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Yoghourt capable of neutralizing effect of alcoholic drinks and preparation method of yoghurt

A yogurt and hangover technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as denaturation and affect the flavor of yogurt, and achieve the effect of increasing flavor and protecting gastric mucosa

Inactive Publication Date: 2018-07-06
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yoghurt specially used for hangover has not been found on the market, and there are many reports on patent applications. For example, the Chinese patent with application number CN201510340186. The Chinese patent with the application number CN201610253333.4 discloses "a hangover yogurt and its preparation method", in which honey is added during the fermentation process, but it may be denatured during the fermentation process, affecting the flavor of the yogurt

Method used

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  • Yoghourt capable of neutralizing effect of alcoholic drinks and preparation method of yoghurt
  • Yoghourt capable of neutralizing effect of alcoholic drinks and preparation method of yoghurt
  • Yoghourt capable of neutralizing effect of alcoholic drinks and preparation method of yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The hangover-relieving yoghurt comprises: 75 parts of pure milk, 0.5 part of Lactobacillus bulgaricus, 1 part of Antrodia camphorata powder, 0.5 part of taurine, 7 parts of white sugar and 20 parts of honey according to the weight of raw materials.

[0033] The preparation method of above-mentioned hangover yogurt comprises the following steps:

[0034] S1. Mixing of raw materials: Dissolve 1 g of Antrodia camphorata powder, 0.5 g of taurine and 7 g of white sugar in 75 g of pure milk, stir to fully dissolve, and then remove impurities through a 120-mesh sieve to obtain raw milk;

[0035] S2. Rapid sterilization: sterilizing the raw milk obtained in step S1 at 119° C. for 4 seconds to obtain sterilized milk;

[0036] S3. Inoculation and fermentation of lactic acid bacteria: cool the sterilized milk obtained in step S2 to 45°C, then add 0.25g of Lactobacillus bulgaricus and 0.35g of Bifidobacterium and ferment at 45°C for 10h;

[0037] S4. Heat 20g of honey at 60°C for ...

Embodiment 2

[0040] The hangover relieving yoghurt comprises: 74 parts of pure milk, 0.5 parts of bifidobacteria, 3 parts of antrodia camphorata powder, 0.5 parts of taurine, 6 parts of white sugar and 16 parts of honey according to the weight of raw materials.

[0041] The preparation method of above-mentioned hangover yogurt comprises the following steps:

[0042] S1. Mixing of raw materials: Dissolve 3g of Antrodia camphorata powder, 0.5g of taurine and 6g of white sugar in 74g of pure milk, stir to fully dissolve, and then remove impurities through a 120-mesh sieve to obtain raw milk;

[0043] S2. Rapid sterilization: sterilizing the raw milk obtained in step S1 at 118° C. for 5 seconds to obtain sterilized milk;

[0044] S3. Inoculation and fermentation of lactic acid bacteria: cool the sterilized milk obtained in step S2 to 42°C, then add 0.2 part of Lactobacillus bulgaricus and 0.3 part of Bifidobacterium and ferment at 42°C for 12 hours;

[0045] S4. Heat 16g of honey at 55°C for ...

Embodiment 3

[0048] The hangover-relieving yoghurt comprises: 85 parts of pure milk, 0.3 part of Lactobacillus bulgaricus, 0.2 part of Bifidobacterium, 5 parts of Antrodia camphorata powder, 0.5 part of taurine and 9 parts of white sugar according to the weight of raw materials.

[0049] The preparation method of above-mentioned hangover yogurt comprises the following steps:

[0050] S1. Mixing of raw materials: Dissolve 5 g of Antrodia camphorata powder, 0.5 g of taurine and 9 g of white sugar in 85 g of pure milk, stir to fully dissolve, and then remove impurities through a 120-mesh sieve to obtain raw milk;

[0051] S2. Rapid sterilization: sterilizing the raw milk obtained in step S1 at 120° C. for 3 seconds to obtain sterilized milk;

[0052] S3. Inoculation and fermentation of lactic acid bacteria: cool the sterilized milk obtained in step S2 to 45°C, then add 0.3 part of Lactobacillus bulgaricus and 0.2 part of Bifidobacterium and ferment at 45°C for 10 hours;

[0053] S4. Packagin...

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Abstract

The invention discloses yoghourt capable of neutralizing the effect of alcoholic drinks and a preparation method of the yoghurt. The yoghourt capable of neutralizing the effect of alcoholic drinks comprises the following raw materials in parts by weight of 70-85 parts of pure milk, 0.2-0.5 part of a fermentation agent, 0.2-5 parts of antrodia cinnamomea powder, 0.1-0.5 part of taurine, 3-10 partsof white granulated sugar and 15-20 parts of honey. The preparation method mainly comprises the following steps of enabling the antrodia cinnamomea powder, the taurine and the white granulated sugar to dissolve in the pure milk, performing stirring until the antrodia cinnamomea powder, the taurine and the white granulated sugar are uniformly distributed, removing impurities through a filter net, performing rapid sterilization, performing lactic acid bacteria inoculation and fermentation, making a honey seasoning bag, performing packing and the like so as to obtain the yoghourt. The yoghurt canachieve the effects of protecting the gastric mucous membranes, wherein the components of the antrodia cinnamomea, the taurine and the honey have obvious effects of neutralizing the effect of alcoholic drinks and protecting the liver.

Description

technical field [0001] The invention belongs to the technical field of yoghurt production, and more specifically relates to a hangover-relief yoghurt and a preparation method thereof. Background technique [0002] Alcoholism can cause a series of adverse consequences, the most serious damage to the nervous system and liver, and slowing down or resolving such effects can be considered from two aspects: anti-drunkness (delaying the speed of alcohol absorption) and rapid degradation of alcohol. [0003] The anti-alcoholic products currently on the market are mainly medicines and health care products. Although they have certain anti-alcoholic effects, they are difficult to drink and have large side effects, which are still problems that need to be solved urgently. [0004] Antrodia cintrodia is a very rare type of fungus with both medicinal and edible uses unique to Taiwan, and contains a variety of active ingredients. Many studies have shown that Antrodia camphorata polysaccha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1322
Inventor 黄桂东彭家伟冯结铧钟先锋唐素婷吴子蓥
Owner FOSHAN UNIVERSITY
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