CN106982928A - Fructus alpiniae oxyphyllae plant extraction liquid, fermented yoghourt and preparation method thereof - Google Patents
Fructus alpiniae oxyphyllae plant extraction liquid, fermented yoghourt and preparation method thereof Download PDFInfo
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- CN106982928A CN106982928A CN201710303254.4A CN201710303254A CN106982928A CN 106982928 A CN106982928 A CN 106982928A CN 201710303254 A CN201710303254 A CN 201710303254A CN 106982928 A CN106982928 A CN 106982928A
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- fructus alpiniae
- alpiniae oxyphyllae
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- extraction liquid
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- 239000007788 liquid Substances 0.000 title claims abstract description 84
- 238000000605 extraction Methods 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 95
- 230000004151 fermentation Effects 0.000 claims abstract description 95
- 235000013336 milk Nutrition 0.000 claims abstract description 58
- 239000008267 milk Substances 0.000 claims abstract description 58
- 210000004080 milk Anatomy 0.000 claims abstract description 58
- 239000002131 composite material Substances 0.000 claims abstract description 39
- 229930006000 Sucrose Natural products 0.000 claims abstract description 35
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 35
- 239000005720 sucrose Substances 0.000 claims abstract description 35
- 230000001580 bacterial effect Effects 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000000758 substrate Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 12
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- 238000011161 development Methods 0.000 claims description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
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- 229910052791 calcium Inorganic materials 0.000 description 3
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- 238000002560 therapeutic procedure Methods 0.000 description 3
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186604 Lactobacillus reuteri Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000037831 Polygonatum sibiricum Species 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
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- 239000008280 blood Substances 0.000 description 2
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- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
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- 238000003786 synthesis reaction Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000003446 memory effect Effects 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
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- 238000010672 photosynthesis Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention provides a kind of fructus alpiniae oxyphyllae plant extraction liquid, fermented yoghourt and preparation method thereof, it is related to microbial fermentation technology and technical field of biotransformation, the fructus alpiniae oxyphyllae plant extraction liquid is main to be prepared from by fructus alpiniae oxyphyllae using heating water extraction, ferment the fermented yoghourt prepared using the fructus alpiniae oxyphyllae plant extraction liquid, fresh milk, sucrose and composite fermentation bacterial strain, there is brain healthy, to phychasthnia, the symptom such as failure of memory is with health role.The fermented product remains the nutritional ingredient of original Yoghourt, while having the partial efficacy of fructus alpiniae oxyphyllae, the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae is combined together well.Because its curdled milk, color and luster, taste and flavor are all good, alleviate that the most flavor effect of existing health products is bad, the poor contradiction of the acceptance of consumer.
Description
Technical field
The present invention relates to microbial fermentation technology and technical field of biotransformation, carried more particularly, to a kind of fructus alpiniae oxyphyllae plant
Take liquid, fermented yoghourt and preparation method thereof.
Background technology
Yoghourt is that one kind firmly gets popular food, and it is fermented obtained one kind using fresh fresh milk as raw material
Dairy produce.The fermentation process of Yoghourt makes sugar, protein in fresh milk have 20% or so to be hydrolyzed into for small molecule (such as galactolipin
With lactic acid, small peptide chain and amino acid etc.), it is fermented after, the aliphatic acid in breast increases by 2 times than raw material milk, and these changes make
Yoghourt is more easy to digest and absorbs, and the utilization rate of various nutrients is improved.Meanwhile, Yoghourt can be by the lactose and albumen in fresh milk
Matter is decomposed, and human body is more easy to digest and is absorbed；Have functions that to promote gastric secretion, improve appetite, strengthen digestion；Enteron aisle can be suppressed
The breeding of interior spoilage organisms, and weaken the toxin that spoilage organisms is produced in enteron aisle；Play the role of to reduce cholesterol, particularly suitable high blood
The people of fat drinks；In addition, Yoghourt is in addition to nutritious, also contain lactic acid bacteria, so with extraordinary health-care effect.
With the continuous improvement of people's living standard and to the growing of food diversified demand, battalion of the people to diet
Supporting the research of value is constantly increasing, and the present frequent edible health complementary goods of people is to obtain nutritional benefits.But, these foods
It is usually the forms such as capsule with health products, user must remember to carry, while these edible health care products disappear mostly without seasoning
The acceptance of the person of expense is poor.So, the composition of edible health care product is combined with food in recent years, various functions food just meets the tendency of
And give birth to.
Therefore, a kind of functional yoghourt food of brain healthy is researched and developed, Yoghurt Market is enriched, is that health of masses is carried
The flavour product of benefit is provided with, with good commercial promise and social benefit.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of fructus alpiniae oxyphyllae plant extraction liquid, and the extract solution is mainly used by fructus alpiniae oxyphyllae
Heating water extraction is prepared from, and has effects that the distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, the symptom such as failure of memory
It is with health role.
The second object of the present invention is to provide a kind of preparation method of fructus alpiniae oxyphyllae plant extraction liquid, extract solution application plus
Prepared by warm water formulation, with easy to operate, the advantages of safe and reliable, extraction time is short, production efficiency is high.
