CN113229365A - Yoghourt helpful for improving intestinal flora and helping sleep and preparation method thereof - Google Patents
Yoghourt helpful for improving intestinal flora and helping sleep and preparation method thereof Download PDFInfo
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- CN113229365A CN113229365A CN202110630791.6A CN202110630791A CN113229365A CN 113229365 A CN113229365 A CN 113229365A CN 202110630791 A CN202110630791 A CN 202110630791A CN 113229365 A CN113229365 A CN 113229365A
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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
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Abstract
The invention discloses a yoghourt beneficial to improving intestinal flora and helping sleep and a preparation method thereof, wherein the yoghourt comprises the following dry basis components in parts by mass: 80-90 parts of water, 2-8 parts of whole milk powder, 1-3 parts of alpha-lactalbumin, 2-3 parts of micellar casein, 1-2 parts of honey, 8-10 parts of lily juice and 0.1-1 part of composite bacterial powder, wherein the composite bacterial powder is formed by mixing lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus and streptococcus thermophilus, and the total bacterial content is 109～1010CFU/g. The yoghourt not only has the bioactive components of alpha-lactalbumin and micellar casein, but also further improves intestinal flora and improves the immunity of organisms on the premise of providing high-quality protein; the added honey, lily juice and lactobacillus rhamnosus in the compound bacteria powder have the function of promoting the generation of gamma-aminobutyric acid, thereby improving sleep. The invention not only can provide high-quality protein for human body, regulate intestinal health and treat sleep, but also has good flavor, no chemical additive and green and healthy effectThe significance of (1).
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to yoghourt beneficial to improving intestinal flora and improving sleep quality and a preparation method thereof.
Background
With the acceleration of life rhythm, people's dietary structure becomes relatively single, and especially most young people rely on take-away and fast food fruit belly, and dietary structure is very unhealthy, leads to nutrient imbalance, intestinal flora disorder. A large number of research and clinical results show that the intestinal flora influences the immune system and even the life of a human body, and is closely related to inflammatory bowel diseases, cardiovascular and cerebrovascular diseases, nervous system diseases (depression, Alzheimer's disease, autism and the like), cancers, diabetes and other diseases. People in the current society often cause gradual decline of sleep quality and even insomnia due to large working pressure and serious lack of exercise amount. Therefore, the development of a yoghurt capable of regulating intestinal flora and improving sleep is certainly favored by consumers.
Alpha-lactalbumin and micellar casein belong to bioactive substances in cow milk, and have a plurality of excellent biological functions, such as the alpha-lactalbumin releases bioactive peptides in the digestion process to adjust the health and stability of intestinal flora of human bodies, and metabolites of the intestinal flora mediate humoral immunity, thereby playing roles in preventing and controlling diseases; in addition, alpha-lactalbumin is rich in tryptophan and has the biological function of improving sleep. The micellar casein comprises four casein components, and the biological functions of the micellar casein comprise the effects of improving physical properties, resisting cancer, preventing microbial infection, mucosal inflammation and the like. The addition of the two bioactive substances can further remarkably strengthen the biological functions of the milk on the basis of the original nutritional ingredients of the milk.
The composite bacterial powder comprises lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus, streptococcus thermophilus and the like, has outstanding performances in the aspects of gastric acid resistance and bile resistance, and can enter human intestinal tracts in living bodies. Therefore, the flora community of the human gastrointestinal tract can be effectively improved and adjusted, and the health of the human body is very beneficial; secondly, the lactobacillus rhamnosus has the function of decomposing metabolites of protein polypeptides to generate gamma-aminobutyric acid, wherein the gamma-aminobutyric acid belongs to a nervous amino acid and mainly has the hypnotic effect, but cannot be directly added into food due to overhigh components, so the biological function of the lactobacillus rhamnosus can be used for replacing the sleep improving effect of the lactobacillus rhamnosus.
Honey and lily bulb juice are added into yoghourt as natural ingredients, and a large number of researches show that the honey and lily bulb juice have the effect of improving sleep, and due to the fact that consumers conflict with cane sugar and sweetening agents, a natural flavoring agent for replacing the honey and lily bulb juice needs to bear the flavoring effect of the yoghourt, and the honey and lily bulb juice are natural substances with good flavor, so that the honey and lily bulb juice can be used as a natural additive for improving the taste of the yoghourt in addition to the effect of improving sleep.
