CN107125761A - Root of kudzu vine extract, root of kudzu vine Yoghourt and preparation method thereof - Google Patents
Root of kudzu vine extract, root of kudzu vine Yoghourt and preparation method thereof Download PDFInfo
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- CN107125761A CN107125761A CN201710298714.9A CN201710298714A CN107125761A CN 107125761 A CN107125761 A CN 107125761A CN 201710298714 A CN201710298714 A CN 201710298714A CN 107125761 A CN107125761 A CN 107125761A
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- kudzu vine
- yoghourt
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- 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
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- 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
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention relates to the microbial fermentation technology of Chinese medicine and technical field of biotransformation, and in particular to a kind of root of kudzu vine extract, root of kudzu vine Yoghourt and preparation method thereof.The root of kudzu vine extract that the present invention is provided mainly is prepared from by the root of kudzu vine using heating water extraction；Root of kudzu vine Yoghourt is mainly mixed with and formed by root of kudzu vine extract, fresh milk, sucrose and composite fermentation strain.Root of kudzu vine extract and root of kudzu vine Yoghourt that the present invention is provided, by root of kudzu vine extract and the nutrition complement of fresh milk, both the nutritive value of traditional yogurt had been improved, the healthcare function of root of kudzu vine active component is supplemented again, it can promote the production of body fluid to quench thirst, reduction blood glucose, blood fat, while the dispelling effects of alcohol of Yoghourt can also be promoted, i.e. reduction medicine to somatic damage while make dispelling effects of alcohol more preferably, people can be alleviated uncomfortable because of drunk generation.
Description
Technical field
Extracted the present invention relates to the microbial fermentation technology of Chinese medicine and technical field of biotransformation, more particularly to a kind of root of kudzu vine
Liquid, root of kudzu vine Yoghourt and preparation method thereof.
Background technology
Fresh milk rich calcium, is one kind by fresh milk with very high nutritive value, and Yoghourt rich in saturated fatty acid
Bacterial fermentation prepared by dairy products, it not only remains all advantages of fresh milk, and the processed process of some aspects
Also maximize favourable factors and minimize unfavourable ones, adding many on the basis of this again is beneficial to the nutriment of human body, as the nutrition guarantor more suitable for the mankind
Strong product.In recent years, the enhancing realized with consumer health, and requirement to quality of the life are gradually stepped up, and Yoghourt is due to it
Compared with the nutritional ingredient of horn of plenty, also favored by each year section crowd.
In daily life, people are because going out to treat with courtesy or participating in some activities, it is often necessary to drink, and low alcohol consumption can live
Blood dredging collateral, if but comfortable drink is immoderate, toxicity damage is produced to the liver of human body, nervous system, reproductive system.Excessive consumption of alcohol is hindered
Stomach, the more impariment of the liver, alcohol are initially entered in stomach, can directly destroy gastric mucous barrier, cause alimentary canal mucous membrane hyperemia, oedema, erosion,
Cause esophagitis, gastritis, gastric ulcer etc., while can also cause certain damage to enteron aisle.The drug variety relieved the effect of alcohol at present is various,
It is multifarious, such as some chemicals and Chinese medicine preparation, but these current medicines that relieve the effect of alcohol can all have certain disadvantage,
Such as can stimulating gastrointestinal mucous membrane, with certain toxic side effect, taste is pained, it is difficult to swallow etc..
However, really good selection of being relieved the effect of alcohol using Yoghourt, one side Yoghourt can not only alleviate medicine to stomach and intestine
The excitant in road, its probiotics fermention of another aspect can also have antialcoholism action.Therefore, develop a kind of with the work(that relieves the effect of alcohol
Can, to alleviate people's being not suitable with because of drunk generation, the dispelling effects of alcohol of Yoghourt in itself is further enhanced, and can promote the production of body fluid only
Yearningly, hypoglycemic, blood fat health Yoghourt has wide market prospects.
In consideration of it, special propose the present invention.
The content of the invention
The first object of the present invention is that providing one kind, there is the distinctive inducing diaphoresis of the root of kudzu vine to bring down a fever, promote the production of body fluid to quench thirst, can prevent wine
Root of kudzu vine extract of the essence to the damage of liver.
The second object of the present invention is to provide a kind of preparation method of root of kudzu vine extract, with technique is simple, operation side
Just, the high advantage of production efficiency.
The third object of the present invention is to provide a kind of both nutritive values with Yoghourt have the guarantor of root of kudzu vine extract again
The root of kudzu vine Yoghourt of strong value, further to increase the dispelling effects of alcohol of Yoghourt, and with promoting the production of body fluid to quench thirst, hypoglycemic, blood fat effect.
The fourth object of the present invention is to provide a kind of preparation method of the root of kudzu vine Yoghourt, simple with technique, operation
It is convenient, it is safe and reliable, special Preparation equipment, mild condition, the advantage reduced investment outlay are not needed in whole preparation process.
To achieve the above object, the technical solution adopted by the present invention is：
According to an aspect of the present invention, the present invention provides a kind of root of kudzu vine extract, and the root of kudzu vine extract is main by Pueraria lobota
Root is prepared from using heating water extraction.
As further preferred technical scheme, the raw material of the root of kudzu vine extract includes the root of kudzu vine, in addition to Chinese yam and balsam pear；
Further, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：1~10 part of the root of kudzu vine, mountain
0.5~8 part of 0.8~9 part of medicine and balsam pear.
Further, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：2~6 parts of the root of kudzu vine, Chinese yam
1~5 part and 1~4 part of balsam pear.
Further, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：3 parts of the root of kudzu vine, Chinese yam 3
2 parts of part and balsam pear.
According to another aspect of the present invention, the present invention provides a kind of preparation method of described root of kudzu vine extract, described
Method comprises the following steps：
Each raw material is weighed by above-mentioned mass parts, be soaked in water each raw material weighed 0.5~2 hour, wherein each raw material
The mass ratio of gross mass and water is 1：4~8；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor,
The water for the decoction liquor aliquot for adding and filtering out, repeats above-mentioned decoction filtering step 1~2 time, decocting after each time is decocted
Boil liquid all merges, that is, root of kudzu vine extract is made.
