Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof
A technology of yogurt and beverages, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve the problems of unseen matcha yogurt
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[0017] Examples:
[0018] (1) Raw material pretreatment: Wash 2kg of ground with running water and put it in a juicer to squeeze the juice, filter it with an 80-mesh filter cloth to extract the juice;
[0019] (2) Preparation of ground twist juice: mix 0.3 kg glucose, 1.5 kg sucrose and the obtained ground twist juice and purified water in a ratio of 1:3 to 3.5 while stirring and heating to 65°C. After all is melted, continue to boil for 7 minutes, The slurry is in a transparent paste state and is naturally cooled for use;
[0020] (3) Preparation of acid solution: After mixing 3 kg of citric acid and pure water in a ratio of 1:2 to 3, heat to 55°C for 3 minutes, and then cool for use;
[0021] (4) Blending: Mix the obtained ground juice with the obtained acid solution and matcha powder, and heat to 70°C for 15 minutes;
[0022] (5) Yogurt fermentation: 5kg pure milk, 0.4 fermenting bacteria, and 0.02kg thickener are mixed and fermented under the conditions of 40℃, constant temperature...
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