Peanut-tofu yogurt for tonification and refreshing and preparation method thereof

Abstract

The present invention discloses a peanut-tofu yogurt for tonification and refreshing and a preparation method thereof. The peanut-tofu yogurt is prepared from the following raw materials, by weight: 50 to 100 parts of full cream milk powder, 30 to 60 parts of peanut-tofu, 15 to 20 parts of mulberry fruit, 15 to 20 parts of creeping liriope, 10 to 15 parts of lily, 25 to 50 parts of strawberry, 10 to 20 parts of orange juice, 15 to 20 parts of pearl powder, 15 to 20 parts of fresh bamboo leave, 10 to 15 parts of lotus seeds, 10 to 18 parts of wolfberry, 8 to 10 parts of sucrose, 3 to 5 parts of lactobacillus, 10 to 12 parts of a nutritional supplement and a proper amount of water. The peanut-tofu is made from peanut buds, such that original nutrition of peanut can be retained, and major changes of their nutrients are caused. The changes mainly comprise: resveratrol content in the peanut buds is 100 times higher than that of the peanuts, and is dozens or even hundreds times higher than that of grape wine. The resveratrol has effects of inhibiting cancer cells, lowering blood lipid, preventing and treating cardiovascular diseases, delaying aging and the like. The peanut-tofu yogurt has high health care value. The peanut buds can also hydrolyze peanut protein into amino acids, and make the peanut protein easily absorbed. Fat is converted into heat therefore the fat content is greatly reduced.

Description

technical field [0001] The invention mainly relates to a nourishing and refreshing yoghurt with peanut tofu 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 nutritio...

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.