CN101642165B - Method for preparing weight-reducing yoghurt beverage - Google Patents

Abstract

The invention belongs to the field of nutritional health-care foods, which in particular relates to a method for preparing a weight-reducing yoghurt beverage. The weight-reducing yoghurt beverage comprises the main components of green tea, cassia seed, rivier giantarum, lotus leaf and yoghurt. The method comprises the following steps: mixing, adding into hot water, refluxing, clarifying, filtering, adding yoghurt according to a certain proportion, mixing, sterilizing, packaging in vacuum, obtaining a product and mixing. The product has abundant nutritive value and is easy to absorb, lactobacilli in the yoghurt also has the function of health care, can promote digestion and absorption and maintain the ecological equilibrium of intestinal tract florae, and the green tea containing tea polyphenol and caffeine in the product not only has the effects of thinning the body and reducing fat, but also has the functions of refreshing oneself, restoring consciousness, preventing dental caries and clearing away halitosis.

Description

A kind of preparation method of weight-reducing yoghurt beverage

Technical field

The invention belongs to nutritional health food field, be specifically related to a kind of preparation method of weight-reducing yoghurt beverage.

Background technology

The World Health Organization formally was decided to be a kind of disease with obesity in 1997, obesity was classified as the third-largest chronic killer who is only second to smoking and AIDS.China's problem of obesity is severe day by day; Overweight and fat crowd increases very fast, during national nutrition survey in 1992,20-74 year body mass index >=25 account for 14%; The nineties in 20th century, the data Macro or mass analysis showed that China overweight person that is grown up is 24.4%; The overweight people accounts for 3.01%, and overweight ratio with obesity is 8: 1, and the potential speed of its growth will be very fast.Because fat and relevant disease healthhazard own, obesity can be damaged patient's physical and mental health, and quality of life descends, and life expectancy shortens.Fat not only bring the worry of self form, and can cause diseases such as coronary heart disease, headstroke because the increase of body weight cause the cardiac function excess load to people.Obesity becomes one of important worldwide health problem gradually, and under the leader of Department of Disease Control of the Ministry of Public Health, in April, 2003, China worked out " adult Chinese is overweight and obesity prevention and control guide ".

Take place for reducing obesity, maintain a comparatively ideal stature, people have studied many ways of preventing obesities; The one, reduce in vivo storage of fat with high frequency treatment instrument, but equipment is more expensive, and will has and treat than plenty of time; Much human is difficult to adhere to getting off; After stopping upward treatment, bounce-back is very fast in addition, and is fatter before it is treated; Another kind is to utilize medicine to be in harmony treatment, more commonly utilize some can make the people produce diarrhoea and fast dewatering, reduce enteron aisle to the absorption of fat with slimming medicine.But some chemicals have certain hepatotoxicity wind agitation more, and the patient usually faces Weight-reducing and lipid-lowering and the conflicting predicament of liver protecting therapy.In recent years, some prepare Chinese medicine and carry out Weight-reducing and lipid-lowering, disclose the preparation method of a kind of " fat-reducing health care breakfast milk " like patent No. CN101185463A; The preparation method of patent No. CN101040638A open " a kind of green tea yoghourt beverage " with effect of weight reducing.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of weight-reducing yoghurt beverage.Mainly form by green tea, cassia seed, konjaku, lotus leaf, sour milk.

Contain a large amount of Tea Polyphenols, theophylline and caffeine in the green tea, can reduce adipocyte and pile up, therefore reach effect of weight reducing via many effect activation of protein kinases and triglyceride lipolytic enzyme.

Cassia seed contains outside carbohydrate, protein, the fat, also contains steroidal compounds, Chrysophanol, archen etc., in addition the trace elements iron of needed by human, zinc, manganese, copper, nickel, cobalt, molybdenum etc.Contained archen, Rhein human body is had relieving asthma, cholagogic, protect the liver, the step-down effect, and necessarily antibiotic, antiinflammation are arranged.Wherein emodin monoglucoside, emodin anthrone, Physcion have the serum cholesterol of reduction and cardiotonic.

