CN106070610A - Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof - Google Patents
Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof Download PDFInfo
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- CN106070610A CN106070610A CN201610404434.7A CN201610404434A CN106070610A CN 106070610 A CN106070610 A CN 106070610A CN 201610404434 A CN201610404434 A CN 201610404434A CN 106070610 A CN106070610 A CN 106070610A
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- weight portion
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- phosphatidylserine
- yoghourt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof, wherein, described composition includes milk, aloe, apple, hawthorn, peach, phosphatidylserine and bacterial classification；Wherein, described milk relative to 1000 weight portions, the content of described aloe is 10 30 weight portions, the content of described apple is 5 20 weight portions, the content of described hawthorn is 5 15 weight portions, the content of described peach is 10 30 weight portions, and the content of described phosphatidylserine is 15 weight portions, and the content of described bacterial classification is 13 weight portions.By above-mentioned design, it is achieved that phosphatidylserine can be mixed in Yoghourt well, and do not affect the effect containing phosphatidylserine of the eating mouth feel of Yoghourt.
Description
Technical field
The present invention relates to the production preparation field of the food containing phosphatidylserine, in particular it relates to contain phosphatidyl
The Yoghourt material compositions of serine, Yoghourt and preparation method thereof.
Background technology
Yoghourt is as diet conventional in daily life, and it can promote enterocinesia, aid digestion, is therefore that people extremely like
One of food liked.
Phosphatidylserine, also known as composite nerve acid, is the active material of cell membrane, is particularly present in brain cell.
Its major function is to improve nerve cell function, the conduction of regulation nerve impulse, promotes brain memory function, owing to it has very
Strong lipophilicity, can run through blood-brain barrier and enter brain, play VSMC of releiving, increase brain after absorption
The effect of blood supply.Brain nutrition is supplemented for child extremely beneficial.
And phosphatidylserine adds merely in Yoghourt not only mouthfeel bad, and be difficult to mix, and then impact food
The mouthfeel of used time.
Therefore it provides phosphatidylserine can be mixed in Yoghourt by one well, and do not affect the eating mouth feel of Yoghourt
Be the problem that the present invention needs solution badly containing the Yoghourt material compositions of phosphatidylserine, Yoghourt and preparation method thereof.
Content of the invention
For above-mentioned prior art, it is an object of the invention to overcome in prior art merely by phosphatidylserine addition
In Yoghourt, not only mouthfeel is bad, and is difficult to mix, and then the problem of mouthfeel when impact is edible, thus provide a kind of can be by
Phosphatidylserine is mixed in Yoghourt well, and does not affect the Yoghourt material containing phosphatidylserine of the eating mouth feel of Yoghourt
Feed composition, Yoghourt and preparation method thereof.
To achieve these goals, the invention provides a kind of Yoghourt material compositions containing phosphatidylserine, its
In, described composition includes milk, aloe, apple, hawthorn, peach, phosphatidylserine and bacterial classification；Wherein,
Relative to the described milk of 1000 weight portions, the content of described aloe is 10-30 weight portion, the content of described apple
For 5-20 weight portion, the content of described hawthorn is 5-15 weight portion, and the content of described peach is 10-30 weight portion, described phosphatidyl
The content of serine is 1-5 weight portion, and the content of described bacterial classification is 1-3 weight portion.
Present invention also offers the preparation method of a kind of Yoghourt containing phosphatidylserine, wherein, described preparation method
Including:
1) by milk and bacterial classification mixing after fermentation, cultured milk M1 is prepared；
2) in cultured milk M1, add phosphatidylserine, aloe, apple, hawthorn and peach mixing, prepare and contain phosphatidyl
The Yoghourt of serine；Wherein,
Relative to the described milk of 1000 weight portions, the consumption of described aloe is 10-30 weight portion, the consumption of described apple
For 5-20 weight portion, the consumption of described hawthorn is 5-15 weight portion, and the consumption of described peach is 10-30 weight portion, described phosphatidyl
The consumption of serine is 1-5 weight portion, and the consumption of described bacterial classification is 1-3 weight portion.
Present invention also offers a kind of Yoghourt containing phosphatidylserine preparing according to preparation method described above.
