Kiwi fruit anti-inebriation yoghourt and manufacturing method thereof

A production method and technology of kiwi fruit are applied in the directions of milk preparations, dairy products, applications, etc., to achieve the effects of no toxic side effects, solving side effects, and enhancing the ability to decompose toxins

Inactive Publication Date: 2014-07-16
张美沛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding kiwi fruit to yogurt as a hangover yogurt has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The kiwi anti-hangover yogurt comprises the following raw materials in parts by weight: 50 parts of yogurt, 25 parts of kiwi fruit, 8 parts of Hovenia dulcis, 6 parts of kudzu root, 4 parts of pine pollen and 6 parts of honey.

[0025] The method for making kiwi anti-hangover yogurt in this embodiment, the steps are: first put the kiwi fruit into a juicer to extract the juice, filter to obtain kiwi fruit juice; then, mix Hovenia dulcis, kudzu root and pine pollen, add 5 times the water to decoct 2 times, 45 minutes each time, filter through a 120-mesh filter cloth, combine the decoction to obtain the filtrate; then, mix the kiwi fruit juice with the filtrate, concentrate to a relative density of 1.30, and obtain an extract; Mix the paste with honey, stir well, then add yogurt and mix well.

Embodiment 2

[0027] The kiwi anti-hangover yoghurt comprises the following raw materials in parts by weight: 40 parts of yogurt, 30 parts of kiwi fruit, 8 parts of Hovenia dulcis, 5 parts of kudzu root, 5 parts of pine pollen and 7 parts of honey.

[0028] The method for making kiwi anti-hangover yoghurt in this embodiment, the steps are: first put the kiwi fruit into a juicer to squeeze the juice, filter to obtain kiwi fruit juice; then, mix Hovenia dulcis, kudzu root and pine pollen, add 7 times of water to decoct 3 times, 30 minutes each time, filter through a 100-mesh filter cloth, combine the decoction to obtain the filtrate; then, mix the kiwi fruit juice with the filtrate, concentrate to a relative density of 1.25, and obtain an extract; Mix the paste with honey, stir well, then add yogurt and mix well.

Embodiment 3

[0030] The kiwi anti-hangover yoghurt comprises the following raw materials in parts by weight: 52 parts of yogurt, 20 parts of kiwi fruit, 10 parts of Hovenia dulcis, 6 parts of kudzu root, 3 parts of pine pollen and 5 parts of honey.

[0031] The preparation method of the kiwi anti-hangover yogurt in this embodiment, the steps are: first put the kiwi fruit into a juicer to extract the juice, filter to obtain the kiwi fruit juice; then, mix Hovenia dulcis, kudzu root and pine pollen, add 6 times of water to decoct 2 times, 40 minutes each time, filter through a 130-mesh filter cloth, combine the decoction to obtain the filtrate; then, mix the kiwi fruit juice with the filtrate, concentrate to a relative density of 1.30, and obtain an extract; Mix the paste with honey, stir well, then add yogurt and mix well.

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PUM

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Abstract

The invention discloses kiwi fruit anti-inebriation yoghourt and a manufacturing method thereof. According to the formula, the yoghourt comprises the following components: 40-60 parts of yoghourt, 20-30 parts of kiwi fruit, 6-10 parts of hovenia dulcis thumb, 5-7 parts of kudzuvine root, 3-5 parts of pine pollen and 5-7 parts of honey. The manufacturing method comprises the following steps: juicing the kiwi fruit into a juicer, and filtering to obtain kiwi-fruit juice; mixing the hovenia dulcis thumb, the kudzuvine root and the pine pollen, adding water to decoct, filtering, mixing the filter liquor with the kiwi-fruit juice, and concentrating till the relative density is 1.30 to obtain extract; and finally, mixing the extract with the honey, uniformly stirring, adding the yoghourt, and uniformly mixing. The manufacturing method is simple and rapid; the obtained kiwi fruit anti-inebriation yoghourt is good in anti-inebriation effect and meets the emergency need of consumers.

Description

technical field [0001] The invention relates to a yogurt drink, in particular to a kiwi anti-hangover yogurt and a preparation method thereof. Background technique [0002] In daily life, people often drink excessively due to work needs or other reasons. Excessive drinking is harmful to human health and can also cause various diseases. The main component of wine is ethanol. Excessive ethanol is converted into acetaldehyde by alcohol dehydrogenase in the human liver. During the metabolic process, it flows into the brain and the whole body with the blood, affecting the normal operation of various organs. At present, Chinese and Western medicines are mostly used for drunkenness to alleviate the symptoms of drunkenness. For severe cases, gastric lavage, intravenous glucose and vitamins, etc., the recovery process is slow, the effect is not good, the cost is high, and the side effects are not easy to be accepted by people. [0003] People in the Northeast drink a lot, but they ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 张美沛
Owner 张美沛
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