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Method for preparing red jujube, wolfberry and chrysanthemum compound functional yoghurt

A technology of wolfberry chrysanthemum and compound functions, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problem of no addition of milk products, and achieve the effects of preventing eye fatigue, preventing radiation, and promoting immunity

Inactive Publication Date: 2019-09-03
HENAN SANSE PIGEON DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chrysanthemum is added more in current beverages, but it is basically not added in milk products

Method used

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  • Method for preparing red jujube, wolfberry and chrysanthemum compound functional yoghurt
  • Method for preparing red jujube, wolfberry and chrysanthemum compound functional yoghurt
  • Method for preparing red jujube, wolfberry and chrysanthemum compound functional yoghurt

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Experimental program
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Effect test

Embodiment 1

[0040] This embodiment provides a method for preparing compound functional yoghurt with red dates, wolfberry and chrysanthemums, comprising the following steps:

[0041] S1. Red dates and wolfberry are screened and cleaned to prepare red date pulp and wolfberry pulp;

[0042] S2. Washing and drying the American ginseng, and then grinding it into powder, screening and cleaning the chrysanthemum, adding water for extraction, and preparing chrysanthemum juice;

[0043] S3. Activate the fermentation strain, take pure milk and sterilize it at high temperature for 30 minutes, then cool it to 40°C, insert the fermentation strain, and then raise the temperature to 42°C for constant temperature cultivation;

[0044] S4. Add a certain proportion of jujube pulp, wolfberry pulp, American ginseng powder, pure fresh milk, malt syrup, and compound stabilizer, and then stir evenly to prepare a mixed solution;

[0045] S5, preheating and homogenizing the mixed solution, and then sterilizing t...

Embodiment 2

[0057] This embodiment provides a method for preparing compound functional yoghurt with red dates, wolfberry and chrysanthemums, comprising the following steps:

[0058] S1. Red dates and wolfberry are screened and cleaned to prepare red date pulp and wolfberry pulp;

[0059] S2. Washing and drying the American ginseng, and then grinding it into powder, screening and cleaning the chrysanthemum, adding water for extraction, and preparing chrysanthemum juice;

[0060] S3. Activate the fermentation strain, take pure milk and sterilize it at high temperature for 30 minutes, then cool it to 40°C, insert the fermentation strain, and then raise the temperature to 42°C for constant temperature cultivation;

[0061] S4. Add a certain proportion of jujube pulp, wolfberry pulp, American ginseng powder, pure fresh milk, malt syrup, and compound stabilizer, and then stir evenly to prepare a mixed solution;

[0062] S5, preheating and homogenizing the mixed solution, and then sterilizing t...

Embodiment 3

[0074] This embodiment provides a method for preparing compound functional yoghurt with red dates, wolfberry and chrysanthemums, comprising the following steps:

[0075] S1. Red dates and wolfberry are screened and cleaned to prepare red date pulp and wolfberry pulp;

[0076] S2. Washing and drying the American ginseng, and then grinding it into powder, screening and cleaning the chrysanthemum, adding water for extraction, and preparing chrysanthemum juice;

[0077] S3. Activate the fermentation strain, take pure milk and sterilize it at high temperature for 30 minutes, then cool it to 40°C, insert the fermentation strain, and then raise the temperature to 42°C for constant temperature cultivation;

[0078] S4. Add a certain proportion of jujube pulp, wolfberry pulp, American ginseng powder, pure fresh milk, malt syrup, and compound stabilizer, and then stir evenly to prepare a mixed solution;

[0079] S5, preheating and homogenizing the mixed solution, and then sterilizing t...

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Abstract

The invention discloses a method for preparing a red jujube, wolfberry and chrysanthemum compound functional yoghurt. The method comprises the following steps: preparing red jujube pulp and wolfberrypulp after screening and cleaning the red jujube and pulp; activating the strain; adding a certain proportion of the red jujube pulp, the wolfberry pulp, American ginseng powder, chrysanthemum juice,pure fresh milk, malt syrup, a composite stabilizing agent, then uniformly stirring the materials to prepare a mixed solution; preheating and homogenizing the mixed solution, and then sterilizing thehomogenized mixture by pasteurization; adding the fermented bacteria for fermentation; after the fermentation is completed, transferring the material into a refrigerator, and storing the material at alow temperature to obtain a finished product. The red jujube, wolfberry and chrysanthemum compound functional yoghurt has the milk flavor of ordinary yoghurt, and has the unique sweet scent of red jujube and the wolfberry, the American ginseng powder and chrysanthemum juice are added to adjust the sweet taste. The yoghurt has rich nutritional functions, so that the yoghurt has certain functions of nourishing blood and qi, improving immunity, anti-oxidation, lowering blood fat, resisting fatigue, and reducing internal heat.

Description

technical field [0001] The invention relates to the technical field of yoghurt processing, in particular to a method for preparing compound functional yoghurt with red dates, wolfberry and chrysanthemum. Background technique [0002] Lycium barbarum belongs to the Solanaceae family and is a deciduous shrub type plant. It is a very important kind of Chinese herbal medicine in my country. The planting and medicinal value of wolfberry in my country were first recorded in "Shen Nong's Materia Medica" and "Compendium of Materia Medica". The research on wolfberry in my country focuses on Ningxia wolfberry and Xinjiang black wolfberry, and the most studied one is Ningxia wolfberry. At present, at home and abroad, the research of wolfberry is mainly concentrated on the research of wolfberry polysaccharides, wolfberry pigments, wolfberry betaine and new active ingredients of wolfberry. In my country, the research on the effective nutritional components in wolfberry mainly focuses on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13A23C2220/204A23V2400/123A23V2400/249
Inventor 岳春李江岱李书霞潘勇张德中刘文庆陈科杰茹庆华郭春芳孙彦会曹爱秀李玉璞曹广钦
Owner HENAN SANSE PIGEON DAIRY CO LTD
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