Yerba mate yoghourt

Abstract

The invention provides a yerba mate yoghourt. The yerba mate yoghourt comprises following raw materials: 0.5 to 1.5% of yerba mate stem and leaf, 70 to 80% of fresh milk, 3 to 9% of honey, 1.2 to 1.9% of a stabilizing agent, 1.5 to 2% of white sugar, and 15 to 45% of water. According to a preparation method, yerba mate nanometer powder is added into reconstituted milk; an obtained mixture is subjected to homogenizing, sterilizing, inoculating, fermentation, demulsification, and maturation so as to obtain the yerba mate yoghourt. The preparation method is simple and is convenient for operation; a three-pipe ultrafine vibrating mill is used for grinding yerba mate into nanometer grade powder for the first time, so that dissolving of yerba mate in yoghourt is more easy to realize, waste of nutrients is not caused, and the nanometer grade powder is more convenient for absorption by human body. The yerba mate yoghourt is abundant in nutrients, is pure in taste, possesses excellent health care effects, and is suitable for long-term consumption.

Description

technical field [0001] The invention relates to a yogurt, in particular to a yerba yogurt. Background technique [0002] Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, gas or diarrhea. Fresh milk is rich in calcium. After fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so calcium and phosphorus in yogurt are easier to digest. absorbed by the body. As a traditional drink, tea not only has the therapeutic effect on multiple diseases, but also has good effects on prolonging life, anti-aging and strengthening the body. Therefore, the combin...

AI Technical Summary

Problems solved by technology

[0003] The invention patent application of the patent CN101040638A discloses a green tea yogurt drink with weight loss effect. Green tea powder is added to the yogurt after fermentation in a ratio of 1000-2000:150-800. In this method, green tea powder is added to the finished yogurt, The two are simply mixed, green tea powder does not participate in fermentation, and the synergy between green tea and yogurt functional substances is small; at the same time, the amount of green tea powder added in this method is relatively large, and the tea powder is easy to agglomerate, unevenly dispersed, and prone to precipitation. Bitter, less flavorful, and more expensive to produce