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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 strawberry yogurt, apple yogurt, etc. Scented tea yogurt is rare, especially rose yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The rose yoghurt comprises, by weight, 30 parts of roses, 10 parts of lotus leaves, 10 parts of cassia seeds, 10 parts of wax gourd, 30 parts of honey, 10 parts of maltooligosaccharide, 0.5 parts of fermentation bacteria and 800 parts of fresh milk.

[0018] The fermentation bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Bookbacillus rhamnosus, Lactococcus lactis subspecies lactis and Lactococcus lactis subsp. .

[0019] A preparation method of rose yogurt, comprising the following steps,

[0020] 1) Soak roses, lotus leaves, cassia seeds, and wax gourd in an appropriate amount of 85°C water for 10 minutes, filter, and take the filtrate to get rose juice;

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

[0022] 3) Pour the sterilized rose juice and fresh milk into the ...

Embodiment 2

[0025] The rose yoghurt comprises, in parts by weight, 40 parts of roses, 15 parts of lotus leaves, 15 parts of cassia seeds, 15 parts of wax gourd, 40 parts of honey, 15 parts of maltooligosaccharide, 1.0 parts of fermented bacteria and 900 parts of fresh milk.

[0026] The fermentation bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Bookbacillus rhamnosus, Lactococcus lactis subspecies lactis and Lactococcus lactis subsp. .

[0027] A preparation method of rose yogurt, comprising the following steps,

[0028] 1) Soak roses, lotus leaves, cassia seeds, and wax gourd in an appropriate amount of water at 88°C, soak for 13 minutes, filter, take the filtrate, and get rose juice;

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

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

Embodiment 3

[0033] The rose yoghurt comprises, by weight, 50 parts of roses, 20 parts of lotus leaves, 20 parts of cassia seeds, 20 parts of wax gourd, 50 parts of honey, 20 parts of maltooligosaccharide, 1.5 parts of fermentation 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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