According to another aspect of the present invention, the present invention provides a kind of root of kudzu vine Yoghourt, and the root of kudzu vine Yoghourt is main by following
The raw material of mass parts is prepared from：
Above-mentioned 4~28 parts of root of kudzu vine extract, 15~50 parts of fresh milk, 1~7 part of sucrose and composite fermentation strain 0.02~
0.08 part.
Further, the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：Above-mentioned root of kudzu vine extract
0.04~0.06 part of 10~20 parts, 30~40 parts of fresh milk, 2~4 parts of sucrose and composite fermentation strain.
Further, the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：The above-mentioned root of kudzu vine is extracted
0.05 part of 15 parts of liquid, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation strain.
As further preferred technical scheme, the composite fermentation strain is by streptococcus thermophilus, lactobacillus bulgaricus, thermophilic
Two in Lactobacillus lactis, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and lactobacillus reuteri
Kind or two or more combine.
As further preferred technical scheme, the fresh milk is fresh milk or fresh goat milk.
According to another aspect of the present invention, the present invention provides also a kind of preparation method of root of kudzu vine Yoghourt, methods described bag
Include following steps：
By the well mixed obtained fermentation substrate of the root of kudzu vine extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, it is permanent at a temperature of 30~45 DEG C after being well mixed
Temperature fermentation 6~14 hours, that is, be made the root of kudzu vine Yoghourt.
As further preferred technical scheme, root of kudzu vine extract and fresh milk are proportionally added dropwise in container, mixing is equal
Obtained fermentation substrate after even, wherein volumetric concentration of the root of kudzu vine extract in fermentation substrate are 10%~90%；
Preferably, volumetric concentration of the root of kudzu vine extract in fermentation substrate is 10%~30%；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, in 35~38 DEG C of temperature after being well mixed
Lower ferment at constant temperature 6~10 hours, in being refrigerated at 0~5 DEG C, that is, is made the root of kudzu vine Yoghourt；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, it is permanent at a temperature of 38 DEG C after being well mixed
Temperature fermentation 8 hours, in being refrigerated at 4 DEG C, that is, is made the root of kudzu vine Yoghourt.
As further preferred technical scheme, in addition to the step of to root of kudzu vine extract and fresh milk sterilizing；
Root of kudzu vine extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water bath
In carry out disinfection processing 5~15 minutes, be cooled to normal temperature, fermentation base then be made by root of kudzu vine extract and fresh milk are well mixed
Matter.
As further preferred technical scheme, in addition to the step of Yoghourt is carried out into filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection
Test, inspect ratio >=5% by random samples, after the assay was approved, be placed in stored under refrigeration at 0~5 DEG C, that is, the root of kudzu vine Yoghourt is made.
Compared with prior art, the beneficial effects of the present invention are：
1st, root of kudzu vine extract of the invention, is mainly made up of the root of kudzu vine, and is prepared from using heating water extraction, does not result in
There is the nutritional ingredient of the root of kudzu vine and the loss of health-care components, obtained root of kudzu vine extract the distinctive inducing diaphoresis of the root of kudzu vine to bring down a fever, promote the production of body fluid only
Yearningly, hypoglycemic, blood fat, and reinforcing liver and gall cell autoimmunity function, prevent the effects such as alcohol is to the damage of liver.
2nd, the preparation method for the root of kudzu vine extract that the present invention is provided, is prepared using heating water extraction, with technique letter
Single, easy to operate, efficiency high, effect is good, and low cost and other advantages have been effectively maintained the nutritive and health protection components of the root of kudzu vine.
3rd, root of kudzu vine Yoghourt of the invention, is mixed with and is formed by root of kudzu vine extract, fresh milk, sucrose and composite fermentation strain.
Each raw material components are scientifically arranged in pairs or groups, and each material synergy so that be made by above-mentioned substance according to aforementioned proportion
Root of kudzu vine Yoghourt, smooth in taste, uniform color, and with unique root of kudzu vine taste, while human intestines and stomach's mucous membrane is protected,
The dispelling effects of alcohol of Yoghourt is added, it is uncomfortable because of drunk generation to alleviate people, while by liver detoxification, improving immune
The approach such as power carry out nourishing and protecting liver, at the same time can also promote the production of body fluid to quench thirst, hypoglycemic, blood fat, help to improve diabetic symptom.
The present invention is by root of kudzu vine extract and the nutrition complement of fresh milk, a kind of nutrition and wind both with common sour milk of formation
Taste, has the distinctive delicate fragrance of root of kudzu vine extract and taste, had both improved the nutritive value of traditional yogurt again, again supplemented with root of kudzu vine activity
The healthcare function of composition, while having the double nutrition and the new Yoghourt of healthcare function of root of kudzu vine extract and Yoghourt concurrently, is enriched
The species of health care yoghourt, and enhance the dispelling effects of alcohol of Yoghourt, that is, make dispelling effects of alcohol while reducing medicine to somatic damage
More preferably, improvement diabetes are additionally aided.
4th, the preparation method of root of kudzu vine Yoghourt that the present invention is provided, can make what composite zymocyte kind was more uniformly distributed to be mixed in hair
In ferment matrix, so make Yoghourt fermentation it is more quick thoroughly so that Yoghourt mouthfeel is moderate, unique flavor, nutritive value
It is high.This method flow is simple, easy to operate, and special Preparation equipment is not needed in whole preparation process, and cost is low, efficiency
Height, safety and environmental protection.Meanwhile, the root of kudzu vine Yoghourt prepared by the preparation method, its curdled milk, color and luster, local flavor and mouthfeel are all good, both
The active component that root of kudzu vine extract has is remained, the nutritive value of Yoghourt is improved again.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment and embodiment, but this area skill
Art personnel will be understood that following embodiments and embodiment are merely to illustrate the present invention, and are not construed as the model of the limitation present invention
Enclose.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
According to an aspect of the present invention, the present invention provides a kind of root of kudzu vine extract, and the root of kudzu vine extract is main by Pueraria lobota
Root is prepared from using heating water extraction.
In the present invention, the root of kudzu vine extract is main to be prepared from by the root of kudzu vine using heating water extraction, obtained extract solution tool
There is the distinctive inducing diaphoresis of the root of kudzu vine bring down a fever, promote the production of body fluid to quench thirst, strengthen liver and gall cell autoimmunity function, prevent alcohol to the damage of liver
Effect, meanwhile, above-mentioned heating water extraction can carry out normal pressure extraction, with easy to operate, and safe and reliable, extraction time is short, production
The advantages of efficiency high.
