CN112868779A - Health-care yoghourt containing active ingredients of bacteria - Google Patents
Health-care yoghourt containing active ingredients of bacteria Download PDFInfo
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- CN112868779A CN112868779A CN202110211872.2A CN202110211872A CN112868779A CN 112868779 A CN112868779 A CN 112868779A CN 202110211872 A CN202110211872 A CN 202110211872A CN 112868779 A CN112868779 A CN 112868779A
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- 239000004480 active ingredient Substances 0.000 title claims abstract description 33
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- 235000018291 probiotics Nutrition 0.000 claims abstract description 88
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- 229910001629 magnesium chloride Inorganic materials 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000019796 monopotassium phosphate Nutrition 0.000 description 8
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 8
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 8
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
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- 239000001632 sodium acetate Substances 0.000 description 5
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- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 4
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- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
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- 238000002835 absorbance Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
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- 239000011592 zinc chloride Substances 0.000 description 2
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- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 101100136092 Drosophila melanogaster peng gene Proteins 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 229940107666 astragalus root Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
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- 238000004364 calculation method Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- 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
- A23V2400/123—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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a health-care yoghourt containing active ingredients of bacteria, which is prepared from the following raw materials in parts by weight: 80-120 parts of pure milk, 5-15 parts of edible sugar, 5-10 parts of composite fruit and vegetable, 1-3 parts of yoghourt stabilizer and 5-8 parts of yoghourt leavening agent. The health-care yoghourt has unique flavor and good taste; is rich in probiotics and various active ingredients, and has high nutritive value.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to health-care yoghourt containing a bacterium active ingredient.
Background
The yoghurt is a milk product which is generally prepared by taking fresh milk as a raw material, adding sugar, a fermenting agent, a stabilizing agent and other auxiliary materials and performing fermentation treatment. The yoghourt with different tastes and flavors can be obtained by adjusting the types of the auxiliary materials, and is popular with consumers.
The yoghourt is rich in probiotics, enzyme, organic acid and other active ingredients, and can help to regulate intestinal flora of a human body and promote digestion and nutrient absorption. In addition, the yogurt also has the functions of reducing cholesterol, resisting oxidation, delaying aging, reducing blood pressure, enhancing immunity and the like. Compared with pure milk, the yoghourt not only retains all the nutritional ingredients, but also can avoid the phenomena of abdominal distension, excessive qi and the like for people who can not digest lactose; in addition, lactic acid generated after the fermentation of the yoghourt is beneficial to improving the utilization rate of calcium and phosphorus and is easier to be absorbed by human bodies.
Disclosure of Invention
In view of the above defects of the prior art, the invention discloses a health-care yoghourt containing a bacterial active ingredient and a preparation method thereof.
A health yogurt containing bacteria active ingredients comprises the following raw materials: pure milk, edible sugar, compound fruits and vegetables, a yoghurt stabilizer and a yoghurt starter.
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 80-120 parts of pure milk, 5-15 parts of edible sugar, 5-10 parts of composite fruit and vegetable, 1-3 parts of yoghourt stabilizer and 5-8 parts of yoghourt leavening agent.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 50-200 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5 (1-3) to 1-2.
The yoghurt stabilizer is at least one of xanthan gum, gelatin and lycium barbarum polysaccharide; preferably, the yogurt stabilizer is a mixture of lycium barbarum polysaccharide and xanthan gum according to a mass ratio of 2 (1-3).
The edible sugar is any one of white granulated sugar, monocrystal rock sugar and cube sugar. Preferably, the edible sugar is white granulated sugar.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 2-5 vol%, culturing for 20-24h at 37-42 ℃, then placing in an ultrasonic environment, and culturing for 48-72h at 37-40 ℃ and at 120r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20-40kHz, and the ultrasonic intensity is 0.2-0.4W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7-10 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing the yogurt starter culture medium at 37-42 ℃ for 3-5 days at 120r/min for 100-; wherein the ultrasonic frequency is 20-40kHz, and the ultrasonic intensity is 0.2-0.4W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, and sterilizingWashing zinc-rich probiotic bacteria with pure milk, and adjusting concentration to obtain 3 × 106-4×108cfu/mL yoghurt starter.
The probiotics is at least one of lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and lactobacillus thermophilus; preferably, the probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1.
Preferably, the culture medium of the yoghurt starter consists of the following raw materials: 20-30g glucose, 1-2g zinc-rich Cordyceps powder, 1-2g radix astragali enzymolysis extract, and 0.1-0.5g MgCl20.2-1g of monopotassium phosphate, 0.5-2g of casein peptone and 1000mL of water at 110-.
The preparation method of the zinc-rich cordyceps sinensis bacterial powder comprises the following steps:
a. mixing 1cm3Inoculating the Cordyceps blocks in Cordyceps culture medium, and culturing on shaking table at 110rpm and 9-13 deg.C for 25-50 days to obtain Cordyceps seed solution; inoculating the Cordyceps seed solution into Cordyceps culture medium at an inoculation amount of 5-8 wt%, and culturing at 16-25 deg.C for 20-30 days to obtain mature Cordyceps entity;
b. drying the mature cordyceps sinensis entity, grinding and sieving by a sieve with 80-100 meshes to obtain zinc-rich cordyceps sinensis bacterial powder;
the cordyceps culture medium consists of the following raw materials: 20-30g of glucose, 1-5g of tryptone, 0.1-0.4g of zinc sulfate, 5-15g of rice, 5-15g of wheat, 0.01-0.05g of vitamin C and 1000mL of 800-inch water, and sterilizing for 15-30min at the temperature of 121 ℃ in 110-inch jar.
The preparation method of the astragalus enzymolysis extract comprises the following steps: cleaning radix astragali, drying, pulverizing, and sieving with 40-80 mesh sieve to obtain radix astragali powder; adding the radix astragali powder and the enzyme preparation into water with the temperature of 37 ℃, standing for 10-30min, and adjusting the pH value to 5.5-6.0 by using a 5-10 wt% sodium acetate aqueous solution to obtain a mixed material, wherein the solid-liquid mass ratio of the radix astragali powder to the water is 1: (20-30), wherein the mass ratio of the enzyme preparation to the astragalus powder is (2-5): 100, respectively; reacting the obtained mixed material at 40-60 ℃ for 4-5h, and then heating to 100 ℃ for reaction for 10-15min to obtain an enzymatic mixed material; carrying out microwave treatment on the obtained enzymatic mixed material for 2-3min, wherein the microwave power is 200-300W; centrifuging at 10000r/min for 10-20min, collecting supernatant, concentrating at 4-60 deg.C under vacuum degree of 0.03-0.05MPa, and concentrating to relative density of 1-1.15g/mL to obtain radix astragali enzymolysis extract.
The enzyme preparation is one or a mixture of two or more than two of beta-glucanase, cellulase, pectinase, protease and alpha-amylase. Preferably, the enzyme preparation is a beta-glucanase.
Compared with the prior art, the zinc-rich cordyceps sinensis powder is prepared by performing zinc-rich culture on the cordyceps sinensis by using zinc chloride and zinc sulfate as zinc sulfate according to the fermentation culture and the zinc-rich characteristic of the cordyceps sinensis. And then culturing the probiotics by taking the zinc-rich cordyceps sinensis powder and the astragalus enzymolysis extract as the raw materials of the culture medium of the probiotics, and further improving the zinc conversion capacity by combining the synergistic effect of the zinc-rich cordyceps sinensis powder and the astragalus enzymolysis extract and the action of ultrasonic waves.
Lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus have high requirements on nutrition, and besides a carbon source and a nitrogen source, substances such as minerals, purine, pyrimidine, amino acid, vitamins, peptides and the like are also needed. The rice and the wheat not only provide nitrogen sources, but also contain rich amino acids, vitamins and the like, and the substances can promote the absorption and the conversion of the cordyceps sinensis on the zinc element. Secondly, the cordyceps sinensis can preferentially utilize glucose, and the influence of the cordyceps sinensis on the zinc-rich rate is further improved. The astragalus enzymolysis extract contains rich polysaccharide substances, amino acids and trace elements, can promote the proliferation of probiotics, and further improves the absorption capacity of zinc.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 50-55 ℃ and 10-20MPa for 10-20 min; then heating at 90-105 deg.C for 5-15min, cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting for 10-15h at 37-42 ℃, and adjusting the pH value to 4-5; and (5) refrigerating after finishing, thus obtaining the product.
