Lactobacillus drink with function of promoting appetite and digestion

A lactic acid bacteria beverage, appetizer and digestion technology, applied in dairy products, applications, milk preparations, etc., to improve the intestinal environment, promote reproduction, and improve the human intestinal environment

Inactive Publication Date: 2010-12-15
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Apparently, there is no public report on the beverages that add hawthorn, papaya, malt and oligosaccharides to fermented yoghurt at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. In parts by weight, weigh 2 parts of hawthorn puree and 2 parts of papaya puree, and cut with 10 times cold water for 5 minutes to obtain mixed liquid A;

[0010] 2. In parts by weight, weigh 1 part of malt powder, 1 part of maltooligosaccharide, and 1.5 parts of stabilizer, and carry out shear emulsification with 15 times hot water to obtain mixed solution B;

[0011] 3. Mix the above liquids A and B with 100 parts of fermented yoghurt, and finally carry out constant volume, degassing, homogenization, filling and sterilization to obtain the product.

Embodiment 2

[0013] 1. Weigh 5 parts of hawthorn puree and 5 parts of papaya puree in parts by weight, and cut with 10 times cold water for 5 minutes to obtain mixed solution A;

[0014] 2. In parts by weight, weigh 2 parts of malt powder, 2 parts of maltooligosaccharide, and 1.5 parts of stabilizer, and carry out shear emulsification with 15 times of hot water to obtain mixed solution B;

[0015] 3. Mix the above liquids A and B with 100 parts of fermented yoghurt, and finally carry out constant volume, degassing, homogenization, filling and sterilization to obtain the product.

Embodiment 3

[0017] 1. Weigh 10 parts of hawthorn puree and 10 parts of papaya puree in parts by weight, and cut with 10 times cold water for 5 minutes to obtain mixed liquid A;

[0018] 2. In parts by weight, weigh 4 parts of malt powder, 4 parts of maltooligosaccharide, and 1.5 parts of stabilizer, and carry out shear emulsification with 15 times of hot water to obtain mixed solution B;

[0019] 3. Mix the above liquids A and B with 100 parts of fermented yoghurt, and finally carry out constant volume, degassing, homogenization, filling and sterilization to obtain the product.

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PUM

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Abstract

The invention relates to a lactobacillus drink with the function of promoting appetite and digestion. The drink mainly comprises the following components by weight: 100 parts of fermented yoghurt, 2-10 parts of original hawthorn juice, 2-10 parts of original papaya juice, 1-5 parts of malt powder and 1-5 parts of oligosaccharide. The drink is characterized by ensuring the traditional fermented yoghurt to be rich in various digestive enzymes and dietary fibers by adding the original hawthorn juice, the original papaya juice, the malt powder and the oligosaccharide. The drink can effectively improve the environment in the human intestinal tract while reinforcing the functions of promoting appetite, invigorating the spleen and promoting digestion and is suitable for the young and old.

Description

technical field [0001] The invention relates to an appetizing and digesting lactic acid bacteria drink. Background technique [0002] According to reports, in order to improve the digestion and absorption function of the human body, it must first invigorate the spleen and replenish qi to promote digestion, and at the same time improve the intestinal environment of the human body in order to effectively promote the digestion and absorption function. There are many kinds of appetizing and digesting beverages on the market, some of which are enhanced by adding red dates, astragalus, papaya, etc., such as the Chinese patent application number 200910153677.8; some by adding hawthorn and malt extracts, such as application number 98103818.9 Chinese patents; some by adding pine pollen, fig powder, hawthorn powder, oligosaccharides, etc., such as the Chinese patent application number 200610049349.X. Apparently, there is no public report on the drink that simultaneously adds hawthorn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 王顺余
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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