CN106070632A - A kind of Carlina acaulis Yoghourt and preparation method thereof - Google Patents

Abstract

The invention discloses an artichoke yoghurt and a preparation method thereof. Artichoke yoghurt is obtained by inoculating and fermenting artichoke yoghurt by making artichoke stem and leaf extracts into freeze-dried powder, mixing them with milk and homogenizing them, and having the dual functions of artichoke and yoghurt. Health care, comprehensive nutrition, fresh and unique flavor, delicate taste, moderate sweet and sour, suitable for all ages, good cholesterol-lowering effect, especially suitable for hyperlipidemia patients and long-term drinkers.

Description

Artichoke yoghurt and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to artichoke yoghurt and a preparation method thereof.

Background technique

Artichoke, also known as chrysanthemum thistle, cardoon, French lily, lotus lily, is a perennial herb. It is native to the Mediterranean coast and is also cultivated in a small amount in Shanghai, Zhejiang, Hunan, Yunnan and other places in my country. Artichoke leaves contain artichoke acid, chlorogenic acid, flavonoids and other ingredients that are beneficial to the human body. cardiovascular. Artichokes are fed with flower buds, and leaves, stems, receptacles, etc. are discarded because they cannot be effectively utilized, resulting in waste of resources. Therefore, extracting cymarin and other beneficial components from stems and leaves is helpful for the comprehensive utilization of resources and has a good prospect in food processing.

Yogurt is a kind of dairy product made from fresh milk, adding a certain proportion of sucrose, after high-temperature sterilization and cooling, and then adding pure lactic acid bacteria. It tastes sweet and sour, smooth and nutritious. During the fermentation process, about 20% of the sugar and protein in the milk are hydrolyzed into small molecules, and the fat content in the milk is generally 3% to 5%. After fermentation, the fatty acid in yogurt can be increased by 2 times compared with the raw material. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. It is a food that integrates nutrition and health care. Yogurt can inhibit the growth of intestinal spoilage bacteria, and also contains active substances that can inhibit the synthesis of cholesterol reductase in the body. Regular consumption of yogurt can increase nutrition, prevent arteriosclerosis, and lower cholesterol. But as of now, there is no report on combining artichoke with yogurt to make health yogurt.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art, and to provide artichoke yoghurt and its preparation method. The obtained artichoke yoghurt has the dual health effects of artichoke and yoghurt, and has a delicate taste and unique flavor, which is suitable for all ages. It is suitable for everyone, especially for patients with hyperlipidemia and long-term alcohol drinkers.

One of the technical solutions adopted by the present invention to solve its technical problems is:

A preparation method of artichoke yogurt, comprising:

1) Take artichoke stem and leaf powder with a particle size of 10-30 mesh, add 7-10 times the amount (mass volume ratio) of water at 55-70°C, extract with 600-1000W microwave for 80-120s, and concentrate the extract to obtain artichoke Extraction; followed by macroporous adsorption resin separation and purification, the artichoke extract is loaded according to the volume flow rate of 1-4BV/h, and 2-5BV (column volume) of 45-55% ethanol is eluted, and the elution rate is 1-4BV/h. 4BV/h, the obtained eluate was concentrated into a clear paste with a relative density of 1.08-1.32 at 50°C, and freeze-dried for 48-75 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid was 4-6%;

2) According to the mass ratio of whole milk powder to water of 8-12:100, dissolve the whole milk powder in warm water at 30-45°C, add 3-12% (mass volume ratio) of sucrose, mix well, and filter , sterilize at 85-100°C for 12-20 minutes, and quickly cool the milk to 30-42°C after sterilization;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:45-200, filter, heat the filtrate to 75-90°C, and heat it under 18-25MPa. quality refinement;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 5.8-6.5, and then sterilize it at 122-135°C for 1-3 seconds, and then quickly cool down to 38-42°C; Bacillus and Streptococcus thermophilus are mixed at a mass ratio of 1:0.8-1.2, inoculated according to the inoculum size of 1.5-9%, and then fermented at a constant temperature of 41-43°C for 3-24 hours;

5) Add 0.1-0.6% (mass-volume ratio) stabilizer to the fermented product obtained in step 4), such as pectin, gelatin, modified starch, agar, milk protein, etc., post-ripen at 3-6°C for 8- 12h, the finished product is obtained.

In one embodiment: in the step 2), the amount of sucrose added is 8-10%.

In one embodiment: in the step 4), the inoculum amount is 6-8%.

In one embodiment: in the step 5), the added amount of the stabilizer is 0.4-0.5%.

Two of the technical solutions adopted by the present invention to solve the technical problems are:

An artichoke yogurt prepared according to the above preparation method.

