CN112772720A - Preparation method of health-care yoghourt rich in vitamin C - Google Patents
Preparation method of health-care yoghourt rich in vitamin C Download PDFInfo
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 238
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 118
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 118
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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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of health-care yoghourt rich in vitamin C, belonging to the technical field of vitamin C application. The invention comprises the following steps: (1) mixing milk powder and water to obtain milk liquid; (2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing; (3) sterilizing and cooling the solution obtained in the step (2); (4) adding zymophyte, canning, sealing, fermenting at constant temperature, refrigerating, and aging to obtain health yogurt rich in vitamin C; the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method. The method is simple and convenient to operate, high in preparation efficiency, capable of prolonging the action time of the active substances, improving the storage and use stability of the vitamin C and the bioavailability of the vitamin C, and the prepared yoghourt is better in taste and has the effects of improving the immunity of the organism and beautifying.
Description
Technical Field
The invention relates to a preparation method of health-care yoghourt rich in vitamin C, belonging to the technical field of vitamin C application.
Background
The yoghourt is a high-quality fermented milk product which is prepared by taking raw milk as a raw material, performing pasteurization, then performing probiotic fermentation, cooling and filling, and has rich contents of nutritional ingredients such as protein, calcium and the like. The health-care tea contains a large amount of beneficial bacteria and metabolites thereof, can inhibit the survival of other harmful bacteria in intestines and stomach, promotes digestion, is beneficial to body health after being drunk in a proper amount, and is generally accepted by consumers.
At present, the yoghourt in the market is various, besides the original yoghourt, domestic dairy product manufacturers develop compound dairy products which are added with fruit particles, dietary fibers, vitamins and other components and have certain health care functions, and the compound dairy products are favored by the masses of the old, women, children and other people.
Vitamin C, also known as L-ascorbic acid, is a nutrient that the human body cannot synthesize by itself but is necessary, scurvy, which is easily caused by the lack of vitamin C, is a disease known to mankind for hundreds of years, and in the 18 th century, scurvy is very common in sailing sails in ocean, and also prevalent among long-term battle-stranded soldiers in army, communities lacking fresh vegetables, enclosed cities, prison inys, and laborers. However, at the time, humans were unaware of the cause of its occurrence and scurvy was known as an incurable disease. Until 1911, humans were not sure that it was due to vitamin C deficiency.
Vitamin C has strong effects of resisting oxidation, whitening skin, preventing common cold, accelerating wound healing, promoting calcium and iron absorption, preventing and treating anemia, protecting liver and the like. Since the Swiss chemist Tadeus Reichstein invented the industrial production method of vitamin C in 1933, it is widely used as a raw material drug and an additive in the industries of medicine, food, beauty and animal cultivation. Acute Respiratory Syndrome (SARS) is prevalent in the eastern United states in 1948, and patients with SARS are cured by intravenous vitamin C injection by Fre Rklenner doctor in Carolina; in 1981, Robert Cattchcart doctor invented a method of saturating vitamin C and successfully cured 7000 th cold, atypical pneumonia, acute monocytic disease, acute hepatitis and other diseases. In recent years, vitamin C is also widely applied to clinical diseases, and has obvious curative effect in adjuvant therapy of diseases such as Japanese encephalitis convulsion of children, idiopathic thrombocytopenic purpura, arteriosclerosis, secondary erythroderma, chloasma, nitrite poisoning and the like.
With the increasing importance of people on health and food nutrition, the demand of people on vitamin C is increasing, and the functional yoghurt rich in vitamin C has great market prospect. However, vitamin C is unstable in property, is easily affected by metal ions, light, pH, temperature and high oxygen environment, and especially, the aqueous solution of vitamin C is easily hydrolyzed to lose efficacy. The pure vitamin C powder has poor taste, a large amount of flavoring agents are required to be added to improve the taste of the yoghourt after the pure vitamin C powder is added into the yoghourt, and the addition amount of the vitamin C in the common yoghourt is very low, so that the dosage of the vitamin C for playing a physiological effect cannot be reached.
Therefore, the improvement of the stability of vitamin C is an urgent problem to be solved in the development of vitamin C-rich products. The currently common solution is molecular modification and embedding techniques. The molecular modification can change the physical and chemical properties of the vitamin C, so the application in food is less. Common coating techniques are microcapsules, liposomes, porous polymers, multiple emulsions, and the like.
