CN115428834B - Yoghurt with effects of relaxing pressure and aiding sleep as well as preparation method and application thereof - Google Patents

Yoghurt with effects of relaxing pressure and aiding sleep as well as preparation method and application thereof Download PDF

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Publication number
CN115428834B
CN115428834B CN202211274911.4A CN202211274911A CN115428834B CN 115428834 B CN115428834 B CN 115428834B CN 202211274911 A CN202211274911 A CN 202211274911A CN 115428834 B CN115428834 B CN 115428834B
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sleep
yoghurt
effects
pressure
relaxing
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CN115428834A (en
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方曙光
杨竹源
郭晓娟
汪欣
朱建国
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WeCare Probiotics Co Ltd
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WeCare Probiotics Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/533—Longum

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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides yoghurt with the effects of relaxing pressure and aiding sleep and a preparation method thereof. The preparation raw materials of the yoghurt with the effects of relaxing the pressure and aiding sleep comprise: milk powder, whey protein powder, sodium glutamate, theanine, semen Ziziphi Spinosae juice, flos Rosae Rugosae concentrated juice, grape juice, sweetener, stabilizer and water. The invention provides the yoghourt with the effects of relaxing the pressure and helping sleep, which has good taste, better nutritional value and health care function and can effectively relieve the problem of sleep disorder for a plurality of people suffering from sleep disorder. The yoghurt with the effects of relaxing the pressure and aiding sleep provided by the invention has the advantages of simple preparation process, no special condition control and easiness in production.

Description

Yoghurt with effects of relaxing pressure and aiding sleep as well as preparation method and application thereof
Technical Field
The invention belongs to the technical field of food processing, and relates to yoghurt with the effects of relaxing pressure and aiding sleep, and a preparation method and application thereof
Background
In recent years, the cases related to sudden diseases and even death caused by excessive fatigue are all the more, and the number of people is increasing. Adequate sleep is not only a normal physiological requirement of a human body, but also an important mode of recovering the physical ability of the human body, sleep disorder often causes sleep difficulty, sleep time caused by sleep duration difficulty is short, and thus sleep quality is reduced, and other relevant symptoms are caused, long-time sleep disorder not only affects physical health and mental health, but also threatens life safety even for serious people.
Along with the continuous development and progress of the current society, the life rhythm of people is accelerated, life is irregular, and insomnia phenomenon caused by various pressures of life, study, work and the like is continuously increased. At present, insomnia is a hidden infectious disease which is spread among people, and is particularly serious for adults, and the insomnia is also in an ascending trend. If the insomnia is serious, the work and learning efficiency and the life quality of the individual are seriously affected, and the serious people can generate anxiety, depression and other symptoms; therefore, sleep is an important way for recovering the organism and supplementing energy, and high-quality sleep has an extremely important effect on the physical and mental health of a human body. However, the sedative hypnotic drugs, melatonin and other drugs for treating insomnia at present are easy to influence the organism after long-term administration and have certain dependence.
Gamma-aminobutyric acid (gamma-aminobutyric acid, GABA) is a natural functional non-protein active amino acid widely existing in animals, plants and microorganisms. Gamma-aminobutyric acid is one of central nervous systems such as brain and spinal cord of mammals and an important inhibitory nerve transmission transmitter thereof, participates in cerebral circulation and various metabolic activities, and has a plurality of important physiological functions of soothing nerves, resisting excitation, effectively relieving anxiety, improving memory, reducing blood pressure, treating epilepsy, relieving senile dementia and the like. In addition, GABA can obviously improve hexokinase activity in TCA circulation, thereby accelerating glucose metabolism in brain, further promoting blood and oxygen supply of brain, and having obvious effects of promoting sleep and improving sleep quality. Although GABA in the human body can be produced by glutamate in the body under the catalytic action of glutamate decarboxylase having strong specificity, the GABA content synthesized in the body is continuously reduced with the increasing age and the current long-time fast-paced life style and life state of people, so that the body health can be maintained only by exogenous supplementation.
However, GABA is widely present in nature but is low in content, so that it is far from sufficient dose of GABA to act on the body by means of natural ingestion alone. The gamma-aminobutyric acid synthesized by traditional chemistry has lower safety, and has larger potential safety hazard when being used in food; the cost is relatively high when the plant is collected by a plant enrichment method; the microbial fermentation method is obtained by collecting the gamma-aminobutyric acid produced in the microbial growth and propagation process, has relatively high safety, and is suitable for the application of food and medical grade products.
Therefore, the strain with high yield of gamma-aminobutyric acid is used for fermenting the yoghourt, and the development of the yoghourt with the effects of relaxing pressure and helping sleep has great significance for human health and has certain social and economic values for social development.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide yoghurt with the effects of relaxing pressure and helping sleep, and a preparation method and application thereof. The yogurt has the effects of reducing blood pressure, resisting fatigue, relieving nervous tension, effectively relaxing people and the like.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a yogurt with effects of relaxing pressure and aiding sleep, wherein the yogurt with effects of relaxing pressure and aiding sleep is prepared from the following raw materials: milk powder, whey protein powder, sodium glutamate, theanine, semen Ziziphi Spinosae juice, succus Rosae Rugosae, succus Vitis Viniferae, sweetener, stabilizer and water.
