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Pawpaw yoghurt

A technology of yogurt and papaya, applied in milk preparations, dairy products, applications, etc., can solve the problem of single nutritional value, achieve the effect of rich nutrition, improve local blood, and simple process

Inactive Publication Date: 2016-02-03
廖广有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the shortcomings of traditional yogurt with single nutritional value, and propose a papaya yogurt that is easy to operate, sweet in taste and rich in nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of papaya yoghurt, the components are in parts by weight: 20 parts of papaya juice, 5 parts of sweetener, 0.5 part of stabilizer, 10 parts of skimmed milk powder, 0.5 part of starter, 0.5 part of milk essence, water 100 parts, trehalose 1 part, dietary fiber 1 part, gluten powder 2 parts, soybean oligopeptide 5 parts.

Embodiment 2

[0020] A preparation method of papaya yoghurt, the components are in parts by weight: 25 parts of papaya juice, 5 parts of sweetener, 1 part of stabilizer, 15 parts of skimmed milk powder, 1 part of starter, 1 part of milk essence, water 200 copies.

Embodiment 3

[0022] A preparation method of papaya yoghurt, the components are in parts by weight: 35 parts of papaya juice, 10 parts of sweetener, 3 parts of stabilizer, 25 parts of skimmed milk powder, 2.5 parts of starter, 2.5 parts of milk essence, water 600 parts, trehalose 3 parts, dietary fiber 4 parts, gluten powder 8 parts, soybean oligopeptide 10 parts.

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PUM

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Abstract

The invention relates to a preparation method for a pawpaw yoghurt, which belongs to the technical field of yoghurt processing. The pawpaw yoghurt is composed of 20 to 50 parts of pawpaw juice, 5 to 20 parts of a sweetener, 0.5 to 6 parts of a stabilizing agent, 10 to 40 parts of skimmed milk powder, 0.5 to 5 parts of a starter, 0.5 to 5 parts of milk flavor, 100 to 1000 parts of water, 1 to 5 parts of mycose, 1 to 8 parts of dietary fiber, 2 to 15 parts of wheat gluten and 5 to 15 parts of soybean oligopeptide. The pawpaw yoghurt prepared in the invention is rich in nutrients, is capable of quenching thirst, promoting lactation, supplementing the center and boosting qi, can improve local blood and body fluid circulation and exerts curative effect on diseases like bronchitis, bronchial asthma, acute pneumonia, pharyngolaryngitis and retinitis.

Description

technical field [0001] The invention relates to papaya yoghurt and belongs to the technical field of yoghurt processing. Background technique [0002] Milk itself is rich in nutrition and contains certain amino acids needed by the human body. Yogurt not only retains all the advantages of fresh milk, but also produces its unique benefits through the fermentation of lactic acid bacteria. But you still have to pay attention when drinking, enough is enough, otherwise it will easily lead to hyperacidity, affect the secretion of gastric mucosa and digestive enzymes, reduce appetite, and destroy the electrolyte balance in the human body. [0003] Papaya is known as the "King of Baiyi Fruit". Li Shizhen's "Compendium of Materia Medica" discusses: Papaya is warm and sour in taste, calms the liver and stomach, relaxes tendons and collaterals, activates muscles and bones, and lowers blood pressure. Modern medicine has proved that the fruit contains papain, papain, rennet, carotene, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 廖广有
Owner 廖广有
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