Preparation method of globe artichoke yoghourt

A technology of artichoke and yoghurt, which is applied in the field of preparation of artichoke yoghurt, can solve the problems such as there is no preparation method of artichoke yoghurt, and achieve the effect of rich nutrition, fresh and unique flavor, and lowering cholesterol

Inactive Publication Date: 2016-09-28
CHANGDE HUIMEI AGRI TECH
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no related product and preparatio...

Method used

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Embodiment 1

[0018] (1) Preparation of artichoke freeze-dried powder: dry and crush clean artichoke stems and leaves to 20 mesh, add a certain proportion of water, and perform microwave-assisted extraction. Fresh thistle raw materials and water are in a weight ratio of 1:7~1 :10, the microwave power is 600~1000W, the processing time is 80~120s, the temperature of the added water is 60~70℃; after the extract is concentrated, it is separated and purified by the macroporous resin. The specific method for the separation and purification of the macroporous resin is: LSA-21 type macroporous adsorption resin, the pretreated resin is loaded into the glass chromatograph, and the sample (artichoke extract) is loaded at a volume flow of 2~4BV / h, and 3~5 times the column volume of 50% Ethanol for elution, the elution rate is 2~4BV / h; the eluate is concentrated and freeze-dried to obtain artichoke lyophilized powder;

[0019] (2) Preparation of milk liquid: add whole milk powder into warm water at 30~40℃,...

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Abstract

A preparation method of globe artichoke yoghourt comprises steps as follows: (1), preparation of lyophilized globe artichoke powder; (2), preparation of milk; (3), mixing and homogenization; (4), inoculated fermentation; (5), cooling and post-maturation. The yoghourt prepared with the method has comprehensive nutrients and fresh and unique flavor, integrates healthcare functions of the globe artichoke and the yoghourt and is suitable for people of all ages; the yoghourt tastes fine and smooth, has moderate sweet and sour flavor and abundant nutrients and avoids a layering phenomenon; the globe artichoke has functions of protecting the liver and reducing cholesterol, after the yoghourt is prepared from the globe artichoke, the original cholesterol reducing function of the yoghourt is further improved, and the yoghourt is particularly suitable for a patient with hyperlipidemia.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of artichoke yogurt. Background technique [0002] Artichoke, also known as daisy thistle, cardoon, French lily, lotus lily, perennial herb. It is native to the Mediterranean coast and is also cultivated in a small amount in Shanghai, Zhejiang, Hunan, Yunnan and other places in my country. Artichoke leaves contain cynic acid, chlorogenic acid, flavonoids and other beneficial components to the human body. It is a healthy vegetable with high nutritional value. Regular consumption can protect the liver and kidneys, enhance kidney detoxification, prevent arteriosclerosis, and protect Cardiovascular. Artichokes are fed by flower buds, and leaves, stems, and receptacles are discarded because they cannot be effectively used, resulting in a waste of resources. Therefore, extracting beneficial components such as artichoke from stems and leaves is helpful to the ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C2240/15
Inventor 邓爱华肖立安刘志文张平喜
Owner CHANGDE HUIMEI AGRI TECH
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