Method for preparing fatigue-relieving yoghurt with micron xylitol, asiabell, asparagus root, prepared rehmannia root, white fungus, hairy antler and ants powder

[0020]The preparation method of a micron sugar towering silver deer ant anti-fat yogurt listed in the first embodiment is described in detail as follows: first use traditional processing and crushing methods to process codonopsis powder, asparagus powder, and cooked ground powder , Tremella powder, deer antler powder, deer bone powder and ant powder, and then processed and crushed by ultra-fine crushing equipment; make the crushed Codonopsis powder, asparagus powder, cooked ground powder, Tremella powder, deer antler powder, deer bone powder and ant powder particles More than 80% of the diameter can reach below 100 microns for use; then the milk liquid raw materials are collected, filtered, purified, and standardized. When degreasing treatment is required, standardization is exempted; each 100g of yogurt contains 95g milk liquid and 0.1g500 Mesh Micron Codonopsis Powder, 0.1g 200 Mesh Micron Asparagus Powder, 0.2g 200 Mesh Micron Rehmannia Powder, 1g 200 Mesh Micron Tremella Powder, 0.1g 1000 Mesh Micron Antler Powder, 0.4g 1000 Mesh Micron Deer Bone Powder, 0.1g 500 Mesh Micron Ant Powder and 3g Xylose Alcohol powder; the total sum of the percentages of the raw materials is 100%; it is fully stirred and shaken, and then filtered, preheated and controlled at a temperature of ≤115℃ to sterilize and homogenize, but the homogenization process is not required for degreasing treatment; After cooling, inoculate the lactic acid bacteria fermentation strains, the solidified type is filled first; after the culture and fermentation, the curd is broken; while the solidified type is not broken; after cooling, filling; after the inspection, the finished yogurt will be made. Finished products are stored in storage for refrigeration.

[0021] The second embodiment of a method for preparing micron sugar towering silver deer ant anti-fatigue yogurt, its formula and preparation process are as follows: first use traditional processing and crushing methods to process codonopsis powder, asparagus powder, cooked ground powder, and white fungus Powder, antler powder, deer bone powder and ant powder are processed and crushed by ultra-fine crushing equipment; the crushed Codonopsis powder, Asparagus powder, Rehmannia glutinosa powder, Tremella powder, antler powder, deer bone powder and ant powder have a particle size of 80 % Or more can reach below 100 microns for use; then the milk liquid raw materials are collected, filtered, purified and standardized, but standardization is not required when degreasing is required; after fully stirring, shaking, filtering, preheating and controlling the temperature at ≤115℃ Sterilization, homogenization, and non-fat homogenization; after cooling, make every 100g aphrodisiac yogurt contain 95g milk liquid and sterilized 0.1g 500 mesh Codonopsis powder, sterilized 0.1g 200 mesh micron days Winter powder, sterilized 0.2g 200 mesh micron cooked ground powder, sterilized 1g 200 mesh micron Tremella powder, sterilized 0.1g 1000 mesh micron velvet powder, sterilized 0.4g 1000 mesh micron deer bone powder, sterilized 0.1g 500 mesh micron ant powder and sterilized 3g xylitol powder; the percentage of raw materials added to the total amount is 100%; after thorough stirring, shake, filter, and then inoculate lactic acid bacteria fermentation strains, coagulation type is poured first Packing; after culture and fermentation, the curdled yogurt is crushed; while the solidified type is free from crushing; after cooling, filling; after inspection, the finished yogurt is put into storage for refrigeration.