CN110235943A - A kind of anti-aging Yoghourt and preparation method thereof containing converted starch - Google Patents
A kind of anti-aging Yoghourt and preparation method thereof containing converted starch Download PDFInfo
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- CN110235943A CN110235943A CN201910516397.2A CN201910516397A CN110235943A CN 110235943 A CN110235943 A CN 110235943A CN 201910516397 A CN201910516397 A CN 201910516397A CN 110235943 A CN110235943 A CN 110235943A
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- parts
- aging
- converted starch
- yoghourt
- thickener
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—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
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/137—Thickening substances
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a kind of anti-aging Yoghourt and preparation method thereof containing converted starch, raw material including following parts by weight: 40-100 parts of colostrum, 10-30 parts of Isin glue collagen Gly-His-Lys, 1-5 parts of thickener, 2-6 parts of inspissated juice, 0.5-1.5 parts of tea polyphenol nano particle, 0.1-1 parts of sweetener and 0.1-1 parts of probiotics, the thickener are made of sodium alginate and converted starch according to the ratio that mass ratio is 1:4-6.The effect of anti-aging Yoghourt containing converted starch of the invention is full of nutrition, and delicate mouthfeel is smooth, has the balance for adjusting human body intestinal canal Tiny ecosystem, improves function of intestinal canal, while having blood fat-reducing blood pressure-decreasing, enhances human immunity, anti-aging；Preparation method is simple for Yoghourt of the present invention, and strong operability is at low cost, is suitble to the factorial production application.
Description
Technical field
The present invention relates to technical field of dairy processing, in particular to a kind of anti-aging Yoghourt and its preparation containing converted starch
Method.
Background technique
Yoghourt is to add lactic acid bacteria etc. into milk again after pasteurize using milk as raw material, after fermented, then it is cold
Filling a kind of milk product.Now with the improvement of people's living standards, increasingly emphasis own health, Yoghourt is as milk
Product it is a kind of due in good taste, full of nutrition very popular, be most profit and development potentiality in dairy industry
Product.
Good Yoghourt should have the posture and smooth mouthfeel of stiff.But it is added in traditional yogurt production a variety of
Thickener has agar, gelatin, pectin, ative starch etc., the wherein good application effect but higher cost of colloid, and some colloids
It is not very convenient to use, ative starch can make Yoghourt eke out a living sense as thickening stabilizing agent, and posture is coarse, after cryopreservation
It will appear aging phenomenon, and be added to white granulated sugar mostly, be easy to cause saprodontia, healthcare function is less, can not meet people's
Demand.
Summary of the invention
In view of the deficiencies of the prior art, on the one hand the purpose of the present invention is to provide a kind of anti-aging acid containing converted starch
Milk, delicate mouthfeel is smooth, full of nutrition, while having removing interior free yl, the effect of anti-aging and strengthen immunity.
In order to achieve the above object, the present invention adopts the following technical scheme:
A kind of anti-aging Yoghourt containing converted starch, the raw material including following parts by weight: 40-100 parts of colostrum, collagen
10-30 parts of protein peptide powder, 1-5 parts of thickener, 2-6 parts of inspissated juice, 0.5-1.5 parts of tea polyphenol nano particle, sweetener 0.1-1
Part and probiotics 0.1-1 part, the thickener is made of sodium alginate and converted starch according to mass ratio for the ratio of 1:4-6.
Preferably, the raw material including following parts by weight: 70 parts of colostrum, 20 parts of Isin glue collagen Gly-His-Lys, 3 parts of thickener,
4 parts of inspissated juice, 1 part of tea polyphenol nano particle, 0.5 part of sweetener and 0.5 part of probiotics, the thickener by sodium alginate and
Converted starch is formed according to the ratio that mass ratio is 1:5.
Preferably, the Isin glue collagen Gly-His-Lys are deep-sea fish collagen Gly-His-Lys and/or freshwater fish collagen peptide powder.
Preferably, the converted starch is crosslinking etherificate cassava modified starch.
Preferably, the inspissated juice the preparation method comprises the following steps: take Noni fruit, Cranberry and blueberry, be added 2-6 times it is pure
Water, juicing, adds pectase, 10-30min is digested under the conditions of 40-45 DEG C, filters, is then concentrated in vacuo, obtains water
Dividing content is the inspissated juice of 8-12%.
Preferably, the sweetener is one of maltitol, stevioside and lactitol or a variety of.
