Preparation method of Chinese hibiscus flavor yoghourt

A production method, the technology of hibiscus flowers, is applied in the field of food processing, and achieves the effects of easy implementation, convenient carrying and simple production process

Inactive Publication Date: 2018-09-28
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Taking hibiscus flower and shichuan lotus as main raw materials, platycodon grandiflorum, grifola frondosa, and evergreen cypress as hea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Embodiment 1, a method for making hibiscus flower flavored yogurt, adopts the following steps:

[0027] A. Pretreatment of hibiscus flower: Take complete fresh hibiscus flower petals, wash and drain, and put them into a refiner equipped with a 120-mesh screen to refine. According to the parameters of the spray dryer, add appropriate amount of water to adjust the concentration of the slurry, and then spray dry The whole hibiscus flower powder is obtained;

[0028] B. Pretreatment of Shishulian: Take mature and plump Shishulian, remove the roots, wash and drain, put it in a beating machine, add water twice the weight of Shishulian, 2% salt, beating, then pour In the container, add 10% white granulated sugar and 0.3% pectinase of Shishulian, mix, heat to 38℃, keep for 20 minutes, then pour into a 140 mesh filter and filter 3 times to obtain stone skewers Lotus hydrolyzed mud;

[0029] C. Pretreatment of Chinese medicinal materials: Take 30% of Platycodon grandiflorum, 40% of...

Example Embodiment

[0035] Embodiment 2, a method for making hibiscus flower flavored yogurt, adopts the following steps:

[0036] A. Pretreatment of hibiscus flower: Take complete fresh hibiscus flower petals, wash and drain, and put them into a refiner equipped with a 120-mesh screen to refine. According to the parameters of the spray dryer, add appropriate amount of water to adjust the concentration of the slurry, and then spray dry The whole hibiscus flower powder is obtained;

[0037] B. Pretreatment of Shichuanlian: Take the mature and plump Shichuanlian, remove the roots, wash and drain, put it in a beating machine, add 2.5 times the weight of Shichuanlian and 3% salt, beat it, and pour it in In the container, add 11% white granulated sugar and 0.6% pectinase of Shishulian, heat to 40℃, keep for 25 minutes, then pour into a 140 mesh filter and filter 4 times to obtain stone skewers Lotus hydrolyzed mud;

[0038] C. Pretreatment of Chinese medicinal materials: Take 20% of Platycodon grandiflo...

Example Embodiment

[0048] Embodiment 3, a method for making hibiscus flower flavored yogurt, adopts the following steps:

[0049] A. Pretreatment of hibiscus flower: Take complete fresh hibiscus flower petals, wash and drain, and put them into a refiner equipped with a 100-120 mesh screen to refine. According to spray dryer parameters, add appropriate amount of water to adjust the slurry concentration. The whole hibiscus flower powder is prepared by spray drying;

[0050] B. Pretreatment of Shichuanlian: Take mature and plump Shichuanlian, remove the roots, wash and drain, put it in a beating machine, add water 3 times the weight of Shichuanlian, 1-4% salt, and beat. Pour into the container, add 12% white granulated sugar and 0.8% pectinase of Shishulian, mix, heat to 42°C, keep for 30 minutes, then pour into a 140 mesh filter and filter 5 times to prepare Hydrolyzed mud from Shishulian;

[0051] C. Pretreatment of Chinese medicinal materials: Take 14% Platycodon grandiflorum, 30% Grifola frondosa...

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PUM

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Abstract

The invention discloses a preparation method of Chinese hibiscus flavor yoghourt. The preparation method of the Chinese hibiscus flavor yoghourt takes Chinese hibiscus and bulbophyllum as raw materials which are simultaneously added with platycodon roots, polyporus frondosus and asplenium incisum. The method fully utilizes the nutritive value of the Chinese hibiscus and the bulbophyllum which cooperate with traditional Chinese medicines so as to have synergistic effect, so that the yoghourt has the efficacy of clearing lung-heat, eliminating phlegm, moistening the lung and relieving cough. Inthe invention, the bulbophyllum is subjected to enzymolysis treatment so as to effectively remove the sour and astringent taste of bulbophyllum leaf flesh and to increase the juice yield of the leaf flesh; and the bulbophyllum, milk and mixed traditional Chinese medicine slurry are subjected to lactobacillus fermentation. The obtained finished product is strong and mellow in fragrance, unique in flavor and delicious with slight sweetness and sourness, and has certain health-care effect. Long-term consumption of the yoghurt can obviously improve people's discomfort of cough, excessive phlegm and throat swelling and pain caused by common cold. The yoghurt is simple in preparation process, convenient to carry, easy to realize and significant in economic benefit and social benefit.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing hibiscus flower-flavored yogurt prepared by taking hibiscus flower and shichuan lotus as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Hibiscus is the flower of hibiscus of Malvaceae. Shrubs or small trees, up to 6 m high. Corolla about 10 cm in diameter, petals 5, obovate, rounded ends, usually rose red, but also light red, light yellow or other colors, sometimes double; stamens many, filaments united into a cylinder; ovary 5-roomed, style 5-lobed, stigma capitate, stamen tube and stigma very long, beyond corolla. Sweet in taste, flat in nature, non-toxic, has the effects of clearing lung and resolving phlegm, cooling blood and detoxifying. Cure cold cough, epistaxis, dysentery, red and white turbidity, carbuncle. [0003] Stone string lotus is the pseudobulb of the orchidaceae plant, small g...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/13
Inventor 黄文雅
Owner 南陵县皖南野生葛研究所
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