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A milk powder, gastric acid technology, applied in milk preparations, bacteria and dairy products used in food preparation, etc., can solve problems such as strong side effects, human injury, etc., and achieve the effects of reducing headache, making it convenient, and enhancing detoxification.
Inactive Publication Date: 2017-06-20
QINGDAO HUANAN SHENGYUAN FRUIT IND CO LTD
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Abstract
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Problems solved by technology
At present, all hangover and hangover products sold on the market are medicines or health care products. Although they have a certain effect on hangover and sober up, because these drugs have strong side effects, they are easy to cause different degrees of damage to the human body.
Method used
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Effect test
Embodiment 1
[0019] A stomach-protecting yogurt powder, the mass parts of each component of the stomach-protecting yogurt powder are: 90 parts of whole milk powder, 10 parts of whey protein powder, 1 part of phospholipid, 3 parts of corn oligopeptide, 0.5 part of yam powder, 0.01 part of Angelica dahurica 0.1 part of kudzu flower, 0.1 part of ginseng, 1 part of fucoidan, 1 part of soybean oligosaccharide, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus powder 0.01 part, soluble dietary fiber 3 -8 parts, vitamin B0.001 part, vitamin C0.001 part.
Embodiment 2
[0021] A stomach-protecting yogurt powder, the mass parts of each component of the stomach-protecting yogurt powder are: 100 parts of skimmed milk powder, 20 parts of whey protein powder, 10 parts of phospholipids, 5 parts of corn oligopeptides, 2 parts of yam powder, and 0.05 parts of Angelica dahurica , 0.5 parts of kudzu flower, 0.5 parts of ginseng, 15 parts of fucoidan, 15 parts of soybean oligosaccharides, 2 parts of Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus powder, 8 parts of soluble dietary fiber , 0.003 parts of vitamin B, 0.003 parts of vitamin C.
Embodiment 3
[0023] A stomach-protecting yogurt powder, the mass parts of each component of the stomach-protecting yogurt powder are: 95 parts of whole milk powder or skim milk powder, 15 parts of whey protein powder, 5 parts of phospholipids, 4 parts of corn oligopeptides, and 1 part of yam powder , 0.03 parts of Angelica dahurica, 0.3 parts of kudzu flower, 0.3 parts of ginseng, 7 parts of fucoidan, 7 parts of soybean oligosaccharides, 1 part of Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus powder, soluble 6 parts of dietary fiber, 0.002 parts of vitamin B, and 0.002 parts of vitamin C.
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PUM
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Abstract
The invention relates to the technical field of a dairy product, particularly to stomach-protecting yoghurt powder. The stomach-protecting yoghurt powder comprises components, by mass part: 90-100 parts of milk powder, 10-20 parts of lactalbumin powder, 1-10 parts of phosphatide, 3-5 parts of corn oligopeptide, 0.5-2 parts of yam flour, 0.01-0.05 part of dahurian angelica roots, 0.1-0.5 part of flos puerariae, 0.1-0.5 part of ginseng, 1-15 parts of fucoidin, 1-15 parts of soybean oligosaccharide, 0.01-2 parts of lactobacillus powder, 3-8 parts of soluble dietary fiber, 0.001-0.003 part of vitamin B, and 0.001-0.003 part of vitamin C. A customer can ferment the yoghurt powder by himself or herself according to his or her requirements, and the manufacture process is simple. The yoghurt powder contains yam and flos puerariae, can make a protective membrane formed on the gastric wall, reduces alcohol irritation to the gastric mucosa, and reduces the absorption rate of the stomach to alcohol. The yoghurt powder contains corn oligopeptide and ginseng, improves the function of detoxifying the liver, prevents interference of alcohol to metabolism of a human body, and relieves symptoms of headache, nausea and hangover due to drunkenness.
Description
technical field [0001] The invention relates to the technical field of dairy products, in particular to stomach-protecting yoghurt powder. 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 vitamins necessary for human nutrit...
Claims
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Application Information
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