Perilla leaf and Chinese mugwort yogurt and production method thereof

A technology of perilla and moxa, perilla, which is applied in the field of perilla and moxa yoghurt and its preparation, can solve the problems of poor taste, short taste retention period, difficulty in satisfying consumers, etc., and achieve long taste retention period and formula The effect of science, selection and reasonable ratio

Pending Publication Date: 2020-03-31
HUANGGANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, with the progress of society and the development of science and technology, more and more people tend to choose foods that are nutritious, healthy, and have both foo

Method used

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  • Perilla leaf and Chinese mugwort yogurt and production method thereof
  • Perilla leaf and Chinese mugwort yogurt and production method thereof
  • Perilla leaf and Chinese mugwort yogurt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] The perilla and moxa yoghurt comprises: 15 parts by weight of perilla filtrate, 35 parts by weight of milk, 4 parts by weight of white sugar, 0.08 parts by weight of starter, and 0.3 parts by weight of filtrate of Artemisia argyi. The starter is composed of Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1:1.

[0026] The preparation method of the perilla filtrate is as follows: Weigh 3 g of clean perilla leaves and put them into a 150 mL clean beaker, add freshly boiled boiling water to the beaker until the scale reaches 100 mL, stir evenly, so that the perilla leaves are fully submerged in the boiling water, Stand to cool to 25 degrees Celsius, filter, and the resulting filtrate is perilla filtrate.

[0027] The preparation method of Artemisia argyi filtrate is as follows: Take 1g of Artemisia argyi and put it into a clean 200mL beaker, add freshly boiled boiling water to the beaker until the scale is 100mL,...

Example Embodiment

[0033] Example 2

[0034] The perilla and moxa yoghurt comprises: 20 parts by weight of perilla filtrate, 30 parts by weight of milk, 5 parts by weight of white sugar, 0.05 parts by weight of starter, and 0.1 part by weight of filtrate of Artemisia argyi. The starter is composed of Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1.1:1.

[0035] The preparation method of perilla filtrate is as embodiment 1.

[0036] The preparation method of artemisia argyi filtrate is as embodiment 1.

[0037] According to the above parts by weight, the preparation method of perilla and artemisia argyi yoghurt comprises the following steps:

[0038] 1) milk is mixed with perilla filtrate and artemisia argyi filtrate, and then white sugar is added to obtain a mixed solution;

[0039] 2) Inoculate the yogurt starter into the mixed solution obtained in step 1), and ferment for 6 hours at a temperature of 40 degrees Celsius;

[0040] 3) stirring the fer...

Example Embodiment

[0042] Example 3

[0043] The perilla and moxa yoghurt comprises: 10 parts by weight of perilla filtrate, 40 parts by weight of milk, 3 parts by weight of white sugar, 0.1 part by weight of starter, and 0.5 parts by weight of filtrate of Artemisia argyi. The starter is composed of Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:0.9:1.

[0044] The preparation method of perilla filtrate is as embodiment 1.

[0045] The preparation method of artemisia argyi filtrate is as embodiment 1.

[0046] According to the above parts by weight, the preparation method of perilla and artemisia argyi yoghurt comprises the following steps:

[0047] 1) milk is mixed with perilla filtrate and artemisia argyi filtrate, and then white sugar is added to obtain a mixed solution;

[0048] 2) Inoculate the yogurt starter into the mixed solution obtained in step 1), and ferment for 5 hours at a temperature of 45 degrees Celsius;

[0049] 3) stirring the ferm...

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Abstract

The invention discloses perilla leaf and Chinese mugwort yogurt. The perilla leaf and Chinese mugwort yogurt comprises 10-20 parts by weight of perilla leaf filter liquor, 30-40 parts by weight of milk, 3-5 parts by weight of white sugar, 0.05-0.1 part by weight of a leavening agent and 0.1-0.5 part by weight of Chinese mugwort filter liquor. A production method of the perilla leaf and Chinese mugwort yogurt is further disclosed. According to the perilla leaf and Chinese mugwort yogurt, on the basis of a traditional yogurt production technology, perilla leaves, Chinese mugwort and yogurt are combined, nutrient components of a product are increased, moreover, the formula is scientific and reasonable, the flavor is unique, the taste is rich, and a retention period of the taste is long.

Description

technical field [0001] The invention relates to the field of food, and further relates to the technical field of yogurt and its preparation, in particular to perilla and artemisia yogurt and a preparation method thereof. Background technique [0002] As a fermented dairy product, yogurt has the functions of regulating the balance of human intestinal microflora, promoting digestion, improving immunity, and promoting beauty. It stands out in the beverage industry with its unique taste and is deeply loved by young people and women. With the continuous expansion of the market, the yogurt industry began to develop rapidly, and many related companies gradually emerged. [0003] Perilla leaves are rich in nutrients and contain protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium; in addition, perilla leaves are fragrant , containing perillaldehyde, perillyl alcohol, menthone, menthol, ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/13A23C9/1307A23C9/127A23V2400/123A23V2400/51A23V2400/249
Inventor 吴鹏汪芷玥周际松汤凯胡婷占剑峰王蔚新
Owner HUANGGANG NORMAL UNIV
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