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Method for preparing hawthorn yogurt being rich in angiotensin-converting enzyme inhibition peptides

An angiotensin-inverting enzyme technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of additional addition, and achieve the effect of delicate taste and uniform texture

Inactive Publication Date: 2013-06-12
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stabilizers currently used in yogurt include sodium carboxymethyl cellulose (CMC), gelatin, xanthan gum, carrageenan, guar gum, etc. These are all food additives, although they are all safe and reliable, but additional Added, if the source is not controlled, it will cause food safety incidents, such as the old yogurt industry gelatin incident

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Add white sugar with a mass concentration of 6% to fresh milk, sterilize at 90°C for 5 minutes after homogenization, and cool to 42-43°C; inoculate Lactobacillus helveticus ATCC15009 at 95°C at In fresh milk sterilized for 5 minutes, cultivate at 41°C, expand the culture after curdling, and make Lactobacillus helveticus starter, mix Lactobacillus helveticus and yogurt starter (containing Lactobacillus bulgaricus and Streptococcus thermophilus, Shanghai Guangming Dairy Co., Ltd. Co., Ltd.) were inoculated in sterilized and cooled milk at 3% inoculum (1:1); fermented at 41°C for 3.5 hours and then taken out; the hawthorn was washed, boiled, peeled and pitted, and mashed with tissue. Hawthorn jam is prepared, the mass ratio of hawthorn jam and yogurt is 0.6:1 and mixed; refrigerated at 4°C and cooked for 24 hours, the product is made.

Embodiment 2

[0028] This example is basically the same as Example 1, the difference is that Lactobacillus helveticus starter and yoghurt starter are inoculated into milk with 5% sugar added at a ratio of 1.2:1, fermented at 41°C for 3.5h, and hawthorn The ratio of jam to fermented yogurt is 0.6:1, adding hawthorn jam, and then ripening to obtain the finished product.

Embodiment 3

[0030] This example is basically the same as Example 1. Lactobacillus helveticus starter and yogurt starter were inoculated into milk with 6% sugar added at a ratio of 0.8:1, fermented at 39°C for 3.5h, and fermented with hawthorn jam and fermented The yoghurt is added into the hawthorn jam at a ratio of 0.6:1, and the finished product is obtained after ripening.

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PUM

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Abstract

The invention discloses a method for preparing a hawthorn yogurt being rich in angiotensin-converting enzyme inhibition peptides. The technical scheme comprises the following steps of: adding 5%-6% of white sugar into raw milk, homogenizing and then sterilizing the raw milk at 90 DEG C for 5 minutes, and cooling the raw milk to 42-43 DEG C; inoculating 3% of a lactobacillus helveticus leavening agent and 3% of a yogurt leavening agent into the raw milk which is sterilized and then cooled; fermenting the raw milk at 41 DEG C for 3.5 hours, and then taking out to obtain the fermented milk; and crushing hawthorns to form jam, adding the jam into the fermented milk, and carrying out postmaturation so as to produce a product. The product is rich in angiotensin-converting enzyme inhibition peptides and has a unique taste and a certain anti-hypertension effect.

Description

technical field [0001] The invention relates to a production method of hawthorn yoghurt rich in angiotensin-converting enzyme inhibitory peptide, which belongs to the field of dairy processing. Background technique [0002] Yogurt is the mainstream of dairy research and development today. With the improvement of living standards, people's demand for food has increased from nutrition and safety to health care. Yogurt is more and more popular and popular due to its unique nutritional value and health care function. However, the current production of yogurt has disadvantages such as a narrow range of fermented strains and fewer varieties of designs and colors. In addition, in the research and development of yogurt, searching for natural stabilizers has become a hot spot in its research and development. [0003] At present, most of the fermented strains for making yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus, and some probiotic strains such as Bifidobacter...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 郭宇星祝倩
Owner NANJING NORMAL UNIVERSITY
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