The third object of the present invention is to provide a kind of fermented yoghourt, and above-mentioned fermented yoghourt is mainly carried by fructus alpiniae oxyphyllae plant
Take liquid, fresh milk, sucrose and composite fermentation bacterial strain composition, the Yoghourt, which not only has, to be easy to digest and assimilate, coordinating intestines and stomach, strengthens digestion
Effect, also there is above-mentioned fructus alpiniae oxyphyllae extract solution brain healthy, to phychasthnia, the symptom such as failure of memory, which has, protects
Strong effect.
The fourth object of the present invention is to provide a kind of preparation method of above-mentioned fermented yoghourt, and this method is by by proferment
Prepared by material mixing, the method for then carrying out ferment at constant temperature, it has, and technique is simple, flow is safe, in whole preparation process
Special Preparation equipment is not needed, the advantage that can have both prepared at normal temperatures and pressures.
A kind of fructus alpiniae oxyphyllae plant extraction liquid that the present invention is provided, said extracted liquid is main to use heating water extraction by fructus alpiniae oxyphyllae
It is prepared from.
Further, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid raw material also includes sealwort.
Further, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is mainly made up of following raw material：Fructus alpiniae oxyphyllae
20~40 parts and 10~30 parts of sealwort.
Further, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is mainly made up of following raw material：Fructus alpiniae oxyphyllae
25~35 parts and 15~25 parts of sealwort.
Further, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is mainly made up of following raw material：Intelligence development
20 parts of 30 parts of benevolence and sealwort.
A kind of preparation method for fructus alpiniae oxyphyllae plant extraction liquid that the present invention is provided, above-mentioned preparation method comprises the following steps：
Step (a)：Be soaked in water above-mentioned each raw material 0.5~2 hour, and the gross mass of above-mentioned each raw material and the mass ratio of water are
1：4~8；
Step (b)：The raw material soaked is heated, turns to be cooked by slow fire 10~20 minutes to after seething with excitement, then filtering
Go out extract solution, add water above-mentioned in aliquot step (a), repeat above-mentioned decoction filtering step 1~2 time, by each decoction
Extract solution afterwards all merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
A kind of fermented yoghourt that the present invention is provided, according to mass fraction meter, above-mentioned Yoghourt is main by following fermentation raw material system
Into：Above-mentioned 5~25 parts of fructus alpiniae oxyphyllae plant extraction liquid, 25~45 parts of fresh milk, 1~5 part of sucrose and composite fermentation bacterial strain 0.02~
0.1 part.
Further, the fresh milk is milk or goat milk.
Further, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Above-mentioned fructus alpiniae oxyphyllae is planted
0.04~0.06 part of 5~15 parts of thing extract solution, 35~45 parts of fresh milk, 2~4 parts of sucrose and composite fermentation bacterial strain.
Further, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Above-mentioned fructus alpiniae oxyphyllae
0.05 part of 15 parts of plant extraction liquid, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
Further, above-mentioned composite fermentation bacterial strain be streptococcus thermophilus, it is lactobacillus bulgaricus, lactobacillus acidophilus, not tally
Bifidobacterium, Lactobacillus plantarum, Lactobacillus rhamnosus, the combination of Lactobacillus casei and lactobacillus reuteri.
A kind of preparation method for fermented yoghourt that the present invention is provided, the above method comprises the following steps：First by fructus alpiniae oxyphyllae
Extract solution and the well mixed obtained fermentation substrate of fresh milk, then add sucrose and composite fermentation bacterial strain, fully in fermentation substrate
After mixing at a temperature of 30~45 DEG C ferment at constant temperature 6~10 hours, be made fermented yoghourt.
Further, the preparation method of above-mentioned fermented yoghourt comprises the following steps：First by fructus alpiniae oxyphyllae extract solution, fresh milk and
The well mixed obtained fermentation substrate of composite plant annex solution, sucrose and composite fermentation bacterial strain are then added in fermentation substrate, is filled
Point mixing after at a temperature of 38 DEG C ferment at constant temperature 8 hours, be made fermented yoghourt.
Further, above-mentioned preparation method is still further comprised carries out filling sterilizing and low temperature to the Yoghourt after ferment at constant temperature
The step of refrigeration.
Further, above-mentioned filling sterilizing and the step of deepfreeze it is：Yoghourt after ferment at constant temperature is filling laggard
Row sterilization, deepfreeze is carried out in the environment of being subsequently placed at 2~6 DEG C.
Compared with prior art, beneficial effects of the present invention are：
The fructus alpiniae oxyphyllae plant extraction liquid that the present invention is provided, the extract solution is mainly by fructus alpiniae oxyphyllae using the preparation of heating water extraction
Into obtained extract solution has effects that the distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, and the symptom such as failure of memory has
Health-care effect.
The preparation method for the fructus alpiniae oxyphyllae plant extraction liquid that the present invention is provided, the preparation method of the extract solution, with operation side
Just, the advantages of safe and reliable, extraction time is short, production efficiency is high.
The fermented yoghourt that the present invention is provided, the Yoghourt is main by fructus alpiniae oxyphyllae plant extraction liquid, fresh milk, sucrose and composite fermentation
Strain fermentation is constituted, and the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae is combined together by it well, and the Yoghourt not only has original acid
Being easy to of milk digests and assimilates, coordinating intestines and stomach function and reduce the effect of cholesterol, while also there is the distinctive intelligence development of fructus alpiniae oxyphyllae to be good for
Effect of brain, to phychasthnia, the symptom such as failure of memory is with health role, is beneficial health food, alleviates existing
Edible health care product is mostly without seasoning, the problem of acceptance of consumer is poor.
