Throat-heat-clearing and sore-throat-relieving sour milk

Abstract

The invention discloses throat-heat-clearing and sore-throat-relieving sour milk. The throat-heat-clearing and sore-throat-relieving sour milk is prepared from the following raw materials in parts by weight: 150-200 parts of pure fresh milk, 15-25 parts of inula britannica chinensis, 5-10 parts of longan fruits, 3-5 parts of American ginseng, 10-15 parts of radix rehmanniae, 15-25 parts of lily bulbs, 15-25 parts of radix ophiopogonis, 20-30 parts of loquat leaves, and 5-10 parts of apricot kernels. The throat-heat-clearing and sore-throat-relieving sour milk disclosed by the invention is refreshing in flavor, rich in nutrition, and common in raw materials; moreover, the sour milk has the health-preserving functions of clearing away throat-heat, relieving sore throat, sending down abnormally ascending, reducing phlegm, tonifying Qi, nourishing the blood, benefiting intelligence, calming the nerves, moistening the lungs, stopping cough, reducing phlegm, nourishing Yin, clearing the lung, nourishing the stomach, promoting secretion of saliva or body fluid, and clearing away heart-fire so as to tranquil the mind due to synergistic effects of the added Chinese herbal medicine materials, including the inula britannica chinensis, the longan fruits, the American ginseng, the radix rehmanniae, the lily bulbs, the radix ophiopogonis, the loquat leaves, and the apricot kernels. A process in which a water extract of Chinese herbal medicines and the pure fresh milk are fermented together is adopted, and thus, the prepared throat-heat-clearing and sore-throat-relieving sour milk is beneficial for human body absorption. A preparation method of the throat-heat-clearing and sore-throat-relieving sour milk is simple in processes, convenient to operate, and suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food, in particular to yoghurt for clearing throat and sharpening throat. Background technique [0002] Yogurt is a product made from fresh milk, which is pasteurized and cooled, added with lactic acid bacteria starter, and fermented by heat preservation. It tastes sweet and sour, smooth and nutritious. The body's immune system has better nutritional value than fresh milk and various milk powders. Most of the yogurt products in the market are solidification type, stirring type and fruity types adding auxiliary materials such as various fruit juices and jams, but the existing yogurt has a single function. [0003] With the continuous improvement of people's living standards, the requirements for food nutrition and special health care functions are also gradually increasing. How to further improve the nutritional value of yogurt so that it has a certain health care effect is a problem to be solved at present. Con...

AI Technical Summary

Problems solved by technology

At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams added, but the existing yogurt has a single function.