Roselle yoghurt and production method of roselle yoghurt

A production method and technology of roselle, applied in milk preparations, dairy products, applications, etc., can solve the problems of single function and single taste, and achieve the effects of improving calcium absorption, unique flavor, and high nutritional value

Inactive Publication Date: 2017-05-31
QINGHAI JINQILIAN DAIRY LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yogurt products currently on the market have a single taste and a single function. They are generally plain flavored or have juice or fruit pieces added to them, which cannot bring more eating choices and experiences to consumers. In terms of functions, they generally focus on improving the stomach and intestines. Other functions little involved

Method used

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  • Roselle yoghurt and production method of roselle yoghurt
  • Roselle yoghurt and production method of roselle yoghurt
  • Roselle yoghurt and production method of roselle yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of roselle yogurt, comprises the raw material of following percentage by weight:

[0029]

[0030] The preparation method of above-mentioned roselle yoghurt comprises the steps:

[0031] S1 material selection: choose clean, pest-free roselle to bake and grind 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 of the obtained liquid and the volume of fresh milk are 1:8; Clean the wild wolfberry and put it into the autoclave for sterilization. After the sterilization is completed, pack it aseptically and keep it for later use;

[0032] S2 mix fresh milk, white sugar, hawthorn liquid and roselle obtained in step S1, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0033] S3 Homogenize the mixture finally obtained in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0034] After cooling S4 to 40-44°C, add yogurt starter, st...

Embodiment 2

[0038] A kind of roselle yogurt, comprises the raw material of following percentage by weight:

[0039]

[0040] The preparation method of above-mentioned roselle yoghurt comprises the steps:

[0041] S1 material selection: choose clean, pest-free roselle to bake and grind 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 of the obtained liquid and the volume of fresh milk are 1:8; Clean the wild wolfberry and put it into the autoclave for sterilization. After the sterilization is completed, pack it aseptically and keep it for later use;

[0042] S2 mix fresh milk, white sugar, hawthorn liquid and roselle obtained in step S1, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0043] S3 Homogenize the mixture finally obtained in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0044] After cooling S4 to 40-44°C, add yogurt starter, st...

Embodiment 3

[0048] A kind of roselle yogurt, comprises the raw material of following percentage by weight:

[0049]

[0050] The preparation method of above-mentioned roselle yoghurt comprises the steps:

[0051] S1 material selection: choose clean, pest-free roselle to bake and grind 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 of the obtained liquid and the volume of fresh milk are 1:8; Clean the wild wolfberry and put it into the autoclave for sterilization. After the sterilization is completed, pack it aseptically and keep it for later use;

[0052] S2 mix fresh milk, white sugar, hawthorn liquid and roselle obtained in step S1, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0053] S3 Homogenize the mixture finally obtained in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0054] After cooling S4 to 40-44°C, add yogurt starter, st...

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PUM

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Abstract

The invention discloses roselle yoghurt and a production method of the roselle yoghurt. The roselle yoghurt is prepared from the following raw materials in percentage by weight: 86 percent to 90 percent of fresh milk, 2 percent to 4 percent of a yoghurt fermentation agent, 2 percent to 6 percent of white sugar, 0.5 percent to 1 percent of roselle, 1 percent to 2 percent of wild fructus lycii and 1 percent to 2 percent of fructus crataegi. According to the roselle yoghurt, the roselle, the wild fructus lycii and the fructus crataegi are used as the raw materials of the yoghurt, so that the yoghurt has a unique flavor and has excellent eating experience; the yoghurt has the effects of lowering blood pressure, reinforcing deficiency, appetizing and the like, is especially suitable for people who has deficiency body for a long period and high blood pressure to use and has a wide market prospect.

Description

technical field [0001] The invention relates to a yogurt food, in particular to a roselle yogurt and a preparation method thereof. Background technique [0002] Yogurt is a sweet and sour drink made from fermented fresh milk. The yogurt products currently on the market have a single taste and a single function. They are usually the original flavor or fruit juice or fruit pieces are added to it, which cannot bring more eating choices and experiences to the eaters. The functions generally focus on improving the stomach. Other functions Very little involved. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention aims to provide a roselle yogurt and its production method. By using roselle, wild wolfberry and hawthorn as the raw materials of the yogurt, not only the yogurt has a unique flavor and the eating experience is good, but also The yogurt has the effects of lowering blood pressure, tonifying deficiency, and appetizing, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 韩登仑毛雪琴朱希魁
Owner QINGHAI JINQILIAN DAIRY LLC
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