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Jujube yoghourt containing poria cocos and preparation method thereof

The technology of red dates and tuckahoe is applied in the field of red date yogurt containing tuckahoe and its preparation, which can solve the problems of reducing the absorption rate of nutrients in the yogurt and the poor stability of the finished product, and achieves improved appearance quality, high medicinal value, and production environment. less demanding effects

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

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

[0023] Pure milk 105, white sugar 13, red dates 7, Moutan bark 2, Poria cocos 3, grape leaves 2, ginseng leaves 2, Trichosanthes leaves 2, wolfberry leaves 3, gelatin 0.5, sodium carboxymethyl cellulose 1, mixed bacteria 0.4 , whey powder 0.6;

[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 Poria cocos, comprising the following steps:

[0026] (1) Raw material processing:

[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 at room temperature, add deionized water to...

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Abstract

The invention discloses jujube yoghourt containing poria cocos. The jujube yoghourt containing the poria cocos consists of the following raw materials in parts by weight: 98-105 parts of pure milk, 10-13 parts of white sugar, 6-7 parts of jujube, 1-2 parts of moutan bark, 2-3 parts of the poria cocos, 1-2 parts of grape leaves, 1-2 parts of ginseng leaves, 1-2 parts of trichosanthes kirilowii maxim leaves, 2-3 parts of medlar leaves, 0.5-1 part of gelatin, 1-2 parts of sodium carboxymethylcellulose, 0.2-0.4 part of a mixing strain and 0.6-1 part of whey powder. The jujube yoghourt containing the poria cocos, disclosed by the invention, is safe, simple, rapid and pollution-free in process, low in requirement on production environment, low in possibility 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 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 poria cocos 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 object of the present invention is to provide a kind of jujube yoghurt containing poria coco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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