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Production method of yogurt containing rich CGFs (chlorella growth factors)

A production method and growth-promoting technology, applied in milk preparations, dairy products, applications, etc., to reduce the incidence of respiratory diseases, protect the respiratory mucosa, and promote detoxification

Inactive Publication Date: 2017-11-28
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the yoghurt containing chlorella growth-promoting factor i.e. chlorella CGF has not yet been reported

Method used

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  • Production method of yogurt containing rich CGFs (chlorella growth factors)
  • Production method of yogurt containing rich CGFs (chlorella growth factors)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Add 1000g of fresh milk, 0.08g of tea polyphenols, 4g of chlorella powder, and 0.4g of chitosan oligosaccharide, after pasteurization, add 0.8g of yogurt bacteria powder and mix well. Fermented under the condition of 35 ℃ for 8 hours.

[0024] After testing, the fermented yoghurt was not fermented enough and the flavor was lacking. According to the same conditions in the fermentation process, the same concentration of chlorella aqueous solution was treated, and the chlorella CGF was extracted in an ultrasonic ice bath, and its effect on the growth of macrophage Ana-1 and RAW264.7 was observed, and it was found that it could significantly promote cell growth and increase value rate reached 17.4%. The content of lactic acid bacteria in yogurt increased by 18%. The shelf life experiment is done in the drug stability test box, and the shelf life is 5 days.

Embodiment 2

[0026] Add 1000g of fresh milk, 0.1g of tea polyphenols, 5g of chlorella powder, and 0.5g of chitosan oligosaccharide, after pasteurization, add 1g of yogurt bacteria powder and mix well. Fermented under the condition of 40 ℃ for 8 hours.

[0027] After testing, the fermented yogurt has a good degree of fermentation and a good flavor. According to the same conditions in the fermentation process, the same concentration of chlorella aqueous solution was treated, CGF was extracted in an ultrasonic ice bath, and its effect on the growth of macrophage Ana-1 and RAW264.7 was observed. It was found that it could also significantly promote cell growth, and the value-added rate reached 20.1%. The content of lactic acid bacteria in the counting unit yogurt is increased by 20%. The shelf life experiment is done in the drug stability test box, and the shelf life is 8 days.

Embodiment 3

[0029] Add 1000g of fresh milk, 0.12g of tea polyphenols, 6g of chlorella powder, and 0.6g of chitosan oligosaccharide, after pasteurization, add 1.2g of yogurt bacteria powder and mix well. Fermented under the condition of 45 ℃ for 8 hours.

[0030] After testing, the fermented yoghurt has a relatively good degree of fermentation, a slight sour taste, and a good flavor. According to the same conditions of the fermentation process, the same concentration of chlorella aqueous solution was treated, and CGF was extracted in an ultrasonic ice bath, and its effect on the growth of macrophage Ana-1 and RAW264.7 was observed. It was found that the ability to promote cell growth was weak, and the value-added rate was 9.3 %. The content of lactic acid bacteria in the counting unit yogurt is increased by 12%. The shelf life experiment is done in the drug stability test box, and the shelf life is 6 days.

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Abstract

The invention discloses a production method of yogurt containing rich CGFs (chlorella growth factors). Chlorella is subjected to wall breaking treatment with a freeze thawing wall breaking method, and powder is prepared; then, fresh milk, tea polyphenols, the chlorella, chitosan oligosaccharide and yogurt bacterium powder are uniformly mixed in parts by weight and fermented at 38-45 DEG C for 8-10 h, and a yogurt product containing rich CGFs can be obtained. The CGFs can be absorbed by the human body and can also promote lactobacillus reproduction to make the content of lactobacillus in per unit of yogurt higher. The yogurt has more comprehensive nutrition and the fishy smell of the chlorella can be covered due to addition of the tea polyphenols and the chitosan, the tea polyphenols serve as an antioxidant and perform well in antibacterial and cancer prevention fields, and taste tests and experiments of effects on growth of macrophages Ana-1 and RAW264.7 come to conclusions as follows: the product obtained through fermentation at 40 DEG C for 8 h has the best taste and the activity of the CGFs is higher.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to a production method of yogurt rich in growth-promoting factors of chlorella. Background technique [0002] Among the many varieties of dairy products, yogurt is currently the fastest-growing variety of dairy products in my country. Not only is the output showing a straight-line upward trend, but its sales growth rate is as high as more than 40%, which is much higher than that of other dairy product segments. . Statistics show that in the past few years, the average annual compound growth rate of yogurt consumption of urban residents has reached more than 20%, exceeding the growth rate of residents' income. [0003] The fatty acid content of fermented yogurt can be doubled compared with that of raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nu...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13
Inventor 李悦明张少华李霞徐建春张云鹏梁荣荣
Owner QINGDAO KEHAI BIOLOGICAL
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