Purple-sweet-potato probiotic sour-milk and preparation method thereof

A probiotic and purple potato technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor bifidobacteria resistance, insufficient vitality, long growth cycle, etc., and achieve rich nutrition, good health care functions, good taste effect

Pending Publication Date: 2017-05-10
HEBEI UNIV OF ENG
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0025] Although probiotics can survive in the human intestinal tract, their vitality is not tenacious. This is because some probiotics have high requirements for the livi

Method used

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  • Purple-sweet-potato probiotic sour-milk and preparation method thereof
  • Purple-sweet-potato probiotic sour-milk and preparation method thereof
  • Purple-sweet-potato probiotic sour-milk and preparation method thereof

Examples

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Embodiment Construction

[0055] The present invention will be specifically introduced below in conjunction with specific embodiments.

[0056] Part 1: Preparing Purple Potato Probiotic Yogurt

[0057] Step 1: Prepare Purple Potato Puree

[0058] We bought three common purple sweet potatoes from the market: Japanese black sweet potato, Jishu No. 18, and purple sweet potato Xinyin No. 1.

[0059] Anthocyanins and total sugars are two very important substances in purple sweet potato, and their content is an important indicator for yogurt development.

[0060] We measured the total sugar content of three kinds of purple sweet potatoes by classical Fehling's reagent titration method, and measured the anthocyanin content of three kinds of purple sweet potatoes by pH differential method. The results are shown in Table 1.

[0061] Table 1 Determination results of anthocyanins and total sugars in different purple sweet potatoes

[0062] total sugar content Anthocyanin content Japanese black...

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Abstract

The invention discloses purple-sweet-potato probiotic sour-milk and a preparation method thereof. The preparation method of the purple-sweet-potato probiotic sour-milk comprises the following steps: (1), preparing purple sweet potato paste; (2), pouring white granulated sugar, white granulated sugar, galacto-oligosaccharides and the purple sweet potato paste into fresh milk, wherein the ratio of the white granulated sugar to the galacto-oligosaccharides to the purple sweet potato paste to the fresh milk is 0.5-0.7kg: 0.5-0.7kg: 0.8-1.2kg: 8-10kg, carrying out preheating until the temperature of the mixture is 60-70 DEG C, homogenizing the heated mixture, sterilizing the homogenized mixture at 90-100 DEG C for 3-7 minutes, and cooling the sterilized mixture to 40-45 DEG C; (3), adding mixed probiotics into the cooled mixture; and (4), fermenting the mixture in a constant-temperature incubator at 40-45 DEG C; and the purple-sweet-potato probiotic sour-milk is prepared after fermentation. The invention has the following beneficial effects: the purple sweet potatoes and the fresh milk are utilized as raw materials, and the mixed probiotics composed of bacillus bifidus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus casei and the like are used for carrying out fermentation, so that the prepared purple-sweet-potato probiotic sour-milk with novel flavor is bright in color, good in taste and rich in nutrition, and has very good health-care functions.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a purple potato probiotic yogurt and a preparation method thereof, and belongs to the technical field of food fermentation. Background technique [0002] 1. Purple sweet potato [0003] Purple sweet potato has high nutritional value and is often used as a food dye because of its special color. [0004] 1. Anthocyanins [0005] Purple sweet potato is quite rich in anthocyanins, which have strong antioxidant activity. The anthocyanin content of purple sweet potato is not only high, but also stable to light and heat, and its stability is better than that of strawberry, perilla, and purple cabbage. [0006] Anthocyanins in purple sweet potatoes have been proven to be long-lasting and powerful antioxidants. Anthocyanins molecules are easily absorbed by the human body. Anthocyanins can bring many benefits to the human body, and have various medicinal values ​​and health f...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133A23V2400/125A23V2400/123A23V2400/113A23V2400/51A23V2400/249
Inventor 刘美玉胡玢宋云华刘爱莲连昭慧
Owner HEBEI UNIV OF ENG
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