Green tea cereal yogurt and preparation method thereof

A technology for green tea and cereals, which is applied in the field of green tea cereal yogurt and its preparation, can solve the problems of inability to satisfy consumers and the single form of yogurt product, and achieve the effects of unique flavor and simple process.

Inactive Publication Date: 2017-02-01
GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the gradual deepening of people's concept of health preservation, natural, high-quality, nutritious and healthy yogurt products have be

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The green tea cereal yogurt of this embodiment includes, in parts by weight, 500 parts of fresh milk, 1 part of stabilizer, 0.2 part of sweetener, 20 parts of green tea powder, 50 DCU strains, and 3 parts of sorghum powder;

[0023] In parts by weight, the bacterial species in this embodiment include 2 parts of Lactobacillus bulgaricus, 1.5 parts of Streptococcus thermophilus, 1.8 parts of Bifidobacterium and 2.8 parts of Lactobacillus acidophilus;

[0024] In parts by weight, the stabilizer in this embodiment includes 0.1 parts pectin, 0.4 parts gelatin, 0.3 parts sodium chloride, 3 parts modified starch, and 0.4 parts sodium pyrophosphate;

[0025] In parts by weight, the sweetener of this embodiment includes 0.3 part of acesulfame K, 0.4 part of sucrose, and 0.9 part of aspartame.

[0026] The green tea grain yogurt of this embodiment not only has the nutritional content of yogurt, but also increases the body’s dietary fiber by adding sorghum powder and helps the human body t...

Embodiment 2

[0037] The green tea cereal yogurt of this embodiment includes 550 parts of fresh milk, 1.5 parts of stabilizer, 0.25 parts of sweetener, 25 parts of green tea powder, 100 DCU strains, and 5 parts of sorghum powder in parts by weight;

[0038] In parts by weight, the bacterial species include 2 parts of Lactobacillus bulgaricus, 1.5 parts of Streptococcus thermophilus, 1.8 parts of Bifidobacterium and 2.8 parts of Lactobacillus acidophilus;

[0039] In parts by weight, the stabilizer includes 0.1 parts of pectin, 0.4 parts of gelatin, 0.3 parts of sodium chloride, 3 parts of modified starch and 0.4 parts of sodium pyrophosphate;

[0040] In parts by weight, the sweetener includes 0.3 part of acesulfame K, 0.4 part of sucrose and 0.9 part of aspartame.

[0041] The green tea grain yogurt of this embodiment not only has the nutritional content of yogurt, but also increases the body’s dietary fiber by adding sorghum powder and helps the human body to digest; by adding green tea powder, th...

Embodiment 3

[0052] The green tea grain yogurt of this embodiment, in parts by weight, includes 600 parts of fresh milk, 2 parts of stabilizer, 0.3 part of sweetener, 30 parts of green tea powder, 150 parts of DCU strain, and 10 parts of sorghum powder;

[0053] In parts by weight, the bacterial species include 2 parts of Lactobacillus bulgaricus, 1.5 parts of Streptococcus thermophilus, 1.8 parts of Bifidobacterium and 2.8 parts of Lactobacillus acidophilus;

[0054] In parts by weight, the stabilizer includes 0.1 parts of pectin, 0.4 parts of gelatin, 0.3 parts of sodium chloride, 3 parts of modified starch and 0.4 parts of sodium pyrophosphate;

[0055] In parts by weight, the sweetener includes 0.3 part of acesulfame K, 0.4 part of sucrose and 0.9 part of aspartame.

[0056] The green tea grain yogurt of this embodiment not only has the nutritional content of yogurt, but also increases the body’s dietary fiber by adding sorghum powder and helps the human body to digest; by adding green tea powd...

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Abstract

The invention relates to green tea cereal yogurt and a preparation method thereof. The green tea cereal yogurt includes, by weight, 500-600 parts of fresh milk, 1-2 parts of a stabilizer, 0.2-0.3 parts of a sweetener, 20-30 parts of green tea powder, 50-150 DCU of a bacteria strain and 3-10 parts of sorghum powder. The bacteria strain includes, by weight, 2 parts of lactobacillus bulgaricus, 1.5 parts of streptococcus thermophilus, 1.8 parts of bifidobacterium and 2.8 parts of lactobacillus acidophilus; the stabilizer includes, by weight, 0.1 parts of pectin, 0.4 parts of gelatin, 0.3 parts of sodium chloride, 3 parts of modified starch, and 0.4 parts of sodium pyrophosphate; and the sweetener includes, by weight, 0.3 parts of acesulfame, 0.4 parts of sugar, and 0.9 parts of aspartame. The green tea cereal yogurt has more abundant and various nutrients by adding the green tea powder, and also can satisfy different taste demands of different people.

Description

Technical field [0001] The invention relates to the field of food, in particular to a green tea grain yogurt and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's quality of life, a nutritious, healthy and scientific lifestyle has gradually become people's pursuit. As people gradually deepen the concept of health preservation, natural, high-quality, nutritious and healthy yogurt products have also become the mainstream of people's consumption, but the current yogurt product form is single and can no longer meet the needs of consumers. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a green tea grain cow yogurt and a preparation method thereof in view of the deficiencies of the prior art. [0004] The technical solution of the present invention to solve the above technical problems is as follows: a green tea cereal yogurt, in parts by weight, comprising 500 parts-6...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/133A23C9/13
CPCA23C9/127A23C9/13A23C9/1307A23C9/133A23V2400/123A23V2400/113A23V2400/249A23V2400/51
Inventor 蒋俊
Owner GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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