The invention has the beneficial effects that: the health-care yoghourt has unique flavor and good taste; is rich in probiotics and various active ingredients, and has high nutritive value.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
The pure milk is Yili pure milk and is purchased from inner Mongolia Yili industry group GmbH.
White sugar, CAS number: 7660-25-5, food grade, and is purchased from Shenzhen Jinfuyuan Biotech limited.
Lactobacillus delbrueckii subsp. bulgaricus, CGMCC1.16075, purchased from the china general microbiological culture collection center.
Bifidobacterium bifidum, CGMCC 1.5043, was purchased from China general microbiological culture Collection center.
Lactobacillus acidophilus, CGMCC 1.3342, was purchased from China general microbiological culture Collection center.
Glucose, food grade, purchased from wang heart biotechnology limited of Hunan.
MgCl2Food grade, purity: 99% from Asahi Biotech Limited in Anhui.
Monopotassium phosphate, food grade, purchased from galleries, Peng color Fine chemical Co., Ltd.
Casein peptone, cat # s: HB8271, purchased from hai bo living in Qingdao.
Astragalus membranaceus, the root of Astragalus membranaceus, a Leguminosae plant, Astragalus membranaceus (Fisch.) Bunge, purchased from Bai Chuan pharmaceutical Co., Ltd, Bo.
Beta-glucanase having an enzymatic activity of5×104U/g, purchased from Shanghai-derived leaf Biotech, Inc.
Cordyceps sinensis, Cordyceps militaris, CCTCC NF 20082128, purchased from the China center for type culture Collection in Wuhan, China.
Tryptone, purchased from Zhengzhou Runhang Biotechnology Ltd.
Carrot, apple, pumpkin, rice and wheat are all sold in the market.
Xanthan gum, CAS No.: 11138-66-2, food grade, number: x-0443877, purchased from Tianjin Xiansi Biotechnology, Inc.
Lycium barbarum polysaccharide, CAS number: 107-43-7, food grade, purchased from Wuhan, a highly-creative technology company, Inc.
Vitamin C, food grade, purity: 99% from Shandong high gloss Biotech, Inc.
Zinc sulfate, CAS number: 7446-19-7, 99% of zinc sulfate effective substance, and is in food grade and purchased from Jiangsu Zidong food Co.
Example 1
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is xanthan gum.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing for 24h at 37 ℃, then placing in an ultrasonic environment, and culturing for 72h at 37 ℃ and at 100r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g glucose, 0.5g MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
Example 2
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is xanthan gum.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing for 24h at 37 ℃, then placing in an ultrasonic environment, and culturing for 72h at 37 ℃ and at 100r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g of glucose, 2g of zinc-rich cordyceps sinensis powder and 0.5g of MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
The preparation method of the zinc-rich cordyceps sinensis bacterial powder comprises the following steps:
a. mixing 1cm3Inoculating Cordyceps blocks in Cordyceps culture medium, and culturing on shaking table at 110rpm and 10 deg.C 2Obtaining Cordyceps seed liquid after 5 days; inoculating the Cordyceps seed solution into Cordyceps culture medium at an inoculation amount of 8 wt%, and culturing at 25 deg.C for 30 days to obtain mature Cordyceps entity;
b. drying the mature cordyceps sinensis entity, grinding and sieving with a 80-mesh sieve to obtain zinc-rich cordyceps sinensis powder;
the cordyceps culture medium consists of the following raw materials: 30g of glucose, 5g of tryptone, 0.4g of zinc sulfate, 15g of rice, 15g of wheat, 0.05g of vitamin C and 1000mL of water, and sterilizing at 121 ℃ for 30 min.
The zinc sulfate is a mixture of 20 wt% of zinc chloride and 80 wt% of zinc sulfate.