The Main Ingredients and Appearance of konjaku is a glucomannans; It not only contains 10 several amino acids and the various trace elements of needed by human body; Have more characteristics such as low-protein, the high fiber of low fat, water imbibition are strong, expansion rate height, have reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, health care, defaecation and etc. multiple curative effect.

Contain multiple alkaloid and vitamin C in the lotus leaf.The expansible blood vessel of Nuciferine wherein, clearing away summerheat has hypotensive effect, and the still good medicine of fat-reducing simultaneously forms one deck fat barrier film taking the back on human body intestines wall, effectively stop the absorption of fat, the bounce-back of fundamentally loss of weight, and more effective control.

Sour milk is to be raw material with fresh milk, after pasteurize, adds beneficial bacterium again as the ferment-fermented milk product that forms.Sweat makes in the milk sugar, protein have to be decomposed into about 20% little molecule (like galactolipin and lactic acid, little peptide chain and amino acid etc.).Fat content generally is 3%-5% in the milk.After fermentation, the comparable raw material milk of the aliphatic acid in Ruzhong increases by 2 times.These variations make sour milk more be prone to digestion and absorb, and the utilization rate of various nutrients is improved.Sour milk is formed by the plain chocolate fermentation, and except that the whole nutritional labelings that kept fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, like VB1, VB2, VB6, VB12 etc.

The present invention realizes through following steps:

1, by weight, take by weighing 30～50 parts of green tea, 5～15 parts of cassia seeds, 5～15 parts of konjaku flours, 5～15 parts on lotus leaf, mix raw material A;

2, by the weight ratio row of raw material A and water 1: 10～15, raw material A is joined in the hot water, refluxed 30～60 minutes at 80～100 ℃;

3, with the phegma clarification filtration of step 2, obtain liquor B;

4, the liquor B reverse osmosis concentration is obtained concentrate C;

5, by weight, in concentrate C, add 100～200 portions of sour milks, mix;

6, the mixed liquor sterilization in the step 5, vacuum packaging are promptly got product.

The present invention has the following advantages:

1, this product adopts sour milk to do raw material, has abundant nutritive value, and is absorbed easily; Lactic acid bacteria in the sour milk is also with health role simultaneously, can promote to digest and assimilate, and safeguards the gut flora ecological balance; Form biological barrier, suppress the invasion of harmful bacterium to enteron aisle, lactic acid bacteria can also produce the material of some raise immunity; Can improve body immunity, ward off disease.

2, added in this product and contain the konjaku that enriches dietary fiber and do raw material, dietary fiber can be strengthened intestines peristalsis in enteron aisle, impels defecation, shortens the time of staying of food in enteron aisle, thereby reaches the effect of fat-reducing.

3, added the green tea that contains Tea Polyphenols and caffeine in this product, do not hugged the effect of weight reducing fat reducing, can also produce refreshing effect to the mind, anti-caries, tasty and refreshing smelly effect.

4, added lotus leaf in this product, can effectively stop the absorption of fat, the bounce-back of fundamentally loss of weight, and more effective control.

5, this product does not add any chemical composition, has characteristics effective, safe, that do not rebound, is a green diet products.

The specific embodiment

Purchase green tea, cassia seed, konjaku flour, lotus leaf, sour milk from market subsequent use.Green tea is chosen Xihu Longjing Tea.Implement by following mode:

[embodiment 1]

1, by weight, take by weighing 30 parts of green tea, 5 parts of cassia seeds, 5 parts of konjaku flours, 5 parts on lotus leaf, mix raw material A;

2, by raw material A and 1: 10 weight ratio of water row, raw material A is joined in the hot water, refluxed 60 minutes at 80 ℃;

3, with the phegma clarification filtration of step 2, obtain liquor B;

4, the liquor B reverse osmosis concentration is obtained concentrate C;

5, by weight, in concentrate C, add 100 portions of sour milks, mix;

6, the mixed liquor sterilization in the step 5, vacuum packaging are promptly got product.

