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Rose compound nutritive yoghourt

A technology of roses and rose pollen, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of single nutritional components and inability to meet nutrition and health care, and achieve the effect of rich nutrition, unique flavor, and good taste

Inactive 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 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

[0020] A kind of rose complex nutritional yoghurt, it is made from the raw material of following weight (kg):

[0021] Fruit and vegetable compound freeze-dried powder 3, rose pollen 1, red date powder 1, compound nutrient extract 3, sucrose 6, yogurt fermentation bacteria, fresh milk 100;

[0022] The compound nutrient extract is prepared from the following weight (kg) raw materials: Watermelon Cuiyi 4, Jade Butterfly 3, Rhodiola rosea 1, Magnolia officinalis 5, raspberry 1, rose 6, Shouwu vine 3 ;

[0023] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (kg): 5 papayas, 2 lotus roots, 2 peaches, and 5 water chestnuts.

[0024] Described a kind of rose complex nutrient yoghurt, preparation method is:

[0025] (1) Mix the raw materials for the preparation of the compound nutrient extract according to their parts by weight, then add water 4-6 times the total weight of the raw materials, extract with water to obtain ...

Embodiment 2

[0031] A kind of rose complex nutritional yoghurt, it is made from the raw material of following weight (kg):

[0032] Fruit and vegetable compound freeze-dried powder 3, rose pollen 1, jujube powder 1, compound nutrient extract 3, sucrose 6, fresh milk 100, the yogurt fermentation bacteria are composed of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus . 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;

[0033] The compound nutrient extract is prepared from the following weight (kg) raw materials: Watermelon Cuiyi 2, Jade Butterfly 3, Rhodiola rosea 1, Magnolia officinalis 3, Raspberry 1, Rose 4, Shouwu vine 1 ;

[0034] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (kg): 5 papayas, 2 lotus roots, 2 peaches, and 5 water chestnuts....

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PUM

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Abstract

The invention discloses rose compound nutritive 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 rose pollen, 1-2 parts of red date meal, 3-4 parts of a compound nutrient extract, 6-8 parts of cane sugar, a defined amount of yoghourt zymophyte and 90-110 parts of fresh milk. The rose compound nutritive yoghourt has fragrance peculiar to the rose pollen, is fragrant and sweet in mouth feel and rich in nutrient, and has health care and food therapy effects of beautifying and protecting the skin and the like.

Description

technical field [0001] The invention relates to the field of yoghurt, in particular to a yoghurt with complex nutrition of roses. 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. Yogurt is a kind of milk product that uses fresh milk as raw material, after pasteurization, yogurt fermentation bacteria (starter) is added to the milk, and after fermentation, it is cooled and filled. [0003] 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 pe...

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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