Cinnamon plant extract liquid, fermented yoghourt and preparation method of fermented yoghourt

A plant extract, cinnamon technology, applied in the field of microbial fermentation technology and biotransformation, can solve problems such as poor consumer acceptance, and achieve the effects of rapid and thorough fermentation, lower cholesterol, and easy digestion and absorption

Inactive Publication Date: 2017-06-30
GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • Cinnamon plant extract liquid, fermented yoghourt and preparation method of fermented yoghourt
  • Cinnamon plant extract liquid, fermented yoghourt and preparation method of fermented yoghourt
  • Cinnamon plant extract liquid, fermented yoghourt and preparation method of fermented yoghourt

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preparation example Construction

[0049] According to one aspect of the present invention, the preparation method of above-mentioned cassia bark plant extract comprises the following steps:

[0050] 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;

[0051] 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 cassia bark plant extract.

[0052] 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 cinnamon is too dry, the soaking time can also be extended appropriately....

Embodiment 1

[0080] A cinnamon plant extract, calculated in parts by mass, is mainly made of the following raw materials: 20 parts of cinnamon bark, 10 parts of tangerine peel, 10 parts of poria cocos and 10 parts of licorice.

Embodiment 2

[0082] A cinnamon plant extract, the cinnamon plant extract is all made of cinnamon bark as raw materials.

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Abstract

The invention provides cinnamon plant extract liquid, fermented yogurt and a preparation method of the fermented yoghourt, and relates to the technical field of microbial fermentation and biological conversion. The cinnamon plant extract liquid is mainly prepared from cinnamon by means of a heating water extraction method; the fermented yogurt is prepared from the cinnamon plant extract liquid, fresh milk, sugar and composite fermentation strains, has the effects of warming spleen and stomach for dispelling cold, and regulating qi to alleviate pain, and has good health effect on patients with chronic abdominal pain. The fermented product retains the nutrients of original yoghurt, has partial effects of the cinnamon, and combines the health functions of the yogurt and the cinnamon. Since the curd, color, taste and flavor of the fermented yogurt are excellent, the problems that existing health-care products have bad seasoning effect and poor acceptability of consumers are solved.

Description

technical field [0001] The invention relates to the field of microbial fermentation technology and biotransformation technology, in particular to a cassia bark 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 e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23C9/13
CPCA23C9/13A23V2002/00A23V2200/32
Inventor 田维毅杨长福梁建东蔡琨李玉平陈瑞王文佳
Owner GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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