CN112841307B - Preparation method of high-antioxidant-activity yoghourt - Google Patents
Preparation method of high-antioxidant-activity yoghourt Download PDFInfo
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Abstract
The invention discloses a preparation method of high-antioxidant-activity yoghourt, which comprises the following steps: (1) Preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion; (2) Adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt. The yoghourt prepared by the method has an excellent antioxidant function, the health care performance of the yoghourt is improved, and the health value is higher.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-antioxidant-activity yoghourt.
Background
Oxygen molecules readily acquire electrons in chemical reactions in the body and then are converted into super-oxidized free radicals, which are continuously generated by the body to resist the series of reactions, and the mechanism needs special enzymes to participate and convert harmful free radicals into water and oxygen. Modern medicine considers that a series of oxidative metabolism of a human body is carried out, meanwhile, free radicals are continuously generated, excessive free radicals damage lipid substances such as blood cell tissues and the like to enable the lipid substances to become lipid peroxidation products, the products can be accumulated on cell membranes to enable the cell membranes to lose functions, so that cell vitality is reduced, tissue organ functions are declined, diseases such as atherosclerosis, diabetes, malignant tumors and the like are induced, and excessive free radicals are one of important causes of human body aging. Relevant studies have shown that free radicals are more harmful and concealed to humans than bacteria and viruses, and the degree of cellular damage can be regulated by antioxidant mechanisms. Any substance that interferes with the initiation and diffusion processes of the free radical chain reaction and inhibits the free radical reaction process is called an antioxidant or a free radical scavenger. Therefore, many scholars add raw materials into the yoghourt to improve the antioxidation function of the yoghourt and improve the health-care performance of the yoghourt.
Disclosure of Invention
Aiming at the technical problems, the invention provides a preparation method of high-antioxidant-activity yoghourt, which comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus urinaria-pea-common sage herb extract into the raw emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, mixing the mixture with water in a container, sealing the container, heating to 120 +/-5 ℃, extracting at constant temperature for 30-40 min, then air cooling to normal temperature, opening the container, filtering the mixture to obtain primary filtrate and filter residue, and concentrating the primary filtrate under reduced pressure to obtain the phyllanthus urinaria-pea-common sage herb extract.
Further, preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid; soaking the filter residue in the aqueous solution of citric acid, performing water bath at constant temperature to 80 +/-5 ℃ for extraction, performing air cooling to normal temperature after extraction is completed, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and performing reduced pressure concentration on the mixed solution to obtain the common leafflower herb-pea-common sage herb extract.
Further, the yoghourt comprises the following raw material components in percentage by mass: 10-16 parts of whole milk powder, 2-3 parts of skim milk powder, 2-4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water.
Further, the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder are mixed to form a mixture, and the mixing mass ratio of the phyllanthus urinaria leaves to the pea powder is: litchi grass leaves: pea = 1-4.
Further, the solid-liquid mass ratio mixture/water of the mixture to water mixed in the container is = 1; the primary filtrate was concentrated under reduced pressure to 1/12 of the volume before concentration.
Further, in the aqueous solution of citric acid, the mass percentage of citric acid is 5% -9%, and the solid-liquid mass ratio of the filter residue soaked in the aqueous solution of citric acid to the filter residue/aqueous solution of citric acid = 1-10; and concentrating the mixed solution of the secondary filtrate and the primary filtrate under reduced pressure to 1/13 of the volume before concentration.
Therefore, the technical scheme shows that the invention has the beneficial effects that: the yoghourt prepared by the method has excellent antioxidant function, the health care performance of the yoghourt is improved, and the health value is higher.
Detailed Description
The following examples are given for the purpose of illustration:
example 1
A preparation method of high antioxidant activity yoghourt comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 10 parts of whole milk powder, 2 parts of skim milk powder, 2 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus urinaria-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: and (3) litchis leaves: pea = 1; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the cacumen Securinegae Suffruticosae-semen Pisi Sativi-herba Salviae Plebeiae extract.
Example 2
A preparation method of high antioxidant activity yoghourt comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: and (3) litchis leaves: pea = 2; mixing the mixture with water in a container, wherein the solid-liquid mass ratio mixture/water of the mixture is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.
Example 3
A preparation method of yogurt with high antioxidant activity comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 14 parts of whole milk powder, 3 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus urinaria-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea = 3; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 40min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the cacumen Securinegae Suffruticosae-semen Pisi Sativi-herba Salviae Plebeiae extract.
