CN110934187A - Low-sugar dendrobium officinale health-care yogurt and preparation method thereof - Google Patents
Low-sugar dendrobium officinale health-care yogurt and preparation method thereof Download PDFInfo
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- CN110934187A CN110934187A CN201910952025.4A CN201910952025A CN110934187A CN 110934187 A CN110934187 A CN 110934187A CN 201910952025 A CN201910952025 A CN 201910952025A CN 110934187 A CN110934187 A CN 110934187A
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- dendrobium officinale
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- 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
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A23V2400/249—Thermophilus
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Abstract
The invention belongs to the technical field of fermented milk products, and particularly relates to low-sugar dendrobium officinale health-care yogurt and a preparation method thereof. The method comprises the following steps: (1) preparing dendrobium officinale juice; (2) preparing a dendrobium officinale substrate extracting solution; (3) preparing dendrobium officinale whole liquid; (4) preparing reconstituted milk; (5) adding the whole solution of dendrobium officinale; (6) adding a sweetening agent; (7) sterilizing; (8) adding strains; (9) subpackaging and fermenting; (10) and (5) storing. The dendrobium officinale whole liquid prepared by the ultrasonic substrate fine extraction method is added into the yoghourt, so that the effective utilization of functional components of the dendrobium officinale, such as water-soluble polysaccharide, can be furthest ensured, the utilization rate of raw materials is improved, the production cost is greatly reduced, and the effects of reducing blood sugar and enhancing the small intestine peristalsis capacity can be achieved, so that the intestinal health is promoted. Meanwhile, the food is suitable for special people such as diabetics, and can regulate the level of probiotics in intestinal tracts. Meanwhile, the preparation method is more suitable for industrial large-scale production.
Description
Technical Field
The invention belongs to the technical field of fermented milk products, and particularly relates to low-sugar dendrobium officinale health-care yogurt and a preparation method thereof.
Background
The Dendrobium officinale contains substances such as polysaccharide, alkaloid, amino acid, trace elements and the like, and also contains substances such as bibenzyl compounds, phenanthrene compounds, coumarins and the like. It has the medical functions of immunoregulation, anti-tumor, blood sugar reduction and liver function damage resistance, and also has the functions of anti-aging and anti-oxidation, wherein the dendrobium officinale water-soluble polysaccharide has the function of obviously enhancing the immunity. Yoghurt is a semi-solid dairy product obtained by the synergistic fermentation of a mixture of standardized milk, heat treated, by streptococcus thermophilus and lactobacillus bulgaricus, the final product having to contain a large amount of viable bacteria.
In the prior art, a process for combining dendrobium officinale with yoghourt production and related patents exist, for example, CN201610329451.9 discloses a compound dendrobium officinale yoghourt and a preparation method thereof, in the method, the dendrobium officinale is cut up and boiled in water bath, and the obtained filtrate is added into the yoghourt, while many functional components in the dendrobium officinale are not easy to dissolve in flowing water in the dendrobium officinale, and solid matters containing the rest various functional components can not be effectively utilized; for example, cn201610388422.x discloses a preparation method and application of herba Dendrobii yogurt, wherein herba Dendrobii fine powder is directly added into yogurt and fermented. In the yogurt prepared by the method, a large amount of nutrient substances contained in the dendrobium officinale are lost, the utilization rate of raw materials is low, the preparation cost of the dendrobium officinale yogurt is increased, and the dendrobium officinale yogurt is not suitable for large-scale industrial production. Also for example, patent CN201810142136.4 discloses a dendrobium officinale health yogurt and a manufacturing method thereof, in the method, sucrose, glucose or acesulfame potassium are used as sweeteners, and since sucrose and glucose have high metabolic sugar, there is a great health risk for diabetic patients, obese and overweight people; meanwhile, acesulfame potassium, although low in metabolic heat, is used as an artificial synthetic sweetener and can cause harm to the liver and nervous system of a human body when being frequently eaten, and is particularly serious for old people, pregnant women and children. If the food is eaten in a large amount within a short period of time, thrombocytopenia is caused to cause acute massive hemorrhage.
Disclosure of Invention
Aiming at the technical problems, the invention aims to provide a low-sugar dendrobium officinale health-care yogurt and a preparation method thereof, which can solve the problems of easy loss of nutrient substances, low raw material utilization rate and high cost in the existing dendrobium officinale yogurt preparation process and the technical problems that the existing dendrobium officinale yogurt is poor in flavor, high in sugar content and high in heat, and is not beneficial to special people to eat.