Disclosure of Invention
The invention aims to solve the technical problem of providing the yoghourt which is beneficial to improving the intestinal flora and helping sleep and the preparation method thereof. The yogurt disclosed by the invention is added with alpha-lactalbumin, micellar casein, honey, lily juice and lactobacillus rhamnosus, and the alpha-lactalbumin and micellar casein are taken as high-quality protein active substances, so that the yogurt has a remarkable improvement effect on intestinal flora; honey, lily juice and lactobacillus rhamnosus can improve sleep by metabolite gamma-aminobutyric acid. Therefore, the yoghourt prepared according to the scheme not only has the effects of regulating intestinal flora and improving sleep, but also has good flavor and mellow and normal mouthfeel, and the additives belong to natural substances or natural extracts and have no physiological harm.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a yoghourt helpful for improving intestinal flora and helping sleep is prepared from the following raw materials in parts by weight: 80-90 parts of water, 2-8 parts of whole milk powder, 1-3 parts of alpha-lactalbumin, 2-3 parts of micellar casein, 1-2 parts of honey, 2-5 parts of lily juice and 0.1-1 part of composite bacterial powder, wherein the composite bacterial powder is formed by mixing lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus and streptococcus thermophilus, and the total bacterial content is 109～1010CFU/g。
In the yogurt for improving intestinal flora and improving sleep, the added micellar casein preferably contains 4 protein components, namely, alpha s 1-casein, alpha s 2-casein, beta-casein and kappa-casein.
Preferably, the full-fat milk powder is full-fat cow milk powder or full-fat sheep milk powder.
Preferably, the alpha-lactalbumin and the micellar casein are high-quality functional proteins, so that the functional components are further enhanced on the basis of the original milk protein, the intestinal flora can be adjusted, the intestinal immunity is promoted, and the alpha-lactalbumin also has the effect of improving the sleep; the addition of the natural components of lily juice and honey can not only relieve the sleep problem, but also improve the flavor as a natural additive, so that the taste is loved by consumers. A large amount of researches prove that the lactobacillus rhamnosus and the bifidobacterium animalis Bb-12 added into the compound bacteria can enhance the intestinal immunity, have low cost and can be completely used as a leavening agent for production and use of enterprises.
The invention also provides a preparation method of the yoghourt helpful for improving intestinal flora and helping sleep, which comprises the following steps in sequence:
s1, adding whole milk powder, alpha-lactalbumin and micellar casein into water, stirring for 5-20 min until the mixture is completely dissolved, and standing at 0-15 ℃ for 10-60 min to prepare emulsion A;
s2, fully stirring the emulsion A, homogenizing, adding honey and lily juice, continuously stirring for 10-20 min, sterilizing and cooling, wherein the homogenizing pressure is 18-20 MPa, the homogenizing temperature is 60-62 ℃, the sterilizing temperature is 95-98 ℃, the sterilizing time is 280-310S, and cooling to 40-42 ℃ to obtain emulsion B;
s3, activating the composite bacterial powder at normal temperature for a certain time, adding the activated composite bacterial powder into the emulsion B, and stirring at low speed for 30-60 min; stopping stirring, performing heat preservation fermentation at 40-42 ℃, heating to 55 ℃ for demulsification when the acidity is detected to be 60-72 DEG T after 3 hours, stirring for 10-20 minutes, and storing the acidity to be less than 76 DEG T to prepare emulsion C;
s4, cooling the emulsion C, and filling to finally obtain the yoghourt which is helpful for improving intestinal flora and helping sleep.
In the above preparation method, further improvement, in step S1, the water used is pre-warmed to 40-50 ℃, and the milk protein is added in the order of whole milk powder, alpha-lactalbumin and micellar casein.
In the above preparation method, further improvement is that in the step S2, the lily juice is added after the honey and the emulsion a are fully and uniformly mixed.
