Brain-invigorating intelligence-improving yogurt powder

Abstract

The invention relates to the technical field of a dairy product, particularly to brain-invigorating intelligence-improving yogurt powder. Yogurt powder comprises the following components, by mass part, 90-100 parts of milk powder, 10-20 parts of lactalbumin powder, 1-10 parts of lecithin, 10-20 parts of glucose, 0.1-2 parts of lactobacillus powder, 3-8 parts of soluble dietary fiber, 1-10 parts of red dates, 0.1-3 parts of dry spirulina powder, 0.001-0.005 part of vitamin B1, 0.001-0.005 part of allithiamine, calcium carbonate, zinc oxide, vitamin A, vitamin D, magnesium sulfate and vitamin E. The brain-invigorating intelligence-improving yogurt powder contains red dates, spirulina and vitamins, which can improve spirulina, increase blood supply to the brain, and maintain delivery of energy required for brain operation, contains glucose, allithiamine and vitamin B1, which can promote glucose absorption of the intestinal tracts and ensure energy supply to the brain, and contains lecithin, which can fight brain fatigue, repair damage of brain cells, and improves memory. The yogurt powder can be fermented by a customer himself or herself, the manufacture process is simple, and the yogurt powder is sour and sweet and delicious, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a yogurt powder for invigorating the brain and improving intelligence. 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. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3% to 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of...

AI Technical Summary

Problems solved by technology

In addition to the common function of regulating the stomach, most yogurt products have other functions, which are rare and cannot meet the needs of consumers.