Hangover alleviating composition and application thereof in yoghourt

Abstract

The invention relates to the field of fermented dairy products, specifically to a hangover alleviating composition and an application thereof in yoghourt. Specifically, the invention relates to the hangover alleviating composition containing plant extracts, an application of the hangover alleviating composition in a fermented dairy product (such as the yogurt), the fermented dairy product (such asthe yogurt) containing the hangover alleviating composition, and a preparation method for the fermented dairy product.

Description

technical field

[0001] The present invention relates to the field of fermented dairy products. Specifically, it relates to a composition with the functions of fast hangover, liver protection and stomach nourishment and its application in fermented milk products (such as yoghurt). Background technique

[0002] China is the hometown of wine, one of the earliest wine-making countries in the world, and the birthplace of wine culture. Wine is the gas of water and grain, which has the effects of promoting blood circulation and removing blood stasis, dredging meridians, dispelling wind and cold, eliminating accumulated cold and invigorating the stomach. "Compendium of Materia Medica" records: "Drinking less will harmonize the blood luck, strengthen the spirit and keep out the cold, and relieve sorrow, drive away evil, warm internal organs, and use medicine. Excessive drinking will "injure the spirit and consume blood, damage the stomach, stimulate the essence, and move the body." ...

Examples

Embodiment 1

[0061] (1) Ingredients: heat raw milk to 55°C, add white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, hangover hangover composition, and stir for 20 minutes.

[0062] (2) Sterilization: Sterilize the prepared feed liquid at 75°C for 300s, and cool the feed liquid to 45°C after sterilization.

[0063] (3) Fermentation: Aseptically add starter, heat-preserved and fermented for 4.5 hours, after reaching the end point of fermentation at 70 ° T, the emulsification is broken.

[0064] (4) Filling: aseptic filling.

[0065]

[0066]

Embodiment 2

[0068] (1) Ingredients: Heat raw milk to 50°C, add white sugar, cream, and whole milk powder, and stir for 20 minutes.

[0069] (2) Sterilization: Sterilize the prepared feed liquid at 65°C for 30 minutes, and cool the feed liquid to 45°C after sterilization.

[0070] (3) Fermentation: Aseptically add starter, heat-preserved and fermented for 4.0 hours, after reaching the end point of fermentation at 70 ° T, the emulsification is broken.

[0071] (4) Filling: aseptic filling.

[0072]

technical field

[0001] The present invention relates to the field of fermented dairy products. Specifically, it relates to a composition with the functions of fast hangover, liver protection and stomach nourishment and its application in fermented milk products (such as yoghurt). Background technique

[0002] China is the hometown of wine, one of the earliest wine-making countries in the world, and the birthplace of wine culture. Wine is the gas of water and grain, which has the effects of promoting blood circulation and removing blood stasis, dredging meridians, dispelling wind and cold, eliminating accumulated cold and invigorating the stomach. "Compendium of Materia Medica" records: "Drinking less will harmonize the blood luck, strengthen the spirit and keep out the cold, and relieve sorrow, drive away evil, warm internal organs, and use medicine. Excessive drinking will "injure the spirit and consume blood, damage the stomach, stimulate the essence, and move the body." ...

Examples

Embodiment 1

[0061] (1) Ingredients: heat raw milk to 55°C, add white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, hangover hangover composition, and stir for 20 minutes.

[0062] (2) Sterilization: Sterilize the prepared feed liquid at 75°C for 300s, and cool the feed liquid to 45°C after sterilization.

[0063] (3) Fermentation: Aseptically add starter, heat-preserved and fermented for 4.5 hours, after reaching the end point of fermentation at 70 ° T, the emulsification is broken.

[0064] (4) Filling: aseptic filling.

[0065]

[0066]

Embodiment 2

[0068] (1) Ingredients: Heat raw milk to 50°C, add white sugar, cream, and whole milk powder, and stir for 20 minutes.

[0069] (2) Sterilization: Sterilize the prepared feed liquid at 65°C for 30 minutes, and cool the feed liquid to 45°C after sterilization.

[0070] (3) Fermentation: Aseptically add starter, heat-preserved and fermented for 4.0 hours, after reaching the end point of fermentation at 70 ° T, the emulsification is broken.

[0071] (4) Filling: aseptic filling.

[0072]

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