Fructus alpiniae oxyphyllae extract solution and fresh milk are well mixed by the preparation method for the fermented yoghourt that the present invention is provided, this method first
Fermentation substrate is made, sucrose is then added in fermentation substrate and composite fermentation bacterial strain carries out ferment at constant temperature and fermented yoghourt is made,
The method for so in two steps mixing fermentation raw material, can make composite zymocyte strain be more uniformly distributed be mixed in fermentation substrate,
And then make the more quick thorough of Yoghourt fermentation.This method has that technique is simple, flow is safe, need not in whole preparation process
Special Preparation equipment, the advantage that can have both prepared at normal temperatures and pressures.Meanwhile, the fermentation acid prepared by the preparation method
Milk, its curdled milk, color and luster, local flavor and mouthfeel are all good, at utmost remain the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae extract solution.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is a part of embodiment of the invention to apply example, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
According to an aspect of the present invention, a kind of fructus alpiniae oxyphyllae plant extraction liquid, said extracted liquid is mainly used by fructus alpiniae oxyphyllae
Heating water extraction is prepared from.
In above-mentioned preferred embodiment, main extracted by fructus alpiniae oxyphyllae of above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is made, fructus alpiniae oxyphyllae
For the fruit of zingiberaceous plant intelligence development, pungent, warm-natured, returns spleen, kidney channel.Fructus alpiniae oxyphyllae have it is warming spleen and stopping diarrha take the photograph saliva, warm up kidney contracting urine controlling nocturnal emission with astringent drugs
The effect of, the particularly effect with extraordinary kidney tonifying Wen Yang, and then strengthen the immune of human body, reach the work(of brain healthy
Effect.
In the present invention, the extract solution is main to be prepared from by fructus alpiniae oxyphyllae using heating water extraction, and obtained extract solution has
Effect of the distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, the symptom such as failure of memory is with health role.
In the preferred embodiment of the present invention, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid raw material also includes sealwort.
In the preferred embodiment of the present invention, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main
It is made up of following raw material：10~30 parts of 20~40 parts of fructus alpiniae oxyphyllae and sealwort.
In the present invention, the above-mentioned typical but non-limiting content of fructus alpiniae oxyphyllae is：20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25
Part, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts or 40
Part.
Sealwort：Also known as polygonatum sibiricum Redoute, yellow chicken dish, pipe dish, claw ginseng, be HUANGJING ZANYU CAPSULE, rhizome it is horizontal walk, it is cylindric,
Tubercle expands.Sealwort has a tonifying spleen, effect of moistening lung and production of body fluid, weak for spleen tail, cough due to deficiency of the lung, and the disease such as quench one's thirst has obvious treatment
Effect.
In the present invention, the above-mentioned typical but non-limiting content of sealwort is：10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15
Part, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts or 30
Part.
Also include sealwort in the fructus alpiniae oxyphyllae plant extraction liquid that the present invention is provided, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid raw material, plus
Effect of brain healthy of fructus alpiniae oxyphyllae plant extraction liquid can not only be increased by entering sealwort, be mended at the same time it can also increase the extract solution
Effect of spleen.In addition, sealwort is added in fructus alpiniae oxyphyllae plant extraction liquid can also neutralize the taste of a part of fructus alpiniae oxyphyllae, make consumption
Person is easier to receive in mouthfeel.
In the preferred embodiment of the present invention, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main
It is made up of following raw material：15~25 parts of 25~35 parts of fructus alpiniae oxyphyllae and sealwort.
It is above-mentioned preferred embodiment in, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main by following
Raw material is made：20 parts of 30 parts of fructus alpiniae oxyphyllae and sealwort.
According to an aspect of the present invention, the preparation method of above-mentioned fructus alpiniae oxyphyllae plant extraction liquid, comprises the following steps：
Step (a)：Be soaked in water above-mentioned each raw material 0.5~2 hour, and the gross mass of above-mentioned each raw material and the mass ratio of water are
1：4~8；
Step (b)：The raw material soaked is heated, turns to be cooked by slow fire 10~20 minutes to after seething with excitement, then filtering
Go out extract solution, add water above-mentioned in aliquot step (a), repeat above-mentioned decoction filtering step 1~2 time, by each decoction
Extract solution afterwards all merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
In above-mentioned preferred embodiment, the soak time of raw material is unsuitable long in order to avoid lose drug effect in above-mentioned steps (a),
It should be advisable with 0.5~2 hour.Such as fructus alpiniae oxyphyllae quality overdrying, also can proper extension soak time.
In above-mentioned preferred embodiment, the mass ratio of raw material and water is 1 in above-mentioned steps (a)：4~8, raw material soaking
Amount of water was not to have raw material to be advisable, and such as raw material quality is frivolous, and being stirred after can adding water makes raw material be sufficiently submerged in water and increase
The mass ratio of the consumption of water, raw material and water is 1：8, such as raw material matter weight can suitably reduce the mass ratio of the consumption of water, raw material and water
For 1：4.
In above-mentioned preferred embodiment, above-mentioned decoction filtering step 1~2 time, time of decoction are repeated in above-mentioned steps (b)
Number can be defined according to the extract solution poured out every time, it is final merge after extract solution amount to soak 2/3rds of the amount of raw water
It is preferred.
