CN103202335B - Loofah flower heat-reducing yogurt - Google Patents
Loofah flower heat-reducing yogurt Download PDFInfo
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- CN103202335B CN103202335B CN201310068162.4A CN201310068162A CN103202335B CN 103202335 B CN103202335 B CN 103202335B CN 201310068162 A CN201310068162 A CN 201310068162A CN 103202335 B CN103202335 B CN 103202335B
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Abstract
The invention discloses a loofah flower heat-reducing yogurt, which is prepared from the following raw materials by weight: 2-4 parts of a fruit and vegetable compound freeze-dried powder, 0.5-1 part of pollen pini, 1-2 parts of a royal jelly freeze-dried powder, 3-4 parts of a composite heat-reducing extract, 6-8 parts of sugar, a proper amount of yogurt fermentation bacteria and 90-110 parts of fresh milk. The yogurt provided by the invention has unique fragrance of pollen pini, sweet taste, rich nutrition, and health care effect of clearing and reducing heat as a dietary therapy.
Description
Technical field
The present invention relates to Yoghourt field, is exactly that a kind of sponge gourd has been spent fiery Yoghourt.
Background technology
Yoghourt is taking fresh milk as raw material, after pasteurize, adds Yoghourt fermentation bacterium (leavening) again in milk, after fermentation, more cooling filling a kind of milk product.
Yoghourt is a kind of viscid fermented dairy product, and because it contains lactic component with soft tart flavour, it can help human body to digest and assimilate better the nutritional labeling in milk.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt has not only retained all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes the nutrient and healthcare products that are more suitable for the mankind.Existing Yoghourt nutritional labeling is more single, cannot meet the demand of the comprehensive nutrition and health care of people.
Summary of the invention
The object of the present invention is to provide a kind of sponge gourd nutritious, unique flavor to spend fiery Yoghourt
Above-mentioned purpose realizes by following scheme:
A kind of sponge gourd has been spent fiery Yoghourt, it is characterized in that: it is to be made up of the raw material of following weight parts:
The compound freeze-dried powder 2-4 of fruits and vegetables, preserved egg pollen 0.5-1, royal jelly freeze-dried powder 1-2, the compound extract 3-4 that reduces internal heat, sucrose 6-8, Yoghourt fermentation bacterium is appropriate, fresh milk 90-110;
The described compound extract that reduces internal heat is made by the raw material of following weight parts: EXOCARPIUM CITRULLI 2-4, chrysanthemum 3-5, honeysuckle 1-2, dandelion 3-5, balsampear flower 1-2, sponge gourd flower 4-6, cushaw stem 1-3;
The compound freeze-dried powder of described fruits and vegetables is made by the raw material of following weight parts: balsam pear 3-5, Smallantus sonchifolium 1-2, pear 1-2, water chestnut 3-5.
Described a kind of sponge gourd has been spent fiery Yoghourt, it is characterized in that: preparation method is:
(1) each raw material of the compound extract that reduces internal heat of preparation is mixed by weight, then add raw material gross weight 4-6 water doubly, water extraction, obtains water extraction liquid, and it is for subsequent use that concentrate drying obtains the compound extract that reduces internal heat;
(2) the each raw material of compound fruits and vegetables freeze-dried powder is cleaned up, balsam pear goes flesh to go after seed, pear peeling stoning, Smallantus sonchifolium peeling, water chestnut peeling, mixes after each raw material brokenly, and it is for subsequent use that vacuum freeze drying obtains the compound freeze-dried powder of fruits and vegetables;
(3) after compound fruits and vegetables freeze-dried powder, preserved egg pollen, royal jelly freeze-dried powder, the compound extract that reduces internal heat, sucrose, fresh milk are mixed by weight, homogeneous, obtains magma;
(4), by after magma sterilizing, according to Yoghourt, conventional preparation technology inoculates Yoghourt fermentation bacterium, more obtains product after refrigeration.
Described a kind of sponge gourd has been spent fiery Yoghourt, it is characterized in that: described refrigeration is for refrigerating 12-24h at 0-6 DEG C.
Beneficial effect of the present invention is:
The present invention has the distinctive light perfume (or spice) of preserved egg pollen, and mouthfeel is fragrant and sweet, nutritious, has effect of the health care such as clearing heat and removing internal heat, beautifying face and moistering lotion dietotherapy.Compared with existing Yoghourt, Yoghourt nutritional supplementation of the present invention more rationally, more comprehensively, is a kind of suitable to people of all ages health food, and the present invention takes unique flavor after rational raw material proportioning, mouthfeel good; Preparation technology's advantages of simple, and ensured stability, high activity and the function nutrition of product.
