CN108308603A - A kind of Yoghourt ginseng crisp and preparation method thereof - Google Patents
A kind of Yoghourt ginseng crisp and preparation method thereof Download PDFInfo
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- CN108308603A CN108308603A CN201810089788.6A CN201810089788A CN108308603A CN 108308603 A CN108308603 A CN 108308603A CN 201810089788 A CN201810089788 A CN 201810089788A CN 108308603 A CN108308603 A CN 108308603A
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 71
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 71
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 71
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 71
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 43
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 7
- 238000004108 freeze drying Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000003304 gavage Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 241000305071 Enterobacterales Species 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 241000194033 Enterococcus Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940093496 esculin Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 239000006152 selective media Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of Yoghourt ginseng crisp and preparation method thereof, belongs to ginseng product processing technique field.It is single that the present invention solves the problems, such as that ginseng eats product poor taste, taste raw, provide a kind of Yoghourt ginseng crisp, it is to be immersed in fresh ginseng piece to freeze after vacuum is filled in Yoghourt seasoning liquid to be prepared, the Yoghourt seasoning liquid is made of the raw material of following mass fraction：Maltodextrin 16%~24% and Yoghourt 76%~84%.The filling temp is 40 DEG C~50 DEG C, and vacuum degree is 0.08MPa~0.1MPa, and the filling time is 30min~45min, then pre-freeze 1h~3h at 85 DEG C~75 DEG C, then for 24 hours~60h is lyophilized at 55 DEG C~45 DEG C.The present invention is suitable for the production and processing that ginseng eats product raw.
Description
Technical field
The present invention relates to ginseng product processing technique fields, and in particular to a kind of Yoghourt ginseng crisp and preparation method thereof.
Background technology
Ginseng is the rare Chinese medicine in China since ancient times, there is tranquilize the mind and promote the intelligence, rich in nutrition, improve immunity and other effects,
It is civil to think that edible ginseng is easily got angry mostly, according to《Compendium of Materia Medica》" ginseng life gas is cool, ripe to use temperature for record." ginseng eats raw
Have effects that clearing lung-heat invigorating the spleen, purging intense heat tonifying Qi.However, presently commercially available ginseng eats product raw because of its bitter taste and special odor
Problem, consumer are not easily accepted by, in addition, ginseng is eaten raw, product category is few, the single Ginseng Products that also constrain of taste eat and push away
Extensively.
Invention content
The present invention eats product poor taste raw for ginseng, the single problem of taste, provide a kind of Yoghourt ginseng crisp and
Preparation method.
Yoghourt ginseng crisp of the present invention, be fresh ginseng piece is immersed in Yoghourt seasoning liquid it is cold after vacuum is filled
Jelly is prepared, and the Yoghourt seasoning liquid is made of the raw material of following mass fraction：Maltodextrin 16%~24% and Yoghourt
76%~84%.
Preferably：
The Yoghourt seasoning liquid is made of the raw material of following mass fraction：Maltodextrin 18% and Yoghourt 82%.
The fresh ginseng piece thickness is 2mm.
It is that fresh ginseng piece is immersed in Yoghourt seasoning liquid the present invention also provides the preparation method of above-mentioned Yoghourt ginseng crisp
In, vacuum filling is carried out, the filling temp is 40 DEG C~50 DEG C, and vacuum degree is 0.08MPa~0.1MPa, and the filling time is
30min~45min, then at -85 DEG C~-75 DEG C, pre-freeze 1h~3h, then at -55 DEG C~-45 DEG C, freeze-drying for 24 hours~
60h。
Preferably：
The filling temp is 45 DEG C, vacuum degree 0.1MPa, filling time 35min.
The pre-freezing temperature is -80 DEG C, time 2h；- 50 DEG C of freeze temperature, time 48h.
Advantageous effect
1. lactobacillus quantity in mouse intestinal can be dramatically increased using Yoghourt ginseng crisp prepared by Yoghourt seasoning liquid, together
When have certain inhibiting effect to enterobacteria and enterococcus, contribute to adjust normal intestinal flora, maintain intestine microenvironment
Balance.
2. the seasoning liquid of Yoghourt is wrapped in the outside of fresh ginseng piece using technologies such as vacuum fillings by the present invention, to water down people
The bitter taste of ginseng not only solves the bad problem of flavor, while remaining ginseng functional component to greatest extent and adding it
His nutritional ingredient；The seasoning liquid concentration and fill process of yoghurt-flavoured are optimized, most suitable technological parameter is obtained, solves to adjust
The problems such as taste agent is not easy to adhere to, is excessively fine and close is processed into the ginseng freeze-dried crisp chip of seasoning using Vacuum Freezing ＆ Drying Technology, clear and melodious
Palatable, instant edible.
