CN102197844A - Ginseng polysaccharide yoghurt, ginseng saponin yoghurt and preparation method thereof - Google Patents
Ginseng polysaccharide yoghurt, ginseng saponin yoghurt and preparation method thereof Download PDFInfo
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Abstract
The invention relates to ginseng polysaccharide yoghurt, ginseng saponin yoghurt and a preparation method thereof, and belongs to the technical field of health-care food. The formula of the ginseng polysaccharide yoghurt comprises pure milk, ginseng polysaccharide and high-quality white sugar. The formula of the ginseng saponin yoghurt comprises pure milk, ginseng saponin and high-quality white sugar. The preparation method comprises the following steps of: 1, extracting ginseng polysaccharide or ginseng saponin; and 2, preparing yoghurt. The yoghurt has specific flavor of ginseng, light coffee color, harmony and cheerful color, flavor and taste and high acceptability, and is sweet, sour and delicious. The ginseng polysaccharide yoghurt and the ginseng saponin yoghurt comprise ginseng polysaccharide or ginseng saponin, has the health-care function of the common yoghurt, can enhance immunity, reduce blood sugar, delay senility, resist tumor and the like, and is nutritional and health-care beverage.
Description
Technical field
The invention belongs to field of health care food, particularly relate to a kind of panaxan's sour milk and panaxoside sour milk and preparation method thereof.
Background technology
Genseng is the dry root of Araliaceae Araliaceae plant Panax ginseng CAMey, be herbaceos perennial, the weather that happiness is shady and cool, moistening grows in the theropencedrymion or shaw of the gentle slope, mountain region of the little height above sea level 500～1100m of day and night temperature or slope land more.Genseng is called as first treasured in China northeast " Triratna ", can be rated as national treasure.Jilin Province is the province of China's genseng output maximum, accounts for more than 85% of national total output, and also is the bigger area of output in the world.The ginseng resource of Jilin Province is abundant, but how to cut into slices soaked or mode such as the cooking is utilized, intensive processing is relatively backward.The present invention provides a kind of new processing and utilization mode for it.
Genseng mainly contains active ingredients such as panaxoside, panaxan, ginseng polypeptide and volatile oil, several amino acids, aliphatic acid and vitamin, trace element, and wherein panaxan and panaxoside are topmost active components.The panaxan is a research polysaccharide bioactive ingredients early, but its strong effect to human body is not so good as panaxoside, and its biologically active mainly shows Immune Effects and consequent immunity antitumor activity.The immunoregulatory activity that studies show that the panaxan shows that mainly it can significantly strengthen phagocytosis of macrophages, activates reticuloendothelial system.The panaxan also has direct or indirect antitumor activity, has been used to the supplemental treatment of chemotherapy.Studies show that the panaxan can cause that also blood sugar and hepatic glycogen content reduce, can increase the activity of succinate dehydrogenase and cytochrome oxidase, its facilitation to body liver and histiocytic aerobic oxidation process may be its main cause of falling the blood pool.The panaxan reduces the hepatic glycogen effect may make the lactic acid minimizing relevant, also relevant with receptor, with its inhibition lactic acid dehydrogenase activity.Panaxoside belongs to the triterpenes saponin(e, up to the present domestic and international activity research to panaxoside has a lot, discover that panaxoside has multiple physiologically active, as have strengthening by means of tonics effect, delaying senility function, analgesic activity, psychosis effect, antiinflammation, antifatigue effect, improve memory and improve the effect of study function, antitumor action etc.
Summary of the invention
1), technical problem:
Technical problem to be solved by this invention provides a kind of panaxan's sour milk and a kind of panaxoside sour milk, this sour milk has the distinctive fragrance of genseng, color is very shallow coffee color, sweet and sour taste, color, smell and taste are coordinated joyful, acceptable strong, and have the immunity of raising, antitumor, hypoglycemic, anti-inflammatory, delay senility, effect such as antifatigue.
Another technical problem that will solve of the present invention provides the preparation method of panaxan's sour milk and panaxoside sour milk.
2), technical scheme: the technical scheme that the present invention deals with problems is:
Panaxan's sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 5%～8%; Panaxan 3 ‰～9 ‰.The panaxan extracts from ginseng through following steps: the clean and dry ginseng back that is cut into small pieces is pulverized, get a certain amount ofly, add the distilled water of 15～20 times of volumes of its quality, soaked overnight is boiled 2～5h, 4 layers of filtered through gauze.Repeat 4 layers of filtered through gauze, merging filtrate 2 times.60～80 ℃ of water-baths are concentrated into filtrate 5～10 times of volumes of former genseng opaque amount.Centrifugal (3000～5000rpm, 10～20min), discard precipitation.Add concentration and be 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, and precipitation is spent the night.Centrifugal (3000～5000rpm, 10～20min), collecting precipitation, freeze drying gets panaxan's powder.
