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Yoghurt with health-care function and preparation method thereof

A yogurt and functional technology, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of lack of health-care functional yogurt products, single nutritional value and functional properties, etc., to prevent rheumatoid arthritis , The effect of reducing fat accumulation and preventing atrophy

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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many varieties of yogurt on the market, but their recipes are similar. Most of them are ordinary yogurt or various fruity or vegetable-flavored yogurts. The nutritional value and functional properties are relatively single. This single-function yogurt can no longer satisfy people needs
In particular, there is a lack of yogurt products with health functions on the market

Method used

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Effect test

Embodiment Construction

[0019] The present invention will be further described below.

[0020] A yoghurt with health care function is prepared from the following raw materials in parts by weight: 7-10 parts of iron stick yam, 7-11 parts of fresh milk, 2-4 parts of sucrose, 2-4 parts of water-soluble dietary fiber, and 2-4 parts of red dates 4 parts, 1-2 parts of starter, 0.5-1.0 parts of wolfberry, 0.5-1.0 parts of poria cocos, 1-3 parts of hawthorn, 2-4 parts of Hericium erinaceus.

[0021] Further, the direct throwing starter is prepared by mixing Streptococcus thermophilus and Lactobacillus bulgaricus at a ratio of 1:1.

[0022] Further, the Hericium erinaceus and Poria cocos are ultrafine powders.

[0023] A method for preparing yoghurt with health care function, the concrete steps are:

[0024] (1) Wash the iron stick yam, then add the iron stick yam into water dissolved with water-soluble dietary fiber, cook for 30 minutes until mature, peel off the skin, and use a colloid mill to refine the ...

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Abstract

The invention discloses a yoghurt with health-care function and a preparation method thereof. The yoghurt is prepared from the following raw materials by weight: 7-10 parts of iron stick yam, 7-11 parts of fresh milk, 2-4 parts of sucrose, 2-4 parts of water soluble dietary fiber, 2-4 parts of red dates, 1-2 parts of a starter, 0.5-1.0 part of Chinese wolfberry, 0.5-1.0 part of Poria cocos, 1-3 parts of hawthorn, and 2-4 parts of hericium erinaceus. The yoghurt provided by the invention has good taste, at the same time contains multiple nutrients needed by human body, and additionally has the health-care functions of reducing blood sugar, blood fat and atherosclerosis.

Description

technical field [0001] The invention relates to yoghurt and its preparation method, in particular to yoghurt with health care function and its preparation method. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria (ie, fermenting bacteria) are added to the milk, and after fermentation, it is cooled and filled. Compared with ordinary fresh milk, it is easier to be digested and absorbed by the human body, and the utilization rate of various nutrients becomes higher. The lactic acid bacteria in yogurt can improve the micro-ecological balance of the human body, optimize the intestinal flora, inhibit the invasion of intestinal harmful bacteria, inhibit the growth of saprophytic bacteria, and inhibit the production of carcinogens by harmful bacteria, which can prevent and treat diseases. [0003] There are many varieties of yogurt on the market, but their recipes are similar. Most of them are or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/133A23V2400/123A23V2400/249
Inventor 胡钢岑
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