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Jack fruit yoghourt

A technology of jackfruit and jackfruit juice, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of single nutritional value, achieve the effect of rich nutrition and improve local blood

Inactive Publication Date: 2013-12-11
吴淑芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of traditional yogurt with single nutritional value, and propose a jackfruit yogurt that is easy to operate, sweet in taste and rich in nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of jackfruit yoghurt, its component is by weight: 20 parts of jackfruit juice, 5 parts of sweetener, 0.5 part of stabilizer, 10 parts of low-fat milk powder, 0.5 part of starter, 0.5 part of milk essence, 100 parts of water , 1 part of vitamin, 1 part of dietary fiber, 2 parts of protein powder, 5 parts of collagen.

Embodiment 2

[0019] A jackfruit yoghurt, in parts by weight, comprising: 25 parts of jackfruit juice, 5 parts of sweetener, 1 part of stabilizer, 15 parts of low-fat milk powder, 1 part of starter, 1 part of milk essence, and 200 parts of water .

Embodiment 3

[0021] A jackfruit yoghurt, in parts by weight, comprising: 35 parts of jackfruit juice, 10 parts of sweetener, 3 parts of stabilizer, 25 parts of low-fat milk powder, 2.5 parts of starter, 2.5 parts of milk essence, and 600 parts of water , 3 parts of vitamins, 4 parts of dietary fiber, 8 parts of protein powder, and 10 parts of collagen.

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PUM

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Abstract

The invention discloses a jack fruit yoghourt which consists of the following components in parts by weight: 20-50 parts of jack fruit juice, 5-20 parts of a sweetening agent, 0.5-6 parts of a stabilizing agent, 10-40 parts of low-fat milk powder, 0.5-5 parts of a fermentation agent, 0.5-5 parts of milk emulsion and 100-1,000 parts of water and also comprises the following components: 1-5 parts of vitamins, 1-8 parts of dietary fibers, 2-15 parts of albumen powder and 5-15 parts of collagen. The jack fruit yoghourt has rich nutrition and has effects of quenching the thirst, promoting the lactation, tonifying Zhongqi, also improving local blood circulation and body liquid circulation and achieving curative effects on bronchitis, bronchial asthma, acute pneumonia, sphagitis, retinitis and the like.

Description

technical field [0001] The invention belongs to the field of yoghurt processing, in particular to jackfruit yoghurt. Background technique [0002] Milk itself is rich in nutrition and contains certain amino acids needed by the human body. Yogurt not only retains all the advantages of fresh milk, but also produces its unique benefits through the fermentation of lactic acid bacteria. But you still have to pay attention when drinking, enough is enough, otherwise it will easily lead to hyperacidity, affect the secretion of gastric mucosa and digestive enzymes, reduce appetite, and destroy the electrolyte balance in the human body. [0003] Jackfruit is rich in carbohydrates, proteins, B1, B2, B6, vitamin C, minerals, fatty oils, etc. Among them, the content of calcium and magnesium is particularly high, and it also contains more beneficial elements such as zinc, iron, sodium, and manganese. Jackfruit is also rich in organic ingredients. The pulp contains 16.0% to 25.4% carbohyd...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 吴淑芬
Owner 吴淑芬
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