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Fennel plant extract, fermented yoghurt and production method thereof

A plant extract, cumin 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: 2017-08-18
GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • Fennel plant extract, fermented yoghurt and production method thereof
  • Fennel plant extract, fermented yoghurt and production method thereof
  • Fennel plant extract, fermented yoghurt and production method thereof

Examples

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preparation example Construction

[0041]According to one aspect of the present invention, the preparation method of the above-mentioned fennel plant extract comprises the following steps:

[0042] 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;

[0043] 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 fennel plant extract.

[0044] In the above preferred embodiment, the total mass of raw materials in the above step (a) refers to the total mass of raw materials for preparing the cumin extract.

[0045] Preferably, the raw materials of the above-mentioned cumin plant extract include cumin, green bark and galangal, typically ...

Embodiment 1

[0074] Disclosed is a cumin plant extract, which is entirely made of cumin as a raw material.

Embodiment 2

[0076] A preparation method of cumin extract, mainly comprising the following steps:

[0077] Step (a): Soak the raw materials of Example 1 in water for 0.5 hours, and the mass ratio of the above raw materials to water is 1:4;

[0078] Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the fennel plant extract.

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Abstract

The invention provides fennel plant extract, fermented yoghurt and a production method thereof and relates to the technical field of microbial fermentation techniques and biological conversion. The fennel plant extract is mainly prepared from fennel via thermal water extraction; the fermented yoghurt prepared with the fennel plant extract, fresh milk, cane sugar and a composite fermenting strain by means of fermenting is effective in regulating qi and harmonizing stomach, and eliminating cold to stop pain, and has good health effects against abdominal pain with cold stomach, long-lasting cold abdominal colic, dysmenorrhea in women and other symptoms. The fermented yoghurt retains nutrients of the original yoghurt, has part of the effects of fennel, and well combines the health effects of the yoghurt and fennel; as the fermented yoghurt has good coagulating property, color, taste and flavor, so that the contradiction that existing health products poor in flavoring effect are poorly acceptable for consumers is relieved.

Description

technical field [0001] The invention relates to the field of microbial fermentation technology and biotransformation technology, in particular to a fennel plant extract, fermented yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a kind of food that is deeply loved by the public, and it is a kind of milk product made through fermentation with 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 promoting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23C9/13
CPCA23C9/13A23C2240/15A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/173A23V2400/175A23V2400/517A23V2400/249A23V2400/169A23V2200/32A23V2200/30A23V2250/21
Inventor 田维毅梁建东陈瑞杨长福李玉平朱世杰蔡琨何光志
Owner GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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