Example 4
A preparation method of high antioxidant activity yoghourt comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 16 parts of whole milk powder, 3 parts of skim milk powder, 4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea = 4; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 40min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.
Comparative example 1
A preparation method of yogurt with high antioxidant activity comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea = 2; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, and filtering the mixture to obtain primary filtrate and residue; preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid (the mass percentage of the citric acid is 5%, and the balance is water); soaking the filter residue in the aqueous solution of citric acid, wherein the soaking solid-liquid mass ratio of the filter residue to the aqueous solution of citric acid is = 1; and (3) carrying out water bath on the solution, keeping the temperature constant to 80 +/-5 ℃, extracting for 40min, cooling to the normal temperature in air after extraction is finished, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and concentrating the mixed solution under reduced pressure to 1/13 of the volume before concentration to obtain the phyllanthus urinaria-pea-common sage herb extract.
Comparative example 2
A preparation method of high antioxidant activity yoghourt comprises the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus-pea-common sage herb extract into the raw emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea = 2; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, and filtering the mixture to obtain primary filtrate and residue; preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid (the mass percentage of the citric acid is 9 percent, and the balance is water); soaking the filter residue in the aqueous solution of citric acid, wherein the soaking solid-liquid mass ratio of the filter residue to the aqueous solution of citric acid is = 1; and (3) carrying out water bath on the solution, keeping the temperature constant to 80 +/-5 ℃, extracting for 40min, cooling to the normal temperature in air after extraction is finished, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and concentrating the mixed solution under reduced pressure to 1/13 of the volume before concentration to obtain the phyllanthus urinaria-pea-common sage herb extract.
Comparative example 3
A preparation method of yogurt comprises the following steps:
(1) Preparing a phyllanthus urinaria extract, and weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus urinaria extract into the raw emulsion under the condition of heat preservation at 45 +/-5 ℃ to obtain mixed liquid, placing the mixed liquid in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed liquid after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h at low temperature to obtain the yoghourt;
the preparation method of the phyllanthus urinaria extract comprises the following steps: chopping phyllanthus urinaria leaves, mixing the chopped phyllanthus urinaria leaves with water in a container, wherein the solid-liquid mass ratio of the mixing is phyllanthus urinaria leaves/water = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain Phyllanthus urinaria extract.
Comparative example 4
A preparation method of yogurt comprises the following steps:
(1) Preparing a pea extract, and weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of pea extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the pea extract into the raw emulsion under the condition of keeping the temperature at 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, keeping the temperature for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h at low temperature to obtain the yoghourt;
the preparation method of the pea extract comprises the following steps: mixing pea powder with water in a container, wherein the solid-liquid mass ratio of the mixture pea powder/water = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the semen Pisi Sativi extract.
Comparative example 5
A preparation method of yogurt comprises the following steps:
(1) Preparing a common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of common sage herb extract and 100 parts of water. Heating the water to keep the temperature at 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the common sage herb extract into the raw emulsion under the condition of keeping the temperature at 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment with the pressure of 20Mpa and the temperature of 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, keeping the temperature for 10min for sterilization, cooling to 44 +/-2 ℃ in air, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt leavening agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h at low temperature to obtain the yoghourt;
the preparation method of the common sage herb extract comprises the following steps: chopping the litchis leaves, mixing the chopped litchis leaves with water in a container, wherein the solid-liquid mass ratio of the mixed litchis leaves/water = 1; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the herba Salviae Plebeiae extract.
Example 5
The yoghurts prepared in the examples and comparative examples were tested for DPPH radical scavenging according to the method described in the paper "antibiotic activity of extracts from Gevuina avellana and Rosa rubiginosa degraded seeds"; the yoghurts prepared in the examples and comparative examples were tested for hydroxyl radical scavenging rate according to the method described in the paper "Water-soluble polysaccharides from the lubricating bodies of Chogonophus rutilus (Schaeff.: fr.) O.K. Miller: isolation, structural pests and is scavenging effect on hydrosyl radial"; the yoghurts prepared in the examples and comparative examples were tested for their ABTS radical scavenging rate according to the method described in the articles Modified 2, 2-azino-Bis-3-ethylbenzthiazoline-6-sulfonic Acid (ABTS) method to medium inhibitory capacity of selected small and complex to specific reducing inhibitory power (FRAP) and 2, 2-Diphenyl-1-propylhydroxy (DPPH) methods; the results are shown in Table 1.
