Preparation method of herbal yogurt with digestion promoting function

A technology for herbal yogurt and yogurt, applied in the field of food and beverage, can solve the problems of single consumption structure, low consumption of cheese, butter and condensed milk, etc., and achieve the effects of strengthening gastric function, promoting the formation and secretion of gastric mucus, and reducing the acidity of gastric juice.

Inactive Publication Date: 2010-05-05
HANGZHOU LIUYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the consumption structure of dairy products is relatively simple. The main consumption product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a) by weight, weigh 10 parts of aloe, 5 parts of Chinese yam, 5 parts of hawthorn, and 10 parts of licorice to obtain mixed raw material A;

[0025] b) In parts by weight, according to the ratio of mixed raw material A to water of 1:10, add mixed raw material A to water, soak and reflux for 30 minutes under the condition of 85°C;

[0026] c) after step b), filter, clarify and concentrate to obtain mixed concentrate B;

[0027] d) Take 20 parts of milk in parts by weight and ferment to obtain Yogurt C;

[0028] e) In parts by weight, take 3 parts of the mixed concentrated solution and 20 parts of yoghurt, mix them evenly, and obtain a finished product after sterilization and homogenization.

Embodiment 2

[0030] a) by weight, take 15 parts of aloe, 17 parts of Chinese yam, 15 parts of hawthorn, and 15 parts of licorice to obtain mixed raw material A;

[0031] b) In parts by weight, according to the ratio of mixed raw material A to water of 1:20, add mixed raw material A to water, soak and reflux for 23 minutes under the condition of 90°C;

[0032] c) after step b), filter, clarify and concentrate to obtain mixed concentrate B;

[0033] d) Take 35 parts of milk in parts by weight and ferment to obtain yogurt C;

[0034] e) In parts by weight, take 4 parts of mixed concentrate and 25 parts of yogurt, mix them evenly, and obtain finished products after sterilization and homogenization.

Embodiment 3

[0036] a) by weight, weigh 20 parts of aloe, 20 parts of Chinese yam, 15 parts of hawthorn, and 20 parts of licorice to obtain mixed raw material A;

[0037] b) In parts by weight, according to the ratio of mixed raw material A to water of 1:30, add mixed raw material A to water, soak and reflux for 30 minutes under the condition of 90°C;

[0038] c) after step b), filter, clarify and concentrate to obtain mixed concentrate B;

[0039] d) Take 50 parts of milk in parts by weight and ferment to obtain Yogurt C;

[0040] e) In parts by weight, take 5 parts of the mixed concentrate and 30 parts of yoghurt, mix them evenly, and obtain the finished product after sterilization and homogenization.

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PUM

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Abstract

The invention belongs to food beverage field, in particular to a preparation method of herbal yogurt with digestion promoting function. Main raw materials include aloes, Chinese yam, hawthorn, liquorice and milk, and mixing, water adding, socking, refluxing, filtering, clarifying, concentration, fermentation, sterilization and homogenizing are carried out in sequence, thus obtaining finished product. The yogurt developed by the invention belongs to herbal yogurt, is highly digestible and is easy to absorb, and meanwhile the yogurt can help people suffering from gastrosis to solve the problemsof inappetence, digestive difficulty and absorption difficulty combining the effect of traditional Chinese medicine and also has certain effect of food therapy.

Description

technical field [0001] The invention belongs to the field of food and beverages, and in particular relates to a preparation method of herbal yoghurt with the function of invigorating the stomach. Background technique [0002] In recent years, with the continuous development of my country's national economy, people's living standards have been improving day by day, the family's dietary structure has been generally improved, and the consumption of dairy products has shown an obvious upward trend. However, due to my country's underdeveloped rural economy, low per capita income, and habit of traditional food, dairy products consumption is mainly concentrated in urban residents except for self-production and sales in pastoral areas. Therefore, the current consumption of dairy products in my country presents the following characteristics: 1. The per capita consumption of dairy products is very low. The per capita consumption of milk in the country is 13.5 kg, the per capita consu...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 周展腾
Owner HANGZHOU LIUYI TECH
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