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
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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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