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Stirred-type dendrobium officinale buffalo yoghurt and preparation method thereof

A stirring technology of Dendrobium officinale, which is applied in the field of stirring Dendrobium officinale buffalo yogurt and its preparation, can solve the problems of affecting fermentation, strong graininess, and easy stratification, etc., and achieve improved nutritional value, high polysaccharide content, and color seductive effect

Active Publication Date: 2018-09-07
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High temperature for a long time has a bad effect on active substances such as polysaccharides and alkaloids of Dendrobium officinale, especially the thermally unstable components in polysaccharides. Excessively high temperature will cause the structure of polysaccharides to be destroyed and decomposed. The extracted base material Reduced activity
[0008] 2. The base material of Dendrobium candidum is powder: as in the patent "Preparation method and application of Dendrobium candidum yoghurt" (application number: (201610388422.X), the powdery base material is added to yoghurt, which is prone to incomplete dissolution and particles The quality problem of strong sense and poor taste
[0009] 3. The preparation steps of Dendrobium candidum base material are cumbersome and energy-consuming: For example, the patent "A Dendrobium candidum yoghurt and its preparation method" (application number: 201610039816.4), because the material-water ratio of the added Dendrobium candidum extract is 1:12, the Grinding, resulting in the need to use suction filtration and fine filtration to concentrate in the later stage, which consumes energy and time
[0010] 4. At present, Dendrobium officinale yogurt is a coagulation type, that is, the base material of Dendrobium officinale is added before fermentation, and it is fermented together with yogurt. Because polysaccharides have antibacterial effect under certain pH conditions, it will affect the growth of Lactobacillus bulgaricus or Streptococcus thermophilus. Fermentation, which takes longer to ferment than non-added yogurt and is prone to stratification

Method used

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  • Stirred-type dendrobium officinale buffalo yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] To make Dendrobium officinale juice: take fresh stems of Dendrobium officinale with a polysaccharide content of 18% (calculated as glucose), wash them with clean water and cut them into small sections of 1-2 cm, add water and a compound color-protecting agent to the stems and mix them. The mass ratio of the bar to water is 1:6, and the mass concentration of the components in the composite color-protecting agent is 0.02% of ascorbic acid and 0.10% of sodium sulfite. The mixture was crushed with a crusher for 2 minutes, the obtained dendrobium candidum crude liquid was centrifuged at 3500 r / min for 35 minutes, the centrifuged supernatant was collected, and the centrifuged lower layer filter residue was filtered with 21 double-layer gauzes, the filtrate was collected and the filter residue was discarded. Collect the Dendrobium officinale filtrate, and sterilize it at a central temperature of 70° C. for 30 seconds to kill the miscellaneous bacteria in the Dendrobium officina...

Embodiment 2

[0044] To make Dendrobium officinale juice: take fresh stems of Dendrobium officinale with a polysaccharide content of 25% (calculated as glucose), wash them with clean water, cut them into small sections of 1-2 cm, add water and a compound color-protecting agent to the stems and mix them. The mass ratio of the bar to water is 1:5, and the mass concentrations of the composite color-protecting agent components are ascorbic acid 0.01%, sodium sulfite 0.20% and citric acid 0.15%. The mixture was crushed with a crusher for 3 minutes, and the obtained Dendrobium officinale crude liquid was centrifuged at 3800 r / min for 33 minutes to collect the centrifuged supernatant, and at the same time, centrifuged the lower filter residue with 21 double-layer gauze, collected the filtrate and discarded the filter residue. Collect the Dendrobium officinale filtrate, and sterilize it at a central temperature of 73° C. for 18 seconds to kill the miscellaneous bacteria in the Dendrobium officinale ...

Embodiment 3

[0047] Making Dendrobium officinale juice base material: take fresh stems of Dendrobium officinale with a polysaccharide content of 20% (calculated as glucose), wash with water, cut into small pieces of 1-2cm, add water and compound color-protecting agent to the stems and mix , the mass ratio of stems and water is 1:4, and the mass concentrations of the components of the composite color-protecting agent are 0.15% of sodium sulfite and 0.15% of citric acid. The mixture was crushed with a crusher for 4 minutes, and the obtained Dendrobium officinale crude liquid was centrifuged at 4000 r / min for 30 minutes to collect the centrifuged supernatant, and at the same time, centrifuged the lower filter residue with 32 double-layer gauzes, collected the filtrate and discarded the filter residue. Collect the Dendrobium officinale filtrate, and sterilize it at a central temperature of 75° C. for 15 seconds to kill the miscellaneous bacteria in the Dendrobium officinale juice. Then it was ...

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Abstract

The invention discloses stirred-type dendrobium officinale buffalo yoghurt and a preparation method thereof. The preparation method comprises the following steps: (1) preparation of dendrobium officinale juice; and (2) preparation of the stirred-type dendrobium officinale buffalo yoghurt. The stirred-type dendrobium officinale buffalo yoghurt is characterized in that the dendrobium officinale juice is obtained by a simple process capable of preserving high activity of components and the buffalo milk is used as a main raw material; sucrose is properly added to fermentation liquid and lactic acid bacteria (lactobacillus bulgaricus and streptococcus thermophilus) are selected as fermentation strains to prepare the stirred-type dendrobium officinale buffalo yoghurt; and the prepared product has a pleasant fragrance of lactic acid fermentation as well as the original flavor of dendrobium officinale, and the two flavors are one integrated mass and form a peculiar flavor of the dendrobium officinale yoghurt.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a stirred dendrobium candidum buffalo yoghurt and a preparation method thereof. Background technique [0002] Dendrobium is an important traditional Chinese medicinal material in my country, and its medicinal value has been highly praised by people throughout the ages. Dendrobium officinale is the top grade of Dendrobium, and it ranks first among the "Nine Chinese Immortal Herbs" because of its special living environment and outstanding nourishing effect. According to the medicinal ingredients of Dendrobium officinale, it has the effects of nourishing yin and clearing heat, nourishing stomach and promoting body fluid, moistening lung and relieving cough, etc. It has pharmacological effects such as anti-aging, anti-tumor, and hypoglycemia, and has a good curative effect in the treatment of gastrointestinal diseases, cataracts, arthritis, thromboangiitis obliterans, and chr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L5/41
CPCA23C9/13A23C2240/15A23V2002/00A23L5/41A23V2200/048
Inventor 唐艳李玲黄丽农皓如冯玲杨攀曾庆坤
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST