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Anti-oxidative blueberry yogurt and preparation method thereof

An anti-oxidation and blueberry technology, which is applied in the field of preparation of anti-oxidation blueberry yoghurt, can solve the problems of unsuitable for long-distance transportation and storage, easy spoilage, easy corruption of blueberries, etc., to improve product flavor, improve resource utilization, increase The effect of product added value

Inactive Publication Date: 2014-08-06
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content (85%-90%) of fresh blueberries, they are prone to spoilage and deterioration after harvesting, and are not suitable for long-distance transportation and storage. Its application has a crucial impact
A large number of blueberries are exported overseas in my country every year. Fresh blueberries are easily corrupted and lose their value during storage and transportation.

Method used

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  • Anti-oxidative blueberry yogurt and preparation method thereof
  • Anti-oxidative blueberry yogurt and preparation method thereof
  • Anti-oxidative blueberry yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of antioxidant blueberry yogurt, comprising the following steps:

[0033] a. Pick fresh and ripe blueberries, wash them, and then dry them until the water on the surface of the blueberries disappears;

[0034] b. 12 parts (weight) of blueberries obtained in step a are added to 100 parts (weight) of pure milk, and the mixture is put into a colloid mill (emulsification fineness is 2 μm, Zhengzhou Yuxiang Food Machinery Co., Ltd.) to homogenize Quality and grinding were carried out 3 times for 3 minutes each time to obtain a uniform purple mixture and filter the residue through double-layer gauze (mainly including blueberry peel and blueberry seeds that would affect the taste) to obtain a blueberry milk mixture;

[0035] c. add 6 parts of (weight) white sugar, 0.3 part of (weight) agar in the mixed solution that step b is made, add 3 parts of (weight) lactic acid bacteria again, stir and make mixing;

[0036] d. Put the mixed liquid obtained in step c...

Embodiment 2

[0075] In order to determine the efficacy of anthocyanins in antioxidant blueberry yoghurt, the DPPH free radical scavenging rate, reducing power and ABTS free radical scavenging in antioxidant blueberry yoghurt were detected before and after fermentation in the orthogonal experimental group.

[0076] 1. Determination of DPPH free radical scavenging rate of antioxidant blueberry yoghurt

[0077] Take 1 mL of the test solution prepared according to Example 1, add 5 mL of 0.1 mmol / L 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) solution, shake well and place it in the dark at room temperature for 50 min. Measure the absorbance value at , and use the ethanol solution with a volume fraction of 70% as a blank. The formula for calculating the DPPH free radical scavenging rate is as follows:

[0078]

[0079] Among them, A 样品 is the absorbance value of the liquid to be tested, A 空白 It is the absorbance value of 70% ethanol aqueous solution.

[0080] Calculated as Figure 4 sho...

Embodiment 3

[0092] The anti-oxidative blueberry yoghurt prepared under the best experimental conditions of the present invention (blueberry is equivalent to 15% of milk weight, 6% sucrose addition, fermentation temperature 41 ℃) is compared with three kinds of commercially available yoghurt, and its DPPH Radical scavenging rate, reducing power and ABTS radical scavenging rate.

[0093] The calculation result of DPPH free radical scavenging rate is as follows: Figure 7 shown. Depend on Figure 7 It can be seen that under the optimal test conditions, the DPPH free radical scavenging rate of the prepared antioxidant blueberry yoghurt is 2-5 times higher than that of ordinary yoghurt on the market, up to 68.3%.

[0094] The results of the determination of reducing power were as follows: Figure 8 shown. Depend on Figure 8 It can be seen that the reducing power of antioxidant blueberry yogurt prepared under the optimal test conditions is 2-4 times higher than that of ordinary yogurt on ...

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Abstract

The invention discloses anti-oxidative blueberry yogurt and a preparation method thereof. The preparation method comprises the steps of picking fresh matured blueberries, cleaning the blueberries, and then drying the blueberries until water on the surfaces of the blueberries disappears; then adding the blueberries into milk, grinding the blueberries after mixing to obtain uniformly purple mixed liquid, and filtering out residues through a double-layer gauze to obtain blueberry and milk mixed liquid; adding saccharose, agar and lactic acid bacteria into the blueberry and milk mixed liquid, and stirring for uniformly mixing the materials; and finally, performing fermentation at the temperature of 40-44 DEG C to obtain the anti-oxidative blueberry yogurt. The preparation method is simple; the prepared anti-oxidative blueberry yogurt is high in anthocyanin content and good in organoleptic quality and has wide market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of anti-oxidation blueberry yoghurt, and also relates to a product prepared by the method. Background technique [0002] Blueberry, also known as lingonberry, contains a variety of phenolic active ingredients such as anthocyanins and flavonoids. Anthocyanins are a class of water-soluble natural pigments that widely exist in plants. They belong to flavonoids and mostly exist in the form of glycosides, also known as anthocyanins. Studies have shown that blueberry anthocyanins have strong antioxidant, anti-mutation, and anti-tumor activities, which can eliminate free radicals in the human body and protect human health. In recent years, blueberries have been introduced in many regions of my country, and the output of blueberries has increased year by year. However, due to the high water content (85%-90%) of fresh blueberries, they are prone to spoilag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 明建陈燕张潇慈美琳
Owner SOUTHWEST UNIVERSITY
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