In order to achieve the purpose, the invention adopts the following technical scheme:
firstly, the invention provides a preparation method of low-sugar dendrobium officinale health-care yogurt, which comprises the following steps:
(1) preparing dendrobium officinale juice: cleaning and sterilizing fresh dendrobium officinale stems, soaking in water at 60 ℃ for 15-20min, and mixing the dendrobium officinale with the water according to a mass ratio of 1: 30 pulping, and filtering to obtain dendrobium officinale juice and a substrate respectively;
(2) preparing a dendrobium officinale substrate extracting solution: putting the substrate obtained in the step (1) into an ultrasonic extraction tank, adding water until the substrate is submerged, carrying out ultrasonic extraction for 0.5-3h in a constant temperature environment of 50-60 ℃, and filtering the obtained feed liquid to obtain a dendrobium officinale substrate extracting solution;
(3) preparing dendrobium officinale whole liquid: uniformly stirring and mixing the dendrobium officinale juice and the dendrobium officinale substrate extracting solution according to the mass ratio of 5-9:1, and sieving to obtain a dendrobium officinale whole solution;
(4) preparing reconstituted milk: adding 700 and 1000 parts of water with the temperature of 45-55 ℃ into 100 parts of the skim milk powder by weight, and uniformly stirring to obtain reconstituted milk;
(5) adding the whole solution of the dendrobium officinale: adding the dendrobium officinale whole solution according to the mass percent of 15-35% of the reconstituted milk, and uniformly stirring;
(6) adding a sweetening agent: adding 8-25 parts by weight of stevioside and 20-60 parts by weight of fructo-oligosaccharide into the reconstituted milk obtained in the step (5), and uniformly stirring to obtain a dendrobium officinale fermented milk base material;
(7) and (3) sterilization: sterilizing the dendrobium officinale fermented milk base material;
(8) adding strains: cooling to 40-45 ℃ after the reconstituted milk in the step (7) is sterilized, adding 1 part by weight of composite strain, slightly stirring and uniformly mixing, and homogenizing by using a homogenizer; the composite strain is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and lactobacillus rhamnosus according to the mass ratio of 0.8-1.2:0.8-1.2:0.8-1.2:0.8-1.2: 0.8-1.2;
(9) subpackaging and fermenting: subpackaging yogurt into fermentation containers, culturing at 40-42 deg.C for 7-8h, and packaging;
(10) and (3) storage: and preserving at low temperature of 1-5 ℃ to obtain the low-sugar dendrobium officinale health-care yoghourt.
Further, the sterilization in the step (1) is specifically irradiation for 10-15min under an ultraviolet lamp.
Further, filtering the mixture in the step (1) and the step (2) by using gauze with 40-60 meshes.
Further, the ultrasonic frequency of the ultrasonic extraction in the step (2) is 20KHz, and the ultrasonic power is 800W.
Further, sieving with a 500-mesh sieve in the step (3) to obtain the dendrobium officinale whole liquid.
Further, the stirring speed in the step (4) is 200-400r/min, and the stirring time is 5 min.
Further, the stirring speed in the step (6) is 200-400r/min, and the stirring time is 1 min.
Further, the sterilization treatment in the step (7) is specifically: and (3) keeping the dendrobium officinale fermented milk base material at the temperature of 60-80 ℃ for 30 min.
Preferably, the composite strain in the step (8) is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and rhamnosus according to the mass ratio of 1:1:1:1: 1.
The invention also provides the low-sugar dendrobium officinale health-care yogurt prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention adopts an ultrasonic substrate fine extraction method, and carries out ultrasonic extraction on the solid matters left after water extraction again on the basis of the conventional water extraction method, so that the effective utilization of functional components of the dendrobium officinale, such as water-soluble polysaccharide, can be ensured to the maximum extent, the utilization rate of raw materials is improved, 15-20% of raw materials can be saved, and the production cost is greatly reduced. The dendrobium officinale juice and the substrate extracting solution are mixed according to a specific ratio to form dendrobium officinale whole solution, and the dendrobium officinale whole solution is added into the yoghourt, so that the microbial activity in the yoghourt can be ensured to be in an optimal range. The dendrobium officinale yoghurt prepared by the invention can inhibit the decomposition of hepatic glycogen and promote the synthesis of hepatic glycogen by an extrapancreatic mechanism and an intrapancreatic mechanism, thereby achieving the effect of reducing blood glucose, contains a large amount of polysaccharide which can not be directly absorbed, is converted into glucoside and other metabolites in the digestive tract, can enhance the peristalsis capability of the small intestine, and further promotes the intestinal health.
(2) The invention uses the sweeteners of fructo-oligosaccharide and stevioside with low calorie and no toxic or side effect to replace the traditional sweeteners, thereby reducing the calorie intake directly from food. The health food can reduce calorie intake, reduce the risk of obesity and other glycolipid metabolism diseases, and can be used as special food for diabetic patients and obese groups, thereby enriching the food taste of the people and being used as health food for regulating intestinal probiotics. Besides being a low-calorie sweetener, the used sweetener fructo-oligosaccharide is also an activated proliferation factor of bifidobacteria in intestinal tracts and can adjust the level of probiotics in the intestinal tracts. Meanwhile, the preparation method is more suitable for industrial large-scale production.
Drawings
FIG. 1 shows the results of GC-MC analysis of the volatile components of the yoghurt prepared in example 1.
FIG. 2 is the GC-MC analysis of the volatile components of the yogurt prepared in comparative example 3.
FIG. 3 shows the effect of the addition of whole solution of Dendrobium officinale on the acidity of the fermented milk base.
FIG. 4 shows the effect of the addition of whole solution of Dendrobium officinale Kimura et Migo on viable count.
FIG. 5 is a graph showing the effect of fermentation temperature on the acidity of a fermented milk base.
FIG. 6 shows the effect of fermentation temperature on viable count.
FIG. 7 shows the effect of the amount of skim milk powder added on the degree of lactic acid fermentation.
FIG. 8 shows the effect of the amount of skim milk powder added on the viable cell count.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The materials used in the following examples are all commercially available from conventional sources.