In the invention, the yoghourt with the effects of relaxing the pressure and helping sleep mainly comprises milk powder, white granulated sugar, whey protein powder, sodium glutamate, wild jujube juice, tea theanine, a stabilizer, rose juice and grape juice, and the components are mutually matched to have a synergistic effect, so that the effects of relaxing the pressure, soothing the nerves and helping sleep are further improved. The natural extracts such as the wild jujube seed juice, the rose juice, the grape juice, the tea theanine and the like which have the effects of calming the heart and soothing the nerves and relieving insomnia are added, wherein the tea theanine is a special amino acid extracted from tea, and has the effects of reducing blood pressure, resisting fatigue, enhancing the alpha wave intensity of brain, relieving nervous tension, effectively relaxing people and the like; meanwhile, potential hazards exist in the safety of GABA chemically synthesized at present. Therefore, the invention uses the high-yield GABA strain for fermentation, and the gamma-aminobutyric acid with the pressure-relieving and sleep-aiding effects is accumulated in the yoghurt through microbial fermentation without adding extra gamma-aminobutyric acid.
Preferably, the yoghurt with the effects of relaxing the pressure and aiding sleep is prepared from the following raw materials in parts by weight: 10 to 15 parts of milk powder, 0.5 to 2 parts of whey protein powder, 0.01 to 0.2 part of sodium glutamate, 0.01 to 0.05 part of tea theanine, 0.5 to 1 part of spina date seed juice, 0.03 to 0.07 part of rose juice, 0.5 to 1 part of grape juice, 4 to 8 parts of sweetener, 0.5 to 3 parts of stabilizer and 70 to 84 parts of water.
Specific values of the 10 to 15 parts may be, for example, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, or the like.
Specific values among the 0.5 to 2 parts may be, for example, 0.5 part, 0.7 part, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, 1.8 parts, 2 parts, and the like.
Specific values of the above 0.01 to 0.2 parts may be, for example, 0.01 part, 0.02 part, 0.04 part, 0.06 part, 0.08 part, 0.1 part, 0.12 part, 0.14 part, 0.16 part, 0.18 part, 0.2 part, and the like.
Specific values of the above 0.01 to 0.05 parts may be, for example, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, and the like.
Specific values of the above 0.5 to 1 part may be, for example, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part, 1 part, and the like.
Specific values among the above 0.03 to 0.07 parts may be, for example, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, and the like.
Specific values of the above 4 to 8 parts may be, for example, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, etc.
Specific values of 0.5 to 3% may be, for example, 0.5 part, 1 part, 1.5 part, 2 parts, 2.5 parts, 3 parts, etc.
Preferably, the stabilizer is selected from any one or a combination of at least two of soybean polysaccharide, pectin, sodium carboxymethyl cellulose, agar, diacetyl tartaric acid mono-diglyceride or acetylated distarch phosphate.
Preferably, the stabilizer is a combination of agar, pectin, diacetyl tartaric acid mono-diglycerides and acetylated distarch phosphate.
Preferably, the mass ratio of the agar, the pectin, the diacetyl tartaric acid mono-diglyceride and the acetylated distarch phosphate is (2-4): (1-3): (0.5-1.5): (0.5-1.5).
Specific values in the above (2-4) are, for example, 2, 2.2, 2.5, 2.7, 3, 3.2, 3.5, 3.7, 4, etc.
Specific values in the above (1-3) are, for example, 1, 1.2, 1.5, 1.7, 2, 2.2, 2.5, 2.7, 3, etc.
Specific values in the above (0.5 to 1.5) are, for example, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Preferably, the sweetener is selected from any one or a combination of at least two of white granulated sugar, sucrose, molasses, xylitol, aspartame or acesulfame potassium, and is preferably white granulated sugar.
In a second aspect, the present invention provides a method for preparing yoghurt with pressure-relieving and sleep-aiding effects according to the first aspect, the method comprising the following steps:
(1) Dissolving milk powder in water, standing and hydrating to obtain reconstituted milk; dissolving sweetener and stabilizer in water to obtain colloid liquid;
(2) Mixing the reconstituted milk obtained in the step (1) with the colloid liquid, and sequentially heating, homogenizing and sterilizing to obtain raw milk;
(3) Inoculating the raw milk obtained in the step (2) with a starter, and fermenting to obtain fermented milk;
(4) And (3) stirring the fermented milk obtained in the step (3) to demulsify, and mixing the fermented milk with the rest raw materials to obtain the yoghurt with the effects of relaxing the pressure and aiding sleep.
According to the invention, the gamma-aminobutyric acid is accumulated by fermenting the high-yield GABA strain, and the gamma-aminobutyric acid is not added additionally, so that the insomnia disorder people can be helped to relieve anxiety and emotion, the insomnia symptom is effectively relieved, the viable count of the yoghurt is high, the people can be helped to supplement probiotics, the nutrition absorption is promoted, and the balance of intestinal flora is maintained.
Preferably, in the step (1), the temperature at which the powdered milk is dissolved in water is 40 to 50 ℃, for example, 40 ℃, 42 ℃, 44 ℃, 46 ℃, 48 ℃, 50 ℃ and the like, and the time for the standing hydration is 30 minutes or more, for example, 30 minutes, 32 minutes, 34 minutes, 36 minutes, 38 minutes, 40 minutes and the like.
Preferably, in the step (1), the temperature at which the sweetener and the stabilizer are dissolved in water is 60 to 70 ℃, and for example, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃, 70 ℃ and the like can be used.
Preferably, in the step (2), the heating temperature is 50 to 60 ℃, for example, 50 ℃, 52 ℃, 54 ℃, 56 ℃, 58 ℃,60 ℃ and the like.
Preferably, in the step (2), the homogenizing pressure is 20 to 23MPa, for example, 20MPa, 20.5MPa, 21MPa, 21.5MPa, 22MPa, 22.5MPa, 23MPa, etc.
