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
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[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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