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Compound pearl barley-millet flavor functional yoghurt and preparation method thereof

A functional and millet technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of not being disclosed, and achieve the effects of fast reproduction, improved immunity, and high safety

Inactive Publication Date: 2015-11-11
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no publication at home and abroad about using functional food raw materials such as barley, millet, and Haematococcus pluvialis, and food raw materials such as skimmed milk powder and sugar to develop a barley rich in functional factors such as SOD, astaxanthin, and polypeptides. Millet compound flavor functional yoghurt and preparation method thereof

Method used

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  • Compound pearl barley-millet flavor functional yoghurt and preparation method thereof
  • Compound pearl barley-millet flavor functional yoghurt and preparation method thereof
  • Compound pearl barley-millet flavor functional yoghurt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0058]A kind of barley and millet compound flavor functional yogurt, millet and barley are mixed and ground into emulsion, hydrolyzed by flavor protease, α-amylase and glucoamylase, fermented with Bacillus subtilis starter, filtered, ultra-high pressure or ultrasonic treatment to obtain millet and barley Mix the enzymatic hydrolysis fermentation liquid, then add Haematococcus pluvialis enzymatic hydrolyzate, skimmed milk powder, and sugar in a certain proportion, stir and mix evenly, sterilize, cool, add lactic acid bacteria starter, mix well, fill, ferment, cool, etc. process to obtain a special flavor yogurt product containing functional factors such as SOD, astaxanthin and polypeptide, which has anti-oxidation and immune regulation functions and has an inhibitory effect on ACE activity. The preparation method comprises the following steps:

[0059] (1) Preparation of Bacillus subtilis starter: Transfer the preserved Bacillus subtilis strains (No. CGMCC1.2163 of China General...

Embodiment 2

[0072] With above-mentioned embodiment 1, its difference is:

[0073] Step (1) In the preparation of Bacillus subtilis starter: transfer the preserved Bacillus subtilis strains to the slant medium, and after culturing at 37°C for 18 hours, pick 6 loops and inoculate them into a triangular flask containing 200ml of basic seed medium medium, 37°C, 180r / min shaking culture for 36h;

[0074] Step (2) activating lactic acid bacteria strains: Inoculate Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus in MRS liquid medium respectively, and culture them in an incubator at 37° C. for 36 hours;

[0075] Step (3) in the preparation of lactic acid bacteria starter: the activated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus strains were respectively inoculated in 10wt% degreased milk cooled to 37°C after pasteurization In the milk culture medium, culture in a 37°C incubator for 8 ...

Embodiment 3

[0082] With above-mentioned embodiment 1, its difference is:

[0083] Step (1) In the preparation of Bacillus subtilis starter: transfer the preserved Bacillus subtilis strains to the slant medium, and after culturing at 37°C for 24 hours, pick 10 rings and inoculate them into a triangular flask containing 250ml of basic seed medium medium, 37°C, 220r / min shaking culture for 22h;

[0084] Step (2) activating lactic acid bacteria strains: Inoculate Lactobacillus helveticus, Streptococcus thermophilus and Lactobacillus acidophilus in MRS liquid medium respectively, and culture them in an incubator at 43° C. for 20 hours;

[0085] Step (3) in the preparation of lactic acid bacteria starter: inoculate the activated Lactobacillus helveticus, Streptococcus thermophilus and Lactobacillus acidophilus strains respectively in 13.0wt% skimmed milk medium cooled to 40°C after pasteurization , cultured in a 43°C incubator for 3 hours to make the number of viable bacteria reach 10 8 cfu / m...

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Abstract

The invention discloses a compound pearl barley-millet flavor functional yoghurt and a preparation method thereof. The preparation method is characterized by comprising the following steps: mixing millet with pearl barley and grinding the obtained mixture into emulsion; successively carrying out enzymatic hydrolysis with flavourzyme, alpha-amylase and glucoamylase, fermentation with a bacillus subtilis starter, filtering and superhigh-pressure or ultrasonic treatment so as to obtain millet-pearl barley mixed enzymatic hydrolysis fermentation broth; adding a Haematococcus pluvialis enzymatic hydrolysis product, degreased milk powder and white sugar in proportion; and then successively carrying out uniform mixing under stirring, sterilization, cooling, addition of a lactic acid bacteria starter, uniform mixing, filling, fermentation, cooling and the like so as to obtain the functional yoghurt. The functional yoghurt has the following advantages: the functional yoghurt contains functional factors like SOD, astaxanthin and polypeptide, has antioxidation and immunoloregulation functions and exerts inhibition effect on activity of ACE.

Description

technical field [0001] The invention relates to yoghurt, in particular to functional yoghurt with compound flavor of barley and millet and a preparation method thereof. Background technique [0002] Barley, also known as barley or barley rice, is commonly known as "Yaowang rice", "Huihui rice" and "Liugu rice". It has been a reputable nourishing food since ancient times. According to laboratory analysis, barley contains up to 18-21% protein, 4-6% fat, and 79.2% carbohydrates. It is also rich in various vitamins (especially B vitamins) and amino acids and minerals needed by the human body. It is very nutritious. Rich. In addition, barley also has the functions of digestion, diuresis, suppuration, analgesia, detumescence, moisturizing, beauty treatment, fatigue relief, prevention of high blood pressure and promotion of digestion, especially the coix seed fat contained in it can well inhibit certain cancers. cell growth. Therefore, the seed of Job's tears is a good functiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/133
Inventor 潘道东郭宇星李桦陶明煊刘琛章金叶张丹丹
Owner NANJING NORMAL UNIVERSITY
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