Pea yoghourt

A technology for peas and yogurt, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of single nutrient composition and cannot meet nutritional health care, and achieve the effect of delicious taste

Inactive Publication Date: 2017-05-17
庞杰涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing yoghurt has a relatively single nutrient composition, which cannot meet people's needs for comprehensive nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: A kind of pea yoghurt is made from the following raw materials in parts by weight: 40 parts of fresh milk, 30 parts of peas, 5 parts of white sugar, 12 parts of lactic acid bacteria, 3 parts of skimmed milk powder, 2 parts of collagen, and 1 part of pearl powder , 10 parts of sweetener, 6 parts of stabilizer.

Embodiment 2

[0012] Embodiment 2: A kind of pea yoghurt is made of the following raw materials in parts by weight: 60 parts of fresh milk, 40 parts of peas, 10 parts of white sugar, 16 parts of lactic acid bacteria, 7 parts of skimmed milk powder, 6 parts of collagen, and 3 parts of pearl powder , 20 parts of sweeteners, 12 parts of stabilizers.

Embodiment 3

[0013] Embodiment 3: A kind of pea yoghurt is made of the following raw materials in parts by weight: 50 parts of fresh milk, 35 parts of peas, 8 parts of white sugar, 14 parts of lactic acid bacteria, 5 parts of skimmed milk powder, 4 parts of collagen, 2 parts of pearl powder , 15 parts of sweetener, 9 parts of stabilizer.

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PUM

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Abstract

The invention provides pea yoghourt which is characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of fresh milk, 30-40 parts of peas, 5-10 parts of white sugar, 12-16 parts of lactic acid bacteria, 3-7 parts of skim milk powder, 2-6 parts of collagen, 1-3 parts of pearl powder, 10-20 parts of a sweetening agent and 6-12 parts of a stabilizing agent. The invention provides the pea yoghourt which has the advantages of being delicious in taste and capable of dispelling wind and clearing heat as well as drying dampness and relieving itching.

Description

technical field [0001] The invention belongs to the field of food, in particular to pea yoghurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. Existing yoghurt has a relatively single nutrient component, which cannot meet the needs of people for all-round nutrition and health care. Contents of the invention [0003] In order to solve the problems in the prior art, the invention provides pea yogurt, which has the advantages of delicious taste, dispelling wind and clearing heat, drying dampness and relieving itching. [0004] In order to achieve the above object, the technical solution provided ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/13A23C9/1307A23C9/1322
Inventor 庞杰涛
Owner 庞杰涛
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