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Medicago sativa yoghourt and preparation method thereof

A technology of alfalfa and yogurt, applied in the direction of milk preparations, dairy products, applications, etc.

Inactive Publication Date: 2014-08-27
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt is a food with health functions, and its health functions are limited to: regulating gastrointestinal flora, improving the body's immune system, inhibiting tumors, lowering cholesterol levels, inhibiting toxins in the body, and delaying body aging; lack of more health functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Take alfalfa leaves and wash them with water. Cut the washed alfalfa leaves into small pieces of 1-3cm, place them in a high-speed masher, add water with a volume ratio of 1:1 for beating, and then add 0.1% sodium ascorbate for color protection of alfalfa leaves dissolved in water , beat the alfalfa leaves into a slurry. A total of water with a mass ratio of 1:4 was added to the alfalfa leaf slurry for extraction, the extraction temperature was 50° C., and the extraction time was 90 minutes. When leaching, stir once every 30 minutes, and leaching 3 times. Filter the extracted alfalfa slurry, take the filtrate, and then pasteurize the filtrate at 121° C. for 5 minutes to obtain green alfalfa juice.

[0021] Mix 20 grams of alfalfa juice prepared above with 65 grams of fresh milk, then add additives 10 grams of white sugar, 5 grams of honey, 0.02 grams of 2588 yogurt essence and 3 grams of lactobacillus.

[0022] The above mixture was fermented at 42° C. for 7 hours, a...

example 2

[0024] Take alfalfa leaves and wash them with water. Cut the washed alfalfa leaves into small pieces of 1-3cm, place them in a high-speed masher, add water with a volume ratio of 1:2 for beating, and then add 0.1% sodium ascorbate for color protection of alfalfa leaves dissolved in water , beat the alfalfa leaves into a slurry. A total of water with a mass ratio of 1:4 was added to the alfalfa leaf slurry for extraction, the extraction temperature was 55° C., and the extraction time was 80 minutes. When leaching, stir once every 20 minutes, and leaching 2 times. Filter the extracted alfalfa slurry, take the filtrate, and then pasteurize the filtrate at 121° C. for 15 minutes to obtain green alfalfa juice.

[0025] Mix 20 grams of alfalfa juice prepared above with 70 grams of fresh milk, then add additives 5 grams of white sugar, 5 grams of honey, 0.03 grams of 2744 blue strawberry essence and 5 grams of lactobacillus.

[0026] The above mixture was fermented at 35° C. for ...

example 3

[0028] Take alfalfa leaves and wash them with water. Cut the washed alfalfa leaves into small pieces of 1-3cm, place them in a high-speed masher, add water with a volume ratio of 1:3 for beating, and then add 0.1% sodium ascorbate for color protection of alfalfa leaves dissolved in water , beat the alfalfa leaves into a slurry. A total of water with a mass ratio of 1:4 was added to the alfalfa leaf slurry for extraction, the extraction temperature was 60° C., and the extraction time was 70 minutes. When leaching, stir once every 15 minutes, leaching 4 times. Filter the extracted alfalfa slurry, take the filtrate, and then pasteurize the filtrate at 121° C. for 10 minutes to obtain green alfalfa juice.

[0029] 20 grams of alfalfa juice prepared above are mixed with 70 grams of fresh milk, then add additives 8 grams of white granulated sugar, 2 grams of honey, 0.04 grams of 2457 vanilla essence and 4 grams of lactobacillus.

[0030] The above mixture was fermented at 37° C. ...

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PUM

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Abstract

The invention discloses medicago sativa yoghourt. The medicago sativa yoghourt is prepared from 65-70% by mass of milk, 15-20% by mass of a medicago sativa juice, 5-10% by mass of white sugar as an additive, 2-5% by mass of honey as an additive and 0.02-0.04% by mass of essence as an additive by fermentation. The preparation method comprises the following steps of beating medicago sativa leaf, carrying out extraction, carrying out pasteurization to obtain a medicago sativa juice, mixing the medicago sativa juice and fresh milk, adding white sugar, honey and essence as additives and lactobacilli into the mixture, and carrying out fermentation at a temperature of 35-42 DEG C for 7-9h to obtain green milk which is the medicago sativa yoghourt. The preparation method realizes perfect combination of medicago sativa and yoghourt. Through the preparation method, forage grass difficultly eaten by people in normal time is used as a food, has a medical value and can provide a plurality of nutrients. The medicago sativa yoghourt has yoghourt health care effects and medicago sativa health care effects and has more and better health effects.

Description

technical field [0001] The invention relates to a food, especially yoghurt. Background technique [0002] Yogurt is a product made from milk, adding an appropriate amount of sugar, after pasteurization and cooling, adding lactic acid bacteria starter, and fermenting through heat preservation. The strains used to produce yogurt acid include Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, which can ferment glucose, fructose, galactose and lactose to produce lactic acid and a small amount of other substances respectively. These changes in yogurt not only improve the original value of milk, but also endow the special flavor of yogurt. Yogurt is a food with health functions, and its health functions are limited to: regulating gastrointestinal flora, improving the body's immune system, inhibiting tumors, lowering cholesterol levels, inhibiting toxins in the body, and delaying body aging; lack of more health functions . Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 张颖郭鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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