Bitter gourd and kudzuvine root yoghurt and preparation method thereof

A technology of kudzu and kudzu yogurt, which is applied in the field of health-care yogurt containing bitter gourd and kudzu root and its preparation, can solve the problems that there is no kudzu kudzu yogurt, etc., and achieve the effect of auxiliary treatment of coronary heart disease and lowering blood fat

Inactive Publication Date: 2014-10-01
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Bitter melon kudzu root yoghurt and its preparation method are characterized in that the specific steps are as follows: calculated in parts by weight, 85 parts of fresh milk, stabilizer (CMC, guar gum and xanthan gum are mixed in a mass ratio of 2:1:1) 3 parts, 7 parts of sucrose, 2 parts of balsam pear juice, 3 parts of kudzu root liquid, appropriate amount of bacteria, made by lactic acid fermentation, the preparation process is as follows:

[0021] a. Preparation of bitter gourd juice: choose fresh bitter gourd, wash it, squeeze the juice directly, add 0.5% citric acid to protect the color;

[0022] b. Deployment: dissolve the stabilizer, sucrose, and hawthorn powder with a small amount of dairy products, then add the rest of the dairy products and mix well;

[0023] c. Homogenization and sterilization: Homogenize the prepared raw materials at 20MPa / 65°C, and then sterilize at 121°C for 5s;

[0024] d. Fermentation: Cool the material to 40-45°C, ...

Embodiment 2

[0027] The bitter gourd kudzu root yogurt and its preparation method are characterized in that the specific steps are as follows: calculated in parts by weight, 82 parts of fresh milk, a stabilizer (CMC, guar gum and xanthan gum are mixed in a mass ratio of 2:1:1) 3 parts, 7 parts of sucrose, 3 parts of bitter gourd juice, 5 parts of kudzu root liquid, appropriate amount of strains, made by lactic acid fermentation, the preparation process is as follows:

[0028] a. Preparation of bitter gourd juice: choose fresh bitter gourd, wash it, squeeze the juice directly, add 0.5% citric acid to protect the color;

[0029] b. Deployment: dissolve the stabilizer, sucrose, and hawthorn powder with a small amount of dairy products, then add the rest of the dairy products and mix well;

[0030] c. Homogenization and sterilization: Homogenize the prepared raw materials at 20MPa / 65°C, and then sterilize at 121°C for 5s;

[0031] d. Fermentation: Cool the material to 40-4...

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PUM

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Abstract

The invention relates to bitter gourd and kudzuvine root yoghurt and a preparation method thereof. The preparation method comprises the following steps: mixing a milk product with bitter gourd juice, kudzuvine root liquid, a stabilizer and sucrose, and performing bacterial fermentation. The bitter gourd and kudzuvine root yoghurt contains various probiotics and active ingredients such as saponins and flavones, has the effects of clearing heat and toxic materials, dispelling the effects of alcohol, benefiting the stomach, protecting the liver and the like, and is capable of effectively reducing blood fat, blood pressure and blood sugar and assisting in treatment of coronary heart diseases and angina pectoris.

Description

technical field [0001] The invention relates to yoghurt and a preparation method thereof, in particular to health-care yoghurt containing bitter melon and kudzu root and a preparation method thereof. Background technique [0002] Bitter gourd, also known as bitter gourd, is a Cucurbitaceae plant and is an annual climbing herb. Bitter gourd is a kind of vegetable that people love. Bitter gourd contains active substances such as bitter gourd glycosides and bitter gourd protein, which can inhibit fat absorption, reduce fire and swelling, beautify the skin, lower blood sugar, strengthen capillaries, promote blood circulation, and prevent arteriosclerosis. In addition, it also has the effects of clearing away heat and relieving heat, reducing swelling and detoxification. [0003] Pueraria lobata is the dried root of the perennial vine. In 1998, the Ministry of Health of my country officially included it in the list of "both food and medicine". Authoritative organizations such ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV
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