CN110574785A - Hemerocallis fulva flower yoghourt and preparation method thereof - Google Patents
Hemerocallis fulva flower yoghourt and preparation method thereof Download PDFInfo
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- CN110574785A CN110574785A CN201910977104.0A CN201910977104A CN110574785A CN 110574785 A CN110574785 A CN 110574785A CN 201910977104 A CN201910977104 A CN 201910977104A CN 110574785 A CN110574785 A CN 110574785A
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- A—HUMAN NECESSITIES
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- 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
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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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Abstract
The invention provides day lily flower yoghourt and a preparation method thereof, wherein the day lily flower yoghourt is prepared from the following components in parts by weight: 80-88% of raw milk, 3-12% of day lily flower juice, 5-7% of sweetening agent, 0.75-0.84% of composite stabilizer, 0.004-0.007% of yogurt starter inoculum size and the balance of water. The invention also provides a preparation method of the yoghourt, which comprises five steps of juicing, blending, homogenizing and sterilizing, fermenting and refrigerating; the day lily flower yoghourt prepared by the method not only enriches the mouthfeel of the yoghourt, but also has high nutritive value, endows the yoghourt with certain oxidation resistance, and can remove DPPH free radicals and OH free radicals in vitro to different degrees. The hemerocallis fulva yogurt enriches varieties of functional yogurt and improves the antioxidant activity of the yogurt.
Description
Technical Field
the invention relates to a functional fermented dairy product, in particular to day lily flower yoghourt and a preparation method thereof, and belongs to the technical field of food processing.
background
Hemerocallis belongs to Hemerocallis of Liliaceae, and is perennial root herbaceous plant, with slender leaf, narrow and long spindle-shaped root, and cone-shaped bell-shaped flower. The hemerocallis are also called day lily and also called day lily, flowers of the hemerocallis can be eaten as vegetables, the hemerocallis recorded in the inflorescence for men are taken as deer shallots, and the hemerocallis are eaten as vegetables, and the history of more than seventy years from today is about one thousand and hundreds. According to records in ancient medical books, day lily flower has the effects of reducing blood pressure, reducing swelling and inducing diuresis, and has certain curative effect on relieving tinnitus and dizziness and edema, and the eating method is more than that of decoction, meat stewing or pounding for external use. Modern pharmacological studies show that the day lily flower contains flavonoids, polyphenols, alkaloids, anthraquinones and other substances, so that the day lily flower has the effects of resisting bacteria, cancers, oxidation and depression, soothing nerves, calming and the like.
The sour milk is prepared with raw milk of cow and sheep or milk powder as material and through sterilizing, inoculating lactic acid bacteria or other probiotics and lactic acid fermentation. The yoghourt has fine and uniform tissue state and good flavor, not only contains rich nutrient substances such as calcium, protein, riboflavin, vitamins and the like, but also contains a large amount of probiotics beneficial to human health. The yogurt has the effects of balancing intestinal flora, preventing and treating lactose intolerance, reducing cholesterol absorption, preventing cardiovascular diseases, resisting cancer, resisting aging, improving immunity, promoting calcium absorption, etc. The yoghurt is highly favored by consumers due to its unique flavor, higher nutritional value and good health care function.
Along with the improvement of living standard, people increasingly demand functional yogurt, and research on functional yogurt is prompted to be paid attention by researchers. Functional factors such as prebiotics, dietary fibers, folic acid and the like are added into the yoghourt, so that the nutritive value of the yoghourt can be improved, and the health-care function of the yoghourt can be enhanced. It is also reported that the health mixed yoghurt prepared by adding grains, fruit particles, vegetable juice or traditional Chinese medicines and the like into milk and inoculating lactic acid bacteria for fermentation is very popular with consumers. In order to improve the antioxidant activity of the yoghurt, researchers add grape polyphenol, apple polyphenol, green tea, black tea and the like to the yoghurt. However, no report is found on the preparation of functional yoghurt by using day lily flower as an anti-oxidation raw material.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the day lily flower yoghourt with stable tissue state, higher oxidation resistance and excellent flavor and the preparation method thereof.
In order to solve the problems, the invention provides the hemerocallis fulva yogurt, which is characterized in that raw materials comprise, by weight, 80-88% of raw material milk, 3-12% of hemerocallis fulva juice, 5-7% of a sweetening agent, 0.75-0.84% of a composite stabilizer, 0.004-0.007% of a yogurt starter and the balance of water.
