Production method for yoghourt containing flaxseed superfine powder

Abstract

The invention relates to a production method for a yoghourt containing a flaxseed superfine powder. The production method comprises the following steps: (1) carrying out raw material treatment; (2) adding brown powdered sugar in skim milk and uniformly stirring; (3) heating the milk by a pasteurization method and preserving heat; (4) fermenting to obtain an intermediate product; (5) cooling the intermediate product and adding the flaxseed superfine powder, then uniformly stirring and mixing through a homogenizer, cooling and refrigerating, thereby obtaining the yoghourt containing the flaxseed superfine powder. The production method disclosed by the invention has the following beneficial effects that 1, efficient absorption for the effective ingredients of flaxseeds is benefited; 2, the flaxseed gum contained in the flaxseeds is capable of playing the role of a stabilizer, and other stabilizers do not need to be added; 3, by adding the flaxseed superfine powder in the yoghourt, the contents of omega-3 polyunsaturated fatty acids and dietary fibres in the yoghourt can be increased, brain development is benefited, eyesight is protected, a regulation role is played on immunosuppression, and blood fats are reduced.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing yoghurt containing superfine flaxseed powder. Background technique [0002] Flaxseed is a multifunctional health food. Flax oil is rich in α-linolenic acid, flax protein, lignans, dietary fiber, etc. α-linolenic acid is a precursor for the synthesis of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the human body. EPA and DHA have important biological activities. Such as: beneficial to the development of the brain and retina, protecting eyesight, regulating immune suppression, lowering blood fat, preventing and treating cardiovascular and cerebrovascular diseases, anti-platelet aggregation, expanding cardiac arteries and delaying thrombus formation. Flaxseed protein is a high-quality protein with high content of branched-chain amino acids (BCAA), such as valine, leucine, isoleucine, etc., and aromatic amino acids (AAA), such as tyrosine, phen...

AI Technical Summary

Problems solved by technology

[0003] Flaxseed, as a food with great health effects, is not yet fully developed in the food industry. At present, flaxseed is mainly used in the following two fields in the food industry. One is to extract linseed oil, but linseed oil is currently used in the food oil market. The share is still very small. Flaxseed oil is mainly used for cooking and cannot be eaten directly, and other functional components of flaxseed such as lignans, dietary fiber, and flax protein cannot be retained in flaxseed oil; the second is used as an auxiliary material for The use of bread and cakes is also extremely limited. As an auxiliary material for bread and cakes, flaxseed is generally not crushed, and the raw seeds are mostly sprinkled on the surface directly, which affects the absorption of nutrients