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A kind of preparation method of lotus root yogurt

A lotus root and yogurt technology, applied in the field of food processing, can solve problems such as difficulty in satisfying human body functions and loss of competitiveness, and achieve the effects of retaining health care efficacy and pharmacological value, promoting stability, and saving costs

Active Publication Date: 2020-05-19
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a single food, it is difficult to meet the needs of human body functions, and gradually loses its competitiveness

Method used

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  • A kind of preparation method of lotus root yogurt
  • A kind of preparation method of lotus root yogurt
  • A kind of preparation method of lotus root yogurt

Examples

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Effect test

Embodiment 1

[0044] The preparation method of a kind of lotus root yoghurt provided in this embodiment comprises the steps of preparing lotus root juice, preparing yoghurt raw material and preparing lotus root yoghurt, specifically as follows:

[0045] (1) Preparation of lotus root juice

[0046] (1) raw material selection: select thick and short lotus root joints, long distance between lotus joints, large air holes in the middle, no spots, rod shape, plump and smooth white lotus root as the raw material for preparing lotus root juice;

[0047] (2) Cleaning: wash off the silt on the surface of the lotus root, then divide it into two sections, and then soak the sectioned lotus root in warm water at 40°C for 10 hours;

[0048] (3) Cooking: Peel the soaked lotus root, then soak the peeled lotus root in water to isolate it from the air, take out the peeled lotus root in clean water and cut it into 1.5cm slices, then put it in a casserole , add water to the casserole until it covers the surfac...

Embodiment 2

[0062] The preparation method of a kind of lotus root yoghurt provided in this embodiment comprises the steps of preparing lotus root juice, preparing yoghurt raw material and preparing lotus root yoghurt, specifically as follows:

[0063] (1) Preparation of lotus root juice

[0064] (1) raw material selection: select thick and short lotus root joints, long distance between lotus joints, large air holes in the middle, no spots, rod shape, plump and smooth white lotus root as the raw material for preparing lotus root juice;

[0065] (2) Cleaning: wash off the silt on the surface of the lotus root, then divide it into 3 sections, and then soak the sectioned lotus root in warm water at 48°C for 11 hours;

[0066] (3) Cooking: Peel the soaked lotus root, then soak the peeled lotus root in water to isolate it from the air, take out the peeled lotus root in clean water and cut it into 2.0cm slices, then put it in a casserole , add water to the casserole until it covers the surface ...

Embodiment 3

[0080] The preparation method of a kind of lotus root yoghurt provided in this embodiment comprises the steps of preparing lotus root juice, preparing yoghurt raw material and preparing lotus root yoghurt, specifically as follows:

[0081] (1) Preparation of lotus root juice

[0082] (1) Raw material selection: select the white lotus root with thick and short lotus root joints, long distance between the lotus root joints, large air holes in the middle, no spots, rod shape, plump and smooth appearance as the raw material for preparing lotus root juice;

[0083] (2) Cleaning: wash off the silt on the surface of the lotus root, then divide it into 3 sections, and then soak the sectioned lotus root in warm water at 55°C for 12 hours;

[0084] (3) Cooking: Peel the soaked lotus root, then soak the peeled lotus root in water to isolate it from the air, take out the peeled lotus root in clean water and cut it into 2.5cm slices, then put it in a casserole , add water to the casserole...

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Abstract

The invention provides a preparation method of lotus root yoghourt, relating to the technical field of food processing. The preparation method comprises the following steps: (1) preparing lotus root juice; (2) preparing yoghourt raw materials; and (3) preparing the lotus root yoghourt. By utilizing a specific formula and a secret preparation process, most nutrients of two foods, namely the lotus root and the yoghourt, can be guaranteed, the combined effect of the lotus root and the yoghourt can be realized, dietary fibers in the lotus root are capable of preventing gastrointestinal cancer, the yoghourt is capable of preventing lactose intolerance, and the medical value of the lotus root and the health effects of the yoghourt are combined together; and the lotus root yoghourt is a healthy beverage suitable for people of all ages.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of lotus root yogurt. 【Background technique】 [0002] Lotus root originated in India and was introduced to China very early. The lotus root belongs to the subclass of Magnolia, the order of Shanlong. Like temperature, intolerance to shade, not suitable for water shortage, strong wind. The lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flowers, whiskers and fruits are all treasures, and can be nourished and used as medicine. [0003] As a plant with the same source of medicine and food, lotus root can clear away heat and detoxify, relieve heat and quench thirst when eaten raw. Cooked food can solidify essence and stop diarrhea, and regulate the function of intestines and stomach. At present, lotus root products in the world mainly come from China, mainly lotus root ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307
Inventor 杨郑州麦馨允谢晓娜滕峥蓝子勇
Owner BAISE UNIV
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