Preferably, the raw milk is any one of fresh milk, skim reconstituted milk and reconstituted milk.
more preferably, the raw milk is fresh milk.
Preferably, the variety of the hemerocallis fulva is at least one of sesame fire, apache, hallway, queen of bourbon and solar dance.
More preferably, the variety of hemerocallis is sesame fire or apache, and most preferably, sesame fire.
preferably, the yoghurt starter is a commercial strain.
Preferably, the composite stabilizer is at least one of modified starch and low-ester pectin; the sweetener is one or more of white granulated sugar, fructose, mannose, fructose-glucose syrup, glucose powder, sucralose, fructo-oligosaccharide, xylitol, stevioside and sodium cyclamate.
More preferably, one or more of white granulated sugar, fructose, mannose, high fructose syrup, sucralose and stevioside, and most preferably white granulated sugar.
The invention also provides a preparation method of the day lily flower yoghourt, which is characterized by comprising the following steps:
Step 1): adding water into the hemerocallis fulva flowers, juicing, and centrifuging to obtain hemerocallis fulva flower juice;
step 2): heating the raw milk, adding the hemerocallis fulva flower juice, the sweetening agent and the composite stabilizer, mixing, homogenizing, sterilizing, cooling, adding the yogurt starter, fermenting, and aging to obtain the hemerocallis fulva flower yogurt.
Preferably, the step 1) is specifically: cleaning fresh daylily petals, adding water 3 times of the weight of the daylily petals, squeezing, centrifuging at 10000r/min for 5-10min, and collecting supernatant to obtain daylily flower juice.
more preferably, the time of centrifugation is 8 min.
Preferably, after the mixture is heated to 52-58 ℃ in the step 2), the mixture is stirred for 10-20min under the condition of heat preservation.
more preferably, the mixture is heated to 55 ℃ and then stirred for 15min under heat.
preferably, the pressure for homogenizing in the step 2) is 15-22MPa, and the temperature is 55-65 ℃; sterilizing at 90-95 deg.C for 5 min; the cooling temperature is 42-44 deg.C. After cooling, the tube was sealed within 10 s.
More preferably, the homogenization pressure is 18MPa and the temperature is 60 ℃.
preferably, the temperature of the fermentation after-ripening in the step 2) is 4 ℃ and the time is 12-24 h.
More preferably, the time for after-ripening of the fermentation is 16 h.
compared with the prior art, the invention has the following advantages: the yogurt has strong capability of scavenging free radicals, and can endow the yogurt with antioxidant physiological function; meanwhile, the flavor of the yoghourt can be adjusted by adding the hemerocallis fulva flower juice in a proper amount, so that the yoghourt has special flavor, does not generate peculiar smell and is favored by consumers.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
the lactic acid bacteria yogurt starter used in examples 1 to 4 and comparative examples 1 to 2 was purchased from Shanghai Neon trade, Inc., and Hemerocallis were collected from the university of Shanghai applied technology ecological park.
Example 1
Hemerocallis fulva yogurt, the formula of which is shown in table 1:
TABLE 1
| raw materials | Mass percent (%) |
| Fresh milk | 88.0 |
| Hemerocallis fulva flower juice | 3.0 |
| Modified starch | 0.67 |
| Low ester pectin | 0.08 |
| White granulated sugar | 5.0 |
| Yoghourt leaven | 0.007 |
| Water (W) | Make up to 100% |
A preparation method of day lily flower yoghourt comprises the following steps:
(1) Juicing: cleaning fresh daylily petals, adding water with the weight 3 times of the weight of the daylily petals, squeezing, centrifuging at 10000r/min, and collecting supernatant to obtain daylily flower juice;
(2) Blending: heating the mixed sample to 55 ℃, adding the hemerocallis fulva flower juice, the stabilizer and the white granulated sugar, keeping the temperature, stirring for 15min, and uniformly mixing;
(3) Homogenizing and sterilizing: homogenizing the mixed raw materials at 15MPa/65 deg.C, and maintaining at 90 deg.C for 5 min;
(4) Fermentation: cooling the material to 45 ℃, adding commercial strains into the cooled milk, and fermenting at a constant temperature of 42 ℃ until the pH is 4.5;
(5) And (3) refrigerating: and cooling the fermented hemerocallis fulva flower yoghourt to below 10 ℃, and refrigerating at 4 ℃ for 16 hours to obtain the hemerocallis fulva flower yoghourt.
