CN107028188A - Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof - Google Patents

Abstract

The invention provides a Polygonatum plant extract, fermented yoghurt and a preparation method thereof, and relates to the field of microbial fermentation technology and biotransformation technology. The fermented yogurt prepared by fermenting liquid, fresh milk, sucrose and compound fermentation strains has the effects of nourishing yin and nourishing the spleen, moistening the lungs and promoting body fluid, and has a good health care effect on diseases such as lack of food, loss of appetite and low immunity after illness. . The fermented product retains the nutritional components of the original yogurt, and at the same time has part of the efficacy of the sealwort, and well combines the health effects of the yogurt and the sealwort. Because the curd, color, mouthfeel and flavor are all good, the problems of poor seasoning effect and poor consumer acceptance of most existing health care products are alleviated.

Description

Polygonatum plant extract, fermented yoghurt and preparation method thereof

technical field

The invention relates to the field of microbial fermentation technology and biotransformation technology, in particular to a Polygonatum plant extract, fermented yoghurt and a preparation method thereof.

Background technique

Yogurt is a kind of food that is deeply loved by the public, and it is a kind of milk product made through fermentation with fresh milk as raw material. During the fermentation process of yogurt, about 20% of the sugar and protein in fresh milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). After fermentation, the fatty acids in fresh milk are comparable to raw milk Increased by 2 times, these changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. At the same time, yogurt can decompose lactose and protein in fresh milk, making it easier for the human body to digest and absorb; it has the effect of promoting gastric juice secretion, increasing appetite, and strengthening digestion; it can inhibit the reproduction of spoilage bacteria in the intestine, and weaken the spoilage bacteria in the intestine The toxin produced; it has the effect of lowering cholesterol, which is especially suitable for people with high blood fat; in addition, yogurt is not only rich in nutrition, but also contains lactic acid bacteria, so it has a very good health care effect.

With the continuous improvement of people's living standards and the growing demand for food diversification, people's research on the nutritional value of diet is increasing, and now people often consume health supplements to obtain nutritional benefits. However, these edible health products are usually in the form of capsules, etc., and users must remember to carry them. At the same time, most of these edible health products are not seasoned, and the acceptance of consumers is poor. Therefore, in recent years, health care products have been combined with food, and various functional foods have emerged as the times require.

Therefore, the research and development of a functional yogurt food that nourishes yin, invigorates the spleen, nourishes the lungs and promotes body fluids, enriches the yogurt market, provides beneficial flavor products for public health, and has good commercial prospects and social benefits.

In view of this, the present invention is proposed.

Contents of the invention

The first object of the present invention is to provide a plant extract of Rhizoma Polygonatum, which is mainly prepared from Rhizoma Rhizoma Rhizoma Polygonatum, which has the unique effects of nourishing yin and invigorating the spleen, moistening the lungs and promoting body fluid, and is suitable for poor appetite and loss of appetite after illness. And the diseases such as hypoimmunity have very good health-care effect.

The second object of the present invention is to provide a method for preparing Polygonatum plant extract, which is prepared by heating water extraction, which has the advantages of convenient operation, safety and reliability, short extraction time and high production efficiency.

The third object of the present invention is to provide a fermented yogurt, the above-mentioned fermented yogurt is mainly composed of Polygonatum plant extract, fresh milk, sucrose and compound fermentation strains, the yogurt not only has the effects of easy digestion and absorption, conditioning the stomach, strengthening digestion, It also has the effects of the above-mentioned Polygonatum extract nourishing yin and invigorating the spleen, moistening the lungs and promoting body fluid, and has a good health care effect on diseases such as poor appetite, loss of appetite and hypoimmunity after illness.

The fourth object of the present invention is to provide a method for preparing the above-mentioned fermented yogurt, which is prepared by mixing the fermented raw materials and then fermenting at a constant temperature. The preparation equipment has the advantage that it can be prepared under normal temperature and pressure.

The invention provides a Polygonatum plant extract, which is mainly prepared from Polygonatum by heating water extraction.

Further, the preparation method of the above-mentioned sealwort plant extract, the method comprises the following steps:

Step (a): soaking the raw materials in water for 0.5-2 hours, the mass ratio of the total mass of raw materials to water is 1:4-8;

Step (b): Heating the soaking liquid soaked in step (a), until it boils, then turning to a slow fire and decocting for 10-20 minutes, then filtering out the extract, and then adding an equal amount of water described in step (a), Repeat the above steps of decocting and filtering for 1-2 times, and combine all the extracts after each decoction to obtain the Polygonatum plant extract.

