Processing method of Chinese yam aloes yoghourt

A processing method and aloe vera technology are applied in the processing field of yogurt to achieve the effects of no loss of nutrients, good health care effect and high nutritional value.

Inactive Publication Date: 2013-05-22
彭常钧
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Problems solved by technology

[0002] There are many varieties of yogurt, all of which have certain nutritional

Method used

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Embodiment 1

[0016] The implementation of the present invention will be described in detail below, embodiment 1, a kind of processing method of yam and aloe yoghurt:

[0017] a, yam, aloe pretreatment: select 1 kg of disease-free fresh yam and 1 kg of disease-free fresh aloe respectively, and wash thoroughly with clear water;

[0018] b, beating: After the raw materials are drained, the weight ratio of yam and water is 2: 1, and the weight ratio of aloe and water is 1.5: 1, and beating is carried out respectively.

[0019] c. Filtration: Use 80-mesh filter containers to filter the slurry respectively, and extract the liquid for later use.

[0020] d. Mixing: get 15% of yam extract, 14% of aloe extract, 6% of white granulated sugar, 5% of leavening agent, and the rest are milk, stir and mix to obtain a mixed solution.

[0021] e. Homogenization: Use a high-pressure homogenizer with a pressure of 25MPa for homogenization.

[0022] f. Sterilization: heat preservation at 85°C for 20 minutes ...

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Abstract

The invention discloses a processing method of Chinese yam aloes yoghourt, and is characterized in that by using Chinese yam, aloe and fresh milk as main raw materials, the processing method comprises the following steps of: preprocessing of the Chinese yam and the aloe, pulping, filtering, mixing, homogenizing, sterilization, cooling, inoculation, subpackaging, fermenting, refrigeration after-ripening and acquisition of a finished product. The Chinese yam aloes yoghourt has functions of the Chinese yam for reducing blood sugar, clearing away heat, detoxifying and nourishing, and also has micro-elements of the aloes to increase immunity; and therefore, the product has a good health-care function.

Description

technical field [0001] The invention relates to a processing method of yoghurt, in particular to a processing method of yam and aloe yoghurt, and belongs to the field of biotechnology. Background technique [0002] Existing yoghurt is various in variety, all has certain nutritive value, but does not see the report that adopts yam and aloe extract etc. to process yoghurt. Yam, first recorded in "Shen Nong's Materia Medica", is listed as a top-grade herb containing more starch and protein. It has multiple functions such as lowering blood sugar, clearing away heat, detoxification, and nourishing. Rich in protein and fat, it also contains a variety of compounds and trace elements that are easy on the human body, which can remove toxins from the body and enhance human immunity; effect. [0003] Yogurt is a product fermented by lactic acid bacteria, which has the functions of promoting digestion, anti-aging and prolonging life. In addition to the characteristics of ordinary yog...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 彭常钧
Owner 彭常钧
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