Yoghourt for reducing blood fat and preparation method thereof

A technology for lowering blood lipids and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of large side effects, etc., and achieve the effects of strong solubility, small viscosity coefficient, and accelerated utilization

Inactive Publication Date: 2018-05-04
柳州旭至自动化科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In clinical practice, although statins, fibrates and other drugs have obvious lipid-lowering effects, long-term medication has relatively large side effects

Method used

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  • Yoghourt for reducing blood fat and preparation method thereof
  • Yoghourt for reducing blood fat and preparation method thereof
  • Yoghourt for reducing blood fat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a kind of blood-fat-lowering yoghurt, and described blood-fat-lowering yoghurt is made from the following components by weight: 10 parts of onion anthocyanins, 4 parts of burdock extract, 12 parts of Ganoderma lucidum polysaccharide, 9 parts of pitaya Fructose polysaccharide, 25 parts of Chinese yam juice, 250 parts of buffalo milk, 3 parts of lactic acid bacteria, 7 parts of yeast and 2 parts of plantarum lactobacillus.

[0029]Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:1, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.

[0030] Wherein, the preparation method of onion anthocyanin comprises the following steps:

[0031] (1) Wash the mature onions, remove impurities, and cho...

Embodiment 2

[0046] This embodiment provides a kind of blood-fat-lowering yoghurt, and described blood-fat-lowering yoghurt is made of the following components by weight: 17 parts of onion anthocyanins, 7 parts of burdock extract, 17 parts of Ganoderma lucidum polysaccharide, 15 parts of pitaya Fructose polysaccharide, 35 parts of Chinese yam juice, 270 parts of buffalo milk, 7 parts of lactic acid bacteria, 9 parts of yeast and 5 parts of plantarum lactobacillus.

[0047] Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:2, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.

[0048] Wherein, the preparation method of onion anthocyanin comprises the following steps:

[0049] (1) Wash the mature onions, remove impurities, and cho...

Embodiment 3

[0064] This embodiment provides a kind of blood-fat yoghurt, said blood-fat yoghurt is made from the following components by weight: 15 parts of onion anthocyanins, 5 parts of burdock extract, 15 parts of ganoderma lucidum polysaccharide, 12 parts of pitaya Fructose polysaccharide, 30 parts of Chinese yam juice, 260 parts of buffalo milk, 5 parts of lactic acid bacteria, 8 parts of yeast and 3 parts of plantaractobacillus.

[0065] Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:3, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.

[0066] Wherein, the preparation method of onion anthocyanin comprises the following steps:

[0067] (1) Wash the mature onions, remove impurities, and chop them, then mix them with wa...

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Abstract

The invention relates to the technical field of yoghourt processing, in particular to a yoghourt for reducing blood fat and a preparation method thereof. The yoghourt is prepared from onion anthocyanin, a burdock root extract, ganoderan, dragon fruit polysaccharide, a rhizome dioscoreae juice, buffalo milk, lactic acid bacteria, saccharomycetes and lactobacillus plantarum; the yoghourt is rich inanthocyanin, burdock root polysaccharide, the ganoderan, the dragon fruit polysaccharide and other active ingredients; the fat content of the yoghourt using the buffalo milk is lower than the fat content of a yoghourt using floralwhite cow milk, so that a better effect on reducing blood fat is achieved; the anthocyanin has high activity and an effect on improving reverse cholesterol transportation, so that cholesterol in aortic intimal plaque is continuously transported to a liver and is continuously disassimilated; the anthocyanin is synergized with the burdock root extract, the ganoderan, the dragon fruit polysaccharide, the rhizome dioscoreae juice and the like, so that the generation of free fatty acid and the synthesis of neutral fatty acid can be inhibited, and a blood fat reductioneffect of the yoghourt is improved.

Description

【Technical field】 [0001] The invention relates to the technical field of yoghurt processing, in particular to a blood fat-reducing yoghurt and a preparation method thereof. 【Background technique】 [0002] In recent years, with the continuous improvement of people's living standards, major changes have taken place in diet structure and lifestyle, and the incidence of hyperlipidemia and its complications has become higher and higher. However, the awareness rate, treatment rate and The control rate is low. Clinically, although statins, fibrates and other drugs have obvious lipid-lowering effects, long-term medication has relatively large side effects. Therefore, it is a new trend in the development of the food industry to study foods with special health functions. [0003] Yogurt contains a lot of probiotics, which can promote intestinal peristalsis and digestion. It is a good product for regulating the intestinal tract. At the same time, because yogurt is a dairy product, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/169
Inventor 黄师
Owner 柳州旭至自动化科技有限公司
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