As an alternative embodiment, the raw material of the root of kudzu vine extract includes the root of kudzu vine, in addition to Chinese yam and balsam pear；
Preferably, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：1~10 part of the root of kudzu vine, Chinese yam
0.8~9 part and 0.5~8 part of balsam pear.
The root of kudzu vine extract that the present invention is provided mainly is made up of the root of kudzu vine, and coordinates Chinese yam and balsam pear, and Chinese yam therein has
Tonifying spleen nourishing the stomach, engender liquid and benefic lung, quench the thirst and reduce effect of blood glucose；Balsam pear has improving eyesight removing toxic substances, and internal heat of dispelling, gas essence filling is quenched the thirst
Effect, while balsam pear also can kidney and spleen invigorating, nourishing liver for improving eyesight, hypotensive, reducing blood lipid.The root of kudzu vine is matched somebody with somebody with Chinese yam and cooperateing with for balsam pear
Close, can strengthen promoting the production of body fluid to quench thirst, moistening lung, and reduction blood glucose, the health-care effect of blood fat, more contribute to improve diabetes.This
Outside, moreover it is possible to play and relieve the effect of alcohol, tonifying speen and tonifying kidney, clears liver and improve vision, and has good protective effect to liver, can promote liver cell regeneration, increases
Strong body immunity, the effect of beautifying face and moistering lotion, and then cause various composition complementary, product nutrition is more enriched, and is conducive to carrying
High palatability, makes consumer be easier to receive in mouthfeel, unique flavor.
Effect of each raw material is in the root of kudzu vine extract that embodiment of the present invention is provided：
The root of kudzu vine：For the dry root of legume pueraria lobata, practise and claim elegant jessamine.Autumn, the excavation of season in winter two, take advantage of fresh-cut into sheet or small
Block, is subsequently dried obtained.There is expelling pathogenic factors from muscles and skin to bring down a fever, anti-inflammatory, promoting eruption promotes the production of body fluid to quench thirst, the effect of Shengyang Zhixie.It is usually used in exterior syndrome heating,
Stiff nape and back, measles without adequate eruption, pyreticosis is thirsty, and the deficiency of Yin is quenched one's thirst, and heat is purged heat dysentery, splenasthenic diarrhea.Meanwhile, the root of kudzu vine can promote new old generation
Thank, strengthen liver detoxification function, prevent damage of the alcohol to liver；Strengthen liver and gall cell autoimmunity function, resistance virus enters
Invade；Also there is the effect in terms of anti-aging, regulation blood-fat and blood sugar, promotion hematopoiesis function；Root of kudzu vine Containing Carbohydrate,
Vegetable protein, multivitamin and mineral matter, additionally contain Flavonoid substances, such as Dai, daidzin, Puerarin, the root of kudzu vine
Alcohol, root of kudzu vine rattan etc., relieved the effect of alcohol available for sobering up.
In the present invention, the above-mentioned typical but non-limiting mass fraction of the root of kudzu vine is：1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7
Part, 8 parts, 9 parts or 10 parts.
In the root of kudzu vine extract of the present invention, also wrapping also includes Chinese yam and balsam pear raw material.
Chinese yam：It is sweet, it is mild-natured.Available for tonifying spleen nourishing the stomach, engender liquid and benefic lung, the puckery essence of kidney tonifying.According to《Book on Chinese herbal medicine is looked for the truth》Described in,
" enter and use is preferably given birth in drugs for nourishing yin, enter the suitable stir-bake to yellowish of tonifying spleen lung medicine and use.This category food, puts down though gas is warm, is the moon of tonifying spleen lung.Be with
Fur can be moistened, long muscle is sweet and salty, and energy kidney-nourishing is cloudy by force." simultaneously, Chinese yam contains the materials such as amylase, polyphenol oxidase,
Be conducive to taste digestion and absorption function, and also there is nourishing kidney and replenishing pneuma, benefit lung and restrain cough reduces blood glucose, beauty treatment, the work(such as promote longevity
Effect.
In the present invention, the above-mentioned typical but non-limiting mass fraction of Chinese yam is：0.8 part, 1 part, 1.5 parts, 2 parts, 2.5
Part, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts or 9 parts.
Balsam pear：With clearing away summerheat, improving eyesight removing toxic substances, internal heat of dispelling, gas essence filling, the effect quenched the thirst.Available for heatstroke, hot summer weather
The illnesss such as polydipsia, heat furuncle, prickly heat are excessive, dysentery, sore swells, conjunctivitis, red eye, swell pain, carbuncle swells erysipelas, burn and scald, oliguresis.Meanwhile,
Balsam pear has effects that nourishing blood and invigorating qi, kidney and spleen invigorating, nourishing liver for improving eyesight, contributes to prevention scurvy, protects cell membrane, prevents artery
Atherosis, raising physical stress ability, cardioprotection；In addition, balsam pear can also lowering blood pressure and blood fat, moist fair skin, town
Quiet and moisturizing skin.Containing abundant vitamin C, bitter taste glucoside and bitter principle in balsam pear, being described as " fatty killer " can make to pinch to take
Fat and polysaccharide are reduced；Also contain a kind of albumen lipid material, with stimulate and enhancing animal body in immunocyte cancer of eating it is thin
The ability of born of the same parents, can play antitumaous effect in vivo together with the quinine in alkaloid.
In the present invention, the above-mentioned typical but non-limiting mass fraction of balsam pear is：0.5 part, 1 part, 1.5 parts, 2 parts, 2.5
Part, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts or 8 parts.
It should be noted that root of kudzu vine Yoghourt of the invention and the healthcare function and peculiar flavour of root of kudzu vine extract, mouthfeel are
Determined by its specific raw material components and proportioning, if component and its proportioning be not mutually coordinated, what single component was brought has
Beneficial effect, it is likely that can be cut down by other components and even eliminate, not have whole synthesis effect.The present invention passes through substantial amounts of research
Verify repeatedly, obtained the optimum combination and proportioning of root of kudzu vine Yoghourt and root of kudzu vine extract so that multiple component synthesis are one
Rise, it is mutually coordinated, produce actively synergy, can allow last obtained Yoghourt, it is more reasonable to be formulated, and nutrition is more comprehensive,
Mouthfeel is moderate, and with unique health-care effect.
