Preparation method of wound healing-promoting yoghurt
A technology for wound healing and yogurt, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effects of improving nutritional value and economic benefits, reducing costs, and uniform texture
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Embodiment 1
[0079] A preparation method for promoting wound healing yogurt, comprising the following steps:
[0080] (1) Production of reconstituted milk: Mix milk powder and warm water at 65°C in a mass ratio of 15:100, stir and dissolve thoroughly, and pasteurize to obtain reconstituted milk;
[0081] (2) Preparation of mixed juice: mix tomato juice, spinach juice, mugwort leaf juice, black soybean milk juice and honey water in a mass ratio of 1:1:1:1:1 to form a mixed juice, and stir well;
[0082] The preparation process of tomato juice is to select fresh tomatoes, wash and cut into pieces, squeeze the juice with a juicer for 3 minutes, and filter through 8 layers of gauze to obtain tomato juice; the preparation process of spinach juice is to select fresh spinach, wash and chop, squeeze The juicer was squeezed for 3 minutes, and spinach juice was obtained after filtering through 8 layers of gauze; the preparation process of mugwort leaf juice was to select fresh mugwort leaves, wash t...
Embodiment 2
[0089] With above-mentioned embodiment 1, its difference is:
[0090] After mixing milk powder with warm water at 60°C in step (1);
[0091] In step (4), the temperature of the mixed solution is controlled at 65°C, and the homogenization pressure is 15Mpa; the homogenized mixed solution is sterilized at 9095°C for 5 minutes;
[0092] In step (6), add yogurt starter bacteria powder to the mixed fermentation raw materials at an inoculation amount of 0.1% by mass ratio, and then add Lactobacillus casei XS1 at an inoculum amount of 1% by mass-volume ratio and add Lactobacillus plantarum RUB1 starter;
[0093] In step (7): standing and fermenting in a constant temperature incubator for 4 hours.
Embodiment 3
[0095] With above-mentioned embodiment 1, its difference is:
[0096] After mixing milk powder with warm water at 70°C in step (1);
[0097] In step (4), control the temperature of the mixed solution to 75°C and the homogenization pressure to 25Mpa; sterilize the homogenized mixed solution at 95°C for 5 minutes;
[0098] In step (6), add yoghurt starter bacteria powder to the mixed fermentation raw materials according to the inoculation amount of 0.11% by mass ratio, and then add Lactobacillus casei XS1 according to the inoculum amount of 2% by mass-volume ratio and add the plant Lactobacillus RUB1 starter;
[0099] In step (7), leave it to ferment in a constant temperature incubator for 5 hours.
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