Yerba mate yoghourt

A technology of yogurt and yerba mate, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor flavor, easy precipitation, and easy reunion of tea powder, so as to maintain the nutritional balance of the body, improve the internal environment of the human body, The effect of improving blood quality

Inactive Publication Date: 2015-05-13
XINCHANG COUNTY MADAI TEA IND
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0003] The invention patent application of the patent CN101040638A discloses a green tea yogurt drink with weight loss effect. Green tea powder is added to the yogurt after fermentation in a ratio of 1000-2000:150-800. In this method, green tea powder is added to the finished yogurt, The two are simply mixed, green tea powder does not participate in fermentation, and the synergy between green tea and yogurt functional substances is small; at the same time, the amount of green tea powder added in this method is relatively large, and the tea powder is easy to agglomerate, unevenly dispersed, and prone to precipitation. Bitter, less flavorful, and more expensive to produce

Method used

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Embodiment Construction

[0013] The weight ratio of the formula of the present invention is to realize above object, and the present invention adopts following technical scheme, and the weight ratio of its formula is 0.5-1.5% of Mate stem and leaf, 70-80% of fresh milk, 3-9% of honey, stabilizer 1.2% -1.9%, white sugar 1.5-2%, water 15-45%.

[0014] Remove the weeds and wash the yerba mate stems and leaves rated by the formula, and then dry them as raw materials. Add tap water with a hardness of 0.05mmol / L to the raw materials to soften the raw materials, and use a countercurrent extraction machine for continuous extraction. Feeding Parameters such as the amount of water added, the amount of water added, the temperature of water added, and the residence time of the material in the equipment can be adjusted according to the nature of the material. Use a plate heat exchanger and a water cooler to cool the processed raw materials. After cooling, perform a second-stage filtration in a butterfly separator ...

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Abstract

The invention provides a yerba mate yoghourt. The yerba mate yoghourt comprises following raw materials: 0.5 to 1.5% of yerba mate stem and leaf, 70 to 80% of fresh milk, 3 to 9% of honey, 1.2 to 1.9% of a stabilizing agent, 1.5 to 2% of white sugar, and 15 to 45% of water. According to a preparation method, yerba mate nanometer powder is added into reconstituted milk; an obtained mixture is subjected to homogenizing, sterilizing, inoculating, fermentation, demulsification, and maturation so as to obtain the yerba mate yoghourt. The preparation method is simple and is convenient for operation; a three-pipe ultrafine vibrating mill is used for grinding yerba mate into nanometer grade powder for the first time, so that dissolving of yerba mate in yoghourt is more easy to realize, waste of nutrients is not caused, and the nanometer grade powder is more convenient for absorption by human body. The yerba mate yoghourt is abundant in nutrients, is pure in taste, possesses excellent health care effects, and is suitable for long-term consumption.

Description

technical field [0001] The invention relates to a yogurt, in particular to a yerba yogurt. Background technique [0002] Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, gas or diarrhea. Fresh milk is rich in calcium. After fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so calcium and phosphorus in yogurt are easier to digest. absorbed by the body. As a traditional drink, tea not only has the therapeutic effect on multiple diseases, but also has good effects on prolonging life, anti-aging and strengthening the body. Therefore, the combin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 不公告发明人
Owner XINCHANG COUNTY MADAI TEA IND
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