Yoghourt for reducing blood fat and preparation method thereof
A technology for lowering blood lipids and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of large side effects, etc., and achieve the effects of strong solubility, small viscosity coefficient, and accelerated utilization
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Embodiment 1
[0028] This embodiment provides a kind of blood-fat-lowering yoghurt, and described blood-fat-lowering yoghurt is made from the following components by weight: 10 parts of onion anthocyanins, 4 parts of burdock extract, 12 parts of Ganoderma lucidum polysaccharide, 9 parts of pitaya Fructose polysaccharide, 25 parts of Chinese yam juice, 250 parts of buffalo milk, 3 parts of lactic acid bacteria, 7 parts of yeast and 2 parts of plantarum lactobacillus.
[0029]Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:1, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.
[0030] Wherein, the preparation method of onion anthocyanin comprises the following steps:
[0031] (1) Wash the mature onions, remove impurities, and cho...
Embodiment 2
[0046] This embodiment provides a kind of blood-fat-lowering yoghurt, and described blood-fat-lowering yoghurt is made of the following components by weight: 17 parts of onion anthocyanins, 7 parts of burdock extract, 17 parts of Ganoderma lucidum polysaccharide, 15 parts of pitaya Fructose polysaccharide, 35 parts of Chinese yam juice, 270 parts of buffalo milk, 7 parts of lactic acid bacteria, 9 parts of yeast and 5 parts of plantarum lactobacillus.
[0047] Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:2, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.
[0048] Wherein, the preparation method of onion anthocyanin comprises the following steps:
[0049] (1) Wash the mature onions, remove impurities, and cho...
Embodiment 3
[0064] This embodiment provides a kind of blood-fat yoghurt, said blood-fat yoghurt is made from the following components by weight: 15 parts of onion anthocyanins, 5 parts of burdock extract, 15 parts of ganoderma lucidum polysaccharide, 12 parts of pitaya Fructose polysaccharide, 30 parts of Chinese yam juice, 260 parts of buffalo milk, 5 parts of lactic acid bacteria, 8 parts of yeast and 3 parts of plantaractobacillus.
[0065] Among them, the preparation method of yam juice is as follows: fresh yam and water are mixed according to the mass ratio of 1:3, beating, and then adding pectinase with an enzyme activity intensity of 500u / g to the slurry, and the added amount is 50mg / g The enzymolysis time was 3 hours, filtered, and the filtrate was taken to obtain the yam juice of this embodiment.
[0066] Wherein, the preparation method of onion anthocyanin comprises the following steps:
[0067] (1) Wash the mature onions, remove impurities, and chop them, then mix them with wa...
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