阅读说明：本技术 高抗氧化活性酸奶的制备方法 (Preparation method of high-antioxidant-activity yoghourt ) 是由 徐其华 周永兵 檀朝立 张美艳 于 2021-01-09 设计创作，主要内容包括：本发明公开了一种高抗氧化活性酸奶的制备方法,包括如下步骤：(1)制备叶下珠-豌豆-荔枝草提取物,再称取全脂乳粉、脱脂乳粉和水,先将所述水加热保温至45±5℃,再将所述全脂乳粉和脱脂乳粉溶解在水中,制得原乳液；(2)45±5℃保温条件下向所述原乳液中加入所述叶下珠-豌豆-荔枝草提取物,获得混合液,将所述混合液均质处理,处理完成后灭菌,发酵,低温冷藏,获得所述酸奶。本发明所述方法制备的酸奶具有优良的抗氧化功能,酸奶的保健性能得以改善,健康价值更高。(The invention discloses a preparation method of high-antioxidant activity yoghourt, which comprises the following steps: (1) preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion; (2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt. The yoghourt prepared by the method has excellent antioxidant function, the health care performance of the yoghourt is improved, and the health value is higher.)

1. A preparation method of high-antioxidant-activity yoghourt is characterized by comprising the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, mixing the mixture with water in a container, sealing the container, heating to 120 +/-5 ℃, extracting at a constant temperature for 30-40 min, then air cooling to normal temperature, opening the container, filtering the mixture to obtain primary filtrate and filter residue, and concentrating the primary filtrate under reduced pressure to obtain the phyllanthus urinaria-pea-common sage herb extract.

2. The preparation method of the yogurt with high antioxidant activity according to claim 1, characterized by comprising the following steps: preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid; soaking the filter residue in the aqueous solution of citric acid, performing water bath extraction at constant temperature of 80 +/-5 ℃, performing air cooling to normal temperature after extraction, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and performing reduced pressure concentration on the mixed solution to obtain the phyllanthus urinaria-pea-common sage herb extract.

3. The preparation method of the yoghourt with high antioxidant activity according to claim 1 or 2, wherein the yoghourt comprises the following raw material components in percentage by mass: 10-16 parts of whole milk powder, 2-3 parts of skim milk powder, 2-4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water.

4. The method for preparing yoghourt with high antioxidant activity as claimed in claim 1 or 2, wherein the mixture of the minced phyllanthus urinaria leaves, the minced common sage herb leaves and the pea powder is formed by the following mixing mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea = 1-4: 0.8-1.8: 10.

5. The preparation method of the yogurt with high antioxidant activity as claimed in claim 1 or 2, wherein the solid-liquid mass ratio of the mixture to water mixed in a container is =1: 20-30; the primary filtrate was concentrated under reduced pressure to 1/12 in its unconcentrated volume.

6. The preparation method of the yoghourt with the high antioxidant activity as claimed in claim 2, wherein in the aqueous solution of the citric acid, the mass percentage of the citric acid is 5% -9%, and the solid-liquid mass ratio of the filter residue to the aqueous solution of the citric acid after the filter residue is soaked in the aqueous solution of the citric acid is =1: 8-10; the mixture of the secondary filtrate and the primary filtrate is concentrated under reduced pressure to 1/13 of the volume before concentration.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-antioxidant-activity yoghourt.

Background

Oxygen molecules readily acquire electrons in chemical reactions in the body and then are converted into super-oxidized free radicals, which are continuously generated by the body to counteract the above-mentioned series of reactions, and this mechanism requires the participation of special enzymes to convert harmful free radicals into water and oxygen. Modern medicine considers that a series of oxidative metabolism is carried out on a human body, meanwhile, free radicals are continuously generated, excessive free radicals damage lipid substances such as blood cell tissues and the like and change the lipid substances into lipid peroxidation products, the products can be accumulated on cell membranes to lose functions of the cell membranes, so that cell activity is reduced, functions of tissues and organs are reduced, diseases such as atherosclerosis, diabetes, malignant tumors and the like are induced, and excessive free radicals are one of important reasons for human body aging. Relevant studies have shown that free radicals are more harmful and concealed to humans than bacteria and viruses, and the degree of cellular damage can be regulated by antioxidant mechanisms. Any substance that interferes with the initiation and diffusion processes of free radical chain reactions and inhibits the processes of free radical reactions is called an antioxidant or free radical scavenger. Therefore, many scholars add raw materials into the yoghourt to improve the antioxidation function of the yoghourt and improve the health-care performance of the yoghourt.

