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Preparation method of hibiscus sabdariffa fermented milk for reducing blood sugar

A technology of roselle and fermented milk, applied in the direction of dairy products, other dairy products, bacteria used in food preparation, etc., to achieve the effect of attractive color, good taste and unique flavor

Inactive Publication Date: 2017-12-01
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding roselle calyx water extract to reconstituted milk, inserting a starter to ferment to prepare fermented milk, and evaluating its hypoglycemic function on high-fat diet and streptozotocin-induced hyperglycemic mice have not been reported yet.

Method used

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  • Preparation method of hibiscus sabdariffa fermented milk for reducing blood sugar
  • Preparation method of hibiscus sabdariffa fermented milk for reducing blood sugar
  • Preparation method of hibiscus sabdariffa fermented milk for reducing blood sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of hypoglycemic roselle fermented milk in the present embodiment is as follows:

[0020] (1) Preparation of roselle calyx water extract

[0021] Take an appropriate amount of roselle calyx, add water at a mass ratio of 1:10, extract at 100°C for 2 hours, filter and repeat the extraction 3 times. Roselle aqueous extract was rotary evaporated (0.1kpa, 55°C), and then vacuum freeze-dried (-55°C, 24 hours) to obtain powdered roselle aqueous extract, which was stored for future use.

[0022] (2) Preparation of starter

[0023] Commercially available Lactobacillus bulgaricus (active bacteria content ≥ 10 billion cfu / g), Streptococcus thermophilus (active bacteria content ≥ 10 billion cfu / g), Bifidobacterium adolescentis powder (active bacteria content ≥ 10 billion cfu / g) , mixing Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium adolescentis powder with a mass ratio of 2:2:1 to obtain a mixed strain starter;

[0024] (3) Prepa...

Embodiment 2

[0028] The preparation method of hypoglycemic roselle fermented milk in the present embodiment is as follows:

[0029] (1) Preparation of roselle water extract

[0030] Take an appropriate amount of roselle calyx, add water at a mass ratio of 1:10, extract at 100°C for 2 hours, filter and repeat the extraction 3 times. Rotary steaming (0.1kpa, 55° C.) of the gardenia fruit water extract, and then vacuum freeze-drying (-55° C., 24 hours) to obtain a powdery roselle water extract, which is stored for future use.

[0031] (2) Preparation of starter

[0032] Commercially available Lactobacillus bulgaricus (active bacteria content ≥ 10 billion cfu / g), Streptococcus thermophilus (active bacteria content ≥ 10 billion cfu / g), Bifidobacterium adolescentis powder (active bacteria content ≥ 10 billion cfu / g) , mixing Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium adolescentis powder with a mass ratio of 2:2:1 to obtain a mixed strain starter;

[0033] (3) Pr...

Embodiment 3

[0037] The preparation method of hypoglycemic roselle fermented milk in the present embodiment is as follows:

[0038] (1) Preparation of roselle water extract

[0039] Take an appropriate amount of roselle calyx, add water at a mass ratio of 1:10, extract at 100°C for 2 hours, filter and repeat the extraction 3 times. Roselle aqueous extract was rotary evaporated (0.1kpa, 55°C), and then vacuum freeze-dried (-55°C, 24 hours) to obtain powdered roselle aqueous extract, which was stored for future use.

[0040] (2) Preparation of starter

[0041] Commercially available Lactobacillus bulgaricus (active bacteria content ≥ 10 billion cfu / g), Streptococcus thermophilus (active bacteria content ≥ 10 billion cfu / g), Bifidobacterium adolescentis powder (active bacteria content ≥ 10 billion cfu / g) , mixing Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium adolescentis powder with a mass ratio of 2:2:1 to obtain a mixed strain starter;

[0042] (3) Preparation...

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Abstract

The invention discloses a preparation method of hibiscus sabdariffa fermented milk for reducing blood sugar. The preparation method comprises the following steps of extracting a water extract from hibiscus sabdariffa, and fermenting composite milk materials of the hibiscus sabdariffa and remade milk with a mixed strain fermenting agent so as to obtain the hibiscus sabdariffa fermented milk. The utilization rate of the hibiscus sabdariffa is increased, and besides, the function of the hibiscus sabdariffa fermented milk for reducing blood sugar is evaluated. The hibiscus sabdariffa fermented milk obtained by the preparation method disclosed by the invention is notable in the function of reducing blood sugar for mice suffering from high blood sugar induced by high-fat feeds and streptozotocin, the main technical indexes of the hibiscus sabdariffa fermented milk conform to the relevant regulation of the national standard GB19302-2010, and the content of viable counts in the hibiscus sabdariffa fermented milk is slightly high. The fermented milk is rich in nutrition and rich in fragrance and can balance intestinal flora.

Description

technical field [0001] The invention relates to a method for preparing fermented roselle milk for lowering blood sugar, and belongs to the field of dairy products and their processing. Background technique [0002] The calyx of roselle is sour and cold in nature, and has the functions of clearing heat and relieving summer heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. Modern research shows that roselle contains flavonoids, protocatechuic acid, anthocyanins, isoflavones and rich amino acids, vitamins, sugars, organic acids, inorganic salts and other chemical components, which can reduce cholesterol and triglycerides, and inhibit low density. Oxidation of lipoproteins, inhibition of platelet aggregation, reduction of thrombus formation, and reduction of atherosclerosis can effectively prevent the occurrence of cardiovascular diseases. In addition, roselle also has the functions of protecting the liver and fighting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C2240/15A23V2400/513
Inventor 叶明苏娜娜杨柳青李井雷杨柳黄千里
Owner HEFEI UNIV OF TECH
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