Yogurt having antioxidant functions and preparation method thereof

An anti-oxidation and production method technology, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of poor growth of Lactobacillus plantarum, improve superoxide anion scavenging ability, and sticky texture Silky, hydroxyl radical scavenging effect

Pending Publication Date: 2020-11-10
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses Lactobacillus plantarum with strong antioxidant capacity to ferment together with lactic acid bacteria with strong proteolytic ability to prepare yogurt. The problem of poor growth in the medium can also improve the antioxidant activity of the product

Method used

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  • Yogurt having antioxidant functions and preparation method thereof
  • Yogurt having antioxidant functions and preparation method thereof
  • Yogurt having antioxidant functions and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A method for preparing yoghurt with antioxidant function, comprising the following steps:

[0056] (1) Preparation of reconstituted milk: Weigh 100 g of skim milk powder and 900 g of water to prepare reconstituted milk, and then heat the reconstituted milk to 60° C. Based on the mass of the reconstituted milk, 6% sucrose and 1% whey protein powder were added respectively, followed by stirring and mixing at 200 r / min for 20 min.

[0057] (2) Homogenization: Homogenize the reduced milk with a homogenizer at 60° C. for 3 minutes, and the homogenization pressure is 20 MPa.

[0058] (3) Sterilization: sterilize the homogenized feed solution in a water bath at 90°C for 10 minutes, and then rapidly cool to 37°C.

[0059] (4) Enzymatic hydrolysis: Add trypsin at a rate of 2 mg of enzyme per 100 g of reconstituted milk, and hydrolyze at 37° C. for 20 min.

[0060] (5) Enzyme inactivation: Immediately after hydrolysis, heat in a water bath at 100°C for 5 minutes, quickly cool t...

Embodiment 2

[0065] A method for preparing yoghurt with antioxidant function, comprising the following steps:

[0066] (1) Preparation of reconstituted milk: Weigh 110 g of skim milk powder and 850 g of water to prepare reconstituted milk, and heat to 55° C. Based on the mass of the reconstituted milk, 5% sucrose and 0.5% whey protein powder were added, followed by stirring and mixing at 200 r / min for 20 min.

[0067] (2) Homogenization: Homogenize the reconstituted milk with a homogenizer at 60° C. for 3 minutes, with a pressure of 20 MPa.

[0068] (3) Sterilization: Sterilize the homogenized feed solution in a water bath at 85°C for 30 minutes, and then rapidly cool it to 37°C.

[0069] (4) Enzymatic hydrolysis: Add trypsin at a rate of 3 mg of enzyme per 100 g of reconstituted milk, and hydrolyze at 37° C. for 25 minutes.

[0070] (5) Enzyme inactivation: Immediately after hydrolysis, heat in a water bath at 95°C for 7 minutes, rapidly cool to 42°C, and keep warm until use.

[0071] ...

Embodiment 3

[0075] A method for preparing yoghurt with antioxidant function, comprising the following steps:

[0076] (1) Preparation of reconstituted milk: weigh 90 g of skim milk powder and 1000 g of water to prepare reconstituted milk, and heat to 60° C. Based on the mass of the reconstituted milk, 9% sucrose and 2% whey protein powder were added, followed by stirring and mixing at 200 r / min for 20 min.

[0077] (2) Homogenization: Homogenize the reconstituted milk with a homogenizer at 65° C. for 5 minutes at a pressure of 25 MPa.

[0078] (3) Sterilization: sterilize the homogenized feed solution in a water bath at 95°C for 5 minutes, and then rapidly cool to 40°C.

[0079] (4) Enzymatic hydrolysis: Add trypsin at a ratio of 2 mg of enzyme per 100 g of reconstituted milk, and hydrolyze at 40° C. for 20 min.

[0080] (5) Enzyme inactivation: Immediately after hydrolysis, heat in a water bath at 100°C for 5 minutes, quickly cool to 38°C, and keep warm until use.

[0081] (6) Inoculu...

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Abstract

The invention belongs to the field of food, and specifically relates to yogurt having antioxidant functions and a preparation method thereof. The preparation method includes the following steps: 1) preparing reconstituted milk; 2) performing homogenization; 3) performing sterilization; 4) performing enzyme hydrolysis, and performing hydrolysis after adding trypsin into the reconstituted milk; 5) performing enzyme inactivation; 6) inoculating a microbial agent, mixing the lyophilized powder of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum in proportion to inoculate into the reconstituted milk; 7) performing split charging and fermentation; and 8) performing post-ripening. The method uses the lactobacillus plantarum with high oxidation resistance and lacticacid bacteria with strong protein hydrolysis ability to prepare the yogurt through co-fermentation; and through proper enzymolysis of raw milk by protease, the degree of proteolysis of the raw milk can be increased, so that the problems of poor growth of the lactobacillus plantarum in the milk can be solved, and the antioxidant activity of products can be enhanced. The selected fermentation strains have good viscosity producing characteristics, and can guarantee the curd effects and sensory flavor characteristics of the products by collaborating with whey protein powder fortified raw milk.

Description

technical field [0001] The invention belongs to the field of food, especially the field of dairy product processing in the food field, and specifically relates to yoghurt with anti-oxidation function and a preparation method thereof. Background technique [0002] Yogurt contains high-quality protein, multi-vitamins and carbohydrates, which can supplement the nutrients needed by the human body. At the same time, it has the functions of enhancing intestinal immunity, laxative and other functions. It has a unique flavor and is convenient to eat. Fermented products favored by consumers. With the general improvement of people's living standards, people pay more and more attention to the health and functionality of food. As a natural fermented food, yogurt is a good carrier for the development of food with probiotic functions. [0003] Under normal circumstances, the human body has a complete oxidation-antioxidation balance mechanism. If this balance changes due to body disease o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/137A23V2400/249A23V2400/169
Inventor 伍亚龙张其圣陈功汪冬冬
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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