Assorted crystal yogurt jelly and preparing method thereof

Abstract

Assorted crystal yogurt jelly and a preparing method thereof are disclosed. The yogurt jelly and the method are characterized in that the yogurt jelly is prepared from following raw materials by weight: 500-600 parts of fresh milk, 25-30 parts of wine-processed blueberry, 15-20 parts of astragalus propinquus, 15-20 parts of bark of girald acanthopanax, 25-30 parts of sweet potato flour, 15-17 parts of poria peel, 10-13 parts of gelatin, 12-15 parts of jelly powder, 15-17 parts of areca peel, 15-20 parts of candied date, 18-20 parts of dried orange peel, 15-17 parts of dipsacus root, 12-15 parts of crystal sugar, 3-5 parts of lactic acid bacteria, 15-20 parts of black bean, 18-20 parts of orange juice, 15-20 parts of a nutrition adding solution and a proper amount of water. The yogurt jelly adopts yogurt as a carrier, and organically combines nutritions and healthcare functions of traditional Chinese medicines and the yogurt. Through a reasonable formula and a proper process, a product of the yogurt jelly can achieve good stability and good taste in the shelf life under refrigeration conditions.

Description

technical field [0001] The invention mainly relates to an assorted crystal yoghurt jelly 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...

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.