Example 1
A preparation method of low-sugar dendrobium officinale health-care yogurt comprises the following steps:
(1) preparing dendrobium officinale juice: cleaning fresh dendrobium officinale stems, placing under an ultraviolet lamp for irradiation for 10-15min for sterilization, then placing in water with the temperature of 60 ℃ for soaking for 15-20min, and immediately mixing the dendrobium officinale with the water according to the mass ratio of 1: pulping 30 meshes, and filtering with 40 meshes of gauze to respectively obtain dendrobium officinale juice and a substrate;
(2) preparing a dendrobium officinale substrate extracting solution: putting the substrate in the step (1) into an ultrasonic extraction tank, adding water until the substrate is submerged, and carrying out ultrasonic extraction for 3 hours in a constant-temperature environment at 50 ℃, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 800W; filtering the obtained feed liquid by using 40-mesh gauze to obtain a dendrobium officinale substrate extracting solution;
(3) preparing dendrobium officinale whole liquid: uniformly stirring and mixing the dendrobium officinale juice and the dendrobium officinale substrate extracting solution according to the mass ratio of 5:1, and sieving with a 500-mesh sieve to obtain a dendrobium officinale whole solution;
(4) preparing reconstituted milk: adding 700 parts of water with the temperature of 45-55 ℃ into 100 parts of skim milk powder by weight, stirring at the speed of 200r/min for 5min, and uniformly stirring to obtain reconstituted milk;
(5) adding the whole solution of the dendrobium officinale: adding the dendrobium officinale whole solution according to the amount of 20% of the reconstituted milk by mass, and uniformly stirring;
(6) adding a sweetening agent: adding 8 parts by weight of stevioside and 60 parts by weight of fructo-oligosaccharide into the reconstituted milk obtained in the step (5), stirring at the speed of 200r/min for 1min, and uniformly stirring to obtain a dendrobium officinale fermented milk base material;
(7) and (3) sterilization: placing the dendrobium officinale fermented milk base material in an environment of 60-80 ℃ for 30min for sterilization treatment;
(8) adding strains: cooling to 40-45 ℃ after the reconstituted milk in the step (7) is sterilized, adding 1 part by weight of composite strain, slightly stirring and uniformly mixing, and homogenizing by using a homogenizer; the composite strain is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and rhamnosus according to the mass ratio of 1:1:1:1: 1;
(9) subpackaging and fermenting: subpackaging yogurt into fermentation containers, culturing at 40 deg.C for 8 hr, and packaging;
(10) and (3) storage: and preserving at low temperature of 1-5 ℃ to obtain the low-sugar dendrobium officinale health-care yoghourt.
Example 2
A preparation method of low-sugar dendrobium officinale health-care yogurt comprises the following steps:
(1) preparing dendrobium officinale juice: cleaning fresh dendrobium officinale stems, placing under an ultraviolet lamp for irradiation for 10-15min for sterilization, then placing in water with the temperature of 60 ℃ for soaking for 15-20min, and immediately mixing the dendrobium officinale with the water according to the mass ratio of 1: pulping for 30 meshes, and filtering with 50 meshes of gauze to respectively obtain dendrobium officinale juice and a substrate;
(2) preparing a dendrobium officinale substrate extracting solution: putting the substrate in the step (1) into an ultrasonic extraction tank, adding water until the substrate is submerged, and ultrasonically extracting for 1.5h in a constant-temperature environment at 55 ℃, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 800W; filtering the obtained feed liquid by using 50-mesh gauze to obtain a dendrobium officinale substrate extracting solution;
(3) preparing dendrobium officinale whole liquid: uniformly stirring and mixing the dendrobium officinale juice and the dendrobium officinale substrate extracting solution according to the mass ratio of 7:1, and sieving with a 500-mesh sieve to obtain a dendrobium officinale whole solution;
(4) preparing reconstituted milk: adding 850 parts of 45-55 ℃ water into 100 parts of skim milk powder by weight, stirring at 300r/min for 5min, and uniformly stirring to obtain reconstituted milk;
(5) adding the whole solution of the dendrobium officinale: adding the dendrobium officinale whole solution according to the amount of 15% of the reconstituted milk by mass, and uniformly stirring;
(6) adding a sweetening agent: adding 15 parts by weight of stevioside and 40 parts by weight of fructo-oligosaccharide into the reconstituted milk obtained in the step (5), stirring at the speed of 300r/min for 1min, and uniformly stirring to obtain a dendrobium officinale fermented milk base material;
(7) and (3) sterilization: placing the dendrobium officinale fermented milk base material in an environment of 60-80 ℃ for 30min for sterilization treatment;
(8) adding strains: cooling to 40-45 ℃ after the reconstituted milk in the step (7) is sterilized, adding 1 part by weight of composite strain, slightly stirring and uniformly mixing, and homogenizing by using a homogenizer; the composite strain is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and rhamnosus according to the mass ratio of 0.8:1.2:1.2:0.8: 0.8;
(9) subpackaging and fermenting: subpackaging yogurt into fermentation containers, culturing at constant temperature of 41 deg.C for 7.5h, and packaging;
(10) and (3) storage: and preserving at low temperature of 1-5 ℃ to obtain the low-sugar dendrobium officinale health-care yoghourt.