Detailed description of the invention
Embodiment 1
A kind of sponge gourd has been spent fiery Yoghourt, and it is to be made up of the raw material of following weight (kg):
The compound freeze-dried powder 3 of fruits and vegetables, preserved egg pollen 1, royal jelly freeze-dried powder 1, the compound extract 3 that reduces internal heat, sucrose 6, Yoghourt fermentation bacterium is appropriate, fresh milk 100;
The described compound extract that reduces internal heat is made by the raw material of following weight (kg): EXOCARPIUM CITRULLI 4, and chrysanthemum 3, honeysuckle 1, dandelion 5, balsampear flower 1, sponge gourd spends 6, cushaw stem 3;
The compound freeze-dried powder of described fruits and vegetables is made by the raw material of following weight (kg): balsam pear 5, Smallantus sonchifolium 2, pear 2, water chestnut 5.
Described a kind of sponge gourd has been spent fiery Yoghourt, and preparation method is:
(1) each raw material of the compound extract that reduces internal heat of preparation is mixed by weight, then add raw material gross weight 4-6 water doubly, water extraction, obtains water extraction liquid, and it is for subsequent use that concentrate drying obtains the compound extract that reduces internal heat;
(2) the each raw material of compound fruits and vegetables freeze-dried powder is cleaned up, balsam pear goes flesh to go after seed, pear peeling stoning, Smallantus sonchifolium peeling, water chestnut peeling, mixes after each raw material brokenly, and it is for subsequent use that vacuum freeze drying obtains the compound freeze-dried powder of fruits and vegetables;
(3) after compound fruits and vegetables freeze-dried powder, preserved egg pollen, royal jelly freeze-dried powder, the compound extract that reduces internal heat, sucrose, fresh milk are mixed by weight, homogeneous, obtains magma;
(4) by after magma sterilizing, according to Yoghourt, conventional preparation technology inoculates Yoghourt fermentation bacterium, more obtains product after 1 DEG C of refrigeration 24h.
The present embodiment gained Yoghourt is carried out to taste scoring experiment, through 30 people's sensory evaluations, there are 21 people to represent to like the taste of the present embodiment, there are 5 people to represent not like the taste of the present embodiment, all the other 4 people represent that the present embodiment taste is general, visible, popular high to its mouthfeel of the present embodiment and taste acceptance level.
Embodiment 2
A kind of sponge gourd has been spent fiery Yoghourt, and it is to be made up of the raw material of following weight (kg):
The compound freeze-dried powder 3 of fruits and vegetables, preserved egg pollen 1, royal jelly freeze-dried powder 1, the compound extract 3 that reduces internal heat, sucrose 6, described Yoghourt fermentation bacterium is made up of streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bulgaricus.The addition of Yoghourt fermentation bacterium is: in every kg fresh milk, add 0.05-0.1u streptococcus thermophilus, 0.05-0.1u lactobacillus acidophilus, 0.05-0.1u lactobacillus bulgaricus, fresh milk 90;
The described compound extract that reduces internal heat is made by the raw material of following weight (kg): EXOCARPIUM CITRULLI 4, and chrysanthemum 3, honeysuckle 1, dandelion 5, balsampear flower 1, sponge gourd spends 6, cushaw stem 3;
The compound freeze-dried powder of described fruits and vegetables is made by the raw material of following weight (kg): balsam pear 3, Smallantus sonchifolium 1, pear 1, water chestnut 3.
Described a kind of sponge gourd has been spent fiery Yoghourt, and preparation method is:
(1) each raw material of the compound extract that reduces internal heat of preparation is mixed by weight, then add raw material gross weight 4-6 water doubly, water extraction, obtains water extraction liquid, and it is for subsequent use that concentrate drying obtains the compound extract that reduces internal heat;
(2) the each raw material of compound fruits and vegetables freeze-dried powder is cleaned up, balsam pear goes flesh to go after seed, pear peeling stoning, Smallantus sonchifolium peeling, water chestnut peeling, mixes after each raw material brokenly, and it is for subsequent use that vacuum freeze drying obtains the compound freeze-dried powder of fruits and vegetables;
(3) after compound fruits and vegetables freeze-dried powder, preserved egg pollen, royal jelly freeze-dried powder, the compound extract that reduces internal heat, sucrose, fresh milk are mixed by weight, homogeneous, obtains magma;
(4) by after magma sterilizing, according to Yoghourt, conventional preparation technology inoculates Yoghourt fermentation bacterium, more obtains product after 1 DEG C of refrigeration 24h.
