Yogurt for preventing high blood pressure and preparation method thereof

A technology of high blood pressure and yogurt, which is applied in the field of yogurt and yogurt preparation for the prevention of high blood pressure, can solve the problem of single function of yogurt, and achieve the effect of convenient operation, rich nutrition and low raw materials

Inactive Publication Date: 2016-02-10
于飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many varieties of milk currently on the market, which provide people with the nutrients they need. However, the existing yogurt has a single function and can only provide nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The yogurt for preventing high blood pressure is made of the following components by weight: 80 parts of milk, 5 parts of wild chrysanthemum, 5 parts of sesame, 5 parts of cassia seed, 5 parts of mung bean, 5 parts of Kudingcha, 5 parts of buckwheat and 5 parts of corn ; also includes probiotics 10 6 -10 9 cfu / ml.

[0028] Wherein, the probiotic is Lactobacillus casei.

[0029] Its preparation method comprises the following steps:

[0030] (1) Grind sesame, mung bean and corn into powder and mix to obtain mixed powder

[0031] (2) Roast wild chrysanthemum, cassia seed, kudingcha and buckwheat at 120°C for 20 minutes, and grind them to 150 mesh to obtain wild chrysanthemum pollen, cassia seed powder, kudingcha powder and buckwheat flour;

[0032] (3) Mix wild chrysanthemum pollen, Ophiopogon japonicus powder, cassia seed powder, mixed powder and milk evenly, homogenize at 20mPa at 65°C, and sterilize at 95°C; obtain a feed liquid mixture;

[0033] (4) Cool the feed-...

Embodiment 2

[0036] The yogurt for preventing high blood pressure is made of the following components by weight: 120 parts of milk, 15 parts of wild chrysanthemum, 15 parts of sesame, 15 parts of cassia seed, 15 parts of mung bean, 15 parts of kudingcha, 15 parts of buckwheat and 15 parts of corn ; also includes probiotics 10 6 -10 9 cfu / ml.

[0037] Wherein, the probiotic is Lactobacillus casei.

[0038] Its preparation method comprises the following steps:

[0039] (1) Grind sesame, mung bean and corn into powder and mix to obtain mixed powder

[0040] (2) Roast wild chrysanthemum, cassia seed, kudingcha and buckwheat at 130°C for 40 minutes, and grind to 250 mesh to obtain wild chrysanthemum pollen, cassia seed powder, kudingcha powder and buckwheat flour;

[0041] (3) Mix wild chrysanthemum pollen, Ophiopogon japonicus powder, cassia seed powder, mixed powder and milk evenly, homogenize at 30mPa at 70°C, and sterilize at 100°C; obtain a mixture of feed liquid;

[0042] (4) Cool th...

Embodiment 3

[0045] The yogurt for preventing high blood pressure is made of the following components by weight: 100 parts of milk, 10 parts of wild chrysanthemum, 10 parts of sesame, 10 parts of cassia seed, 10 parts of mung bean, 10 parts of kudingcha, 10 parts of buckwheat and 10 parts of corn ; also includes probiotics 10 6 -10 9 cfu / ml.

[0046] Wherein, the probiotic is Lactobacillus casei.

[0047] Its preparation method comprises the following steps:

[0048] (1) Grind sesame, mung bean and corn into powder and mix to obtain mixed powder

[0049] (2) Roast wild chrysanthemum, cassia seed, kudingcha and buckwheat at 125°C for 30 minutes, and grind to 200 mesh to obtain wild chrysanthemum pollen, cassia seed powder, kudingcha powder and buckwheat flour;

[0050] (3) Mix wild chrysanthemum pollen, Ophiopogon japonicus powder, cassia seed powder, mixed powder and milk evenly, homogenize at 25mPa67.5°C, and sterilize at 97.5°C; obtain a feed liquid mixture;

[0051] (4) Cool the fe...

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PUM

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Abstract

The invention provides yogurt for preventing high blood pressure, which is prepared from following components, by weight: 80-120 parts of milk, 5-15 parts of chrysanthemum indicum, 5-15 parts of sesame, 5-15 parts of semen cassiae, 5-15 parts of mung beans, 5-15 parts of broadleaf holly leaves, 5-15 parts of buckwheat and 5-15 parts of corn, and also includes 10<6>-10<9> cfu/ml of probiotics. The yogurt is rich in nutrition and is low in cost of the raw materials. By means of the combination of the milk, the chrysanthemum indicum, the sesame, the semen cassiae, the mung beans, the broadleaf holly leaves, the buckwheat and the corn, the yogurt has the effect of preventing high blood pressure when being eaten for long time.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a yogurt for preventing hypertension, and also relates to a preparation method of the yogurt for preventing hypertension. Background technique [0002] With the change of people's eating habits and living habits, hypertension has gradually become a common disease. The adjuvant treatment of hypertension usually adopts drug-assisted treatment, and antihypertensive drugs must be taken every day. Long-term use will not only bring greater damage to the liver It is not only a burden, but also makes the patient feel bored. At the same time, once the patient forgets to take the medicine, the blood pressure will rise rapidly. [0003] Milk is the most perfect food that people can get from nature so far. It can not only provide people with the protein, milk fat and vitamins needed for the growth and development of the body and brain, but also supplement calcium. The nutritional value of mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A61K36/899A61P9/12
Inventor 于飞
Owner 于飞
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