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Black sesame yogurt

A technology of black sesame and black sesame powder, applied in the direction of milk preparations, dairy products, application, etc., to achieve the effect of delicious taste

Inactive Publication Date: 2016-11-09
黄春蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no yogurt with black sesame flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A black sesame yoghurt made from the following raw materials in proportion by weight: 300 parts of fresh milk, 10 parts of black sesame powder, 10 parts of walnut powder, 1 part of lemon juice, 0.5 parts of starter, 2 parts of stabilizer, white sugar 10 parts, 100 parts of water.

Embodiment 2

[0013] A kind of black sesame yoghurt, made of the following raw materials in proportion by weight: 500 parts of fresh milk, 15 parts of black sesame powder, 13 parts of walnut powder, 2 parts of lemon juice, 0.8 parts of starter, 5 parts of stabilizer, white sugar 15 parts, 150 parts of water.

Embodiment 3

[0015] A black sesame yoghurt is made from the following raw materials in proportion by weight: 600 parts of fresh milk, 10-30 parts of black sesame powder, 10-20 parts of walnut powder, 1-5 parts of lemon juice, and 0.5-1.5 parts of starter , 2-10 parts of stabilizer, 10-30 parts of white granulated sugar, 100-300 parts of water.

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PUM

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Abstract

The invention discloses black sesame yogurt. The black sesame yogurt is prepared from, by weight, 300-900 parts of fresh milk, 10-30 parts of black sesame powder, 10-20 parts of walnut powder, 1-5 parts of lemon juice, 0.5-1.5 parts of leavening agent, 2-10 parts of stabilizer, 10-30 parts of white granulated sugar and 100-300 parts of water. The yogurt is delicious in taste, beneficial for health and suitable for being eaten for a long time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to black sesame yoghurt. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3%-5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt can decompose lactose and protein in milk, making it easier for the human body to digest and absorb; it can promote the secretion of gastric juice, increase appetite, and strengthe...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13
Inventor 黄春蓉
Owner 黄春蓉