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Chinese yam plant extract, fermented yogurt and preparation method of fermented yogurt

A plant extract and yam technology, applied in the field of microbial fermentation technology and biotransformation, can solve the problems of poor consumer acceptance and achieve the effects of fast and thorough fermentation, easy digestion and absorption, and regulating gastrointestinal function

Inactive Publication Date: 2017-06-30
GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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  • Summary
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Problems solved by technology

However, these edible health products are usually in the form of capsules, etc., and users must remember to carry them. At the same time, most of these edible health products are not seasoned, and consumers’ acceptance is poor

Method used

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  • Chinese yam plant extract, fermented yogurt and preparation method of fermented yogurt
  • Chinese yam plant extract, fermented yogurt and preparation method of fermented yogurt
  • Chinese yam plant extract, fermented yogurt and preparation method of fermented yogurt

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preparation example Construction

[0047] According to one aspect of the present invention, the preparation method of above-mentioned yam plant extract, comprises the following steps:

[0048] Step (a): Soaking the above-mentioned raw materials in water for 0.5-2 hours, the mass ratio of the total mass of the above-mentioned raw materials to water is 1:4-8;

[0049] Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10-20 minutes, then filter out the extract, then add an equal amount of the above water in step (a), repeat the above decoction and filtration steps 1 to 2 times, all the extracts after each decoction were combined to obtain the yam plant extract.

[0050] In the above preferred embodiment, the soaking time of the raw materials in the above step (a) should not be too long to avoid losing the efficacy of the drug, and should be preferably 0.5-2 hours. If the texture of yam is too dry, the soaking time can also be extended appropriately.

[0051] In the ab...

Embodiment 1

[0078] A yam plant extract, which is mainly made of the following raw materials in terms of parts by mass: 20 parts of yam, 10 parts of lotus seeds and 10 parts of Gallus gallis.

Embodiment 2

[0080] The invention discloses a yam plant extract, which is entirely made of yam as a raw material.

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Abstract

The invention provides Chinese yam plant extract, fermented yogurt and a preparation method of the fermented yogurt, and relates to the technical fields of microbial fermentation and biotransformation. The Chinese yam plant extract is mainly made of Chinese yam by the adoption of a heating water extraction method, and the fermented yogurt made of the Chinese yam plant extract, milk, saccharose and composite fermentation strains through fermentation has the effects of spleen strengthening, vital-energy reinforcing, digestion promoting and transportation facilitating and has an excellent healthcare effect on dyspepsia. The fermented yogurt maintains nutritional components of original yogurt and has part of effects of the Chinese yam at the same time, and the health care effects of yogurt and the health care effects of the Chinese yam are well combined. Because the fermented yogurt is good in curd, color and luster, taste and flavor, the contradictions are alleviated that most of current healthcare products are not good in seasoning effect and poor in acceptance of consumers.

Description

technical field [0001] The invention relates to the field of microbial fermentation technology and biotransformation technology, in particular to a yam plant extract, fermented yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a kind of food that is deeply loved by the masses, and it is a kind of milk product that is made through fermentation with fresh fresh milk as raw material. During the fermentation process of yogurt, about 20% of the sugar and protein in fresh milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). After fermentation, the fatty acids in milk can be increased compared with raw milk 2 times, these changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. At the same time, yogurt can decompose lactose and protein in fresh milk, making it easier for the human body to digest and absorb; it has the effect of...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23C9/13
CPCA23C9/13A23C9/1307A23V2002/00A23V2200/32
Inventor 田维毅朱世杰蔡琨杨光勇陈瑞梁建东杨长福
Owner GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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