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Rhizoma rhodiolae buffalo milk yogurt and preparation method thereof

A technology of buffalo milk and rhodiola, applied in dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of buffalo yogurt without rhodiola, and improve the intestinal micro-ecological environment and taste Smooth and delicate, low-cost effect

Inactive Publication Date: 2018-12-07
孙香梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are currently no Rhodiola buffalo yogurt products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A rhodiola rosea buffalo milk yoghurt is made of the following raw materials in parts by weight: 10 parts of rhodiola rosea 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 CCTCCNO: M2015699, which is isolated from fresh buffalo milk.

[0033] The above-mentioned preparation method for preparing rhodiola buffalo milk yoghurt, said method comprises the following steps:

[0034] (1) Take each raw material composition by mass parts;

[0035] (2) Rhodiola juice preparation: take the made Rhodiola, after cleaning and cutting into sections, then add Rhodiola with 2 times the normal temperature water of Rhodiola quality for beating (step (2) te...

Embodiment 2

[0040] A rhodiola rosea buffalo milk yoghurt is prepared from the following raw materials in parts by weight: 20 parts of rhodiola rosea juice, 3-7 parts of white sugar, 150 parts of buffalo milk and 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 rhodiola buffalo milk yoghurt, said method comprises the following steps:

[0044] (1) Take each raw material composition by mass parts;

[0045] (2) Rhodiola juice preparation: get the made Rhodiola, after cleaning and cutting into sections, then add Rhodiola 5 times the normal temperature water of Rhodiola mass for beating (step (2) ...

Embodiment 3

[0050] A rhodiola rosea buffalo milk yoghurt is prepared from the following raw materials in parts by weight: 15 parts of rhodiola rosea juice, 3-7 parts of white sugar, 110 parts of buffalo milk, and 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 rhodiola buffalo milk yoghurt, said method comprises the following steps:

[0054] (1) Take each raw material composition by mass parts;

[0055] (2) Rhodiola juice preparation: take the made Rhodiola, after cleaning and cutting into sections, then add Rhodiola with 3 times the normal temperature water of Rhodiola mass for beating (step (2...

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PUM

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Abstract

The present invention relates to the technical field of food processing and particularly relates to rhizoma rhodiolae buffalo milk yogurt and a preparation method thereof. The rhizoma rhodiolae buffalo milk yogurt provided by the invention is prepared from the following raw materials in parts by weight: 10-20 parts of rhizoma rhodiolae juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk, and 7-10 parts of a yogurt leavening agent, wherein the leavening agent is composed of lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum in a mass ratio of 2:1:1:1; the lactobacillus plantarum in the leavening agent is obtained by carrying out separation from milk of three-way crossbred buffalo of a self-breeding variety by an inventor; macromolecular substances such as proteins, cellulose and pectin can be converted into small molecule substances which are easily absorbed by the human body; lactaseand the like also can be produced so as to be beneficial for the human body to digest lactose; and moreover, the buffalo milk yogurt has effects on supplementing qi, clearing lungs, promoting intelligence, and nourishing the heart.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rhodiola buffalo milk yoghurt and a preparation method thereof. Background technique [0002] Rhodiola rosea (scientific name: Rhodiola rosea L.), alias: Rhodiola rosea, Saul Marble (Tibetan name), etc.; it is a perennial herb, 10-20 cm high. The root is thick, conical, fleshy, brownish yellow, with many fibrous roots at the root neck, the rhizome is short, thick, cylindrical, covered by many scale-like leaves arranged in tiles. It grows in the alpine and pollution-free zone at an altitude of 1800-2500 meters, and its growth environment is harsh, so it has strong vitality and special adaptability. It can be used as medicine, can invigorate qi and clear the lungs, improve intelligence and nourish the heart, and is a traditional Chinese medicine with a wide range of effects. It also has a great cosmetic effect and can be used as a skin care product or edible. There is ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/169A23V2400/249
Inventor 孙香梅
Owner 孙香梅