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Botanical fermented yoghourt for promoting gastrointestinal tract health and preparation method thereof

A technology for intestinal health and yogurt, which is applied in dairy products, plant raw materials, bacteria used in food preparation, etc., can solve nutritional loss, does not provide plant-derived components, does not have the ability to activate blood and drive cold, immune regulation, etc. To achieve the effect of promoting release, improving nutrition and flavor stability, and achieving synergy and reducing side effects

Pending Publication Date: 2020-10-30
CHONGQING ACAD OF CHINESE MATERIA MEDICA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Although the above patent provides a yogurt with a certain effect, it uses milk powder as the milk source for yogurt preparation, and there is a nutritional loss to a certain extent, and its yogurt formula does not provide a plant with a good effect on promoting gastrointestinal health. The source components basically do not have the functions of nourishing the spleen and stomach, calming the nerves and nourishing the brain, promoting blood circulation and dispelling cold, immune regulation, strengthening muscles and bones, dredging blood vessels, etc.

Method used

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  • Botanical fermented yoghourt for promoting gastrointestinal tract health and preparation method thereof
  • Botanical fermented yoghourt for promoting gastrointestinal tract health and preparation method thereof
  • Botanical fermented yoghourt for promoting gastrointestinal tract health and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Composition formula:

[0059] Polygonatum 5-20 parts; Pueraria 5-20 parts; Yizhiren 5-20 parts; Chinese yam 1-8 parts; Coix seed 1-8 parts; Jujube 1-10 parts; Ginger 1-8 parts; 1-7 parts of cinnamon; 1-8 parts of white fungus;

[0060] Polygonatum 5-10 parts; Pueraria 5-10 parts; Yizhiren 5-10 parts; Chinese yam 1-5 parts; Coix seed 1-5 parts; Jujube 1-5 parts; Ginger 1-5 parts; 1-5 servings of cinnamon; 1-5 servings of white fungus.

[0061] The composition has the effect of promoting smooth and healthy gastrointestinal tract.

[0062] Yogurt raw material formula weight part is:

[0063] Fresh milk 1000~2000 parts,

[0064] Composition: Polygonatum 5-20 parts; Gegen 5-20 parts; Yizhiren 5-20 parts; Chinese yam 1-8 parts; Coix seed 1-8 parts; Jujube 1-10 parts; Ginger 1-8 parts; 1 to 10 parts; 1 to 7 parts of cinnamon; 1 to 8 parts of white fungus,

[0065] 5-20 parts of konjac gum,

[0066] 1 to 10 parts of enzyme preparation,

[0067] 5-20 parts of fermentatio...

Embodiment 2

[0075] The yoghurt was prepared with the recipe in Example 1.

[0076] Main process: ultrafine grinding→enzymolysis→fermentation→nanoscale micellization→product;

[0077] (1) Superfine pulverization of the composition: superfine pulverization treatment for 1.5-2.5 hours, so that the average particle size reaches 300-800nm;

[0078] (2) Enzymolysis: After mixing fresh milk, composition superfine powder, and konjac gum, add enzyme preparation (papain: amylase: cellulase=1~3:1~3:1~3; more preferably 1 :1:1), enzymolysis treatment at 35-45°C for 2-5 hours, to promote the degradation of macromolecules, promote the release of active ingredients, and prevent their loss and degradation;

[0079] (3) Rapid fermentation: after instantaneous sterilization at 121°C, add fermentation bacteria (yogurt fermentation bacteria are Bifidobacterium bacteria or Lactobacillus bulgaricus bacteria), fermentation temperature is 41-45°C, fermentation time is 2-6 hours; The number of viable bacteria r...

Embodiment 3

[0082] The results of the evaluation of the number of live bacteria

[0083] Each group: blank composition control group, only superfine pulverization group (no enzyme treatment), only enzymatic hydrolysis group (coarse pulverization + enzymatic hydrolysis), superfine pulverization + enzymatic hydrolysis group, and the number of viable bacteria after fermentation were evaluated . After mixing the fermented yogurt, draw 3mL of the fermented product and add it to 50mL of sterilized physiological saline, then carry out gradient dilution, draw 1mL for each dilution and place it on a sterilized medium plate, and spread it evenly. At the same time, do parallel For the control, the facultative anaerobic culture was carried out at 37°C for 48 hours, and then a suitable medium plate was selected for colony counting.

[0084] The number of viable bacteria after fermentation of the blank composition control group (that is, without adding the composition) is the lowest, and the number of...

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Abstract

The invention belongs to the technical field of milk products, and particularly relates to a botanical composition capable of improving gastrointestinal tract health, fermented yoghourt and a preparation method of the fermented yoghourt. The yoghourt fermentation substrate composition capable of promoting intestinal health comprises the following components in parts by weight: 1000-2000 parts of fresh milk, 5-10 parts of rhizoma polygonati, 5-10 parts of radix puerariae, 5-10 parts of fructus alpiniae oxyphyllae, 1-5 parts of Chinese yams, 1-5 parts of coix seeds, 1-5 parts of jujubes, 1-5 parts of fresh gingers, 1-5 parts of Chinese wolfberry fruits, 1-5 parts of cinnamon, 1-5 parts of tremella, 5-20 parts of konjac gum, 1-10 parts of an enzyme preparation, and 5-20 parts of fermentationbacteria. The invention also discloses a preparation method of the botanical fermented yoghourt. According to the preparation method provided by the invention, superfine grinding, an enzymolysis technology and fermentation are combined to achieve the synergistic fermentation promotion effect, so that the content and the bioavailability of active ingredients in the original composition are improved, the release of the active ingredients is promoted, and particularly, the dual effects of protection and controlled release on fat-soluble ingredients are achieved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to plant-source fermented yoghurt for promoting gastrointestinal tract health and a preparation method thereof. Background technique [0002] Yogurt is a milk drink with a sweet and sour taste. It is a milk product that uses milk as a raw material. After pasteurization, beneficial bacteria (starter) are added to the milk, and after fermentation, it is cooled and filled. Most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. [0003] The production process of yogurt can be summarized as ingredients, preheating, homogenization, sterilization, cooling, inoculation, (filling: for set yogurt), fermentation, cooling, (stirring: for stirring yogurt), packaging and post-cooking In several processes, the stabilizer is added in the batching stage, and its application effect is closely related to the control of the process. [0004] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13A23C9/133A61K36/9068A61P1/00A61P31/04
CPCA23C9/13A23C9/127A23C9/1315A23C9/133A61K36/8969A61K36/488A61K36/9062A61K36/8945A61K36/8994A61K36/725A61K36/9068A61K36/815A61K36/54A61K36/07A61P1/00A61P31/04A23V2400/123A61K2300/00
Inventor 吴振杨大坚杨勇罗杨陈岗
Owner CHONGQING ACAD OF CHINESE MATERIA MEDICA