Example 3
A preparation method of low-sugar dendrobium officinale health-care yogurt comprises the following steps:
(1) preparing dendrobium officinale juice: cleaning fresh dendrobium officinale stems, placing under an ultraviolet lamp for irradiation for 10-15min for sterilization, then placing in water with the temperature of 60 ℃ for soaking for 15-20min, and immediately mixing the dendrobium officinale with the water according to the mass ratio of 1: pulping for 30 meshes, and filtering with 60-mesh gauze to obtain dendrobium officinale juice and a substrate respectively;
(2) preparing a dendrobium officinale substrate extracting solution: putting the substrate in the step (1) into an ultrasonic extraction tank, adding water until the substrate is submerged, and carrying out ultrasonic extraction for 0.5h in a constant-temperature environment at 60 ℃, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 800W; filtering the obtained feed liquid with 60-mesh gauze to obtain substrate extract of Dendrobium officinale Kimura et Migo;
(3) preparing dendrobium officinale whole liquid: uniformly stirring and mixing the dendrobium officinale juice and the dendrobium officinale substrate extracting solution according to the mass ratio of 9:1, and sieving with a 500-mesh sieve to obtain a dendrobium officinale whole solution;
(4) preparing reconstituted milk: adding 1000 parts of water with the temperature of 45-55 ℃ into 100 parts of the skim milk powder by weight, stirring at the speed of 400r/min for 5min, and uniformly stirring to obtain reconstituted milk;
(5) adding the whole solution of the dendrobium officinale: adding the dendrobium officinale whole solution according to the amount of 35% of the reconstituted milk by mass, and uniformly stirring;
(6) adding a sweetening agent: adding 25 parts by weight of stevioside and 20 parts by weight of fructo-oligosaccharide into the reconstituted milk obtained in the step (5), stirring at the speed of 400r/min for 1min, and uniformly stirring to obtain a dendrobium officinale fermented milk base material;
(7) and (3) sterilization: placing the dendrobium officinale fermented milk base material in an environment of 60-80 ℃ for 30min for sterilization treatment;
(8) adding strains: cooling to 40-45 ℃ after the reconstituted milk in the step (7) is sterilized, adding 1 part by weight of composite strain, slightly stirring and uniformly mixing, and homogenizing by using a homogenizer; the composite strain is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and rhamnosus according to the mass ratio of 1.2:0.8:0.8:1.2: 1.2;
(9) subpackaging and fermenting: subpackaging yogurt into fermentation containers, culturing at 42 deg.C for 7h, and packaging;
(10) and (3) storage: and preserving at low temperature of 1-5 ℃ to obtain the low-sugar dendrobium officinale health-care yoghourt.
The difference between the comparative example 1 and the example 1 is that only the same amount of dendrobium officinale juice is added.
The difference between the comparative example 2 and the example 1 is that only the same amount of dendrobium officinale substrate extracting solution is added.
9 groups of samples, numbered 1-9, were randomly sampled from the yoghurts prepared by the method of example 1, and the number of viable bacteria and the acidity and pH thereof were measured together with the yoghurts prepared by the methods of comparative examples 1-2 (numbered 10 and 11, respectively), and the results are shown in table 1.
TABLE 1 determination of viable bacteria count and acidity under different treatments
| Numbering | Viable count (CFU/mL) | Acidity (° T) | |
| 1 | 4.73×109±2.0×108 | 191.4±2.1 | 3.674±0.003 |
| 2 | 4.76×109±2.0×108 | 192.1±2.1 | 3.662±0.003 |
| 3 | 4.81×109±2.0×108 | 192.8±2.1 | 3.657±0.003 |
| 4 | 4.74×109±2.0×108 | 191.3±2.1 | 3.672±0.003 |
| 5 | 4.90×109±2.0×108 | 193.4±2.1 | 3.581±0.003 |
| 6 | 5.07×109±2.0×108 | 197.6±2.1 | 3.485±0.003 |
| 7 | 4.66×109±2.0×108 | 189.2±2.1 | 3.707±0.003 |
| 8 | 4.85×109±2.0×108 | 191.9±2.1 | 3.693±0.003 |
| 9 | 5.13×109±2.0×108 | 201.7±2.1 | 3.469±0.003 |
| Average amount of | 4.85×109±2.0×108 | 193.5±2.1 | 3.622±0.003 |
| 10 | 8.90×109±3.0×108 | 197.0±2.1 | 3.565±0.002 |
| 11 | 1.03×109±2.5×108 | 184.9±0.7 | 3.741±0.001 |
As can be seen from the data in Table 1, compared with the yogurt with only the Dendrobium officinale juice and only the Dendrobium officinale substrate extract, the yogurt prepared by the invention has the advantages that the viable count and the acidity are both kept in a proper range, and the sour and sweet flavor is more prominent. The too high quantity of lactic acid bacteria, too acid of acidophilus milk can lead to the flavor change, meanwhile, the appearance of acidophilus milk is bad, and the problem that the cost is high and the like is not suitable for industrial production is solved. Meanwhile, compared with the method disclosed in the prior patent CN 106962478A, the viable count of the lactic acid bacteria at 0DAY is 1.27X 109CFU/mL. The average quantity of viable bacteria obtained by the method disclosed by the patent can reach 4.90 multiplied by 109CFU/mL. Also, acidity tests showed that CN 106962478A peaked at 95 ℃ T when stored at 10DAY and then began to decline, whereas the present invention reached 196.8 ℃ T at 0 DAY. In conclusion, compared with the prior patents and technologies, the probiotic fermented feed has the technical advantages of high viable count, prominent sweet and sour flavor and wide probiotic variety. In addition, the preparation method is more suitable for industrial large-scale production.