3. in processing method of the present invention, the technological parameter of concentration and the vacuum filling of the seasoning liquid used is to ginseng
The quality of crisp chip has a major impact, and wherein seasoning liquid concentration is low, is not easy to adhere to, and then state is excessively fine and close for seasoning liquid concentration height；
Seasoning liquid provided by the invention, moderate concentration product appearance, mouthfeel reach optimum state.During vacuum freeze drying, in advance
Freeze overlong time and generate ice crystal, influences product mouthfeel and appearance, the time, too short brittleness was inadequate, -80 DEG C of conditions in present invention process
48h is lyophilized at -50 DEG C in lower pre-freeze 2h, and the ginseng crisp mouthfeel and appearance of acquisition are best.
Description of the drawings
The ginseng crisp that Fig. 1 is obtained using the Yoghourt seasoning liquid processing of various concentration.
Specific implementation mode
Yoghourt ginseng crisp and preparation method thereof is detailed below, each raw material is equal in Yoghourt seasoning liquid of the present invention
It can be obtained by being commercialized purchase, wherein Yoghourt is to contain viable type Yoghourt, Content of Lactis In Yoghurt >=106CFU/mL。
The preparation method of 1. Yoghourt ginseng crisp of embodiment.
Fresh ginseng is cut into the thin slice of 2mm, the fresh ginseng piece cut is laid in Yoghourt seasoning liquid, the seasoning liquid by
The raw material of following mass fraction forms：Maltodextrin 24% and Yoghourt 76%.Then, be put into vacuum drying chamber, 50 DEG C,
Under the conditions of 0.1MPa, vacuum fills 45min, takes out shaping, is put into -75 DEG C of pre-freeze 3h, and taking-up is put into vacuum freezing drying oven -
45 DEG C of freeze-drying 60h, obtain the ginseng crisp of yoghurt-flavoured.
The preparation method of 2. Yoghourt ginseng crisp of embodiment.
Fresh ginseng is cut into the thin slice of 2mm, the fresh ginseng piece cut is laid in Yoghourt seasoning liquid, the seasoning liquid by
The raw material of following mass fraction forms：Maltodextrin 18% and Yoghourt 82%.Then, be put into vacuum drying chamber, 45 DEG C,
Under the conditions of 0.1MPa, vacuum fills 35min, takes out shaping, is put into -80 DEG C of pre-freeze 2h, and taking-up is put into vacuum freezing drying oven -
50 DEG C of freeze-drying 48h, obtain the ginseng crisp of yoghurt-flavoured.
The preparation method of 3. Yoghourt ginseng crisp of embodiment.
Fresh ginseng is cut into the thin slice of 2mm, the fresh ginseng piece cut is laid in Yoghourt seasoning liquid, the seasoning liquid by
The raw material of following mass fraction forms：Maltodextrin 17% and Yoghourt 83%.Then, be put into vacuum drying chamber, 40 DEG C,
Under the conditions of 0.08MPa, vacuum fills 35min, takes out shaping, is put into -85 DEG C of pre-freeze 1h, and taking-up is put into vacuum freezing drying oven -
55 DEG C of freeze-dryings for 24 hours, obtain the ginseng crisp of yoghurt-flavoured.
The preparation method of 4. Yoghourt ginseng crisp of embodiment.
Fresh ginseng is cut into the thin slice of 2mm, the fresh ginseng piece cut is laid in Yoghourt seasoning liquid, the seasoning liquid by
The raw material of following mass fraction forms：Maltodextrin 16% and Yoghourt 84%.Then, be put into vacuum drying chamber, 40 DEG C,
Under the conditions of 0.1MPa, vacuum fills 30min, takes out shaping, is put into -80 DEG C of pre-freeze 3h, and taking-up is put into vacuum freezing drying oven -
50 DEG C of freeze-drying 60h, obtain the ginseng crisp of yoghurt-flavoured.
By above-described embodiment it is found that seasoning liquid concentration is higher, the filling time compared with the ginseng crisp prepared under elongate member, adjusts
Excessively fine and close with liquid, mouthfeel is not clear and melodious enough, and appearance is not smooth enough；The people prepared under seasoning liquid concentration, filling time temperate condition
Join crisp chip, seasoning liquid moderate concentration, crispy, flat appearance；As seasoning liquid concentration further decreases, although it is suitable to keep
In filling time, but seasoning liquid adhesion condition is still bad；When the seasoning liquid of selection minimum concentration, carried out using the shortest time
Filling prepares ginseng crisp, and seasoning liquid is then not easy to adhere to, frangible.
In conclusion the additive amount of Yoghourt and maltodextrin has a significant impact ginseng crisp sense index, work as Yoghourt：Wheat
Bud dextrin (mass ratio)=41：It is in the best state when 9；Filling time and temperature have a significant impact the attachment degree of seasoning liquid, filling
Time is 35min, and seasoning liquid attachment degree is best when filling temp is 45 DEG C；It is crisp when -80 DEG C of pre-freeze 2h, -50 DEG C of freeze-drying 48h
Degree and hardness are best.
Comparative example 1. repeats embodiment 2, and the difference of this comparative example and embodiment 2 is, without containing acid in the seasoning liquid
Milk is made of the water (mass fraction) of 18% maltodextrin and 82%.
