Pea yogurt

Abstract

The invention discloses pea yogurt. The pea yogurt comprises the following components in parts by weight: 400-1000 parts of fresh milk, 50-100 parts of peas, 0.03-0.10 part of fermentation agent, 5-35 parts of food sweetening agent and 3-12 parts of stabilizer. The pea yogurt has the advantages that the problem of easy microbial contamination of the raw materials is solved by adding of the peas into the yogurt. The pea yogurt not only has the functions of the peas such as dispelling wind, clearing away heat, eliminating dampness, relieving itching, moistening the skin and beautifying, but also has the unique functions and flavor of the yogurt.

Description

technical field [0001] The invention relates to yoghurt, in particular to pea yoghurt. Background technique [0002] Yogurt is a dairy product made by the bacterial fermentation of milk. 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 becomes a nutritional and health product more suitable for human beings. [0003] The smell of pea is sweet, sour, flat, non-toxic, and it belongs to the lung, heart, and spleen meridian. Because raw materials such as pea cake and pea paste are easily contaminated by microorganisms, there is a problem that it is difficult to apply them to yogurt. Contents of the invention [0004] In order to overcome the disadvantages of the above-mentioned prior art, the present invention provides pea yogurt, which has the effects of dispelling wind and clearing heat, drying dampness and relieving itching, moisturizing and be...

AI Technical Summary

Problems solved by technology

Because raw materials such as pea cake and pea paste are easily contaminated by microorganisms, it is difficult to apply them to yogurt