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Fritillaria taipaiensis crude polysaccharide yogurt and preparation method thereof

A technology of Taibai fritillary and crude polysaccharide, which is applied in the field of Taibai fritillary crude polysaccharide yogurt and its preparation, and achieves the effects of good development prospect, extended shelf life and good stability.

Inactive Publication Date: 2015-07-01
CHONGQING THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of yogurt on the market are generally fruity, cereal and flavored. According to specific needs, there are also low-lactose, low-calorie, vitamin or protein-enhanced yogurt, etc., but the active ingredients of Taibai Fritillaria are used in yogurt processing to make yogurt with Yogurt products with certain health effects have not been reported in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Taibai Fritillaria crude polysaccharide yogurt, its preparation method comprises the following steps:

[0031] (1) Accurately weigh 10.0 g of Taibai Fritillaria dry product and grind it through a 100-mesh sieve;

[0032] (2) Degreasing: reflux the powder in a Soxhlet extractor with 120mL of petroleum ether at 60°C until it becomes colorless, and then extract with 120mL of 80% ethanol for 3h;

[0033] (3) Take out the material in the Soxhlet extractor, evaporate the solvent to get Taibai Fritillaria residue, add deionized water to the Taibai Fritillaria residue in an ultrasonic cell pulverizer after the solid-liquid weight ratio is 1:12~18 Ultrasonic treatment in the medium, the ultrasonic power is 300-400W, the treatment time is 15-20min, the temperature is 70-80°C, and then filtered;

[0034] (4) Protein removal: the filtrate was concentrated to 30mL by a rotary evaporator, then 6mL of a mixture of n-butanol and chloroform was added, after mixing well, the layers we...

Embodiment 2

[0045] The difference between Example 2 and Example 1 lies in that step (7) is different, mainly in that the amount of crude polysaccharide added from Taibai Fritillaria is different from Example 1, and the rest of the steps are the same as Example 1.

[0046] Step (7) in Example 2: Take 160g of raw milk yoghurt, 400g of milk, 16g of white sugar and 1.5g of Taibai Fritillaria crude polysaccharides, mix them well, stir them evenly, and leave them to ferment at 42-43°C for 7 hours to obtain the initial Taibai Fritillaria crude polysaccharides. Polysaccharide yogurt.

Embodiment 3

[0048] The difference between embodiment 3 and embodiment 1 is that step (7) is different, mainly in that the addition amount of white granulated sugar and Taibai Fritillaria crude polysaccharide is different from that of embodiment 1, and the rest of the steps are the same as embodiment 1.

[0049]Step (7) in Example 3: Mix 160g of raw milk yogurt, 400g of milk, 12g of white sugar and 1.5g of Taibai Fritillaria crude polysaccharide, stir evenly, and leave to ferment at 42-43°C for 7 hours to obtain the initial Taibai Fritillaria crude polysaccharides. Polysaccharide yogurt.

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Abstract

The invention discloses a fritillaria taipaiensis crude polysaccharide yogurt. A preparation method comprises the following steps: (1) grinding a dry fritillaria taipaiensis product into powder and sieving; (2) degreasing with petroleum ether and ethyl alcohol; (3) carrying out ultrasonic treatment; (4) removing protein; (5) homogenizing fresh cow milk; (6) preparing original lactic acid milk; (7) fermenting, namely mixing 160 parts of original lactic acid milk, 400 parts of fresh cow milk, 12-16 parts of white granulated sugar and 1-1.5 parts of fritillaria taipaiensis crude polysaccharide, stirring and mixing evenly, standing and fermenting at 42-43 DEG C for 7-8 hours to obtain initial fritillaria taipaiensis crude polysaccharide yogurt; and (8) ageing at 4 DEG C for 24-36 hours, so as to obtain the fritillaria taipaiensis crude polysaccharide yogurt. The fritillaria taipaiensis crude polysaccharide yogurt prepared by the method is unique in flavor, abundant in nutrient, stable in quality, and beneficial to storage, and has good development prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to Taibai Fritillaria crude polysaccharide yogurt and a preparation method thereof. Background technique [0002] Taibai Fritillaria is the bulb of Fritillaria taipaiensis P.Y.Li, a plant of the Liliaceae family. It is oval or conical, with a diameter of 0.6-1.2cm and a height of 4-8mm. The surface is white and smooth; it tastes bitter and sweet, slightly Cold; it has the effects of moistening the lungs, resolving phlegm, and relieving cough. It is mainly used to treat cough due to lung heat, bronchitis, and unfavorable expectoration. At present, the development and research on the medicinal value of Taibai Fritillaria are mainly made into traditional Chinese medicine products and health products, and the active ingredients are rarely extracted for food production. Not only can more people not be exposed to the functionality of Fritillaria in this way, but the processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 陈林王红博唐芳刘美丽
Owner CHONGQING THREE GORGES UNIV
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