[embodiment 2]

1, by weight, take by weighing 40 parts of green tea, 10 parts of cassia seeds, 10 parts of konjaku flours, 10 parts on lotus leaf, mix raw material A;

2, by raw material A and 1: 12 weight ratio of water row, raw material A is joined in the hot water, refluxed 45 minutes at 90 ℃;

3, with the phegma clarification filtration of step 2, obtain liquor B;

4, the liquor B reverse osmosis concentration is obtained concentrate C;

5, by weight, in concentrate C, add 150 portions of sour milks, mix;

6, the mixed liquor sterilization in the step 5, vacuum packaging are promptly got product.

[embodiment 3]

1, by weight, take by weighing 50 parts of green tea, 15 parts of cassia seeds, 15 parts of konjaku flours, 15 parts on lotus leaf, mix raw material A;

2, by raw material A and 1: 15 weight ratio of water row, raw material A is joined in the hot water, refluxed 30 minutes at 100 ℃;

3, with the phegma clarification filtration of step 2, obtain liquor B;

4, the liquor B reverse osmosis concentration is obtained concentrate C;

5, by weight, in concentrate C, add 200 portions of sour milks, mix;

6, the mixed liquor sterilization in the step 5, vacuum packaging are promptly got product.

What more than enumerate only is specific embodiment of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged, all distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims (4)

1. the preparation method of a weight-reducing yoghurt beverage is characterized in that, realizes through following steps:

A) by weight, take by weighing 30～50 parts of green tea, 5～15 parts of cassia seeds, 5～15 parts of konjaku flours, 5～15 parts on lotus leaf, mix raw material A;

B) by the part by weight of raw material A and water 1: 10～15, raw material A is joined in the hot water, refluxed 30～60 minutes at 80～100 ℃;

C) with the phegma clarification filtration of step b), obtain liquor B;

D) the liquor B reverse osmosis concentration is obtained concentrate C;

E) by weight, in concentrate C, add 100～200 portions of sour milks, mix;

F) the mixed liquor sterilization in the step e), vacuum packaging are promptly got product.

2. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 30 parts of green tea, 5 parts of cassia seeds, 5 parts of konjaku flours, 5 parts on lotus leaf, mix raw material A;

B) by raw material A and 1: 10 part by weight of water, raw material A is joined in the hot water, refluxed 60 minutes at 80 ℃;

C) with the phegma clarification filtration of step b), obtain liquor B;

D) the liquor B reverse osmosis concentration is obtained concentrate C;

E) by weight, in concentrate C, add 100 portions of sour milks, mix;

F) the mixed liquor sterilization in the step e), vacuum packaging are promptly got product.

3. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 40 parts of green tea, 10 parts of cassia seeds, 10 parts of konjaku flours, 10 parts on lotus leaf, mix raw material A;

B) by raw material A and 1: 12 part by weight of water, raw material A is joined in the hot water, refluxed 45 minutes at 90 ℃;

C) with the phegma clarification filtration of step b), obtain liquor B;

D) the liquor B reverse osmosis concentration is obtained concentrate C;

E) by weight, in concentrate C, add 150 portions of sour milks, mix;

F) the mixed liquor sterilization in the step e), vacuum packaging are promptly got product.

4. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 50 parts of green tea, 15 parts of cassia seeds, 15 parts of konjaku flours, 15 parts on lotus leaf, mix raw material A;

B) by raw material A and 1: 15 part by weight of water, raw material A is joined in the hot water, refluxed 30 minutes at 100 ℃;

C) with the phegma clarification filtration of step b), obtain liquor B;

D) the liquor B reverse osmosis concentration is obtained concentrate C;

E) by weight, in concentrate C, add 200 portions of sour milks, mix;

F) the mixed liquor sterilization in the step e), vacuum packaging are promptly got product.