Green vitamin-enriched low-fat yoghourt and preparation method thereof

A vitamin and green technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of single taste of yogurt and single flavor of fermented milk, and achieve the effect of unique flavor, bright color and smooth surface

Inactive Publication Date: 2015-03-25
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the problem of single flavor of fermented milk in the market, the taste of yogurt is also very single, and the flavors that customers can choose when purchasing are also relatively reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A green low-fat yogurt rich in vitamins is characterized in that it is made of the following components and parts by weight:

[0029] Skimmed milk powder 80-100, bitter melon 30-35, magnet 5-10, angelica 15-18, black plum 13-15, white sugar 5-10, heterophylla 15-18, Chuanpu 15-18, celery juice 15-20, Sweet pepper 15-20, white vinegar 3-5, ginger juice 5-7, licorice 12-15, lactic acid bacteria 3-5, nutrient supplement 12-15 and appropriate amount of water;

[0030] The nutrient additive solution is made of the following raw materials in parts by weight: 5-7 leek leaves, 5-7 bacon powder, 10-12 chrysanthemum chrysanthemum, 5-7 tangerine peel, 10-12 lotus leaf stalks, 15-17 purple sweet potatoes, Flammulina velutipes 6~8, duck tongue 5~7, hawthorn 8~10, canned sturgeon 10~12, green onions 2~3, pickled peppers 2~3, olive leaves 5~7 and some water;

[0031] The preparation method of described nutritional supplement liquid:

[0032] (1) Heat and cook leek leaves, tangerine ...

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PUM

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Abstract

The invention discloses green vitamin-enriched low-fat yoghourt and a preparation method thereof. The green vitamin-enriched low-fat yoghourt is prepared from the following substances in parts by weight: 80-100 parts of skim milk powder, 30-35 parts of bitter gourds, 5-10 parts of magnets, 15-18 parts of Chinese angelica, 13-15 parts of dark plum, 5-10 parts of white sugar, 15-18 parts of radix pseudostellariae, 15-18 parts of mangnolia officinalis, 15-20 parts of celery juice, 15-20 parts of sweet peppers, 3-5 parts of white vinegar, 5-7 parts of ginger juice, 12-15 parts of liquorice roots, 3-5 parts of lactic acid bacteria, 12-15 parts of nutritive additive solutions and proper amount of water.

Description

technical field [0001] The invention mainly relates to a green low-fat yoghurt rich in vitamins and a preparation method thereof. Background technique [0002] Yogurt is a food with good health functions. Its health functions mainly include: regulating gastrointestinal flora, improving the body’s immune system, inhibiting tumors, improving metabolic disorders of lactose intolerance, lowering cholesterol levels, inhibiting toxins in the body, Delay the aging of the body. Especially for lactose-intolerant people who have symptoms such as borborygmus, abdominal pain, and diarrhea after drinking milk, yogurt is a good source of milk protein, and you can drink it with confidence. 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 adds many nutrients beneficial to the human body on this basis, becoming a nutritional and health product more suitable for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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