Preparation method of ginkgo nutritional yogurt

A technology of nutrition and yogurt, which is applied in the field of preparation of ginkgo nutrition yogurt, can solve problems such as difficulty in achieving nutrition and health effects, poor taste of yogurt, complicated production, etc., and achieve the effect of nourishing brain cells and other organs, relaxing bronchi, and lowering serum cholesterol

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Ginkgo leaves are first purified by conventional methods, and several parts by weight of the Ginkgo extract are extracted for subsequent use. Take by weighing the ginkgo extract of 10 weight parts successively in proportion again, after the fresh milk of 25 weight parts, the milk powder of 8 weight parts, the sucrose of 12 weight parts, the water of 55 weight parts mix homogeneously, then carry out heating by conventional technology, tank Packed, sterilized, inoculated with lactic acid bacteria, and fermented.

Embodiment 2

[0013] Embodiment 2: Ginkgo leaves are purified by conventional methods, and several parts by weight of Ginkgo extract are extracted for subsequent use. Then take by weighing the ginkgo extract of 20 weight parts successively in proportion, after the fresh milk of 40 weight parts, the milk powder of 5 weight parts, the sucrose of 8 weight parts, the fruit and vegetable juice of 2 weight parts, the water of 40 weight parts mix homogeneously, then It is prepared by heating, canning, sterilizing, inoculating lactic acid bacteria and fermenting according to conventional techniques.

Embodiment 3

[0014] Embodiment 3: Ginkgo leaves are first purified by conventional methods, and several parts by weight of Ginkgo extract are extracted for subsequent use. Then take by weighing the ginkgo extract of 15 parts by weight successively in proportion, after the fresh milk of 30 parts by weight, the milk powder of 6 parts by weight, the sucrose of 10 parts by weight, the fruit and vegetable juice of 4 parts by weight, the water of 50 parts by weight mix uniformly, then It is prepared by heating, canning, sterilizing, inoculating lactic acid bacteria and fermenting according to conventional techniques.

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PUM

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Abstract

The invention discloses a preparation method of ginkgo nutritional yogurt, which comprises the following steps: evenly mixing 10 to 20 weight parts of ginkgo extract, 25 to 40 weight parts of fresh milk, 5 to 8 weight parts of milk powder, 8 to 12 weight parts of sucrose, 0 to 5 weight parts of fruit and vegetable juices and 40 to 55 weight parts of water, followed by heating, canning, sterilizing, inoculating lactic acid bacteria, and fermenting. The preparation method has the characteristics of rich nutrition components, easy preparation, high comprehensive nutritional value and notable health care effect.

Description

technical field [0001] The invention relates to a method for making milk, in particular to a method for making nutritional yoghurt containing ginkgo ingredients 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 and health care value of yogurt, hoping that drinking yogurt can make ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 刘柏彤
Owner 刘柏彤
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