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Jujube yoghourt containing medlar leaf and preparation method thereof

A technology of wolfberry leaves and red dates, applied in milk preparations, dairy products, applications, etc., can solve the problems of reducing the absorption rate of nutrients in yogurt and the stability of finished products, and achieve improved appearance quality, high medicinal value, The effect of process safety

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

Yogurt products are rich in nutrients. With the gradual improvement of modern people's requirements for quality of life, the national yogurt market is expanding rapidly. Other yogurt products currently on the market have a strong sour taste, and the stability of the finished product Not strong, reducing the body's absorption rate of nutrients in yogurt

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] A kind of jujube yoghurt containing wolfberry leaf, it is made up of following raw material of weight portion (kg):

[0023] Pure milk 110, white sugar 20, red dates 6, chrysanthemum 4, panax notoginseng 2, rhodiola rosea 1, pumpkin powder 3, grape leaves 2, betel leaves 2, wolfberry leaves 2, propylene glycol alginate 0.5, carboxymethyl cellulose Su sodium 2, mixed strain 0.4, vitamin C 0.002;

[0024] The mixed strain is a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium with a mass ratio of 4:2:1.

[0025] A preparation method of jujube yogurt containing wolfberry leaves, comprising the following steps:

[0026] (1) Raw material handling:

[0027] Soak the red dates of the above parts by weight in 15% sodium chloride ice water solution for 20 minutes, take out and drain, remove the core and break, add 7 times the weight of water, cook at 105 ° C for 25 minutes, and then Beat the material liquid to make jujube pulp, let it stand a...

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PUM

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Abstract

The invention discloses jujube yoghourt containing medlar leaves. The jujube yoghourt containing the medlar leaves consists of the following raw materials in parts by weight: 100-110 parts of pure milk, 10-20 parts of white sugar, 4-6 parts of jujube, 3-4 parts of chrysanthemum, 1-2 parts of pseudo-ginseng, 1-2 parts of rhodiola rosea, 2-3 parts of pumpkin powder, 1-2 parts of grape leaves, 1-2 parts of trichosanthes kirilowii maxim leaves, 1-2 parts of the medlar leaves, 0.5-1 part of propylene glycol alginate, 1-2 parts of sodium carboxymethylcellulose, 0.1-0.4 part of a mixing strain and 0.001-0.002 part of vitamin C. The jujube yoghourt containing the medlar leaves, disclosed by the invention, is safe, simple, rapid and pollution-free in process, low in requirement on production environment, low in possibilities of microorganism pollution and degeneration of a product, and the jujube yoghourt with jujube pulp is high in medicinal value, abundant in nutrient substances, easy to absorb by a human body, and easy to accept by market and customers; and the jujube yoghourt containing the coconut milk improves the homogenization by two times, enhances the stability of the product, improves the appearance quality of the conventional yoghourt, and increases the absorptivity of the human body to the nutrient substances.

Description

technical field [0001] The invention mainly relates to jujube yogurt, in particular to jujube yogurt containing wolfberry leaves and a preparation method thereof. Background technique [0002] In recent years, with the enhancement of consumers' health awareness, yogurt is favored by people of all ages due to its rich nutritional content. Yogurt is made by fermenting milk under the action of lactic acid bacteria. It tastes sweet and sour, smooth and nutritious, and is very popular among people. Yogurt products are rich in nutrients. With the gradual improvement of modern people's requirements for quality of life, the national yogurt market is expanding rapidly. Other yogurt products currently on the market have a strong sour taste, and the stability of the finished product Not strong, reducing the body's absorption rate of nutrients in yogurt. Contents of the invention [0003] The purpose of the present invention is to provide a red date yoghurt containing wolfberry ...

Claims

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Application Information

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