A kind of wolfberry honeysuckle yogurt milk

A technology of honeysuckle acid and honeysuckle, which is applied in the field of yogurt production to achieve the effect of good coagulation, no sticky feeling, and a fine and clear texture at the entrance

Active Publication Date: 2011-12-28
南通广蔬现代农业发展有限公司
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AI Technical Summary

Problems solved by technology

[0006] Through the painstaking research of scientific researchers, dozens of products such as jujube yogurt, aloe yogurt, grass

Method used

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Examples

Experimental program
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Embodiment

[0018] Example: Taking 50 kilograms of soybeans as an example, the present invention will be described in detail:

[0019] 1. Preparation of soybean milk: 50 kg of soybeans with complete and plump grains are selected, soaked in 0.15 kg of sodium bicarbonate aqueous solution, soaked for 12 hours, rinsed with clean water, and blanched in boiling water for 3 minutes, for enzyme passivation Reduce the fishy smell, peel off after cooling, add 250 kg of water, heat to 80°C, then put it in a refiner for refining; filter the ground soybean milk twice with double gauze, and set aside;

[0020] 2. Preparation of wolfberry puree: Take fresh wolfberry to remove the stalks, branches and leaves, wash it in running water and drain the body surface water, add an equal weight of water to the jacketed pot, heat it to 90°C, soften and sterilize it for 10 minutes, and put it Pour the pulp into the beating machine to make wolfberry mud;

[0021] 3. Preparation of honeysuckle powder: take the dried honey...

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PUM

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Abstract

The invention discloses Chinese wolfberry and honeysuckle fermented soybean milk. The Chinese wolfberry and honey suckle fermented soybean milk is prepared from Chinese wolfberry, honeysuckle, soybeans and milk which are used as main raw materials by the steps of preparing soybean milk, mashed Chinese wolfberry and honeysuckle powder, mixing, sterilizing, fermenting, inspecting and the like. The Chinese wolfberry which has the effects of treating yin deficiency of liver and kidney, replenishing vital essence to improve eyesight, removing internal heat and quenching thirst is adopted, the honeysuckle which has the effects of resisting inflammation, relieving internal heat or fever, dredging heat, expelling wind evil, cooling blood and relieving diarrhea is added, and the soybeans which arerich in vegetable proteins are added, so the prepared fermented soybean milk has the effects of clearing heat, relieving internal heat or fever, and tonifying liver and kidney. The product has sour and sweet taste, high coagulability, mellow milk flavor, and fragrant and strong honeysuckle taste, has exquisite and clear texture after being drunk, and does not have viscous feeling.

Description

Technical field [0001] The invention relates to the preparation of yogurt, in particular to a method for preparing a nutritious and health-care yogurt by using wolfberry, honeysuckle, soybean and milk as main raw materials. Background technique [0002] With the improvement of people's living standards and the continuous strengthening of healthy consumption concepts, foods with health-care functions are becoming more and more popular. Among them, yogurt is valued because of its good function of regulating the intestines. [0003] Lycium chinense (scientific name: Lycium chinense) is a multi-branched shrub of Lycium chinense in the Solanaceae family. It is 0.5 to 1 meter high and can reach more than 2 meters in cultivation. It is distributed at home and abroad. The whole body of wolfberry is a treasure. Ming Li Shizhen’s "Compendium of Materia Medica" records: "Pickling wolfberry leaves in spring, named Tianjingcao; picking flowers in summer, named longevity grass; picking seeds i...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 申健余芳
Owner 南通广蔬现代农业发展有限公司
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