As a kind of optional embodiment, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：Pueraria lobota
1~4 part of 2~6 parts of root, 1~5 part of Chinese yam and balsam pear.
Preferably, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：3 parts of the root of kudzu vine, 3 parts of Chinese yam and
2 parts of balsam pear.
In the present invention, by the further adjustment and optimization to each raw material dosage ratio in root of kudzu vine extract, so as to enter one
Step optimizes effect of each composition in root of kudzu vine Yoghourt of the present invention so that various composition is complementary, improves palatability and unique health care
Function.
According to another aspect of the present invention, embodiments of the present invention provide a kind of preparation method of root of kudzu vine extract,
It the described method comprises the following steps：
Each raw material is weighed by above-mentioned mass parts, be then soaked in water each raw material weighed 0.5~2 hour, wherein each original
The gross mass of material and the mass ratio of water are 1：4~8, preferably 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor,
The water for the decoction liquor aliquot for adding and filtering out, repeats above-mentioned decoction filtering step 1~2 time, decocting after each time is decocted
Boil liquid all merges, that is, root of kudzu vine extract is made.
The preparation method of the root of kudzu vine extract of the present invention, can carry out normal pressure extraction, with easy to operate, safe and reliable, carry
Take the advantages of time is short, production efficiency is high.
Further, use heating water extraction prepare root of kudzu vine extract the step of for：
Each raw material is weighed by above-mentioned mass parts, be then soaked in water each raw material weighed 1 hour, wherein each raw material is total
The mass ratio of quality and water is 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 20 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, is decocted 40 minutes, after filtering out decoction liquor, and decoction liquor will be merged twice, is waved
Certain volume is sent to, that is, root of kudzu vine extract is made.
In above-mentioned root of kudzu vine extract preparation method, the soak time of each raw material is unsuitable long in order to avoid lose drug effect, should be with
It is advisable within 0.5~2 hour, it is preferable that 1~1.5 hour.And the time decocted every time can gradually proper extension, it is preferable that first
It is secondary to decoct 10~20 minutes, second of decoction 30~40 minutes, third time is decocted 40~50 minutes, and the rest may be inferred.
According to another aspect of the present invention, embodiment of the present invention provides a kind of root of kudzu vine Yoghourt, the root of kudzu vine Yoghourt master
To be prepared from by the raw material of following mass parts：
0.02~0.08 part of 4~28 parts of root of kudzu vine extract, 15~50 parts of fresh milk, 1~7 part of sucrose and composite fermentation strain.
The root of kudzu vine Yoghourt that embodiment of the present invention is provided, root of kudzu vine extract and the nutrition complement of fresh milk are significantly improved
The nutritive value of Yoghourt, formation it is a kind of both with common sour milk nutrition and local flavor, have again the peculiar delicate fragrance of root of kudzu vine extract and
Taste, while having the double nutrition and the new Yoghourt of healthcare function of root of kudzu vine extract and Yoghourt concurrently.The Yoghourt not only has dimension
The gut flora ecological balance is protected, promotes intestines peristalsis, promotes to digest and assimilate, cholesterol levels are reduced, suppresses vivotoxin, is improved
The effects such as immunity of organisms；Also there is the distinctive hypoglycemic, blood fat of root of kudzu vine extract, inducing diaphoresis to bring down a fever, promote the production of body fluid to quench thirst, and reinforcing
Liver and gall cell autoimmunity function, prevents damage of the alcohol to liver, effect of nourishing and protecting liver.
Effect of each raw material is in root of kudzu vine Yoghourt of the present invention：
Root of kudzu vine extract is main to be made by the root of kudzu vine using heating water extraction, is brought down a fever, is promoted the production of body fluid to quench thirst with inducing diaphoresis, antidiarrheal, with
And reinforcing liver and gall cell autoimmunity function, prevent alcohol to health-care effects such as the damages of liver.
In the present invention, the above-mentioned typical but non-limiting content of root of kudzu vine extract is：4 parts, 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
Part, 25 parts, 26 parts, 27 parts or 28 parts.
In the present invention, the fresh milk is fresh milk or fresh goat milk.
Fresh milk is one of most ancient natural drink, is described as " white blood ", the importance to human body is well imagined.With
Exemplified by fresh milk, it contains all essential amino acids and other amino acid of human body growth and development, and nutritive value is very high
Fat.Fresh milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.It is most difficult to, fresh milk is human calcium
Best source, 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：15 parts, 18 parts, 20 parts, 22 parts, 25 parts, 26
Part, 28 parts, 30 parts, 32 parts, 34 parts, 35 parts, 36 parts, 38 parts, 40 parts, 42 parts, 44 parts, 45 parts, 46 parts, 48 parts or 50 parts.
Sucrose is one kind of carbohydrate, is widely present in sugarcane, beet, fruit, the sucrose of our daily consumptions
Mainly it is made up of sugarcane, beet, sucrose molecule is generated by the photosynthesis of plant, is natural food.This
Invention adds sucrose during Yoghourt fermentation can not only increase sugariness, adjust saccharic acid ratio, be unlikely to make Yoghourt mouthfeel mistake
Acid；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, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5
Part, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts or 7 parts.
Effect of the composite fermentation 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 fermented bacterium.Composite zymocyte of the present invention
Plant and mixed by a variety of Yoghourt fermentation bacterium, the advantage of soak time length high with spawn activity.
In the present invention, the above-mentioned typical but non-limiting content of composite fermentation strain is：0.02 part, 0.03 part, 0.04 part,
0.05 part, 0.06 part, 0.07 part or 0.08 part.
As a kind of optional embodiment, the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：The root of kudzu vine
0.04~0.06 part of 10~20 parts of extract solution, 30~40 parts of fresh milk, 2~4 parts of sucrose and composite fermentation strain.
Preferably, the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：15 parts of root of kudzu vine extract, fresh milk
0.05 part of 35 parts, 2 parts of sucrose and composite fermentation 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 root of kudzu vine Yoghourt so that more preferably, local flavor is unique for mouthfeel.
