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Okra yogurt and preparation method therefor

A technology of okra and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of single eating method and single taste, and achieve the effect of improving nutrient absorption rate, unique flavor and rich nutrition

Inactive Publication Date: 2015-08-26
秦廷廷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the eating method of okra is limited to cooking, and the eating method is relatively simple. In addition, the taste of yogurt in the market is also relatively simple. For the time being, there is no product that can combine okra and yogurt.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Take 30-40 parts of okra, 8-10 parts of snow lotus, 1000-1500 parts of fresh milk, 10-12 parts of honey, 4-6 parts of aloe vera, and 5-7 parts of hawthorn; wash the okra and put it in boiling water After boiling, take out the cooked okra and cut into sections, add hawthorn and hot water 15 times the weight of the hawthorn and put them into a blender, and blend at a speed of 200-220rpm for 15-18 minutes to get a paste. Filter the dregs to get the filtrate, peel and dice the aloe vera, boil it for 4-7 minutes, pour the diced aloe vera and honey into the filtrate, stir and let it stand for 2 hours to get the mixture, put the mixture and snow lotus bacteria into fresh Place the milk in an incubator at a temperature of 28-30°C for sealed fermentation for 2-3 days, and filter the fermented product through a filter to obtain the yoghurt.

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Abstract

The present invention relates to an okra yogurt and a preparation method therefor, comprising the steps of: adding cooked okra into hawthorn and performing filtering, cutting up aloe vera and adding the cut aloe vera into the filtrate, adding the mixed liquid and saussurea bacteria into fresh milk to produce an okra yogurt by fermentation; adding strawberries into a fermentation liquid for fermentation, finally obtaining by drying, preserved strawberries. The okra yogurt provided by the present invention is unique in flavor, abundant in nutrition and exquisite in taste. The okra yogurt comprises a viscous solution, an arabinoxylan, a galactan and a rhamnose, so as to facilitate digestion, enhance physical strength, protect the liver, invigorate the stomach and regulate the bowels; The okra yogurt comprises vitamin A and carotene, contributing to the retinal health and eyesight maintenance; The okra yogurt is also enriched with trace elements selenium and zinc, and can enhance the ability of the human body in cancer prevention and treatment.

Description

technical field [0001] The invention relates to the technical field of health food production, in particular to okra yoghurt and a production method thereof. Background technique [0002] Okra is rich in vitamins and minerals. Every 100 grams of okra tender fruit contains about 4 mg of vitamin C, 1.03 mg of vitamin E and 310 micrograms of carotene. Trace elements such as zinc and selenium rich in okra are very helpful for enhancing the human body's ability to prevent and fight cancer. Secondly, there is a sticky liquid substance in the tender okra fruit, which contains polysaccharides such as pectin and mucopolysaccharides. At present, the eating method of okra is limited to cooking, and the eating method is relatively simple. In addition, the taste of yogurt in the market is also relatively simple. For the time being, there is no product that can combine okra and yogurt. Contents of the invention [0003] The object of the present invention is to provide a kind of okra ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 秦廷廷
Owner 秦廷廷
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