Waxberry tea aroma tremella yogurt and preparation method thereof

Abstract

The invention discloses white fungus yoghurt with bayberry tea fragrance, which is prepared from the following raw materials in parts by weight: 400-450 parts by weight of fresh milk, 16-18 parts by weight of white fungus, 4-5 parts of winter melon strips, 5-6 parts of bayberry, 3-5 parts of black tea powder, yellow Tea juice 6-8, lily 4-5, angelica 1-3, notoginseng flower 2-3, radish seed 1-2, gelatin 0.8-0.9, sucrose 16-18, pectinase 0.16-0.18, lemon juice, Appropriate amount of starter and appropriate amount of water. The present invention uses fresh milk and white fungus as the main ingredients, and simultaneously adds Chinese herbal ingredients such as Panax notoginseng. , the taste is fresh and has the functions of harmonizing the stomach, relieving vomiting, promoting body fluid and quenching thirst.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to white fungus yoghurt with bayberry tea flavor and a preparation method thereof. Background technique [0002] Tremella is hailed as the crown of bacteria, it contains 17 kinds of amino acids, 8 of which are essential amino acids for human body, it also contains tremella polysaccharides (accounting for about 60% to 70% of the dry weight of tremella) and multivitamins, etc. Promote body fluid, moisten intestines and stomach, invigorate qi and blood, strengthen heart and body, beautify and rejuvenate skin, and prolong life. It can also improve liver detoxification ability, protect liver function, and improve the body's ability to protect against atomic energy radiation. [0003] Yogurt is a nutrient-rich drink made from milk fermented by lactic acid bacteria. Studies have shown that drinking yogurt can overcome lactose incompatibility, relieve diarrhea and digestion stagnati...

AI Technical Summary

Problems solved by technology

[0005] However, it is difficult to tell whether the white fungus on the market has been fumigated by sulfur. In order to prevent the white fungus purchased from being fumigated by sulfur and avoid damage to the human body, the white fungus needs to be pretreated before making white fungus yoghurt.