TABLE 1
| Experimental group | DPPH radical clearance% | Hydroxy radical clearance/%) | ABTS free radical clearance% |
| Example 1 | 80.65±1.93 | 83.70±2.05 | 79.68±1.38 |
| Example 2 | 81.22±2.02 | 83.92±2.10 | 79.90±1.64 |
| Example 3 | 80.90±2.08 | 83.73±2.02 | 79.78±1.42 |
| Example 4 | 80.54±1.87 | 83.05±1.97 | 79.32±1.50 |
| Comparative example 1 | 89.12±2.13 | 88.65±2.14 | 82.01±1.67 |
| Comparative example 2 | 89.39±2.06 | 88.59±2.17 | 82.07±1.73 |
| Comparative example 3 | 53.75±1.17 | 63.02±1.44 | 44.43±0.99 |
| Comparative example 4 | 59.08±1.23 | 68.28±1.49 | 48.34±1.24 |
| Comparative example 5 | 61.82±1.20 | 69.22±1.62 | 49.91±1.28 |
As can be seen from Table 1, the yogurt prepared by the process of the invention has good antioxidant activity, and the health care performance of the yogurt is improved.
While the technical solutions provided by the present invention have been described in detail above, for a person skilled in the art, according to the ideas of the embodiments of the present invention, there may be changes in the specific implementation manners and application ranges, and in summary, the contents of the present specification should not be construed as limiting the present invention.
Claims (3)
1. A preparation method of high-antioxidant-activity yoghourt is characterized by comprising the following steps:
(1) Preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;
(2) Adding the phyllanthus urinaria-pea-common sage herb extract into the raw emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt; the yogurt comprises the following raw material components in parts by mass: 10-16 parts of whole milk powder, 2-3 parts of skim milk powder, 2-4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water;
the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the following mass ratio: and (3) litchis leaves: pea = 1-4; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture to the water mixed in the container is (mixture/water = 1); sealing the container, heating to 120 +/-5 ℃, extracting at constant temperature for 30-40 min, then air cooling to normal temperature, opening the container, filtering the mixture to obtain primary filtrate and filter residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the phyllanthus urinaria-pea-common sage herb extract.
2. The method for preparing yoghourt with high antioxidant activity according to claim 1, which is characterized by comprising the following steps: preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid; soaking the filter residue in the aqueous solution of citric acid, performing water bath extraction at constant temperature of 80 +/-5 ℃, performing air cooling to normal temperature after extraction, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and performing reduced pressure concentration on the mixed solution to obtain the phyllanthus urinaria-pea-common sage herb extract.
3. The preparation method of the yoghourt with high antioxidant activity as claimed in claim 2, wherein in the aqueous solution of citric acid, the mass percentage content of citric acid is 5% -9%, the solid-liquid mass ratio of the filter residue soaked in the aqueous solution of citric acid/the aqueous solution of citric acid = 1-10; and concentrating the mixed solution of the secondary filtrate and the primary filtrate under reduced pressure to 1/13 of the volume before concentration.
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| CN202110027351.1A CN112841307B (en) | 2021-01-09 | 2021-01-09 | Preparation method of high-antioxidant-activity yoghourt |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN105166039A (en) * | 2015-08-04 | 2015-12-23 | 青岛正能量食品有限公司 | Pea yogurt |
| CN106665839A (en) * | 2017-03-11 | 2017-05-17 | 庞杰涛 | Pea yoghourt |
| CN109452515A (en) * | 2018-12-18 | 2019-03-12 | 李茂刚 | The preparation method of Common Sage Herb honeysuckle compound beverage |
| CN112471257A (en) * | 2020-11-23 | 2021-03-12 | 江西阳光乳业股份有限公司 | Yoghourt with functions of reducing blood sugar and blood fat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN105166039A (en) * | 2015-08-04 | 2015-12-23 | 青岛正能量食品有限公司 | Pea yogurt |
| CN106665839A (en) * | 2017-03-11 | 2017-05-17 | 庞杰涛 | Pea yoghourt |
| CN109452515A (en) * | 2018-12-18 | 2019-03-12 | 李茂刚 | The preparation method of Common Sage Herb honeysuckle compound beverage |
| CN112471257A (en) * | 2020-11-23 | 2021-03-12 | 江西阳光乳业股份有限公司 | Yoghourt with functions of reducing blood sugar and blood fat |
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| 无糖保健香椿酸奶的研制;徐其华等;《食品科技》;20040930(第3期);第24-25页 * |
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