Rosa roxburghii tratt and myotonin yoghourt and preparation method thereof

By using a pre-fermentation process for prickly pear and Job's tears, the compatibility issue between plant materials and milk matrix was resolved, resulting in the development of prickly pear and Job's tears yogurt with good texture and balanced flavor, which significantly retains functional components and enhances antioxidant activity.

CN122074559APending Publication Date: 2026-05-26GUIZHOU UNIV
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Patent Information

Application Number
CN202610115742.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-01-28
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing technologies struggle to effectively coordinate the compatibility of plant-based raw materials with milk matrix, leading to texture defects and loss of functional components. The challenge lies in how to achieve deep integration of plant components with milk matrix through process design, thereby developing a new type of yogurt that combines good texture, balanced flavor, and stable gel structure.

Method used

Using a prickly pear and Job's tears pre-fermentation process, Job's tears are first mixed with water, mashed and gelatinized, then enzymatically hydrolyzed, inoculated with probiotics for fermentation, then prickly pear juice is added for fermentation, and finally mixed with milk powder and lactic acid bacteria for fermentation to form prickly pear and Job's tears yogurt.

Benefits of technology

It significantly reduces the astringency of prickly pear, retains functional components such as phenols, flavonoids and vitamin C, and increases GABA content and antioxidant activity, forming a new type of yogurt product with good texture and balanced flavor.

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Abstract

The invention provides roxburgh rose and myotonin yoghourt and a preparation method thereof, and belongs to the technical field of yoghourt preparation. The preparation method of the roxburgh rose and myotonin yoghourt comprises the following steps: soaking myotonin, mixing the soaked myotonin with water, sequentially pulping and gelatinizing, and performing enzymolysis through high-temperature alpha-amylase to obtain myotonin enzymatic hydrolysate; the coix seed enzymatic hydrolysate is inoculated with a probiotic BLH1 seed solution for fermentation; after fermentation is completed, adding roxburgh rose juice into the fermentation liquor for fermentation again to obtain roxburgh rose and coix seed fermentation liquor; uniformly mixing milk powder, water and cane sugar, homogenizing, sterilizing, cooling, uniformly mixing with the rosa roxburghii tratt and coix seed fermentation liquid, inoculating a lactic acid bacteria seed liquid for fermentation, and after fermentation is finished, performing after-ripening to obtain the rosa roxburghii tratt and coix seed yoghourt. The roxburgh rose and coix seed yoghurt provided by the invention is good in taste and high in sensory evaluation, functional components such as phenols, flavones and vitamin C are remarkably reserved, and the content of GABA (gamma-aminobutyric acid) is greatly increased and the antioxidant activity of the roxburgh rose and coix seed yoghurt is greatly improved.
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