阅读说明：本技术 一种助眠睡前酸奶及其制备方法 (Sleep-aiding pre-sleep yoghourt and preparation method thereof ) 是由 吴元昱 于 2019-11-07 设计创作，主要内容包括：本发明公开了一种助眠睡前酸奶,属于饮品领域,解决了现有酸奶制品很少具有安神助眠的保健功效的问题,其技术要点是：每100g助眠睡前酸奶,包括以下原料：奶粉10～20g、酸樱桃浓缩汁5～9g、a-乳白蛋白2～5g、酸枣仁1～2g、茶胺酸30～60mg、维生素B62～6mg、γ-氨基丁酸75～100mg,其余成分为软化水。本发明还公开了基于所述助眠睡前酸奶的制备方法,采用该方法所制备的助眠睡前酸奶,无任何毒副作用,又能改善肠道血液循环,可调节新陈代谢,改善脑细胞抑制机能,起到促进睡眠,减轻神经衰弱的功效,具有一定的安神助眠效果,易于被人体吸收利用,安全性高,具有重要的市场价值和社会价值。(The invention discloses a sleep-aiding before-sleep yoghourt, belongs to the field of drinks, solves the problem that the existing yoghourt product rarely has the health-care effects of calming the nerves and aiding sleep, and has the technical key points that: every 100g of the sleep-aiding yoghourt comprises the following raw materials: 10-20 g of milk powder, 5-9 g of sour cherry concentrated juice, 2-5 g of alpha-lactalbumin, 1-2 g of spina date seed, 30-60 mg of theanine, 62-6 mg of vitamin B, 75-100 mg of gamma-aminobutyric acid and the balance of softened water. The invention also discloses a preparation method of the sleep-aiding before-sleep yoghourt, and the sleep-aiding before-sleep yoghourt prepared by the method has no toxic or side effect, can improve intestinal blood circulation, can adjust metabolism, improves brain cell inhibition function, has the effects of promoting sleep and relieving neurasthenia, has certain nerve-calming and sleep-aiding effects, is easy to absorb and utilize by a human body, has high safety, and has important market value and social value.)

1. The sleep-aiding pre-sleep yoghourt is characterized in that every 100g of the sleep-aiding pre-sleep yoghourt comprises the following raw materials: 10-20 g of milk powder, 5-9 g of sour cherry concentrated juice, 2-5 g of alpha-lactalbumin, 1-2 g of spina date seed, 30-60 mg of theanine, 62-6 mg of vitamin B, 75-100 mg of gamma-aminobutyric acid and the balance of softened water.

2. The sleep-aiding yoghurt as claimed in claim 1, wherein each 100g of the sleep-aiding yoghurt comprises the following raw materials: 13-17 g of milk powder, 6-8 g of sour cherry concentrated juice, 3-4 g of alpha-lactalbumin, 1.3-1.7 g of spina date seed, 40-50 mg of theanine, 63-5 mg of vitamin B, 85-90 mg of gamma-aminobutyric acid and the balance of softened water.

3. The sleep-aiding yoghurt as claimed in claim 2, wherein each 100g of the sleep-aiding yoghurt comprises the following raw materials: 15g of milk powder, 7g of sour cherry concentrated juice, 3.5g of alpha-lactalbumin, 1.5g of spina date seed, 45mg of theanine acid, 64mg of vitamin B, 88mg of gamma-aminobutyric acid and the balance of softened water.

4. A sleep-aid before-sleep yoghurt as claimed in claim 3, wherein the milk powder is whole milk powder, and is conveniently dissolved and hydrated with softened water.

5. A method for preparing a sleep-aid pre-sleep yoghurt as claimed in claim 4, which comprises the following steps:

1) preparing fermentation liquor;

dissolving whole milk powder with 50-60 deg.C softened water, mixing for 30min, adding white sugar, high-shearing, stirring for 5min, filtering with 400 mesh filter screen, mixing milk powder solution to desired volume, stirring for 10min, homogenizing at 20MPa, sterilizing at 95 deg.C for 5min, cooling to 43 deg.C, inoculating strain, fermenting to acidity of about 80 ° T, cooling, stirring, demulsifying, and homogenizing at 20 MPa;

2) dissolving stabilizer with softened water 22 wt% of the total material at 55-60 deg.C, stirring under high shear for 15min, cooling to below 30 deg.C, and directly adding into material mixing cylinder;

3) mixing white sugar 2 wt% with softened water 4 wt% at 90 deg.C under high shear for 5min, filtering with 400 mesh sieve, and adding into a mixing cylinder;

4) pumping the homogenized fermentation liquor prepared in the step 1) into a dosing cylinder, mixing and stirring for 10min, and adding sodium citrate, sodium tripolyphosphate, potassium sorbate, gamma-aminobutyric acid, vitamin B6, theanine, sour cherry concentrated juice, alpha-lactalbumin, spina date seed and essence;

5) fixing the volume to 100%, homogenizing at 18-20MPa and 55-60 deg.C, keeping the stirrer of the mixing cylinder open during homogenizing, filtering with 120 mesh sieve, and pumping into a high-position cylinder;

6) filtering the mixture in the high-position jar with 120 mesh sieve, bottling, sterilizing at 90 deg.C for 25min, and cooling to room temperature.

