Preparation method of red bean sour milk

Abstract

The invention discloses a preparation method of red bean sour milk. The red bean sour milk is prepared from the following raw materials in parts by weight: 90-100 parts of red beans, 3-9 parts of sodium bicarbonate, 8-12 parts of sodium chloride, 7-9 parts of sucrose, 3-5 parts of honey and 0.2-0.3 part of dry lactobacillus powder. The prepared red bean sour milk is free of the beany flavor of the red beans; moreover, the red bean sour milk is refreshing, fine and smooth in taste, delicious in sour-sweet flavor, rich in nutrition and suitable for people of all ages. The preparation method is simple in technology, low in cost and suitable for large-scale popularization.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of red bean yoghurt. Background technique [0002] Along with the raising of people's living standard, yogurt product is deeply favored by people because of having unique taste. Therefore, yogurt dairy products are often used as the daily food of the people. However, it is not easy to drink too much yogurt, otherwise it will affect the secretion of gastric mucosa and digestive enzymes, and destroy the electrolyte balance in the human body. [0003] Red beans are rich in vitamins B1, B2 and various minerals, which have the effects of nourishing blood, diuresis, reducing swelling, and regulating the intestinal tract. However, the taste of red beans is not good, and many young people do not like to eat red beans. Therefore, making red beans into red bean yogurt can not only improve the taste of red beans, but also have better health care functions. Contents o...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to improve the shortcoming of ordinary yoghurt having single nutritional value and the bad taste of red beans, and to provide a kind of red bean yoghurt with sweet taste and easy operation.