Rice-flavored yoghourt and preparation method thereof

A technology of yogurt and fresh milk, which is applied in the field of food processing, can solve the problems of not having health care function and not satisfying consumers, and achieve the effect of rich nutrition and unique flavor

Inactive Publication Date: 2014-09-10
何群
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various types of beverages sold in the market, but most of them do not have health care functions and cannot meet the needs of consumers.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A rice-flavored yogurt is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Fresh milk 550, Fushen 3, Citrus aurantium 2, Huoxiang leaf 3, Guya 3, Rhodiola rosea 5, Zai fruit 1, Yansu flower 1.5, Sorghum rice 45, Green tea leaves 8, Persimmon 12, Raspberry 14, Papaya 15, mung bean 22, butter 4, seaweed 8, meat floss 10, tomato sauce 8, biscuits 20, nutritional additives 12;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 4 cassia seeds, 2 dodder seeds, 4 gourd seeds, 3 tangerine peels, 11 purslane, 7 barley, 2 honey, and 12 pine nuts;

[0022] The preparation method is as follows: (1) Wrap cassia seeds, dodder seeds, gourd seeds, and tangerine peel with gauze, put them into a pot, add 8-10 times the hydrological heating, add purslane when boiling, and blanch for 6-8 minutes Take out the purslane, drain it, and put it into the oven, and when the water content drops to 7-8...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to rice-flavored yoghourt and a preparation method thereof. The rice-flavored yoghourt is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of fresh milk, 2-3 parts of Indian bread with hostwood, 1-2 parts of immature orange fruit, 3-4 parts of agastache leaves, 2-3 parts of millet sprouts, 4-5 parts of rhodiola roots, 1-2 parts of roots of pleurospermum uralense, 1.5-2.5 parts of flowers of eriophorum comosum, 40-50 parts of sorghum, 7-8 parts of green tea leaves, 10-12 parts of persimmon, 13-14 parts of raspberries, 12-15 parts of Chinese flowering quinces, 20-22 parts of mung beans, 3-4 parts of butter, 8-10 parts of nori, 8-10 parts of dried meat floss, 7-8 parts of tomato paste, 15-20 parts of biscuits, and 10-12 parts of nutrient additives. The rice-flavored yoghourt is delicious in sour and sweet degrees, and the delicate fragrance of the sorghum and the mung beans is merged, so that the rice-flavored yoghourt is unique in flavor; at the same time, various fruits are added in the rice-flavored yoghourt, so that the nutrition of the rice-flavored yoghourt is richened. In addition, the rice-flavored yoghourt further contains various Chinese herbal medicine components, so that if people often eat the rice-flavored yoghourt, the efficacies of fortifying spleens and harmonizing stomachs, benefitting intelligence and nourishing hearts, and supplementing qi and clearing lungs can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to rice-flavored yoghurt and a preparation method thereof. Background technique [0002] Beverages refer to liquid foods that use water as the basic raw material and are produced by different formulas and manufacturing processes for people to drink directly, such as wine, tea, beer, soft drinks, and various fruit juices. There are various types of beverages sold in the market, but most of them do not have health care function and cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a rice-flavored yoghurt and a preparation method thereof, which has the characteristics of delicate fragrance, delicious taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A rice-flavored yogurt is characterized in that it is made from the following raw material...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 何群
Owner 何群
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap