Search

CN-121986847-A - Lutein medlar probiotic yogurt and preparation method and application thereof

CN121986847ACN 121986847 ACN121986847 ACN 121986847ACN-121986847-A

Abstract

The invention provides lutein and wolfberry probiotic yogurt and a preparation method and application thereof, and relates to the technical field of yogurt, wherein the lutein and wolfberry probiotic yogurt is prepared from, by mass, 2% -10% of wolfberry, 0.1% -0.9% of lutein, 2% -10% of white sugar, 0.02% -0.06% of starter and the balance of fresh milk, wherein the lutein provides a growth-promoting microenvironment for probiotics, and enhances the expression of probiotic functions of the probiotics, and meanwhile, the lutein and wolfberry polysaccharide form a synergistic mechanism to remarkably improve the water holding capacity and physical stability of products, on the other hand, the fermentation period lactobacillus proliferation is promoted, the storage period stability is prolonged, lactose intolerance symptoms are assisted to be relieved, the intestinal microecological regulation function is enhanced, and the flavor and texture characteristics of the products are improved.

Inventors

  • GUO SHUAI
  • GU XIAOLIANG
  • JU NING
  • ZHANG YUE
  • LIU YAQI
  • HE XULI

Assignees

  • 宁夏大学

Dates

Publication Date
20260508
Application Date
20260327
Priority Date
20260131

Claims (10)

  1. 1. The lutein medlar probiotic yogurt is characterized by being prepared from the following raw materials, by mass, 2% -10% of medlar, 0.1% -0.9% of lutein, 2% -10% of white sugar, 0.02% -0.06% of starter and the balance of fresh milk.
  2. 2. The lutein medlar probiotic yogurt according to claim 1 wherein said starter culture comprises lactobacillus paracasei and yogurt starter culture in a ratio of 1-3:1-3.
  3. 3. The lutein-wolfberry probiotic yogurt according to claim 2, which is prepared from the following raw materials, by mass, 6% -8% of wolfberry fruit, 2% -10% of white sugar, 0.9% of lutein, 0.04% of starter, and the balance being fresh milk, wherein the ratio of the lactobacillus paracasei to the commercial starter is 1-2:1-2.
  4. 4. A lutein-wolfberry probiotic yogurt according to claim 3, characterized in that it is made of raw materials, by mass, of 7.6% of wolfberry, 0.9% of lutein, 5.1% of white sugar, 0.04% of starter, the remainder being fresh milk, the ratio of lactobacillus paracasei to commercial starter being 1:1.3.
  5. 5. A method for preparing lutein medlar probiotic yogurt, characterized in that the lutein medlar probiotic yogurt according to any one of claims 1-4 is prepared, comprising the following steps: s1, adding lutein microcapsule, medlar puree and white sugar into raw and fresh milk, homogenizing and uniformly mixing, and then carrying out pasteurization on the mixed solution to obtain a mixed solution; S2, cooling the mixed solution, adding a fermenting agent into the cooled mixed solution, and fermenting at 40-42 ℃ to promote the reproduction of lactic acid bacteria through lutein and improve the water holding rate; And S3, after the fermentation end point is reached, storing for 12-24 hours at the temperature of 0-4 ℃ and carrying out after-ripening to obtain the lutein medlar probiotic yogurt.
  6. 6. The method for preparing lutein-wolfberry probiotic yogurt according to claim 5, wherein in S1, the homogenizing pressure is 100MPa-150MPa, and the homogenizing time is 5min-10min.
  7. 7. The method for preparing lutein-wolfberry probiotic yogurt according to claim 5, wherein in S2, the mixed liquor is cooled to below 40 ℃, and in S3, the fermentation is terminated when the pH is 4.5.
  8. 8. Milk powder characterized in that it is prepared from the lutein medlar probiotic yogurt according to any one of claims 1-4 by concentrating, drying, pulverizing, blending, and packaging.
  9. 9. An ice cream or beverage comprising lutein medlar probiotic yogurt according to any one of claims 1 to 4.
  10. 10. Yoghurt for preventing/treating dry eye, characterized in that it is a lutein-wolfberry probiotic yoghurt according to any one of claims 1-4, which is capable of promoting tear secretion, protecting cornea and affecting the expression of IL-6, TNF- α and IL-1 β in corneal tissue.