The difference between the comparative example 3 and the example 1 is that the dendrobium officinale whole liquid is not added, and other preparation processes such as preparation of reconstituted milk and fermentation are the same as those in the example 1.
The solid phase microextraction-hue gas spectrum-mass spectrometry technology is adopted to respectively analyze the flavor components of the yoghurts prepared in the example 1 and the comparative example 3, and the results are respectively shown in the figure 1 and the figure 2.
The results of the GC-MC analysis of the volatile components of the yoghurts prepared in example 1 are shown in FIG. 1. As shown in figure 1, the flavor components of the dendrobium officinale yoghurt prepared by the invention are analyzed by adopting a solid phase microextraction gas chromatography-mass spectrometry combined technology, and 24 main components are identified. Mainly comprises acids (57.13% in total), ketones (5.38% in total), aldehydes (17.12% in total), esters (3.75% in total), and alcohols (4.98% in total).
The results of the GC-MC analysis of the volatile components of the yoghurts prepared in comparative example 3 are shown in FIG. 2. As shown in fig. 2, the flavor component of the yogurt prepared in comparative example 3 was analyzed by solid phase microextraction-color gas chromatography-mass spectrometry, and 21 major components were identified. Mainly comprises esters (total of 33.40%), acids (total of 45.70%), ketones (total of 96.70%), alcohols (total of 55.17%), and others (total of 23.55%).
As can be seen from FIG. 2, the main volatile substance in the identified ester compounds is (S) -12-methyl tetradecanoic acid methyl ester, the content of which is 18.22%; among the identified acids, the main volatile substances are n-decanoic acid (13.19%), n-octanoic acid (9.92%), lauric acid (16.19%); among the identified ketone compounds, the main volatile substances are geranylacetone (16.75%), 2-decadione (17.80%), 2-nonadecanone (20.76%), etc.; among the identified aldehyde compounds, the main volatile substances are n-octanol (16.18%), pentadecaldehyde (25.08%), and the like.
As can be seen from the comparison of fig. 1 and fig. 2, the main flavor components of the dendrobium officinale fermented yogurt are significantly increased in the types of flavor substances compared with the original flavor fermented yogurt. Meanwhile, the content of the most main flavor development substance, namely acid compounds, has a remarkable trend of rising; and the content of other flavor substances such as ketones, esters and alcohols is obviously reduced. Due to the change of the types and the contents of the flavor developing substances, the two kinds of yoghurts have great difference in flavor. Compared with the original yoghourt, the dendrobium officinale yoghourt has richer flavor, prominent sour taste and mellow mouthfeel. The change benefits from the influence of the functional components of the dendrobium officinale and the full utilization of the functional components by reasonable extraction and processing processes.
The influence of the whole solution of dendrobium officinale, the fermentation temperature and the addition amount of the skim reconstituted milk on the quality of the fermented milk is investigated through a single-factor alternation experiment.
Experimental example 1 influence of the addition amount of dendrobium officinale whole liquid on the quality of fermented milk
(1) Preparing the dendrobium officinale fermented milk base material: preparing the dendrobium officinale fermented milk base material according to the method, adding different addition amounts (15%, 20%, 25%, 30% and 35%) of dendrobium officinale whole liquid, sterilizing the base material at the temperature of 121 ℃ for 10min, cooling to room temperature, and inoculating under aseptic conditions for later use.
(2) Preparation of a stabilizing solution: weighing 0.25% monomer stabilizer, 8% fructo-oligosaccharide, and 0.1% sodium citrate, dissolving in water, and sterilizing at 80 deg.C for 10 min.
(3) Blending: and adding 35mL of dendrobium officinale fermented milk base material, adding the stabilizing solution and water until the total amount is 100mL, and mixing and stirring uniformly to prepare the dendrobium officinale fermented milk beverage for later use.
(4) Homogenizing and cold-storing, wherein the Dendrobium officinale fermented milk beverage is subjected to primary homogenizing treatment for 8-10 times under the pressure of 30MPa, cooled and stored at 4 ℃.
The dendrobium officinale fermented milk base material is prepared according to the method, the influence of the addition amount (15%, 20%, 25%, 30% and 35%) of the whole dendrobium officinale liquid on the dendrobium officinale fermented milk base material is examined by adopting a single-factor rotation method by taking the viable count, the acidity and the pH value as evaluation indexes, and the initial fermentation condition is that the addition amount of the skim reconstituted milk is 12% and the fermentation temperature is 40 ℃.
As can be seen from fig. 3 and 4, under the same other conditions in this experiment, the influence of the addition amount of the whole solution of dendrobium officinale is significant (P <0.05) on the viable count, and the viable count reaches the maximum value of 10.14log cfu/mL when the addition amount of the whole solution of dendrobium officinale is 20%; the influence on acidity and pH value is less significant (P is more than 0.05), and the pH value of the dendrobium officinale fermented milk beverage is in a trend of increasing after decreasing along with the increase of the addition amount of the whole solution of the dendrobium officinale; the viable count and acidity are the trend of increasing first, then decreasing and then increasing with the increase of the addition amount; the reason is probably that the dendrobium officinale contains various active ingredients (such as polysaccharide, vitamins and the like), and the active ingredients can promote the growth of lactobacillus rhamnosus within a certain range, and can inhibit the growth of lactobacillus rhamnosus beyond the range. Therefore, the optimal addition amount of the dendrobium officinale whole solution is selected to be 20%.
