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Semen ziziphi spinosae yogurt and manufacture method thereof

A technology of sour jujube kernels and yogurt, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of different eating experience for those who cannot eat, few other functions involved, and single function, etc., to achieve the best eating experience, unique flavor, Nutritious effects

Inactive Publication Date: 2017-03-22
QINGHAI JINQILIAN DAIRY LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the variety of yogurt products on the market is relatively single, mainly reflected in single taste and single function
In terms of taste, the current yogurt is generally plain or with fruit juice or fruit pieces added to it, which cannot bring a different eating experience to the eater, but the function generally focuses on improving the stomach, and other functions are rarely involved

Method used

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  • Semen ziziphi spinosae yogurt and manufacture method thereof
  • Semen ziziphi spinosae yogurt and manufacture method thereof
  • Semen ziziphi spinosae yogurt and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of wild jujube seed yoghurt is made from raw materials with the following weight percentages:

[0032]

[0033] The method for making the above-mentioned wild jujube seed yoghurt comprises the following steps:

[0034] S1 material selection: choose jujube kernels that are clean and free from pests, wolfberry, hawthorn, and perilla;

[0035] S2 Suanzaoren and perilla are shelled and ground for later use; hawthorn is cleaned and boiled to make soup, passed through a 200-mesh filter cloth, and the liquid is taken for later use. The volume ratio of the liquid to fresh milk is 1:8; wolfberry is washed and put into The sterilizer is used for sterilization, and after the sterilization is completed, it is packaged aseptically and set aside;

[0036] S3 Add white sugar to the fresh milk and mix with jujube seed, perilla and hawthorn liquid prepared in step S2, stir evenly, keep warm at 60-70°C, stir evenly for 30 minutes;

[0037] S4 Homogenize the final mixture obta...

Embodiment 2

[0042] A kind of wild jujube seed yoghurt is made from raw materials with the following weight percentages:

[0043]

[0044] The method for making the above-mentioned wild jujube seed yoghurt comprises the following steps:

[0045] S1 material selection: choose jujube kernels that are clean and free from pests, wolfberry, hawthorn, and perilla;

[0046] S2 Suanzaoren and perilla are shelled and ground for later use; hawthorn is cleaned and boiled to make soup, passed through a 200-mesh filter cloth, and the liquid is taken for later use. The volume ratio of the liquid to fresh milk is 1:8; wolfberry is washed and put into The sterilizer is used for sterilization, and after the sterilization is completed, it is packaged aseptically and set aside;

[0047] S3 Add white sugar to the fresh milk and mix with jujube seed, perilla and hawthorn liquid prepared in step S2, stir evenly, keep warm at 60-70°C, stir evenly for 30 minutes;

[0048] S4 Homogenize the final mixture obta...

Embodiment 3

[0053] A kind of wild jujube seed yoghurt is made from raw materials with the following weight percentages:

[0054]

[0055] The method for making the above-mentioned wild jujube seed yoghurt comprises the following steps:

[0056] S1 material selection: choose jujube kernels that are clean and free from pests, wolfberry, hawthorn, and perilla;

[0057] S2 Suanzaoren and perilla are shelled and ground for later use; hawthorn is cleaned and boiled to make soup, passed through a 200-mesh filter cloth, and the liquid is taken for later use. The volume ratio of the liquid to fresh milk is 1:8; wolfberry is washed and put into The sterilizer is used for sterilization, and after the sterilization is completed, it is packaged aseptically and set aside;

[0058] S3 Add white sugar to the fresh milk and mix with jujube seed, perilla and hawthorn liquid prepared in step S2, stir evenly, keep warm at 60-70°C, stir evenly for 30 minutes;

[0059] S4 Homogenize the final mixture obta...

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Abstract

The present invention discloses semen ziziphi spinosae yogurt and a manufacture method thereof. The semen ziziphi spinosae yogurt comprises the following raw materials: 81%-85% of fresh milk, 4%-5% of a yogurt fermentation agent, 2%-6% of white sugar, 1%-3% of semen ziziphi spinosae, 1%-2% of Chinese wolfberry fruits, 1%-2% of haws and 1%-2% of perilla seeds. The semen ziziphi spinosae has sleep helping effects, the Chinese wolfberry fruits supplement deficiencies, the haws promote appetite, and the perilla seeds have inhibitions for various molds. The used fresh milk, semen ziziphi spinosae, haws, perilla seeds and Chinese wolfberry fruits are used as raw materials to prepare and obtain the yogurt and the yogurt is particularly suitable for populations in a long-term physically weakness and with dad intestines and stomach, and has broad market prospects.

Description

technical field [0001] The invention relates to a yogurt, in particular to a jujube seed yogurt and a preparation method thereof. Background technique [0002] Yogurt is a very common food in daily life. It is a sweet and sour drink fermented mainly from fresh milk. At present, the yogurt products on the market are relatively single in variety, mainly reflected in single taste and single function. In terms of taste, the current yogurt is generally plain or with juice or fruit pieces added to it, which cannot bring a different eating experience to consumers. In terms of function, it generally focuses on improving the stomach, and other functions are rarely involved. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention aims to provide a yogurt with wild jujube kernels and a production method thereof. By using fresh milk, wild jujube kernels, perilla seeds, wolfberry and hawthorn as main raw materials, the yogurt produced not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307
Inventor 韩登仑毛雪琴朱希魁
Owner QINGHAI JINQILIAN DAIRY LLC
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