Sleep-aiding yoghurt and method for its preparation

Abstract

The application discloses a sleep-aiding yoghourt and a preparation method thereof, and belongs to the technical field of dairy products. The yoghourt is prepared from fresh milk as a main raw material, and is added with zizyphus jujuba mill material, a sweetening agent and a compound stabilizer, and is fermented to be prepared into a stirred type or a solidified type. The product system is stable, the taste is delicate, the sleep-aiding function is realized, the process is simple, the industrialized production is suitable, and the product is suitable for pre-sleep consumption.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to a sleep-aiding yogurt and its preparation method. Background Technology

[0002] Yogurt is a widely consumed fermented dairy product with a large market demand. Sour jujube seeds are a traditional food and medicine ingredient with calming and sleep-inducing effects, making them suitable for developing functional dairy products for bedtime consumption.

[0003] In existing technologies, adding jujube seeds directly to yogurt can easily lead to problems such as sedimentation, layering, rough texture, and system instability. Furthermore, there is a lack of a unified and stable formula that can be applied to both industrial production of stirred and set yogurt, which limits the production of functional yogurt. Summary of the Invention

[0004] The purpose of this invention is to provide a sleep-aiding yogurt, which uses fresh milk as the main raw material, adds jujube seed material, and combines sweeteners and compound stabilizers to produce a stable system that does not separate or precipitate. It can be prepared as a stirred type or a set type, and is suitable for large-scale industrial production.

[0005] To address the aforementioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: A sleep-aiding yogurt, by weight percentage, consists of the following components: Raw milk 82%–92%; The content of jujube seed material is 0.2% to 1.5%; Sweeteners 3%–7%; Compound stabilizer 0.15%–0.6%; Lactic acid bacteria starter culture: 0.01%–0.08%; Water balance.

[0006] In a preferred embodiment of the sleep-aiding yogurt of the present invention, the jujube seed material is jujube seed ultrafine powder or jujube seed extract. In another preferred embodiment of the sleep-aiding yogurt of the present invention, the compound stabilizer is selected from two or more of gelatin, pectin, sodium carboxymethyl cellulose, and glyceryl monostearate.

[0007] In a preferred embodiment of the sleep-aiding yogurt described in this invention, the sweetener is selected from one or more of white sugar, erythritol, and fructooligosaccharides.

[0008] A method for preparing a sleep-aiding yogurt includes the following steps: S1: Heat the raw milk, add sweetener, compound stabilizer, and jujube seed material, and stir until dissolved and uniform; S2: Homogenize the mixture; S3: Sterilization treatment; S4: Add lactic acid bacteria starter and stir well; S5: Fermentation; S6: Cooling and post-fermentation to obtain the sleep-aid yogurt product. Compared with existing technologies, the advantages of this invention are: the product system of this invention is stable, and it does not separate, precipitate, or separate into water when stored under cold conditions; the addition of jujube seed has a mild calming and sleep-aiding effect, making it suitable for consumption before bedtime; the same formula can produce both stirred and solidified products, the process is simple and compatible with existing production lines; the taste is delicate and smooth, with a harmonious balance of sweet and sour, and it has wide applicability; the raw material source is stable, the cost is controllable, and it is suitable for industrial promotion. Detailed Implementation

[0009] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below.

[0010] Example 1 Weigh the following by weight percentage: 88% raw milk, 0.5% jujube seed ultrafine powder, 5% white sugar, 0.3% gelatin + pectin compound stabilizer, 0.03% lactic acid bacteria starter, and 6.17% water.

[0011] The raw materials are mixed, dissolved, homogenized, sterilized, and inoculated before being directly bottled, left to ferment, cooled, and then matured to obtain a set-type sleep-aid yogurt.

[0012] Example 2 Weigh the following by weight percentage: 88% raw milk, 0.5% jujube seed ultrafine powder, 5% white sugar, 0.3% gelatin + pectin compound stabilizer, 0.03% lactic acid bacteria starter, and 6.17% water.

[0013] After mixing, homogenizing, sterilizing, and inoculating, the mixture is fermented in a fermentation tank. After fermentation, it is stirred to break the emulsion, cooled, and packaged to obtain stirred sleep-aid yogurt.

[0014] Example 3 Weigh the following by weight percentage: 90% raw milk, 0.4% jujube seed extract, 3.5% erythritol, 0.25% sodium carboxymethyl cellulose and glyceryl monostearate, 0.02% lactic acid bacteria starter, and 5.83% water.

[0015] It can be prepared as either a solidified or stirred product, which is low in sugar, stable, and has a mild sleep-aiding effect.

[0016] Although the present invention has been described above with reference to embodiments, various modifications can be made thereto without departing from the scope of the invention. In particular, the exhaustive description of these combinations is not provided in this specification merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A sleep-aiding yogurt, characterized in that, By weight percentage, it consists of the following components: Raw milk 82%–92%; The content of jujube seed material is 0.2% to 1.5%; Sweeteners 3%–7%; Compound stabilizer 0.15%–0.6%; Lactic acid bacteria starter culture: 0.01%–0.08%; Water balance.

2. The sleep-aiding yogurt according to claim 1, characterized in that, The jujube seed material is jujube seed ultrafine powder or jujube seed extract.

3. The sleep-aiding yogurt according to claim 1, characterized in that, The compound stabilizer is selected from two or more of gelatin, pectin, sodium carboxymethyl cellulose, and glyceryl monostearate.

4. The sleep-aiding yogurt according to claim 1, characterized in that, The sweetener is selected from one or more of white sugar, erythritol, and fructooligosaccharides.

5. A method for preparing a sleep-aiding yogurt as described in any one of claims 1 to 4, characterized in that, Includes the following steps: S1: Heat the raw milk, add sweetener, compound stabilizer, and jujube seed material, and stir until dissolved and uniform; S2: Homogenize the mixture; S3: Sterilization treatment; S4: Add lactic acid bacteria starter and stir well; S5: Fermentation; S6: Cool and ripen to obtain the sleep-aid yogurt product.

6. The preparation method according to claim 5, characterized in that, When preparing set-type sleep-aid yogurt, it is filled after step S5 and before fermentation, and then left to ferment.

7. The preparation method according to claim 5, characterized in that, When preparing stirred-type sleep-aid yogurt, after fermentation in step S5 is completed, the mixture is stirred to break the emulsion, and then cooled and packaged.