CN104938630A - Preparation technology of panax notoginseng health care yoghurt - Google Patents
Preparation technology of panax notoginseng health care yoghurt Download PDFInfo
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- CN104938630A CN104938630A CN201510336233.3A CN201510336233A CN104938630A CN 104938630 A CN104938630 A CN 104938630A CN 201510336233 A CN201510336233 A CN 201510336233A CN 104938630 A CN104938630 A CN 104938630A
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Abstract
The invention discloses a preparation technology of panax notoginseng health care yoghurt, and relates to the field of health care food. The preparation technology adopts the technical scheme as follows: the milled rhizome powder of the traditional Chinese medicinal material panax notoginseng and whole milk instantly sterilized by superhigh temperature are adopted as fermentation substrates; cane sugar is added to blend with the fermentation substrates; mixed fermentation is carried out by adopting a leavening agent; the optimal formula and the optimal fermentation technological parameters are determined through orthogonal experiments. The preparation technology comprises the following steps: heating whole milk on water, and sterilizing (43-45 DEG C) (standardization), adding the leavening agent, adding panax notoginseng powder and cane sugar, homogenizing (15MPa-20MPa), sealing, pre-fermenting (40-42 DEG C), and post-fermenting (4-7 DEG C), so as to obtain yoghurt samples. As a natural traditional Chinese medicinal material, panax notoginseng has the efficiencies of expanding blood vessels of brain, lowering blood pressure, resisting myocardial ischemia, enhancing body immunity function, reducing blood fat, adjusting hyperlipidemia and high cholesterol, and the like, and is beneficial to human body health; the panax notoginseng health care yoghurt is unique in flavor, nutritious and hygienical, and has a good market potential.
Description
Technical field
The invention discloses the preparation technology of a kind of pseudo-ginseng health care yogurt, relate to field of health care food.
Background technology
Yogurt (Yoghurt) is a kind of semisolid dairy products, is formed by lactobacillus-fermented, is rich in a large amount of amino acid, lower fatty acid and human body intestinal canal beneficial flora, is the healthy food of natural nutrition.Yogurt is of high nutritive value because of it, and unique flavor is subject to consumers in general's favor, has now become worldwide situation of selling well dairy products.Along with the enhancing of consumer health's consciousness, health yogurt becomes domestic and international study hotspot.
Pseudo-ginseng (Panax notoginseng (Burk.) F.H.Chen) belongs to Araliaceae herbaceos perennial, is one of China's tradition rare traditional Chinese medicine.And notoginseng drying root welding technology is rich in arasaponin, notoginseng polysaccharide, dencichine, the active ingredients such as flavones, show that according to modern pharmacological research ketone compounds contained by pseudo-ginseng has resisting myocardial ischemia, strengthens body immune function, reducing blood lipid, norcholesterol, regulates the effect such as high fat of blood and high cholesterol.Notoginseng total saponin (Panax notoginsenobside, PNS) as rhizomes of Panax notoginseng main active, the multiple hemorrhagic disease of clinical treatment at present, and there is expansion of cerebral vascular, the effect such as reduce blood pressure.Therefore, rhizomes of Panax notoginseng is to treating and preventing cardiovascular and cerebrovascular disease significant.In December, 2012, scope that pseudo-ginseng is listed in by State Food and Drug Administration " can be used for the article list of health food ", can be directly used in health food, and specify acceptable daily intake (NOAEL)=7.5g/kg.BW.In addition, according to the literature, yogurt can produce organized enzyme, organic acid, proliferation of intestinal probiotics factor isoreactivity material during the fermentation.These active materials have promote digestion, alleviate human body lactose intolerance, reduce disease, anti-oxidant, suppress the effect such as pathogen.Therefore, natural health medicinal material pseudo-ginseng and yogurt are combined, not only improves product nutritive value, increase yogurt local flavor, also there is certain health-care effect, be conducive to the exploitation of health care yogurt, there is good market potential.
