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Health-care jujube yoghourt and preparation method thereof

A technology of jujube and yogurt, which is applied in the direction of 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 achieves improved appearance quality, high medicinal value, and production The effect of low environmental requirements

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

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Embodiment 1

[0021] A kind of health-care jujube yoghurt, it is made up of following raw material of weight portion (kg):

[0022] 100 pure milk, 20 white sugar, 6 red dates, 2 cassia seeds, 2 whey protein, 3 grape leaves, 2 melon leaves, 2 wolfberry leaves, 2 starch, 1 pectin, 0.8 sodium carboxymethyl cellulose, mixed strains 0.4, Vitamin C 0.002;

[0023] The mixed strain is a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium with a mass ratio of 4:2:1.

[0024] A preparation method of health-care jujube yogurt, comprising the following steps:

[0025] (1) Raw material processing:

[0026] 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 for 25 minutes at 95 ° C, and then Beat the material liquid to make jujube pulp, let it stand at room temperature, add deionized water to adjust the pH to 4 when the temperature...

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PUM

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Abstract

The invention discloses health-care jujube yoghourt. The health-care jujube yoghourt consists of the following raw materials in parts by weight: 90-100 parts of pure milk, 10-20 parts of white sugar, 4-6 parts of jujube, 1-2 parts of cassia seeds, 1-2 parts of whey protein, 2-3 parts of grape leaves, 1-2 parts of trichosanthes kirilowii maxim leaves, 1-2 parts of medlar leaves, 1-2 parts of starches, 0.5-1 part of gelatin, 0.8-1 parts of sodium carboxymethylcellulose, 0.1-0.4 part of mixing strain and 0.001-0.002 part of vitamin C. The healthcare jujube yoghourt disclosed by the invention is safe, simple and rapid in process, free from pollution, low in requirement on production environment, low in possibilities of microorganism pollution and degeneration of products, 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 products, improves the appearance quality of conventional yoghourt, and enhances the absorptivity of the human body to the nutrient substances.

Description

technical field [0001] The invention mainly relates to a jujube yogurt, in particular to a health-care jujube yogurt 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 health-care jujube yoghurt and a preparation metho...

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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