inoculum size is 1 / 100 (V / V), and fermented at 37°C for 10 hours;

[0021] (5) Add soybean polysaccharides with a mass of 0.2% of the fermentation broth in step (4);

[0022] (6) homogeneous;

[0023] (7) canned;

[0024] (8) Ripe at 4°C for 12 hours.

Embodiment 2

[0026] (1) Extraction of burdock oligosaccharides: select fresh burdock, add 20 times the weight of deionized water, crush it with a beater, extract it in a water bath at 100°C for 2 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain Burdock oligosaccharides.

[0027] (2) 1% burdock oligosaccharide, 6% milk powder, 8% sugar, and the rest deionized water, mixed in proportion and homogeneous.

[0028] (3) Sterilize the liquid obtained in step (2) at 60°C for 30 minutes, cool at room temperature to below 25°C, and set aside.

[0029] (4) Inoculate 10 8 CFU / mL Lactic acid casei bacteria, the inoculum size is 1 / 100 (V / V), and fermented at 37°C for 8 hours.

[0030] (5) Add 0.25% soybean polysaccharides by mass of the fermentation broth to the fermentation broth in step (4).

[0031] (6) Homogeneous.

[0032] (7) CANNED.

[0033] (8) After-ripening at 4°C for 10.

Embodiment 3

[0035] (1) Extraction of burdock oligosaccharides: select fresh burdock, add 20 times the weight of deionized water, crush it with a beater, extract it in a water bath at 100°C for 4 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain Burdock oligosaccharides.

[0036] (2) 0.5% burdock oligosaccharide, 8% milk powder, 7.5% sugar, and deionized water for the rest, mix and homogenize.

[0037] (3) Sterilize the liquid in step (2) at 60°C for 30 minutes, and cool it down to below 25°C at room temperature.

[0038] (4) Inoculate 10 in step (3) 8 CFU / mL Lactic acid casei bacteria, the inoculum size is 1 / 100 (V / V), and fermented at 37°C for 12h.

[0039] (5) Add 0.1% soybean polysaccharides by mass of the fermentation broth to the fermentation broth in step (4).

[0040] (6) Homogeneous.

[0041] (7) CANNED.

[0042] (8) Ripe at 4°C for 14 hours.

[0043] The burdock fermented milk that above-mentioned 3 embodiments make, m...

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PUM

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Abstract

The invention discloses burdock fermented milk belonging to the field of processing of beverage. The burdock fermented milk is prepared from milk powder, cane sugar and burdock as primary materials by the following steps of homogenizing, sterilizing, cooling, inoculating, keeping warm and fermenting, cooling, stabilizing agent, homogenizing, bulking, cooling, and carrying out after-ripening to form the burdock fermented milk. The beverage disclosed by the invention has fresh scent of burdock, and is low in material cost; the lactic acid bacteria content in the fermented milk is high and can be up to 8-9Log. The beverage has the effects of promoting intestinal health, releasing constipation, maintaining human body metabolic balance and improving immunity of the organism.

Description

Technical field [0001] The invention relates to burdock fermented milk, which belongs to the field of beverage processing. Background technique [0002] Burdock is a biennial herb of Compositae, which is widely distributed and cultivated throughout the country. The fruit, roots, leaves and stems of burdock can be used medicinally, and the roots, stems and leaves of burdock are widely used in Japan, southeast and other regions for cooking and eating vegetables. China's burdock is mainly exported fresh, and only a small part is used for deep processing, which makes the economic added value of burdock low. [0003] Burdock is rich in oligosaccharides, which can regulate the function of the intestinal tract and promote the beneficial microbial flora in the intestinal tract, thereby enhancing the body's immunity. Lactic acid bacteria fermented drinks are one of the foods favored by consumers in recent years, and functional oligosaccharides are new health-care sugar products tha...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 贺菊萍韩彩云陆冉冉杨久琳李坚
Owner XUZHOU UNIV OF TECH
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