Preferably, the probiotics is Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus fermenti and lactic acid
One of lactobacillus is a variety of.
Preferably, the preparation method of the tea polyphenol nano particle, comprising the following steps:
S1, the chitosan for being 0.8mg/mL by concentration are dissolved in the acetum that mass concentration is 1.2%, are stirred at room temperature
It dissolves it sufficiently, forms chitosan-acetic acid solution；
S2, tea polyphenols are dissolved in the chitosan-acetic acid solution of S1, lasting stirring dissolves it sufficiently at room temperature, is formed multiple
Close solution；
S3, the sodium tripolyphosphate that concentration is 2mg/mL is dissolved in deionized water, stirring dissolves it sufficiently at room temperature, shape
At sodium tripolyphosphate solution；
S4, the sodium tripolyphosphate solution of S3 is added dropwise in the composite solution of S2, stirring and dissolving while slowly heats up
To 45 DEG C, after opalescence is presented in solution, dissolved compound is concentrated, it is 2.5 hours dry under the conditions of 65 DEG C, obtain tea polyphenols
Nano particle.
On the other hand, the preparation method of the present invention also provides a kind of anti-aging Yoghourt containing converted starch, including it is following
Step:
S1, emulsification shearing: colostrum being added into emulsion tank, is warming up to 55-65 DEG C, opens and stirs, then by collagen egg
In white Gly-His-Lys, thickener, tea polyphenol nano particle, inspissated juice and sweetener input cylinder, 4-6min is sheared；
S2, constant volume: the material that step (1) obtains being delivered in dispensing cylinder and carries out constant volume, is examined, and is kept in；
S3, homogeneous: the material that step (2) obtains is cooled to 40-50 DEG C, the homogeneous under 150-170bar pressure；
S4, pasteurize: the material that step (3) obtains is sterilized, and sterilization temperature is 90-95 DEG C, and sterilizing time is
15s is cooled to 40-45 DEG C after sterilization；
S5, it adds strain, is filling: adding probiotics into the material that step (4) obtains, be delivered to jar fermenter, unlatching is stirred
3-5min is mixed, is sufficiently mixed uniformly, being cooled to temperature is that 2-6 DEG C of progress is canned.
The effect of each raw material, is as follows in anti-aging Yoghourt containing converted starch of the invention:
Colostrum: colostrum is milk secreted in 72 hours after healthy cow farrows, and contains precious active immne
The nutritions such as globulin and milk calcium matter abundant, protein, various trace elements are known as " king that 21 century is immunized ".With
Normal cream is compared, and content content has dramatically different, and serum colostrum protein content is higher, and fat and sugar content is lower, and iron content is
10-17 times of common milk, vitamin D and A are respectively 3 times and 10 times of common milk.Colostrum contains the panimmunity factor,
Such as active immune globulin, lactoferrin, lactoperoxidase, lysozyme, most important one substance are active immne balls
Albumen, content are 10 times or more in often newborn.Immunoglobulin containing five seed types in colostrum, respectively IgA, IgD,
IgE, IgM, IgG, wherein the content of IgG accounts for 80% or more, and characteristic is than other four kinds of stabilizations, is most important functionality
Substance.Numerous studies and clinical test prove that IgG has immunoloregulation function in colostrum, more efficiently can prevent and improve disease
Disease enhances disease resistance, is able to suppress multiple pathogenic microorganisms.Furthermore there are also some other functions for colostrum, such as promote growth
Development and raising IQ, build up health, improve movenent performance, eliminate fatigue, delay senescence, adjust intestinal flora etc..
Isin glue collagen Gly-His-Lys: using fish-skin and fish scale as raw material, being extracted with lye or enzymolysis process produced and is made, and opposite point
Son amount is distributed in the small-molecular peptides within 10000Da, preferably peptide fragment of the relative molecular weight lower than 5000Da.Due to marine ecology ring
The particularity in border so that Isin glue collagen on the composition of amino acid and the sequence of amino acid with terrestrial animal collagen phase
Than having certain difference, to possess unique physiological function and physicochemical characteristic.Isin glue collagen mainly contains I and collagen type v
Albumen is distributed in skin, bone, squama of fish etc., is the spirality fiber shape protein twisted by 3 peptide chains.Its main amino
Acid group becomes glycine, proline, hydroxyproline, alanine, hydroxylysine etc., and amino acid composition has significantly with other oroteins
Difference, the content of glycine is very high, almost accounts for the one third of amino acid residue；Hydroxyproline and hydroxylysine contained by it
Residue is more rare in other oroteins；Isin glue collagen also because of its low antigenicity the characteristics of, medical treatment and field of food it is wide
It is welcomed by the people.In addition, the small molecule Isin glue collagen peptide nutrition obtained after hydrolysis is better than general collagen, have
Very strong bioactivity such as protects stomach lining, antiulcer, anti-oxidant, antiallergy, antitumor, anti-aging, blood pressure lowering, drop gallbladder solid
Alcohol, enhancing bone strength, pre- preventing bone rarefaction, the reparation and life for prevention arthritis, promoting wound healing, promoting corneal epithelial cell
Long, promotion skin collagen metabolism, immunological regulation etc..
