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Yogurt capable of clearing heat and removing toxicity

A heat-clearing and detoxifying yogurt technology, which is applied to milk preparations, bifidobacteria, and other dairy products, can solve the problems that there is no such thing as heat-clearing and detoxifying yogurt, and achieves the effect of simple preparation methods

Inactive Publication Date: 2017-01-04
周福进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to provide a heat-clearing and detoxifying yogurt to solve the problem that there is no heat-clearing and detoxifying yogurt in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A heat-clearing and detoxifying yogurt, comprising the following ingredients in parts by weight: 5 parts of cassia seeds, 3 parts of reed root, 2 parts of honeysuckle, 2 parts of gardenia, 80 parts of fresh milk, and 20 parts of granulated sugar.

[0019] The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0020] S1: After pulverizing cassia seeds, reed rhizomes, honeysuckle, and gardenia, passing through a 300-mesh sieve, placing them in 400 parts of water for leaching by decocting, and filtering off the slag to obtain an extract;

[0021] S2: Use a centrifuge to centrifuge the fresh milk for 10 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0022] S3: Add the extract obtained in step S1 into fresh milk, add sugar, and fully stir for 30 minutes at a rotating speed of 400r / min to obtain a uniform mixed solution;

[0023] S4: Heat the mixed solution obtained in step S3 to 60°C, and homogeni...

Embodiment 2

[0027] Example 2 A heat-clearing and detoxifying yogurt, comprising the following ingredients in parts by weight: 25 parts of cassia seeds, 16 parts of reed root, 9 parts of honeysuckle, 12 parts of gardenia, 300 parts of fresh milk, and 80 parts of granulated sugar.

[0028] The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0029] S1: After crushing cassia seed, reed rhizome, honeysuckle powder, and gardenia, pass through a 300-mesh sieve, place in 400 parts of water for extraction by decoction, and filter out the residue to obtain the extract;

[0030] S2: Use a centrifuge to centrifuge the fresh milk for 20 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0031] S3: Add the extract obtained in step S1 into fresh milk, add sugar, and fully stir for 15 minutes at a rotating speed of 600r / min to obtain a uniform mixed solution;

[0032] S4: Heat the mixed solution obtained in step S3 to 60°C, and homogeniz...

Embodiment 3

[0036] Example 3 A heat-clearing and detoxifying yogurt, comprising the following ingredients in parts by weight: 15 parts of cassia seeds, 8 parts of reed root, 5 parts of honeysuckle, 9 parts of gardenia, 220 parts of fresh milk, and 45 parts of granulated sugar.

[0037] The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0038] S1: After pulverizing cassia seeds, reed rhizomes, honeysuckle, and gardenia, passing through a 300-mesh sieve, placing them in 400 parts of water for leaching by decocting, and filtering off the slag to obtain an extract;

[0039] S2: Use a centrifuge to centrifuge the fresh milk for 15 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0040] S3: Add the extract obtained in step S1 into fresh milk, add sugar, and fully stir for 22 minutes under the condition of a rotating speed of 500r / min to obtain a uniform mixed solution;

[0041] S4: Heat the mixed solution obtained in step S3...

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PUM

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Abstract

The invention discloses yogurt capable of clearing heat and removing toxicity, and belongs to the field of food processing. The yogurt is made from semen cassiae, rhizoma phragmitis, honeysuckle flowers, fructus gardeniae, fresh milk and granulated sugar through the steps of extraction, centrifugation, homogenization, sterilization, fermentation and packaging. The raw material source of the yogurt is easy to obtain, the preparation method is simple, and the yogurt is a novel yogurt product having both the effects of clearing heat and removing toxicity and the nutritional ingredients.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from milk, which is sterilized and fermented by lactic acid bacteria, and probiotics are added. 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%. Yogurt not only has the nutritional value of milk, but also decomposes lactose and protein in milk to make it easier for the human body to digest and absorb; and the lactose in it is decomposed, which can avoid the bloating that occurs when people who are lactose intolerant or partially tolerant eat dairy products. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change, but the lactic acid produced after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1238A23C9/13A23C2240/15A23V2400/123A23V2400/531A23V2400/249
Inventor 周福进
Owner 周福进
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