The panaxoside sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 5%～8%; Panaxoside 1 ‰～5 ‰.Panaxoside extracts from ginseng through following operation: collect the supernatant that above-mentioned panaxan extracts the last centrifugal gained of operation, concentrate, after washing concentrated again, freeze drying got the panaxoside powder.
The preparation method of panaxan's sour milk and panaxoside sour milk, be according to 1. following or 2. processing step make:
1. raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → can → fermentation → cooling → after-ripening → finished product.
2. raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → fermentation → curdled milk fragmentation → can → cooling → after-ripening → finished product.
A preheating, homogeneous, sterilization and cooling: the raw milk after the batching should enter sterilization stage immediately, and this process is undertaken by plate heat exchanger series connection homogenizer.Raw milk enters the preheating section of plate heat exchanger through pump, is preheated to 55～65 ℃, carries out homogeneous through homogenizer under 10～15MPa pressure then, get back in the sterilisating section then, be warming up to 80～95 ℃, and keep 10～25min, be cooled to 41～43 ℃ at cooling section again at soaking zone.
B inoculation: select the mixed bacteria of a kind of single lactic acid bacteria or various lactobacillus, inoculate according to 3%～5% inoculum concentration.
C fermentation: technology fermentation 1. is through utilizing constant incubator to carry out after the can in retail container, and 2. technology be postvaccinal raw milk to be squeezed in the fermentation tank through pump ferment, and the fermentation of two kinds of technologies all is at 35～43 ℃ of condition bottom fermentation 5～8h.
D curdled milk fragmentation: mechanical mixing method.
E cooling and after-ripening: cool off rapidly after reaching fermentation termination, be cooled to 0～5 ℃.Refrigerated storage temperature during after-ripening is 2～8 ℃, ripening time＞4h.
The genseng that is used for extracting panaxan involved in the present invention and panaxoside is a kind of of A or B.
The drinking method of the present invention and the amount of drinking are with drinking common sour milk.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
A kind of panaxan's sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 7%; The panaxan 3 ‰.The panaxan extracts from the ginseng of A genseng through following steps: pulverize after clean and dry ginseng is cut into small pieces, get the 50g ginseng pulverate, add the distilled water of 800mL, soaked overnight is boiled 4h, 4 layers of filtered through gauze.Repeat 4 layers of filtered through gauze, merging filtrate 2 times.70 ℃ of water-baths concentrate 300mL with filtrate.It is centrifugal that (4500rpm 10min), discards precipitation.Add concentration and be 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, and precipitation is spent the night.Centrifugal (4500rpm, 10min), collecting precipitation, freeze drying gets the production that panaxan's powder is used for panaxan's sour milk.
The preparation method of present embodiment panaxan sour milk makes by following processing step:
Raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → can → fermentation → cooling → after-ripening → finished product.
Raw milk is carried out molten sugar and batching then through laggard column criterionizations of purifying step such as filter cleaners, and the raw milk after the batching enters sterilization stage immediately, and this process is undertaken by plate heat exchanger series connection homogenizer.Raw milk enters the preheating section of plate heat exchanger through pump, is preheated to 55 ℃, carries out homogeneous through homogenizer under 15MPa pressure then, gets back to then in the sterilisating section, is warming up to 85 ℃, and keeps 20min at soaking zone, is cooled to 41 ℃ at cooling section again.Lactobacillus bulgaricus and streptococcus thermophilus are inoculated according to 3% inoculum concentration.Postvaccinal cow's milk carries out sterile filling, in the containers such as the vial behind the cleaning and sterilizing of packing into, plastic bottle, in incubator at 39 ℃ of condition bottom fermentation 6h.Cool off rapidly after reaching fermentation termination, be cooled to 0～5 ℃.Refrigerated storage temperature during after-ripening is 2～8 ℃, and ripening time 12h gets product.