By technique scheme, the present invention, by milk and bacterial classification mixing after fermentation, is then added thereto to phosphatidyl silk
Propylhomoserin, aloe, apple, hawthorn and peach, and then make the phosphatidylserine in the Yoghourt that prepared by above-mentioned raw materials and method
Can incorporate well, and good in taste, mouthfeel when Yoghourt eats will not be affected because of the addition of phosphatidylserine.
Other features and advantages of the present invention will be described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Hereinafter the detailed description of the invention of the present invention is described in detail.It should be appreciated that described herein specifically
Embodiment is merely to illustrate and explains the present invention, is not limited to the present invention.
The invention provides a kind of Yoghourt material compositions containing phosphatidylserine, wherein, described composition includes
Milk, aloe, apple, hawthorn, peach, phosphatidylserine and bacterial classification；Wherein,
Relative to the described milk of 1000 weight portions, the content of described aloe is 10-30 weight portion, the content of described apple
For 5-20 weight portion, the content of described hawthorn is 5-15 weight portion, and the content of described peach is 10-30 weight portion, described phosphatidyl
The content of serine is 1-5 weight portion, and the content of described bacterial classification is 1-3 weight portion.
Above-mentioned design is by by milk and bacterial classification mixing after fermentation, being then added thereto to phosphatidylserine, aloe, apple
Really, hawthorn and peach, and then the phosphatidylserine in the Yoghourt being prepared by above-mentioned raw materials and method can be incorporated well,
And good in taste, mouthfeel when Yoghourt eats will not be affected because of the addition of phosphatidylserine.
The present invention one preferred embodiment in, in order to make the Yoghourt mouthfeel for preparing more preferable, avoid phosphorus further
The impact on Yoghourt mouthfeel for the addition of acyl serine, relative to the described milk of 1000 weight portions, the content of described aloe is
15-25 weight portion, the content of described apple is 10-15 weight portion, and the content of described hawthorn is 8-12 weight portion, containing of described peach
Amount is 15-25 weight portion, and the content of described phosphatidylserine is 2-4 weight portion, and the content of described bacterial classification is 1-2 weight portion.
Certainly, in order to adapt to the demand of vast majority of people's mouthfeel, the present invention one preferred embodiment in, described
Composition can also include sweetener.
Certainly, sweetener here can be sweetener type commonly used in the art, for example, in the one of the present invention
In preferred embodiment, described sweetener can be selected from the one or many in sucrose, glucose, HFCS and Aspartame
Kind.
Described bacterial classification is type commonly used in the art, for example, the present invention one preferred embodiment in, institute
Stating bacterial classification can be Bifidobacterium and/or lactobacillus acidophilus.
Present invention also offers the preparation method of a kind of Yoghourt containing phosphatidylserine, wherein, described preparation method
Including:
1) by milk and bacterial classification mixing after fermentation, cultured milk M1 is prepared；
2) in cultured milk M1, add phosphatidylserine, aloe, apple, hawthorn and peach mixing, prepare and contain phosphatidyl
The Yoghourt of serine；Wherein,
Relative to the described milk of 1000 weight portions, the consumption of described aloe is 10-30 weight portion, the consumption of described apple
For 5-20 weight portion, the consumption of described hawthorn is 5-15 weight portion, and the consumption of described peach is 10-30 weight portion, described phosphatidyl
The consumption of serine is 1-5 weight portion, and the consumption of described bacterial classification is 1-3 weight portion.
Similarly, the present invention one preferred embodiment in, relative to the described milk of 1000 weight portions, described
The consumption of aloe is 15-25 weight portion, and the consumption of described apple is 10-15 weight portion, and the consumption of described hawthorn is 8-12 weight
Part, the consumption of described peach is 15-25 weight portion, and the consumption of described phosphatidylserine is 2-4 weight portion, the consumption of described bacterial classification
For 1-2 weight portion.
Step 1) in sweat can operate according to the conventional mode using in this area, for example, in the present invention
One preferred embodiment in, step 1) in sweat can be for being placed under conditions of temperature is 38-42 DEG C placement 6-
10h。
In order to improve the mouthfeel of prepared Yoghourt further, in a kind of embodiment being more highly preferred to of the present invention, step
Rapid 2) in, mixed process is homogeneous mixing.
Certainly, it is further preferred that step 2) in can also include adding sweetener.
Described sweetener and described bacterial classification are as it was previously stated, seldom repeat at this.
Present invention also offers a kind of Yoghourt containing phosphatidylserine preparing according to preparation method described above.
