Fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt and preparation method

A tartary buckwheat germ and stirring technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of inconvenience, heavy medicinal taste, unacceptable, etc., to improve flavor, control blood sugar, and improve bowel function. The effect of the intestinal flora

Inactive Publication Date: 2016-10-26
SHANGHAI INST OF TECH
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a stirred nutritional yoghurt containing tartary buckwheat germ and astragalus and a preparation method thereof. To solve the inc...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] (1) Preparation of the reference substance solution: take 0.1 g of anhydrous glucose dried at 105°C to constant weight and accurately weigh it, put it in a 10 mL volumetric flask, add water to dissolve, release to the mark, shake well, and accurately measure 10 mL. Put it in a 100mL measuring bottle, add water to the mark, and shake well to obtain (0.1mg of glucose per 1mL).

[0064] (2) Preparation of standard curve: Accurately measure 0.2, 4.4, 0.6, 0.8, 1.0, 1.2, 1.4mL of the reference solution into a stoppered test tube, add water to dilute to 2mL, and mix with 1.0mL 6% phenol and 5mL 98% concentrated sulfuric acid mixed. After 10 minutes, record the absorbance at 490nm wavelength, take the absorbance as the ordinate, and the glucose concentration as the abscissa, draw the standard curve, and obtain the regression equation of the standard curve, Y=1.1024X-0.0129, R 2 =0.9997, X is absorbance, Y is glucose concentration (mg / mL).

[0065] (3) Sample determination: A...

Embodiment 1

[0074] A kind of tartary buckwheat germ, yellow stirring type nutritional yoghurt and its preparation method, the fermented liquid used is calculated by weight, and its raw material composition and content are as follows:

[0075] Tartary buckwheat puffed powder 15 parts

[0076] 10 parts tartary buckwheat germ pulp

[0077] 60 servings of reconstituted milk

[0078] Astragalus powder 6 parts

[0079] 3 parts of compound starter

[0080] Compound sugar 5 parts

[0081] Composite stabilizer 0.5 parts.

[0082] The composite starter is calculated by weight ratio and is formed by compounding Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus: Lactobacillus plantarum 1:1:1~2:1~2;

[0083] The compound sugar, calculated by weight ratio, is formed by compounding xylitol: lactose: sucrose at a ratio of 2: 1.5: 0.02;

[0084] The composite stabilizer, calculated by weight ratio, is formed by compounding xanthan gum: guar gum: acid-resistant sodium ca...

Embodiment 2

[0111] A stirring nutritional yoghurt containing tartary buckwheat germ and astragalus and a preparation method thereof, the fermented liquid used is calculated in parts by weight, and the composition and content of the raw materials are as follows:

[0112] Tartary buckwheat puffed powder 17.5 parts

[0113] 9 parts tartary buckwheat germ pulp

[0114] 57.5 servings of reconstituted milk

[0115] Astragalus powder 5 parts

[0116] 4 parts of compound starter

[0117] Compound sugar 6.2 parts

[0118] Composite stabilizer 0.8 part.

[0119] The composite starter is calculated by weight ratio and is formed by compounding Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus: Lactobacillus plantarum 1:1:1~2:1~2;

[0120] The compound sugar, calculated by weight ratio, is formed by compounding xylitol: lactose: sucrose at a ratio of 1.5:1:0.02;

[0121] The stabilizer, calculated by weight ratio, is formed by compounding xanthan gum: guar gum: acid...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Acidityaaaaaaaaaa
Acidityaaaaaaaaaa
Acidityaaaaaaaaaa
Login to view more

Abstract

The invention discloses fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt which is prepared from fermentation with mixed fermentation broth. The mixed fermentation broth comprises the following components in parts by weight: 15-20 parts of puffed fagopyrum tararicum powder slurry, 8.0-10 parts of fagopyrum tararicum germ slurry, 55-60 parts of reconstituted milk, 4.0-6.0 parts of astragalus membranaceus powder, 3.0-5.0 parts of a composite fermentation agent, 5.0-7.0 parts of compounded sugar and 0.5-1.0 part of a composite stabilizer. The invention further provides a preparation method of the yoghourt. The preparation method comprises the following steps: preparing the puffed fagopyrum tararicum powder slurry, the fagopyrum tararicum germ slurry and the reconstituted milk, mixing the puffed fagopyrum tararicum powder slurry, the fagopyrum tararicum germ slurry and the reconstituted milk with the astragalus membranaceus powder, a sweetening agent and the stabilizer, performing steps of homogenizing, sterilization, inoculation, fermentation, stirring, sub-packaging, after-ripening, and the like sequentially, and obtaining the fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt. The fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt is novel fermented yoghourt which contains fagopyrum tararicum, fagopyrum tararicum germs and astragalus membranaceus powder, and is rich in nutrient components such as flavones, saponin, polysaccharide, protein and dietary fiber.

Description

technical field [0001] The invention belongs to the field of food, and relates to yoghurt, in particular to a stirred nutritional yoghurt containing tartary buckwheat germ and astragalus and a preparation method thereof. Background technique [0002] Chinese tartary buckwheat is an excellent grain variety for both medicine and food. It is praised by experts as "the new food source for human health and health care in the 21st century". Tartary buckwheat is rich in a large amount of flavonoids, especially rutin, which is the main source of dietary flavonoids . Astragalus is also a common medicinal and edible plant with many chemical components, mainly including saponins, astragalus polysaccharides, flavonoids and trace elements. Both tartary buckwheat and astragalus have unique dietary and health functions such as lowering cholesterol, enhancing immunity, and preventing diabetes, high blood pressure, and obesity. [0003] At present, most yogurts on the market use fresh mi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1238A23C9/1315A23V2400/123A23V2400/113A23V2400/169A23V2400/249
Inventor 周小理周一鸣刘兰杰闫贝贝赵燊侍荣华崔琳琳李云龙
Owner SHANGHAI INST OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap