Gastrodia elata health-care yoghourt and preparation method thereof

A technology for health-care yogurt and gastrodia elata, which is applied in the field of food processing, can solve the problems of imperfect research on gastrodia elata yogurt, etc., and achieve the effects of no bubbles in taste, improved sleep, and fine and uniform clots.

Pending Publication Date: 2020-01-17
HUNAN BESTCOME TRADITIONAL MEDICINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the relevant research on using Gastrodia elata as a raw material to prepare Gastrodia elata yoghurt is not perfect at present.

Method used

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  • Gastrodia elata health-care yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Gastrodia elata health-care yogurt, comprising the following steps:

[0026] (1) Beating: Soak fresh Gastrodia elata in water for 15 minutes, wash with water, steam at 100°C for 30 minutes, then peel, cut into pieces, and beat into homogenate to obtain Gastrodia elata homogenate;

[0027] (2) Enzymolysis: Add citric acid-dipotassium hydrogen phosphate buffer solution with a pH value of 6.0 to the Gastrodia elata homogenate obtained in step (1) at a ratio of 1:1, and then add the gastrodia elata homogenate at a mass ratio of 0.001 : 1 hemicellulase, hydrolyzed at 56° C. for 4 hours to obtain Gastrodia elata polysaccharide enzymatic hydrolyzate.

[0028] (3) Dissolving: Based on 100g of fresh milk, heat the fresh milk, then add 8.0g of sucrose, and stir until the sucrose is completely dissolved;

[0029] (4) Preparation: Cool the fresh milk treated in step 1 to 38°C, inoculate 4g of yogurt starter into the fresh milk, add 9.0g of Gastrodia elata p...

Embodiment 2

[0033] A preparation method of Gastrodia elata health-care yogurt, comprising the following steps:

[0034] (1) Beating: Soak fresh Gastrodia elata in water for 10 minutes, wash with water, steam at 105°C for 25 minutes, then peel, cut into pieces, and beat into homogenate to obtain Gastrodia elata homogenate;

[0035] (2) Enzymolysis: Add citric acid-dipotassium hydrogen phosphate buffer solution with a pH value of 6.4 to the homogenate of Gastrodia elata obtained in step (1) at a ratio of 1:1.5, and then add a mass ratio of 0.005 to the homogenate of Gastrodia elata. : 1 hemicellulase, enzymolysis at 55° C. for 3 hours to obtain Gastrodia elata polysaccharide enzymatic hydrolyzate.

[0036] (3) Dissolving: Based on 100g of fresh milk, heat the fresh milk, then add 5.0g of sucrose, and stir until the sucrose is completely dissolved;

[0037] (4) Preparation: Cool the fresh milk treated in step 1 to 44°C, then inoculate 3g of yogurt starter into the fresh milk, add 9.0g of Ga...

Embodiment 3

[0041] A preparation method of Gastrodia elata health-care yogurt, comprising the following steps:

[0042] (1) Beating: Soak fresh Gastrodia elata in water for 20 minutes, wash with water, steam at 104°C for 35 minutes, then peel, cut into pieces, and beat into homogenate to obtain Gastrodia elata homogenate;

[0043] (2) Enzymolysis: Add citric acid-dipotassium hydrogen phosphate buffer solution with a pH value of 7.0 to the Gastrodia elata homogenate obtained in step (1) at a ratio of 1:1, and then add a mass ratio of 0.003 to the gastrodia elata homogenate. : 1 hemicellulase, enzymolysis at 60° C. for 2 hours to obtain Gastrodia elata polysaccharide enzymatic hydrolyzate.

[0044] (3) Dissolving: Based on 100g of fresh milk, heat the fresh milk, then add 8.0g of sucrose, and stir until the sucrose is completely dissolved;

[0045] (4) Preparation: Cool the fresh milk treated in step 1 to 40°C, then inoculate 2g of yogurt starter into the fresh milk, add 5.0g of Gastrodia ...

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Abstract

The invention discloses gastrodia elata health-care yoghourt. The yoghourt is prepared from the following raw material components: fresh milk, gastrodia elata polysaccharide enzymatic hydrolysate, sugar and a yoghourt fermenting agent, wherein the mass ratio of the adopted fresh milk, the gastrodia elata polysaccharide enzymatic hydrolysate, the sugar to the yoghourt fermenting agent is 1:(0.05-0.1):(0.05-0.1):(0.02-0.05). The invention further discloses a preparation method of the gastrodia elata health-care yoghourt. According to the method, the enzymatic hydrolysate with the gastrodia elatapolysaccharide yield of 5.03% or above is obtained by optimizing enzyme reaction time, pH value and enzyme dosage, and then the content of soluble polysaccharide is increased. In coordination with the sugar and fermented yoghourt, the method can acquire the solidified gastrodia elata yoghourt which is fine and smooth in tissue, fine and uniform in curd, free of bubbles, good in taste and rich innutrients.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to Gastrodia elata health-care yoghurt and a preparation method thereof. Background technique [0002] Gastrodia elata is a traditional Chinese medicinal material with a history of more than 2,000 years. It is a rootless heterotrophic orchid. After the seeds germinate, they mainly rely on the mycelium of Armillaria mellea that invades the epidermis to obtain nutrition. Studies have shown that Gastrodia elata The main medicinal ingredient is Gastrodia elata polysaccharide, which has the functions of improving migraine, lowering blood pressure, preventing and treating senile dementia, anti-depression and improving sleep, and can be widely used in the fields of medical care and food. [0003] There are many production processes for Gastrodia elata polysaccharides. At present, water extraction, alcohol extraction, microwave ultrasonic assisted method, etc. are mostly used to s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 邹娟伍贤进蒋忠权陈三春尹庆铁田玉桥曾申磊
Owner HUNAN BESTCOME TRADITIONAL MEDICINE CO LTD
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