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Yogurt containing hedysarum polybotys polysaccharide

A technology of Radix Radix Polysaccharides and yogurt, which is applied in milk preparations, dairy products, applications, etc., and can solve problems such as complex components of Radix Radix Polysaccharides, poor protein compatibility, and elimination of flocculation

Inactive Publication Date: 2015-02-04
柳州市康小乐牛奶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The polysaccharide components of Radix Astragali will be complex and have poor compatibility with proteins, and the phenomenon of "exclusion of flocculation" will easily occur when the two are mixed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Preheat the milk to 50-55°C, based on the weight of the milk, add 5% sucrose, 0.02% pectin, 0.06% agar, 0.1% sodium alginate, 0.03% sodium carboxymethylcellulose and 100ppm of astragalus polysaccharide, stirred for 15 minutes, preheated to 70°C, homogenized at 25mPa, sterilized at 95°C for 5 minutes, cooled to 45°C, inoculated (using Bifidobacterium and Lactobacillus acidophilus) Ferment until the acidity is about 70, and cool down to 15°C.

Embodiment 2

[0012] Preheat the milk to 50-55°C, based on the weight of the milk, add 7% sucrose, 0.07% pectin, 0.03% agar, 0.04% sodium alginate, 0.1% sodium carboxymethylcellulose and 200ppm of astragalus polysaccharide, stirred for 15 minutes, preheated to 75°C, homogenized at 20mPa, then sterilized at 90°C for 5 minutes, added 50ppm of astragalus polysaccharide, 200ppm of rennet and 800ppm of whey powder, cooled to 40°C, inoculated (with Bifidobacterium and Lactobacillus acidophilus) and fermented to an acidity of about 70, then cooled to 15°C.

[0013] Compared with other common stabilizers, the present invention uses pectin, agar, sodium alginate and sodium carboxymethyl cellulose as composite stabilizers, which can well avoid the phenomenon of "exclusion of flocculation" of astragalus polysaccharide in milk, Improved yogurt stability.

[0014] Because the yogurt of the invention contains the active factor of astragalus polysaccharide, the yogurt of the invention has more and greate...

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PUM

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Abstract

The invention discloses yogurt containing hedysarum polybotys polysaccharide. The yogurt comprises milk as a main component, and comprises the following components in percentage by weight according to the weight of the milk: 50-200ppm of hedysarum polybotys polysaccharide, 0.02-0.1% of gelatin, 0.02-0.1% of agar, 0.01-0.1% of sodium alginate and 0.01-0.1% of sodium carboxymethylcellulose. Because the yogurt disclosed by the invention contains hedysarum polybotys polysaccharide active factors, the yogurt has more and larger health and probiotic functions than ordinary yogurt.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to yoghurt containing astragalus polysaccharide. Background technique [0002] In recent years, with the improvement of people's quality of life, a nutritious, healthy and scientific lifestyle has gradually become people's pursuit. As people gradually deepen their understanding of the concept of health preservation, natural, high-quality, nutritious and healthy yogurt products have also become the mainstream of dairy consumption. [0003] Astragalus polysaccharide is the main active ingredient of Radix Radix, which has the effect of inhibiting tumor, improving immune function and lowering blood sugar. The polysaccharide components of Radix Astragali will be complex and have poor compatibility with proteins, and the phenomenon of "exclusion flocculation" will easily occur when the two are mixed. Contents of the invention [0004] The object of the present invention is to provide a y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
Inventor 莫明规
Owner 柳州市康小乐牛奶有限公司