Preferably, in the step (2), the sterilization temperature is 95 to 97 ℃, for example, 95 ℃, 95.5 ℃,96 ℃, 96.5 ℃,97 ℃ and the like, and the sterilization time is 5 to 20 minutes, for example, 5 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 14 minutes, 16 minutes, 18 minutes, 20 minutes and the like.
Preferably, in step (3), the starter comprises streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and bifidobacterium longum.
In the invention, the streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and bifidobacterium longum are mutually matched, and the four strains are synergistic, so that the content of gamma-aminobutyric acid accumulated by fermentation can be further improved, and the pressure-relieving and sleep-aiding effects of the yoghourt are further improved.
Preferably, the ratio of the number of viable bacteria of streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and bifidobacterium longum is (2-4): 1-3): 0.1-2.
The "2 to 4" may be, for example, 2, 2.5, 3, 3.5, 4, etc.
The "1 to 3" may be, for example, 1, 1.5, 2, 2.5, 3, etc.
The "0.1 to 2" may be, for example, 0.1, 0.5, 1, 1.5, 2, etc.
Preferably, in the step (3), the inoculation amount of the starter is 0.02% -0.04%, for example, may be 0.02%, 0.025%, 0.03%, 0.035%, 0.04%, etc.
Preferably, in the step (3), the temperature of the inoculation is 30 to 40 ℃, for example, 30 ℃, 32 ℃, 34 ℃, 36 ℃, 38 ℃, 40 ℃ and the like can be used.
Preferably, in the step (3), the fermentation temperature is 38 to 44 ℃, for example, 38 ℃, 39 ℃, 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃ and the like, and the fermentation time is 6 to 8 hours, for example, 6 hours, 6.5 hours, 7 hours, 7.5 hours, 8 hours and the like.
Preferably, in step (3), the fermentation is terminated by: the texture of the fermented milk is changed from liquid to solid curd, and the fermentation acidity is 65-70°t (e.g., 65°t, 66°t, 67°t, 68°t, 69°t, 70°t, etc.) to terminate the fermentation.
In the step (4), the temperature of the stirring and demulsification is 4 to 10 ℃, such as 4 ℃,5 ℃,6 ℃, 7 ℃,8 ℃,9 ℃,10 ℃ and the like, the rotation speed of the stirring and demulsification is 500 to 1000rpm, such as 500rpm, 600rpm, 700rpm, 800rpm, 900rpm, 1000rpm and the like, and the time of the stirring and demulsification is 5 to 8min, such as 5min, 6min, 7min, 8min and the like.
Preferably, in step (4), the temperature of the mixing is 4 to 10 ℃, for example 4 ℃,5 ℃,6 ℃, 7 ℃,8 ℃,9 ℃,10 ℃, etc.
Compared with the prior art, the invention has the following beneficial effects:
(1) The yogurt with the effects of relaxing and helping sleep mainly comprises milk powder, white granulated sugar, whey protein powder, sodium glutamate, wild jujube seed juice, tea theanine, a stabilizer, rose juice and grape juice, and the components are mutually matched, so that the effects of relaxing and calming the nerves and helping sleep (improving the sleep-in rate, increasing the sleep duration and shortening the sleep latency) are further improved through the synergistic effect of relaxing and helping sleep and the accumulation of gamma-aminobutyric acid with the effects of relaxing and helping sleep in the yogurt through microbial fermentation.
(2) The pressure-relieving sleep-aiding probiotic yogurt adopts the natural extract with the functions of soothing the nerves and relieving the pressure, and the gamma-aminobutyric acid is accumulated by fermenting the high-yield GABA strain without adding the gamma-aminobutyric acid, so that the sleep disorder people can be helped to relieve anxiety and emotion, the insomnia symptom can be effectively relieved, the viable count of the yogurt is high, the people can be helped to supplement probiotics, the nutrition absorption is promoted, the balance of intestinal flora is favorably maintained, and the yogurt has important social value and wide market development prospect.
(3) The invention compounds streptococcus thermophilus ST36 with Lactobacillus delbrueckii subsp bulgaricus LB42, lactobacillus acidophilus LA85 and Bifidobacterium longum BL21 as fermentation inoculant, and the four strains are matched with each other to synergistically increase the GABA yield and enhance the sleep-aiding effect of the yoghurt product.
(4) The sodium glutamate and the theanine not only have good pressure-relieving and sleep-aiding effects, but also have unexpected remarkable synergistic effect on improving the GABA yield.
(5) The milk powder, the whey protein powder, the wild jujube juice, the rose juice and the grape juice have the synergistic effect in the aspects of pressure relief and sleep aiding.
(6) In the research of the invention, the selection of the stabilizer in the yoghurt has an influence on promoting the exertion of main functional components of the product, so that the sleep-aiding effect of the product is further influenced, and the stabilizer is preferably the combination of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate for obtaining the best effect.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
The following sources of conservation for the species involved are shown below:
the following related streptococcus thermophilus (Streptococcus thermophilus) ST36 has a preservation unit of China general microbiological culture Collection center (CGMCC) with a preservation number of CGMCC No.20676, a preservation date of 2020, 9 months and 18 days, and a preservation address of North Chen West Lu No.1, 3 in the Chaoyang district of Beijing city.
The following Lactobacillus acidophilus (Lactobacillus acidophilus) LA85 has a preservation number of CGMCC No.1.12735, a preservation date of 2020 month 20, and a preservation address of North Chen West Lu No.1 and 3 in the Chaoyang district of Beijing city.