Tea polyphenols: tea polyphenols are most important biological active ingredients in tealeaves, and main component is catechin, research
Show it with the various health care functions such as anti-oxidant, antitumor, anti-inflammatory, antibacterial, hypoglycemic, radiation protection, antioxidant is substantially better than dimension
Raw element E, and having synergy with injection Vitamin B_6 is a kind of function factor for having and value being widely applied.Tea polyphenols have removing certainly
By the effect of base, lipoxygenase and lipid peroxidation in skin mitochondria can inhibit, to have anti-aging effect.So
And the problems such as Yin Qiyi is oxidized, biosystem intracellular metabolite rate is high, cause tea polyphenols bioavilability low.
Inspissated juice: it is made of Noni fruit, Cranberry and blueberry by techniques such as juicings.Wherein, Noni fruit contains human body
Required various nutritional ingredients, vitamin, minerals and effective component, main component include polysaccharide, phenols, flavonoids, terpenes
Class compound, scopoletin, terpenoid, alkaloid, anthraquinone, flavonoid glycoside, iridoid glycoside and rutin, phytosterol etc.,
Have the function of antiallergy, anti-oxidant, antiviral and antitumor, strengthen immunity, reduction cardiovascular disease etc., there is prevention and control
Treat a variety of diseases, such as skin disease, wound infection, diabetes, hypertension, heart disease, depression；The bioactivity of Cranberry
Ingredient mainly has procyanidine, anthocyanidin, terpene, organic acid, flavonoids, dietary fiber and minerals etc., and Cranberry has pre-
A variety of medical values such as anti-urinary tract infection, helicobacter pylori resistant, anti-oxidant, antitumor, prevention cardiovascular disease and health care are made
With；Blueberry is rich in the substances such as protein, fat, carbohydrate, vitamin A, carbohydrate, minerals, niacin, anthocyanin,
Common is maximum rich in anthocyanidin ratio contained in anthocyanidin fruits and vegetables, and blueberry includes the substance of a variety of tool anti-oxidation characteristics, has
The effects of pre- anti-cancer, enhancing organism immune power, protection eyesight, anti-aging and cardiovascular and cerebrovascular disease.
Sweetener: in numerous sweeteners, maltitol is identical as sweetness of cane sugar, sweet taste is mild, does not have very soluble in water
There is miscellaneous taste, there is significant hygroscopicity, is not easy to be utilized by mould, yeast and lactic acid bacteria, is difficult to be digested metabolism in animal body, heat
Measure it is low, fat storage in human body can be inhibited, there is emulsion stability；Stevioside be white to micro- yellow crystalline powder or
Grain, there is a refrigerant sweet taste, and stevioside can help digest, prevent constipation, and stevioside can promote Bifidobacterium and lactic acid bar in human body
Bacterium proliferation, has the effects that improve the immunity of the human body, prevent and treat constipation and diarrhea, stevioside also helps the tune of blood glucose
Section, has auxiliary therapeutic action to cardiovascular disease etc.；Lactitol is not only sweet also to have pre- anti-caries, proliferation intestinal beneficial bacterium
Group, advantageous defaecation reduce the healthcare functions such as Fat Accumulation, protection liver, and are suitble to patients with diabetes mellitus.
Probiotics: probiotics can be colonized on intestinal mucosa, by itself stick and competitive inhibition, in intestines
Road surface formed one of natural barrier, pathogenic bacteria and intestinal epithelial tissue are kept apart, inhibit or reduce pathogen infect with
Field planting, enhancing body defenses effect, strengthen immunity；Probiotics, which has, adsorbs or absorbs cholesterol ability, and probiotics passes through thin
Cell wall, cell membrane and cytoplasmatic accumulation cholesterol have the function that reduction cholesterol in serum, can make the gallbladder in blood of human body
The content of sterol and triglycerides reduces, and can improve Human Lipid Metabolism disorder to a certain extent.