As a kind of optional embodiment, the composite fermentation strain is by streptococcus thermophilus, lactobacillus bulgaricus, acidophilus
Two kinds in lactobacillus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and lactobacillus reuteri
Or two or more combine.
Optionally, the composite fermentation strain is streptococcus thermophilus and lactobacillus bulgaricus 4：1 mass ratio mixing and
Into.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus and Lactobacillus plantarum 5：1：2
Mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and not tally double
Discrimination bacillus 5：4：3：2 mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus rhamnosus, the newborn bar of cheese
Bacterium and lactobacillus reuteri 6：3：2：2：1 mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, plant
Lactobacillus, Lactobacillus rhamnosus and lactobacillus reuteri 4：1：1：1：1：1 mass ratio is mixed.
The composite fermentation strain that the present invention is provided contains a variety of fermentation strains, and each fermented bacterium collocation is reasonable, both containing well
Oxygen bacterium, also including facultative anaerobic bacteria, each strain has very close synergy relation each other, mutually promotes, improves
The efficiency and effect of fermentation.
According to another aspect of the present invention, embodiment of the present invention also provides the system of the root of kudzu vine Yoghourt described in more than one
Preparation Method, methods described comprises the following steps：
By the well mixed obtained fermentation substrate of the root of kudzu vine extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, it is permanent at a temperature of 30~45 DEG C after being well mixed
Temperature fermentation 6~14 hours, that is, be made the root of kudzu vine Yoghourt.
The preparation method for the root of kudzu vine Yoghourt that the present invention is provided, preparing root of kudzu vine extract using heating water extraction first has behaviour
Facilitate, the advantages of safe and reliable, extraction time is short, production efficiency is high.Root of kudzu vine extract is then well mixed system with fresh milk
Fermentation substrate is obtained, sucrose is added in fermentation substrate and root of kudzu vine Yoghourt is made in composite fermentation strain, so that composite zymocyte
What is kind be more uniformly distributed is blended in fermentation substrate so that Yoghourt fermentation it is more thorough.
This method has that technique is simple, flow is safe, special Preparation equipment is not needed in whole preparation process, in normal pressure
Under the advantage that can both prepare.Meanwhile, the fermented yoghourt prepared by the preparation method, its color and luster, local flavor and mouthfeel are all good, most
Big degree remains Yoghourt and the health-care efficacy of root of kudzu vine extract.
In above-mentioned preparation method, optionally, fermentation temperature be 30 DEG C, 32 DEG C, 34 DEG C, 35 DEG C, 36 DEG C, 38 DEG C, 40 DEG C,
42 DEG C, 44 DEG C or 45 DEG C.
In above-mentioned preparation method, optionally, fermentation time is 6 hours, 7 hours, 8 hours, 9 hours, 10 hours, it is 11 small
When, 12 hours, 13 hours or 14 hours.
In above-mentioned preparation method, alternatively, root of kudzu vine extract and fresh milk are proportionally added dropwise in container, are well mixed
Fermentation substrate is made afterwards, wherein volumetric concentration of the root of kudzu vine extract in fermentation substrate is 10%~90%；
As further preferred technical scheme, volumetric concentration of the root of kudzu vine extract in fermentation substrate is 10%~30%；
As further preferred technical scheme, sucrose and composite fermentation strain are added in fermentation substrate, after being well mixed
Ferment at constant temperature 6~10 hours at a temperature of 35~38 DEG C, in being refrigerated at 0~5 DEG C, that is, are made the root of kudzu vine Yoghourt；
As further preferred technical scheme, sucrose and composite fermentation strain are added in fermentation substrate, after being well mixed
Ferment at constant temperature 8 hours at a temperature of 38 DEG C, in being refrigerated at 4 DEG C, that is, are made the root of kudzu vine Yoghourt.
In above-mentioned optional technical scheme, volumetric concentration of the root of kudzu vine extract in fermentation substrate be 10%, 20%,
30%th, 40%, 50%, 60%, 70%, 80% or 90%.The difference of volumetric concentration of the root of kudzu vine extract in fermentation substrate, shadow
Curdled milk situation, color and luster, mouthfeel and the local flavor of final obtained Yoghourt are rung, suitable volumetric concentration can make obtained Yoghourt overall
Quality is more preferable.
In above-mentioned preparation method, alternatively, in addition to the step of to root of kudzu vine extract and fresh milk sterilizing；
Root of kudzu vine extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water bath
In carry out disinfection processing 5~15 minutes, be cooled to normal temperature, fermentation base then be made by root of kudzu vine extract and fresh milk are well mixed
Matter.
In above-mentioned preparation method, alternatively, in addition to the step of Yoghourt is carried out into filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection
Test, inspect ratio >=5% by random samples, after the assay was approved, be placed in stored under refrigeration at 0~5 DEG C, that is, the root of kudzu vine Yoghourt is made.
The steps such as the filling quality inspection of sterilizing for Yoghourt, not only contribute to Yoghourt and are preferably molded, and eat more
Plus safely, trust, add mouthfeel, help to preserve, and improve the stability of Yoghourt.
With reference to specific embodiment, comparative example, experimental example and effect example, the invention will be further described.
Embodiment 1-4
Root of kudzu vine Yoghourt is prepared from according to the mass parts ratio of the raw material shown in table 1, root of kudzu vine extract therein by with
The raw material of lower mass parts is prepared from：2 parts of 3 parts of the root of kudzu vine, 3 parts of Chinese yam and balsam pear.
The embodiment 1-4 root of kudzu vine Yoghurt formulations of table 1
Then, root of kudzu vine Yoghourt is prepared in accordance with the following steps：
(1) heating water extraction prepares root of kudzu vine extract：
Each raw material first is weighed according to above-mentioned mass parts, be then soaked in water the raw material weighed 1 hour, wherein raw material and water
Mass ratio be 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 20 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, repeats above-mentioned decoction filtering step 1 time, the decoction liquor whole after each time is decocted
Merge, that is, root of kudzu vine extract is made；
(2) by the well mixed obtained fermentation substrate of above-mentioned root of kudzu vine extract and fresh milk；
Wherein, root of kudzu vine extract is sterilized 20 minutes at 85 DEG C, is cooled to normal temperature, and fresh milk is placed in boiling water bath
Row is disinfected 10 minutes, is cooled to normal temperature, is then well mixed root of kudzu vine extract and fresh milk；
(3) sucrose and composite fermentation strain are added in fermentation substrate, constant temperature is sent out at a temperature of 38 DEG C after being well mixed
Ferment 8 hours, in being refrigerated at 4 DEG C, that is, is made the root of kudzu vine Yoghourt；
Wherein, in addition to by the Yoghourt fermented carry out filling and sealing in an aseptic environment, then will be filling after Yoghourt enter
Row product quality inspection, sampling observation ratio is 6%, after the assay was approved, is placed in stored under refrigeration at 4 DEG C.
