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Functional fermented milk and preparation method thereof

A fermented milk and functional technology, applied in the field of functional fermented milk and its preparation, can solve problems such as bad taste and complicated preparation process

Inactive Publication Date: 2015-05-13
INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Currently existing fermented milk, the preparation process is more complicated, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 A functional fermented milk prepared from the following raw materials: 30 grams of fresh milk; 2 grams of burdock extract; 1 gram of astragalus extract; 0.4 grams of stabilizer; 3 grams of green tea extract; 0.3 grams of acidity regulator; Dosage 0.13 grams; Kefir bacteria flora 150DCU.

[0040] The preparation method of above-mentioned fermented milk, the steps are:

[0041] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 3 minutes, crush into thick matter, filter, decolorize the filtrate with 0.5% activated carbon for 6 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0042] B. Peel the fresh burdock, clean it, add deionized water 5 times the weight of the burdock, smash it with a beater, extract it in a water bath at 90°C for 3 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain burdock Extract;

[0043]...

Embodiment 2

[0047] Example 2 A functional fermented milk prepared from the following raw materials: 50 grams of fresh milk; 6 grams of burdock extract; 5 grams of astragalus extract; 0.8 grams of stabilizer; 8 grams of green tea extract; 0.8 grams of acidity regulator; Dosage 0.45 grams; Kefir bacteria flora 180DCU.

[0048] The preparation method of above-mentioned fermented milk, the steps are:

[0049] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 8 minutes, crush into thick matter, filter, decolorize the filtrate with 0.5% activated carbon for 8 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0050] B. Peel the fresh burdock, clean it, add deionized water 10 times the weight of the burdock, crush it with a beater, extract it in a water bath at 90°C for 6 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain burdock Extract;

[00...

Embodiment 3

[0055] Example 3: A functional fermented milk prepared from the following raw materials: 35 grams of fresh milk; 3 grams of burdock extract; 2 grams of astragalus extract; 0.5 grams of stabilizer; 4 grams of green tea extract; 0.4 grams of acidity regulator; Dosage 0.25 grams; Kefir bacteria flora 160DCU.

[0056] The preparation method of above-mentioned fermented milk, the steps are:

[0057] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 4 minutes, crush into a thick substance, filter, decolorize the filtrate with 0.5% activated carbon for 6.5 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0058] B. Peel the fresh burdock, clean it, add 6 times the weight of burdock in deionized water, crush it with a beater, extract it in a water bath at 90°C for 4 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain burdock Extract; ...

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Abstract

The invention discloses functional fermented milk which is prepared from the following main raw materials in parts by weight: 30-50 parts of fresh milk, 2-6 parts of burdock extract, 1-5 parts of astragalus extract, 0.4-0.8 parts of a stabilizer, 3-8 parts of green tea extract, 0.3-0.8 parts of an acidity regulator, 0.13-0.45 parts of a sweetener and 150-180 DCU of Kefir florae. The fermented milk has the effects of promoting intestinal health, relieving constipation, maintaining metabolic balance of a human body and improving body immunity.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine, in particular to a functional fermented milk and a preparation method thereof. Background technique [0002] Fermented dairy products refer to lactic acid products that are fermented by microorganisms using emulsion as raw material. Fermented dairy products have [0003] It has the advantages of rich nutrition, easy digestion, good palatability and convenient preservation, and is loved by consumers. Among them, sour cream, yogurt, etc. are products obtained by inoculating lactic acid bacteria into emulsion and then fermenting them. In addition to bacteria, some products also have yeast and mold involved in fermentation. For example, blue cheese and Salmonella cheese have Penicillum roqueforti and P.camemberti involved in fermentation; these microorganisms will not only improve the appearance and physical and chemical properties of the product, but also [0004] And can enrich the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 马建军陶海英闫明奎王万秀赵国宇
Owner INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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