A kind of lily lotus seed yogurt and preparation method thereof

A technology of lily lotus seeds and yogurt, which is applied in the directions of milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problems of increasing peripheral blood leukocytes, affecting the quality of yogurt, and increasing the transformation rate of lymphocytes.

Inactive Publication Date: 2021-06-15
HUNAN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Modern pharmacological research results show that lily has the characteristics of increasing peripheral blood leukocytes, improving lymphocyte transformation rate and increasing immune function. Lily is rich in alkaloids, among which colchicine has obvious anticancer effect, but at the same time autumn Narcissine is toxic and can cause poisoning reactions such as gastrointestinal reactions. Generally, colchicine should not exceed 6mg within 24 hours, and the lethal dose is 0.8mg / kg
Related reports pointed out that lily bulb extract has a certain antibacterial effect, and adding lily directly will undoubtedly affect the quality of yogurt

Method used

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  • A kind of lily lotus seed yogurt and preparation method thereof
  • A kind of lily lotus seed yogurt and preparation method thereof

Examples

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Embodiment 1

[0029] A method for preparing lily lotus seed yogurt, comprising three steps of preparing lily lotus seed extract, mixing skim milk powder to make a mixed emulsion and fermenting to prepare yoghurt, wherein the preparation of lily lotus seed extract includes the following steps:

[0030] (1) Grind Yaolily tablets and lotus seeds to 60 mesh respectively, mix according to the mass ratio of 1:0.9, then add 6 times the total weight of purified water, extract for 15 minutes at a vacuum of 10kPa and 70°C, and then mix and beat , solid-liquid separation to obtain a first liquid part and a first solid part;

[0031] (2) Freezing the first solid part at -10°C for 5 hours, then cryogenically crushing to obtain ultrafine powder;

[0032] (3) Add the superfine powder to the first liquid part at 40°C, add hydroxypropyl-β-cyclodextrin under the action of ultrasonic vibration, embed the alkaloid components in it, cool naturally, and filter to obtain lily lotus seeds extract.

[0033] The s...

Embodiment 2

[0039] A method for preparing lily lotus seed yogurt, comprising three steps of preparing lily lotus seed extract, mixing skim milk powder to make a mixed emulsion and fermenting to prepare yoghurt, wherein the preparation of lily lotus seed extract includes the following steps:

[0040] (1) Grind Yaolily tablets and lotus seeds to 80 mesh respectively, mix according to the mass ratio of 1:1, then add 8 times the total weight of purified water, extract for 20 minutes at a vacuum of 20kPa and 80°C, and then mix and beat , solid-liquid separation to obtain a first liquid part and a first solid part;

[0041] (2) freezing the first solid part at -15°C for 6 hours, then cryogenically pulverizing to obtain ultrafine powder;

[0042] (3) Add the superfine powder to the first liquid part at 50°C, add hydroxypropyl-β-cyclodextrin under the action of ultrasonic vibration, embed the alkaloid components in it, cool naturally, and filter to obtain lily lotus seeds extract.

[0043]The s...

Embodiment 3

[0049] A method for preparing lily lotus seed yogurt, comprising three steps of preparing lily lotus seed extract, mixing skim milk powder to make a mixed emulsion and fermenting to prepare yoghurt, wherein the preparation of lily lotus seed extract includes the following steps:

[0050] (1) Grind Yaolily tablets and lotus seeds to 60 mesh respectively, mix according to the mass ratio of 1:1, then add 6 times the total weight of purified water, extract for 20 minutes under the condition of vacuum degree of 20kPa and 70°C, and then mix and beat , solid-liquid separation to obtain a first liquid part and a first solid part;

[0051] (2) freezing the first solid part at -10°C for 6 hours, then cryogenically pulverizing to obtain ultrafine powder;

[0052] (3) Add the superfine powder to the first liquid part at 40°C, add hydroxypropyl-β-cyclodextrin under the action of ultrasonic vibration, embed the alkaloid components in it, cool naturally, and filter to obtain lily lotus seeds...

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Abstract

The invention provides a lily lotus seed yoghurt and a preparation method thereof. The lily lotus seed yoghurt is prepared through three steps of preparing lily lotus seed extract, mixing skim milk powder to make a mixed emulsion, and fermenting to prepare yoghurt. Lily lotus seed extract is rich in nutrients, retains the alkaloids that are rich in lily and lotus seeds that are beneficial to the human body, and, because the alkaline alkaloids are clathrated with hydroxypropyl-β-cyclodextrin, in the subsequent Neither alkaloid degradation nor acidic fermentation process will be affected in the fermentation step, thereby avoiding adverse effects of alkaloid components on the quality of yoghurt.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a lily lotus seed yoghurt and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of the national economic level, the family dietary structure has been generally improved, and the consumption of dairy products has increased year by year. Among them, yogurt is made from milk as raw material through lactic acid bacteria fermentation. During the fermentation process, lactic acid, amino acids or peptides, exopolysaccharides and other products are produced, which can directly or indirectly improve the probiotic flora of the human intestinal tract and lower cholesterol. , and has the effects of anti-aging and improving immunity. [0003] Because yogurt is rich in nutrition, there are many yogurts with flower and fruit ingredients on the market to make up for the single defect of conventional yogurt in nutrition, so as to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/13A23C9/1307A23C2240/15A23V2400/123A23V2400/113A23V2400/51
Inventor 袁志鹰谢梦洲黄惠勇李亮周小江朱建平向茗
Owner HUNAN UNIV OF CHINESE MEDICINE
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