According to an aspect of the present invention, a kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is main by issue
Ferment raw material is made：5~25 parts of fructus alpiniae oxyphyllae plant extraction liquid, 25~45 parts of fresh milk, 1~5 part of sucrose and composite fermentation bacterial strain 0.02
~0.1 part.
Effect of each fermentation raw material is in fermented yoghourt of the present invention：
Main extracted by fructus alpiniae oxyphyllae of fructus alpiniae oxyphyllae plant extraction liquid is made, and has effects that the distinctive brain healthy of fructus alpiniae oxyphyllae,
To phychasthnia, the symptom such as failure of memory is with health role.
In the present invention, the above-mentioned typical but non-limiting content of fructus alpiniae oxyphyllae plant extraction liquid is：5 parts, 6 parts, 7 parts, 8 parts, 9
Part, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts
Or 25 parts.
Fresh milk is one of most ancient natural drink, is described as " white blood ", the importance to human body is well imagined.It is fresh
Milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.It is most difficult to, fresh milk is the best source of human calcium, and
And calcium phosphorus ration is very appropriate, beneficial to the absorption of calcium.
In the present invention, the above-mentioned typical but non-limiting content of fresh milk is：25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30
Part, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts or 45
Part.
Sucrose is one kind of carbohydrate, is widely present in sugarcane, beet, fruit etc. in vivo, our daily consumptions
Sucrose is mainly made up of sugarcane, beet, and sucrose molecule is generated by the photosynthesis of plant, is natural food
Product.The present invention adds sucrose during Yoghourt fermentation can not only increase sugariness, adjust saccharic acid ratio, be unlikely to make Yoghourt mouthful
Feel peracid；At the same time it can also supplement the deficiency of lactose constituent during lactobacillus-fermented, make fermentation more thorough.
In the present invention, the above-mentioned typical but non-limiting content of sucrose is：1 part, 2 parts, 3 parts, 4 parts or 5 parts.
Effect of the composite fermentation bacterial strain during Yoghourt Production is extremely important, is sour milk products production acid and the fragrant basis of production
And main cause.The quality of Yoghourt quality depends primarily on the type, quality and vigor of composite fermentation bacterial strain.The present invention meets hair
Yeast-like fungi strain is mixed by a variety of Yoghourt fermentation bacterium, high with spawn activity, the advantage of soak time length.
In the present invention, the above-mentioned typical but non-limiting content of composite fermentation bacterial strain is：0.02 part, 0.03 part, 0.04 part,
0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part or 0.1 part.
Fermented yoghourt of the present invention is a kind of functional yoghourt containing fructus alpiniae oxyphyllae plant extraction liquid, and it is by Yoghourt and fructus alpiniae oxyphyllae
Health-care efficacy be combined together well, the Yoghourt not only with original Yoghourt being easy to digest and assimilate, coordinating intestines and stomach function
With reduction cholesterol effect, while also there is the distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, failure of memory
It is with health role etc. symptom, existing edible health care product is alleviated mostly without seasoning, the problem of acceptance of consumer is poor.
In the preferred embodiment of the present invention, the fresh milk is preferably milk or goat milk.
In the preferred embodiment of the present invention, according to mass fraction meter, above-mentioned Yoghourt is main by following proferment
Material is made：5~15 parts of fructus alpiniae oxyphyllae plant extraction liquid, 35~45 parts of fresh milk, 2~4 parts of sucrose and composite fermentation bacterial strain 0.04~
0.06 part.
In above-mentioned preferred embodiment, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Benefit
0.05 part of 15 parts of intelligence benevolence plant extraction liquid, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
In the present invention, by the further adjustment and optimization to each raw material dosage ratio, so as to further optimize this hair
Effect of each composition in bright fermented yoghourt.
In the preferred embodiment of the present invention, above-mentioned composite fermentation bacterial strain is streptococcus thermophilus, bulgarian milk
Bacillus, lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and lactobacillus reuteri
Combination.
Composite fermentation bacterial strain of the present invention contains a variety of fermentation strains, and each fermented bacterium collocation is reasonable, both contains aerobic bacteria,
Including facultative anaerobic bacteria, each strain has very close synergy relation, mutually promotes, improve the effect of fermentation each other
Rate and effect.
According to an aspect of the present invention, a kind of preparation method of fermented yoghourt, the above method comprises the following steps：First
By the well mixed obtained fermentation substrate of fructus alpiniae oxyphyllae extract solution and fresh milk, sucrose and composite zymocyte are then added in fermentation substrate
Strain, after being sufficiently mixed at a temperature of 30~45 DEG C ferment at constant temperature 6~10 hours, be made fermented yoghourt.
The preparation method of fermented yoghourt of the present invention, this method first sends out well mixed be made of fructus alpiniae oxyphyllae extract solution and fresh milk
Ferment matrix, then adds sucrose in fermentation substrate and composite fermentation bacterial strain carries out ferment at constant temperature and fermented yoghourt is made, and so divides
The method that two steps mix fermentation raw material, can make what composite zymocyte strain was more uniformly distributed to be mixed in fermentation substrate, and then make
Yoghourt fermentation it is more quick thoroughly.This method has that technique is simple, flow is safe, and it is special not needed in whole preparation process
Preparation equipment, the advantage that can have both prepared at normal temperatures and pressures.Meanwhile, the fermented yoghourt prepared by the preparation method, its color
Pool, local flavor and mouthfeel are all good, at utmost remain the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae extract solution.
