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Mulberry and Chinese wolfberry health yoghourt and preparation method thereof

A technology for health-care yogurt and mulberries, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of low utilization value of nutrients, affecting the concentration of nutrients in bacterial strains, and difficult to grasp the concentration of dairy products, so as to achieve high nutritional value. Value and health benefits, rhodopsin-promoting effects, eye health-promoting effects

Inactive Publication Date: 2015-07-29
GUANGDONG MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, when mulberries are applied to dairy products, they are squeezed into juice or cut into small pieces and then added to dairy products. Among them, the method of squeezing mulberries into juice for the preparation of dairy products will lead to The utilization value of nutritional labeling is not high, because the pomace discarded after squeezing mulberries into juice still contains high nutritional value, and anthocyanins also exist in a large amount in the mulberry pomace after squeezing the juice, causing health problems. The waste and loss of ingredients; and, when adding mulberry juice to dairy products, the added concentration cannot be well grasped, because the water contained in the juice will dilute the concentration of dairy products, and at the same time affect the nutrient concentration of bacteria, thereby affecting Culture of bacteria
In addition, the method of cutting mulberries into small pieces and adding them to dairy products will cause the dairy products to be grainy and taste bad
[0005] In the prior art, when wolfberry is used in beverages, the wolfberry soup is added to the drink after the wolfberry soup is added. This method has the following defects: the wolfberry dregs discarded after the soup also contain a large amount of nutrients, resulting in the loss of nutrients. waste and loss
In addition, if wolfberry soup is used to prepare yogurt, it will cause the problem that the concentration of dairy products is not easy to grasp, because the large amount of water contained in wolfberry soup will dilute the concentration of dairy products, and at the same time affect the concentration of nutrient components of the bacteria. Affect the culture of bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A mulberry and wolfberry health-care yogurt, which comprises the following components in parts by weight:

[0054] 1 part of mulberry, 1 part of wolfberry, 50 parts of white sugar, 1000 parts of fresh milk, 1 part of bacterial powder. Among them, the total number of colonies per gram of bacterial powder is 1 × 10 8 .

[0055] In this embodiment, the bacteria powder is a bacteria powder composed of five strains of Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei mixed in equal proportions.

[0056] In the present embodiment, mulberries are ripe purple mulberries.

[0057] The preparation method of the above-mentioned mulberry and wolfberry health-care yoghurt is as follows:

[0058] Step 1, make mulberry and wolfberry into coarse powder: carry out vacuum freeze-drying for 20 hours after formulating mulberry and wolfberry into coarse powder of mulberry and wolfberry; wherein, the vacuum degree of vac...

Embodiment 2

[0065] A mulberry and wolfberry health-care yogurt, which comprises the following components in parts by weight:

[0066] 5 parts of mulberries, 3 parts of wolfberry, 20 parts of white sugar, 500 parts of fresh milk, 0.3 parts of bacteria powder. Wherein, the total number of colonies per gram of the bacteria powder is 5 × 10 8 .

[0067] In this embodiment, the bacteria powder is a bacteria powder composed of five strains of Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei mixed in equal proportions.

[0068] In the present embodiment, mulberries are ripe purple mulberries.

[0069] The preparation method of the above-mentioned mulberry and wolfberry health-care yoghurt is as follows:

[0070] Step 1, make mulberry and wolfberry into coarse powder: carry out vacuum freeze-drying for 18 hours to the formula amount of mulberry and wolfberry, and then pulverize into mulberry coarse powder and wolfberry coa...

Embodiment 3

[0077] A mulberry and wolfberry health-care yogurt, which comprises the following components in parts by weight:

[0078] 1 part of mulberry, 4 parts of wolfberry, 50 parts of white sugar, 600 parts of fresh milk, 0.4 part of bacterial powder. Wherein, the total number of colonies per gram of the bacteria powder is 2×10 8 .

[0079] In this embodiment, the bacteria powder is a bacteria powder composed of five strains of Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei mixed in equal proportions.

[0080] In the present embodiment, mulberries are ripe purple mulberries.

[0081] The preparation method of the above-mentioned mulberry and wolfberry health-care yoghurt is as follows:

[0082] Step 1, make mulberry and wolfberry into coarse powder: carry out vacuum freeze-drying for 24 hours to the formula amount of mulberry and wolfberry, and then pulverize into mulberry coarse powder and wolfberry coarse p...

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PUM

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Abstract

The invention relates to the technical field of health drink processing, in particular to a mulberry and Chinese wolfberry health yoghourt and a preparation method thereof. The mulberry and Chinese wolfberry health yoghourt comprises the following components in parts by weight: 1-5 parts of mulberry, 1-5 parts of Chinese wolfberry, 20-50 parts of white granulated sugar, 500-1000 parts of fresh milk and 0.3-1 part of bacterial powder. According to the preparation method for the mulberry and Chinese wolfberry health yoghourt, as mulberry and Chinese wolfberry are subjected to vacuum freeze-drying and then crushed into coarse mulberry powder and coarse Chinese wolfberry powder, which are then screened to obtain fine mulberry powder and fine Chinese wolfberry powder, and the fine mulberry powder and fine Chinese wolfberry powder are added into fresh milk to prepare the mulberry and Chinese wolfberry health-care yoghourt. Therefore, nutritional ingredients and health-care ingredients of mulberry and Chinese wolfberry are prevented from loss and are utilized by 100%. Compared with the prior art, mulberry and Chinese wolfberry residues are not discarded, and the nutritional health-care ingredients of both mulberry and Chinese wolfberry are well reserved through vacuum freeze-drying.

Description

technical field [0001] The invention relates to the technical field of health drink processing, in particular to mulberry and wolfberry health yoghurt and a preparation method thereof. Background technique [0002] Mulberry (mulberry) is the mature fruit of the deciduous tree mulberry in the family Moraceae, which is distributed in Guangdong, Guangxi, Zhejiang, Henan and other provinces in my country. As early as two thousand years ago, mulberry was a tonic used by Chinese emperors. Modern research shows that, in addition to containing a variety of amino acids, vitamins, zinc, manganese and other minerals and trace elements that the human body lacks, mulberries are also rich in anthocyanins. Anthocyanins are a kind of glycoside derivatives with 2-phenylbenzopyran (2-phenylbenzopyryalium) structure, which are water-soluble pigments widely distributed in the plant kingdom. In addition to preventing cardiovascular diseases and improving glucose and lipid metabolism, anthocyan...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 邹堂斌唐焕文丁元林吴洪福夏恩琴
Owner GUANGDONG MEDICAL UNIV
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