Embodiment 2
A kind of panaxan's sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 6%; The panaxan 6 ‰.The panaxan extracts from the ginseng of B genseng through following steps: pulverize after clean and dry ginseng is cut into small pieces, get the 50g ginseng pulverate, add the distilled water of 900mL, soaked overnight is boiled 5h, 4 layers of filtered through gauze.Repeat 4 layers of filtered through gauze, merging filtrate 2 times.70 ℃ of water-baths concentrate 400mL with filtrate.It is centrifugal that (3000rpm 20min), discards precipitation.Add concentration and be 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, and precipitation is spent the night.Centrifugal (3000rpm, 20min), collecting precipitation, freeze drying gets the production that panaxan's powder is used for panaxan's sour milk.
The preparation method of present embodiment panaxan sour milk makes by following processing step:
Raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → fermentation → curdled milk fragmentation → can → cooling → after-ripening → finished product.
Raw milk is carried out molten sugar and batching then through laggard column criterionizations of purifying step such as filter cleaners, and the raw milk after the batching enters sterilization stage immediately, and this process is undertaken by plate heat exchanger series connection homogenizer.Raw milk enters the preheating section of plate heat exchanger through pump, is preheated to 60 ℃, carries out homogeneous through homogenizer under 12MPa pressure then, gets back to then in the sterilisating section, is warming up to 95 ℃, and keeps 15min at soaking zone, is cooled to 42 ℃ at cooling section again.Five probiotics (comprising lactobacillus bulgaricus, Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus casei) is inoculated according to 5% inoculum concentration.Postvaccinal raw milk is squeezed in the fermentation tank in 37 ℃ of condition bottom fermentation 7h through pump.Reach the paddle of opening fermentation tank behind the fermentation termination it is carried out the curdled milk fragmentation, carry out sterile filling behind the breakdown of emulsion, the sour milk after the can cools off rapidly, is cooled to 0～5 ℃.Refrigerated storage temperature during after-ripening is 2～8 ℃, and ripening time 8h gets product.
Embodiment 3
A kind of panaxoside sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 6%; Panaxoside 1 ‰.Panaxoside is to extract from the ginseng of A genseng through following steps: pulverize after clean and dry ginseng is cut into small pieces, get the 100g ginseng pulverate, add the distilled water of 1800mL, soaked overnight is boiled 5h, 4 layers of filtered through gauze.Repeat 4 layers of filtered through gauze, merging filtrate 2 times.80 ℃ of water-baths concentrate 400mL with filtrate.It is centrifugal that (4000rpm 15min), discards precipitation.Add concentration and be 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, and precipitation is spent the night.It is centrifugal that (4000rpm 15min), collects supernatant, and freeze drying gets the production that the panaxoside powder is used for the panaxoside sour milk.
The preparation method of present embodiment panaxoside sour milk makes by following processing step:
Raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → fermentation → curdled milk fragmentation → can → cooling → after-ripening → finished product.
Raw milk is carried out molten sugar and batching then through laggard column criterionizations of purifying step such as filter cleaners, and the raw milk after the batching enters sterilization stage immediately, and this process is undertaken by plate heat exchanger series connection homogenizer.Raw milk enters the preheating section of plate heat exchanger through pump, is preheated to 60 ℃, carries out homogeneous through homogenizer under 10MPa pressure then, gets back to then in the sterilisating section, is warming up to 90 ℃, and keeps 20min at soaking zone, is cooled to 42 ℃ at cooling section again.Lactobacillus bulgaricus and streptococcus thermophilus are inoculated according to 3% inoculum concentration.Postvaccinal raw milk is squeezed in the fermentation tank in 37 ℃ of condition bottom fermentation 7h through pump.Reach the paddle of opening fermentation tank behind the fermentation termination it is carried out the curdled milk fragmentation, carry out sterile filling behind the breakdown of emulsion, the sour milk after the can cools off rapidly, is cooled to 0～5 ℃.Refrigerated storage temperature during after-ripening is 2～8 ℃, and ripening time 10h gets product.
Embodiment 4
A kind of panaxoside sour milk is to mix by the following percentage by weight interpolation component of plain chocolate to make through lactobacillus-fermented: high-quality white sugar 7%; Panaxoside 3 ‰.Panaxoside is to extract from the ginseng of B genseng through following steps: pulverize after clean and dry ginseng is cut into small pieces, get the 100g ginseng pulverate, add the distilled water of 2000mL, soaked overnight is boiled 4h, 4 layers of filtered through gauze.Repeat 4 layers of filtered through gauze, merging filtrate 2 times.65 ℃ of water-baths concentrate 500mL with filtrate.It is centrifugal that (5000rpm 10min), discards precipitation.Add concentration and be 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, and precipitation is spent the night.It is centrifugal that (5000rpm 10min), collects supernatant, and freeze drying gets the production that the panaxoside powder is used for the panaxoside sour milk.