Experimental example 2 influence of fermentation temperature on quality of fermented milk base Material
(1) Preparing the dendrobium officinale fermented milk base material: preparing the dendrobium officinale fermented milk base material according to the method, adding 20% of dendrobium officinale whole liquid, sterilizing the base material for 10min at the temperature of 121 ℃, then cooling to room temperature, inoculating under the aseptic condition, and fermenting at different temperatures (31 ℃, 34 ℃, 37 ℃, 40 ℃ and 43 ℃) for later use.
(2) Preparation of a stabilizing solution: weighing 0.25% monomer stabilizer, 8% fructo-oligosaccharide, and 0.1% sodium citrate, dissolving in water, and sterilizing at 80 deg.C for 10 min.
(3) Blending: and adding 35mL of dendrobium officinale fermented milk base material, adding the stabilizing solution and water until the total amount is 100mL, and mixing and stirring uniformly to prepare the dendrobium officinale fermented milk beverage for later use.
(4) Homogenizing and cold-storing, wherein the Dendrobium officinale fermented milk beverage is subjected to primary homogenizing treatment for 8-10 times under the pressure of 30MPa, cooled and stored at 4 ℃.
The dendrobium officinale fermented milk base material is prepared according to the method, the viable count, acidity and pH value are used as evaluation indexes, the influence of the fermentation temperature (31 ℃, 34 ℃, 37 ℃, 40 ℃ and 43 ℃) on the dendrobium officinale fermented milk base material is inspected by adopting a single-factor rotation method, and the initial fermentation condition is that the addition amount of the defatted reconstituted milk is 12% and the addition amount of the whole dendrobium officinale liquid is 20%.
As shown in fig. 5 and 6, under the same conditions in this experiment, the influence of the fermentation temperature on the viable count was significant (P <0.05), the viable count was the highest at 40 ℃ and was 9.95log cfu/mL, the influence of the fermentation temperature on the acidity and pH of the fermented milk base material was less significant (P >0.05), the pH was gradually decreased with the increase of the fermentation temperature, and the pH was the smallest at 3.371 at 43 ℃ for fermentation; along with the increase of the fermentation temperature, the acidity gradually increases, and the number of viable bacteria shows a trend of rising firstly and then falling along with the increase of the fermentation temperature; this is probably because when the fermentation temperature is too low, the growth of the probiotics is slow, or the growth temperature is not suitable, the number of viable bacteria is small, the acid yield is low, the pH value is high, and when the fermentation temperature is too high, the growth of the probiotics is too fast, the proliferation is vigorous, the decay of the bacteria is also fast, and the final number of viable bacteria is also not high. Therefore, the optimum fermentation temperature is 40 ℃.
Experimental example 3 influence of the amount of skim reconstituted milk added on the quality of fermented milk base
(1) Preparing the dendrobium officinale fermented milk base material: preparing a dendrobium officinale fermented milk base material according to the method, adding 20% of dendrobium officinale whole liquid, adding different addition amounts of defatted reconstituted milk (10%, 12%, 14%, 16% and 18%), sterilizing the base material at 121 ℃ for 10min, cooling to room temperature, and inoculating under aseptic conditions for later use.
(2) Preparation of a stabilizing solution: weighing 0.25% monomer stabilizer, 8% fructo-oligosaccharide, and 0.1% sodium citrate, dissolving in water, and sterilizing at 80 deg.C for 10 min.
(3) Blending: and adding 35mL of dendrobium officinale fermented milk base material, adding the stabilizing solution and water until the total amount is 100mL, and mixing and stirring uniformly to prepare the dendrobium officinale fermented milk beverage for later use.
(4) Homogenizing and cold-storing, wherein the Dendrobium officinale fermented milk beverage is subjected to primary homogenizing treatment for 8-10 times under the pressure of 30MPa, cooled and stored at 4 ℃.
The dendrobium officinale fermented milk base material is prepared according to the method, the number of viable bacteria, acidity and pH value are used as evaluation indexes, the influence of the addition amount (10%, 12%, 14%, 16% and 18%) of the skim reconstituted milk on the dendrobium officinale fermented milk base material is examined by adopting a single-factor rotation method, and the initial fermentation condition is that the addition amount of the whole dendrobium officinale liquid is 20% and the fermentation temperature is 40 ℃.
As shown in fig. 7 and 8, in the present experiment, under the same conditions, the added amount of the reconstituted skim milk had a significant effect on the viable cell count of the probiotic (P <0.05), and had a less significant effect on the acidity and pH (P > 0.05). With the increase of the addition amount of the skim milk powder, the acidity of the dendrobium officinale fermented milk base material is in an increasing trend, the pH value of the dendrobium officinale fermented milk base material is in a decreasing trend, the viable count is in a decreasing trend after increasing with the increase of the addition amount, and when the addition amount of the skim milk powder is 12%, the viable count reaches the maximum value, namely 10.09 logCFU/mL. The addition of the defatted reconstituted milk brings rich nitrogen sources for the fermented milk beverage, and is beneficial to the growth and propagation of probiotics. In conclusion, the optimum addition amount of the defatted reconstituted milk is 12-14%.