In above example, composite fermentation strain used is streptococcus thermophilus, lactobacillus bulgaricus, not tally bifid bar
Bacterium, Lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus reuteri 4：1：1：1：1：1 mass ratio is mixed.
Embodiment 5-9
Root of kudzu vine Yoghourt according to the root of kudzu vine extract shown in embodiment 1, fresh milk, sucrose and composite fermentation strain mass parts ratio
Example is prepared from, and root of kudzu vine extract therein is prepared from according to the mass parts ratio of the raw material shown in table 2.
The embodiment 5-9 root of kudzu vine extract of table 2 is formulated
The preparation method of root of kudzu vine Yoghourt is same as Example 1.
Comparative example 1-2
The root of kudzu vine Yoghourt of comparative example 1, is prepared from according to the raw material of following mass parts：3 parts of root of kudzu vine extract, 8 parts of fresh milk,
0.1 part of 0.5 part of sucrose and composite fermentation strain.
The root of kudzu vine Yoghourt of comparative example 2, is prepared from according to the raw material of following mass parts：35 parts of root of kudzu vine extract, fresh milk 68
0.3 part of part, 8 parts of sucrose and composite fermentation strain.
Remaining is same as Example 1.
Comparative example 3-4
The root of kudzu vine Yoghourt of comparative example 3, according to the root of kudzu vine extract shown in embodiment 1, fresh milk, sucrose and composite fermentation strain
Mass parts ratio be prepared from, root of kudzu vine extract therein is prepared from according to the raw material of following mass parts：0.5 part of the root of kudzu vine,
0.2 part of 0.6 part of Chinese yam and balsam pear.
The root of kudzu vine Yoghourt of comparative example 4, according to the root of kudzu vine extract shown in embodiment 1, fresh milk, sucrose and composite fermentation strain
Mass parts ratio be prepared from, root of kudzu vine extract therein is prepared from according to the raw material of following mass parts：15 parts of the root of kudzu vine, mountain
10 parts of 10 parts of medicine and balsam pear.
Remaining is same as Example 1.
Experimental example 1-4
To investigate influence of the fermentation time to Yoghourt, experimental example 1-4 is carried out.
Wherein, in the preparation method of root of kudzu vine Yoghourt, experimental example 1-4, at a temperature of 38 DEG C distinguish ferment at constant temperature 6 hours,
10 hours, 12 hours and 14 hours.
Remaining is same as Example 1.
Experimental example 5-8
To investigate volumetric concentration influence to Yoghourt of the root of kudzu vine extract in fermentation substrate, experimental example 5-8 is carried out.
Wherein, in the preparation method of root of kudzu vine Yoghourt, root of kudzu vine extract and fresh milk are proportionally added dropwise in container, tested
Example 5-8, volumetric concentration of the root of kudzu vine extract in fermentation substrate is respectively 10%, 30%, 50% and 70%, after being well mixed
Fermentation substrate is made.
Remaining is same as Example 1.
Experimental example 9-11
To investigate the influence to Yoghourt of fermentation temperature and composite fermentation strain, experimental example 9-11 is carried out, fermentation temperature and multiple
Closing fermented bacterium is respectively：
Experimental example 9, fermentation temperature is 42 DEG C, and composite fermentation strain is streptococcus thermophilus and lactobacillus bulgaricus 4：1
Mass ratio is mixed.
Experimental example 10, fermentation temperature is 45 DEG C, and composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus and plant
Lactobacillus 5：1：2 mass ratio is mixed.
Experimental example 11, fermentation temperature is 30 DEG C, and composite fermentation strain is streptococcus thermophilus, lactobacillus acidophilus, rhamnose breast
Bacillus, Lactobacillus casei and lactobacillus reuteri 6：3：2：2：1 mass ratio is mixed.
Remaining is same as Example 1.
Experimental example 12
To investigate influence of the preparation method of root of kudzu vine extract to Yoghourt, experimental example 12 is carried out.
Each raw material in root of kudzu vine extract is weighed by the mass parts of embodiment 1, the raw material 1.5 weighed that is then soaked in water is small
When, wherein the mass ratio of raw material and water is 1：6；
The raw material soaked is heated, is decocted 20 minutes to after seething with excitement, then filters out decoction liquor, that is, the root of kudzu vine is made
Extract solution.
Effect example 1
Please the root of kudzu vine Yoghourt that is prepared to embodiment 1-4 and comparative example 1-2 of 20 volunteers carry out foretasting evaluations, evaluation
Synthesis result it is as shown in table 3.
Root of kudzu vine Yoghourt foretastes evaluation result made from the embodiment 1-4 of table 3 and comparative example 1-2
Root of kudzu vine extract in the present invention indicated above, fresh milk, the proportioning of sucrose and composite fermentation strain it is different for
The influence of obtained Yoghourt.As shown in Table 3, its curdled milk of root of kudzu vine Yoghourt, color and luster, mouthfeel and wind made from 1-4 of the embodiment of the present invention
Taste is preferable, the need for can meeting market and consumer in quality, the obtained root of kudzu vine especially under the proportioning of embodiment 1
Quality of Yoghourt is optimal, and it at utmost remains Yoghourt and the healthcare function of root of kudzu vine extract, and mouthfeel is moderate, delicious flavour.
And the raw material proportioning of comparative example 1 and comparative example 2 is not fallen within limited range of the present invention, by comparative example 1 and right
Fermented yoghourt curdled milk is poor made from ratio 2, and a large amount of wheys are separated out, and it is poor to shape；Quality is coarse, and taste is thin；Tart flavour is not agreeable to the taste,
Tart flavour is light, the taste overrich of the root of kudzu vine or excessively light, it is impossible to the need for meeting market.
