Yoghourt beverage with blood fat reducing function and processing technology thereof

A processing technology and blood fat-lowering technology, which is applied in the field of yogurt beverage and its processing technology, can solve the problem of high blood fat and achieve the effect of rich nutrition, smooth blood flow and lower cholesterol

Inactive Publication Date: 2014-03-05
倪晓旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there are still many people who don't know enough about the dangers of hyperlipidemia, and hyperlipidemia itself has no symptoms, many people discover hyperlipidemia inadvertently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: A yoghurt beverage with the function of lowering blood fat and its processing technology is characterized in that it includes the following formula and method.

[0057] A. According to the formula, select fresh, ripe, high-quality apples, kiwi fruit, grapefruit, hawthorn, tomato, celery, water chestnuts, mung bean sprouts, lotus leaves, ginkgo leaves, and ginger.

[0058] B. Wash and soak the above-mentioned fruits and vegetables with clear water for more than two times, remove surface dust and impurities, and disinfect with chlorine dioxide solution.

[0059] C. Peel and core the apples, process them into blocks, and immerse them in salt water;

[0060] After the kiwi is peeled and pitted, it is processed into blocks;

[0061] Peel the pomelo, remove the core and take out the pulp;

[0062] Remove the stems and cores of the hawthorn;

[0063] Put the tomatoes in boiling water, remove the skin, remove the stalks, and process them into chunks;

[0064] ...

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PUM

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Abstract

The invention provides yoghourt beverage with a blood fat reducing function. The yoghourt beverage is obtained by processing high-quality apples, Kiwi, grapefruit, hawthorns, tomatoes, celery, water chestnuts, mungbean sprouts, lotus leaves, folium ginkgo and ginger, so that the yoghourt beverage is rich in abundant protein, fat, crude fibers, carotene, vitamin B, vitamin C, iron, calcium, phosphorus, and carbohydrates. The yoghourt beverage is capable of reducing blood fat, cholesterol, high blood pressure and blood viscosity so as to smooth the circulation of blood as well as increasing gastric juice digestive enzyme, engendering liquid, allaying thirst, moistening the lung, relieving restlessness, tonifying the spleen, benefiting the stomach, nourishing heart, tonifying qi, invigorating the stomach, lubricating the intestines, relieving summer heat, detoxicating and resisting oxidation, has a certain healthcare effect on dry throats and laryngalgia and is convenient to drink and rich in nutrients.

Description

technical field [0001] The invention relates to a processing method of yoghurt food, in particular to a yoghurt beverage with the function of lowering blood fat and its processing technology. Background technique [0002] Nowadays, yogurt has become an indispensable drink for people, and is deeply loved by people. Usually, fresh milk is used as a raw material. After pasteurization, beneficial bacteria (starter) are added to the milk. After fermentation, it is cooled and poured A milk product. 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] Hyp...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 倪晓旺
Owner 倪晓旺
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