In above-mentioned preferred embodiment, the preparation method of above-mentioned fermented yoghourt comprises the following steps：First by fructus alpiniae oxyphyllae
Extract solution and the well mixed obtained fermentation substrate of fresh milk, then add sucrose and composite fermentation bacterial strain, fully in fermentation substrate
After mixing at a temperature of 38 DEG C ferment at constant temperature 8 hours, be made fermented yoghourt.
In the preferred embodiment of the present invention, above-mentioned preparation method is still further comprised to the acid after ferment at constant temperature
The step of milk carries out filling sterilizing and deepfreeze.
In above-mentioned preferred embodiment, above-mentioned filling sterilizing simultaneously the step of deepfreeze is：By the acid after ferment at constant temperature
Sterilized after milk is filling, deepfreeze is carried out in the environment of being subsequently placed at 2~6 DEG C.
In above-mentioned preferred embodiment, deepfreeze is carried out in the environment of the Yoghourt after sterilizing is placed in into 2~6 DEG C, can
So that Yoghourt is preferably molded, mouthfeel when making edible more preferably, while extending the shelf-life of Yoghourt.
It is described further below in conjunction with 1~3 pair of technical scheme of embodiment 1~23 and comparative example.
Embodiment 1
A kind of fructus alpiniae oxyphyllae plant extraction liquid, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main by following original
Material is made：10 parts of 20 parts of fructus alpiniae oxyphyllae and sealwort.
Embodiment 2
A kind of fructus alpiniae oxyphyllae plant extraction liquid, the fructus alpiniae oxyphyllae plant extraction liquid is all made up of fructus alpiniae oxyphyllae of raw material.
Embodiment 3
A kind of fructus alpiniae oxyphyllae plant extraction liquid, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main by following original
Material is made：15 parts of 25 parts of fructus alpiniae oxyphyllae and sealwort.
Embodiment 4
A kind of fructus alpiniae oxyphyllae plant extraction liquid, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main by following original
Material is made：25 parts of 35 parts of fructus alpiniae oxyphyllae and sealwort.
Embodiment 5
A kind of fructus alpiniae oxyphyllae plant extraction liquid, according to mass fraction meter, above-mentioned fructus alpiniae oxyphyllae plant extraction liquid is main by following original
Material is made：20 parts of 30 parts of fructus alpiniae oxyphyllae and sealwort.
Embodiment 6
A kind of preparation method of fructus alpiniae oxyphyllae extract solution, is mainly included the following steps that：
Step (a)：Each raw material of the embodiment that is soaked in water 1 0.5 hour, the mass ratio of above-mentioned each raw material and water is 1：4；
Step (b)：The raw material soaked is heated, turns to be cooked by slow fire 10 minutes to after seething with excitement, then filters out and carry
Liquid is taken, the water added in aliquot step (a) repeats above-mentioned decoction filtering step 1 time, and the extract solution after each time is decocted is complete
Portion merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
Embodiment 7
A kind of preparation method of fructus alpiniae oxyphyllae extract solution, is mainly included the following steps that：
Step (a)：2 raw material of the embodiment that is soaked in water 2 hours, the mass ratio of above-mentioned each raw material and water is 1：8；
Step (b)：The raw material soaked is heated, turns to be cooked by slow fire 20 minutes to after seething with excitement, then filters out and carry
Liquid is taken, the water added in aliquot step (a) repeats above-mentioned decoction filtering step 2 time, and the extract solution after each time is decocted is complete
Portion merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
Embodiment 8
A kind of preparation method of fructus alpiniae oxyphyllae extract solution, is mainly included the following steps that：
Step (a)：1 raw material of the embodiment that is soaked in water 1 hour, the mass ratio of above-mentioned each raw material and water is 1：6；
Step (b)：The raw material soaked is heated, turns to be cooked by slow fire 20 minutes to after seething with excitement, then filters out and carry
Liquid is taken, the water added in aliquot step (a) repeats above-mentioned decoction filtering step 1 time, and the extract solution after each time is decocted is complete
Portion merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
Embodiment 9
A kind of preparation method of fructus alpiniae oxyphyllae extract solution of the present embodiment, except the raw material 1 for the embodiment 2 that is soaked in water in step (a)
Outside hour, it is in be the same as Example 8.
Embodiment 10
A kind of preparation method of fructus alpiniae oxyphyllae extract solution of the present embodiment, except the raw material 1 for the embodiment 3 that is soaked in water in step (a)
Outside hour, it is in be the same as Example 8.
Embodiment 11
A kind of preparation method of fructus alpiniae oxyphyllae extract solution of the present embodiment, except the raw material 1 for the embodiment 4 that is soaked in water in step (a)
Outside hour, it is in be the same as Example 8.
Embodiment 12
A kind of preparation method of fructus alpiniae oxyphyllae extract solution of the present embodiment, except the raw material 1 for the embodiment 5 that is soaked in water in step (a)
Outside hour, it is in be the same as Example 8.