Further, the preparation method of the above-mentioned Rhizoma Polygonatum plant extract, said method comprises the following steps:

Step (a): Soak the raw materials in water for 1 hour, the mass ratio of the total mass of raw materials to water is 1:6;

Step (b): Heating the soaking liquid after soaking in step (a), until boiling, then turning to a slow fire and decocting for 15 minutes, then filtering out the extract, adding an equal amount of water described in step (a), and repeating the above The decocting and filtering step is performed once, and all the extracts after each decoction are combined to obtain the Polygonatum plant extract.

The fermented yoghurt provided by the present invention is mainly made of the following fermented raw materials in terms of parts by mass: 5-25 parts of the above-mentioned Polygonatum plant extract, 25-45 parts of fresh milk, 1-5 parts of sucrose and compound 0.02-0.1 parts of fermented strains.

Further, the fresh milk is cow's milk or goat's milk.

Further, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 5-15 parts of the above-mentioned sealwort plant extract, 35-45 parts of fresh milk, 2-4 parts of sucrose and 0.04-0.06 parts of the compound fermentation strain .

Furthermore, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 15 parts of the above-mentioned sealwort plant extract, 35 parts of fresh milk, 2 parts of sucrose and 0.05 parts of a compound fermentation strain.

Further, the above compound fermentation strain is a combination of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus reuteri.

The preparation method of a kind of fermented yoghurt provided by the present invention, said method comprises the following steps: firstly mix the Rhizoma Polygonatum extract and fresh milk uniformly to prepare fermentation substrate, then add sucrose and composite fermentation strains in the fermentation substrate, after fully mixing, in 30 Constant temperature fermentation at a temperature of ~45° C. for 6 to 10 hours to obtain fermented yoghurt.

Further, the preparation method of the above-mentioned fermented yoghurt comprises the following steps: first, uniformly mix the Polygonatum extract, fresh milk and compound plant addition liquid to prepare a fermentation substrate, then add sucrose and composite fermentation strains to the fermentation substrate, and mix thoroughly at 38 The fermented yoghurt was fermented at a constant temperature for 8 hours at a temperature of °C.

Furthermore, the above-mentioned preparation method further includes the steps of filling, sterilizing and refrigerating the fermented yoghurt at a constant temperature.

Furthermore, the above-mentioned steps of filling, sterilizing and cold storage include: filling the fermented yoghurt at a constant temperature, sterilizing it, and then placing it in an environment of 2-6° C. for low temperature storage.

Compared with prior art, the beneficial effect of the present invention is:

The Polygonatum plant extract provided by the present invention is mainly prepared from Polygonatum using warming water extraction, and the prepared extract has the unique effects of nourishing yin and nourishing the spleen, moistening the lungs and promoting body fluid, and is effective for insufficiency after illness. It has a good health care effect for diseases such as less appetite, loss of appetite and low immunity.

The preparation method of the sealwort plant extract provided by the invention has the advantages of convenient operation, safety and reliability, short extraction time and high production efficiency.

The fermented yogurt provided by the present invention is mainly composed of Polygonatum plant extract, fresh milk, sucrose and fermented compound fermentation strains, which combines the health care effects of yogurt and Polygonatum well, and the yogurt not only has the original yogurt It is easy to digest and absorb, regulate gastrointestinal function and lower cholesterol. At the same time, it also has the unique effects of nourishing yin and nourishing the spleen, nourishing the lungs and promoting body fluid. The health care effect alleviates the problem that most of the existing edible health care products have no seasoning and poor acceptance by consumers.

The preparation method of the fermented yoghurt provided by the present invention, the method firstly mixes the sealwort extract and fresh milk uniformly to obtain a fermentation substrate, then adds sucrose and compound fermentation strains to the fermentation substrate to carry out constant temperature fermentation to obtain fermented yoghurt, which is divided into two steps The method of mixing the fermentation raw materials can make the compound fermentation strains more evenly mixed in the fermentation substrate, thereby making the yogurt ferment more quickly and thoroughly. The method has the advantages of simple process and safe process, no special preparation equipment is needed in the whole preparation process, and the preparation can be carried out under normal temperature and pressure. At the same time, the fermented yoghurt prepared by the preparation method has good curd, color, flavor and mouthfeel, and the health care effects of yoghurt and sealwort extract are retained to the greatest extent.

detailed description

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

According to one aspect of the present invention, a Polygonatum plant extract is mainly prepared from Polygonatum by heating water extraction.

In the above-mentioned preferred embodiment, the above-mentioned Polygonatum plant extract is mainly obtained by extracting Polygonatum, which is also known as tiger ginger and chicken head ginseng, and has the functions of nourishing qi and nourishing yin, nourishing the spleen, moistening the lungs and promoting body fluid, and benefiting the kidney. It can be used to treat weak spleen and stomach, fatigue, dry mouth, lack of food, dry cough due to lung deficiency, insufficient essence and blood, premature graying of beard and hair, internal heat and thirst. In addition, Polygonatum also has anti-fatigue, anti-aging, lowering blood pressure, lowering blood sugar, lowering blood lipids, preventing atherosclerosis, etc., can enhance immune function, enhance metabolism, and treat poor appetite, poor appetite and low immunity after illness. embolism has very good health care effect.