Compared with the background technology, this technical solution has the following advantages:

The present invention combines microwave extraction and macroporous resin column separation and purification to obtain artichoke freeze-dried powder with high purity and high utilization rate of artichoke acid; then it is combined with yogurt to make yogurt, so that it has both artichoke and yogurt It has health benefits, no layering phenomenon, delicate taste, moderate sweet and sour, fresh and unique flavor, rich and comprehensive nutrition, suitable for all ages. Artichoke has the effect of protecting the liver and lowering cholesterol. After making yogurt, it further enhances the effect of lowering cholesterol. It is especially suitable for patients with hyperlipidemia and long-term drinkers.

detailed description

Below by embodiment the content of the present invention is specified:

Example 1

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 6% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:50, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 4%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.2% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 2

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 8% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the artichoke freeze-dried powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:100, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 6%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.3% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 3

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 10% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass-volume ratio of 1:150, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 8%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.4% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 4

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 6% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass-volume ratio of 1:150, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 8%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.3% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 5

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 8% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:180, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 5%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.3% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 6

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 10% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the artichoke freeze-dried powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:100, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 4%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.2% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 7

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 6% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass-volume ratio of 1:200, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 6%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.4% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 8

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 8% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the artichoke freeze-dried powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:100, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 8%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.2% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Example 9

1) Dry and crush the clean artichoke stems and leaves to 20 meshes, add 8 times the amount of 60°C water, extract with 700W microwave for 90s, concentrate the extract to obtain artichoke extract; then carry out macroporous adsorption resin separation and purification: The pretreated LSA-21 resin is loaded into the glass chromatography, the artichoke extract is loaded according to the volume flow rate of 2BV/h, and 3BV of 50% ethanol is eluted, and the elution rate is 2BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.10-1.30 at 50°C, freeze-dry for 72 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 5%;

2) According to the mass ratio of whole milk powder to water of 9:100, dissolve whole milk powder in warm water at 40°C, add 10% sucrose, mix well, filter, sterilize at 90°C for 15 minutes, and sterilize Then quickly cool the milk to 40°C;

3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass-volume ratio of 1:200, filter, heat the filtrate to 80°C, and homogenize and refine it at 20 MPa;

4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 6.0, then undergo instant sterilization at 125°C for 2s, and then rapidly cool down to 40°C; After mixing at a ratio of 1:1, inoculate according to the inoculation amount of 4%, and then ferment at 42°C for 4 hours at a constant temperature;

5) Add 0.3% stabilizer to the fermented product obtained in step 4), and post-cook at 4°C for 10 hours to obtain the finished product; store it in a refrigerator at 4°C.

Experimental example

In this experimental example, the effects of different sucrose addition amounts, strain inoculum amounts, and stabilizer dosages on the quality of yoghurt were investigated under the same conditions as other factors. The yoghurt preparation method refers to the above-mentioned examples, and the results are shown in Tables 1 to 3 below. .

Table 1 Effect of sucrose addition on yogurt quality

Table 2 Effect of strain inoculation amount on curdling time and yogurt quality

Table 3 Effect of Stabilizer Dosage on Yogurt Quality

The above is only a preferred embodiment of the present invention, so the scope of implementation of the present invention cannot be limited accordingly, that is, equivalent changes and modifications made according to the patent scope of the present invention and the content of the specification should still be covered by the present invention within range.

Claims (5)

1. A preparation method of artichoke yogurt, characterized in that: comprising: 1) Take artichoke stem and leaf powder with a particle size of 10-30 mesh, add 7-10 times the amount of water at 55-70°C, extract with 600-1000W microwave for 80-120s, and concentrate the extract to obtain artichoke extract; Separation and purification of macroporous adsorption resin, the artichoke extract is loaded according to the volume flow rate of 1-4BV/h, and 2-5BV of 45-55% ethanol is eluted, and the elution rate is 1-4BV/h, and the obtained eluate Concentrate into a clear paste with a relative density of 1.08-1.32 at 50°C, freeze-dry for 48-75 hours to obtain freeze-dried artichoke powder, wherein the content of artichoke acid is 4-6%; 2) According to the mass ratio of whole milk powder to water of 8-12:100, dissolve whole milk powder in warm water at 30-45°C, add 3-12% sucrose, mix well, filter, and heat at 85-100°C Sterilize under high temperature for 12-20 minutes, and quickly cool the milk to 30-42°C after sterilization; 3) Mix the freeze-dried artichoke powder obtained in step 1) with the milk obtained in step 2) according to the mass volume ratio of 1:45-200, filter, heat the filtrate to 75-90°C, quality refinement; 4) Adjust the pH value of the homogenized mixed solution obtained in step 3) to 5.8-6.5, and then sterilize it at 122-135°C for 1-3 seconds, and then rapidly cool down to 38-42°C; Bacillus and Streptococcus thermophilus are mixed at a mass ratio of 1:0.8-1.2, inoculated according to the inoculation amount of 1.5-9%, and then fermented at 41-43°C for 3-24 hours at a constant temperature; 5) adding 0.1-0.6% stabilizer to the fermented product obtained in step 4), and post-ripening at 3-6° C. for 8-12 hours to obtain the finished product. 2. The preparation method according to claim 1, characterized in that: in the step 2), the amount of sucrose added is 8-10%. 3. The preparation method according to claim 1, characterized in that: in the step 4), the inoculation amount is 6-8%. 4. The preparation method according to claim 1, characterized in that: in the step 5), the amount of stabilizer added is 0.4-0.5%. 5. An artichoke yoghurt prepared according to the preparation method according to any one of claims 1 to 4.