Abstract

The present invention discloses a Cistanche (Rou Cong Rong) wellness yogurt and a preparation method thereof. The product uses high-quality fresh milk from Yili as the main raw material, compounded with compliant desert Cistanche (a food–medicine substance), and formulated with sweeteners and a compound stabilizer system. The product is manufactured through a standardized process and can be produced in both stirred and set yogurt formats.

The resulting yogurt exhibits good stability, a delicate mouthfeel, and a harmonious milky aroma. It also retains the wellness functions of Cistanche, including nourishing essence and blood, anti-fatigue, antioxidation, and intestinal regulation, making it suitable for daily consumption.

 

Cistanche Tubulosa

 

 Cistanche Benefits and Application

Claims

1. A Cistanche wellness yogurt, characterized in that it comprises, by weight percentage, the following components:

Yili fresh milk: 82%–92%

Cistanche active material: 0.2%–1.8%

 

Cistanche active material list

Click to visit the cistanche extract shop

 

 

 

Sweetener: 3%–7%

Compound stabilizer system: 0.15%–0.6%

Lactic acid bacteria starter culture: 0.01%–0.08%

Purified water: balance to 100%

2. The Cistanche wellness yogurt according to Claim 1, wherein the Cistanche active material is desert Cistanche ultrafine powder or a desert Cistanche aqueous extract.

3. The Cistanche wellness yogurt according to Claim 1, wherein the compound stabilizer system is a blend of two or more selected from:

gelatin,

pectin,

sodium carboxymethyl cellulose (CMC-Na),

glyceryl monostearate.

4. The Cistanche wellness yogurt according to Claim 1, wherein the sweetener is one or more selected from:

granulated sugar (sucrose),

erythritol,

fructo-oligosaccharides (FOS).

5. The Cistanche wellness yogurt according to Claim 1, wherein the Yili fresh milk has:

milk protein content ≥ 3.2 g/100 mL, and

milk fat content ≥ 3.5 g/100 mL.

6. The Cistanche wellness yogurt according to Claim 1, wherein the Cistanche active material is desert Cistanche ultrafine powder of 150–200 mesh.

7. A method for preparing the Cistanche wellness yogurt according to any one of Claims 1–6, characterized in that it comprises the following steps:

S1: Raw material pretreatment: Purify Yili fresh milk, then cool and temporarily store it.

S2: Blending: At 55–60°C, dissolve the sweetener and compound stabilizer system in a portion of purified water. Add the Cistanche active material and mix uniformly, then blend with the Yili fresh milk.

S3: Homogenization: Homogenize at a pressure of 20–25 MPa.

S4: Pasteurization/sterilization: Sterilize at 85–95°C for 5–15 min, then cool to 40–43°C.

S5: Inoculation: Add lactic acid bacteria starter culture and mix evenly.

S6: Fermentation: Ferment at 40–43°C until pH 4.2–4.6.

S7: Cooling & post-ripening: Cool the fermented product to 4°C and refrigerate for 12–24 hours to obtain the finished product.

8. The preparation method according to Claim 7, wherein for producing set Cistanche yogurt, after completing inoculation in Step S5, the mixture is first filled into packaging containers, and then Step S6 is performed as a static fermentation.

9. The preparation method according to Claim 7, wherein for producing stirred Cistanche yogurt, Step S6 is carried out in a fermentation tank; after fermentation is completed, low-speed stirring is performed to break the curd, followed by cooling and filling.

 

 

Cistanche (Rou Cong Rong) Wellness Yogurt and Preparation Method

Technical Field

[0001] The present invention relates to the technical field of dairy processing, and specifically to a Cistanche wellness yogurt and a preparation method thereof.

Background

[0002] The Yili River Valley provides high-quality milk sources with rich and mellow dairy aroma, serving as a core raw material for premium dairy products. Desert Cistanche has been included in the pilot list of food–medicine substances, and is rich in echinacoside, acteoside (verbascoside), and Cistanche polysaccharides. It has functions such as nourishing essence and blood, anti-fatigue, moistening the intestines and relieving constipation, antioxidation, and immune regulation, making it suitable for developing daily wellness foods.

[0003] Problems in existing technologies include: direct addition of Cistanche powder tends to cause sedimentation, layering, and a gritty mouthfeel, with poor compatibility with yogurt systems; functional components are easily damaged by high temperature, resulting in a low active retention rate; there is a lack of a unified formula suitable for Yili milk sources that supports stable industrialization and allows production of both stirred and set yogurt; the flavor is often uncoordinated with strong herbal/medicinal notes and poor palatability.

Summary of the Invention

[0004] The objective of the present invention is to provide a Cistanche yogurt that has good stability, high retention of active components, harmonious flavor, and supports production of both stirred and set yogurt.

[0005] To solve the above technical problems, according to one aspect of the invention, the following technical solution is provided:
A Cistanche wellness yogurt, comprising by weight percentage: Yili fresh milk 82%–92%, Cistanche active material 0.2%–1.8%, sweetener 3%–7%, compound stabilizer system 0.15%–0.6%, lactic acid bacteria starter 0.01%–0.08%, and the remainder purified water.