Disclosure of Invention

Aiming at the technical problems, the invention provides a preparation method of high-antioxidant-activity yoghourt, which comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, weighing whole milk powder, skim milk powder and water, heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion at the temperature of 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution, sterilizing after the treatment, fermenting, and refrigerating at low temperature to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, mixing the mixture with water in a container, sealing the container, heating to 120 +/-5 ℃, extracting at a constant temperature for 30-40 min, then air cooling to normal temperature, opening the container, filtering the mixture to obtain primary filtrate and filter residue, and concentrating the primary filtrate under reduced pressure to obtain the phyllanthus urinaria-pea-common sage herb extract.

Further, preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid; soaking the filter residue in the aqueous solution of citric acid, performing water bath extraction at constant temperature of 80 +/-5 ℃, performing air cooling to normal temperature after extraction, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and performing reduced pressure concentration on the mixed solution to obtain the phyllanthus urinaria-pea-common sage herb extract.

Further, the yoghourt comprises the following raw material components in percentage by mass: 10-16 parts of whole milk powder, 2-3 parts of skim milk powder, 2-4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water.

Further, the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder are mixed to form a mixture, and the mixing mass ratio of the phyllanthus urinaria leaves to the pea powder is: litchi grass leaves: pea = 1-4: 0.8-1.8: 10.

Further, the solid-liquid mass ratio of the mixture to water mixed in the container is that the mixture/water =1: 20-30; the primary filtrate was concentrated under reduced pressure to 1/12 in its unconcentrated volume.

Further, in the aqueous solution of citric acid, the mass percent of citric acid is 5% -9%, and the solid-liquid mass ratio of the filter residue to the aqueous solution of citric acid after the filter residue is soaked in the aqueous solution of citric acid is =1: 8-10; the mixture of the secondary filtrate and the primary filtrate is concentrated under reduced pressure to 1/13 of the volume before concentration.

Therefore, the beneficial effects of the invention are as follows: the yoghourt prepared by the method has excellent antioxidant function, the health care performance of the yoghourt is improved, and the health value is higher.

Detailed Description

The following is a detailed description with reference to examples:

example 1

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 10 parts of whole milk powder, 2 parts of skim milk powder, 2 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =1:0.8: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.

Example 2

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =2:1.2: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.

Example 3

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 14 parts of whole milk powder, 3 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =3:1.6: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 40min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.

Example 4

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 16 parts of whole milk powder, 3 parts of skim milk powder, 4 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =4:1.8: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 40min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the Phyllanthus urinaria-Pisum-litchi chinensis extract.

Comparative example 1

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =2:1.2: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, and filtering the mixture to obtain primary filtrate and residue; preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid (the mass percentage of the citric acid is 5%, and the balance is water); soaking the filter residue in the aqueous solution of citric acid, wherein the soaking solid-liquid mass ratio of the filter residue to the aqueous solution of citric acid is =1: 8; and (3) carrying out water bath on the solution, keeping the temperature constant to 80 +/-5 ℃ for extracting for 40min, cooling to the normal temperature in air after extraction is finished, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and concentrating the mixed solution under reduced pressure to 1/13 of the volume before concentration to obtain the phyllanthus urinaria-pea-common sage herb extract.

Comparative example 2

A preparation method of high antioxidant activity yoghourt comprises the following steps:

(1) preparing phyllanthus urinaria-pea-common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria-pea-common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria-pea-common sage herb extract into the original emulsion under the heat preservation condition of 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, preserving the heat for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at the low temperature of 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the phyllanthus urinaria-pea-common sage herb extract comprises the following steps: respectively chopping phyllanthus urinaria leaves and common sage herb leaves, uniformly mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and pea powder to form a mixture, and mixing the chopped phyllanthus urinaria leaves, the chopped common sage herb leaves and the pea powder to form a mixture with the mass ratio of phyllanthus urinaria leaves: litchi grass leaves: pea =2:1.2: 10; mixing the mixture with water in a container, wherein the solid-liquid mass ratio of the mixture/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, and filtering the mixture to obtain primary filtrate and residue; preparing a secondary extracting agent, wherein the secondary extracting agent is an aqueous solution of citric acid (the mass percentage of the citric acid is 9 percent, and the balance is water); soaking the filter residue in the aqueous solution of citric acid, wherein the soaking solid-liquid mass ratio of the filter residue to the aqueous solution of citric acid is =1: 10; and (3) carrying out water bath on the solution, keeping the temperature constant to 80 +/-5 ℃ for extracting for 40min, cooling to the normal temperature in air after extraction is finished, filtering to obtain a secondary filtrate, mixing the secondary filtrate with the primary filtrate, and concentrating the mixed solution under reduced pressure to 1/13 of the volume before concentration to obtain the phyllanthus urinaria-pea-common sage herb extract.

