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Hippophae rhamnoides yogurt and preparation method thereof

A technology of sea buckthorn and yogurt, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of the special flavor of yogurt, the adverse effect of yogurt, reduce the original function of yogurt, the loss of active ingredients and vitamins, and increase the number of intestinal bifidobacteria. Active, protect and accelerate the repair of gastric mucosa, the effect of promoting the absorption of nutrients

Inactive Publication Date: 2019-05-21
南达新农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because seabuckthorn fruit is rich in Vc and has a special flavor, and seabuckthorn is highly acidic, adding it as a raw material will have an adverse effect on yogurt production. Seabuckthorn seeds in seabuckthorn fruits contain high active ingredients, but seabuckthorn seeds taste Astringent and rough taste make seabuckthorn special flavor and difficult to adjust the taste. Existing yogurt with seabuckthorn often has to remove seabuckthorn seeds for the sake of taste, so that the effective active ingredients contained are greatly reduced; some seabuckthorn powder is added to fresh Co-fermentation with milk or reconstituted milk can increase the Vc content of yogurt, but casein precipitation will occur during the fermentation process of yogurt, and the addition of seabuckthorn powder will crystallize the casein of milk, resulting in the tissue state of yogurt The change will not only cause the loss of Vc content, but also make the yogurt lose its original smoothness and taste rough; on the other hand, in order to ensure the stability of the existing yogurt added with seabuckthorn, it is necessary to add artificial additives such as stabilizers, which significantly reduces The native function of yogurt
Although there are currently disclosed seabuckthorn yoghurt and its preparation process, there is no method disclosed in the prior art that can effectively and maximize the retention of active ingredients and vitamin content in seabuckthorn, because the currently disclosed technology for preparing seabuckthorn powder is all processed under high temperature. It is made by spraying. The active ingredients and vitamins in seabuckthorn are seriously lost after high-temperature treatment, and the proper therapeutic effect cannot be achieved during the eating process. In addition, the defects of seabuckthorn’s strong acidity, special flavor and adverse effects on yogurt cannot be solved.

Method used

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  • Hippophae rhamnoides yogurt and preparation method thereof
  • Hippophae rhamnoides yogurt and preparation method thereof
  • Hippophae rhamnoides yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018]Example 1, the seabuckthorn yoghurt is obtained according to the following preparation method: the first step is to select the seabuckthorn fruit, remove the non-edible parts, wash, disinfect with a disinfectant solution, and wash it twice with pure water in a sterile environment. Then beating by beating equipment to obtain seabuckthorn pulp, vacuum freeze-drying by vacuum freeze-drying equipment, so that the moisture is controlled at a mass fraction of 3.0% to 5.0%, and then powdered by beating equipment to obtain seabuckthorn whole fruit freeze-dried powder; the second step , weigh the required amount of organic raw milk, pass the inspection according to the GB19301-2010 raw milk food safety national standard, after cleaning the milk through a disc separator, refrigerate it at 2 degrees Celsius to 6 degrees Celsius for later use, take 100 kg of milk Heating to 70 degrees Celsius to obtain hot milk, adding 60 kilograms of sucrose to the hot milk, and constant volume with...

Embodiment 2

[0019] Example 2, the seabuckthorn yoghurt is obtained according to the following preparation method: first step, the seabuckthorn fruit is selected, the non-edible parts are removed, washed, sterilized with a disinfectant solution, and washed twice with pure water in a sterile environment, Then beating by beating equipment to obtain seabuckthorn pulp, vacuum freeze-drying by vacuum freeze-drying equipment, so that the moisture is controlled at a mass fraction of 3.0% to 5.0%, and then powdered by beating equipment to obtain seabuckthorn whole fruit freeze-dried powder; the second step After weighing and inspecting the required amount of organic raw milk, after cleaning the milk through a disc separator, refrigerate it at 2°C to 6°C for later use, take 150 kg of milk and heat it to 70°C to obtain hot milk, and 72 kg of Add sucrose to the hot milk, and use milk with a temperature of 2°C to 6°C to constant volume to obtain 992 kg of mixed solution, which is homogenized and steril...

Embodiment 3

[0020] Example 3, the seabuckthorn yoghurt is obtained according to the following preparation method: first step, the seabuckthorn fruit is selected, the non-edible parts are removed, cleaned, sterilized with a disinfectant solution, and washed twice with pure water in a sterile environment, Then beating by beating equipment to obtain seabuckthorn pulp, vacuum freeze-drying by vacuum freeze-drying equipment, so that the moisture is controlled at a mass fraction of 3.0% to 5.0%, and then powdered by beating equipment to obtain seabuckthorn whole fruit freeze-dried powder; the second step , after weighing and inspecting the required amount of organic raw milk, after cleaning the milk through a disc separator, refrigerate it at 2°C to 6°C for later use, take 200 kg of milk and heat it to 75°C to obtain hot milk, and 80 kg of Add sucrose into the hot milk, and use milk with a temperature of 2 to 6 degrees Celsius to make up volume to obtain 990 kg of mixed solution, homogenize and ...

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Abstract

The invention relates to the technical field of yoghourt production, in particular to hippophae rhamnoides yoghourt and a preparation method thereof. The hippophae rhamnoides yoghourt is prepared by the following steps: preparing hippophae rhamnoides whole-fruit freeze-dried powder; preparing a milk fermentation base material; and blending, namely taking 990kg to 995kg of the milk fermentation base material and the balance hippophae rhamnoides whole-fruit freeze-dried powder according to one ton of final product, and slowly adding the hippophae rhamnoides whole-fruit freeze-dried powder into the milk fermentation base material under the aseptic condition while stirring. According to the invention, the raw cow milk and the hippophae rhamnoides freeze-dried powder are used as main materials,sucrose and a compound lactobacillus leavening agent are used as auxiliary materials, so that the prepared product has the advantages of sour, sweet and delicious tastes, good mouthfeel, fine and uniform particles, high content of various natural vitamins, bioactive components and active probiotics, digestion and absorption promotion effects, and fatigue resistance, organism activity enhancement,cancer resistance and the like after long-term eating, and the effects of reducing cholesterol content in a body and preventing hyperlipidemia and atherosclerosis are achieved.

Description

technical field [0001] The invention relates to the technical field of yogurt production, and relates to seabuckthorn yogurt and a preparation method thereof. Background technique [0002] The Latin scientific name of sea buckthorn is Hippophae rhamnoides Linn, which belongs to the family Echinaceae and the genus Hippophae rhamnoides. Its fruit is rich in vitamins and is a medicinal and edible plant recorded in the Pharmacopoeia of the People's Republic of China. , terpenes, carotene, trace elements and more than 200 kinds of biochemical substances beneficial to human body, including 46 kinds of biologically active substances. The content of Vc in seabuckthorn fruit is very high, known as the king of Vc. Seabuckthorn fruit is rich in SOD active ingredients, and the SOD content per gram of fresh seabuckthorn fruit reaches 2746.0 enzyme units, which is 4 times that of ginseng. It can block free radicals produced by peroxidation of substances in the body, and this free radical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123A23C9/13
Inventor 林勇林旭马彦科
Owner 南达新农业股份有限公司
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