Loofah flower heat-reducing yogurt

A technology for yogurt and loofah, which is applied in the field of loofah flower de-fired yogurt, can solve the problems of single nutrient composition and cannot satisfy nutritional health care, etc., and achieve the effects of rich nutrition, unique flavor and good taste.

Active Publication Date: 2013-07-17
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of loofah flower fire-removing yoghurt, it is made of the raw material of following weight (kg):

[0020] Fruit and vegetable compound freeze-dried powder 3, pine flower pollen 1, royal jelly freeze-dried powder 1, compound fire extract 3, sucrose 6, yogurt fermentation bacteria amount, fresh milk 100;

[0021] The compound fire removing extract is prepared from the following weight (kg) raw materials: 4 watermelon green clothes, 3 chrysanthemum flowers, 1 honeysuckle flower, 5 dandelion flowers, 1 bitter gourd flower, 6 loofah flowers, and 3 pumpkin vines;

[0022] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (kg): 5 bitter gourds, 2 yacons, 2 pears, and 5 water chestnuts.

[0023] Described a kind of loofah flower fire-removing yoghurt, preparation method is:

[0024] (1) Mix the raw materials for the preparation of the compound fire-removing extract according to weight parts, then add water 4-6 t...

Embodiment 2

[0030] A kind of loofah flower fire-removing yoghurt, it is made of the raw material of following weight (kg):

[0031] Fruit and vegetable compound freeze-dried powder 3, pine flower pollen 1, royal jelly freeze-dried powder 1, compound fire-removing extract 3, sucrose 6, and 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, fresh milk 90 per kg of fresh milk;

[0032] The compound fire removing extract is prepared from the following weight (kg) raw materials: 4 watermelon green clothes, 3 chrysanthemum flowers, 1 honeysuckle flower, 5 dandelion flowers, 1 bitter gourd flower, 6 loofah flowers, and 3 pumpkin vines;

[0033] The fruit and vegetable composite freeze-dried powder is prepared from the following raw materials by weight (k...

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PUM

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Abstract

The invention discloses a loofah flower heat-reducing yogurt, which is prepared from the following raw materials by weight: 2-4 parts of a fruit and vegetable compound freeze-dried powder, 0.5-1 part of pollen pini, 1-2 parts of a royal jelly freeze-dried powder, 3-4 parts of a composite heat-reducing extract, 6-8 parts of sugar, a proper amount of yogurt fermentation bacteria and 90-110 parts of fresh milk. The yogurt provided by the invention has unique fragrance of pollen pini, sweet taste, rich nutrition, and health care effect of clearing and reducing heat as a dietary therapy.

Description

technical field [0001] The invention relates to the field of yoghurt, in particular to a yoghurt with loofah flowers to remove internal heat. Background technique [0002] 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] 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...

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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