The following related Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricum) LB42 has a preservation unit of China general microbiological culture Collection center, a preservation number of CGMCC No.15751, a preservation date of 2018, 05 month and 11 days, and a preservation address of North Xician No.1, 3 in the Korean region of Beijing city.
The following bifidobacterium longum (Bifidobacterium longum) BL21 has a preservation unit of China general microbiological culture Collection center, a preservation time of 2015, 01 month and 27 days, a preservation number of CGMCC No.10452, and a preservation address of: no.1 and No. 3 of the north cinquefoil of the morning sun area of beijing city.
The sources of the raw materials involved in the following examples are as follows:
example 1
The embodiment provides a yoghurt with the effects of relaxing pressure and aiding sleep, which comprises the following components in percentage by mass: 12% of milk powder, 0.6% of whey protein powder, 0.05% of sodium glutamate, 0.04% of theanine of tea, 1% of spina date seed juice, 0.05% of rose concentrated juice, 1% of grape juice, 7% of white granulated sugar, 2% of stabilizer and the balance of purified water;
wherein the stabilizer consists of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate with the mass ratio of 3:2:1:1.
The yoghurt with the effects of relaxing the pressure and aiding sleep is prepared by the following preparation method:
(1) Weighing milk powder according to a proportion, dissolving the milk powder into warm water at about 45 ℃, fully stirring and dissolving the milk powder, and standing and hydrating the milk powder for 30min to obtain reconstituted milk; stirring and dissolving white granulated sugar and stabilizer in 65 ℃ pure water to obtain colloid liquid;
(2) Homogenizing: uniformly stirring and mixing the reconstituted milk and the colloid liquid (volume ratio is 2:1), heating to 55 ℃, homogenizing under 21MPa, sterilizing at 96 ℃ for 10min, and cooling to room temperature;
(3) Inoculating a starter to the raw milk cooled to room temperature according to an inoculation amount of 0.04%, wherein the starter is obtained by compounding 4 strains, namely streptococcus thermophilus ST36, lactobacillus delbrueckii subsp bulgaricus LB42, lactobacillus acidophilus LA85 and bifidobacterium longum BL21, and the viable bacteria number ratio is 3:2:1:1; uniformly stirring after inoculation, fermenting for 7 hours at 41 ℃, changing the texture from liquid state to solid state curds, and enabling the fermentation acidity to be 68 DEG T, so that the fermentation end point can be reached;
(4) Cooling fermented milk after fermentation to normal temperature, stirring and demulsifying (800 rpm,8 ℃ for 6 min), mixing with whey protein powder, sodium glutamate, theanine, semen Ziziphi Spinosae juice, flos Rosae Rugosae concentrated juice and grape juice, aseptic filling, and refrigerating overnight at 4deg.C after filling to obtain yogurt with effects of relieving pressure and improving sleep.
Example 2
The embodiment provides a yoghurt with the effects of relaxing pressure and aiding sleep, which comprises the following components in percentage by mass: 10% of milk powder, 2% of whey protein powder, 0.1% of sodium glutamate, 0.03% of tea theanine, 0.5% of spina date seed juice, 0.07% of rose concentrated juice, 0.5% of grape juice, 6% of white granulated sugar, 1.5% of stabilizer and the balance of purified water;
wherein the stabilizer consists of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate with the mass ratio of 4:1:0.5:1.5.
The yoghurt with the effects of relaxing the pressure and aiding sleep is prepared by the following preparation method:
(1) Weighing milk powder according to a proportion, dissolving the milk powder into warm water at about 40 ℃, fully stirring and dissolving the milk powder, and standing and hydrating the milk powder for 35min to obtain reconstituted milk; stirring and dissolving white granulated sugar and stabilizer in pure water at 70deg.C to obtain colloid liquid;
(2) Homogenizing: uniformly stirring and mixing the hydrated reconstituted milk and the colloid liquid, heating to 50 ℃, homogenizing under 23MPa, sterilizing at 97 ℃ for 12min, and cooling to room temperature;
(3) Inoculating a starter to the raw milk cooled to room temperature according to an inoculation amount of 0.03%, wherein the starter is obtained by compounding 4 strains, namely streptococcus thermophilus ST36, lactobacillus delbrueckii subsp bulgaricus LB42, lactobacillus acidophilus LA85 and bifidobacterium longum BL21, and the viable bacteria number ratio is 4:3:0.5:1.5; uniformly stirring after inoculation, fermenting for 7 hours at 42 ℃, changing the texture from liquid state to solid state curds, and enabling the fermentation acidity to be 70 DEG T, so that the fermentation end point can be reached;
(4) Cooling fermented milk after fermentation to normal temperature, stirring and demulsifying (500 rpm,10 ℃ for 8 min), mixing with whey protein powder, sodium glutamate, theanine, semen Ziziphi Spinosae juice, flos Rosae Rugosae concentrated juice and grape juice, aseptic filling, and refrigerating overnight at 4deg.C after filling to obtain yogurt with effects of relieving pressure and improving sleep.
Example 3
The embodiment provides a yoghurt with the effects of relaxing pressure and aiding sleep, which comprises the following components in percentage by mass: 15% of milk powder, 0.5% of whey protein powder, 0.15% of sodium glutamate, 0.05% of tea theanine, 1% of spina date seed juice, 0.03% of rose concentrated juice, 1% of grape juice, 5% of white granulated sugar, 3% of stabilizer and the balance of purified water;
wherein the stabilizer consists of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate with the mass ratio of 2:3:1.5:0.5.