Example 3
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is xanthan gum.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotic bacteria into yogurt starter culture medium at an inoculation amount of 5 vol%, culturing at 37 deg.C for 24 hr, placing in ultrasonic environment, culturing at 37 deg.C for 72 hr at a speed of 100r/min to obtain the final productTo zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1, mixing the mixture.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g of glucose, 1g of zinc-rich cordyceps sinensis powder, 1g of astragalus membranaceus enzymolysis extract and 0.5g of MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
The preparation method of the zinc-rich cordyceps sinensis bacterial powder comprises the following steps:
a. mixing 1cm3Inoculating the cordyceps sinensis block into a cordyceps sinensis culture medium, and culturing for 25 days on a shaking table at 110rpm and 10 ℃ to obtain a cordyceps sinensis seed solution; inoculating the Cordyceps seed solution into Cordyceps culture medium at an inoculation amount of 8 wt%, and culturing at 25 deg.C for 30 days to obtain mature Cordyceps entity;
b. drying the mature cordyceps sinensis entity, grinding and sieving with a 80-mesh sieve to obtain zinc-rich cordyceps sinensis powder; the cordyceps culture medium consists of the following raw materials: 30g of glucose, 5g of tryptone, 0.4g of zinc sulfate, 15g of rice, 15g of wheat, 0.05g of vitamin C and 1000mL of water, and sterilizing at 121 ℃ for 30 min.
The preparation method of the astragalus enzymolysis extract comprises the following steps: cleaning radix astragali, drying, pulverizing, and sieving with 40 mesh sieve to obtain radix astragali powder; adding the radix astragali powder and the enzyme preparation into water at 37 ℃, standing for 30min, and adjusting the pH value to 5.5 by using 10 wt% of sodium acetate aqueous solution to obtain a mixed material, wherein the solid-liquid mass ratio of the radix astragali powder to the water is 1: 25, the mass ratio of the enzyme preparation to the astragalus powder is 3: 100, respectively; reacting the obtained mixed material at 55 ℃ for 4h, and then heating to 100 ℃ for reaction for 15min to obtain an enzymatic mixed material; carrying out microwave treatment on the obtained enzymatic mixed material for 2min, wherein the microwave power is 300W; centrifuging at 10000r/min for 20min, collecting supernatant, concentrating at 50 deg.C under 0.04MPa, and concentrating to relative density of 1.08g/mL to obtain radix astragali enzymolysis extract. The enzyme preparation is beta-glucanase.
Comparative example 1
Essentially the same as example 2, except that:
the yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing at 37 ℃ for 24h, placing the yogurt starter culture medium inoculated with the probiotics at 37 ℃, and maintaining the culture medium at 100r/min for culturing for 72h to obtain zinc-enriched probiotic seed liquid;
(2) inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, placing the yogurt starter culture medium inoculated with probiotics at 37 ℃, and maintaining the temperature at 120r/min for culturing for 5 days to obtain a zinc-rich probiotic culture;
(3) centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
Comparative example 2
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is xanthan gum.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing for 24h at 37 ℃, then placing in an ultrasonic environment, and culturing for 72h at 37 ℃ and at 100r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g of glucose, 2g of astragalus root enzymolysis extract and 0.5g of MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
The preparation method of the astragalus enzymolysis extract comprises the following steps: cleaning radix astragali, drying, pulverizing, and sieving with 40 mesh sieve to obtain radix astragali powder; adding the radix astragali powder and the enzyme preparation into water at 37 ℃, standing for 30min, and adjusting the pH value to 5.5 by using 10 wt% of sodium acetate aqueous solution to obtain a mixed material, wherein the solid-liquid mass ratio of the radix astragali powder to the water is 1: 25, the mass ratio of the enzyme preparation to the astragalus powder is 3: 100, respectively; reacting the obtained mixed material at 55 ℃ for 4h, and then heating to 100 ℃ for reaction for 15min to obtain an enzymatic mixed material; carrying out microwave treatment on the obtained enzymatic mixed material for 2min, wherein the microwave power is 300W; centrifuging at 10000r/min for 20min, collecting supernatant, concentrating at 50 deg.C under 0.04MPa, and concentrating to relative density of 1.08g/mL to obtain radix astragali enzymolysis extract. The enzyme preparation is beta-glucanase.
