Coix seed, cassava and taro root yoghurt and preparation method thereof

A technology of yogurt and potato taro, which is applied in the directions of milk preparations, other dairy products, dairy products, etc., can solve the problems of different taste and undiscovered yogurt, and achieve the effects of rich aroma, improving phlegm and soothing throat.

Inactive Publication Date: 2018-11-13
贵州放心粮仓电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many products on the market that add barley, cassava and taro as raw materials, but most of ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A coix seed cassava taro yogurt, based on parts by weight, including the following raw materials: 160 parts of raw milk, 65 parts of coix seed, 65 parts of cassava, 60 parts of taro, 15 parts of jasmine, 16 parts of honeysuckle, 16 parts of osmanthus, fungus Species 20 parts; the bacterial species is Lactococcus lactis.

[0037] The above-mentioned preparation method of coix seed cassava taro yogurt includes the following steps:

[0038] (1) Weigh jasmine, honeysuckle and osmanthus flowers in parts by weight, put them in a frying pan, add pure water six times the weight of jasmine, boil for 2h after high heat, turn to low heat, cool to 55℃ and filter under normal pressure , Collect the filtrate, put the filter residue into a pulverizer and pulverize to obtain filter residue powder; the filter residue powder has a particle size of 200 meshes;

[0039] (2) Weigh clean Job's tears, cassava and taro in parts by weight, and send them to a crusher respectively, crush them to a 500-...

Embodiment 2

[0044] A coix seed cassava taro yogurt, based on parts by weight, including the following raw materials: 180 parts of raw milk, 85 parts of coix seed, 85 parts of cassava, 80 parts of taro, 20 parts of jasmine, 22 parts of honeysuckle, 22 parts of osmanthus, fungus Species 25 parts; the bacterial species is Lactococcus lactis.

[0045] The above-mentioned preparation method of coix seed cassava taro yogurt includes the following steps:

[0046] (1) Weigh jasmine, honeysuckle and osmanthus in parts by weight, put them in a frying pan, add pure water six times the weight of jasmine, boil on high heat, turn to low heat and simmer for 4 hours, cool to 65°C and filter under normal pressure , Collect the filtrate, put the filter residue into a pulverizer and pulverize to obtain filter residue powder; the filter residue powder has a particle size of 300 mesh;

[0047] (2) Weigh clean Job's tears, cassava and taro in parts by weight, and send them to a grinder, crush to a 600-mesh sieve, mi...

Embodiment 3

[0052] A coix seed cassava taro yogurt, based on parts by weight, comprising the following raw materials: 165 parts of raw milk, 70 parts of coix seed, 70 parts of cassava, 65 parts of taro, 16 parts of jasmine, 17 parts of honeysuckle, 17 parts of osmanthus, fungus Species 21 parts; the bacterial species is Lactococcus lactis.

[0053] The above-mentioned preparation method of coix seed cassava taro yogurt includes the following steps:

[0054] (1) Weigh jasmine, honeysuckle and osmanthus in parts by weight, put them in a frying pan, add pure water six times the weight of jasmine, boil on high heat, turn to low heat and simmer for 2.5h, cool to 58℃ and then normal pressure Filter, collect the filtrate, put the filter residue into a pulverizer to pulverize to obtain filter residue powder; the filter residue powder has a particle size of 230 mesh;

[0055] (2) Weigh clean Job's tears, cassava and taro in parts by weight, and send them to a grinder, crush them to pass a 530-mesh sieve...

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Abstract

The present invention discloses coix seed, cassava and taro root yoghurt. The coix seed, cassava and taro root yoghurt is prepared from the following raw materials in parts by weight: 160-180 parts ofraw fresh milk, 65-85 parts of coix seeds, 65-85 parts of cassava, 60-80 parts of taro roots, 15-20 parts of jasmine flowers, 16-22 parts of honeysuckle, 16-22 parts of sweet-scented osmanthus and 20-25 parts of micro-organism strains. The present invention also discloses a preparation method of the coix seed, cassava and taro root yoghurt. The preparation method fills a technical blank of usingthe coix seeds, cassava and taro roots to prepare the yoghurt. The coix seed, cassava and taro root yoghurt is rich in nutrients, free of any food additives, and safe and non-toxic, does not cause anyharms to the body, has a flower fragrant smell, has a fresh, sweet, delicate and elegant taste, has effects on clearing away heat, removing toxins, helping sleep, regulating qi, relieving pains, beautifying features, nourishing skin, soothing throats and relieving symptoms of much phlegm and cough, and is loved by the public and worth promotion and application.

Description

Technical field [0001] The invention belongs to the technical field of dairy product production and processing, and particularly relates to a coix seed cassava taro yogurt and a preparation method thereof. Background technique [0002] Coicis (Latin name SemenCoicis), also known as coix seed, coix seed, coix seed, soil corn, coix seed, coix seed, pearl, back rice, rice kernel, six millet, coix seed is a good medicine for tonic, according to the laboratory test of the medical department According to analysis, barley rice contains 16.2% protein, 4.6% fat and 79.2% sugar. The seeds and roots of barley rice can be used as medicine to treat diseases. It is a combination of medicine and food. Its nature and taste are sweet, light, and slightly cold. , Invigorate the spleen and remove dampness, relax muscles and remove numbness, clear heat and drain pus, etc. It is a commonly used medicine for diuresis and dampness. Li Shizhen recorded in "Compendium of Materia Medica": Barley rice can...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1315A23C9/133A23C2240/15
Inventor 杨延宏
Owner 贵州放心粮仓电子商务有限公司
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