6. The method for preparing yogurt for aiding sleep according to claim 5, wherein in step 1), 167kg of whole milk powder is dissolved in 500kg of softened water, 40kg of white sugar is dissolved in 200kg of softened water, and after filtering, the white sugar solution and the milk powder solution are mixed to a constant volume of 1 ton; the strain type is YO-C975-F of a natural organism, the dosage is 200 g/ton, and the dosage is 5 g/ton for rhamnose bacillus LRS 519-F.

7. The method for preparing the sleep-aid yogurt for sleep improvement according to claim 5, wherein in the step 2), the stabilizer is 0.9% of the dubestist DB-HYD-6540 by mass of the total ingredients.

8. The method for preparing the sleep-aid yoghourt according to claim 5, wherein in the step 4), the fermentation liquor is added in an amount of 57.5% by mass of the total ingredients, the sodium citrate is 0.02% by mass of the total ingredients, the sodium tripolyphosphate is 0.03% by mass of the total ingredients, the potassium sorbate is 0.02% by mass of the total ingredients, the biological fermentation type gamma-aminobutyric acid is 0.065% by mass of the total ingredients, the synthetic type gamma-aminobutyric acid is 0.035% by mass of the total ingredients, the vitamin B6 is 0.0026% by mass of the total ingredients, the theanine is 0.06% by mass of the total ingredients, the concentrated sour cherry juice is 5% by mass of the total ingredients, the wild jujube saponin extract is 1% by mass of the total ingredients, the potassium sorbate is dissolved separately, and the wild jujube is dissolved by high-shear pre-dissolving.

9. The preparation method of the sleep-aiding yoghourt before sleep according to claim 8, wherein in the step 4), the red date jam accounting for 1% of the total ingredients by mass, the green crystal LJ3496 Tianjin small red date essence accounting for 0.07% of the total ingredients by mass, and the green crystal LJ3340 fresh milk essence accounting for 0.02% of the total ingredients by mass are independently added to the red date flavor product.

10. The preparation method of the sleep-aid yogurt as claimed in claim 8, wherein in step 4), the green crystal LJ3780 raspberry essence accounting for 0.02% of the total ingredients, the green crystal LJ3785 cranberry essence accounting for 0.08% of the total ingredients, the green crystal 09090901 strawberry essence accounting for 0.02% of the total ingredients and the green crystal LJ3340 fresh milk essence accounting for 0.02% of the total ingredients are added separately to the composite-berry-flavored product.

Technical Field

The invention relates to the field of beverages, and particularly relates to sleep-aiding yoghourt and a preparation method thereof.

Background

The yoghourt is a food with good health care function, and the health care function of the yoghourt mainly comprises the following components: regulating gastrointestinal flora, improving immune system, inhibiting tumor, improving metabolic disorder of lactose intolerance, reducing cholesterol level, inhibiting vivotoxin, and delaying aging. Especially for lactose intolerance people who have borborborygmus, abdominal pain, diarrhea and other symptoms after drinking milk, the yoghourt is a good milk protein source and can be drunk at ease.

At present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like. Although the existing yoghourt products retain all the advantages of milk and become nutritional health care products more suitable for human beings, the existing yoghourt products rarely have the health care effects of calming nerves and helping sleep, do not have the effect of helping sleep after being drunk before sleep, and particularly cannot achieve the effect of helping sleep when insomnia people related to sleep breathing disorder, sleep movement disorder and the like drink the existing yoghourt products.

Therefore, it is needed to provide a sleep-aiding yoghurt and a preparation method thereof, aiming at solving the problems.

Disclosure of Invention

The invention aims to provide a sleep-aiding before-sleep yoghourt and a preparation method thereof, and aims to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

every 100g of the sleep-aiding before-sleep yoghourt comprises the following raw materials: 10-20 g of milk powder, 5-9 g of sour cherry concentrated juice, 2-5 g of alpha-lactalbumin, 1-2 g of spina date seed, 30-60 mg of theanine, 62-6 mg of vitamin B, 75-100 mg of gamma-aminobutyric acid and the balance of softened water.

As a further scheme of the invention: every 100g of the sleep-aiding yoghourt comprises the following raw materials: 13-17 g of milk powder, 6-8 g of sour cherry concentrated juice, 3-4 g of alpha-lactalbumin, 1.3-1.7 g of spina date seed, 40-50 mg of theanine, 63-5 mg of vitamin B, 85-90 mg of gamma-aminobutyric acid and the balance of softened water.

As a still further scheme of the invention: every 100g of the sleep-aiding yoghourt comprises the following raw materials: 15g of milk powder, 7g of sour cherry concentrated juice, 3.5g of alpha-lactalbumin, 1.5g of spina date seed, 45mg of theanine acid, 64mg of vitamin B, 88mg of gamma-aminobutyric acid and the balance of softened water.

As a still further scheme of the invention: the milk powder is full cream powder, and is convenient to dissolve and hydrate with softened water.

