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Osmanthus yogurt and preparation method thereof

A technology of sweet-scented osmanthus and yogurt, which is applied in the field of food processing, can solve the problems of rare flower yogurt, and achieve the effects of improving human immunity, delicate taste, and rich milk flavor

Inactive Publication Date: 2017-01-11
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. Flower yogurt is rarely seen, especially osmanthus yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] An osmanthus yoghurt comprises, by weight, 30 parts of osmanthus, 10 parts of hawthorn, 10 parts of orange peel, 10 parts of tangerine peel, 30 parts of honey, 10 parts of maltooligosaccharide, 0.5 parts of fermented 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 sweet-scented osmanthus yogurt, comprising the following steps,

[0020] 1) Soak sweet-scented osmanthus, hawthorn, orange peel, and tangerine peel in an appropriate amount of water at 85°C for 10 minutes, filter, and take the filtrate to obtain sweet-scented osmanthus juice;

[0021] 2) After mixing the sweet-scented osmanthus juice obtained in step 1) and fresh milk evenly, control the temperature at 60°C and keep it for 10 minutes fo...

Embodiment 2

[0025] An osmanthus yoghurt comprises, by weight, 40 parts of osmanthus, 15 parts of hawthorn, 15 parts of orange peel, 15 parts of tangerine peel, 40 parts of honey, 15 parts of maltooligosaccharide, 1.0 part of fermentation 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 sweet-scented osmanthus yogurt, comprising the following steps,

[0028] 1) Soak sweet-scented osmanthus, hawthorn, orange peel, and tangerine peel in an appropriate amount of water at 88°C for 13 minutes, filter, and take the filtrate to obtain sweet-scented osmanthus juice;

[0029] 2) After mixing the sweet-scented osmanthus juice obtained in step 1) and fresh milk evenly, control the temperature at 63°C and keep it for 15 minutes ...

Embodiment 3

[0033] An osmanthus yoghurt comprises, by weight, 50 parts of osmanthus, 20 parts of hawthorn, 20 parts of orange peel, 20 parts of tangerine peel, 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 particularly relates to osmanthus yogurt and a preparation method thereof. The osmanthus yogurt comprises the following components in parts by weight: 30-50 parts of osmanthus, 10-20 parts of hawthorn, 10-20 parts of orange peel, 10-20 parts of dried orange peel, 30-50 parts of honey, 10-20 parts of oligosaccharide, 0.5-1.5 parts of zymocyte and 800-1000 parts of fresh milk. The osmanthus yogurt is strong in milk flavor and delicate and smooth in mouth feel; osmanthus, hawthorn, orange peel, dried orange peel and honey are introduced into the yogurt, so that the osmanthus yogurt promotes the body health and can improve the body immunity after the osmanthus yogurt is drunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to osmanthus 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 com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 曹正祥
Owner 滁州恒盛农业科技有限公司
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