Common methods for microcapsule technology include spray drying, solvent evaporation, and phase separation by phase separation. The wall materials mainly comprise sodium alginate, chitosan, gelatin, gum arabic and the like. The requirements for use in food products must meet the additional criterion that the addition of encapsulated active ingredients should not negatively affect the organoleptic properties of the food carrier. The method can improve the stability of vitamin C, but has the defect of low encapsulation efficiency.
The common methods of liposome technology include film-ultrasonic emulsification method, high-pressure micro-jet technology, etc., the preparation process is complex, the efficiency is low, and the application in food has certain limitation due to the low encapsulation rate of water-soluble active substances.
The porous polymer system is a porous spherical or net-shaped system formed by crosslinking a polymer and a high molecular material. The porous polymer system has simple preparation process and wide raw material source, and is generally concerned. However, the porous polymeric materials used are mostly chemical carriers, so that the porous polymeric materials are applied more in the cosmetic industry and less in the food field.
Multiple emulsions are emulsions in which the dispersed phase contains another dispersed phase, the two most common being water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) type emulsions. The common preparation methods include a two-step emulsification method, a phase transformation process method, a layer-type phase dispersion process method, an oil component uniform dispersion process method and the like. The multiple emulsion has a special two-film three-phase structure, so that the multiple emulsion has a very wide application prospect in the fields of medicines, foods, materials, cosmetics and the like. The use of multiple emulsions to embed vitamin C is mostly reported in the cosmetic field and has few applications in food. When the multi-emulsion is applied to the field of food, the multi-emulsion is easy to delaminate and swell, so that the nutritional value of the food is reduced, and the sensory quality of the product is reduced.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the preparation method of the health-care yoghourt rich in vitamin C, which is simple and convenient to operate, high in preparation efficiency, capable of prolonging the action time of active substances, improving the storage and use stability of the vitamin C and the bioavailability of the vitamin C, better in taste of the prepared yoghourt and capable of improving the immunity of organisms and beautifying.
The preparation method of the vitamin C-rich health-care yoghourt comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte, canning, sealing, fermenting at constant temperature, refrigerating, and aging to obtain health yogurt rich in vitamin C;
the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method.
Preferably, the adding amount of the sucrose is 8-10% of the mixed solution in the step (1).
Preferably, the addition amount of the vitamin C composite emulsion is 3% -5% of the mixed solution in the step (1).
Preferably, the addition amount of the zymocyte is 0.5-1.0% of the mixed solution in the step (1).
Preferably, the fermentation bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus.
In the step (4), the fermentation temperature is 40-42 ℃ and the fermentation time is 6-8 h; the refrigeration temperature is 2-4 ℃.
The preparation method of the vitamin C composite emulsion comprises the following steps:
(1) internal water phase: dissolving 0.4-0.6 wt% of xanthan gum and 0.1 wt% of NaCl in a citric acid solution to obtain a solution A; dissolving vitamin C in citric acid solution to obtain solution B; mixing the two solutions, and storing in dark place;
(2) oil phase: adding polyglycerol polyricinoleate into the corn oil;
(3) external water phase: dissolving 4.5-4.8 wt% of food grade Span-80, 5.0-5.5 wt% of Tween80 and 0.2-0.3 wt% of xanthan gum in distilled water;
(4) mixing an internal water phase and an oil phase according to a mass ratio of 4: 6-4: 7, mixing and homogenizing to obtain primary emulsion;
(5) mixing the primary emulsion and the external water phase according to the mass ratio of 1: 1-1: 1.2 mixing and homogenizing to obtain the vitamin C composite emulsion.
Preferably, the citric acid solution has a pH of 6 to 6.5.
Preferably, the mass ratio of the solution A to the solution B is 1:1.
Preferably, the amount of polyglycerol polyricinoleate added is 0.5-0.8% of the mass of the corn oil.
Step (4), the homogenizing speed is 14000 and 16000rpm, and the time is 3-5 min; the homogenizing speed in the step (5) is 5000-.
The prepared health yogurt rich in vitamin C per gram contains 0.5mg of vitamin C.