Embodiment 13
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9 is made
0.02 part of 5 parts of fructus alpiniae oxyphyllae plant extraction liquid, 45 parts of fresh milk, 1 part of sucrose and the composite fermentation bacterial strain obtained；
The preparation method of above-mentioned fermented yoghourt, is mainly included the following steps that：The fructus alpiniae oxyphyllae plant first prepared by embodiment 9
Extract solution and the well mixed obtained fermentation substrate of fresh milk, then add sucrose and composite fermentation bacterial strain, fully in fermentation substrate
After mixing at a temperature of 38 DEG C ferment at constant temperature 10 hours, by after ferment at constant temperature Yoghourt carry out it is filling after sterilized, then
Deepfreeze is carried out in the environment of being placed in 4 DEG C fermented yoghourt is made.
Embodiment 14
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9
1 part of 15 parts of fructus alpiniae oxyphyllae plant extraction liquid, 35 parts of fresh milk, 4 parts of sucrose and composite fermentation bacterial strain.
The preparation method of the present embodiment fermented yoghourt is identical with embodiment 13.
Embodiment 15
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9
0.05 part of 25 parts of fructus alpiniae oxyphyllae plant extraction liquid, 25 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain；
The preparation method of the present embodiment fermented yoghourt is identical with embodiment 13.
Comparative example 1
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9
0.05 part of 35 parts of fructus alpiniae oxyphyllae plant extraction liquid, 15 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
The preparation method of the present embodiment fermented yoghourt is identical with embodiment 13.
Comparative example 2
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9
0.05 part of 45 parts of fructus alpiniae oxyphyllae plant extraction liquid, 5 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
The preparation method of the present embodiment fermented yoghourt is identical with embodiment 13.
Effect example 1
To show the fermented yoghourt prepared of material rate composition provided by the present invention, its curdled milk, color and luster, mouthfeel and
Local flavor is all good, at utmost remains the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae extract solution, and existing spy asks 10 volunteers to embodiment
13~15 and the fructus alpiniae oxyphyllae Yoghourt for preparing of comparative example 1~2 carry out foretasting evaluation, the synthesis result of evaluation is as shown in table 1：
Table 1：Yoghourt foretastes evaluation result made from the embodiment of the present invention 13~15 and comparative example 1 and 2
As seen from the above table, its curdled milk of fermented yoghourt, color and luster, taste and flavor are all good made from embodiment 13~15, in product
The need for market and consumer being met in matter, wherein, the best results of embodiment 14, the effect of embodiment 13 and embodiment 15
Fruit is slightly poor；And fermented yoghourt curdled milk made from comparative example 1 and comparative example 2 is poor, a large amount of wheys are separated out, and it is poor to shape；Quality is coarse,
Taste is thin；Tart flavour is not agreeable to the taste, and tart flavour is light, the taste overrich of fructus alpiniae oxyphyllae, it is impossible to the need for meeting market.
Embodiment 16
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 9
0.05 part of 15 parts of fructus alpiniae oxyphyllae plant extraction liquid, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
The preparation method of above-mentioned fermented yoghourt, is mainly included the following steps that：The fructus alpiniae oxyphyllae plant first prepared by embodiment 9
Extract solution and the well mixed obtained fermentation substrate of fresh milk, then add sucrose and composite fermentation bacterial strain, fully in fermentation substrate
After mixing at a temperature of 38 DEG C ferment at constant temperature 6 hours, by after ferment at constant temperature Yoghourt carry out it is filling after sterilized, with rearmounted
Deepfreeze is carried out in the environment of 4 DEG C fermented yoghourt is made.
Embodiment 17
The present embodiment fermented yoghourt, except in preparation method at 38 DEG C at a temperature of ferment at constant temperature be 8 hours outer, it is in reality
Apply example 16.
Embodiment 18
The present embodiment fermented yoghourt, except in preparation method at 38 DEG C at a temperature of ferment at constant temperature be 10 hours in addition to, it is in same
Embodiment 16.
Comparative example 3
This comparative example fermented yoghourt, except in preparation method at 38 DEG C at a temperature of ferment at constant temperature be 12 hours in addition to, it is in same
Embodiment 16.
Effect example 2
To show by the fermentation process particularly fermentation time of the invention provided, the fermented yoghourt prepared, its curdled milk,
Color and luster, taste and flavor are all good, at utmost remain the health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae extract solution, and existing spy asks 10 aspirations
The fructus alpiniae oxyphyllae Yoghourt that person prepares to embodiment 16~18 and comparative example 3 carries out foretasting evaluation, the synthesis result such as table 2 of evaluation
It is shown：
Table 2：Yoghourt foretastes evaluation result made from the embodiment of the present invention 16~18 and comparative example 3
As seen from the above table, its curdled milk of fermented yoghourt, color and luster, mouthfeel and wind made from normal temperature fermentation 8 hours in embodiment 17
Taste is optimal, and its obtained Quality of Yoghourt is best；Fermented yoghourt quality made from embodiment 16 and embodiment 18 is slightly worse, but it is also possible to
The need for meeting market and consumer；And fermented yoghourt curdled milk made from 3 normal temperature fermentation of comparative example 12 hours is poor, a large amount of wheys
Separate out；Quality is coarse；Tart flavour is not agreeable to the taste, meta-acid, it is impossible to the need for meeting market.