Compared with prior art, the invention has the following beneficial effects:
(1) it is added in the anti-aging Yoghourt of the invention containing converted starch by sodium alginate and crosslinking etherificate cassava denaturation
The thickener that starch is formed according to special ratios reduces the usage amount of colloid, reduces cost, while making the mouthfeel of Yoghourt, shape
State, quality etc. are greatly improved, and can improve Yoghourt structure, and whey is prevented to be precipitated.
(2) tea polyphenol nano prepared through special process is added in the anti-aging Yoghourt of the invention containing converted starch
Grain, nano particle form coarse hydrophobic core or special networks structure, limit the migration of tea polyphenols, realize the slow of tea polyphenols
On The Drug Release extends anti oxidation time, to improve antioxidant activity；Tea polyphenols are wrapped in inside by polymer wall, reduce tea
The rates of oxidative degradation of polyphenol, so that tea polyphenols utilization rate is high, provides anti-aging function to achieve the effect that protect tea polyphenols
Effect；The effective components such as the inspissated juice of addition vitamin rich in, procyanidine and anthocyanidin, further increase antioxygen
The effect of change, anti-aging.
(3) the anti-aging Yoghourt of the invention containing converted starch is full of nutrition, and delicate mouthfeel is smooth, has and adjusts human body
The effect of balance of intestinal microecology improves function of intestinal canal, while having blood fat-reducing blood pressure-decreasing, enhances human immunity, anti-aging；
Preparation method is simple for Yoghourt of the present invention, and strong operability is at low cost, is suitble to the factorial production application.
Specific embodiment
It to facilitate the understanding of the present invention, below will be to invention is more fully described.But the present invention can be to be permitted
Mostly different form is realized, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes
It is more thorough and comprehensive to the understanding of the disclosure.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.
Embodiment 1
A kind of anti-aging Yoghourt containing converted starch, the raw material including following parts by weight: 70 parts of colostrum, Isin glue collagen
20 parts of Gly-His-Lys, 3 parts of thickener, 4 parts of inspissated juice, 1 part of tea polyphenol nano particle, 0.5 part of sweetener and 0.5 part of probiotics, institute
It states thickener and is made of sodium alginate and converted starch according to the ratio that mass ratio is 1:5.
The Isin glue collagen Gly-His-Lys are deep-sea fish collagen Gly-His-Lys.
The converted starch is crosslinking etherificate cassava modified starch.
The inspissated juice the preparation method comprises the following steps: take Noni fruit, Cranberry and blueberry, be added 2-6 times of pure water, juicing,
Pectase is added, 10-30min is digested under the conditions of 40-45 DEG C, filters, is then concentrated in vacuo, obtaining moisture content is
The inspissated juice of 8-12%.
The sweetener is maltitol, stevioside and lactose alcohol mixture.
The probiotics is Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus fermenti and lactobacillus lactis mixture.
The preparation method of the tea polyphenol nano particle, comprising the following steps:
S1, the chitosan for being 0.8mg/mL by concentration are dissolved in the acetum that mass concentration is 1.2%, are stirred at room temperature
It dissolves it sufficiently, forms chitosan-acetic acid solution；
S2, tea polyphenols are dissolved in the chitosan-acetic acid solution of S1, lasting stirring dissolves it sufficiently at room temperature, is formed multiple
Close solution；
S3, the sodium tripolyphosphate that concentration is 2mg/mL is dissolved in deionized water, stirring dissolves it sufficiently at room temperature, shape
At sodium tripolyphosphate solution；
S4, the sodium tripolyphosphate solution of S3 is added dropwise in the composite solution of S2, stirring and dissolving while slowly heats up
To 45 DEG C, after opalescence is presented in solution, dissolved compound is concentrated, it is 2.5 hours dry under the conditions of 65 DEG C, obtain tea polyphenols
Nano particle.