In the present invention, the extract is mainly prepared from Rhizoma Polygonatum by heating water extraction method, and the obtained extract has the unique effects of nourishing yin and invigorating the spleen, nourishing the lungs and promoting body fluid of Rhizoma Polygonatum. Diseases such as low immunity have a good health care effect.

Preferably, the raw materials of the above-mentioned Rhizoma Polygonatum plant extract include Rhizoma Rhizoma Polygonatum, Polygonum Polygoni Multiflori, Fructus Lycium Barbarum and Jujube Seed.

Polygonum multiflorum: It is a perennial twining vine of Polygonaceae, with thick roots, oblong, dark brown. Raw in valley shrubs, hillside forests, and crevices by ditch, its roots are used as medicine, which can soothe the nerves, nourish blood, activate collaterals, detoxify, cut off malaria, and eliminate carbuncles. Raw Polygonum multiflorum has better effect of promoting blood circulation and dredging collaterals, making Radix Polygoni Multiflori can benefit Essence and blood, black beard and hair, strong bones and muscles, nourishing liver and kidney, are common precious Chinese herbal medicines.

Lycium barbarum: Lycium barbarum is sweet and flat in nature. Traditional Chinese medicine believes that it can nourish the liver and kidney, improve energy and eyesight, nourish blood, and enhance people's immunity. Goji berries are rich in carotene and multivitamins, which can prevent heart disease and cancer. Modern studies have proved that wolfberry can better protect the liver, lower blood sugar, soften blood vessels, reduce blood cholesterol and triglyceride levels, and also have certain curative effects on fatty liver and diabetic patients, and wolfberry also has anti-fatigue and The effect of lowering blood pressure is a food with the same origin as medicine and food stipulated by the Ministry of Health.

Suanzaoren: It is made by removing the pulp, core and shell from the mature fruit of the Rhamnaceae arbor, Jujube, collecting the seeds and drying them in the sun. Suanzaoren has the effects of calming the mind and calming the mind, calming the liver and improving intelligence, and has a good health care effect on sub-health conditions such as insomnia, forgetfulness, and neurasthenia. The earliest Chinese medicine book "Shen Nong's Materia Medica" records: "To nourish the middle and liver, strengthen the muscles and bones, and help yin qi, all of them are the merits of the jujube kernel." Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded that the jujube kernel "cooked and used for treatment Gallbladder insomnia, polydipsia and sweating symptoms; raw medicine to treat gallbladder heat and good sleep, all of which are full of Jueyin and Shaoyang medicine. It can be seen that Suanzaoren is a traditional Chinese medicine and food homologous health care for sleep aid. food.

Polygonatum plant extract provided by the present invention, the raw materials of the raw material of the above-mentioned Polygonatum plant extract, typically but not limitatively include Polygonatum, Radix Polygoni Multiflori, Fructus Lycium barbarum and Jujube Seed, adding the above components can increase the extract of Polygonatum plant extract of the present invention to nourish yin and invigorate the spleen , the effect of moistening the lungs and promoting body fluid. Polygonatum root, Polygonum multiflorum and Lycium barbarum have very good effects of replenishing essence, nourishing yin and blood, and nourishing the lungs. It is more beneficial to exert the synergistic effect of Polygonatum root, Polygonum multiflorum and Lycium barbarum, and the nutrients of the three can be 100% utilized . Suanzaoren combined with sealwort can better exert the effect of nourishing yin, invigorating spleen and calming nerves, thereby enhancing appetite, regulating the stomach, promoting fat digestion, enhancing the body's immunity, and delaying aging. The addition of the above ingredients can make various ingredients complement each other , the products are more nutritious and comprehensive. In addition, adding medicinal materials such as Polygonum multiflorum, Lycium barbarum and Semen jujube to the extract of Polygonatum can neutralize part of the taste of Polygonatum, making it easier for consumers to accept in terms of taste.

Preferably, in terms of parts by mass, the Polygonatum plant extract is mainly made of the following raw materials: 25-35 parts of Polygonatum, 15-25 parts of Polygonum multiflorum, 8-12 parts of Lycium barbarum and 8-12 parts of Semen jujube.

More preferably, in terms of parts by mass, the above-mentioned Polygonatum plant extract is mainly made of the following raw materials: 30 parts of Polygonatum Polygonum, 20 parts of Polygonum multiflorum, 10 parts of Lycium barbarum and 10 parts of Suanzaoren.