In the step S3, the addition ratio of the added composite bacterial powder (lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus and streptococcus thermophilus) is 4:2:1: 1-5: 3:2: 1.
In the preparation method, the temperature of the emulsion C is required to be reduced to 10-20 ℃ in the step S4.
The added alpha-lactalbumin in the invention is rich in various essential amino acids for human body, especially the relative contents of tryptophan, lysine and cysteine are high; alpha-lactalbumin is also a regulatory protein of a lactose synthase system and regulates the synthesis of lactose in lactating mammary glands; on the other hand, tryptophan in alpha-lactalbumin is a direct precursor of 5-hydroxytryptamine, which in addition to its role in central nervous system function, 5-hydroxytryptamine also plays a role in regulating food intake and energy balance, gastrointestinal function, etc. At present, a lot of existing infant formula milk powder is added with alpha-lactalbumin as a functional ingredient, but the addition of the alpha-lactalbumin in yoghourt is rare, so that the infant formula milk powder can be used as an innovation point of the product.
The micellar casein added in the invention comprises four casein components, namely alpha s 1-casein, alpha s 2-casein, beta-casein and kappa-casein, so the micellar casein has comprehensive casein functionality. For example, the health-care food can prevent and treat osteoporosis and rickets, regulate blood pressure and promote the efficient absorption of macroelements (Ca and Mg) and microelements (Fe, Zn, Cu, Cr, Ni, Co, Mn and Se).
The added lily in the invention belongs to a medicinal and edible perennial herb bulbous plant of lily in Liliaceae, is rich in nutrient components such as starch, protein, polysaccharide, inorganic salt and the like, has the functions of calming and tranquilizing, replenishing qi and blood, moistening lung and relieving cough, and can be used for treating symptoms such as yin deficiency and dry cough, old people chronic bronchitis, neurasthenia, absentmindedness and the like.
The lactobacillus rhamnosus in the composite bacterial powder added in the invention can inhibit the growth of pathogenic bacteria and putrefying bacteria, and is a natural and safe fresh-keeping mode; the lactobacillus rhamnosus can also improve the fermentation speed of the fermented milk and shorten the fermentation time; with the prolonging of the storage time, the acidity of the fermented milk is gradually increased, the acid resistance of the lactobacillus rhamnosus is strong, the lactobacillus rhamnosus still can keep the active characteristic under the condition of the pH value of 1.8-3.2, and the viable count is maintained at a certain amount and does not decrease; meanwhile, the lactobacillus rhamnosus can also reduce the side effect generated by the treatment of the helicobacter pylori. The lactobacillus rhamnosus can be used as a starter of yoghourt and can be better applied to commodities.
In the yoghourt prepared by the invention, the viable count of the lactobacillus is 107CFU/mL, protein is more than or equal to 6g/100mL, fat is 3.2%, acidity is 75 DEG T, and the sanitary indexes all meet the requirements of the national standard GB 19302-. The protein content is higher than 2.9g/100mL of the national standard, and the viable count of the lactobacillus is far higher than 10 of the national standard6CFU/mL。
Detailed Description
The present invention is described in further detail below with reference to specific examples, which are intended to be illustrative only and not limiting. Alpha-lactalbumin and micellar casein can be purchased from the market, and lily juice can be directly purchased as a food raw material, or lily pieces can be purchased first and then processed into lily pulp by equipment.