The preparation method of the anti-aging Yoghourt containing converted starch, comprising the following steps:
S1, emulsification shearing: colostrum being added into emulsion tank, is warming up to 55-65 DEG C, opens and stirs, then by collagen egg
In white Gly-His-Lys, thickener, tea polyphenol nano particle, inspissated juice and sweetener input cylinder, 4-6min is sheared；
S2, constant volume: the material that step (1) obtains being delivered in dispensing cylinder and carries out constant volume, is examined, and is kept in；
S3, homogeneous: the material that step (2) obtains is cooled to 40-50 DEG C, the homogeneous under 150-170bar pressure；
S4, pasteurize: the material that step (3) obtains is sterilized, and sterilization temperature is 90-95 DEG C, and sterilizing time is
15s is cooled to 40-45 DEG C after sterilization；
S5, it adds strain, is filling: adding probiotics into the material that step (4) obtains, be delivered to jar fermenter, unlatching is stirred
3-5min is mixed, is sufficiently mixed uniformly, being cooled to temperature is that 2-6 DEG C of progress is filling.
Embodiment 2
A kind of anti-aging Yoghourt containing converted starch, the raw material including following parts by weight: 40 parts of colostrum, Isin glue collagen
10 parts of Gly-His-Lys, 1 part of thickener, 2 parts of inspissated juice, 0.5 part of tea polyphenol nano particle, 0.1 part of sweetener and 0.1 part of probiotics,
The thickener is made of sodium alginate and converted starch according to the ratio that mass ratio is 1:4.
The Isin glue collagen Gly-His-Lys are freshwater fish collagen peptide powder.
The converted starch is crosslinking etherificate cassava modified starch.
The inspissated juice the preparation method comprises the following steps: take Noni fruit, Cranberry and blueberry, be added 2-6 times of pure water, juicing,
Pectase is added, 10-30min is digested under the conditions of 40-45 DEG C, filters, is then concentrated in vacuo, obtaining moisture content is
The inspissated juice of 8-12%.
The sweetener is stevioside and lactitol.
The probiotics is Bifidobacterium, lactobacillus acidophilus, lactobacillus fermenti and lactobacillus lactis mixture.
The preparation method of the tea polyphenol nano particle, comprising the following steps:
S1, the chitosan for being 0.8mg/mL by concentration are dissolved in the acetum that mass concentration is 1.2%, are stirred at room temperature
It dissolves it sufficiently, forms chitosan-acetic acid solution；
S2, tea polyphenols are dissolved in the chitosan-acetic acid solution of S1, lasting stirring dissolves it sufficiently at room temperature, is formed multiple
Close solution；
S3, the sodium tripolyphosphate that concentration is 2mg/mL is dissolved in deionized water, stirring dissolves it sufficiently at room temperature, shape
At sodium tripolyphosphate solution；
S4, the sodium tripolyphosphate solution of S3 is added dropwise in the composite solution of S2, stirring and dissolving while slowly heats up
To 45 DEG C, after opalescence is presented in solution, dissolved compound is concentrated, it is 2.5 hours dry under the conditions of 65 DEG C, obtain tea polyphenols
Nano particle.
The preparation method of the anti-aging Yoghourt containing converted starch, comprising the following steps:
S1, emulsification shearing: colostrum being added into emulsion tank, is warming up to 55-65 DEG C, opens and stirs, then by collagen egg
In white Gly-His-Lys, thickener, tea polyphenol nano particle, inspissated juice and sweetener input cylinder, 4-6min is sheared；
S2, constant volume: the material that step (1) obtains being delivered in dispensing cylinder and carries out constant volume, is examined, and is kept in；
S3, homogeneous: the material that step (2) obtains is cooled to 40-50 DEG C, the homogeneous under 150-170bar pressure；
S4, pasteurize: the material that step (3) obtains is sterilized, and sterilization temperature is 90-95 DEG C, and sterilizing time is
15s is cooled to 40-45 DEG C after sterilization；
S5, it adds strain, is filling: adding probiotics into the material that step (4) obtains, be delivered to jar fermenter, unlatching is stirred
3-5min is mixed, is sufficiently mixed uniformly, being cooled to temperature is that 2-6 DEG C of progress is filling.
Embodiment 3
A kind of anti-aging Yoghourt containing converted starch, the raw material including following parts by weight: 100 parts of colostrum, collagen egg
30 parts of white Gly-His-Lys, 5 parts of thickener, 6 parts of inspissated juice, 1.5 parts of tea polyphenol nano particle, 1 part of sweetener and 1 part of probiotics, institute
It states thickener and is made of sodium alginate and converted starch according to the ratio that mass ratio is 1:6.
