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Rose beauty sour milk

A technology for yogurt, beauty and beauty, applied in dairy products, plant raw materials, food preparation and other directions, can solve the problems of decreased digestive function, destruction of bacterial flora balance, lack of acid resistance, etc., and achieve the unique effect of beverage taste

Inactive Publication Date: 2007-11-21
FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, if you take too much flora, it will also destroy the balance of the flora in the human intestinal tract, which will reduce the digestive function; and most of the flora cannot reach the intestinal tract because of the lack of acid resistance.
[0005] After investigation, the main function of yogurt on the market is to promote the digestive function of the human body, and there are few yogurts for other diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Compatibility: 300 grams of fresh prairie milk, 200 grams of fresh rose petals.

[0036] Preparation:

[0037] 1. Selection of materials. The selected milk must be fresh milk without antibiotics and preservatives. It is required that the fat content is not higher than 3%, the dry matter is higher than 8.5%, and the acidity is lower than 0.16; the rose petals must be budding petals;

[0038] 2. Dry the rose petals, and the drying temperature is controlled at 45~60°C, otherwise the composition of the rose will be destroyed;

[0039] 3. After drying, the petals are ground into powder at a temperature below 10°C;

[0040] 4. Add white sugar to fresh milk, the ratio of white sugar is 5%~10%;

[0041] 5. After boiling for 3 minutes, filter, and quickly cool down the filtered milk to 38~42°C;

[0042] 6. Inject the mixed Streptococcus lactis and Lactobacillus in the sterile room to make the strains evenly distributed; the inoculated milk is divided into sterilized and ster...

Embodiment 2

[0046] Compatibility: 300 grams of fresh prairie milk, 200 grams of fresh rose petals, and 100 grams of lavender petals.

[0047] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention is concerned with the yoghourt with beauty treatment effect, the major raw materials are: 300g of fresh milk, and 200g of fresh roseleaf, the invention uses the rose to be the raw material that is not only with the odor of rose, but also can improve skin and beauty treatment for eating long-term.

Description

technical field [0001] The invention relates to a combination of ingredients and a preparation method of yoghurt, in particular to beauty yoghurt with the effect of beautifying skin. Background technique [0002] Yogurt is made from fresh milk fermented by lactic acid bacteria. When the casein in fresh milk encounters the acid produced by lactic acid bacteria, it forms curd of fine particles, which is white in color, fragrant in smell, sweet and sour, and the human body has high digestibility and absorption rate of it, and the absorption rate of calcium in milk is high. also improved. [0003] Yogurt is also divided into types: A. From the difference in process, yogurt is divided into stirring type and solidified type. The taste of the two is slightly different (the taste of solidified yogurt is more sour), but there is no difference in nutritional value; In terms of additives, yogurt is mainly divided into three types: plain yogurt, flavored yogurt and fruit yogurt. Pure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/123A23C9/13A23C9/133A23L1/29A61K36/73A61P17/16A61P1/14A23L33/00
Inventor 杨贻方
Owner FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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