Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Yak yogurt powder for improving immunity and preparation method thereof

A technology of yak acid and immunity, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of inability to achieve taste, death of lactic acid bacteria, and high cost of drying, and avoid the loss and cost of nutrients and probiotics. Low, simple method effect

Inactive Publication Date: 2017-06-09
吴长海
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, if freeze-drying is used to directly make the existing yogurt into powder, the drying cost is relatively high; if the existing yogurt is directly spray-dried, due to the existing yogurt dry matter concentration, strains and other problems, it cannot reach the desired level after rehydration. Some taste and the lactic acid bacteria are dead

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A yak yogurt powder for improving immunity consists of the following raw materials by weight:

[0034] 81.8 parts of yak milk, 0.2 parts of lactic acid bacteria starter, 2 parts of shiitake mushrooms, 3 parts of Agaricus blazei, 2 parts of white fungus, 3 parts of frondosa frondosa, 3 parts of inulin, 3 parts of resistant dextrin, and 2 parts of compound fruit and vegetable enzymes. Its preparation process steps include:

[0035] (1) Accurately weigh shiitake mushrooms, Agaricus blazei, tremella and Grifola frondosa according to the weight components, pulverize, cross 120 mesh sieves, and obtain fine powder;

[0036] (2) Add the fine powder gained in step (1) into the extraction tank, soak it in 70°C 30% ethanol aqueous solution for 1 hour, the ethanol aqueous solution consumption is 20 times of the weight of the fine powder, then heat it to boiling, Continue to cook for 3 hours;

[0037] (3) Filter the composite liquid obtained in step (2), and then pump it into the ...

Embodiment 2

[0048]A yak yogurt powder for improving immunity consists of the following raw materials by weight:

[0049] 81.8 parts of yak milk, 0.2 parts of lactic acid bacteria starter, 3 parts of shiitake mushrooms, 2 parts of Agaricus blazei, 3 parts of white fungus, 2 parts of frondosa frondosa, 3 parts of inulin, 3 parts of resistant dextrin, and 2 parts of compound fruit and vegetable enzymes. Its preparation process steps include:

[0050] (1) Accurately weigh shiitake mushrooms, Agaricus blazei, tremella and Grifola frondosa according to the weight components, pulverize, and cross a 100-mesh sieve to obtain fine powder;

[0051] (2) Add the fine powder obtained in step (1) into the extraction tank, first soak it in 65° C. 30% ethanol aqueous solution for 1 hour, and the ethanol aqueous solution consumption is 10 times of the weight of the fine powder, and then it is heated to boiling, Continue to boil for 2 hours;

[0052] (3) Filter the composite liquid obtained in step (2), a...

Embodiment 3

[0063] A yak yogurt powder for improving immunity consists of the following raw materials by weight:

[0064] 78.9 parts of yak milk, 0.1 part of lactic acid bacteria starter, 2 parts of shiitake mushrooms, 4 parts of Agaricus blazei, 2 parts of white fungus, 3 parts of frondosa frondosa, 3 parts of inulin, 3 parts of resistant dextrin, and 4 parts of compound fruit and vegetable enzymes. Its preparation process steps include:

[0065] (1) Accurately weigh shiitake mushrooms, Agaricus blazei, tremella and Grifola frondosa according to the weight components, pulverize, cross 80 mesh sieves, and obtain fine powder;

[0066] (2) Add the fine powder obtained in step (1) into the extraction tank, soak it in 70°C 30% ethanol aqueous solution for 1 hour, the ethanol aqueous solution consumption is 15 times of the weight of the fine powder, then heat it to boiling, Continue to boil for 2.5 hours;

[0067] (3) Filter the composite liquid obtained in step (2), and then pump it into th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses yak yogurt powder for improving immunity. The yak yogurt powder is prepared from 78 to 83 parts of yak milk, 0.1 to 0.2 part of lactic acid bacteria starter, 2 to 4 parts of shiitake, 2 to 4 parts of agaricus blazei murill, 2 to 4 parts of tremella, 2 to 4 parts of grifola frondosa, 3 to 5 parts of inulin, 3 to 5 parts of resistant dextrin and 2 to 4 parts of compound fruit and vegetable ferment. A preparation method of the yak yogurt powder comprises the following steps of crushing fungus substances together, and extracting the fungus substances; mixing the fungus substances with the yak milk, concentrating an obtained mixture to 25 to 29 percent by a countercurrent double-effect falling film, fermenting the mixture, homogenizing the mixture, and carrying out low-temperature spray drying. A yak yogurt powder product made by the preparation method provided by the invention is lower in moisture content, and is easy to store and transport; further, probiotics, the flavor and the mouth feel of yogurt are retained; the immunity of a human body is improved; the bioactivity of a separated substance is furthest maintained; the process is simple, convenient, high-efficiency and environment-friendly.

Description

technical field [0001] The invention relates to a yak yogurt powder for improving immunity and a preparation method thereof, in particular to a yak yogurt powder having yogurt flavor, mouthfeel and nutrition after reconstitution and a preparation method thereof. Background technique [0002] Yaks are creatures in high altitude areas, and their living environment is pollution-free. Therefore, yak milk has characteristics that ordinary milk cannot match. Qinghai is rich in yak resources. In recent years, it has developed basic biochemical raw materials such as bone meal, gelatin, peptone, yak chondroitin, and health food such as yak bone marrow powder. The high content of immunoglobulin in yak milk can help the body regulate immunity and improve disease resistance. [0003] Yogurt is a dairy product made from milk fermented by Lactobacillus. In addition to the nutritional value of fresh milk, it also contains various nutrients such as lactic acid produced by Lactobacillus du...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/16
CPCA23C9/133A23C9/16A23V2400/125A23V2400/123A23V2400/249
Inventor 吴长海
Owner 吴长海
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com