Ginseng crisp tests microbial population of animal intestinal tract regulatory function：
Yoghourt can make a part of sugar and breaks down proteins at the lactic acid of small molecule, galactolipin, small peptide chain during the fermentation
And amino acid, it is more conducive to human consumption and absorption, improves the utilization rate of nutrient, the lactic acid bacteria in Yoghourt can improve enteron aisle
Function adjusts body metabolism, the composition of intestinal flora can be made to occur, beneficial to variation, to safeguard health with ginseng composite edible.
Following adjustings using mouse as object, to verify using the ginseng crisp of Yoghourt seasoning liquid preparation for intestinal flora
Ability.
One, experiment grouping and feeding
Mouse 60, half male and half female are randomly divided into 4 groups, wherein 2 groups are test group, 4 groups are control group, and gavage is given respectively
Sample, every group is continuously given sample 20d, and the Yoghourt ginseng crisp prepared using embodiment 2 is target detection sample.
Test group 1 supplies the Yoghourt ginseng crisp of low dosage, and gavage amount is 0.3g/10g, 1 time a day.
Test group 2 supplies the Yoghourt ginseng crisp of high dose, and gavage amount is 0.6g/10g, 1 time a day.
Control group 1 gives the seasoning liquid with 1 phase homogenous quantities of test group, and the seasoning liquid is by 18% maltodextrin and 82%
Yoghourt forms.
Control group 2 gives the seasoning liquid with 2 phase homogenous quantities of test group, and the seasoning liquid is by 18% maltodextrin and 82%
Yoghourt forms.
Control group 3 gives the Yoghourt ginseng crisp described in comparative example 1, and gavage amount is 0.3g/10g, 1 time a day.
Control group 4 gives the Yoghourt ginseng crisp described in comparative example 1, and gavage amount is 0.6g/10g, 1 time a day.
Two, the intestinal flora method of inspection
Before giving mouse tested material and last is given after tested material for 24 hours, sterile to take stool in mice 0.1g, sets and has weighed
The dry sterilization small test tube equipped with bead in, be re-weighed, calculate stool in mice weight, with sterile diluent dilute 10
Times, uniform suspension is made, then carry out multiplication dilution successively, selects suitable dilution, 8-10 times can be diluted, be seeded in respectively
On each selective medium.
Lactic acid bacteria：37 DEG C of LBS culture mediums, 48h Anaerobic culturels；Enterobacteria：37 DEG C of EM B culture mediums are cultivated for 24 hours；Intestines ball
Bacterium：Sodium azide -37 DEG C of crystal violet-esculin medium, 48h cultures.The changing value of index bacterium amount=(logarithm-examination after experiment
Test preceding logarithm) preceding logarithm × 100% of/experiment.
Table 1 tests each bacterium bacterium colony changing value in front and back stool in mice
*, P ＜ 0.05；*, P ＜ 0.01.
As can be seen that the ginseng crisp prepared using Yoghourt seasoning liquid can dramatically increase mouse intestinal from test result
Interior lactobacillus quantity, while having certain inhibiting effect to enterobacteria and enterococcus, help to adjust normal intestinal flora, dimension
Hold the balance of intestine microenvironment.
Claims (6)
1. a kind of Yoghourt ginseng crisp, which is characterized in that the Yoghourt ginseng crisp is that fresh ginseng piece is immersed in Yoghourt allotment
It freezes and is prepared after vacuum is filled in liquid, the Yoghourt seasoning liquid is made of the raw material of following mass fraction：Maltodextrin
16%~24% and Yoghourt 76%~84%.
2. Yoghourt ginseng crisp according to claim 1, which is characterized in that the Yoghourt seasoning liquid is by following mass fraction
Raw material composition：Maltodextrin 18% and Yoghourt 82%.
3. Yoghourt ginseng crisp according to claim 1 or 2, which is characterized in that the fresh ginseng piece thickness is 2mm.
4. the preparation method of Yoghourt ginseng crisp described in claim 1-3 any one, which is characterized in that immerse fresh ginseng piece
Into Yoghourt seasoning liquid, vacuum filling is carried out, the filling temp is 40 DEG C~50 DEG C, and vacuum degree is 0.08MPa~0.1MPa,
Filling time is 30min~45min, then at -85 DEG C~-75 DEG C, pre-freeze 1h~3h, then at -55 DEG C~-45 DEG C, freeze
Do for 24 hours~60h.
5. the preparation method of Yoghourt ginseng crisp according to claim 4, which is characterized in that the filling temp is 45 DEG C,
Vacuum degree is 0.1MPa, filling time 35min.
6. the preparation method of Yoghourt ginseng crisp according to claim 4, which is characterized in that the pre-freezing temperature is -80 DEG C,
Time is 2h；- 50 DEG C of freeze temperature, time 48h.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1895315A (en) * | 2006-06-29 | 2007-01-17 | 中华全国供销合作总社南京野生植物综合利用研究院 | Active ginseng crisp and its preparation |
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