The yoghurt with the effects of relaxing the pressure and aiding sleep is prepared by the following preparation method:
(1) Weighing milk powder according to a proportion, dissolving the milk powder into warm water at about 50 ℃, fully stirring and dissolving the milk powder, and standing and hydrating the milk powder for 32 minutes to obtain reconstituted milk; stirring and dissolving white granulated sugar and stabilizer in 60 ℃ pure water to obtain colloid liquid;
(2) Homogenizing: uniformly stirring and mixing the hydrated reconstituted milk and the colloid liquid, heating to 60 ℃, homogenizing under 20MPa, sterilizing at 95 ℃ for 15min, and cooling to room temperature;
(3) Inoculating a starter to the raw milk cooled to room temperature according to an inoculation amount of 0.04%, wherein the starter is obtained by compounding 4 strains, namely streptococcus thermophilus ST36, lactobacillus delbrueckii subsp bulgaricus LB42, lactobacillus acidophilus LA85 and bifidobacterium longum BL21, and the viable bacteria number ratio is 2:1:1.5:0.5; uniformly stirring after inoculation, fermenting for 7 hours at 40 ℃, changing the texture from liquid state to solid state curds, and enabling the fermentation acidity to reach the fermentation end point at 67 ℃;
(4) Cooling fermented milk after fermentation to normal temperature, stirring and demulsifying (1000 rpm,4 ℃ for 5 min), mixing with whey protein powder, sodium glutamate, theanine, semen Ziziphi Spinosae juice, flos Rosae Rugosae concentrated juice and grape juice, aseptic filling, and refrigerating overnight at 4 ℃ after filling to obtain yogurt with effects of relieving pressure and improving sleep.
Example 4
The present example provided a yogurt with pressure-relief sleep-aiding effects, which was different from example 1 only in that the sodium glutamate content was reduced to 0.008%, the theanine content of the tea leaves was increased to 0.06%, and the other component contents and the preparation method were the same as those of example 1.
Example 5
The present example provided a yogurt with pressure-relief sleep-aiding effects, which was different from example 1 only in that the sodium glutamate content was increased to 0.25%, the theanine content of the tea leaves was reduced to 0.008%, and the other component contents and the preparation method were the same as those of example 1.
Example 6
The present example provided a yogurt with pressure-relief sleep-aiding effects, which was different from example 1 only in that the content of the wild jujube juice was reduced to 0.02%, the content of the rose juice concentrate was increased to 2%, the content of the grape juice was reduced to 0.03%, and the content of other components and the preparation method were the same as in example 1.
Example 7
The present example provided a yogurt with pressure-relief sleep-aiding effects, which was different from example 1 only in that the content of the juice of the wild jujube was increased to 0.4%, the content of the juice of the rose was decreased to 0.05%, the content of the juice of the grape was decreased to 1.6%, and the content of other components and the preparation method were the same as those of example 1.
Example 8
The present embodiment provides a yogurt with effects of relaxing the pressure and aiding sleep, which is different from embodiment 1 only in that the stabilizer consists of agar, soybean polysaccharide, sodium carboxymethyl cellulose and acetylated distarch phosphate in a mass ratio of 3:2:1:1, the total amount of the stabilizer is unchanged, and the content of other components and the preparation method are the same as those of embodiment 1.
Example 9
The present embodiment provides a yogurt with effects of relaxing the pressure and aiding sleep, which is different from embodiment 1 only in that the stabilizer consists of soybean polysaccharide, pectin and acetylated distarch phosphate in a mass ratio of 4:2:1, the total amount of the stabilizer is unchanged, and the content of other components and the preparation method are the same as those of embodiment 1.
Example 10
The present example provides a yogurt with effects of pressure relief and sleep aiding, which is different from example 1 only in that lactobacillus delbrueckii subspecies bulgaricus are not added into the starter, the starter consists of streptococcus thermophilus ST36, lactobacillus acidophilus LA85 and bifidobacterium longum BL21 with the viable count ratio of 3:1:1, the total inoculum size of the starter is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Example 11
The present example provides a yogurt with effects of pressure relief and sleep aiding, which is different from example 1 only in that lactobacillus acidophilus is not added into the starter, the starter is composed of streptococcus thermophilus ST36, lactobacillus delbrueckii subsp bulgaricus LB42 and bifidobacterium longum BL21 with the viable count ratio of 3:2:1, the total inoculum size of the starter is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Example 12
The present example provides a yogurt with effects of pressure relief and sleep aiding, which is different from example 1 only in that bifidobacterium longum is not added into the starter, the starter is composed of streptococcus thermophilus ST36, lactobacillus delbrueckii subsp bulgaricus LB42 and lactobacillus acidophilus LA85 with the viable count ratio of 3:2:1, the total inoculum size of the starter is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Comparative example 1
This comparative example provides a yoghurt differing from example 1 only in that the whey protein powder is not added and the milk powder content is increased to 12.6% and the other component contents and preparation method are the same as in example 1.
Comparative example 2
This comparative example provides a yoghurt differing from example 1 only in that sodium glutamate is not added and the theanine content of the tea leaves is increased to 0.09%, the other component contents and the preparation method are the same as in example 1.
Comparative example 3
This comparative example provides a yoghurt differing from example 1 only in that theanine is not added and the sodium glutamate content is increased to 0.09%, the other component contents and preparation method are the same as in example 1.
Comparative example 4
This comparative example provides a yogurt differing from example 1 only in that no added semen Ziziphi Spinosae juice, rose juice concentrate content increased to 0.55%, grape juice content increased to 1.5%, other components content and preparation method were identical to example 1.
