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Fermentation emulsion and preparation method thereof

A technology for fermented milk and fresh milk, applied in dairy products, milk preparations, applications, etc., can solve problems such as bad taste and complicated preparation process

Inactive Publication Date: 2015-04-29
INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Currently existing fermented milk, the preparation process is more complicated, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 A fermented milk prepared from the following raw materials: 30 grams of fresh milk; 5 grams of angelica extract; 3 grams of salvia miltiorrhiza extract; 0.4 grams of stabilizer; 8 grams of green tea extract; 0.3 grams of acidity regulator; 0.13 grams of sweetener grams; Kefir flora 150DCU.

[0040] The manufacture method of above-mentioned fermented milk, the steps are:

[0041] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 3 minutes, crush into thick matter, filter, decolorize the filtrate with 0.5% activated carbon for 6 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0042] B. Peel the fresh Angelica sinensis, wash it, add deionized water 5 times the weight of Angelica sinensis, break it with a beater, extract it in a water bath at 90°C for 3 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to obtain Angelica...

Embodiment 2

[0047] Example 2 A fermented milk prepared from the following raw materials: 50 grams of fresh milk; 15 grams of angelica extract; 9 grams of salvia miltiorrhiza extract; 0.8 grams of stabilizer; 16 grams of green tea extract; 0.8 grams of acidity regulator; 0.45 grams of sweetener grams; Kefir bacteria flora 180DCU.

[0048] The manufacture method of above-mentioned fermented milk, the steps are:

[0049] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 8 minutes, crush into thick matter, filter, decolorize the filtrate with 0.5% activated carbon for 8 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0050] B. Peel the fresh Angelica sinensis, clean it, add deionized water 10 times the weight of Angelica sinensis, break it with a beater, extract it in a water bath at 90°C for 6 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precipitate to ob...

Embodiment 3

[0055] Example 3 ： A fermented milk prepared from the following raw materials: 35 grams of fresh milk; 8 grams of angelica extract; 5 grams of salvia miltiorrhiza extract; 0.5 grams of stabilizer; 10 grams of green tea extract; 0.4 grams of acidity regulator; 0.25 grams of sweetener grams; Kefir bacteria flora 160DCU.

[0056] The manufacture method of above-mentioned fermented milk, the steps are:

[0057] A. Take fresh green tea leaves, wash and drain, sterilize by ultraviolet light for 4 minutes, crush into a thick substance, filter, decolorize the filtrate with 0.5% activated carbon for 6.5 hours, concentrate in vacuum to 1:100, and spray dry the concentrated solution , to obtain green tea extract;

[0058] B. Peel the fresh Angelica sinensis, clean it, add 6 times the weight of Angelica sinensis in deionized water, crush it with a beater, extract it in a water bath at 90°C for 4 hours, collect the filtrate, precipitate with ethanol, and freeze-dry the collected precip...

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PUM

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Abstract

The invention discloses fermentation emulsion which is prepared from the following main raw materials in parts by weight: 30-50 parts of fresh milk, 5-15 parts of an angelica sinensis extract, 3-9 parts of a salvia extract, 0.4-0.8 part of a stabilizing agent, 8-16 parts of a green tea extract, 0.3-0.8 part of an acidity regulator, 0.13-0.45 part of a sweetening agent and 150-180 DCU of Kefir florae. The fermentation emulsion has the functions of promoting intestinal health, relieving constipation, maintaining metabolic balance of human bodies and improving the organism immunity.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine, and in particular relates to fermented milk and a manufacturing method thereof. Background technique [0002] Fermented dairy products refer to lactic acid products that are fermented by microorganisms using emulsion as raw material. Fermented dairy products have [0003] It has the advantages of rich nutrition, easy digestion, good palatability and convenient preservation, and is loved by consumers. Among them, sour cream, yogurt, etc. are products obtained by inoculating lactic acid bacteria into emulsion and then fermenting them. In addition to bacteria, some products also have yeast and mold involved in fermentation. For example, blue cheese and Salmonella cheese have Penicillum roqueforti and P.camemberti involved in fermentation; these microorganisms will not only improve the appearance and physical and chemical properties of the product, but also [0004] And can enrich the ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 马建军陶海英闫明奎王万秀赵国宇
Owner INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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