Antialcoholic sour milk and preparation method thereof

A technology for yogurt and hangover, applied in milk preparations, dairy products, applications, etc., can solve problems such as strong side effects, human injury, etc., and achieve the effects of improving metabolic interference, preventing headaches, and high nutritional value.

Active Publication Date: 2010-12-08
HEBEI SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, all hangover and hangover products sold on the market are medicines or health care products. Although they have a certain effect on hangover and sober up, because these drugs have strong side effects, they are easy to cause different degrees of damage to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A hangover-relieving yogurt, which includes co-fermented kudzu root powder, taurine and soybean polypeptide, which is prepared according to the following steps: pure milk raw milk inspection, clean milk, batching, homogenization, sterilization, cooling, inoculation, stirring and pouring Packing, fermentation, refrigeration, inspection, to obtain the finished product;

[0024] Wherein, the batching process is as follows: disperse kudzu root powder, vitamin C, taurine, and soybean polypeptide in 8 to 10 times pure milk, stir to make it evenly mixed, filter out impurities with a 120-mesh nylon sieve, and then mix with stable Agent, white sugar, and whey protein powder are added to pure milk at the same time for batching;

[0025] Among them, the dosage of each material is 920.976kg of pure milk, 3kg of stabilizer, 4kg of whey protein powder, 40kg of white sugar, 0.5kg of kudzu root powder, 24g of vitamin C, 0.5kg of taurine, 1kg of soybean polypeptide, and 30kg of starter;...

Embodiment 2

[0031] A hangover-relieving yogurt, which includes co-fermented kudzu root powder, taurine and soybean polypeptide, which is prepared according to the following steps: pure milk raw milk inspection, clean milk, batching, homogenization, sterilization, cooling, inoculation, stirring and pouring Packing, fermentation, refrigeration, inspection, to obtain the finished product;

[0032] Wherein, the batching process is as follows: disperse kudzu root powder, vitamin C, taurine, and soybean polypeptide in 8 to 10 times pure milk, stir to make it evenly mixed, filter out impurities with a 120-mesh nylon sieve, and then mix with stable Agent, white sugar, and whey protein powder are added to pure milk at the same time for batching;

[0033] Among them, the dosage of each material is 888.688kg of pure milk, 8kg of stabilizer, 12kg of whey protein powder, 20kg of white sugar, 6kg of kudzu root powder, 12g of vitamin C, 0.3kg of taurine, 5kg of soybean polypeptide, and 60kg of starter; ...

Embodiment 3

[0039] A hangover-relieving yogurt, which includes co-fermented kudzu root powder, taurine and soybean polypeptide, which is prepared according to the following steps: pure milk raw milk inspection, clean milk, batching, homogenization, sterilization, cooling, inoculation, stirring and pouring Packing, fermentation, refrigeration, inspection, to obtain the finished product;

[0040] Wherein, the batching process is as follows: disperse kudzu root powder, vitamin C, taurine, and soybean polypeptide in 8 to 10 times pure milk, stir to make it evenly mixed, filter out impurities with a 120-mesh nylon sieve, and then mix with stable Agent, white sugar, and whey protein powder are added to pure milk at the same time for batching;

[0041] Among them, the dosage of each material is 850.582kg of pure milk, 6kg of stabilizer, 7kg of whey protein powder, 80kg of white sugar, 3kg of kudzu root powder, 18g of vitamin C, 0.4kg of taurine, 3kg of soybean polypeptide, and 50kg of starter; ...

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PUM

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Abstract

The invention discloses antialcoholic sour milk, which contains vine root powder, taurine and soy peptide, which are fermented together. The sour milk is prepared by the following steps: examining raw pure milk, purifying the milk, mixing, homogenizing, sterilizing, cooling, inoculating, stirring, filling, fermenting, cooling, detecting and obtaining a finished product. The mixing process comprises: dispersing the vine root powder, vitamin C, taurine and soy peptide in pure milk in an amount which is 8 to 10 times the total amount of the vine root powder, vitamin C, taurine and soy peptide, and uniformly mixing the materials by stirring; filtering the mixture with a 120-mesh nylon sieve to remove impurities; and adding the mixture as well a stabilizer, white sugar and whey protein into pure milk at the same time for mixing. The method has the advantages that: food alcoholic relief instead of medicament relief is adopted; and the sour milk has high nutritive value and can protect gastric mucosa from damages of alcohol, improve the detoxifying function of the liver, reduce the interference of the alcohol with human metabolism and effectively prevent and treat headache, sickness, hangover and other symptoms caused by drunkenness.

Description

technical field [0001] The invention relates to hangover-relief yogurt and a preparation method thereof, belonging to the technical field of functional milk products. Background technique [0002] After a person drinks alcohol, ethanol is absorbed by the human body and converted into acetaldehyde in the body. Acetaldehyde has certain toxicity and narcotic properties. The harm of excessive drinking is very serious. It can inhibit gluconeogenesis, causing hypoglycemia; It can cause ketoacidosis; increase the blood concentration of triglycerides, increase the incidence of pancreatitis; aggravate gastritis and liver disease; it can also lead to addiction and mental disorders, etc., which are very harmful to individuals and society. [0003] At present, the hangover and sober products sold on the market are all medicines or health care products. Although they have a certain effect of hangover and sober up, because these medicines all have strong side effects, they are easy to cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 李朝旭张立永杨凯申雪然张涛
Owner HEBEI SANYUAN FOOD
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