Example 1:
a yoghourt helpful for improving intestinal flora and helping sleep is prepared from the following raw materials in parts by weight: 80Kg of water, 5Kg of whole milk powder, 1Kg of alpha-lactalbumin, 2Kg of micellar casein, 1Kg of honey, 8Kg of lily juice and 0.5Kg of composite bacterial powder, wherein the ratio of the composite bacterial powder to the lactobacillus rhamnosus, the bifidobacterium animalis Bb-12, the lactobacillus bulgaricus and the streptococcus thermophilus is 4:2:1:1, and the total bacterial content is 109CFU/g。
The preparation method of the yoghourt comprises the following steps of:
s1, adding 5Kg of whole milk powder, 1Kg of alpha-lactalbumin and 2Kg of micellar casein into 80Kg of water, stirring for 10min until complete dissolution, and standing at 10 ℃ for 30min to obtain emulsion A;
s2, fully stirring the emulsion A, homogenizing, adding 1Kg of honey and 3Kg of lily juice, continuously stirring for 10min, sterilizing and cooling, wherein the homogenizing pressure is 18MPa, the homogenizing temperature is 60 ℃, the sterilizing temperature is 98 ℃, the sterilizing time is 300S, and cooling to 41 ℃ to obtain emulsion B;
s3, activating 0.5Kg of composite bacterial powder at normal temperature for a certain time, adding the activated bacterial powder into the emulsion B, and stirring at low speed for 30 min; stopping stirring, fermenting at 41 deg.C, detecting acidity of 72 ° T after 3 hr, heating to 55 deg.C for demulsification, stirring for 20min, and storing to obtain emulsion C with acidity less than 76 ° T;
s4, cooling the emulsion C to 10 ℃, and filling to finally obtain the yoghourt helpful for improving intestinal flora and helping sleep.
Example 2:
a yoghourt helpful for improving intestinal flora and helping sleep is prepared from the following raw materials in parts by weight: 85Kg of water, 6Kg of whole milk powder, 1.5Kg of alpha-lactalbumin, 3Kg of micellar casein, 2Kg of honey, 9Kg of lily juice and 1Kg of composite bacterial powder, wherein the ratio of the composite bacterial powder comprising lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus and streptococcus thermophilus is 8:5:2:2, and the total bacterial content is 109CFU/g。
The preparation method of the yoghourt comprises the following steps of:
s1, adding 6Kg of whole milk powder, 1.5Kg of alpha-lactalbumin and 3Kg of micellar casein into 85Kg of water, stirring for 15min until complete dissolution, and standing at 10 ℃ for 30min to obtain emulsion A;
s2, fully stirring the emulsion A, homogenizing, adding 1Kg of honey and 3Kg of lily juice, continuously stirring for 20min, sterilizing and cooling, wherein the homogenizing pressure is 18MPa, the homogenizing temperature is 60 ℃, the sterilizing temperature is 98 ℃, the sterilizing time is 300S, and cooling to 41 ℃ to obtain emulsion B;
s3, activating 1Kg of composite bacterial powder at normal temperature for a certain time, adding the activated bacterial powder into the emulsion B, and stirring at low speed for 30 min; stopping stirring, fermenting at 41 deg.C, detecting acidity of 72 ° T after 3 hr, heating to 55 deg.C for demulsification, stirring for 20min, and storing to obtain emulsion C with acidity less than 76 ° T;
s4, cooling the emulsion C to 10 ℃, and filling to finally obtain the yoghourt helpful for improving intestinal flora and helping sleep.
Example 3:
a yoghourt helpful for improving intestinal flora and helping sleep is prepared from the following raw materials in parts by weight: 90Kg of water, 6Kg of whole milk powder, 2Kg of alpha-lactalbumin, 2Kg of micellar casein, 1Kg of honey, 10Kg of lily juice and 1Kg of composite bacterial powder, wherein the ratio of the composite bacterial powder to the lactobacillus rhamnosus, the bifidobacterium animalis Bb-12, the lactobacillus bulgaricus and the streptococcus thermophilus is 8:4:2:2, and the total bacterial content is 109CFU/g。
The preparation method of the yoghourt comprises the following steps of:
s1, adding 6Kg of whole milk powder, 2Kg of alpha-lactalbumin and 2Kg of micellar casein into 90Kg of water, stirring for 15min until complete dissolution, and standing at 10 ℃ for 30min to obtain emulsion A;
s2, fully stirring the emulsion A, homogenizing, adding 1Kg of honey and 3Kg of lily juice, continuously stirring for 20min, sterilizing and cooling, wherein the homogenizing pressure is 18MPa, the homogenizing temperature is 60 ℃, the sterilizing temperature is 98 ℃, the sterilizing time is 300S, and cooling to 41 ℃ to obtain emulsion B;
s3, activating 1Kg of composite bacterial powder at normal temperature for a certain time, adding the activated bacterial powder into the emulsion B, and stirring at low speed for 30 min; stopping stirring, fermenting at 41 deg.C, detecting acidity of 72 ° T after 3 hr, heating to 55 deg.C for demulsification, stirring for 20min, and storing to obtain emulsion C with acidity less than 76 ° T;
s4, cooling the emulsion C to 10 ℃, and filling to finally obtain the yoghourt helpful for improving intestinal flora and helping sleep.
