Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof

A technology of nattokinase and whole milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of low proportion of functional yogurt, achieve the effect of rich and mellow taste, easy to accept taste, and improve taste

Inactive Publication Date: 2016-09-21
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the market is mainly ordinary yogurt, and the proportion of functional yogurt is relatively small.

Method used

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  • Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: the preparation of aloe fruit grain

[0049] (1) choose the fresh blade of Shangnong Daye Aloe;

[0050] (2) Rinse with clean water and peel;

[0051] (3) Aloe meat cleaning;

[0052] (4) The pulp is blanched at 100°C for 5 minutes;

[0053] (5) Use a juice extractor to grind the pulp into a liquid state to obtain aloe juice;

[0054] (6) adding citric acid at a ratio of 0.03 g / ml to analytically pure citric acid and aloe juice (i.e. adding 0.03 g of analytically pure citric acid to 100 mL of aloe juice) to obtain aloe juice;

[0055] (7) Preserve at 4°C

Embodiment 2

[0056] Embodiment 2: the preparation of natto

[0057] (1) Preparation of germinated soybeans

[0058] Select soybeans and wash them three times with tap water. Soak in tap water at 20-25°C for 6 hours. Drain the water, spread the soybeans evenly in the culture basket with small holes at the bottom, cover with gauze, spray an appropriate amount of tap water on the gauze, move it into a constant temperature incubator at 23°C, and rinse the soybeans with water every 8 hours to avoid being polluted by mold. The germination time is 25 hours, and the sprout length is 1-2mm, and the solid culture medium of germinated soybeans is obtained.

[0059] (2) Preparation of solid nutrient matrix and sterilization

[0060] The obtained germinated soybean solid medium is mixed according to the weight ratio of germinated soybean solid medium:glucose:glycerol=100:1.2:0.8, sterilized at 115°C for 30min to obtain a solid fermentation substrate, and the temperature is lowered to room temperatur...

Embodiment 3

[0064] Embodiment 3: the preparation of the aloe reconstituted milk yoghurt rich in nattokinase

[0065] (1) Stir 78g whole milk and 6.24g white sugar evenly and sterilize in a boiling water bath for 10 minutes;

[0066] (2) After cooling to 42°C, inoculate 1.56 g of activated lactic acid bacteria (YO-MIX900 type, a commercial starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus, Denmark Danisco Company) liquid, wherein the activated lactic acid bacteria liquid The number of live bacteria is 7-11×10 8 cfu / g;

[0067] (3) Constant temperature fermentation at 42°C for 4.5 hours;

[0068] (4) add the aloe raw juice that 2.34g embodiment 1 makes and stir;

[0069] (5) Store in a refrigerator at 4°C;

[0070] (6) add the natto that 3.9g embodiment 2 makes before eating.

[0071] Note: Because natto stored in yogurt for a long time will reduce the content of nattokinase and weaken the health function, so it needs to be added before eating.

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Abstract

The invention discloses natto-kinase-enriched aloe-whole fat sour milk and a preparation method thereof. The natto-kinase-enriched aloe-whole fat sour milk comprises the following raw materials: whole-fat milk, white granulated sugar, original aloe juice, natto and lactobacillus. The preparation method comprises the following steps: Step One, uniformly stirring the whole-fat milk and the white granulated sugar, and sterilizing the mixture by carrying out heating so as to obtain a basic liquid; Step Two, incubating the dry lactobacillus powder or the activated lactobacillus solution into the basic liquid when the basic liquid is cooled, so that a lactobacillus-containing liquid is obtained; Step Three, fermenting the lactobacillus-containing liquid at constant temperature of 35-45 DEG C for 2-6 hours, so that a prepared material liquid is obtained; Step Four, adding the original aloe juice into the prepared material liquid, and carrying out stirring, so that an aloe material liquid is obtained; and Step Five, adding the homogenized natto into the aloe material liquid before eating, so that the natto-kinase-enriched aloe-whole fat sour milk is prepared. Activity of the natto kinase in the prepared reconstituted-milk sour milk can be 200IU/ml or higher, and the sour milk is good in taste, so that the reconstituted-milk sour milk is conducive to promotion and application.

Description

technical field [0001] The invention belongs to the field of food fermentation and food processing, in particular to a preparation method of aloe full-fat yoghurt rich in nattokinase. Background technique [0002] Yogurt is a kind of milk product obtained by fermenting milk with milk as raw material, adding starter to milk after sterilization. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. The taste is sweet and sour, the taste is mellow and silky, and it has rich nutritional value, and it has the functions of promoting gastric juice secretion, increasing appetite, promoting digestion and absorption, lowering cholesterol, and regulating the stable balance of intestinal flora, so it is widely accepted by people. [0003] Aloe vera contains many nutrients, such as vitamins, minerals, enzymes, amino acids, anthraquinone compounds and polysaccharides, etc. It has anti-bacterial and anti-inflammatory properti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1307A23C9/123A23C9/1315
Inventor 姚晓敏宋睿张建华崔青王凯
Owner SHANGHAI JIAO TONG UNIV
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