Preparation method of fermented milk alcoholism-preventing drink containing corn oligopeptide powder

The technology of corn oligopeptide powder and fermented milk is applied in the direction of bacteria and lactobacillus used in dairy products and food preparation, which can solve the problem that hangover drinks are rare, and achieve the effect of relieving gastrointestinal discomfort.

Inactive Publication Date: 2018-05-25
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are not many hangover drinks using corn oligopeptide powder as raw materials in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Fermented milk hangover drink, calculated by mass percentage, corn oligopeptide powder 2%, white sugar 6%, thickener 0.2%, Lactobacillus bulgaricus and Streptococcus thermophilus dry bacteria powder 6%, essence 0.1%, the rest is Fresh milk or vegetable protein milk.

Embodiment 2

[0022] Fermented milk hangover drink, calculated by mass percentage, corn oligopeptide powder 5%, white sugar 8%, thickener 0.8%, Lactobacillus bulgaricus and Streptococcus thermophilus dry bacteria powder 3%, essence 0.4%, the rest is Fresh milk or vegetable protein milk.

Embodiment 3

[0024] Fermented milk hangover drink, calculated by mass percentage, corn oligopeptide powder 8%, white sugar 6%, thickener 0.3%, Lactobacillus bulgaricus and Streptococcus thermophilus dry bacteria powder 6%, essence 0.5%, the rest is Fresh milk or vegetable protein milk.

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PUM

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Abstract

The present invention provides fermented milk alcoholism-preventing drink containing corn oligopeptide powder. Main components of the product are corn oligopeptide powder, white granulated sugar, a thickener, lactobacillus bulgaricus and streptococcus thermophilus dry powder, essence and fresh milk or vegetable protein milk. The fermented milk alcoholism-preventing drink is rich in nutrients, relieves gastrointestinal discomfort after drunkenness, delays drunkenness time, shortens time for sobering-up, and has effects of preventing drunkenness and helping sobering-up.

Description

technical field [0001] The invention relates to a method for preparing a hangover drink, in particular to a method for preparing a fermented milk hangover drink containing corn oligopeptide powder, which belongs to the technical field of food engineering. Background technique [0002] Fermented milk is made from fresh milk, which is fermented by adding lactic acid bacteria to the milk after sterilization. Fermented milk has comprehensive nutrition, unique flavor, and is easier to be absorbed and utilized by the human body. Dairy products containing probiotics can regulate the balance of human intestinal flora and improve human immunity, so they are loved by more and more consumers. In addition, fermented milk can also protect the gastric mucosa, ease the body's absorption of alcohol, and has a certain effect of hangover and liver protection. With the improvement of people's living standards, more and more people begin to pay attention to health issues, and their requirement...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23V2400/123A23V2400/249
Inventor 宋元达
Owner SHANDONG UNIV OF TECH
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