Embodiment 19
A kind of fermented yoghourt, according to mass fraction meter, above-mentioned Yoghourt is mainly made up of following fermentation raw material：Embodiment 1 is made
0.05 part standby of 15 parts of fructus alpiniae oxyphyllae plant extraction liquid, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
The preparation method of above-mentioned fermented yoghourt, is mainly included the following steps that：First by the above-mentioned fructus alpiniae oxyphyllae plant of the present embodiment
Extract solution and the well mixed obtained fermentation substrate of fresh milk, then add sucrose and composite fermentation bacterial strain, fully in fermentation substrate
After mixing at a temperature of 38 DEG C ferment at constant temperature 8 hours, by after ferment at constant temperature Yoghourt carry out it is filling after sterilized, with rearmounted
Deepfreeze is carried out in the environment of 4 DEG C fermented yoghourt is made.
Embodiment 20
In the present embodiment, in addition to the fructus alpiniae oxyphyllae plant extraction liquid prepared in fermentation raw material using embodiment 2, it is in implementation
Example 19.
Embodiment 21
In the present embodiment, in addition to the fructus alpiniae oxyphyllae plant extraction liquid prepared in fermentation raw material using embodiment 3, it is in implementation
Example 19.
Embodiment 22
In the present embodiment, in addition to the fructus alpiniae oxyphyllae plant extraction liquid prepared in fermentation raw material using embodiment 4, it is in implementation
Example 19.
Embodiment 23
In the present embodiment, in addition to the fructus alpiniae oxyphyllae plant extraction liquid prepared in fermentation raw material using embodiment 5, it is in implementation
Example 19.
Effect example 3
To show that fermented yoghourt of the present invention has effects that the distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, memory
The symptoms such as decline are with health role.
Now special to select 120 phychasthnia, the inferior health personage of failure of memory is observed, by above-mentioned inferior health personage
6 groups are equally divided into, the Yoghourt that every group of 20 people, wherein 1~5 group of experimental group are prepared using embodiment 19~23 respectively is drunk,
Daily 200ml.6 groups of experimental group is used as control long-term taking, daily 2 as control group using commercially available DHA capsules.And exist respectively
1 month, 3 months and 6 months therapeutic effects to patient are observed and counted, and are shown in Table 3.
Table 3：Using embodiment 19~23 and control group to phychasthnia, the dietotherapy of the inferior health personage of failure of memory
Effect assessment
As seen from the above table, the fermented yoghourt that 1~5 group of experimental group is prepared using embodiment 19~23 respectively carries out the Asia of dietotherapy
Healthy patients, the situation such as its phychasthnia and failure of memory is greatly improved, and fermented yoghourt of the present invention is to above-mentioned sub- strong
The effective percentage of health patient is up to more than 90%, and its effect is significantly larger than commercially available DHA capsules, wherein：
Preferably, 95% person of participating in the experiment is energetic after dietotherapy 6 months for Yoghourt food therapy effect prepared by the embodiment of the present invention 23,
The various sub-health status such as phychasthnia and failure of memory are substantially eliminated, and remaining patient also makes moderate progress, meanwhile, do not appoint
What side effect is produced；The food therapy effect ratio embodiment 23 of Yoghourt prepared by embodiment 21, embodiment 22 and embodiment 19 is slightly poor, but
Also good effect has been reached, more than 90% person of participating in the experiment is energetic, phychasthnia and failure of memory etc. are various sub- strong
Health situation is substantially eliminated；The food therapy effect of Yoghourt prepared by embodiment 20 is suitable with embodiment 23, but the person's of participating in the experiment reaction fructus alpiniae oxyphyllae
Taste overrich, the person that much do not participate in the experiment represents that mouthfeel is bad；And use DHA capsules as control long-term taking control group, symptom and
Sign is without being clearly better.
Effect assessment
The fermented yoghourt of summary, fructus alpiniae oxyphyllae plant extraction liquid of the present invention and its preparation, by the guarantor of Yoghourt and fructus alpiniae oxyphyllae
Strong effect is combined together well, the Yoghourt not only with original Yoghourt being easy to digest and assimilate, coordinating intestines and stomach, strengthen digestion
With reduction cholesterol effect, while also there is the peculiar distinctive brain healthy of fructus alpiniae oxyphyllae, to phychasthnia, memory
The symptoms such as decline are with health role, alleviate existing edible health care product mostly without seasoning, the acceptance of consumer is poor
Problem.Meanwhile, the fermented yoghourt prepared by the preparation method, its curdled milk, color and luster, local flavor and mouthfeel are all good, at utmost
The health-care efficacy of Yoghourt and fructus alpiniae oxyphyllae extract solution is remained, for the inferior health personage of failure of memory there is good health care to imitate
Really.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of fructus alpiniae oxyphyllae plant extraction liquid, it is characterised in that main used by fructus alpiniae oxyphyllae of the fructus alpiniae oxyphyllae plant extraction liquid adds
Warm water formulation is prepared from.
2. fructus alpiniae oxyphyllae plant extraction liquid according to claim 1, it is characterised in that the fructus alpiniae oxyphyllae plant extraction liquid raw material
Also include sealwort；
It is preferred that, according to mass fraction meter, the fructus alpiniae oxyphyllae plant extraction liquid is mainly made up of following raw material：Fructus alpiniae oxyphyllae 20~40
10~30 parts of part and sealwort.