Comparative example 5
This comparative example provides a yogurt differing from example 1 only in that no rose juice concentrate was added, the level of the jujube juice increased to 1.02%, the level of the grape juice increased to 1.03%, and the other component contents and preparation methods were identical to example 1.
Comparative example 6
This comparative example provides a yogurt differing from example 1 only in that no grape juice is added, the level of the jujube juice is increased to 1.5%, the level of the rose juice concentrate is increased to 0.55%, and the other component contents and preparation methods are identical to those of example 1.
Test example 1
GABA content test
Test sample: yoghurt provided in examples 1-3, 4-5, 10-12 and comparative examples 2-3;
test items: after the yoghurt is prepared, the change of GABA content in the shelf life (21 d) is tracked and measured, and the stability in the shelf life is observed;
the testing method comprises the following steps: the method comprises the steps of measuring the gamma-aminobutyric acid content in the yoghourt by using a high performance liquid chromatography, weighing a prepared yoghourt sample, centrifuging for 10min at 6000r/min, taking out 1.5mL of supernatant by using a pipette gun, adding a triethylamine acetonitrile solution and a PITC acetonitrile solution, standing for reaction for 1h at normal temperature after uniform oscillation, adding normal hexane, fully oscillating and shaking uniformly, standing for 10min, taking out a lower solution for dilution after layering, and detecting in the high performance liquid chromatography;
the specific test results are shown in table 1:
TABLE 1
As shown in Table 1, in the yogurt with the effects of pressure relief and sleep aiding, in the yogurt shelf life (21 d), the GABA content in the yogurt is gradually increased (a series of reactions such as a small amount of free amino acids are generated due to proteolytic activity, so that the phenomenon of slight increase occurs), wherein the 21d content is the highest, and the 21d content is more than 0.60g/L, and compared with the 0d content, the rising rate is about 7%. The invention shows that the components in the yoghurt with the effects of relaxing the pressure and helping sleep are matched with each other, and the strain is promoted to ferment and accumulate the gamma-aminobutyric acid, so that the effects of relaxing the pressure and helping sleep of the yoghurt are improved.
Test example 2
Viable bacteria count test
Test sample: yogurt with effects of relieving pressure and improving sleep of examples 1-12;
the testing method comprises the following steps: the method for tracking and measuring the number of living bacteria in the shelf life comprises the steps of measuring by a plate colony counting method;
the specific test results are shown in table 2:
TABLE 2
As shown in Table 2, the yogurt with the effects of relaxing the pressure and helping the sleep provided by the invention has better survival of viable bacteria in the yogurt shelf life (21 d) and the survival rate is more than 80%, which indicates that the yogurt with the effects of relaxing the pressure and helping the sleep mainly comprises milk powder, white granulated sugar, whey protein powder, sodium glutamate, wild jujube juice, tea theanine, a stabilizer, rose concentrated juice and grape juice, and the components are mutually matched, so that the yogurt has a synergistic effect, not only can improve the GABA content, but also can well maintain the survival of the viable bacteria in the yogurt.
Test example 3
Acidity test
Test sample: yogurt with effects of relieving pressure and improving sleep of examples 1-12;
test items: after the preparation of the yoghourt, the acidity change and the flavor change in the shelf life (21 d) of the yoghourt are tracked and measured;
the specific test results are shown in table 3:
TABLE 3 Table 3
As shown in the test results of Table 3, the yogurt with the effects of relaxing the pressure and aiding sleep provided by the invention has more stable acidity variation in the yogurt shelf life (21 d), and the acidity is 83-87 DEG T; the flavor of the yoghourt is rich in flavor within the shelf life of 3-14 days, and the fragrance is rich.
Test example 4
Yoghourt animal experiment for helping sleep
Test sample: the yoghurt of examples 1-12 with the effects of relaxing the pressure and aiding sleep and the yoghurt provided by comparative examples 1-6;
the testing method comprises the following steps:
(1) Test animal feeding and selection
Healthy adult male mice weighing 18-20g are selected, and are fed adaptively for 2 weeks, during which the ambient temperature (22+/-2 ℃) and humidity (55% +/-10%) are controlled, the bright and dark period is 12 hours, and the mice are free to ingest and free to ingest water. After adaptive feeding, mice were divided into blank and model groups.
(2) Insomnia mouse model modeling
The model of the mouse insomnia adopts PCPA (phenylalanine) intraperitoneal injection molding method: the pH of the 0.9% NaCl solution was adjusted to be weakly alkaline (pH 7.0 to 8.0), and PCPA was dissolved in the adjusted weakly alkaline physiological saline, and the solution was allowed to stand overnight to prepare a PCPA suspension.
The mice are molded on time every morning to be injected into the abdominal cavity, the injection amount is adjusted according to the weight of the mice, the injection amount is 400mg/kg, meanwhile, the same dose of physiological saline is injected into the abdominal cavity in a blank group, the continuous injection is carried out for 2 days, and when the mice have the circadian rhythm vanishing, the behavior of continuous activities at daytime and night and the like indicates that the model of the insomnia mice is successfully built.
(3) After the completion of the molding of the mice, the mice in the model group were divided into an insomnia model group, GABA yogurt intervention groups (examples 1 to 12, comparative examples 1 to 6) and positive control groups, each of which had 10 mice. The prepared yoghurt is subjected to stomach irrigation by the GABA yoghurt intervention group, and the stomach irrigation amount of the GABA yoghurt is 100mg/kg; the blank group and the insomnia model group are subjected to gastric lavage with an equal amount of physiological saline; the control group was given diazepam (sleep-aiding drug) for gastric lavage, and the diazepam was prepared by dissolving diazepam powder in physiological saline, and the administration amount was adjusted in time according to the weight change of mice.
