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Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof

A technology for nectar and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of single taste of yogurt and single flavor of fermented milk, and achieve the effect of uniform texture

Inactive Publication Date: 2015-03-11
BENGBU KUNPENG FOOD & BEVERAGE
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example one

[0027] A sea-flower honey yogurt that relieves pressure and reduces fat, which is characterized in that it is made of the following raw materials by weight:

[0028] Skim milk powder 80~100, mashed potatoes 25~30, rose flower 15~20, angelica 15~20, pumpkin 20~30, pumpkin seed 10~15, red peony 15~20, crab paste 10~15, Xiangfu 15~ 20. Floss 10~15, Coriander 3~5, Gentiana 12~18, Corydalis 15~20, Seaweed Micropowder 5~10, Sophora japonica Honey 10~20, Lactic Acid Bacteria 3~5, Nutrient Supplement Solution 12~15 and appropriate amount of water;

[0029] The nutrient supplement is made of the following raw materials by weight: Gynostemma 1-3, elm leaves 3-5, privet leaves 5-7, dodder 7-9, bamboo fungus 2-3, chrysanthemum brain 7-9, Water lily juice 6~8, bay cassia 3-5, hawthorn skin 5~7, silver carp head 8~10, loach 9~11, corn germ oil 3~5, san pepper 1~3, minced garlic 1~2 and appropriate amount water;

[0030] The preparation method of the nutrient supplement:

[00...

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PUM

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Abstract

The present invention discloses a seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and a preparation method thereof. The present invention is characterized in that the seafood-nectar yogurt is prepared from the following raw materials, by weight: 80 to 100 parts of defatted milk powder, 25 to 30 parts of mashed potato, 15 to 20 parts of rosa multiflora, 15 to 20 parts of angelica, 20 to 30 parts of pumpkin, 10 to 15 parts of pumpkin seed, 15 to 20 parts of radix paeoniae rubra, 10 to 15 parts of crab spawn pulp, 15 to 20 parts of nutgrass galingale rhizome, 10 to 15 parts of meat floss, 3 to 5 parts of parsley, 12 to 18 parts of largeleaf gentian root, 15 to 20 parts of yanhusuo tuber, 5 to 10 parts of seaweed micro-powder, 10 to 20 parts of flos sophorae honey, 3 to 5 parts of lactobacillus, 12 to 15 parts of nutrition additive liquid and a proper amount of water. According to the present invention, the crab spawn, the seaweed and other seafood are combined with the lactobacillus fermentation. Compared with yogurt with traditional taste, the seafood-nectar yogurt has a significant change, and further enriches yogurt taste and nutrition. The seafood-nectar yogurt provides seafood lovers with one more option.

Description

technical field [0001] The invention mainly relates to a seafood nectar stress-reducing and fat-reducing yoghurt and a production 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 adds many nutrients beneficial to the human body on this basis, becoming a nutritional and health product mo...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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