Yogurt containing fructus ligustri lucidi and buffalo milk and preparation method of yogurt

A technology of privet lucidum and milk yogurt, which is applied in the directions of dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of buffalo yogurt without privet lucidum, and improve the intestinal micro-ecological environment and taste. Smooth and delicate, low-cost effect

Inactive Publication Date: 2018-12-07
孙香梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are currently no Ligustrum buffalo yogurt products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Ligustrum lucidum buffalo milk yoghurt is made of the following raw materials in parts by weight: 10 parts of Ligustrum lucidum juice, 3 parts of white sugar, 80 parts of buffalo milk, and 7 parts of yogurt starter.

[0031] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0032] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M2015699, which is isolated from fresh buffalo milk.

[0033] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:

[0034] (1) Take each raw material composition by mass parts;

[0035] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice, add privet fruit to boiling water with the same mass ratio as privet fruit, scald for 2 minutes, take out p...

Embodiment 2

[0040] A privet fruit buffalo milk yoghurt, said lactic yoghurt is made of the following raw materials in parts by weight: 20 parts of privet fruit juice, 3-7 parts of white sugar, 150 parts of buffalo milk, 10 parts of yogurt starter .

[0041] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0042] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M 2015699, which is isolated from fresh buffalo milk.

[0043] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:

[0044] (1) Take each raw material composition by mass parts;

[0045] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice it, add it to boiling water with the same mass ratio as privet fruit, scald for 3 minutes, tak...

Embodiment 3

[0050] A privet fruit buffalo milk yoghurt, said lactic yoghurt is made of the following raw materials in parts by weight: 15 parts of privet fruit juice, 3-7 parts of white sugar, 110 parts of buffalo milk, 8 parts of yogurt starter .

[0051] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0052] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, the preservation number is CCTCC NO: M 2015699, and it is isolated from fresh buffalo milk.

[0053] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:

[0054] (1) Take each raw material composition by mass parts;

[0055] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice it, add it to boiling water with the same mass ratio as privet fruit, scald for 2.5 minutes, take ou...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to yogurt containing fructus ligustri lucidi and buffalo milk and a preparation method of the yogurt. The yogurt containing the fructus ligustri lucidi and the buffalo milk is prepared from raw materials in parts by weight as follows: 10-20 parts of fructus ligustri lucidi juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk and 7-10 parts of a yogurt starter. The starter comprises lactobacillus delbrueckii bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum in the mass ratio being 2:1:1:1. The lactobacillus plantarum in the starter is separated from three-way hybrid buffalo milk of self-bred varieties, can convert macromolecular substances such asprotein, cellulose and pectin into small-molecular substances which are easy to absorb by the human body, can produce lactase and the like to contribute to digestion of lactose by the human body andhas effects of tonifying the kidney, nourishing yin, nourishing the liver and improving the eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a privet fruit buffalo milk yoghurt and a preparation method thereof. Background technique [0002] Ligustrum lucidum fruit contains oleanolic acid, mannitol, glucose, palmitic acid, stearic acid, oleic acid and linolenic acid. The peel contains Ursolic acid, oleanolic acid, and Acetyloleanolic acid. The seeds contain 14.9% of fatty oil, 19.5% of palmitic acid and stearic acid in the oil, and 80.5% of oleic acid and linolenic acid. Ligustrum lucidum still contains trace elements such as copper, zinc, iron and manganese. Ligustrum lucidum is a traditional Chinese medicine that nourishes the kidney, nourishes yin, nourishes the liver and improves eyesight. It can treat diseases such as liver and kidney deficiency, dizziness and tinnitus, premature graying of the hair and blurred eyesight. There is currently no privet buffalo yoghurt product. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/169A23V2400/249
Inventor 孙香梅
Owner 孙香梅
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