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Preparation process of osmanthus-poria cocos stomach-nourishing yoghourt

A preparation process and tuckahoe technology are applied in the field of preparation technology of sweet-scented osmanthus tuckahoe yogurt for nourishing stomach, 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 good taste

Active Publication Date: 2014-11-26
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 cannot meet people's needs for comprehensive nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation technology of sweet-scented osmanthus tuckahoe nourishing stomach yogurt, comprises the following steps:

[0022] (1) Mix the raw materials for the preparation of the compound nourishing stomach extract according to parts by weight (kg), then add water 8 times the total weight of the raw materials, carry out water extraction at 100°C for 5 hours to obtain a water extract, concentrate and dry to obtain Compound nourishing stomach extract for standby;

[0023] The compound stomach-nourishing extract is prepared from the following raw materials in parts by weight (kg): 6 poria cocos, 5 yams, 2 jujube seeds, 5 sweet-scented osmanthus, 3 bawang flowers, 6 dried loofah flowers, and 1 lemongrass;

[0024] (2) After weighing the raw materials for preparing fruit and vegetable composite freeze-dried powder in parts by weight, clean the raw materials, peel and remove the flesh and seeds of papaya, peel and core of loquat, peel of radish and peel of water che...

Embodiment 2

[0033] A kind of preparation technology of sweet-scented osmanthus tuckahoe nourishing stomach yogurt, comprises the following steps:

[0034] (1) Mix the raw materials for the preparation of the compound stomach-nourishing extract evenly in parts by weight (kg), then add water 8 times the total weight of the raw materials, carry out water extraction at 100°C for 4 hours to obtain a water extract, concentrate and dry to obtain Compound nourishing stomach extract for standby;

[0035] The compound stomach-nourishing extract is prepared from the following raw materials in parts by weight (kg): 6 poria cocos, 5 yams, 2 jujube seeds, 5 sweet-scented osmanthus, 3 bawang flowers, 5 dried loofah flowers, and 2 lemongrass;

[0036] (2) After weighing the raw materials for preparing fruit and vegetable composite freeze-dried powder in parts by weight, clean the raw materials, peel and remove the flesh and seeds of papaya, peel and core of loquat, peel of radish and peel of water chestn...

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PUM

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Abstract

The invention discloses a preparation process of osmanthus-poria cocos stomach-nourishing yoghourt. The preparation process comprises the following steps of: uniformly mixing fruit / vegetable composite freeze-dried powder, corn flour, royal jelly freeze-dried powder, a compound stomach nourishing extract, sucrose and fresh milk in parts by weight, homogenizing to obtain raw stock, sterilizing the obtained raw stock, inoculating yoghourt zymophyte by using the yoghourt conventional preparation process, and refrigerating to obtain the yoghourt. The yoghourt prepared by using the preparation process is sweet in mouthfeel and abundant in nutrition, and has the health-care and dietary effects of nourishing the stomach and the like.

Description

technical field [0001] The invention relates to the field of yoghurt, in particular to a preparation process of sweet-scented osmanthus and poria cocos nourishing stomach yoghurt. 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 object of the present invention is to provide a kind of preparation technol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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