Hereinafter will be described the present invention by embodiment.In following example, described milk, described aloe,
Described apple, described hawthorn, described peach, described phosphatidylserine, described Bifidobacterium and described sucrose are conventional commercial product.
Embodiment 1
1) 1000g milk and the mixing of 1g Bifidobacterium are placed on fermentation 6h under conditions of temperature is 38 DEG C, prepare fermentation
Milk M1；
2) in cultured milk M1,2g phosphatidylserine, 15g aloe, 10g apple, 8g hawthorn, 15g peach and 100g sugarcane are added
Homogeneous mixing after Tang, prepares the Yoghourt A1 containing phosphatidylserine.
Embodiment 2
1) 1000g milk and the mixing of 2g Bifidobacterium are placed on fermentation 10h under conditions of temperature is 42 DEG C, prepare fermentation
Milk M1；
2) in cultured milk M1,4g phosphatidylserine, 25g aloe, 15g apple, 12g hawthorn, 25g peach and 200g are added
Homogeneous mixing after sucrose, prepares the Yoghourt A2 containing phosphatidylserine.
Embodiment 3
1) 1000g milk and the mixing of 1g Bifidobacterium are placed on fermentation 8h under conditions of temperature is 40 DEG C, prepare fermentation
Milk M1；
2) in cultured milk M1,3g phosphatidylserine, 20g aloe, 12g apple, 10g hawthorn, 20g peach and 150g are added
Homogeneous mixing after sucrose, prepares the Yoghourt A3 containing phosphatidylserine.
Embodiment 4
Being prepared according to the preparation method of embodiment 1, except for the difference that, the consumption of described aloe is 10g, described apple
Consumption is 5g, and the consumption of described hawthorn is 5g, and the consumption of described peach is 10g, and the consumption of described phosphatidylserine is 1g, described
The consumption of bacterial classification is 1g, prepares the Yoghourt A4 containing phosphatidylserine.
Embodiment 5
Being prepared according to the preparation method of embodiment 2, except for the difference that, the consumption of described aloe is 30g, described apple
Consumption is 20g, and the consumption of described hawthorn is 15g, and the consumption of described peach is 30g, and the consumption of described phosphatidylserine is 5g, institute
The consumption stating bacterial classification is 3g, prepares the Yoghourt A5 containing phosphatidylserine.
Comparative example 1
Being prepared according to the preparation method of embodiment 3, except for the difference that, the consumption of described aloe is 5g, described apple
Consumption is 2g, and the consumption of described hawthorn is 2g, and the consumption of described peach is 5g, and the consumption of described phosphatidylserine is 1g, described
The consumption of bacterial classification is 1g, prepares the Yoghourt D1 containing phosphatidylserine.
Comparative example 2
Being prepared according to the preparation method of embodiment 3, except for the difference that, the consumption of described aloe is 50g, described apple
Consumption is 30g, and the consumption of described hawthorn is 30g, and the consumption of described peach is 50g, and the consumption of described phosphatidylserine is 10g,
The consumption of described bacterial classification is 3g, prepares the Yoghourt D2 containing phosphatidylserine.
Test case
Above-mentioned prepared A1-A5, D1 and D2 are tasted by three tasters (numbered 1#, 2# and 3#) respectively,
The result arriving is as shown in table 1.
Table 1
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment
Detail, in the technology concept of the present invention, multiple simple variant can be carried out to technical scheme, this
A little simple variant belong to protection scope of the present invention.
It is further to note that each the concrete technical characteristic described in above-mentioned detailed description of the invention, at not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to various can
The combination of energy no longer illustrates separately.
Additionally, also can be combined between the various different embodiment of the present invention, as long as it is without prejudice to this
The thought of invention, it should be considered as content disclosed in this invention equally.
Claims (10)
1. the Yoghourt material compositions containing phosphatidylserine, it is characterised in that described composition includes milk, reed
Luxuriant growth, apple, hawthorn, peach, phosphatidylserine and bacterial classification；Wherein,
Relative to the described milk of 1000 weight portions, the content of described aloe is 10-30 weight portion, and the content of described apple is 5-
20 weight portions, the content of described hawthorn is 5-15 weight portion, and the content of described peach is 10-30 weight portion, described phosphatidyl silk ammonia
The content of acid is 1-5 weight portion, and the content of described bacterial classification is 1-3 weight portion.