Description

Lutein medlar probiotic yogurt and preparation method and application thereof Technical Field The invention belongs to the technical field of yoghurt, and particularly relates to lutein medlar probiotic yoghurt and a preparation method and application thereof. Background Lutein is a natural carotenoid widely found in foods such as dark green vegetables (e.g., spinach, kale), fruits (e.g., kiwi), marigold petals, egg yolk, corn, etc. As a key component of a macular area of retina, lutein has the functions of filtering blue light, resisting oxidation and the like, can effectively protect fundus cells, relieve visual fatigue, and plays an important role in preventing eye diseases such as age-related macular degeneration (AMD), cataract and the like. The lutein intake can be achieved by ingestion of dark vegetables rich in this ingredient in daily diet, or can be supplemented by supplements. However, it should be noted that daily intake should be controlled within a reasonable range, and excessive intake may adversely affect health. Fructus Lycii, also known as fructus Canitis, fructus Lycii dish, and radix Rhodiolae Yunnanensis, belongs to plants of Lycium of Solanaceae, and is a typical medicinal and edible source. The medlar has the advantages of light preference, cold resistance and drought tolerance, strong adaptability, and can grow in severe environments such as arid desert, saline-alkali soil and the like, and is mainly distributed in northwest China. The medlar fruits are rich in various nutritional ingredients and bioactive substances, including polysaccharide, carotenoid, polyphenol, flavone, betaine and the like, have good antioxidant, immunoregulatory and prebiotic potential, and are widely applied to the development of functional foods and health care products. In recent years, with the continuous and deep research on medlar, the bioavailability of the nutritional ingredients of medlar is remarkably improved in various processing modes. At present, various products using medlar as a main raw material, such as medlar beverage, fruit vinegar, jelly, fermented wine, ferment, compound beverage compounded with other fruits and vegetables and the like, are developed on the market. In the beverage field, research is mainly focused on both fermentation and non-fermentation types. The fermentation type medlar beverage adopts a lactobacillus fermentation process, not only improves the content of phenolic substances in the product, but also obviously enhances the antioxidant activity of the medlar beverage, and the non-fermentation type medlar beverage is compounded with other fruit juices and is optimized by combining the process, so that the flavor and the nutritional value are improved. Because the medlar is rich in functional components such as polysaccharide, carotenoid, polyphenol and the like, the extract is often used as a prebiotic and applied to the fields of functional foods and medical care. Despite the abundance of wolfberry resources, the industrialization development is still relatively slow, and development of more novel products with high added value and easy acceptance by consumers is needed to meet the market diversification demands. The yoghourt is a fermented dairy product prepared by taking cow milk as a raw material and fermenting the cow milk by lactic acid bacteria, compared with the raw material milk, the yoghourt not only keeps all nutrient components in the milk, but also is partially decomposed after fermentation, so that the components such as protein, lactose and the like are easier to digest and absorb by a human body, but the yoghourt product obtained by fermenting the cow milk by lactic acid bacteria has single nutrition, so that the yoghourt product with rich nutrition needs to be developed. Disclosure of Invention In view of the above, the invention develops a probiotic yogurt product rich in lutein and medlar active ingredients, which is not only beneficial to improving the nutritional value of traditional yogurt, but also meets the diversified demands of modern consumers on functional and healthy foods, and has good market prospect and application value. It is also necessary to provide a preparation method of lutein medlar probiotic yogurt. It is also necessary to provide an application of lutein medlar probiotic yogurt. A lutein medlar probiotic yogurt is prepared from the following raw materials, by mass, 2% -10% of medlar, 0.1% -0.9% of lutein, 2% -10% of white sugar, 0.02% -0.06% of a starter, and the balance of fresh milk. Preferably, the starter comprises lactobacillus paracasei and a yoghurt starter in a ratio of 1-3:1-3. Preferably, the milk powder is prepared from the following raw materials, by mass, 6% -8% of medlar, 2% -10% of white sugar, 0.9% of lutein, and 0.04% of starter, and the balance of fresh milk, wherein the ratio of the lactobacillus paracasei to the commercial starter is 1-2:1-2. Preferably, the milk is prepared from the following raw materials,