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Rose beauty yoghurt and preparation method

A technology of yogurt and rose, applied in the field of yogurt, can solve the problems that yogurt does not have health care function and cannot meet the needs of consumers, and achieve the effect of unique flavor, delicious taste and high nutritional value

Inactive Publication Date: 2014-12-03
ANHUI JINCAIDI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing yogurts do not have health care functions and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A yoghurt for nourishing roses, made from the following raw materials in parts by weight:

[0022] Fresh milk 430, shrimp oil 5, sugar 4, ginger slices 7, green peppers 6, peaches 7, chanterelles 8, fresh rose petals 7, mustard 4, wild vegetables 7, beef tendon 9, water chestnuts 8, sweet potato stems 7. Grape seed 4, Zinnia 3, Gujing grass 2, rush grass 2, chrysanthemum root 3, heart gall grass 2, nutrient additive solution 11;

[0023] The nutrient additive solution is made of the following raw materials in parts by weight: 15 pig hearts, 8 lettuces, 9 quail eggs, 6 mushrooms, 8 green asparagus, 8 corn wine tanks, 4 ginkgo leaves, 3 bayberry leaves, 3 ginseng, reeds An appropriate amount of leaves, Polygonatum odoratum 3, Seabuckthorn 3, Hawthorn core 3;

[0024] The preparation method is as follows: (1) Slice the pig heart, break the quail eggs, mix the egg liquid with corn distiller's grains, and pig heart slices evenly, wrap the resulting mixture into rice dumplin...

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PUM

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Abstract

The invention discloses rose beauty yoghurt and a preparation method. The rose beauty yoghurt is prepared from the following raw materials in parts by weight: 400-430 parts of fresh milk, 4-5 parts of shrimp sauce, 3-4 parts of white sugar, 5-7 parts of kacmpferia galangal slice, 4-6 parts of green pepper, 6-7 parts of juicy peach, 5-8 parts of chantarelle, 6-7 parts of fresh rose petals, 3-4 parts of eruca sativa mill, 6-7 parts of wild vegetable, 8-9 parts of cowhells, 6-8 parts of water chestnut, 5-7 parts of sweet potato stem, 3-4 parts of grape pip, 2-3 parts of zinnia elegans, 1-2 parts of pipewort, 1-2 parts of juncus roemerianus, 1-3 parts of couch grass root, 1-2 parts of herb of longseed willowweed and 8-11 parts of added nutrient solution. The rose beauty yoghurt is mellow and sweet, delicious in taste, unique in flavor and high in nutritive value, and is blended with the cowhells and the kacmpferia galangal slice; and the added juicy peach and rose petals have the efficacies of nourishing yin and lubricating the intestines, helping production of saliva and slaking thirst, resisting ageing, and maintaining beauty and keeping young.

Description

technical field [0001] The invention mainly relates to the field of yoghurt, in particular to rose beauty yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses fresh milk as the raw material, adds beneficial bacteria (starter) to the milk after sterilization, and then cools and fills the milk after fermentation. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also maximizes its strengths and circumvents its weaknesses through processing in some aspects, becoming a nutritional product more suitable for human beings. But most of existing yoghurt does not have health care function, can not satisfy consumer's demand. Contents of the invention [0003] The object of the present invention is to provide a rose beauty yoghurt and a preparation method in order to make up for the defects of the prior ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 麻志刚
Owner ANHUI JINCAIDI FOOD
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