Example 2
Hemerocallis fulva yogurt, the formula of which is shown in table 2:
TABLE 2
| Raw materials | mass percent (%) |
| Reconstituted milk | 86.0 |
| Hemerocallis fulva flower juice | 6.0 |
| Modified starch | 0.69 |
| Low ester pectin | 0.09 |
| White granulated sugar | 5.5 |
| Yoghourt leaven | 0.006 |
| water (W) | Make up to 100% |
A preparation method of day lily flower yoghourt comprises the following steps:
(1) Juicing: cleaning fresh daylily petals, adding water with weight 3 times of the weight of the daylily petals, squeezing, centrifuging at 8000r/min, and collecting supernatant to obtain daylily juice;
(2) Blending: heating the raw milk to 55 ℃, adding the hemerocallis fulva flower juice, the stabilizer and the white granulated sugar, keeping the temperature, stirring for 15min, and uniformly mixing;
(3) Homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/60 deg.C, and keeping at 95 deg.C for 5 min;
(4) fermentation: cooling the material to 43 ℃, adding commercial strains into the cooled milk, and fermenting at a constant temperature of 42 ℃ until the pH is 4.38;
(5) And (3) refrigerating: and cooling the fermented hemerocallis fulva flower yoghourt to below 10 ℃, and refrigerating at 4 ℃ for 20 hours to obtain the hemerocallis fulva flower yoghourt.
Example 3
hemerocallis fulva yogurt, the formula of which is shown in table 3:
TABLE 3
A preparation method of day lily flower yoghourt comprises the following steps:
(1) Juicing: cleaning fresh picked hemerocallis fulva petals, adding water with the weight 3 times of the hemerocallis fulva petals to squeeze juice, centrifuging at 10000r/min, and taking supernatant to obtain the hemerocallis fulva juice;
(2) Mixing, heating the mixed sample to 55 ℃, adding the hemerocallis fulva flower juice, the stabilizer and the white granulated sugar, keeping the temperature, stirring for 15min, and uniformly mixing;
(3) Homogenizing and sterilizing: homogenizing the mixed raw materials at 15MPa/65 deg.C, and keeping at 95 deg.C for 5 min;
(4) Fermentation: cooling the material to 44 ℃, adding commercial strains into the cooled milk, and fermenting at constant temperature of 42 ℃ until the pH is 4.40;
(5) And (3) refrigerating: and cooling the fermented hemerocallis fulva flower yoghourt to below 10 ℃, and refrigerating at 4 ℃ for 12 hours to obtain the hemerocallis fulva flower yoghourt.
example 4
Hemerocallis fulva yogurt, the formula of which is shown in table 4:
TABLE 4
A preparation method of day lily flower yoghourt comprises the following steps:
(1) Juicing: cleaning fresh daylily petals, adding water with the weight 3 times of the weight of the daylily petals, squeezing, centrifuging at 10000r/min, and collecting supernatant to obtain daylily flower juice;
(2) Blending: heating the mixed sample to 55 ℃, adding the hemerocallis fulva flower juice, the stabilizer and the white granulated sugar, keeping the temperature, stirring for 15min, and uniformly mixing;
(3) Homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/65 deg.C, and maintaining at 90 deg.C for 5 min;
(4) Fermentation: cooling the material to 45 ℃, adding commercial strains into the cooled milk, and fermenting at a constant temperature of 42 ℃ until the pH is 4.38;
(5) And (3) refrigerating: and cooling the fermented hemerocallis fulva flower yoghourt to below 10 ℃, and refrigerating at 4 ℃ for 16 hours to obtain the hemerocallis fulva flower yoghourt.
Comparative example 1
A yogurt comprises raw milk 85 wt%, modified starch 0.75 wt%, low ester pectin 0.09 wt%, white sugar 5.0 wt%, and zymocyte 0.005 wt%. The preparation method is the same as that of example 1.
Comparative example 2
The yogurt comprises 80 wt% of raw milk, 14 wt% of day lily flower juice, 0.76 wt% of modified starch, 0.11 wt% of low-ester pectin, 6.0 wt% of white granulated sugar and 0.005 wt% of fermentation strain. The preparation method is the same as that of example 1.
