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Detoxifying and beautifying yogurt tablet and making method thereof

A technology for detoxification and beauty, yogurt tablets, applied in milk preparations, dairy products, applications, etc., can solve the problems of easy inactivation of natural ingredients of yogurt, nutritional value, taste of lactic acid bacteria, activity destruction, etc., to promote human digestion and absorption of protein. , The effect of inhibiting tumor cell growth and easy promotion

Inactive Publication Date: 2015-07-08
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the temperature of the spray drying process reaches 180°C. Under high temperature conditions, the natural ingredients in yogurt are easily inactivated, and its nutritional value, taste, and the number and activity of lactic acid bacteria that are beneficial to the human body will be destroyed.

Method used

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  • Detoxifying and beautifying yogurt tablet and making method thereof
  • Detoxifying and beautifying yogurt tablet and making method thereof
  • Detoxifying and beautifying yogurt tablet and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Raw material pretreatment: Peel the pineapple, kiwi fruit, and aloe respectively, squeeze the juice, and refrigerate for sterilization (dose: 3kGy);

[0043] (2) Add 6 parts of sodium carboxymethylcellulose to 80 parts of milk and mix well, pasteurize: temperature 60-65°C, time 30 minutes, then mix 50 parts of pineapple juice and 20 parts of aloe vera juice obtained in step (1) Mix well and let stand for 30 minutes;

[0044] (3) Put 10 parts of yogurt starter into the mixture obtained in step (2), place in a 42°C incubator, and ferment for 5-7 hours to obtain yogurt slices;

[0045] (4) Add 50 parts of the kiwi fruit juice obtained in step (1) to the yoghurt obtained in step (3) and stir evenly, leave it to stand for 3-5 hours, and pour off the supernatant to obtain a coagulum;

[0046] (5) Wrap the solidified matter obtained in step (4) with a bamboo pole and place it in an oven to dry at a temperature of 40° C. for 6-8 hours to obtain a solid;

[0047] (6) remov...

Embodiment 2

[0050] (1) Raw material pretreatment: Peel the pineapple, kiwi fruit, and aloe respectively, squeeze the juice, and refrigerate for sterilization (dose: 3kGy);

[0051] (2) Add 10 parts of carboxymethylcellulose sodium to 120 parts of milk and mix well, pasteurize: temperature 60-65°C, time 30min, then mix 30 parts of pineapple juice and 40 parts of aloe juice obtained in step (1) Mix well and let stand for 30 minutes;

[0052] (3) Add 20 parts of yogurt starter into the mixture obtained in step (2), place in a 42°C incubator, and ferment for 5-7 hours to obtain yogurt slices;

[0053] (4) Add 30 parts of the kiwi fruit juice obtained in step (1) to the yoghurt obtained in step (3) and stir evenly, let it stand for 3-5 hours, and pour off the supernatant to obtain a coagulum;

[0054] (5) Wrap the solidified matter obtained in step (4) with a bamboo pole and place it in an oven to dry at a temperature of 40° C. for 6-8 hours to obtain a solid;

[0055] (6) remove the dried s...

Embodiment 3

[0058](1) Raw material pretreatment: Peel the pineapple, kiwi fruit, and aloe respectively, squeeze the juice, and refrigerate for sterilization (dose: 3kGy);

[0059] (2) Add 8 parts of carboxymethylcellulose sodium to 100 parts of milk and mix well, pasteurize: temperature 60-65°C, time 30min, then mix 40 parts of pineapple juice and 30 parts of aloe juice obtained in step (1) Mix well and let stand for 30 minutes;

[0060] (3) Add 16 parts of yogurt starter into the mixture obtained in step (2), place in a 42°C incubator, and ferment for 5-7 hours to obtain yogurt slices;

[0061] (4) Add 40 parts of the kiwi fruit juice obtained in step (1) to the yoghurt obtained in step (3) and stir evenly, leave it to stand for 3-5 hours, and pour off the supernatant to obtain a coagulum;

[0062] (5) Wrap the solidified matter obtained in step (4) with a bamboo pole and place it in an oven to dry at a temperature of 40° C. for 6-8 hours to obtain a solid;

[0063] (6) remove the drie...

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Abstract

The invention relates to a detoxifying and beautifying yogurt tablet and a making method thereof, and belongs to the technical field of food processing. 30-50 parts of pineapple juice, 20-40 parts of aloe juice and 30-50 parts of kiwi-fruit juice are added to prepare the yogurt table which is rich in vitamin and alpha hydroxy acid, bright in color and sour and sweet in taste; protease contained in pineapples is beneficial for the human body to digest and absorb protein, anthraquinones contained in aloe has the functions of oxidation resistance and free radical scavenging, aloe-emodin has a special curative effect for constipation and haemorrhoids, and a large amount of vitamin C contained in kiwi fruit has the functions of whitening skins and enhancing the immune system. According to the making method for the detoxifying and beautifying yogurt tablet, the making technology is simple, the cost is low, and the problems that a yogurt tablet is not easy to dry and form, and lactic acid bacteria and natural active components are less retained are solved.

Description

technical field [0001] The invention relates to a yogurt tablet, in particular to a yogurt tablet for expelling toxins and beautifying the skin and a preparation method thereof, belonging to the field of food processing. Background technique [0002] The health of the body and the beauty of the skin are inseparable from detoxification. Affected by environmental pollution, food safety and work pressure, modern people pay more and more attention to self-detoxification. "Detoxification and beauty" has become a national topic, especially for female consumers. Functional foods are extremely popular. [0003] Yogurt is a kind of milk product that is made of milk, after pasteurization, a starter is added to the milk, and after fermentation, it is cooled and filled. Yogurt not only retains all the advantages of milk, but also contains lactic acid bacteria that are beneficial to the human body . However, yogurt has the problems of short shelf life and difficulty in long-distance tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18A23C9/133
Inventor 郭鹏卢影影
Owner DALIAN NATIONALITIES UNIVERSITY
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