Comparative example 3

A preparation method of yogurt comprises the following steps:

(1) preparing a phyllanthus urinaria extract, and weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of phyllanthus urinaria extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the phyllanthus urinaria extract into the original emulsion under the condition of keeping the temperature at 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution in an environment of 20Mpa and 60 ℃ for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, keeping the temperature for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghurt starter, fermenting for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghurt;

the preparation method of the phyllanthus urinaria extract comprises the following steps: chopping phyllanthus urinaria leaves, mixing the chopped phyllanthus urinaria leaves with water in a container, wherein the mass ratio of solid to liquid of the mixed phyllanthus urinaria leaves/water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain Phyllanthus urinaria extract.

Comparative example 4

A preparation method of yogurt comprises the following steps:

(1) preparing a pea extract, and weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of pea extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the pea extract into the original emulsion under the condition of keeping the temperature at 45 +/-5 ℃ to obtain a mixed solution, homogenizing the mixed solution in an environment of 20Mpa and 60 ℃ for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, keeping the temperature for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent, fermenting for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the pea extract comprises the following steps: mixing pea powder with water in a container, wherein the solid-liquid mass ratio of the pea powder to the water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the semen Pisi Sativi extract.

Comparative example 5

A preparation method of yogurt comprises the following steps:

(1) preparing a common sage herb extract, and then weighing whole milk powder, skim milk powder and water, wherein the yoghourt comprises the following raw material components in percentage by mass: 13 parts of whole milk powder, 2 parts of skim milk powder, 3 parts of common sage herb extract and 100 parts of water. Heating the water to 45 +/-5 ℃, and dissolving the whole milk powder and the skim milk powder in the water to prepare original emulsion;

(2) adding the common sage herb extract into the raw emulsion under the condition of keeping the temperature at 45 +/-5 ℃ to obtain a mixed solution, placing the mixed solution in an environment of 20Mpa and 60 ℃ for homogenization treatment for 1h, taking out the mixed solution after the treatment is finished, heating to 90 ℃, keeping the temperature for 10min for sterilization, cooling to 44 +/-2 ℃ in air cooling, keeping the temperature within the temperature range, adding a bifidobacterium-type yoghourt fermenting agent for fermentation for 6h, and refrigerating at 4 ℃ for 24h to obtain the yoghourt;

the preparation method of the common sage herb extract comprises the following steps: chopping the litchis leaves, mixing the chopped litchis leaves with water in a container, wherein the solid-liquid mass ratio of the litchis leaves to the water is =1: 20; sealing the container, heating to 120 + -5 deg.C, extracting at constant temperature for 30min, air cooling to room temperature, opening the container, filtering the mixture to obtain primary filtrate and residue, and concentrating the primary filtrate under reduced pressure to 1/12 of the volume before concentration to obtain the herba Salviae Plebeiae extract.

Example 5

The yoghurts prepared in the examples and comparative examples were tested for DPPH radical scavenging according to the method described in the paper "Artificial activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds"; the yoghurts prepared in the examples and comparative examples were tested for hydroxyl radical scavenging rate according to the method described in the paper "Water-soluble polysaccharides from the lubricating bodies of Chogonophus rutilus (Schaeff.: Fr.) O.K. Miller: Isolation, structural surfactants and is scavenging effect on hydrosyl radial"; the yoghurts prepared in the examples and comparative examples were tested for their ABTS radical scavenging rate according to the method described in the paper "Modified 2, 2-azo-Bis-3-ethylbenzophenone-6-sulfonic Acid (ABTS) method to measure antioxidant capacity of selected small and complex to specific reducing antioxidant power (FRAP) and 2, 2-Diphenyl-1-hydroxypropyl (DPPH) methods"; the results are shown in Table 1.

TABLE 1

Experimental group	DPPH radical clearance%	Hydroxy radical clearance/%)	ABTS radical clearance%
				Example 1	80.65±1.93	83.70±2.05	79.68±1.38
Example 2	81.22±2.02	83.92±2.10	79.90±1.64
				Example 3	80.90±2.08	83.73±2.02	79.78±1.42
Example 4	80.54±1.87	83.05±1.97	79.32±1.50
				Comparative example 1	89.12±2.13	88.65±2.14	82.01±1.67
Comparative example 2	89.39±2.06	88.59±2.17	82.07±1.73
				Comparative example 3	53.75±1.17	63.02±1.44	44.43±0.99
Comparative example 4	59.08±1.23	68.28±1.49	48.34±1.24
				Comparative example 5	61.82±1.20	69.22±1.62	49.91±1.28

As can be seen from Table 1, the yogurt prepared by the process of the present invention has good antioxidant activity and improved health care performance.

The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.