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Egg yoghourt and preparation method thereof

A technology for yogurt and eggs, applied in the field of egg yogurt and its preparation, can solve the problems of lack of health care function and inability to satisfy consumers, and achieve the effects of unique flavor, delicate taste and rich nutrition

Inactive Publication Date: 2014-09-10
何群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented Yogurt can be tasteful because it's sweeter than regular milk or coffee drink without losing its original texture for better sensory experience during consumption. It also includes ingredients like rice that help keep pills from cracking out too much when taken by elderly individuals who may develop bone fragility issues with older food choices such as breaded chickens.

Problems solved by technology

The technical problem addressed in this patented text relates how many kinds of liquids without any specialized benefits can cause harm or even death if they don't contain certain ingredients like vitamins or mineral supplementation.

Method used

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Embodiment Construction

[0018] An egg yogurt is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Fresh milk 500, Ganoderma lucidum 2, Angelica 2, Loquat leaf 2.4, Atractylodes macrocephala 2, Arctium 4, Bell flower 2, Zhujuan skin 1.5, Wine 42, Egg liquid 40, Ejiao 7, Candied dates 22, Black rice 11, Corn 9, Potatoes 8, raisins 12, lactic acid bacteria 12, nutritional additives 11;

[0020] 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;

[0021] 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%, it will be discharg...

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Abstract

The invention relates to egg yoghourt and a preparation method thereof.The egg yoghourt is characterized by being prepared from the following raw materials in parts by weight: 500-520 parts of fresh milk, 2-3 parts of glossy ganoderma, 1-2 parts of Chinses angelica, 1.5-2.4 parts of loquat leaves, 2-2.5 parts of rhizome of large-headed atractylodes, 3-4 parts of great burdock achene, 1-2 parts of codonacanthus pauciflorus, 1.5-2.5 parts of cortex machili leptophyllae, 40-42 parts of wine, 40-45 parts of egg liquid, 7-8 parts of colla corii asini, 20-22 parts of candied jujube, 10-11 parts of black kerneled rice, 8-9 parts of corn, 7-8 parts of potatoes, 12-13 parts of raisin, 10-12 parts of lactic acid bacteria, and 10-11 parts of nutritional additives.The yoghourt disclosed by the invention is tasty in sour and sweet degrees, and fine and smooth in mouth feel, and wine fragrance and egg fragrance are merged into the yoghourt, so that the flavor of the yoghourt is unique; at the same time, the yoghourt disclosed by the invention is rich in nutrition, wherein the added candied jujube which is rich in calcium and iron has the efficacies of preventing osteoporosis and replenishing blood, and the black kerneled rice which is rich in anthocyan has the effect of oxidation resistance. In addition, the yoghourt disclosed by the invention contains various Chinese herbal medicine components, so that the yoghourt has the efficacies of fortifying the spleen and benefiting the stomach, replenishing and quickening blood, and moistening dryness and lubricating the intestines.

Description

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Claims

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Application Information

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Owner 何群
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