Effect example 2
Please the root of kudzu vine Yoghourt that is prepared to embodiment 5-9 and comparative example 3-4 of 20 volunteers carry out foretasting evaluations, evaluation
Synthesis result it is as shown in table 4.
Root of kudzu vine Yoghourt foretastes evaluation result made from the embodiment 5-9 of table 4 and comparative example 3-4
In the present invention indicated above in root of kudzu vine extract each raw material proportioning the different influences for obtained Yoghourt.By
Table 4 understands that its curdled milk of fermented yoghourt, color and luster, taste and flavor are preferable made from embodiment 5-9, can be met in quality
The need for market and consumer, Yoghourt especially made from embodiment 6,7 and 9, a kind of battalion both with common sour milk of formation
Support and local flavor, have the distinctive delicate fragrance of root of kudzu vine extract and taste again, unique flavor is good in taste, has been effectively kept the root of kudzu vine and has carried
Take the health-care efficacy of liquid.
And fermented yoghourt curdled milk made from comparative example 3 and comparative example 4 is poor, a large amount of wheys are separated out, and it is poor to shape；And quality
Poor, taste is general, and coarse, tart flavour is not agreeable to the taste, meta-acid, or the root of kudzu vine taste overrich, it is impossible to the need for meeting market.Thus
Illustrate, the proportioning of the root of kudzu vine, Chinese yam and balsam pear raw material, can farthest play its work(in the root of kudzu vine extract that the present invention is limited
Effect, obtained Quality of Yoghourt is more preferably.
Effect example 3
Please the root of kudzu vine Yoghourt that is prepared to embodiment 1 and experimental example 1-4 of 20 volunteers carry out foretasting evaluation, evaluation
Synthesis result is as shown in table 5.
Root of kudzu vine Yoghourt foretastes evaluation result made from the embodiment 1 of table 5 and experimental example 1-4
In the present invention indicated above in root of kudzu vine method for preparing sour milk, the different shadows for obtained Yoghourt of fermentation time
Ring.
As shown in Table 5, its curdled milk of root of kudzu vine Yoghourt, color and luster, taste and flavor are all good made from embodiment 1, and quality is best,
The need for market and consumer being met in quality completely.And Yoghourt made from experimental example 1 and 2 can also meet market and consumption
The need for person, only its local flavor is general, and root of kudzu vine extract fails preferably to merge with the local flavor of fresh milk；Experimental example 3 and 4 is made
Yoghourt, because fermentation time is long, cause the curdled milk of Yoghourt poor, a large amount of wheys are separated out, it is poor to shape；And quality is poor, mouth
Sense and local flavor are general.Thus illustrate, in preparation method of the invention, fermentation time long should not be not easy to it is too short, otherwise to acid
The overall quality of milk can be had a certain impact, and its fermentation time was advisable with 8 hours.
Effect example 4
Please the root of kudzu vine Yoghourt that is prepared to experimental example 5-8 of 20 volunteers carry out foretasting evaluation, the synthesis result of evaluation
As shown in table 6.
Root of kudzu vine Yoghourt foretastes evaluation result made from the experimental example 5-8 of table 6
In the present invention indicated above in root of kudzu vine method for preparing sour milk, volumetric concentration of the root of kudzu vine extract in fermentation substrate
The different influence for obtained Yoghourt.
As shown in Table 6, its curdled milk of fermented yoghourt, color and luster, taste and flavor are preferable made from experimental example 5 and 6, Ke Yiman
The need for sufficient market and consumer, and Yoghourt curdled milk made from experimental example 7 and 8 is general or poor, shapes also general, mouthfeel one
As, the taste overrich of the root of kudzu vine, it is impossible to the need for meeting market.Thus illustrate, root of kudzu vine extract of the invention is in fermentation substrate
Volumetric concentration should not be excessive, otherwise can serious Yoghourt made from nutrition quality, especially have large effect to its local flavor.
In the present invention, volumetric concentration of the root of kudzu vine extract in fermentation substrate is advisable with 10% or 30%.
Effect example 5
Please the root of kudzu vine Yoghourt that is prepared to embodiment 1 and experimental example 9-12 of 20 volunteers carry out foretasting evaluations, evaluation
Synthesis result it is as shown in table 7.
Root of kudzu vine Yoghourt foretastes evaluation result made from the embodiment 1 of table 7 and experimental example 9-12
In the present invention indicated above in root of kudzu vine method for preparing sour milk, the different shadows for obtained Yoghourt of fermentation substrate
Ring, and root of kudzu vine extract the different influence to obtained Yoghourt of preparation method.
As shown in Table 7, the difference of fermentation temperature and fermentation substrate, for the curdled milk of obtained Yoghourt, color and luster, mouthfeel and wind
Taste has a certain impact, and the fermentation substrate that the embodiment of the present invention 1 and experimental example 9-11 are provided, and can at utmost retain
The healthcare function of Yoghourt and root of kudzu vine extract, local flavor and overall quality be preferable.
And Yoghourt made from experimental example 12, use root of kudzu vine extract made from common method so that obtained acid
Milk curdled milk is poor, and a large amount of wheys are separated out, and it is poor to shape；Quality is coarse, and taste is general；Tart flavour is not agreeable to the taste, meta-acid, it is impossible to meets market
The need for.Thus illustrate, the preparation method for the root of kudzu vine extract that the present invention is limited is effective to play each material in root of kudzu vine extract
Effect so that various composition is complementary, and comprehensive nutrition improves palatability, and delicious flavour disclosure satisfy that the need of most people
Ask.
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 root of kudzu vine extract, it is characterised in that the root of kudzu vine extract is mainly by the root of kudzu vine using the preparation of heating water extraction
Into.
2. root of kudzu vine extract according to claim 1, it is characterised in that the raw material of the root of kudzu vine extract includes the root of kudzu vine,
Also include Chinese yam and balsam pear；
Preferably, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：
0.5~8 part of 1~10 part of the root of kudzu vine, 0.8~9 part of Chinese yam and balsam pear.
