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Micro-fermented blood-enriching yogurt and preparation method thereof

A technology for micro-fermentation and yogurt, applied in the field of micro-fermentation and blood-enriching yogurt and its preparation, can solve the problems of affecting the conversion effect of iron elements, special metal rust smell, low utilization rate in the body, etc., to prevent the occurrence of various diseases, promote Absorption and utilization, the effect of enhancing the immune function of the body

Pending Publication Date: 2022-07-15
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the enrichment process of lactic acid bacteria, if the iron content is too high or too low, it will affect the transformation effect of lactic acid bacteria on iron.
Common iron supplements on the market are inorganic iron such as ferrous sulfate. Although they have the effect of iron supplementation, their utilization rate in the body is low, their side effects are relatively high, and they have a special metal rust smell.

Method used

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  • Micro-fermented blood-enriching yogurt and preparation method thereof
  • Micro-fermented blood-enriching yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Deodorization treatment of bovine blood: Mix bovine blood with water in a volume ratio of 1:1, place it in a cool place to make it solidify, then cut it into bovine blood clots of 5 × 5 cm, and mix bovine blood clots and spice liquid by 1:1: The volume ratio of 2 is mixed, and boiled for 15 minutes to obtain deodorized cattle blood;

[0035] (2) Sterilization of ox blood and milk: Mix the deodorized ox blood and milk in a volume ratio of 1:1, use a homogenizer to homogenize for 10 minutes, add 4% sucrose of the total mass of deodorized ox blood and milk, and at 95 Sterilize at ℃ for 5 minutes to obtain a sterilization mixture;

[0036] (3) Preparation of sea buckthorn juice: the sea buckthorn fruit is pulped and filtered to obtain sea buckthorn pulp, add pectinase (the ratio of pectinase to sea buckthorn pulp is 2mL:1kg), and enzymatically hydrolyze it in a water bath at 45°C for 4 hours. get sea buckthorn juice;

[0037] (4) allotment for the first time: the sea ...

Embodiment 2

[0042] (1) Deodorization treatment of bovine blood: Mix bovine blood with water in a volume ratio of 1:1, place it in a cool place to make it solidify, then cut it into bovine blood clots of 5 × 5 cm, and mix bovine blood clots and spice liquid by 1:1: The volume ratio of 2 is mixed, and boiled for 15 minutes to obtain the deodorized beef blood;

[0043] (2) Sterilization of bovine blood and milk: Mix the deodorized bovine blood and milk in a volume ratio of 1:1, use a homogenizer to homogenize for 10 minutes, add 4% sucrose of the total mass of the deodorized bovine blood and milk, and add sucrose at 90 Sterilize at ℃ for 5 minutes to obtain a sterilization mixture;

[0044] (3) Preparation of sea buckthorn juice: the sea buckthorn fruit was beaten and filtered to obtain sea buckthorn pulp, and pectinase was added (the ratio of pectinase and sea buckthorn pulp was 2 mL:1 kg), and enzymatic hydrolysis was carried out in a water bath at 45°C for 4 hours. get sea buckthorn juic...

Embodiment 3

[0050] (1) Deodorization treatment of bovine blood: Mix bovine blood with water in a volume ratio of 1:1, place it in a cool place to make it solidify, then cut it into bovine blood clots of 5 × 5 cm, and mix bovine blood clots and spice liquid by 1:1: The volume ratio of 2 is mixed, and boiled for 15 minutes to obtain the deodorized beef blood;

[0051] (2) Sterilization of bovine blood and milk: Mix the deodorized bovine blood and milk in a volume ratio of 1:1, use a homogenizer to homogenize for 10 minutes, add 4% sucrose of the total mass of the deodorized bovine blood and milk, at 93 Sterilize at ℃ for 5 minutes to obtain a sterilization mixture;

[0052] (3) Preparation of sea buckthorn juice: the sea buckthorn fruit was beaten and filtered to obtain sea buckthorn pulp, and pectinase was added (the ratio of pectinase and sea buckthorn pulp was 2 mL:1 kg), and enzymatic hydrolysis was carried out in a water bath at 45°C for 4 hours. get sea buckthorn juice;

[0053] (4)...

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Abstract

The invention discloses micro-fermented blood-replenishing yoghurt and a preparation method thereof, and belongs to the technical field of yoghurt preparation. The preparation method comprises the following steps: firstly, removing fishy smell of cattle blood through spice liquid, then sequentially adding milk and cane sugar, sterilizing, then adding prepared sea-buckthorn juice, inoculating lactobacillus bulgaricus and streptococcus thermophilus, fermenting, adding sea-buckthorn juice again, preheating, then adding a stabilizer, carrying out secondary preheating and homogenizing twice, and finally carrying out secondary sterilization treatment. The micro-fermented blood-replenishing yogurt is obtained. The ox blood is innovatively added, the hemoglobin content is increased, the sea-buckthorn is added in the blending process, the blood smell can be removed in the flavor, the oxidation discoloration can be delayed in the color, and the black tea is rich in Vc to promote absorption and utilization of iron by the human body. In the field of food science, the nutritional requirements of consumers on yoghourt can be met, a healthier iron supplementing mode is provided, and the nutritional and healthy requirements of modern consumers are met.

Description

technical field [0001] The invention relates to the technical field of yogurt preparation, in particular to a micro-fermented blood-enriching yogurt and a preparation method thereof. Background technique [0002] At present, iron deficiency anemia affects the health of 1 / 4 of the world's population, and most of the patients are preschool children, pregnant women, and women of childbearing age. In daily food, iron in plant foods is the main source, but it must be reduced to ferrous ions before it can be absorbed by the human body, and its absorption and utilization rate is extremely low. Bovine blood is rich in nutrients. Hemoglobin accounts for 80% of the whole blood protein. Hemoglobin is composed of heme and globin. Each molecule of hemoglobin is composed of 4 molecules of globin and 4 molecules of heme. Among them, heme iron, the absorption rate is three times higher than that of ionized iron, and it is the most easily absorbed iron. In addition, bovine blood is rich in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/13A23C9/1307A23V2400/123A23V2400/249
Inventor 王静云卢士玲王庆玲董娟耿玉坤吕兵黄蓉付华波聂冰冰
Owner SHIHEZI UNIVERSITY
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