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Processing method of radix puerariae yogurt

A processing method and yogurt technology, which is applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve the problems of lack of processing technology, low processing depth, and small quantity, so as to maintain nutritional balance, lower blood pressure, and have a delicate and smooth taste Effect

Inactive Publication Date: 2019-01-18
张家界老山翁农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wide range of kudzu root planting areas, due to the lack of corresponding processing technology, is also limited to processing into medicinal materials - dried kudzu slices, crude starch, a small number of kudzu root food, active ingredient isoflavone compound extracts, brewing kudzu wine, etc., the number is small and lower processing depth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Choose good kudzu root with fresh texture and no pests and diseases.

[0023] 2. Wash the surface soil and impurities of kudzu root, peel off the skin, and cut into 0.5cm thin slices; the slicing process should be completed in a short time to reduce enzymatic browning.

[0024] 3. Put the puerariae slices into a beater and beat for 8 minutes. After the puerariae slices are evenly broken to form a slurry, filter it with a fine gauze to obtain the puerariae slurry.

[0025] 4. The kudzu root slurry and 15% reduced milk are mixed at a mass ratio of 5:1, heated to 45°C, and homogenized in a homogenizer under a pressure of 30 MPa.

[0026] 5. Then keep the mixture at 85°C for 25 minutes to eliminate other microorganisms.

[0027] 6. In a sterile environment, add bifidobacteria into the mixture cooled to 45°C, the inoculum amount is 1.5% of the mixture mass, stir evenly, quickly put it into a sterilized feeding bottle, and seal it immediately to prevent microbial contamin...

Embodiment 2

[0030] 1. Choose good kudzu root with fresh texture and no pests and diseases.

[0031] 2. Wash the surface soil and impurities of kudzu root, peel off the skin, and cut into 0.8cm thin slices; the slicing process should be completed in a short time as much as possible to reduce enzymatic browning.

[0032] 3. Put the puerariae slices into a beater and beat for 10 minutes. After the puerariae slices are broken and evenly formed into a slurry, filter it with a fine gauze to obtain the puerariae slurry.

[0033] 4. Pueraria root slurry and 10% reduced milk are mixed at a mass ratio of 5:1, heated to 40°C, and homogenized in a homogenizer under a pressure of 25 MPa.

[0034] 5. Then keep the mixture at 90°C for 15 minutes to eliminate other microorganisms.

[0035] 6. In a sterile environment, add bifidobacteria into the mixture cooled to 55°C, the inoculum amount is 2% of the mixture mass, stir well and quickly put it into a sterilized feeding bottle, and seal it immediately to...

Embodiment 3

[0038] 1. Choose good kudzu root with fresh texture and no pests and diseases.

[0039] 2. Wash the surface soil and impurities of kudzu root, peel off the skin, and cut into 0.6cm thin slices; the slicing process should be completed in a short time as much as possible to reduce enzymatic browning.

[0040] 3. Put the kudzu root slices into a beater and beat for 9 minutes. After the kudzu root slices are broken evenly to form a slurry, filter the kudzu root slurry with fine gauze.

[0041] 4. The kudzu root slurry and 12% reduced milk are mixed at a mass ratio of 5:1, heated to 42°C, and homogenized in a homogenizer under a pressure of 25 MPa.

[0042] 5. Then keep the mixture at 88°C for 20 minutes to eliminate other microorganisms.

[0043] 6. In a sterile environment, add bifidobacteria into the mixture cooled to 40°C, the inoculum amount is 1% of the mixture mass, stir evenly, quickly put it into a sterilized feeding bottle, and seal it immediately to prevent microbial co...

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Abstract

The invention relates to a processing method of radix puerariae yogurt. The processing method comprises the following steps: 1) selecting raw materials; 2) washing, peeling and slicing; 3) pulping; 4)mixing and homogenizing; 5) sterilizing; 6) inoculating; 7) fermenting. The radix puerariae yogurt prepared by the method has mouthfeel and nutrients of the yogurt and also has a medical effect of radix puerariae; the radix puerariae yogurt has a fine and smooth mouthfeel, also has a rich and unique yogurt flavor and also has a fragrant flavor of the radix puerariae; the yogurt contains rich protein, vitamin, fat, various trace elements including calcium, iron, zinc and the like and amino acids necessary for human bodies; the radix puerariae yogurt has the effects of resisting bacteria and detoxifying, helping to produce saliva and slake thirst, resolving the fleshy exterior and bringing down a fever, lowering blood pressure, preventing and treating coronary diseases and the like, keeps the balance of nutrients in a human body, and has a health-care curative effect.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of Pueraria yoghurt. Background technique [0002] Pueraria lobata, the tuberous root of the leguminous plant Pueraria mirifica or sweet kudzu vine, is a medicinal and edible plant. It is rich in starch, dietary fiber, amino acids, vitamins, minerals and other nutrients, and also contains isoflavones, pueraria glycosides, three Active ingredients such as terpene saponins and alkaloids have obvious effects of anti-tumor, scavenging free radicals, treating cardiovascular diseases, regulating blood lipid metabolism, improving islet function, etc., and are widely used in food, medicine, health care products and other industries. [0003] Because kudzu root is rich in nutritional and functional components, has important pharmacological effects, low toxicity and high safety, it is regarded as a kind of medicinal and edible plant. In the early years of our country, Puerar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C2240/15
Inventor 周红军骆九丹
Owner 张家界老山翁农业科技发展有限公司
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