Preparation method of spirulina nutritious yoghourt

A technology of spirulina and yogurt, applied in the field of beverage processing, can solve problems such as difficulty in achieving nutritional and health care effects, poor taste of yogurt, complicated production, etc., and achieve the effects of maintaining physical fitness, eliminating menopausal symptoms, and improving metabolism.

Inactive Publication Date: 2011-06-01
刘柏彤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of this patented technology is that it can significantly reduce fat, lose weight and enhance immunity, but it also has an obvious disadvantage, that is, the production is complicated and costly.
[0004] In addition, there are some yogurt production patent technologies that are easier to produce and lower in cost, but it is difficult to achieve the desired nutritional and health effects, or the yogurt produced has a poor taste.
Also, everyone knows about the health-care conditioning effect of spirulina on the human body, but no one has invented the method of adding spirulina to milk to make yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Weigh successively the spirulina of 5 parts by weight, the broken ganoderma spore powder of 1 part by weight, the fresh milk of 40 parts by weight, the milk powder of 5 parts by weight, 8 parts by weight of xylitol, 40 parts by weight of After the water is evenly mixed, it is heated, canned, sterilized, and inoculated with lactic acid bacteria.

Embodiment 2

[0013] Embodiment 2: Weigh successively the spirulina of 8 weight parts, the broken Ganoderma lucidum spore powder of 3 weight parts, the fresh milk of 40 weight parts, the milk powder of 8 weight parts, 12 weight parts of xylitol, 55 weight parts of After the water is evenly mixed, it is heated, canned, sterilized, and inoculated with lactic acid bacteria.

Embodiment 3

[0014] Embodiment 3: Weigh successively the spirulina of 6 weight parts, the broken Ganoderma lucidum spore powder of 2 weight parts, the fresh milk of 30 weight parts, the milk powder of 6 weight parts, 10 weight parts of xylitol, 50 weight parts of After the water is evenly mixed, it is heated, canned, sterilized, and inoculated with lactic acid bacteria.

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PUM

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Abstract

The invention discloses a preparation method of spirulina nutritious yoghourt, including steps of uniformly mixing spirulina, sporoderm-broken ganoderma spores powder, fresh milk, milk powder, xylitol and water, heating, canning, disinfection, and inoculation of lactobacillus. The invention is characterized by being rich in nutrient compositions of the spirulina and the sporoderm-broken ganoderma spores powder, substantially enhancing human immunity, and possessing obvious health effect of long-term drinking.

Description

technical field [0001] The invention relates to a method for making milk, in particular to a method for making nutritious yogurt with spirulina as raw material. The invention belongs to the technical field of beverage processing. Background technique [0002] At present, there are many kinds of yogurt products on the market, including solidified and stirred yogurts, as well as fruit juice yogurts with different fruit juices, sweet and sour, and suitable for different tastes of each person. No matter what kind of yogurt, its common feature is that it contains lactic acid bacteria. When these lactic acid bacteria multiply in the intestinal tract of the human body, they will secrete substances that are beneficial to human health. Long-term consumption is of great help to human health. However, with the continuous improvement of people's living standards, consumers have higher and higher requirements for yogurt products, and most drinkers pay more attention to the nutritional ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘柏彤
Owner 刘柏彤
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