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Nutritional health-care yak yoghourt and preparation method thereof

A yak milk and yak technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve problems such as single nutrition, achieve the effects of inhibiting bacteria, increasing appetite, and helping sleep

Inactive Publication Date: 2016-11-16
王永妍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, yak milk is mostly eaten fresh or made into milk powder, and yak yogurt is only a special processing method in a few areas, and has not been widely promoted, and the production method is relatively simple, and the nutrition is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of nutritious and health-care yak yoghurt of the present embodiment is made from the following raw materials proportioned by weight: 880 parts of fresh yak milk, 450 parts of fruit powder, 3 parts of tangerine peel, 1 part of cassia seed, 2 parts of malt, 1 part of Chinese yam, 2 parts of gorgon fruit, 1 part of pomegranate seed, 2 parts of cinnamon, 2 parts of cardamom, 1 part of longan, 1 part of safflower, 2 parts of mallow fruit, 1 part of Polygonatum, 2 parts of Tibetan capillary, 0.5 part of lactic acid bacteria, 5 parts of gelatin, low 12 parts of polyfructosaccharide and 12 parts of isomaltooligosaccharide.

[0017] The fruit powder is formed by mixing one or more of apple powder, hawthorn powder, orange powder, strawberry powder, kiwi powder, seabuckthorn powder, passion fruit powder and banana powder.

Embodiment 2

[0019] A kind of nutritious and health-care yak yoghurt of the present embodiment is made from the following raw materials proportioned by weight: 1350 parts of fresh yak milk, 180 parts of fruit powder, 5 parts of tangerine peel, 4 parts of cassia seed, 5 parts of malt, 3 parts of yam, 4 parts of Gorgon fruit, 5 parts of pomegranate seeds, 4 parts of cinnamon, 5 parts of cardamom, 4 parts of longan, 4 parts of safflower, 4 parts of mallow fruit, 3 parts of Polygonatum, 4 parts of Tibetan capillary, 1.6 parts of lactic acid bacteria, 10 parts of gelatin, low 20 parts of polyfructosaccharide and 20 parts of isomaltooligosaccharide.

Embodiment 3

[0021] A kind of nutritious and healthy yak yoghurt of the present embodiment is made from the following raw materials with the optimal ratio by weight: 1100 parts of fresh yak milk, 92 parts of fruit powder, 4 parts of tangerine peel, 2 parts of cassia seeds, 3 parts of malt, and 2 parts of Chinese yam 3 parts of Gorgon fruit, 2 parts of pomegranate seeds, 3 parts of cinnamon, 4 parts of cardamom, 2 parts of longan, 3 parts of safflower, 3 parts of mallow fruit, 1-3 parts of sealwort, 3 parts of Tibetan capillary, 1 part of lactic acid bacteria, gelatin 8 parts, 16 parts of fructo-oligosaccharide, 16 parts of isomalto-oligosaccharide.

[0022] A kind of preparation method of nutritional health yak yoghurt of above embodiment, comprises the following steps:

[0023] (1) After mixing tangerine peel, cassia seed, malt, yam, Gorgon fruit, pomegranate seed, cinnamon, cardamom, longan, safflower, mallow fruit, sealwort, and capillary, remove impurities, clean it, put it in an oven,...

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PUM

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Abstract

The invention relates to nutritional health-care yak yoghourt and a preparation method thereof, belonging to the technical field of processing of dairy products. The nutritional health-care yak yoghourt is prepared from the following raw materials in parts by weight: 880-1350 parts of fresh yak milk, 45-180 parts of fruit powder, 3-5 parts of dried orange peel, 1-4 parts of cassia seeds, 2-5 parts of malt, 1-3 parts of common yam rhizomes, 2-4 parts of euryale ferox, 1-5 parts of pomegranate seeds, 2-4 parts of cinnamomum cassia presl, 2-5 parts of alpinia katsumadai hayata, 1-4 parts of piper longum, 1-4 parts of safflowers and 2-4 parts of cluster mallow fruits. The nutritional health-care yak yoghourt provided by the invention is prepared by adopting a conventional method, and partial ingredients capable of improving nutrition and taste are added in the preparation process, so that the nutritional health-care yak yoghourt not only has the effects of the traditional yak yoghourt for promoting digestion and increasing appetite but also has the effects of inhibiting bacteria, improving immunity and promoting sleep, has traditional sweet and sour taste, is fruity and is further capable of increasing appetite.

Description

technical field [0001] The invention relates to a nutritious and healthy yak yoghurt, which belongs to the technical field of dairy product processing. Background technique [0002] The amino acid, calcium and vitamin A contents of yak milk are 15%, 15% and 6% higher than ordinary milk respectively. Among the trace elements, the iron contained in yak milk is 9.8 times that of ordinary milk, the content of zinc is three times that of ordinary milk, and the content of calcium is 1.13 times that of ordinary milk. The immunoglobulin contained in yak milk is lacking in ordinary milk, and long-term drinking will help improve human immunity. At present, yak milk is mostly eaten fresh or made into milk powder, and yak yogurt is only a special processing method in a few areas, and has not been widely promoted, and the production method is relatively simple and the nutrition is relatively simple. Contents of the invention [0003] The purpose of the present invention is to solve t...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/133
Inventor 王永妍
Owner 王永妍
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