Summary of the invention
Main purpose of the present invention is the preparation technology researching and developing a kind of pseudo-ginseng health care yogurt, and its technical scheme is as follows:
A preparation technology for pseudo-ginseng health care yogurt, comprises the following steps:
1. the preparation technology of pseudo-ginseng health care yogurt, technological process is: 43 DEG C-45 DEG C water proof heat sterilization rich milk → interpolation Radix Notoginseng powder and sucrose → homogeneous (15MPa ~ 20MPa) → pasteurize → interpolation leavening → sealing → primary fermentation (40-42 DEG C) → after fermentation (4-7 DEG C) → yogurt sample.
2. the best preparation technology of pseudo-ginseng health care yogurt: the addition of Radix Notoginseng powder described in rich milk is 3 g/L; Sucrose addition is 50 g/L; Leavening addition 1 g/L; Primary fermentation temperature 40-42 DEG C, the time is 6-9 h; After fermentation temperature is 4-7 DEG C, and the time is 12-15 h.
3. the best preparation technology of pseudo-ginseng health care yogurt: Radix Notoginseng powder grinds gained by notoginseng drying root and rhizome.
4. the best preparation technology of pseudo-ginseng health care yogurt: sterilizing rich milk total solids content must not lower than 11.5%, and on-fat milk solid content amount should lower than 8.5%.
5. the best preparation technology of pseudo-ginseng health care yogurt: bacterial classification is " beneficial bacterium adds " leavening, wherein containing lactobacillus bulgaricus 1 strain, streptococcus thermophilus 3 strain.
6. above-mentioned pseudo-ginseng health care yogurt preparation technology operating procedure:
1) raw material prepares: weigh quality and the proportional Radix Notoginseng powder of sterilizing rich milk volume and sucrose and be placed in aseptic containers for future use.
2) homogeneous: by being heated to 43-45 DEG C of standardized sterile milk and a certain proportion of Radix Notoginseng powder, sucrose homogeneous under 15 MPa ~ 20 MPa conditions, carrying out pasteurize process, cooling for subsequent use.
3) inoculate: certain proportion leavening is added step 2) material in, stir, occur without grumeleuse.
4) filling fermentation: divided by the material of step 3) and be filled in small containers or fermentation tank, with masking foil or other pressing device sealed container port, be placed in 40-42 DEG C of constant incubator and carry out primary fermentation, Yoghourt reaches curdled appearance, stops fermentation.
5) after-ripening is refrigerated: directly by the material in step 4), proceed to 4-7 DEG C, carry out After-ripening, be at least 15 h.
The present invention compared with prior art, has the following advantages and beneficial effect:
1, in fermented and cultured process, retain pseudo-ginseng peculiar flavour, be conducive to expanding yogurt market.
2, contain pseudo-ginseng main component and flavor substance in yogurt, there is certain health-care efficacy.
3, the present invention is not containing any anticorrisive agent, and raw material is natural, belongs to green health food.
Accompanying drawing explanation
Fig. 1 pseudo-ginseng health care yogurt preparation technology flow chart.
Specific embodiments
1. as shown in Figure 1, its preparation technology is: 43 DEG C-45 DEG C water proof heat sterilization rich milk → interpolation Radix Notoginseng powder and sucrose → homogeneous (15MPa ~ 20MPa) → pasteurize → interpolation leavening → sealing → primary fermentation (40-42 DEG C) → after fermentation (4-7 DEG C) → yogurt sample.
2. the best preparation technology of pseudo-ginseng health care yogurt: described Radix Notoginseng powder addition is 3 g/L rich milks; Sucrose addition is 50 g/L rich milks; Leavening addition 1 g/L; Primary fermentation temperature 40-42 DEG C, the time is 6-9 h; After fermentation temperature is 4-7 DEG C, and the time is 12-15 h.
3. the best preparation technology of pseudo-ginseng health care yogurt: Radix Notoginseng powder grinds gained by notoginseng drying root and rhizome.
4. the best preparation technology of pseudo-ginseng health care yogurt: sterilizing rich milk total solids content must not lower than 11.5%, and on-fat milk solid content amount should lower than 8.5%.
5. the best preparation technology of pseudo-ginseng health care yogurt: bacterial classification is " beneficial bacterium adds " leavening, wherein containing lactobacillus bulgaricus 1 strain, streptococcus thermophilus 3 strain.