According to one aspect of the present invention, the preparation method of above-mentioned sealwort plant extract, comprises the following steps:

Step (a): Soaking the above-mentioned raw materials in water for 0.5-2 hours, the mass ratio of the total mass of the above-mentioned raw materials to water is 1:4-8;

Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10-20 minutes, then filter out the extract, then add an equal amount of the above water in step (a), repeat the above decoction and filtration steps 1 to 2 times, all the extracts after each decoction were combined to obtain the Polygonatum plant extract.

In the above-mentioned preferred embodiment, the total mass of the raw materials in the above step (a) refers to the total mass of the raw materials for preparing the Polygonatum extract.

Preferably, the raw materials of the above-mentioned Rhizoma Polygonatum plant extract include Rhizoma Rhizoma Polygonatum, Polygonum Polygoni Multiflori, Fructus Lycium Barbarum and Jujube Seed.

In the above preferred embodiment, the soaking time of the raw materials in the above step (a) should not be too long to avoid losing the efficacy of the drug, and should be preferably 0.5-2 hours. If the sealwort is too dry, the soaking time can also be extended appropriately.

In the above-mentioned preferred embodiment, the mass ratio of the raw material to water in the above step (a) is 1:4-8, and the amount of water added for soaking the raw material is preferably submerged in the raw material. Fully immerse in water and increase the amount of water. The mass ratio of raw materials to water is 1:8. If the raw materials are heavy, the amount of water can be appropriately reduced. The mass ratio of raw materials to water is 1:4.

In the above-mentioned preferred embodiment, in the above-mentioned step (b), repeat the above-mentioned decocting and filtering step 1 to 2 times, the number of decoctions can be based on the extracts poured out each time, and the amount of the finally combined extracts is determined by soaking Two-thirds of the amount of raw material water is better.

According to one aspect of the present invention, a fermented yogurt is mainly made of the following fermented raw materials in terms of parts by mass: 5-25 parts of Polygonatum plant extract, 25-45 parts of fresh milk, 1-5 parts of sucrose and 0.02-0.1 parts of compound fermentation strains.

The effect of each fermentation raw material in fermented yoghurt of the present invention is:

Rhizoma Polygonatum Plant Extract is mainly obtained from Polygonatum Rhizoma Polygonatum. It has the unique effects of nourishing yin and nourishing spleen, moistening lungs and promoting body fluid.

In the present invention, the typical but non-limiting content of the above-mentioned sealwort plant extract is: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts , 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25 copies.

Fresh milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Fresh milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that fresh milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium.

In the present invention, the typical but non-limiting content of the above-mentioned fresh milk is: 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts or 45 parts.

Sucrose is a kind of carbohydrate, which widely exists in sugarcane, beet, fruit, etc. The sucrose we eat daily is mainly made from sugarcane and beet. The sucrose molecule is produced through the photosynthesis of plants and is a natural food. . Adding sucrose in the yoghurt fermentation process of the present invention can not only increase the sweetness, adjust the sugar-acid ratio, so as not to make the yoghurt taste too sour; at the same time, it can also supplement the deficiency of lactose component during the fermentation of lactic acid bacteria to make the fermentation more thorough.

In the present invention, the typical but non-limiting content of the above-mentioned sucrose is: 1 part, 2 parts, 3 parts, 4 parts or 5 parts.

The role of compound fermentation strains in the production process of yogurt is very important, and it is the basis and main reason for the production of acid and aroma of yogurt products. The quality of yogurt mainly depends on the quality type and vitality of the compound fermentation strain. The invention conforms to the fact that the fermentation strain is formed by mixing various yoghurt fermentation bacteria, and has the advantages of high strain activity and long activation time.

In the present invention, the typical but non-limiting content of the above composite fermentation strains is: 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09 or 0.1.

The fermented yoghurt of the present invention is a functional yoghurt containing the plant extract of Rhizoma Polygonatum, which combines the health effects of yoghurt and Rhizoma Rhizoma Polygonatum very well. At the same time, it also has the unique effect of nourishing yin and invigorating the spleen, nourishing the lungs and promoting body fluid. It has a good health care effect on diseases such as lack of food, loss of appetite and low immunity after illness, and relieves the existing health care products. Most of them have no seasoning, and consumers have poor acceptance.

In a preferred embodiment of the present invention, the fresh milk is preferably cow's milk or goat's milk.

In a preferred embodiment of the present invention, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 5-15 parts of Polygonatum plant extract, 35-45 parts of fresh milk, 2-4 parts of sucrose and compound Fermentation strain 0.04～0.06 parts.

In the above-mentioned preferred embodiment, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 15 parts of Polygonatum plant extract, 35 parts of fresh milk, 2 parts of sucrose and 0.05 parts of compound fermentation strain.

