Health-care solid state dairy product

A dairy product and solid-state technology, which is applied in the field of health-care solid dairy products, can solve problems such as the inability to guarantee stable quality, reduce the benefit function of milk, and lose the activity of bacterial flora, and achieve the effects of protecting gastric mucosa, flexible eating methods, and increasing nutritional functions

Inactive Publication Date: 2017-11-17
邵长涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are more and more yogurt drinks with milk as raw material, but most of them are ordinary yogurt or various fruity yogurts, which have relatively simple nutritional components, and contain more fat and yogurt added separately to ensure texture and taste. Additives, these directly reduce the tonic function of milk to the human body, and long-term consumption will cause additional burdens on the digestive metabolism and endocrine system of the human body, so it is difficult to be accepted by people who pay attention to health care; on the other hand, the current lactic acid bacteria Beverages have relatively high requirements for low-temperature storage, and a little carelessness can easily cause the bacteria in them to lose their activity, which cannot guarantee the stability of their own quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The ratio of raw materials used in this example is: 8 parts of pure milk, 6 parts of chickpeas, 1 part of trehalose, 1 part of fructooligosaccharide, 1 part of lactic acid bacteria, 0.5 part of hawthorn, 0.5 part of wolfberry, 0.5 part of Poria cocos superfine powder, 2 parts of superfine powder of Hericium erinaceus, 18 parts of distilled water, lactic acid bacteria mixed with plant lactic acid bacteria and bifidobacteria at a mass ratio of 1:1.

[0021] The preparation process is as follows:

[0022] (1) Select chickpeas with full grains and wash them, boil them in 80°C distilled water for 30 minutes, take them out after ripening and drain them, peel them and cool to room temperature, add fructooligosaccharides, and add distilled water for grinding; take fresh hawthorn 1. Wash wolfberries and blanch them in distilled water at 80°C for 3 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0023] (2) Superfinely pulverize the Pori...

Embodiment 2

[0029] The ratio of raw materials used in this example is: 12 parts of pure milk, 10 parts of chickpea, 2 parts of trehalose, 2 parts of fructooligosaccharide, 2 parts of lactic acid bacteria, 1.0 part of hawthorn, 1.0 part of Chinese wolfberry, 1.0 part of Poria cocos superfine powder, 4 parts of Hericium erinaceus superfine powder, 30 parts of distilled water, lactic acid bacteria mixed with plant lactic acid bacteria and Lactobacillus bulgaricus at a mass ratio of 1:1.

[0030] The preparation process is as follows:

[0031] (1) Select chickpeas with full grains, wash them, boil them in distilled water at 100°C for 30 minutes, take them out after ripening and drain them, peel them and cool them to room temperature, add fructooligosaccharides and distilled water for grinding; take fresh hawthorn 1. Wash wolfberries and blanch them in distilled water at 80°C for 8 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0032] (2) Superfinel...

Embodiment 3

[0038] The ratio of raw materials used in this example is: 10 parts of pure milk, 10 parts of chickpea, 2 parts of trehalose, 2 parts of fructooligosaccharide, 2 parts of lactic acid bacteria, 0.5 part of hawthorn, 0.5 part of wolfberry, 1.0 part of Poria cocos superfine powder, 4 parts of superfine powder of Hericium erinaceus, 30 parts of distilled water, and lactic acid bacteria are formed by mixing plant lactic acid bacteria and Lactobacillus casei in a mass ratio of 1:1.

[0039] The preparation process is as follows:

[0040] (1) Select chickpeas with plump grains, wash them, boil them in 80°C distilled water for 30 minutes, take them out after ripening and drain them, peel them and cool to room temperature, add fructooligosaccharides, and add distilled water for grinding; take fresh hawthorn 1. Wash the wolfberries and blanch them in distilled water at 80°C for 5 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0041] (2) Super...

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PUM

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Abstract

The invention discloses a health-care solid state dairy product. The health-care solid state dairy product is prepared from the following raw materials in parts by weight: 8-12 parts of pure milk, 6-10 parts of chickpeas, 1-2 parts of trehalose, 1-2 parts of fructo-oligosaccharide, 1-2 parts of lactic acid bacteria, 0.5-1.0 part of haws, 0.5-1.0 part of Chinese wolfberry fruits, 0.5-1.0 part of poria cocos submicron powder, 2-4 parts of hericium erinaceus submicron powder, and 18-30 parts of distilled water. The health-care solid state dairy product emphasizes the self nutrient value of the chickpeas; the fructo-oligosaccharide is used for assisting, so that the digestion health-care efficacy of the products can be improved, the absorption and the utilization of trace elements including ferrum and calcium can be promoted; the Chinese wolfberry fruits and the poria cocos are combined, so that the efficacy of nourishing bodies, benefiting qi, reducing blood sugar and reducing blood fat can be reinforced; and the haws and hericium erinaceus are common food materials for invigorating the stomach and nourishing the stomach, and are combined for use, so that the efficacy of the product for benefiting the spleen and the stomach and being helpful for digestion can be further improved. The eating method is flexible, low calorie intake is guaranteed, the cold and cool characteristics are reduced, and the health-care solid state dairy product has fragrant and sweet mouth feel.

Description

technical field [0001] The invention relates to a health-care solid dairy product, which belongs to the field of food production. Background technique [0002] At present, there are more and more yogurt drinks using milk as raw material, but most of them are ordinary yogurt or various fruity yogurts, which have relatively simple nutritional components, and contain more fat and yogurt added separately to ensure texture and taste. Additives, these directly reduce the tonic function of milk to the human body, and long-term consumption will cause additional burdens on the digestive metabolism and endocrine system of the human body, so it is difficult to be accepted by people who pay attention to health care; on the other hand, the current lactic acid bacteria Beverages have relatively high requirements for low-temperature storage, and a little carelessness can easily cause the bacteria in them to lose their activity, and the stable quality of beverages cannot be guaranteed. Co...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 邵长涛
Owner 邵长涛
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