Yogurt containing fructus ligustri lucidi and buffalo milk and preparation method of yogurt
A technology of privet lucidum and milk yogurt, which is applied in the directions of dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of buffalo yogurt without privet lucidum, and improve the intestinal micro-ecological environment and taste. Smooth and delicate, low-cost effect
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Embodiment 1
[0030] A Ligustrum lucidum buffalo milk yoghurt is made of the following raw materials in parts by weight: 10 parts of Ligustrum lucidum juice, 3 parts of white sugar, 80 parts of buffalo milk, and 7 parts of yogurt starter.
[0031] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.
[0032] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M2015699, which is isolated from fresh buffalo milk.
[0033] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:
[0034] (1) Take each raw material composition by mass parts;
[0035] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice, add privet fruit to boiling water with the same mass ratio as privet fruit, scald for 2 minutes, take out p...
Embodiment 2
[0040] A privet fruit buffalo milk yoghurt, said lactic yoghurt is made of the following raw materials in parts by weight: 20 parts of privet fruit juice, 3-7 parts of white sugar, 150 parts of buffalo milk, 10 parts of yogurt starter .
[0041] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.
[0042] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M 2015699, which is isolated from fresh buffalo milk.
[0043] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:
[0044] (1) Take each raw material composition by mass parts;
[0045] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice it, add it to boiling water with the same mass ratio as privet fruit, scald for 3 minutes, tak...
Embodiment 3
[0050] A privet fruit buffalo milk yoghurt, said lactic yoghurt is made of the following raw materials in parts by weight: 15 parts of privet fruit juice, 3-7 parts of white sugar, 110 parts of buffalo milk, 8 parts of yogurt starter .
[0051] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.
[0052] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, the preservation number is CCTCC NO: M 2015699, and it is isolated from fresh buffalo milk.
[0053] The above-mentioned preparation method for preparing Ligustrum lucidum buffalo milk yogurt, said method comprises the following steps:
[0054] (1) Take each raw material composition by mass parts;
[0055] (2) Preparation of privet fruit juice: pick fresh privet fruit, wash and slice it, add it to boiling water with the same mass ratio as privet fruit, scald for 2.5 minutes, take ou...
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