Rose yoghurt and preparation method thereof

A technology of yogurt and rose, which is applied in the field of food processing, can solve the problems that scented tea yogurt is rarely seen, and achieve the effects of improving human immunity, lubricating taste, and delicate taste

Inactive Publication Date: 2017-01-04
滁州恒盛农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common yogurt in the market is mostly fruit yogurt, such as strawb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] A rose yogurt, by weight, comprises 30 parts of roses, 10 parts of lotus leaves, 10 parts of cassia seeds, 10 parts of winter melon, 30 parts of honey, 10 parts of oligomaltose, 0.5 parts of fermenting bacteria and 800 parts of fresh milk.

[0018] The fermenting bacteria include equal parts by weight of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Shubillus rhamnosus, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. lactis .

[0019] A method for preparing rose yogurt includes the following steps:

[0020] 1) Soak the rose, lotus leaf, cassia seed, and wax gourd in an appropriate amount of water at 85°C, soak for 10 minutes, filter, and take the filtrate to obtain rose juice;

[0021] 2) After mixing the rose juice obtained in step 1) with fresh milk, the temperature is controlled at 60°C and kept for 10 minutes for sterilization;

[0022] 3) Pour the sterilized rose juice...

Example Embodiment

[0024] Example 2

[0025] A rose yogurt, by weight, comprises 40 parts of roses, 15 parts of lotus leaves, 15 parts of cassia seeds, 15 parts of winter melon, 40 parts of honey, 15 parts of oligomaltose, 1.0 part of fermenting bacteria and 900 parts of fresh milk.

[0026] The fermenting bacteria include equal parts by weight of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Shubillus rhamnosus, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. lactis .

[0027] A method for preparing rose yogurt includes the following steps:

[0028] 1) Soak the rose, lotus leaf, cassia seed, and wax gourd in a proper amount of water at 88°C, soak for 13 minutes, filter, and take the filtrate to obtain rose juice;

[0029] 2) After mixing the rose juice obtained in step 1) with fresh milk, the temperature is controlled at 63°C and kept for 15 minutes for sterilization;

[0030] 3) Pour the sterilized rose juice and fr...

Example Embodiment

[0032] Example 3

[0033] A rose yogurt, by weight, comprises 50 parts of roses, 20 parts of lotus leaves, 20 parts of cassia seeds, 20 parts of winter melon, 50 parts of honey, 20 parts of oligomaltose, 1.5 parts of fermenting bacteria and 1000 parts of fresh milk.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to rose yoghurt and a preparation method thereof. The rose yoghurt is prepared from the following materials in parts by weight: 30 to 50 parts of rose flowers, 10 to 20 parts of lotus leaves, 10 to 20 parts of semen cassiae, 10 to 20 parts of wax gourd, 30 to 50 parts of honey, 10 to 20 parts of maltooligosaccharide, 0.5 to 1.5 parts of zymophyte and 800 to 1000 parts of fresh milk. The rose yoghurt provided by the invention has strong milk flavor and delicate and smooth taste. The rose flowers, the lotus leaves, the semen cassiae, the wax gourd and the honey are introduced into the rose yoghurt, so the rose yoghurt is good for health and can improve human immunity through long-term drinking.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to rose yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a fermented milk product rich in probiotics, which is usually made from fresh milk or reconstituted milk as the main raw material, and is prepared by processes such as homogenization, pasteurization, and lactic acid bacteria fermentation. Yogurt is a very good health drink. It has the functions of overcoming lactose intolerance, lowering cholesterol, regulating constipation, preventing bacteria, inhibiting cancer, and beautifying the skin. Yogurt also contains many vitamins, including vitamin A and vitamin B 2 Both are beneficial to the eyes; the amino acids in yogurt are beneficial to the hair; at the same time, because yogurt can improve digestion, prevent constipation, and inhibit the production and accumulation of harmful substances such as phenindole and amine compound...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/133
Inventor 曹正祥
Owner 滁州恒盛农业科技有限公司
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