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Dairy product with reducing pathogenic fire

A technology for dairy products and sugarcane juice, applied in the directions of dairy products, milk preparations, and applications, can solve the problems of undeveloped dairy products, etc., and achieve the effect of cooling and removing fire, good effect and rich nutrition.

Inactive Publication Date: 2011-10-05
SOC DES PROD NESTLE SA
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] So far, dairy products with good export taste, rich nutrition, and good cooling and fire-relieving effects have not been developed in the market

Method used

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  • Dairy product with reducing pathogenic fire
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Embodiment Construction

[0026] In order to better understand the present invention, the present invention will be described in detail below in conjunction with examples, but the present invention is not limited thereto.

[0027] According to the formula shown in Table 1 and Table 2, dairy products were prepared. Wherein the dairy product that formula 1-5 makes is the dairy product of the embodiment of the present invention; The dairy product that formula 1'-2' makes is to refer to prior art (referring to Chinese patent 94107437.4 and Chinese patent application 93104580.0) to make Dairy products of the control example.

[0028] The milk product of Formula 1 of the present invention was prepared by the following steps.

[0029] (1) Sterilize fresh milk at 85-90°C, and then refrigerate at 4°C; this step can remove and reduce the amount of bacteria and enzyme activity, so as to better maintain the nutrition and efficacy of milk.

[0030] (2) fresh pears, sugarcane, and water chestnuts are squeezed to o...

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Abstract

The invention relates to a unique taste dairy product with reducing pathogenic fire and nutrition function, and a preparation method thereof. With the invention, pear juice, sugar-cane juice and water chestnut juice are added to milk to prepare the unique taste dairy product with good reducing pathogenic fire and rich nutrition. During preparing the dairy product, mung bean can be directly used, such that utilization rate of the mung bean is improved, manufacture cost is reduced, and loss of nutritional ingredients of the mung bean is avoided so as to further improve effects of reducing pathogenic fire and the nutrition function of the dairy product provided by the present invention. In addition, the dairy product provided by the present invention has rich milk flavor, fresh fruit aroma, moderate sour and sweet taste, and unique taste.

Description

technical field [0001] The invention relates to a dairy product with unique taste and fire-reducing function and a preparation method thereof. Background technique [0002] With the improvement of living standards, people are increasingly concerned about the impact of beverages on health. Dairy products contain a variety of nutrients that are beneficial to the human body, and are increasingly becoming one of people's favorite drinks. However, the existing dairy products usually have the problem of being easy to get angry, and this problem is particularly prominent in summer, which affects the sales of dairy products in summer. For this reason, people hope to develop the dairy product that not only has balanced nutrition but also has the fire-reducing function. [0003] Chinese patent 94107437.4 discloses a kind of non-alcoholic beverage, and it is main raw material with horseshoe and milk. The invention provides a horseshoe milk beverage with strong fragrance and rich nut...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 林海白桦高秋涛刘滨璐陆宁一冰
Owner SOC DES PROD NESTLE SA
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