The following is an animal functional experiment of the low-sugar dendrobium officinale health care yogurt for reducing blood sugar and weight.
Experimental example 4 weight reduction experiment in obese mice
15 adult mice with clean, dense, bright and regular hair color, good mobility and diet are selected. The groups were randomized into 3 groups of 5 individuals. Feeding with high-fat and high-oil food for 6 weeks resulted in an obesity model, whose obesity was manifested as abdominal obesity. And after the molding is finished, feeding normal feed. Group a 5 mice were fed normal whole milk as control group 1 and group B5 mice were fed normal yogurt as control group 2. 5 mice in group C are used as experimental groups and fed with the dendrobium officinale yoghurt. The feeding dosage of the milk, the common yoghourt and the dendrobium officinale yoghourt is based on the weight of a mouse, and the feeding dosage is 10g per 1kg of the weight per day. This is equivalent to 1 large cup of dairy product consumed by 1 adult of 60kg per day, with a reasonable, normal and representative intake. The average body weight of each group of mice was recorded as follows:
TABLE 2 mouse weight changes
As shown in Table 2, in the obesity model, eating the Dendrobium officinale yoghurt is more beneficial to recovering normal weight. This is mainly due to the low sugar and low calorie characteristics of dendrobium officinale yoghurt. In addition, the dendrobium officinale polysaccharide also plays a great role in promoting the proliferation of intestinal probiotics, regulating intestinal flora and promoting intestinal peristalsis. Meanwhile, the dendrobium officinale is rich in polyphenol compounds, and the polyphenol compounds play a non-negligible role in regulating and controlling lipid metabolism. The invention focuses on fully utilizing effective substances in the dendrobium officinale, regulating the glycolipid metabolism, reducing the obesity incidence rate and providing the low-sugar yogurt which is nutritious, delicious and has certain health care effect for obese groups and type II diabetes patients.
Experimental example 5 blood sugar fluctuation experiment after feeding mice
20 mice with strong physique and normal food intake are selected. And (3) the mice are placed in a new environment and then are subjected to adaptive feeding for 5 days, and when the weight of the mice changes by less than 5% every day, the mice are considered to be adapted to the new environment, and a glucose tolerance abnormal model can be constructed. By irregular diet and intravenous injection of alloxan (45mg/kg bw) at the tail of the mouse every day, the purpose of building a model with abnormal glucose tolerance is achieved. Continuously raising for 10 days to 12 days according to the mode, taking venous blood (20-30 microliter) of mice fasted for 4h to 6h for detection, and determining that the model with the abnormal glucose tolerance is successfully built when the fasting blood glucose index of the mice is more than 10 mmol/L.
The mice were divided into 4 groups on average according to fasting plasma glucose index, and each group had 5 mice. After 5 hours of fasting, group A mice were fed with clear water at a dose based on mouse body weight (10 g/kg); group B mice were fed neat milk at a dose based on mouse body weight (10 g/kg); group C mice were fed plain yogurt at a dose based on mouse body weight (10 g/kg); mice in group D were fed with Dendrobium officinale yoghurt at a dose based on the body weight of the mice (10 g/kg). While feeding, the mice were given an intravenous injection of glucose at a dose based on the weight of the mice (1.8 g/kg). Three time points of feeding, 0.5h after feeding and 2h after feeding are selected to respectively take tail venous blood of the mouse and analyze the blood sugar level of the tail venous blood. The results are shown in the following table:
TABLE 3 blood glucose levels of mice at different times
As can be seen from Table 3, the effect of the addition of the supplemental food on the blood glucose level change was significant. In order to ensure the taste and to control the cost, many of the yoghurts sold on the market today use sweeteners with high glycemic index, and some of the companies use sweeteners that may damage the human body, such as sodium cyclamate. The invention uses low-calorie green sweeteners, namely fructo-oligosaccharide and stevioside, and is mainly characterized by low glycemic index, low metabolic calorie and easy digestion of human body. Meanwhile, the polysaccharide of the dendrobium officinale and the polyphenol compounds rich in the dendrobium officinale can effectively regulate the metabolism of glycolipid and glucose, and the aim of controlling blood sugar is fulfilled by regulating the secretion of insulin and glucagon. This tendency to effectively regulate blood glucose is very beneficial to diabetic patients.
Experimental example 6 fasting plasma glucose test for impaired glucose tolerance
20 mice with strong physique and normal food intake are selected. And (3) the mice are placed in a new environment and then are subjected to adaptive feeding for 5 days, and when the weight of the mice changes by less than 5% every day, the mice are considered to be adapted to the new environment, and a glucose tolerance abnormal model can be constructed. By irregular diet and intravenous injection of alloxan (45mg/kg bw) at the tail of the mouse every day, the purpose of building a model with abnormal glucose tolerance is achieved. Continuously raising for 10 days to 12 days according to the mode, taking venous blood (20-30 microliter) of mice fasted for 4h to 6h for detection, and determining that the model with the abnormal glucose tolerance is successfully built when the fasting blood glucose index of the mice is more than 10 mmol/L.
The mice were divided into 4 groups on average according to fasting plasma glucose index, and each group had 5 mice. Providing each group of mice with different supplementary foods every day in addition to the normal diet, feeding group a mice with clear water at a dose of 10g/kg based on the weight of the mice; group B mice were fed neat milk at a dose based on mouse body weight (10 g/kg); group C mice were fed plain yogurt at a dose based on mouse body weight (10 g/kg); mice in group D were fed with Dendrobium officinale yoghurt at a dose based on the body weight of the mice (10 g/kg). Feeding is continued for 30 days.