Compared with the prior art, the invention has the following advantages:
(1) the vitamin C composite emulsion obtained by the invention is of a water-in-oil-in-water (W/O/W) type, wherein the inner phase has more particles, belongs to polydisperse liquid drops and is a more ideal multiple structure, firstly, the inner water phase is added to the emulsifier with low hydrophilic-lipophilic balance value to prepare a primary W/O type emulsion, then, the primary emulsion is added to the outer water phase containing the emulsifier with high hydrophilic-lipophilic balance value to prepare the W/O/W type emulsion, and the special multilayer structure enables the W/O/W type emulsion to have a plurality of potential application performances;
(2) the vitamin C composite emulsion obtained by the invention can take the internal water phase as a container to carry water-soluble active substances (vitamin C), and the active substances are released through two interfacial films in application, thereby achieving the effects of delaying the release speed of the active substances and prolonging the action time of the active substances; secondly, the vitamin C which can be dissolved in the internal water phase is an ingredient which is easy to be oxidized and deteriorated, the double-liquid-drop interface membrane structure of the emulsion can play a certain role in protecting the vitamin C, the storage and use stability of the vitamin C is improved, the bioavailability of the vitamin C is improved, and meanwhile, the fermented soybean milk has higher overall apparent viscosity and forms better mouthfeel;
(3) the vitamin C composite emulsion obtained by the invention has the advantages of low addition of a surfactant, uniform distribution of active ingredients, high encapsulation efficiency, high controlled release performance and high repeatability, is simple and convenient to operate, has high preparation efficiency, and can be used for large-scale industrial production;
(4) the vitamin C composite emulsion completely uses food-grade wall materials, so that the safety is high; screening materials with different molecular weights, different viscosities, different wrapping properties and the like to obtain a wall material with optimal properties; then, parameters such as the optimal embedding material, the surfactant, the concentration of vitamin C, the oil-water ratio and the like are screened and compared to obtain the optimal embedding process, so that the difficulties that multiple emulsions are easy to layer and swell are overcome, the nutritive value of the product is improved, and the sensory quality of the product is improved;
(5) the yoghourt prepared by the invention has better taste and has the effects of improving the immunity of organisms and beautifying.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the practice of the invention.
Example 1
The preparation method of the health-care yoghourt rich in vitamin C comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte (Lactobacillus bulgaricus and Streptococcus thermophilus), canning, sealing, fermenting at constant temperature of 40 deg.C for 7 hr, refrigerating at 4 deg.C, and aging to obtain health yogurt rich in vitamin C;
the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method.
The addition amount of sucrose is 8% of milk.
The addition amount of zymophyte is 0.5% of milk.
The addition amount of the vitamin C composite emulsion is 3 percent of the milk.
The preparation method of the vitamin C composite emulsion comprises the following steps:
(1) internal water phase: dissolving 0.4 wt% of xanthan gum and 0.1 wt% of NaCl in a citric acid solution with the pH value of 6 to obtain a solution A; dissolving vitamin C in citric acid solution to obtain solution B; mixing the two solutions, wherein the mass ratio of the solution A to the solution B is 1:1, and storing in a dark place;
(2) oil phase: adding polyglycerol polyricinoleate into the corn oil, wherein the adding amount of the polyglycerol polyricinoleate is 0.5 percent of the mass of the corn oil;
(3) external water phase: dissolving 4.67 wt% of food grade Span-80, 5.33 wt% of Tween80 and 0.2 wt% of xanthan gum in distilled water;
(4) mixing and homogenizing the internal water phase and the oil phase according to a volume ratio of 4:6, wherein the homogenizing speed is 10000rpm, and the time is 5min, so as to obtain a primary emulsion;
(5) and mixing and homogenizing the primary emulsion and the external water phase according to the volume ratio of 1:1, wherein the homogenizing speed is 5000rpm, and the time is 8min, so as to obtain the vitamin C composite emulsion.
The prepared health yogurt rich in vitamin C per gram contains 0.5mg of vitamin C.
Example 2
The preparation method of the health-care yoghourt rich in vitamin C comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte (Lactobacillus bulgaricus and Streptococcus thermophilus), canning, sealing, fermenting at constant temperature of 42 deg.C for 8 hr, refrigerating at 4 deg.C, and aging to obtain health yogurt rich in vitamin C;
the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method.
The addition amount of sucrose is 9% of milk.
The addition amount of zymophyte is 0.8% of milk liquid.
