CN102440284A - Making method for mung bean yogurt - Google Patents

Abstract

The invention relates to a making method for a yogurt, in particular to a making method for a mung bean yogurt with mung beans as main materials. Mung bean juice is first blended with fresh milk, and lactic acid bacteria and additives are then added for fermentation. After being processed in the way, the mung bean yogurt is obtained. The mung bean yogurt consists of the following materials in percentage by weight: 10 to 20 percent of mung bean juice, 60 to 70 percent of fresh milk, 5 to 10 percent of white granulated sugar, 2 to 4 percent of honey, 3 to 5 percent of inoculants and 0.02 to 0.04 percent of essence. The making method for the mung bean yogurt perfectly integrates the lactic acid bacteria of the yogurt and the summer heat-relieving function of the mung beans together, and the mung bean yogurt is not only nutritious but also helpful for digestion, and is particularly suitable for drinking by children in summer.

Description

A kind of preparation method of mung bean yoghourt

Technical field

The present invention is a kind of preparation method of sour milk, and particularly a kind of is the processing method of the mung bean yoghourt of primary raw material with the green bean juice.

Background technology

Sour milk has very high nutritive value, and sour milk can also produce the necessary multivitamin of human nutrition, like VB1, VB2, VB6, VB12 etc.Lactic acid bacteria in the sour milk can reduce some carcinogenic substance generation; Thereby protective effect on cancer risk is arranged, can suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Can also effectively reduce the effect of cholesterol, the people of suitable especially high fat of blood drinks.And mung bean is top grade in the summertime diet, and mung bean both can have been treated the children's indigestion on hot summer days, can treat children's's skin disease and measles again.Mung bean commonly used plays good supplemental treatment effect to hypertension, artery sclerosis, diabetes, ephritis.

Summary of the invention

The purpose of this invention is to provide a kind of mung bean yoghourt preparation method with sour milk and mung bean perfect adaptation.

Be to realize above-mentioned purpose, the present invention mixes green bean juice earlier with fresh milk, adds lactic acid bacteria then and additive ferments.After handling like this, can obtain mung bean yoghourt, the present invention's proportioning by weight is: green bean juice 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%.

Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%;

Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%;

Advantage of the present invention and effect are: the lactic acid bacteria of sour milk and the relieving summer-heat function perfect adaptation of mung bean is not only nutritious but also help digestion, and especially be particularly suitable for children's and drink in summer.

Below in conjunction with embodiment the present invention is further specified.

The specific embodiment

Embodiment 1

Proportioning by weight is: mung bean slurry 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%.

Embodiment 2

Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%.

Embodiment 3

Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%.

Claims (1)

1. the preparation method of a mung bean yoghourt; This mung bean yoghourt is that green bean juice is mixed with fresh milk; Add lactic acid bacteria then and additive ferments, it is characterized in that: proportioning by weight is: mung bean slurry 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%;

Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%;

Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%.