Method for enriching rutin in yogurt

An enrichment and yogurt technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of rough tartary buckwheat food, a single variety of yogurt, and few health-care yogurt products, and achieve the effect of improving the benefit.

Pending Publication Date: 2020-03-27
SHANXI UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste defects of "bitter", "hard" and "coarse" that tartary buckwheat has always been a bottleneck restricting the extensive development of tartary buckwheat food
However, the variety of yogurt currently on the market is still relatively single, and there are few types of health-care yogurt products. Based on the market and consumers' extra emphasis on nutrition and health care, the development of health-care yogurt products has a very broad market prospect.

Method used

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  • Method for enriching rutin in yogurt
  • Method for enriching rutin in yogurt

Examples

Experimental program
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Effect test

Embodiment 1

[0015] A method for enriching rutin in yogurt, the specific steps of the method for enriching rutin in yogurt are as follows:

[0016] S1: Put 20g of tartary buckwheat grains in a container at room temperature, soak them in pure water 10 times that of tartary buckwheat grains for 24 hours to ensure full water absorption, then choose a flat-bottomed container, and spread 2 layers of absorbent paper and 4 layers on the bottom of the container in turn. Layer gauze, add appropriate amount of water to the absorbent paper and gauze, then place the fully soaked tartary buckwheat grains on top of the absorbent paper and gauze, and germinate them in a 22°C incubator for 5 days. Medium ripening for 2 minutes, take out and set aside;

[0017] S2: Take 100mL of sterilized milk, add 5.7g of white granulated sugar to it and stir it fully to dissolve it, then add 6.7g of mature tartary buckwheat malt into it, stir and grind the above mixed raw materials, add 0.08g of fermented agent, fermen...

Embodiment 2

[0020] A method for enriching rutin in yogurt, the specific steps of the method for enriching rutin in yogurt are as follows:

[0021] S1: Put 20g of tartary buckwheat grains in a container at room temperature, soak them in pure water 10 times that of tartary buckwheat grains for 24 hours to ensure full water absorption, then choose a flat-bottomed container, and spread 2 layers of absorbent paper and 4 layers on the bottom of the container in turn. Layer gauze, add appropriate amount of water to the absorbent paper and gauze, then place the fully soaked tartary buckwheat grains on top of the absorbent paper and gauze, and germinate them in a 22°C incubator for 5 days. Medium ripening for 2 minutes, take out and set aside;

[0022] S2: Take 100mL of sterilized milk, add 5g of white granulated sugar to it and stir it fully to dissolve it, then add 8g of mature tartary buckwheat malt to it, fully stir and grind the above mixed raw materials, add 0.15g of starter, Fermentation w...

Embodiment 3

[0025] A method for enriching rutin in yogurt, the specific steps of the method for enriching rutin in yogurt are as follows:

[0026] S1: Put 20g of tartary buckwheat grains in a container at room temperature, soak them in pure water 10 times that of tartary buckwheat grains for 24 hours to ensure full water absorption, then choose a flat-bottomed container, and spread 2 layers of absorbent paper and 4 layers on the bottom of the container in turn. Layer gauze, add appropriate amount of water to the absorbent paper and gauze, then place the fully soaked tartary buckwheat grains on top of the absorbent paper and gauze, and germinate them in a 22°C incubator for 5 days. Medium ripening for 2 minutes, take out and set aside;

[0027] S2: Take 100mL of sterilized milk, add 7g of white granulated sugar to it and fully stir to dissolve it, then add 7g of mature tartary buckwheat malt to it, stir and grind the above mixed raw materials, add 0.1g of starter, Fermentation was carried...

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Abstract

The invention discloses a method for enriching rutin in yogurt. The method specifically includes the following steps: S1, placing 20 g of tartary buckwheat grains into a container under room temperature, performing soaking with purified water which is 10 times of the tartary buckwheat grains for 24 h so as to guarantee the tartary buckwheat grains to fully absorb the water, placing the tartary buckwheat grains that are fully soaked and absorb the water on a water-absorbing paper and gauze, performing germinating in an incubator with 22 DEG C for 5 days, and curing the prepared tartary buckwheat sprouts in boiling water for 2 min; S2, taking 100 mL of sterilized milk, adding 5.7 g of white granulated sugar to fully stir so that the white granulated sugar can be fully dissolved, adding 6.7 gof cured tartary buckwheat sprouts, inoculating 0.08 g of a leavening agent after fully stirring and grinding the above-mentioned mixed raw materials, and performing fermentation in the incubator with 43 DEG C for 9 h; and S3, obtaining a yogurt product whose rutin content is enriched through packaging after fermentation is finished. Through the method, high rutin content can be enriched in the yogurt product, so that the final product can achieve the antioxidant function of rutin and the intestinal flora regulating function of yogurt, and therefore, the helpfulness of the product on the health of human bodies can be greatly enhanced.

Description

technical field [0001] The invention relates to the field of yogurt processing, in particular to a method for enriching rutin in yogurt. Background technique [0002] Tartary buckwheat is a rare medicinal and edible crop in nature. Tartary buckwheat has the reputation of "the king of five grains". It is a good medicine and delicacy with multiple physiological activities. Tartary buckwheat is a collection of seven nutrients, not a medicine, not a health product, but a food that can be eaten as a meal. Tartary buckwheat is a dicotyledonous plant belonging to the family Polygonaceae Buckwheat. It has a slightly bitter taste and has the characteristics of drought tolerance, acid resistance, ridge resistance, strong adaptability and short growth period. Yet the mouthfeel defects of "bitterness", "hardness" and "coarse" that tartary buckwheat has have always been a bottleneck restricting the extensive development of tartary buckwheat food. [0003] Studies have shown that tartar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 郭丽丽姚仁凯秦楠王小敏
Owner SHANXI UNIV OF CHINESE MEDICINE
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