Plant-based probiotic yogurt and preparation method thereof

A technology based on probiotic acids and probiotics, applied in the field of plant-based probiotic yogurt and its preparation, can solve the problems of fresh lily, such as intolerance to storage, product spoilage, affecting the sensory and nutritional value of fresh lily, and achieve product Stable fermentation properties, maintain nutritional efficacy, and avoid spoilage

Pending Publication Date: 2021-06-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But fresh lily is not resistant to storage, it is easy to rot and deteriorate, and fresh food is easily affected by seasons. Its rough-processed products are all dried lily or lily powder, and some deep-processed products, its raw materials are mostly dried lily. Greatly reduced the nutritional value of fresh lily, restricting the development of lily industry
[0004] Studies have found that there are a large number of endophytic bacteria in fresh lilies, which are easy to grow and reproduce during processing or fermentation, causing pollution and resulting in product corruption. The functional components of the lily are destroyed, and it is easy to brown at high temperature, which seriously affects the sensory and nutritional value of fresh lily. Deterioration, which seriously affects the quality of post-processed products of lily or the normal fermentation of fermented products, has become the bottleneck of deep processing of lily, seriously affecting the development of its industry

Method used

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  • Plant-based probiotic yogurt and preparation method thereof
  • Plant-based probiotic yogurt and preparation method thereof
  • Plant-based probiotic yogurt and preparation method thereof

Examples

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preparation example Construction

[0027] The invention discloses a preparation method of plant-based probiotic yoghurt, which comprises the following steps:

[0028] ~Step 1: Spray and clean the collected fresh lily with drinking water, steam with hot water steam for 3 to 5 minutes, and then take steamed fresh lily: 100g of water: 200mL~300mL and beat until the particle size is 60~120 mesh , after beating, homogenize under the homogenizing pressure of 15-35Mpa until the particle size is 80-100 mesh, and obtain the lily puree.

Embodiment 1

[0034] In step 1, after the fresh lily collected is sprayed and cleaned with drinking water, steamed for 3 minutes with hot water steam, and then the steamed fresh lily: water is 100g: 200mL and beating until the particle size is at 80 mesh, and after beating, the beating is performed under homogeneous pressure. Homogenize under 15Mpa until the particle size is below 100 mesh to obtain lily puree.

[0035] Step 2. The homogenized lily puree is maintained at 61°C for 30 minutes, heat-treated to kill heat-labile endophytic bacteria to obtain a slurry with heat-resistant endophytic bacteria, and then divide the resulting slurry into yogurt In a cup or yogurt bottle, the filling amount is 80% of its volume. When the temperature drops to 45°C, the inoculation amount is 5% (V:V), and according to Streptococcus thermophilus, Lactobacillus rhamnosus , Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, the number of live bacteria is equal to the mass ratio of live b...

Embodiment 2

[0037] In step 1, after the fresh lily collected is sprayed and cleaned with drinking water, steamed for 5 minutes with hot water steam, and then the fresh lily after steaming: water is 100g: 300mL and beating until the particle size is at 100 mesh, and after beating, the beating is performed under homogeneous pressure. Homogenize under 35Mpa until the particle size is below 100 mesh to obtain lily puree.

[0038] Step 2. The homogenized lily puree is maintained at 63°C for 20 minutes, heat-treated to kill heat-labile endophytic bacteria to obtain a slurry with heat-resistant endophytic bacteria, and then divide the resulting slurry into yogurt In a cup or yogurt bottle, the filling amount is 90% of its volume. When the temperature drops to 45°C, the inoculation amount is 10% (V:V), and according to Streptococcus thermophilus, Lactobacillus rhamnosus , Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, the number of live bacteria of Lactobacillus paracasei ...

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Abstract

The invention discloses plant-based probiotic yogurt and a preparation method thereof, and belongs to the field of food processing. The method comprises the following steps: homogenizing lily slurry to obtain lily primary slurry, carrying out heat treatment on the obtained lily primary slurry to kill heat-labile endophytic flora so as to obtain slurry with heat-resistant endophytes, inoculating the obtained slurry into mixed viable bacteria, and carrying out fermentation culture, so as to obtain the plant-based probiotic yogurt after the fermentation culture is finished. According to the preparation method, endophytic bacteria which are extremely easy to pollute and heat-resistant in the lilies are effectively inhibited by utilizing probiotics, so that spoilage of the fresh lilies in the fermentation process is avoided; on the other hand, heat-resistant endophytic bacteria in the lilies are controlled by probiotics, and heat-labile endophytic bacteria can be killed at a lower temperature, so that the original color and nutritional effects of the lilies are maintained. Therefore, the plant-based probiotic yogurt conforming to yogurt standards can be prepared.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a plant-based probiotic yoghurt and a preparation method thereof. Background technique [0002] Plant-based milk drinks look like milk. They are a new type of nutritional, functional, high-protein, low-sugar, low-fat, and healthy food that can replace animal milk in recent years. They have been researched because they avoid the health risks caused by excessive animal protein consumption. It has attracted extensive attention from investors and business circles and favored by consumers. At present, plant-based milk drinks are processed from various beans as raw materials. [0003] Lily is the first batch of homologues of medicine and food in the country, which can be divided into medicine and food. Among them, the only edible sweet lily in the country - Gansu Lanzhou lily, is known for its whiteness like jade, sweet and delicious, both medicine and food, protein It is famous all over...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/123A23L5/20
CPCA23C9/133A23C9/1238A23C9/1234A23L5/21A23V2002/00A23V2300/24
Inventor 吕嘉枥刘秉坤巨瑞
Owner SHAANXI UNIV OF SCI & TECH
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