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Wine organic yogurt and preparation method thereof

An organic acid and wine technology, applied in dairy products, dairy products, applications, etc., can solve the problems of single flavor of yogurt and single flavor of fermented milk, and achieve the effects of rich nutrition, increase human immunity, and eliminate fatigue.

Inactive Publication Date: 2015-03-11
FANCHANG COUNTY ZHIRAN E COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the problem of single flavor of fermented milk in the market, the taste of yogurt is also very single, and the flavors that customers can choose when purchasing are also relatively reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A wine organic yoghurt is characterized in that it is made from the following raw materials in parts by weight:

[0025] Whole milk powder 80-100, organic white lentils 15-18, mother-of-pearl 18-20, mountain bean root 18-20, apple dew 35-40, semi-dried acacia flowers 18-20, organic pumpkin stalks 9-11, bellflower 18 ~20, white wine 25~30, licorice 18~20, organic wheat flour 8~10 parts, honey 10~12, Nepeta 15~18, fresh mint 8~10, sucrose 7~9, lactic acid bacteria 3~5, nutritional supplement Solution 13-15 and appropriate amount of water;

[0026] The nutrient additive liquid is made of the following raw materials in parts by weight: 10-12 arborvitae leaves, 5-7 fresh camphor leaves, 8-10 black fungus, 5-7 Liu'an melon slices, 3-5 catkins, 5-5 kaempferia 7. Orange peel 5~7, cicada shell 7~9, bamboo vinegar 3~5, wolfberry leaf 9~11, hawthorn peel 8~10, loofah green peel 3~5, loach powder 12~15, fennel 1~3 , Melaleuca 5-7 and an appropriate amount of water;

[0027] The ...

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PUM

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Abstract

The invention discloses wine organic yogurt and a preparation method thereof. The wine organic yogurt is prepared from the following substances in parts by weight: 80-100 parts of whole milk powder, 15-18 parts of organic white lentils, 18-20 parts of fritillaria, 18-20 parts of radix sophorae tonkinensis, 35-40 parts of apple dew, 18-20 parts of semi dry acacia flower, 9-11 parts of organic pumpkin pedicel, 18-20 parts of platycodon grandiflorum, 25-30 parts of white wine, 18-20 parts of licorice, 8-10 parts of organic wheat flour, 10-12 parts of honey, 15-18 parts of schizonepeta tenuifolia, 8-10 parts of fresh mint, 7-9 parts of sugar, 3-5 parts of lactic acid bacteria, 13-15 parts of a nutrient addition solution and the proper amount of water.

Description

technical field [0001] The invention mainly relates to a wine organic yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a food with good health functions. Its health functions mainly include: regulating gastrointestinal flora, improving the body’s immune system, inhibiting tumors, improving metabolic disorders of lactose intolerance, lowering cholesterol levels, inhibiting toxins in the body, Delay the aging of the body. Especially for lactose-intolerant people who have symptoms such as borborygmus, abdominal pain, and diarrhea after drinking milk, yogurt is a good source of milk protein, and you can drink it with confidence. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, and becomes a nutritional and health product more su...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/123
Inventor 黄素成
Owner FANCHANG COUNTY ZHIRAN E COMMERCE