A preparation method of the sleep-aiding before-sleep yoghourt comprises the following steps:

1) preparing fermentation liquor:

dissolving whole milk powder with 50-60 deg.C softened water, mixing for 30min, adding white sugar, high-shearing, stirring for 5min, filtering with 400 mesh filter screen, mixing milk powder solution to desired volume, stirring for 10min, homogenizing at 20MPa, sterilizing at 95 deg.C for 5min, cooling to 43 deg.C, inoculating strain, fermenting to acidity of about 80 ° T, cooling, stirring, demulsifying, and homogenizing at 20 MPa;

2) dissolving stabilizer with softened water 22 wt% of the total material at 55-60 deg.C, stirring under high shear for 15min, cooling to below 30 deg.C, and directly pumping into material mixing cylinder without filtering;

3) high-shear stirring white sugar with softened water at 90 deg.C for 5min, filtering with 400 mesh sieve, and adding into a batching cylinder;

4) pumping the homogenized fermentation liquor prepared in the step 1) into a dosing cylinder, mixing and stirring for 10min, and adding sodium citrate, sodium tripolyphosphate, potassium sorbate, gamma-aminobutyric acid, vitamin B6, theanine, sour cherry concentrated juice, alpha-lactalbumin, spina date seed and essence;

5) fixing the volume to 100%, homogenizing at 18-20MPa and 55-60 deg.C, keeping the stirrer of the mixing cylinder open during homogenizing, filtering with 120 mesh sieve, and pumping into a high-position cylinder;

6) filtering the mixture in the high-position jar with 120 mesh sieve, bottling, sterilizing at 90 deg.C for 25min, and cooling to room temperature.

As a still further scheme of the invention: in the step 1), 167kg of whole milk powder is dissolved in 500kg of softened water, 40kg of white sugar is dissolved in 200kg of softened water, and after filtration, the white sugar solution and the milk powder solution are mixed to a constant volume of 1 ton.

As a still further scheme of the invention: in the step 1), the type of the strain is YiO-C975-F of a natural organism, and the dosage is 200 g/ton; rhamnose bacillus LRS519-F, dosage 5 g/ton.

As a still further scheme of the invention: in the step 2), the stabilizer is Dulbester DB-HYD-6540 accounting for 0.9 percent of the total ingredient by mass.

As a still further scheme of the invention: in the step 3), the dosage of the white sugar accounts for 2 percent of the mass of the total ingredients, and the dosage of the softened water accounts for 4 percent of the mass of the total ingredients.

As a still further scheme of the invention: in the step 4), the adding amount of the fermentation liquor accounts for 57.5 percent of the mass ratio of the total ingredients.

As a still further scheme of the invention: in the step 4), the sodium citrate accounts for 0.02 percent of the total ingredient by mass, the sodium tripolyphosphate accounts for 0.03 percent of the total ingredient by mass, the potassium sorbate accounts for 0.02 percent of the total ingredient by mass, the biological fermentation type gamma-aminobutyric acid accounts for 0.065 percent of the total ingredient by mass, the synthetic type gamma-aminobutyric acid accounts for 0.035 percent of the total ingredient by mass, the vitamin B6 accounts for 0.0026 percent of the total ingredient by mass, the theanine accounts for 0.06 percent of the total ingredient by mass, the sour cherry concentrated juice accounts for 5 percent of the total ingredient by mass, and the spina date seed saponin extract accounts for 1 percent of the total ingredient by mass.

As a still further scheme of the invention: in the step 4), the potassium sorbate is separately dissolved, and the spina date seeds are pre-dissolved by high shearing.

As a still further scheme of the invention: in the step 4), red date jam accounting for 1% of the total ingredients by mass is independently added to the red date flavor product, green crystal LJ3496 Tianjin small red date essence accounting for 0.07% of the total ingredients by mass, and green crystal LJ3340 fresh milk essence accounting for 0.02% of the total ingredients by mass.

As a still further scheme of the invention: in the step 4), the green crystal LJ3780 raspberry essence accounting for 0.02% of the total ingredient mass ratio, the green crystal LJ3785 cranberry essence accounting for 0.08% of the total ingredient mass ratio, the green crystal 09090901 strawberry essence accounting for 0.02% of the total ingredient mass ratio and the green crystal LJ3340 fresh milk essence accounting for 0.02% of the total ingredient mass ratio are independently added to the composite berry flavor product.

Compared with the prior art, the invention has the beneficial effects that:

the sleep-aiding yoghurt prepared by the sleep-aiding yoghurt and the preparation method thereof has unique flavor, brings unprecedented taste experience to people, has no toxic or side effect, can improve intestinal blood circulation, contains sleep-promoting components such as alpha-lactalbumin, gamma-aminobutyric acid, theanine, vitamin B6 and the like, can regulate metabolism, improve the inhibitory function of brain cells, has the effects of promoting sleep and relieving neurasthenia, has certain nerve-calming and sleep-aiding effects, is easy to be absorbed and utilized by human bodies, has high safety, and has important market value and social value.

Detailed Description

The technical solution of the present invention will be described in further detail with reference to specific embodiments.