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Nanguo pear milk and preparation method thereof

A Nanguo pear and milk technology, applied in the field of Nanguo pear milk and its preparation, can solve the problems of low nutritional content, single function, and poor taste, and achieve the effects of strong permeability, improved nutritional value, and improved taste

Inactive Publication Date: 2019-04-12
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the types of milk in the market are relatively single. If milk is mixed with other ingredients, it will not only increase its taste, but also make it more nutritious. There are similar introductions in the market, but these milks have low nutritional content, poor taste, and relatively simple functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] formula:

[0024] In parts by weight, it includes 20 parts of milk, 20 parts of Nanguo pear, 1 part of dried hawthorn, 1 part of glucose, 3 parts of protein powder, 1 part of agar, 0.05 part of preservative, 2 parts of Xinjiang red dates, 1 part of white sugar, and 1 part of peanut 1 part of wolfberry, 1 part of scallop, 0.1 part of stabilizer, 1 part of vitamin tablet, 0.3 part of vanilla extract, 0.1 part of gelatine tablet, 1 part of cheese, 1 part of lily and 1 part of lemon juice.

[0025] The production process is as follows:

[0026] (1) Remove the stalk and end of the freshly picked crisp and hard Nanguo pear, clean it, peel it, cut it into pieces, drain it and weigh it;

[0027] (2) Put the Nanguo pear pulp obtained in step (1) in the filter bag of the juicer, and press it slowly with the press plate of the juicer until the juice of the Nanguo pear in the filter bag no longer flows out, and collect the Nanguo pear pomace separately and Nanguo pear juice; the ...

Embodiment 2

[0032] formula:

[0033] In parts by weight, it includes 25 parts of milk, 25 parts of Nanguo pear, 2 parts of dried hawthorn, 2 parts of glucose, 4 parts of protein powder, 2 parts of agar, 0.07 parts of preservative, 2.5 parts of Xinjiang red dates, 2 parts of white sugar, and 2 parts of peanuts. 2 parts of wolfberry, 2 parts of scallops, 0.15 parts of stabilizer, 2 parts of vitamin tablets, 0.4 parts of vanilla extract, 0.15 parts of gelatin tablets, 2 parts of cheese, 2 parts of lily and 2 parts of lemon juice.

[0034] Production technology is identical with embodiment 1.

Embodiment 3

[0036] formula:

[0037] In parts by weight, it includes 30 parts of milk, 27 parts of Nanguo pear, 3 parts of dried hawthorn, 3 parts of glucose, 6 parts of protein powder, 3 parts of agar, 0.1 part of preservative, 3 parts of Xinjiang red dates, 3 parts of white sugar, and 3 parts of peanuts. 3 parts of wolfberry, 3 parts of scallops, 0.2 parts of stabilizer, 3 parts of vitamin tablets, 0.5 parts of vanilla extract, 0.2 parts of gelatine tablets, 3 parts of cheese, 3 parts of lily and 3 parts of lemon juice.

[0038] Production technology is identical with embodiment 1.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to Nanguo pear milk and a preparation method thereof. The Nanguo pear milk comprises milk, Nanguo pears, dried haws, glucose, protein powder, agar, a preservative, Xinjiang red jujubes, white granulated sugar, peanuts, Chinese wolfberry fruits, disodium succinate, a stabilizing agent, vitamin tablets, a vanilla extract,gelatin sheets, cheese, lily bulbs and lemon juice. According to the Nanguo pear milk and the preparation method thereof disclosed by the invention, the nutrient value of milk can be increased through the Nanguo pear milk, the mouth feel of the milk is also improved, and the Nanguo pear milk has the efficacy of preserving health and being health-care, also has the effects of beautifying the features and nourishing faces, and can also complement elements required by bodies.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Nanguoli milk and a preparation method thereof. Background technique [0002] Milk is a very nutritious health product, suitable for all ages. With the development of society, the advancement of science and technology, and the continuous improvement of people's living standards, consumers are also constantly pursuing healthy food. At present, the types of milk in the market are relatively single. If milk is mixed with other ingredients, it will not only increase its taste, but also make it more nutritious. There are similar introductions in the market, but these milks have low nutritional content, poor taste, and relatively simple functions. There must be a very ideal market for developing a kind of milk accessory for health care, beauty and beauty. Contents of the invention [0003] In order to overcome the shortcomings of the above technical problems, the present in...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23C9/158
CPCA23C9/152A23C9/1526A23C9/156A23C9/158
Inventor 魏宝东胡美斯曹辉李晓明程顺昌纪淑娟刘玲白冰周倩蒋东华周鑫赵瑛博张璇
Owner SHENYANG AGRI UNIV
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