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Strigose hydrangea juvenile leaf and radix ophiopogonis yoghourt and preparation method thereof

A technology of Ophiopogon japonicus and yogurt, applied to milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problem of single function of yogurt, achieve better market adaptability, increase revenue, and reduce costs

Pending Publication Date: 2020-11-20
汕头市诚毅餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the yogurt products currently on the market are mostly solidified, stirred and fruity with various auxiliary materials such as fruit juices and jams. However, the existing yogurt has a single function and cannot meet people's greater requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of sweet tea Ophiopogon japonicus yoghurt, prepared from the following materials in parts by weight: 40 parts of milk powder, 15 parts of Ophiopogon japonicus solution, 5 parts of sweet tea extract, 5 parts of cream, 10 parts of agar, 5 parts of yogurt starter, transglutamate Amidase 1 part. The described Ophiopogon japonicus solution is obtained by diluting Ophiopogon japonicus with water, adding calcium carbonate, stirring evenly, and then standing still for 15 minutes to obtain the supernatant. The sweet tea extract is obtained by extracting sweet tea leaves with water, filtering, adding calcium carbonate, stirring evenly, taking the supernatant liquid after resting, concentrating and drying. The yogurt starter is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:2.

[0019] An Ophiopogon japonicus sweet tea yoghurt is prepared by the following steps:

[0020] (1) Milk powder, cream, sweet tea extract and Ophiopogon japonic...

Embodiment 2

[0025] 1. Sweet tea Ophiopogon japonicus yoghurt, prepared by the following materials in parts by weight: 50 parts of milk powder, 20 parts of Ophiopogon japonicus solution, 10 parts of sweet tea extract, 10 parts of butter, 15 parts of agar, 10 parts of yogurt starter, transcorn 3 parts of aminoamidase. The described Ophiopogon japonicus solution is obtained by diluting Ophiopogon japonicus with water, adding calcium carbonate, stirring evenly, and then standing still for 20 minutes to obtain the supernatant. The sweet tea extract is obtained by extracting sweet tea leaves with water, filtering, adding calcium carbonate, stirring evenly, taking the supernatant liquid after resting, concentrating and drying. The yogurt starter is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:2.

[0026] An Ophiopogon japonicus sweet tea yoghurt is prepared by the following steps:

[0027] (1) Milk powder, cream, sweet tea extract and Ophiopogon japonicu...

Embodiment 3

[0032] A sweet tea Ophiopogon japonicus yoghurt prepared from the following materials in parts by weight: 45 parts of milk powder, 17 parts of Ophiopogon japonicus solution, 7 parts of sweet tea extract, 7 parts of butter, 12 parts of agar, 7 parts of yogurt starter, transglutamate Amidase 2 parts. The described Ophiopogon japonicus solution is obtained by diluting Ophiopogon japonicus with water, then adding calcium carbonate, stirring evenly, and resting for 17 minutes to take the supernatant. The sweet tea extract is obtained by extracting sweet tea leaves with water, filtering, adding calcium carbonate, stirring evenly, taking the supernatant liquid after resting, concentrating and drying. The yogurt starter is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:2.

[0033] An Ophiopogon japonicus sweet tea yoghurt is prepared by the following steps:

[0034] (1) Milk powder, cream, sweet tea extract and Ophiopogon japonicus solution are ...

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PUM

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Abstract

The invention relates to strigose hydrangea juvenile leaf and radix ophiopogonis yoghourt and a preparation method thereof. The strigose hydrangea juvenile leaf and radix ophiopogonis yoghourt is prepared from the following materials in parts by weight: 40-50 parts of milk powder, 15-20 parts of a radix ophiopogonis solution, 5-10 parts of a strigose hydrangea juvenile leaf extract, 5-10 parts ofcream, 10-15 parts of agar, 5-10 parts of yoghourt starter and 1-3 parts of transglutaminase. According to the yoghourt disclosed by the invention, by adoption of the strigose hydrangea juvenile leafas a sweetening agent, the strigose hydrangea juvenile leaf can play a role of the sweetening agent, and does not cause excessive influence on a body at the same time, so the yoghourt is healthier. Inaddition, calcium carbonate is added into the radix ophiopogonis aqueous solution, so acidity of the radix ophiopogonis aqueous solution can be neutralized, and the influence on yoghourt fermentationis reduced. Meanwhile, cane sugar is replaced by the strigose hydrangea juvenile leaf, so the growth of lactic acid bacteria is not inhibited; the time of yoghourt fermentation is shortened; and theproduction cycle is prolonged. The strigose hydrangea juvenile leaf and radix ophiopogonis yoghourt provided by the invention adopts the strigose hydrangea juvenile leaf as the sweetening agent, so the usage amount can be effectively reduced; the cost can be reduced; and the income can be increased.

Description

technical field [0001] The invention relates to a method for producing yoghurt, in particular to sweet tea Ophiopogon japonicus yoghurt, which belongs to the technical field of food production. Background technique [0002] Yogurt is a dairy product fermented by lactic acid bacteria, which is beneficial to human health and rich in nutrition. Due to the action of lactic acid bacteria, yogurt has richer peptides and amino acids with a more reasonable ratio compared with general neutral milk, so that the protein in yogurt has higher biochemical availability. At present, the sales volume of yogurt is expanding day by day in large and medium-sized cities, so people's requirements for the quality of yogurt are getting higher and higher. Traditional yogurt generally adds 4% to 9% sucrose as a sweetener to improve the taste. Therefore, people with diabetes or obesity should not eat this yogurt for a long time. In addition, the yogurt products currently on the market are mostly so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1307A23C9/1322A23C9/13A23C9/1238A23C2240/15A23V2400/123A23V2400/249
Inventor 宋毅李欣谢添第张婷婷
Owner 汕头市诚毅餐饮管理有限公司
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