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Lycium barbarum yoghurt

A technology of yogurt and wolfberry, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve problems such as difficult-to-apply yogurt and raw material pollution

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] Lycium barbarum yogurt, 400 parts of raw milk, 3 parts of wolfberry powder, trace amount of starter, 3 parts of stabilizer, 5 parts of sweetener, and 1 part of water.

Embodiment 2

[0016] Lycium barbarum yogurt, 700 parts of raw milk, 30 parts of wolfberry powder, trace amount of starter, 6 parts of stabilizer, 50 parts of sweetener, 300 parts of water.

Embodiment 3

[0018] Lycium barbarum yogurt, 950 parts of raw milk, 50 parts of wolfberry powder, trace amount of starter, 10 parts of stabilizer, 100 parts of sweetener, 600 parts of water.

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PUM

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Abstract

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

Description

technical field [0001] The invention relates to a kind of yoghurt, in particular to a kind of wolfberry 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, imp...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 陈琦
Owner 陈琦