In the present invention, the efficacy of each component in the fermented yogurt of the present invention is further optimized by further adjusting and optimizing the dosage ratio of each raw material.

In a preferred embodiment of the present invention, the above-mentioned compound fermentation strains are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and Combination of Lactobacillus reuteri.

The composite fermentation strain of the present invention contains a variety of fermentation strains, and the matching of each fermentation strain is reasonable. It contains both aerobic bacteria and facultative anaerobic bacteria. Each strain has a very close synergistic relationship with each other, promotes each other, and improves the Efficiency and effectiveness of fermentation.

According to one aspect of the present invention, a kind of preparation method of fermented yoghurt, above-mentioned method comprises the following steps: firstly mix sealwort extract and fresh milk uniformly and make fermentation substrate, then add sucrose and composite fermentation strain in fermentation substrate, fully mix Finally, ferment at a constant temperature for 6 to 10 hours at a temperature of 30 to 45° C. to obtain fermented yoghurt.

The preparation method of the fermented yoghurt of the present invention, this method firstly mixes the sealwort extract and fresh milk uniformly to obtain a fermentation substrate, then adds sucrose and compound fermentation strains to the fermentation substrate to carry out constant temperature fermentation to obtain fermented yoghurt, in this way the fermented yoghurt is fermented in two steps The method of mixing raw materials can make the compound fermentation strains more uniformly mixed in the fermentation substrate, thereby making the yogurt ferment more quickly and thoroughly. The method has the advantages of simple process and safe process, no special preparation equipment is needed in the whole preparation process, and the preparation can be carried out under normal temperature and pressure. At the same time, the fermented yoghurt prepared by the preparation method has good color, flavor and mouthfeel, and the health care effects of the yoghurt and the sealwort extract are retained to the greatest extent.

In the above-mentioned preferred embodiment, the preparation method of the above-mentioned fermented yoghurt comprises the following steps: firstly mix the Rhizoma Rhizoma Polygonatum extract and fresh milk evenly to prepare a fermentation substrate, then add sucrose and compound fermentation strains to the fermentation substrate, mix thoroughly and heat at 38°C Fermented at constant temperature for 8 hours at a certain temperature to obtain fermented yoghurt.

In a preferred embodiment of the present invention, the above-mentioned preparation method further includes the steps of filling and sterilizing the fermented yoghurt at a constant temperature and refrigerating at low temperature.

In the preferred embodiment above, the steps of filling, sterilizing and cold storage include: filling the constant temperature fermented yoghurt, sterilizing it, and then placing it in an environment of 2-6°C for low temperature storage.

In the above preferred embodiment, the sterilized yoghurt is refrigerated at a temperature of 2-6° C., which can make the yoghurt shape better, make the taste better when eating, and prolong the shelf life of the yoghurt.

The technical solution of the present invention will be further described below in conjunction with Examples 1-17 and Comparative Examples 1-3.

Example 1

A Polygonatum plant extract, which is entirely made of Polygonatum as a raw material.

Example 2

A preparation method of Polygonatum extract mainly comprises the following steps:

Step (a): Soak the raw materials of Example 1 in water for 0.5 hours, and the mass ratio of the above raw materials to water is 1:4;

Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 3

A preparation method of Polygonatum extract mainly comprises the following steps:

Step (a): Soak the raw materials of Example 1 in water for 2 hours, and the mass ratio of the above raw materials to water is 1:8;

Step (b): heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 20 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration steps twice, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 4

A preparation method of Polygonatum extract mainly comprises the following steps:

Step (a): Soak the raw materials of Example 1 in water for 1 hour, and the mass ratio of the above raw materials to water is 1:6;

Step (b): heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 20 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 5

A fermented yogurt, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 5 parts of Polygonatum plant extract prepared in Example 4, 45 parts of fresh milk, 1 part of sucrose and 0.02 parts of a composite fermentation strain;

The preparation method of the above-mentioned fermented yoghurt mainly comprises the following steps: firstly, the Polygonatum plant extract prepared in Example 4 and fresh milk are uniformly mixed to obtain a fermentation substrate, then sucrose and compound fermentation strains are added to the fermentation substrate, and after fully mixing, the fermentation substrate is prepared at 38 The fermented yogurt was fermented at a constant temperature for 10 hours at a temperature of 10° C., filled and sterilized, and then placed in an environment of 4° C. for low-temperature refrigeration to obtain fermented yogurt.

Example 6

A fermented yogurt, in terms of parts by mass, the yogurt is mainly made of the following fermentation raw materials: 15 parts of Polygonatum plant extract in Example 4, 35 parts of fresh milk, 4 parts of sucrose and 1 part of compound fermentation strain.