The Isin glue collagen Gly-His-Lys are deep-sea fish collagen Gly-His-Lys.
The converted starch is crosslinking etherificate cassava modified starch.
The inspissated juice the preparation method comprises the following steps: take Noni fruit, Cranberry and blueberry, be added 2-6 times of pure water, juicing,
Pectase is added, 10-30min is digested under the conditions of 40-45 DEG C, filters, is then concentrated in vacuo, obtaining moisture content is
The inspissated juice of 8-12%.
The sweetener is lactitol.
The probiotics is Bifidobacterium, Lactobacillus rhamnosus, lactobacillus fermenti and lactobacillus lactis mixture.
The preparation method of the tea polyphenol nano particle, comprising the following steps:
S1, the chitosan for being 0.8mg/mL by concentration are dissolved in the acetum that mass concentration is 1.2%, are stirred at room temperature
It dissolves it sufficiently, forms chitosan-acetic acid solution；
S2, tea polyphenols are dissolved in the chitosan-acetic acid solution of S1, lasting stirring dissolves it sufficiently at room temperature, is formed multiple
Close solution；
S3, the sodium tripolyphosphate that concentration is 2mg/mL is dissolved in deionized water, stirring dissolves it sufficiently at room temperature, shape
At sodium tripolyphosphate solution；
S4, the sodium tripolyphosphate solution of S3 is added dropwise in the composite solution of S2, stirring and dissolving while slowly heats up
To 45 DEG C, after opalescence is presented in solution, dissolved compound is concentrated, it is 2.5 hours dry under the conditions of 65 DEG C, obtain tea polyphenols
Nano particle.
The preparation method of the anti-aging Yoghourt containing converted starch, comprising the following steps:
S1, emulsification shearing: colostrum being added into emulsion tank, is warming up to 55-65 DEG C, opens and stirs, then by collagen egg
In white Gly-His-Lys, thickener, tea polyphenol nano particle, inspissated juice and sweetener input cylinder, 4-6min is sheared；
S2, constant volume: the material that step (1) obtains being delivered in dispensing cylinder and carries out constant volume, is examined, and is kept in；
S3, homogeneous: the material that step (2) obtains is cooled to 40-50 DEG C, the homogeneous under 150-170bar pressure；
S4, pasteurize: the material that step (3) obtains is sterilized, and sterilization temperature is 90-95 DEG C, and sterilizing time is
15s is cooled to 40-45 DEG C after sterilization；
S5, it adds strain, is filling: adding probiotics into the material that step (4) obtains, be delivered to jar fermenter, unlatching is stirred
3-5min is mixed, is sufficiently mixed uniformly, being cooled to temperature is that 2-6 DEG C of progress is filling.
Comparative example 1
The difference from embodiment 1 is that thickener is sodium alginate, other preparation conditions and method are same as Example 1.
Comparative example 2
The difference from embodiment 1 is that thickener is crosslinking etherificate cassava modified starch, other preparation conditions and method with
Embodiment 1 is identical.
Comparative example 3
The difference from embodiment 1 is that thickener is by sodium alginate and crosslinking etherificate cassava modified starch according to mass ratio
It is formed for the ratio of 1:3, other preparation conditions and method are same as Example 1.
Comparative example 4
The difference from embodiment 1 is that thickener is by sodium alginate and crosslinking etherificate cassava modified starch according to mass ratio
It is formed for the ratio of 1:7, other preparation conditions and method are same as Example 1.
Comparative example 5
The difference from embodiment 1 is that be not added with tea polyphenol nano particle, other preparation conditions and method and embodiment 1
It is identical.
Yoghourt sensory evaluation
The sensory evaluation group of 30 panelist (15 male 15 female) compositions, panelist is one by one to embodiment 1-3 and comparative example
The Yoghourt that 1-4 is provided is evaluated in terms of whey amount of precipitation, smooth feeling, overall palatability, and is carried out according to 1 standards of grading of table
Scoring, each single item evaluation index 1 are divided for best result, and 7 points are minimum point.Panelist individually tastes, independent assessment, every to complete one
The sensory evaluation of sample, is gargled with clear water immediately, the results are shown in Table 2.
