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Green platycodon grandiflorus and ginseng fermented yogurt and production method thereof

A technology of ginseng and platycodon grandiflorum, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of backward production technology and insufficient nutrients, and achieve the effects of enhancing heart function, high extraction rate, and enhancing immune function of the body.

Inactive Publication Date: 2017-06-30
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a green platycodon ginseng fermented yoghurt and its production method, in order to solve the problems of deficient nutritional components and backward production technology commonly existing in fermented yoghurt

Method used

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  • Green platycodon grandiflorus and ginseng fermented yogurt and production method thereof
  • Green platycodon grandiflorus and ginseng fermented yogurt and production method thereof
  • Green platycodon grandiflorus and ginseng fermented yogurt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] is obtained by the following steps:

[0035] (1), platycodon ginseng fermented yoghurt formula

[0036] Prepare 1000kg of yogurt, the raw materials account for 4% platycodon, 8% ginseng, 5% working starter, and the rest of fresh milk. The working starter is Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of the two is 1 :2;

[0037] (two), raw material pretreatment

[0038] Take platycodon, pulverize into platycodon powder with a particle size of 60 mesh; take ginseng, pulverize into ginseng powder with a particle size of 80 mesh;

[0039] (3) Supercritical fluid extraction of active ingredients of bellflower and ginseng

[0040] Take platycodon root powder, add 2 times entrainer, the entrainer is 70% ethanol solution, put in supercritical extraction equipment, soak at room temperature for 10h, extraction time is 3h, the number of times is 2 times, the temperature is 30 ℃, the pressure is 20MPa, CO 2 Keep the flow rate constant at 12L / h, coll...

Embodiment 2

[0050] is obtained by the following steps:

[0051] (1), platycodon ginseng fermented yoghurt formula

[0052] Prepare 1000kg of yoghurt, the raw materials account for 8% platycodon, 12% ginseng, 8% working starter, and the rest of fresh milk. The working starter is Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of the two is 1 :1;

[0053] (two), raw material pretreatment

[0054] Take platycodon, pulverize into platycodon powder with a particle size of 80 mesh; take ginseng, pulverize into ginseng powder with a particle size of 100 mesh;

[0055] (3) Supercritical fluid extraction of active ingredients of bellflower and ginseng

[0056] Get platycodon root powder, add 3.5 times of entrainer, said entrainer is 70% ethanol solution, put in supercritical extraction equipment, soak at room temperature for 11h, extraction time is 4h, frequency is 3 times, temperature is 40 ℃, pressure is 30MPa, CO 2 Keep the flow rate constant at 12L / h, collect the pr...

Embodiment 3

[0066] is obtained by the following steps:

[0067] (1), platycodon ginseng fermented yoghurt formula

[0068] Prepare 1000kg of yoghurt, the raw materials account for 12% by weight of bellflower, 16% of ginseng, 10% of working starter, and the rest of fresh milk. The working starter is Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of the two is 2 :1;

[0069] (two), raw material pretreatment

[0070] Take Platycodon grandiflora, pulverize it into platycodon root powder with a particle size of 80 mesh; take ginseng, and crush it into ginseng powder with a particle size of 80 mesh;

[0071] (3) Supercritical fluid extraction of active ingredients of bellflower and ginseng

[0072] Get platycodon root powder, add 5 times of entraining agent, described entraining agent is 70% ethanol solution, place in supercritical extraction equipment, soak 12h at room temperature, extraction time is 5h, the number of times is 4 times, temperature is 50 ℃, pressure i...

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Abstract

The invention relates to a green platycodon grandiflorus and ginseng fermented yogurt and a production method thereof and belongs to the technical field of food processing. The method comprises extracting effective constituents of platycodon grandiflorus and ginseng through supercritical fluid extraction; fermenting the ginseng through beta-glucosaccharase to significantly increase the content of rare ginsenoside Rd, PPD, Rg3 and Rh2; performing fermentation through streptococcus thermophilus and lactobacillus bulgaricus to obtain the purely vegetative platycodon grandiflorus and ginseng fermented yogurt. The green platycodon grandiflorus and ginseng fermented yogurt contains no such additive as preservative, sweetening agent, thickener or colorants, thereby being particularly applicable to middle aged and elderly people. The green platycodon grandiflorus and ginseng fermented yogurt can achieve the effects of sleep improvement, cardio-pulmonary function enhancement, chest distress release, breath shortness avoidance, phlegm expelling and cough arresting as well as significantly enhance body immune functions. By means of the green chemical technology of supercritical fluid extraction, the preparation method of the green platycodon grandiflorus and ginseng fermented yogurt is efficient, clean, simple in process, high in extracting rate, safe and easy-recycled in solvent and green and pollution-free in product. The green platycodon grandiflorus and ginseng fermented yogurt is a novel purely vegetative and environmentally friendly nutritious food.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing, in particular to green fermented platycodon ginseng yoghurt and a production method thereof. Background technique [0002] Yogurt (yogurt, yoghurt) is a kind of milk product that uses milk as raw material, adds beneficial lactic acid bacteria to milk after pasteurization, and ferments and cools and fills. Yogurt not only retains the advantages of milk, but also has a sweet and sour taste and contains active lactic acid bacteria. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. The lactic acid bacteria contained in yogurt are a kind of probiotics. Yogurt fermented by lactic acid bacteria is beneficial to human health. It can hydrolyze macromolecules such as sugar and protein in milk into lactose, lactic acid, small peptide chains and amino acids, etc., making it easier Absorbed by the body; can promote intes...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 王翠竹张楠淇王振洲祁增朱海林郑炳真赵天一刘金平李平亚
Owner JILIN UNIV
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