The above examples are merely preferred embodiments of the present invention, and the scope of the present invention is not limited to the above examples. All technical schemes belonging to the idea of the invention belong to the protection scope of the invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and such modifications and embellishments should also be considered as within the scope of the invention.
Claims (8)
1. The yoghourt which is helpful for improving intestinal flora and helping sleep and the preparation method thereof are characterized in that the raw materials for preparing the yoghourt comprise the following components in parts by weight: 80-90 parts of water, 2-8 parts of whole milk powder, 1-3 parts of alpha-lactalbumin, 2-3 parts of micellar casein, 1-2 parts of honey, 8-10 parts of lily juice and 0.1-1 part of composite bacterial powder, wherein the composite bacterial powder is formed by mixing lactobacillus rhamnosus, bifidobacterium animalis Bb-12, lactobacillus bulgaricus and streptococcus thermophilus, and the total bacterial content is 109～1010CFU/g。
2. The yogurt for improving intestinal flora and improving sleep as claimed in claim 1, wherein the micellar casein comprises 4 protein components, each being alphas1Casein, alphas2-casein, β -casein, κ -casein.
3. The yoghurt and the preparation method thereof, which are helpful for improving the intestinal flora and improving the sleep as claimed in claims 1 or 2, wherein the full-fat milk powder is full-fat cow milk powder or full-fat goat milk powder.
4. A method for preparing yoghurt for improving the intestinal flora and aiding sleep according to claims 1 to 3, which comprises the following steps in sequence:
s1, adding whole milk powder, alpha-lactalbumin and micellar casein into water, stirring for 5-20 min until the mixture is completely dissolved, and standing at 0-15 ℃ for 10-60 min to prepare emulsion A;
s2, fully stirring the emulsion A, homogenizing, adding honey and lily juice, continuously stirring for 10-20 min, sterilizing and cooling, wherein the homogenizing pressure is 18-20 MPa, the homogenizing temperature is 60-62 ℃, the sterilizing temperature is 95-98 ℃, the sterilizing time is 280-310S, and cooling to 40-42 ℃ to obtain emulsion B;
s3, activating the composite bacterial powder at normal temperature for a certain time, adding the activated composite bacterial powder into the emulsion B, and stirring at low speed for 30-60 min; stopping stirring, performing heat preservation fermentation at 40-42 ℃, heating to 55 ℃ for demulsification when the acidity is detected to be 60-72 DEG T after 3 hours, stirring for 10-20 minutes, and storing the acidity to be less than 76 DEG T to prepare emulsion C;
s4, cooling the emulsion C, and filling to finally obtain the yoghourt which is helpful for improving intestinal flora and helping sleep.
5. The yoghurt and the preparation method thereof for helping to improve intestinal flora and sleep as claimed in claim 4, wherein in the step S1, the water is pre-warmed to 40-50 ℃, and the milk protein is added in the order of whole milk powder, alpha-lactalbumin and micellar casein.
6. The yoghurt and the preparation method thereof for helping to improve intestinal flora and sleep as claimed in claim 5, wherein in the step S2, the lily juice is added after honey and the emulsion A are fully and uniformly mixed.
7. The yogurt for improving intestinal flora and aiding sleep and the preparation method thereof according to claim 6, wherein in the step S3, the adding ratio of four fermentation strains of the added composite bacteria powder (Lactobacillus rhamnosus, Bifidobacterium animalis Bb-12, Lactobacillus bulgaricus and Streptococcus thermophilus) is 4:2:1: 1-5: 3:2: 1.
8. The yogurt for improving intestinal flora and aiding sleep as claimed in claim 7, wherein in the step S4, the temperature of the emulsion C is decreased to 10-20 ℃.
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