In order to provide a novel method of utilizing classical Chinese medicine prescriptions and to enhance the health value of yoghurt,a preparation for Ganmai Dazao yogurt was established using Ganmai Dazao concentrate as the raw material.The optimal process for selecting the concentrated solution of Ganmai Dazao was determined through orthogonal experiments,to establish the quality control methods for detecting the content of glycyrrhizin and glycyrrhizic acid by HPLC.The effects of each factor on the sensory score of yoghurt were investigated.Meanwhile,the formulation of Ganmai Dazao yoghurt was optimized using orthogonal tests.The extraction process for the concentrated solution of Ganmai Dazao was determined to be adding 12 times water(radio of raw material and water was 1∶12),boiling times 3 times,and boiling time 1.5 h.The density of concentrated solution was 1.21-1.25 g/mL,with the content of glycyrrhizin no less than 0.105 7 mg/mL and glycyrrhizic acid no less than 0.167 2 mg/mL.The best taste of Ganmai Dazao yoghurt with great curd state could be achieved within a fermentation time of 7 h,in which the added ratio of Ganmai Dazao extract and sugar were 10％and 6％,respectively.Under the above technological conditions,the sensory score of the yoghurt was 81.3 points,the product acidity was 82 °T,the protein content was 2.8 g/100 g,the number of viable bacteria was 1.27× 107 CFU/mL,Escherichia coli and Staphylococcus aureus were not detected,and the product met the requirements of relevant standards.It should be noted that the Ganmai Dazao yoghurt possesses rich nutritive value and certain health benefits.This work expands the application of classic prescription through yogurt,and investigates the corresponding production parameters,which provides a new idea for the further utilization of classic prescription and the development of traditional Chinese medicine health products.
Ganmai Dazao decoctionfuzzy comprehensive evaluationyoghurttechnical study
万方数据
维普
