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Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof

A technology of health yogurt and Rana oil, which is applied in the field of food processing, can solve the problems of unacceptable taste, low added value of products, single type, etc., and achieve the effects of moderate acidity, unique flavor and good taste.

Inactive Publication Date: 2013-08-14
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are disadvantages such as simple technology, low product added value, single type, unacceptable taste, etc. Therefore, combined with modern food processing technology, the development of products with high nutritional value, unique flavor and good taste has great economic value and development prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] a. Preparation of wood frog oil: take the dry product of wood frog oil, add distilled water with a weight ratio of 1:50 to 200, soak it at 4 to 10°C for 12 to 24 hours, then grind it with a colloid mill, and use 120 to 450 mesh filter for 3 to 5 times; take an appropriate weight of fresh ginger, add quantitative distilled water, mash and filter through the tissue to obtain clarified ginger juice, add 3 to 5% by weight to the forest frog oil slurry, and heat to 50-50%. 90°C, keep warm for 30-60 minutes, then cool to 10-50°C for later use, to obtain the wood frog oil slurry.

[0014] b. Blending and homogenization: add 20-50% fresh milk, 3-7% skimmed milk powder, and 8-14% xylitol to the wood frog oil slurry obtained in process a, and stir and mix at 40-60°C Uniform, homogeneous at 10-20MPa.

[0015] c. Sterilization and cooling: sterilize the feed liquid treated in process b at 85-95° C. for 10-25 minutes, then cool to 20-50° C. to obtain the fermentation base material....

Embodiment 1

[0019] Take the dry wood frog oil, add distilled water with a weight ratio of 1:100, soak it at 4°C for 12 hours, then grind it evenly through a colloid mill, filter it with a 200-mesh filter for 5 times, and take an appropriate weight of fresh ginger and add it quantitatively Clarified ginger juice is obtained by mashing and filtering distilled water, adding 3% by weight, heating to 80°C, keeping warm for 30 minutes, cooling to 30°C to obtain Rana oil slurry, adding 50% fresh milk, 5% skimmed Milk powder, 10% xylitol, stirred and mixed at 50°C, homogenized at 15MPa, sterilized at 85°C for 25 minutes, cooled to 20°C to obtain fermentation base material, and lactic acid bacteria were directly put into the starter and fermented The base material is inoculated at a volume-to-weight ratio of 0.01-0.05 g / L, fermented at 40°C for 5.5 hours, and post-ripened in a low-temperature refrigerator at 8°C for 12 hours to obtain low-fat, sugar-free Rana oil health-care yoghurt. The technical...

Embodiment 2

[0021] Take the dried wood frog oil, add distilled water with a weight ratio of 1:50, soak it at 4°C for 12 hours, then grind it evenly with a colloid mill, filter it with a 200-mesh filter for 5 times, and take an appropriate weight of fresh ginger and add it quantitatively The distilled water is mashed and filtered to prepare clarified ginger juice, add 2% by weight, heat to 90°C, keep warm for 20 minutes, cool to 45°C to get Rana oil slurry, add 40% fresh milk, 4% skim Milk powder, 12% xylitol, stirred and mixed at 40°C, homogenized at 15MPa, sterilized at 95°C for 10 minutes, cooled to 45°C to obtain the fermentation base material, and the lactic acid bacteria were directly put into the starter and fermented The base material is inoculated at a volume-to-weight ratio of 0.01 to 0.05 g / L, fermented at 43°C for 4.5 hours, and post-ripened in a low-temperature freezer at 8°C for 12 hours to obtain low-fat, sugar-free Rana oil health-care yoghurt. The technical indicators of l...

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Abstract

The invention discloses low-fat and sugar-free oviductus ranae health-care yoghourt and a preparation method thereof and belongs to the technical field of food processing. The method comprises the following main steps of according to fermentation base materials, inoculating 0.01 to 0.05g / L mixed directly adding fermenting agent of lactobacillus bulgaricus and Streptococcus thermophilus into slurry which contains 20 to 50 percent of fresh milk, 3 to 7 percent of dried skim milk, 8 to 14 percent of xylitol and oviductus ranae; fermenting for 4 to 10 hours at the temperature of 40 to 50 DEG C; and curing the product at low temperature to obtain the oviductus ranae health-care yoghourt. The oviductus ranae health-care yoghourt prepared by the method is rich in activated probiotics and a plurality of functional components, low in fat and free of sugar, has the effects of regulating intestinal flora balance, keeping health of intestines, reducing blood fat and blood sugar, protecting liver, resisting cancer, beautifying and the like, is particularly suitable for middle-aged and aged people and diabetics, and provides a new way for deep processing of oviductus ranae.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-fat and sugar-free Rana oil health-care yoghurt and a preparation method thereof. Background technique [0002] Rana oil is the dried fallopian tube of the female Rana, and it is a precious nourishing health product, which has the functions of nourishing the kidney and essence, moistening the lungs and nourishing yin. At present, the development of Rana oil in my country is still in its infancy, mainly focusing on the development of Rana oil capsules, Rana oil oral liquid, and Rana oil beverages. There are disadvantages such as simple technology, low product added value, single type, unacceptable taste, etc. Therefore, combined with modern food processing technology, the development of products with high nutritional value, unique flavor and good taste has great economic value and development prospects. [0003] The mixture of Lactobacillus bulgaricus an...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张铁华车宇飞关丰睿李玺
Owner JILIN UNIV
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