After continuous feeding for 30 days, a total of 20 mice in four groups were fasted for 4 to 6 hours. The mice were bled from the tail vein and analyzed for fasting blood glucose levels.
TABLE 4 fasting blood glucose values in mice
As shown in Table 4, the D group taking the dendrobium officinale yoghurt as the supplementary food significantly reduces the fasting blood glucose value of mice after continuous feeding for 30 days, mainly because of the combined action of dendrobium polysaccharides and polyphenol compounds in the dendrobium officinale yoghurt, the dendrobium officinale polysaccharides have the function of regulating intestinal probiotics, and the used sweetener fructo-oligosaccharide also has the function of regulating part of intestinal microorganisms.
Claims (10)
1. A preparation method of low-sugar dendrobium officinale health-care yogurt is characterized by comprising the following steps:
(1) preparing dendrobium officinale juice: cleaning and sterilizing fresh dendrobium officinale stems, soaking in water at 60 ℃ for 15-20min, and mixing the dendrobium officinale with the water according to a mass ratio of 1: 30 pulping, and filtering to obtain dendrobium officinale juice and a substrate respectively;
(2) preparing a dendrobium officinale substrate extracting solution: putting the substrate obtained in the step (1) into an ultrasonic extraction tank, adding water until the substrate is submerged, carrying out ultrasonic extraction for 0.5-3h in a constant temperature environment of 50-60 ℃, and filtering the obtained feed liquid to obtain a dendrobium officinale substrate extracting solution;
(3) preparing dendrobium officinale whole liquid: uniformly stirring and mixing the dendrobium officinale juice and the dendrobium officinale substrate extracting solution according to the mass ratio of 5-9:1, and sieving to obtain a dendrobium officinale whole solution;
(4) preparing reconstituted milk: adding 700 and 1000 parts of water with the temperature of 45-55 ℃ into 100 parts of the skim milk powder by weight, and uniformly stirring to obtain reconstituted milk;
(5) adding the whole solution of the dendrobium officinale: adding the dendrobium officinale whole solution according to the mass percent of 15-35% of the reconstituted milk, and uniformly stirring;
(6) adding a sweetening agent: adding 8-25 parts by weight of stevioside and 20-60 parts by weight of fructo-oligosaccharide into the reconstituted milk obtained in the step (5), and uniformly stirring to obtain a dendrobium officinale fermented milk base material;
(7) and (3) sterilization: sterilizing the dendrobium officinale fermented milk base material;
(8) adding strains: cooling to 40-45 ℃ after the reconstituted milk in the step (7) is sterilized, adding 1 part by weight of composite strain, slightly stirring and uniformly mixing, and homogenizing by using a homogenizer; the composite strain is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and lactobacillus rhamnosus according to the mass ratio of 0.8-1.2:0.8-1.2:0.8-1.2:0.8-1.2: 0.8-1.2;
(9) subpackaging and fermenting: subpackaging yogurt into fermentation containers, culturing at 40-42 deg.C for 7-8h, and packaging;
(10) and (3) storage: and preserving at low temperature of 1-5 ℃ to obtain the low-sugar dendrobium officinale health-care yoghourt.
2. The preparation method of the low-sugar dendrobium officinale health care yogurt as claimed in claim 1, wherein the sterilization in the step (1) is specifically placing under an ultraviolet lamp for irradiation for 10-15 min.
3. The preparation method of the low-sugar dendrobium officinale health care yogurt as claimed in claim 1, wherein the step (1) and the step (2) are filtered by gauze of 40-60 meshes.
4. The preparation method of the low-sugar dendrobium officinale health care yogurt as claimed in claim 1, wherein the ultrasonic frequency of the ultrasonic extraction in the step (2) is 20KHz, and the ultrasonic power is 800W.
5. The preparation method of the low-sugar dendrobium officinale health care yogurt as claimed in claim 1, wherein the dendrobium officinale whole liquid is obtained after sieving with a 500-mesh sieve in the step (3).
6. The preparation method of the low-sugar dendrobium officinale health-care yogurt as claimed in claim 1, wherein the stirring speed in the step (4) is 200-400r/min, and the stirring time is 5 min.
7. The preparation method of the low-sugar dendrobium officinale health-care yogurt as claimed in claim 1, wherein the stirring speed in the step (6) is 200-400r/min, and the stirring time is 1 min.
8. The preparation method of the low-sugar dendrobium officinale health care yogurt as claimed in claim 1, wherein the sterilization treatment in the step (7) is specifically as follows: and (3) keeping the dendrobium officinale fermented milk base material at the temperature of 60-80 ℃ for 30 min.
9. The preparation method of the low-sugar dendrobium officinale health-care yogurt as claimed in claim 1, wherein the compound strain in the step (8) is prepared by mixing streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium and lactobacillus rhamnosus according to a mass ratio of 1:1:1:1: 1.
10. The low-sugar dendrobium officinale health-care yogurt prepared by the preparation method of any one of claims 1-9.
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| CN105660856A (en) * | 2016-01-21 | 2016-06-15 | 广西大学 | Yogurt with dendrobium officinale and method for preparing yogurt |
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