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Healthcare yogurt and preparation method thereof

A technology for health care yogurt and yogurt, which is applied in the directions of milk preparations, dairy products, applications, etc., to achieve enhanced functions, avoid poor absorption, and increase interest.

Inactive Publication Date: 2014-01-01
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a health-care yogurt and its preparation method, which can solve the problem that there is currently no yogurt that has the nutritional ingredients of medicinal and edible plants, yogurt, natto and fruits, and has a unique flavor and a good taste. , leading to the problem that it is difficult to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A health-care yoghurt is made by fermenting the following materials in proportion by weight: 33 parts of water extract of medicinal and edible plants, 66 parts of milk, 8 parts of sucrose, and 3 parts of yogurt fermentation bacteria.

[0055] The water extract of medicinal and edible plants is prepared by soaking Sophora japonica, chrysanthemum, Pueraria lobata, mulberry leaves, honeysuckle, licorice, bamboo leaves and lily with a weight ratio of 2:2:1:1:3:1:1:2. It is obtained by ultrasonic and microwave extraction; the yogurt fermentation bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium, and the ratio of the three is 1:1:1.

[0056] The method for preparing the above-mentioned health-care yoghurt comprises the following steps: according to the above-mentioned weight ratio,

[0057] a. Preparation of water extract of medicinal and edible plants

[0058] Soak medicinal and edible plants in water 5 to 10 times their weight for 3...

Embodiment 2

[0083] A health-care yoghurt is made by fermenting the following materials in proportion by weight: 50 parts of water extract of medicinal and edible plants, 50 parts of milk, 10 parts of sucrose, and 6 parts of yogurt fermentation bacteria.

[0084] The water extract of medicinal and edible plants is prepared by soaking Sophora japonica, Chrysanthemum, Pueraria lobata, mulberry leaves, honeysuckle, licorice, bamboo leaves and Lily with a weight ratio of 4: 3: 2: 2: 4: 2: 2: 3. Obtained by ultrasonic microwave extraction.

[0085] The method for preparing the above-mentioned health-care yoghurt comprises the following steps: according to the above-mentioned weight ratio,

[0086] a. Preparation of water extract of medicinal and edible plants

[0087] Soak medicinal and edible plants in water 5 to 10 times their weight for 30 to 50 minutes, then perform ultrasonic extraction at 450W at 45°C for 15 minutes, then perform microwave extraction at 700W, The extraction time is 10 m...

Embodiment 3

[0112] A health-care yoghurt is made by fermenting the following materials in proportion by weight: 40 parts of water extract of medicinal and edible plants, 60 parts of milk, 9 parts of sucrose, and 4 parts of yogurt fermentation bacteria.

[0113] The water extract of medicinal and edible plants is prepared by soaking Sophora japonica, chrysanthemum, Pueraria lobata, mulberry leaves, honeysuckle, licorice, bamboo leaves and lily with a weight ratio of 3:2:2:1:4:1:2:3 Obtained by ultrasonic microwave extraction.

[0114] The method for preparing the above-mentioned health-care yoghurt comprises the following steps: according to the above-mentioned weight ratio,

[0115] a. Preparation of water extract of medicinal and edible plants

[0116] Soak medicinal and edible plants in water 5 to 10 times their weight for 30 to 50 minutes, then perform ultrasonic extraction at 425W at 47°C for 18 minutes, then perform microwave extraction at 650W, The extraction time is 13 minutes, a...

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PUM

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Abstract

The invention discloses healthcare yogurt and a preparation method of the healthcare yogurt. The healthcare yogurt is prepared by fermenting the materials in parts by weight as follows: 33-50 parts of an aqueous extraction liquid of a medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. The invention further discloses natto healthcare yogurt and a preparation method of the natto healthcare yogurt. The preparation method of the natto healthcare yogurt comprises the steps of mixing, stirring, filling, cooling and after-ripening. The natto healthcare yogurt comprises the materials in percentage by weight as follows: 40%-50% of medical and edible dual-purpose plant yogurt, 20%-30% of natto; 15%-20% of fruits, 5%-8% of functional sugar, 0.05%-1% of a stabilizing agent and the balance of water, wherein the medical and edible dual-purpose plant yogurt is prepared by fermenting 33-50 parts of the extraction liquid of the medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. According to the prepared healthcare yogurt, the acidity ranges from 90-degree T to 120-degree T, the protein content is higher than 3.5%, and the fat content is smaller than 1.9%.

Description

technical field [0001] The invention relates to a stirred yoghurt containing additives, in particular to a health-care yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product with a special flavor made from milk and sugar through ingredients, homogenization, sterilization, cooling, inoculation, stirring, filling, cooling and maturation. In addition to retaining all the nutrition of milk, yogurt The most significant difference between it and fresh milk is that it also contains a large amount of lactic acid and active lactic acid bacteria that are easy for human intestinal health. At the same time, after the milk is fermented by lactic acid bacteria, the lactose contained in the milk is decomposed into glucose and galactose, which is more conducive to human body absorption. , so it is favored by the majority of consumers. [0003] Natto is made from selected soybeans and fermented by Bacillus natto. It has a unique flavor and stickines...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 李明华孟秀梅陆正清
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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