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Black locust flower yoghourt and preparation method thereof

A kind of locust flower and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as reducing appetite, disrupting electrolyte balance, affecting gastric mucosa and digestive enzyme secretion, etc., to promote regeneration, protect gastric mucosa, increase Effect of hexylspermine ingredient

Inactive Publication Date: 2013-05-29
张达燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, drinking too much yogurt can easily lead to excessive gastric acid, affect the secretion of gastric mucosa and digestive enzymes, reduce appetite, and destroy the electrolyte balance in the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The locust flower yoghurt comprises the following components in parts by weight: 70 parts of fresh milk, 10 parts of locust flower juice, 5 parts of licorice liquid, 1 part of sucrose and 2 parts of fermentation bacteria.

[0029] The preparation method of above-mentioned black locust flower yogurt, comprises the following steps:

[0030] 1) Preparation of strains: culture the strains according to the cultivation method of conventional yogurt fermentation strains;

[0031] 2) Inoculation: Mix and sterilize 70 parts of fresh milk, 10 parts of locust flower juice, 5 parts of licorice liquid, 1 part of sucrose, and 2 parts of fermented bacteria before inoculation;

[0032] 3) Fermentation: ferment the inoculated mixture for 3 hours;

[0033] 4) Refrigerate the fermented mixture for 8 hours to obtain the finished product.

Embodiment 2

[0035] The locust flower yoghurt comprises the following components in parts by weight: 80 parts of fresh milk, 14 parts of locust flower juice, 6 parts of licorice liquid, 1.5 parts of sucrose, and 2.5 parts of fermentation bacteria.

[0036] The preparation method of above-mentioned black locust flower yogurt, comprises the following steps:

[0037] 1) Preparation of strains: culture the strains according to the cultivation method of conventional yogurt fermentation strains;

[0038] 2) Inoculation: 80 parts of fresh milk, 14 parts of locust flower juice, 6 parts of licorice liquid, 1.5 parts of sucrose, and 2.5 parts of fermented bacteria were mixed and sterilized before inoculation;

[0039] 3) Fermentation: ferment the inoculated mixture for 4 hours;

[0040] 4) Refrigerate the fermented mixture for 10 hours to obtain the finished product.

Embodiment 3

[0042] The locust flower yoghurt comprises the following components in parts by weight: 75 parts of fresh milk, 15 parts of locust flower juice, 6.5 parts of licorice liquid, 2 parts of sucrose and 3 parts of fermentation bacteria.

[0043] The preparation method of above-mentioned black locust flower yogurt, comprises the following steps:

[0044] 1) Preparation of strains: culture the strains according to the cultivation method of conventional yogurt fermentation strains;

[0045] 2) Inoculation: 75 parts of fresh milk, 15 parts of locust flower juice, 6.5 parts of licorice liquid, 2 parts of sucrose, and 3 parts of fermented bacteria are mixed and sterilized before inoculation;

[0046] 3) Fermentation: ferment the inoculated mixture for 6 hours;

[0047] 4) Refrigerate the fermented mixture for 9 hours to obtain the finished product.

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PUM

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Abstract

The invention discloses black locust flower yoghourt and a preparation method thereof. The black locust flower yoghourt comprises the following components in parts by weight: 70-90 parts of fresh milk, 10-20 parts of black locust flower juice, 5-8 parts of liquorice liquor, 1-3 parts of sucrose and 2-4 parts of zymocyte, wherein the black locust flower juice is prepared from the fresh black locust flowers and water according to a weight ratio of 1:(2-4) through rubbing, colloid-milling, degrading, centrifuging, degassing and filtering; and the liquorice liquor is prepared by mixing the liquorice powder and water according to a weight ratio of 1:(10-40). According to the black locust flower yoghourt and the preparation method thereof disclosed by the invention, the nutrition of the yoghourt is improved by utilizing the nutrition characteristics of the black locust flower; meanwhile, the liquorice can be utilized for restraining the secretion of stomach juice and stomach acid, so that the gastric mucosa is protected from being damaged, and the regeneration of the epithelium cells of the alimentary track is promoted; moreover, the defects that the secretion of the gastric mucosa and the digestive enzyme are affected by excessive stomach acid caused by drinking tooth much yoghourt are removed, so that a user can drink the yoghourt for a long time.

Description

technical field [0001] The invention relates to a yoghurt, in particular to a locust flower yoghurt and a preparation method thereof. Background technique [0002] Black locust, also known as acacia, is widely distributed in my country. It is an excellent species for urban greening and a raw material for making perfumes. However, the edible value of black locust flowers is little known, especially the yogurt containing black locust flowers, which is rarely promoted. According to research and analysis, in 100 grams of fresh locust flowers, there are 78 grams of water, 3.1 grams of protein, 0.7 grams of fat, 15 grams of carbohydrates, 79 kilocalories of calories, 22 grams of crude fiber, 1.2 grams of ash, 83 mg of calcium, and 69 grams of phosphorus. mg, 36 mg of iron, 0.04 mg of carotene, 0.18 mg of riboflavin, 6.6 mg of niacin, and 30 mg of vitamin C. Its nutritional value is extremely high and it is an excellent beverage raw material. [0003] Yogurt contains a large amoun...

Claims

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Application Information

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