[0006] In a preferred embodiment, the Cistanche active material is desert Cistanche ultrafine powder or a desert Cistanche aqueous extract.

[0007] In a preferred embodiment, the compound stabilizer system is a blend of two or more selected from gelatin, pectin, CMC-Na, and glyceryl monostearate.

[0008] In a preferred embodiment, the sweetener is one or more selected from granulated sugar, erythritol, and fructo-oligosaccharides.

[0009] In a preferred embodiment, the Yili fresh milk has milk protein ≥ 3.2 g/100 mL and milk fat ≥ 3.5 g/100 mL.

[0010] In a preferred embodiment, the Cistanche active material is 150–200 mesh desert Cistanche ultrafine powder.

[0011] A method for preparing Cistanche wellness yogurt comprises the following steps:
S1: raw material pretreatment;
S2: blending at 55–60°C with sweetener, stabilizers, purified water, and Cistanche active material, then mixing with fresh milk;
S3: homogenization at 20–25 MPa;
S4: sterilization at 85–95°C for 5–15 min, then cooling to 40–43°C;
S5: inoculation with starter culture;
S6: fermentation at 40–43°C to pH 4.2–4.6;
S7: cooling to 4°C and post-ripening for 12–24 h to obtain the product.

[0012] Compared with existing technologies, the invention has the following beneficial effects: combining premium Yili milk with "desert ginseng" Cistanche yields high product differentiation. Through the compound stabilizer system and homogenization process, the product shows no layering, no sedimentation, and no whey separation, and remains stable during refrigerated shelf life. The low-temperature blending and mild sterilization process helps protect functional components such as echinacoside and polysaccharides. The milky aroma moderates herbal notes, resulting in a smooth, non-gritty mouthfeel with high consumer acceptance. The same formula supports both set and stirred products, suitable for all-channel sales. Using desert Cistanche complies with food-ingredient management requirements and enables legal market entry.

Detailed Description of Embodiments

[0013] In order to make the objectives, technical solutions, and advantages of the invention clearer, embodiments are described in detail below.

 

Example 1: Set-Type

Formula (weight percentage):

Yili fresh milk: 88%

Desert Cistanche ultrafine powder (200 mesh): 0.6%

Granulated sugar: 5%

Compound stabilizer system (gelatin:pectin = 1:1): 0.3%

Lactic acid bacteria starter: 0.03%

Purified water: 6.07%

Preparation method:
Formulate according to the steps above (dissolve stabilizers at 60°C), homogenize (25 MPa), sterilize (90°C, 10 min), cool to 42°C, inoculate, fill into 100 mL polypropylene cups, seal, and ferment statically at 42°C for 7 h (endpoint pH 4.45), then post-ripen at 4°C for 24 h.

Results:
The curd is uniform with a smooth surface and no whey separation. The cross-section shows Cistanche particles uniformly dispersed (no obvious particles visible to the naked eye). The mouthfeel is elastic and delicate, with a milky aroma and a faint herbal note, without bitterness. After 28 days of refrigeration, there is no sedimentation or layering, and pH remains stable at 4.2–4.4.

 

Example 2: Stirred-Type

Formula: Same as Example 1.

Preparation method:
Blending, homogenization, sterilization, and inoculation are the same as Example 1. After inoculation, ferment in a tank at 42°C for 6.5 h to pH 4.5, then stir at 30 rpm for 5 min to break the curd, cool to 20°C, fill into 200 mL plastic bottles, and post-ripen at 4°C for 24 h.

Results:
The product appears as a uniform milky white color with a light brown tint, with good flowability and a continuous stream when poured. The mouthfeel is smooth and creamy with no graininess; sweet-sour balance is pleasant; the Cistanche flavor is gentle. After 28 days of refrigeration, there is no fat flotation or sedimentation, and viscosity remains stable.

 

Example 3: Low-Sugar Wellness Version

Formula:

Yili fresh milk: 90%

Desert Cistanche aqueous extract: 0.4%

Erythritol: 3.5%

Fructo-oligosaccharides (FOS): 1.5%

Compound stabilizer system (CMC-Na:glyceryl monostearate = 3:1): 0.25%

Lactic acid bacteria starter: 0.02%

Purified water: 5.83%

Preparation method: Use the stirred-type process of Example 2.

 

Results:
Total sugar content (as glucose) is only 2.1 g/100 g, far lower than conventional yogurt (typically ≥ 8 g/100 g). The taste is lightly sweet and not cloying; the Cistanche flavor is more apparent but acceptable. It is particularly suitable for people with diabetes and for fat-loss populations.

[0021] Although embodiments have been described above, various modifications may be made without departing from the scope of the invention. In particular, combinations not exhaustively listed in this specification are omitted only for brevity and resource saving. Therefore, the invention is not limited to specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.