The Development Of Low-fat Set-yogurt Containing Oviductus Ranae

Oviductus rana is a kind of precious Chinese Traditional Medicine, havingpositive effect on kidney essence, nourishing yin and moistening lung, which is richin protein, carbohydrate, fat, vitamins, minerals, phospholipids, hormone, and othernutrients. Modern medical research shows that Oviductus rana has pharmacologicalfuctions in immunity, anti-fatigue, anti-aging, the human endocrine regulation, and soon.Yogurt is made from the milk of mammals by fermentation, and attracts customsin its special flavor and taste. With fermentation, yogurt, compared with raw milk, ismore nutrient and easier absorbed. And the research indicated that yogurt suited toresist cancer, especially caused by diet and pressure, and to increase the mount ofbody fluids, and other health care functions.So far, there has been various of productions containing yogurt or Oviductus ranaon sale, without productions containing both of these two materials. In this paper, akind of low-fat set-yogurt had been developed using drying Oviductus ranae, freshmilk, skim milk powder as main matieral and Lactobacillus bulgaricus andStreptococcus thermophilus as starter culture. Before mixed with fresh milk and skimmilk powder, drying Oviductus rana should be soaked, deodorized, purified, and so on.The development of nutrient and healthy set-yogurt containing Oviductus ranae hadfilled the gap of production types and added the nutrition between Oviductus rana andyogurt, which were more convenient in eating. All these advantages give the Nutrientset-yogurt containing Oviductus ranae a nice future.At first, the nutritious of Oviductus ranae used in experiments were researched.And then, against the properties of drying Oviductus ranae, some pretreatments weretaken, helping us obtained a kind of Oviductus ranae hydrogel which could beprocessed easier. To acquire the best rate of additions, a series of test had been carried on.According to the test results, it confirmed a recipe of the low-fat nutrient set-yogurtcontaining Oviductus ranae. The recipe was that the optimum amount of dryingOviductus ranae, sucrose, skim milk powder were0.5%,6%,5.5%.On the basis of the recipe above, the low-fat nutrient set-yogurt containingOviductus ranae were nutrient, and the amount of nutritious was that the content ofdrying matter, protein, fat, total mineral, Na and Ca were (17.55±0.21)%,(3.17±0.01)%,(1.92±0.06)%,(0.67±0)%,(0.07±0)%and (0.15±0)%. All these resultssatisfied the demands in GB19302-2010.The low-fat nutrient set-yogurt containing Oviductus ranae were stable duringthe storage, keeping nice physicochemical and microbiological points. All the resultsbelonged to the storage of low-fat nutrient ser-yogurt containing Oviductus ranaeshows that, until21stday of storage, the total number of Lactobacillus were more than106cfu/g, the pH value decreased to4.25, and the titration acid went up to97.78°T,the holding water capability were higher than69%, the viscosity were alwaysincreasing until two-weeks later and the hardness enhanced a little, and the totalbacteria count, mould and yeast count had not been detected.