(4) The judgment standard of falling asleep of the mice is as follows: the mice were supine on the plates and the mice did not turn over for 1min, indicating that the mice lost the orthostatic reflex and the mice entered sleep. If the mice were flipped 3 times within half a minute, this indicated that the mice recovered from the flip-flop and were awake. The time from the start of administration to disappearance of the eversion is sleep latency, and the time from disappearance of the eversion to restoration of the eversion is sleep time of the mice.
(5) Mice sleep experiments: each group of mice was given daily intragastric administration for 30 days, and after 30min of the last intragastric administration, each group of mice was intraperitoneally injected with sodium pentobarbital, the injection amount was adjusted according to the change of the body surface area of the mice, and the injection dose was 100 μl/10g·bw. And calculating the sleep rate of the test mice according to the sleep condition of the mice.
(6) Sleep time experiment: each group of mice was given 1 time daily by intragastric administration for 30 consecutive days, and after 30 minutes of last intragastric administration, each group of mice was intraperitoneally injected with sodium pentobarbital, the injection amount was adjusted according to the change of the body surface area of the mice, and the injection dose was 100 μl/10g·bw. Mice were noted for sleep duration by observation.
(7) Sleep latency experiment: each group of mice was given 1 time daily by intragastric administration for 30 consecutive days, and after 30 minutes of last intragastric administration, each group of mice was intraperitoneally injected with barbital sodium in an amount adjusted according to the change in body surface area of the mice at an injection dose of 100 μl/10g·bw. Mice were noted for sleep latency.
(8) Subthreshold dose hypnotic test results on pentobarbital sodium in each group of mice
The specific test results are shown in table 4:
TABLE 4 Table 4
As shown in the test results of Table 4, the sleep occurrence rate of mice in the yogurt group provided by the invention reaches more than 70%, and compared with a blank control group, the sleep-in effect of the mice in the GABA yogurt stomach-infused group is obviously higher than that of the mice in the blank group, and the mice have a slightly worse (positive) effect than that of the control group, but the mice sleep is obviously improved by taking the yogurt containing GABA.
(9) Test results of mice in each test group on prolongation of sleep duration of sodium pentobarbital
The specific test results are shown in table 5:
TABLE 5
As shown in the test results of Table 5, the sleep time of the blank control group is 53min; the mice in the control group have the longest sleep time, namely 123min; the mice in the GABA-containing yogurt intervention group provided by the application fall asleep for more than 86 min; after the test mice take the GABA-containing yoghurt, the sleeping time of the mice can be remarkably prolonged, but the effect of the GABA-containing yoghurt is still different from that of the control group, and the GABA-containing yoghurt only plays a role in relieving sleep disorder to a certain extent and is not completely capable of achieving the effect equivalent to that of a hypnotic agent.
(10) Results of mice sleep latency experiments
The specific test results are shown in table 6:
TABLE 6
As shown in the test results of Table 6, the mice in the blank group have the longest sleep latency of 30min; the yoghourt intervention group mice provided by the invention have relatively reduced sleep latency, and the yoghourt intervention group mice with the effects of relaxing pressure and helping sleep have a certain alleviation effect on shortening the sleep latency of mice under the yoghourt intervention with the effects of relaxing pressure and helping sleep, so that the sleep duration and sleep quality of the mice can be further improved; the control mice had a relatively short sleep latency of 22min. The experiment results show that the yoghourt with the effects of relaxing the pressure and helping the sleep has a remarkable effect on improving the sleep rate of a mouse, prolonging the sleep time and shortening the sleep latency, and shows that the yoghourt with the effects of relaxing the pressure and helping the sleep has remarkable effects of relaxing the sleep, improving the sleep time and helping the sleep of an organism after being taken, but the yoghourt with the effects of relaxing the pressure and helping the sleep only has the effects of alleviating the insomnia problem and cannot replace the equivalent effects of medicines.
The applicant states that the present invention is described by the above examples as a yoghurt with pressure-relief and sleep-aiding effects and a preparation method thereof, but the present invention is not limited to the above process steps, i.e. it does not mean that the present invention must be carried out by relying on the above process steps. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of selected raw materials, addition of auxiliary components, selection of specific modes, etc. fall within the scope of the present invention and the scope of disclosure.