3. fructus alpiniae oxyphyllae plant extraction liquid according to claim 2, it is characterised in that according to mass fraction meter, the intelligence development
Benevolence plant extraction liquid is mainly made up of following raw material：15~25 parts of 25~35 parts of fructus alpiniae oxyphyllae and sealwort；
It is preferred that, the fructus alpiniae oxyphyllae plant extraction liquid is mainly made up of following raw material：20 parts of 30 parts of fructus alpiniae oxyphyllae and sealwort.
4. the preparation method of the fructus alpiniae oxyphyllae plant extraction liquid according to any one of claims 1 to 3, it is characterised in that described
Method comprises the following steps：
Step (a)：Be soaked in water raw material 0.5~2 hour, and the mass ratio of raw material gross mass and water is 1：4~8；
Step (b)：Soak after step (a) is soaked is heated, and turn is cooked by slow fire 10~20 minutes to after seething with excitement, then
Extract solution is filtered out, the water described in aliquot step (a) is added, above-mentioned decoction filtering step 1~2 time are repeated, by each time
Extract solution after decoction all merges, and fructus alpiniae oxyphyllae plant extraction liquid is made.
5. a kind of fermented yoghourt, it is characterised in that according to mass fraction meter, the Yoghourt is mainly made up of following fermentation raw material：
1~5 part of 25~45 parts of 5~25 parts of fructus alpiniae oxyphyllae plant extraction liquid, fresh milk, sucrose described in any one of claims 1 to 3 and compound
0.02~0.1 part of fermentation strain；
It is preferred that, the fresh milk is milk or goat milk.
6. fermented yoghourt according to claim 5, it is characterised in that according to mass fraction meter, the Yoghourt it is main by with
Lower fermentation raw material is made：35~45 parts of 5~15 parts of fructus alpiniae oxyphyllae plant extraction liquid, fresh milk described in any one of claims 1 to 3,
0.04~0.06 part of 2~4 parts of sucrose and composite fermentation bacterial strain；
It is preferred that, according to mass fraction meter, the Yoghourt is mainly made up of following fermentation raw material：Any one of claims 1 to 3 institute
0.05 part of 15 parts of the fructus alpiniae oxyphyllae plant extraction liquid stated, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation bacterial strain.
7. the fermented yoghourt according to claim 5 or 6, it is characterised in that the composite fermentation bacterial strain be streptococcus thermophilus,
Lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and sieve
The combination of Yi Shi lactobacillus.
8. a kind of preparation method of fermented yoghourt according to any one of claim 5~7, it is characterised in that methods described
Comprise the following steps：First by the well mixed obtained fermentation substrate of fructus alpiniae oxyphyllae plant extraction liquid and fresh milk, then in fermentation substrate
Middle addition sucrose and composite fermentation bacterial strain, after being sufficiently mixed at a temperature of 30~45 DEG C ferment at constant temperature 6~10 hours, hair is made
Ferment Yoghourt；
It is preferred that, it the described method comprises the following steps：Well mixed be made of fructus alpiniae oxyphyllae plant extraction liquid and fresh milk is fermented first
Matrix, then adds sucrose and composite fermentation bacterial strain in fermentation substrate, after being sufficiently mixed at a temperature of 38 DEG C ferment at constant temperature 8
Hour, fermented yoghourt is made.
9. the preparation method of fermented yoghourt according to claim 8, it is characterised in that the preparation method is also further wrapped
Include the step of filling sterilizing and deepfreeze are carried out to the Yoghourt after ferment at constant temperature.
10. the preparation method of fermented yoghourt according to claim 9, it is characterised in that the filling sterilizing and low temperature cold
The step of Tibetan is：By the Yoghourt after ferment at constant temperature it is filling after sterilized, carry out low temperature cold in the environment of being subsequently placed at 2~6 DEG C
Hide.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838313A (en) * | 2020-07-13 | 2020-10-30 | 重庆市中药研究院 | Plant-derived fermented yoghourt for promoting gastrointestinal health and preparation method thereof |
| CN113144127A (en) * | 2021-05-13 | 2021-07-23 | 海南云皓生物科技有限公司 | Intelligence-promoting enzyme with anti-inflammatory and/or anti-dementia functions and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921235A (en) * | 2014-03-18 | 2015-09-23 | 赖伟勇 | Fructus alpiniae oxyphyllae liquid beverage and preparation method thereof |
| CN106106728A (en) * | 2016-06-17 | 2016-11-16 | 郑州师范学院 | Flos Chrysanthemi Yoghourt and preparation method thereof |
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2017
- 2017-05-03 CN CN201710303254.4A patent/CN106982928A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921235A (en) * | 2014-03-18 | 2015-09-23 | 赖伟勇 | Fructus alpiniae oxyphyllae liquid beverage and preparation method thereof |
| CN106106728A (en) * | 2016-06-17 | 2016-11-16 | 郑州师范学院 | Flos Chrysanthemi Yoghourt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838313A (en) * | 2020-07-13 | 2020-10-30 | 重庆市中药研究院 | Plant-derived fermented yoghourt for promoting gastrointestinal health and preparation method thereof |
| CN113144127A (en) * | 2021-05-13 | 2021-07-23 | 海南云皓生物科技有限公司 | Intelligence-promoting enzyme with anti-inflammatory and/or anti-dementia functions and preparation method thereof |
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