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Flavor yogurt containing functional factors and preparation method thereof

A technology of functional factors and flavors, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of single type and function, and achieve the effect of improving biological activity

Active Publication Date: 2017-08-04
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most commercially available yogurts are made from milk or milk powder fermented by lactic acid bacteria. The types and functions are relatively simple. There is no use of biotransformation to produce flavonoid aglycones, active polysaccharides, γ-aminobutyric acid, and dietary fiber. Research Report on Specialty Flavored Yogurt with Functional Factors

Method used

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  • Flavor yogurt containing functional factors and preparation method thereof
  • Flavor yogurt containing functional factors and preparation method thereof
  • Flavor yogurt containing functional factors and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A method for preparing flavored yoghurt rich in functional factors, said method comprising two fermentations: the first fermentation, using enzymolyzed hawthorn leaves, lotus leaves, ginkgo leaves and red bean dregs as substrates, inoculated with ganoderma lucidum starter Fermentation; the second fermentation, on the basis of the first fermentation product, red bean sprouts, skim milk powder, and sucrose were added as fermentation substrates, and Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and short milk Bacillus fermentation.

[0058] The specific steps of the method are as follows:

[0059](1) Strain activation: under sterile conditions, Lactobacillus delbrueckii subsp. bulgaricus (BNCC336436), Lactobacillus plantarum (BNCC337796), Lactobacillus breve (BNCC337373), Streptococcus thermophilus (BNCC187932) were inoculated in MRS liquid respectively. In the culture medium, cultivate them in an incubator at 37°C for 30...

Embodiment 2

[0074] The difference with embodiment 1 is:

[0075] Step (1) Strain activation: under sterile conditions, inoculate Lactobacillus delbrueckii subsp. bulgaricus (BNCC187941), Lactobacillus plantarum (BNCC192556), Lactobacillus brevis (BNCC181703), Streptococcus thermophilus (BNCC186629 or BNCC175937) respectively In the MRS liquid medium, cultivate them in an incubator at 38°C for 24 hours;

[0076] Step (2) Preparation of starter: under sterile conditions, inoculate the activated strains of step (1) in skim milk medium at 37°C respectively, and cultivate them in an incubator at 39°C for 4 hours until the number of viable bacteria reaches 10 7 cfu / mL.

Embodiment 3

[0078] The difference with embodiment 1 is:

[0079] Step (3) Ganoderma lucidum strain cultivation: Activate the Ganoderma lucidum strain (BNCC185311) at 28°C for 30 minutes, inoculate it on the PDA slant medium, and cultivate it in a biochemical incubator at 28°C for 9 days until the slant is covered with mycelium; the activated slant The strains were inoculated into shake flasks filled with PDB medium, and cultured at 28°C and 180rpm for 8 days;

[0080] Step (4) Preparation of red bean sprouts: soak red beans in 26°C water for 5 hours, then adjust the pH to 5.7, add 0.12% sodium glutamate, 0.4mmol / L VB 6 , transferred to a square sieve, and cultivated in a 26°C constant temperature incubator in the dark. After the bud stems grow to 3-4cm, the germinated red beans are collected, placed in a 60°C oven for 4 hours, and 6 times the mass of water is added for thermal refining. , after separation, red bean sprouts and red bean dregs are obtained.

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Abstract

The invention discloses a flavor yogurt containing functional factors and a preparation method thereof. The preparation method comprises two times of fermenting: in the fermenting process for the first time, using folium crataegi, folium nelumbinis, folium ginkgo and red bean residues after enzymolysis as substrates, and inoculating with a lucid ganoderma fermenting agent to ferment; in the fermenting process for the second time, adding red bean sprout pulp, skim milk powder and sugarcane as fermenting substrates on the basis of the fermenting primer for the first time, and inoculating with lactobacillus delbrueckii subsp. bulgaricus, streptococcus thermophilus, lactobacillus plantarum and lactobacillus brevis to ferment. The flavor yogurt has the advantages that the functional factors, such as active polysaccharides, flavone, gamma-aminobutyric acid and dietary fiber, are contained; the functions of resisting oxidizing and aging, regulating immunity and the like are realized; the biological conversion of effective ingredients is realized by the steps of ultrasonic treatment, enzymolysis, staged fermenting and the like, and the biological activity of the plant source flavone matter is improved; a concept is provided for the development of functional yogurt, and an economic and practical path is provided for the deep processing and utilization of the folium crataegi, folium nelumbinis and folium ginkgo.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a functional food, in particular to a flavored yoghurt rich in functional factors and a preparation method thereof. Background technique [0002] Flavonoids are a class of compounds consisting of two benzene rings linked by a central three carbons (C 6 -C 3 -C 6 ) as a compound of basic molecular structure, widely exists in the roots, stems, leaves, flowers, fruits, etc. of higher plants and ferns, and is a subgroup of plant polyphenols. There are many kinds of flavonoids, more than 9,000 kinds of flavonoids have been discovered so far. According to the structure of the C ring, flavonoids can be divided into flavonoids, flavonols, flavanones, flavanols, and catechins. Anthocyanins, isoflavones, chalcones, etc. Modern medical research shows that flavonoids have various biological activities such as anti-inflammation, anti-tumor, anti-virus, and anti-oxidation, and have important a...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1315A23C9/133A23V2400/137A23V2400/121A23V2400/249A23V2400/169
Inventor 潘道东郭宇星陶明煊
Owner NANJING NORMAL UNIVERSITY
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