Example 4
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is lycium barbarum polysaccharide.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing for 24h at 37 ℃, then placing in an ultrasonic environment, and culturing for 72h at 37 ℃ and at 100r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1, mixing the mixture.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g of glucose, 1g of zinc-rich cordyceps sinensis powder, 1g of astragalus membranaceus enzymolysis extract and 0.5g of MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
The preparation method of the zinc-rich cordyceps sinensis bacterial powder comprises the following steps:
a. mixing 1cm3Inoculating the cordyceps sinensis block into a cordyceps sinensis culture medium, and culturing for 25 days on a shaking table at 110rpm and 10 ℃ to obtain a cordyceps sinensis seed solution; inoculating the Cordyceps seed solution into Cordyceps culture medium at an inoculation amount of 8 wt%, and culturing at 25 deg.C for 30 days to obtain mature Cordyceps entity;
b. drying the mature cordyceps sinensis entity, grinding and sieving with a 80-mesh sieve to obtain zinc-rich cordyceps sinensis powder; the cordyceps culture medium consists of the following raw materials: 30g of glucose, 5g of tryptone, 0.4g of zinc sulfate, 15g of rice, 15g of wheat, 0.05g of vitamin C and 1000mL of water, and sterilizing at 121 ℃ for 30 min.
The preparation method of the astragalus enzymolysis extract comprises the following steps: cleaning radix astragali, drying, pulverizing, and sieving with 40 mesh sieve to obtain radix astragali powder; adding the radix astragali powder and the enzyme preparation into water at 37 ℃, standing for 30min, and adjusting the pH value to 5.5 by using 10 wt% of sodium acetate aqueous solution to obtain a mixed material, wherein the solid-liquid mass ratio of the radix astragali powder to the water is 1: 25, the mass ratio of the enzyme preparation to the astragalus powder is 3: 100, respectively; reacting the obtained mixed material at 55 ℃ for 4h, and then heating to 100 ℃ for reaction for 15min to obtain an enzymatic mixed material; carrying out microwave treatment on the obtained enzymatic mixed material for 2min, wherein the microwave power is 300W; centrifuging at 10000r/min for 20min, collecting supernatant, concentrating at 50 deg.C under 0.04MPa, and concentrating to relative density of 1.08g/mL to obtain radix astragali enzymolysis extract. The enzyme preparation is beta-glucanase.
Example 5
A health-care yoghourt containing active ingredients of bacteria is composed of the following raw materials in parts by weight: 100 parts of pure milk, 10 parts of white granulated sugar, 10 parts of composite fruits and vegetables, 1.5 parts of yoghurt stabilizer and 5.5 parts of yoghurt starter.
The preparation method of the health-care yoghourt containing the bacteria active ingredients comprises the following steps:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 52 ℃ and 15MPa for 12 min; then heating at 100 ℃ for 10min, and cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting at 40 ℃ for 12 hours, and adjusting the pH value to 4.5; and (5) refrigerating at 4 ℃ after the end to obtain the product.
The composite fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 100 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5:3: 2.
The yogurt stabilizer is a mixture of lycium barbarum polysaccharide and xanthan gum according to a mass ratio of 2: 3.
The yoghourt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 5 vol%, culturing for 24h at 37 ℃, then placing in an ultrasonic environment, and culturing for 72h at 37 ℃ and at 100r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing for 5 days at 37 ℃ at a speed of 120r/min to obtain a zinc-rich probiotic culture; wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 0.2W/cm3；
(3) Centrifuging the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic thallus, washing the zinc-rich probiotic thallus with sterilized pure milk, and adjusting the concentration to obtain the zinc-rich probiotic thallus with the concentration of 3 x 107cfu/mL yoghurt starter.
The probiotics are lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus according to the mass ratio of 1: 1: 1, mixing the mixture.
The culture medium of the yoghurt starter is composed of the following raw materials: 20g of glucose, 1g of zinc-rich cordyceps sinensis powder, 1g of astragalus membranaceus enzymolysis extract and 0.5g of MgCl21g of monopotassium phosphate, 2g of casein peptone and 1000mL of water, and sterilizing at 115 ℃ for 30 min.
