Yoghourt for promoting digestive absorption and preparation method thereof

A technology to promote digestion and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of yogurt enlargement and carcinogenic lesions, and achieve the effect of increasing appetite, increasing gastric juice secretion and acidity, and the method is simple

Inactive Publication Date: 2014-07-02
范小虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, various sweeteners, thickeners, and additives are used in the normal yogurt prepara

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 550 grams of fresh milk, 90 grams of Hericium erinaceus, 40 grams of hawthorn, 50 grams of orange peel, 80 grams of astragalus, 50 grams of bergamot, 120 grams of barley, 40 grams of amomum, 50 grams of mugwort leaves, 60 grams of Chinese yam, and 50 grams of Tibetan mushrooms .

[0017] 1) Processing of raw materials: Wash and remove the core of the hawthorn, put it in a drying oven at 30°C and bake for 2 hours, wash and air-dry the orange peel, mix the hawthorn and orange peel to 60 mesh, and obtain the mixed material, according to Add cooled boiled water to the mixed material at a ratio of 1:1 by mass, and then refrigerate at 4°C for 24 hours;

[0018] 2) Homogenization: Pour the refrigerated mixture in step 1) into fresh milk and stir evenly, then homogenize for 25 minutes at a temperature of 60°C and a pressure of 25MPa to obtain a mixture;

[0019] 3) Sterilization: put the mixture obtained in step 2) at a temperature of 70°C for preheating and sterilization for ...

Embodiment 2

[0022] More preferably, the yoghurt for promoting digestion and absorption is composed of the following raw materials by weight:

[0023] 580 grams of fresh milk, 100 grams of Hericium erinaceus, 50 grams of hawthorn, 80 grams of orange peel, 100 grams of astragalus, 60 grams of bergamot, 130 grams of barley, 80 grams of amomum, 60 grams of mugwort leaves, 80 grams of Chinese yam, 60 grams of Tibetan mushrooms .

[0024] 1) Processing of raw materials: wash and remove the core of the hawthorn, put it in a drying oven at 35°C and bake for 3 hours, wash the orange peel and dry it naturally, mix the hawthorn and the orange peel and grind them to 80 mesh to obtain the mixed material, according to Add cooled boiled water to the mixed material at a ratio of 1:1 by mass, and then place it in an environment of 5°C for 36 hours in refrigeration;

[0025] 2) Homogenization: Pour the refrigerated mixture in step 1) into fresh milk and stir evenly, then homogenize for 30 minutes at a tem...

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PUM

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Abstract

The invention provides yoghourt for promoting digestive absorption and a preparation method thereof. The yoghourt is characterized by consisting of the following raw materials in parts by weight: 55-60 parts of fresh milk, 9-14 parts of hericium erinaceus, 4-8 parts of hawthorn, 5-10 parts of orange peel, 8-12 parts of astragalus, 5-8 parts of fingered citron, 12-15 parts of the seed of Jobs tears, 4-9 parts of folium artemisiae argyi, 6-12 parts of Chinese yam and 5-8 parts of Tibetan kefir. In addition, the method for preparing the yoghourt for promoting digestive absorption comprises the following steps: (1) treating raw materials; (2) homogenizing; (3) sterilizing; and (4) inoculating. The yoghourt prepared by the method is easily digested and absorbed by a human body, can promote gastric secretion and has the effects of promoting and enhancing digestion. In addition, any thickening agent, sweetening agent and additive are not used in the whole yoghourt preparation process, and the method is simple, green and natural and has high popularization value.

Description

technical field [0001] The invention relates to the field of dairy product preparation methods, in particular to a yoghurt for promoting digestion and absorption and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] There are many types of yogurt sold in the market, and there are all kinds of flavors. Undoubtedly, yogurt not only retains all the nutrients of fresh milk, but also produces various nutrients necessary for human nutrition during the fermentation pr...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 范小虎
Owner 范小虎
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