The addition amount of the vitamin C composite emulsion is 4 percent of the milk.
The preparation method of the vitamin C composite emulsion comprises the following steps:
(1) internal water phase: dissolving 0.5 wt% of xanthan gum and 0.1 wt% of NaCl in a citric acid solution with the pH value of 6 to obtain a solution A; dissolving vitamin C in citric acid solution to obtain solution B; mixing the two solutions, wherein the mass ratio of the solution A to the solution B is 1:1, and storing in a dark place;
(2) oil phase: adding polyglycerol polyricinoleate into the corn oil, wherein the adding amount of the polyglycerol polyricinoleate is 0.6 percent of the mass of the corn oil;
(3) external water phase: dissolving 4.51 wt% of food grade Span-80, 5.0 wt% of Tween80 and 0.2 wt% of xanthan gum in distilled water;
(4) mixing and homogenizing the internal water phase and the oil phase according to a volume ratio of 4:7, wherein the homogenizing speed is 10000rpm, and the time is 5min, so as to obtain a primary emulsion;
(5) mixing the primary emulsion and the external water phase according to the volume ratio of 1:1.1, homogenizing at the speed of 5000rpm for 8min to obtain the vitamin C composite emulsion.
The prepared health yogurt rich in vitamin C per gram contains 0.7mg of vitamin C.
Example 3
The preparation method of the health-care yoghourt rich in vitamin C comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte (Lactobacillus bulgaricus and Streptococcus thermophilus), canning, sealing, fermenting at constant temperature of 40 deg.C for 8 hr, refrigerating at 2 deg.C, and aging to obtain health yogurt rich in vitamin C;
the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method.
The addition amount of sucrose is 10% of milk.
The addition amount of zymophyte is 1.0% of the milk.
The addition amount of the vitamin C composite emulsion is 5 percent of the milk.
The preparation method of the vitamin C composite emulsion comprises the following steps:
(1) internal water phase: dissolving 0.6 wt% of xanthan gum and 0.1 wt% of NaCl in a citric acid solution with the pH value of 6 to obtain a solution A; dissolving vitamin C in citric acid solution to obtain solution B; mixing the two solutions, wherein the mass ratio of the solution A to the solution B is 1:1, and storing in a dark place;
(2) oil phase: adding polyglycerol polyricinoleate into the corn oil, wherein the adding amount of the polyglycerol polyricinoleate is 0.8 percent of the mass of the corn oil;
(3) external water phase: dissolving 4.80 wt% of food grade Span-80, 5.5 wt% of Tween80 and 0.3 wt% of xanthan gum in distilled water;
(4) mixing and homogenizing the internal water phase and the oil phase according to a volume ratio of 4:6, wherein the homogenizing speed is 10000rpm, and the time is 5min, so as to obtain a primary emulsion;
(5) mixing the primary emulsion and the external water phase according to the volume ratio of 1:1.2, homogenizing at the speed of 5000rpm for 8min to obtain the vitamin C composite emulsion.
The prepared health-care yoghourt rich in vitamin C per gram contains 1.0mg of vitamin C.
Comparative example 1
The preparation method of the health-care yoghourt containing vitamin C without adopting a multiple emulsion method comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte (Lactobacillus bulgaricus and Streptococcus thermophilus), canning, sealing, fermenting at constant temperature of 40 deg.C for 7 hr, refrigerating at 4 deg.C, and aging to obtain health yogurt rich in vitamin C;
the vitamin C emulsion is VC emulsion obtained by emulsifying a vitamin C aqueous solution.
The addition amount of sucrose is 10% of milk.
The addition amount of zymophyte is 1.0% of the milk.
The addition amount of the vitamin C emulsion is 5% of the milk.
The health care yoghourt containing VC prepared without adopting a multiple emulsion method has the advantages of low viscosity, high VC slow release speed and less active substances after fermentation.
The apparent viscosities of the comparative and example examples show similar variation at different shear rates:
wherein the viscosity rapidly decreases when the shear rate increases and increases to 50s-1Tables of comparative examples and examplesThe apparent viscosity decreased substantially to 300-350 mPas, after which the degree of viscosity decrease became slower with increasing shear rate. At a shear rate of 50s-1In the case of the comparative example, the viscosity is about 300 mPas, the mouthfeel is slightly thin, and the viscosity of the VC-containing health-care yoghourt prepared by the multiple emulsion method is 350 mPas, and is more palatable.