Examples 1 to 4 and comparative examples 1 to 2 were subjected to the following tests.
DPPH free radical scavenging ability determination experiment
And adding 30mL of deionized water into the prepared hemerocallis fulva yogurt, centrifuging at 10000rpm for 10min, taking supernatant, fixing the volume to 100mL, and preparing a sample to be detected of 50 mg/mL.
2.0×10-4Preparing mol/L DPPH with absolute ethanol, and measuring the DPPH absorbance (A0) of a blank sample, namely transferring 4mL of absolute ethanol, adding 2mL of DPPH solution, fully and uniformly mixing, and measuring the absorbance of the solution at 517 nm; measurement of absorbance (a1) of DPPH + day lily yogurt sample liquid: respectively transferring 2mL of sample liquid with a certain concentration, adding 2mL of DPPH solution, transferring 2mL of absolute ethyl alcohol, fully mixing, reacting for 30min at room temperature in a dark place, and measuring the absorbance at 517 nm; absorbance (A2) of Hemerocallis yogurt sample was measured by transferring 2mL of the sample solution of the same concentration, adding 4mL of absolute ethanol, mixing, and measuring absorbance at 517 nm.
In the formula: a0: absorbance value of blank control; a1: absorbance values of the samples after reaction with DPPH; a2: the absorbance values of DPPH were replaced with the same volume of deionized water.
the results of the DPPH radical scavenging ability measurement are shown in Table 5.
TABLE 5
| DPPH radical scavenging ability (%) | |
| Example 1 | 67.00±0.92 |
| Example 2 | 70.52±1.51 |
| example 3 | 72.67±0.77 |
| Example 4 | 73.50±1.41 |
| Comparative example 1 | 65.10±0.69 |
As can be seen from Table 5, in comparative example 1, compared with the examples, the amount of the day lily flower juice is different, the DPPH radical scavenging ability is different, and the scavenging rate tends to increase with the increase of the sample concentration. The day lily yogurt has the advantages that the oxidation resistance is obviously superior to that of the common yogurt, the free radical clearance rate is high, and the day lily yogurt has a good health care effect.
Experiment for measuring hydroxyl radical (. OH) scavenging ability
Taking 2mL of a sample to be detected, adding 2mL of 9mmol/L salicylic acid-ethanol solution and 2mL of 9mmol/L FeSO4, and finally adding 2mL of 8.8mmol/L H2O2Mixing, putting into water bath at 37 ℃ for reaction for 30min, wherein the total reaction volume is 8 mL. The absorbance values were measured at 510nm, repeated 3 times for each treatment, and averaged. The hydroxyl radical clearance rate calculation formula is the same as the formula (1).
Wherein A0: absorbance value of blank control without sample addition; a1: sample tube absorbance values; a2: without addition of H2O2The absorbance value of (a).
The results of measurement of the hydroxyl radical (. OH) scavenging ability are shown in Table 6.
TABLE 6
| hydroxyl radical (. OH) scavenging ability (%) | |
| Example 1 | 20.01±0.23 |
| example 2 | 28.53±0.19 |
| Example 3 | 30.50±0.42 |
| Example 4 | 46.51±0.32 |
| Comparative example 1 | 19.50±0.11 |
As can be seen from Table 6, in comparative example 1, compared with the examples, the content of the day lily flower juice is different, the hydroxyl radical (. OH) scavenging ability is different, and the scavenging rate tends to increase with the increase of the sample concentration. Free radicals are harmful compounds generated in the oxidation reaction of the body, have strong oxidizing property, and can damage tissues and cells of the body, thereby causing chronic diseases and aging effects. The tawny daylily yogurt has the capability of resisting free radicals obviously better than that of common yogurt, has high free radical clearance rate and has good health care effect.
Third, sensory evaluation experiment of day lily flower yoghourt
The sensory evaluation group was selected from the laboratory research student of the university of Shanghai applied technology, perfume and essence school, and finally 4 male classmates and 4 female classmates were selected, and 8 classmates were combined to form the sensory evaluation group. Theoretical training is carried out before evaluation, so that the panelists are familiar with the related knowledge of the type, the nutritional composition, the taste, the flavor and the like of the yogurt, and meanwhile, different types of yogurt in the local market are purchased to carry out sensory evaluation training on the panelists. In the formal evaluation, the samples are randomly numbered and are evaluated in a light-well partition workbench, and each panelist is evaluated independently in a relatively independent environment.