Claims (12)

1. The yoghurt with the effects of relaxing the pressure and aiding sleep is characterized by comprising the following raw materials: milk powder, whey protein powder, sodium glutamate, theanine of tea leaves, spina date seed juice, rose juice, grape juice, white granulated sugar, a starter, a stabilizer and water;
the yoghurt with the effects of relaxing the pressure and aiding sleep is prepared by adopting the following method, and the method comprises the following steps of:
(1) Dissolving milk powder in water, standing and hydrating to obtain reconstituted milk; dissolving white granulated sugar and a stabilizer in water to obtain colloid liquid;
(2) Mixing the reconstituted milk obtained in the step (1) with the colloid liquid, and sequentially heating, homogenizing and sterilizing to obtain raw milk;
(3) Inoculating the raw milk obtained in the step (2) with a starter, and fermenting to obtain fermented milk;
(4) Stirring and demulsifying the fermented milk obtained in the step (3), and then mixing with the rest preparation raw materials to obtain the yoghurt with the effects of relaxing the pressure and aiding sleep;
the starter comprises streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus, lactobacillus acidophilus and bifidobacterium longum with the viable count ratio of (2-4), 1-3, 0.1-2 and 0.1-2;
in the step (3), the inoculation amount of the fermenting agent is 0.02% -0.04%;
in the step (3), the inoculation temperature is 30-40 ℃;
in the step (3), the fermentation temperature is 38-44 ℃ and the fermentation time is 6-8 h;
in the step (3), the fermentation is ended as follows: the texture of the fermented milk is changed from liquid state to solid state curd, and the fermentation acidity is 65-70 DEG T to terminate the fermentation;
the yoghurt with the effects of relaxing the pressure and aiding sleep is prepared from the following raw materials in parts by weight: 10 to 15 parts of milk powder, 0.5 to 2 parts of whey protein powder, 0.01 to 0.2 part of sodium glutamate, 0.01 to 0.05 part of tea theanine, 0.5 to 1 part of spina date seed juice, 0.03 to 0.07 part of rose juice, 0.5 to 1 part of grape juice, 4 to 8 parts of white granulated sugar, 0.5 to 3 parts of stabilizer and 70 to 84 parts of water;
the preservation number of the streptococcus thermophilus (Streptococcus thermophilus) ST36 is CGMCC No.20676;
the preservation number of the lactobacillus acidophilus (Lactobacillus acidophilus) LA85 is CGMCC No.1.12735;
the Lactobacillus delbrueckii subsp bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricum) LB42 has a preservation number of CGMCC No.15751;
the preservation number of the bifidobacterium longum (Bifidobacterium longum) BL21 is CGMCC No.10452.
2. Yoghurt as claimed in claim 1 wherein the stabilising agent is selected from any one or a combination of at least two of soy polysaccharide, pectin, sodium carboxymethyl cellulose, agar, diacetyl tartaric acid mono-di-glyceride or acetylated di-starch phosphate.
3. Yoghurt with pressure-relieving and sleep-aiding effect according to claim 2, wherein the stabilizer is a combination of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate.
4. Yoghurt with pressure-relieving and sleep-aiding effects according to claim 3, wherein the mass ratio of agar, pectin, diacetyl tartaric acid mono-diglyceride and acetylated distarch phosphate is (2-4): (1-3): (0.5-1.5): (0.5-1.5).
5. A method for preparing yoghurt as claimed in any one of claims 1 to 4, wherein the method comprises the steps of:
(1) Dissolving milk powder in water, standing and hydrating to obtain reconstituted milk; dissolving white granulated sugar and a stabilizer in water to obtain colloid liquid;
(2) Mixing the reconstituted milk obtained in the step (1) with the colloid liquid, and sequentially heating, homogenizing and sterilizing to obtain raw milk;
(3) Inoculating the raw milk obtained in the step (2) with a starter, and fermenting to obtain fermented milk;
(4) Stirring and demulsifying the fermented milk obtained in the step (3), and then mixing with the rest preparation raw materials to obtain the yoghurt with the effects of relaxing the pressure and aiding sleep;
the starter comprises streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus, lactobacillus acidophilus and bifidobacterium longum with the viable count ratio of (2-4), 1-3, 0.1-2 and 0.1-2;
in the step (3), the inoculation amount of the fermenting agent is 0.02% -0.04%;
in the step (3), the inoculation temperature is 30-40 ℃;
in the step (3), the fermentation temperature is 38-44 ℃ and the fermentation time is 6-8 h;
in the step (3), the fermentation is ended as follows: the texture of the fermented milk is changed from liquid state to solid state, and the fermentation acidity is 65-70 DEG T, and the fermentation is stopped.
6. The method according to claim 5, wherein in the step (1), the temperature at which the powdered milk is dissolved in water is 40 to 50 ℃, and the time for standing and hydration is 30 minutes or longer.
7. The process according to claim 5, wherein in the step (1), the temperature at which the white sugar and the stabilizer are dissolved in water is 60 to 70 ℃.
8. The method according to claim 5, wherein in the step (2), the heating temperature is 50 to 60 ℃.
9. The method according to claim 5, wherein in the step (2), the homogenizing pressure is 20 to 23Mpa.
10. The method according to claim 5, wherein in the step (2), the sterilization temperature is 95 to 97℃and the sterilization time is 5 to 20 minutes.
11. The method according to claim 5, wherein in the step (4), the temperature of the stirring and demulsification is 4-10 ℃, the rotation speed of the stirring and demulsification is 500-1000 rpm, and the time of the stirring and demulsification is 5-8 min.
12. The method according to claim 5, wherein in the step (4), the temperature of the mixing is 4 to 10 ℃.
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CN104293699A (en) * 2014-09-17 2015-01-21 山东大学 Streptococcus thermophilus with synthetic capability of gamma-aminobutyric acid and glutathione and application of streptococcus thermophilus
CN110200070A (en) * 2019-06-11 2019-09-06 绿雪生物工程(深圳)有限公司 A kind of Yoghourt and preparation method thereof rich in GABA
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CN113817632A (en) * 2021-08-24 2021-12-21 杭州娃哈哈科技有限公司 Streptococcus thermophilus, sleep-aiding fermented milk base material rich in GABA (gamma-aminobutyric acid), lactobacillus beverage and preparation method
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104293699A (en) * 2014-09-17 2015-01-21 山东大学 Streptococcus thermophilus with synthetic capability of gamma-aminobutyric acid and glutathione and application of streptococcus thermophilus
CN110200070A (en) * 2019-06-11 2019-09-06 绿雪生物工程(深圳)有限公司 A kind of Yoghourt and preparation method thereof rich in GABA
KR20200145127A (en) * 2019-06-20 2020-12-30 대한민국(농촌진흥청장) Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same
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