The preparation method of the fermented yoghurt in this embodiment is the same as that in Embodiment 5.

Example 7

A fermented yoghurt, in terms of parts by mass, the above-mentioned yoghurt is mainly made of the following fermentation raw materials: 25 parts of Polygonatum plant extract in Example 4, 25 parts of fresh milk, 2 parts of sucrose and 0.05 parts of a composite fermentation strain;

The preparation method of the fermented yoghurt in this embodiment is the same as that in Embodiment 5.

Comparative example 1

A fermented yogurt, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 35 parts of Polygonatum plant extract in Example 4, 15 parts of fresh milk, 2 parts of sucrose and 0.05 parts of a composite fermentation strain;

The preparation method of the fermented yoghurt in this embodiment is the same as that in Embodiment 5.

Comparative example 2

A fermented yogurt, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 45 parts of Polygonatum plant extract in Example 4, 5 parts of fresh milk, 2 parts of sucrose and 0.05 parts of compound fermentation strain;

The preparation method of the fermented yoghurt of this embodiment is the same as that of Embodiment 5.

Effect Example 1

In order to show that the fermented yoghurt prepared by the proportion of raw materials provided by the present invention has good curd, color, mouthfeel and flavor, and retains the health benefits of yoghurt and Polygonatum extract to the greatest extent, 10 volunteers are invited to conduct The sealwort yoghurts prepared in Examples 5-7 and Comparative Examples 1-2 were tasted and evaluated, and the comprehensive results of the evaluation are shown in Table 1:

Table 1: Tasting evaluation results of yoghurts prepared in Examples 5-7 of the present invention and Comparative Examples 1 and 2

As can be seen from the above table, the fermented yoghurt prepared in Examples 5 to 7 has good curds, color, mouthfeel and flavor, and can meet the needs of the market and consumers in terms of quality. Among them, the effect of Example 6 is the best. The effects of Example 5 and Example 7 are slightly worse; while the fermented yoghurt curd made by Comparative Example 1 and Comparative Example 2 is poor, a large amount of whey is precipitated, and the shape is poor; the texture is rough and the taste is relatively light; the sour taste is not palatable and the sour taste is light , the sealwort taste too strong, can not meet the needs of the market.

Example 8

A fermented yogurt, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 15 parts of Polygonatum plant extract in Example 4, 35 parts of fresh milk, 2 parts of sucrose and 0.05 parts of compound fermentation strain;

The preparation method of the above-mentioned fermented yoghurt mainly comprises the following steps: firstly, the Polygonatum plant extract prepared in Example 4 and fresh milk are uniformly mixed to obtain a fermentation substrate, then sucrose and compound fermentation strains are added to the fermentation substrate, and after fully mixing, the fermentation substrate is prepared at 38 The fermented yoghurt was fermented at a constant temperature for 6 hours at a temperature of 10° C., filled and sterilized, and then refrigerated at a low temperature at 4° C. to obtain fermented yoghurt.

Example 9

The fermented yoghurt in this example is the same as that in Example 8, except that the fermented yogurt is fermented at a temperature of 38° C. for 8 hours in the preparation method.

Example 10

The fermented yoghurt in this example is the same as that in Example 8, except that the fermented yogurt is fermented at a temperature of 38° C. for 10 hours in the preparation method.

Comparative example 3

The fermented yogurt of this comparative example is the same as that of Example 8, except that the fermented yoghurt is fermented at a temperature of 38° C. for 12 hours in the preparation method.

Effect example 2

In order to show that the fermented yoghurt prepared by the fermentation method provided by the present invention, especially the fermentation time, has good curd, color, taste and flavor, and retains the health benefits of yoghurt and sealwort extract to the greatest extent, we invite 10 candidates Volunteers tasted and evaluated the Polygonatum yoghurt prepared in Examples 8-10 and Comparative Example 3, and the comprehensive results of the evaluation are shown in Table 2:

Table 2: Tasting evaluation results of yoghurts prepared in Examples 8-10 of the present invention and Comparative Example 3

As can be seen from the above table, the fermented yoghurt prepared by fermenting at room temperature for 8 hours in Example 9 has the best curd, color, mouthfeel and local flavor, and the yoghurt made by it has the best quality; The quality of yogurt is slightly inferior, but it can also meet the needs of the market and consumers; while the fermented yogurt curd made by fermentation at room temperature for 12 hours in comparative example 3 is poor, and a large amount of whey is precipitated; the texture is rough; Meet the needs of the market.

Example 11

A fermented yogurt, in terms of parts by mass, the above-mentioned yogurt is mainly made of the following fermentation raw materials: 15 parts of Polygonatum plant extract prepared in Example 1, 35 parts of fresh milk, 2 parts of sucrose and 0.05 part of a composite fermentation strain.

