Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Whitening beautifying yoghourt

A yogurt and whitening technology, applied in the directions of milk preparations, bifidobacteria, other dairy products, etc., can solve the problems of yogurt with whitening and beauty, and achieve the effect of a simple preparation method

Inactive Publication Date: 2017-01-04
周福进
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a whitening and beautifying yogurt to solve the problem that there is no whitening and beautifying yogurt on the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A whitening and beautifying yoghurt, comprising the following ingredients in parts by weight: 6 parts of barley, 3 parts of white poria cocos, 4 parts of salvia miltiorrhiza, 80 parts of fresh milk, and 20 parts of granulated sugar.

[0019] The preparation method of described a kind of whitening and beautifying yoghurt comprises the following steps:

[0020] S1: After pulverizing barley, white poria cocos, and salvia miltiorrhiza, pass through a 300-mesh sieve, place in 400 parts of water for extraction by decocting, filter off the residue, and 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 homogenize in a high-pre...

Embodiment 2

[0027] Example 2 A whitening and beautifying yoghurt, comprising the following ingredients in parts by weight: 36 parts of barley, 18 parts of white poria cocos, 16 parts of salvia miltiorrhiza, 300 parts of fresh milk, and 50 parts of granulated sugar.

[0028] The preparation method of described a kind of whitening and beautifying yoghurt comprises the following steps:

[0029] S1: After pulverizing barley, white poria cocos, and salvia miltiorrhiza, pass through a 300-mesh sieve, place in 400 parts of water for extraction by decocting, filter off the residue, and obtain an 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 homogenize in a high...

Embodiment 3

[0036] Example 3 A whitening and beautifying yoghurt, comprising the following ingredients in parts by weight: 25 parts of barley, 10 parts of white poria cocos, 9 parts of salvia miltiorrhiza, 180 parts of fresh milk, and 35 parts of granulated sugar.

[0037] The preparation method of described a kind of whitening and beautifying yoghurt comprises the following steps:

[0038] S1: After pulverizing barley, white poria cocos, and salvia miltiorrhiza, pass through a 300-mesh sieve, place in 400 parts of water for extraction by decocting, filter off the residue, and 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 to 60°C, and h...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses whitening beautifying yoghourt, and belongs to the field of food processing. The yoghourt is prepared from the following raw materials: pearl barley, white poria cocos, radix salviae miltiorrhizae, fresh milk and granulated sugar. The yoghourt is prepared by the steps of extraction, centrifugation, homogenizing, sterilization, fermentation and packaging. According to the yoghourt, composition raw material sources are easy to obtain, a preparation method is simple, and the yoghourt is a novel yoghourt product with both whitening and beautifying effects and nutritional ingredients.

Description

technical field [0001] The invention belongs to the field of food processing, 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 pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1238A23C9/13A23C2240/15A23V2400/123A23V2400/249A23V2400/531
Inventor 周福进
Owner 周福进
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com