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Yoghourt containing flos sophorae, and preparation method thereof

A kind of Sophora japonica and yogurt technology, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of not meeting the various needs of consumers, having no health care effect, and not many varieties, so as to achieve low production environment requirements and improve taste , nutrient-rich effect

Active Publication Date: 2015-03-04
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. At present, other yogurt products sold in the market have few varieties, similar tastes, and limited nutrition. What health care function cannot meet the various needs of consumers

Method used

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Experimental program
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Embodiment Construction

[0017] A yogurt containing Sophora japonica, characterized in that it comprises the following raw materials in parts by weight: 110 Kg of fresh milk, 3 Kg of Sophora japonica, 1 Kg of black sesame, 0.5 Kg of perilla leaves, 0.5 Kg of Daidaihua, 2 Kg of cranberries , 0.5 Kg of violets, 1 Kg of pumpkin leaves, 2 Kg of potato stems, 0.3 Kg of peach leaves, 2 Kg of donkey-hide gelatin, 10 Kg of white sugar, 1 Kg of edible gelatin, 2 Kg of sodium citrate, and 0.5 Kg of LABS bacteria.

[0018] The preparation method of the yoghurt containing Sophora japonica is characterized in that it comprises the following steps:

[0019] (1) Raw material processing

[0020] The black sesame of described weight portion is ground into powder standby;

[0021] Bake the Sophora japonica flower, perilla leaves, Daidaihua, violets, pumpkin leaves, potato stems, and peach leaves at 65-75°C for 3-5 minutes, and grind them;

[0022] Put the cranberry of described weight part into 5-10% sodium chlori...

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PUM

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Abstract

A yoghourt containing flos sophorae comprises the following raw materials in parts by weight: 110-120 parts of fresh milk, 2-3 parts of flos sophorae, 1-2 parts of black sesame, 0.5-1 part of perilla leaf, 0.5-0.8 part of seville orange flower, 1-2 parts of cranberry, 0.5-1 part of violet, 1-2 parts of pumpkin leaf, 2-3 parts of sweet potato stalk, 0.3-0.6 part of peach leaf, 2-3 parts of donkey-hide gelatin, 5-10 parts of white sugar, 1-2 parts of edible gelatin, 2-3 parts of sodium citrate, 0.2-0.5 part of LABS bacterium. The yoghourt is improved in mouthfeel by adding cranberry, and abundant in nutrition; and the yoghourt has a certain effects of clearing heat, detoxifying, cooling blood, moistening lung and reducing blood pressure by adding flos sophorae.

Description

technical field [0001] The invention mainly relates to the technical field of yogurt, in particular to yogurt containing Sophora japonica. 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 few varieties, similar tastes, and limited nutrition. What health care function can not meet the various needs of consumers. Contents of the invention [0003] The purpose of the invention is to enrich the varieties of yoghurt on the market, especially to introduce a kind of yoghurt c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23C9/156
Inventor 吕九洲
Owner BENGBU FULIN DAIRY