The preparation method of the above-mentioned fermented yogurt mainly includes the following steps: first, uniformly mix the above-mentioned Polygonatum plant extract and fresh milk in this embodiment to prepare a fermentation substrate, then add sucrose and compound fermentation strains to the fermentation substrate, mix thoroughly and heat at 38°C The fermented yoghurt was fermented at a constant temperature for 8 hours at a constant temperature. The fermented yogurt was filled and sterilized, and then placed in an environment of 4° C. for low-temperature refrigeration to obtain fermented yoghurt.

Example 12

A Polygonatum plant extract. In terms of parts by mass, the Ginkgo plant extract is mainly made of the following raw materials: 25 parts of Polygonatum Polygonum, 15 parts of Polygonum multiflorum, 8 parts of Lycium barbarum and 8 parts of Jujube Seed;

The preparation method of above-mentioned sealwort extract mainly comprises the following steps:

Step (a): Soak the above-mentioned raw materials in water for 0.5 hour, and the mass ratio of the above-mentioned raw materials to water is 1:4;

Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 13

A Polygonatum plant extract, in terms of parts by mass, the Ginkgo plant extract is mainly made of the following raw materials: 35 parts of Polygonatum Polygonum, 25 parts of Polygonum multiflorum, 12 parts of Lycium barbarum and 12 parts of Jujube Seed;

The preparation method of above-mentioned sealwort extract mainly comprises the following steps:

Step (a): Soak the above-mentioned raw materials in water for 0.5 hour, and the mass ratio of the above-mentioned raw materials to water is 1:4;

Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 14

A Polygonatum plant extract, in terms of parts by mass, the Ginkgo plant extract is mainly made of the following raw materials: 30 parts of Polygonatum Polygonum, 20 parts of Polygonum multiflorum, 10 parts of Lycium barbarum and 10 parts of Jujube Seed;

The preparation method of above-mentioned sealwort extract mainly comprises the following steps:

Step (a): Soak the above-mentioned raw materials in water for 0.5 hour, and the mass ratio of the above-mentioned raw materials to water is 1:4;

Step (b): Heat the soaked raw materials until boiling, then turn to a slow fire and decoct for 10 minutes, then filter out the extract, then add an equal amount of water in step (a), repeat the above decoction and filtration step once, All the extracts after decocting are combined to obtain the Polygonatum plant extract.

Example 15

In this example, it is the same as in Example 11 except that the Polygonatum plant extract prepared in Example 12 is used in the fermentation raw material.

Example 16

In this example, it is the same as in Example 11 except that the Polygonatum plant extract prepared in Example 13 is used in the fermentation raw material.

Example 17

In this example, it is the same as in Example 11 except that the Polygonatum plant extract prepared in Example 14 is used in the fermentation raw material.

Effect example 3

In order to show that the fermented yoghurt of the present invention has the unique effects of nourishing yin and invigorating the spleen, nourishing the lungs and promoting body fluid of sealwort, and has a good health care effect on diseases such as lack of food, loss of appetite and low immunity after illness.

Now select 100 cases of sub-healthy people who are physically deficient, eat less, have poor appetite and low immunity for observation. The above-mentioned sub-healthy people are divided into 5 groups on average, 20 people in each group, and the experimental group 1~4 are used respectively The yoghurt prepared in Example 11, 15, 16 and Example 17 is drunk, 200ml per day. Experimental group 5 was used as the control group, and the commercially available Chuyuan Oral Liquid was used as the control for long-term administration, 2 vials per day, 20ml each. The treatment effect of the patients was observed and counted at 1 month, 2 months and 3 months respectively, as shown in Table 3.

Table 3: Using Examples 11, 15, 16 and Example 17 and the control group to evaluate the diet therapy effect of sub-healthy people with weak body, poor appetite, poor appetite and low immunity after illness

It can be seen from the above table that the sub-healthy patients in the experimental groups 1 to 4 who used the fermented yoghurt prepared in Examples 11, 15, 16 and Example 17 for diet therapy respectively had weak body and less food, loss of appetite and low immunity after illness. The situation has been greatly improved. The fermented yogurt of the present invention has an effective rate of more than 90% for the above-mentioned sub-healthy patients, and its effect is much higher than that of the commercially available Chuyuan Oral Liquid. Among them:

The yogurt diet therapy effect prepared by Example 17 of the present invention is the best, and after 3 months of diet therapy, 95% of the test participants are full of energy and in good health, and their body immunity is significantly enhanced during consumption of this functional yogurt; Embodiment 15 and Embodiment The dietary effect of the yogurt prepared in 16 is slightly worse than that of Example 17, but it also achieves a good effect. More than 90% of the test participants are energetic and in good health, and their body immunity is significantly enhanced during the consumption of this functional yogurt; The dietary effect of the yogurt prepared in Example 11 is equivalent to that of Example 17, but after 3 months of dietary therapy, some participants responded that Polygonatum was too strong in taste, and many participants indicated that the taste was not good; and Chuyuan Oral Liquid was used as a control for long-term use The symptoms and signs of the control group showed no significant improvement.

