Fruit and vegetable yogurt drink and preparation method thereof

Abstract

The invention relates to a fruit and vegetable yogurt drink and a preparation method thereof. The method comprises the following steps: selecting excellent apples, cucumbers, carrots, radishes, aloes, mango, pineapple, yangtao, sweet potatoes, tomatoes and milk; cleaning and processing the raw materials; preparing fruit and vegetable juice, and homogenizing and degassing the fruit and vegetable juice; mixing the fruit and vegetable juice with the milk; fermenting, homogenizing and sterilizing; cooling and bulking; checking and warehousing. The fruit and vegetable yogurt drink disclosed by the invention achieves micro-molecularization after being juiced, can be absorbed by a human body more easily, has the characteristics of being pleasant in sweetness and sourness, comprehensive and abundant in nutrition, and appetizing, contains a plurality of natural mineral substances such as dietary fibers, protein, vitamin B2, vitamin C, vitamin E, superoxide dismutase (SOD), carotene, nicotinic acid, calcium, phosphorus, ferrum, potassium, copper and selenium, is an excellent yogurt drink, and also has the effects of stimulating a digestive system and an inner circulation system, reducing blood pressure, preventing cancers, clearing away heat and toxic materials, inducing saliva and slaking thirst, tonifying spleen and reinforcing the stomach, eliminating toxin and beautifying skin, and preventing blurring of image.

Description

technical field

[0001] The invention relates to a food processing method, in particular to a yogurt drink capable of promoting detoxification and beautifying the human body and a preparation method thereof. Background technique

[0002] Yogurt is a kind of drink that people like. It often uses fresh milk as raw material. After pasteurization, beneficial bacteria (starter) are added to the milk. After fermentation, it is a kind of milk product that is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt retains all the advantages of milk, and in some aspects, it also develops its strengths and circumvents its weaknesses during processing, and becomes a nutritional and health product more suitable for human beings. But in general, functional yogurt is still rare in the market. The improvement of the demand for this is becoming more and more urgent.

[0003] Toxins are substances that c...

Examples

Embodiment 1

[0052] Embodiment 1: A fruit and vegetable yoghurt drink and its production method, characterized in that it includes the following formula and method.

[0053] Step 1. Select fruit and vegetable raw materials: According to the fruit and vegetable juice formula, select fresh, ripe, high-quality apples, cucumbers, carrots, radishes, aloe vera, mangoes, pineapples, kiwis, sweet potatoes, and tomatoes.

[0054] Step 2, clean processing of raw materials:

[0055] 1) First, wash and soak the above-mentioned fresh fruits and vegetables with clean water for more than two times, and disinfect them with chlorine dioxide solution.

[0056] 2) Peel and core the apples, cut them into chunks, immerse them in salt water, remove the skin from the radish and cut them into chunks, peel and remove the cores from the fresh mangoes, cut the pulp into chunks, and tear the leaves of fresh aloe vera Remove the skin, remove the thorns, wash and cut into blocks, peel the mature pineapple and cut into...

Embodiment 2

[0084] Embodiment 2: The yogurt ingredients are calculated by total weight: 60% of milk, 10% of fruit and vegetable juice, 2% of whey protein powder, 8% of white sugar, 0.3% of stabilizer, 0.03% of sodium citrate, and 0.15% of citric acid , lactic acid 0.15%, and add 0.003% lactic acid bacteria starter, fermented 4 hours under 44 ℃ of conditions, other steps are with embodiment 1.

technical field

[0001] The invention relates to a food processing method, in particular to a yogurt drink capable of promoting detoxification and beautifying the human body and a preparation method thereof. Background technique

[0002] Yogurt is a kind of drink that people like. It often uses fresh milk as raw material. After pasteurization, beneficial bacteria (starter) are added to the milk. After fermentation, it is a kind of milk product that is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt retains all the advantages of milk, and in some aspects, it also develops its strengths and circumvents its weaknesses during processing, and becomes a nutritional and health product more suitable for human beings. But in general, functional yogurt is still rare in the market. The improvement of the demand for this is becoming more and more urgent.

[0003] Toxins are substances that c...

Examples

Embodiment 1

[0052] Embodiment 1: A fruit and vegetable yoghurt drink and its production method, characterized in that it includes the following formula and method.

[0053] Step 1. Select fruit and vegetable raw materials: According to the fruit and vegetable juice formula, select fresh, ripe, high-quality apples, cucumbers, carrots, radishes, aloe vera, mangoes, pineapples, kiwis, sweet potatoes, and tomatoes.

[0054] Step 2, clean processing of raw materials:

[0055] 1) First, wash and soak the above-mentioned fresh fruits and vegetables with clean water for more than two times, and disinfect them with chlorine dioxide solution.

[0056] 2) Peel and core the apples, cut them into chunks, immerse them in salt water, remove the skin from the radish and cut them into chunks, peel and remove the cores from the fresh mangoes, cut the pulp into chunks, and tear the leaves of fresh aloe vera Remove the skin, remove the thorns, wash and cut into blocks, peel the mature pineapple and cut into...

Embodiment 2

[0084] Embodiment 2: The yogurt ingredients are calculated by total weight: 60% of milk, 10% of fruit and vegetable juice, 2% of whey protein powder, 8% of white sugar, 0.3% of stabilizer, 0.03% of sodium citrate, and 0.15% of citric acid , lactic acid 0.15%, and add 0.003% lactic acid bacteria starter, fermented 4 hours under 44 ℃ of conditions, other steps are with embodiment 1.

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