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A kind of cultivation method of sprouts rich in GABA and anthocyanin and its preparation method of fermented milk drink

The technology of a fermented milk beverage and a cultivation method, which is applied in the field of preparation of fermented milk beverages, can solve the problems of low GABA content and the like, and achieve the effect of clear color and fusion of taste beneficial to taste.

Active Publication Date: 2021-06-15
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt, a product that has high nutritional value and can further enrich GABA through strain fermentation, has attracted widespread attention from scientists, but the GABA content enriched through strain fermentation is low

Method used

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  • A kind of cultivation method of sprouts rich in GABA and anthocyanin and its preparation method of fermented milk drink
  • A kind of cultivation method of sprouts rich in GABA and anthocyanin and its preparation method of fermented milk drink
  • A kind of cultivation method of sprouts rich in GABA and anthocyanin and its preparation method of fermented milk drink

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specific Embodiment 1

[0034] A method for cultivating sprouts rich in GABA and anthocyanins, comprising the following steps: soaking purple lily seeds in 12-18wt% sodium hypochlorite solution for 3-5 hours, removing suspended particles, and washing with pure water to pH Neutral, soak in a mixed solution containing 2.7-10.8g / L glucose and 0.5-1.5 g / L total flavonoids of cabbage at 28-32°C, replace the soaking solution every 5-7 hours, and soak for a total of 22-26 hours , drained, placed on the gauze bed of the seed machine, and then under the conditions of 12 hours of light and 12 hours of dark treatment, continue to soak and germinate with the mixed solution, replace the soaking solution every day, take out the roots on the 7th day, clean the sprouts, drain Dried to get sprouts rich in GABA and anthocyanins. The preferred soaking solution adopts a mixed solution containing 5.4 g / L glucose and 1.0 g / L total flavonoids of celery.

[0035] Wherein the specific steps of the preparation method of the ...

specific Embodiment 2

[0042] A preparation method of a fermented milk beverage rich in GABA and anthocyanins, comprising the following steps:

[0043] (1) Preparation of sprouts rich in GABA and anthocyanins

[0044] Use purple cauliflower seeds as raw materials, soak in 12-18wt% sodium hypochlorite solution for 3-5 hours, remove suspended particles, rinse with pure water until the pH is neutral, and contain 5.4 g / L glucose and Soak in a mixed solution of 1.0 g / L total flavonoids of celery, change the soaking solution every 5-7 hours, soak for 22-26 hours in total, drain, place on the gauze bed of the seed machine, and then expose to light for 12 hours and dark for 12 hours Under the conditions of treatment, continue to soak and germinate with the mixed solution, change the soaking solution every day, take out the roots on the 7th day, wash the sprouts, drain, put them in a freeze dryer for 22-26 hours, and crush them to obtain rich in GABA and Sprout powder of anthocyanins;

[0045] (2) Preparat...

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Abstract

The invention discloses a method for cultivating sprouts rich in GABA and anthocyanin and a method for preparing the fermented milk beverage. The characteristic of the cultivating method includes the steps of soaking purple lily seeds in a sodium hypochlorite solution and washing them with pure water, and then Soak and drain in a mixed solution containing 2.7-10.8 g / L glucose and 0.5-1.5 g / L total flavonoids of cabbage, then after 12 / 12 hours of light and dark treatment, change the soaking solution every day, wash the sprouts, drain, freeze-dry and crush , to obtain sprouts rich in GABA and anthocyanins; the fermented milk beverage preparation method comprises the following steps: combining the sprouts powder rich in GABA and anthocyanins with the sugar-containing milk beverage prepared from wheat grains and corn grits Equal volumes are mixed and boiled, filtered after ultrasonic treatment, the filtrate is added to the suspension of Lactobacillus plantarum, and the fermented milk beverage rich in GABA and anthocyanin is cooked after being kept in a tank for heat preservation and fermentation. The advantages are γ-aminobutyric acid and anthocyanin High content.

Description

technical field [0001] The invention relates to a method for preparing a fermented milk beverage, in particular to a method for cultivating sprouts rich in GABA and anthocyanin and a method for preparing the fermented milk beverage. Background technique [0002] γ-aminobutyric acid (γ-aminobutyric acid, GABA) is a ubiquitous non-protein amino acid compound, which is widely found in animals and plants. GABA acts as an inhibitory neurotransmitter in the brain and spinal cord of mammals, it can regulate blood pressure and heart rate, reduce pain and anxiety, so it is often used as an antihypertensive agent, diuretic, sedative and nerve inhibitory sympathetic function Transmitter. Recent studies have shown that GABA is also a powerful agent for pancreatic insulin secretion, which can effectively prevent diabetes. It is because of these physiological functions that GABA was approved as a new resource food by the Ministry of Health in 2009. However, with the growth of age and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01N43/16A01N35/02A01P21/00A23C9/123A23C9/133
CPCA01G31/00A01N43/16A01N35/02A23C9/1234A23C9/133A23V2400/169
Inventor 谢柯沁许凤王鸿飞邵兴锋韦莹莹
Owner NINGBO UNIV
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