The present embodiment gained Yoghourt is carried out to taste scoring experiment, through 20 people's sensory evaluations, there are 13 people to represent to like the taste of the present embodiment, there are 3 people to represent not like the taste of the present embodiment, all the other 4 people represent that the present embodiment taste is general, visible, popular high to its mouthfeel of the present embodiment and taste acceptance level.
Claims (1)
1. sponge gourd has been spent a fiery Yoghourt, it is characterized in that: it is to be made up of the raw material of following weight parts:
The compound freeze-dried powder 2-4 of fruits and vegetables, preserved egg pollen 0.5-1, royal jelly freeze-dried powder 1-2, the compound extract 3-4 that reduces internal heat, sucrose 6-8, Yoghourt fermentation bacterium is appropriate, fresh milk 90-110;
The described compound extract that reduces internal heat is made by the raw material of following weight parts: EXOCARPIUM CITRULLI 2-4, chrysanthemum 3-5, honeysuckle 1-2, dandelion 3-5, balsampear flower 1-2, sponge gourd flower 4-6, cushaw stem 1-3;
The compound freeze-dried powder of described fruits and vegetables is made by the raw material of following weight parts: balsam pear 3-5, Smallantus sonchifolium 1-2, pear 1-2, water chestnut 3-5;
The preparation method that described a kind of sponge gourd has been spent fiery Yoghourt is:
(1) each raw material of the compound extract that reduces internal heat of preparation is mixed by weight, then add raw material gross weight 4-6 water doubly, water extraction, obtains water extraction liquid, and it is for subsequent use that concentrate drying obtains the compound extract that reduces internal heat;
(2) the each raw material of compound fruits and vegetables freeze-dried powder is cleaned up, balsam pear goes flesh to go after seed, pear peeling stoning, Smallantus sonchifolium peeling, water chestnut peeling, mixes after each raw material brokenly, and it is for subsequent use that vacuum freeze drying obtains the compound freeze-dried powder of fruits and vegetables;
(3) after compound fruits and vegetables freeze-dried powder, preserved egg pollen, royal jelly freeze-dried powder, the compound extract that reduces internal heat, sucrose, fresh milk are mixed by weight, homogeneous, obtains magma;
(4) by after magma sterilizing, according to Yoghourt, conventional preparation technology inoculates Yoghourt fermentation bacterium, more obtains product at 0-6 DEG C of refrigeration 12-24h.
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| CN201310068162.4A CN103202335B (en) | 2013-03-05 | 2013-03-05 | Loofah flower heat-reducing yogurt |
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| CN201310068162.4A CN103202335B (en) | 2013-03-05 | 2013-03-05 | Loofah flower heat-reducing yogurt |
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| CN103202335A CN103202335A (en) | 2013-07-17 |
| CN103202335B true CN103202335B (en) | 2014-11-26 |
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| CN103518844B (en) * | 2013-09-13 | 2015-12-02 | 淮南市碗碗香豆业有限公司 | One is relieved summer heat wax gourd yoghurt |
| CN103609695A (en) * | 2013-11-30 | 2014-03-05 | 大连润扬科技发展有限公司 | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
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| CN101181056B (en) * | 2007-11-19 | 2010-09-29 | 毕建红 | Low polyxylose bitter gourd health care beverage |
| CN101720815B (en) * | 2009-12-14 | 2012-06-27 | 齐彦英 | Health-care milk drink |
| CN102204590B (en) * | 2010-03-30 | 2014-01-08 | 雀巢公司 | Dairy product with reducing pathogenic fire |
| CN102106392B (en) * | 2011-01-26 | 2012-12-05 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| WO2012171001A2 (en) * | 2011-06-10 | 2012-12-13 | Ambo Innovations, Llc | Food products containing beta-glucans and omega-3 fatty acids |
| CN102578230B (en) * | 2012-02-21 | 2014-02-26 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
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| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
Non-Patent Citations (2)
| Title |
|---|
| 凝固型雪莲果酸奶的研制;王良玉等;《中国酿造》;20111031(第10期);185-188 * |
| 王良玉等.凝固型雪莲果酸奶的研制.《中国酿造》.2011,(第10期),185-188. * |
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Denomination of invention: A kind of sponge gourd flower yoghurt Effective date of registration: 20210226 Granted publication date: 20141126 Pledgee: Bengbu Branch of China Postal Savings Bank Co.,Ltd. Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2021980001343 |
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Date of cancellation: 20230419 Granted publication date: 20141126 Pledgee: Bengbu Branch of China Postal Savings Bank Co.,Ltd. Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2021980001343 |