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Heat clearing and toxin relieving yogurt

A heat-clearing and detoxifying, yogurt technology, applied in the directions of milk preparations, other dairy products, dairy products, etc., can solve the problem that there is no heat-clearing and detoxifying yogurt, and achieve the effect of a concise preparation method

Inactive Publication Date: 2017-01-11
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 seed, 3 parts of barley, 2 parts of chrysanthemum, 80 parts of fresh milk, and 20 parts of granulated sugar. The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0019] S1: After crushing the seeds of cassia, barley and chrysanthemum, passing through a 300-mesh sieve, placing them in 400 parts of water for extraction by decocting, and filtering off the residue to obtain the extract;

[0020] S2: Use a centrifuge to centrifuge the fresh milk for 10 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0021] 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;

[0022] S4: Heat the mixed solution obtained in step S3 to 60°C, and homogenize in a high-pressure homogenizer at a...

Embodiment 2

[0026] Example 2 A heat-clearing and detoxifying yogurt, comprising the following ingredients in parts by weight: 25 parts of cassia seed, 16 parts of barley, 9 parts of chrysanthemum, 300 parts of fresh milk, and 80 parts of granulated sugar. The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0027] S1: After crushing the seeds of cassia, barley and chrysanthemum, passing through a 300-mesh sieve, placing them in 400 parts of water for extraction by decocting, and filtering off the residue to obtain the extract;

[0028] S2: Use a centrifuge to centrifuge the fresh milk for 20 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0029] 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;

[0030] S4: Heat the mixed solution obtained in step S3 to 60°C, and homogenize in a high-pressure homogenizer a...

Embodiment 3

[0034] Example 3 A heat-clearing and detoxifying yogurt, comprising the following ingredients in parts by weight: 15 parts of cassia seed, 8 parts of barley, 5 parts of chrysanthemum, 220 parts of fresh milk, and 45 parts of granulated sugar. The preparation method of the heat-clearing and detoxifying yoghurt comprises the following steps:

[0035] S1: crush cassia seeds, barley, and chrysanthemum, pass through a 300-mesh sieve, place in 400 parts of water for extraction by decoction, and filter out the residue to obtain the extraction solution;

[0036] S2: Use a centrifuge to centrifuge the fresh milk for 15 minutes at a speed of 4000r / min, filter it, and take the filtrate;

[0037] 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;

[0038] S4: Heat the mixed solution obtained in step S3 to 60°C, and homogenize in a high-pressure homogenize...

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PUM

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Abstract

The present invention discloses heat clearing and toxin relieving yogurt and belongs to the field of food processing. The yogurt comprises the following raw materials: cassia seeds, coix seeds, chrysanthemums, fresh milk and granulated sugar. The yoghurt is prepared by the steps of extracting, centrifuging, homogenizing, sterilizing, fermenting and packaging. The yogurt is easily obtained in raw material sources, concise in preparation method, and a new yoghurt product having heat clearing and toxin relieving efficacies and 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): A23C9/123A23C9/133
CPCA23C9/1238A23C9/133A23C2240/15
Inventor 周福进
Owner 周福进
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