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Mulberry yoghurt

A technology of yogurt and mulberry, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve the problems of raw material pollution and difficult application of yogurt

Inactive Publication Date: 2021-02-26
陈琦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Difficult to apply to yoghurt because the raw material is easily contaminated by microorganisms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Mulberry yogurt, 400 parts of raw milk, 3 parts of mulberry powder, a small amount of starter, 3 parts of stabilizer, 5 parts of sweetener, and 1 part of water.

Embodiment 2

[0016] Mulberry yogurt, 700 parts of raw milk, 30 parts of mulberry powder, a small amount of starter, 6 parts of stabilizer, 50 parts of sweetener, and 300 parts of water.

Embodiment 3

[0018] Mulberry yogurt, 950 parts of raw milk, 50 parts of mulberry powder, a small amount of starter, 10 parts of stabilizer, 100 parts of sweetener, and 600 parts of water.

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PUM

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Abstract

The invention discloses mulberry yoghurt and belongs to yoghurt. The mulberry yoghurt comprises the following ingredients in parts: 300-950 parts of raw material cow's milk, 1-50 parts of mulberry powder, a trace amount of fermentation agent, 2-10 parts of stabilizer, 1-100 parts of sweetener and 0-700 parts of water. The mulberry yoghurt has the advantages that by adding the mulberry powder intothe yoghurt, the problem that the raw material is easily polluted by microbes is solved; and the mulberry yoghurt has kidney tonifying and mind easing actions of mulberries and has special functions and flavors of the yoghurt.

Description

technical field [0001] The invention relates to yoghurt, in particular to mulberry yoghurt. Background technique [0002] Yogurt (yoghurt) is a product made by adding milk as a raw material, adding an appropriate amount of granulated sugar, pasteurizing and cooling, adding lactic acid bacteria starter, and fermenting with heat preservation. The amount of lactic acid bacteria contained in yogurt is more than 107 / g. The strains used to produce yogurt include Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, which can ferment glucose, fructose, galactose and lactose to generate lactic acid respectively and small amounts of other substances. These changes in yogurt not only improve the original nutrition of milk, but also give yogurt a special flavor. [0003] Yogurt is a food with good health functions. Its health functions mainly include: regulating gastrointestinal flora, improving the body’s immune system, inhibiting tumors, improving metabolic diso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 陈琦
Owner 陈琦
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