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Rhizoma polygonati and peanut yogurt and preparation method thereof

The technology of peanut and Polygonatum is applied in the field of Polygonatum peanut yogurt and its preparation, which can solve the problems of single taste, large amount of artificial synthetic additives and low nutritional value, and achieves the effects of enriching nutrition, increasing richness and regulating immunity.

Pending Publication Date: 2022-01-21
四川省农业科学院经济作物育种栽培研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above prior art, the present invention provides Polygonatum Peanut Yogurt and its preparation method to overcome the problems of existing yogurt varieties such as single mouthfeel, large amount of artificially synthesized additives, and low nutritional value.

Method used

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  • Rhizoma polygonati and peanut yogurt and preparation method thereof
  • Rhizoma polygonati and peanut yogurt and preparation method thereof
  • Rhizoma polygonati and peanut yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A Rhizoma Polygonatum Peanut Yogurt comprises the following raw materials in parts by weight: 30 parts of whole-fat sterilized pure milk, 6 parts of milk powder, 30 parts of peanut pulp, 20 parts of Rhizoma Polygonatum Serum, 3 parts of brown sugar, 1.5 parts of gelatin, and 0.4 parts of starter. Wherein, the starter is a mixed strain of lactic acid bacteria, and the mixed strain is formed by mixing Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:2:3.

[0039] Wherein the preparation method of sealwort serum is as follows:

[0040] (1) Cut Rhizoma Polygonatum into slices, soak in rice wine with 10% alcohol content for 1.5 hours, cook for 2 hours, then dry naturally, repeat the above operation 3 times, until Rhizoma Polygonatum has no pungent throat smell, and the surface is dark brown. Cook again for 2 hours, and finally dry the water to obtain refined Polygonatum;

[0041] (2) Mix the refined Rhizoma Polygonati obtained...

Embodiment 2

[0051] A Rhizoma Polygonatum Peanut Yogurt comprises the following raw materials in parts by weight: 25 parts of whole-fat sterilized pure milk, 8 parts of milk powder, 25 parts of peanut pulp, 15 parts of Rhizoma Polygonatum Serum, 4 parts of brown sugar, 1 part of gelatin, and 0.5 parts of starter. Wherein, the starter is a mixed strain of lactic acid bacteria, and the mixed strain is formed by mixing Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 2:3:4.

[0052] Wherein the preparation method of sealwort serum is as follows:

[0053] (1) Cut Rhizoma Polygonatum into flakes, soak in rice wine with 5% alcohol content for 2 hours, cook for 1 hour, then dry naturally, repeat the above operation 5 times, until Rhizoma Rhizoma Polygonatum has no pungent throat smell, and the surface appears dark brown, again Cook for 3 hours, and finally dry the water to obtain refined Polygonatum; (2) mix the refined Polygonatum obtained in step (1...

Embodiment 3

[0063] A Rhizoma Polygonatum Peanut Yogurt comprises the following raw materials in parts by weight: 25 parts of whole-fat sterilized pure milk, 9 parts of milk powder, 20 parts of peanut pulp, 10 parts of Rhizoma Polygonatum Serum, 3 parts of brown sugar, 0.5 part of gelatin, and 0.6 part of starter. Wherein, the starter is a mixed strain of lactic acid bacteria, and the mixed strain is formed by mixing Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:4:6.

[0064] Wherein the preparation method of sealwort serum is as follows:

[0065] (1) Cut Rhizoma Polygonatum into slices, soak in rice wine with 15% alcohol content for 1 hour, cook for 3 hours, then dry naturally, repeat the above operation 2 times, until Rhizoma Rhizoma Polygonatum has no pungent throat smell, and the surface is dark brown, again Cook for 1 hour, and finally dry the water to obtain refined Polygonatum; (2) mix the refined Polygonatum obtained in step (1) wi...

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Abstract

The invention discloses rhizoma polygonati and peanut yogurt and a preparation method thereof. The rhizoma polygonati and peanut yogurt is prepared from the following raw materials in parts by weight: 20 to 30 parts of pure milk, 5 to 9 parts of milk powder, 20 to 30 parts of peanut juice, 10 to 20 parts of rhizoma polygonati slurry, 2 to 4 parts of brown sugar, 0.5 to 1 part of gelatin and 0.4 to 0.6 part of a fermenting agent. The preparation method of the rhizoma polygonati and peanut yogurt comprises the following steps of: dissolving, filtering, homogenizing, sterilizing, cooling, fermenting and cooling. The rhizoma polygonati and peanut yogurt finished product has a fine and smooth tissue, moderate sour and sweet taste and abundant nutrients; peanuts and rhizoma polygonati are added so that the rhizoma polygonati and peanut yogurt is rich in protein, polypeptide and active polysaccharide and also has the effects of lowering blood lipid, resisting ageing, lowering blood glucose, regulating the immunity and the like, and is healthy food with certain development potential.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to Polygonatum peanut yoghurt and a preparation method thereof. Background technique [0002] Yogurt is loved by consumers because of its good flavor, high nutritional value, and its ability to regulate intestinal microorganisms. At the same time, it can also meet the intake needs of some special groups for dairy products. In recent years, in order to increase the variety of yogurt and improve its functional properties, many researchers have added some fruits and vegetables, oligosaccharides and polysaccharides to yogurt to study their effects on the fermentation characteristics of yogurt, and developed pumpkin yogurt, yam yogurt , purple potato yogurt, oligosaccharide yogurt and polysaccharide yogurt and other products. [0003] In the prior art, there are relatively few commercially available multi-protein source fermented yogurt products, and most products rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315
Inventor 张月滢张超彭芳陶珊毛常清吴宇赵豆豆李生翠李旭东
Owner 四川省农业科学院经济作物育种栽培研究所
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