Lavender health-care yoghourt

A technology for health yogurt and lavender, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of inability to satisfy nutrition and health care, single nutrient components, etc., and achieve the effects of unique flavor, rich nutrition and sweet taste.

Active Publication Date: 2013-06-26
BENGBU FULIN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing yoghurt has a relatively single nutrient composition, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of lavender health-care yoghurt, it is made of the raw material of following weight (kg):

[0019] Fruit and vegetable compound freeze-dried powder 3, lotus pollen 1, red bean powder 1, compound health extract 3, sucrose 6, yogurt fermentation bacteria, fresh milk 100;

[0020] The compound health care extract is prepared from the following weight (kg) raw materials: 4 dry lavender, 3 sealworts, 1 white fungus, 5 dendrobium candidum flowers, 1 fleece-flower root, 6 loofah flowers, and 3 pumpkin vines;

[0021] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (kg): 5 muskmelons, 2 yacons, 2 apples, and 5 carrots.

[0022] Described a kind of lavender health-care yoghurt, preparation method is:

[0023] (1) Mix the raw materials for the preparation of the compound health extract by weight, then add water 4-6 times the total weight of the raw materials, extract with water to obtain a water extract, concent...

Embodiment 2

[0029] A kind of lavender health-care yoghurt, it is made of the raw material of following weight (kg):

[0030] Fruit and vegetable compound freeze-dried powder 3, lotus pollen 1, red bean powder 1, compound health extract 3, sucrose 6, fresh milk 95, the yogurt fermentation bacteria are composed of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus,

[0031] The amount of yogurt fermentation bacteria added is: 0.05-0.1u Streptococcus thermophilus, 0.05-0.1u Lactobacillus acidophilus, 0.05-0.1u Lactobacillus bulgaricus are added to each kg of fresh milk;

[0032] The compound health care extract is prepared from the following weight (kg) raw materials: 4 dry lavender, 3 sealworts, 1 white fungus, 5 dendrobium candidum flowers, 1 fleece-flower root, 6 loofah flowers, and 3 pumpkin vines;

[0033] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (kg): 3 muskmelons, 1 yacon, 2 apples, and...

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PUM

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Abstract

The invention discloses lavender health-care yoghourt which is prepared from the following raw materials in parts by weight: 2-4 parts of fruit and vegetable compound freeze-dried powder, 0.5-1 part of lotus pollen, 1-2 parts of red bean flour, 3-4 parts of a compound health care extract, 6-8 parts of cane sugar, a defined amount of yoghourt zymophyte and 90-110 parts of fresh milk. The lavender health-care yoghourt has light fragrance peculiar to the lotus pollen, is fragrant and sweet in mouth feel and rich in nutrient, and has food therapy effects of beautifying and protecting the skin, cultivating the life, preserving the health, soothing the nerves, and the like. Compared with existing yoghourt, the lavender health-care yoghourt is more reasonable and complete in nutritional supplement. The lavender health-care yoghourt is special in flavor and good in mouth feel after adopting a reasonable raw material proportion.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to a lavender health-care yogurt. Background technique [0002] Yogurt is a semi-fluid fermented dairy product with a mild sour taste because of its lactic acid content, which can help the body better digest and absorb the nutrients in milk. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. Existing yoghurt has a relatively single nutrient component, which cannot meet the needs of people for all-round nutrition and health care. Contents of the invention [0003] The purpose of the present invention is to provide a kind of lavender health-care yoghurt with rich nutrition and unique flavor [0004] The ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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