Evaluation

Based on the above, the plant extract of Rhizoma Polygonatum and the fermented yoghurt prepared by the present invention combine the health care effects of yoghurt and Rhizoma Polygonatum very well. At the same time, it also has the unique effect of nourishing yin and invigorating the spleen, nourishing the lungs and promoting body fluid. It has a good health care effect on diseases such as lack of food, loss of appetite and low immunity after illness, and relieves the existing health care products. Most of them have no seasoning, and consumers have poor acceptance. At the same time, the fermented yogurt prepared by the preparation method has good curd, color, flavor and mouthfeel, and retains the health care effects of yogurt and Rhizoma Polygonatum extract to the greatest extent. Low sub-healthy people have very good health effects.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present invention, rather than limiting them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: It is still possible to modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the technical solutions of the various embodiments of the present invention. scope.

Claims (10)

1. a Polygonatum plant extract, is characterized in that, said Polygonatum plant extract mainly adopts heating water extraction method to prepare by Polygonatum. 2. a preparation method of Rhizoma Polygonatum plant extract according to claim 1, is characterized in that, described method comprises the following steps: Step (a): soaking the raw materials in water for 0.5-2 hours, the mass ratio of the total mass of raw materials to water is 1:4-8; Step (b): Heating the soaking liquid soaked in step (a), until it boils, then turning to a slow fire and decocting for 10-20 minutes, then filtering out the extract, and then adding an equal amount of water described in step (a), Repeat the above steps of decocting and filtering for 1-2 times, and combine all the extracts after each decoction to obtain the Polygonatum plant extract. 3. the preparation method of sealwort plant extract according to claim 2, is characterized in that, described method comprises the following steps: Step (a): Soak the raw materials in water for 1 hour, the mass ratio of the total mass of raw materials to water is 1:6; Step (b): Heating the soaking liquid after soaking in step (a), until boiling, then turning to a slow fire and decocting for 15 minutes, then filtering out the extract, adding an equal amount of water described in step (a), and repeating the above The decocting and filtering step is performed once, and all the extracts after each decoction are combined to obtain the Polygonatum plant extract. 4. A fermented yogurt, characterized in that, according to the number of parts by mass, the yogurt is mainly made of the following fermented raw materials: 5 to 25 parts of the Polygonatum plant extract according to claim 1, 25 to 45 parts of fresh milk, 1-5 parts of sucrose and 0.02-0.1 parts of compound fermentation strain; Preferably, the fresh milk is cow's milk or goat's milk. 5. The fermented yogurt according to claim 4, characterized in that, in terms of parts by mass, the yogurt is mainly made of the following fermentation raw materials: 5 to 15 parts of Polygonatum plant extract according to claim 1, fresh milk 35-45 parts, 2-4 parts of sucrose and 0.04-0.06 parts of compound fermentation strain. 6. The fermented yoghurt according to claim 4, characterized in that, according to the number of parts by mass, the yoghurt is mainly made of the following fermented raw materials: 15 parts of Polygonatum plant extract according to claim 1, 35 parts of fresh milk , 2 parts of sucrose and 0.05 part of compound fermentation strain. 7. The fermented yogurt according to any one of claims 4 to 6, characterized in that, the composite fermentation strain is Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus plantarum , Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus reuteri. 8. A method for preparing fermented yoghurt according to any one of claims 4 to 7, characterized in that the method comprises the following steps: first mixing the Polygonatum plant extract and yoghurt evenly to prepare a fermentation substrate, and then Add sucrose and compound fermentation strains to the fermentation substrate, mix thoroughly, and ferment at a constant temperature of 30-45°C for 6-10 hours to obtain fermented yoghurt; Preferably, the method includes the following steps: firstly mix the Polygonatum plant extract and yogurt evenly to prepare a fermentation substrate, then add sucrose and compound fermentation strains to the fermentation substrate, mix thoroughly and ferment at a constant temperature at 38°C for 8 hours , to produce fermented yoghurt. 9 . The method for preparing fermented yoghurt according to claim 8 , characterized in that the preparation method further comprises the step of filling and sterilizing the fermented yoghurt after constant temperature fermentation, and refrigerating at low temperature. 10. The method for preparing fermented yoghurt according to claim 9, characterized in that the step of filling, sterilizing and cold storage is as follows: sterilizing the fermented yoghurt after filling it at a constant temperature, and then placing it in 2-6 ℃ environment for low-temperature refrigeration.