3. root of kudzu vine extract according to claim 2, it is characterised in that the root of kudzu vine extract is main by following mass parts
Raw material be prepared from：
1~4 part of 2~6 parts of the root of kudzu vine, 1~5 part of Chinese yam and balsam pear；
Preferably, the root of kudzu vine extract is mainly prepared from by the raw material of following mass parts：
2 parts of 3 parts of the root of kudzu vine, 3 parts of Chinese yam and balsam pear.
4. the preparation method of the root of kudzu vine extract according to claim any one of 1-3, it is characterised in that methods described bag
Include following steps：
Be soaked in water raw material 0.5~2 hour, and the gross mass of raw material and the mass ratio of water are 1：4~8；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, repeats above-mentioned decoction filtering step 1~2 time, by the decoction liquor after each decoction
All merge, that is, root of kudzu vine extract is made.
5. a kind of root of kudzu vine Yoghourt, it is characterised in that the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：
4~28 parts of root of kudzu vine extract described in any one of claims 1 to 3,15~50 parts of fresh milk, 1~7 part of sucrose and compound hair
0.02~0.08 part of yeast-like fungi kind.
6. root of kudzu vine Yoghourt according to claim 5, it is characterised in that the main original by following mass parts of the root of kudzu vine Yoghourt
Material is prepared from：
10~20 parts of root of kudzu vine extract described in any one of claims 1 to 3,30~40 parts of fresh milk, 2~4 parts of sucrose and compound
0.04~0.06 part of fermented bacterium；
Preferably, the root of kudzu vine Yoghourt is mainly prepared from by the raw material of following mass parts：
15 parts of root of kudzu vine extract described in any one of claims 1 to 3,35 parts of fresh milk, 2 parts of sucrose and composite fermentation strain 0.05
Part.
7. the root of kudzu vine Yoghourt according to claim 5 or 6, it is characterised in that the composite fermentation strain by streptococcus thermophilus,
Lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and sieve
Two or more in Yi Shi lactobacillus is combined.
8. the preparation method of a kind of root of kudzu vine Yoghourt according to claim any one of 5-7, it is characterised in that including following
Step：
By the well mixed obtained fermentation substrate of the root of kudzu vine extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, constant temperature is sent out at a temperature of 30~45 DEG C after being well mixed
Ferment 6~14 hours, that is, be made the root of kudzu vine Yoghourt.
9. the preparation method of root of kudzu vine Yoghourt according to claim 8, it is characterised in that by root of kudzu vine extract and fresh milk according to
Ratio is added dropwise in container, and fermentation substrate, wherein volumetric concentration of the root of kudzu vine extract in fermentation substrate is made after being well mixed
For 10%~90%；
Preferably, volumetric concentration of the root of kudzu vine extract in fermentation substrate is 10%~30%；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, it is permanent at a temperature of 35~38 DEG C after being well mixed
Temperature fermentation 6~10 hours, in being refrigerated at 0~5 DEG C, that is, is made the root of kudzu vine Yoghourt；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, constant temperature is sent out at a temperature of 38 DEG C after being well mixed
Ferment 8 hours, in being refrigerated at 4 DEG C, that is, is made the root of kudzu vine Yoghourt.
10. the preparation method of root of kudzu vine Yoghourt according to claim 8, it is characterised in that also including to root of kudzu vine extract and
The step of fresh milk sterilizing；
Root of kudzu vine extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water bath
Row is disinfected 5~15 minutes, is cooled to normal temperature, then by the well mixed obtained fermentation substrate of root of kudzu vine extract and fresh milk；
Preferably, in addition to by Yoghourt the step of carrying out filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection,
Sampling observation ratio >=5%, after the assay was approved, is placed in stored under refrigeration at 0~5 DEG C, that is, the root of kudzu vine Yoghourt is made.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703218A (en) * | 2018-05-24 | 2018-10-26 | 南京小洋人生物科技发展有限公司 | A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb |
| CN109221405A (en) * | 2018-11-02 | 2019-01-18 | 张家界老山翁农业科技发展有限公司 | A kind of processing method of pueraria lobata Yoghourt |
| CN109402005A (en) * | 2018-11-07 | 2019-03-01 | 云南农业大学 | A kind of probiotics leaven and its has the function of the application in ethanol degradation acidified milk in fermentation preparation |
| CN110859304A (en) * | 2019-11-26 | 2020-03-06 | 黑龙江惊哲森林食品集团有限公司 | Sunflower disc purine-reducing enzyme and preparation method thereof |
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| CN113142302A (en) * | 2021-01-04 | 2021-07-23 | 陕西巨子特医食品有限公司 | Probiotic yogurt with blood glucose reducing effect and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703218A (en) * | 2018-05-24 | 2018-10-26 | 南京小洋人生物科技发展有限公司 | A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb |
| CN109221405A (en) * | 2018-11-02 | 2019-01-18 | 张家界老山翁农业科技发展有限公司 | A kind of processing method of pueraria lobata Yoghourt |
| CN109402005A (en) * | 2018-11-07 | 2019-03-01 | 云南农业大学 | A kind of probiotics leaven and its has the function of the application in ethanol degradation acidified milk in fermentation preparation |
| CN109402005B (en) * | 2018-11-07 | 2021-06-25 | 云南农业大学 | Probiotic starter and application thereof in fermentation preparation of fermented milk with ethanol degradation function |
| CN110859304A (en) * | 2019-11-26 | 2020-03-06 | 黑龙江惊哲森林食品集团有限公司 | Sunflower disc purine-reducing enzyme and preparation method thereof |
| CN112971136A (en) * | 2019-12-13 | 2021-06-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hangover alleviating composition, hangover alleviating yoghourt and preparation method of hangover alleviating yoghourt |
| CN113142302A (en) * | 2021-01-04 | 2021-07-23 | 陕西巨子特医食品有限公司 | Probiotic yogurt with blood glucose reducing effect and preparation method thereof |
| CN113142302B (en) * | 2021-01-04 | 2024-03-22 | 西安巨子生物基因技术股份有限公司 | Probiotic yogurt with blood glucose reducing effect and preparation method thereof |
| CN113647459A (en) * | 2021-08-20 | 2021-11-16 | 江苏汉肽生物医药有限公司 | Yogurt for dispelling effects of alcohol and protecting liver and preparation method thereof |
| CN114831233A (en) * | 2022-05-30 | 2022-08-02 | 陕西语泽生物医药有限公司 | Lactic acid bacteria fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof |
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