Ginseng tea-pawpaw yogurt with fruit granules and preparing method thereof

A technology of ginseng tea tree and melon fruit, which is applied in the field of ginseng tea papaya fruit yogurt and its production, can solve the problems of single taste of yogurt and single flavor of fermented milk, etc., achieve the effect of rich nutrition, clear and easy to understand process, and increase immunity

Inactive Publication Date: 2015-04-01
FANCHANG COUNTY BEISI ENTREPRENEUR SERVICE
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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

[0028] A kind of ginseng tea and papaya fruit yogurt, which is characterized in that it is made of the following raw materials by weight:

[0029] Fresh milk 450~500, banana fruit 25~30, eucommia 15~17, night vine 15~17, papaya juice banana fruit 50~55, bread crumbs 10~15, angelica 18~20, ginseng 20~23, orange Fruit pieces 15-20, Dipsacus 15-18 parts, rosehip dried 15-20, Sanyu 15-17, rock sugar 17-19, lactic acid bacteria 5-7, single flower honey 16-20, persimmon vinegar 10-12, Nutrient supplement 17-20 and appropriate amount of water;

[0030] The nutrient supplement is made from the following raw materials by weight: 12-15 parts by weight of juniper berries, 11-13 soy meal powder, 5-7 tortoises, 12-15 citric acid residue, 5-7 banana leaves, and saponins Spiny 3~5, Achnatherum splendens flower 5~7, Pentong grass 5~7, fish bone meal 10~12, ginger slice 3~5, tendon 9~11, ditin 15~17, fruit vinegar 7~9 and appropriate amount of water;

[0031] The preparation method of the nutrient ...

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PUM

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Abstract

A ginseng tea-pawpaw yogurt with fruit granules and a preparing method thereof are disclosed. The yogurt and the preparing method are characterized in that the yogurt comprises following compounds by weight: 450-500 parts of fresh milk, 25-30 parts of preserved banana, 15-17 parts of eucommia, 15-17 parts of caulis polygoni multiflori, 50-55 parts of pawpaw juice preserved banana, 10-15 parts of bread crumb, 18-20 parts of angelica sinensis, 20-23 parts of ginseng, 15-20 parts of orange granules, 15-18 parts of dipsacus root, 15-20 parts of dried rose hip, 15-17 parts of radix sanguisorbae, 17-19 parts of crystal sugar, 5-7 parts of lactic acid bacteria, 16-20 parts of single-flower honey, 10-12 parts of persimmon vinegar, 17-20 parts of a nutrition adding solution and a proper amount of water.

Description

technical field [0001] The invention mainly relates to ginseng tea papaya yogurt 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, becoming a nutritional and health product more su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 张宏标张倍思赵林
Owner FANCHANG COUNTY BEISI ENTREPRENEUR SERVICE
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