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Functional yoghourt rich in unsaturated fattyacids

An unsaturated fatty acid, functional technology, applied in the field of functional yogurt, can solve the problems of α-linolenic acid destruction, reduced nutritional value, several or even dozens of tablets, etc., to reduce cholesterol, regulate intestinal flora, and achieve bright color. Effect

Inactive Publication Date: 2014-05-14
普洱联众生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these vegetable oils are mostly used as cooking oil, and high temperature will damage α-linolenic acid, reducing the nutritional value
If eaten directly, the greasy feeling is heavy, which is difficult for most people to accept
There are many soft capsule products made of vegetable oil in the health care product market. It takes more than a dozen or even dozens of capsules a day to achieve the desired effect. Most people find it difficult to accept, and the cost is high and expensive

Method used

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  • Functional yoghourt rich in unsaturated fattyacids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: prepare yoghurt with cane fruit oil

[0036](1) Preparation of sachaetra fruit oil

[0037] Crush the Miteng nuts to 60 mesh, press at a pressure of 60 MPa, at a temperature of 50°C, press for 60 minutes, and filter to obtain Miteng fruit oil;

[0038] (2) Preparation of cane fruit oil yogurt

[0039] a. Dissolve 0.2 parts of starch octenyl succinate and 0.1 parts of water at 60°C, and then add it to 90 parts of fresh milk;

[0040] b. Homogenize at a pressure of 30MPa for 15 minutes;

[0041] c. Sterilize at 95°C for 5 minutes, then cool to 42°C;

[0042] d. Inoculate Streptococcus thermophilus and Lactobacillus bulgaricus, the two are compounded at a ratio of 1:3, inoculate 2 parts, and ferment for 18 hours at a temperature of 42°C to obtain fermented milk;

[0043] e. Dissolve 1 part of octenyl starch succinate with 0.5 part of water at 60°C, mix with 5 parts of sachaeji fruit oil, add the fermented milk obtained in step d, and mix and homogeni...

Embodiment 2

[0044] Example 2: Preparation of linseed oil yoghurt

[0045] (1) Preparation of linseed oil is the same as that of Example 1 Sateng fruit oil;

[0046] (2) Preparation of linseed oil yogurt

[0047] a. After dissolving 0.3 parts of glyceryl stearate and 0.2 parts of water at 55°C, add it to the milk prepared by 10 parts of milk powder and 95 parts of water;

[0048] b. Pressure 25MPa, homogenization 20min;

[0049] c. Sterilize at 95°C for 5 minutes, then cool to 45°C;

[0050] d. Inoculate Lactobacillus rhamnosus and Lactobacillus, and mix them at a ratio of 1:2, inoculate 2 parts, and ferment for 20 hours at a temperature of 41°C to obtain fermented milk;

[0051] e. Dissolve 0.8 parts of glyceryl stearate and 0.8 parts of water at 50°C, mix with 6 parts of linseed oil, add the fermented milk obtained in step d, and mix and homogenize 3 times at a pressure of 20 Pa to obtain the finished linseed oil yoghurt.

Embodiment 3

[0052] Embodiment 3: Preparation of mixed vegetable oil yoghurt

[0053] (1) The preparation of sachaetra oil, linseed oil or perilla oil is the same as the preparation of sachaetra oil in Example 1;

[0054] (2) Prepare mixed vegetable oil yogurt

[0055] a. After dissolving 0.4 parts of sucrose fatty acid and 0.3 parts of water at 50°C, add it to 95 parts of fresh milk;

[0056] b. Pressure 20MPa, homogenization 20min;

[0057] c. Sterilize at 95°C for 8 minutes, then cool to 40°C;

[0058] d. Inoculate Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus in a ratio of 1:1:2:3, inoculate 3 parts, and ferment at 42°C for 22 hours to obtain fermented milk;

[0059] e. Add 1 part of sucrose fatty acid and 0.5 part of water to dissolve at 60°C, mix with 3 parts of cane oil, 2 parts of linseed oil and 1 part of perilla oil, add the fermented milk obtained in step d, and mix homogeneously twice at a pressure of 25 Pa , to obtain...

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PUM

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Abstract

The invention discloses functional yoghourt rich in unsaturated fattyacids. The functional yoghourt comprises at least one of sacha inchi oil, linseed oil and perilla oil, and also comprises fresh milk or milk powder, fermentation strains, emulsifying agents and water. According to the functional yoghourt, vegetable oil obtained by adopting a low-temperature cold pressing technology is adopted, the fresh milk or milk powder is subjected to fermentation by adopting composite strains, and after fermenting maturation, product oil is obtained after being compounded. The functional yoghourt is rich in the unsaturated fattyacids, has a good taste and a health-care function, can provide a new way for supplementing the unsaturated fattyacids, specially alpha-linolenic acid, and can provide a large quantity of good choices for consumers.

Description

technical field [0001] The invention relates to a yogurt, in particular to a functional yogurt rich in unsaturated fatty acids. Background technique [0002] Unsaturated fatty acids are mainly divided into three categories, namely omega-3, omega-6, and omega-9 series. The omega-3 series of unsaturated fatty acids is one of the basic raw materials for the synthesis of nerve cells, the main component of the human retina, and the key nutrient that determines the development of human wisdom. The omega-3 series of unsaturated fatty acids helps maintain the balance of fatty acids in the body. Regulate blood lipids, lower blood cholesterol, prevent coronary heart disease, high blood pressure, stroke and other cardiovascular and cerebrovascular diseases; omega-6 series unsaturated fatty acids participate in the synthesis of prostaglandin E1 and prostaglandin E2 (PGE1 and PGE2), and human cardiovascular and The immune system is closely related; and omega-9 series unsaturated fatty a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杜冰张嘉怡谢蓝华陈佳王超
Owner 普洱联众生物资源开发有限公司
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