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Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof

A yogurt and functional technology, applied in the field of yogurt and yogurt preparation, can solve unseen problems and achieve the effects of preventing red itching, soreness, scavenging free radicals, and preventing brain nerve aging

Inactive Publication Date: 2014-07-16
HENAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

So far, blueberries have been used in the development of some health products, including blueberry yogurt, however, no yogurt containing rehmannia and blueberries has been seen

Method used

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  • Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof
  • Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof
  • Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof

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preparation example Construction

[0042] The invention also discloses the preparation method of the above two kinds of functional yoghurts, which use milk as the main raw material for fermentation, and the raw material also contains rehmannia extract, the rehmannia extract is prepared from fresh rehmannia, and the rehmannia extract Rehmanniae rehmannia juice extracted directly from fresh rehmannia rehmanniae, or the rehmannia rehmannia extract is rehmannia juice diluted with pre-cooled neutral distilled water, or the rehmannia rehmannia extract is fresh rehmannia rehmannia extract extracted in water Liquid, the consumption ratio of described fresh rehmannia glutinosa and described milk is 1.7kg:100L~2.5kg:100L, and its preparation process comprises the following steps:

[0043] (1) Heat and sterilize the milk-containing feed liquid composed of milk or with milk as the main raw material;

[0044] (2) filter and sterilize the rehmannia glutinosa extract;

[0045] (3) Mix the sterilized milk-containing feed liqu...

Embodiment 1

[0049] see figure 1 , the preparation of the Rehmannia glutinosa extract: (1) raw material selection and cleaning: select fresh rehmannia rehmanniae that is fresh, bright in appearance, free from pests and diseases, non-rotten, and with uniform tubers, rinsed, and drained on filter paper for later use; (2) Slicing: Cut the washed and drained fresh rehmannia glutinosa into 0.1-0.3cm thick slices with a stainless steel knife, and weigh them; (3) Juicing and sterilization: Use an Advance Collection juicer at low temperature (such as 4°C) Juicing the fresh rehmannia slices, adding pre-cooled neutral distilled water according to the ratio of 1kg of fresh rehmannia slices to 3L of distilled water, mixing evenly, filtering with a 100-mesh sieve, filtering with a bacterial filter, and recovering the filtrate to obtain the rehmannia extract . The rehmannia glutinosa extract can be directly added to the sterilized milk-containing feed liquid containing fresh milk and sugar, and can als...

Embodiment 2

[0056] see figure 2 , the preparation of the Rehmannia glutinosa extract: (1) raw material selection and cleaning: select fresh rehmannia rehmanniae that is fresh, bright in appearance, free from pests and diseases, non-rotten and with uniform tubers, rinse and dry; (2) slice: dry The fresh rehmannia glutinosa is cut into 0.1-0.3cm thick slices with a stainless steel knife, and weighed; (3) Juicing and sterilization: use a juicer to squeeze the fresh rehmannia slices at low temperature (such as 4°C), according to 1kg Add pre-cooled neutral distilled water to the proportion of fresh rehmannia slices corresponding to 3L of distilled water, mix well, filter through a 100-mesh sieve, recover the filtrate, and obtain rehmannia extract. The rehmannia glutinosa extract can be directly added to sterilized milk-containing feed liquid containing fresh milk and sugar, and can also be stored at 4°C for future use.

[0057]The preparation of the milk-containing feed liquid adopts process...

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Abstract

The invention relates to rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and a preparation method thereof. Raw materials for the yoghourt comprise milk and a rehmannia root extract or milk, the rehmannia root extract and a blueberry extract, wherein a ratio of used rehmannia root to used milk is 1.7 kg 100 L to 2.5 kg 100 L, and a ratio of the used blueberry extract to used milk is 1 kg 7 L to 1 kg 12 L. The preparation method comprises the following steps carrying out heat sterilization on a milk-containing material liquid which is composed of milk or includes milk and blueberry as main raw materials; subjecting the rehmannia root extract with stable components to filtration sterilization; mixing the sterilized milk-containing material liquid with the sterilized rehmannia root extract; and adding a starter for fermentation so as to prepare the functional yoghourt. The rehmannia root functional yoghourt has a plurality of health care effects like removal of heat to promote salivation, cooling of blood and stopping of bleeding and is rich in nutritional components; the rehmannia root blueberry functional yoghourt has a plurality of health care effects like eye protection, prevention of cranial nerve aging, strengthening of the heart, resistance to cancers, softening of blood vessels and enhancement of human immunity besides the health care effects of the rehmannia root functional yoghourt.

Description

technical field [0001] The invention relates to yogurt and a preparation method of the yogurt, in particular to yogurt containing fresh rehmannia glutinosa and two mixed health-care yogurts containing fresh rehmannia glutinosa and blueberries and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from fresh milk (or other animal milk such as goat milk) or unfermented liquid milk (hereinafter referred to as milk) such as corresponding reduced milk, fermented by lactic acid bacteria, and is very popular among people. In addition to the nutrition and function of milk, yogurt can also regulate the balance of microorganisms in the human body. After milk is made into yogurt, about 30% of the lactose is decomposed into lactic acid and other organic acids, and part of the lactose is decomposed into glucose and galactose. In addition to providing energy for the human body, galactose can also participate in the synthesis of cerebrosides and neur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 周延清陈艳梅段红英陈娟娟周春娥
Owner HENAN NORMAL UNIV
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