The tissue morphology refers to the solidification and molding condition and the uniform color degree of the yoghourt and is obtained by section observation; mouthfeel refers to taste after the mouth and the feeling of chewing in the mouth, known by taste and tongue sensation; the flavor refers to the fragrant substances volatilized from the yoghourt and is sensed through smell; whey refers to the liquid that is separated out from the surface during the post-maturation of yogurt. Each panelist evaluated the sample for each index, and the sensory evaluation results are shown in Table 7.
TABLE 7
As can be seen from table 7, the sensory quality of the day lily yogurt product is affected by the day lily juice composition of the formulation, the homogenization conditions, the cooling temperature and the after-ripening time. As can be seen from comparative examples 1-2, the same storage conditions, depending on the composition of the day lily flower juice of the product, resulted in significant differences in the condition, color and texture of the product. Comparative example 2 shows that when the amount of the day lily flower juice was too large, the yogurt had a peculiar smell and was slightly layered.
Claims (10)
1. The hemerocallis fulva yoghurt is characterized by comprising, by weight, 80-88% of raw milk, 3-12% of hemerocallis fulva juice, 5-7% of a sweetening agent, 0.75-0.84% of a composite stabilizer, 0.004-0.007% of a yoghurt starter and the balance of water.
2. The daylily flower yogurt of claim 1, wherein the raw milk is any one of fresh milk, skim milk and whole milk.
3. the daylily yogurt of claim 1, wherein the variety of daylily is at least one of shiitake, apache, hallway, poverty, and solar dance.
4. The daylily yogurt of claim 1, wherein the yogurt starter is a commercial strain.
5. the daylily yogurt of claim 1, wherein the composite stabilizer is at least one of modified starch and low-ester pectin; the sweetener is one or more of white granulated sugar, fructose, mannose, fructose-glucose syrup, glucose powder, sucralose, fructo-oligosaccharide, xylitol, stevioside and sodium cyclamate.
6. The method of making a daylily yogurt of any one of claims 1-5, comprising the steps of:
Step 1): adding water into the hemerocallis fulva flowers, juicing, and centrifuging to obtain hemerocallis fulva flower juice;
Step 2): heating the raw milk, adding the hemerocallis fulva flower juice, the sweetening agent and the composite stabilizer, mixing, homogenizing, sterilizing, cooling, adding the yogurt starter, fermenting, and aging to obtain the hemerocallis fulva flower yogurt.
7. The method for preparing a daylily flower yogurt as claimed in claim 6, wherein the step 1) specifically comprises: cleaning fresh daylily petals, adding water 3 times of the weight of the daylily petals, squeezing, centrifuging at 10000r/min for 5-10min, and collecting supernatant to obtain daylily flower juice.
8. the method for preparing day lily flower yoghourt as claimed in claim 6, wherein the mixture in the step 2) is heated to 52-58 ℃, and then is stirred for 10-20min under heat preservation.
9. The method for preparing a daylily yogurt as claimed in claim 6, wherein the pressure for homogenization in step 2) is 15-22MPa, and the temperature is 55-65 ℃; sterilizing at 90-95 deg.C for 5 min; the cooling temperature is 42-44 deg.C.
10. the method for preparing day lily flower yoghourt as claimed in claim 6, wherein the temperature for fermentation after-ripening in the step 2) is 4 ℃ and the time is 12-24 h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136892A (en) * | 2020-09-17 | 2020-12-29 | 祁东纯之绿食品有限公司 | A lactobacillus beverage containing flos Hemerocallis extract |
| CN114304273A (en) * | 2021-12-24 | 2022-04-12 | 大同市牧同乳业有限公司 | Milk containing daylily and preparation method thereof |
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| CN102106386A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life |
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- 2019-10-15 CN CN201910977104.0A patent/CN110574785A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102106386A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136892A (en) * | 2020-09-17 | 2020-12-29 | 祁东纯之绿食品有限公司 | A lactobacillus beverage containing flos Hemerocallis extract |
| CN114304273A (en) * | 2021-12-24 | 2022-04-12 | 大同市牧同乳业有限公司 | Milk containing daylily and preparation method thereof |
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