6. above-mentioned pseudo-ginseng health care yogurt preparation technology operating procedure:
1) raw material prepares: weigh quality and the proportional Radix Notoginseng powder of sterilizing rich milk volume and sucrose and be placed in aseptic containers for future use.
2) homogeneous: by being heated to 43-45 DEG C of standardized sterile milk and a certain proportion of Radix Notoginseng powder, sucrose homogeneous under 15 MPa ~ 20 MPa conditions, carrying out pasteurize process, cooling for subsequent use.
3) inoculate: certain proportion leavening is added step 2) material in, stir, occur without grumeleuse.
4) filling fermentation: divided by the material of step 3) and be filled in small containers or fermentation tank, with masking foil or other pressing device sealed container port, be placed in 40-42 DEG C of constant incubator and carry out primary fermentation, Yoghourt reaches curdled appearance, stops fermentation.
5) after-ripening is refrigerated: directly by the material in step 4), proceed to 4-7 DEG C, carry out After-ripening, be at least 15 h.
Claims (4)
1. the preparation technology of pseudo-ginseng health care yogurt, is characterized in that: technological process is: 43 DEG C-45 DEG C water proof heat sterilization rich milk → interpolation Radix Notoginseng powder and sucrose → homogeneous (15 MPa ~ 20 MPa) → pasteurize → interpolation leavening → sealing → primary fermentation (40-42 DEG C) → cooling after fermentation (4-7 DEG C) → yogurt sample → inspection.
2. the preparation technology of pseudo-ginseng health care yogurt according to claim 1, is characterized in that: described Radix Notoginseng powder addition is 3 g/L rich milks; Sucrose addition is 50 g/L rich milks; Leavening addition 1 g/L; Primary fermentation temperature 40-42 DEG C, the time is 6-9 h; After fermentation temperature is 4-7 DEG C, and the time is 12-15 h.
3. the preparation technology of pseudo-ginseng health care yogurt according to claim 1, is characterized in that: Radix Notoginseng powder grinds gained by notoginseng drying root and rhizome.
4. above-mentioned pseudo-ginseng health care yogurt preparation technology operating procedure:
1) raw material prepares: weigh quality and the proportional Radix Notoginseng powder of sterilizing rich milk volume and sucrose and be placed in aseptic containers for future use; 2) homogeneous: by being heated to 43-45 DEG C of standardized sterile milk and a certain proportion of Radix Notoginseng powder, sucrose homogeneous under 15 MPa ~ 20 MPa conditions, carrying out pasteurize process, cooling for subsequent use; 3) inoculate: certain proportion leavening is added step 2) material in, stir, occur without grumeleuse; 4) filling fermentation: the material of step 3) is divided and is filled in small containers or fermentation tank, with masking foil or other pressing device sealed container port, be placed in 40-42 DEG C of constant incubator and carry out primary fermentation, Yoghourt reaches curdled appearance, stops fermentation; 5) after-ripening is refrigerated: directly by the material in step 4), proceed to 4-7 DEG C, carry out After-ripening, be at least 15 h.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103168845A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing medlar leaf and preparation method thereof |
| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
| CN103609693A (en) * | 2013-11-13 | 2014-03-05 | 王玉清 | Astragalus membranaceus health-care yogurt and manufacture method thereof |
| CN104304461A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of flammulina velutipes yoghourt |
| CN104489090A (en) * | 2015-01-13 | 2015-04-08 | 广西大学 | Making process of acidophilus milk |
-
2015
- 2015-06-17 CN CN201510336233.3A patent/CN104938630A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168845A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing medlar leaf and preparation method thereof |
| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
| CN103609693A (en) * | 2013-11-13 | 2014-03-05 | 王玉清 | Astragalus membranaceus health-care yogurt and manufacture method thereof |
| CN104304461A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of flammulina velutipes yoghourt |
| CN104489090A (en) * | 2015-01-13 | 2015-04-08 | 广西大学 | Making process of acidophilus milk |
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Application publication date: 20150930 |
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