Globe artichoke yoghourt and making method thereof

A technology for artichoke and yogurt, applied in the field of artichoke yogurt and its preparation, can solve the problem of not combining artichoke and yogurt to make health yogurt, etc., and achieve the effects of improving cholesterol-lowering effect, fresh and unique flavor, and delicate taste.

Inactive Publication Date: 2016-11-09
HUAQIAO UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But as of now, there is no report on combining artichoke with yogurt and making it into healthy yogurt

Method used

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  • Globe artichoke yoghourt and making method thereof
  • Globe artichoke yoghourt and making method thereof
  • Globe artichoke yoghourt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV / h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV / h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

[0022] 2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 6% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

[0023] 3) Mix the freeze-dried artichoke po...

Embodiment 2

[0027] 1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV / h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV / h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

[0028] 2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 8% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

[0029] 3) Mix the artichoke freeze-dried po...

Embodiment 3

[0033] 1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV / h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV / h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

[0034] 2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 10% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

[0035] 3) Mix the freeze-dried artichoke p...

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Abstract

The invention discloses globe artichoke yoghourt and a making method thereof. Globe artichoke stem leaf extract is made into freeze-dried powder which is mixed and homogenized with milk prior to inoculation fermentation to make the globe artichoke yoghourt. The globe artichoke yoghourt has dual health-care functions of globe artichoke and yoghourt, and is comprehensive in nutrition, fresh and unique in flavor, delicate in taste, moderate in sourness and sweetness, suitable for people of all ages, good in cholesterol reducing effect and particularly suitable for patients with hyperlipidemia and people drinking for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to artichoke yoghurt and a preparation method thereof. Background technique [0002] Artichoke, also known as chrysanthemum thistle, cardoon, French lily, lotus lily, is a 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 artichoke acid, chlorogenic acid, flavonoids and other ingredients that are beneficial to the human body. cardiovascular. Artichokes are fed with flower buds, and leaves, stems, receptacles, etc. are discarded because they cannot be effectively utilized, resulting in waste of resources. Therefore, extracting cymarin and other beneficial components from stems and leaves is helpful for the comprehensive utilization of resources and has a good prospect in food processing. [0003] Yogurt is a kind of milk ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 汤须崇寇馨月邓爱华雷廷平蔡婀娜
Owner HUAQIAO UNIVERSITY
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