Solidifying type yoghourt and preparation method thereof

A technology of coagulating yogurt and polyglutamic acid, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, etc., to achieve the effects of improving stability, increasing the number of amino acids, and improving the unsteady curd.

Inactive Publication Date: 2019-11-12
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most yogurts on the market are added with fruits, grains or probiotics to increase the nutritional and health functions of yogurt, and hawthorn leaf polysaccharides and γ-polyglutamic acid are added to yogurt to make solidified yogurt with certain health functions No related reports

Method used

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  • Solidifying type yoghourt and preparation method thereof
  • Solidifying type yoghourt and preparation method thereof
  • Solidifying type yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of solidified yogurt containing hawthorn leaf polysaccharide and gamma-polyglutamic acid, the specific steps are as follows:

[0029] (1) Preheat 92 parts of raw milk to 65-68°C, add 0.03 part of hawthorn leaf polysaccharide, 0.01 part of γ-polyglutamic acid and 6 parts of sucrose respectively, mix well, and homogenize under the condition of 18-20MPa; Sterilize at 85°C for 10 minutes to obtain the mixed raw material;

[0030] (2) Add 0.2 parts of starter to the above mixture (the ratio of Lactobacillus plantarum and Lactobacillus rhamnosus is 1:1, and the strain concentration of Lactobacillus plantarum is 4.56×10 8 , the strain concentration of Lactobacillus rhamnosus was 8.23×10 8 ) for inoculation;

[0031] (3) The mixture after the inoculation of the starter was placed at 42° C. for 6 hours of fermentation;

[0032] (4) The fermented yoghurt was cooled at 4° C. and cooked for 24 hours to obtain set yoghurt containing hawthorn leaf polysacchari...

Embodiment 2

[0035] The difference between Example 2 and Example 1 is that the addition amount of hawthorn leaf polysaccharide and γ-polyglutamic acid is different from Example 1, and the rest of the steps are the same as Example 1. Step (1) in Example 2: 0.06 part of hawthorn leaf polysaccharide, 0.02 part of γ-polyglutamic acid.

Embodiment 3

[0037] The difference between Example 3 and Example 1 is that the addition amount of hawthorn leaf polysaccharide and γ-polyglutamic acid is different from Example 1, and the rest of the steps are the same as Example 1. Step (1) in Example 3: 0.09 part of hawthorn leaf polysaccharide, 0.03 part of γ-polyglutamic acid.

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Abstract

The invention discloses solidifying type yoghourt and a preparation method thereof, and belongs to the technical field of processing of dairy products. The solidifying type yoghourt is prepared from the following raw materials in parts by weight of 90-100 parts of raw milk, 5-8 parts of cane sugar, 0.03-0.09 part of hawthorn leaf polysaccharide, 0.01-0.03 part of gamma-polyglutamic acid and 0.1-0.5 part of a fermenting agent. A preparation method of the solidifying type yoghourt comprises the steps of mixing the raw materials, performing fermentation and performing after-ripening. The preparedsolidifying type yoghourt is high in viable count of lactic acid bacteria, good in retention ability, high in DPPH free radical eliminating capacity, small in particle diameters, good in stability and high in sense organ mark.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a solidified yoghurt containing hawthorn leaf polysaccharide and gamma-polyglutamic acid and a preparation method thereof. Background technique [0002] Hawthorn leaves are the leaves of the genus Hawthorn in the family Rosaceae. Hawthorn leaves are mostly used to make tea and drink in my country. Modern studies have shown that hawthorn leaves are rich in flavonoids, polysaccharides, triterpenoids, trace elements and other active ingredients, which have the effects of regulating qi and dredging channels, reducing turbidity and reducing fat, antibacterial and anti-inflammatory. Hawthorn leaf polysaccharide is a kind of polyfructose. Polysaccharide is one of the main effective active ingredients of hawthorn leaf. It has the functions of lowering blood pressure, blood fat and anti-oxidation. However, at present, most domestic studies on hawthorn leaf polysaccharide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137C08B37/00
CPCA23C9/1307A23C9/1322A23C9/137C08B37/0003A23V2400/175A23V2400/169
Inventor 赵圣明赵岩岩王正荣朱明明康壮丽马汉军娄文娟
Owner HENAN INST OF SCI & TECH
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