In addition, the release rate of the VC-containing health-care yoghourt prepared by the multiple emulsion method is obtained by in-vitro simulation experiments and is as follows: the release is 30% in 2h, 65% in 6h and more than 90% in 12 h. The comparative examples, however, all released faster than the examples, respectively: the release is 70% in 2h and more than 90% in 6 h. In addition, vitamin C in the fermented product is detected by high performance liquid chromatography (refer to national standard method GB5009.86-2016), wherein the retention amount of vitamin C in the example is 76%, and the retention amount of vitamin C in the comparative example is 33%.
Application examples
The health-care yoghourt rich in VC provided by the invention has a more delicate taste and a more intense milk flavor.
Of course, the foregoing is only a preferred embodiment of the invention and should not be taken as limiting the scope of the embodiments of the invention. The present invention is not limited to the above examples, and equivalent changes and modifications made by those skilled in the art within the spirit and scope of the present invention should be construed as being included in the scope of the present invention.
Claims (10)
1. A preparation method of health-care yoghourt rich in vitamin C is characterized by comprising the following steps: the method comprises the following steps:
(1) mixing milk powder and water to obtain milk liquid;
(2) adding sucrose and vitamin C composite emulsion into milk, dissolving, and homogenizing;
(3) sterilizing and cooling the solution obtained in the step (2);
(4) adding zymophyte, canning, sealing, fermenting at constant temperature, refrigerating, and aging to obtain health yogurt rich in vitamin C;
the vitamin C composite emulsion is WOW type emulsion prepared by embedding vitamin C by adopting a two-step emulsification method.
2. The method for preparing health yogurt rich in vitamin C as claimed in claim 1, characterized in that: the adding amount of the sucrose is 8-10% of the mixed solution in the step (1).
3. The method for preparing health yogurt rich in vitamin C as claimed in claim 1, characterized in that: the addition amount of the vitamin C composite emulsion is 3-5% of the mixed solution in the step (1); the addition amount of the zymocyte is 0.5 to 1.0 percent of the mixed solution in the step (1).
4. The method for preparing health yogurt rich in vitamin C as claimed in claim 1, characterized in that: the fermentation bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus.
5. The method for preparing health yogurt rich in vitamin C as claimed in claim 1, characterized in that: in the step (4), the fermentation temperature is 40-42 ℃ and the fermentation time is 6-8 h; the refrigeration temperature is 2-4 ℃.
6. The method for preparing health yogurt rich in vitamin C as claimed in claim 1, characterized in that: the preparation method of the vitamin C composite emulsion comprises the following steps:
(1) internal water phase: dissolving 0.4-0.6 wt% of xanthan gum and 0.1 wt% of NaCl in a citric acid solution to obtain a solution A; dissolving vitamin C in citric acid solution to obtain solution B; mixing the two solutions, and storing in dark place;
(2) oil phase: adding polyglycerol polyricinoleate into the corn oil;
(3) external water phase: dissolving 4.5-4.8 wt% of food grade Span-80, 5.0-5.5 wt% of Tween80 and 0.2-0.3 wt% of xanthan gum in distilled water;
(4) mixing an internal water phase and an oil phase according to a mass ratio of 4: 6-4: 7, mixing and homogenizing to obtain primary emulsion;
(5) mixing the primary emulsion and the external water phase according to the mass ratio of 1: 1-1: 1.2 mixing and homogenizing to obtain the vitamin C composite emulsion.
7. The method for preparing vitamin C-enriched health care yoghurt as claimed in claim 6, wherein the method comprises the following steps: the pH value of the citric acid solution is 6-6.5.
8. The method for preparing vitamin C-enriched health care yoghurt as claimed in claim 6, wherein the method comprises the following steps: the mass ratio of the solution A to the solution B is 1:1.
9. The method for preparing vitamin C-enriched health care yoghurt as claimed in claim 6, wherein the method comprises the following steps: the addition amount of polyglycerol polyricinoleate is 0.5-0.8% of the mass of the corn oil.
10. The method for preparing vitamin C-enriched health care yoghurt as claimed in claim 6, wherein the method comprises the following steps: each gram of the health-care yoghourt rich in vitamin C contains 0.5mg of vitamin C.
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