2. composition according to claim 1, wherein, relative to the described milk of 1000 weight portions, containing of described aloe
Amount is 15-25 weight portion, and the content of described apple is 10-15 weight portion, and the content of described hawthorn is 8-12 weight portion, described peach
Content be 15-25 weight portion, the content of described phosphatidylserine is 2-4 weight portion, and the content of described bacterial classification is 1-2 weight
Part.
3. composition according to claim 1 and 2, wherein, described composition also includes sweetener.
4. composition according to claim 3, wherein, described sweetener is selected from sucrose, glucose, HFCS and A Si
One or more of Ba Tianzhong；
Preferably, described bacterial classification is Bifidobacterium and/or lactobacillus acidophilus.
5. the preparation method containing the Yoghourt of phosphatidylserine, it is characterised in that described preparation method includes:
1) by milk and bacterial classification mixing after fermentation, cultured milk M1 is prepared；
2) in cultured milk M1, add phosphatidylserine, aloe, apple, hawthorn and peach mixing, prepare and contain phosphatidyl silk ammonia
The Yoghourt of acid；Wherein,
Relative to the described milk of 1000 weight portions, the consumption of described aloe is 10-30 weight portion, and the consumption of described apple is 5-
20 weight portions, the consumption of described hawthorn is 5-15 weight portion, and the consumption of described peach is 10-30 weight portion, described phosphatidyl silk ammonia
The consumption of acid is 1-5 weight portion, and the consumption of described bacterial classification is 1-3 weight portion.
6. preparation method according to claim 5, wherein, relative to the described milk of 1000 weight portions, described aloe
Consumption is 15-25 weight portion, and the consumption of described apple is 10-15 weight portion, and the consumption of described hawthorn is 8-12 weight portion, described
The consumption of peach is 15-25 weight portion, and the consumption of described phosphatidylserine is 2-4 weight portion, and the consumption of described bacterial classification is 1-2 weight
Amount part.
7. the preparation method according to claim 5 or 6, wherein, step 1) in sweat be 38-42 DEG C for being placed in temperature
Under conditions of place 6-10h.
8. the preparation method according to claim 5 or 6, wherein, step 2) in mixed process be homogeneous mixing.
9. the preparation method according to claim 5 or 6, wherein, step 2) in also include adding sweetener；
Preferably, one or more in sucrose, glucose, HFCS and Aspartame of described sweetener；
Preferably, described bacterial classification is Bifidobacterium and/or lactobacillus acidophilus.
10. the acid containing phosphatidylserine that the preparation method according to any one in claim 5-9 prepares
Milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610404434.7A CN106070610A (en) | 2016-06-08 | 2016-06-08 | Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610404434.7A CN106070610A (en) | 2016-06-08 | 2016-06-08 | Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof |
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| CN201610404434.7A Pending CN106070610A (en) | 2016-06-08 | 2016-06-08 | Yoghourt material compositions containing phosphatidylserine, Yoghourt and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN107156296A (en) * | 2017-06-14 | 2017-09-15 | 芜湖福民生物药业股份有限公司 | Yoghourt containing phosphatidylserine and preparation method thereof |
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|---|---|---|---|---|
| CN101686696A (en) * | 2007-04-24 | 2010-03-31 | 脂质营养品有限公司 | Low sugar yoghurt |
| CN102018037A (en) * | 2010-11-10 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Yoghourt added with L-theanine and preparation method thereof |
| CN105076405A (en) * | 2014-05-21 | 2015-11-25 | 内蒙古伊利实业集团股份有限公司 | Sour milk by adding phosphatidylserine and preparation method thereof |
-
2016
- 2016-06-08 CN CN201610404434.7A patent/CN106070610A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101686696A (en) * | 2007-04-24 | 2010-03-31 | 脂质营养品有限公司 | Low sugar yoghurt |
| CN102018037A (en) * | 2010-11-10 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Yoghourt added with L-theanine and preparation method thereof |
| CN105076405A (en) * | 2014-05-21 | 2015-11-25 | 内蒙古伊利实业集团股份有限公司 | Sour milk by adding phosphatidylserine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN107156296A (en) * | 2017-06-14 | 2017-09-15 | 芜湖福民生物药业股份有限公司 | Yoghourt containing phosphatidylserine and preparation method thereof |
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Application publication date: 20161109 |
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