Sichuan pepper plant extract, fermented yoghurt and preparation method thereof

A plant extract, prickly ash technology, applied in the field of microbial fermentation technology and biotransformation, can solve problems such as poor consumer acceptance, and achieve the effects of short extraction time, convenient operation, and cholesterol reduction.

Inactive Publication Date: 2017-09-05
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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  • Sichuan pepper plant extract, fermented yoghurt and preparation method thereof
  • Sichuan pepper plant extract, fermented yoghurt and preparation method thereof
  • Sichuan pepper plant extract, fermented yoghurt and preparation method thereof

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preparation example Construction

[0049] According to one aspect of the present invention, the preparation method of the above-mentioned Zanthoxylum bungeanum 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 Zanthoxylum bungeanum 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 pepper texture is too dry, the soaking time can also be exte...

Embodiment 1

[0080] A Zanthoxylum bungeanum plant extract, which is mainly made of the following raw materials in terms of parts by mass: 20 parts of Zanthoxylum bungeanum, 10 parts of dried ginger, 10 parts of ebony plum and 10 parts of Cortex Phellodendri.

Embodiment 2

[0082] The invention discloses a Zanthoxylum bungeanum plant extract, which is entirely made of Zanthoxylum bungeanum as a raw material.

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Abstract

The present invention provides a Sichuan pepper plant extract, fermented yoghurt and preparation methods thereof, and relates to the technical fields of micro-organism fermentation and biotransformation. The Sichuan pepper plant extract is mainly prepared by using a temperature adding water extraction method of Sichuan peppers. The Sichuan pepper plant extract, fresh milk, sucrose and a compound fermentation strain fermentation are applied to prepare the fermented yoghurt, so that the fermented yoghurt has effects of warming middle warmer and dispelling cold, and killing insects and stopping pains, and very good health-care functions for patients with parasitic malnutrition and abdominal pain. The fermented product preserves nutrients of the original yogurt and at the same time has partial effects of the Sichuan peppers, and the health-care effects of the yogurt and Sichuan peppers are very well combined. The fermented yoghurt is excellent in curdling, color and luster, mouthfeel, and flavor, and eases contradictions that most existing health-care products are not good in seasoning effects and a consumer acceptance is relatively poor.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L33/105A23C9/13
CPCA23C9/13A23C9/1307A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 田维毅梁建东陈瑞朱世杰杨长福蔡琨杨光勇
Owner GUIYANG COLLEGE OF TRADITIONAL CHINESE MEDICINE
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