The preparation method of present embodiment panaxoside sour milk makes by following processing step:
Raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → can → fermentation → cooling → after-ripening → finished product.
Raw milk is carried out molten sugar and batching then through laggard column criterionizations of purifying step such as filter cleaners, and the raw milk after the batching enters sterilization stage immediately, and this process is undertaken by plate heat exchanger series connection homogenizer.Raw milk enters the preheating section of plate heat exchanger through pump, is preheated to 65 ℃, carries out homogeneous through homogenizer under 10MPa pressure then, gets back to then in the sterilisating section, is warming up to 90 ℃, and keeps 20min at soaking zone, is cooled to 41 ℃ at cooling section again.Five probiotics (comprising lactobacillus bulgaricus, Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus casei) is inoculated according to 5% inoculum concentration.Postvaccinal cow's milk carries out sterile filling, in the containers such as the vial behind the cleaning and sterilizing of packing into, plastic bottle, in incubator at 38 ℃ of condition bottom fermentation 6h.Cool off rapidly after reaching fermentation termination, be cooled to 0～5 ℃.Refrigerated storage temperature during after-ripening is 2～8 ℃, and ripening time 6h gets product.
Claims (6)
1. panaxan's sour milk is characterized in that making through lactobacillus-fermented by the following percentage by weight interpolation component mixing of plain chocolate: high-quality white sugar 5%～8%; Panaxan 3 ‰～9 ‰.
2. the panaxan who is used for the described sour milk of production claim 1 extracts from ginseng through following steps: pulverize after clean and dry ginseng is cut into small pieces, get a certain amount of, add the distilled water of 15～20 times of volumes of its quality, soaked overnight is boiled 2～5h, 4 layers of filtered through gauze, repeat merging filtrate, 60～80 ℃ of water-baths 2 times, filtrate is concentrated into 5～10 times of volumes of former genseng opaque amount, centrifugal (3000～5000rpm, 10～20min), discard precipitation, adding concentration is 95% ethanol, the limit edged fully stirs, and reaches 80% (measuring the solution determining alcohol with alcohol meter) to determining alcohol, stops to add alcohol, container closure, precipitation is spent the night, centrifugal (3000～5000rpm, 10～20min), collecting precipitation, freeze drying get panaxan's powder.
3. a panaxoside sour milk is characterized in that making through lactobacillus-fermented by the following percentage by weight interpolation component mixing of plain chocolate: high-quality white sugar 5%～8%; Panaxoside 1 ‰～5 ‰.
4. the panaxoside that is used for the described sour milk of production claim 3 extracts from ginseng through following operation: collect the supernatant of the last centrifugal gained of right 2 described operations, concentrate, after washing concentrated again, freeze drying got the panaxoside powder.
5. described panaxan's sour milk of claim 1 and the described panaxoside sour milk of a kind of claim 3, its feature all is that the panaxan and the panaxoside that are used for producing are to extract from a kind of genseng of A or B.
6. described panaxan's sour milk of claim 1 and the described panaxoside sour milk of a kind of claim 3, its feature all be according to 1. following or 2. processing step make:
1. raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → can → fermentation → cooling → after-ripening → finished product;
2. raw material milk → purification → standardization → molten sugar → batching (panaxan or panaxoside) → preheating → homogeneous → sterilization → cooling → inoculation → fermentation → curdled milk fragmentation → can → cooling → after-ripening → finished product
A preheating, homogeneous, sterilization and cooling: the raw milk after the batching should enter sterilization stage immediately, this process is undertaken by plate heat exchanger series connection homogenizer, raw milk enters the preheating section of plate heat exchanger through pump, be preheated to 55～65 ℃, under 10～15MPa pressure, carry out homogeneous through homogenizer then, get back to then in the sterilisating section, be warming up to 80～95 ℃, and, be cooled to 41～43 ℃ at cooling section again at soaking zone maintenance 10～25min;
B inoculation: select the mixed bacteria of a kind of single lactic acid bacteria or various lactobacillus, inoculate according to 3%～5% inoculum concentration;
C fermentation: technology fermentation 1. is through utilizing constant incubator to carry out after the can in retail container, and 2. technology be postvaccinal raw milk to be squeezed in the fermentation tank through pump ferment, and the fermentation of two kinds of technologies all is at 35～43 ℃ of condition bottom fermentation 5～8h.
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Application publication date: 20110928 |