A method for preparing manyflower betony yoghourt

A silver bar acid and milk technology, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of low degree of deep processing of products, slow development of silver bar cultivation, development and utilization, and low added value.

Inactive Publication Date: 2007-02-07
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The silver bars produced in Yanshi City, Henan Province are famous both at home and abroad for their bright white, fine texture, long knots, crisp and tender, and sweet and delicious taste. The deg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 80-95% of fresh milk, 2-5% of compound lactic acid bacteria, 5-8% of white sugar, 5-10% of silver bars, 0.1-1.0% of whey protein, and 0.1-0.3% of thickener.

Embodiment 2

[0029] Fresh milk 90%, compound lactic acid bacteria 3%, white sugar 7%, silver bars 8%, whey protein 0.3%, thickener 0.2%.

Embodiment 3

[0031] 20-60% of Lactobacillus bulgaricus; 20-60% of Streptococcus thermophilus; 10-30% of Bifidobacterium; it is not ruled out that on the basis of the combination of the above three kinds of lactic acid bacteria, people in the same field can add several other lactic acid bacteria without creative labor. It can also achieve the expected effect.

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PUM

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Abstract

Disclosed is a yoghourt containing silver bar, which is prepared from fresh cow's milk 80-95%, composite lactic acid bacteria 2-5%, refined granulated sugar 5-8%, silver bar 5-10%, lactalbumin 0.1-1.0%, thickening agent 0.1-0.3%.

Description

Technical field: [0001] The invention belongs to the technical field of food, and relates to a health-care snack food, in particular to a method for preparing silver bar yoghurt. Background technique: [0002] Currently, yogurt is a popular and nutritious dairy product. At present, there is no such dairy product with silver bars as raw material in China. The yoghurt added with silver bar juice is delicious and nutritious. It can broaden the product categories in the dairy market, and can also open up a new path for the comprehensive processing of silver bars. way. [0003] Searched Chinese application (patent) number: 200510041715.2 Application date: 2005.02.22 [0004] Publication (announcement) number: 1656903 Publication (announcement) date: 2005.08.24 [0005] Silver bar, the scientific name is caddis, which belongs to the perennial herbaceous plant of the genus Stachys in the family Lamiaceae. Because its crisp and juicy rhizomes are rich in physiologically active s...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 侯玉泽易军鹏唐浩国殷勇何佳古绍彬
Owner HENAN UNIV OF SCI & TECH
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