1 sensory evaluation criteria of table
2 sensory score result of table
| Group | Whey amount of precipitation | Smooth feeling | Overall palatability |
| Embodiment 1 | 1.4 | 1.2 | 1.1 |
| Embodiment 2 | 1.5 | 1.6 | 1.3 |
| Embodiment 3 | 1.7 | 1.4 | 1.5 |
| Comparative example 1 | 6.3 | 5 | 5.8 |
| Comparative example 2 | 6.6 | 4.8 | 5.6 |
| Comparative example 3 | 4.8 | 3.2 | 5.1 |
| Comparative example 4 | 4.5 | 3.5 | 5.2 |
From table 2 it can be seen that the Yoghourt organoleptic quality that embodiment 1-3 is provided is obviously higher than the Yoghourt that comparative example 1-4 is provided,
Show the thickener being made of sodium alginate and crosslinking etherificate cassava modified starch according to special ratios, so that the mouthfeel of Yoghourt,
State, quality etc. are greatly improved, and can improve Yoghourt structure, and whey is prevented to be precipitated.
The test of Yoghourt senile-resistant efficacy
100 mouse are taken, are randomly divided into 5 groups, wherein 1 group is control group, do not give any Yoghourt, normal diet；Other 4
Group gives the Yoghourt of embodiment 1-3 offer and the Yoghourt of the offer of comparative example 5 in addition to giving normal diet respectively.Continuous gavage 28
It, then puts to death mouse, and blood is taken to prepare serum, measures superoxide dismutase (SOD) and glutathione peroxidase in serum
Enzyme (GSH-PX) activity, it the results are shown in Table shown in 3-4.
3 each group mice serum SOD activity of table
| Group | Mouse quantity (only) | As a result (U/mg) |
| Embodiment 1 | 20 | 124.6±6.53 |
| Embodiment 2 | 20 | 120.2±8.37 |
| Embodiment 3 | 20 | 121.8±4.51 |
| Comparative example 5 | 20 | 102.6±5.46 |
| Control group | 20 | 92.4±6.76 |
4 each group mice serum GSH-P of tableXActivity
| Group | Mouse quantity (only) | As a result (U/mg) |
| Embodiment 1 | 20 | 152.4±5.23 |
| Embodiment 2 | 20 | 148.1±7.52 |
| Embodiment 3 | 20 | 150.8±5.73 |
| Comparative example 5 | 20 | 121.6±8.26 |
| Control group | 20 | 112.5±6.48 |
Superoxide dismutase (SOD) and paddy Guang in embodiment 1-3 group mice serum it can be seen from 4 result of table 3 and table
Sweet peptide peroxidase (GSH-PX) enzyme activity it is significantly raised, greater than the enzyme activity of control group and comparative example 5, show tea polyphenols
Nano particle plays the role of anti-oxidant, the senile-resistant efficacy of Yoghourt of the present invention key；Super oxygen in the mice serum of comparative example 5
Compound mutase (SOD) and glutathione peroxidase (GSH-PX) enzyme activity be also improved compared to the control group, but
Be it is unobvious, show that the other compositions such as colostrum, inspissated juice also have certain auxiliary anti-oxidant, anti-ageing in Yoghourt of the present invention
Old effect.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the general of this field
For logical technical staff, the invention may be variously modified and varied, all within the spirits and principles of the present invention, made
What modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of anti-aging Yoghourt containing converted starch, it is characterised in that: the raw material including following parts by weight: colostrum 40-100
Part, 10-30 parts of Isin glue collagen Gly-His-Lys, 1-5 parts of thickener, 2-6 parts of inspissated juice, 0.5-1.5 parts of tea polyphenol nano particle, sweet tea
0.1-1 parts and probiotics 0.1-1 parts of taste agent, the thickener is 1:4-6's according to mass ratio by sodium alginate and converted starch
Ratio composition.
2. the anti-aging Yoghourt according to claim 1 containing converted starch, it is characterised in that: the original including following parts by weight
Material: 70 parts of colostrum, 20 parts of Isin glue collagen Gly-His-Lys, 3 parts of thickener, 4 parts of inspissated juice, 1 part of tea polyphenol nano particle, sweet taste
0.5 part and 0.5 part of probiotics of agent, the thickener is made of sodium alginate and converted starch according to the ratio that mass ratio is 1:5.
3. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the Isin glue collagen
Gly-His-Lys are deep-sea fish collagen Gly-His-Lys and/or freshwater fish collagen peptide powder.
4. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the converted starch is
Crosslinking etherificate cassava modified starch.
5. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the inspissated juice
The preparation method comprises the following steps: taking Noni fruit, Cranberry and blueberry, 2-6 times of pure water is added, juicing adds pectase, at 40-45 DEG C
Under the conditions of digest 10-30min, filter, be then concentrated in vacuo, obtain moisture content be 8-12% inspissated juice.
6. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the sweetener is wheat
One of bud sugar alcohol, stevioside and lactitol are a variety of.
7. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the probiotics is double
One of discrimination bacillus, Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus fermenti and lactobacillus lactis are a variety of.
8. the anti-aging Yoghourt according to claim 1 or 2 containing converted starch, it is characterised in that: the tea polyphenol nano
The preparation method of particle, comprising the following steps:
S1, the chitosan for being 0.8mg/mL by concentration are dissolved in the acetum that mass concentration is 1.2%, and stirring makes it at room temperature
Sufficiently dissolution forms chitosan-acetic acid solution；
S2, tea polyphenols are dissolved in the chitosan-acetic acid solution of S1, lasting stirring dissolves it sufficiently at room temperature, is formed compound molten
Liquid；
S3, the sodium tripolyphosphate that concentration is 2mg/mL is dissolved in deionized water, stirring dissolves it sufficiently at room temperature, forms three
Polyphosphate sodium solution；
S4, the sodium tripolyphosphate solution of S3 is added dropwise in the composite solution of S2, stirring and dissolving while is to slowly warm up to 45
DEG C, after opalescence is presented in solution, dissolved compound is concentrated, it is 2.5 hours dry under the conditions of 65 DEG C, obtain tea polyphenol nano
Particle.
9. a kind of preparation method of the anti-aging Yoghourt according to claim 1-8 containing converted starch, feature
It is: the following steps are included:
S1, emulsification shearing: colostrum being added into emulsion tank, is warming up to 55-65 DEG C, opens and stirs, then by Isin glue collagen peptide
In powder, thickener, tea polyphenol nano particle, inspissated juice and sweetener input cylinder, 4-6min is sheared；
S2, constant volume: the material that step (1) obtains being delivered in dispensing cylinder and carries out constant volume, is examined, and is kept in；
S3, homogeneous: the material that step (2) obtains is cooled to 40-50 DEG C, the homogeneous under 150-170bar pressure；
S4, pasteurize: the material that step (3) obtains is sterilized, and sterilization temperature is 90-95 DEG C, sterilizing time 15s,
40-45 DEG C is cooled to after sterilization；
S5, it adds strain, is filling: adding probiotics into the material that step (4) obtains, being delivered to jar fermenter, opening stirring 3-
5min is sufficiently mixed uniformly, and being cooled to temperature is that 2-6 DEG C of progress is canned.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802463A (en) * | 2020-02-18 | 2020-10-23 | 常德集智生物科技有限公司 | Green immune milk powder and preparation method thereof |
| CN112616933A (en) * | 2020-12-17 | 2021-04-09 | 广州城市职业学院 | Fish protein yoghourt capable of enhancing immunity and preparation method of fish protein yoghourt |
| CN114668141A (en) * | 2022-04-28 | 2022-06-28 | 浙江译美生物科技有限公司 | Composite nutrition powder |
| CN115413708A (en) * | 2022-08-16 | 2022-12-02 | 天津科技大学 | Yoghourt with antioxidation and anti-aging functions, preparation method and application |
-
2019
- 2019-06-14 CN CN201910516397.2A patent/CN110235943A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802463A (en) * | 2020-02-18 | 2020-10-23 | 常德集智生物科技有限公司 | Green immune milk powder and preparation method thereof |
| CN112616933A (en) * | 2020-12-17 | 2021-04-09 | 广州城市职业学院 | Fish protein yoghourt capable of enhancing immunity and preparation method of fish protein yoghourt |
| CN114668141A (en) * | 2022-04-28 | 2022-06-28 | 浙江译美生物科技有限公司 | Composite nutrition powder |
| CN114668141B (en) * | 2022-04-28 | 2023-10-03 | 浙江译美生物科技有限公司 | Composite nutrition powder |
| CN115413708A (en) * | 2022-08-16 | 2022-12-02 | 天津科技大学 | Yoghourt with antioxidation and anti-aging functions, preparation method and application |
| CN115413708B (en) * | 2022-08-16 | 2024-03-08 | 天津科技大学 | Yogurt with antioxidant function, preparation method and application |
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Application publication date: 20190917 |