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Traditional Chinese medicine yoghourt and preparation method thereof

A technology of yogurt and traditional Chinese medicine, applied to milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problems of no prickly pear yogurt products, unfavorable large-scale production of Dendrobium officinale yogurt, and few active ingredients. Achieve good taste and appearance characteristics, suitable for large-scale production, and improve the taste

Pending Publication Date: 2021-04-02
贵州中医药大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are related products using prickly pear as raw material, but there is no prickly pear yogurt product on the market
In addition, at present, there are few functional yogurts with Dendrobium candidum as the raw material on the market, and in the past, the raw powder of Dendrobium candidum was mainly fermented, and the extract of Dendrobium candidum was used to prepare the fermentation liquid of Dendrobium candidum. There are fewer studies, which is not conducive to the large-scale production of Dendrobium officinale yogurt

Method used

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  • Traditional Chinese medicine yoghourt and preparation method thereof
  • Traditional Chinese medicine yoghourt and preparation method thereof
  • Traditional Chinese medicine yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, the preparation of dendrobium officinale extract

[0036] The dry strips of Dendrobium officinale were decocted and extracted with water. The ratio of material to liquid for the first extraction was 1:10, and the extraction time was 4 hours; the ratio of material to liquid for the second extraction was 1:8, and the extraction time was 3 hours. The extract of g crude drug / mL concentration is ready for use.

Embodiment 2

[0037] Embodiment 2, the fermentation of Dendrobium officinale extract

[0038] 2.1 Fermentation strains: (1) mixed strains: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei (mixed bacterial powder, which The ratio of each bacteria in the count meter is 4 / 8 / 3 / 3 / 2). (2) Single strain: Saccharomyce cerevisiae.

[0039] 2.2 Fermentation method: The fermentation experiment of the extract was carried out using the "three-point method (division of bacteria - fungi and bacteria, single bacteria and composite bacteria; segmentation - two-step fermentation; division of conditions - shock fermentation and static fermentation)". According to the process, it can be divided into a yeast fermentation stage and a 5-bacteria composite fermentation stage. Fermentation process: Before the fermentation, the Chinese medicine extracts after autoclaving were sampled under aseptic conditions (pre-fermentation samples), ...

Embodiment 3

[0071] Embodiment 3, the fermentation of dendrobium candidum yogurt

[0072] 3.1 Experimental method

[0073]3.1.1 The preparation process of Dendrobium officinale yoghurt is as follows:

[0074] Sucrose + fermented liquid of Dendrobium officinale + milk→blending→homogenization→sterilization→cooling→inoculation→fermentation→refrigeration→inspection→Dendrobium officinale yogurt.

[0075] 3.1.2 The key points of the process of Dendrobium officinale yoghurt preparation

[0076] (1) Preparation of fermented broth of Dendrobium officinale: provided by "Example 2".

[0077] (2) Blending, homogenization, sterilization, cooling: milk is used as the base liquid to add a specified amount of sucrose and fermentation broth, after blending and homogenization, heat to 90°C by pasteurization for 5 minutes, and cool to room temperature.

[0078] (3) Inoculation and fermentation: under aseptic conditions, the selection of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillu...

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Abstract

The invention relates to traditional Chinese medicine yoghourt and a preparation method thereof. The preparation method of the traditional Chinese medicine yoghourt comprises the following steps: pre-fermenting the traditional Chinese medicine extract, and then adding milk for fermentation to obtain the yoghourt, wherein the traditional Chinese medicinal materials are dendrobium officinale or roxburgh rose. Specifically, the method comprises the following steps: decocting traditional Chinese medicinal materials with water, and extracting to obtain an extract for later use; carrying out high-pressure sterilization on the obtained extract, inoculating saccharomyces cerevisiae for continuous fermentation in a shake-flask fermentation manner, carrying out high-pressure sterilization on fermentation liquor, and inoculating a composite strain for fermentation in a static fermentation manner to obtain fermentation liquor; adding cane sugar and fermentation liquor into milk for blending, uniformly mixing, pasteurizing, and cooling to normal temperature; inoculating a composite strain into the mixed liquid material, uniformly mixing, putting into a constant-temperature incubator at 42 DEG C, fermenting, and refrigerating and storing in a refrigerator at 4 DEG C for 24 hours to obtain the yoghourt. The yoghourt obtained by the invention has an excellent effect.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine fermentation and milk products, in particular to dendrobium officinale yoghurt or Rosa roxburghii traditional Chinese medicine yoghurt and a preparation method thereof. Background technique [0002] Functional yogurt is a kind of yogurt. In addition to the nutritional and health functions of traditional yogurt, it also has one or more functions to improve certain physiological functions of the human body. It is usually added some special effects on the basis of ordinary yogurt. substance. According to different processing methods and raw materials, functional yogurt can have different health functions and fresh tastes. Yiqingshu yogurt, fat-reduced yogurt added with dietary fiber such as maltodextrin and xylo-oligosaccharides, etc. Therefore, compared with ordinary yogurt, functional yogurt has more diverse tastes and richer nutrition. In recent years, with the general impro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C2240/15A23V2400/173A23V2400/125A23V2400/123A23V2400/175A23V2400/113A23V2400/169A23V2400/517A23V2400/249
Inventor 田维毅梁建东陈瑞蔡琨蒲翔李军柴艺汇晋海军张丽艳
Owner 贵州中医药大学
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