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Mint tea yoghourt and preparation method thereof

A technology of yogurt and mint, applied in the directions of milk preparations, dairy products, applications, etc., can solve problems such as the inability to meet the health needs of consumers, ordinary yogurt can not meet the needs of life, etc., to meet the health and taste, to meet the dual requirements, good taste effect

Inactive Publication Date: 2013-09-11
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 has expanded rapidly. Now the yogurt on the market has added pulp or fruit juice to traditional yogurt, which improves the quality of yogurt. Taste, but it can no longer meet the needs of consumers for health
With the continuous expansion of the yogurt market and the continuous improvement of people's living standards, their requirements for products are getting higher and higher. Ordinary yogurt can no longer meet people's growing living needs.

Method used

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Comparison scheme
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Embodiment Construction

[0016] A kind of mint tea yoghurt, is made up of the raw material of following parts by weight: fresh milk 300Kg, mint leaf 3Kg, green tea 5Kg, clove 1Kg, olive leaf 5Kg, olive fruit 4Kg, mulberry 10Kg, jackfruit 10Kg, red bayberry 5 Kg, carrageenan 2 Kg, sodium citrate 1 Kg, white sugar 15 Kg, Lactobacillus bulgaricus and Streptococcus thermophilus (1:2-1) 3 Kg.

[0017] 2. A preparation method of mint tea yoghurt as claimed in claim 1, characterized in that it comprises the following steps:

[0018] (1) Raw material processing: roast the mint leaves, green tea, cloves, and olive leaves at 70°C for 10 minutes by weight, then add 8 times of water and extract at 100°C to obtain an extract;

[0019] The olive fruit and red bayberry of the weight portion are pitted, the jackfruit is peeled, and the mulberries are marinated together with an appropriate amount of white sugar, and set aside;

[0020] (2) Homogenization: Mix the extract in step (1) with fresh milk, add th...

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Abstract

A mint tea yoghourt consists of the following raw materials in parts by weight: 200-300 parts of fresh milk, 2-3 parts of mint leaf, 3-5 parts of green tea, 1-2 parts of clove, 3-5 parts of olive leaf, 4-8 parts of olive, 5-10 parts of mulberry fruit, 10-15 parts of jackfruit, 5-10 parts of red bayberry, 2-5 parts of carragheenan, 1-5 parts of sodium citrate, 15-20 parts of white sugar, and 2-3 parts of lactobacillus bulgaricus and lactococcus thermophilus, with a ratio of lactobacillus bulgaricus to lactococcus thermophilus being 1:2-1. The mint tea yoghourt has a certain antipyretic effect, and the yoghourt is added with some fresh fruits which are benefit to human health.

Description

technical field [0001] The invention mainly relates to the technical field of yogurt, in particular to a yogurt containing mint tea. 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. Today's yogurt on the market adds pulp or juice to traditional yogurt, which improves the quality of yogurt. Taste, but it can no longer meet the needs of consumers for health. With the continuous expansion of the yogurt market and the continuous improvement of people's living standards, their requirements for products are also getting hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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