The preparation method of the zinc-rich cordyceps sinensis bacterial powder comprises the following steps:
a. mixing 1cm3Inoculating the cordyceps sinensis block into a cordyceps sinensis culture medium, and culturing for 25 days on a shaking table at 110rpm and 10 ℃ to obtain a cordyceps sinensis seed solution; inoculating the Cordyceps seed solution into Cordyceps culture medium at an inoculation amount of 8 wt%, and culturing at 25 deg.C for 30 days to obtain mature Cordyceps entity;
b. drying the mature cordyceps sinensis entity, grinding and sieving with a 80-mesh sieve to obtain zinc-rich cordyceps sinensis powder; the cordyceps culture medium consists of the following raw materials: 30g of glucose, 5g of tryptone, 0.4g of zinc sulfate, 15g of rice, 15g of wheat, 0.05g of vitamin C and 1000mL of water, and sterilizing at 121 ℃ for 30 min.
The preparation method of the astragalus enzymolysis extract comprises the following steps: cleaning radix astragali, drying, pulverizing, and sieving with 40 mesh sieve to obtain radix astragali powder; adding the radix astragali powder and the enzyme preparation into water at 37 ℃, standing for 30min, and adjusting the pH value to 5.5 by using 10 wt% of sodium acetate aqueous solution to obtain a mixed material, wherein the solid-liquid mass ratio of the radix astragali powder to the water is 1: 25, the mass ratio of the enzyme preparation to the astragalus powder is 3: 100, respectively; reacting the obtained mixed material at 55 ℃ for 4h, and then heating to 100 ℃ for reaction for 15min to obtain an enzymatic mixed material; carrying out microwave treatment on the obtained enzymatic mixed material for 2min, wherein the microwave power is 300W; centrifuging at 10000r/min for 20min, collecting supernatant, concentrating at 50 deg.C under 0.04MPa, and concentrating to relative density of 1.08g/mL to obtain radix astragali enzymolysis extract. The enzyme preparation is beta-glucanase.
Test example 1
Evaluation of sensory properties: the health yogurts containing the bacterial active ingredients prepared in examples 1 to 5 and comparative examples 1 to 2 were evaluated for their organoleptic properties by 35 trained persons, and the evaluation criteria are shown in Table 1.
TABLE 1 criteria for yogurt organoleptic evaluation
TABLE 2 evaluation results of organoleptic properties of yoghurts
| Total score/minute | |
| Example 1 | 77.2 |
| Example 2 | 92.7 |
| Example 3 | 96.0 |
| Example 4 | 95.3 |
| Example 5 | 98.6 |
| Comparative example 1 | 90.3 |
| Comparative example 2 | 89.5 |
Test example 2
And (3) testing the oxidation resistance: taking 2mL of the health yogurt containing the bacteria active ingredients prepared in the examples 1-3 and the comparative examples 1-2, adding 2mL of 0.2mmol/L DPPH ethanol solution, mixing with 1mL of absolute ethanol, reacting at room temperature in a dark place for 30min, centrifuging at 6000r/min for 10min, and finally taking the supernatant to measure the absorbance Ai. Blank group (A)j) The DPPH ethanol solution was replaced with an equal volume of absolute ethanol as a control (A)0) The sample was replaced with an equal volume of distilled water, a mixture of equal volume of distilled water and absolute ethanol was used for blank zeroing, and the absorbance value was measured at 517 nm. DPPH free radical clearance calculation formula:
DPPH radical scavenging ratio (%) - [1- (A)i-Aj)/A0]×100％
TABLE 3 test results of antioxidant capacity of health yogurt containing bacterial active ingredients
| DPPH radical clearance% | |
| Example 1 | 56.22 |
| Example 2 | 68.08 |
| Example 3 | 73.82 |
| Comparative example 1 | 63.90 |
| Comparative example 2 | 60.33 |
As can be seen from Table 3, the yogurt starter culture prepared by simultaneously culturing the astragalus enzymatic extract and the zinc-rich cordyceps sinensis powder effectively improves the contents of the biological organic zinc polysaccharide and zinc protein in the yogurt, and further improves the activities of the yogurt, such as oxidation resistance and the like. The possible reasons are: the invention prepares the zinc-rich cordyceps sinensis powder by zinc sulfate to perform zinc-rich culture on the cordyceps sinensis. The cordyceps sinensis converts zinc sulfate into biological organic zinc which is safer and easy to be absorbed by organisms, namely, zinc atoms are combined to macromolecules to be converted into organic zinc polysaccharide and zinc protein through intracellular metabolism of the cordyceps sinensis, and then the synergistic effect of zinc and the cordyceps sinensis is exerted. The zinc-rich cordyceps sinensis powder and the astragalus enzymolysis extract are used as culture medium raw materials of probiotics to culture the probiotics, and the zinc-rich cordyceps sinensis powder and the astragalus enzymolysis extract are combined to further improve the conversion capacity of zinc polysaccharide and zinc protein by combining the synergistic effect of the zinc-rich cordyceps sinensis powder and the astragalus enzymolysis extract. Lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus have high requirements on nutrition, and besides a carbon source and a nitrogen source, substances such as minerals, purine, pyrimidine, amino acid, vitamins, peptides and the like are also needed. The astragalus enzymolysis extract contains rich polysaccharide substances, amino acids and trace elements, can promote the proliferation of probiotics, further improve the absorption of zinc and the conversion of biological organic zinc, is beneficial to organisms to absorb zinc, and enhances the efficacy of the probiotics.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (7)
1. A health-care yoghourt containing active ingredients of bacteria is characterized by comprising the following raw materials: pure milk, edible sugar, compound fruits and vegetables, a yoghurt stabilizer and a yoghurt starter.
2. The health yoghourt containing the bacteria active ingredient as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 80-120 parts of pure milk, 5-15 parts of edible sugar, 5-10 parts of composite fruit and vegetable, 1-3 parts of yoghourt stabilizer and 5-8 parts of yoghourt leavening agent.
3. The health yogurt containing the active ingredients of the bacteria as claimed in claim 1 or 2, characterized in that the compound fruit and vegetable is prepared by the following method: cleaning carrot, apple and pumpkin; mixing, crushing into juice, and sieving with 50-200 mesh sieve to obtain composite fruit and vegetable; the mass ratio of the carrot, the apple and the pumpkin is 5 (1-3) to 1-2.
4. A health yoghurt containing a bacterially active ingredient as claimed in claim 1 or 2, wherein the yoghurt stabilizer is at least one of xanthan gum, gelatin, lycium barbarum polysaccharides.
5. The health yogurt containing a fungus active ingredient as claimed in claim 1 or 2, wherein the edible sugar is any one of white granulated sugar, single crystal sugar and cubic sugar.
6. The health yogurt containing the bacterial active ingredients as claimed in claim 1 or 2, wherein the yogurt starter is prepared by the following method:
(1) inoculating probiotics into a yogurt starter culture medium according to the inoculation amount of 2-5 vol%, culturing for 20-24h at 37-42 ℃, then placing in an ultrasonic environment, and culturing for 48-72h at 37-40 ℃ and at 120r/min to obtain zinc-rich probiotic seed liquid; wherein the ultrasonic frequency is 20-40kHz, and the ultrasonic intensity is 0.2-0.4W/cm3；
(2) Inoculating the zinc-rich probiotic seed liquid obtained in the step (1) into a yogurt starter culture medium according to the inoculation amount of 7-10 vol%, and then placing the yogurt starter culture medium in an ultrasonic environment, and culturing the yogurt starter culture medium at 37-42 ℃ for 3-5 days at 120r/min for 100-; wherein the ultrasonic frequency is 20-40kHz, and the ultrasonic intensity is 0.2-0.4W/cm3；
(3) And (3) carrying out centrifugal separation on the zinc-rich probiotic culture obtained in the step (2) at 4 ℃ to obtain zinc-rich probiotic bacteria, washing the zinc-rich probiotic bacteria with sterilized pure milk, and adjusting the concentration to obtain the yogurt starter.
7. A process for the preparation of a health yoghurt containing a bacterial active ingredient as claimed in any one of claims 1 to 6, comprising the steps of:
i, uniformly mixing pure milk, white granulated sugar, compound fruits and vegetables and a yoghurt stabilizer according to a formula, and homogenizing at 50-55 ℃ and 10-20MPa for 10-20 min; then heating at 90-105 deg.C for 5-15min, cooling to room temperature to obtain mixed emulsion;
II, adding a yoghourt starter into the mixed emulsion obtained in the step (I), fermenting for 10-15h at 37-42 ℃, and adjusting the pH value to 4-5; and (5) refrigerating after finishing, thus obtaining the product.
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